Vegan Oat Panna Cotta

It’s been so sooo long since I last posted here… I think I might not even know how to blog anymore! So please be kind if I sound a bit rusty – I will try my best, I promise!

Now that I’m typing those first few lines in a long time it makes me realise how much I’ve missed it! It’s not that I haven’t created (food) content in the meantime, oh no, quite the contratry: I’m working on a lot of lovely food projects for wonderful clients and hopefully I’ll be able to share some of that with you once it’s finished. But between those jobs, our house renovation (you might have seen on Instagram) and planning a wedding with all of this Covid-19 madness going on, there’s barely any time left. But I have so many ideas and already created some great recipes that I cant’t wait to share with you as soon as possible.

BTW: Are you interested in a more detailed post about our new house, the renovation, the planning and the move? Let me know, because I have plenty of footage that’s waiting to get used!

Back to the original topic. I made some dessert for you! A yummy and lighter version of a true classic – nice and fruity so it’s perfect for summer: I proudly present you my fabulous vegan Oat Panna Cotta (or as Mr. Zebra calls it: panna cOATa) with a zesty maracuja topping. At the end of this post I’ll also share a recipe with you that will show you how to make your own oat cream.

The ingredient list as well as the preparation is short and sweet – what more do you need for a grand summer dessert?

Oat Panna Cotta

Oat Panna Cotta

Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 20 minutes
Waiting Time: 45 minutes
Total Time: 1 hour 7 minutes

A vegan version of the classic italian dessert paired with a fruity topping - delicious, light & perfect for sunny days.

Ingredients

  • 200 ml oat cream store bought or homemade with the recipe below
  • 400 ml oat milk
  • 3 tbsp sugar alternatively: agave syrup
  • 1 tsp vanilla extract
  • 1/2 sachet Agar Agar (à 30g)
  • 250 ml multi fruit juice (e.g. Orange-Mango)
  • 3 tsp corn starch
  • 1 passionfruit

Instructions

    Add all the ingredients for the oat panna cotta to a pot and it bring to a boil over medium heat, stirring constantly. Boil for at least 2 minutes, then take it off the heat and pour the mix into 4 dessert cups. Let it cool down until the mixture firms up.

    For the sauce pour 2/3 of the juice into a pot and bring it to a boil. Combine the remainder of the juice with the corn starch until there are no more lums, then stir it into the hot juice. Let it simmer until it thickens slightly. Halve the passionfruit, scrape out the pulp and add it to the sauce.

    Top the oat panna cotta with the sauce and chill until serving.

    Tastewise it’s a wee bit different than the original but still really yummy, especially if you like porridge. The topping is just to die for – so fruity and tropical and very morish.

    By now almost every supermarket should stock a broad variety of both oat milk and cream. But I also wanna show you how you can DIY oat cream because it’s really easy and it will help to reduce waste.

    Oat Cream

    Oat Cream

    Yield: 500 ml
    Cook Time: 15 minutes
    Rest Time: 10 minutes
    Total Time: 25 minutes

    A creamy alternative to dairy - very easy to make.

    Ingredients

    • 50 g oats
    • 500 ml water
    • 1 tsp neutral oil
    • 1 pinch of salt

    Instructions

    Put the oats and the salt into a mixer. Bring half of the water to a boil and pour it over the oats. Let them soak and cool down.

    Add the remaining water and the oil and mix everything for 1-2 minutes. Let it sit for about 5 minutes.

    If you want to can now strain the cream through musselin or a nut milk bag to remove solids. Pour into a glass jar and keep in the fridge for up to 5 days.

    That’s it from me for now

    talk to you soon and till then… stay sweet & HAPPY DESSERT MAKING!

    xx Kristin

    Swiss Roll with Poppyseed & Jam

    Hi friends,

    After more than two years it is time to say goodbye. Over a 100 recipes, snack ideas and simple dishes later, today the last episode of ‘my’ food revolution will air on the radio. It’s best to stop when you’re having the most fun.

    And it was definitely two amazing years! So many new experiences, challenges and also people that I got to know. I’m going to miss that for a sure, but now I’ll also be able to focus on new projects on here.

    Do you have any specific wishes or ideas? What would you like to see or read more about? I look forward to your feedback ♥ But now it’s time for a recipe: easy to make swiss roll with poppy seed and a jam & cream filling! Simple but soooo delicious!

    Swiss Roll with Poppyseed and Jam

    Swiss Roll with Poppyseed and Jam

    Yield: makes about 15
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Cooling Time: 2 hours
    Total Time: 2 hours 30 minutes

    Bake, fill & roll - you have to try this super easy to make cake!

    Ingredients

    • 6 eggs
    • 150 g powdered sugar
    • 1 pinch of salt
    • 60 g flour
    • 75 g poppy seeds
    • 250 ml whipping cream
    • 100 g red jam
    • sugar

    Instructions

    1. Preheat the oven to 180 ° C and line a baking sheet with parchment paper.
    2. Separate the eggs and beat the egg whites with a pinch of salt until stiff, then whip up the yolks with 130 g powdered sugar until pale & creamy. Stir flour and poppy seeds into the yolk mixture, then slowly fold in the egg whites. Pour the mixture onto the baking sheet, smooth it out and bake for about 10 minutes.
    3. Meanwhile, sprinkle a clean dishcloth with sugar and turn the finished poppy sponge onto it (straight from the oven) and gently peel off the baking paper. Now carefully roll up with the cloth from the long side and allow to cool completely.
    4. In the meantime whip up the cream with the remaining powdered sugar. Carefully unroll the sponge again and spread first with jam and then with cream. Roll it up again with the help of the kitchen towel. Put in the fridge to firm up, then slice and serve.

    Notes

    Tip: If the baking paper can't be easily removed from the spong, just put a damp cloth over the baking paper, let it sit for a bit and then it should be much easier to peel off.

    Do you like poppy seed, too? I totally do but actually bake or cook with it pretty rarely … I’ll definitely have to change that!

    Stay sweet & HAPPY BAKING!

    xx Kristin

    Blood Orange Cheesecake

    Hi friends,

    I should be packing my suitcase right now. Instead, I’m sitting in front of my computer: Writing invoices & quotes, plan my must-see list for the holiday and type up this recipe for you – kinda like a ‘farewell’ gift to you. I also invite you to come follow me on Instagram (@frlzebra) and you can (sort of) take take part in our vacation. ♥

    But I’m still here and have a delicious cheesecake for you topped with a generous amount of blood oranges! Super creamy, juicy & fruity – I love it! I might just try to take a slice with me in my suitcase but that would be very unwise… just think of all the crumbs on my clothes.

    Blood Orange Cheesecake

    Blood Orange Cheesecake

    Yield: makes 1 cake (∅26cm)
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes

    Fruity, sweet & creamy - just what a perfect cake needs!

    Ingredients

    • 65 g butter
    • 65 g sugar
    • 150 g flour
    • 8 g baking powder
    • 1 egg
    • 500 ml milk
    • 80 g custard powder (or swap for cornstarch and vanilla extract)
    • 200 g sugar
    • 800 g sour cream
    • 4 blood oranges (+ more for the topping)

    Instructions

    1. Make a custard from the milk, custard powder and sugar, then set it aside to cool.
    2. In the meantime, peel and fillet the blood oranges, then cut them into small pieces and set aside as well.
    3. Combine the flour, sugar, butter, egg and baking powder in a small bowl and knead until a smooth dough forms and press evenly into a greased springform pan (∅26cm) to create a thin base and sides.
    4. Now combine the cold custard with the sour cream and orange chunks and pour teh mixture into the mold. Bake in the preheated oven at 180° C (top/bottom heat) for about 60 minutes. Then let it cool completely and - preferably topped with fresh blood oranges - serve.

    Notes

    Tip: For the topping I have filleted some more blood oranges while catching all the juice. Then I briefly simmered the juice with some starch until it thickens - sweeten it to taste (or, as I did, leave it unsweetened) - and mixed it with the orange fillets. Top the cake with it and enjoy!


    Do you have a holiday coming up soon? For me, this is the first real vacation since last autumn and I’m so looking forward to a bit of relaxation and a change of scenery. Sometimes you have to treat yourself, and as a self-employed I tend to do that way too rarely.

    Stay sweet & HAPPY BAKING!

    xx Kristin

    Lovely Churro Hearts for Valentine’s Day

    Hey friends,

    and a warm welcome to this year’s Valentine’s Special! No, just kidding – even though the “day of love” is indeed a good occasion in this case, but the recipe that I want to share with you today, is by no means limited to a single day. Just like (extraordinary) expressions of love they are amazing all year round, because let’s be honest: Who doesn’t love churros?

    For me, those crispy fried strands of dough are inseparably linked to hot summer days in Spain, full of laughter, loud music and tons of delicious food. But not while only on holiday, churros make a sweet treat! I’ll show you how can easily recreate them at home and how to shape them into sweet little hearts.

    Churro Hearts

    Churro Hearts

    Yield: makes about 15
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Cooling Time: 2 hours
    Total Time: 2 hours 25 minutes

    Whether you make them for Valentine's Day or not: Everyone will love these sweet Churro Hearts!

    Ingredients

    • 50 g butter
    • 170 ml water
    • 1 pinch of salt
    • 70 g flour
    • 2 eggs
    • about 1 liter of oil for frying
    • 6 tbsp sugar
    • 2 tbsp brown sugar
    • 1 teaspoon cinnamon

    Instructions

    1. Heat butter, water and a pinch of salt in a small saucepan and bring it to a boil, then add the flour (all at once) and stir with a wooden spoon until a lump forms on the base of the pot.
    2. Remove from the heat, then stir in the eggs one by one and mix until a smooth, sticky batter forms.
    3. Now transfer the batter into a piping bag with a small star tip and pipe your churro hearts onto a piece of parchment paper. Tip: It's the easiest if you start with the bow of the heart and then work your way back to the start and join the strands there.
    4. Then put the hearts in the freezer for 1-2 hours. In the meantime, combine sugar, brown sugar and cinnamon in a bowl.
    5. Heat the oil in a small, high pot at medium temperature. Now add the frozen churro hearts to the hot fat and bake from both sides until golden brown for 3-4 minutes. Drain the excess oil on a kitchen towel, then dip the hearts into in the sugar mixture and serve them still slightly warm with chocolate sauce.

    Have you planned a little something for your partner this Valentine’s Day? Fun Fact: we celebrate our Valentine’s Day due to quite complicated schedules a few days late on Saturday. But our gifts will be the most beautiful ‘thing’, you can give each other: quality time spent together! Our plan is to cook a delicious, genuine Indian curry together – I’m really looking forward to it! ♥

    Stay sweet & HAPPY VALENTINE’S DAY!

    xx Kristin

    [21] Iced Chocolates

    Hey friends,

    Still looking for a small gift idea? Then these Iced Chocolates might be just right: Fast & easy to make and therefore the perfect last minute present ❤ And they’re super delicious, too!

    Iced Chocolates

    Iced Chocolates

    Yield: makes about 20
    Cook Time: 15 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 15 minutes

    Super fast to make & melt-in-your-mouth delicious - the perfect last minute gift!

    Ingredients

    • 50 g coconut fat
    • 50 g milk chocolate
    • 50 g powdered sugar
    • 1 tsp cocoa powder
    • a little vanilla extract

    Instructions

    1. Melt the coconut fat in a saucepan over medium heat. Add the chocolate in small chunks and let it melt while stirring.
    2. Then add the powdered sugar, cocoa and vanilla and stir until it's creamy and smooth.
    3. Pour into a praline mould and let it solidify in the freezer for one hour. Remove from the moulds and then store in a cool place.

    I can’t get enough of them! Prepare to make more than one batch of them because they will disappear in no time!

    Stay sweet & HAPPY CHOCOLATE MAKING!

    xx Kristin

    [19] Mini Yule Logs

    Hey friends,

    Today’s recipe will be sweet, chocolaty and very christmassy. Especially in the UK (and also in France) it is a Christmas tradition to bake sweet sponge and buttercream tree trunks and serve them as Yule Log (or Bûche de Noël respectively).

    This version is closer to the British recipe, but instead of making one big log I decided to go for many many small ones. That way each of your guests can get their own and additionally, I think they are pretty adorable, don’t you think so?

    Mini Yule Logs

    Mini Yule Logs

    Yield: makes 8
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Cooling Time: 45 minutes
    Total Time: 1 hour 45 minutes

    Turn the classic 'Yule Log' into miniatures and you have the perfect sweet treat for Christmas.

    Ingredients

    For the sponge

    • 3 large eggs
    • 75 g sugar
    • 1 pinch of salt
    • 25 g cocoa powder
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1 pinch of ground cloves

    For the buttercream

    • 60 g chocolate
    • 100 g softened butter
    • 150 g powdered sugar
    • 2-3 tbsp milk

    For the ganache

    • 115 ml cream
    • 150 g chocolate

    Instructions

    1. Preheat the oven to 180 ° C and line a baking tray (25 × 35 cm) with baking paper and lightly grease it.
    2. Separate the eggs and beat the egg whites with a pinch of salt and 25 g sugar until stiff and set aside.
    3. In a second bowl, whisk the egg yolk and 50 g of sugar until light and creamy. Combine cocoa, cinnamon, ginger and cloves and sift onto the egg mixture. Stir in gently, then gradually fold in the egg whites.
    4. .Pour onto the prepared baking tray, spread evenly and bake for 10-12 minutes.
    5. Remove it from the oven and place a second, likewise greased piece of baking paper on top. Now turn tha tray over onto the work surface and carefully remove the upper baking paper. If it keeps sticking, it helps to put a wet cloth on the paper for a while.
    6. For the buttercream, beat the butter until creamy and melt the chocolate. Stir together, then add powdered sugar and milk until a thick cream is formed. Spread evenly on the cooled sponge cake.
    7. Now divide the spone into 8 rectangles (Cut 1 x lengthwise and 4 x crosswise). Roll up the rectangles from the short side and place them on a large plate. Put in the fridge to set for about 30 minutes.
    8. In the meantime prepare the ganache, chop the chocolate and place it in a bowl. Heat the cream until it almost boils, then pour it over the chocolate and let it stand for about a minute. Now stir well and cover the tree trunks with it.
    9. Allow to set briefly, then use a fork or a toothpick to add a 'bark pattern' to the chocolate and lightly dust with powdered sugar before serving.

    Aren’t they cute? Really great to go with your Christmas coffee or maybe even as a dessert – it’s up to you! Have you ever tried Yule Logs or Bûche de Noël?

    Stay sweet & HAPPY BAKING!

    xx Kristin

    [16] Spiced Apple Sorbet with Apple Champagne + Giveaway | #ad

    Hey friends,

    I hope you’ll have a happy 3rd Sunday of Advent! Slowly but surely things are getting serious – Christmas is coming! Time for a little checklist:

    • Christmas tree 👉 done (we actually did that 2 weeks ago already)
    • Organise gifts 👉 I think I’m on a good way, quite a bit earlier than usual so I feel prepared
    • Planning Christmas dinner 👉 here I’m still a bit undecided, but at least the aperitif is sorted

    Before dinner starts, I will serve utterly delicious spiced apple sorbet topped with fantastic apple champagne to my guests! Only a few weeks ago I came across this apple champagne and absolutely totally fell for it – love at first sip. So of course it had to be part of my Christmas menue this year.

    Anyway, the cocktail is a wonderful starter: fruity & fresh with slight Christmas flavours. It doesn’t need much preparation, just a bit of time for the sorbet to freeze in peace – sounds easy? Is really is and therefore perfect for Christmas!

    Spiced Apple Sorbet with Apple Champagne

    Spiced Apple Sorbet with Apple Champagne

    Yield: makes 6
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Freezing Time: 12 hours
    Total Time: 12 hours 20 minutes

    A fresh & fruity aperitif paired with Christmas spices - it will make you want more!

    Ingredients

    • 4 apples
    • 80 g brown sugar
    • 300 ml apple juice
    • 1 tsp cinnamon
    • 1/2 tsp ground star anise
    • a little vanilla
    • some lime juice
    • 1 bottle apple champagne

    Instructions

    1. For the sorbet, wash the apples, remove the core and cut them unpeeled into small chunks. Put them into a saucepan together with the brown sugar, apple juice, spices and a dash of lime juice. Bring to a boil and simmer for about 10 minutes.
    2. Remove from the heat and purée thoroughly. Pass the mixture through a fine sieve and pour it into a shallow plastic bowl. Close and freeze for at least 12 hours (preferably overnight).
    3. Take the sorbet from the freezer about 15-30 minutes before serving. Put one scoop of sorbet in a glass, pour the apple champagne on top and serve immediately!

    Fast, easy and delicious! Also really unique and probably not something you’d serve every day. But to be honest: the apple champagne is so good – I could definitely drink it every day.

    This amazing drink is made by Johannes from Adams Apfel. His dream: bottles filled with a delicious drink that will never empty. And as long as that doesn’t work yet, he lovingly produces a steady supply of his Apple Champagne. And speaking of bottles – have a look at the lovely label! ♥ It makes my little design heart beats a bit faster!

    The Apple Champagne is available in two varieties: dry and semi-dry and both taste very delicious! To give you the chance to taste it yourself, I will give away 4 x 1 bottle to you!

    HOW TO ENTER:

    You can participate by commenting on this post, via Facebook and on Instagram – you can thus secure 1 entry on each platform (that a maximum of 3 entries per participant). My question is the same everywhere: Which is your favourite Christmas tradition?

    Giveaway Rules:

    • The raffle starts on 16.12.2018 at 10:00 and ends on 19.12.2018 at 23:59 (CET).
    • Eligible are readers from Germany, who are at least 18 years old.
    • Participation is via the submission of a comment on the blog and under the corresponding on Facebook and Instagram posts.
    • The raffle is not affiliated with Facebook / Instagram and is not sponsored or organized by Facebook / Instagram in any way.

    So I wish you the best of luck and until then…

    Stay sweet & HAPPY SORBET MAKING!

    xx Kristin

    [13] Crème Brûlée Chocolates

    Hey friends,

    Christmas is approaching fast and therefore I would like to give you some nice gift ideas in the next few days.

    In our family we (at least the adults) agreed to only gift eachother small presents, preferably homemade. So last year, I put together a box of handmade chocolate for everyone – from salted caramel to berry cream and spicy marshmallows, it had everything your heart could desire. It also included the pralines that I want to share with you today: Delicious Crème Brûlée chocolates with a crunchy caramel crust and sweet white chocolate.

    Crème Brûlée Chocolates

    Crème Brûlée Chocolates

    Yield: makes about 15
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Cooling Time: 2 hours
    Total Time: 3 hours

    Just as tasty as the dessert classic & a great homemade gift idea from the kitchen!

    Ingredients

    • 80 g cream
    • the pulp of half a vanilla pod
    • 150 g white chocolate
    • storebought chocolates cases + some extra chocolate
    • or
    • 200 g white chocolate and a silicone chocolate mould
    • 40 g sugar
    • 1 tbsp golden syrup or honey
    • 1/2 teaspoon baking soda

    Instructions

    1. Put cream, vanilla and the chopped white chocolate into a small saucepan, heat on medium temperature and allow to melt until it's smooth. Remove from heat and let it cool at room temperature.
    2. In the meantime prepare the chocolate shells. To do this, chop the second part of white chocolate and melt in a water bath and (ideally) temper the chocolate. Put some chocolate into the silicone moulds, distribute well and then turn over so that the excess chocolate can drip out. Scrape off the excess and then let the chocolate set in the refrigerator.
    3. Now fill the hollow chocolates (either the homemade or storebought ones) with the cooled vanilla creme, leaving a small gap at the top. Place in the fridge for half an hour, then top with the remaining white chocolate, level and scrape off the excess to seal the chocolates. Let them set for at least one hour in the refrigerator.
    4. In the meantime, make the Honey Comb. Heat the sugar and honey in a small saucepan and simmer on a medium flame until it turns into a light caramel. Now stir in the baking soda (be careful, it will foam up!) and pour the mass directly onto a sheet of baking paper. Even out a bit and let it cool down. The mass will turn very hard and then can be broken into small chunks.
    5. Remove the chocolates from the mould and grind some of the honey comb with a mortar and pestle. Lightly melt the surface of the chocolates with a lighter or flambé burner and dip into the caramel powder. Lastly, caramelise the top lightly with the flambé burner, allow to cool and the chocolates are ready to serve.

    Did you make chocolates by yourself before? If so, which is your favourite recipe?

    Stay sweet & HAPPY CHOCOLATE MAKING!

    xx Kristin

    [8] Gingerbread Trifle + Giveaway | #ad

    Hey friends,

    In my opinion there are certain flavours that are inextricably linked to experiences, memories or moments. Cinema tastes like popcorn, my children’s birthday tastes like Käse-Sahne-Torte and afternoons after school have the taste of ‘Anna & Kristin’s special pasta’ (maybe I’ll pubish the recipe on here one day 😉).

    And Christmas? For me personally, the Christmas season tastes most of all like gingerbread – maybe with a hint of Vanillekipferl (crescent shaped vanilla shortbread) and speculoos. Without gingerbread it just wouldn’t be the same. The nuts, the spices and the chocolate in there ♥ That’s the concentrated flavour of Christmas to me.

    Mostly gingerbread just get’s eaten on it’s own, but today I’ll show you a way how to turn gingerbread into a lovely Christmas dessert: piled up layer by layer with a whipped sour cream and fruity cherries to create a marvellous Gingerbread Trifle – here’s the recipe:

    Gingerbread Trifle

    Gingerbread Trifle

    Yield: makes about 6
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Additional Time: 30 minutes
    Total Time: 1 hour 5 minutes

    The taste of Christmas: flavourful gingerbread, sweet cherries and rich vanilla creme.

    Ingredients

    • 1 jar of preserved cherries (680g)
    • 1 tbsp cornstarch
    • 2 tbsp sugar
    • 400 g sour cream
    • 200 g cream
    • 50 g vanilla sugar
    • 3-4 large gingerbread with chocolate glaze (ideally German-Style Lebkuchen)

    Instructions

    1. Drain the jar of cherries, collecting the cherry juice in a saucepan. Remove about 4 tablespoons of the juice, pour it into a small bowl and stir together with the starch until smooth. Bring the remaining juice to a boil together with 2 tablespoons of sugar. Stir the starch mixture into the boiling juice, simmer briefly until it thickens and then remove from heat. Finally, add cherries back in and let everything cool well.
    2. Meanwhile, put sour cream, cream and vanilla sugar in a large bowl and whip up with a hand mixer until it's thick and creamy.
    3. Finely chop the gingerbread. Now alternately put a layer of gingerbread in a dessert glass, then some sour cream, next some cherries and then again a layer of sour cream. Finally top with gingerbread and serve.

    AND NOW THE GIVEAWAY:

    Today you can win 1 packet of gingerbread from Pfeffer & Frost – the finest Elisenlebkuchen that come in a really pretty box!

    Pfeffer & Frost is a young start-up from Nuremberg: the two founders behind it, Jannik & Tillman, are real gingerbread fans and came up with the idea to create a modern packaging for the old-established Elisenlebkuchen – and they succeeded! Sturdy cardboard and a biodegradable foil protect and keep the gingerbread fresh; the colourful and lovingly illustrated design by  London artist Alec Doherty makes the box a real collector’s item! The edition is limited and next year they will come in a whole new look.

    The content of the box is just as amazing! Baked by hand in a traditional Nuremberg bakery and brimming with good ingredients: fine almonds, sweet marzipan and delicious hazelnuts – this turns the gingerbread into a real taste experience!

    The great design of the boxes is something you can see in the photos, the taste you can unfortunately only imagine … but that can change, because I’m going give one of them to a lucky winner!

    HOW TO ENTER:

    You can participate by commenting on this post, via Facebook and on Instagram – you can thus secure 1 entry on each platform (that a maximum of 3 entries per participant). My question is the same everywhere: Which is your favourite Lebkuchen style – chocolate glazed, with icing or au naturelle?

    Giveaway Rules:

    • The raffle starts on 08.12.2018 at 8:00 and ends on 12.12.2018 at 23:59 (CET).
    • Eligible are readers from Germany, who are at least 18 years old.
    • Participation is via the submission of a comment on the blog and under the corresponding on Facebook and Instagram posts.
    • The raffle is not affiliated with Facebook / Instagram and is not sponsored or organized by Facebook / Instagram in any way.

    So I wish you the best of luck and until then…

    Stay sweet & HAPPY DESSERT MAKING!

    xx Kristin

    [4] Stollen in a Jar

    Hey friends,

    especially in the run up to Christmas it is nice to meet up with friends and acquaintances for coffee and spend some nice hours together. Talk about what’s new, reminisce on old memories or exchange ideas about this years Christmas presents. The latter I always find fascinating, because it is so interesting to see how other people gift. One person might be more of the last-minute type while another is a crafter and creator. Maybe they will even have tips for you for particularly great gifts – who knows?

    For these occasions, I always find it nice to bring the host a little something. A nice thing to bring is, for example, small Stollen (German fruit bread) in a jar! It is quick to prepare and gets baked directly in small screw top jars, so after baking you just put on the lid, let it seal and this way preserve it for a few weeks.

    Stollen in a Jar

    Stollen in a Jar

    Yield: makes 5
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour

    An ideal small present for your Christmas host but also great to prepare and then just eat by yourself!

    Ingredients

    • 150 g margarine
    • 200 g sugar
    • 2 eggs
    • 250 quark
    • 500 g flour
    • 1 packet baking soda (~2 tsp)
    • 2 tbsp milk (or if you like the flavour: rum)
    • 125 g dried cranberries
    • 100 g chopped almonds
    • powdered sugar
    • 5 small screw top jars à 230 ml

    Instructions

    1. Grease the small jars, dust them with bread crumbs and preheat the oven to 175° C.
    2. Beat margarine, sugar and eggs together until creamy, then stir in the quark. Mix flour and baking powder and add it to wet ingredients together with some milk. Knead until combined, then add the cranberries and almonds and mix until evenly distributed.
    3. Divide the dough and fill the jars about 2/3 full, then press down the dough lightly. Bake in the preheated oven for 40-45 minutes. Immediately sprinkle the hot cake in the jars with plenty of powdered sugar, then screw on the lid immediately and allow to cool completely.
    4. Stored in a cool and dry place, the Stollen will keep fresh for 2-3 weeks.

    What do you like to gift your host when you’re invited somewhere?

    Stay sweet & HAPPY BAKING!

    xx Kristin