Posted on 02-11-2011
Filed Under (cakes, recipes) by jenny

Being a bit over saturated by Halloween posts and sweets all over the internet, I’ve been hearing old Cardigans records, stumbling through swedish blogs, retouching pictures from my last trip to Stockholm and baking a delicious Swedish visiting cake. I found this super easy and quick recipe here and adapted it. Smaklig måltid :heart:

Swedish visting cake

Ingredients for a 22cm diameter cake

*200g sugar
*grated zest of 1 lemon
*2 large eggs
*1 teaspoon baking powder
*1/4 teaspoon salt
*1 teaspoon pure vanilla extract
* 1 teaspoon almond or rum extract
*120 all purpose flour
*120 g unsalted butter, melted

For the topping
*40g sliced almonds
*2 tablespoons sugar mixed with some cinnamon, nutmeg and ginger


Preheat the oven @175ºC and butter and line ( baking paper) a 22cm diameter cake pan.
In a medium bowl mix the sugar with the lemon zest and stir with your fingertips until the sugar is moist.
Whisk in the eggs one at a time until well blended and add the salt, vanilla and almond extract.
Stir in flour with baking powder and mix well, then fold in the melted butter.
Place in the baking pan and sprinkle the almonds on top. Then sprinkle the sugar mix on top of the almonds.
Let bake for ca 30-35 min until golden on the outside ( make the toothpick test ).
After removing the pan from the oven let cool for 10 minutes, before you enjoy the cake warm or cold :heart:

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Posted on 03-10-2011
Filed Under (cupcakes, lovely things, muffins, recipes) by jenny

El Costurero is a lovely craft  magazine from Spain, filled with lots of cute surprises.
One of them is that I am part of it this time – such an honor :)
Here’s a little preview – please have a look at the blog or buy the little goodie :heart:

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Posted on 27-09-2011
Filed Under (food, recipes) by jenny

This is a simple ” It’s bank holiday, I have a nearly empty fridge and I am craving for a sweet breakfast” recipe.
I adapted this recipe for Streusel Scones from Cynthia Barcomi and loved it, while watching the lastest Autumn/Winter Fall Runway shows on
Have a great week :heart:

Streusel Scones ( for 8-10 Scones)

( recipe adapted from Cynthia Barcomi)


*30 laminated almonds
*40g all purpose flour
*25g sugar
*a hint of salt
*a hint of cinnamon
*a hint of nutmeg
*30g cold butter, cut in to little pieces

*1 egg yolk mixed with 1/2 teaspoon water

*280g all purpose flour
*60g sugar
*2 teaspoons of baking powder
*a hint of salt
*60g cold butter, cut in to little pieces
*100g cold marzipan, cut into pieces
*80ml cold milk
*1 egg


*Raspberry jam

Preheat the oven@ 200ºC.
Mix all the ingredients for the Streusels ( except the egg yolk mix) and knead the butter with your fingertips into the batter.
Then in another bowl mix flour, sugar, baking powder and salt. Add the butter and marzipan and knead with your fingertips. Add the milk and egg and knead well until evenly mixed.

Place the batter on a floured working space and knead. Then roll the batter to approx. 1cm thickness.
Make 16-20 round cutouts, using a glass or round cookie cutter ( approx 6cm diameter) and place half of the cutouts on a baking tray, covered with baking paper.
Place some raspberry jam ( approx 1 teaspoon) in the center of each cutout and place the additional cutouts on top of each, pressing carefully around the corners.
Now brush the eggyolk/water mix on top and spread the Streusel ( approx 1 Tablespoon per scone) .
Bake for 17-20 minutes and let cool for 10 minutes before eating.
I hope you love them as much as I did :heart:

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Posted on 10-07-2011
Filed Under (food, muffins, recipes) by jenny

I know it has been far too long since I last posted a recipe. But believe me – it was worth waiting. These cherry and marzipan muffins are delicious and juicy. I just enjoyed 2 of them with a caramel soya milk iced coffee on my little balcony, smelling the summer breeze here in Barcelona :heart:

Cherry & Marzipan Muffins


*200g Marzipan
*1 jar of cherries ( ca 360g drain weight)
*100g white sugar
*15og butter, softened
*1 sachet vanilla sugar
*2 eggs
*hint of salt
*170 all purpose flour
*1 1/2 teaspoons baking powder
*some drops of almond extract or rum


Preheat the oven @ 155ºC( air circulation).
Grate 100 marzipan and set aside. Drain the cherries.
Mix (electric mixer) softened butter, sugar, vanilla sugar, salt and almond extract until foamy.
Add the marzipan. Add eggs – one by one – and stir well. Mix the flour with the baking powder and add to the batter. Mix well.
Add the cherries and stir with a spoon.
Place 12 muffin paper cups in a muffin pan and divide the batter equally between the cups.
Now cut the remaining marzipan in little cubes and place on top of the muffin batter.
Bake for ca 20 minutes.
Enjoy :heart:

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Posted on 17-01-2011
Filed Under (muffins, recipes) by jenny

Last week, flicking through Lula Magazine , I saw this pretty , black and white editorial, where the Vanessa Paradis look-alike model eats a Brezel.
Since then I am craving for Brezels  – but no friends are visting from Germany these weeks and I still couldn’t find a place in Barcelona, where they sell them.  So I tried this easy German recipe of Brezel Muffins  – and they taste deliciously like home :heart:

Brezel Muffins  – 12 pieces

* 22g fresh yeast
*1 tablespoon softened butter
*400g flour
*1 teaspoon sugar
*1 teaspoon salt
*50g sodium carbonate ( E500)
*some sea salt for decoration

Add sugar and crumbled yeast  into 250g warm water and stir until well dissolved.
Add flour, salt and softened butter and knead with an electric mixer ( dough hook) until the dough is smooth and elastic. Cover the dough and let rise for 15 minutes at warm roomtemperature.

After 15 minutes, knead the dough well with your hands and divide into 12 equal dough balls. Cover them up and let rise again for 30 SECONDS.

Grease a 12 unit muffin pan and preheat the oven @ 220ºC.

Then add the sodium carbonate to 1 liter water and let come to boil. ( I recommend not to use an aluminium pot, as it might react with the sodium carbonate). Then one by one add the dough balls to the water and leave for approx.30 minutes, then lift out with a sifter, skimmer etc and let drip on a kitchen towel.

Place the dough balls into the muffin pan and sprinkle some sea salt on them.
Put in the oven and let bake for 15 minutes.  Take out of the oven and let them cool for 10minutes before you take them out of the pan.

The Brezel muffins taste delicious just with butter. But you can eat them also wether as a salty snack ( with cheese and tomatoes etc) or sweet with butter and marmelade or honey. Enjoy :heart:

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Posted on 29-11-2010
Filed Under (cakes, cupcakes, food, muffins, recipes) by jenny

Baking Sunday, no flour at home and no chance I am leaving my warm apartment for the cold humid street…
Nothing easier and tastier than these Oreo cup cheesecakes, which I was enjoying with a Caramel tea, while looking back at the amazing Suede concert, I’ve been to this weekend :heart:

Oreo cup cheesecakes
(recipe adapted from Martha Stewart)

Ingredients for 12 cakes

* 12  whole Oreo cookies
* 8 chopped Oreo cookies
* 450g cream cheese
* 100g sugar
* 1/2 teaspoon vanilla bourbon extract
* 2 eggs, lightly beaten
* 120g sour cream
* pinch of salt
*1/2 teaspoon baking powder

Preheat the oven @ 150ºC and line a muffin pan with 12 muffin paper cups.

Place 1 Oreo cookie in each cup.
Mix the cream cheese with the electric mixer and add the sugar and the vanilla.
Pour in the eggs slowly and mix – then add the sour cream, salt and baking powder.
Combine well, then add the cookie crumbs by hand and stir with a spoon. Divide the batter among the cups, filling them completely.
Bake the cakes for 25 minutes, but rotate the muffin pan halfway through to make sure the cakes bake evenly.
Let cool down and refrigerate the cakes in the pan at least 3 hours before eating. Enjoy :heart:

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Posted on 16-10-2010
Filed Under (food, lovely things, recipes) by jenny

Sunny Saturday morning, with a nearly empty fridge and hunger for something sweet. I made this really easy cinnamon soy milk waffles and ate them on my sunny, little balcony while reading the new Monki Magazine I just found in my mailbox.  Hope you hade a good weekend start, too :heart:

Cinnamon Soy Waffles :heart:

Dry ingredients :
*280g flour
*1 tablespoon baking powder
*1 sachet vanilla sugar (ca 10g)+ 30g brown sugar
*1/2 teaspoon salt
*2 teaspoons ground cinnamon ( or more if you love cinnamon like me:)

Liquid ingredients:
*2 eggs, beaten
*250ml soy milk ( I used Alpro soy milk)
*45g melted butter ( or sunflower oil)

mix dry ingredients and liquid ingredients separated – then fold together.
Heat a waffle maker (no need to grease) and place 2 tablespoons dough in the center. Bake for ca 2min ( not too long, other less it gets a bit dry). Enjoy with apple sauce :heart:

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Posted on 01-08-2010
Filed Under (lovely things, photography, recipes) by jenny

Hot, hot weekend in Barcelona. Nothing better than a fresh homemade lemonade to sweeten up my Sunday, while watching the “When you are strange” – The doors documentary and planing my holidays in Tuscany :heart:

Pink lemonade :heart:


900ml cold water

220ml freshly pressed lemon juice ( 4 big lemons)

120ml cranberry juice

100g white sugar


Combine all ingredients and stir well to dissolve the sugar. Add some lemon slices and serve over ice :heart:

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Posted on 25-04-2010
Filed Under (cakes, food, lovely things, recipes) by jenny

Since Christmas I had a glass of rhubarb compote (which I bought back home in Germany) smiling at me every time I opened the fridge. I never managed to find rhubarb in Barcelona, so I saved this glass like a little treasure for a special occasion. As I had some dear friends visiting I made this rhubarb cake with honey meringue and wanted to share this easy and yummy recipe with you :heart:

rhubarb honey meringue cake (24cm diameter)
*ca 1 kg rhubarb, peeled and cut into 2cm pieces
( I used 600g Bonne Maman rhubarb compote)
*100 sugar
*125g butter (softened not melted)
*1 sachet vanilla sugar
*a hint of salt
*150g flour
*50g starch flour
*3 eggs(medium)
*1 teaspoon baking powder
*1/2 teaspoon cinnamon
*a hint of nutmeg
For the honey meringue
*30g sugar
*3 tablespoons of honey

Preheat the oven @200ºC
Mix softened butter with sugar, vanilla sugar and salt and beat well.
Separate 2 eggs.
Stir 2 egg yolks and 1 egg into the batter.
In a small bowl mix flour, baking powder, starch flour  and cinnamon and nutmeg.
Then add the flour mix into the batter and mix well.
Put the batter into a 24cm round greased baking pan( I recommend to line the bottom with baking paper), put all the rhubarb on top and bake for ca 35-40 minutes.

Shortly before the end of the baking time make the honey meringue:
Beat the 2 egg whites with an electric mixer until stiff, adding the 30g sugar bit by bit. Then add the honey and stir in with a big spoon.
Remove the cake from the oven and put the meringue on top. Bake again for 10 minutes.
Let cool before removing from the baking pan.
Enjoy with nice people :heart:

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Posted on 07-03-2010
Filed Under (food, lovely things, recipes) by jenny

It’s getting warmer in Barcelona and I can’t wait for my first picnic this year with muffins, pretzels, strawberries and cava:) After having given up to find pretzels in Barcelona I made my first attempt to bake them today. I need to practice on the shape a bit, but the taste was exactly as imagined. For all my friends from Germany visiting me this year: No need to bring tons of pretzels anymore:)
Have a try the recipe is really easy :heart:
Update 8.3: Forget about the picnic – it’s snowing like crazy in Barcelona. The streets are full of people taking pictures. I’ve never seen anything like this before…!

Sesame Pretzels ( for 10-12 medium size pretzels)

*500g flour ( you can also use 500g spelt flour)
*30g fresh yeast
*a hint of sugar
*20g sodium carbonate ( E500)
*1 teaspoon salt

Line 2 baking trays with baking paper.
In a big bowl mix flour with sugar. In a small bowl crumble the fresh yeast and add 1/4 liter of lukewarm water. Stir well until all the yeast is dissolved.
Add to the flour mix and add salt. Knead well with your hands until you have an even dough. Then cover with a kitchen towel and let rest and rise for approx. 1 hour, until the dough is double sized. Divide into 10-12 equal parts and form a long roll out of each part ( approx. 35-40cm long).
Form pretzels as per pictures. Preheat the oven@220ºC.



Cook 1 liter water with the sodium carbonate for 30 seconds, then remove for the heat. Dip the pretzels in the water, one by one, each for 1 minute, using a oven peel.
Drain well and place on the baking paper (6 pieces on each tray). Sprinkle some salt and sesame on the pretzels ( I used normal and black sesame).
Let bake each tray for 22minutes and enjoy with lovely people :heart:

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