[my best treasured secret…] Dark chocolate chip vanilla ice cream sandwiches

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I know it’s been a while since I uploaded the last post! But time is flying I was traveling again (visited amazing Canada) and now I am on my last steps of my final degree. To keep my motivation high, especially after a long day at uni, I brought my favourite treats from Canada with me! Besides from tons of new stuff I brought abroad, including clothes and books, I brought as well a lot of baking ingredients like marshmallows, rice crispies (stay tuned for an amazing recipe very soon!), graham crackers, peanut butter and my favourite chocolate (Ghirardelli)! Unfortunately the airport has its luggage assignations so I had to limit my shopping 😉

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Today I finally reveal my secret recipe for my favourite dark chocolate chip cookies! These cookies are crispy on the outside and super chewy inside! And I never ever had a cookie with such a rich chocolate taste before! Everytime I baked these, they turn out perfectly! Best birthday present, dessert, sweet snack or small present ever, I promise! But today I show you more than just my favourite cookie recipe! Finally the summer has arrived in germany! Time for mild summer nights, barbecues and refreshing snacks like sorbets, semifreddos and of course ice cream!!

Imagine these chocolate cookies are filled with ice cream! And of course not ordinary plain ice cream… I am talking about homemade mascarpone vanilla ice cream! Very creamy texture with a rich vanilla taste! Chocolate and vanilla is just an all-time favourite combo! The crispy chocolate cookie with the taste of dark chocolate is the perfect complement to the sweet and creamy ice cream –> great combination of two intensive flavors! And by the way, these cookies turn out even better when you take your favourite chocolate for baking (I used my Ghirardelli storage!).

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Of course you can substitute the dark chocolate cookies also with normal chocolate chip cookies (my favroite recipe here).

By the way now my Ghirardelli storage is used up again:(

Dark chocolate chip vanilla ice cream sandwiches

ingredients:
for the cookies:
30 g butter
225 g good quality dark chocolate
2 eggs
175 g white sugar
1 tbsp. vanilla extract
30 g flour
0,5 tablespoon baking powder
pinch of salt
pinch of nutmeg
160 g any chocolate chips

for the ice cream:
400g heavy cream
250 g mascarpone
3 egg yolks
1 vanilla bean
90 g white sugar
3 tbsp. vanilla sugar
optional: 1 tbsp. vanilla extract

Directions:

  1. For the cookies: In a bowl whisk together flour, salt, nutmeg and baking powder.
  2. Melt butter and dark chocolate and let it cool. In another bowl mix sugar, vanilla extract and add the eggs one after another.
  3. Now add the melted ingredients to the butter-sugar mix and mix well together. With a wooden spoon add the dry ingredients and mix until just incorporated. Now add chocolate chips. Refrigerate dough for at least 2 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 12-14 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.
  5. For the ice vanilla ice cream: Mix together the egg yolks with the heavy cream, then add pulp of vanilla bean and vanilla sugar (if you want a really vanilla taste, add vanilla extract as well). Add sugar and in the end the mascarpone. Put mixture into a ice cream maker and blend for 20-30 minutes, then freeze in completely in a large plastic box, try to just cover the bottom of the box (about 2 cm thick!). If you don’t have an ice cream maker just pour mixture into a large plastic box and freeze in for at leat 5 hours.
  6. Take the ice cream and with a round shaped cookie cutter or a sharpe knife cut out round shapes. Place the piece ice cream on one cookie and top with another one (for a cookie tower just take less ice cream and bigger cookies! Enjoy with fresh fruit!

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Have fun baking and enjoy the summer!

xxx

Caprice

[better later than never… delicious start in 2015] magical zebra cake

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Finally after January has already started a couple of days, here is my first post of 2015! The last weeks were pretty stressful because so many things are happening right now like journeys and trips I have planned and university stuff that needs to be done…
Also some amazing things related to my blog are happening in the next weeks and of course I will share them with you as soon as I can. I will reveal one little thing, I am going to travel to the southern parts of Germany and meet some new people.

You see, lots of new experiences and things… Therefore it’s time for an  easy recipe like this!

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This magical zebra cake is ready to bake in less than 15 minutes! The highlight of this cake is the rotational layering of vanilla and chocolate dough which produce the distinctive zebra pattern. Looks more complicated than it actually is! Just serve with confectioner’s sugar which matches perfect to the slightly moist texture of the cake.

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Magic zebra cake

ingredients:
2 egg Whites
2 eggs
200 g sugar
250 ml oil (I took sunflower oil)
250 ml milk
vanilla from one vanilla bean
300 g flour
pinch of salt
1, tblsp. baking powder
2 tblsp. cacao powder

Directions:

  1. In a bowl cream together sugar, vanilla, eggs and egg whites. Add milk and oil and cream until smooth.
  2. Mix together flour, baking powder and salt. Slowly combine both mixtures. The batter should be liquid in consistence. Divide batter into two and add the cacao powder to one of them.
  3. Preheat oven to 180°C. Grease a baking pan with butter. Now you have to work carefully. Pour 3 tablespoons of the light batter in the middle of the pan. Turn the baking pan 90° degrees and pour 3 tablepoons of the chocolate batter in the middle of the light batter, turn it again 90° degrees. Now take the light batter again and pour again 3 tablepoons in the middle of the chocolate batter, turn again. Continue like this with the rest of the batter.
  4. Bake the cake for about 35-40 minutes until a toothpick comes out clean. Remove from the pan and let it cool completely. Serve with confectioner’s sugar. This cake can be frozen.

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Have yourself a relaxed sunday!

xxx

Caprice

[christmas baking all around germany] Vanillekipferl, Makronen and Printen

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In germany it’s traditional to bake a variety of cookies the time before christmas! And everyone in our family is taking traditions serious, therefore our home is stuffed with many different cookies, baked by my mum, grandma, friends or by myself. To give you a short insight I gonna present you three of my favourite christmas cookies which a orginal from different places in germany.  So, I would like to take you on a christmas cookie journey all around germany.

We start with my all time favourite christmas cookies: Vanillekipferl. These are small, crescent shaped biscuits which have an intensive vanilla taste. There are original from Bavaria (south of germany) but nowadays you bake and eat them all around germany.

Vanillekipferl

Vanillekipferl

Ingredients:
280 g flour
170 g sugar
100 g grounded almonds
pinch of salt
210 g cold butter
100 g confectioners’ sugar
2 tbsp. vanilla sugar
1 vanilla bean

Directions:

  1. Mix flour, 70 sugar, salt and grounded almonds. Add the butter and knead to a dough and wrap into plastic wrap and put into the fridge for 2 hours.
  2. Preheat oven to 180°C, prepare baking tray with baking paper. Remove dough from fridge and form about 1 cm thick half moons, be sure to flour your hands when forming the “Kipferl”. Put on the prepared sheets and bake for about 12 minutes.
  3. Now mix confectioners’ sugar, vanilla sugar and the rest of the sugar (100g), remove vanilla from vanilla bean and mix well into the sugar mix. Remove cookies from oven and take a fork to carefully turn over the Kipferl until they are completely covered with sugar.
  4. Store them in a cookie jar (best before 4-6 weeks).

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Our second destination is Lübeck which is located in the very north of germany. Lübeck is an absolutely beautiful little town and is famous for their good quality marzipan! Marzipan is the main ingredient for Markonen and gives them the moist and not dry touch! In addition the recipes calls for coconut flakes which matches perfect with the marzipan!

Makronen
Makronen (with Lübecker marzipan)

Ingredients:
250 g good quality marzipan
3 egg whites
0,5 lemon
150 g confectioners’ sugar
100 g coconut flakes

Directions:

  1. Grater the marzipan. Wash lemon with hot water, dry with a paper towel and grater the zest. Beat egg whites until stiff, slowly add 75 g of the confectioners’ sugar and the marzipan. At last add the rest of the confectioners’ sugar (75g), coconut flakes and lemon zest.
  2. Preheat oven to 160°C and prepare baking trays with baking paper. Pour dough into a piping bag with a round tip and place (walnut size) balls on the baking sheet. Bake for 15 minutes.
  3. Best before 3 weeks.

 

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The last location for today is Aachen which is placed in the very west of germany. Aachen is very famous because of the ‘Printen’ which are original from there. Printen are the christmas cookies par excellence! They hava a rich and honey taste, refinded with christmas spices and decorates with almonds and pistachios! These cookies made it all around germany and taste so much better a few weeks after baking! So make sure to bake them before christmas and store them together with a piece of apple skin, this prevents the cookies from drying out.

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Aachener Printen

Ingredients:
80 g crumbled rock sugar
1 tbsp. fine minced candied orange peel
100 g soft butter
150 g honey
250 g spelt flour
pinch of salt
1 tbsp. gingerbread spice
2 tbsp. baking powder
4 tbsp. light marmelade (like apricot)
50 g peeled almond halves
1 tbsp. pistachios

Directions:

  1. Cream butter and honey together. Add the fine minced candied orange peel, sugar, flour, salt, spices and baking powder and knead until you get a smooth dough. Wrap in plastic wrap and put in the fridge for 1 hour.
  2. Preheat oven to 180°C and prepare baking trays with baking paper. Remove dough from fridge and roll out the dough until its about 0,5 cm thick. Take a knife and cut into same size rectangles. Put on the prepared trays. Heat marmelade until liquid and spread cookies with marmelade.
  3. Decorate cookies with almonds and pistachios. Bake for 12-15 minutes. Remore from oven and let them cool. Best before 4-6 weeks (store in cookie jar together with piece of apple skin).

 

Printen

Have fun baking!

xxx

Caprice