tamarasbakings

These mini Christmas Layer-Cakes are sooo damn delicious and cute! I made a chocolate sponge dough and a German chocolate buttercream with winter spices and plum jam. You can top them with Cashew nuts if you want to. To make these you just need basic ingredients: -eggs -flour -corn starch -butter -cocoa powder -sugar -plum jam Are you ready to get real Christmas vibes?? Then let's go- RECIPE: Ingredients: For the dough: 4 eggs 1 pinch of salt Vanilla extract 120g Sugar 75g flour 50g corn starch 25g cocoa powder (no sugar) For the filling (buttercream) 20g chocolate pudding powder (chocolate flavor) 125g soft butter 200g milk EXTRA: plum jam (about 30g) Cashew nuts shredded coconut Instructions: Start beating the egg whites with the pinch of salt until stiff. Then add half of the sugar (about 60g) and beat for another minute. In a large mixing bowl, combine egg yolks, vanilla extract, the remaining sugar and beat for 4-5 minutes until creamy and light in color. In the mixing bowl, a...

This is the perfect fall breakfast, it's super easy to make, it has a lot of different textures (crunchy hazelnuts, sweet agave syrup, creamy porridge...). And trust me, it's healthy! In my blogpost about the chocolate porridge, I'm talking a lot about the health benefits of porridge, so if you want to check that out- here you go. Pumpkin itself is super yummy and healthy and if you are a bit unsure whether that really tastes good in porridge, try this recipe, it's amazing! I bought my pumpkin puree in a store (it's actually for babies, but who cares?!?), but if you prefer to make your own puree at home- brilliant idea. You just have to chop your pumpkin and let it ferment in boiling water until it's smooth and tender. Then blend it until you reach the preferred consistency. And when we're all done with prepping-we can jump right into the cooking process. RECIPE: Ingredients: 1/3 cup oats (35g) 1/4 cup pumpkin puree (61g) a pinch of cinnamon, cloves, and sa...

  Are you a REAL porridge lover?? I think I'm kind of addicted to warm chocolate porridge, especially in these cold autumn months. SO, I thought: Why not create muffins that taste like porridge? They have such a cool consistency, and of course a nice chocolate flavor. These vegan muffins are also made with oats and buckwheat flour, so they are healthy as well! Before we can actually start- I want to introduce you to the "vegan baking world". Especially for beginners, these notes could be quite helpful. Flax eggs: because we need to replace the normal eggs in the muffins, we use flax eggs. You basically just mix 1 tbsp. grounded flax seeds and 1 tbsp. hot water in a bowl and wait a few minutes. It will turn into a glibbery paste ( it is a little bit like chia pudding) with which you can easily work. This has the same effect as eggs-so the muffins will rise and get fluffy. Oats and spelt-buckwheat flour: I mix the oats before I put them into my recipe. But I like to not mix...