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!

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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.

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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?

Stay Sweet & HAPPY DESSERT MAKING!

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!

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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 … 🙂 

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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.

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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 ….

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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.

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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?

 

Stay sweet & HAPPY ICE CREAM MAKING!

xx Kristin

Cucumber Lemonade

Hello my zebras!

 

WHEN LIFE GIVES YOU LEMONS – MAKE LEMONADE

… and what do you do when life gives you cucumbers? That’s right, make lemonade!! 😀

 

The weather is perfectly sunny so it’s time for some refreshment! You’ll need cucumber, lemon and plenty of ice – and then you can make super simple and really delicious cucumber lemonade! I know, I know … this might sound a tad unusual but it’s so yummy and definitely deserves more attention – so try it out!

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Cucumber Lemonade

  • 250 ml lemon juice
  • 150 g sugar
  • 1 cucumber
  • 1 handful of mint
  • 1.5 liters of sparkling water
  • 1 lemon

Place the lemon juice and sugar in a small saucepan. Cut half of the cucumber into chunks and put it in the pot together with half of the mint. Bring to the boil and simmer for about 10 minutes. Remove from heat and allow to cool.

Strain through a sieve and pour the cucumber syrup into a large carafe or jug. Thinly slice the rest of the cucumber as well as the lemon and add to the syrup together with the remaining mint. Top up with cold sparkling water and serve with ice.

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Have you ever made lemonade at home? And what is your favorite flavour?

 

Stay sweet & HAPPY COOKING!

xx Kristin

Black Tea Crème Brûlée | #ad

Hello sweethearts!

You might think it’s related to Mr Zebra’s Britishness – but believe me, I’ve been a tea lover for so much longer! Since I started working a lot from home, my consumption of green and black tea – usually the traditional British way with milk – has increased rapidly. That doesn’t even change in summer and I still drink tons of tea, but then mostly cold peppermint or other herbal tea – ❤

You see: I LOVE TEA. So it was a pleasant surprise when I was asked by TEA AND THE GANG whether I would like to test their tea. And after a quick look at their website I pretty much fell in love with their gorgeous products … that packagin and the design in general! Honestly: Even if tea isn’t your thing, you gotta love that packaging! So great, but back to the point – back to tea. It’s fabulous and really does have personality:

I had the pleasure getting to know THE PINUP – a black tea with lots of vanilla – and THE ROMANTIC – a white tea with strawberry-champagne flavour. Both teas are really yummy, I loved the black with just a bit of milk and the white makes a wonderful iced tea!

But enough of all that chatter – now I finally have a recipe for you:

On today’s menu, there is delicious Crème Brûlée with black tea. The tea gives the crème gives a very subtle bitterness, which pairs perfectly with the caramel and makes this classic dessert quite extraordinary!

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Black Tea Crème Brûlée

makes 4 servings

  • 240 g cream
  • 2 egg yolks
  • 25 g sugar
  • 2 bags of black tea (Tip: The Pinup from TEA AND THE GANG)
  • about 4 teaspoons of sugar

 

Preheat oven to 160° C.

Line a deep baking dish, large enough to accommodate all crème brûlée ramekins, with some kitchen paper. Place the ramekins on the paper towel and heat the water in a kettle.

Bring the cream to a boil in a small saucepan together with the tea bags. In a bowl, beat egg yolk and sugar until pale yellow. As soon as the cream boils, remove from the heat and it steep for 3 minutes, then bring it back to the boil. Remove the tea bags. Pour the hot cream carefully to the egg mixture while stirring constantly, then evenly pour into the ramekins.

Place the dish with the filled bowls in the oven (middle rail) and pour the hot water around the ramekins so that the water reaches about halfway up the sides. Loosely cover with aluminium foil and leave it in the oven for 40 minutes. Remove from the oven and allow to cool to room temperature. Then place in the refrigerator for 3-4 hours.

Just bevor serving sprinkle with sugar and then caramelise the sugar layer with a crème brûlée burner.

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The effort really is worth it! A silky cream under a crisp layer of caramel – such a great dessert. And with this flavour combination, in particular, you’re really going to impress your guests!

Are you curious now and want to test TEA AND THE GANG as well? Then order now and save 15% with the code ‘Summer’ (valid until the end of July) – go try it out!

Which is your favorite flavour of tea or are you part of #teamcoffee? Did you notice the cute cup with the letter ‘G’? That’s actually a DIY project – do you want me to explain it here on the blog?

 

Stay sweet & HAPPY COOKING!

xx Kristin

 

The tea was kindly provided by TEA AND THE GANG free of charge. My opinion, however, is not influenced by this and as always I only recommend products I really like!

Peach Crumble Muffins

Hi sweeties!

As a child – and if I am being completely honest with you probably even a whole while longer – I hated peaches, except maybe the canned ones. Why do they have to have fur!? So naturally, I always preferred the ‘shaved’ cousins of peaches: nectarines. But especially in the past year, I’ve come to love peaches and actually prefer them over nectarines – despite them having fur. What about you? Do you taste a difference between them and which do you like better?But enough of this hairy or hairless stone fruit discussing – time for the part with the recipe! And this one should not be missed: Peaches, sour cream and crumble combined into a juicy muffin, which doesn’t only tastes great with coffee, but surely would be a nice surprise to bring to the next garden party.

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Peach Crumble Muffins

makes 12-15 muffins

  • 50 g sugar
  • 65 g flour
  • 50 g butter
  • 325 g flour + 2 tbsp
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 60 g soft butter
  • 75 g sugar
  • 75 g brown sugar
  • 2 eggs
  • vanilla
  • 200 g sour cream
  • 2-3 peaches

 

Preheat oven to 200 °C and line a muffin tray with paper cases.

Combine sugar, butter and flour for the crumble. Set aside.

Combine flour, baking powder and salt in a small bowl and setAlso put aside. In a larger bowl beat butter, sugar and brown sugar until creamy. Mix in the eggs one by one. Now add in the flour mixture and the sour cream alternately.

Wash the peaches and remove the stone, then cut into small chunks and mix with 2 tbsp of flour. Fold into the batter until evenly mixed. Fill the muffin cases with about one heaped tbsp of batter, then cover with some crumble and bake for 20-25 minutes.

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If peaches as well as nectarines aren’t your thing at all, then you should try the recipe with cherries! Mhhhhh … I think I have to go back to the kitchen and heat up my oven ❤

Stay sweet & HAPPY BAKING!

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 😉

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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.

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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

Upside Down Cake with Strawberries

Hey sweeties!

Last week I’ve spent a few days in Palermo and enjoyed the sunshine there to the fullest. What a beautiful city with so much delicious food ❤ Luckily we walked so a lot…

Now that I’m back home I’m missing the early summer weather so I decided to bake my own ‘sunshine’. And this cake is definitely summery with that stunning color and its fruity and slightly sour taste!

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Upside Down Cake with strawberries

makes one small cake

  • 25 g butter
  • 25 g brown sugar
  • 175 g strawberries
  • 2 eggs
  • 75 g sugar
  • 1 pinch of salt
  • 115 g soft butter
  • 125 g natural yogurt
  • 1 teaspoon vanilla extract
  • 130 g flour
  • 1 1/2 teaspoon baking powder

Preheat oven to 175 ° C and line a springform pan (20 cm diameter) with baking paper.

Wash, clean and slice the strawberries. Put 25 g butter and the brown sugar into a small pan and stir until melted. Pour the butter mixture into the springform pan and cover evenly with the strawberries.

For the batter, beat eggs, sugar and a pinch of salt until creamy. Add the soft butter, yogurt and vanilla and stir well. Mix the flour and baking powder, add to the batter and stir briefly until it’s smooth.

Pour the batter carefully over the strawberries and bake in a hot oven for about 40 minutes. Leave to cool for about 10 minutes, then loosen the springform and turn onto a plate. Best served still slightly warm.ErdbeerUpsideDownCake-2ErdbeerUpsideDownCake-8ErdbeerUpsideDownCake-4ErdbeerUpsideDownCake-10ErdbeerUpsideDownCake-6

Have you ever baked ‘upside down’? I really like the whole thing – especially in combination with a yogurt batter. You should try the recipe as well with other fruits like mango or pineapple!

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