Cinnamon Oil

Cinnamon Oil

von | Sep. 30, 2024 | AUTUMN, EASY, INTERNATIONAL, MICHELIN, OILS, UP TO 30 MINUTES, UP TO 500, VEGAN, WINTER

Cinnamon Oil

Cinnamon Oil

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September 30, 2024 by Kimberly

A drizzle of warm, cinnamon-infused oil adds a touch of magic to any dish. It’s like a hug in flavor form, perfect for elevating cozy meals and making everything taste special.

10 MINUTES

EASY

VEGAN

INT.

40 PER TSP

–

MICHELIN

OIL

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine adding a little warmth and spice to your everyday dishes with a simple drizzle of cinnamon-infused oil. It’s the easiest way to elevate everything from roasted veggies to desserts! Whether you’re a fall flavor lover or just want to try something new in the kitchen, this infused oil brings cozy, aromatic vibes that make every meal feel a bit more special.

How to serve
Cinnamon oil works wonders drizzled over sweet and savory dishes alike. Try it on roasted squash, stirred into oatmeal, or even over pancakes for an unexpected pop of flavor. It’s also perfect for dipping with warm bread or adding to salad dressings for a little spice. Play around with it – this oil’s versatility is what makes it such a kitchen staple. You should try a drizzle of it in my Pumpkin Coconut Soup with Walnut Sage Grilled Cheese. It’s life changing! Or if you want to take it up a notch, try it in my Cinnamon Rolls.

How to store
Store your cinnamon oil in a clean, airtight container in your fridge for up to 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!

 

 

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

Cinnamon Oil

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • medium-sized bowl
  • fine sieve
  • sealable container (oil bottle)
  • ice cubes

Ingredients

Units Scale
  • 1.5 tbsp ground cinnamon
  • 2 cinnamon sticks
  • 250 milliliters oil of your choice

Instructions

  1. Put the cinnamon into the pot as well as the cinnamon sticks. Pour in the oil and mix well with a whisk.
  2. Heat it over medium heat to a temperature of about 70-80°C (160-175°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Once all the oil has passed through the sieve, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one to two weeks. As it sits it’s normal for the cinnamon powder to settle at the bottom, so just give it a quick shake before using it.
  • Cook Time: 10 min

Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

von | Sep. 24, 2024 | 30 TO 60 MINUTES, ALL YEAR, CUPCAKE, DESSERT & SWEETS, EASY, FRUITY, INTERNATIONAL, PICNIC, REFRESHING, SWEET, TEA TIME, UP TO 500, VALENTINE'S DAY, VEGETARIAN

Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

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September 24, 2024 by Kimberly

These fluffy cupcakes melt in your mouth, with a pop of vibrant pink frosting that’s sweet and tropical. They’re perfect for adding a little joy to your day.

60 MINUTES

EASY

VEGETARIAN

INT.

276 PER CUPCAKE

SWEET

PICNIC

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving a dessert that’s light, fun, and full of flavor, these cupcakes are where it’s at. They have the perfect balance of soft, fluffy vanilla goodness, paired with a vibrant, fruity frosting that’ll bring some serious color to your table. This treat is ideal for anyone who loves a sweet surprise with a tropical twist. Whether it’s a casual afternoon snack or a party-ready dessert, these cupcakes are guaranteed to be a crowd-pleaser.

How to serve
These cupcakes are best enjoyed fresh and slightly chilled, which keeps the frosting from getting too soft. Pair them with a cold glass of milk or a refreshing iced tea for a delicious treat. They’re a great addition to a picnic, birthday party, or even just as an afternoon pick-me-up with your coffee. For a bit of extra flair, garnish with some fresh fruit slices or edible flowers for that wow factor.

How to store
Store any leftover cupcakes in an airtight container in the fridge for up to three days. If you want to keep them longer, freeze them without the frosting for up to two months. Just thaw and frost when ready to enjoy!

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!

 

 

Vanilla Cupcakes with Pink Dragonfruit Frosting
Vanilla Cupcakes with Pink Dragonfruit Frosting
Vanilla Cupcakes with Pink Dragonfruit Frosting
„Let’s make a piece of happiness“
Print
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Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 18 cupcakes 1x
Print Recipe

Description

Recommended Equipment

  • cupcake tin
  • cupcake liners
  • two mixing bowls
  • electric mixer
  • fine mesh strainer
  • piping bag

Ingredients

Units Scale

CUPCAKE BATTER

  • 2 eggs
  • 200 grams white sugar
  • 115 grams butter
  • 2 tsp vanilla extract
  • 235 grams all-purpose flour
  • 120 milliliters full-fat milk
  • 1.5 tsp baking powder
  • pinch of salt

PINK DRAGONFRUIT FROSTING

  • 150 grams cream cheese
  • 80 grams butter
  • 1 tsp vanilla extract
  • 300 grams powdered sugar
  • 50 grams flesh of a pink dragonfruit

Instructions

  1. Prepare the cupcake tin by lining it with cupcake liners. Set it aside. Preheat the oven to 175°C / 350°F.
  2. In a mixing bowl, use an electric mixer to combine the eggs and sugar until they come together. Then, add the vanilla extract and softened butter. Mix everything until it’s well combined.
  3. Sift the flour, salt, and baking powder into another bowl using a fine mesh strainer. Measure the milk. Now, in 4 additions, alternately add the milk and flour mixture to the butter-sugar-egg mixture, mixing after each addition. Don’t overmix, or the batter will become tough.
  4. Use a cookie scoop or a spoon to portion the batter into the liners. Fill each about 2/3 full so the cupcakes don’t rise over the edges while baking.
  5. Bake the cupcakes for 18-20 minutes. They’re done when you insert a toothpick into the center, and it comes out clean, without any batter sticking to it.
  6. Let the cupcakes cool on a wire rack.
  7. Meanwhile, prepare the frosting. Dice the pink dragon fruit and place it in a medium-sized bowl. Add the cream cheese, butter, vanilla extract, powdered sugar, and a pinch of salt to the bowl. Use an electric mixer to blend everything into a creamy mixture. If the frosting is too soft to hold its shape, place the bowl in the fridge for about 20 minutes.
  8. Fill a piping bag with the frosting and decorate the cupcakes. Optionally, garnish with a few pieces of dragon fruit.
  • Passive Time: 40 min
  • Cook Time: 20 min

Pink Dragonfruit Oil

Pink Dragonfruit Oil

von | Sep. 24, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, UP TO 500, VEGAN

Pink Dragonfruit Oil

Pink Dragonfruit Oil

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September 24, 2024 by Kimberly

I gave dragonfruit oil a try, but it turns out the flavor didn’t come through, and the pink color vanished. Still, it was a fun experiment worth sharing!

55 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

–

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

I’m all about trying out new things in the kitchen, and dragonfruit oil was one of my latest experiments! It started out as a colorful, vibrant idea, but it didn’t exactly go as planned. The gorgeous pink hue didn’t carry over into the oil, and unfortunately, neither did the flavor. But hey, that’s part of the fun in cooking, right? Even though it didn’t turn out as expected, it’s still worth giving it a shot just for the experience.

How to serve
Even though this dragonfruit oil didn’t retain any flavor or color, you can still use it as you would any regular cooking oil. It’s great for sautéing or as a base for salad dressings if you’re looking for something light. Just don’t expect any fruity notes! If you’re feeling adventurous, drizzle it over a salad for some extra shine, or keep it in a pretty bottle for kitchen decor — it’s a conversation starter for sure. However, if you’re really on the hunt for a pop of pink at your table, I’ve got just the thing! Check out these fun and vibrant vanilla cupcakes with pink dragonfruit frosting that’ll definitely steal the spotlight.

How to store
Store your dragonfruit oil in a cool, dark place, just like any other oil, to keep it fresh. It should last for a few weeks, depending on the oil base used. Keep it sealed tightly to avoid any off flavors!

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!

 

 

Pink Dragonfruit Oil
Pink Dragonfruit Oil
Pink Dragonfruit Oil
„Let’s make a piece of happiness“
Print
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Pink Dragonfruit Oil

Pink Dragonfruit Oil

  • Author: Kimberly
  • Total Time: 55 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams pink dragonfruit
  • 250 milliliters rapeseed oil

Instructions

  1. Cut the dragonfruit in half and peel it. Cut the flesh into large chunks 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 dragonfruit 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 20 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 more 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: 20 min

Pickle Oil

Pickle Oil

von | Sep. 18, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, PICKLES, TANGY, UP TO 500, VEGAN

Pickle Oil

Pickle Oil

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September 18, 2024 by Kimberly

Imagine a drizzle of tangy, savory oil infused with a burst of pickled goodness. This magical blend elevates any dish, adding a bright, crunchy kick that’ll have you craving more!

60 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

TANGY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ever wanted to add a little magic to your meals? This flavorful pickle oil does just that! It’s like a tangy explosion in your mouth with every drizzle. Perfect for sprucing up salads, roasted veggies, or even a simple sandwich. You can whip it up in no time and store it for later. Whether you’re cooking for friends or just want to jazz up a weekday lunch, this oil is your secret weapon.

How to serve
This oil shines when you drizzle it over fresh greens, turning any simple salad into something gourmet. It’s also amazing as a finishing touch for roasted vegetables or grilled meats, giving them that extra tang and complexity. Dip fresh, crusty bread in it for an easy, crowd-pleasing appetizer. And trust me, it’s killer as a sandwich spread or mixed into your favorite marinades. Basically, you can add it anywhere you want a little zing!

How to store
Store your pickle oil in an airtight container, like a mason jar, in the fridge for up to two weeks. Make sure to give it a little shake before using to get all those flavors evenly distributed. The longer it sits, the more the flavors intensify!

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!

 

 

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

Pickle Oil

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams pickles
  • 250 milliliters rapeseed oil

Instructions

  1. Put the pickles into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the pickles are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°C (220°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine mesh strainer over one medium-sized bowl and another fine mesh strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water.
  5. Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
  6. Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about half an hour 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.
  • Passive Time: 30 min
  • Cook Time: 30 min

Red Cabbage Oil

Red Cabbage Oil

von | Sep. 12, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CABBAGE, INTERNATIONAL, MICHELIN, OILS, UP TO 500, VEGAN

Red Cabbage Oil

Red Cabagge Oil

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September 12, 2024 by Kimberly

This oil captures the rich, earthy taste of red cabbage – without the color, unfortunately. But don’t worry, the flavor infusion is all there, bringing a unique, savory twist to any dish!

80 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

EARTHY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This infused oil brings all the deep, earthy flavors of red cabbage without the vibrant color you might expect. Sadly, the cabbage didn’t pass along its gorgeous purple hue, but the flavor more than makes up for it! This oil is infused with the natural taste of fresh red cabbage, giving your dishes a unique savory kick that you won’t find in any standard cooking oil.

How to serve
This oil is perfect for drizzling over roasted veggies, tossing into fresh salads, or giving grains like quinoa or rice a savory boost. Brush it onto grilled meats or veggies for a subtle but delicious flavor layer. While the cabbage’s color didn’t come through, its distinct earthy taste does, making this oil a versatile addition to your kitchen. Try using it as a finishing oil for soups or even mixing it into dips for a fun twist!

How to store
To keep your red cabbage-infused oil fresh, store it in a sealed bottle in a cool, dark place like your fridge. It should last up to 1-2 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!

 

 

Red Cabbage Oil
Red Cabbage Oil
Red Cabbage Oil
„Let’s make a piece of happiness“
Print
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Red Cabbage Oil

Red Cabbage Oil

  • Author: Kimberly
  • Total Time: 70 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams red cabbage
  • 250 milliliters rapeseed oil

Instructions

  1. Cut the cabbage into chunks. Put the pieces into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the cabbage are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°C (220°F), and maintain this temperature for the next 35 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine mesh strainer over one medium-sized bowl and another fine mesh strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water.
  5. Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
  6. Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about half an hour 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: 35 min

White Chocolate Strawberry Macadamia Cookies

White Chocolate Strawberry Macadamia Cookies

von | Sep. 10, 2024 | COMFORT FOOD, COOKIES, DESSERT & SWEETS, EASY, INTERNATIONAL, OVER 120 MINUTES, SUMMER, SWEET, TEA TIME, UP TO 500, VEGETARIAN

White Chocolate Strawberry Macadamia Cookies

White Chocolate Strawberry Macadamia Cookies

JUMP TO RECIPE
JUMP TO VIDEO

September 10, 2024 by Kimberly

Imagine biting into buttery cookies with creamy white chocolate, crunchy macadamia nuts, and bursts of tangy-sweet freeze-dried strawberries. Every bite is a blissful moment of rich sweetness with a fruity twist.

2 HOURS
20 MINUTES

EASY

VEGETARIAN

INT.

289 PER COOKIE

COMFORT FOOD
SWEET

TEA TIME

DESSERT
COOKIES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

These cookies are the ultimate treat when you need a balance of sweetness and a little crunch. Picture soft, buttery bites with creamy white chocolate melting in your mouth, while macadamia nuts bring that irresistible crunch. And just when you think it couldn’t get better, you hit the tangy freeze-dried strawberry bursts. It’s like all your favorite things wrapped in one cozy, feel-good cookie. Trust me, these are going to be your new go-to sweet treat for every mood!

How to serve
These cookies are perfect warm, straight out of the oven with the chocolate still gooey. Serve them with a glass of cold milk or alongside your favorite coffee or tea. They’re also a hit at parties or as an easy dessert for a laid-back weekend gathering. Want to take them up a notch? Try crumbling one over vanilla ice cream or serving them with a drizzle of strawberry sauce. You’re going to want to savor every bite!

How to store
To keep these cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to make them last longer (if they aren’t devoured first!), freeze them for up to three months. Just bake them for 10 minutes at 150°C / 302°F in the oven before enjoying.

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 Strawberry Macadamia Cookies
White Chocolate Strawberry Macadamia Cookies
White Chocolate Strawberry Macadamia Cookies
„Let’s make a piece of happiness“
Print
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White Chocolate Strawberry Macadamia Cookies

White Chocolate Strawberry Macadamia Cookies

  • Author: Kimberly
  • Total Time: 2 hrs + 30 min
  • Yield: 12 cookies 1x
Print Recipe

Description

Recommended Equipment

  • small pot
  • to medium bowls
  • whisk
  • sharp knife
  • cutting board
  • cookie scoop
  • parchment paper

Ingredients

Units Scale
  • 120 grams butter
  • 100 grams brown sugar
  • 100 grams white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 220 grams all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 150 grams white chocolate
  • 75 grams macadamia nuts
  • 25 grams freeze-dried strawberries

Instructions

  1. Melt the butter in a small pot or in the microwave. In a medium bowl, whisk the melted butter together with the 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 the flour, baking soda, and salt. Set aside.
  3. Roughly chop or crumble the white chocolate, macadamia nuts, and freeze-dried strawberries. Set aside.
  4. Add everything to the butter-sugar-egg mixture and use a spatula to knead it all together until there’s no more loose flour.
  5. Use a medium cookie scoop to form the dough into 12 evenly sized balls and place them on parchment paper. Put the dough balls in the fridge for at least 2 hours.
  6. A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookie dough balls on a parchment-lined baking sheet, leaving enough space between them, and bake for 10 minutes. Take them out of the oven and let them cool for another 10 minutes. The cookies will be very soft at this point. If you prefer them firmer, leave them in the oven for a few more minutes.
  • Passive Time: 2 hrs + 20 min
  • Cook Time: 10 min