Lots of impressions, lots of insights, lots of findings, lots of sleepless nights but the most important is that we had lots of fun – this was the result of our stand at the Long night of Career event at the ETH in Zurich. But let’s go a few months back. Somewhen this year in September, I just arrived back from my vacation and was actually very relaxed when my coffee loving friend told me about the idea of the Coffee Me Experience. So I knew immediately she wants me to prepare a typical kind of baked goods which I already used to do in the past – the Amaretti. Because they just fit in perfectly for having a proper coffee experience. The idea was great, having our colleagues from Bovelli on board was of course a big help too, because they would have to do the coffee in the end – the main thing of our stand, which goes right after tschuppi’s Amaretti :).

We kicked off our first Coffee Me Zurich Experience meeting and soon I started to think about what kind of Amaretti I am going to offer. I decided to go for 3 different kind of Amaretti – the classic ones, with chocolate and the exclusively offered vegan Amaretti. The recipe for the vegan ones has been developed only a few months ago but seeing that my vegan friends were very happy about them, I included them in the ‘core team’. :)

One week before the event, I got all ingredients together and then the day has come to start the night shift baking session. 300 pieces really don’t sound very much if you expect 1000 visitors at the event, but imaging preparing each of these 300 pieces with love and patience… ;) anyway, after a few hours later we did 250 and I still had to prepare the remaining dough the next day because we were just too tired doing them at 2am. Seeing that you think at the beginning this might be impossible and is also little bit scary, you are just surprised if you look back at the past weeks, knowing that you still have enough energy cause it is something you love to do. So it was for me when baking these little treats and I hope I can continue doing it and still share my passion with the world.

And of course as usual when planning such an event, we faced some challenges in the last days before where we immediately had to rethink and act fast and you sometimes don’t know if you should cry or laugh, I used to go for a laugh. ;)

I am really thankful for learning again and again, for having had the experience with all of my friends which helped either before, during or after the event, to my sisters for mental support and especially for the redesign of tschuppibaking as well as for helping us in presenting our stand properly and taking the pictures, to all friends who made their way to the event which was very supportive and of course thanks to Bovelli and especially to Coffee Me Zurich who kicked this idea off! There were lots of laughter when I look back and this is what it has to be like… ;)

Now here we go finally with some impressions…









Happy Christmas (again) to Everybody!

I hope you started well today and enjoying the festive time in these days, I definitely do.

If you still have no ideas what to give for presents I hope you will be inspired with the following recipes. Actually we stopped giving christmas gifts in our family but of course I like appearing always with something self-made. This year I went for some vegan (kind of) ginger bread, Panettone Muffins and pear marmalade (which I will post in a later state).

The ginger bread was pretty easy to do even if its taking your time for two days to complete everything. But on the other side the Panettone Muffins were reaaaaaaaaally a lot of work and when I finished in the end (somewhen in midnight), I swore I would never ever do it again. :-) Anyway, it was worth it taking so much time and it makes fun too when preparing because you know you are doing them to give away and make some people happy.

I hope the post inspires you to do it as well, whether its for a gift or only just for yourself. ;-)


ps: both recipes can be found at the very bottom of the post

Panettone Muffins






Chocolate covered Ginger bread





Panettone Muffins (found on Jamie Magazin, recipe adjusted): 

550g flour,
10g dry yeast,
1.5 tsp salt,
200ml warm milk,
3 eggs,
mix first flour, yeast and salt, then add milk and egg and knead well until the pastry is smooth and elastic, put into a slightly oiled bowl, cover with a sheet and let rise until double-sized (approx. 1h-1h30)

when the pastry reached the proper size, take it off the bowl and knead well with your hands, put it back into bowl and add the following ingredients:

3 egg yolks,
1 tsp vanilla pulp,
100g sugar,
stir well with a spoon spatula

200gr warm butter,
add into bowl and continuing kneading the pastry for about 10 minutes, then cover again and let rise until double-sized

knead again well and then add the following ingredients:
50g raisins,
50g dark chocolate chips,
zest of 2 oranges,
zest of 2 lemons,
50g candied lemon peel,
50g candied orange peel,

prepare the muffin tray and put the pastry into every mould (as I had my big size tray I got 8 moulds to fill in instead of normal size 15 moulds), cover the trays and allow it to rise again for approx. 20 minutes

preheat the oven to 200 degrees Celsius and before taking them into the oven, spread with beaten eggs and springle with some almond leaves

bake for approx. 25-30 minutes (big size) or 15-20 minutes (normal size) until they rised up well and until golden

Chocolate covered Ginger Bread (found in book from Stina Spiegelberg):

preheat oven to 180 degrees Celsius

80g spelt wholemeal flour,
100g blanched ground almonds,
75g ground hazelnuts,
75g ground tree nuts,
put into a big bowl and stir until combined

250g marzipan,
with your hands take off small pieces and put into bowl

180g raw cane sugar,
1 pckg vanilla sugar,
0.5 tsp baking powder,
4 tbsp black currant marmalade,
60ml water,
add into bowl and knead well (small marzipan pieces are allowed being visible)

prepare the baking sheet with baking wafers and put 1 tsp of the pastry onto it, press down with moist fingers, bake for approx. 12-15 minutes

let cool down over night and in the next day melt slowly 200g of dark chocolate in a water bath over a pan, spread the ginger bread with the chocolate and also with some hundreds and thousands (optional)

I know, Santa Claus day on 6th December passed but I am happy to provide a recipe which is not only during the Advent season a must for Sunday morning – it is what we call here ‘Butterzopf’.

As you probably remember, Santa Claus day was on a Saturday this year. When I woke up at this day I almost forgot that he is ‘coming’ and as I made myself ready, watching through the window at the bakery – I saw him standing in front of it! I was excited like a little child and I had to admit that I really like the Advent season. Approximately 30 minutes later I wanted to go the bakery to see him personally and talk to him, but when we walked into the bakery and asked where Santa Claus is, the women said that he was in a  rush and already had to move on again. :'( at this moment, my day seemed to be failed. Disappointed and with no excitment anymore we moved on as well, watching out again for him as there is always hope, but we did not catch him anymore.

I had to get in the mood again so I went to the book shop, bought some very nice christmas books and planned to do a very cosy evening at home reading, listening to music and of course – baking! :-)

As it was St. Nikolas day I planned to make the ‘Grittibänz’ because it is tradition to eat them at this day. The pastry is made with yeast and actually you can use it as well for making a bread. So the day passed almost and I still did not came up from my sofa as I was reading these Christmas stories from my new book. Somewhen in the late afternoon I thought it would make no sense anymore to do the Grittibänz as the next day was already very close and eating a Grittbänz when St. Nikolas Day is over makes no fun anymore. It is like having a fully decorated Christmas tree still standing in your living room – in January. ;-)

The pastry was prepared already, the only thing I changed is the way of forming it. I decided to do a butter bread, called ‘Butterzopf’ here because it would fit perfectly for Sunday brunch the next day.

Actually I am a big fan of nutritious dark bread with much of different kind of nuts and seeds inside. I simply have more of it by eating a good bread. Anyway, sometimes a Butterzopf is a must have when having a Sunday brunch and so this was a perfect start in the next day.

I know, it is not an insider tip, especially for the ones who know the bread, but my favourite topping on the slices is butter with honey. THIS combination is simply unbeatable, trust me!

With that I wish you a smooth rest of the Advent season. ;-)



sunday brunch bread ready



best enjoyed with butter and honey


Butterzopf Bread

preheat oven to 200 degrees Celsius
500g white flour,
1/2 tbsp salt,
2 tsp sugar,
mix together and form a mould

75g butter, soft
add in small pieces into mould

21g yeast
0.5dl milk, lukewarm
let dissolve the yeast in milk, then add everything into bowl with additional 2.2dl milk and knead well until the pastry is soft and elastic (approx. 10 minutes), let rise until it has the double size

when the pastry is ready it can be braided; have a look at the following video which explains how the pastry can be easily braided –> Braided bread the pastry is enough for 2 pieces of Butterzopf Bread

after braiding is completed for both pieces, put on some egg yolk and let them rise again for approx. 15 minutes

put into oven (lower level) for approx. 45 minutes, the bread is ready when knocking at the bottom and getting an amphoric tone


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! ;)



1adjusted 2adjusted 3adjusted



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


prepare coconut flakes


use very ripe bananas


press mixture into cookie cutter


ready for baking

5 copy2

can be stored in fridge up to 4 days

6 orig

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



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