{ easter baking }

By Brit

It was so much fun to try out some new Easter treats like these cakes baked in eggshells.

{ Egg Cakes }

100g butter, at room temperature
100g white sugar
8 eggs (medium or large, shells only), 3 for the batter
100g all-purpose flour
1 tsp baking powder
~2 tbsp eggnog
1 tbsp cacao powder
~2 tbsp milk
sunflower oil for greasing the eggs
aluminium foil

{1} Poke a tiny whole in the bottom side of the egg by using a needle or an egg poker. Carefully enlarge the hole using a pointy knife, make sure to only break small pieces of the egg shell to better control the size of the hole, about 1cm (or .5″) would be perfect. Turn the eggs upside down and empty them in a small bowl, some of the egg white/yolk will be used later for the cake batter. If the yolk and egg white refuse to come out, take a wooden skewer and poke inside the egg.

{2} Clean the shells in cold water and prepare a bowl with salt water (dissolve 100g of salt in about 1l of water), fully immerse the egg shell, make sure there’s no air trapped inside. Remove them after about half an hour, rinse them under cold water and let them dry on a paper towel, with the hole pointing down. Meanwhile preheat the oven to 180°C (~355°F).

{3} Baking prep: A muffin tray works great, use little pieces of aluminum foil to form rings, which will help the eggs to stand upright during the filling and baking process.

{4} In a large bowl beat the soft butter together with the sugar until the sugar has dissolved, then add three eggs. Beat well until the batter gets a creamy consistency, then add the flour together with the baking powder. Whisk until evenly combined.

{5} Divide the batter into two separate bowls. Add the eggnog to one, the cacao powder together with the milk to the other bowl. If the batter seems too dense, you may want to add some more eggnog (for the yellowish batter) or a bit more milk (for the brown batter).

{6} Drizzle about 1 teaspoon of sunflower oil in each egg and turn/flip it in your hand until the inside is completely covered. Get rid of any excessive oil. Use a piping bag with a small nozzle to fill the eggs. If you want bicolored cake eggs, start with one batter and finish with the second batter. Fill the eggs up to half and two thirds full, better add a bit more to get complete eggs. Even if the batter escapes through the holes, you can easily remove the excessive parts after they’re cooled down.

{7} Bake for 20 to 25 minutes. A wooden skewer should come out clean, if the cake eggs are done. Remove from the oven and let cool down completely before cracking them open and peeling off the shell.

inspired by an old German tradition, recipe by deliciousdays


 { Easter Bunnies }

2 cups (250 g) all-purpose flour
pinch of salt
½ cup (100 g) chilled butter, cut into pieces
½ cup (70 g) sugar
1 egg
grated zest of ½ lemon

{1} In a bowl whisk the flour with the salt.

{2} Cut the butter into pieces, add sugar, lemon zest and egg and work together. At the beginning the mixture looks like breadcrumbs but it becomes smoother while working with your hands.

{3} Put the dough in a plastic wrap and chill it for at least an hour.

{4} Preheat oven to 350 degrees F (180 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

{5} On a lightly floured surface roll out the dough, using a Easter cookie cutter and cut out the dough.

{6} Bake for about 12 minutes, or until cookies are lightly browned. Cool on a wire rack.

*** Happy Easter Baking ***



{ comfort food }

By Brit

Today, I prepared an apple cheddar tart for lunch, a sweet and savory tart topped with maple-sauteed apples, caramelized onions, aged cheddar and walnuts – a delicious soul warmer for a cozy fall Sunday.

{ Apple Cheddar Walnut Tart }


1 tbsp. olive oil
1 large yellow onion, thinly sliced
salt + pepper to taste
1 tbsp. butter
1 apple, cored and thinly sliced (Braeburn, Fuji, or Honeycrisp work well)
1 tbsp. maple syrup
1  shortpastry or pizza crust
1 c. shredded aged cheddar cheese
2 tbsp chopped walnuts


1. Heat oil in a large skillet over low heat. Add onion and cook until caramelized, stirring every 5 minutes or so at first and then, as the onions begin to brown, more frequently. This could take from 30 minutes to over an hour, depending on your stove. Season with salt and pepper and remove from heat.
2. Preheat oven at 180 degrees
3. Add butter and melt over medium heat. Once butter has melted, add apple slices and saute for about 10 minutes, or until softened, stirring frequently. Stir in maple syrup and continue cooking until liquid has evaporated. Remove from heat.
4. Top shortpastry with caramelized onions, shredded cheese, apples, and walnuts. Bake for about 30-35 min.

Recipe from Oh My Veggies



{ my little christmas bakery }

By Brit

During the weekend, my home has been converted into a little Christmas bakery filled with the warm scent of spices. It was so much fun making yummy home made sweets like sugar cookies, vanilla stars, gingerbread cookies, mince pies… . What are your favourites bakes and cakes for Christmas ? Don’t wait any longer, warm up your oven and get started !



{ forgotten veggies }

By Brit

I had a lot of fun today while ‘designing’ my pizza with forgotten veggies from olden days that I found on our local farmers’ market. These little beauties that often have a surprising colour, smell and taste have been eaten by our European ancestors for centuries as a result of bitter necessity and let down and forgotten afterwards. I love their odd-looking raw appearance knowing that they are actually quite old. It was wonderful trip back to the past…



{ blueberry sunday }

By Brit

Today was a perfect day for some home baked blueberry muffins, a delicious comfy treat that evokes our last years’ stay in Maine. What a yummy indulgence…

{ Blueberry Muffins }

225 grams all-purpose flour
200 ml buttermilk
2 eggs, lightly beaten
50 grams butter
1 vanilla bean
80 grams granulated white sugar
2 teaspoons baking powder
200 grams fresh or frozen blueberries
pinch of salt


{1} Preheat oven to 200 degrees C. Position rack in center of oven. Butter or line 12 muffin cups with paper liners.

{2} In a large bowl whisk together the wet ingredients: buttermilk, lightly beaten egg, butter and scraped vanilla.

{3} In another large bowl whisk together the dry ingredients: flour, sugar, baking powder and salt.

{4} With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. If using frozen blueberries, do not thaw before adding them to the batter. Do not over mix the batter.

{5} Evenly fill the muffin cups with the batter. Place in the oven and bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 muffins.



{ x-mas cookies }

By Brit

This weekend was dedicated to Christmas cookies baking.




{ sunday summer bliss }

By Brit

Summer is back here in France and gathering wild blackberries is a lovely way to enjoy sunny days in the countryside. And a yummy and refreshing seasonal treat like a Blackberry Curd Cheese Tart makes this bliss perfect.

{ Blackberry Curd Cheese Tart }

500 g curd cheese
100 g butter
100 g sugar
3 tablespoons of all-purpose flour
3 eggs
1/2 sachet of baking powder
1 vanilla bean
500 g blackberries
petits sablés for the crust (graham cracker crumbs)

{ 1 } In a large bowl, beat the egg yolks, melted butter and sugar until foamy.

{ 2 } Beat egg whites with a mixer until they are stiff.

{ 3 } Add flour, baking powder, vanilla bean and curd cheese to the mixture and and fold in egg whites carefully until all ingredients are mixed together.

{ 4 } Grease a round baking pan (26 cm/10.25″).

{ 5 } Crush the biscuits and press the crumbs evenly over the bottom of the springform pan.

{ 6 } Put half of the blackberries onto the first layer of the dough mixture, add a second layer of dough and put the rest of the blackberries on the top.

{7 } Preheat oven to 180 degrees C (350 degrees F). Bake about 45 minutes until the edges are golden grown.

{ 8 } Cool down and sprinkle with confectioners’ sugar.

Enjoy !



{ afternoon tea }

By Brit

Yesterday, I had a cozy girly tea time. It was gray and rainy, the perfect weather for getting cozy at home, sipping tea and nibbling some treats like homemade Madeleines. We spent a funny afternoon, exchanging  the latest news and digging out old anecdotes. Thanks to Géraldine, Viviana and Mascia for this wonderful moment!

{ Madeleines }

300 g all-purpose flour
200 g butter
200 g sugar
4 eggs
1 pinch of salt
lemon zest

{ 1 } Melt the butter and allow it to cool while you make the batter.

{ 2 } In a large bowl, beat the eggs and sugar until foamy. Add the lemon zest and beat to combine.

{ 3 } Gradually add flour, salt and melted butter until all ingredients are mixed together.

{ 4 } Grease a Madeleine cookie tray.

{ 5 } Spoon mixture by teaspoon into cookie molds.

{ 6 } Preheat oven to 180 degrees C (350 degrees F). Bake about 8-10 minutes until the edges are golden grown.



{ christmas cookie baking }

By Brit

Today, I bake a traditional German Christmas cookie called Springerle. A Springerle is a cookie with an embossed design made by pressing a mold onto rolled dough. Springerle cookies are a part of traditional German Christmas season. I did not make the traditional Springerle dough but tried another recipe with butter (traditionally Springerle are without butter and flavored with anise), cinnamon, cardamom and cloves. Also, I did not allow the imprinted cookies to dry before baking which should be done to preserve the detail of the surface pattern. But also without drying the cookies, my little imprinted Christmas tree is well apparent. Here is the recipe of my personal adapted Springerle creation.

{ My Springerle Creation }

300 g all-purpose flour
120 g butter
60 g ground almonds
100 g brown sugar
1 egg
1 tsp baking powder
zest of ground cinnamon, cloves, cardamom
lemon zest

{ 1 } In a large bowl, beat sugar, butter and egg until light and foamy, about 10 min.

{ 2 } Sift together the flour and baking powder, add the almonds and spices; slowly stir into the egg mixture, dough will be quite stiff.

{ 3 } Roll out the dough onto a lightly floured surface to about 4 mm thickness. Place lightly floured springerle molds onto the dough; press down hard and evenly until the mold’s design registers in the dough or put the dough onto the mold and lightly roll out with a rolling pin. Cut apart.

{ 4 } Preheat oven to 180 degrees C (350 degrees F). Bake cookies for about 13 minutes or until tops are pale brown.

I also bake some Husarenkrapferln with homemade redcurrant jam, yummy.

{ Husarenkrapferln }

140 g all-purpose flour
100 g butter, cut into pieces
70 g ground almonds
3 tablespoons (50 g) sugar
2 egg yolks
zest of ground cinnamon and cloves
redcurrant jam

{ 1 } In a bowl whisk the flour with the sugar, almonds and the butter. Add egg yolks and spices and work together with a knife until the ingredients are roughly combined and then continue with your hands to get a smooth dough.

{ 2 } Put the dough in a plastic wrap and chill it for at least an hour.

{ 3 } Preheat oven to 180 degrees C (350 degrees F) with the rack in the middle of the oven. Line a baking sheet with parchment paper.

{ 4 } Roll out the dough into 4 equal rolls. Cut each roll in 10 pieces and roll them in your hands.

{ 5 } Use the end of a wooden spoon and push a little whole in each dough piece. Spread the whole of the cookie with some redcurrant jam.

{ 6 } Bake for about 17 minutes, or until cookies are lightly browned. Cool on a wire rack.

And a collection of homemade Christmas cookies.