Tag Archives: chocolate


20 May

What a day! I was on fire and created and baked and cooked and crafted. I made 3 posts for this little blog. It’s just so great when I can come home after work and still have time to create and take pictures – all in one evening! I love summer. Or more spring when it’s bright and sunny until like half past 9 am. That’s when I put the camera away.


This cupcakes I want to show you here are actually not from the shoot today. The things I made are not done yet. I have to select the best pictures, retouch them a little and write a post – all hard work. Ok. Not really. Or perhaps. It’s just hard work that I like? Well, what is hard work then? Things I don’t like? What I do like are these cupcakes though (phew, I just got back to the post before I get all philosophical and brooding.

All you need is:
– 150 g dark chocolate
– 100 g butter at room temperature
– 120 g sugar
– 150 g flour
– 1/2 tsp baking powder
– 3 large eggs
– 150 ml cream
– 1 Tbsp Vanille sugar
– 50 g dark chocolate (for decoration)

Preheat the oven to 180 ° C. Chop the chocolate into pieces and melt it over a water bath with 40 g butter. Don’t let it get over 30 ° C! Mix the rest of the butter under the chocolate. It should become a soft, brown cream. Beat in the sugar and eggs. Sift in the flour and baking powder and combine slowly. Spoon it in a muffin tray (lined with muffin cases) and bake in the oven for 20 mins. Let it cool.

Melt the 50 g dark chocolate over a water bath (also not over 30 ° C) and make a little baking paper pipe (as I explained here). Put the chocolate in the piping bag and make little ships on baking paper. I love how they outline a origami ship. Makes me chuckle. Let it cool as well.

For the frosting beat the cream with the Vanilla sugar and pipe it on the muffins. Add a little chocolate ship on top of everyone and now look what I made!


I made the little chocolate origami ships like this chocolate topping. Aren’t those ships cute?!


Now. Carry on!


Coffee and (cup)cake.

1 May

Today is a holiday in Austria. I love to have a week with one day extra free. My ultimate goal is to have a 4-day-work-week. Imagine how much more creative you could be?! Just this extra day off to clear your mind and look at things with a new perspective. That’s all I need sometimes. Like today. I did hike up a mountain and the perspective changed. A lot. Also because I met this family on the way up and the dad was really horrible. I mean: really horrible. Think of him as a person who rules by fear and anger who shouts at his kids. All. The. Time. Imagine now to be one of his kids. There’s not much that’s worse. Well, anyway. I do know what’s good in life and that’s often coffee, chocolate and cake and all three combined in one delicious cupcake. (Did you notice how I came from the holiday in Austria and this horrible experience to the purpose of this post?! I’m so eloquent sometimes…)


All you need is:
– 115 g butter at room temperature
– 150 g sugar
– 2 eggs
– 4 Tbsp milk
– 1 tsp dissolvable coffee
– 150 g flour
– 1 Tbsp baking powder
– 50 g grated hazelnuts

For the cream:
– 150 g cream
– 75 g dark chocolate
– 2 Tbsp cacao powder

Preheat the oven to 180 ° C. Beat the butter with the sugar in a large bowl unit pale and fluffy. Gradually add the eggs and combine well. Put the milk into a cup and add the coffee. Stir well until the coffee dissolved completely. Add it to the mixture and sift in the flour, baking powder and hazelnuts. Spoon it into a muffin tray lined with muffin paper and bake for 25 mins. Let it cool.

For the frosting chop the chocolate into pieces. Heat the cream in pan and add the chocolate and cacao powder. Stir well until the chocolate has melted completely. Put it into the fridge for 1 hour. Then put it into a mixture and beat until it starts to get fluffy. Pipe it onto the muffins. Heat some water in a kettle and put into a cup. Take a teaspoon and heat it in the hot water. Swipe it on the outside of your piped cream. This will melt the chocolate cream and make it darker and the frosting won’t look like a big pile of shit (that’s really the only problem with chocolate that I encountered so far). Then shave some chocolate on top and some lemon chest and now look what I made!

coffee-hazelnut-cupcake-chocolate-creamI got a fantastic little book from my work colleagues for my birthday. It’s a cook book with 10.000 cupcake recipes? How that’s possible? With (almost) unlimited combination possbilities.


I already tried a few recipes to test the book and I will post a review quite soon.


I actually don’t like lemon cest but on this cupcakes they were quite delicious – just a hint of lemon makes them fresh (besides being on the heavy side with the cream).


Now. Carry on!


More space for cake.

1 Apr

I wasn’t the only one who celebrated her birthday last month. A good friend of mine has her birthday 2 weeks before me. For me the birthday of others is always a good and a bad thing. The good thing is that there’s cake and celebration, the bad thing is I have to think of a present. Don’t get me wrong. I love to give presents to people and I honestly don’t care how much they cost (with a certain rage of course) or that they take a lot of time (for handmade gifts) if I have the feeling the gifted person is genuinely happy with it. I always hesitate to give handmade presents because I always have the feeling that people only like those because of the gesture. Like my mum who got so many paintings from little me. I can’t really imagine how you can make a happy face after the 153rd. (I guess I have to be a mum myself to understand this mystery.)

Well back to the purpose of this post and my friends birthday: she’s a crafter herself and I knew that she would appreciate a handmade gift. That’s why I made her a plate and a cake. I’m actually so happy with the combination: handing over a cake and the plate is for you to keep as well?! Genius. At least that’s what I thought. And I’m sure my friend too. First the hero was the cake …



All you need is:
– 3 eggs
– 1 cup sugar
– 1 cup sour cream
– 1/2 cup oil
– 1 tbsp Vanille sugar
– 1 cup flour
– 1/2 cup poppy seeds
– 1/2 cup chopped dark chocolate
– 1 tbsp baking powder

For the cream & topping
– 1 cup sour cream
– 1/2 cup cream cheese
– 3 Tbsp sugar
– 3 Tbsp poppy seeds
– 1 tsp cinnamon

Preheat the oven to 180 ° C. Beat the eggs with the white sugar and Vanille sugar. Add slowly the oil and sour cream and combine well. Fold in the flour, baking powder, poppy seeds and dark chocolate. Line a baking tray with paper and spread the sponge on the baking parchment. Bake for 20 mins and let it cool down.

For the cream mix the sour cream with the cream cheese and the sugar. Spread it on the cake. Mix the poppy seeds with the cinnamon and sieve it on top of the sheet cake. Voilá!


This cake doesn’t look like much but it’s just so delicious! It could easily be one of my favorite. No. It certainly is one of my favorites!


I made the plate the same way as this Valentine’s day present for my boyfriend and what a surprise it was! The text is german and means “more space for cake”. Unfortunately it’s not dishwasher-safe. My friends tried. Well, such a gem needs to be taken care of, so only washing by hand! Luckily they can just bring me the plate and I restore it. So no harm done!


The cake was gone in no time as you can see…


Now. Carry on!


Love me some chocolate.

21 Mar

I’m horrible with posting at the moment. I’m just so damn lazy and tired at the moment. When I go home after work I just manage to make myself something to eat (or I convince my boyfriend), then eat, take a shower and that’s it. From that moment I lie on the couch like a dead fly in the hot summer. I blame the spring. It’s been around 20 ° C lately in Vienna. Last night I went home at 8 pm wearing only a skirt and no tights. Before you get too jealous: it will be cold just in time for the weekend. Well I don’t mind actually. There’s no better excuse to not leave the couch and the warm home…

Well anyway before I get you all down and depressed with my rant. I have a wonderful DIY/recipe for you.


I promised you that I show you how to make the perfect decoration for cupcakes with chocolate – as you saw in my last post.


All you need is:
– baking paper
– a scissor
– 100 g dark chocolate


1. Cut a triangle out of the baking paper and fold the right corner to the middle.

2. Fold the other corner over the cone-shape you created.

3. Turn it all the way that all corners are at the same place and you have a cone with a pointed end on the other side. It’s actually good if there’s no hole.

4. Fold the corners down.

5. Do it one more time so that the cone doesn’t unfold anymore.

6. Cut a little bit of the end of your cone off to make a perfectly small hole and your own little piping bag is done!


Now all you need to do is to fill it with chocolate. For the melted chocolate chop the bar into little pieces and put it into a metal bowl. Heat some water in a pan and put the bowl on top. Make sure that the chocolate won’t get hotter than 30 ° C. This is crucial if you want shiny and strong shapes and writings. Now be creative!


Pipe your desired element on some more baking paper.


(Abstract) shapes work pretty well but you can also add a little writing. Just make sure it won’t be too long or thin as it will break more easily.


You can store your chocolate decoration in the fridge for as long as you want. But trust me: they won’t be long in there even if you made a whole batch. They are the perfect decoration for all kinds of sweets and desserts!

Now. Carry on!

Cherry chocolate.

13 Mar

This is one of my all time favorite cupcake recipe. Not only because it combines cherries and chocolate (a favorite combination as you know) but it is also moist and delicious and easy to make. What else can you wish for in a cupcake? If it could only talk and compliment me, I would marry it. But, boyfriend, don’t fear. It can’t. But that’s surely it’s only drawback.


All you need is:
– 75 g dark chocolate
– 1 tsp lemon juice
– 4 Tbsp milk
– 150 g flour
– 1 1/2 tsp baking powder
– 1 Tbsp cacao powder
– 2 eggs
– 60 g butter at room temperature
– 125 brown sugar
– 4 Tbsp potted cherries (cut into pieces)
– 3 Tbsp cherry juice
– 150 g cream (beaten with 1 Tbsp Vanilla sugar for decoration)

Preheat the oven to 180 ° C and line a muffin baking tray with muffin cups. Put the chocolate into a bowl and melt it over a water bath (make sure that it doesn’t get hotter than 30 ° C). Put the lemon juice together with the milk into a cup and let it rest for 10 mins. The milk will flocculate but that’s what we want. Beat the butter with the sugar until very soft and smooth and add the eggs. Beat for another 5 mins and add the milk lemon mixture and chocolate. Sieve half of the combined dry ingredients – flour, cacao powder and baking powder. Into the bowl and add the 3 Tbsp of cherry juice. Add the other half with the bits of cherries and combine well. Put the mixture into the muffin tin and bake for 25 mins.

Let them cool down and pipe the beaten cream on top.


For some extra decoration I melted some more dark chocolate and put it into a small handmade piping bag. Then you can pipe all kinds of shapes and letters and words onto baking paper. Let it cool and voilá! Easy and unique decoration. And chocolate. What else do you need? I might show you how to make this step by step on one of the next days. Would you be interested?


The picture in the background is actually a framed card that I got from my sister who visited Berlin.


The cupcakes look so cute that I had to take a lot of pictures. But I’m sure you won’t mind. Do you?


And this is the last one with my fancy nail polish that went so well with my cupcakes. That’s real style. Food that goes with your styling. Ha!


Now. Carry on!

Muesli 3 ways.

25 Feb

I have a strong affinity to Switzerland. Not only because I’m the biggest fan of Ovomaltine – and Swiss chocolate. I also grew up close to the border to Switzerland. Now that I live in Vienna, I don’t visit as often but I celebrate this great land and its product where I can. I eat, for example, 2 Ovomaltine chocolate bars at work. But that’s not enough: I eat a Swiss inspired breakfast to get ready for a day’s work and you should too!


This breakfast is called Bircher Muesli and really healthy and easy to make. I tried 3 different kinds (with my own recipe) and they are all so good! Variety it is!


All you need for the basis:

– 4 Tbsp rolled oats
– 1/2 cup milk
– 1 Tbsp greek yoghurt

Put all the ingredients in a jar and let it soak in the fridge over night.


Apple cinnamon Muesli


All you need is:

– 1 time the basis (see above)
– 1 Apple
– 1 pinch of cinnamon

Grate the apple and mix the fruit with the cinnamon into the Bircher Muesli basis.


The best way to start a day!


Banana chocolate Muesli


All you need is:

– 1 time the basis (see above)
– 1 banana
– 10 g of dark chocolate

Cut half the banana in slices and mash the other half. Grate the chocolate and mix it with the mashed banana. Combine with the Muesli basis and put the cut banana slices on top.




Cranberry almond Muesli


All you need is:

– 1 time the basis (see above)
– a handful cranberries
– 10 g of almond slices

Roast the almond slices in a pan until they darken a little. Mix the cranberries and almonds with the Muesli basis.


A full load energy in a small jar!


Are you a breakfast-person? What do you eat?

Now. Carry on!

Frozen banana.

18 Feb

You probably wonder why I post something frozen while it’s actually cold outside. I always preach not to get ruled by the weather but this actually really makes total sense on a whole new level: did you know that banana and chocolate make happy? You might. But did you also know that they are suggested as food to fight the Winter Blues? Probably not. I didn’t make that up, it’s really true.


All you need is:
– wooden cocktail sticks
– mini bananas
– dark chocolate
– sprinkles

Melt the chocolate over a water bath. Make sure that it doesn’t get hotter than 30° C or it will crumble. Peel the bananas and stick a cocktail stick in it the long way. Let the chocolate run over the top of the banana and add sprinkles. Let it cool at room temperature and freeze once the chocolate has hardened.


I first had frozen bananas in Carnarvon, Western Australia while I was there studying abroad (and traveling). I didn’t know that bananas are still this soft and delicious when frozen. They make the perfect popsicle.



With sprinkles and dark chocolate they make the perfect snack or dessert – to fight the Winter Blues but also in summer.


I had this plan of keeping these tiny bananas in the freezer and have an emergency snack. But they were gone in no time (and I didn’t even invite friends!). They are just too delicious to save!


The background for these pictures was actually a tea towel by marimekko. The design is just to beautiful not to use as a backdrop. They are from last year but this years design is also fantastic if you ask me.

Now. Carry on!

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