Tag Archives: dessert

Cookie dough terrine

3 Nov

Oh my sweet tooth, sometimes it makes me create little recipes without having planned any of it. Last night after dinner was such a moment, I felt like I needed something chocolaty and quick. And voila, this nice and tasty cookie dough terrine came out.

Cookie dough terrine


1 stick butter or margarine

3/4 cups brown sugar


1 cup flour

Dark chocolate chips

Strawberries (fresh or frozen)


1) Use soft butter or let the butter melt in a small pot.

2) Combine the butter, sugar, salt and chocolate chips and stir.

3) Now add the flour until you receive a smooth dough texture.

4) Place the dough in small ceramic terrines and decorate with two strawberries.

4) Preheat the oven to 200 degrees Celsius (390-400 degrees Fahrenheit) and bake for about 15 min.


For the cookie dough base I used this recipe:


Mousse au chocolat

29 May

Who does not like desserts?

As far as I know, almost nobody. I am sure that out of a group of 10, a maximum of 1-2 persons do not have a sweet tooth and do not get attracted by a sweet seduction after a good meal. For you as a hobby chef, that is good news. Offering a tasty dessert at a dinner party will make your guests happy. That being said, do not skip dessert :)

My experience is that desserts with dark chocolate always are a perfect fit after any kind of main course. They go well with digestives like liqueurs, an espresso or your glass of red or white wine.

I was invited to a dinner party last night and decided to go with mousse au chocolat. Turns out, it was a good choice: It is quick to make and you only need 4 ingredients.

mousse au chocolat

Ingredients (serves 6-7 people):

200g dark chocolate (60% cocoa)

100g very dark chocolate (85% cocoa)

20g white chocolate

400ml whipping cream

2 eggs

Raspberries for decoration


1. Melt all the dark chocolate in a bain-marie.

What is a bain-marie? You do not want to destroy the chocolate by melting it at a too hot temperature. Therefore, you use a bowl or small pot that you place in a larger pot with hot water. Stir the chocolate while melting it and make sure that no water spills into the chocolate. This would make the chocolate flaky instead of smooth.

Put aside and let cool down. The consistency of the chocolate has to be viscous (not liquid) before you continue processing it.

2. Separate egg white from yolks. In separate bowls,  whisk the egg whites until they are stiff and the egg yolks until they are fluffy.

3. Whip the cream with a hand mixer until it has a very firm consistency. Takes about 2-3 min.

4. Prepare a bowl that is large enough for all ingredients. Use a spatula and not a hand mixer from now on as you want to slowly combine all ingredients.

Start with the fluffy egg yolks by adding them to your bowl.

Now stir in the chocolate.

Add the egg whites.

Finally, work in the whipped cream. Leave about 2-3 tablespoons of whipped cream for decoration.

5. Serve the mousse straight away or chill it in the fridge (good idea if you want to prepare the mousse in advance). It is important that the mousse is firm like a pudding. Should that not be the case, cool it in an ice bath by placing the bowl into a larger bowl with ice-cube infused water or in the fridge until it gets firm.

6. Decoration: Melt the white chocolate in a bain-marie (just like the dark chocolate earlier). Wash a few raspberries. In a small bowl, put a scoop of mousse au chocolate and decorate it with a spoon of whipped cream, 2-3 raspberries and drizzle a few lines of white chocolate on top of the mousse. Enjoy with pleasure.


Gib-mir-die-Kugel Torte (Hazelnut Cream Cake)

2 Dec

If one day you would like to seduce a friend or family member with a one of a kind birthday cake, then I´ve got the right recipe for you! This cake is a dream of hazelnut cream, made with two packs of Ferrero Rocher chocolate balls. And the best thing about it: It´s gluten free. For the dough you use ground hazelnuts instead of flour.

A side comment on the German title: Gib mir die Kugel could be translated as Give me the bullet or Shoot me. This reflects a little bit the feeling you will have after having indulged in a generous slice. Since it is a German recipe originally, I have included the German version below.


150g soft butter or margarine

150g sugar

2 packs vanilla sugar or a few drops vanilla flavor

4 eggs

200g ground hazelnuts

1 pack or 1 tablespoon baking soda

32 Ferrero Rocher chocolate balls (equals 2 packs)

600ml whipping cream

40g milk chocolate


1) First blend the butter, the sugar, 1 pack of vanilla flavoring and the 4 eggs together. Then add the ground hazelnuts and the baking soda to the mix.

2) Bake at 180 degrees Celsius or 350 degrees Fahrenheit for 30 min. Let the dough cool down before applying the cream layer.

3) In a bowl crush 24 chocolate balls. Then whip the cream until stiff, add some vanilla flavoring and gently blend into the crushed chocolate balls.

4) Use a cake ring to evenly spread the hazelnut cream onto the dough.

5) In a cup or small bowl that you place into a pot with hot water, melt the milk chocolate and decorate the cake by sprinkling the chocolate with a fork onto the hazelnut cream layer. Tastes great if kept in the refrigerator a few hours prior to serving.

Tip: If your whipped cream isn’t stiff enough, I recommend a special whipping cream powder by Dr.Oetker. If I remember it well, it’s called Whip It in the States. You mix it into the whipping cream and will get a great result.


Deutsche Version:


150g Butter

150g Zucker

2x Vanillezucker

4 Eier

200g gemahlene Haselnusskerne

1TL Backpulver

32 Schoko-Nuss-Konfektkugeln (2 Packungen Ferrero Rocher)

600ml Schlagsahne

2 Pack Sahnesteif

40g Vollmilchkuvertüre


1) Die Butter, den Zucker, Vanillezucker und die 4 Eier mit einem Mixer vermischen. Dann die gemahlenen Haselnüsse und das Backpulver hinzufügen und einrühren.

2) Den Tag bei 180 Grad (160 Grad Heissluft) 30 min lang backen.

3) Nun 24 Schokokugeln zerdrücken, danach die Sahne mit dem Sahnesteif  und etwas Vanillezucker oder -aroma steif schlagen. Anschließend portionsweise unter die Masse heben.

4) Mit Hilfe eines Tortenrings die Creme gleichmäßig auf dem Teig verteilen.

5) Die Schokolade im heißen Wasserbad erhitzen. Dazu am besten die Schokolade in einer Tasse, die in einem Topf mit heissem Wasser steht, schmelzen. Zum Schluss die geschmolzene Schokolade mit einer Gabel auf die Crememasse spritzen.

Serviertipp: Der Kuchen schmeckt am besten, wenn er vor dem Servieren einige Stunden im Kühlschrank gekühlt wurde.

Bread pudding

31 Aug

Dear blog readers, I am very sorry for my abstinence. Today is the last day in August and I am posting my first entry of this month. Summer time is vacation time and I spent mine on the beautiful US West Coast. Our camping meals turned out very simple and we only had sporadic internet connection, which explains why I haven’t posted new recipes in a while.

But now I am back and I would like to introduce you to a simple recipe for which you can use some leftovers from your kitchen (e.g. old bread). The variation I am presenting you is made with banana and chocolate. Bread pudding tastes equally great with a hot vanilla pudding topping, apple & cinnamon topping, or a raspberry crumble topping. The choice is yours :)


Old bread (any kind, without crust, I used 3 wholewheat English breakfast muffins), cut into bite size cubes

4 eggs

1 cup whole milk

1/2 cup sugar

1 pinch salt

1 banana

a few tablespoons nutella or one (dark) chocolate bar


1) Prepare the bread: cut of the crust and dice it into mouth big cubes and place them in a baking pan (slightly butter the baking pan).

2) Prepare the pudding mix: Combine the 4 eggs with the milk, sugar and salt.

3) Soak the bread cubes in the pudding mix for at least 3 hours, almost all liquid should be soaked up by the bread before you bake the pudding.

4) Slice the banana and evenly spread it over the bread cubes. Add a few spoons of nutella or a few pieces of chocolate, then sprinkle with sugar.

5) Bake at 170 degrees Celsius (325 degrees Fahrenheit). For the first 30 min, cover the bread pudding with foil. Then remove cover and bake for an additional 30 minutes until golden brown.

Tip: The bread pudding tastes best if served warm as dessert or even for breakfast.

Getting to know: Kaminsky’s (Charleston SC)

25 Jun


This summer I’m posting from the US again. At this moment, I am exploring Charleston and its culinaria. Charleston’s selection of food places is amazing, you can be busy testing out different places and different styles 7 nights a week! You will find anything from Southern style, over local seafood to more traditional like Italian, Chinese, Mexican or any kind of fast food. Not to forget the many coffee places that serve cakes and dessert. My mission is to present you some of my favorite places in the Getting To Know section.

The first place I would like to introduce you to is Kaminsky’s on Market Street in downtown Charleston. My friend Ali is the pastry chef there and so I went to explore their range of cakes the other day. If you are in for a treat, you should try out their berry cobbler. It will be served to you with ice cream and whipped cream. A little bomb but certainly a must. I was also impressed with their cakes and pies: The Hummingbird spice cake is a three layer cake, if you manage to eat the whole slice, you must be a dessert pro :)

During happy hour, you will be served half-priced dessert martinis. You have the choice between such delicious flavors as White Chocolate Raspberry Truffle, Key Lime Pie, Cherry Ginger, The Thin Mint and a few more.

Yummy, that’s all I say! Don’t miss this place on your next visit to Charleston.

Here is the link: http://www.kaminskys.com/

And here is the menu: http://www.kaminskys.com/menu/kaminskys_menu.pdf

Cake in a jar?

10 Mar

Yes, that’s right. Nowadays, it’s not only jam and pickles that you will find in a jar. Cake is the new creation to go for.

I was quite fascinated to hear about this recipe. And I’ll tell you what the best part about it is: You can store the cake for up to 6 months and after you open the jar, it tastes like fresh cake, the aroma is preserved! Great, right? So next time you want to impress your guests with the quickest dessert in the world, it looks like you will have to opt for cake in a jar.

You would be surprised which easy and wonderful dishes you can make in a jar. For example, you can do the same thing with eggs. Just season them with a few drips of flavored oil or some herbs and put the jars for 5-10 min in boiling water.


5-6 jam jars (with lid and clips if available, see picture, can also be a regular jar)

200g butter or margarine (soft, at room temperature)

4 eggs

200g sugar

Peeled skin of 1 lemon

1/2 pack or 1 tablespoon baking soda

250 g flour

Fresh lemon juice (squeeze 1-1.5 lemons)


1) Preheat the oven and wash out your jars with hot water (if you want to sterilize them in boiling water).

2) Mix the eggs with 75g sugar, then add the lemon skin, bit by bit the butter and finally the flour (already mixed with the baking soda).

3) Mix the lemon juice with the remaining sugar in a cup.

4) Use some butter to coat the jar from the inside and sprinkle with flour to make sure that the dough comes off the glass when it’s baked.

5) Now fill in the dough (only up to 1/2 to 3/4 of the glass, otherwise you will have to cut off what’s grown over the jar).

6) Bake for 20 min at 200 degrees Celsius.

7) After you remove the jars from the oven, pour some of the lemon-sugar juice over the cake and then immediately put the lids on and close the jars.

8) Let cool down, storage is possible up to 6 months!


By the way, this method works with any type of dry cake dough (e.g. marble cake, I don’t think it works with yeast dough). A great way of serving it in a good looking way is to garnish your cake slice with whipped cream and fresh fruit.

Chocolate Chip Cookie Dough Balls

25 Nov

Christmas is coming closer and you’ve certainly already noticed the masses of Christmas cookies and chocolates that are on sale in the supermarkets. So far I managed well not to buy anything but the colder it gets outside, the more I feel like  having a coffee or a tea with something sweet in the afternoon! The Chocolate Chip Cookie Dough Balls I am presenting you today are a recipe of Natalie who you might remember from the green smoothie. Let’s create a yummy weekend treat and let’s all enjoy the 1st advent this Sunday!


2/3 cup cashews

1/2 cup  regular oats

3/4 cup whole grain spelt flour (or other flour)

1 tsp salt

5 pitted dates (medjool), chopped

1 tsp pure vanilla extract

3-5 tbsp pure maple syrup, to taste

3-4 tbsp dark chocolate, chopped

1/3 cup dark chocolate, melted, for dipping


1) Line a baking sheet with parchment paper or a non stick mat. In a food processor, process the cashews and oats until a fine crumble. Now add in the flour, salt, and roughly chopped pitted dates. Process until fine.

2) Add in the vanilla and pure maple syrup and process until the mixture comes together in a ball.

3) Transfer to a large bowl and stir in the 3-4 tbsp of chopped dark chocolate. Roll into balls and stick with toothpicks.

4) In a double boiler or carefully in the microwave, melt 1/3 cup of dark chocolate in a small bowl. Be careful not to burn. Now roll each ball into the chocolate and place on parchment paper lined baking sheet.

5) Freeze for 1 hour to set. Serve immediately.

Yield: Approx. 25 balls.


14 Nov

Cantuccini are an Italian specialty with almonds and are served with coffee or wine.


250 g flour
100 g sugar
1 pinch of each of the following: salt, ground cloves, cardamom
½ tea spoon cinnamon
1 tea spoon lemon skin
1 pack vanilla sugar (8 g)
1 tea spoon baking soda
1 – 2 table spoons almond liqueur (Amaretto)
50 g soft butter
2 eggs


150 g almond flakes
ca. 10 g butter
1 egg yolk


1) Slightly sauté the almonds (be careful not to burn them) in a pan with butter.

2) Mix the remaining ingredients with your blender, the order should be: flour, sugar, vanilla sugar, baking powder, spices, then mix, after that add liqueur, butter and the 2 eggs, and mix.

3) The last step is to add the almonds (if the dough is not soft enough for your blender, mix with your hands).

4) Form 4 rolls (see picture).

5) Preheat your oven to 180 degrees Celsius and before you bake the rolls brush them with egg yolk.

6) After 25 min, take them out of the oven and let them cool down for 5-10min.

7) Cut slices of 1-1.5 cm and put them back in the oven (still at 180 Celsius) for another 15min.

8) Let them cool off again before consumption or store in an air-dry box.



Für den Teig:
250 g Mehl
100 g Zucker
Je eine Prise Salz,
gemahlene Nelken
K ardamom
½ TL Zimtpulver
1 TL abgeriebene Zitronenschale
1 Päckchen Vanillezucker (8 g)
1 gehäufter TL Backpulver
1 – 2 EL Mandellikör
50 g weiche Butter
2 Eier

150 g ganze Mandeln mit Haut
Etwa 10 g Butter extra
1 Eidotter


1) Die Mandeln in einer mit Butter gefetteten Pfanne goldfarben anbraten.

2) Die übrigen Zutaten in dieser Reihenfolge mixen: Mehl, Zucker, Vanillezucker, Backpulver, Gewürze, danach Likör, Butter und die 2 Eier hinzufügen.

3) Als letztes die Mandeln hinzufügen (falls der Teig für den Mixer zu dick ist, einfach mit den Händen einrühren).

4) Daraus 4 gleich grosse Rollen formen (s. Bild).

5) Den Ofen auf 180 Grad Celsius vorheizen und die Rollen mit dem Eigeld bestreichen.

6) Nach 25 min die Rollen aus dem Often nehmen und for 5-10min abkühlen lassen.

7) In dünne Scheiben (1-1.5 cm) schneiden und für 15min zurück in den Ofen schieben (stets bei 180 Grad).

8) Vor dem Verzehr nochmals abkühlen lassen und bei Bedarf in einer luftdichten Box aufbewahren (hält sich mehrere Wochen).


With special thanks to Mademoiselle Ina who had the gorgeous idea of making these for dessert.


Source (in German): http://www.mamas-rezepte.de/rezept_Cantuccini-6-1354.html

Coco cake (coconut cake)

5 Aug

Last week, I re-discovered our handwritten family cookbook and came across this recipe. I have never made it before, tried it out of curiosity, and definitely recommend it.

It’s something for the sweet tooth that makes a perfect breakfast with a glass of milk. What’s also nice about it is that you can store it for a week and the cake won’t get dry.

(German version below)


100 g butter or margarine

100 g sugar

2 eggs

100 ml coconut milk

100g sour cream or crème fraiche

5o g coconut flakes

250 g baking flour ( I recommend to substitute 50 g of that with browntop millet flour)

1 packet (=1 table spoon) baking soda

a pinch of salt


1) Mix the butter (should be soft/melted) with the sugar and the eggs

2) Add the coconut milk and the sour creme/crème fraiche, stir a little bit and then add the coconut flakes

3) Mix the flour with the baking soda and a pinch of salt and add bits of it to the dough while stirring

4) Use a loaf pan to bake the cake at 150 degrees Celsius (air circulating program preferred) for about 60 min

P.S. To avoid burning, cover the cake with aluminum foil after about 45 min



100 g weiche Butter oder Margarine

100 g Zucker

2 Eier

100 ml Kokosmilch

100g Schmand oder Crème Fraiche

5o g geraspelte Kokosflocken

250 g Mehl (ich habe 50 g mit Braunhirsemehl ersetzt)

1 Päckchen Backpulver

Prise Salz


1) Die weiche (Zimmertemperatur) Butter mit dem Zucker und den Eiern vermischen

2) Dann die Kokosmilch und den Schmand/Crème Fraiche hinzufügen und vermischen, anschliessend die Kokosflocken dazugeben

3) Das Mehl mit dem Backpulver und der Prise Salz vermischen und peu à peu in den Teig einarbeiten

4) Den Teig in eine eingefettete Kastenform füllen und bei 150 Grad (Umluft bevorzugt) 60 min lang backen

P.S. Um zu verhindern, dass der Kuchen anbrennt, nach circa 45 min mit Alufolie bedecken

Zwetschgen Streusel (Hefeteig)

22 Jul


This is my summer favorite! You can make this delicious cake with any fruit you find in the garden or at the farmer’s: Prunes, cherries, apricots, rhubarb, apple. It’s your choice!

(English version below)

Für den Teig:

300g Mehl

1 Päckchen Hefe (Trockenhefe)

50g Zucker

1 Ei

100ml lauwarmes Wasser oder lauwarme Milch

50g weiche Butter

4-5 Tropfen Vanillearoma

Für die Füllung:

10 Zwetschgen aus dem Garten/vom Bauern


Für die Streusel:

50g Mehl

25g Zucker

50g Butter

Prise Zimt


1) Die Zutaten für den Teig zusammen mischen, 1 h gehen lassen

2) Zwetschgen entkernen und klein schneiden, mit Puderzucker bestäuben und vermischen

3) Teig ausrollen (ca. 5 mm dick) und entweder in kleine Quadrate schneiden oder kleine Kreise ausstechen

4) Streusel zubereiten, dazu alle Streuselzutaten mischen

5) Teigquadrate/-kreise mit Obst und Streusel garnieren und im vorgeheizten Ofen bei 200 Grad oder 180 Grad Umluft 25 min backen.



300g baking flour

1 pack dry yeast

50g sugar

1 egg

100ml lukewarm water or milk

50g soft butter

4-5 drops vanilla aroma

10 Zwetschgen (prunes)

icing sugar

50g baking flour

25g sugar

50g soft butter

a pinch of cinnamon


1) Mix the first set of ingredients to make the dough, cover with a towel and put aside for 1 h

2) Clean prunes and cut them into small pieces, sprinkle with icing sugar

3) Roll out the dough (ca. 5 mm thick) and cut in either small squares or circles

4) For the preparation of the Streusel topping, mix flour, sugar, butter and cinnamon gently with your fingers

5) Garnish the dough with the fruit and Streusel topping and let bake in the preheated oven (at 200 degrees Celsius or 180 degrees Celsius with the air circulation program) for 25 min.

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