White Chocolate Macadamia Cookies

Hi friends,

a few days ago I caught myself humming (very) loudly while being in the office, surrounded by my colleagues. Sunny Day, Sweepin’ the clouds away… I had an incrediblly stubborn earworm. On my way to where the air is sweet… And no matter how hard I tried, I couldn’t get rid of it. Can you tell me how to get … And I bet, meanwhile, you’re singing too, because we all wann know how to get to Sesame Street! 😂

That’s what I was singing under my breath all day long and I think my colleagues didn’t find it very amusing after a while. But there are just so many wonderful childhood memories connected with this song: Big Bird, Grover, Elmo & the Count von count ♥ And of course, the Cookie Monster! C is for cookie … and that brings us to todays recipe, cookies! More specifically really nice cookies with white chocolate and salted macadamia nuts. That mix of sweet and salty turns them into something very special – try it for yourself!

Yield: makes about 18

White Chocolate Macadamia Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Sweet, salty & pure magic - these cookies with White Chocolate & macadamia will make your tastebuds sing!

Ingredients

  • 230 g softened butter
  • 150 g brown sugar
  • 50 g sugar
  • 100 g custard powder 'cream' or 'white chocolate' flavour
  • 2 eggs
  • some vanilla extract
  • 290 g flour
  • 1 tsp baking soda
  • 1 pinch of salt
  • 200 g white chocolate chips (or chopped white chocolate)
  • 130 g salted macadamia nuts

Instructions

  1. Preheat the oven to 180° C and line two baking trays with parchment paper.
  2. Beat butter, brown sugar and sugar for about 2 minutes until creamy. Add eggs and vanilla and stir well.
  3. In a second bowl, combine the flour, custard powder, baking soda and salt, then add it to the egg mixture stir until everything is combined. Fold in the white chocolate and nuts, then scoop out about one tablespoon of dough, shape into balls, place on the parchment paper (with sufficient space in between) and press them down lightly.
  4. Bake for about 10 minutes. Let them cool completely and serve!

These cookies convinced my slightly annoyed colleagues to like me again – I always knew it, cookies are the best bribe! How do you make your loved ones happy when you have misbehaved?

Stay sweet & HAPPY BAKING!

xx Kristin

Double Potato Soup

Hi friends,

there are two things that happen automatically when the temperatures drop outside – number one: My apartment will be turned into some sort of cave (with the help of all the candles and blankets I can find) to make cuddly retreat that would convince even the grumpiest bear to go into hibernation right away. And number two: I find myself cooking one soup after the other!

Usually completely without a recipe, just using everything that I have and hand or spot while buying my groceries. Every now and then though I feel like making something special and give it a few more thoughts or seach for inspiration before heating up the stove… that’s what I did this time and it turned out great ♥

I know, potato soup sounds totally unattractive and so boring, but using two different types of potato as well as yoghurt and cheese makes the soup creamy yet hearty – you have to try it for yourself!

Yield: serves 3-4

Double Potato Soup

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Not just one but two types of potato turn this soup into an autumnal highlight!

Ingredients

  • 3 tbsp butter
  • 1 onion
  • 2 cloves of garlic
  • 30 g flour
  • 800 ml vegetable broth
  • 200 ml cream
  • 400 g potatoes
  • 400 g sweet potatoes
  • 100 g grated cheese (for example Cheddar or Gouda)
  • 150 g Greek yogurt
  • 2 tsp salt
  • 1 tsp paprika powder
  • 1/2 tsp pepper

Instructions

  1. Peel the vegetables, then cut the (sweet) potatoes into bite small cubes, chop the onions finely and mince the garlic.
  2. Melt the butter in a large saucepan over a medium heat and sauté the onions for 5 minutes, adding the garlic for the last minute. Dust with flour, stir well and pour in the broth.
  3. Add (sweet) potato cubes and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
  4. Then add cream, Greek yogurt, grated cheese and the spices and stir until mixed well. Season to taste and serve!

That’s the way a perfect soup should be for me! So I’m sure we’ll have this dish quite often this winter – maybe it will be the same for you?

Stay sweet & HAPPY COOKING!

xx Kristin

Onion Tarte Tatin

Hey friends,

When I was a little girl, I followed my grandfather at every turn. Like a little, knee-high shadow. Whether he was feeding pigeons, plucking weeds or sweeped the road – I’ve always been around to watch. Once it was something to things from the garden, I was sometimes even allowed to help: Pull on the carrot greens to see if something is growing underneath, pick strawberries and eat them at the spot and I take part in the onion harvest. However, I’ve never really understood what onions should be good for and what you can do with them.

Oh, how times are changing! By now, I’m well aware of how great and versatile onions are and definitely couldn’t imagine my kitchen without them. That’s why onions, or more precisely shallots, are the main attraction in this recipe! Slowly braised, coated with thick and sweet basalmico and baked with crunchy puff pastry. More ingredients are not needed for my kind of kitchen happiness ❤

Yield: 2

Onion Tarte Tatin

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 50 minutes
A savoury twist on the beloved french classic - très bien!

Ingredients

  • 300 g shallots
  • 1 tbsp butter
  • 2 tbsp olive oil
  • salt, pepper
  • 2 tbsp dark Balsamic vinegar
  • 2 tspbrown sugar
  • 1 pack puff pastry (store-bought)

Instructions

  1. Peel and halve the shallots. Heat butter and olive oil in a pan over low heat. Carefully add the onion halves, salt & pepper, cover with lid and braise for about 5 minutes. Then stir them and fry a bit further.
  2. Meanwhile grease a round baking dish and preheat the oven to 180° C. Add the balsamic vinegar and brown sugar to the onions and simmer until it thickens.
  3. Now transfer the onions into the casserole dish and spread flat. Cover with the puff pastry (trim if necessary) and tuck it in neatly. Bake for about 20 minutes until the puff pastry has risen nicely.
  4. Remove from the oven and let it rest for 5 minutes. Then turn it oven onto a large plate and serve!

Mmmhh, can you smell that lovely scent? And do you also have childhood memories like this one that have been kept in your head for one reason or another?

Stay sweet & HAPPY COOKING!

xx Kristin

Cookie Dough Bones for Halloween

Hey friends,

Halloween is coming up this week and just like every year I’m in two minds. On the one hand, being rational, I think the whole deal is very overrated and it’s nothing to be excited about. But on the other hand I kinda like it. It’s just one of those occasions when you can be crazy and creative and overall just different than usual. And if I had to choose between Halloween or German Carnival, Halloween would definitely win!

The big problem right now: There is so sooo much to do at the moment that I don’t even have time for such things. In theory and if I’m being a rational thinking adult. In reality, I had a super cute – uhhhhm scary – recipe idea, that I simply needed to make. There was no other way. But see for yourself…

Yield: 10

Cookie Dough Bones

Prep Time: 45 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes
So sweet, so scary - they will be the star of every Halloween party!

Ingredients

  • 75 g butter
  • 50 g sugar
  • 25 g brown sugar
  • vanilla extract
  • 35 ml milk
  • 1 pinch of salt
  • 125 g flour
  • 40 g mini chocolate chips
  • pretzel sticks
  • 300 g white chocolate
  • 1 tbsp coconut oil

Instructions

  1. Combine butter, sugar, brown sugar, vanilla, milk, salt and flour to make the cookie dough, then fold in the chocolate.
  2. Take a piece of cookie dough, flatten it and wrap it around a pretzel stick.
  3. Make 4 little balls of dough and attach 2 at each end. Repeat the process until all the cookie dough is used up, then put everything in the fridge for half an hour to set.
  4. In the meantime, roughly chop the white chocolate and melt together with the coconut oil.
  5. Now remove the bones from the refrigerator and even out any remaining bumps. Use a fork to dip them into the melted chocolate and cover them evenly. Drain excess chocolate and place on a smooth surface.
  6. Let it set in the fridge for a further 30 minutes, then if necessary, shave off small chocolate drips with a knife or vegetable peeler and serve!

How do you ‘celebrate’ Halloween? Do you dress up & if yes, what are you going to be?

Stay sweet & HAPPY HALLOWEEN!

xx Kristin

DIY Bathbombs

Hey friends,

I’m not sure if I told you before but my boyfriend loooooves to bathe. I actually think he might turn into a merman soon. While I – mostly due to a lack of time – hop into the tub once every six months (at most!), he enjoys his bath several times a week.

He’s also a big fan of bath products that add a pop of colour, smell nice and nourish the skin. Unfortunately, such products are often quite expensive and especially if one bathes as regularly as he does, the cost will soon add up. That’s why I’ve been making bath bombs for him for a few years now: not only is it possible for him to save money, I can also customise each bomb to whatever smell or colour he wants. I can also buy the ingredients in larger quantities and thus produce these bespoke bath bombs again and again.

And besides all that practical stuff, I really enjoy making them! It’s a bit like using a science kit: you get to weigh the different powders, mix them, then gently colour them before finally adding the scents – it’s pretty cool. That’s why every time I see his collection decrease I change the recipe a little, try new ingredients and mixing ratios. Get creative! But I think with this composition I hit the mark. Anyway, Mr. Zebra was really excited and ordered a second batch asap. That sounds like a direct hit!

Badebomben-1Badebomben-3Badebomben-5Badebomben-7Badebomben-9

Yield: 4 bath bombs

DIY bath bombs

Active Time: 30 minutes
Total Time: 30 minutes
Fun to make and a great gift for your loved ones!

Materials

  • 200 g baking soda
  • 100 g epsom salt
  • 100 g citric acid
  • 50 g cornstarch
  • 50 g SLSA
  • 2 tbsp coconut oil
  • food colouring
  • essential oils
  • biodegradable glitter

Tools

  • a bowl
  • spherical molds

Instructions

  1. Put the dry ingredients in a large bowl. ATTENTION: stir in the SLSA really carefully, preferably in a well-ventilated room, because the dust can irritate your respiratory system!
  2. Melt the coconut oil, add to the dry ingredients and mix well until it has a sandy consistency.
  3. Add a few drops of essential oil, colour it to your desired shade and mix in the glitter.
  4. Fill each half of a bath bomb mold, gently pack and overfill each half then press firmly together to create each bath bomb. Give a slight twist and carefully remove the mold. Leave to dry for at least 24 hours and then the bath bombs are ready for use!

Badebomben-2Badebomben-4Badebomben-6Badebomben-8Badebomben-10

Have you ever made bath bombs yourself? Do you have some more tips & tricks for me? And what are your favourite scents for bathing?

Stay sweet & HAPPY CRAFTING!

xx Kristin

Autumnal Sangria

Hey friends,

I am an autumn child through and through but *damn* it got really cold real fast. Last morning when I left the house for work I quite literally froze for a few seconds debating in my head wheather I should run back upstairs and change into warmer clothes or not. The fact that I was already quite late won and so I sprinted into my car and immediately turned on the heating.

Those temperatures almost leave you with no other choice than to warm yourself from the inside. Yes sure – tea, hot chocolate and Co. do that job very well but there’s another exiciting way! Try this autumnal sangria recipe for a change: seasonal fruit, smooth red wine and a hint of cinnamon… the perfect way to relax after work.

Yield: 6 servings

Autumnal Sangria

Prep Time: 15 minutes
Total Time: 15 minutes
Who says sangria is only for summer? This version with seasonal fruit and autumnal flavours is just as tasty & so easy make!

Ingredients

  • 150 g pomegranate seeds
  • 150 g blackberries
  • 1 apple
  • 1 stick of cinnamon
  • 160 ml Calvados
  • 1 bottle (750 ml) of red wine (z.B. Cabernet Sauvignon, Merlot or Malbec)
  • 100 ml clear apple juice
  • 200 ml cold still water (optional)

Instructions

  1. Wash blackberries and apple, then remove the core from the apple and slice thinly.
  2. Put both together with the pomegranate seeds and cinnamon stick into a big tumbler or jug (holding about 2 l). Then add Calvados and red wine and mix well. Refrigerate for about an hour.
  3. Top with cold apple juice and - depending on how strong you want the drink to be - some ice cold water. Mix well, pour into cups and serve!

Tipsy fruit, some sweetness & a big batch of autumn feeling… sounds like a perfect autumn night to me. What’s your favourite way to end the day?

Stay sweet & HAPPY MIXING!

xx Kristin

Savoury Profiteroles with Camembert Creme

Hi everyone,

each of us has at least one. This one culinary nemesis. This one dish that, no matter how many times you try, it just doesn’t want to work. Or maybe this one recipe that sounds so complicated that you do not even dare to make it. Oh yes, we’ve all been there.

My personal enemies are poached eggs. I love love love them, but never get it right – at least not without cheating (aka cooking them in cling film). Another one of those recipes that many people struggle with is choux pastry. Even my mom avoids making it, mostly because she’s scared that “something could go wrong”.

I must confess that I have never been afraid of choux pastry. And maybe that’s exactly the right approach: Do not overthink it, that’s when it will work best. So far, it has never let me down *touch wood* and I find it easier to make than many other recipes. So if you are still skeptical, just go ahead and try it! These incredibly delicious, cheesy Profiteroles with Camembert Filling are waiting for you as a reward!

Yield: makes 12

Savoury Profiteroles with Camembert Creme

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Airy, creamy - and this time savoury! Surprise your guests with these cheesy profiteroles!

Ingredients

  • 100 ml of water
  • 40 g of butter
  • 1/2 tsp salt
  • 80 g of flour
  • 2 eggs
  • 50 g of grated cheese e.g. Emmentaler or Gouda
  • 200 g Camembert
  • 100 g of butter
  • 50-100 ml of cream
  • Salt, pepper, fresh herbs pepper, fresh herbs

Instructions

  1. Preheat oven to 200° C and line a baking tray with parchment paper.
  2. For the choux pastry, bring the water, butter and salt in a saucepan to the boil. Add flour in one swing and stir with a spatula or wooden spoon until the dough forms into a ball and comes away from the bottom of the pot. Remove the pan from the heat and place the dough ball in a bowl. Add the eggs one at a time and stir with a hand mixer until a shiny sticky batter forms.
  3. Use 2 teaspoons to put small balls of batter onto the baking sheet (make sure you leave enough space in between for them to rise), sprinkle the tops with grated cheese and then bake for 20 minutes. Once removed from the oven slice them open right away – either with a sharp knife or a clean pair of kitchen scissors, then let them cool completely.
  4. For the filling, cut Camembert and butter into small chunks and put it in a bowl. Add the cream and purée until it’s creamy, adding more cream depending on the desired consistency, then season to taste. Fill the cooled profiteroles with it and serve!

While I was editing the pictures earlier I noticed how awesome it would taste if you would add a wee dab of red currant jam along with with the Camembert Creme ❤ I think I should return to the kitchen immediately! 😍

Stay sweet & HAPPY BAKING!

xx Kristin

Pumpkin Cinnamon Rolls

Hey guys,

last week in Italy still felt really summery but now it seems like autumn has reached Germany and caught up with me. It’s nice and golden autumn weather but nevertheless quite chilly in the mornings and at night. And can I tell you a secret? I LOVE IT! It’s such an amazing feeling to cosy up inside & just get comfortable with some candles and a good book.

Traditionally autumn time also means it’s the season for soups but I just don’t quite feel like that yet. So the pumpkin soup has to wait for a wee bit longer – instead I’m turning the orange veg into cinnamon-y and sweet yeast rolls. The smell, the colour and obviously the taste is so wonderful – you have to try it!

Pumpkin Cinnamon Rolls

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Category: baking

Yield: about 15

Pumpkin Cinnamon Rolls

  • 530 g flour (type 550)
  • 1 egg
  • 50 g sugar
  • 80 g softened butter
  • 300 g pumpkin puree (store bought or homemade)
  • 125 ml lukewarm milk
  • 20 g fresh yeast
  • 100 g softened butter
  • 100 g brown sugar
  • 50 g sugar
  • 2 tsp cinnamon
  • 200 g cream cheese
  • 100 g powdered sugar
  • some ground vanilla

Instructions

For the dough, mix the lukewarm milk with the yeast until everything has dissolved. Now add flour, sugar, butter, egg and the pumpkin puree [just bake chunks of pumpkin in the oven at 200 ° C for 20-30 minutes and puree] to a large bowl. Stir in the yeast milk and knead for at least 5 minutes until a smooth dough forms, then cover and set aside to rise for 1-2 hours.

Place the dough on a lightly floured work surface and roll out into a rectangle (about 60x40 cm). Spread the butter on the dough, then combine the cinnamon with the sugar and spinkle evenly over the butter.

Roll up the dough from the long side and cut into 2-3 cm thick slices. Place the rolls on a baking tray, cover with a cloth and let them rise for another 30 minutes.

In the meantime, preheat the oven to 180° C and then bake the cinnmon rolls for 30-35 minutes. Allow to cool well. Then prepare a glaze of cream cheese, powdered sugar and vanilla, spread onto the cinnamon rolls and serve!

https://fraeuleinzebra.com/en/2018/10/09/pumpkin-cinnamon-rolls/

Did you bake with pumpkin before or do you prefer to make savoury dishes with it?

Stay sweet & HAPPY BAKING!

xx Kristin

Savoury Porridge with Spinach & Cheese

Hey guys,

I’m feeling adventurous today. Adventure number one:  When this post goes online, I’m probably somewhere in Italy, touring this beautiful country by car – looking for new experiences, big and small adventures and, ideally, a bit of well deserved relaxation. Oh, and of course, eat as much good food as possible!

‘Food’ is the keyword for our second adventure today: You might know by now that im low key obsessed  with porridge and it’s probably my favorite breakfast food. Especially on those long office days it creates the ideal basis, provides me with energy and keeps me full for a long time. Pro tip for stressful days: When you’re running late in the morning, try making your porridge in the microwave – it’s super easy and will only take 2 minutes.

But today I’m going for something that’s a little different and instead of sweet, this porridge recipe will be savoury for a change. I have to admit that I also quite like to have a hearty breakfast, so this is the perfect combination of both, how could I say no? 😅 In addition to rolled oats and oat bran, this version also includes courgette, spinach and a generous amount of cheese. Top it with a fried or poached egg and your breakfast for champions is ready to be served!

Savoury Porridge with Spinach & Cheese

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 servings

  • 75 g rolled oats
  • 25 g oat bran
  • 1 medium sized courgette
  • 2 handfuls of baby spinach
  • 250 ml milk
  • 50 g grated mountain cheese (e.g. hay-milk cheese)
  • salt & pepper & chilli flakes
  • 2 eggs

Instructions

Wash and coarsely grate the courgette, then combine with oats, bran, milk and 250 ml of water in a saucepan. Bring to a boil and simmer over medium heat for 7-10 minutes, stirring regularly. If necessary, add a little more milk or water until you get your desired consistency. About one minute before the end of the cooking time, fold in the washed spinach and grated cheese. Season with salt and pepper.

While the porridge is cooking, either fry or poach 2 eggs and then serve over the warm porridge, sprinkled with some chilli flakes.

https://fraeuleinzebra.com/en/2018/10/02/savoury-porridge-with-spinach-cheese/

Have you ever tried savoury porridge or oatmeal recipes before? What is your favourite recipe with oats?

Stay sweet & HAPPY COOKING!

xx Kristin

Plum Crumble Cookies

Hello my dears,

all of a sudden, summer is over. It went out with a bang – or more acurately a pretty big storm – and that was the end of the warm weather. But that’s not all bad, because autumn brings so many great things with it: the colors, the smells and all the seasonal produce.

One of my personal highlights in autumn: fresh plums! I love a good slice of plum cake with sweet crumble and a dollop of whipped cream. Mmmmh … Inspired by this classic recipe I came up with some delicious cookies, also featuring plums and crumble but in a more modern way. Fruity and crispy on the outside, sweet and soft on the inside – the perfect combination!

Plum Crumble Cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: cookies, baking, dessert

Yield: 12

    For the crumb:
  • 85 g flour
  • 90 g sugar
  • 40g butter
    For the cookies:
  • 260 g flour
  • 110 g butter
  • 150 g brown sugar
  • 50 g sugar
  • 1 egg
  • 2 tbsp crème fraîche
  • 50 ml milk
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 150 g plums

Instructions

For the crumble mix flour and sugar and add the cold butter in small pieces, then knead well until a crumbly dough is formed. Wash the plums, remove the pit and cut into small pieces. Put both things aside.

Preheat oven to 180° C and line two baking trays with baking paper. For the cookies, beat butter and both sugars until creamy, then add the egg and mix well. Stir in crème fraîche, vanilla extract and milk. Combine flour and baking powder and to the batter.

Use 2 teaspoons (or an ice cream scoop) to put small portions of dough onto the baking tray, keeping some space in betweet as they will spread out a bit. Now press the plum into the cookies dough, then top everthing with about a tablespoon of crumble. Bake for about 15 minutes, then allow to cool completely and serve.

https://fraeuleinzebra.com/en/2018/09/25/plum-crumble-cookies/

Do you like plum as well? What’s your favourite recipe?

 

Stay sweet & HAPPY BAKING!

xx Kristin