Ricotta Gnocchi with Spinach and Garlic

Hey guys,

we all know (and love) those little Italian potato dumplings: Gnochhi are a great change from pasta and just as versatile. Today’s recipe is a little different though as it doesn’t contain any potatoes.

All you need to make these delicious gnocchi is ricotta, egg, parmesan cheese and some flour – and in no time the dough is ready to go and the small pillowy dumplings can hop into the boiling water. The result is fluffy and so, so tasty – and that makes it really difficult not to eat a reaaaaally big amount of it!


Ricotta Gnocchi with Spinach and Galic

makes 2 servings

  • 50 g ricotta
  • 1 egg yolk
  • 1/2 tsp salt
  • 30 g grated Parmesan
  • 75 g flour, plus a bit more for dusting
  • 2 tbsp butter
  • 100 g spinach
  • 1 clove of garlic
  • Parmesan

Put the ricotta, egg yolk, salt and freshly grated Parmesan in a large bowl and stir well. Add in the flour and mix briefly until everything is combined.

Now dust the work surface generously with flour, take about a tablespoon of the dough and carefully roll it in the flour with your hands to form a finger thick roll. Cut into small dough pillows and cook them in lightly simmering salted water for 2-4 minutes until the gnocchi float on top. Take them out of the water and place them in a bowl with the butter. Repeat until the dough is used up.

Now wash the spinach and chop it roughly. Peel and mince the garlic and heat a large frying pan over high heat. Now fry the buttered gnocchi with the garlic for a few minutes. Finally, add the spinach, cook for about a minute and then serve the gnocchi topped with plenty of parmesan.


A simple recipe with lots of amazing flavour ❤ How do you like your gnocchi? Made with potatoes or ricotta or even with something completely different?

Stay sweet & HAPPY COOKING!

xx Kristin


Carrot Crumble Muffins

Hey guys,

it’s freeeeeeeeeeeezing outside! So how about warming ourselves up a bit by heating up the oven: It’s a great way to get rid of the cold and at the same time we get tasty muffins as a reward on top. Sounds like a great plan, doesn’t it?

Those carrot crumble muffins are a wonderful combination of a super juicy, not too sweet batter topped with deliciously sugary crunchy crumbs – JACKPOT ! Perfect as a treat to go with your coffee, for breakfast, … well let’s be honest, I could have them at any time of the day! You gotta try it!


Carrot Crumble Muffins

makes 12

  • 300 g flour
  • 1 tsp baking powder
  • 1 tbp baking soda
  • 1 pinch of salt
  • 150 g brown sugar
  • 120 g soft butter
  • 2 eggs
  • 150 ml buttermilk
  • 200 g carrots
  • 80 g soft butter
  • 40 g sugar
  • 100 g flour
  • 1 tsp cinnamon

Combine 80 g butter, 40 g sugar, 100 g flour and 1 teaspoon cinnamon until a crumbly dough is formed, then put in the fridge. Meanwhile preheat the oven to 175° C and line a muffin tray with paper muffin cases. Then peel the carrots, finely grate them and also put aside.

For the batter, beat the softened butter together with the eggs until creamy, then add the buttermilk. Combine the dry ingredients in a second bowl. Add the batter and stir briefly but thoroughly. At last carefully fold in the grated carrots.

Pour the dough into the muffin cases and top with the prepared crumble. Bake for about 30 minutes, then allow to cool and serve!


Weeeeell, who of you now wants to bake muffins as well? I’ll take the blame, that’s okay 😅

Stay sweet & HAPPY BAKING!

xx Kristin

Garlic butter with pink peppercorns and lime

Hi my cuties!

Summer might be slowing down a bit at the moment but there’s one rule that still applies: summer time = barbecue time

And if you really want to impress everyone at the next barbecue party then you should definitely try this super simple recipe! This delicious garlic butter doesn’t only look great but also tastes amazing – slightly spicy and a bit tangy … perfect for steaks and grilled veggies!

Garlic ButterGarlic Butter 3Garlic Butter 5Garlic butter-7

Garlic butter with pink peppercorns and lime

makes 1 roll of butter

  • 250 g obutter
  • 6 cloves of garlic
  • Some olive oil
  • 2 tsp pink peppercorns
  • 1 tsp salt
  • peel of 1 lime

Remove the butter from the refrigerator and let it warm up to room temperature.

Peel the garlic cloves and fry them in a small pan with a little olive oil for about 5 minutes. It’s totally fine if they turn dark brown on the outside. Remove from heat and allow to cool.

Place the butter in a small bowl. Grind up the pink peppercorns freshly using a mortar and pestle (alternatively use store bought) and add to the butter with the salt and the grated lime peel. Press the garlic cloves individually through a garlic press, removing the darkened skins from the press in between, and add about 1 tsp of olive oil from frying to the butter. Now mix well with a fork.

Wrap up in parchment paper or foil, form into a roll and allow to cool in the refrigerator.

Garlic Butter 2Garlic Butter 4Garlic Butter 6Garlic Butter 8

Have you ever made spiced butter? And if so, will you tell me what flavour you picked?

Stay sweet & HAPPY COOKING!

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 😉


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.


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