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

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

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

[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