White chocolate and almond cookies

Sooo it’s already been three weeks since I made these, but I haven’t had any time to post the recipe yet. Hopefully you’ll forgive me. And if you make those perfectly crunchy AND on the inside soft cookies, I promise: you will.

My cousin and me baked those cookies as we both share a sweet tooth (you might have noticed that this blog nearly only consists of dessert recipes…) we decided to bake two different types of cookies.


Ingredients (recipe by Denise Amann):

  • 225 g butter, softened
  • 225 g sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla sugar
  • 275 g flour
  • 1 tsp baking powder
  • 1 dash of salt
  • 150 g chopped white chocolate
  • 150 g roughly chopped and roasted almonds

Preheat the oven to 160°C. Cream together butter and sugar. Crack in the eggs, one by one. Add vanilla sugar, flour, salt and baking powder. Mix well. Stir in chocolate and almonds. Let the dough cool for about 20 minutes (We were impatient and waited about 10 minutes…). Form two rolls and cut them with a knife to get the cookies. As we didn’t wait long enough for the dough to cool, we formed bigger cookies with two tablespoons. Bake for 10 – 15 minutes or until golden. If you like them soft on the inside, make sure not to overbake!

I feel like you could only use 200 g of butter in this recipe and maybe even less sugar, but I haven’t tried it yet… Let me know, if you do!




The absolutely best almond chocolate brownie cake

So my roomie’s sister made this irresistibly delicious cake for her birthday party and was so nice as to give me the recipe. This cake is super easy to make, to offer in bite sized pieces at parties and you might even have all the ingredients at home. And the most important thing: EVERYBODY FREAKING LOVES IT.

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Ingredients for one quiche form:

  • 4 eggs
  • 200 g sugar
  • 200 g almonds, ground
  • 200 g butter
  • 200 g chocolate (I used 70%)

Preheat the oven to 170°C. Melt the butter and chocolate together in a water bath. Meanwhile mix together the eggs with the sugar and gradually add the almonds. Carefully add the melted and slightly cooled chocolate-butter mixture and combine. Pour into buttered and floured quiche form and bake for about one hour. Let the cake cool and cut it into squares. You may serve it with hot berries, if you wish.

Hope you enjoy this gooey cake as much as everybody I know does! 😉



Smittenkitchen’s Ice Box Cake

It recently was my mum’s birthday and as she and I are faithful readers of http://www.smittenkitchen.com she immediately wished for me to make her that amazing ice box cake. The cake was a hundred times better than I expected it to be. Our minds were blown.

I am completely positive that I will make this cake again. And again. And again. If it didn’t have as much cream in it, I’d make it every day. Seriously.

So thank you, smitten kitchen, for this absolutely mouth watering dessert!

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Ingredients: (recipe)

  • 3 cups heavy cream (I used 750 ml)
  • 3 tbsp sugar
  • 1 tbsp vanilla extract
  • 2 packages chocolate wafer cookies- I made my own! recipe

Beat cream, sugar & vanilla until soft peaks form. On a large plate form a circle out of 6 cookies and put one in the center. Cover with cream. Repeat with remaining cookies and cream. Cover with plastic foil and refrigerate over night. Before serving garnish with cacao powder or chocolate shavings.

I hope you like it just as much as we did! It was practically gone in a sec 😉




Zucchini Quiche

Quiche- that’s my go-to party food. Nearly every time I or one of my friends have a party I bring my famous quiche. It’s so simple to throw together, easy to cut into bite sized pieces and everybody likes it. You can also adapt the filling depending on what you want. Vegetarian? Try zucchini. Or maybe only onions? Just all the left over vegetables you have at home? Or make the classic Quiche Lorraine with bacon. Whatever floats your boat.

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Ingredients for 6 persons (double for 1 baking tray):

for the dough:

  • 200 g flour
  • 100 g butter, unsalted
  • 1 egg
  • salt

for the filling:

  • 1 zucchini, grated
  • 1 onion, finely chopped
  • 3 eggs
  • 150- 200 g cheese, grated
  • cherry tomatoes, optional
  • a splash of milk
  • nutmeg, grated
  • salt
  • pepper

Preheat the oven to 200° C. For the dough combine everything quickly until it’s smooth. Roll out, press firmly into your tart form and pull up the edges about 1- 1,5 cm high. For the filling mix everything together, season to taste and pour onto the dough. If using, halve the cherry tomatoes and place them on top of the filling, cut side facing up. Bake for about 40 minutes. If it seems to be burning, cover with parchment paper. Serve hot with salad as a meal or cooled and cut into little pieces as a snack.

Hope you enjoy it!



Cheesecake with raspberries

Last night we had girl’s night. Why? Because we all need that from time to time and our lovely friend wanted to host a „semester closing party“. Yes, it’s a week late, but we had some planning issues ;).

She was so kind to prepare some pomegranate – elderflower welcoming cocktails (YAAAS!), loads of nachos and guacamole and I contributed a delicious cheesecake I wanted to bake for quite some time.

Have you ever heard of the Guerilla Bakery? In Austria nearly everybody has heard of the three sisters from Vorarlberg who opened up their own little café in Vienna over a year ago. They have also published their first cookbook Zuckerorgasmus (english: sugar orgasm- how fitting!) quite some time ago and let me tell you: every single recipe I’ve tried so far was absolutely yummy. My favorites are the Milchschnitte and the Naked Cake. So if you haven’t bought the book yet: do it. ASAP.


Recipe by the amazing Guerilla Bakery, featured in their cookbook „Zuckerorgasmus“; www.guerillabakery.at


for the base:

  • 130 g flour
  • 135 g brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 60 g butter, melted

for the filling:

  • 400 g cream cheese, room temperature
  • 100 g sugar
  • 2 eggs, room temperature
  • zest of 1 lemon
  • 3 tbsp lemon juice
  • 1/4 tbsp vanilla sugar
  • raspberries (I used frozen ones)


Preheat the oven to 180° C top and bottom heat. For the base mix together the dry ingredients and then add the butter. Mix well and press into cake pan. Bake for 10 minutes. During that time, mix together the cream cheese and the sugar for at least 4 minutes until fluffy. Add the eggs one at a time and combine well. Add the remaining ingredients (zest, lemon juice, vanilla sugar). Reduce oven heat to 160° C. Pour cream cheese mixture onto base and bake for about 50 minutes. Refrigerate over night.

Before serving heat up the raspberries in a pan, add some icing sugar, let it cool off and top the cake with it.

Hope you enjoy that simple and delicious recipe as much as we did!




So.. my roomie’s sister has been living with us for a while. Soon she will be moving into her new apartment and because of that we started a to do- list. There’s so much we want to do before she leaves (to be clear: her new apartment will be about 20 mins away from ours, but anyways…) and so we decided to check off the first thing: selfmade Germknödel. She and I really love baking- and by „love“ I mean: we both live to bake. And Ina loves to eat the things we bake (as do we – as does everybody haha). After a long day of studying we treated ourselves with this delicious meal.

Germknödel are typically Austrian dumplings filled with plum jam and topped with melted butter and a sugar – poppyseed mixture. Some people like vanilla sauce instead of butter, but that’s really not how it’s supposed to be eaten (in our opinion, at least). That’s the food we always have when going skiing ;). This is the definition of soul food!

Recipe found on: www.meinleckeresleben.com

Ingredients (8 – 10 dumplings):

  • 21 g active yeast
  • 220 ml milk, lukewarm
  • 450 g flour
  • 1/4 tsp salt
  • 50 g powdered sugar
  • 1 tbsp vanilla sugar
  • 1 egg
  • 60 g butter, softened
  • zest of 1/2 lemon
  • 450 g plum jam

for the topping:

  • 150 g poppy seeds, crushed
  • about 80 g powdered sugar
  • about 100 g of butter (or more, if you like… the dumplings should be „swimming“ in butter ;))


Crumble the yeast into the milk and dissolve it. Add about 150 grams of flour, mix and let it rest in a warm place for about 20 minutes. During that time mix the egg, the vanilla sugar, the powdered sugar, the zest and the salt together until fluffy. Add the yeast mixture and the remaining flour. Mix well. Knead the softened butter through until you have a nice dough. Cover it with a towel and set aside in a warm place until the dough has at least doubled, for at least 30 minutes.

On a lightly floured surface roll the dough out to a 30 cm x  20 cm rectangle and cut into 8 – 10 pieces. Put at least one tablespoon of plum jam in the middle, brush the sides of the dough with water, press them together and form a ball. Put the dumplings onto a lightly floured baking tray, cover them with a towel and set aside in a warm place for about 30 minutes.

Bring a lot of water to a boil, add salt and reduce heat. Add the dumplings (not too many at a time! They need a lot of space to cook!) and cook for about 7 minutes, switch sides and cook for another 4 minutes. Meanwhile melt the butter and make the poppyseed – sugar mixture. When the dumplings are cooked, top with a lot of melted butter and a ton of the poppyseed – sugar mixture. YUMMMMMMMY.


I hope you’ll enjoy these as much as we did!




P.S.: if you know any German, please take a look at the site we got the recipe from- there’s soooo much you’ll want to try out!

Avocado Pasta with roasted pine nuts and oven-roasted tomatoes

I need to confess to you: I tried one of THE hipster- dishes I always tried to avoid AND I LIKED IT!

Over the last days I practically ate nothing else, even though I haven’t eaten pasta that much the last year.

So, here’s my recipe, easy to adapt, for example, add sautéed onions or feta.


ingredients for 1 person:

  • 1/2 avocado
  • pine nuts
  • pasta
  • 6 cocktail tomatoes
  • chili flakes (optional)
  • salt
  • pepper

Preheat the oven to 200° C and roast the tomatoes for about 15 minutes. Meanwhile cook the pasta as instructed. Roast the pine nuts in a non-stick pan without fat until they start smelling. In a small bowl smash the avocado with a fork and add salt and pepper to taste. Once the pasta is cooked, put it on a plate and top with avocado, chili flakes, tomatoes and pine nuts.

It’s such a simple and quick dish. I hope you like it as well 😉