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

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

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

 

 

 

Chocolate Cream Slices | #Degustabox

Hey my Zebras!

YAAAAY, my exams are over!!! – I have university behind me for another semester and my life can get back to normal! Let’s have cake to celebrate – a nice, chocolatey one… hmm, are you in?

This recipe is super simple and can be done very quickly. Perfect for making at the drop of a hat or when you have a sudden celebration in your life – recovering from examinations, for example 🙂

A really great product from the German #Degustabox in January is also used in here – the Double Choc Biscuits from Leibniz (for readers outside of Germany I am sure you can get creative with your own biscuits 😉 ). But I can really recommend those surprise (grocery) deliveries by Degustabox – maybe it’s available in your country, too? Here’s a link to the UK version.

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Chocolate Cream Slices

makes 1 tray of cake

  • 4 eggs
  • 4 tablespoons hot water
  • 150g sugar
  • 80g flour
  • 80g cornflour
  • 2 teaspoons baking powder
  • 2 packets (à 37g) of chocolate pudding powder
  • 900ml milk
  • 50g sugar
  • 75g dark chocolate
  • 300g cream
  • 500g sour cream
  • 75g sugar
  • 4 packs Leibniz Double Choc (or whatever cookies you think would work)

 

Preheat the oven to 200 ° C (180 ° C fan-forced or gas mark 6) and line a deep baking tray with baking paper.

For the sponge, mix together the eggs and water, then slowly sprinkle the sugar and beat until fluffy. Fold in gently the flour, cornflour and baking powder. Pour the batter into prepared pan, smooth and bake for about 10 minutes. Remove from oven and let cool.

Mix 100ml milk with the pudding powder and sugar until smooth. Bring the remaining milk in a saucepan to a boil. Once boiling, stir until the mixture thickens. Then add the chocolate and stir until it’s melted. Pour on the cooled sponge, spread evenly and allow to cool.

Zap the cream, sour cream and sugar with food processor or hand mixer until it becomes a thick cream. Spread onto the cooled pudding and top with the Leibniz Double Choc.

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The cake also tastes great when it’s left for a while and still can be enjoyed the next day 🙂

 

Be well, my Zebras & HAPPY BAKING!

xx Kristin

 

 

 

Caramel Shortbread | Let’s travel to Glasgow together!

Hello my lovelies!

 

Today I’m going to take you on a short trip to Scotland, the homeland of Mr. Zebra. We will explore not only the sights but also a few culinary highlights – are you in?

Let’s jump back to the year 2015: I am on a flight, headed to Glasgow, looking to celebrate Hogmanay and hoping to relax a little bit. Conveniently, I had my own personal guide there who could show me the most exciting parts of the city – not just the ones you can find in the guide books. Finally, we stood in front of a small delicatessen shop in Glasgow’s West End and Mr. Zebra had purchased for us an unassuming looking little triangle of biscuit, caramel and chocolate. “Better than Haggis,” I thought and I quickly bit a piece off. And I was far from disappointed! This treat is simple but also very, very tasty! And as you already may know, I have a weak spot for caramel… 😉

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It was my aunt’s birthday soon after I arrived back in Germany and I of course wanted as always to bring her a sweet little thing. With Glasgow in mind, I opted for Caramel Shortbread, or “cat biscuits” as they will be known in my family from now on. Why? That will be revealed by the end of the post.

 

Caramel Shortbread

makes about 24

  • 115g soft butter
  • 55g sugar
  • 175g flour
  • 85g brown sugar
  • 135g butter
  • 3 Tbsp agave syrup or if it’s available: Golden Syrup
  • 1 can sweetened condensed milk (400g)
  • 140g chocolate

 

Preheat the oven to 200°C (or Gas Mark 6). Prepare a rectangular baking pan or a baking frame (about 20x25cm).

For the base, cream together the butter and sugar, then add the flour and knead until the mixture forms a dough. Press the mixture evenly into the pan and prick it with a fork. Pop it in oven for 10-15 minutes until it is golden brown. Remove from oven and let cool completely.

For the caramel, add brown sugar, butter, syrup and condensed milk in a large shallow pan and bring to a boil over a medium heat. Once it’s hot allow the mixture to simmer for about 5 minutes while you stir constantly until the mixture thickens and turns dark golden. Pour over the cooled shortbread base before smoothing it and leaving it to set.

Melt the chocolate (white, milk, dark, whichever you prefer) in a double boiler and spread in a thin layer evenly over the caramel. Store it briefly in the refrigerator so that it can set, then loosen the frame or the baking pan and cut into pieces.

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And now we can all enjoy a piece of caramel shortbread and some impressions of Scotland…

Now back to the cat biscuits …

When I baked the shortbread for the first time it was colder outside than in the refrigerator so I put the leftover caramel shortbread on the terrace in our “natural fridge” for a few minutes because it had started to melt a bit. Unfortunately I forgot about it and an asshole cat crept up unnoticed, scratched with its claws and then licked up the caramel. When we finally realised something was up there was a large crater in the shortbread and the cat no doubt had a sore tummy… hence the name cat biscuits!

Have you ever been to Scotland? What did you think about their delicious treats?

 

See you, stay sweet & HAPPY BAKING!

xx Kristin

[December 14th] Speculoos Macarons

Fräulein Zebra Xmas

Happy 3rd Sunday of Advent!

Today there’s a super sweet and yumm surprise waiting for you… let have a look:

Speculoos Macarons

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Hmmm… don’t they look gorgeous?

 

Speculoos Macarons

makes about 25 

  • 45g ground blanched almonds
  • 80g powdered sugar
  • 2 teaspoons speculoos spice
  • 1 egg white (à 36g)
  • 10g sugar
  • brown foodcoloring
  • 50g melted milk chocolate
  • 60g soft butter
  • 50g powdered sugar
  • 60ml cream
  • 1-2 drops vanillaextract
  • 1/2 teaspoon speculoos spice (or 1 tbsp of speculoos spread)
  • 1 pinch of salt

Mix almonds and powdered sugar. Put the mix in a kitchen grinder and and grind until it’s very smooth. Add speculoos spice and set aside.

Beat the egg white for 10-20 seconds, then add the sugar and beat until it’s very stiff. Use the foodcoloring to dye the whipped egg white in a light brown shade. Now add one third of the almond mix and gently fold in. Repeat with the other 2 parts of the mix until you have a sticky, not too runny batter.

Prepare a sheet of baking paper. Fill batter into a disposeable piping bag, then cut off the tip and pipe little circles (about 2 cm ø) onto the paper. Let the macarons dry for 20 minutes, while you wait it’s time to preaheat the oven (320°F / 290° F when you use an fan-forced oven). Carefully pull the baking paper onto a baking tray and bake for 12-14 minutes. Pull the paper off the tray and onto a cold surfce and let the Macarons cool there.

To make the frosting you have to beat the butter for about a minute. Add the powdered sugar and the melted chocolate and beat for another 2 minutes. Then add the cream, vanilla extract, salt and speculoos spice and mix for one minute. Fill into a piping bag and pipe onto half of the macaron shells. Put on the top halves.

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Something sweet for your tongue and your eye… this is such a perfect recipe for a lazy Sunday so close to Christmas.

 

Enjoy the day & HAPPY BAKING!

xo Kristin

[December 8th] Alphabet biscuits

Fräulein Zebra Xmas

I wish you a happy Monday!

To make the day (and the whole week) at least as sweet as you are I have a great recipe for you:

 

Alphabet biscuits

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I loved them when I was growing up…  I remember searching the whole box just to find the one letter that I needed to finish writing my name.

These are super crunchy and chocolatey and pretty easy to make.

Sounds awesome, right?

 

Alphabet biscuits

makes about 120

  • 4 egg whites
  • 1 pinch of salt
  • 150g sugar
  • 2 teaspoons vanilla sugar
  • 150g flour
  • 2 tbsp cocoa powder
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon

Beat egg whites and salt until it starts to get stiff. Slowly add sugar and vanilla sugar and go on whipping until it’s really firm and the sugar dissolved (about 3 minutes). Mix flour, cocoa, cardamom and cinnamon, sift onto the egg white and fold in carefully.

Cover serveral baking trays with parchment paper. Spoon the batter into a plastic piping bag and cut off a little tip. Now pipe the letters and let it sit for 15 minutes.

While you wait it’s time to heat up the oven to 350°F.

Bake each tray at a time for about 10 minutes. Let cool completely before serving.

 

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Now it’s your turn to make these and send lovely messages!

Stay sweet & HAPPY BAKING!

xo Kristin