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


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.


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!


Some more impressions for you…


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


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

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


  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!




[It’s time for Oktoberfest] pretzels

brezen 5 b

For many germans one of the most important and amusing festivals is starting this season. From the 20th of September until the 5th of October 2014 the biggest folk festival is going to take place in Munich: Oktoberfest. People from all over the world are visiting the place to eat and more important, to drink and have a good time. A couple of days a famous spanish football player from the Munich football club gave a very suitable describtion of the Oktoberfest:

“I didn’t know that it takes more than 2 weeks and there are lots of pavilions and people are drinking beer from morning to night!”

Xabi Alonso

brezen 2 b

South germany, especially places around Munich offer a variety of different german food. Beer gardens are important places, which sell not only beer, also some culinary specialities like garden redish (Radi), pretzels, Bavarian veal sausage (Weißwurst), salad made of strips of sausage, onions, gherkins and oil and vinegar dressing (Wurstsalat), savoury cheese spread (Obazda) and kind of meat loaf (Leberkäse).

When you go to Oktoberfest of course you have to dress typically bavarian, like a dirndl (and a fancy hat, like I am wearing below) or leather trousers (Lederhosen). I found the old leather trousers of my brother when he was around 2 years old!

                KOOOPIE 12 b                                             leder b

Today I will show you my recipe for pretzels. In germany you call them Brezen or Brezeln. They are made of a fluffy yeast dough and you put them into a sodium hydroxide solution, which means a combination of boiling water with baking soda. In Germany you eat them as a meal or snack with cold cuts or cheese, usually between breakfast and lunch or in the evening (Brotzeit).

brezen b


600 g flour
42 g active yeast
pinch of sugar
2 tblsp. salt
2 tblsp. baking soda
350 ml water
sea salt for sprinkling

2 litres of water


  1. In a bowl whisk together flour and salt and press a little hole in the middle. In another bowl mix 100 ml warm water with the yeast and sugar and pour it in the small flour-hole. Let the yeast react for about 15 minutes.
  2. Now add the rest of the warm water (250 ml) and knead until dough is smooth. Put in a bigger clean bowl, cover with wrapping and let it rest  in the fridge for 2 hours.
  3. Prepare a baking pan with baking paper and preheat oven to 180°C. Knead the dough again and divide into 7 pieces (á 140 grams). Take one piece and roll it into a 40-50 cm long line. Roll the ends of the lines a little bit thinner then cross them until you get the typical shape.
  4. Now boil 2 liters of water together with the baking soda. Let it boil for 10 minutes. One after another put the pretzels into the boiling water for 30 seconds, then remove them with a skimmer and put them onto the baking sheet. Sprinkle with sea salt.
  5. Bake for 25 minutes and let them cool completely on a wire rack.


brezen 6 b

Have fun baking!