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THE BEST BROWNIES: fudgy chocolate dream

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Elderflower Raspberry Mug Cakes

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

Matcha Pistachio Cupcakes with apricot jam

These are so fluffy, full of flavor, green, and cute! The base consists of a quick sponge dough with matcha powder. Once it's baked, we fill it with apricot jam and top it with frosting out of quark and heavy cream. To finish our beautiful cupcakes, we decorate them with crushed pistachios. This makes 9 muffins in total, you can store them in the fridge for a few days. Substitutes for the pistachio could be other nuts like peanuts or walnuts. The jam can be replaced by any other type of jam, too. RECIPE: Ingredients: 2 eggs 60g sugar (4 tbsp) 120g flour (1 cup) 2 tsp matcha powder 2 tbsp warm water 50g heavy cream (1/4 cup) 60g quark pistachios apricot jam Instructions: To start, beat your eggs with the water for about 5 minutes before you add in the sugar. Once your batter is nice and fluffy, almost white and high in volume, sift in the flour and the matcha powder. Stir until just combined and transfer the sponge dough into your oiled muffin tin. Bake at 180°C/356°F for about 10-1

Einfach Muffins mit weißer Schokolade und Himbeeren

Wenn Sie auf der Suche nach dem perfekten Rezept für schnelle Frühlingsmuffins sind, finden Sie es genau hier. Die Muffins sind perfekt fluffig und kommen ganz ohne Butter aus! Sie können entweder frische oder gefrorene Himbeeren verwenden und auch die weiße Schokolade durch Zartbitter- oder Vollmilchschokolade ersetzen. REZEPT: Zutaten: 250g Mehl  2,5 Teelöffel Backpulver 0,5 Teelöffel Backpulver 1 Ei 125 g Zucker  Vanilleextrakt 80 ml Pflanzenöl  250 g weißer Naturjoghurt  weiße Schokolade (nach Belieben hinzufügen) Himbeeren (nach Belieben hinzugeben) Zubereitung: Heizen Sie den Ofen auf 180°C vor. Bereiten Sie Ihr Muffinblech vor. Mischen Sie Mehl, Backpulver und Natron in einer kleinen Schüssel. In einer anderen Schüssel Öl, Zucker, Vanilleextrakt, Joghurt und das Ei verrühren. Die Mehlmischung hinein sieben und verrühren, bis alles gut vermischt ist. Hacken Sie die Schokolade und geben Sie sie zusammen mit den Himbeeren in die Schüssel. Füllen Sie den Teig in die Muffinförmchen u

Easy Muffins with raspberries and white chocolate

If you're looking for the perfect quick spring muffin recipe, you'll find it exactly here. The muffins are perfectly fluffy and made without any butter! You can either use fresh or frozen raspberries and also replace the white chocolate with dark or milk chocolate. RECIPE: Ingredients: 250g flour (1,5 cups) 2,5 tsp baking powder 0,5 tsp baking soda 1 egg 125g sugar (1/2 cup) vanilla extract 80 ml vegetable oil (1/4 cup + 1 tbsp) 250g white plain yogurt (1 cup) white chocolate (add as much as you want) raspberries (add as much as you want) Instructions: Preheat your oven to 180°C/356°F. Prepare your muffin tin. Mix flour, baking powder, and soda in a small bowl. In another bowl, mix together oil, sugar, vanilla extract, yogurt, and the egg. Sift in the flour mixture and stir until just combined. Chop up your chocolate and add it to the bowl- along with the raspberries. Transfer your dough to the muffin tins and bake in the preheated oven for about 20-25 minutes until golden brow

Gesundes Tartelette mit 5 Zutaten (glutenfrei)

Heute machen wir dieses einfache, gesunde, proteinreiche und glutenfreie Tartelette mit nur 5 Zutaten! Ich habe eine kleine Herzform verwendet, aber Sie können diese einfach ersetzen und sogar Muffinförmchen benutzen. Das tolle an diesen Tartelettes ist die Zubereitungszeit, denn sie sind in einer halben Stunde fertig!  REZEPT: Zutaten:  40g Buchweizenmehl (oder jedes andere Mehl) 20g Honig 10g geschmolzenes Kokosöl ihren Lieblingsjoghurt (high protein) Früchte Zubereitung: Für den Teig, einfach Mehl, Honig und Kokosöl verkneten, wenn der Teig zu krümelig ist, einen Schuss Wasser dazugeben. Den Ofen auf 180°C vorheizen und die Form ausfetten. Den Teig in die Form drücken, mit einer Gabel einstechen und für 15-20 Minuten backen, bis er goldbraun ist. Das Tartelette auskühlen lassen und währenddessen die Früchte vorbereiten, sie können je nach Saison variieren.  Das Tartelette aus der Form lösen und mit Joghurt füllen. Dann mit den Früchten toppen und genießen.  

5 ingredient healthy Tartelette (gf)

Today we're making this simple, delicious, gluten-free, and high-protein Tartelette. The ingredient list is very short and on top of that, you'll be ready in just 30 minutes. I used a very small pan in a heart shape, but you can easily use whatever you have at home, even muffin tins work.  RECIPE: Ingredients: 40g buckwheat flour (or any other flour) 20g honey 10g melted coconut oil your fav (high protein) yogurt fruit as topping Instructions: For the dough, simply knead together flour, honey, and coconut oil, if your dough is too crumbly, feel free to add a splash of water. Preheat the oven to 180°C/356°F and grease your baking tin. Press the dough into the baking tin and bake for 15-20 minutes or until golden brown. Let your tartelette cooldown, whilst you prep your fruits. I used raspberries but you can easily swap them for any fruit that is in season. Remove the tartelette from the baking tin and fill it with yogurt. Then top it with fruits and be ready to enjoy! Make sure

Heart Shaped Cake (Banana Stracciatella)

  Very cute little heart-layer cakes! I love the combo out of banana and stracciatella. So grab your apron and let's go Recipe: Ingredients: For the batter: 1 egg 35g sugar 35g flour 1 pinch salt and a pinch of baking powder Filling: 1 Banana  120g whipping cream 60g dark chocolate Instructions: Separate the egg and beat the egg white until stiff. Slowly add sugar and salt. Add the egg yolk Mix flour and baking powder and sift it over the egg mixture. Transfer the batter into an oiled heart-shaped baking pan and bake it at 180°C for 10 minutes until golden brown. Whilst the cake is cooling, whip the cream and chop the dark chocolate. Mix the whipped cream with the chocolate chunks. Cut the dough in half and add 1 tablespoon of the whipped cream on top then add pieces of banana and the second layer of dough. Sheath your mini layer cake with the remaining cream and decorate it with flowers or banana pieces. Enjoy! Don't forget to tag me on your creations so I can repost them!