WINTER Archive - Kimberly Zett

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Kimberly — Fri, 27 Dec 2024 14:06:59 +0000

Cinnamon Swirl Pancakes with Cream Cheese Frosting

December 27, 2024 by Kimberly

These fluffy pancakes with a dreamy cinnamon swirl and creamy frosting hit differently – like your favorite café breakfast, but homemade. Sweet, cozy vibes with every bite, perfect for lazy mornings or brunch.

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

TOTAL TIME

25 min

SERVES

8 pancakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine this: a stack of fluffy, golden pancakes, swirled with a rich, caramelized cinnamon filling and topped with a silky cream cheese frosting. It’s like the lovechild of your favorite cinnamon rolls and café-style pancakes. These pancakes bring a mix of indulgence and cozy comfort to your weekend mornings without the fuss. Perfect for brunch, date mornings, or when you want to impress yourself. So easy, yet soextra.

Serve these pancakes warm and stacked high. Drizzle a little extra cream cheese frosting on top for those irresistible slow-dripping vibes, and sprinkle with a dash of cinnamon. If you’re feeling fancy, a splash of maple syrup doesn’t hurt. Pair them with a steaming cup of coffee, chai latte, or even hot cocoa for the ultimate breakfast experience. These pancakes are brunch perfection, ready to elevate any slow morning.

Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a non-stick pan over low heat. Keep the frosting separate, in the fridge, and add it fresh when serving to maintain its creamy texture.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Swirl Pancakes with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 25 min
Yield: 4-6 1x

Print Recipe

Description

Recommended Equipment

mixing bowl
whisk
two small bowls
piping bag
large pan

Ingredients

Units

PANCAKE BATTER

1 egg
55 grams neutral oil
1 tbsp white sugar
pinch of salt
250 milliliter full-fat milk
2 tsp baking powder
200 grams all-purpose flour
1-2 tbsp butter for frying

CINNAMON SWIRL

60 grams butter
50 grams brown sugar
1 tbsp cinnamon

CREAM CHEESE FROSTING

100 grams cream cheese
1.5 tbsp milk
1 tbsp lemon juice
20 grams powdered sugar

Instructions

For the pancake batter, whisk the egg with sugar, canola oil, salt, and milk in a large bowl until well combined. Then add the flour and baking powder, and mix everything thoroughly with a whisk until you get a smooth batter. Set the batter aside briefly.
For the cinnamon swirl, combine the room-temperature soft butter (don’t melt it in the microwave or on the stove, otherwise, the consistency will be too runny, and the swirl will lose its shape when cooked) with brown sugar and cinnamon in a small bowl. Put the mixture into a piping bag or a plastic bag and set it aside.
For the frosting, mix powdered sugar, cream cheese, milk, and lemon juice in a bowl until smooth. Add a little more milk if you need a runnier consistency. Set this aside as well.
Heat a large pan over medium heat and add a small piece of butter. Once the butter forms small bubbles, spoon 1-1.5 tablespoons of batter per pancake into the pan. Let them cook briefly until the pancakes start forming small bubbles around the edges.
Now, cut a small hole in the piping bag with the butter-sugar-cinnamon mixture. Pipe the mixture onto the pancakes in a swirl pattern. Cover the pan with a lid and let the pancakes finish cooking on the lowest heat setting until fully cooked through. Important: Don’t flip the pancakes! Otherwise, the swirl will disappear.
Carefully remove the finished pancakes from the pan, spread them with the cream cheese frosting, and enjoy!

Passive Time:
Cook Time: 25 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cinnamon Swirl Pancakes with Cream Cheese Frosting erschien zuerst auf Kimberly Zett.

Cheese Fondue Oil

Kimberly — Mon, 23 Dec 2024 17:43:48 +0000

Cheese Fondue Oil

JUMP TO RECIPE

JUMP TO VIDEO

December 23, 2024 by Kimberly

Velvety and savory, this infused oil captures the essence of garlic and cheese, delivering pure fondue vibes. Drizzle it, dip with it, or savor it – it’s a total flavor bomb.

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

TOTAL TIME

40 min

SERVES

1 cup / 250 ml

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This oil was a fun experiment that turned into a total win! Infused with Gruyere, Parmesan, and garlic, it packs a cheesy, savory punch that’s perfect for dipping or drizzling. While the salt didn’t quite come through, the rich flavors of garlic and cheese infused beautifully into the oil, creating a gourmet touch for any meal. Whether you’re hosting friends or elevating a simple dinner, this oil is a little bottle of magic.

Drizzle this flavorful oil over fresh bread, roasted vegetables, or pasta to take your meal to the next level. Use it as a dip for crusty baguettes or even as a topping for grilled meats. It’s also a game-changer when swirled into soups for an extra burst of richness. For cheese lovers, this oil is the ultimate gourmet hack for effortless flavor in seconds. By the way it pairs perfectly with my Cottage Pie!

Store the oil in an airtight glass container in the fridge for up to one week. Keep it away from direct sunlight to preserve the flavor. If you notice any changes in smell or texture, it’s time to make a fresh batch!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Cheese Fondue Oil

Author: Kimberly
Total Time: 40 min
Yield: 1 cup / 250ml 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
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units

50 grams parmesan
30 grams gruyere
4 garlic cloves
1 tbsp sea salt
250 milliliter oil

Instructions

Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
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 one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
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.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 20 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Prep Time: 5 min
Passive Time: 20 min
Cook Time: 15 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cheese Fondue Oil erschien zuerst auf Kimberly Zett.

Cottage Pie

Kimberly — Mon, 23 Dec 2024 17:43:37 +0000

Cottage Pie

JUMP TO RECIPE

JUMP TO VIDEO

December 23, 2024 by Kimberly

Rich, slow-cooked beef with a creamy, cheesy potato topping. This cozy classic feels like home but leveled up – every bite is hearty, comforting, and completely irresistible. Perfect for chilly nights!

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

TOTAL TIME

4 hrs

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine tender, slow-cooked beef paired with a golden, cheesy mashed potato topping – this is comfort food on a whole new level. Combining ground beef and flavorful slow-cooked shank meat, this dish delivers a rich, savory filling that melts in your mouth. The creamy Parmesan and cream cheese mashed potatoes bring the perfect finishing touch, creating a meal that’s hearty, satisfying, and unforgettable. Whether it’s a family dinner or meal-prep hero, this pie is your go-to cozy classic.

Serve this dish fresh from the oven with a crisp salad for balance. For extra flair, sprinkle some fresh herbs like parsley or thyme on top before serving. This dish is perfect for casual family dinners or even a dinner party – it’s the kind of meal that gets everyone asking for seconds. Pair it with a glass of red wine or a comforting cup of tea, and you’re all set.

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until piping hot. For freezing, wrap the dish tightly and freeze for up to a month. Defrost in the fridge overnight before reheating.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Cottage Pie

5 from 1 review

Author: Kimberly
Total Time: 4 hrs
Yield: 6 1x

Print Recipe

Description

Recommended Equipment

medium pot
sharp knife
cutting board
large pot with lid
vegetable peeler
medium pot with lid
small pot
cheese grater
potato masher
ovenproof pan

Ingredients

Units

SHANK MEAT & STOCK

800 grams beef shanks
500 grams beef marrow bones
1 liter water
1 white onion
3 carrots
3 celery sticks
1 tbsp olive oil
1 tbsp tomato paste
2 bay leaves
1 tsp black pepper corns
1 tsp coriander seeds

MASHED POTATOES

1 kilogram russet potatoes
300 milliliter full-fat cow milk
100 grams butter
100 grams cream cheese
50 grams parmesan
2 tbsp chives
salt, pepper & nutmeg to taste

MEAT FILLING

2 tbsp oil
500 grams minced beef
300 grams shank meat (prepared earlier from the shanks)
1 white onion
6 garlic cloves
2 carrots
150 grams frozen peas
600 milliliter beef stock (prepared earlier from the shanks & bones)
2 tbsp tomato paste
1-2 tbsp all-purpose flour
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp paprika powder
1/4 tsp cinnamon
1/4 tsp brown sugar
1/8 tsp nutmeg
salt & pepper to taste
2 tbsp fresh parsley

Instructions

PREPARATIONS

Place the beef shanks on a rack over a drip tray or a deep baking sheet lined with parchment paper. Roast in the oven at 250°C on the grill setting for about 25 minutes, until browned and starting to render fat.
Meanwhile, cut carrots, onions, and celery into large chunks. Sauté the veggies with crushed coriander seeds and peppercorns in a large pot with a bit of olive oil. Stir in tomato paste and cook for another 1–2 minutes.
Add water to the pot and toss in bay leaves.
Remove the beef shanks and bones from the oven and add them to the pot. Cover with the lid and simmer for about 2 hours.
Once the cooking time is up, strain the broth through a sieve into a measuring cup. Discard the vegetables and bones, and set the meat aside in a bowl. If you want to go the extra mile, strain the broth through a cheesecloth, though it’s not essential for this recipe. You’ll need 600 milliliters of broth and all the meat for this cottage pie.

INSTRUCTIONS

Peel and halve the potatoes, then place them in a medium pot with cold water. Bring to a boil and cook until soft, about 20 minutes.
Meanwhile, gently heat milk and butter in a small pot until the butter melts. Grate Parmesan and slice chives into fine rings—set both aside. Finely dice the onion, peel the garlic, and dice the carrots into small cubes. Weigh the peas and set everything aside.
Once the potatoes are soft, drain the water. Add the warm milk-butter mixture and mash the potatoes. Stir in cream cheese and Parmesan, then season with nutmeg, salt, and pepper. Finally, fold in the chives. Cover and set the pot aside.
Heat olive oil in a large pot or ovenproof pan. Sear the ground beef, remove it, and set aside.
Add the onions and carrots to the pan and sauté briefly. Press or finely grate the garlic, sauté for a moment, then stir in tomato paste and cook briefly as well.
Dust with flour and stir well. Add the ground beef and beef shank meat, then deglaze with the beef broth. Stir in Worcestershire sauce, bay leaves, thyme, rosemary, paprika, cinnamon, brown sugar, nutmeg, salt, and pepper. Simmer for about 20 minutes or until the carrots are soft. While it simmers, finely chop the parsley.
Once the carrots are soft, stir in the peas and parsley. Preheat the oven to 180°C. Spread the meat mixture evenly into an ovenproof dish. Smooth it out, then spread the mashed potatoes on top, smoothing and optionally decorating the surface.
Bake for 15–20 minutes, until the edges are bubbling. Switch to the grill setting and cook for 5–7 minutes until the mashed potato topping turns golden brown. Let the cottage pie rest briefly before serving.

Prep Time: 2 hrs + 30 min
Passive Time: 45 min
Cook Time: 45 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cottage Pie erschien zuerst auf Kimberly Zett.

Cherry Almond Marzipan Oats

Kimberly — Sun, 22 Dec 2024 17:44:02 +0000

Cherry Almond Marzipan Oats

JUMP TO RECIPE

JUMP TO VIDEO

December 22, 2024 by Kimberly

Imagine creamy oats kissed with almond milk, layered with luscious cherry filling, and drizzled with silky marzipan sauce – finished with a candied cherry. It’s breakfast that tastes like dessert but feels indulgently cozy.

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

TOTAL TIME

30 min

SERVES

3 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This dreamy breakfast combines the best of dessert and comfort food! Creamy almond milk oats meet a tangy-sweet cherry filling, topped with a velvety marzipan drizzle and crowned with a candied cherry. It’s perfect for chilly mornings, special occasions, or whenever you’re craving something extra indulgent. With layers of flavor and texture, this dish is not just a breakfast – it’s a hug in a bowl.

Serve warm for the ultimate cozy vibes. To assemble, spoon the creamy almond oats into a bowl, add a layer of cherry filling, and drizzle generously with the marzipan sauce. Top it with a candied cherry for a stunning finish. Pair it with a hot cup of coffee or tea for a slow, luxurious morning or dress it up for a brunch centerpiece.

Store leftovers in an airtight container in the fridge for up to three days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Cherry Almond Marzipan Oats

Author: Kimberly
Total Time: 30 min
Yield: 3 1x

Print Recipe

Description

Recommended Equipment

small pot
whisk
bowl
cheese grater

Ingredients

Units

OATS BASE

100 grams rolled oats
250 milliliter almond milk
1 tsp vanilla extract
pinch of salt
1 tsp date syrup

MARZIPAN SAUCE

1 egg yolk
100 milliliter full-fat cow milk
50 milliliter heavy cream
50 grams marzipan
40 grams white sugar
0.5 tsp vanilla extract

CHERRY FILLING

150 grams cherries
50 milliliter cherry juice
1 tsp lemon juice
1 tsp cornstarch
1 tbsp powdered sugar

TOPPING

candied cherries

Instructions

Place the marzipan in the freezer for about 20–30 minutes, then grate it coarsely using a cheese grater.
Warm the milk and cream in a pot without bringing it to a boil, then remove from heat.
Mix the egg yolks, sugar, and vanilla extract thoroughly in a bowl. Add the grated marzipan and stir well.
Gradually add the egg yolk mixture to the warm milk-cream mixture, one teaspoon at a time, stirring constantly until combined. Return the pot to medium heat and stir until the sauce thickens. For a firmer consistency, mix 1 tsp of cornstarch with a bit of water, add it to the sauce, and briefly bring it to a boil. Remove from heat.
In another pot, mix cherries, cherry juice, lemon juice, powdered sugar, and cornstarch. Heat over medium heat until the mixture thickens and the cherries soften. Remove from heat.
In a separate pot, combine oats, almond milk, vanilla extract, salt, and your choice of sweetener (e.g., date syrup). Bring to a boil, stirring until the oats are soft.
Layering: Spread a portion of the oatmeal in a small bowl, then add a layer of cherry sauce. Cover with the remaining oatmeal, smooth the surface, and pour the marzipan sauce over the top.
Garnish with a candied cherry. Serve immediately or prepare as overnight oats.

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cherry Almond Marzipan Oats erschien zuerst auf Kimberly Zett.

German Eggnog

Kimberly — Sat, 21 Dec 2024 16:47:37 +0000

German Eggnog

JUMP TO RECIPE

JUMP TO VIDEO

December 21, 2024 by Kimberly

Creamy, spiced, and a hint of orange, this festive drink feels like a warm blanket with a zesty twist. Perfect for cozy nights, it’s sweet nostalgia with a touch of magic.

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

TOTAL TIME

10 min

SERVES

2 mugs

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This creamy, spiced drink is your ultimate holiday treat, blending warm vanilla notes with a zesty orange kick. It’s the perfect balance of cozy and refreshing, bringing all the festive feels to your cup. Whether you’re cuddled up on the couch or hosting a holiday party, this drink will steal the show. Whipped cream and a sprinkle of cinnamon take it to the next level. Trust me, you’re about to sip your way to holiday bliss.

Serve this festive drink warm for an extra cozy vibe or chilled for a refreshing twist. Top it with a generous dollop of whipped cream and a dash of cinnamon for that picture-perfect look. Pair it with a plate of Christmas cookies or a slice of fruitcake to complete the holiday mood. Pro tip: Add a splash of your favorite spirit if you want to elevate it for the grown-ups at your table.

Store the drink in an airtight container in the fridge for up to one day. Stir it well before reheating or serving cold. Keep the whipped cream and cinnamon topping separate and add them fresh just before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

German Eggnog

Author: Kimberly
Total Time: 10 min
Yield: 2 1x

Print Recipe

Description

Recommended Equipment

small saucepan
whisk
electric hand mixer
tall container
piping bag

Ingredients

Units

EGGNOG

250 milliliter full-fat cow milk
150 milliliter advocaat
100 milliliter orange juice
14 grams vanilla sugar
15 grams vanilla pudding instant powder
pinch of salt

WHIPPED CREAM

200 milliliter heavy cream
pinch of cinnamon

Instructions

In a small saucepan, whisk together milk, orange juice, eggnog, vanilla sugar, and vanilla pudding powder. Heat over medium heat until the mixture starts to thicken. Remove from heat and keep warm with a lid. Season with a pinch of salt.
Whip the cream until stiff using an electric mixer and transfer it into a piping bag.
Pour the eggnog mixture into a cup, top with whipped cream, and sprinkle with a bit of cinnamon for a finishing touch. Enjoy!
The vanilla pudding powder can be replaced with milk powder and cornstarch for an even creamier taste.

Cook Time: 10 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag German Eggnog erschien zuerst auf Kimberly Zett.

Cranberry Orange Glazed Pork Roast

Kimberly — Wed, 18 Dec 2024 16:58:15 +0000

Cranberry Orange Glazed Pork Roast

JUMP TO RECIPE

JUMP TO VIDEO

December 18, 2024 by Kimberly

This juicy, tender pork roast with a sweet-tangy cranberry orange glaze tastes like the holidays on a plate. Perfectly crispy on the outside and bursting with bold, festive flavors inside.

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

TOTAL TIME

2 hrs + 40 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This roast is what holiday dreams are made of crispy crackling, juicy pork, and a sweet-tangy cranberry orange glaze that brings all the festive vibes. The glaze is inspired by a classic Cumberland sauce, with tart cranberries, bright orange zest, and a splash of Port wine for richness. Whether it’s for a holiday feast or a special family dinner, this roast is guaranteed to steal the show and have everyone asking for seconds.

Pair this roast with creamy mashed potatoes, roasted Brussels sprouts, or a crisp green salad to balance the richness. The cranberry orange glaze adds just the right amount of tang, so it shines with simple sides. For an extra festive touch, drizzle a bit of the warm glaze over the carved slices. The best part? This roast is just as amazing the next day! Slice it paper-thin and enjoy it as a snack, or layer it into a sandwich with some extra glaze for a seriously delicious leftover treat.

Wrap leftover pork in foil or store it in an airtight container in the fridge for up to three days. Enjoy it cold in a sandwich with a dollop of leftover glaze.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Cranberry Orange Glazed Pork Roast

Author: Kimberly
Total Time: 2 hrs + 40 min
Yield: 6 - 8 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

deep baking dish or roasting pan
aluminum foil
sharp knife
cutting board
kitchen brush for glazing
meat thermometer
vegetable peeler
small pot

Ingredients

Units

PORK HAM

1.8 kilogramm cured pork ham with rind
2 tsp dijon mustard
salt & pepper

COOKING LIQUID

750 milliliter vegetable stock
1.5 white onions
3 garlic cloves
2 carrots
2 bay leaves
1 tbsp black pepper corns

CRANBERRY ORANGE GLAZE

1 lemon
1 orange
200 milliliter port wine
1 shallot
3/4 tsp fresh ginger, grated
1 tsp dijon mustard
100 grams fresh cranberries
200 grams redcurrant jelly
salt & black pepper

Instructions

Take the meat out of the fridge and let it rest at room temperature for about 30 minutes to ensure even cooking later.
In the meantime, prepare the glaze. You can find the recipe for the cranberry-orange sauce here, which we’ll use both as a glaze and a sauce later.
Preheat the oven to 150°C/300°F (fan).
Peel the onions, garlic, and carrots, then cut them into large chunks.
Pour vegetable broth into a deep baking dish or roasting pan and place the meat in it, rind side down. Distribute the chopped vegetables, pepper, and bay leaves around it.
Cover the dish with aluminum foil and place it in the oven for 40 minutes.
Remove the dish from the oven and transfer the meat to a cutting board, placing it rind side up. You now have two options: either remove the rind completely, leaving the fat layer intact, and score the fat closely with a sharp knife without cutting into the meat. Or, leave the rind on and score it diagonally in a tight pattern, again without cutting into the meat. Return the meat to the oven uncovered and roast for an additional hour.
After 30 minutes, brush the rind with the first layer of glaze. Repeat this every 10 minutes (a total of 3 times). Be sure to save some of the glaze, as it will be used as a sauce later. Once the meat reaches an internal temperature of 65°C/149°F, switch the oven to grill mode and roast the rind for about 10 minutes until it becomes perfectly crispy. The roast should now have an internal temperature of around 68-69°C/154-156°F.
Remove the meat from the oven, cover it with aluminum foil, and let it rest for 10-15 minutes. During this time, the internal temperature will rise to about 72°C/162°F, and the juices will redistribute within the meat.
Slice the meat against the grain into thick slices for serving as a main course or into thin slices for making sandwiches. Enjoy!

Passive Time: 2 hrs + 10 min
Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cranberry Orange Glazed Pork Roast erschien zuerst auf Kimberly Zett.

Mulled Wine Oil

Kimberly — Wed, 18 Dec 2024 08:42:53 +0000

Mulled Wine Oil

JUMP TO RECIPE

JUMP TO VIDEO

December 17, 2024 by Kimberly

This spiced oil is like a hug in a drizzle. Think rich, warm, and aromatic vibes that make every dish feel festive and fancy. Perfect for cozy dinners and holiday magic.

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

TOTAL TIME

45 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

This cozy spiced oil brings holiday magic to your plate. Infused with citrusy orange, cinnamon, cloves, star anise, and cardamom, it’s a flavorful hug in every drizzle. Perfect for elevating roasted veggies, hearty salads, or even as a bread dip, this oil is simple yet sophisticated. Whether you’re hosting or gifting, it’s a warm, festive twist that feels like Christmas in a bottle. Easy to make and impossible not to love!

Drizzle this aromatic oil over roasted vegetables for a cozy finish, or mix it into salad dressings for a warm, festive twist. Pair it with fresh, crusty bread as a dip, or spoon it over warm risottos and soups to add a layer of spiced goodness. Feeling adventurous? Try it over roasted sweet potatoes or even desserts like baked pears for a gourmet touch. This oil fits wherever cozy, holiday vibes are needed. You absolutely have to try the oil with this Brussels Sprout Salad!

Store your infused oil in a sealed glass jar at room temperature for up to one week. Keep it in a cool, dark place to preserve its aromatic magic.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Mulled Wine Oil

Author: Kimberly
Total Time: 45 min

Print Recipe

Description

RECOMMENDED EQUIPMENT

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

Ingredients

Units

1 orange
1/4 tsp cinnamon
8 cloves
1 star anise
1/4 tsp ground cardamom
250 milliliter rapeseed oil

Instructions

Zest the orange and put it along with the cloves, cinnamon, cardamom and star anise into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
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 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
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.
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.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
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 week.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 10 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Mulled Wine Oil erschien zuerst auf Kimberly Zett.

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Kimberly — Tue, 17 Dec 2024 15:12:44 +0000

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

JUMP TO RECIPE

JUMP TO VIDEO

December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

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

TOTAL TIME

40 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Author: Kimberly
Total Time: 40 min
Yield: 2 as main / 4 as starter 1x

Print Recipe

Description

Recommended Equipment

sharp knife
cutting board
small pan
small bowl

Ingredients

Units

SALAD

200 grams brussels sprout
150 grams red radicchio
1 shallot
1 tsp butter
2 mandarins
2 fresh figs
8 bacon strips
50 grams gorgonzola
50 grams walnuts

CROUTONS

6 slices baguette
1/2 tsp chili flakes
1/2 tsp cinnamon
1 tbsp butter

DRESSING

4 tbsp mulled wine oil
1-2 tbsp red wine vinegar
1 tsp date syrup
1 tsp dijon mustard
salt & pepper to taste

TOPPINGS

fresh thyme
fresh chives

Instructions

PREPARATIONS

Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons erschien zuerst auf Kimberly Zett.

Gingerbread Oil

Kimberly — Mon, 16 Dec 2024 16:59:21 +0000

Gingerbread Oil

JUMP TO RECIPE

JUMP TO VIDEO

December 16, 2024 by Kimberly

Cozy up your cooking with this aromatic oil infused with warm spices like cinnamon and cardamom. It’s like bottling the holidays – perfect for drizzling, baking, or elevating savory dishes.

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

TOTAL TIME

5 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Step into holiday magic with this incredible spiced oil. Infused with cinnamon, cardamom, cloves, and more, it’s the ultimate flavor hack to elevate your cooking. Whether drizzled over roasted veggies, swirled into yogurt, or used for baking, it brings cozy gingerbread vibes to everything. Perfect for adding that warm, nostalgic touch to your festive meals, and hey, it also makes a pretty epic edible gift. Get ready to impress yourself and everyone you share it with!

For sweet treats, drizzle it over pancakes, waffles, or even vanilla ice cream. Feeling savory? Use it to dress roasted carrots, drizzle on warm bread, or even toss it into a simple salad dressing. Pro tip: Swirl a little into your hot chocolate or latte for the coziest vibes ever. It’s your new go-to secret weapon for holiday magic in every dish. I used this oil to glaze my milk buns with gingerbread filling – give it a try, you’re gonna love it!

Keep your spiced oil in a tightly sealed glass bottle in a cool, dark spot. It stays fresh and aromatic for up to a week. Shake gently before using.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Gingerbread Oil

Author: Kimberly
Total Time: 5 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

2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cardamom
1/8 tsp nutmeg
3 anise stars
1 piece of fresh ginger
250 milliliter oil

Instructions

Toss everything into the blender.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
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 one medium-sized bowl.
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.
Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Passive Time:
Cook Time: 5 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Gingerbread Oil erschien zuerst auf Kimberly Zett.

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Kimberly — Sat, 14 Dec 2024 17:18:29 +0000

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

JUMP TO RECIPE

JUMP TO VIDEO

December 14, 2024 by Kimberly

Golden rolls packed with spiced apples, drizzled with caramel, and topped with crunchy milk crumble – this dessert is a little masterpiece that’ll make your kitchen smell like pure magic.

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

TOTAL TIME

1 hr + 15 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These crispy golden rolls, filled with spiced apples and topped with caramel & vanilla sauce and milk crumble, are everything you love about desserts. They’re the perfect blend of sweet, buttery, and crunchy, delivering big seasonal vibes in every bite. Whether you’re making them for a dinner party or just for yourself, this dessert promises to steal the show and leave everyone asking for seconds.

Lay the rolls on a warm puddle of vanilla sauce, drizzle generously with caramel, and finish with a sprinkle of milk crumble for that perfect texture. Serve them while they’re still warm to keep the filo dough crisp and the apple filling gooey.

Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to bring back their crisp texture.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Author: Kimberly
Total Time: 75 min
Yield: 4-6 1x

Print Recipe

Description

Recommended Equipment

sharp knife
cutting board
two small pots
two small bowls
oven

Ingredients

Units

APPLE PIE ROLLS

8 filo pastry sheets
1 apple
150 milliliter apple juice
2 tsp cornstarch
15 grams white sugar
1 tsp vanilla extract
1 tsp lemon juice
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt

CARAMEL CINNAMON SAUCE

75g white sugar
2 tbsp water
20 grams butter
75 grams heavy cream
1/2 tsp cinnamon
1/4 tsp vanilla extract
pinch of salt

VANILLA SAUCE

150 grams heavy cream
150 milliliter full-fat milk
3 egg yolks
1 vanilla bean
50 grams brown sugar
pinch of salt

MILK CRUMBLE

30 grams full-fat milk powder
50 grams all-purpose flour
30 grams powdered sugar
1/8 tsp salt
25 grams butter
45 grams white chocolate

Instructions

For the apple filling, dice the apples and add them to a pot with apple juice, sugar, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Simmer over medium heat for about 10 minutes until the apples are soft. Mix cornstarch with 2 tbsp of cold water, then stir it into the apple mixture. Bring to a quick boil until it thickens, then remove from heat and let cool.
For the caramel-cinnamon sauce, heat sugar and water in a pot until it reaches 170°C (340°F) and turns a light golden caramel (about 10–15 minutes). Remove from heat and carefully stir in butter and cream – it may clump, but just keep stirring. Add a pinch of salt, vanilla extract, and cinnamon, mix well, and let it cool.
For the milk crumble, combine milk powder, flour, powdered sugar, and salt in a bowl. Add melted butter and mix with your hands until crumbly. Spread the mixture onto a baking sheet and bake at 140°C (285°F) for about 10 minutes. While it bakes, melt the white chocolate. Once the crumble is baked, transfer it to a bowl, drizzle the melted chocolate over it, and stir until it forms larger clusters. Set aside.
Next, prepare the vanilla sauce. You can find the recipe here.
For the filo rolls, place a heaping tablespoon of the apple filling on each sheet of filo dough. Fold in the sides, roll them up, and seal the ends with a bit of water. Arrange the rolls on a baking sheet lined with parchment paper, brush them with melted butter, and bake at 180°C (355°F) for about 15 minutes until golden brown.
To serve, pour the vanilla sauce onto plates or bowls, cut the filo rolls into three pieces each, and arrange them on top of the sauce. Drizzle with the caramel-cinnamon sauce and finish with milk crumbles. Enjoy!

Passive Time: 15 min
Cook Time: 60 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble erschien zuerst auf Kimberly Zett.