Baked Porridge with Strawberries

Hey guys!

A while ago I started working with a big client and therefore moved my usual home office to theirs for three days a week. Quite a change for me especially since that meant meal prepping – because unlike at home I couldn’t just make frequent trips from my desk to the fridge.

By now it has become my habit to pack a rather big and filling ‘breakfast’ (= a meal I can basically inhale while sitting in front of the computer usually sometime between 10 and 11). That keeps me full, happy and productive. Oatmeal – in just about any shape or variation – is my go-to-choice and wonderfully versatile. One recipe became my favourite lately so I decided to share it with you today!



Unlike when cooking porridge the traditional way in a pan on the stove, this version doesn’t require any pots but an oven instead –  topped with a generous portion of strawberries (or some other fruit of your choice)! And when the kitchen timer goes off you have delicious porridge, no matter if you serve it straight out of the oven, with a big splash of cold milk, or cooled down in a tupperware container at the office the next day – what a treat.




Baked Porridge With Strawberries
makes 2 servings

  • 100 g rolled oats
  • 1/2 tsp ground cinnamon
  • 300 ml water
  • 150 ml milk
  • 2 tbsp brown sugar (alternatively agave syrup or a sweetener of choice)
  • 50 g sliced almonds
  • 100 g strawberries

Preheat oven to 190° C. Wash, trim and halve the strawberries.

In a small bowl combine oats, cinnamon, water, milk, brown sugar and almonds. Mix well and pour into a small casserole dish. Add the strawberry halves evenly on top. Bake for 20-25 minutes and serve ideally fresh from the oven with a little cold milk.



Soooo good & a wonderful breakfast or power snack – it would also be great for brunch, don’t you think?


Stay sweet & HAPPY BAKING!

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

Cronuts with Raspberry White Chocolate Filling

Hello my dears,

Today will be sweet! Just in time for Valentine’s Day, I’ll show you how to do make Cronuts. Those heavenly airy rings make a great gift, no matter if you want to give it to yourself or your loved one(s).

They may look terribly terribly complicated to make but it’s actually just the opposite. And if you feel like it, you can upgrade them with a fruity, creamy filling that’s made with just 3 INGREDIENTS 😍



makes about 6

  • 2 rolls (à 250 g) ready made croissant dough from the store
  • flour
  • some water
  • oil for deep frying

Lightly dust the work surface with flour, then unroll the croissant dough and place the two pieces directly on top of each other. Roll out the dough with a rolling pin to make it a little bit flatter and larger. Now brush the dough with a little water and then fold the two sides to the middle, so that there are now 3 layers stacked on top of each other. Press it lightly together and refrigerate for one hour.

After the cooling time, place the dough back on the floured work surface and cut out the cronuts with the two round cookie cutters, a large and a small circle  (drinking glasses or the like will work as well). Now preheat a deep fryer to 180 °C or heat the oil in a large deep pot and fry the cronuts in portions, turning them every now and then, for about 3 minutes until golden brown. Now place on paper towels to drain the excess fat and either coat with sugar while still warm or let them cool and add a filling.


Raspberry cream with White Chocolate

  • 150 g (frozen) raspberries
  • 125 g White Chocolate
  • 35 g soft butter

Heat up the raspberries with a bit (max 50 ml) of water in a small saucepan and simmer until the berries fall apart. Puree with a blender and pass through a sieve. Put aside.

Coarsely chop the chocolate and melt it together with the butter. Now stir in the raspberries puree, pour into glasses and leave to set in the fridge.


Do you have something special planned for Valentine’s Day or is this a day like any other for you?


Stay sweet & HAPPY BAKING!

xx Kristin

Orange Cake | made with whole oranges

Hello zebras,

it’s quite hard to spot the sun outside at them moment because it seems to be hiding constantly. So why not bring it inside? Either in form of a bunch of colorful spring flowers or some sunny interior decor elements or – as I’ll show you in a minute – in shape of a delicious cake.

It’s packed with whole oranges, including the peel and all the sun rays they store inside. It may sound a bit unusual at first but it’s actually a really delicious and juicy cake with lovely orange flavour ❤


Orange Cake

makes 1 small cake

  • 2 small oranges (organic)
  • 4 eggs
  • 100 g ground almonds
  • 75 g flour
  • 180 g powdered sugar
  • 1 tsp baking powder

Put the oranges (try to pick ones with thin peel) in a pot with boiling water and simmer for about 2 hours. Cut them in half and let them cool, remove any seeds if necessary. Puree the cold oranges and measure 175 g of it. Set aside.

Preheat the oven to 190° C and grease and lightly flour a small loaf cake pan* (pick one that holds ‘half of a recipe’).

Beat the eggs and icing sugar in a bowl until thick and creamy for 3-4 minutes. Carefully fold in almonds, flour, orange puree and baking powder. Pour into the prepared mold and bake for about 30 minutes. Allow to cool completely, remove from the mold and serve.


If you’d like, you can also decorate the cake with a glaze – no matter if it’s made of sugar, white or dark chocolate: it will be delicious anyway.

Easy peasy and like sunshine on your plate!


Stay sweet & HAPPY BAKING!

xx Kristin

* Amazon affiliate link

Speculoos Shortbread

Dear Zebras,

my Christmas bakery has opened and this year I didn’t only make the very traditional German Christmas biscuits such as Vanillekipferl and Lebkuchen but also, so to speak, a Scottish-German co-production: Insanely easy to make (also no special tools or cookie cutters required) and with its buttery, slightly spiced taste and melt-in-your-mouth texture it could really become a Christmas staple for us.

I proudly present: Speculoos Shortbread – crumbly, sweet and it just tastes like Christmas. Another bonus: you won’t need a cookie cutter to make them, just a large glass or tumbler, so they are just perfect for Christmas cookie newbies!


Speculoos Shortbread
for about 40-50 pieces
  • 600g flour
  • 220g sugar
  • 1 salt
  • 2 tsp speculoos spice
  • 350g soft butter
  • 1 egg
  • 30g brown sugar

In a big bowl combine flour, sugar, salt and speculoos spice. Add butter and egg and knead with hands until a smooth dough forms. Flatten the dough a bit, wrap it in cling foil and let it chill in the fridge for approx. 30 minutes.

Preheat the oven to 200° C.

Roll out the dough on a lightly floured work surface approx. 1 cm thick. Dip a large glass of about 7 cm Ø in flour and cut out slices from the dough. Place these on a tray lined with baking paper and sprinkle thinly with brown sugar.

Bake the biscuits for 15 minutes, then take them out of the oven and let them cool for 5 minutes. Now cut the biscuit circles into sixths – like when cutting a cake – and let cool completely.



Mmmmhh .. the scent! Here at the Zebra house, it is already Christmas time: From biscuits to the Christmas tree (including gifts below), everything is ready – now we some time to relax until Christmas and I hope you do too!

Stay sweet & HAPPY BAKING!

xx Kristin

Apple Caramel Blondies

Dear Zebras,

autumn has disappeared – slowly but surely – and now Christmas season is creeping up on us… The year has gone by incredibly fast, don’t you think? As a child I could never understand those statements of my parents – now I know: THEY WERE RIGHT! 😀

In order to sweeten your pre-Christmas coffee time I have an amazing recipe for you: Incredibly moist and fluffy blondies with lots of apples and caramel sauce – believe me, this recipe is a keeper! 


Apple Caramel Blondies

makes about 30 pieces

  • 500g apples
  • 75g brown sugar
  • 50ml cream
  • 60g butter
  • 1 tsp cinnamon
  • 385g flour
  • 2 tsp baking powder
  • 175g butter
  • 200g brown sugar
  • 4 eggs
  • 2 tsp of vanilla extract
  • some white chocolate for decorating

Peel, core and finely dice the apples. Then heat up the apple cubes together with 75g brown sugar, cream, 60g butter and cinnamon in a saucepan until the butter has melted. Stir well and set aside.

Preheat oven to 180 °C and grease and flour a baking pan (about 25 × 30 cm).

Mix butter and sugar until creamy, then add the eggs one at a time and stir in the vanilla extract. Combine flour and baking powder and gradually add to the batter. Now fold in the apple mixture, pour the batter into the prepared baking dish and spread it evenly.

Bake for 30-35 minutes. Allow to cool, then decorate it with some melted white chocolate, cut it into pieces and serve!


I wish I could hand you some of it right through the screen… but let’s be serious: First of all, that’s technically not (yet) possible and secondly, they are already eaten up, all gone …  I guess you’ll have to heat up your own oven to try them 😉

Stay sweet & HAPPY BAKING!

xx Kristin

Cherry Chai Tiramisu

Dear Zebras,

The cold season is beginning and we had our first snow fall a few days ago – winter is coming! Time to get cosy inside and enjoy the warmth. And what could be more perfect for that than a hot cup of tea …

I am an absolute tea-lover and have now amassed a considerable collection of different teas. The more varieties the better – that guarantees a change! If you want even more change, try this: Just replace the coffee in your tiramisu with some strongly brewed chai tea. This gives the dish a wonderfully sweet and spicy note and will certainly be great in the run up to Christmas! The whole thing is rounded off with some cherry compote and the perfect winter dessert is ready!


Cherry Chai Tiramisu

for about 6 servings

  • 200g cherries (eg from a jar, drained)
  • 4 tbsp sugar
  • 2 tbsp water
  • 1 tsp corn starch
  • 2 tbsp honey
  • 250g mascarpone
  • 4 tbsp chai tea (eg the Chocolate Chai from Lebensbaum )
  • 200g whipping cream
  • 100g sponge fingers
  • some extra chai tea
  • cocoa powder


Heat the cherries and the sugar in a small saucepan and cook for about 5 minutes. Mix the starch with the water, add to the cherries and let it thicken. Take it from the stove and let it cool off.

Mix mascarpone and honey in a bowl, then stir in the chai tea. Beat the cream until stiff and fold gently into the mascarpone mix.

Roughly crumble the sponge fingers with your hands. Each glass starts off wit a layer of biscuit crumbs, then drizzle a little of the remaining chai tea over them until they’re lightly soaked, then a layer of mascarpone cream and teaspoon of cherry compote. Now repeat that process once more until the glass is full. Smooth the surface and chill the jars for at least one hour and dust with cocoa powder before serving.


If you consider yourself a ‘tea adventurer’ and like tasting new varieties, then you should take a look at Lebensbaum‘s ‘Welten & Bummler’ collection – 20 wonderful organic teas, from mint to chai, all the way to black tea, your imagination knows no bounds and there is something for everyone in this collection!

Are you also so eager to experiment with tea or have you found your favourite and remain faithful to it?


xx Kristin


* This post was sponsored by Lebensbaum, who kindly provided their product for testing. My opinion was not affected and I only recommend the products that really convince me!

Sweet Potato Marble Cake

Hello my dear readers,

can you still remember the sound of your parents’ urgent reminder to eat up all your veggies when you were a kid? Even though most of us don’t have any problems with vegetables by now, I’m still going to show you a recipe I would have loved as a child: a sweet, delicious and very juicy Marble Cake – just don’t tell my childhood-self about the sweet potatoes hidden in it, okay? That’s our little secret … 🙂 


Sweet Potato Marble Cake
for 1 small bundt cake

  • 300 g sweet potatoes
  • 2 large eggs
  • 200 g sugar
  • vanilla extract
  • 160 g flour
  • 1 tsp baking powder
  • 150 ml vegetable oil
  • 25 g cocoa powder
  • 50 g sour cream
  • 2 tbsp milk

Peel and roughly chop the sweet potato, then boil for about 25 minutes. Drain and mash them and allow the mash to cool completely.

Preheat the oven to 175° C, then grease a small bundt cake pan and coat with breadcrumbs.
In a bowl beat the eggs, sugar and vanilla until creamy.  Add 170 g of the sweet potato puree. Add flour, baking powder and oil. Halve the batter and mix one half with cocoa powder, sour cream and milk.

Now spoon the batters alternately into the mold and swirl with a fork to create the marble pattern in the cake. Bake for about 1 hour, let cool completely, flip and serve.


Thanks to the sweet potato the cake doesn’t only get a fantastic color, but is also really moist and tastes still tastes great after a few days – but it’s quite unlikely that there will be leftovers! 😉

Stay sweet & HAPPY BAKING!

xx Kristin

Italian Apple Cake

Hello my sweeties!

Now that autumn is here I keep thinking of the beautiful days in Italy, where I traveled to twice this year. In January I went to Rome with Mr. Zebra and in May I spent a few wonderful days with a dear friend in Palermo. Both times it was a magical time and I will probably remember the hospitality, the joy of life and of course the amazing food for a long time.

To stick with the Italian theme today I have a recipe for you that could be straight from the recipe book an Italian Nonna. A rustic apple cake, which is actually more of a dessert – best served still a bit warm with a generous scoop of vanilla ice cream ….


Italian apple pie

for a small springform pan (20cm)

  • 3 small (tart) apples
  • some lemon juice
  • 1 egg
  • 100 g sugar
  • some vanilla extract
  • 50 g soft butter
  • 50 g flour
  • 1 teaspoon baking powder
  • 50 ml milk

Lightly grease the pan and dust with flour. Preheat the oven to 180° C.

Peel, quarter and remove the core from the apples. Then cut them into very thin slices and add some lemon juice, so they do not turn brown.

In another bowl mix the remaining ingredients. The batter should be fairly thin. Stir in the apple slices, then pour the batter into the prepared pan. Bake for about 45 minutes. To prevent the cake from browning too much, loosely cover the cake with some aluminum foil after about 25 minutes.

Remove the cake from the pan, dust with some powdered sugar and serve still warm. It tastes great with some sweet whipped cream or ice cream.


The inside of the cake is still wonderfully soft and sweet, the apples add a tiny bit of a tang – you really have to taste it! Maybe this could be the perfect dessert for your next dinner party?

Stay sweet & HAPPY BAKING!

xx Kristin

Raspberry Rosé Sorbet

Hello my zebras!

Whenever it’s really hot outside I usually try to hide inside, keeping my apartment as dark and cool as possible. I think I’m just not made scorching hot weather. That’s just another reason why I need to cool myself down from the inside as well – with a delicious cold drink or a large portion of ice cream.

What do you think of this flavour combination: Raspberries meet … Rosé wine! Yes, you read that correctly! This makes a delicious sorbet, which even turns out great without an ice cream maker.

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Raspberry Rosé Sorbet

  • 500 ml rosé wine
  • 130 g sugar
  • 340 g raspberries

Wash the raspberries and dry them slightly.

In a medium-sized pot, combine Rosé and sugar and stir until dissolved. Remove from the heat, add the raspberries and allow to cool to room temperature. Puree the mixture and strain through a sieve.

Now either you can use an ice cream maker – if you want to speed things up a bit – or simply fill it into a shallow plastic bowl, put on the lid and leave the mix in the freezer for several hours or preferably overnight. And I promise you, even without stirring constantly, the sorbet remains smooth and silky!

Serve ice-cold and enjoy!

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The trick behind the ‘spreadability’ is, by the way, the alcohol content in the recipe. This way, the mix can’t freeze completely and remains velvety even after a night in the freezer!

How do you cool down when it’s hot outside?



xx Kristin