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The perfect Christmas dessert – cranberry chocolate cake…

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Hi guys,

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usually this close to Christmas I have my Christmas menu all together and already tried but neither of both has happened so far. I am still not done with the finishing touches of my main course and I don´t have a dessert. But that is about to change.

What do you think of this beautiful Christmas inspired cranberry chocolate cake. I think it looks so great and would definitely be a treat for the holidays. Anyone with me?

You may think it is super hard to make but in fact it isn´t at all. It definitely takes less time in comparison to many other cakes/cupcakes I have made and looks really festive.

So let´s put on our aprons and get started:

Ingredients dough:
– 5 eggs
– 150 gr. of sugar
– 1 table spoon of vanilla sugar
– 150 gr. of flour
– 1 1/2 tea spoons of baking soda
– 3 table spoons of cocoa

Be sure to double the dough and bake it in two pans cause it won´t be enough for the whole cake.  

Ingredients filling:
–  1 glass of cranberries
– 1 litre of heavy cream
– 12 sheets of white gelatin
– 5 table spoons of vanilla sugar

Ingredients topping:

– 150 gr. of dark chocolate couverture
– a few spoons of cranberries
– mix eggs and sugar and stir until fluffy
– add the other dry ingredients and stir for another 2 mintues (best to use a kitchen mashine)
– pour batter into 2 cake pans (be sure you doubled the ingredients for the dough, otherwise it won´t be enough)
– bake for 25 minutes at 160 degrees
–  meanwhile melt the dark chocolate couverture and spread between two baking sheet
– roll them up and let the chocolate cool down in the fridge
– after your cake layers have cooled down coat both with the cranberries 
 – now whip your cream (add the gelatine afterwards, be sure to follow the constructions on the packaging) and add the sugar while doing so
– spread the half of your whipped cream mixture on the first cake layer and top with second cake layer, then spread the rest of your mixture
 – be sure to keep the cake ring around it and let it cool for three hours or over night
– garnish with cranberries
– open your parchment paper roll of dark chocolate couverture and spread it over your cake  
– et voilà you have the perfect Christmas cake or Christmas dessert
If you are making the cake please tell me if you liked it. My mom was obsessed over it and she usually never likes anything.
Thanks for stopping by. Take care. See you.
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Our traditional eggnog recipe for Christmas…

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Hi guys,
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it has been a while since we had a Food Friday post with all the hustle and bustle of Christmas but here we are again.
Every season has its traditional drink like refreshing bowls for summer or hot apple cider for fall so does winter – especially Christmas season. I traditionally crave my first eggnog of the season after watching “A Christmas Vacation” with Chevy Chase. One of the best Christmas movies ever (have a look at all the movies I have seen so far here). There is one scene in particular where Clark and his cousin Eddie enjoy a glass of tradidional eggnog in these adroable moose glasses and that always gets me in the mood for it. 
(source YouTube)
The glasses are sold on amazon but they are too expensive for my taste. But you can find them here if you like

So here is the recipe for a traditional eggnog. I personally like mine hot but you can enjoy it cooled as well.

Ingredients:
– 500 ml milk (I use oat milk or lactose free milk)
– 150 ml heavy cream
– 1 pinch of cinnamon 
– 1 pinch of nutmeg
– 1 vanilla bean
– 4 egg yolks
–  80 gr. of sugar
– bourbon or rum (if you want but not necessary at all)
– mix the milk, heavy cream, cinnamon and nutmeg together in a big pot
– gently remove the mark of the vanilla bean and stir it into your milk mixture
– heat it up but don´t let it cook at all
– take a separate bowl and mix together 4 eggs yolks and the sugar
– stir until light and fluffy

– take your heated milk mixture and slowly stir into your egg mixture (make sure to stir all the time)
– put the whole mixture back in the pot and heat up again on medium heat 
– be sure to stir all the time until the mixutre starts to thicken, this is when your eggnog is ready
– you can now enjoy it hot immediately or cool it down and serve it ice cold
 – add a shot of bourbon or rum into the glass before serving if anybody likes it this way
 I am so looking forward to serving and drinking our traditional Christmas drink at Christmas day. Do you guys have any signature drinks you make every year. 
Thanks for stopping by. Take care. See you.
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The most hyped Pumpkin Chocolate Chip Cookies on the Internet right now…

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Hi guys,
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I know that there are trends in every section of the internet whether it is beauty, home decor or fashion but the latest and most written trend I have seen in the last two weeks was about these Pumpkin Chocolate Chip Cookies. A bunch full of bloggers recreated the recipe and shared it on their blog and that made me curious and as a lover of cookies and everything pumpkin I had to try it. You can find the original recipe here.

I didn´t change a single ingredient cause I was to excited how these would taste and guys they are delicious. To be honest they don´t have the usual cookie consistency. The dough is more like from a cake in the end. So I wouldn´t take away a few minutes from their baking time cause they stay soft. 

But that doesn´t hurt at all does it?! I made the second batch only three days after and we still love them. Even my mom eats them and she isn´t a friend of either sugar or pumpkin.

So maybe I could give you an impetus to make a batch of delicious cookies for your weekend treat. They are seriously so so good.

Thanks for stopping by. Take care. See you.

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Food Friday – our favorite awesome pumpkin pie recipe….

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Happy Friday guys,
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I am sharing my most loved (by myself and Florian, my mom somehow hates the consistency and the taste – guess she is not fall fan after all) recipe on my blog today. This pumpkin pie has been my go-to pie for nearly every fall and winter ocassion and I just adore it and it is so simple.

And even simpler if you are in any area where you can get pumpkin puree in a can. Unless you don´t have one like me you have to make it by yourself.

So here is what you need:

For the pastry:
– 250 gr. of flour
– 75 gr. of white sugar
– 125 gr. butter (softened)
– 1 egg
– 1/2 teaspoon of baking soda

I put all the ingredients in the mixer and wait unitl it look dry, then I pour the dough onto the countertop and kned it until it is one big and nice ball

After that I try to roll it out as flat as possible and then I put it into the pie form spreading it as far in every corner as possible so that you can go up the edge for a nice border of your cake

Now I set it aside and make the filling.

For the filling you´ll need:
– 350 gr. of pumpkin puree
– 150 gr. of brown sugar
– 3 teaspoons of pumpkin spice mix
– 3 eggs 
– 200 gr. of sour cream (you can also use heavy cream but this changes the consistency of your filling since it isn´t as thick as sour cream)
– I cute the pumpkin into small pieces and let it bake in the oven for about 30 to 40 minutes until it is soft enough to be removed from the peel by a spoon 
– then I puree the pumpkin with a half cup of water 
– mix the other ingredients of your filling into the bowl with your pumpkin puree and stir until you have one evenly batter
– pour it into your pie form with the pastry
– bake for 45 minutes at 180 ° (350 Fahrenheit)
I already made it about three times this fall and I am going to make it as one of the two Thanksgiving desserts. 
So delicious you guys. Make yourself a cup of coffee or tea and just enjoy.
Thanks for stopping by. Take care. See you.

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