Salted Caramel Cookies

Hello my dears!

 

Shortcuts are great. This way you can reach your goal or destination faster and save valuable energy – I’d be lost without my keyboard shortcuts, which make my workflow so much easier… But there are also moments when it pays of to choose the long way and put in a little extra work.

Let’s put that to practical use: While making these cookies we’re adding a small extra step will make that makes a big difference in the end. So do not roll your eyes at me when I ask you later in the recipe to brown the butter before baking the cookies. Because at first glance it may seem like an unnecessary gimmick but later it makes for incredibly tasty cookies. And the caramel of course – that is also very important 😉

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Salted caramel cookies

makes about 15 cookies

  • 200 g of butter
  • 260 g flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 150 g brown sugar
  • 1 pinch of salt
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • approx. 15 soft caramel sweets
  • sea salt

 

Heat the butter in a frying pan and let it brown for 2-3 minutes. Place in a heat-resistant bowl and allow to cool to room temperature.

Preheat oven to 175° C and line two baking trays with baking paper.

In a bowl mix butter and brown sugar until creamy. Mix in egg, egg yolk and vanilla. Then add flour, baking soda, baking powder and salt and mix until a cookie dough forms.

Take a heaped tablespoon of dough and wrap it around a piece of caramel until it is fully enclosed. Roll into a ball and place on the baking tray – always keeping enough space between the dough balls. Slightly flatten with your fingers. Sprinkle with some sea salt and bake for about 13 minutes. Leave to set for 5 minutes on the tray, then transfer to a cake rack and allow to cool completely.

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I’m going to repeat myself here: Such a small step with such a great effect! I can not wait to push the next batch of these amazing cookies ❤

Stay sweet & HAPPY BAKING!

xx Kristin

Upside Down Cake with Strawberries

Hey sweeties!

Last week I’ve spent a few days in Palermo and enjoyed the sunshine there to the fullest. What a beautiful city with so much delicious food ❤ Luckily we walked so a lot…

Now that I’m back home I’m missing the early summer weather so I decided to bake my own ‘sunshine’. And this cake is definitely summery with that stunning color and its fruity and slightly sour taste!

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Upside Down Cake with strawberries

makes one small cake

  • 25 g butter
  • 25 g brown sugar
  • 175 g strawberries
  • 2 eggs
  • 75 g sugar
  • 1 pinch of salt
  • 115 g soft butter
  • 125 g natural yogurt
  • 1 teaspoon vanilla extract
  • 130 g flour
  • 1 1/2 teaspoon baking powder

Preheat oven to 175 ° C and line a springform pan (20 cm diameter) with baking paper.

Wash, clean and slice the strawberries. Put 25 g butter and the brown sugar into a small pan and stir until melted. Pour the butter mixture into the springform pan and cover evenly with the strawberries.

For the batter, beat eggs, sugar and a pinch of salt until creamy. Add the soft butter, yogurt and vanilla and stir well. Mix the flour and baking powder, add to the batter and stir briefly until it’s smooth.

Pour the batter carefully over the strawberries and bake in a hot oven for about 40 minutes. Leave to cool for about 10 minutes, then loosen the springform and turn onto a plate. Best served still slightly warm.ErdbeerUpsideDownCake-2ErdbeerUpsideDownCake-8ErdbeerUpsideDownCake-4ErdbeerUpsideDownCake-10ErdbeerUpsideDownCake-6

Have you ever baked ‘upside down’? I really like the whole thing – especially in combination with a yogurt batter. You should try the recipe as well with other fruits like mango or pineapple!

Stay sweet & HAPPY BAKING!

xx Kristin

One Pot Pasta with Chicken and Veggies

Hello my zebras!

There are days when my calendar seems to be bursting because it’s so full of appointments and things to do. On those days I mostly want my food quick and easy. But what does not mean that quality and taste have to suffer – sorry, frozen pizza! A great solution for such moments are the uber popular One Pot Pasta recipes. Once you get the hang of the quantities, this dish is almost endlessly customizable – depending on your mood or what your pantry has in store.

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This version features tomatoes, mushrooms, zucchini and chicken – simple ingredients that you might already have at home. So what are you waiting for?

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One Pot Pasta

makes 2 servings

  • 175 g Rigatoni pasta
  • 200 g chicken breast
  • 1 small onion
  • 1/2 zucchini
  • 100 g mushrooms
  • 350 ml chicken broth
  • 100 ml white wine
  • 1 tsp dried herbs (e.g. Provençal herbs)
  • 1 clove garlic
  • 200 g chunky tomatoes (can)
  • 50 ml cream
  • 25 g Parmesan

 

Peel onions and garlic and chop them finely. Clean the zucchini and mushrooms and cut into little pieces.

Put all the ingredients, except cheese and cream, into a large saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes without the lid, stirring occasionally. If the pasta isn’t tender after that time, just add 50 ml of water and simmer for another 3-5 minutes.

Stir in the cream and season with salt and pepper. Serve with fresh Parmesan.

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Depending on the type of pasta, the cooking time of your pasta and the amount of liquid required can vary quite a bit. So don’t be afraid to try a few and just don’t take the pasta with the longest cooking time 🙂

Stay sweet & HAPPY COOKING!

xx Kristin

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