[2] Matchstick Cookies + Giveaway | #Ad

Hey friends,

time is moving so incredibly fast! Yesterday evening, I was still desperate to finish my advent wreath at the last minute – and managed a few times to nearly hot glue my fingers to the greens in the midst of all this hecticness. Pretty painful, don’t try it at home! But the little gem made of eucalyptus is now all done and ready for lighting the first candle.

The first candle also means it’s the first Advent Sunday – which in turn means it’s a good time for our first giveaway. I’ll tell you what it’s all about further below.

Now to the reeeeally important things in the run-up to Christmas: cookies! Without those sweet treats in all shapes and flavours, Christmas just wouldn’t be the same, right? A super simple recipe I would like to introduce you today are Matchstick Cookies: Delicious crispy butter cookies with one end dipped in red glaze and sprinkled with some berry powder – soooo delicious and fast to make!

Matchstick Cookies

Matchstick Cookies

Yield: makes about 60
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes
They look like wee matches but taste much, much better: buttery, vanilla-y and with a hint of berries!

Ingredients

  • 250 g flour
  • 1 pinch of salt
  • 50 g almond meal
  • 125 g powdered sugar
  • 150 g cold butter
  • 1 egg
  • 1/2 tsp vanilla extract
  • 125 g pink candy melts
  • red food colouring
  • fruit powder (e.g., blackberry)

Instructions

  1. Mix the flour with salt, almonds and powdered sugar. Then add the butter in cubes, the egg and the vanilla and quickly process everything with your hands to make a smooth dough. Wrap in foil and refrigerate for 1 hour.
  2. Preheat the oven to 175° C (150° C convection). Roll out the dough on a floured work surface. Use a knife to cut it into 1 cm x 7 cm strips and place them on baking sheets lined with baking paper. Bake for 10 - 12 minutes, then let cool completely.
  3. Melt the Candy Melts for the glaze and use a little red food colouring if you want a brighter shade. Dip one end of the sticks into the glaze, let the excess drip off and leave to dry. Sprinkle the still moist glaze with some fruit powder, then let it set and they are ready to serve!

AND NOW THE GIVEAWAY!

Today you can win 5 wonderful books from the EMF publishing house:

1 x New York Bakery by Clara Hansemann (German language)

This is actually where I got today’s recipe from and it’s perfect for people who are interested in biscuits, cookies & little anecdotes from the wintery New York!

1 x Slow Christmas by Ina Mielkau (German language)

The perfect companion for the holiday season because it contains decoration and gift ideas as well as instructions and tips for relaxed holidays!

3 x EINFACH…(Weihnachtsbäckerei/Weihnachtsrezepte/Weihnachtsrezepte vegetarisch) by Gabriele Gugetzer & Rose Marie Donhauser (German language)

Small booklets with great content: All recipes are limited to 2-6 ingredients and make Christmas cooking super easy!

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 favorite cookie recipe and why?

Giveaway Rules:

  • The raffle starts on 02.12.2018 at 8:00 and ends on 06.12.2018 at 23:59 (MEZ).
  • 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 BAKING!

xx Kristin

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[1] Pomegranate Scones with Vanilla | #ad

Hi friends,

the time has come! So long in the planning and finally I can share with you, the best readers of the world, what I have been working on in the last few weeks: Fräulein Zebra’s Advent Calendar 2018!

In the next weeks I would like to accompany you through the holiday season and give you some inspiration for the (undoubtedly) best time of the year. Here’s what you can look forward to:

  • Christmas recipes
  • Craft ideas
  • Table decoration
  • Big & small homemade presents

In addition, I have worked really hard and organised quite a few for you. The focus this year is on regional companies, because Franconia has so much to offer! All too often, those regional gems get lost in the bulk of our consumption and we miss out on the best things. That’s what I’m trying to change and together with my wonderful sponsors have put together some great prizes for you!

So now I want to briefly introduce you to my wonderful Christmas elves & sponsors, then we’ll continue straight to the recipe – I promise!

ATTENTION – IF YOU DON’T WANT ANY HINTS ON WHAT’S IN THE CALENDAR, YOU SHOULD SKIP THIS BIT!

Pfeffer & Frost

Nice on the outside, yummy on the inside – the perfect combination for a unique present for foodies. The two founders Jannik & Tilman put delicious Nuremberg gingerbread into a limited (and really pretty!) cardboard box, designed by London based artist Alec Doherty!

Adam’s Apfel

Fruity, tangy and something very special – for more than ten years, Johannes has been working on his sparkling apple wine and you can really taste this love and attention to detail in his products!

EMF publishing house

Innovative and extraordinary books for ‘makers’ – they offer something for all creative people, whether you’re interested in cooking, sewing, gardening, painting or knitting!

Komplizinnen

In search of the perfect bracelet Grete and Heidi became accomplices and now produce lovingly handcrafted & very beautiful brass jewelery with personalised lettering!

I don’t want to reveal much more, there should be at least a bit of surprise, so I guess it’s time for something to eat:

ALL CLEAR – NO MORE SPOILERS😉

The first weekend of advent is just around the corner and I think we should all take this as an opportunity to slow down a bit. Just deliberately take some time, even if you’re pretty busy, and spend it with the people you care about. And what better way to spend some quality time with your loved ones than with a wonderful breakfast? The plan: Sneak into the kitchen in the morning and by the time you’re ready for your sedcond coffee the scent of freshly made scones will spread through the kitchen … mmmmh, I can already smell it, how about you? These Pomegranate Scones with Vanilla are not difficult to make and make for such a lovely breakfast with butter and jam or try it as an afternoon treat, properly authentic with clotted cream – you should make it right away!

Pomegranate Scones with Vanilla

Pomegranate Scones with Vanilla

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes
The scent of freshly baked scones and sweet vanilla is in the air - what a perfect way to start the day!

Ingredients

  • 150 g flour
  • 20 g ground almonds
  • 25 g sugar
  • 1 tsp baking powder
  • 1 pinch of salt
  • 60 g cold butter, cut into cubes
  • 1 tsp vanilla extract
  • 50 g pomegranate seeds
  • 1 egg
  • 50 ml cream
  • some milk
  • 3-4 tbsp brown sugar

Instructions

  1. Line a baking tray with baking paper and set aside.
  2. In a large bowl, mix the flour, almonds, sugar, baking powder and salt. Add the cold butter and rub it briefly with your fingers into the dry ingredients - there should still be a few small bits of butter visible. Then stir in the pomegranate seeds.
  3. Now add the egg, cream and vanilla extract and mix with your hands until just combined.
  4. Turn onto a floured work surface and form the dough into a 3-4 cm thick circle (about 15-20 cm in diameter). Use a sharp knife to cut it into sixths. Put dough triangles in the fridge for half an hour. In the meantime preheat the oven to 200° C (180° C fan forced).
  5. Place the scones on the baking tray leaving some space in between and brush them with milk. Sprinkle generously with brown sugar and bake in a hot oven for 25-30 minutes. Allow to cool slightly and serve while still a bit warm!

So sweet and fruity – I can’t get enough of it. Have you ever baked scones yourself? And what are your plans for this first weekend of Advent?

Stay sweet & HAPPY BAKING!

xx Kristin

Speculoos Brownies

Hey friends,

as promised, from today on we’ll be preparing for Christmas with culinary delights here on the blog! Outside, it is getting really frosty and everywhere in the shops and on Instagram you can see beautiful advent decorations and Christmas gift ideas. Here in my city, the Christmas market has opened its gates last weekend, meaning the time of great feasting can officially begin <3

I’m really trying not to go completely nuts this year again and bake a trillion different types of cookies – as my schedule is pretty packed right now, I’ll probably cut down my baking sessions and limit myself to a few classics instead. One of those ‘all-time favorites’ is speculoos!I found a nice mold for it a few weeks ago and can’t wair to try it soon.

The speculoos in these delicious brownies is not self-made but self-bought – and that works just as well 😉. The batter is ultra chocolaty and the little biscuit pieces in it make for a bit of crunch. And if you want to be extra decadent you drizzle some melted Cookie Butter or even speculoos spread on top ♥

Speculoos Brownies

Speculoos Brownies

Yield: about 16 pieces
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Chocolatey, crunchy and really nice for Christmas - these sweet speculoos brownies will make all your wishes come true!

Ingredients

  • 75 g flour
  • 50 g cocoa powder
  • 80 g brown sugar
  • 200 g softened butter
  • 1 pinch of salt
  • 3 eggs
  • 250 g milk chocolate
  • 1 tsp vanilla extract
  • 100 g speculoos
  • 2-3 tbsp cookie butter / speculoos spread

Instructions

  1. Preheat the oven to 180° C, grease a small baking pan (about 25x25 cm) and lightly dust with cocoa powder. Roughly chop and melt the chocolate in a waterbath, then set aside.
  2. Mix the butter with the sugar and salt. Add in the eggs one at a time and beat until creamy. Add the flour, cocoa powder, vanilla extract and the melted chocolate and mix until you have a smooth batter.
  3. Crumble the speculoos roughly with your hands and fold it into the batter. Pour into the mold, spread evenly and bake for 20-25 minutes.
  4. Let it cool well and if you like, you can heat up some cookie butter and drizzle over the brownies and top it with some speculoos crumb. Cut into pieces and serve!

Have you already heated up the oven for your Christmas bakery? And made it onto your to-bake-list for this year?

Stay sweet & HAPPY BAKING!

xx Kristin

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!

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

Yield: makes about 18
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

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…

Cookie Dough Bones

Cookie Dough Bones

Yield: 10
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

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!

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

Stay sweet & HAPPY BAKING!

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!

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

 

Stay sweet & HAPPY BAKING!

xx Kristin

Mini Apple Pies

Hey guys,

in our front garden there’s a tiny old apple tree – looking fairly unremarkable and almost weak. But don’t let looks fool you! As soon as the season for apples arrives all of its branches are covered in shiny red fruit. A bit smaller than the average apple but just as delicious <3

That also means: about a tonne of apples, waiting to be eaten. So I started off by making some yummy Mini Apple Pies – they aren’t only cute to look at but also taste scrumptious.

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Do you like Apple Pie as much as I do? The next thing I’ll try to make with my abundance of apples is apple juice – do you maybe have any advice or tips for me?

 

Stay sweet & HAPPY BAKING!

xx Kristin