wiseheart: (Uhura_tribble)
Walnut muffins with apples and cranberries

(By the way, the sign under the platter says: NO! - Any further questions? I love it!)

150 grams of white flour
2 teaspoons of baking powder
150 grams of brown sugar
2 eggs
2 teaspoons of cinnamon powder
150 grams of ground walnuts
150 grams of butter or margarine
1/4 l yogurt (natural flavour)
1 large apple, grated
100 grams of cranberries, dried

How to make it:
- smear baking forms with butter or margarine;
- pre-heat oven to 180°C;
- mix flour, ground walnuts, baking powder and cinnamon;
- stir eggs with brown sugar and soft butter until smooth;
- add yogurt, grated apples, dried cranberries and the dry ingredients and stir thoroughly;
- fill the forms to 2/3rds;
- bake the muffins for 20, minutes;
- decorate them with icing sugar or walnut pieces while still warm.

Good appetite!
wiseheart: (Uhura_tribble)
At the request of [livejournal.com profile] red_day_dawning. Have fun, my friend!


200 grams of flour
20 grams of margarine
150 grams of sugar
8 tablespoons of honey
1 egg
1 eggyolk
1 teaspoons of bicarbonate of soda
1 pinch of salt
gingerbread spices (cinnamon, cardamom, ingwer, piment, whatever you want, or a ready-made mix), as much or as little as you like

How to make it:
- mix the ingredients and knead them until your dough is smooth;
- let it chill in the fridge for an hour, preferably wrapped in tinfoil;
- roll out the dough, about 1/2 cm thick, cut out any shapes you like;
- bake it in the pre-heated oven until light brown.
Read more... )
wiseheart: (Uhura_tribble)
Aka raisin-cinnamon rolls. This is the cookie every sane person simply makes of ready-made puff pastry. Since I consider myself a sane person (sometimes), that was my original intent, too. Only that the local grocer's didn't have puff pastry. Well, not the cheap version I always use. And I wasn't willing to pay double price. So I made these instead:

Read more... )
wiseheart: (Uhura_tribble)
Well... if a somewhat lopsided strawberry cake counts as festive. Judge yourself:

The same again from above:

Cake biscuit recipe:

Ingredients for the cake:
6 eggs
120 gr white flour
200 gr white sugar

For the filling:
400 ml milk
1 packet strawberry creme powder
(yes, I know it's a blasphemy, but I suck at cremes)
3-4 tablespoons of blackberry jam
some milk and rum aroma
strawberries to decorate

butter and flour for the baking tin

How to make it:
- separate the egg whites from the yolks;
- beat the egg whites until really hard;
- mix in egg yolks and sugar;
- add flour, one tablespoon at a time;
- pour the dough into the baking form;
- bake it in a pre-heated oven (180-190°C) for roughly 20 minutes, depending on your oven;
- take it out of the tin immediately and let it cool down;
- in the meantime prepare ready-made cream according to the instructions on the box and cut the strawberries in pieces;
- cut the cake horizontally twice, sprinkle the pieces with rum-flavoured milk;
- spread the first piece with blackberry yam;
- set up second piece and spread half the creme over it, with half the strawberry pieces;
- set up third piece, spread the second half of the creme over it and all around the sides of the cake;
- decorate it with the second half of the strawberry pieces;
- place the cake in the fridge for at least two hours.
wiseheart: (Uhura_tribble)
Are delicious and surprisingly easy to make. This was the first time I tried them, and got them right at once. Go me!

100 gr butter or margarine, room temperature
50 gr brown sugar
1 egg
150 gr white flour, with a pinch of baking powder
30 gr chopped almonds (without the peels)
50 gr dried cranberries
100 gr white chocolate cubes
(just take an ordinary 100-gr-bar and chop it)

How to make:
- pre-heat oven to 180°C
- line baking tin with baking paper
- stir soft butter with sugar until it's fluffy
- add egg and flour, one spoon at a time
- when dough is smooth, stir in the other ingredients
- with the help of a teaspoon, place small heaps of dough on the baking paper
- bake them for 15 minutes
- let them cool on a rack thoroughly

White Berry Bites 2

Sorry for the quality of the picture. I made it with my iPad, and I can never hold the dratted thing steady enough. :(
wiseheart: (Uhura_tribble)
I'm really late this year, like with everything else. The charity fair, which is next Thursday, had priority, plus I caught a cold during the concert and am sick like a dog again.

In any case, I decided not to celebrate the usual baking orgy this year. I'm just tired and not in the mood. So I made oatcakes with dates today, as well as peanut cookies with chocolate, and I'm planning to make about five or six other sorts, tops. Perhaps less. In exchange, I might make a festive Christmas cake this year.

As usual, the recipes are here on my journal. Klick on the cookie recipes tag and you'll find them all.

In other news, the Advent calendar is going on surprisingly well. I have half the stories covered and hope I'll be able to come up with the other half, too.
wiseheart: (Mycroft_stressed)
I've just spent over six hours baking cookies for the Christmas charity fair of our school. Roughly 400 pieces of them. I can barely feel my hands from all the cutting and rolling the dough. Cinnamon stars, chocolate hearts and coconut crescents were on the menu, in case anyone is interested. You can find the recipes by clicking on the similarly named tag.

The fair is in more than 3 weeks' time, actually. At least one of which weeks the kids and I will be spending by decorsting the cookies each afternoon, before packing them away in airtight tin boxes. When we're not making Christmss ornaments. Or Christmas cards.

Yes, I am mad, why are you asking? :(

Edit: The cookies are now all decorated and boxed, so that is one complicated task out of my hair. I can happily return to producing Christmas decoration for the fair. Oh, joy.
wiseheart: (Macika)
I've promised a photo and a recipe, haven't I? And since I'm back on my trusted old (and I mean really old) desktop PC, I thought we should celebrate the event properly.

So, here's the photo:

Schäfchenkekse 01

And here is the recipe. It's really very simple.

150 gr white flour
100 gr butter or margarine
50 gr white sugar
1 eggyolk

grated lemon peel or vanilla extract, if you like it

For the decoration:
Almond halves
Chocolate drops
Coloured sugar pearls
White chocolate

How to make it:
Read more... )
wiseheart: (Default)
This is the plan. Biscuits/cookies already baked will be linked to their respective recepies. Give them a try, most of them are easily made and all of them are very tasty.

1) Oatcakes with Dates
2) Weiße Pfeffernüsse
3) Chocolate-Peanut Cookies
4) Vanillekipferl
5) Eierbrezeln mit Marzipan
6) Hazelnut Hearts
7) Chocolate Chip Cookies
8) Orange Hearts
9) Walnut Cookies, filled with marzipan
10)Cinnamon Stars
11)Schwarz-Weiß Gebäck
12)Nougat Crescents
13)Karlsbader Krapferln mit Haselnusskrokant
14)Coconut Crescents
15)Chocolate-Almond Cookies
16)Hazelnut Wheels

As always, changes in the plan are possible (and likely). We'll see how the next weeks turn out.
wiseheart: (Merlin magic)
Again, these are almost ridiculously easy to make and very crumbly and tasty.

125 grams of grated roasted hazelnuts
250 grams of white flour
100 grams of thickening agent
1 teaspoons of baking powder
250 grams of margarine
100 grams of icing sugar (I always use normal sugar)
1 eggyolk
1 pck vanilla-flavoured sugar

For the decoration:
1 eggwhite
4 tablespoons of sugar
1 tablespoon of dark cocoa powder

How to make it:
* Pre-heat oven to 175°C
* Lay a sheet of baking paper into the bakingtin
* Mix all ingredients thoroughly until you have a nice, smooth dough.
* Form 2 rolls of the dough (diameter: ~3cm), paint them with eggwhite and roll them in a mixture of sugar and cocoa powder.
* Let the rolls rest in the fridge for 1/2 hour.
* Cut 1/2 cm thick slices from the rolls, lay them onto the baking tin, and paint them with eggwhite.
* Back them for about 15 minutes, depending on your oven.
wiseheart: (Merlin magic)
This was an unexpected addition. I found this recipe in an advert booklet for Dr Oetker products and couldn't resist.

300 gr flour
2 flat teaspoons of honey cake spice, mixed with baking powder
125 gr margarine
125 gr powdered sugar (or is it called icing sugar in English?)
1 pck vanilla-flavoured sugar
1 egg (size M)
2 tablespoons of milk

For the decoration:
50-100 gr powdered sugar
2-3 tablespoons of lemon juice
1-2 teaspoons of food colouring (red)
small white stars of sugar (you can buy them ready-made here)

How to make it?

*Pre-heat oven to 160-180°C (Gas: Grad 3-4), depending on your oven.
*Cover baking tin (30x40cm) with baking paper.
*Mix all ingredients in a bowl and knead until you have a nice, smooth dough.
*Divide dough in 4 equal parts.
*Roll out each part to a square of 24x13cm.
*Divide each square in 8 equal parts.
*Cut diagonally each part - you'll get 13 triangles.
*Fold back the narrow side - that will be the brim of Santa's hat. You can fold the peak of the hats back, too, they look rather cute that way.
*Bake the biscuits for 12-15 minutes; again, depending on your oven.
*Let the biscuits cool. In the meantime, mix powdered sugar with lemon juice. You'll need a thick mass, like molasses. Paint the brims of the hats with white icing.
*Then add red food colouring to the mass and paint the rest of the hats.
*Decorate them with little stars of sugar and let them dry overnight.

In a sealed tin box these biscutist should remain fresh for 3 weeks.
wiseheart: (Macika)
With which this year's baking season is officially opened. We baked two batches with the fifth-term-kids yesterday, where I messed up the right measures and the biscuits turned out rather different from the regular ones I've just finished. I found both versions delicious, and the 17 kids were enthusiastic.


125 grams of butter or margarine
250 grams of oat-flakes
250 grams of dried dates
2 eggs
100 grams of white sugar
1 pck (~ 20 grams) vanilla-falvoured sugar
1/2 teaspoon baking powder

How to make it:

* Pre-heat oven for 175°C
* Cover baking tin with baking paper.
* Cut the dates into small dices.
* Melt the butter; stir in the oat-flakes, take it from the fire and allow it to cool.
* Stir eggs, white sugar, vanilla-flavoured sugar and backing powder well, until the sugar melts.
* Add buttered oat-flakes and dates, mix it well and - with the help of two teaspoons - put small piles of it onto the baking paper. The biscuits rise quite a bit, so leave enough distance.
* Baking time: 15-20 minutes, depending on your oven

Addition: I painted the bottoms of the cakes with chocolate icing - they are even more tasty that way.
wiseheart: (Tosh_flowers)
Another quick and inexpensive one. I baked this with the schoolkids recently, and although we made 2 batches, the whole thing was done within the hour! (And let me tell you, it isn't a fast process when you work with 15-20 children between the age of 10 and 12.)

400 gr white flour
250 gr margarine
2 dl (1/4 l minus a tablespoon) sour cream
30 gr fresh yeast (not the dried and pulverized version!)
150 gr grated cheese (any sort, it doesn't matter)
3 teaspoons of salt (or less, if you like it milder)
1/2 teaspoon of sugar (for the yeast)

For the decoration:
1 beaten egg (small)
50 gr grated cheese

How to make it:
1. Pre-heat oven to 180°C, cover baking tin with baking paper
(or simply paint the tin with fat - oil or margarine - if you don't have any baking paper at hand, it works just as well)
2. Sieve the flour and the salt onto the working surface, make a dent in the middle, crumble the yeast into the dent, mix it with the sugar and the sour cream. Attention: all ingredients must be room temperature, or else the buns won't rise in the oven!!!
3. Add the grated cheese and the margarine, which should be cut in small cubes. Knead the dough until smooth.
4. Roll out the dough - it should be as thick as your finger - cut out small buns (diameter: 2 centimetres), paint them with beaten egg and put a pinch of grated cheese on each.
5. Bake it in the oven until it is golden-yellow.

Photo as promised:
wiseheart: (Tosh_flowers)
This one is cheap and very simple. The original idea is from the chefkoch.de website, but I've modified it a bit.

- 1 package of ready-made puff pastry dough
(mine was frozen, which made it a bit difficult to work with; try to find the fresh version)
- 1 egg
- some leftover jam (mine was apricot, but it really doesn't matter, any sort of jam would work just as well)
- a few raisins, cut in tiny pieces (for the eyes)
- eventually some icing sugar (not stricktly necessary)

How to make it:
1. Pre-heat the oven to 170°C and cover the baking tin with baking paper.
2. Roll out the dough and cut little bunnies or other Easter figures out of it.
3. Paint half of them with beaten egg.
4. Put a small amount of jam in the middle.
5. Lay another figure over it, press the edges closed, or else the jam will leak out (it happened to me, despite all my efforts, alas!), paint them with beaten egg again and make them eyes from the raisin pieces.
6. You can sprinkle them with icing sugar, either now, or when they're done but still warm. I didn't do it.
7. Bake them for cca 10 minutes until golden brown and risen to double thickness.

And that's basically it. I got 39 small bunny-shaped cookies out of one package of pastry - so much that we shared with all our neighbours. The small kids were very excited about the bunnies.

Photo as promised:
wiseheart: (macika)
I thought I'd make a semi-permanent post about the biscuits and cookies baked for this year's Christmas. I'll also link the names of the goodies to my time-honoured recipes for anyone who wishes to give them a try. Feel free to share the results with me - at least verbally. Or visually, should you take pictures. ;)

Items produced so far:

1) chestnut biscuits
2) chocolate-peanut cookies
3) marzipan bretzels
4) orange-almond biscuits
5) cinnamon cookies
6) English biscuits
7) coconut kipferln
8) cinnamon stars
wiseheart: (Macika)
They are, unfortunately, always a little bit hard, no matter what I try. But they're so aromatic that I bake them every year nonetheless.

250 gr white flour
100 gr margarine
1 egg
65 gr sugar
10 gr vanilla-flavoured sugar
grated peel of 3 oranges

For the decoration:
100 gr chocolate covering
40 gr thinly sliced almonds

How to make it:
* mix flour, margarine, egg, sugar, vanilla sugar and orange peels on a working surface and knead the dough until smooth;
* pre-heat oven to 200°C and cover baking tin with baking paper;
* roll our dough 3-4 mm thick;
* cut out little hearts;
* bake them for cca 10 minutes until lightly golden brown;
* take them from the baking tin and cool them;
* cover them with chocolate icing and decorate them with sliced almonds.

I always use the ready-made, dried orange peels from Dr. Oetker. Perhaps I should try with freshly grated orange peels to make the cookies less hard the next time. It will be worth the try.
wiseheart: (Macika)
We haven't actually baked these yet: they're on tomorrow's programme. But they are really tasty, and I've got a little time right now, so I thought I'd post the recipe now-

Ingredients: (for cca 50)
100 gr butter or margarine
100 gr icing sugar (or normal sugar, it's better with that anyway)
120 gr white flour
50 gr roasted, grated hazelnuts
1 egg
1 pinch of salt
1 teaspoon of vanilla flavoured sugar

For the decoration:
roasted, chopped hazelnuts
(I use ready-made crocant from Dr. Oetker anyway)

How to make it:
* stir softened butter with the sugar, the vanilla sugar and the salt thoroughly;
* add egg and stir some more;
* add flour and hazelnuts and stir into the mass carefully;
* pre-heat oven to 200°C and cover baking tin with baking paper;
* with the help of two teaspoons, place small amounts of the dough onto the baking paper ( leave some distance between them, as they become bigger while baking);
* spread the chopped hazelnuts over them;
* bake them cca 10-12 minutes;
* dust them with icing sugar while still hot;

These biscuits remain fresh for at least two weeks, if kept in a well-sealed tin box.
wiseheart: (Macika)
As I said, no idea what these could be called in English. But they are delicious.

Ingredients: (for cca 30)
220 gr white flour
50 gr icing sugar (I use normal white sugar, as icing sugar has very little actual taste, IMO)
140 gr butter or margarine
2 eggyolks
1 pinch of salt
1 teaspoon of vanilla favoured sugar
grated peel of 1/2 lemon

For the decoration:
Eggyolk to paint the cookies with
roasted, chopped hazelnuts to spread over them
100 gr apricot jam
2 tablespoons of rum

How to make it:
* sieve flour and icing sugar onto a working surface, add the cold buter in small cubes; add eggyolks, salt, vanilla-sugar and lemon peels; knead a smooth dough and let it rest in the fridge for 1/2 hour;
* pre-heat oven to 180°C and cover baking tin with baking paper;
* roll out dough 4 mm thick and cut out small circles (4 cm diameter);
* cut a small hole (1 cm diameter) in the middle of half the circles;
* paint holed circles with eggyolk and spread the chopped hazelnuts over them;
* bake cookies cca 25 minutes until golden brown;
* take them from the tin while still hot and let them cool;
* mix jam with rum and heat it;
* put 1/2 teaspoon of this filling on the whole circles;
* put holed circles on the top, so that the jam would quill into the hole just a bit;

These cookies, if kept in a well-seaked tin box, stay fresh for three weeks.
wiseheart: (Macika)
Since we were off town yesterdayday, I had to organize the baking orgy this afternoon. I baked 3 different kinds of biscuits; will post the recipe for the other two tomorrow. Right now: Crumble Cookies. I tried them this year for the first time, and I'm very content with the results.

Ingredients for the dough:
200 gr white flour
1 pinch of baking powder
20 gr sugar
10 gr vanilla flavoured sugar
100 gr butter or margarine
1 egg
1 tablespoon of rum (I always use aroma)

For the crumble:
175 gr white flour
175 gr sugar
25 gr ground almonds
1 tablespoon of cinnamon
150 gr soft butter or margarine

For the decoration:
some milk
candied cherries

How to make it:
* mix all ingredients for the dough, knead it through and let it rest in the fridge for an hour;
* pre-heat oven to 180°C; cover baking tin with baking paper;
* roll out dough 1/2 cm thick, cut circles (diameter: 4 cm), put them onto the baking tin;
* for the crumble, mix all ingredients and, well, crumble the result. ;o))
* paint the circles with milk, put walnut-sized amounts of crumble on them and decorate it with candied cherries;
* bake cookies for about 20 minutes.
wiseheart: (Macika)
Having these written up, I've finally reached the current state of the baking orgy. There won't be more baking until next week, as we're out of town on Saturday and will probably be dead on Sunday after our day-long trip to the Schlosshof and Pressburg (Bratislava).

210 gr nougat mass
90 gr butter or margarine
30 gr vanilla-flavoured sugar
1 pinch of salt
310 gr white flour
1 eggyolk

For the decoration:
chocolate covering

How to make it:
* mix all ingredients on a working surface
* knead a smooth dough, form a roll and let it rest in the fridge for at least two hours (rolled into tinfoil is the best)
* pre-heat oven to 180°C; cover baking tin with baking paper
* take dough out of the fridge, cut walnut-sized pieces, make rolls of the places and form crescents
* bake them 10-15 minutes until light brown
* let them cool on the baking tin (or don't; I usually remove them at once and let them cool on a flat surface)
* when cooled, dip both ends into fluid chocolate covering

In a well-sealed tin box the crescents remain fresh for 14 days.


This is the official recipe; our family finds, however, that it could do with the addition of a little sugar, as we don't think it's quite sweet enough like this.

Also, the dough crumbles horribly, no matter what one does. I've baked it dozens of times, but it's always such a bother; I swear every year never to bake them again, but in the end I make them anyway. I have no idea what the reason is - suggestions are welcome.


wiseheart: (Default)

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