Freitag, 24. Januar 2014

Brown Sugar Maple Muffins

Brown Sugar Maple Muffins

2 cups wheat flour 
1/2 cup brown sugar 
2 tsp baking powder 
1/2 tsp salt 
3/4 cup milk 
1/2 cup butter, melted 
1/2 cup maple syrup 
1/4 cup plain yogurt  
1 egg 
1/2 tsp vanilla extract

  1. Preheat oven to 400 degrees.
  2. Combine flour, brown sugar, baking powder and salt.
    In a separate bowl, combine milk, butter, syrup, yogurt, egg and vanilla.
  3. Stir wet ingredients into dry ingredients, just until moistened.
  4. Prepare muffin tin with nonstick cooking spray or paper liners. Recipe will make 48 mini-muffins or 12 regular-sized muffins.
  5. Bake at 400 degrees; 11-13 minutes for mini-muffins or 16-20 minutes for regular-sized.
  6. Cool for 5 minutes before removing from pans.

Samstag, 11. Januar 2014

Whole Orange Cake & Lemon Zest Glaze


Whole Orange Cake


1 large whole orange, skin and all (please wash very good with hot water)
180g (6 1/2 oz) melted butter (no margarine)
3 eggs

1 Cup Caster Sugar
1,5 Cups of SR flour (self-rising flour)


Pre-heat oven to 350 F.
Grease and flour your mold.
Cut your orange into quarters and process the whole orange, including skin and pith
(as long as the pith is not too thick).
Add all the other ingredients and process until mixed.
Bake for 40 - 45 minutes.

Self-rising flour:

2 Cups flour
1 Tbs baking powder
a dash of salt
Sift everything together and mix it well.

Lemon Zest Glaze


2 Cups Icing sugar
2 Tbs finely grated lemon zest
1/3 Cup fresh lemon juice


In a medium bowl, whisk together 2 cups icing sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth. 


Rezept ergibt ca. 270 g self-rising flour

260 g Mehl
1 EL Backpulver
1 gute Prise Salz

Einfach alle Zutaten gut miteinander vermischen und fertig.

Freitag, 3. Januar 2014

Tarte au chocolat

Tarte au chocolat

7 oz dark chocolate (min. 55%)
1 Cup Margarine
1 Cup Icing Sugar
5 Eggs
2 Tbs Flour


Preheat the oven to 360 F. 
Melt the chocolate and margarine in a water bath. 
Mix in the flour, icing sugar and 5 eggs one after another.
Stir until it results in a homogeneous mass. 
Fill the mass in a greased pie dish and bake for 15 minutes. 
This can be served with fresh fruit and whipped cream.

 Tarte au chocolat

200g Dunkle Schokolade (min. 55%)
200g Margarine
100g Puderzucker
5 Eier
2 EL Mehl

Den Ofen auf 180°C vorheizen.
Die Schokolade und die Margarine im Wasserbad schmelzen.
Das Mehl, den Puderzucker und die 5 Eier eins nachdem anderen unterrühren.
So lange rühren, bis es eine homogene Masse ergibt.
Die Masse in eine gefettete Tarteform füllen und 15 Minuten backen.
Dazu kann man frisches Obst und Sahne reichen.

Montag, 9. Dezember 2013

Chocolate Coffee Rolls

Chocolate Coffee Rolls

  • 2 cups (240 grams) all purpose flour
  • 1/3 cup (80 ml) lukewarm milk
  • 1 tsp yeast
  • 1/4 cup (50 grams) sugar
  • 1/2 tsp salt
  • 2 eggs (room temperature)
  • 4 tbsp (56 grams) melted butter
  • 6 oz (168 grams) chocolate (both chopped and chips)
  • 4 tbsp (56 grams) room temperature butter
  • 4 oz (113 grams) room temperature cream cheese
  • 1/3 cup (40 grams) powder sugar
  • 1 tsp instant coffee powder
  • 2-3 tsp lukewarm milk 

  1. In a mixing bowl add the flour. Make a well in the middle and pour the 1/3 cup lukewarm milk in. Sprinkle the yeast on top of it and leave at room temperature until the yeast has dissolved and bubbles start to appear.
  2. Add the sugar, salt and eggs and, with the dough hook on, start mixing on low speed until the dough starts to come together and rolls around the dough hook.
  3. Increase the speed to low-to-medium and slowly pour the melted butter.
  4. When all the butter is incorporated increase the speed to maximum (on my mixer that is 12) and mix for 2-3 minutes. (at this point the dough is a sticky mess but, please, do not be tempted to add more flour, it will come together with a little patience)
  5. With a spatula clean the sides of the bowl and the hook and start mixing again for 2-3 more minutes.
  6. Clean and mix again. Do it for 3-4 more times until the dough starts to pull itself from the sides of the bowl and makes a slapping sound.
  7. Clean the sides of the bowl and the dough hook and place the dough into a buttered bowl.
  8. Cover with plastic wrap and leave at room temperature to rise until doubled in volume.
  9. When the dough is risen and doubled in volume, take it out of the bowl and roll it on a slightly floured surface.
  10. Brush it with the room temperature butter and sprinkle the chocolate all over it and roll, starting with the wide side.
  11. With a piece of thread or dental floss (unflavored) cut the roll into 8 rolls.
  12. Place the rolls into a cast iron pan or a 10" round pan.
  13. Cover again with plastic foil and leave to rise for the second time.
  14. In the meantime heat the oven to 375F.
  15. Bake the rolls for 25-30 minutes or until slightly golden-brown on top.
  16. When the rolls are baked make the coffee icing.
  17. In a small bowl mix the cream cheese with the sugar and coffee powder and add enough milk to make it pour-able.
  18. Pour it over warm rolls and enjoy!