Spring Pasta

Hello my zebras!

Yesterday was the beginning of spring and I thought it’s about time to dish up something fresh. So today I’m going to share with you a delicious pasta dish with an irresistible creamy parmesan sauce and a lot of colourful spring vegetables – if this doesn’t lighten up your mood you’re probably still in hibernation 😉

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Spring pasta

for 2 servings

  • 200 g pasta (fettuccine or spaghetti)
  • 1 carrot
  • 125 g green asparagus
  • 2 spring onions
  • 1-2 handful baby spinach
  • 2 tbsp butter
  • juice of half a lemon
  • salt
  • 1 shallot
  • 2 tablespoons white wine
  • 100 ml cream
  • 60 g grated parmesan
  • parsley, salt & pepper

 

Bring a pot of salt water to the boil and cook the pasta al dente.

Clean the vegetables (+ peel if necessary) – except for the spinach – and cut into thin strips. Heat 1 tablespoon of butter in a pan. Add the vegetables – except the spinach – together with the lemon juice and salt and sauté for about 3 minutes. Remove the veggies from the pan and set aside.

Heat the remaining butter in the pan. Peel, then finely chop the shallot and fry in the pan. Add white wine and cream. Stir in the parmesan and season with salt, pepper and fresh parsley. Add the vegetables as well as the spinach and reheat briefly. Finally, mix in the cooked pasta together with some of the cooking water and serve immediately.

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Like the first spring flowers, the vegetable strips sprout from their pasta nest – simply gorgeous and soooo delicious! Try it!

Stay sweet & HAPPY COOKING!

xx Kristin

Easter Bunny Cakepops

Hello my friends and Happy Easter!

 

Do you already have plans for the Easter weekend? I plan on spending a lot of time with my family: we have a big Easter brunch on Sunday and hopefully the weather will be nice enough to go out and get some fresh air. Oh… that would be nice!

If you still need something sweet for your afternoon coffee I have a great idea for you: Cute little bunny cakepops made of juicy carrot cake and with crunchy almond ears? Simply gorgeous <3.  And I can promise you – your loved ones will be surprised!

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Carrot Cake Pops

makes about 30 pieces

  • 75g flour
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of cinnamon
  • 1 pinch of salt
  • 125g carrots
  • 35g sugar
  • 35g brown sugar
  • 1 egg
  • 75ml oil
  • 150g cream cheese
  • 400g chocolate
  • 60 whole almonds
  • cake pop sticks
  • pink heart sprinkles

 

Preheat the oven to 175 ° C and prepare a small springform pan with parchment paper.

Peel and then finely grate the carrots. Mix flour, baking powder, baking soda, cinnamon and salt and set aside. In another bowl mix egg, sugar and brown sugar until fluffy and add the oil. First fold in the flour mixture, then the grated carrots. Place it in the mold and bake for 20-25 minutes.

Remove from oven and let cool completely.

Crumble the cold cake in a large bowl, then add the cream cheese and mix to a homogeneous mass. Form about 30 equal sized balls and refrigerate.

Melt the chocolate over a water bath. Dip the cake pop sticks into the chocolate and then impale the dough balls. Lightly dip two almonds per cakepop into chocolate and stick them into top of the cake balls to make the bunny ears. Leave to cool until everything is fixed in position.

Dip the prepared cakepops in the melted chocolate and carefully jiggle them to get rid of the excess chocolate. Finally, decorate with sugar hearts to complete the bunny!

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Of course you can also use any other cake recipe – the cakepops will be delicious either way. Do you like those sweet bunnies as much as I do? And what treats have you planned for Easter?

Remain sweet & HAPPY BAKING!

xx Kristin

 

 

 

Marbled Carrot Cheesecake

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Oh well.. last week sucked. If I could, I would just erase all my memory of it and pretend it never happened.

But I guess you can’t only have fantastic days and I makes you value the good times even more. And it also helps a lot when you have THE cure for those days when you’re in a really bad mood.

Those of you who know me well are probably aware of the fact, that there are 2 kinds of cake that I would almost kill for: Carrot Cake and Cheesecake! Love, love, loooooove them! And the combination of both is like heaven on earth.. at least for me!

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Curious? Ok, here we go:

Marbled Carrot Cheesecake

12-14 servings

  • 230g cream cheese (at room temperature)
  • 110g sugar
  • 2 tbsp flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 120g sour cream
  • 150g flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 120ml oil
  • 60g applesauce
  • 100g sugar
  • 50g brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 180g grated carrots
  • 60g cream cheese (at room temperature)
  • 1 tbsp softened butter
  • 100g powdered sugar
  • 75g sour cream
  • 1/2 TL vanilla extract

 

Preheat oven to 350°F and butter a 9-inch (26cm) springform pan.

Batter 1: Mix sugar and flour in a medium sized bowl. Add cream cheese and stirr until well combined. Mix in eggs one at a time. Add vanilla extract and sour cream. Tap bowl forcefully against counter for a couple of times to release  air pockets. Set aside.

Batter 2: Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl combine oil, applesauce, sugar, brown sugar, eggs and vanilla extract and mix on low speed for about a minute. Add dry ingredients and mix until combined, then stir in carrots until evenly distributed.

Pour about half of the carrot cake batter into the baking pan and smooth it out. Spoon one third of the cheesecake mixture onto it. Carefully pour the rest of the carrot batter over it, then top it with the rest of the cheesecake mix. [No need for swirling!]

Bake for 60-65 Minutes – cover with tinfoil after 40 minutes. Let cake cool for one hour, then place it in the fridge and leave it there overnight (or at least for 6 hours!).

For the topping: Combine cream cheese and butter. Add the left over ingredients and whip it for about 5 minutes. Spread on the cake. Let it set in the fridge for 30 minutes, then slice and serve!

 

Recipe adapted from Cooking Classy.

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Om nom nom. It really is THAT tasty! I love it. There’s nothing more to say.

Did you little sherlocks notice that there are not only irises as decoration but also on my plates? I found them hidden and burried in my mother’s cupboard. I love those little gems you just stumble upon – either at home or at the fleamarket. My mum has no clue where all that stuff comes from but I’m glad she didn’t throw it away.

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Do you like irises? And cheesecake? Aaaaaand carrot cake?

Have a gorgeous week and don’t let anything get you down!

HAPPY BAKING!

 

xo Kristin

[Guestpost] Carrot Pancakes

It’s important to spread the love! And since I really love my #PANCAKEAPRIL I decided to invite some fellow bloggers to join me. Today Annalena and Johanna from Hey Foodsister will share their recipe (and beautiful photos!) with you. Enjoy it! 


 

 

The combination of carrots and Easter is probably as new as the fact that the earth revolves around the sun. Around Easter you can find carrots everywhere, they’re like a vegetable chameleon!

 

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Maybe it was female intuition or something else but we knew it was time for another carrot recipe. Just recently we discovered our love for vegetables in all kinds of sweet baked goods.

 

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So we were really excited to finally pull the first bright orange carrot from the ground and turn it into carrot cake, carrot tart or – carrot pancakes! They’re not a bit boring because you can serve them either with a dab of coconut yoghurt and coconut flakes or turn them into a savoury dish with a herb dip.

 

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Carrot Pancakes

makes 6-8 

Zutaten:

  • 100g carrots
  • 125g flour
  • 1 teaspoon baking powder
  • 2 tbsp brown sugar
  • 1 pinch of cinnamon
  • 1 pinch of ground ginger
  • 1 pinch of salt
  • 250ml buttermilk
  • 1 egg
  • oil for frying

Directions:

1. Finely grate carrots. Mix them with all of the dry ingredients.
2. Add buttermilk and egg and combine everything until it forms a smooth batter. Let it sit for half an hour.
3. Heat oil in a pan on medium heat. Pour small amounts of batter into the pan and flip them once bubbles appear on the surface.
4. Serve the pancakes either with coconut yoghurt or herb dip.

 

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A big thanks to Kristin for letting us be a part of this wonderful idea!

 

Have a wonderful April full of pancakes,

Annalena&Johanna<3