My Friend has been wishing for a long time a yeast cake or a Hefezopf . When I think about it, taking away all the time the rose cake has to go, that's a really easy and quick pie.

Although such a vanilla rose cake is not as varied as my Sunday cake , but sometimes in the simplicity is also a certain charm. The vanilla cream was delicious for example and the dough was fluffy and fluffy.

This time I let the dough go for 90 minutes, it took some time. Yeast doughs can sometimes be quite beautiful mimosas, as you only have a certain amount of patience.

Additional information about vanilla and rose cake before you move to page 2:

1. The amount is calculated for a 28er baking pan. You know that, you can use my Springform Calculator for smaller quantities.
2. This recipe contains alcohol. Who also bakes for small children, should replace the liqueur with vanilla milk. I can not imagine syrup here, otherwise it just gets too sweet.

Ingredients

• 200  ml of  milk 3.5% fat
• 175  g of  sugar
• 42  g of  yeast 1 cube is 42 g
• 650  g  flour sifted
• 2  pcs.  Eggs warm in the room, size M
• 1  pinch of  salt
• 100  g of  butter at room temperature
• Flour for the work surface
• baking paper

Casting and filling

• 400  g  cream cheese double cream stage
• 120  ml  vanilla liqueur e.g. Licor 43
• 1  Tl  vanilla extract or marrow of a vanilla pod
•  Sifted 50 g of  powdered sugar 
• Rose cake with vanilla

Instructions

1. Warm the milk lukewarm, stir in the sugar and crumble in the yeast. Pour the mixture either in an oven to 35 degrees (if possible) or put on a warm heater (or underfloor heating) and let it go for 5 - 10 minutes. If you see after 5 minutes that nothing has moved, simply add another 5 minutes. It will become "frothy" after a while. Please remember that yeast can not tolerate more than 40 degrees.
   
2. Then put the flour, eggs, 1 pinch of salt, butter and yeast mixture in a mixing bowl and knead everything with the dough hook until a smooth dough is formed.
   
3. Put the dough back on the heater or in the oven. When I place the dough on the heater, I cover the bowl (not the dough itself) with some cling film and a cloth. In the oven method I still put a wooden spoon in the door and also cover the dough with a cloth. Let the dough rest for about 60 - 90 minutes until it has doubled.
   
4. In the meantime, you can prepare the cast. Mix cream cheese, liqueur, vanilla extract and powdered sugar and cool.
   
5. After the dough is ready, preheat the oven to 180 degrees top / bottom heat or 160 degrees circulating air.
   
6. Lay out a baking pan with parchment paper (including the edges). To keep the paper better, grease the baking tin beforehand.
   
7. Knead dough on a floured work surface again briefly until it makes smacking noises. Then roll out rectangular. The oblong side should be about 75 cm. Then coat the dough with 2/3 of the cream. Roll up the dough with the long side.
   
8. Then divide the dough into 15 pieces (5 cm each). Place the roses in the form with the cut edge facing upwards. 10 pieces around and 5 pieces in the middle.
   
9. Bake the rose cake for 25 - 30 minutes at the above temperature. Just in time to do a chopstick test.
   
10. After the baking time, remove from the oven, let cool on a cake grid completely in the mold.
    
11. After cooling, sprinkle with the vanilla cream and then remove from the mold.
    
12. I hope you enjoy your Bärbel 

I have recently become a hedgehog sitter. In our town Lauf an der Pegnitz there is no hedgehog care station. Fortunately, there is the Uschi 🙂who cares with her big heart for small abandoned and sick hedgehogs.

With astonishment I discovered a hedgehog in my garden in spring. Especially in a small garden in the middle of the city you do not expect a wild animal. Since he was still quite small, I asked Uschi if she takes my hedgehog and feeds it up. She kept my little Igeldame really thick and round, so that we could expose her in my garden again.

Since Uschi knew my garden and also knew that I had a lot of space, she asked me in autumn if I would let two hedgehogs hibernate in my garden. You are currently at the weight limit of about 600 grams. So I put the two gentlemen, Igor and Stan Lee, two hedgehog houses with a lot of straw for hedging. The two are actually pulled together, I always thought hedgehogs were loners.

Long story short, I just wanted to say thank you to dear Uschi for all her dedication and in short baked her the popular hedgehog cookies . she was very happy about it🙂

Additional information about the hedgehog cookies:

1. Please do not make the biscuits too big. I also baked some myself and the first momentum was too big. You always want something special from the cookie plate and at the end you are then fed up with a cookie.
2. You can also decorate the hedgehogs with sugar or coconut. They look pretty pretty.

Ingredients

Dough ingredients:

• 400  g of  wheat flour
• 260  g of  butter at room temperature
• 110  g of  powdered sugar
• 1  piece  Egg yolk (egg yolk from an egg size M)
• 0.5  Tl  vanilla extract alternatively vanilla flavor
• 30  grams of  walnuts

Ornament:

• 120  g  couverture bittersweet
• 60  g  chocolate sprinkles whole milk
• Children biscuit recipes forest animals

Instructions

1. Preheat the oven to 180 degrees top / bottom heat or 160 degrees air circulation. Cover baking trays with baking paper.
   
2. Wheat flour, butter, powdered sugar and egg yolk to a smooth dough process. Remove dough and put half a walnut in the dough and then form a tear with your hand. Please make sure that the dough encloses the walnut and from experience I can say, the bigger the hedgehog, the longer it stays on the cookie plate.
   
3. Place the hedgehog cookies on the baking paper and bake at the above temperature for approx. 13 - 15 minutes, middle rack.
   
4. After the baking time, remove from the oven, allow to cool slightly and then let cool completely on a cake rack.
   
5. Chop the couverture and carefully melt in a water bath. Fill a bowl with the chocolate sprinkles. Dice the hedge of the hedgehog in the melted chocolate and immediately into the chocolate sprinkles. Then let it rest on a backing lined with baking paper. Drizzle the snout and eyes with a toothpick or a lint-free cotton bud with chocolate.
   
6. I hope you enjoy your Bärbel 

Now we have done it 🙂The unicorn cookies are in the Christmas period 2016 in vogue. I only see colorful unicorn cookies on Facebook, Instagram and Pinterest. If there's a trend for this year, it's definitely the unicorns. The whole thing started with the unicorn chocolate by Ritter Sport. For that, the manufacturer has even changed his slogan to: " Square, magical , good."

Unfortunately, the chocolate was sold out within a short time. Many baking fairies, however, have created a replacement. It's not chocolate but it's literally "sweet" 🙂

Before you switch to page 2, here is some additional information about the unicorn cookies

• The dough is a very simple vanilla biscuit dough that can be very well cut out. Especially for the horn of the unicorn this is very important. It is quite narrow and should be easy to liberate. With my cookie cutter * this was not a problem. However, there are many different unicorn cookie cutters available on the market * . If there are any problems dipping the mold before cutting into flour.
• The dough contains two bags of vanilla sugar. I really like vanilla, so I added 3 drops of vanilla flavor to the icing. It was sooooo delicious.
• We photographed some of the unicorn biscuits without icing, so you can see the cookie dough better and also for those who do not like glaze.

Ingredients

Vanilleplätzchenteig

• 250  g  wheat flour sifted
• 75  g of  sugar
• 2  bags of  vanilla sugar
• 1  pinch of  salt
• 1  piece  Egg size M
• 125  g of  butter at room temperature

Unicorn Decoration

• 1  bag  Haribo Miami
• 250  g  powdered sugar sieved
• 6-7  tablespoons  milk 3.5% fat or others
• 3  drops of  butter-vanilla flavor or pure vanilla flavor, if available
• 5-10  g of  chocolate

miscellaneous

• Flour for the work surface
• Cling film
• cutter
• baking paper
• Pinking scissors if available
•  Piping bag (small hole grommet) or freezer bag
• toothpick

Instructions

1. Put all the ingredients of the vanilla biscuit dough into a mixing bowl and use the dough hook to make a smooth dough. Then wrap in cling film and put in the fridge for 3 hours.
   
2. After the cooling time, cover several baking trays with baking paper and preheat the oven to 180 degrees top / bottom heat or 160 degrees circulating air.
   
3. Roll out the dough on a floured surface about 3 - 5 mm and cut out the vanilla biscuits.
4. Bake the cookies to the above temperatures on the middle baking tray for 12-15 minutes until they have a light brownish baking color.
   
5. Allow the cookies to cool completely on a cake rack after baking.
   
6. As the vanilla cookies cool, you can cut the mane and tail. To do this, take the unicorn cookie cutter and a pair of scissors, ideally a pinking scissors. First cut out the mane with the cookie cutter. If it does not quite push through, help with the thumb on the other side again. From a piece of Haribo Miami I have been able to cut out the mane and the tail. The edges and gradients you can cut with scissors a little more pleasing.
   
7. Then you can make the icing. Mix powdered sugar with milk and add a little vanilla flavor.
   
8. Put the glaze in a piping bag or in a freezer bag (cut off the small corner after filling). First spray the outer edges and then fill in the inner surfaces. Carefully place the mane and the tail on the still moist glaze.
   
9. Let the cookies dry completely. If you like, you can put an eye on the unicorn. Melt the chocolate and drip a drop of chocolate with a toothpick.
   
10. I wish you much enjoyment .-)

Summertime! The time of berry diversity is already in full swing. Strawberries, raspberries, blackberries, currants and co. are literally waiting for us to make something delicious out of them. That's what Jessi thought of Jessis Schlemmerkitchen and  organized a berry blog parade . Of course there were a   lot of Foodies on the topic # Beer Summer2019 and so nice ideas came together again, which I linked to you at the end of the article.

I brought you a berry cheese cake, one with ricotta and blueberries to be exact. And since summertime, when things are going well, also brings warm temperatures, at the same time the desire to spend hours in the kitchen decreases. Although this cake takes its time in the oven, but since you do not necessarily stand by it, but it can meanwhile make yourself comfortable on the terrace with an iced coffee or a cold lemonade 😉. The preparation, however, is really fix.

For the biscuit base, you crush the biscuits in the blender (or in a freezer bag with a rolling pin), mix the crumbs with melted butter, put everything in a springform mold and press it firmly to the ground and the edge.

Then you just mix all the ingredients (except for the blueberries) for the filling and give them also in the Springform.

Now you just spread the blueberries on the filling and push them into the filling.

Well, and the shape moves for about 70 minutes in the oven. Time to enjoy your cold drink.

Before serving, the cooled cake is generously topped with fresh blueberries. What looks like the gross motor attempt of a decoration, has quite a meaning. Because the mix of creamy cheesecake on biscuit bottom with the baked blueberries and the crisp, fresh berries on top make the cake. Simple but good 😉.

I think so, cheesecake is always going! Especially at the already almost tropical temperatures of the weekend, you can enjoy this cake in a shady spot in the garden, without having to worry that cream, cream and co. flow within minutes ....

On the blog, there are of course already tons of recipes with berries of all kinds. If you do not want to commit to a variety, for example, I have the no-bake-berry cake with vanilla pudding and the  berry mix cake in the program. I have already prepared both of these many times and they have always been approved 😉.


Ingredients
For the biscuit bottom

• 300 g oat or butter biscuits
• 200 g butter
• For covering
• 800 g ricotta
• 1 tsp vanilla extract
• 100 g of sugar

Abrasion and juice of an organic lemon

• 4 eggs
• 100 ml of cream
• 2 tablespoons cornstarch
• 3 tablespoons grated coconut

Furthermore

• 500 g fresh blueberries

Preparation

1. Preheat the oven to top / bottom heat 160 ° C.
   
2. Cover the bottom of a springform pan (24 cm Ø) with baking paper.
   
3. Chop the cookies in a blender (or in a freezer bag with a rolling pin). Melt the butter, mix well with the biscuit crumbs and fill in springform. Press the mass on the bottom and edge. Park in the refrigerator until further processing.
   
4. Read, wash and dry the blueberries.
   
5. Drain the cheese well and stir well with the other filling ingredients. Add the mass to the filling and add about 350 g of blueberries to it and lightly press in (some lower others only lightly).
   
6. Bake in the middle of the oven for about 70 minutes, if necessary, cover the last 10 minutes so that the surface does not become too dark. Then cool in the mold.
   
7. Remove the cooled cake from the mold, place it on a cake plate and decorate it centered with the remaining blueberries.

TIP

• Works also with other berries.

If you were wondering why you are hearing so little from me here and on my social media channels ... After an eye laser surgery, I just could not see clearly and the gaze was just exhausting. Since the blogging, so writing and taking pictures, let alone baking at all fun 🙁. But now it's okay, at least slowly, and that's why I'm back today with a quick and easy recipe without baking.

For   The Culinary World Tour , which deals with Canadian cuisine in July, I searched for a suitable recipe and found what I'm looking for on the great blog RockRecipes.com from Newfoundland. 

Moose Farts, which means Elk-farts, are so easy and fast prepared that you can make them great with children. And what kid does not enjoy making delicious cookie balls, which are also called elk farts?

From just 6 ingredients (melted butter, sweetened condensed milk, vanilla extract, finely crumbled biscuits, grated coconut and pieces of chocolate) that are easily mixed, after a short rest in the fridge, just make small balls, which are then rolled into biscuit crumbs , 

Finished are really sauleckere cookie balls called Moose Farts. I took my copies with me to the agency. Of course there was laughter at first because of the cute name and then a great feedback in terms of taste. Especially the girls were totally excited.

Oh yes, Graham crackers are used in the original, which of course I did not get here. That's why I mixed "normal" and wholegrain butter cookies. That worked great and tasted.

Incidentally, I served the cookie balls on one of my favorite bowls by  TIZIANO Design & Emotions , where you can even present "moose-farts" very appetizing   😉. Apparently, these bowls are particularly suitable to serve treats with curious names ... on such a shell (only in smaller) I have already photographed the Dammsugare (which means vacuum cleaner). Favorite bowls ...

I am (almost) sure that I contributed the recipe with the most curious name to the round of Canada, though ...? Let yourself be surprised, what has come to my dear Blogger colleagues so culinary to this beautiful country: 

Ingredients

• 1 tin of sweetened condensed milk 400 ml
• 75 g of butter
• 1 ½ tsp vanilla extract
• 300 g wholegrain butter biscuits and / or butter biscuits, in the original Graham crackers (+ some biscuits, finely minced to roll)
• 200 g of grated coconut
• 200 g Chocolate Chunks (Whole Milk or Dark Bitters)

Preparation

• Melt the butter and allow to cool slightly. Then stir well with the sweetened condensed milk and the vanilla with a whisk.
  
• Crush the biscuits in a blender to make fine crumbs. Alternatively, you can treat the biscuits in a freezer bag with a rolling pin. Add the biscuit crumbs (except for the rolling, together with the grated coconut and chocolate pieces to the butter condensed milk mass and mix everything thoroughly.
  
• Put the mixture in the fridge for at least 30 minutes. Then use your hands to form balls out of the mass, which have a diameter of about 3-4 cm.
  
• Now roll the balls in the remaining biscuit crumbles.
  
• Store the Moose Farts in a refrigerator until they are ready for consumption.

Hello again ... I'll get back from vacation!

Anyone who follows me on Instagram knows it has gotten me back to NYC ... and a bit of Vegas ... and San Francisco! Back in the Swabian metropolis , Monday is already here! Create, create ... Welcome back to real life!

Incidentally, I was able to get in the mood for the USA shortly before my vacation, thanks to the Surfers' Breakfast on the Meals & More slope !

So far, I've always been there to eat excellent burgers , but the  breakfast can be seen and is reason enough on a Sunday morning with momentum from the Kischde direction Wilhelmsplatz to go! 

I had, in anticipation of the US, first ordered the pancakes and was definitely not disappointed! Delicious! That's how pancakes must taste!

Bissell Healthy what course should be, therefore, the Bircher muesli  a good choice! 

My friends were more like scrambled eggs, but also thrilled!

And since the slope is not just for good food, but also for good parties in the cauldron - thanks to Kaffeeflatrate is a  Sunday morning at Surfers' Breakfast  in the leaning Meals & More just the right decision!

Finally season! Finally green! And new asparagus salad recipe! 

Can spring be without asparagus? No for me. Fresh taste, low calories, easy preparation and many vitamins are not all reasons to love asparagus. Cooked, roasted, baked or fresh in a salad? Green or white? Both taste great!

For breakfast, lunch or dinner, recipes with asparagus are perfect. Asparagus with vegetables, asparagus with potatoes, asparagus with puffed eggs, asparagus with sause hollandaise, asparagus with cheese, asparagus salads ...

There are so many variants. Which one do you choose? Today I have a simple recipe - asparagus salad with mozzarella, cherry tomatoes and gremolata. It only takes you 10 minutes to prepare something delicious. Cook asparagus, cut everything and mix, sprinkle with oil. Finished! This salad can be a healthy and light dinner. A delicious dish for the ideal figure. But not with potatoes, as I like it.

Today I have a simple recipe - asparagus salad with mozzarella, cherry tomatoes and gremolata. It only takes you 10 minutes to prepare something delicious. Cook asparagus, cut everything and mix, sprinkle with oil. Finished! This salad can be a healthy and light dinner. A delicious dish for the ideal figure. But not with potatoes, as I like it.

Ingredients

• 10-15 asparagus
• 6-8 cherry tomatoes
• 100 g mozzarella
• 1 tbsp lemon zest
• A few pieces of parsley and basil leaves
• Juice of half a lemon
• Virgin olive oil
• A small clove of garlic
• salt and pepper

Preparation

• Boil the asparagus in salted water for 3 minutes and then immerse in cold water.
• Wash tomatoes and halve. Cut mozzarella into small pieces.
• Gremolata: Finely chop the parsley, basil and garlic, add the lemon zest and mix everything.
• Put all the ingredients on the plate, sprinkle with gremolata, oil and lemon juice. Season with salt and pepper.