I am really passionate about my cooking and I do like to share recipes with other cooks and bakers. This is my idea of how to do this. I hope you like it and will contribute with your own recipes! Simply comment or send me an email, I will put them up asap. Enjoy cooking!

Dec 18, 2011

Macaroons!!!! With Peanutbutter-Chocolate Ganache filling

My first real macaroons! They probably didn't turn out as pretty as they are in the shops, but I am a bit proud, they worked at all.

After reading up on macaroons for a while, I thought it was about time to get on it. With the Ganache in my hands, what better reason was there?

I decided for the french version, I am not so fond of making sugar syrup for the italian one.

  • 2 egg whites
  • 30 g fine granuled caster sugar
  • 140 g icing sugar
  • 85 g of finely ground almonds (I used the ones with skin on, but I think it makes prettier macaroons, if you use the ones without skin)
  • pinch of salt

And how I made them (I emphasise on "I" because I know there might be better ways!)

  • whisk the egg whites whith a pinch of salt on a low speed until there are stiff peaks appearing
  • without stopping to whisk, add the caster sugar bit by bit, so you receive a glossy texture
  • in a food processor, bleng almonds and icing sugar into a very fine powder
  • now with a spatula, fold in 1/4 of the almond mixture, when done, add another portion until everything is incorporated. You should have a soft but not liquid dough
  • spoon mixture in a piping bag (I put mine in a glass, and fold over the end, so I have a support)
  • pipe small circles of even size on a baking tray lined with grease proof paper (some people like to draw circles on the paper before piping out)
  • now important: bang the tray on your work top, so the air bubbles come up
  • let dry until there is a skin formed on the macaroons, this is important, otherwise they will crack (mine did, there wasn't enough skin formed because I was impatient). this might take 20 mins to up to an hour
  • once dried enough, bake in a preheated oven at 150 °C (don't use a fan) for roughly 15 mins (check that they don't get browned and don't crack
  • when ready, take out and let cool on a wire rack
  • when completely cooled, fill with whatever filling you have in mind, I used the ganache described before!
Even though mine cracked - for a first attempt, I think they are very delicious. I surely will try to make a few other batches, different fillings and so on. I'll keep you posted!

Peanutbutter-Chocolate Ganache

After a turbulent few days, I was desperately in need of some sweet treat. I stumbled over a "Sunday recipe" by Nigella Lawson, however, ot was sunday and I had no ice cream in the freezer.
So I decided to change her recipe slightly and make a ganache out of the sauce.

The Ingredients:
  • 100 mL of whipping cream
  • 100g of Crème double
  • 2 big spoon full of creamy peanut butter
  • 100 g good quality milk chocolate (or dark, if you prefer)
  • 3 tbsp golden syrup/honey
And how to make it - very simple!
  • break up the chocolate, put all ingredients in a sauce pan and bring together until completely molten
  • whisk until smooth, if the mixture splits, whisk more
  • let cool, ready to use!
So, now I was standing there with my yummy ganache, but what to do with it? First I thought, it would go perfectly well as a filling for a tarte. I will certainly try this at some point. However, I fancied something else, something really sweet... So, see in the next entry, what came up to my mind!

Dec 10, 2011

Chocolate Crinkle Cookies

Picture by F. Meier

This recipe comes from Franzi and I must say, the picture is making my mouth watering.. so, here the recipe:


  • 4oz (125g) unsweetened chocolate, chopped
  • 1/4 cup (60g) unsalted butter
  • 1.5 cups (235g) all-purpose plain flour
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 2 cups (500g) granulated sugar
  • 1 tsp vanilla extract or half a vanilla bean
  • 1.5 cups (280g) miniature semisweet plain chocolate chips
  • 1/2 cup (60g) confectioner's icing sugar
And the Method:

  • Place the chocolate and butter in the top of a double boiler placed over barely simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from over the water and set aside to cool slightly. In a bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
  • In a large bow, combine the eggs, granulated sugar, and vanilla. Beat until light in color and thick, about 3 minutes. Stir in the melted chocolate mixture until blended. Add the dry ingredients and beat until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate until the dough is firm enough to roll into balls, about 2 h.
  • Preheat the oven to 165 degC. Line two rimless baking sheets with baking paper. Sift the icing sugar into a small bowl.
  • To form each cookie, roll a rounded tbsp of dough between your palms into a 4 cm ball, and roll the ball in the icing sugar. PLace the cookies 7.5 cm apart on the prepared baking sheets.
  • Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm when lightly touched, 13-17 min. Let the cookies cook on the baking sheet for 5 min, then transfer the cookies to wire racks to cool completely.
I will try them asap, but I am sure they are as delicious as they look!


Shortbread is most definitely one of my favorite biscuit types. For some reason, I never attempted to make them myself though. Last weekend, I had a first attempt - and let me say, it is really easy!

The ones I have made include stem ginger, but I will try different types, including plain shortbread.

  • 200 g soft unsalted butter
  • 100 g caster sugar (plus extra for sprinkling if wanted)
  • 260 g plain flour
  • 40 g rice flour (I make this myself - just blend rice in the blender)
  • good pinch of salt
  • extra: 40 g of either chopped stem ginger, chocolate, chopped pistacchios, nuts etc.
  • mix the soft butter and the sugar until creamy and smooth
  • sift the flour and the rice flour in the bowl, add the salt and any extra ingredients
  • now get in with your hands, bring all the ingredients together and knead until you get a homogeneous dough
  • roll into a log shape, wrap in clingfilm and put in the freezer for 20 mins.
  • after cooling, unwrap the dough and with a sharp knife, cut slices of roughly 1 cm 
  • set on a greased baking tray and bake for roughly 20 mins at 170 °C or until firm but not browned
  • after baking sprinkle with sugar and let cool completely on a wire rack for the shortbread to firm up
  • store in an airtight container
That's it, which ingredients would you add? I think I will try cinnamon and dried apples next.

Dec 4, 2011

Chocolate Spread Cupcakes - Nussnougat Cupcakes

Here is another cupcake recipe which I just tried. It is very simple and quick, so give it a go!


• 100 g soft butter or margarine
• 120 g caster sugar
• 2 eggs
• 80 g plain flour
• 40 g ground almonds
• 1/2 tsp baking powder
• 1 tsp cocoa powder
• 90 g chocolate spread (nutella does well here )

And how to make them:

• preheat oven to 170 degC
• stir butter and sugar until creamy
• add one egg after another and mix with an electric whisk
• mix flour, almonds, baking powder and cocoa and mix with the butter cream
• last add the chocolate spread
• distribute evenly between 12 paper cups and bake in a muffin tray for 20 mins.
• let cool completely
• for the frosting mix 150 g of cream cheese with 60 g of chocolate spread and distribute the mixture over the cool cupcakes

You can also use whipped cream or mascarpone cheese as topping. Since the cakes themselves are rather sweet, don't add too much sugar to the frosting. They are tasty enough even without any frosting.

Dec 1, 2011

Kokos Makronen - Coconut Macaroons

Ok, I have to admit, that this is not a "macaroon" in the original sense, but there is simply no better translation of the german "Makrone". If anyone knows a better word, pls let me know!

But, they are simple to make and really delicious:

Here is what you need:

  • 3 egg whites
  • 125 g caster sugar
  • 1/2 tsp of lemon juice
  • 200g of grated coconut
And how to make them:
  • whip the egg white with the lemon juice so that you get stiff peaks 
  • fold in the sugar followed by the grated coconut
  • line a baking tray with grease proof paper
  • with two teaspoons, put small heaps of the mixture on the tray
  • bake at 175 °C for roughly 15 mins. The macaroons should still be soft but can get a little bit browned on the outside
You can also replace the cocnut with ground haselnuts. Equally nice!
Enjoy and have a fabulous 2nd Advent!

Zimtsterne - Cinnamon Stars

Ok, here we have the first of hopefully a few christmas recipes. It is definitely one of my favorites and a famous christmas cookie in Germany - Zimtsterne.

Once baked, keep them in a tin so they won't dry out and get hard. The softer they are, the better is the taste.

Here are the ingredients:
  • 3 egg whites
  • 250 g icing sugar
  • 250 g ground almonds (skin on)
  • 2 tsp ground cinnamon
  • additional 200 g of ground almonds
This how to make them:
  • whip the eggwhites with the icing sugar into a firm, glossy mass, of that mixture take one cup full and put aside
  • to the rest, add the 250 g of ground almonds and fold them in carefully, add the cinnamon
  • cover the work bench with more ground almonds and put on the dough, patting it down to roughly 1cm in height
  • spread the extra egg mixture evenly on top and cut out star shapes and set them on a greased baking tray
  • let them dry out a bit before baking them for 7-8 mins in the oven (160 °C)
That's it, just enjoy.