Cherry Chai Tiramisu

Dear Zebras,

The cold season is beginning and we had our first snow fall a few days ago – winter is coming! Time to get cosy inside and enjoy the warmth. And what could be more perfect for that than a hot cup of tea …

I am an absolute tea-lover and have now amassed a considerable collection of different teas. The more varieties the better – that guarantees a change! If you want even more change, try this: Just replace the coffee in your tiramisu with some strongly brewed chai tea. This gives the dish a wonderfully sweet and spicy note and will certainly be great in the run up to Christmas! The whole thing is rounded off with some cherry compote and the perfect winter dessert is ready!

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Cherry Chai Tiramisu

for about 6 servings

  • 200g cherries (eg from a jar, drained)
  • 4 tbsp sugar
  • 2 tbsp water
  • 1 tsp corn starch
  • 2 tbsp honey
  • 250g mascarpone
  • 4 tbsp chai tea (eg the Chocolate Chai from Lebensbaum )
  • 200g whipping cream
  • 100g sponge fingers
  • some extra chai tea
  • cocoa powder

 

Heat the cherries and the sugar in a small saucepan and cook for about 5 minutes. Mix the starch with the water, add to the cherries and let it thicken. Take it from the stove and let it cool off.

Mix mascarpone and honey in a bowl, then stir in the chai tea. Beat the cream until stiff and fold gently into the mascarpone mix.

Roughly crumble the sponge fingers with your hands. Each glass starts off wit a layer of biscuit crumbs, then drizzle a little of the remaining chai tea over them until they’re lightly soaked, then a layer of mascarpone cream and teaspoon of cherry compote. Now repeat that process once more until the glass is full. Smooth the surface and chill the jars for at least one hour and dust with cocoa powder before serving.

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If you consider yourself a ‘tea adventurer’ and like tasting new varieties, then you should take a look at Lebensbaum‘s ‘Welten & Bummler’ collection – 20 wonderful organic teas, from mint to chai, all the way to black tea, your imagination knows no bounds and there is something for everyone in this collection!

Are you also so eager to experiment with tea or have you found your favourite and remain faithful to it?

Stay Sweet & HAPPY DESSERT MAKING!

xx Kristin

 

* This post was sponsored by Lebensbaum, who kindly provided their product for testing. My opinion was not affected and I only recommend the products that really convince me!

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Sweet Potato Marble Cake

Hello my dear readers,

can you still remember the sound of your parents’ urgent reminder to eat up all your veggies when you were a kid? Even though most of us don’t have any problems with vegetables by now, I’m still going to show you a recipe I would have loved as a child: a sweet, delicious and very juicy Marble Cake – just don’t tell my childhood-self about the sweet potatoes hidden in it, okay? That’s our little secret … 🙂 

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Sweet Potato Marble Cake
for 1 small bundt cake

  • 300 g sweet potatoes
  • 2 large eggs
  • 200 g sugar
  • vanilla extract
  • 160 g flour
  • 1 tsp baking powder
  • 150 ml vegetable oil
  • 25 g cocoa powder
  • 50 g sour cream
  • 2 tbsp milk

Peel and roughly chop the sweet potato, then boil for about 25 minutes. Drain and mash them and allow the mash to cool completely.

Preheat the oven to 175° C, then grease a small bundt cake pan and coat with breadcrumbs.
In a bowl beat the eggs, sugar and vanilla until creamy.  Add 170 g of the sweet potato puree. Add flour, baking powder and oil. Halve the batter and mix one half with cocoa powder, sour cream and milk.

Now spoon the batters alternately into the mold and swirl with a fork to create the marble pattern in the cake. Bake for about 1 hour, let cool completely, flip and serve.

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Thanks to the sweet potato the cake doesn’t only get a fantastic color, but is also really moist and tastes still tastes great after a few days – but it’s quite unlikely that there will be leftovers! 😉

Stay sweet & HAPPY BAKING!

xx Kristin

Microwave Chocolate Cake | Student Week

Hello sweeties,

we all know this feeling: Sometimes all you need to be happy is something sweet. To be honest, this happens quite often to me, but that’s different story altogether 😀

Sometimes this craving is simple but sometimes you want more than just a bit chocolate or gummy bears. For these moments – or when there’s an unannounced visitor – this microwave cake is a terrific solution! Warm, fluffy and with built-in chocolate sauce: No one would ever guess that came from the microwave if you don’t tell them!

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Microwave Chocolate Cake
makes 2 cups

  • 4 tsp cocoa powder
  • 2 tbsp maple syrup
  • 6 tbsp flour
  • 1 tsp baking powder
  • 3 tbsp sugar
  • 1 egg
  • 1 tbsp oil
  • 4 tbsp milk
  • 40 g chopped chocolate

Put 1 tsp of cocoa powder into each of 2 large cups. Add 1 tbsp syrup to each cup and mix well.

In a small bowl combine the remaining ingredients – except the chocolate chunks – to make a batter. Now, fold in the chopped chocolate and evenly spread over the cups. Cook for 1 -1:30 minutes at 800W.

Allow to cool briefly and then either turn onto a plate or enjoy directly from the cup.

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Super simple and super fast, so try it out and impress everyone with your ‘baking’ skills 😛

 

Stay sweet & HAPPY ‘BAKING’!

xx Kristin

Energy Balls | Student Week

Hello my dears!

 

Today in Bavaria uni starts again and that’s why I’ll share student-friendly recipes with you all week long. They’re fast, easy and inexpensive – perfect for small student kitchens, busy timetables and empty bank accounts!

Let’s start the week with some brain food for long days, something you can easily take with you to classes: Energy Balls! Made within minutes from oats and coconut flakes, as well as peanut butter and cranberries they’re the perfect snack for exhausting uni days. Here’s the recipe:

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Energy balls

makes approx. 20-25

  • 40 g desiccated coconut
  • 100 g rolled oats
  • 125 g peanut butter
  • 2 tbsp chia seeds
  • 50 g dried cranberries
  • 4 tbsp honey

Toast the coconut for about 1 minute in a small pan without fat and allow to cool. Finely chop the cranberries. Combine both with the remaining ingredients in a bowl and put it in the fridge for 30 minutes.

If the mix has become too dry, simply add some water. Then shape into small balls and store them in an airtight container in a cool place – this way they will last up to one week!

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Small balls full of power – what other snacks do you like?

 

Stay sweet & HAPPY COOKING!

xx Kristin

Italian Apple Cake

Hello my sweeties!

Now that autumn is here I keep thinking of the beautiful days in Italy, where I traveled to twice this year. In January I went to Rome with Mr. Zebra and in May I spent a few wonderful days with a dear friend in Palermo. Both times it was a magical time and I will probably remember the hospitality, the joy of life and of course the amazing food for a long time.

To stick with the Italian theme today I have a recipe for you that could be straight from the recipe book an Italian Nonna. A rustic apple cake, which is actually more of a dessert – best served still a bit warm with a generous scoop of vanilla ice cream ….

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Italian apple pie

for a small springform pan (20cm)

  • 3 small (tart) apples
  • some lemon juice
  • 1 egg
  • 100 g sugar
  • some vanilla extract
  • 50 g soft butter
  • 50 g flour
  • 1 teaspoon baking powder
  • 50 ml milk

Lightly grease the pan and dust with flour. Preheat the oven to 180° C.

Peel, quarter and remove the core from the apples. Then cut them into very thin slices and add some lemon juice, so they do not turn brown.

In another bowl mix the remaining ingredients. The batter should be fairly thin. Stir in the apple slices, then pour the batter into the prepared pan. Bake for about 45 minutes. To prevent the cake from browning too much, loosely cover the cake with some aluminum foil after about 25 minutes.

Remove the cake from the pan, dust with some powdered sugar and serve still warm. It tastes great with some sweet whipped cream or ice cream.

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The inside of the cake is still wonderfully soft and sweet, the apples add a tiny bit of a tang – you really have to taste it! Maybe this could be the perfect dessert for your next dinner party?

Stay sweet & HAPPY BAKING!

xx Kristin

Raspberry Rosé Sorbet

Hello my zebras!

Whenever it’s really hot outside I usually try to hide inside, keeping my apartment as dark and cool as possible. I think I’m just not made scorching hot weather. That’s just another reason why I need to cool myself down from the inside as well – with a delicious cold drink or a large portion of ice cream.

What do you think of this flavour combination: Raspberries meet … Rosé wine! Yes, you read that correctly! This makes a delicious sorbet, which even turns out great without an ice cream maker.

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Raspberry Rosé Sorbet

  • 500 ml rosé wine
  • 130 g sugar
  • 340 g raspberries

Wash the raspberries and dry them slightly.

In a medium-sized pot, combine Rosé and sugar and stir until dissolved. Remove from the heat, add the raspberries and allow to cool to room temperature. Puree the mixture and strain through a sieve.

Now either you can use an ice cream maker – if you want to speed things up a bit – or simply fill it into a shallow plastic bowl, put on the lid and leave the mix in the freezer for several hours or preferably overnight. And I promise you, even without stirring constantly, the sorbet remains smooth and silky!

Serve ice-cold and enjoy!

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The trick behind the ‘spreadability’ is, by the way, the alcohol content in the recipe. This way, the mix can’t freeze completely and remains velvety even after a night in the freezer!

How do you cool down when it’s hot outside?

 

Stay sweet & HAPPY ICE CREAM MAKING!

xx Kristin

Cucumber Lemonade

Hello my zebras!

 

WHEN LIFE GIVES YOU LEMONS – MAKE LEMONADE

… and what do you do when life gives you cucumbers? That’s right, make lemonade!! 😀

 

The weather is perfectly sunny so it’s time for some refreshment! You’ll need cucumber, lemon and plenty of ice – and then you can make super simple and really delicious cucumber lemonade! I know, I know … this might sound a tad unusual but it’s so yummy and definitely deserves more attention – so try it out!

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Cucumber Lemonade

  • 250 ml lemon juice
  • 150 g sugar
  • 1 cucumber
  • 1 handful of mint
  • 1.5 liters of sparkling water
  • 1 lemon

Place the lemon juice and sugar in a small saucepan. Cut half of the cucumber into chunks and put it in the pot together with half of the mint. Bring to the boil and simmer for about 10 minutes. Remove from heat and allow to cool.

Strain through a sieve and pour the cucumber syrup into a large carafe or jug. Thinly slice the rest of the cucumber as well as the lemon and add to the syrup together with the remaining mint. Top up with cold sparkling water and serve with ice.

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Have you ever made lemonade at home? And what is your favorite flavour?

 

Stay sweet & HAPPY COOKING!

xx Kristin

Black Tea Crème Brûlée | #ad

Hello sweethearts!

You might think it’s related to Mr Zebra’s Britishness – but believe me, I’ve been a tea lover for so much longer! Since I started working a lot from home, my consumption of green and black tea – usually the traditional British way with milk – has increased rapidly. That doesn’t even change in summer and I still drink tons of tea, but then mostly cold peppermint or other herbal tea – ❤

You see: I LOVE TEA. So it was a pleasant surprise when I was asked by TEA AND THE GANG whether I would like to test their tea. And after a quick look at their website I pretty much fell in love with their gorgeous products … that packagin and the design in general! Honestly: Even if tea isn’t your thing, you gotta love that packaging! So great, but back to the point – back to tea. It’s fabulous and really does have personality:

I had the pleasure getting to know THE PINUP – a black tea with lots of vanilla – and THE ROMANTIC – a white tea with strawberry-champagne flavour. Both teas are really yummy, I loved the black with just a bit of milk and the white makes a wonderful iced tea!

But enough of all that chatter – now I finally have a recipe for you:

On today’s menu, there is delicious Crème Brûlée with black tea. The tea gives the crème gives a very subtle bitterness, which pairs perfectly with the caramel and makes this classic dessert quite extraordinary!

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Black Tea Crème Brûlée

makes 4 servings

  • 240 g cream
  • 2 egg yolks
  • 25 g sugar
  • 2 bags of black tea (Tip: The Pinup from TEA AND THE GANG)
  • about 4 teaspoons of sugar

 

Preheat oven to 160° C.

Line a deep baking dish, large enough to accommodate all crème brûlée ramekins, with some kitchen paper. Place the ramekins on the paper towel and heat the water in a kettle.

Bring the cream to a boil in a small saucepan together with the tea bags. In a bowl, beat egg yolk and sugar until pale yellow. As soon as the cream boils, remove from the heat and it steep for 3 minutes, then bring it back to the boil. Remove the tea bags. Pour the hot cream carefully to the egg mixture while stirring constantly, then evenly pour into the ramekins.

Place the dish with the filled bowls in the oven (middle rail) and pour the hot water around the ramekins so that the water reaches about halfway up the sides. Loosely cover with aluminium foil and leave it in the oven for 40 minutes. Remove from the oven and allow to cool to room temperature. Then place in the refrigerator for 3-4 hours.

Just bevor serving sprinkle with sugar and then caramelise the sugar layer with a crème brûlée burner.

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The effort really is worth it! A silky cream under a crisp layer of caramel – such a great dessert. And with this flavour combination, in particular, you’re really going to impress your guests!

Are you curious now and want to test TEA AND THE GANG as well? Then order now and save 15% with the code ‘Summer’ (valid until the end of July) – go try it out!

Which is your favorite flavour of tea or are you part of #teamcoffee? Did you notice the cute cup with the letter ‘G’? That’s actually a DIY project – do you want me to explain it here on the blog?

 

Stay sweet & HAPPY COOKING!

xx Kristin

 

The tea was kindly provided by TEA AND THE GANG free of charge. My opinion, however, is not influenced by this and as always I only recommend products I really like!

Peach Crumble Muffins

Hi sweeties!

As a child – and if I am being completely honest with you probably even a whole while longer – I hated peaches, except maybe the canned ones. Why do they have to have fur!? So naturally, I always preferred the ‘shaved’ cousins of peaches: nectarines. But especially in the past year, I’ve come to love peaches and actually prefer them over nectarines – despite them having fur. What about you? Do you taste a difference between them and which do you like better?But enough of this hairy or hairless stone fruit discussing – time for the part with the recipe! And this one should not be missed: Peaches, sour cream and crumble combined into a juicy muffin, which doesn’t only tastes great with coffee, but surely would be a nice surprise to bring to the next garden party.

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Peach Crumble Muffins

makes 12-15 muffins

  • 50 g sugar
  • 65 g flour
  • 50 g butter
  • 325 g flour + 2 tbsp
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 60 g soft butter
  • 75 g sugar
  • 75 g brown sugar
  • 2 eggs
  • vanilla
  • 200 g sour cream
  • 2-3 peaches

 

Preheat oven to 200 °C and line a muffin tray with paper cases.

Combine sugar, butter and flour for the crumble. Set aside.

Combine flour, baking powder and salt in a small bowl and setAlso put aside. In a larger bowl beat butter, sugar and brown sugar until creamy. Mix in the eggs one by one. Now add in the flour mixture and the sour cream alternately.

Wash the peaches and remove the stone, then cut into small chunks and mix with 2 tbsp of flour. Fold into the batter until evenly mixed. Fill the muffin cases with about one heaped tbsp of batter, then cover with some crumble and bake for 20-25 minutes.

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If peaches as well as nectarines aren’t your thing at all, then you should try the recipe with cherries! Mhhhhh … I think I have to go back to the kitchen and heat up my oven ❤

Stay sweet & HAPPY BAKING!

xx Kristin

 

Blueberry Breakfast Cookies

Hello my zebras!

Today we’re breaking all the rules – at least at first sight! Why? Because we’ll have cookies for breakfast! Really … no toast, no eggs …  breakfast cookies!

Of course, those cookies are special and not the average ‘triple chocolate death by caramel or whatnot’ sugar bombs from the supermarket. The list of ingredients includes bananas, eggs, oatmeal and many other good things, which keep us full for a long time and make sure you’ll have a great start into the day. Sounds good? Believe me, they are – try it!

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Blueberry breakfast cookies

makes about 7 cookies

  • 1 banana
  • 1 egg
  • 20 g melted butter / coconut oil
  • 2 tbsp plain yogurt
  • 1 tbsp chia seeds
  • 90 g rolled oats
  • 60 g flour
  • 1 tbsp brown sugar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 40 g blueberries
  • 15 g semisweet chocolate chunks

 

Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.

In a small bowl, mash the banana and combine with the egg, butter, yogurt and chia seeds. Set aside for a few minutes.

In the meantime, mix oatmeal, flour, sugar, baking powder and salt in a large bowl. Add the wet ingredients and stir until a dough is formed, then fold in the blueberries and chocolate chunks.

Place a heaped tablespoon of dough on the baking tray, flatten and bake for 12-15 minutes. Let them cool and serve.

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The cookies are really fast to make and a nice way to switch things up! They’re also great when you don’t have a lot of time and have to eat on the go or just need a healthy snack.

 

Stay sweet & HAPPY BAKING!

xx Kristin