tamarasbakings

I recently came up with the idea to make an advent wreath out of 4 mini Gugelhupf. Each of them should carry a candle, taste good, and look pretty. And then I partnered up with mill&folks, a US-based brand that produces gluten-free flour mixes, noodles, and much more. They are a family-owned and operating business that uses 85% solar energy to produce their products. The variety of their products is amazing and I love the packaging design, too. For this recipe, I used their bake-free sponge cake-muffin-cupcake flour mixture (the link to this product is here  ). I added cocoa powder and some sugar and topped my mini gugelhupf with some frosting and raspberries The whole recipe is gluten-free, low in sugar, and looks extremely cute :) In case you are wondering which mini Gugelhupf baking tin I am using, it is this one- I would highly recommend it! So without further ado, let's get baking! RECIPE: Ingredients: 250g mill&folks bake-free sponge cake flour mix 20g cocoa powder 1

Wenn Sie auf der Suche nach einem perfekten, einfachen und schnellen Herbstrezept sind, das wie ein sonniger Herbsttag schmeckt, dann ist dieses Rezept genau das Richtige für Sie. Es besteht aus einem einfachen Muffinteig mit Pflaumen und Zartbitterschokolade und wird mit einer schnellen, butterfreien Zimt-Kaffee-Creme verfeinert. Sie können die Muffins ganz einfach im Voraus zubereiten und sie nach Belieben mit dem Frosting toppen.  Nach der Zubereitung sollten Sie sie im Kühlschrank aufbewahren. Wenn Sie möchten, können Sie die Zartbitterschokolade durch gehackte Walnüsse, Mandeln oder Vollmilchschokolade ersetzen (obwohl ich finde, dass der Geschmack von Zartbitterschokolade perfekt für den Herbst ist). REZEPT: Zutaten: 113 g Butter (Raumtemperatur) 240 g Weizenmehl 1 Teelöffel Backpulver 160 g weißer Zucker 2 Eier 125 g Milch nach Wahl 9 kleine Pflaumen 50 g Zartbitterschokolade, gehackt 145 g Quark 30 g Schlagsahne 1 Esslöffel Süßungsmittel wie Agavendicksaft, 1 Teelöffel Instantk

If you are looking for a perfect, simple, quick fall recipe that tastes just like a perfect sunny fall day, this recipe is for you. It is made from a simple muffin batter with plums and dark chocolate and topped with a quick butter-free cinnamon coffee frosting. You can easily prepare the muffins in advance and top them whenever you want.  Once assembled, you should store them in the fridge. If you want, you can easily swap out the dark chocolate for chopped walnuts, almonds, or milk chocolate (although I think the dark chocolate flavor is perfect for fall!). Without further ado, let's get baking! RECIPE: Ingredients: 113g butter (room temperature) 240g all-purpose flour 1 tsp baking soda 160g white sugar 2 eggs 125g milk of choice 9 small plums 50g dark chocolate, chopped 145g curd cheese 30g whipping cream 1 tbsp sweetener such as agave syrup, 1 tsp instant coffee, 1 tsp cinnamon Instructions: Start by creaming together butter, sugar, and the eggs until fluffy. Add in the milk an

Dieser Kuchen ist supereinfach zu machen, erfordert nur wenige wichtige Zutaten und schmeckt köstlich! Die Kirschen geben dem Kuchen eine schöne fruchtige Note, und die rosa Glasur sieht toll aus und verleiht ihm einen zuckrigen Abschluss.  Sie können die Kirschen leicht durch andere Früchte wie Blaubeeren oder Aprikosenscheiben ersetzen. Rezept: Zutaten:  125 g weiche Butter 200 g Zucker 2 Eier 250g Quark 300 g Mehl 2 Teelöffel Backpulver so viele Kirschen wie gewünscht (ich verwende Kirschen aus dem Glas, aber frische Kirschen funktionieren genauso gut) optional: Vanilleextrakt Zubereitung: Heizen Sie zunächst den Ofen auf 175°C vor.  In einer Schüssel Butter, Zucker und Vanilleextrakt schaumig rühren. Langsam ein Ei nach dem anderen hinzufügen und so lange schlagen, bis die Masse vollständig eingearbeitet ist. Dann den Quark unterheben. Zuletzt mischen Sie Mehl und Backpulver, bevor Sie es zu den feuchten Zutaten geben. Fügen Sie die Kirschen hinzu. Wenn Sie möchten, bestäuben Sie s

This cake is super simple to make, requires only a few essential ingredients, and tastes delicious! The cherries add a nice fruity touch, and the pink glaze looks great and creates a sugary finish to this cake.  You can easily swap out the cherries for other fruits like blueberries or sliced apricots. So let's get started! Recipe: Ingredients:  125g soft butter 200g sugar 2 eggs 250g curd cheese 300g flour 2 tsp baking powder as many cherries as you desire ( I am using cherries out of a jar but fresh ones do work as well) optional: vanilla extract Instructions: Start by preheating your oven to 175°C/347°F.  In a bowl, whisk together butter, sugar, and vanilla extract until fluffy. Slowly start adding one egg at a time and whisk until fully incorporated. Next, add the curd cheese. Lastly, mix flour and baking powder, before you add it to your wet ingredients. Add your cherries, if you want, dust them in flour before adding them- this way they do not sink all the way to the bottom of

  It's been a while since my last post, I know... But I am back with a super easy and delicious recipe that will be one of my new favorites for autumn!  The base is a super quick batter, made with oil and plain yogurt, so you don't need to wait for your butter to soften. Then add some ripe pears on top and sprinkle some yummy cinnamon sugar on top (for some extra flavor!) You could also make this recipe with different kinds of fruits such as apples or cherries (as a summer version) and there's also the possibility to transfer your batter into a cupcake tray and make muffins out of it. As you see, we have loooaadss of options, so let's get baking! RECIPE: Ingredients: 250g Flour 2,5 teaspoons baking powder 1 egg 125g sugar 80g vegetable oil 250g plain white yogurt 3-4 ripe pears Instructions: Preheat your oven to 180°C/356°F and line your baking pan with parchment paper or grease it with some oil. Mix flour and baking powder in a small bowl. In a separate bowl, whisk tog

If you've ever wanted to taste summer, here's your chance. This vegan mug cake is super easy to mix together and combines all the summer flavors: elderflower, raspberries, and ice cream if you want! So how do you make a mug cake? Mug cakes are super simple cakes, you mix all of the dry ingredients like flour, and baking powder together and stir in the wet ingredients like milk, oil, or elderflower syrup. RECIPE: Ingredients: (for two servings) 120g all-purpose flour 1 tsp baking powder 60g vegetable oil such as melted coconut oil 90g vegan milk, I used oat milk 60g elderflower syrup a splash of apple cider vinegar 50g frozen raspberries icecream of choice Instructions: In a medium-sized bowl, mix together flour and baking powder. Slowly add oil, oat milk, syrup, and a splash of apple cider vinegar. Stir until just combined. Add the raspberries and transfer the batter into small ramekins (greased with butter and coated in sugar to prevent the mug cakes from sticking). In this ca