Tuesday, 16 September 2014

Whole Spelt Chocolate Chip Cookies

Whole Spelt Chocolate Chip Cookies

 Today I'm bringing cookies for you guys (even if you can just watch them on your screen for now and "have" to bake them yourself). To be honest, I stared at a blank page for like two hours, typing, deleting and re-typing sentences for this recipe post. As I took the photos I had a wonderful post in mind about how chocolate-chunky, crispy and chewy these cookies are as well as super handy to take away for lunch boxes, trips or just to be easily enjoyed when the afternoon crisis hits.

Whole Spelt Chocolate Chip Cookies

As you may guess, things turned out differently, just having arrived in Great Britain not even two weeks ago I had to travel three countries, two timezones and three different currencies to get to a funeral, all within three days. Yes, things were rushed, so as I sat in yet another plane I finally had the time to type this post, as I was dreaming about having these Cookies instead of the mushy and dry airplane sandwich... Thus I also couldn't reply to numerous of your comments and questions on my last post - yes I'm doing an au-pair year abroad and combining this with food blogging might seem crazy, but hey, I'll happily admit that and keep posting - 'cause you've guessed it: I'll keep blogging, so be sure to stay tuned for heaps of recipes+photos! :D

Whole Spelt Chocolate Chip Cookies Recipe

A crisp crust meets huuuge (seriously, use big chocolate pieces, you won't regret it) chocolate chunks and a chewy centre, all packed up with a wholesome spelt-y touch - heya for all non-wheat and wheat eaters as well, these cookies will make your jaws drop (to insert another one ;-)).

Okay, things are still a little rushed round here, so I won't steal any more of your time and hand you out the recipe instead - happy baking and cookie eating everyone!!

Whole Spelt Chocolate Chip Cookies Recipe

Whole Spelt Chocolate Chip Cookies
- makes about 20 cookies, depending on size
- 300g Whole Spelt Flour
- 100g Butter
- 100g Almond Butter
- 1 egg
- 1 tsp salt
- 110g sugar
- optional: 1 tsp vanilla

1. Cream together the butter, almond butter and sugar - for about 2 minutes. Add in the egg, mix throughoutly then stir in the flour and salt (and optional vanilla). Wrap dough in foil or cover the bowl and set it in the refrigerator for at least 30 minutes.
2. Preheat the oven to 175 °C/350 °F. Get the dough out of the refrigerator, form into a sausage and cut it into slices approximately 5mm thick. Place on a baking sheet lined with parchment paper, at least 3cm apart.
3. Bake the cookies for about 8-10 minutes, until slightly browned, yet soft. Take them out of the oven, let cool on a wire rack and enjoy either still slightly warm or at room temperature.

Whole Spelt Chocolate Chip Cookies

Monday, 1 September 2014

Caramellized Cheesecakes - upside down

What do you do after school? Like seriously once you've graduated..? It feels like the whole wide world is open to you, which is the exciting side but then you may also doubt how some decisions can narrow your future possibilities (don't get me wrong here, I believe in the possibilitiy of 180° turns yet some people tell you different...).  So, I've graduated this summer and what's up next?

For the past four to five years I always knew that going abroad was what I wanted to do next. Over the years the idea of a gap year in an english speaking country took shape and was finally fixed a few months ago. As you read this chances are that I'm already in the capital of the UK as an au pair and can't waitto see what this year's got to offer!

Because I'm not the only one out of my close friends who is spending some time away from home, there's been quite a marathon of last-get-togethers and goodbye-parties, huh, they've been great and sad at the same time...

But let's draw the line straight to these caramellized upside down cheesecakes before I get to nostalgic - they were a paty favour thus I baked them in small individual muffin tins, but you can as well do it in one pan, just remember to increase the baking time! In a ranking they would achieve a "my-sister-almost-ate-all-before-I-could-bring-them-to-a-party"-voting. Good because that means that they're irresistible and an ironically good kind of bad, because they might disappear before serving time.

Judge whichever way you like, just make sure that you bake them - easy preparation and when you choose the muffin tins, they're on the table in less than 45 minutes! So happy baking everybody!

Caramellized Cheesecakes - upside down
- makes 15 individual sized cakes or one regular sized one
For the crust:
- 150g flour
- 100g butter
- 40g sugar
- 1/2 tsp salt

For the cheesecake:
- 500g cottage cheese
- 200g cream cheese
- 1 egg
- 60g sugar

For the caramel:
- 5 Tbsp Butter, melted
- 4 Tbsp brown sugar
- optional: 1 tsp cinnamon

1. Prepare the dough for the crust, by working all the ingredients together, set aside.
2. Preheat your oven to 160°C/320°F. For the cheesecake filling mix together both cheeses and the sugar, then stir in the beaten egg.
3. Mix the sugar with the spice, when using. Brush the bottom of your pan(s) with the melted butter, sprinkle with the sugar, then divide the cheesecake mixture on top or spoon it on all at once, when using just one pan.
4. For the later-to-be-bottom divide the crust dough on top just like a crumb topping.
5. Bake for 20-45 minutes depending on pan size. Remove and let cool for 15 minutes before inverting the cake(s) onto a plate. Allow for further cooling and enjoy!

Sunday, 24 August 2014

Spiced Chocolate Cake {vegan, refined sugar free}

Spiced Chocolate Cake

This week's been all about back-to-school - me celebrating the fact that I can stay at home and my sister fighting the fact that summer break is over and it's all back to 7 am mornings and homework afternoons... Let's pretend that I was just a LITTLE malicious - but hey, I'm a good sister, so I made her some cake: a super-duper light vegan spiced chocolate cake with a sticky glaze - half for her to take to school, half for me for lazy breakfasts for the next days - sounds like a good deal doesn't it?

Spiced Chocolate Cake

I hid the fact that there's no white sugar in it from her, this was a fault: no more cake for me in the end - I just found a few crumbs, the rest was GONE! I don't think you need any more descriptions about how good this cake is, don't you? Even my mom was like, this cake that you just made was goooood, could you make it again for the weekend? Uhm, yes I will, just let me have a few more slices this time, please! ;-)

Spiced Chocolate Cake

Just a few hints to convince everyone about it (yes, even those who think that there can't be a cake without white sugar, trust me there is!): it's a melt in your mouth texture, light and chocolatey with a hint of various spices, reminders of autumn that's just starting. And it's all topped with a smooth glaze that incorporates even more chocolate - without being to rich and even skipping the sugar coma. Aaaaan there's zucchini inside! Call me crazy but it works, moist like nothing else! What's not to love? Have a happy weekend everyone and how about making some cake? :-)

Spiced Chocolate Cake {vegan, refined sugar free}
- 220 g or 1 and 1/2 cups shredded zucchini, can be substituded with carrots
- 200g or 1 and 2/3 cups flour (I used whole wheat)
- 1 tsp salt
- 1 and 1/2 tsp baking soda
- 1 and 1/2 tsp cinnamon
- 1 pinch cloves
- 2 tsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp coriander
- 3 Tbsp oil
- 75 g or 1/3 cup unsweetened applesauce
- 150g or 2/3 cups molasses
- 70g 99% Chocolate, you can use one with lower cocoa percentage, just make sure to adjust the molasses level accordingly!
- 50 ml or 1/5 cup water
- 1 and 1/2 Tbsp white vinegar

1. Preheat your oven to 180 °C/ 356 °F. Line a 20 cm/ ~ 8 inch springform pan with parchment paper.
2. In a medium sized bowl mix the shredded zucchini, flour, salt, all the spices and the baking soda.
3. Melt 50g of the chocolate, mix with 100g molasses and oil and stir into the dry ingredients until well combined. Now add in the water, applesauce and white vinegar, add in some more water if dough is too dry.
4. Pour the batter into the prepared pan and bake for 30-40 minutes until a skewer inserted comes out clean. Remove from the oven and let cool for 15 minutes.
5. Now prepare the glaze: melt the remaining chocolate and mix with the remaining molasses, then pour it over the still warm cake. Remove from the pan and let cool to room temperature, then slice and serve or keep in an airtight container until ready to serve. Enjoy!

Spiced Chocolate Cake