I must say, since I got back from my holidays, which is now already a few weeks ago, I am still pretty relaxed. It feels very nice, if you don’t stress too much about little (neither big) things and if you are fully with you and your needs. But as life is full of surprises, you never now for how long this amazing feeling remains. But if there is something coming up, I guess it’s already very helpful if you bear in mind to breath first and take a step back. Sometimes, difficult situations look completely different if you have a proper space between yourself and the (apparent) difficulty.

While taking yourself back, I also would propose to have a good cup of coffee somewhere at a nice spot. If you struggle finding one in Zurich, checkout my friend’s Coffee guide blog. And if you don’t feel like going out, home will be always the best spot anyway to come down again. Tea of course is also possible.

This brought me to my memories while we have been to South Africa. It was the first time being down there and I enjoyed especially the lovely and friendly people. What I liked most was to see how easy they took challenges. Once arrived in Jo’burg early in the morning, the systems at the passport control have not yet been running and there was no light at all. Definitely strange if you arrive at a completely dark airport with hundreds of people next to you – this was my first impression. But the guys at the desks were just taking it very easy, laughing and so it was the same for me. Well, at least afterwards.🙂

While I have the feeling that patience is not my favourite quality, down there the people got it very naturally. And then, I tried these delicious Rusks served at tea or coffee time and became a big fan of it. How can’t you be relaxed when having those little treats once or twice a day while you are taking a break? Exactly, it’s coming naturally.

This is the reason why I have asked for the recipe and finally here it is – my first try on originally South African Rusks. And the best thing is, you are able to do a big bunch of them so you have them always on stock at home.😉

I’ll see you soon again but first I am back at my memories again and more important I get this relaxed feeling back while enjoying a cup of coffee with 1, or 2 or 3 pieces of Rusks…



combine butter, sugar and egg


prepare additional ingredients


add seeds and flour to the butter mixture


combine the ingredients and milk by using your hands



Seeds and Flakes Rusks directly imported from South Africa (recipe adjusted):

preheat oven to 180 degrees Celsius

1 egg,
50g sugar,
250g butter,
mix until combined

500g spelt flour,
100g sunflower seeds,
100g pumpkin seeds,
50g crushed corn flakes,
add and mix until combined

150ml butter milk,
add and combine with your hands, the dough has to be moisty

flatten on a baking sheet and cut into your choice of size, I made them ‘two fingers’ size, put into oven for about 40 minutes, then take them out and arrange them with more space to each other to dry overnight at 70 degrees Celsius

note: you can easily double size the recipe to get a higher portion

Since my last post it happened a lot, but I won’t go too much into details. In the last 3 months I travelled with my boyfriend through South East Asia and South Africa. We enjoyed ourselves being free of any responsibilites, far away from home, able to shut down your head, turn off everything in your mind and just enjoying every single minute of what we have worked for so long. It was definitely the right time but also great because it was a perfect start into the new year. In the end the time is over, but we came back with a bunch full of memories saved in our hearts. It was wonderful meeting nice people and friends along our whole journey, eating delicious food, getting to know new cultures and being stunned about so many nice places we have seen.

This is not everything which is left but also I tried to find some new recipes for baking. Whenever I got in touch with any baked goods I was thrilled to get the recipe. This happened already at our 3rd destination, Inle Lake in Myanmar. We spent our time in a wonderful heritage (see link below) which is definitely worth visiting it. Everything grows in their garden and the food is always super fresh. Actually I enjoyed the time there as well because it is so down to earth.

Once a day, we were honoured to attend a cooking class together with the Executive Chef which was a great expierence. He teached us with different meals of Burmese cooking and hopefully I can try them once at home, even if the wonderful garden is missing.

Additionally we were introduced into their bakery and immediately I missed having an oven on our journey. I survived without one, but was so happy to get several recipes from their bakery which I could take back home. For a first step I tried the Spicy Ginger Cookies. As you may know already from previous posts, ginger is one of my favourite ingredient. Combining the spicyness with something sweet is like an explosion for your sense. I once reported already a similar recipe but this one is little bit different and on top of it – it is very easy to do and you only need to add a little bit of love.❤

I am so happy I could finally try them back home and bring our own Burmese experience back home a little. And never forget, sharing is caring.😉



cutting the roll into 1cm pieces


put the single pieces on the baking sheet with enough space to each other


let cool down the cookies on a wire rack

4  5

Spicy Ginger Cookies (found at Inle Heritage, Myanmar):

155g brown sugar,
350g butter,
mix together

600g spelt flour,
add to the mixture

1tbsp clove powder,
1tbsp cinnamon powder,
1tsp of salt,
add to the batter and mix

40g fine chopped fresh ginger,
combine well into batter and roll cover with plastic foil

Let chill for 2 hours in fridge, afterwards cut into 1cm pieces and bake for 18 minutes at 180 degrees Celsius

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!😉



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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