White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

von | Okt. 20, 2024 | 60 TO 120 MINUTES, ALL YEAR, BUTTERY, COOKIES, DESSERT & SWEETS, EASTER, EASY, EVERYDAY, INTERNATIONAL, VEGETARIAN

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

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October 22, 2024 by Kimberly

Imagine biting into soft, buttery cookies with creamy frosting that’s as vibrant as the sky. These dreamy bites combine sweet indulgence with a fun, colorful twist that feels like pure joy!

1 HOUR
30 MINUTES

EASY

VEGETARIAN

INT.

507 PER COOKIE

BUTTERY

EVERYDAY

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to level up your cookie game? These soft, melt-in-your-mouth treats bring together creamy white chocolate and a frosting that’s as eye-catching as it is delicious. The vibrant blue spirulina frosting not only adds a pop of color but also gives a playful, natural twist to the classic buttercream. Perfect for making an impression at parties or just when you’re craving something special, these cookies are the kind of treat that feels like a celebration with every bite.

How to serve
These cookies are best served at room temperature, giving that perfect balance between a tender bite and creamy frosting. They’re ideal for a dessert table or as a show-stopping treat for a special occasion. You can serve them alongside a cup of tea, coffee, or even milk for the ultimate comfort experience. And let’s be real, they make for a pretty impressive addition to any cookie swap or holiday gathering.

How to store
To keep these cookies fresh, store them in an airtight container in the fridge for up to a 5 days. You can also freeze them (without the frosting) for up to a month and just whip up the buttercream fresh when you’re ready to serve.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
„Let’s make a piece of happiness“
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White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

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  • Author: Kimberly
  • Total Time: 1 hr + 30 min
  • Yield: 12 1x
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Description

Recommended Equipment

  • small pot (or microwave)
  • two medium-sized bowls
  • whisk
  • spatula
  • sharp knife
  • cutting board
  • cookie scoop
  • parchment paper

Ingredients

Units Scale

COOKIE DOUGH

  • 120 grams butter
  • 100 grams brown sugar
  • 100 grams white sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 220 grams all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 150 grams white chocolate

BUTTERCREAM

  • 200 grams butter
  • 300 grams powdered sugar
  • 1 tbsp heavy cream
  • 1 tsp blue spirulina powder

Instructions

  1. Melt the butter in a small pot or microwave. In a medium-sized bowl, whisk together the melted butter, brown and white sugar, and vanilla extract for a few minutes. Then add the egg and mix again. Set aside.
  2. In another bowl, mix together the flour, baking soda, and salt. Set aside.
  3. Roughly chop the white chocolate and add it to the wet ingredients as well as the dry ingredients. Then mix with a spatula until there are no more visible streaks of flour.
  4. Use a medium-sized cookie scoop to form 12 evenly sized dough balls and place them on parchment paper. Chill the dough balls in the fridge for at least 1 hour.
  5. A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookies on a parchment-lined baking sheet, leaving enough space between them, and bake for 12-13 minutes or until the edges are lightly golden. Take them out of the oven and let them cool on a rack for about 10 minutes.
  6. Now, make the frosting. I recommend preparing it once the cookies have reached room temperature so the buttercream doesn’t melt when adding to the cookies. In a mixing bowl, beat the softened butter with an electric mixer until smooth and nearly white.
  7. Gradually add the powdered sugar, starting on low speed and then increasing to medium, mixing for 1 to 2 minutes until fully combined.
  8. Mix the cream with the spirulina powder and add it to the buttercream. Stir everything together until you get a vibrant blue color. Fill a piping bag with the buttercream, and once the cookies have cooled to room temperature, decorate them. Alternatively, you can spread the buttercream with a knife. Optionally, sprinkle a bit of spirulina powder on top of the frosting.
  • Passive Time: 1 hr + 20 min
  • Cook Time: 12 min

Pumpkin Oil

Pumpkin Oil

von | Okt. 12, 2024 | 60 TO 120 MINUTES, ADVANCED, AUTUMN, CREAMY, INTERNATIONAL, MICHELIN, OILS, PUMPKIN, SWEET, VEGAN

Pumpkin Oil

Pumpkin Oil

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October 12, 2024 by Kimberly

This rich oil is infused with the essence of pumpkin, adding a velvety warmth and earthy sweetness to any dish. Perfect for drizzling on salads, soups, or roasted veggies!

65 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SWEET
CREAMY

MICHELIN

OIL

AUTUMN

INTRODUCTION

ABOUT THE RECIPE

Pumpkin-infused oil is a total game-changer for your fall dishes! It’s packed with the natural flavors and warmth of pumpkin, giving a subtle, earthy sweetness to everything it touches. Whether you’re drizzling it over a fresh salad, using it as a finishing oil for soups, or adding a luxurious touch to roasted veggies, this infused oil brings a comforting, cozy vibe to any meal. Plus, it’s super easy to make at home and keeps your cooking fresh and seasonal.

How to serve
You’ll love using this pumpkin-infused oil as a finishing touch! Drizzle it over a hearty bowl of soup, use it to elevate your favorite salads, or even toss roasted veggies in it for an extra layer of fall flavor. The velvety richness and beautiful color also make it perfect for adding a gourmet vibe to your meals without any fuss. Experiment with it as a dip for bread or mix it into your favorite dressings! Maybe you want to try it out with this Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce.

How to store
Store your pumpkin-infused oil in a clean, airtight bottle or jar, and keep it in a cool, dark place, like a pantry. It should last for about 1-2 months, but make sure to give it a good shake before using to keep the flavors mixed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Pumpkin Oil
Pumpkin Oil
Pumpkin Oil
„Let’s make a piece of happiness“
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Pumpkin Oil

Pumpkin Oil

  • Author: Kimberly
  • Total Time: 65 min
  • Yield: 1 cup / 250 ml 1x
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Description

This recipe uses affiliate links which may earn commission for purchase made at no additional cost to you.

RECOMMENDED EQUIPMENT

Ingredients

Units Scale
  • 150 grams hokkaido pumpkin
  • 250 milliliters oil

Instructions

  1. Chop the pumpkin in half and scrape out all the seeds. Cut the flesh into coarse pieces and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no coarse pieces of pumpkin are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 30 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 30 min

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

von | Okt. 6, 2024 | 60 TO 120 MINUTES, AUTUMN, BASIL, BREAD, CHEDDAR, CHEESE, CHEESY, CLASSICS, COMFORT FOOD, CREAMY, DINNER, EASY, EVERYDAY, INTERNATIONAL, ONION, TOMATO, UMAMI, VEGETARIAN, WINTER

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

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October 6, 2024 by Kimberly

This is not your typical tomato soup…Imagine cozying up with a velvety, rich soup layered with additional bold flavors like carrots and red wine. Pair this with a gooey, melty onion-studded sandwich and you’ve got pure comfort with a gourmet twist.

80 MINUTES

EASY

VEGETARIAN

INT.

855 PER PORTION

COMFORT FOOD

CLASSICS

DINNER

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s nothing like a comforting bowl of tomato soup – except when it’s taken to the next level! This version is bursting with extra flavors from sweet carrots, rich tomato paste, and a splash of red wine, making each spoonful deeply satisfying and a little more gourmet than your everyday soup. Paired with a gooey grilled cheese sandwich layered with caramelized onions, it’s the perfect cozy meal that will make you feel like you’re indulging in something truly special.

How to serve
Serve this soup hot, with a side of crispy grilled cheese fresh from the pan. The soft caramelized onions in the sandwich bring a sweetness that balances perfectly with the rich, slightly tangy soup. For an added touch, top your soup with a drizzle of cream or olive oil, or even some fresh herbs for a pop of color and flavor. This combo is perfect for a chilly evening in, or a quick but luxurious lunch.

How to store
Leftovers? No problem! Keep the soup in an airtight container in the fridge for up to three days, and reheat gently on the stove to preserve its rich flavors. The grilled cheese is best fresh, but you can revive it in a hot pan for a quick crisp-up.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
„Let’s make a piece of happiness“
Print
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Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

  • Author: Kimberly
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
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Description

Recommended Equipment

  • large baking dish
  • sharp knife
  • cutting board
  • large pan
  • peeler
  • large pot
  • immersion blender (or stand mixer)

Ingredients

Units Scale

OVEN VEGGIES

  • 1 kilogram tomatoes (I used San Marzano)
  • 1 red bell pepper
  • 2 carrots
  • 2 shallots
  • 12 garlic cloves
  • 3 tbsp olive oil
  • salt

CARAMALIZED ONIONS FOR GRILLES CHEESE

  • 8 small white onions
  • 2 tsp butter
  • 1 tbsp balsamic vinegar
  • salt

SOUP BASE

  • 1 tsp butter
  • 4 small white onions
  • 1/2 tsp chili flakes
  • 2 tbsp tomato paste
  • 80 milliliters red wine

SOUP

  • 400 milliliters vegetable broth
  • 200 milliliters heavy cream (save some for garnish)
  • 10 grams fresh basil (save some for garnish)
  • salt, pepper & cayenne pepper to taste

GRILLED CHEESE

  • 8 slices bread of your choice (I used regular white flat breads)
  • 200 grams cheese of your choice (I used an cheddar & medium-aged gouda)
  • butter

Instructions

  1. Preheat your oven to 150°C / 300°F. Wash the tomatoes and bell peppers, then dry them well. Get a large baking dish ready. Quarter the tomatoes, remove the seeds from the bell peppers, and roughly chop them. Peel the carrots and cut them into large chunks too. Peel the shallots and garlic. Now, put everything in the baking dish, drizzle with a little olive oil and sprinkle some salt over the veggies. Toss them to coat evenly, then place the baking dish in the oven for 40 minutes. After 40 minutes, increase the temperature to 210°C / 410°F and roast for another 15 minutes.
  2. While the veggies are roasting, you can prepare the caramelized onions for the grilled cheese sandwiches. Peel the onions and slice them thinly. Add 1 teaspoon of butter to a large pan and let it melt. Add the onion slices, sprinkle a bit of salt on top, and cook on low heat, stirring regularly for about 10-15 minutes.
  3. Now, peel the onions for the soup base and cut them roughly. Set them aside. Pick the basil leaves from their stems, wash them, and dry them well. Set them aside too.
  4. After 10-15 minutes, the onions in the pan will have left some fond (browned bits) at the bottom. This is the time to add another teaspoon of butter and cook the onions for another 10-15 minutes. Once the onions are soft and golden brown, add a splash of balsamic vinegar and cook for another 1-2 minutes. Transfer the caramalized onions to a bowl and set the pan back on the stove to make the soup base.
  5. Add another teaspoon of butter to the pan and sauté the roughly chopped onions over medium heat. After a few minutes, add the chili flakes and stir well. After a few more minutes, stir in the tomato paste so that all the onions are coated evenly. Let it cook for a few minutes. Then, deglaze with the red wine and let it simmer until it reduces to a thick, creamy paste. Set the pan aside.
  6. Grab a large pot and transfer the roasted vegetables (along with any juices) into it once they’re done. Add the soup base from the pan, the vegetable broth, and the basil leaves. Use an immersion blender to blend everything until you reach the desired consistency. Finally, stir in the cream. Season the soup with salt, pepper, and cayenne to taste. Keep the soup on low heat and bring it to a simmer.
  7. Meanwhile, make the grilled cheese sandwiches. Heat a pan over low-medium heat. While the pan heats up, spread a thin layer of butter on the outside of each slice of bread. Grate the cheese. Place half of the buttered bread (butter side down) in the pan, then evenly distribute the cheese and caramelized onions on top. Cover the pan with a lid and wait for the cheese to start melting. Once it does, place the remaining slices of bread (butter side up) on top. Use a spatula to flip the sandwiches so they can brown on the other side.
  8. While the sandwiches are finishing, ladle the soup into bowls and optionally garnish with a drizzle of walnut oil, some cream, and fresh basil. Once the other side of the grilled cheese is crispy, take them out of the pan and cut them however you like – halves, triangles, strips, or small squares – depending on how you prefer them with your soup.
  • Cook Time: 80 min

Cinnamon Rolls

Cinnamon Rolls

von | Okt. 2, 2024 | 60 TO 120 MINUTES, AUTUMN, BRUNCH, CHRISTMAS, CLASSICS, COMFORT FOOD, CREAMY, DESSERT & SWEETS, DOUGH, FLUFFY, GOOEY, INTERMEDIATE, SWEET, US AMERICAN, VEGETARIAN, WARM DESSERTS, WINTER

Cinnamon Rolls

Cinnamon Rolls

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October 2, 2024 by Kimberly

Get ready for the fluffiest, most melt-in-your-mouth rolls ever! Soft, buttery layers soaked in cream before baking—it’s like biting into a cloud of sweet cinnamon heaven with every bite.

100 MINUTES

INTERMEDIATE

VEGETARIAN

US AMERICAN

429 PER ROLL

SWEET
FLUFFY
CREAMY

BRUNCH

DESSERT

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine starting your day with soft, pillowy rolls that are bursting with cinnamon sweetness. The secret? A little heavy cream poured between the rolls before baking. It creates the dreamiest, most moist cinnamon rolls you’ll ever try. These rolls are more than just a treat – they’re a cozy, comforting hug wrapped in cinnamon-sugar goodness. Whether you’re baking them for a holiday morning or just because, they bring that extra something special to the table.

How to serve
These rolls are perfect fresh out of the oven, still warm and gooey. Drizzle them with a sweet vanilla glaze or a classic cream cheese frosting for that extra indulgent touch. Pair them with your morning coffee, or serve them up as a weekend brunch star alongside fresh fruit or a light mimosa. Trust me, they’re a hit at any gathering, or even for a solo cozy morning in!

How to store
To keep these rolls soft and fluffy, store them in an airtight container at room temperature for up to two days. Want to enjoy them later? Pop them in the fridge and reheat in the oven to bring back that fresh-baked magic.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cinnamon Rolls
Cinnamon Rolls
Cinnamon Rolls
„Let’s make a piece of happiness“
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Cinnamon Rolls

Cinnamon Rolls

5 from 1 review

  • Author: Kimberly
  • Total Time: 100 min
  • Yield: 12 rolls 1x
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Description

Recommended Equipment

  • small bowl
  • small whisk
  • large bowl
  • plastic wrap
  • two medium bowls
  • rolling pin
  • sharp knife
  • baking dish
  • oven

Ingredients

Units Scale

DOUGH

  • 500 grams bread flour (in Germany that’s Type 550)
  • 170 grams yogurt
  • 1/2 tsp salt
  • 1 egg
  • 130 milliliters full-fat milk
  • 1 tbsp white sugar
  • 21 grams fresh yeast

FILLING

  • 115 grams butter, room temperature
  • 150 grams brown sugar
  • 2 tbsp cinnamon
  • 1/4 tsp salt
  • 100 milliliters heavy cream
  • 50 milliliters cinnamon oil (optional)

FROSTING

  • 120 grams cream cheese
  • 120 grams powdered sugar
  • 50 grams butter, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Instructions

  1. First, we activate the fresh yeast. Heat the milk to a temperature between 32°C and 38°C (90°F to 100°F). Add the white sugar and stir well. Crumble the fresh yeast into the warm milk and whisk it until fully dissolved. Let the mixture sit for 5 minutes. You should see small bubbles forming on the surface by then.
  2. Meanwhile, in a large bowl, add the flour, salt, yogurt, and egg. Pour in the yeast mixture and stir everything together with a wooden spoon. Transfer the dough to a clean work surface and knead by hand for about 10-15 minutes. The goal is to get a smooth and elastic dough. Using an electric mixer will cut the time in half. The dough is ready when you can stretch a piece thin enough to let light through without tearing. Place the dough back in the bowl and cover it with plastic wrap to keep it from drying out. Let it rise in a warm, draft-free spot for about an hour until it doubles in size.
  3. In the meantime, prepare the filling. Mix together softened butter, brown sugar, cinnamon, and a pinch of salt into a creamy mixture. Set it aside at room temperature.
  4. Next, prepare the frosting. Mix together cream cheese, powdered sugar, softened butter, vanilla extract, and lemon juice until smooth and creamy. Store in the fridge until ready to use.
  5. After the dough has risen for an hour, it should have doubled in size and is ready to work with. Prepare a large baking dish. Transfer the dough to a lightly floured, clean surface and roll it out to a 50×30 cm (about 20×12 inch) rectangle. Spread the butter-sugar-cinnamon mixture evenly over the dough. Then, cut the dough lengthwise into 12 equal strips. Roll each strip into a spiral and place them in the baking dish, forming 3 rows of 4 rolls. Let the rolls rise again for another 30 minutes.
  6. About 10 minutes before the rising time is up, preheat the oven to 190°C (375°F). Once the rolls have risen, pour the heavy cream and optional cinnamon oil in between the rolls. Bake for 20-25 minutes until the tops are golden brown. Be careful not to overbake them, as they may become dry.
  7. Remove the rolls from the oven and let them cool for about 10 minutes. Take the frosting out of the fridge and spread it evenly over the warm rolls. Enjoy!
  • Passive Time: 60 min
  • Cook Time: 40 min

English Muffins

English Muffins

von | Sep. 16, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BREAKFAST, BRUNCH, DOUGH, EASY, ENGLISH, FLUFFY, VEGETARIAN

English Muffins

English Muffins

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September 16, 2024 by Kimberly

Soft, fluffy, and perfectly golden – these warm homemade breakfast bites are pure comfort. Ideal for lazy mornings or a cozy brunch, they’ll instantly make you feel like a pro in the kitchen.

1 HOUR
50 MINUTES

EASY

VEGETARIAN

ENGLISH

212 PER MUFFIN

FLUFFY

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s nothing like the feeling of biting into a soft, warm, homemade breakfast muffin, fresh from the pan. They’re golden, fluffy, and absolutely perfect for cozy mornings or a weekend brunch. Whether you’re topping them with butter, jam, or using them as the base for a breakfast sandwich, these little bites of comfort will brighten up any meal. Plus, making them from scratch is way easier than you might think – and the result? Total kitchen hero vibes.

How to serve
You can slice them open and spread them with butter or a dollop of your favorite jam. Or, level up your brunch game by turning them into breakfast sandwiches. Load them up with eggs, cheese, bacon, or avocado. Whether it’s a simple snack or a fully loaded breakfast, these muffins are ready for anything!

How to store
To keep them fresh, store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, just pop them in the freezer!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

English Muffins
English Muffins
English Muffins
„Let’s make a piece of happiness“
Print
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English Muffins

English Muffins

  • Author: Kimberly
  • Total Time: 1 hr + 50 min
  • Yield: 12 1x
Print Recipe

Description

Recommended Equipment

  • large bowl
  • spatula
  • plastic wrap
  • round cookie cutter
  • parchment paper
  • large pan

Ingredients

Units Scale
  • 7 grams drive-active yeast
  • 25 grams white sugar
  • 200 milliliters full-fat cow milk
  • 100 milliliters water
  • 1 egg
  • 40 grams butter
  • 1.5 tsp salt
  • 550 grams bread flour (in Germany Type 550)
  • semolina

Instructions

  1. Stir together the yeast, warm milk, warm water, and sugar in a large bowl and let it sit for 10 minutes. The milk and water should be between 32°-36°C / 90°-97°F.
  2. Add the egg to the melted butter, mix well, and pour it into the bowl with the yeast mixture. Then add the flour and salt, and mix everything with a spatula until the dough is smooth and sticky. Keep kneading by hand until the dough no longer sticks to your fingers. This should take about 10 minutes. Put the dough back in the bowl and cover it with plastic wrap. Let it rest for about 45 minutes.
  3. Sprinkle some semolina on your work surface, place the dough on it, and flatten it to about 2-3 cm thick. Sprinkle a bit of semolina on top of the dough as well. Use a round cutter to cut out circles, place them on parchment paper, and cover them with a damp cloth to rest for 15 minutes.
  4. Heat a pan and once it’s warm (you should feel the heat when your hand is close to it), place the dough circles in the pan. Cook them on low heat for 5-7 minutes on each side until they are crispy and golden brown on the outside, and soft and fluffy on the inside. Keep the finished English muffins warm in a bread basket with a towel, and enjoy! 🙂
  • Passive Time: 70 min
  • Cook Time: 40 min

Pineapple Coconut Oil

Pineapple Coconut Oil

von | Sep. 8, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, COCONUT, INTERNATIONAL, MICHELIN, OILS, PINEAPPLE, REFRESHING, VEGAN

Pineapple Coconut Oil

Pineapple Coconut Oil

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September 8, 2024 by Kimberly

This pineapple-infused coconut oil is a tropical dream! It’s sweet, fresh, and perfect for cold dishes, bringing sunny, fruity vibes to every bite without overpowering your recipes.

80 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This fruity, pineapple-infused coconut oil will transport you to a sunny beach with every bite! It’s naturally sweet and tangy with a delicious coconut touch, perfect for adding a fun, fresh flavor to your dishes. The best part? It’s easy to make, and the vibrant yellow color from the pineapple infusion adds that visual pop. Trust me, once you’ve tried it, you’ll want to drizzle it on everything!

How to serve
Since this oil shines best when it’s not heated too high, it’s perfect for cold dishes. Drizzle it over fresh salads to give them a sweet, fruity twist. You can also mix it into smoothies or pour it over yogurt bowls for an instant tropical upgrade. If you’re feeling fancy, use it as a dipping oil with some fresh fruit on the side! Its fresh, summery taste will make even the simplest dish feel like a treat.

How to store
To keep this oil fresh and flavorful, store it in an airtight container in the fridge. Make sure to keep it away from direct sunlight. For the best flavor, try to use it within two weeks!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Pineapple Coconut Oil
Pineapple Coconut Oil
Pineapple Coconut Oil
„Let’s make a piece of happiness“
Print
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Pineapple Coconut Oil

Pineapple Coconut Oil

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • 2 medium-sized bowls
  • 2 fine sieves
  • coffee filter
  • oil bottle

Ingredients

Units Scale
  • 200 grams pineapple
  • 250 milliliters cold-pressed coconut oil

Instructions

  1. Cut off the pineapple skin and cut the flesh into large chunks. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you might need to warm it up briefly so it can be poured over the pineapple chunks in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel yellow and only small pieces of the pineapples are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the mixture cook for the next 45 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the first fine sieve to catch the coarse particles.
  4. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  5. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 45 min