Tag Archives: dessert

Strawberry choux pastry.

22 Jun

Today is the last day of my little series called “Strawberry fields forever”. I hope you enjoyed it. Although I had most of the recipes planned and shot before this week it was quite a hassle to post every day. That’s quite challenging. So I’m not going to do that anytime soon – unless a great opportunity (which means a muse is kissing me) presents itself and I feel inspired and motivated at the same time. You never know. For today I do some live blogging. What that is you don’t ask? Well, I made and shot and wrote the post right here right now. Normally there are hours, days, sometimes even weeks between an idea and the final blog post. But this time I’m actually eating the first strawberry choux pastry while I’m typing this. And let me tell you: they are good. Really good!


All you need is:
– 250 ml water
– 1 Tbsp sugar
– 65 g butter
– a pinch of salt
– 125 g flour
– 3 eggs
– 200 g cream
– 1 Tbsp sugar
– a handful of strawberries

Preheat the oven to 200 ° C. Bring the water with the sugar, salt and butter to the boil in a pot. Put it off the stove and sieve in the flour. Put it back on the stove and stir until the dough separates itself easily from the bottom of the pot. Put it aside and into a bowl to cool. Once it’s about handwarm add one egg after another and stir them in with a hand mixer. Put the choux pastry into a piping bag and make little roses on a baking tray lined with baking paper. Put them into the oven and bake for about 20 – 30 mins (until golden brown). Take them out and let them cool completely.

Meanwhile beat the cream with the tablespoon sugar until stiff. Cut the strawberries into little pieces and combine those two. Cut the choux pastry into half and add the strawberry cream into the middle. Voilá! Look what a beautiful dessert I made!


I haven’t made choux pastry in a long time. I just realized that it was 1 1/2 years ago which surprised even me. I used to make them when I was a teenager quite a lot.


Choux pastry and hot lemon juice. That’s how I impressed the boys. At least I tried. Let me tell you teenage boys are not impressed by your baking skills. Not even a little.


At least that has changed. I can impress my boyfriend. Impressed might be the wrong word. Let’s call it delight him. At least when I clean the kitchen afterwards as well… this reminds me. I really need to get tidy before he gets back home now.


So in this case. Carry on!





Strawberry semolina.

16 Jun

Sorry for being so quiet lately. That’s not me. All my friends can assure you that: I’m normally not the quiet type. I just didn’t feel like blogging the past week. It’s not that I didn’t make stuff. Or that I didn’t take pictures. I just find it hard to get motivated to sit down for 2 hours and edit the pictures and write something. It’s weird sometimes. However I’m back. Yeah! Did you miss me? I guess not. Anyway. Don’t rub it in my face. I have to – at least – think that I’m important to you. Yes. That’s better. I have a treat for you, you know. Something special to make up for the lack of posts: it’s strawberry week! (No, I’m not having my period, thank you for your concerns.) I made so many recipes with strawberry the last week that I will share them throughout the whole week with you. That means 5 posts. All about strawberries. Yes, I spoil you. You deserve it.


First we start with a dessert. Not any dessert! It’s a Make-In-10-Mins-And-Impress-Your-Guest-Dessert. Something special. It’s the recipe for semolina pudding made from scratch with a strawberry compote. It literally only takes 10 mins to make and you can let it rest, while you make your main course. I need more recipes like that.

All you need for 4 servings is:
– 250 ml milk
– 1 Tbsp Vanille sugar
– 1 Tbsp brown sugar
– 1 Tbsp corn starch
– 2 Tbsp semolina
– 3 handful strawberries
– 1 Tbsp dusting sugar

Put 4 Tbsp of the cold milk aside and heat the rest of the milk in a pot with the Vanille and brown sugar. Stir the corn starch into the cold milk. Add the semolina into the hot milk and stir well. Slowly add the starch milk into the hot milk while stirring well. Let it come to the boil and put it into little cups. Put it into the fridge and let it cool for 30 mins.

Meanwhile wash the strawberries and cut them into pieces. Add the dusting sugar and stir well. Put it aside. The sugar will draw liquid out of the strawberries and it will become like a compote. So good!

Turn the cup with the hardened semolina pudding on a plate and add the strawberry compote. Voilá! One of the fastest and easiest desserts I ever made!


Did you notice that the strawberry compote looks like one huge strawberry?


I actually made 4 of these. And I ate them all. On the same night. Well, I was all alone and that’s just what I do. I watch series and eat dessert. It was just too delicious to stop eating after one serving.


Now. Carry on!

Chocolate meringue heaven.

14 Feb

On Wednesday I had a dear friend over that I haven’t seen for months! This gave me the opportunity to make something very special for dessert (my boyfriend made the main course like always so I can focus all my energy on the important part of the meal). However I felt very uninspired. I didn’t want something to heavy or warm. I was pondering all day long until I remembered that I saw a fantastic dessert from Linda. It looks so good! And I always wanted to make meringues.


So I changed her recipe a little and came up with my own chocolate meringue dessert and it was soooo good!

All you need is:
– 3 egg whites
– 140 g sugar
– 1/4 tsp white wine vinegar
– 100 g dark chocolate
– 100 ml cream
– 1 Tbsp berries jelly

Preheat the oven to 125° C. Melt the chocolate over a water bath and put aside. Beat the egg whites until stiff and add the sugar and vinegar. Mix until it forms soft peaks. Roughly stir in half of the molten chocolate. Put the egg white mixture with a tablespoon on a baking tray and form little nests. Turn down the oven to 100 ° C and bake the meringue for 75 mins. Heat the rest of the chocolate with the cream and jelly and stir well. Put it into the fridge and let it cool down completely.


Take the meringues out of the oven and let them cool out. Take the cream out of the fridge and beat you get very dark beaten cream. Spread the chocolate cream onto the meringue and top it with fresh raspberries.


I think I did impress my guest. At least he ate two of these and I though one is already quite filling.


The jelly and the fresh raspberry give a little fresh twist to the (very) sweet dessert. It’s one of my favorite from now on for sure. I’ll make it again. Probably quite soon.


Now. Carry on!

Love dessert.

4 Feb

If you think these cupcakes are to difficult (they are not) or time-consuming (they aren’t either) or you’re just looking for the perfect Valentine’s dessert, this post is for you. (Don’t let me fool you, it’s for you anyways). When I made the heart surprise cupcakes, I had some baked cake left and this inspired the following dessert. Restrictions and left-overs make me the most creative.


All you need is:
– 1/2 cup flour
– 1 pinch of baking powder
– 1 pinch of salt
– 1 teaspoon baking cacao powder
– 25 g butter (room temperature)
– 1/4 cup sugar
– 1 small egg
– 3 Tbsp buttermilk
– 1/2 tsp red food coloring
– 3 Tbsp cream cheese
– 2 Tbsp cream (beaten)
– 1 tsp dusting sugar.

Preheat the oven to 175 ° C. Beat the butter with the sugar in a bowl until light and fluffy. Add the egg and combine well for 2 – 3 mins. In a separate cup mix the buttermilk with the food coloring. Mix the flour, baking and cacao powder and add alternately the flour mixture and the buttermilk to the butter mixture. Put the sponge in a greased baking tray and bake for 15 mins. Let it cool afterwards and cut out 2 hearts with a cookie cutter. Rip the rest of the cake into small pieces and add them into a glass.
Mix the cream cheese with the beaten cream and dusting sugar and pipe it on the sponge into the glass. Add the hearts to the top and voilá! A perfect little Valentine’s dessert!


What are you doing for Valentine’s day? Any plans already?

Now. Carry on!

I [heart] cupcakes.

28 Jan

I haven’t made cupcakes in a while. There was this time when I though about making the most rich and fancy cupcake and tried numerous recipes (like the caramel banana cupcakes). Suddenly they became such a hype here in Austria about a year ago and it made them less interesting to me. Do you know that feeling? You like something very much and then everybody has it and you’re like: meh, maybe not. That’s me with cupcakes.

However I still like them when they challenge me or have a twist. Like these Valentine’s Day cupcakes I made. The recipe is slightly adapted from Joy of Baking (the best Red Velvet cupcake recipe I found so far).


All you need is:
– 125 g flour
– 1/2 tsp baking powder
– a pinch salt
– 60 g butter (room temperature)
– 150 g sugar
– 1 egg
– 1 Tbsp Vanilla sugar
– 120 ml (1/2 cup) buttermilk
–  1/2 tsp baking cacao powder
– 1/4 tsp red food coloring

For the frosting:
– 100 g cream cheese
– 100 ml cream
– 2 Tbsp sugar
– a splash of lemon

Preheat the oven to 175 ° C. Mix the butter with the sugar, Vanilla sugar and salt in a bowl until smooth and soft. Add the egg and combine well. Put one Tbsp of the buttermilk aside and mix the rest with the butter-egg-sugar mixture. Sieve the flour with the baking powder into the bowl and combine slowly.

Now put 4 Tbsp of the mixture into another bowl. Add the 1 Tbsp butter milk with the cacao powder and food color and mix it with the smaller batch of batter. Take a small baking tin, grease the inside and add the red batter. Bake in the oven for 10 mins. Now take a small heart shaped cookie cutter and cut out hearts.


Take a muffin baking tin and line it with muffin cups and add one Tbsp of the batter into them. Take the red hearts and put them inside. The hearts should stand on their tip.


Divide the rest of the batter evenly but make sure that the hearts are still in the middle. Put them into the oven and bake them for around 20 mins. While they cool down, make the frosting.

Beat the cream with 1 Tbsp of sugar and do the same with the cream cheese. Add the splash of lemon and combine both. Before piping the frosting on top of the cupcakes, make sure you know which way the hearts are facing.

When you serve the cupcakes, make sure to cut them in the middle right where the heart is.


Isn’t that a lovely surprise?


Now. Carry on!

The perfect pear.

22 Oct

It’s crazy how many people celebrate their birthday in October. I have 6 immediate friends and family members. I guess January is just such a cold and boring month. Sorry, my mind wandered off. Back to birthday, you dirty mind! So what to give to so many people without overdoing my budget? Well muffins are always a good idea. And delicious ones even better. I can’t tell you to how many birthday (picnic) celebrations I’ve been where people brought muffins and you had to almost cough after every bite. I don’t want to be mean but seriously: how?! Why?! What?! It doesn’t get easier than muffins: go heavy on butter & milk, add some chocolate and one ingredient that sets it apart from all the other muffins. Voilá. If you find yourself in the situation looking for a muffin recipe just like explained, look no further: The chocolate pear muffins are made in no time and definitely a runner at every party (make sure to double the batter).


All you need is:
– 120 g butter (room temperature, you know the drill)
– 120 g brown sugar
– 2 eggs
– 100 g flour
– 1 1/2 tsp baking powder
– 2 tsp cacao powder
– 3 Tbsp milk
– 2 pears (the tinned ones work as well)

Preheat the oven to 190 ° C. Mix the butter with the sugar in a bowl and mix until smooth (the warmer the butter, the easier) and add the eggs afterwards. Beat until it becomes a light yellow and smooth texture. Add the dry ingredients (flour, baking and cacao powder) and the milk. Mix well and put the batter in a muffin form (lined with paper forms of course). Cut the pear in slices and add 2 slices to the top of every muffin. Bake for 20 mins. That’s it. Told you it’s made in no time.


The fox in the background is actually a tea towel that I bought at a local handmade market from a Hungarian designer called Moringa. Isn’t it cute? You know how much I like foxes… And of course support a small designer.


Remember when I told you that pear and chocolate are a pair made in heaven?! Still true.


I added a little powder sugar just to make them look nicer. I sometimes have the feeling that muffins are the uglier older brother of pretty cupcakes. I always feel bad for the muffins afterwards and try to come up with recipes that make them look nice and appealing. I think these do. It’s a shame I had to share them.


Best served slightly warm with a little beaten cream on top. A girl has to try what she created to make sure I can expect other to eat them too. Right? I thought so.


Now. Carry on!

Tender melting chocolate.

4 Oct

After a week in Paris and working for 12 days straight you can’t imagine how much I look forward to two few days off. But don’t you worry, I will be busy anyway. After the craft party yesterday with We Love Handmade on the occasion of releasing their 3. We Love Handmade Mag (only in German), I’m going to the Fashioncamp on Saturday. If you are in Vienna and come too, approach me. I’m the one who’s looking lost and overwhelmed and kind of out of place. Yeah, that’s me.

Because I’m constantly sleep-deprived lately (how do mothers of newborn do this?!), I need to get my energy from other sources. Preferably from chocolate. Good thing I got this recipe from my sister for chocolate cake with tender melted chocolate middle. The best. And so easy to make! It’s bound to be your favourite too!


All you need is:
– 3 eggs
– 1 Tbsp sugar
– 50 g butter (room temperature)
– 120 g chocolate
– 1/8 l milk
– 1 tsp Vanille sugar
– 2 heaping Tbsp flour

Beat the egg whites with the sugar. Mix the butter with the Vanille sugar until soft and smooth and add the egg yolks one by one. Put the milk in a saucepan and melt the chocolate in the milk. Let it cool a little and then add it to the butter-egg-yolk-mixture. Mix the egg whites and the flour in at last. Put the dough into oven-proof dishes and freeze (yes, freeze) for about 2 hours.

Preheat the oven to 175°C and bake for about 15 mins. The top should rise but the cake should still be runny and gooey in the middle. Best served warm with some fresh fruit and cream.


I like how the raspberry look like the fell from the sky. Raspberry rain. Sounds like some emo music.


I actually cooked it to perfection but thought it would be easier to photograph when I let it cool (that’s how much I want you to get the best pictures!). Now the inside of the cake is a little too baked through. Still soft and certainly very delicious but it was perfect before.


Anyway the taste. The taste! Pure perfection and not as greasy and heavy as most of the chocolate cake recipe that are still soft in the middle.


The cold of the fresh beaten cream with the soft and sweet warm cake is like the best combination. I could eat 10 of these.


You have to try this recipe. This is an order!

Now. Carry on!

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