My favorite excuse to ignore my university duties is „if I edit the pictures and write the blogpost today, I´ll have more time to completely focus on my essay tomorrow”. Yeaaaah…like that´s going to work. Anyone who knows me knows that tomorrow I´ll find another excuse to procrastinate. Like cleaning the bathroom, watering my herbs, cleaning out my closet or taking out the trash. All very important things that definitely need to be done, because then I can concentrate better. So this blogpost is brought to you by my politics essay which as of now is still unfinished. I´ll get to it tomorrow, I´ll promise. Continue reading “German Easter challah bread with cranberries and marzipan”
It´s official. I moved! My new apartment is all set up and now it´s time to get to know life in the new city. Although I´m still bummed that I had to move at all, my new apartment kind of tries to make up for it. For starters I know finally have my own oven!! I know, it´s amazing. In my old apartment, I had to use the common kitchen for baking, which involved me running up and down all the time, panicking about whether I will get the timing right or everything might burn. I also have those huge windows that face west which means that I have a lot of light. I´m really excited to get behind my camera and experiment with all that light but until then I have a recipe for you that has been in put on hold for quite a while. I think it fit´s this October just right: carrot cake muffins! Continue reading “Healthy breakfast carrot-cake muffins”
Holidays are great. I never really appreciated them, If you are a lazy college student like me, it doesn´t really make a difference if it´s Tuesday or Sunday. But since I have to get up early every day to get to my internship I am really thankful for weekends and days off. I am using this long weekend to sleep in and get busy in the kitchen. We are having a big brunch with the family and I wanted to make an Easter recipe. I wasn´t exactly sure what to make though, I am no expert when it comes to traditional Easter recipes. I did however had a huge craving for carrotcake-cupcakes. And if carrots are good enough for the Easter bunny, they sure are good enough for cupcakes. So here we go!
Technically I am kind of cheating with this recipe because I have posted it before. But I love it so much and didn´t want to try a different recipe and be disappointed afterwards. Plus, the cream cheese topping is perfect. I have to admit, I think cupcakes are super cute but sometimes they are just to sweet and sugary. I am not a huge fan of the traditional topping made with butter and sugar but everybody is different. Feel free to try a different topping with this recipe and let me know how it goes.
375 g carrots (about 4-5)
250 g flour
3 TL baking powder
275 g sugar
1 tbsp. vanilla extract
250 g butter
1/2 TL cinnamon
100 g chopped almonds
100 g ground almonds
1) First, peel the carrots and grate them finely on a grater. In a bowl, mix flour, baking powder, sugar, vanilla extract, cinnamon and salt. Add the butter and the eggs. Finally add carrots and almonds. Divide batter among muffin cups, filling each 3/4 full.
2) Bake the cupcakes in the preheated oven at 175° for about 25 minutes. Let the cool completely before adding the topping.
200 g cream cheese
2 tbsp. cream
100 g powdered sugar
1) Mix cream cheese with the cream. Add powdered sugar and mix well with a mixer until you get a fluffy topping. Spread the topping generously on the cupcakes using a knife or a piping bag.
My love affair with carrot cake is fairly young. That´s because I never thought cake and vegetables could be combined together. Little did I know that carrot cake doesn´t taste like carrots at all. Instead it tastes like cinnamon and almonds and Christmas and rainbows. Well, I finally tried a piece 2 years ago and since then I love it. Especially when combined with a cream cheese topping that makes everything even more delicious. Long story short, I think carrot cake is great. And for anyone who might still be skeptical: try it, you´ll love it!