[Coconut kiss] Bounty style chocolates


When I am waking up and I can see the sun shining through my window and the sky is completely azure blue I just now this is gonna be a great day! Exactley this happened this morning when I got up and enjoyed my first coffee of the day on our sunny terrace. Perfect start for a lazy day (don’t worry I am not that lazy, but I am working in the evenings right now until uni starts again in a few weeks).


To enjoy the last sunny days I decided for an easy and summer-like recipe. Today’s main ingredients are chocolate and coconut flakes. For me the perfect summer combination! They must be stored at a cold place (fridge) and are not only so delicious also refreshing. The most important thing: You don’t even need an oven to create these delicacies!

… Just like a kiss of coconut and chocolate. Lovely comparison for me because I love coconut (haha and kissing of course;)

Bounty style chocolates

125 g butter
200 g heavy cream
100 g sugar
1 tsbp. vanilla extract
Pinch of salt
280 g coconut flakes and more for decorating
300 g chocolate (milk, dark or white chocolate as you prefer)


  1. In a saucepan melt together butter and heavy cream. Add sugar and vanilla extractand let it boil while stiring until sugar is completely solved. While stiring add coconut flakes and remove from stove.
  2. Take a baking pan and cover completely with plastic wrap. Pour in the coconut mix and press with a spoon until a smooth surface results. Put it into the freezer or about 2 to 3 hours.
  3. Melt chocolate. Take it of the freezer and cut into any shapes you like (with a knife or cookie cutter). Cover and decorate with chocolate and sprinkle with coconutflakes.



Have fun baking





[le première recette française] Lavender Macarons


Bonjour mes amis!

Finally my first french recipe is here! Due to the fact that I decided for a French inspired name for the blog, it was just a matter of time when I will publish the first recipe from France. It’s hard to decide for one because there are so many pastries which are SO good!


You can have a light and buttery croissant or a fluffy brioche for breakfast, some Macarons for in between, in the afternoon you can pair your coffee or tea with some petit four and if your aren’t totally full already you can end the day with some orange Madeleines, Mille-feuille or charlotte aux fraises… Sounds like the perfect foody day, right?


For this recipe I was inspired by the endless fields of lavender in South France! Therefore I decided to make these Macarons with a filling with lavender and white chocolate. While making these the whole kitchen was immersed in an intense lavender scent. I also used the opportunity to make lavender sugar and lavender syrup for upcoming recipes.



Lavender Macarons with white chocolate filling

75 g confectioner’s sugar
45 g very finely ground almonds
1 egg white
15 g fine white sugar
knife point of food color of your choice
100 g good quality white chocolate
25 g heavy cream
1 teaspoon ground lavender seeds


  1. Sift two times the ground almonds and confectioner’s sugar together.
  2. Beat egg whites until stiff while adding the fine white sugar and salt.
  3. Now carefully add the egg white to the dry ingredients and mix until smooth and the ingredients are moistened. Now add food color of your choice (I took Wilton).
  4. For the filling: Melt chocolate and heavy cream on medium heat in a water bath. Add the lavender seeds. Let it cool to room temperature and then decorate macarons.




Have fun baking!



[Ben & Jerry’s inspired ice cream] White chocolate Cookie Ice Cream

Sometimes you just need ice cream, because not only it is satisfying and can lift up your spirits, it’s something you can prepare and keep in your freezer and eat it whenever you like, even if it’s 4 am! I think it’s hard to find a good ice cream shop in a country where it’s cold and rainy most of the year. In addition I don’t really like store-bought ice cream (one exception: Ben & Jerry’s is always a good idea!). Inspired by the thought of creating an ice cream which is rich in flavour and with big chunks of cake or cookies in it, this idea came to my mind:


The solution to all problems: White chocolate Cookie Ice Cream! This is a very easy recipe which can be prepared in a short time. The only thing is, that you have to wait at least 6 hours until it’s firm!

White chocolate Cookie Ice Cream

2 tbsp coarse sugar
5 tbsp water
300 g white chocolate
300 g heavy cream
3 eggs
about 10 cookies (you can take any kind of cookie and of course you can add as many cookies as you like)


  1. Cover a pan with plastic wrap or provide a plastic box. Melt the sugar with the water on medium heat until it turns smooth into syrup.
  2. Now add the chocolate and stir in until melted. Let it cool completely (very important!). Separate the eggs. Beat the egg whites until stiff.
  3. Add the egg yorks to the chocolate mixture. In an extra bowl beat the heavy cream until smooth and stiff. Next step, combine the egg whites and heavy cream until it’s a smooth mixture. Crumble the cookies in small chunks and stir them into the mixture.
  4. Pour the mixture into the pan or plastic box. Freeze overnight or for at least 6 hours.



The taste of this ice cream always reminds me of my first trip to the United States. I haven’t tried B&J’s ice cream before in my life. So in front of a supermarket somewhere in New York City, it was the first time and love at first bite! Since then I am a big B&J’s fan! But of course I also love ice cream from other countries like Italy (recipes will follow), France (best lavendel ice cream) and Spain!
Hope you enjoy the ice cream and you can find the Chocolate Chip Cookie here!