Zucchini Galette

Hello my zebras!

While Mr. Zebra left me alone to travel the United States I stayed behind at home, take care of the cat and work diligently. I feel that’s quite unfair. But at the beginning of October it is time to travel again – this time the both of us 😀 – to London for a few days and at least that’s something I can look forward to.

Since my better half (HE thinks he’s the better half but I have my doubts :P) is staying in the land of truck sized burgers, he’s missing out on this delicious, late-summer galette with cream cheese and a generous portion of zucchini ❤ This little relative of pizza is wonderfully rustic and also quite fast to make – try it out!


Zucchini Galette

For 2-3 servings

  • 175 g flour
  • 125 g rye flour
  • 125 g sour cream
  • 5 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon baking soda


  • 150 g herby cream cheese
  • 50 g (+ some) grated Emmental cheese
  • 250-300 g zucchini
  • Salt & pepper

Mix the flours, sour cream, oil, egg, salt and baking powder and knead until a smooth dough forms. Leave to rest in the refrigerator for half an hour.

Preheat the oven to 200 °C and line a baking tray with baking paper. Wash the zucchini and cut into thin slices.

Roll out the chilled dough on a well-floured surface into a thin circle (diameter should be about 30-35cm). Spread the cream cheese in the center – leaving an edge of about 5 cm. Sprinkle the grated cheese on top, then cover it with the zucchini slices, season with salt and pepper and then fold over the free dough edges. Sprinkle with some extra cheese and bake for 35-45 minutes.


So crispy, flavourful and a great way to use up the abundance of zucchinis. Do you have a favorite recipe with zucchini? If so, let me know! You can never have enough of them.

Stay sweet & HAPPY COOKING!

xx Kristin


Caramel Cheesecake Ice Cream

Hey Zebras,

I declare this day officially Ice Cream Friday! The weekend is coming and that’s a good reason to celebrate, right? In addition, I had to finally test the ice cream maker add-on for my KitchenAid 🙂

No matter what you are celebrating – this ice cream recipe will be the making of any party! Ice cream, cheesecake, caramel – I mean, how do you top that? Maybe with a large dose of spring sunshine, but as we can never rely on that, let’s get on with this lovely recipe.


Caramel cheesecake ice cream

for about 1 litre of ice-cream

  • 2 large eggs
  • 150g sugar
  • 200ml cream
  • 300g cream cheese
  • 50g crumbled biscuits (eg ladyfingers)
  • 125g caramel cream (eg from San Ignacio)


Prepare your ice cream maker according to the manufacturer information.

Beat the eggs in a large bowl for 1-2 minutes until they are creamy. Gradually add the sugar and beat for about another minute. In a second bowl, mix the cream cheese until creamy, then stir in the cream. Combine both bowls and stir until everything has mixed well. Leave to chill for 1-2 hours in the refrigerator.

Pour into the ice cream maker and freeze for 30-45 minutes, depending on the machine. Add half of the ice cream to a freezer-safe container. Spread half of the caramel cream and biscuit crumbs on the ice and mix lightly with a fork. Add the remaining ice cream on it, cover it with caramel and biscuits and store in the freezer until ready to serve.


Whether serving alone or together with a warm chocolate cake – this is a world class dessert and insanely delicious!



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!


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!


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




A little Ombré Wedding Cake for Jessica + Jamar




This is so exciting for me! Today I can proudly present you my very first wedding cake!


I wanted to bake one so badly for quite some time now but there was no wedding. Now I finally got the chance to make one! This little cake is for one of the loveliest couples I got to meet during my time at Brose Baskets. Always smiling, always happy, alway friendly! And Jamar usually starts to sing a tune and show his dance moves – either on the court after the games or at one of the many PR dates. How can you not like them?



So cheers to you, Jessica & Jamar! I hope you had the most wonderful day and I wish you all the best for your future as Mr. & Mrs. Smith! ❤


Ombré Wedding Cake

makes a 7 inch cake

  • 4 eggs
  • 250g soft unsalted butter
  • 100g sugar
  • 5 tbsp lemon juice
  • 2 teaspoons lemon zest
  • 120g flour
  • 120g corn starch
  • 2 teaspoons baking powder
  • food coloring


Preheat oven to 340° F.

Separate eggs. Beat the egg whites with a pinch of salt until stiff and put it in the fridge. In a second bowl whip egg yolks, butter and sugar for about 5 minutes. Add lemon juice and lemon zest. Mix flour, starch and baking powder and stir it in. Fold in the beaten egg white at last.

Now divide the batter into 4 portions and dye them to your liking in an ombré color scheme. Pour one batter at a time in a pan lined with parchment paper and bake each one for 25-30 minutes. Remove from the pan immediately and let it cool on a piece of parchment paper sprinkled with sugar. Let all the cake layers cool completely.


  • 150g blood orange curd / you can also use jam
  • cake ring


Spread curd on the top of the bottom layer and stack the next layer on top of it. Don’t forget to stack them according to your color scheme. When all of the layers are staked use a cake ring to hold them together and put it in the frigde for an hour.


  • 125g soft unsalted butter
  • 100g powdered sugar
  • 50g blackberry jam (smooth and without chunks)
  • 50g passion fruit jam (smooth and without chunks)
  • 200g cream cheese
  • food coloring


Prepare the frosting while the cake is in the fridge. Whip up butter and powdered sugar for at least 5 minutes. Add the cream cheese and mix it in. Divide the frosting in half and add one type of jam to each batch and stir it well. If you want brighter colors add some food coloring to your taste. Now put the frosting in the fridge as well.

When the cooling time is over remove the cake ring. Spread the darker frosting on top and on the upper sides of the cake. Then add the lighter color to the bottom and carefully blend them a little where they meet. Smoothen the surface and put it in the fridge for another hour.


Decorate the cake with some sprinkles and add the cake topper, then serve!




I used little wooden disks, skewers and paint to make the topper. I painted the disks with rose golden paint, let it dry and then added the letters with a permanent marker. At last I used a hot glue gun to fix them to the skewers. And all done!


I decided to aim for a not so traditional approach – especially with the color scheme and the bright ombré. I think it doesn’t always need to be white to be classy. How do you like it?



Enjoy the weekend & HAPPY BAKING!

xo Kristin


Marbled Carrot Cheesecake


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!


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.


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.



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

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



xo Kristin

Red Velvet Pancakes

…a new religion that’ll bring ya to your knees
RED VELVET if you please!



Even Alannah Myles knew that this dark red batter is edible perfection! Well, almost 😉

Americans are used to Red Velvet in all kinds of shapes: Cupcakes, Cakes and – of course – Pancakes!

They appear bright red and have a chocolaty taste – and basically beg to be eaten by you! Served best with a fluffy cream cheese topping that just looks lovely on the red pancakes!



Red Velvet Pancakes

makes 18

  • 300g flour
  • 3 tbsp cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 480 ml milk
  • 2 tbsp white vinegar
  • 100g sugar
  • 2 eggs
  • 2-3 teaspoons red food dye
  • 80g melted butter


Mix flour, cocoa, baking powder, baking soda and salt in a bowl. Use a second bowl to combine milk and vinegar and let it sit for 2 minutes. Add eggs, sugar, food dye and butter to milk mix. Gradually add dry ingredients and miy until just combined.

Preheat pan on low heat. Put little amounts of batter into the pan. Flip once bubbles appear on the surface. Cook from both sides but be careful not to cook them too long! When they turn too brown the red color won’t be bright anymore!


Cream cheese topping

  • 180g cream cheese (at room temperature)
  • 90g soft butter
  • 150g icing sugar
  • 100ml milk

Whip up cream cheese and butter. Add icing sugar and milk and mix until it’s smooth.

Top Pancakes with it and serve!


I just love them. Well, I guess I love everything cream cheese related but these turned out really nice!

Did you try Red Velvet recipes before?




xo Kristin 

Mini Caramel Cheesecakes [bite-sized deliciousness]

I am addicted.


I know, I know. This is horrible news to you and I should really try to get away from this stuff. But I can’t. It’s just NOT possible. I always get back to this creamy, sugary, honey golden treat.

During my New Year’s Trip to Ireland [Photos will be soon online here] we discovered a gorgeous, cute and fantastic gay café in Dublin where we also had our Dinner on New Year’s Eve. Besides the super tasty main course they had the most amazing cakes for desert! The cake I had was epic!! When our host Al said the magic words “.. and we also have a Caramel Cheesecake topped with Pecans and Chocolate” I had an instant smile on my face – I knew this would be a great night! And I was right! The cake was even better than I imagined it and left me with a round belly and a satisfied grin.

Ever since that evening I can’t forget about the lovely combination of cheesecake and caramel. So when fellow Bloggerette Clara from tastesherrif announced the theme for her monthly baking event [ CHEESECAKE! ] it only took me seconds to decide what I would try to bake.


And so the search began. None of the recipes I found online really convinced me, but after some little changes here and there I am happy to present you the final result! But be careful – if you’re addicted to caramel or cheesecake you might not want to read more and eventually increase your addiction.

Mini Caramel Cheesecakes

makes about 20 mini cakes

  • 340g unsalted cream cheese
  • 60g sugar
  • 60g whipping cream
  • 1 egg
  • 60g caramel sauce
  • 90g whole wheat cookies (e.g. graham crackers)
  • 2 tbsp. softened butter
  • And some extra tbsp. caramel sauce for the topping

I used a mini muffin tray made of silicone, so I could easily remove the cheesecakes. If you only have metal trays you should probably line them with paper muffin cups!
Preheat oven to 350° F.

Crush crackers in a small bowl, add butter and mix with fork. Put the mix into mini muffin trays (about 2 teaspoons per muffin). Flatten with a little glass or a bottle cap.
Add cream cheese, sugar, whipping cream, egg and caramel to a bigger bowl and beat until mixed. Pour mix evenly in the muffin pan.
Bake for 15-17 minutes. [Pro-Tip: If you want to make sure the cheesecake won’t crack, place the muffin tray in a hot water bath while baking!] Let it cool down for at least an hour before removing the cheesecakes from the pan.
Drizzle with caramel and serve.

All done!


Bite-sized (or maybe two bites) deliciousness is waiting to be eaten by you and maybe some of your lucky friends!

Do you love caramel as much as I do? Or is there something else that is your weak spot?

Have a lovely week and HAPPY BAKING!

xo Kristin