Hiiii! I am soo happy about this post! Wierd I know, but this Recipe needed some work, to get as good as it is and I finally found a way to make vegan Cheesecake bites and I am not too … Continue reading
I wasn’t so sure how this will turn out. Will the paper forms come off easy? Will the little cakes be solid enough? Cake worries…. for nothing!
I am obsessed with making Mini Cheesecakes! This weekend I had 2 invitations. I made the amount of one big cheesecake on friday afternoon and brought half of the goodies to the saturday night dinner with family, the other half I froze and brought them with me to a birthday brunch on sunday.
You just prepare your muffin tray with muffin paper forms and the recipe can start!
You can keep them fresh in your fridge for 3 days. I just froze them for that short time to test, if they are still as good afterwards. They are! Just freeze them in a tupperware and the flavors are save.
I made my Cheesecake basic recipe, and then went on to create raspberry-Chocolate flavors. That’s the cool thing about it: after making the base, you can really just create the flavors you desire, mix in fruits, nuts, caramel, vanilla, chocolate, what every makes you happy!
And yes…even skull – shirt wearing rockers love little pink tarts.
Find the Recipe Here or go to the category “Cheesecakes”
Yesterday was my friends birthday. I asked her sister, what her favorite cake was and she said Poppy Seed or Chocolate. You know me: Why choose if you can have both, right?
A Poppy Seed Chocolate cake with a Marzipan layer
This Marzipan layer should have stayed in the middle, Poppy and Chocolate everywhere, but the little cake had other plans and made this incredible gooey chocolate marzipan base (Yes, it sunk). The bigger cake handled my plan a bit better. Either way, the taste was delightful and the little trick of the situation: You just act like the result is exactly what you wanted.
So I made a little experiment and the result was a beautiful cake, tasty and moist. Actually 2 beautiful cakes. A normal sized cake for my dear friend Andrea and this little sweety in the photo.
You probably know that tomorrow is Valentine’s day. And even if I and my soon to be husband don’t celebrate this at all (at least that’s what we say), it is hard to forget about it, if it’s all over the stores and commercials. So what happens is, a week before Valentine’s day I get reminded at least once a day, that this day is around the corner – This day we kind of don’t want to celebrate (Because why show love and gratitude on one day if you can show it every day).
But every time by the end of the week I capitulate: I just looove making presents and love notes and it’s just an other reason to bake some sweets for my love – with a little self cheating trick: I just bake it a day before – resisting the Valentines pressure
And then there is the other reason why to bake cakes: There is no lovelier smell for me then the smell of bread, cake or cookies in the oven, while it is raining or snowing outside. That simple.
But why is this cake so incredible rich and moist? The secret ingredient is no more a secret: Creme fraiche or Plantbased Cashew Sour Cream/ Silken Tofu
I hope you enjoy this recipe as much as I do and I wish everybody a beautiful Valentine’s day or just a great day without Valentine, whatever you prefer.
Find This Recipe Here or go to “Easy Desserts”
Good Sunday afternoon everyone
I’m just stopping by to say Hi and also to tell you that I am
not sorry, but this Cheesecake-Mania on my Page will probably continue, as it is still the most wanted Dessert at every Party. I might promise though to stop making them with Raspberries, as it seems a bit uncreative…. (uncreative maybe, but freakin’ delicious!) But before I want to promise this: Here my hopefully last Raspberry Cheesecake (for a while).
Are you ready for the one and only: Raspberry – White Chocolate Cheesecake – Vol.2 – The Nutty
A layer of Coconut Cheesecake with a layer of Raspberries, with a layer of thick and creamy white Chocolate Cheesecake, topped with roasted Almonds
Find this Recipe Here or in my New Recipe section “Cheesecakes”
A great sunday to you and until next time with two super yummie guest post recipes!
Stay tuned, Emily
So, I found this girl on youtube, called fullyrawkristina.
No, I don’t go fully raw (especially not while we have about 7 months of freezing cold weather a year). But as I love the 80/10/10 concept of health and living (I might do a post to explain it…, but not right now. Are you reliefed?) and fullyrawkristina and her youtube channel is all about the 80/10/10 lifestyle, I thought I do something inspired by her. So if you love carrot cake, sweetness, cashews and wintery spices: Continue reading. If not: Time to leave and maybe visit me an other time, thanks.
I have to make a confession: This dish is (wait with sniffing at it if you’re allergic to the word) vegan. (Damn, she did it again!) But trust me, you will love this creamy little glass of carrot spice heaven anyway.
The great thing: I made it as a Dessert, but it’s a nice little Recipe for Brunch or Breakfast too.
——- Carrot base with Dates, cinnamon, Nutmeg, Clove, Ginger, dried Mulberries or Raisins ——-
——————– Cashew Cream with Cashews, Lime, and natural sweetness of Dates ——————–
Find the Recipe Here or go to “Vegan Delight Bites”
Autumn greetings to you all
Happy Easter everyone!!!
Here I’ve got a little and super easy sweet treat idea for you, ideal to go with your after easter dinner espresso, but also with your afternoon tea or coffee.
All you need is Couverture Chocolate and Nuts for the base, then you can play with flavours.
My creations are: Dark and Milk Chocolate-Almond Praliné, plain or either Coconut covered or Chili dusted. As I enjoy the Dark Chocolate-Chili combination, I also added some Chili powder into the mix, then dusted them with more before they dried.
I think the quality of the chocolate is import, as it’s the main taste. Then I used Almonds, but it’s also delicious with different nuts and seeds or for example caramel pieces.
Find this recipe Here or go to “easy Desserts”
I don’t want to bore you with an other Brownie recipe. A while ago Blondies have made the round and became kitchen favorites.
I spontaneously wanted to bake for my grandmother and searched through my kitchen cupboards to find the perfect ingredients for this perfect sweet treat, which I didn’t really know what it would be. So, thinking of a Brownie/Blondie….
…………. the “Pinkie” was born!
– A brownie consistency with white chocolate, Almonds, Coconut and Blueberries! Addictive!
Find my Recipe here or go to “Easy Desserts” for pinkalicious moments!