weil manchmal bin ich in lebkuchen verliebt. { lebkuchen }

so you thought Christmas was over!?

well... not with me!

you know me, I still have loads of recipes to share - and I am not keeping them until next Christmas -the end.

especially not with such one handsome model as my middle brother!

thoughts on birthday cakes. { naked red velvet cake with peanut buttercream }

each and every day is a good day for birthday cake.

 ♥

gimme my musli { traditional bircher muesli overnight oats }

Hi! ♥

How are you?

I just moved (yet again...)!

The new place is really cool and we have a nice kitchen,

so I hope you'll be seeing some more innovative ideas soon ;)

I'm completely overwhelmed with work by now...

and as you've noticed, I have been baking a lot less...

but I realized I still had some recipes on hold that I hadn't shared with you!

As for tomorrow is Monday, I decided it was the perfect timing to bring this original musli recipe to you.

munching muffins. { cocoa, hazelnut and cappuccino muffins with hazenut, coconut, white chocolate and granola crumble }

There's a bittersweet taste in being the last one standing. In Munich, I mean.

Most of the best friends I had over this last year are gone by now. I truly miss them all already and I hope we can meet someplace, someday, soon.

I've watched them all go. And on top of that, I was kind of the last one to be with most of them here, either left at the bus station, packing up the car trunk, staying over in my couch...

This doesn't make me that sad. It's great to know that I have (really good) friends all around the world.

All this to say that... I've been the final destination for all sorts of things. Food too. Things that I already had tons of, like pasta, things that I needed, like baking soda, and things that I had never tried, like rice milk - and I liked it a lot!

Fact is, I've been given way too much stuff, and I needed to get rid of some of it soon....

Like this hazelnut-flavoured cappuccino powder that was reaching its best-before date.

So I took a look at my pantry and found some white chocolate, a half-empty bag of hazelnuts, a lot of shredded coconut, some granola... and I was happy to find out that I still had two eggs, a tiny (but thankfully enough) amount of flour and a lot of cocoa. I quickly mixed everything in my mind and this is what I came up with.

triple chocolate, oats and nuts { triple chocolate, oats and nuts chewy cookies }

Hi, I'm finally back with a brand new and very sweet recipe ;)
These are the thick, chewy on the center, filled with chocolate goodness cookies that you definitely should be baking right now. And these are for Helena, hope she gets to read this :)

Triple Chocolate, Oats and Nuts Cookies

- 1 + 1/2 chávena de farinha de espelta

- 2/3 de chávena de cacau

- 1 colher de sobremesa de bicarbonato de sódio

- 1/2 colher de chá de sal

- 100g de manteiga

- 1 chávena de açúcar amarelo escuro

- 2 ovos

- 2 colheres de sopa de natas

- 75g de chocolate branco picado

- 75g de chocolate negro picado

- 50g de avelãs, picadas

- 1/2 chávena de aveia

1) Misturar a farinha, o cacau, o bicarbonato de sódio e o sal,

2) Derreter a manteiga sobre lume brando, mexendo sempre até obter uma cor âmbar e um aroma semelhante a avelãs, verter numa taça fria e deixar arrefecer,

3) Bater o açúcar com a manteiga até obter uma mistura homogénea,

4) Juntar os ovos e as natas e bater novamente,

5) Incorporar os ingredientes líquidos nos sólidos e juntar os chocolates, as avelãs e a aveia,

6) Levar ao frigorífico cerca de uma hora e meia,

7) Aquecer o forno a 180ºC

8) Moldar pequenas bolas, achatar e colocar sobre um tabuleiro forrado com papel vegetal,

9) Levar ao forno cerca de 10 minutos; deixar arrefecer sobre uma rede metálica.

Triple Chocolate, Oats and Nuts Cookies

- 1 + 1/2 spelt flour

- 2/3 cup cocoa

- 1 tsp baking soda

- 1/2 tsp salt

- 100g butter

- 1 cup light brown sugar

- 2 eggs

- 2 tbsp heavy cream

- 75g white chocolate, chopped

- 75g dark chocolate, chopped

- 50g hazelnuts, chopped

- 1/2 cup oats

1) Mix flour, cocoa, baking soda and salt,

2) Melt the butter over medium heat, stirring until it reaches a golden amber colour and a nutty aroma, pour in a cold cup and let cool,

3) Beat sugar with butter until well mixed,

4) Mix in eggs and cream,

5) Mix liquid ingredients with solid ones and fold in the chopped chocolate, nuts and oats,

6) Place in the refrigerator for an hour and a half,

7) Heat oven at 180ºC,

8) Mould the batter into small balls, slightly flatten them and place them in a baking tray lined with parchment paper,

9) Bake for about 10 minutes; let cool over a wire rack.

Schokoladen! { chocolate pie with pear and hazelnut }

Sexta e sábado foram realmente produtivos na cozinha, por isso continuo a saga do churrasco no fim-de-semana com uma receita doce!

Esta é mais uma receita feita com chocolate Pantagruel, neste caso o de 70% de cacau, que como disse há uns dias, é o meu chocolate preferido para cozinhar e também para petiscar ;).

Tarte de Chocolate, Pêra e Avelãs
Ingredientes:

Massa da Base:

- 225g de farinha

- 25g de cacau em pó

- 125g de manteiga fria aos cubos

- 75 de açúcar amarelo refinado

- 1 ovo

Massa do recheio:

- 45g de manteiga à temperatura ambiente

- 90g de açúcar amarelo refinado

- 1 ovo

- 1 + ½ colher de chá de fermento

- 90 de farinha

- 200g de chocolate Pantagruel 70%

- 175ml de natas

- 40g de avelãs picadas grosseiramente

Coberturas:

- 20g de avelãs, picadas grosseiramente

- 1 pêra

Preparação:

1) Picar todos os ingredientes da base, excepto o ovo, num robô de cozinha, até obter migalhas,

2) Juntar o ovo e mistura novamente, até obter uma massa,

3) Retirar e formar uma bola,

4) Estender com um rolo da massa numa superfície enfarinhada e cobrir uma tarteira pequena de fundo amovível, reservar no frigorífico,

5) Levar as natas ao lume até levantar fervura,

6) Deitar sobre o chocolate partido em pequenos pedaços e mexer até estar bem dissolvido,

7) Incorporar as avelãs,

8) Para o recheio, misturar a manteiga e o açúcar com uma batedeira até obter uma mistura homogénea,

9) Adicionar o ovo e o fermento com o batedor de varas,

10) Envolver a farinha delicadamente com a mão,

11) Envolver o chocolate derretido na massa delicadamente,

12) Retirar a base do frigorífico e deitar o recheio no interior,

13) Cortar a pêra em 12 fatias e dispor sobre a tarte em círculo,

14) Polvilhar com as avelãs e levar ao forno a 170ºC durante cerca de 25 minutos.

Snow White ain't this sweet. { white chocolate mousse parfait with coconut and hazelnuts }

Bem sei que tenho mesmo muitas receitas para partilhar, fruto de várias horas na cozinha a preparar a óptima noite de ontem, mas decidi publicar uma receita que fiz mesmo hoje, porque foi completamente inventada, esteve quase para não ser feita e está incrível!

Though I have several recipes to publish, from the many hours I spent preparing yesterday's delicious evening, I decided to publish a recipe I made today, because it was born from scratch, I almost didn't do it and it is amazing!

Parfait de Chocolate Branco com Côco e Avelãs
Ingredientes:

- 200g de chocolate branco Pantagruel

- 200ml de natas

- 1 iogurte grego

- 6 folhas de gelatina

- 1 colher de café de aroma de baunilha

- 1 clara

- 2 colheres de sopa de côco ralado

- 1 mão cheia de avelãs picadas grosseiramente

Preparação

1) Derreter o chocolate em banho maria,

2) Derreter a gelatina num pouco de água a ferver e bater com o iogurte grego,

3) Bater a clara em castelo,

4) Bater as natas até estarem firmes, juntar o iogurte grego, batendo,

5) Incorporar o chocolate nas natas, batendo sempre,

6) Envolver suavemente a clara,

7) Deitar num recipiente de vidro (ou vários) e levar ao frigorífico cerca de 2 horas,

8) Polvilhar com o côco e as avelãs e servir

White Chocolate, Coconut and Hazelnut Parfait
Ingredients:

- 200g Pantagruel white chocolate

- 200ml heavy cream

- 1 greek iogurt

- 6 gelatin leaves

- 1/2 tsp vanilla flavouring

- 1 egg white

- 2 tbsp grated coconut

- a handful hazelnuts, coarsely chopped

Preparation

1) Melt chocolate over bain-marie,

2) Melt gelatin in hot water and beat with the greek yoghurt,

3) Beat the egg white until firm peaks form,

4) Beat cream until firm, incorporate greek yoghut,

5) Beat in the white chocolate,

6) Fold in the egg white,

7) Pour in a big glass jar, or smaller cups, and refrigerate for 2 hours,

8) Sprinkle with coconut and hazelnuts and serve

O chocolate utilizado / The chocolate I use