Making life a little sweeter since 2012
Happy Valentine’s Day everyone! I am back from maternity leave, I cannot believe how fast those last 3 months flew by and that our little girl is 3 months old already… I really took that time off of everything, even blogging which I did not even plan to do. But it just happened and I am so glad I did. Now I’m back to work and back to baking and blogging, just in time for Valentine’s! …
I might or might not have totally binged on those until I got sick… but how could you not?! I mean look at these: A thick layer of buttery almond shortbread covered with soft maple caramel and topped with cinnamon chocolate ganache. This Holiday Millionaire’s Shortbread – a seasonal twist on a classic just in time for Christmas – is definitely one of the most divine treats I’ve made in a while, if not one of the best of all time. Seriously. SO GOOD. …
I have been making these for a couple of months now, filled with either peanut butter, almond butter (my least favorite) or tahini, and I thought I just had to post this not so traditional yet super delish version – Sea Salted Chocolate Tahini Cups! Unlike chocolate cups filled with peanut butter, the tahini stays creamy and runny when stored in the fridge. So when you bite into the chilled, rich chocolate crust and the creamy tahini runs out and everything melts in your mouth, the chocolate and the sea salt flakes… it’s just heaven. …
Temperatures here in Texas have been in the 90s for quite a while and ‘finally’ reached the 100F mark last week. What better time to make popsicles… lots of popsicles (which I will also post soon), and some granita! My daughter is obsessed with making (and eating) popsicles and even prefers them over ice cream. Which is great because its a lot easier to make and there are so many fun, delicious and healthy options. I personally love granitas, which is in a way a different form of serving popsicles… well, kind of. I sometimes use the same mixture and instead of pouring it in the popsicle mold, I freeze some and make a granita. I just love the airy refreshing texture of it…. nothing better on a hot day. What I love about these is that they are made with raw honey, so no processed sugars, much better for you and so much yummier….
This towering high Chocolate Almond Layer Cake will make a cute addition to your Easter brunch buffet. Or maybe a birthday cake? Almond cake layers with a rich, semi-sweet chocolate ganache buttercream. Who can resist?! Using 5-inch cake pans will achieve the towering affect, but the cake can easily be made with 6-inch pans for a lower, wider cake….
This flourless Chocolate Fudge Cake with Buttery Peach Compote is super gooey and so easy and quick to whip up! And, it happens to be gluten-free, it only contains a little but of almond flour. I got this recipe from my aunt and made it a million times. A slightly adapted version made it on here a while back in form of this Flourless Hazelnut Chocolate Cake. …
It’s less than 2 weeks till Christmas (yay!) and my holiday baking is in full gear. Besides just a few sugar cookies, I’ve been making a lot of cakes and other treats, like this Naked Mulled Wine Chocolate Layer Cake. It is so festive and pretty, and super easy to make! Two layers of mulled wine infused chocolate cake filled with chocolate cream cheese frosting. I topped the cake with sifted cocoa powder but that was more because it looks pretty. You could decorate it with some more cream cheese frosting (double the recipe), toasted meringue, or just plain melted chocolate….
Ok, first of all, this cake batter is the bomb. Fluffy, moist and super delicious. It is originally a vanilla cake recipe (my go to vanilla cake recipe, to be exact), and I tweaked it to make these Honey Hazelnut Cupcakes with Milk Chocolate Frosting by replacing some sugar with honey and adding some hazelnut flour. Second, this cream cheese frosting is fabulous! Milky chocolate flavor with the taste of delicious fresh cream cheese. And, hazelnut plus milk chocolate is unbeatable anyway, am I right?…
I made this Coffee Chocolate Fudge Cake with Ganache Frosting for a birthday card photo shooting about 2 weeks ago and realized that this is the first time I am posting a chocolate layer cake on my blog. How can that be?! So I figured it’s way overdue. This chocolate fudge cake is made with a whole cup of coffee which makes it extra moist and and adds a lot of flavor. Coffee and Chocolate is such a classic and one of my favorite flavor combos. Although the recipe calls for coffee, I actually used cold brew. And as if the cake itself is not rich and chocolate-y enough, it is frosted with chocolate ganache made of 70% dark chocolate, butter and cream. Do I need to say more? Chocolate heaven.
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I am super excited about this post for 2 reasons: 1) this pie is absolutely awesome and 2) my husband made it! I have to say that I am more than impressed. He’s really been wanting to make a whiskey cake for my blog for a while and came up with this idea. It tastes absolutely amazing. The crust is a regular graham cracker crust, filled with a flourless-chocolate-cake-like filling boasting with rich whiskey flavor, topped with meringue. While it is currently still about 100°F out here in Texas, it did not bother us the slightest bit and this pie will definitely be part of this year’s Christmas or Thanksgiving menu. And fall ist just around the corner! This is just perfect for the cooler cozy days of the year….
my name is Melina, I’m a passionate cake baker/eater and food photographer born and raised in Germany... Read More…
