Posts tagged ‘dessert’

2016, December 16

Recipe of the Month: Panettone sheet cake

From what Wikipedia tells me, Panettone is a type of sweet bread loaf originally from and one of the symbols of the city of Milan, usually prepared and enjoyed for Christmas and New Year in Italy. It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a Panettone weighing 1 kg.

My recipe is definitely not the above described Panettone, but a toned-down, sheet cake version of it by the same name. I got the recipe from a friend in Paris.


Panettone sheet cake

2,5-3 mugs sugar
4 mugs flour
10 g baking powder
10 g vanilla sugar
4 eggs
1 mug oil or melted butter
1 mug yogurt

Stir together the sugar, flour, baking powder, vanilla sugar, oil and the egg’s yolks.
Beat the egg whites and the yogurt together with a mixer, and then combine with the other ingredients.

Line a baking sheet with baking paper, pour the mixture into it and add thinly sliced dried fruits, chocolate shavings or crushed hazelnuts, pecans, peanuts, etc. on top.

Bake for about 25-35 minutes on medium heat.

Serve with coffee, tea or a glass of warm milk. It’s the perfect sweet treat during sweater weather.

Bon appétit! ;)


2016, February 19

Recipe of the Month: Carrot-Chocolate Muffins with Mascarpone Frosting

Lately, I started cooking and baking a little bit more diversely and I’ve been having a blast trying out new recipes! Below is one of my boyfriend’s favorite muffin recipes, he even likes these more than Banana & Chocolate Chip Muffins which my mom adores, and they were a hit when we had friends over.

Now, I really wanted to have pics taken at all stages of baking and it took a few tries until I finally got them, mainly because these little guys barely last a day after cooling down, so bear that in mind when looking at the somewhat “mixed” collage.

page carrot-chocolate muffins

page sugar figurine carrot muffins

p carrot-chocolate muffin

Carrot-Chocolate Muffins

200 ml of canola oil (or sunflower oil, or which ever you like best)
300 g granulated sugar
3 large eggs
250 g flour
10 g baking powder
Spices: 1 teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon nutmeg (or 3 teaspoons Gingerbread mix)
1 teaspoon grated orange peels (or left over from making Orange Syrup)
1 teaspoon butter-vanilla extract
1 tablespoon maple syrup
1 teaspoon rum
1/2 cup fresh orange juice
3 cups grated carrots (about 2-3 large carrots)
100 g chocolate chips

First, preheat your oven to 180 ° C and line 2 muffin pans with paper or place silicone muffin cups onto a big tray.
Then, add the oil and sugar into a mixing bowl and mix for a few minutes at high speed. Add the eggs, one at a time, stirring well after each. Sift the flour into it, the baking powder and spices. Mix well, then add in the carrots, rum, maple syrup, fresh orange juice, the orange peels and butter-vanilla extract.

Finally add the chocolate chips, mix well and pour the composition in the two pans, making sure that each muffin cup is 2/3 full. The easiest is to use two spoons when filling your muffin cups, one for taking the batter and another with which to push it off the spoon into the paper/cups, or do as I did and use a coffee measuring spoon.

In case you forget to add the chocolate chips, you can fill the muffin paper/cups only halfway, add some chocolate chips and then cover them up with some batter when filling the paper/cups the rest of the way.
Or if you’re feeling fancy, you can do the same, fill the muffin paper/cups only halfway, and add in one caramel chew into their middle before covering with the rest of the batter. When baked, this will result in a nice, melting, caramel heart for your muffins.

Place the tray in the oven for 25-30 minutes or until the cupcakes are golden brown and pass the toothpick test.
In case you don’t want to make frosting, feel free to decorate the muffins with some marzipan hearts, carrots, snowflakes, etc. before placing them in the oven.

Mascarpone Frosting

200 g Mascarpone or another type of cream cheese!
50 g butter
4 tablespoons powdered sugar
1 teaspoon vanilla extract

The cream cheese and butter should be at room temperature, add them into a mixing bowl, add the sugar and vanilla extract and mix well at high speed until the frosting has a completely smooth consistency. For a “stiffer”frosting consistency add double the butter and sugar amount used.
Apply the frosting only after the muffins have cooled completely and decorate with what you have at hand, like colorful sprinkles, marzipan hearts, carrots, snow flakes, etc. anything looks cute!

Bon appétit! ;)

2014, January 13

Recipe of the Month: Delicious Coffee Brownies

My mother used to make this recipe when I was still in high school, and it was the only form of coffee I could stand. Now that I occasionally drink lattes, I thought I’d give this a go at baking it myself and adding a little twist to it. What better time to try something new, than one day before the holidays, right?

The lemon juice and sea salt weren’t in the original recipe, but as I experimented, found that they bring out the flavor of the chocolate and coffee very nicely!

page coffee brownies

Delicious Coffee Brownies


  • 250 g butter
  • 500 g sugar
  • 200 g flour
  • 4 eggs
  • 50 g cocoa
  • 100 ml coffee
  • 100 g chocolate
  • 2 g baking powder
  • 2 g sea salt
  • half a lemon

Melt the butter and sugar, cocoa and previously brewed coffee. Set aside 20 tablespoons of it to which you’ll add the diced chocolate.

Cool down the remaining mix, after which add the egg yolks.

Pour it all onto the beaten egg whites. Add the flour a couple of tablespoonfuls at a time stirring gently. Mix the sea salt and baking powder in half a lemon’s juice, then mix into the batter.

Bake for about 40 minutes at 180-200 C.

When it’s done, spread the glaze on top and let cool.

Optionally, make markings with a knife as to where you’ll cut the slices once it’s cooled down.

Happy baking! ;)

2009, August 24

Just desserts

Having leftover dessert for breakfast is one of my favorite things.


(Be careful there… Stop drooling on your keyboard!) :P

PS: If you’re interested in the recipe, just let me know ;)


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