With the holidays over (and probably STILL leftovers in the freezer) everyone has probably quite enough of lots and lots of food. What i need now is Something to snack on during the day. Something delicious that won`t make you feel stuffed. The Solution: Pecans (rather healthy and filling) + Honey (for my sweet tooth) = AWESOME! The best part? They are sooo easy to make.
I made these Toasted Pecans for Christmas and put them in little mason jars, and everybody loved them.
Eierlikör & Honey Toasted Pecans
- 1/2 cup (170g) honey
- 1/4 cup (50g) granulated sugar
- 1/4 cup Eierlikör*
- 1/4 tsp salt
- 1 1/2 cups (150g) pecans
- Cinnamon (optional)
- Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a medium saucepan, stir together honey, granulated sugar, Eierlikör and salt. Cook over medium heat for 3-4 minutes, or until sugar is dissolved and mixture comes to a slow boil.
- Add pecans and stir to coat. Simmer for 5 minutes, stirring, until syrup begins to bubble up and turn a light brown in color.
- Remove from heat. Optional: drain liquid through a strainer if you see any lumps.
- Place coated pecans onto parchment paper in a single layer, separating as much as possible. (You can wear Rubber gloves to separate them better with your hands. but they are still VERY HOT)
- Place in the oven and bake for 8-10 minutes (watch closely so they don`t burn).
- Remove from oven and allow to cool on cookie sheet.
- Optional: Before they`re completely cooled, lightly sprinkle Pecans with Cinnamon for a more festive taste.
- Once cooled, separate pecans from each other and use to top salad, stir into yogurt or as delicious snack.
*If you can`t find Eierlikör, a suitable substitute would be Eggnog. Or basically almost any liquor would be ok.
Honey Toasted Pecans recipe adapted from dineanddish.net
This deliciously creamy Smoothie is just the right thing for a windy fall Morning. Especially when you wake up in your cozy and warm bed with your blanket wraped around you. (I could lie there forever and and listen to the raindrops outside my window.) But i have to get up occasionally to get ready for work, but not before having a good breakfast. If you`re on the run or just like to drink your breakfast, then this Smoothie is just right for you.
With only 5 Ingredients it`s easy and fast. (The blender is usually priiiity loud so think about that when you get up earlier then others in your home). It tastes perfectly "fall-ish" with the pear and cinnamon, and the vanilla protein powder fills you up for the rest of the morning.
You can add as much cinnamon as you prefer, and you could just swap the regular milk with soy or almond milk or wathever you like.
I like to call it the "Fall Smoothie" because with the pears and cinnamon together it just kind of tastes like a rainy and windy fall day. Does that make sense? Try it yourself and tell me how it tastes to you.
(Yes that is a cat in the background. My sisters cat to be precisely. They just looove to be in my pictures :)
Pear & Cinnamon Smoothie
Makes one very large glass or two small ones
- 1 ripe pear, cut into pieces*
- 1 cup of milk
- 1 scoop vanilla protein powder
- 1/4 cup crushed ice
- tip of a knife cinnamon*
- Blend everything together until thick, creamy and smooth for about 3 minutes.
- Shake blender or scrape down the sides if needed.
* the pear should be sweet, but not overripe
* you can add more or less cinnamon if you prefer
Pear & Cinnamon Smoothie from Buttercupsweets.jimdo.com
I don`t know how the weather is where you are right now, but here in Switzerland it`s raining.. A LOT. Right now i`m sitting in front of my computer, writing this recipe and enjoying a nice cup of tea. The only thing that always makes eveything so much better, is a warm and comforting piece of cake. This Walnut and Honey Cake is just perfect for days like this. And the best part is, it`s soooo easy to make!
Enjoy it warm and drizzle even a teensy bit more Honey over your piece of cake, if you like it a bit sweeter.
Walnut and Honey Cake
Makes about 8 to 10 slices
- 190 g butter, room temperature
- 190 g sugar
- 3 eggs
- 190 g flour
- 1 tsp backing powder
- 1/4 tsp salt
- 25 g plain yogurt
- 1 packet vanilla sugar
- 2 tablespoons liquid Honey
- 60 g Walnuts, coarsely chopped
- Preheat oven to 320°F (160°C). Butter a rectangular cake pan (20 cm long).
- Cream together butter and sugar until fluffy. Add in the eggs gradually, a coule at a time. Beat well between additions and scrape down sides of bowl.
- In another bowl, mix together flour, baking powder and salt.
- Mix the Yogurt, Vanilla sugar and Honey together.
- Alternating flour mixture and yogurt mixture beat the dry and wet ingredients into the butter mixture. Bear on medium speed for about one minute to eliminate any lumps.
- Fold in Walnuts with a spoon or spatula.
- Fill the batter in the prepared cake pan and sprinkle a few walnuts on top.
- Bake for about 50-60 minutes on the middle rack, or until a toothpick comes out clean.
- In the meantime heat 1 tablespoon Honey with 50 ml water in a smoll pot, and simmer until about half of the liquid is reduced.
- Remove cake from the oven and drizzle immediately with warm sirup. Let it cool for a few minutes, than remove from pan onto a wire rack.
- Let cool completely or enjoy it still warm.
Walnut and Honey Cake adapted from "Süsse Sünden - the hummingbird bakery"
I thought it would be great to share a few of my favorite recipes for 4th of July, with the a fun weekend approaching.
Most of these recipes are easy and quick, except the cake, which you could use as an inspiration.
Have a happy holiday!
I`ve always loved Meringue. Here in Switzerland you it it with "Vermicelle", which is sort of a Chestnut puree. Delicious! But of course it`s just as good on it`s own.
With the whipped cream and fresh berries on top it is just perfect. I love how the crust crunches when you take a bite and then suddenly there`s this soft sweet marshmallow center. Mm-mmm!
Mini Berry Pavlovas
Makes 9 medium Pavlova Cakes. They can be stored in an airtight container for a few days.
- 4 large (120 g) egg whites
- 1 cup (200 g) superfine (castor) sugar
- 1/2 tsp pure vanilla extract or seeds of 1 vanilla bean
- 1 tsp white vinegar
- 1/2 tablespoons cornstarch (corn flour)
- 1 cup (240 ml) heavy whipping cream
- 1 1/2 tablespoons (20 g) graulated white sugar (or to taste)
- 1/2 tsp pure vanilla extract or seeds of 1 vanilla bean
- Blueberries & Raspberries or any other fresh fruit of your choice
- Grated dark chocolate to decorate
- Preheat oven to 250°F (130°C) and line a baking sheet with parchment paper.
- With the whisk attachment beat the egg whites and about 2 tablespoons of sugar on medium speed until they hold soft peaks.
- Add the sugar in 3 to 4 additions and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little af the meringue between your fingers. The meringue should feel smooth, not gritty.)
- Beat in the vanilla extract or seeds.
- Sprinkle vinegar and cornstarch over the top of the meringue and gently fold in with a rubber spartula.
- Make about 9 equal mounds of the meringue on the prepared baking sheet, keeping at least 1 inch apart. You can smooth them out with a spartula dipped in a bit of water.
- Bake in the center of the oven, for 50 to 60 minutes or until outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringues cool completely in the oven. (If you like them crunchier in the center too, leave them for about 5 to 8 minutes longer in the oven)
- Just before serving, whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and the mound the softly whipped cream into the center of the meringues.
- Arrange the berries randomly on top of the cream. Grate a bit of the dark chocolate over the Pavlova and serve immediatley as this dessert does not hold for more than a few hours.
Pavlova recipe adapted from joyofbaking.com
My sisters cats were very interested in these cakes ;)
Last year my Sister turned 20 years old in august and my dad turned 50 in september. So they decided to throw a big Party. The Party was "retro" themed and we found a perfect place to celebrate. It was an old retro inspired restaurant wich had a good equipted kitchen, plenty of tables and chairs, a restroom and it looked like something straight out of a film from the 50ies. It was absolutely lovely.
Because i love baking and organizing things like that, i made the dessert table. It was A LOT of work. It was the first time i made a dessert table and it wasn`t that easy but it was a lot of fun.
I had to make dessert for about 50 - 60 guests. What do you serve to so many people?
The first thing that came to my mind was a Birthday cake of course. I mean, what is a party without cake? I decided that that would be a surprise for my dad and sister (wich was difficult because we all live in the same house) but it worked.
My whole Family loves Star Wars, so the cake for my Dad just had to be Darth Vader.
My sister loves motocross and biking (downhill mostly) so i wanted to make a Motocross Helmet Cake for her. And i wanted both cakes to be 3D. No problem right?
I made a list with all the Desserts i wanted to make (wich included Cupcakes of course ;) , and decided to go for Mocca Cupcakes and Banoffee Cupcakes, Retro inspired sugar cookies, Mini chocolate ganache tarts and mini cream cheese tarts. And also the two Birthday Cakes. We had plenty of leftovers.
A bit more than a week before the Party i started making the desserts. I made the Sugar cookies on Friday and Saturday because i could freeze them well without loosing their taste and texture. On Sunday i made the Darth Vader Cake. I had to put it in the freezer, but luckily there was no problem when i took it out on the day of the Party to let it come to room temperature. Plus the marzipan on the cake had a nice shine, thanks to the freezer.
I made the Cucakes and their frosting, and the fillings for the mini tarts on thursday (two days before the party).
On Friday evening (one day befoe the Party) i made the Motocross helmet cake. I worked non stop until 2am the next day. I was exhausted but it was worth it.
On Saturday (day of the party, and about 4 hours of sleep later) i put everything in tupperware containers and the cakes in boxes and then we went to the old restaurant were the Party was going to be.
Luckily for me, there was a Kitchen with enough space for me to decorate the cupcakes and fill the tarts AND for the cooks who prepared and grilled the food.
Also it had a huge refrigerator room where i could store everything.
When the table for the dessert was set and everything else was prepared i could finally relax and get dressed for the Party.
It was a great Party and everyone was happy (and stuffed with dessert) and my dad and my sister were really surprised by the cakes. The dinner was delicious and the dessert table emptied more and more.
I was so happy with the results and one thing i can recomend everyone is to plan ahed, make lists and that kind of stuff. It will take a lot of stress of you and you probably have plenty of other things to think about. :)
I love baking cakes. It takes a bit more time and effort than the usual dessert but it`s definitely worth it!
Lemon and blueberries. They go sooo good together and they are both so refreshing! The blueberry jam gives a light sweetness to the cake and the lemon gives a nice lovely lemon flavor.
I decorated the cake with two lemon slices and "krokant" (the crunchy thingies on top of the cake), but you could also use blueberries, sprinkles or whatever you like. :)
Lemon Blueberry Marble Cake
- 1 sticks butter, room temperature
- 1 cup granulated sugar
- 2 tsp grated lemon zest
- 1 1/2 tsp lemon juice
- 4 egg whites
- 1 1/2 cups flour, sifted
- 2 tsp baking powder
- 3/4 cups whole milk
- 1 jar blueberry jam
- 2 cups powdered sugar
- 1/2 cup (125 g) butter, room temperature
- 1 TL vanilla extract
- 2 tablespoons milk
- Preheat oven to 350° F (180° C) and grease two seven inch (20 cm) cake pans and line bottoms with parchment paper.
- Cream together butter, sugar, lemon zest and lemon juice until fluffy. Add in the egg whites gradually, a couple at a time. Beat well between additions and scrape down sides of bowl.
- Mix together in another bowl the flour, baking powder and salt.
- Alternating flour mixture and milk, beat the dry ingredients and milk into the butter mixture. Bear on medium speed for one minute to eliminate any lumps.
- Set aside 1 cup of batter in a small bowl.
- Devide the remaining batter between the two cake pans, smooth out the top with a spartula or back of a spoon.
- Add 2 1/2 Tbsp jam to the reserved batter and mix well. Drizzle with a teaspoon over the batter in pans. Use a wooden skewer to swirl the blueberry mixture into the lemon batter without mixing it in.
- Bake for about 25 minutes or until a toothpicj comes ou clean. Let cool for 10-15 minutes and remove from pan onto wire rack. Cool completely.
- In a medium bowl of your electric mixer, or with a hand mixer, beat the butter until fluffy. Add the vanilla extract, powdered sugar and milk and beat until smooth.
Assembling the cake
- To assemble the cake, place one layer on cake stand and spread with the blueberry jam. Place second layer on top and frost the cake on top and sides with buttercream, Garnish with lemon slices, blueberries or whatever you like.
Lemon Blueberry Marble Cake adapted from yourhomebasedmom.com