Lemon Blueberry Coffee Cake

von Kimberly | März 30, 2024 | 60 TO 120 MINUTES, BLUEBERRY, CAKE, EASTER, FRUITY, LEMON, REFRESHING, SPRING, SUMMER, SWEET, VEGETARIAN

Lemon Blueberry Coffee Cake

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March 30, 2024 by Kimberly

Indulge in the cozy comfort of this Lemon Blueberry Coffee Cake, where every slice is a celebration of flavors, love, and homemade happiness.



80 MINUTES



EASY



VEGETARIAN



INT.



340 PER PORTION



SWEET



EASTER



CAKE



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the perfect blend of tangy and sweet with this Lemon Blueberry Coffee Cake! This easy-to-make recipe brings you the moistness of coffee cake, bursting with fresh blueberries and a zesty lemon flavor. Ideal for breakfast, brunch, or a delightful afternoon treat, it’s a guaranteed crowd-pleaser.

How to serve:
Serve this Lemon Blueberry Coffee Cake freshly baked, with a dusting of powdered sugar or a drizzle of my lemon glaze for an extra touch of sweetness. It pairs wonderfully with your morning coffee or a cold glass of milk. Planning a brunch or a garden party? This cake makes an elegant addition to your menu, offering a refreshing burst of flavors that perfectly complement the summer vibe.

How to store:
Keep leftovers in an airtight container or wrapped up in cling film at room temperature for up to two days or refrigerate for longer freshness. Enjoy it chilled or briefly warmed up in the microwave for a just-baked experience any time!

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!

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 10 PORTIONS

CAKE BATTER

240g all-purpose flour (1.5 cups)
1 tsp backing powder
1/2 tsp salt
80g butter (1/3 cup)
110g white sugar (1/2 cup)
2 eggs
1/2 tsp vanilla extract
1 tbsp lemon zest
juice of half a lemon
120g yoghurt (1/2 cup)
180g blueberries (1 cup)
1 tbsp all-purpose flour

CRUMBLE

100g all-purpose flour (1/2 cup)
50g white sugar (1/4 cup)
50g soft butter (1/4 cup)

GLAZE

60g powdered sugar (1/2 cup)
juice of half a lemon
1/2 tsp vanilla extract

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
baking dish – my measures 25×11 cm (10”x4”)
grater
two small bowls
two medium-sized bowls
large bowl
spatula
whisk
microwave (or small pot)

Preheat the oven to 175°C (350°F)
Line a rectangular baking dish with parchment paper.
Melt 80g (1/3 cup) butter in the microwave or in a small saucepan.
Toss the blueberries in a small bowl with 1 tablespoon of flour until all the blueberries are coated with flour.
For the crumble, mix together in a medium-sized bowl 50g (1/4 cup) white sugar, 50g (1/4 cup) softened butter, and 100g (1/2 cup) flour until small crumbs and larger clumps form. Set aside.
Zest the lemon and then halve the lemon.

}

ACTIVE: 10 min

PASSIVE: 60 min

COOKING

1. In a medium-sized bowl, mix together flour, baking powder, and salt and set it aside.

2. In a large bowl, whisk together melted butter, 2 eggs, sugar, vanilla extract, juice from half a lemon, and 1 tablespoon of lemon zest.

3. Add the flour mixture and yogurt to the butter-egg mixture and mix just until they start to come together. Now add the blueberries and stir only until no flour is visible.

4. Pour the batter into the baking pan, sprinkle the crumble over the top, and bake for 55 minutes. You can check if it’s done by inserting a clean knife or a skewer into the cake – if it comes out clean, the cake is ready. Let the cake cool on a wire rack.

5. Once the cake has cooled, in a small bowl, prepare the glaze. For this, mix 60g (0.5 cup) of powdered sugar, juice from the other half of the lemon, and 1/2 teaspoon of vanilla extract. The glaze should be creamy. You can thicken it by adding more powdered sugar or thin it by adding more lemon juice or milk. Spread the glaze over the cake and let it set for a few minutes.

NOTE: The calorie information may vary depending on the product used, country and region.

Roasted Parmesan Carrots

von Kimberly | März 29, 2024 | 30 TO 60 MINUTES, CARROTS, CHEESY, COMFORT FOOD, EASTER, LUNCH, SPRING, SUMMER, VEGETARIAN

Roasted Parmesan Carrots

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March 29, 2024 by Kimberly

Get ready for Roasted Parmesan Carrots: a game-changer in the kitchen! These cheesy, golden beauties will steal the show at any meal, guaranteed to delight.



40 MINUTES



EASY



VEGETARIAN



INT.



228 PER PORTION



COMFORT FOODEVERYDAY



LUNCH



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of flavors with this roasted Parmesan carrots! A simple yet sophisticated dish that combines the natural sweetness of carrots with the rich, savory taste of Parmesan cheese. It’s a side dish that promises to elevate any meal, from your weeknight dinners to special holiday feasts. Quick to prepare and packed with flavor, these carrots are a surefire way to impress your guests and family alike.

How to serve:
Serve these golden, cheese-crisped carrots straight from the oven to capture their best texture and warmth. They pair beautifully with grilled meats, roasted chicken, or as a vibrant addition to your vegetarian feast. For an extra touch, sprinkle fresh herbs like parsley or dill over the top before serving.

How to store:
Leftover roasted Parmesan carrots can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or in a skillet over medium heat to revive their crispy exterior and warm center.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS AS SIDE

CARROTS

500g mixed carrots (1 lbs)
1-2 tbsp olive oil
1 tsp garlic powder
40g parmesan (1/2 cup)
salt & pepper to taste
parsley

DIP

150g creme fraiche (5 oz)
2 garlic cloves
salt & pepper to taste

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

peeler
sharp knife
cutting board
oven
small bowl
grater

Preheat the oven to 220°C (430°F)
Grate the Parmesan cheese into coarse shavings. Set aside.
Line a baking sheet with parchment paper.

}

ACTIVE: 10 min

PASSIVE: 25 min

COOKING

1. Peel the carrots and cut them into long sticks. Don’t throw the peels in the trash – instead put them in a plastic bag to your other veggie scraps in the freezer to cook vegetable stock from scratch. Place the sticks on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and mix well.

2. Spread the carrot sticks in a single layer on the sheet, making sure they don’t overlap or stack on top of each other. Then, distribute the grated Parmesan over the carrots and put the sheet in the oven to roast for 25-30 minutes.

3. In the meantime, prepare the dip. Peel and finely chop the garlic or press it with a garlic press. In a small bowl, mix crème fraîche with salt, pepper, and the garlic. Next, chop the parsley and set it aside.

4. The carrots are done when the Parmesan has spread among them and become crispy. The carrots should have some brown spots but still be firm to the bite. Now, remove the carrots from the oven. Serve them on plates, garnished with parsley and the dip.

NOTE: The calorie information may vary depending on the product used, country and region.

Carrot Cake & Cream Cheese Frosting

von Kimberly | März 26, 2024 | 60 TO 120 MINUTES, CAKE, CARROTS, CREAMY, EASTER, SPRING, SUMMER, SWEET, VEGETARIAN

Carrot Cake & Cream Cheese Frosting

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March 26, 2024 by Kimberly

Indulge in the joy of Easter with this divine Carrot Cake & Cream Cheese Frosting, a perfect blend of spices, sweetness, and celebration in every bite!



110 MINUTES



INTERMEDIATE



VEGETARIAN



INT.



240 PER PORTION



CREAMY
SWEET



EASTER



CAKE



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of baking with this mouth-watering Carrot Cake Recipe, perfectly paired with Cream Cheese Frosting. Whether you’re a seasoned baker or a newbie, this Easy Carrot Cake will guide you to creating the most delectable dessert. It combines a moist, spice-infused cake layer with rich, creamy frosting for a taste that’s truly unforgettable. Get ready to impress at any gathering with this ultimate carrot cake delight.

How to serve:
Slice it up for a heartwarming dessert, afternoon tea treat, or a celebratory centerpiece. Its Cream Cheese Icing melts in your mouth, pairing beautifully with the cake’s textures and flavors. Elevate your presentation by garnishing with chopped nuts or these little cute carrots made of colored cream cheese frosting. For an extra touch of elegance, serve chilled on a decorative plate, letting each bite transport you to dessert heaven.

How to store:
Store it in an airtight container in the fridge. Enjoy your delicious creation for up to a week, ensuring each slice is as moist and flavorful as the first.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 CAKE WITH 16 SLICES

CAKE BATTER

150g all-purpose flour (1 cup + 2 tbsp)
1/2 tsp orange zest
1 tsp baking powder
1 tsp baking soda
2 eggs
100g white sugar (1/2 cup)
100g brown sugar (1/2 cup)
80g rapeseed oil (1/2 cup)
1 tsp vanilla extract
200g carrots (1.5 cups)
1/8-1/4 tsp nutmeg
1/2 tsp cloves
1/8 tsp salt
1.5 tsp cinnamon

FROSTING

200g cream cheese (7 oz)
3 tbsp butter
200g powdered sugar (7 oz)
pinch of salt
1 tsp vanilla extract
green & orange food color

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

mortar and pestle
cake pan with a diameter of 24cm (9 inches)
peeler
grater
sieve
medium-sized bowl
large bowl
hand mixer
spatula
two small bowls
piping bag (or two small Ziplock bags)

Preheat the oven to 176°C (350°F)
Use a mortar and pestle to grind the cloves.
Grease the cake pan with 1 teaspoon of butter.
Peel the carrots and grate one half of the carrots coarsley and the other half into thin shreds.

}

ACTIVE: 20 min

PASSIVE: 80 min

COOKING

1. Sift flour, cinnamon, cloves, and baking soda through a sieve into a medium-sized bowl. Grate 1/4 teaspoon of fresh nutmeg into it. Set aside.

2. In a large bowl, mix sugar, oil, and vanilla extract. Then add the eggs and beat everything together briefly.

3. Next, gradually add the flour mixture and stir well. Finally, fold in the carrots.

4. Pour the batter evenly into the cake pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.

5. Let the cake cool in the pan on a rack for about 60 minutes, then invert it onto a cake stand or plate.

6. Meanwhile, prepare the frosting. Using a hand mixer, beat cream cheese and butter until fluffy and firm. Gradually add powdered sugar and vanilla extract, continuing to beat until it reaches a firm consistency. Take 1-2 tablespoons of the frosting and put them into two small separate bowls.

7. Once the cake is cool, spread the frosting over the cake and smooth it out.

8. Now color the remaining frosting in the two small bowls with green and orange food coloring to the desired intensity. Fill each colored frosting into a small plastic bag and cut a tiny opening in the corner of each bag. Then, with very light pressure, draw the carrot design on the white frosting. Keep the cake in the fridge until serving.

NOTE: The calorie information may vary depending on the product used, country and region.

Pico de Gallo

von Kimberly | Feb. 12, 2024 | MEXICAN, REFRESHING, SALADS, SPRING, SUMMER, TOMATO, UP TO 30 MINUTES, VEGAN, VEGETABLES

Pico de Gallo

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February 12, 2024 by Kimberly

Discover the vibrant and fresh Pico de Gallo, a perfect blend of flavors to elevate any meal. Easy to make, it’s a delightful, colorful addition to your table!



10 MINUTES



EASY



VEGAN



MEXICAN



31 PER PORTION



REFRESHING



EVERYDAY



SALAD



SPRING / SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of Mexican cuisine with the simple yet exquisite Pico de Gallo. This refreshing salsa combines the bold flavors of tomato, onion, and cilantro, offering a burst of freshness with every bite. Perfect for health-conscious foodies, this easy-to-make dish serves as a versatile accompaniment to countless meals. Embrace the joy of homemade salsa and add a splash of color to your dining experience.

How to serve:
Pico de Gallo is incredibly versatile, making it a must-have for any gathering. Serve it alongside grilled meats or fish for a refreshing contrast, or scoop it up with crispy tortilla chips for the ultimate snack. It’s also the perfect topping for tacos, burritos, quesadillas and enchiladas, adding a fresh, crunchy element. For a lighter option, spoon it over avocado toast or mixed into a vibrant salad.

How to store:
To keep your Pico de Gallo fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days, as the flavors meld beautifully over time, yet the ingredients retain their crispness.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

PICO DE GALLO

250g tomatoes (9 oz)
juice of 1 lime
1 small onion
3 garlic cloves
1 jalapeno (fresh or pickled)
a few stems cilantro
salt & pepper to taste

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized bowl

Wash the tomatoes thoroughly under running water.
If you are using fresh jalapenos, wash them thoroughly too.

}

ACTIVE: 8 min

PASSIVE: –

COOKING

1. Halve the tomatoes and remove the seeds. Then quarter them and cut them into small cubes. Place the diced tomatoes in a medium-sized bowl.

2. Peel the onion, cut it in half and then finely dice it. Add the diced onion to the tomatoes in the bowl.

3. Pluck the coriander leaves from the stalks and chop them finely. Add the chopped coriander to the bowl.

4. Peel the garlic cloves and chop them finely or press them directly into the bowl using a garlic press.

5. Finely chop the jalapeno and add it to the other ingredients in the bowl.

6. Halve the lime and squeeze the juice over the ingredients in the bowl. Mix all the ingredients together thoroughly and season to taste with salt and pepper.

NOTE: The calorie information may vary depending on the product used, country and region.

Guacamole with Tomatoes & Red Onion

von Kimberly | Feb. 10, 2024 | CREAMY, DIPS & SPREADS, MEXICAN, REFRESHING, SPRING, SUMMER, UP TO 30 MINUTES, VEGAN

Guacamole with Tomatoes & Red Onion

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February 10, 2024 by Kimberly

Indulge in the best Guacamole with Tomatoes & Red Onion! Simple, healthy, and bursting with flavor, it’s the perfect snack for every avocado lover. Quick and delicious!



10 MINUTES



EASY



VEGAN



MEXICAN



170 PER PORTION



CREAMY



EVERYDAY



DIPS & SPREADS



SPRING / SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the creamy, tangy world of my easy Guacamole with tomatoes & red onion! Perfect for any occasion, this homemade guacamole recipe combines ripe avocados, juicy tomatoes, and sharp red onions to create a mouthwatering dip. Whether you’re hosting a party, looking for healthy snack ideas, or simply craving a fresh, vegan-friendly treat, this quick avocado recipe is the way to go.

How to serve:
Serve this vibrant guacamole with a side of crunchy tortilla chips, as a topping for tacos, alongside your favorite grilled dishes or fresh out of the oven enchiladas for an added burst of flavor. Its versatility makes it a hit for any gathering or a cozy night in.

How to store:
Keep any leftover guacamole fresh by storing it in an airtight container in the fridge. Press plastic wrap or directly onto the surface to prevent browning, and enjoy within 2 days for the best taste and texture.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

VEGETABLES

2 avocados
1/2 red onion
4 cocktail tomatoes
juice of 1/2 lime
salt & pepper to taste

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized bowl

none

}

ACTIVE: 10 min

PASSIVE: –

COOKING

1. Slice the avocado lengthways, remove the pit and place the flesh in the bowl. Cut the lime in half and squeeze one half over the avocado. Mash the avocado with a fork until a cream is formed.

2. Wash and halve the tomatoes. Remove the seeds. Halve the tomatoes again and cut into small pieces and add to the avocado in the bowl.

3. Halve, peel and dice the onion and add to the bowl.

4. Season everything with salt and pepper. If you like, you can squeeze in a clove of garlic at this point or stir in 100g of crème fraiche for even more creaminess.

NOTE: The calorie information may vary depending on the product used, country and region.

Pineapple Mint Juice

von Kimberly | Jan. 26, 2024 | BEVERAGES, FRUITS, FRUITY, MINT, REFRESHING, SPRING, SUMMER, UP TO 30 MINUTES, VEGAN

Pineapple Mint Juice

JUMP TO RECIPE

JUMP TO VIDEO

January 26, 2024 by Kimberly

Refresh your day with Pineapple Mint Juice, a tropical blend of sweet pineapple and cool mint – the perfect thirst-quencher for any time!



10 MINUTES



EASY



VEGAN



INT.



192 PER DRINK



REFRESHING



EVERYDAY



BEVERAGES



SPRING / SUMMER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the refreshing world of Pineapple Mint Juice, a delightful tropical beverage that’s both energizing and soothing. This natural thirst quencher combines the sweet tang of pineapple with the cool, refreshing zing of mint, creating a perfect balance. Ideal for hot summer days or as a healthful pick-me-up, this homemade fruit juice is not only delicious but also packed with natural goodness, making it a favorite among health-conscious individuals and juice lovers alike.

How to serve:
Serving this Pineapple Mint Juice is all about capturing the essence of freshness. Serve it chilled or over ice for an instant cooling effect. The vibrant, sweet and minty flavor makes it a great companion for breakfast, a relaxing afternoon, or as a welcome drink for your guests. You can also add a splash of sparkling water for a fizzy twist or garnish with fresh mint leaves and pineapple slices for an extra touch of tropical elegance.

How to store:
Keep it in an airtight bottle in the refrigerator, where it can stay fresh for up to 3-4 days. The flavors meld beautifully over time, ensuring that each sip is as delightful as the first. Remember, this natural beverage contains no preservatives, so enjoy it while it’s fresh and brimming with its unique mint-infused drink magic.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 DRINK (400ml or 1.5 cups)

JUICE

½ pineapple
4 apples
15g mint (1/2 oz)

}

ACTIVE: 3 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
chopping board
juicer (or blender & fine sieve)

Wash the apples and mint thoroughly.

}

ACTIVE: 5 min

PASSIVE: –

COOKING

PREPARATION WITH A JUICER

1. Cut the skin off the pineapple and cut the flesh into sticks. Place half of the pineapple in the juicer. This corresponds to approx. 400g (14 oz) of pineapple without the peel.
2. Put the 4 apples into the juicer next.
3. Add the fresh mint to the juicer last.
4. Now pour all the juices obtained into a glass.

PREPARATION WITH A BLENDER & A FINE SIEVE

1. We need about half of the pineapple. This corresponds to approx. 400 g (14 oz) pineapple without the peel. Cut the skin off the pineapple and apples. Place the peeled pineapple and apples in the blender.
2. Pluck the mint leaves and add to the blender.
3. Puree everything for 30 seconds on the highest setting. Now pass the whole mixture through a fine sieve. If you like the pulp, you can of course skip this step.
4. Pour the juice into a glass bottle.

NOTE: The calorie information may vary depending on the product used, country and region.

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