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Wednesday, December 28, 2011

Muffin with egg liqueur in choco cup

For 12 muffins: 
80 g melted butter
0.5 cup sugar
2 eggs
1 Tbsp vanilla sugar
1.5 cup of flour
1 tsp baking powder
pinch of salt
0.5 cup sour cream

For the filling:
150 ml egg liqueur
2 Tbsp vanilla custard-powder
200 ml milk
12 choco cups

Stir the custard-powder with the milk and boil the mix then add the liqueur to this pudding, let it get cold.
Fill the choco cups with the liqueur-pudding.
Preheat oven to 180°C
Mix butter with eggs, sugar and vanilla sugar in a bowl. Mix flour, salt and baking powder in an other bowl and then a half of this dry-ingredient-mix needs to be added to the wet mix (egg-butter-sugar) and stir them. Add the sour cream and the second part of the flour-mix to the dough and stir them roundly.
Dose the mix into a muffin form (for 12 pieces) put the filled choco cups into their center, cover the cups with dough and bake them around 12-15 minutes long in preheated oven (180°C)
Be careful with the hot muffins! Let them get colder before serving

Tuesday, December 27, 2011

Cheesecake without baking

For 12 baskets:
30 pcs of ladyfingers cut into 2 parts
200 g cottage cheese
1 Tbsp lemon juice
4 Tbsp sugar
4 Tbsp cream
1Tbsp gelatine
150 ml water

Put the ladyfingers into a muffin baking form around the edge of the holes
Mix the cottage cheese with sugar, cream and lemon juice and stir them with the hot water with gelatine
Fill the small ladyfinger baskets with this mix and wait at least 2 hours to be solidified (in the fridge)

For the topping:
100 g red currant or cranberries
1 Tbsp sugar
1 Tbsp vanilla custard-powder
100 ml water
Mix the ingredients and boil them then pour 1-2 spoons of the mix to the top of the baskets, serve them cold

Christmas-muffins with white chocolate, walnut and tangerine

Muffin (12 pieces):
100 g softened butter
2 large eggs
0.5 cup sugar
1 Tbsp vanilla sugar
3 tangerine - cut in small parts
100 g walnut - cut roughly
1.5 cup flour
a pinch of salt
0.5 Tbsp baking powder
0.5 cup sour cream

Choco topping:
100 g white chocolate
1 Tbsp oil
 'Smarties'

Preheat oven to 180°C
Mix softened butter with the eggs, sugar and vanilla sugar in a bowl. Mix flour, salt, baking powder, tangerine and walnut in an other bowl and then a half of this dry-ingredient-mix needs to be added to the wet mix (egg-butter-sugar) and stir them. Add sour cream and the second part of the flour-mix to the dough and stir them roundly.
Dose the mix into a muffin form (for 12 pieces) and bake it around 12-15 minutes long in preheated oven (180°C)
For the topping: heat the chocolate with the oil on steam and put the liquid mix to the top of the muffins with 'smarties'.

Marzipan roses with mascarpone in choco cups



For the roses:


200 gr marzipan (from Lübeck is the best)
1-2 drops of food colourant – red / or juice of beetroot or redberries

Mix them till get a nice rose shade and form roses from the mix {I always form small rolls then plain them using powdered sugar instead of flour and make the petals with my fingertip – plaining one side of the mix better with my fingertips like giving fingerprints to them) then, finally furl them to get the roses}

For the cream filling:

250 gr mascarpone
2 Tsp powdered sugar
Stir them and fill the choco cups with the mix

Put roses on the top with leaves of lemon grass