[review about my trip to the BahlsenCBA in Munich +] Salted peanuts Caramel Cookies

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Last weekend I had the chance to spend an amazing and interesting weekend in beautiful Munich. The reason for this was that last year the german cookie company Bahlsen operated a competition where food bloggers could submit their cookie recipe inspired by some Bahlsen Cookies. The prize was the participation at the first Bahlsen Cookie Academy in Munich where we had the possibility to meet many interesting people and learned a lot.

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We spend the weekend at the beautiful Design Offices in Munich surrounded by tons of delicious cookies! During the two days we had the chance to ask all questions about blogging, photographing and learned a lot from the experience of experts like Michael Praetorius, Lea with her blog Hafentelegramm and my favourite food blogger and cook book author Jeanny from zuckerzimtundliebe. It was so much fun to meet the four other blogger girls who also submited and won with their amazing cookie recipes. Of course I will not hold back their lovely blogs which are Fleurcoquet, die feinschmeckerin, bake a wish and Glückseeligkeit!

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Some more impressions for you…

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Special thanks as well to the very motivated team from Bahlsen who supported the whole weekend!

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Thanks again to everyone who made this very memorable and perfectly organised weekend and the photos possible!

… And here is for you, my winning recipe for my interpretation of Bahlsen Cookies…

Salted Peanut Caramel Cookies.Foto

Salted peanuts Caramel Cookies

ingredients:
170 g butter
1 egg
1 egg york
1 tablespoon baking
soda pinch of salt
280 g flour
100 g white sugar
100 g Mascobado sugar (or brown sugar)
1 tablespoon vanilla
1 tablespoon cornstarch
200 g salted peanuts
200 g caramel chocolate candy

Directions:

  1. In a bowl whisk together flour, salt and baking soda. Melt the butter and let it cool.
  2. In another bowl mix together both sugars and the melted butter. Add egg and egg york one after another. Now add cornstarch and vanilla.
  3. With a wooden spoon mix the dry and wet ingredients together until just incorporated. Now cut penauts and caramel chocolate candy into smaller chunks and add to the dough. Refrigerate dough for at least 12 hours (and up to 2 days).
  4. Preheat oven to 175°C and prepare baking sheets. Form small balls of dough and put them on prepared baking sheets. Bake the cookies for 9-10 minutes. After baking let them cool on the cookie sheets for 10 minutes before moving them to a wire rack to let them cool completely.

Have fun baking!

xxx

Caprice

 

[sweet semifreddo Lasagne] Caramel Apple cookie crumble Lasagne

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Well, with this recipe it is official autumn for me!  Time for apples, nuts, pumkins, Halloween, long movie nights, rainy walks outside and cold weather. I am not a big fan of this dark and rainy time of the year, therefore I wanted to make the start of this season more easy. And is there anything better than an easy dessert together with a hot tea while sitting on your cozy sofa and watch the rain outside?

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I have to admit that i love italian food, of course the typical dishes as pizza, pasta and Lasagne, but also the sweet things as ice cream, Tiramisu or Cantuccini. Inspired by italian influences I thought about a dessert which is not that typical in Italy: A sweet Lasagne! The clue of this recipe is that it is based on different layers of apples, cookies, caramel and a smooth creamcheese cream.

Holidays for your soul!

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Caramel Apple cookie Crumble Lasagne

ingredients:
3-4 apples (take a sour one)
juice of 0,5 lemon
1 tbsp. starch flour1 tspb cinnamon
50 g brown sugar
1 tbsp. marple syrup
for the cream:
120 g cream cheese
60 g confectioners sugar
1 tbsp.. brown sugar
1 tbsp.. cinnamon
60 g heavy cream
vanilla
2 tbspp caramel sauce
300 g cottage cheese
200 g whole wheat cookies
more caramel for decoration

Directions:

  1. Remove skin of the apples and cut into smaller chunks. Mix with lemon juice. In a bowl whisk together starch flour, brown sugar and cinnamon. Put apples in a saucepan, add dry ingredients and the marple syrup. Let it boil and slowly cooked for about abour 10 minutes or until apples are smooth.
  2. Cream creamcheese together with confectioners sugar, brown sugar, heavy cream and vanilla. At last add cottage cheese and caramel sauce.
  3. Take a casserole or any other dish and pour one third of the cream in it. Crumble cookies and sprinkle half of them on the cream. Take half of the apples on the crumbles. Repeat this layering with the rest of the ingredients: cream, cookie crumbles and apples. The last layer should be cream of cookie crumbles.
  4. Chill for at least 4 hours in the fridge. For an extra cooling effect (semifreddo) put in your freezer for 30 minutes.

 

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Have fun making!

xxx

Caprice