Marshmallow Brownies

Hello my zebras!

Do you know these days when you simply crave something sweet? Sometimes this feeling can be satisfied with just a handful of gummy bears. But other times you need something more exciting… and Marshmallow Brownies are definitely REAAAALLY exciting!

It so easy to whip up the batter and then pretty much all you have to do is watch the marshmallows melt! Hmmm … such a lovely sweet treat ❤

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Marshmallow Brownies

makes about 25 pieces

  • 75 g dark chocolate
  • 115 g butter
  • 75 g brown sugar
  • 2 eggs
  • 115 flour
  • 100 g mini marshmallows
  • 150 g dark chocolate
  • 3 tsp coconut oil
  • cocoa powder

 

Preheat the oven to 180 ° C. Grease a small brownie mold (20x20cm) and dust with cocoa powder.

Chop the chocolate coarsely and melt gently together with the butter in a small saucepan over medium heat. Add the sugar, then remove from heat and stir in the eggs. Finally, add the flour and whisk until just combined. Pour into the mold and bake for 20-25 minutes.

Remove the brownie from the oven and immediately cover the hot surface with the marshmallows. Let them melt and cool down.

Melt the remaining chocolate together with the coconut oil and spread over the cooled down marshmallows. Cut into small cubes (it’s best to put the brownie into the fridge beforehand) and serve.

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That’s it – you created some delicious brownies! And just watch: bit by bit those little cubes on the plate are going to disappear! Magic 😀

 

Stay sweet & HAPPY BAKING!

xx Kristin

Avocado Fries

Hello my zebras!

I hope you enjoyed the Easter Holidays with your loved ones! My family and I had a big Easter breakfast with all the food you could ask for – from freshly baked rolls to asparagus salad and carrot cake.

I don’t know about you but after so much food I’m usually craving something healthier and lighter. And that’s why I made delicious and trendy avocado fries! They are really easy to make and a welcome change after all the chocolate bunnies and Easter eggs 🙂

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Avocado fries

makes 1-2 servings

  • 1 medium avocado
  • 1 egg
  • 50 g flour
  • 75 g breadcrumbs
  • 50 g Parmesan
  • 1 tsp salt, pepper and chilli powder

Preheat the oven to 180° C and line a baking tray with baking paper.

Halve the avocado, remove the pit and peel. Cut into strips about 1 cm thick.

In a bowl mix the breadcrumbs with parmesan and spices. Sprinkle the avocado strips with flour, then dip into the lightly beaten egg and cover with the breadcrumb mixture. Put the breaded avocado strips on the baking tray and bake for about 6 – 8 minutes, then turn and bake for another 5 minutes.

Serve with a fresh salsa or another dip.

 

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I could eat avocado every day and these fries are a nice change from normal Guacamole or something like that. So try it out and turn your favorite green fruit into crispy fries!

Stay sweet & HAPPY COOKING!

xx Kristin

[Last minute] Rhubarb and raspberry jam for Easter

Hello my zebras!

Are you more #TeamTidy or #TeamChaos ? I definitely belong to the latter category and am therefore always a bit late with everything I do. Especially with presents. What? Easter? Oh, is it that time already? This comes as a surprise!

The good thing about that is that I have become a master in the art of coming up with last-minute presents. So if you are still looking for some ideas, I’m here to help. And this super fruity rhubarb and raspberry jam is really worth a try ❤ Here’s the recipe!

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Rhubarb and raspberry jam

makes 5 small jars (à 300 ml)

  • 750 g rhubarb, cleaned
  • 150 g raspberries
  • 450 g gelling sugar (1:2)

Cut the rhubarb into small pieces and place in a large pot together with the raspberries. Mix with the gelling sugar and let stand for 1-2 hours.

Bring the mixture to a boil and cook for 4 minutes. Remove from heat and thoroughly purée with a blender. Strain through a fine sieve to remove the raspberry seeds. Pour the hot jam into clean jars and close tightly.

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The decoration is actually also quite easy to do: you only need white air drying modeling clay, hot glue and spray paint.

Use the modeling clay to form small bunnies and let them dry (preferably overnight). Then glue the dry bunnies to the lids of the jam jars and add an even coat of spray paint. Alternatively, you can paint the bunny and the lid with acrylic paint and a brush –  I imagine it would look lovely in pastel shades!

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Maybe this last minute gift idea will brighten your Easter weekend 🙂

Otherwise, I wish you a wonderful Easter weekend!

 

Stay sweet & HAPPY COOKING!

xx Kristin

Grilled Cheese Sandwich with Spinach and Goat’s Cheese

Hello my zebras!

I hope you had a great weekend and enjoyed the sun? I spent my free days running back and forth between garden and kitchen because we celebrated my dad’s birthday. As usual, we prepared way too many treats so there was so much to do – and we all craved a quick and easy lunch. The ideal solution: Grilled Cheese Sandwich! This version with spinach and goat’s cheese is just irresistible and sooo damn delicious!

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Grilled cheese sandwich with spinach and goat’s cheese

For 2 servings

  • 100 g spinach
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 2 tablespoons soft goat’s cheese
  • 125 g grated Gouda
  • 4 slices of bread
  • butter

Wash the spinach and sauté it in a pan together with the olive oil and the minced garlic clove for 1-2 minutes. Put in a bowl – if necessary, strain any excess water – and mix with the goat’s cheese.

Heat a large skillet over medium heat and spread the butter on one side of the bread slices. Place 2 slices with the buttered side down into the pan and top them with about half of the cheese. Add the spinach mixture and cover it with the remaining cheese. Now place the other bread slices on top (with the buttered side facing up) and press them together. Carefully flip the sandwich and fry from both sides until the cheese is melted and the bread is crispy. Serve hot.

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By the way: Today is International Grilled Cheese Sandwich Day – just the perfect time to try this recipe 😉

Stay sweet & HAPPY COOKING!

xx Kristin

Blueberry and Basil Margarita

Hello my zebras!

 

Let’s celebrate today – for no particular reason, just like that! Sometimes you just have to enjoy yourself and also pat yourself on the shoulder for enduring the madness of everyday life so well. So I think we all deserve a drink!

And that is why today I prepared a fantastic cocktail – colorful, fruity and delicious!

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Blueberry and basil Margarita

For 2 servings

  • 300 g blueberries – fresh or frozen (defrosted)
  • 4 leaves of basil
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup
  • 100 ml tequila
  • 3 tablespoons Triple Sec
  • Ice cubes or crushed ice
  • Salt

Lightly wet the rims of two cocktail glasses and dip them into salt to create a salt crust. Set aside.

Puree the blueberries together with the basil, lime juice and maple syrup and then strain through a fine sieve. Fill a cocktail shaker about halfway with ice. Then add the blueberries juice, Tequila and Triple Sec. Close the shaker tightly and shake until everything is mixed well.

Pour into glasses, if necessary top up with some more ice and garnish with fresh basil.

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Hmmm… can you smell the blueberries? And from what time is it probably okay to approve of these splendid pieces: when is margarita o’clock?

Anyway, this drink is for us! Cheers!

Stay Sweet & HAPPY COCKTAIL MIXING!

xx Kristin

Naturally dyed Easter Eggs

Hello my zebras!

Easter is not too far away now and there’s one thing that you can’t miss out on: Easter eggs! It does not matter whether they’re made of chocolate or chicken eggs – they’re an important part of Easter! In the last few years, I have often dyed my Easter eggs with those colours from the supermarket and somehow the colours never turned out the way I wanted them. But I haven’t thought too much about it until this year when I came across natural methods for dyeing the eggs. And believe me, I will never go back to Supermarket colours again!

For a wonderful sea-green aqua tone you need …. Red cabbage! Yes, red cabbage. Because unlike you might expect it the cabbage doesn’t make the eggs purple or red, but dyes them a deep green-blue hue. No wonder the cabbage is also known as ‘Blaukraut’ (or Blue Cabbage) where I’m from. But enough of the theory, time to get our hands dirty!

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Red cabbage egg colour

Enough for 5 eggs (at full colour intensity)

  • 1 red cabbage
  • 1 – 1.25 l of water
  • 1 tablespoon white vinegar
  • 1 teaspoon of baking soda
  • Cups for dyeing
  • White, hard-boiled eggs

Chop up the red cabbage and place in a large saucepan. Simmer together with the water for about 30 minutes. Drain the cabbage, collect the ‘juice’ in a bowl and allow to cool.

Add vinegar and baking soda to the liquid and mix well. Place the eggs into small cups and add the dye until they are covered. Leave the eggs in the dye until the desired shade is achieved – this can take between 1 and 24 hours! Carefully stir the eggs from time to time to make sure the colour will be even.

When the dye is used for a second batch of eggs, the staining won’t be quite as strong.

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I have to admit: I’M IN LOVE WITH THIS COLOR! So, so beautiful ❤ Even my little (or perhaps not so little anymore) nephew was enthusiastic and therefore voluntarily helped out taking the pictures 🙂

So what are your plans for Easter?

 

Stay sweet & HAPPY EASTER EGG DYEING!

xx Kristin

Lemon Chicken Kebabs

Hello my zebras!

It’s finally here: the wonderful warm weather we have been waiting for! Now everyone wants to go outside and stretch their sore limbs a bit. After the long winter it’s great to just enjoy the sun rays on our skin for a while.

And of course, I have a suitable dish for this weather: Lemon chicken skewers with peppers and red onions, which can be sizzled in the pan or, to take advantage now that Spring has sprung, can be cooked on the barbeque grill – sounds like a plan , doesn’t it?

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Lemon Chicken Kebabs

For 4 servings

  • 60 ml olive oil
  • 60 ml lemon juice
  • 2 tsp salt
  • 2 tsp Oregano
  • 1 tsp rosemary
  • 1 tsp pepper
  • Some cayenne pepper
  • Some grated lemon peel
  • 3 cloves of garlic
  • 500 g chicken breast fillet
  • 2 yellow peppers
  • 1 large red onion
  • Bamboo skewers

 

Soak the skewers in water for at least an hour.

For the marinade, mix oil, lemon juice, the spices and lemon peel in a bowl. Press the garlic cloves and also add to the marinade.

Cut the chicken breast into bite-size pieces, add to the marinade and leave to infuse for one to two hours in the fridge.

In the meantime, cut the vegetables into bite-size pieces as well. Now put everything alternately on the wooden skewers. In a hot griddle, fry for about 10-15 minutes, turning every now and again. Serve with rice or pita bread.

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Are you happy that it is now warmer again? Or are you a real winter person? Or is it still cold where you are?

Easter preparations are in full effect here and very soon there will be many new recipes on the blog about it!

Until then, stay sweet & HAPPY COOKING!

xx Kristin