I am always very excited to try out new recipes which I usually find by doing research on different channels. On one hand I am a big fan of cookbooks and love to read them when I have enough time, looking to every recipe very detailed and mostly my mind is already going through my whole cupboard, thinking if I have all the ingredients already at home, so I could start immediately. Of course I never have all the ingredients at home, its always at least one missing. :) Anyway, I love to go through the pages as most of them are made very nicely with lots of beautiful pictures. I guess it’s everybody’s dream, at least for the ones who are already blogging and sharing their recipes with others, to bring out the best ones into a cookbook. It’s a wonderful thought.

On the other hand I like also doing research on the Internet, because it is just so simple. You can find specific recipes by only searching for 2 or 3 words and the journey begins. Seeing that other people have the same ideas or giving you a lot of new ideas is great. There is nothing like sharing, it’s brilliant!

I have tried so many recipes and there is still a bunch of which I had not the time to post at all. But what I sometimes forget is, that the ones which I have posted already, are also good to be re-created. Once you have a basic recipe you really like, I would say this has to be used definetly again for creating a new recipe. This is what I made with the following recipe. The recipe for the bars is great and therefore I was so motivated to try it with other ingredients. I just changed the almonds to cashews, took banana instead of dates, put in mixed nuts butter instead of only almond butter and added millet pops to the ground mixture. And it does not needed any research at all. :)

No matter how somebody is doing research, in the end the result is important. While I am writing this post, I am eating one of these delicious bars. Enjoy! ;)

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Healthy Energy bars adapted from The Bojon Gourmet (recipe adjusted, vegan):

preheat oven to 160 degrees Celsius, line the bottom and sides of an 20×20 cm square baking pan with parchment paper and set aside

110g chopped dried apricots,
150g chopped dried banana,
30g pomegranate pips,
put together in a bowl
1/2 juice of a large orange,
let simmer in a pan over medium heat and toss the juice into the bowl with the dried fruits, stir from time to time while you go further with the recipe
 
100g sliced cashew nuts (toasting optional), plus a few extra for the top which can be set aside to use later on
100g oatmeal,
40g millet pops,
2 tbsp ground flax seeds,
2 tbsp flour (for me spelt flour as usual) :),
1/2 tsp fine sea salt,
1/4 tsp ginger powder,
stir together in a large bowl
 
zest 1/2 of large orange,
100g mixed nuts butter,
4 tbsp olive oil,
5 tbsp maple syrup,
mix first in a seperate bowl and then stir into the dry ingredients until well combined
 
Scrape the mixture into the lined baking pan and use moistened fingers to press it evenly into the pan. Bake for approx. 40 minutes or until golden (I wanted them to be tight when finished, if you want them more soft then bake for 30 minutes). Let cool completely before cutting with a sharp knife into rectangles.

Rainy Sunday – in the middle of summer time. A perfect day to make some Banana Muffins.

Recently I stumbled over this recipe via ‘Dave Bakes’ and finally had yesterday the chance to make them. First of all, I am very impressed what Dave bakes. It’s always a new surprise when I read his posts and see which creations are possible.

On the other hand, it is no surprise that my eyes have been hit when seeing the Banana Muffins, as everything coming out of the oven with banana inside is straight on my favourite list. :) yummy! So it was no surprise too on Sunday morning when I woke up, that I made my way directly to the kitchen and started the day with baking.

These Muffins are perfect for a lazy Sunday, surprising yourself, surprising others – your neighbours, I am sure they will be very happy too.

So I don’t want to waste too much words on this post, as it is simply not worth it. Let’s focus on the Muffins, enjoy! ;-)

fresh coming out of the oven

 

Banana Blueberry Ginger Muffins (found on Dave Bakes, recipe adjusted):

preheat oven to 175 degrees Celsius and prepare muffin mold by either greasing with butter or putting paper cups into it

200gr spelt flour,
1 tsp baking powder,
1/4 tsp baking soda,
pinch of salt,
sift all together into a big bowl, set aside

70gr raw cane sugar,
2 tbsp maple syrup,
150gr plain yogurt,
1/2 banana (mashed),
2 tbsp olive oil,
1 egg,
(optional) 1.5 tbsp crystalized ginger (chopped), I left them out as I didn’t have any at home ;)
1/4 tsp powdered ginger,
mix in a bowl first, then put into the bowl with dry ingredients and whisk until blended

1/2 banana (chopped),
(optional) 100gr fresh blueberries,
fold in with a spatula

fill the molds with the pastry and bake for approx. 30 minutes (big size muffins)

Let cool down before taking them off the mold

…don’t worry, I have the solution.

Recently I thought about people who don’t eat breakfast in the morning. I guess there are many reasons than only one but what I hear from most of them, is that they want to gain time in the morning. This brings me up to another topic – Time. But I will catch this up later on.

For me, breakfast is one of the most important meals in the day. It gives you a good bunch of energy to start into the day and makes yourself ready for upcoming challenges you have to go through. I am the kind of person, who is usually grumpy in the morning. A lot of friends can proof that and I know about my character in the morning. I really can be a pain and am sometimes sorry for that. :) However, if I would miss breakfast on top of my grumpiness, gosh… I really don’t want to think about what then happens.

When I wake up in the morning, the first thing I do is asking myself: mmmmh, what am I going to eat for breakfast? This thought makes it very easy for me to stand up. No matter how early it is, breakfast is key for me so I am investing time in it. And honestly, it takes you not more than 20 minutes (one day has 1440 minutes) to eat something, so the time can’t be a reason why not eating anything. :)

I know as well some people who are not hungry in the morning and I understand when they just can’t eat, which means they really can’t, as their stomachs do not allow it. (Gosh this must me very hard) I think this is also another reason why it is so simple for me in the morning as my stomach is only waiting till I wake up and open my eyes so it can start shouting: give me some food, NOW! ;)

However, taking time must be difficult for some. But for me it means as well, taking time for you and to care about yourself and your body and its signals. Nobody else can do this job – caring about you. So I guess there is only one left and this is you…

To come back to ‘not breakfast eaters’, because I know as well about another kind of person and why they don’t eat in the morning. It’s because the don’t have any ideas what to eat. How hard must that be! In this wonderland full of good and healthy foods? They have no idea what to eat? :) Well, at least this is the point where I can help.

I stumbled over this breakfast cookies recently and thought immediately that I have to try them. I was convinced of all ingredients and happy to have a new recipe for breakfast or even a snack time. Also I had still some bananas left which was indeed perfect. And on top of that, they are very easy to do. Just go for it. Happy weekend to everyone. :)

- tschuppi

1

prepare coconut flakes

2

use very ripe bananas

3

press mixture into cookie cutter

4

ready for baking

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can be stored in fridge up to 4 days

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Vegan Coconut Blueberry Breakfast Cookies (found on Kumquat, recipe adjusted):

preheat oven to 175 degrees Celsius and prepare baking sheet with parchment paper
 
170gr rolled oats,
80gr unsweetened coconut flakes,
1 tbsp flaxseeds,
1/2 tsp salt,
115gr coarsely chopped cashews,
100gr dried blueberries,
mix all together in a big bowl
 
3 ripe bananas, mashed,
60ml coconut oil, warm enough to be liquid,
1 tbsp maple syrup,
1 tsp vanilla extract,
stir in until well combined
 
Press 2 tablespoons of mixture into a 5 cm round cookie cutter onto a baking sheet coated with parchment paper and bake for approx. 25 minutes or until golden

 

it is again Easter time and I finally came to my blog entry for the Easter cakes, very happy for that. I still remember, that I already wanted to share an Easter cake recipe last year, but somehow missed it. Anyway, now I have it on time, more or less. ;-)

When Easter stays almost in front of your door I already start to get happy in the days before. Well, I think the main point is that we only had a four days work week and next week will be the same, wohooo!! As we are not celebrating Easter in a traditional way anymore, I thought to go at least for something sweet to share, which means that we certainly do celebrate. :-)

Now I am just enjoying the days off, having time for myself and sleep long in the mornings. I think that these Easter cakes are perfect for having a small dessert after a good Easter lunch.

Happy Easter to everybody and hopefully you are enjoying the time as I do… ;-)

1

preparing the eggs for the pastry and filling

2

cook the rice until you get a rice pudding

3

cut the pastry into the same size as the moulds and prick with a fork

4

et voilà

5

use a bunny pattern to sprinkle icing sugar on it

Small Easter Cakes (adapted from Annemarie Wildeisen’s Kochen, pastry from cookbook)

Pastry:
320g spelt flour,

2 pinches of salt,
2 tsp sugar,

mix together

100g cold butter, cut into small pieces,
add into the flour mixture and knead with your hands

2 eggs,
4 tbsp lemon juice,
add and knead well and let rest for at least 30 minutes in a coolish corner

Filling:
preheat oven to 200 degrees Celsius
prepare one small glass of apricot jam

500ml milk,
pinch of salt,
10gr vanilla sugar,
boil in a pan

80g rice (short grain rice),
add into the pan and cook on low heat while stiring from time to time until liquid dissolved and you having a rice pudding

2 eggs,
75g sugar,
mix until getting creamy

zest of 1 lemon,
150g cream curd cheese,
75g ground almonds,
2 tbsp flaked almonds,
add one after another and mix well

roll the pastry on a floured surface and cut circles in the size of the moulds (mine were about 10cm diameter), cover the moulds with the pastry, prick the pastry grounds with a fork and spread 1 tbsp of apricot jam, fill up the moulds with the rice pudding filling until the edge

bake for approx. 25-30 minutes at the very bottom of the oven

 

wohoooo, back with a fantastic recipe! I know that I waited a long time but it was worth it… taking time for myself, not always having the pressure to post immediately every single recipe I tried out at home and having time for myself preparing for spring, which is obviously in front of the door, yaay! :)
This year started with lots of tasks in my life, sometimes I struggled with them and sometimes I could cope very good.. in the end it has always a lot to do with learning… Learning to cope with new situations and settle down again… in the end you have gained a lot of experiences and this is what brings me forward in my life. I also can see the positive things in the end which tells me that I am on the right way and this is what makes me happy today.

So back to the main topic, the important thing, the cookies… ;) As you probably know, I love ginger. In winter times, I am a big fan of ginger tea. Usually when I prepare it, I always put too much slices of ginger which makes it very very spicy, but in combination with honey and lemon it is one of my favourite warm beverages. I do also like Ginger Ale, my favourite one is the ‘Red Rocks’ Ginger Ale. Unfortunately I cannot drink this one anymore as the Cafes here stopped offering it. Never asked why, hm. However, there is another one from Thomas Henry which is also very tasty.

Obviously it made sense to go for some ginger shortbread cookies. My inspiration for them came from the brand Duchy Originals which produces delicious shortbread cookies in a high quality. As they have as well a good price (with ‘good’ I mean pretty expensive) I thought to go for some homemade ones, as this is much more cheaper, but not with lower quality of course. ;)

cut the candied ginger into small pieces

cut the candied ginger into small pieces

form to a ball on a slightly floured surface

form to a ball on a lightly floured surface

cut into round shapes and put onto a baking paper

cut into round shapes and put onto a baking paper

et voila!

et voila!

Once a day I stumbled over a Whole Vanilla Bean Cookies Shortbread recipe at ‘London Bakes’ (whereof I already took some other nice recipes) and tried to convert it to a Ginger Shortbread Cookie recipe. And see, it was not that difficult and the result was very yummy. The cookies are perfect for an afternoon tea. Simple, but not too decent because of the spicy tasting in your mouth, enjoy!

Ginger Shortbread Cookies (adapted from London Bakes, recipe converted):

40ml maple syrup,
1 1/2 tbsp ground ginger,
115g unsalted butter, softened
a pinch of salt,
beat together in a bowl until smooth

120g spelt flour (the original recipe says to use rice flour, it worked for me as well with spelt flour),
50g corn starch/corn flour,
80g of candied ginger, cut into small pieces,
add to the mixture and beat until everything combined
bring the dough together with your hands and form a ball, roll it out on a lightly floured surface, cut into round shapes with 0.5cm thickness and place on a baking tray lined with baking paper, let it rest for at least 30 minutes, preheat oven to 170 degrees Celsius and put them after into the oven for approx. 15 minutes or until the edges are lightly brown

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