First of all I want to say a big Sorry that it took me THREE MONTHS to get my recipe published that I promised for so long. To defense myself I havn´t been lazy or not willing to do something. In fact it was the total opposite. I have so many things planned that I will be happy to share with you (hopefully very soon). And like I am, my To-Do-list was so long that I didn´t know where to start at all. And in the end of the day I havn´t accomplished even the half of things that I would have liked to do. But what I learned from my inner chaos is, that I have to be more patient and take step by step. Finish first one thing a 100% and then go on with the next step. So, that is what I did.
I havn´t told you yet, but I was planning for a long time now to start a second blog about my beloved Island Mallorca. Besides baking and photographing (and my dog), this Island owns a big part of my heart. Since I lived there and hopefully will in the nearest future, I cannot spend a day without thinking about life on Mallorca. So i thought why not writing about the Island and share with you my photography and Insider tipps I collected over the years. Said and done, the first article about a farmers market in the beautiful town Santa Maria del Cami is upon the blog now. Just to make a little advertising and support to my Mallorca up your life travel guide (click me)
Before I left for my last Mallorca trip last month, I baked and shooted a recipe that I really want to share with you. It is a typical german sweet that is mainly served during winter time for Christmas like cookies and things like that. I used to bake the “Nussecken” (nut corners) when I was little and they are super delicious. Of course. If not, I wouldn´t share. I don´t know but I felt a deep desire to bake the super duper sweets although Spring was around the corner and now finally is. Of course it wouldn´t be me, if I wouldn´t want to add a little bit of my personal style and summer feeling to them.
The typical recipe is made of a hazelnut butter sugar mixture that is baked on a crust and later tossed in dark chocolate. So as I was totally in Mallorca feeling I wanted to add some typical ingredients. I changed the hazelnuts into almonds and instead of using butter I used olive oil and coconut oil for the mixture. Which was a great decision. Between the nuts mixture and the crust comes a layer of marmalade for that I used an orange jam. After baking them I was really happy that they went out so great. Everyone who tried them said that they taste well and I believe what they said. This recipe makes extremely moist but also crunchy sweets that taste great of nuts, coconut, chocolate and a hint of orange. Oh, and not to forget juuust a little bit of Amaretto (almond liquor).
Well, that´s it. I hope you enjoy my new recipe and feel free to comment or ask anything you like.
Hasta luego, Zoe
ALMOND COCONUT CORNERS WITH DARK CHOCOLATE AND AMARETTO
- 300 g flour + 50 g coconut flour (optional)
- 130 g coconut oil (softened)
- 130 g sugar
- 1 tsp. baking powder
- 4 tsp. orange marmelade
ALMOND OIL MIXTURE
- 200 g oil (olive)
- 200 agave syrup
- 100 planed almonds
- 50 g coconut flakes
- 100 g chopped almonds
- 100 g grounded almonds
- 4 tbsp. Amaratto
- 200 g dark chocolate
- roasted almonds (grated)
1. Preheat oven to 175° C.
2. In a small pan melt coconut oil on medium heat. Set aside.
3. In a bowl mix flour and baking powder well. Add sugar.
4. Add coconut oil and knead until you have a tender dough.
5. Grease a baking sheet (46×38 cm) and evenly roll the dough. Press it equally.
6. With a fork prickle the dough a few times (helps baking it evenly).
1. In a pan heat up orange marmalade.
2. With a big spoon or a brush spread the liquid marmalade over the dough. Set aside.
ALMOND OIL MIXTURE
1. In a big bowl mix together oil, agave syrup, all almonds, coconut flakes and Amaretto. Mix until all ingredients are combined.
2. Spread mixture evenly onto the dough.
3. Bake about 25 minutes. Check on it and remove out of the oven when it is gold brown.
4. Let cool
1. In a pan bring 200 ml to a boil and melt chocolate in a small bowl over the water bath.
2. Remove heat to the lowest and stir chocolate until completely melted.
3. Carefully cut the almond batter in about 15 squares. Cut the squares diagonal so that you have about 30 little squares.
4. Whip the corners in the melted chocolate (in every way you like).
5. Decorate with roasted and grated almonds (optional).
6. Let almond corners set for 1 hour until chocolate got hard and store in an airtight box. Keepable for days, even a week.
These raw (vegan) dark chocolate bites are a dream come true for every chocolate fan out there, including me. For a long time now I wanted to make my own chocolate, but I always thought that it would be too complicated. So I tended to reserve it for an uncertain moment in the future. Once I found out how ridiculously simple it is, I got kind of addicted to it.
For the past Christmas gifts two weeks ago, I decided to make everything by my own and not just buy material things. Because I think that, your own time that you decide to spend with family or friends and handmade things, are the best gifts one can make. With this intention I gave the whole make your own chocolate a go. I did also make natural beauty stuff like a coffee mint peeling and Mallorca salt facial tonic. But for now I am just going to spoil you with the recipe for raw dark chocolate.
I made my bites with salted, caramelized an roasted hazelnuts. I really love chocolate with nuts. When you take the first bite and get surprised by a sweet and salty crunchy hazelnuts is the best thing about these chocolate treats. And oh, not to forget that chocolate – especially with an high amount of cocoa – is super healthy. If you search the internet for benefits of this super food you will find a lot of things that give pros to eat chocolate each day. Small amounts, of course.
I have the problem of always eating everything up once I started. I never know where to stop when eating chocolate. But when I tried this recipe and tasted it later, I was only able to eat one, OK maybe two bites. Because it is super rich and satisfying. What I like most about knowing how to make your own chocolate is that, it is so easy and quick to make. All you need are three ingredients plus something to spice it up a little bit with. And you can add almost any flavor that you like. Roasted coconut flakes work as well, or mint, or almonds, too. Once you have the chocolate base you are free to pimp it up with anything you love.
To get the liquid chocolate mixture in the shape I wanted, I used a simple small muffin baking tin. But you can use a special chocolate mold if you have one. Or a round plate with a depth. That will work as well.
I started in 2017 very motivated and full of creative ideas for new recipes. My blog logo is in work now and I hope that I will finish it soon. What I really hope for now is, that you like my recipe, try it yourself and sure like my photography 🙂 Not to forget that you have a wonderful new beginning this year full of positive energy…
RAW DARK CHOCOLATE BITES WITH ROASTED, SALTED & CARAMELIZED HAZELNUTS
- 100 g cocoa butter
- 4 tbsp. cocoa powder
- 4 tbsp. maple syrup (or sweetener of choice)
- 200 ml water
- 100 g hazelnuts
- 1 tbsp. maple syrup (or honey)
- 2 pinches of salt flakes
ROASTED, CARAMELIZED & SALTED HAZELNUTS
1. Preheat oven to 90° C.
2. In a bowl mix hazelnuts with syrup/honey, etc. until totally covered.
3. Arrange them in a baking dish or spread them on a baking sheet.
4. Sparely salt them.
5. Roast/bake them for about 45 minutes. Turn them around every 5 minutes to take care of not getting them too dark.
7. After roasting time remove the skin of hazelnuts by whisking them around with pressure. You can do this in a kitchen towl. You don´t need to take off all the skin.
8. Set aside.
1. Fill a small pot with water and heat up on medium heat and let simmer.
2. In a heatproof bowl melt cocoa butter over the simmering water until totally liquid and transparent. Temperature should not be over 40° C.
3. When melted remove heat and stir in cocoa powder and maple syrup. Stir until totally combined.
4. Evenly fill chocolate mixture into Muffin tin. Don´t worry because it is too liquid. It will get very hard in the fridge.
5. Now gently press about 4-5 hazelnuts into each of the liquid chocolate pieces.
6. Put the chocolate into the fridge for at least 1 hour. You can easily remove chocolate bites from the muffin tin with a toothpick once it hardened.
TANGERINE BISCUIT LAYER CAKE WITH GINGERBREAD SPICES & ITALIAN MERINGUE BUTTERCREAM FROSTING
I always loved the idea of writing a blog about my favorite sweet recipes and pretty photography of what I created. Baking was always fun to me since I was little and it still makes me enormously happy when I see smiling faces from people that eat something I made. Continue reading
Besides autumn, pre-christmas time is my favorite season of the year. I totally sign out from the stress some people associate with Christmas. For me it is a time when I start to think about the past year and what I accomplished and what it was like to me. Not judging, but observing things I liked and things I didn´t like about the last 12 months. Doing things better the next year and setting more goals that I would like to achieve. I started blogging early this year and published my first cake recipe in March. I can say that I learned a lot since then and I still feel that I havn´t even started yet. That keeps me motivated. I am so happy to realize that I really found something I love to do and I am blessed that I can imagine doing this for a very long time.
The only thing I regret about this last year is that I didn´t have too much time for friends and family. But just because I spent a lot of my free time with my blog and being creative. I hope that the people who are important to me understand my passion and don´t take it personally. I just wanted to do my best for the thing I love. So this recipe post is dedicated to my friends & family. It is a cake that should be enjoyed together.
Christmas time starts for me with the first Sunday in the last week of November. That is traditional in Germany and called 1. Advent. You start to decorate your home with romantic Christmas stuff and put on the first candle of four on your Adventskranz (wreath). Repeating this every next Sunday before holy evening.
I am wondering if it is the same in your country?!
In my opinion Christmas shouldn´t be just about buying expensive gifts. It should be more about spending time together and valuing what you have on each other. Isn´t this what real Christmas is about?
So appreciate your family and friends and I am sure they would be happy trying this traditional red wine bundt cake that you make for them.
I don´t drink too much kinds of alcohol, but red wine is the kind of alcohol for me that stands for slow living and enjoying every single moment. One glass at a time is proven to be good for your health and living longer. So this cake is even giving you a longer and happier life. Remember that the alcohol is totally faded after such a long baking time!
Red wine bundt cake with chocolate ganache
RED WINE BUNDT CAKE WITH CHOCOLATE GANACHE
- 250 g butter (room temperatured)
- 250 g brown sugar
- 1 pckg. vanilla sugar
- 4 eggs
- 3 tsp. cinnamon
- 2 tbsp. cacao powder
- 1 pckg. baking powder
- 150 ml red wine (I used Rioja/optional)
- 50 ml port wine
- 250 g flour
- 100 g chopped dark espresso chocolate (Rittersport)
- 200 ml cream
- 100 g butter
- 100 g dark chocolate
- 1 tsp. cinnamon
- 50 g brown sugar
- 3 tbsp. cacao powder
1. Preheat oven to 190° and well-grease AND flour a bundt cake baking pan. If you want to avoid having white flour stains on your cake, you can use cacao powder too, to flour your baking pan.
2. In a bowl mix together butter, sugar and vanilla sugar. Beat until foamy.
3. Gradually add each egg. One at a time. Beat mixture until everything is combined.
4. In another bowl mix together flour, baking powder, cinnamon & cacao powder.
5. Sieve in the dry-mixture into egg-mixture and beat slowly until totally combined.
6. Add red wine & port wine.
7. Chop the dark espresso chocolate and stir into your batter. Slowly mix well.
8. Pour in the batter in your well-greased and floured bundt cake baking pan.
9. Bake for approx. 50 minutes or until a toothpick comes out clean!
10. After baking time let your cake cool for not more than 10 minutes, but not less. Turn it onto a plate or cooling rack. It should come out very easily.
1. In a saucepan heat up cream on medium heat. Stir in butter until melted completely. Stir constantly.
2. Whisk in sugar until resolved.
3. Add cinnamon and cacao powder. Whisk constantly to avoid getting clumps. Let cool.
4. Pour ganache over the cooled cake. Decorate with chocolate rasps.
This is a recipe I wanted to share with you for a long time now. But I was waiting for the best moment to come. Continue reading “Pear vanilla tarts with cardamom & hazelnut cinnamon Streusel”
When I decided to leave Germany in 2008 for an uncertain time to work and live on Mallorca, I never imagined what was going to expect me. Continue reading “Almond citrus cake with salted dulce de leche – A Mallorca love story”