Luna is turning one ¦ Dr. Oetker

a trip around the sun – Luna Jolie is turning one! I can’t believe that my beautiful daughter already turns one in couple of days. and I also can’t believe in what a crazy world she’s growing up!

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I thought about not mentioning the circumstances we live in right now but I think it would be foolish to not at least speak about it for a little while in this post. so… Corona hit us – not us as a familiy in particular – but the whole bloody world! as I write this post we are in week three of self isolation and home office – and not gonna lie I kind of wish we were over this already. being trapped inside as an adult is one thing but being trapped inside with an (almost) one year old is a whole other story ngl! we try our best to keep us entertained, stay positive, and get through this as a family ❤

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anyway… Luna was born on the 14th April 2019 which means we’ll celebrate her birthday in lockdown. I know I’m definitely more upset than she is, because she doesn’t know anything about celebrations – but I do and that really upsets me! BUUUT I just thought – screw it! these days no day or any day is a day to celebrate – and you know I’m a „any-day-is-a-day-to-celebrate“ kind of girl. so I tried to make Luna a special birthday cake!

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I’m lucky enough to work with Dr. Oetker on this post – I’ve been working with them a few times and it has always been a huge pleasure to do so. their staff is brilliant and they are absolutely smashing it with their products! I’d even say there are no better baking products in Switzerland than the Dr. Oetker ones.

Dr. Oetker has just launched their new decor fondants: they are now available in four different colours with a bigger amount of fondant (they already had coloured decor fondants but only in assorted package with smaller amounts of fondant). their fondants are vegan and free from palmoil > which is awesome! the fondant is super easy to work with and the colours are lovely.

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they also have a new couverture – it’s crispy because of the little waffle pieces in it – absolutely delightful! I had a bit of a struggle to keep it nice and even but I think that’s just part of the crispyness…

as you guys know by now I’m a huge fan of the universe – I love to learn new things about the planets, the suns (is that really the plural of sun?), our moon or just anything really. so we decorated her room with little pictures of our solar system, rocket fairy lights and many more universe related things. and that’s why I thought it would be nice to have something similar for her first birthday. now I know a lot of you will say „but she’s a giiiiiirl“ why is the cake in blue tones? because we live in 2020 and I kinda liked the blue more with this topic – et voilà.

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long story short – here’s my recipe for the most delicious chocolate cake you’ll ever eat (if I do say so myself…)

CHOCOLATE CAKE
200g butter
220g sugar
3 eggs
1 tsp Dr. Oetker Vanilla Paste
200g flour
2 tsps Dr. Oekter baking powder
1/4 tsp salt
100g ground almonds
200g dark chocolate
100g milk chocolate
180g greek yoghurt

beat together sugar and butter for about 3 minutes with a kitchen machine, then add one egg after the other plus the vanilla paste and beat for another 2 minutes.

melt the chocolate over a simmering pot of water (make sure the chocolate doesn’t touch the water), let it cool for a bit then add it to the butter/sugar/egg batter. whisk until well combined.

sift all dry ingredients (flour, baking powder, salt and almonds) together, whisk and add it – one spoon after the other – to the wet ingredients. make sure to not over whisk this – only until everything is just combined.

when everything is combined, stir in the greek yoghurt with a spatula and distribute the batter in your cake tins (I used 3 ø and 2 ø tins). bake the smaller tins for 20 minutes and the lager ones for 30 minutes in the preheated oven at 200°C.

VANILLA BUTTERCREAM
400g butter, room temperature
600g powdered sugar
1.5 tsp Dr. Oetker Vanilla Paste

mix the butter for about 4 minutes until light and fluffy. add the sugar and vanilla paste one spoon at a time and mix for another 4-6 minutes.

make sure your cake is completely chilled before you layer the cakes with your buttercream inbetween. to decorate the cake I used the Dr. Oetker fondant, some lovely Dr. Oetker sprinkles and the crispy couverture I already told you about.

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how are you coping in times like these and what’s your favourite recipe? I’d love to hear from you ❤

stay safe & stay home!
Maruschka x

 

this post is kindly sponsored by Dr. Oetker Switzerland.

when in doubt, wear red ¦ Dr. Oetker

when Bill Blass said „when in doubt, wear red“ he obviously talked about fashion – but I feel like red is always a good choice: red dresses, red lipstick OR what I like most – red velvet cupcakes!

for this years Valentine’s Day I wanted to be completely in theme – so I went for RED, HEARTS, and CHOCOLATE! in my opinion, the most „love-related“ things in the world!

these red velvet cupcakes are so smooth because of the bicarbonate of soda and the sour cream – it’s an absolute dream. they taste lovely of chocolate and vanilla and the swiss meringue buttercream makes it super soft and silky. I decorated it with homemade (as you can definitely see) chocolate hearts – which give them a cute look as well.

the red food colouring from Dr. Oetker is very good with a light batter, but as this one has some cocoa powder in it, I struggled a bit to get the best colour. I had to use a whole tube and I’m still not completely happy with it. I read that if you use a tsp of vinegar, the colour pops a bit more – so next time I’ll definitely try this.

so here’s what you need for the cupcakes:

200g sugar
200g butter
3 eggs
1 tsp Dr. Oetker vanilla paste
220g flour
3 tsp cocoa powder
1/2 tsp Dr. Oetker bicarbonate of soda
1 tsp Dr. Oetker baking powder
1/4 tsp salt
180ml sour cream
red food colouring

beat together sugar and butter for about 3 minutes with a kitchen machine, then add one egg after the other plus the vanilla paste and beat for another 2 minutes.

add as much red food colour as you need – this varies with different brands – so you just have to try how much you need. in my opinion – the brighter the better – so go for it!

sift all dry ingredients (flour, cocoa powder, bicarbonate of soda, baking powder and salt) together, whisk and give it – one spoon after the other – to the wet ingredients. make sure to not over whisk this – only until everything is just combined.

when everything is combined, stir in the sour cream with a spatula and distribute the batter in your cupcake tins. bake for 20 minutes in the preheated oven at 200°C.

for the swiss meringue buttercream you’ll need:

3 egg whites
250g butter
100g sugar
1 pinch salt
1 Dr. Oetker Vanilla Pod

Add the egg whites, sugar and salt in a bowl and give it a brief whisk. Place the bowl over a pan with simmering water (the bowl shouln’t touch the water). whisk the mixture constantly while it warms up until it’s warm and not grainy between your fingers. transfer the eggs to a stand mixer, mix until you get room temperature glossy peaks. add little dollops of room temperature butter to the mixture and make sure to let the butter incorporate before you add the next piece. when everything is well combined add the vanilla and give it a final whisk. give it in a piping bag and decorate your cupcakes.

that’s my Valentine’s Cupcakes DONE!

it’s my first Valentine’s with Luna: my gorgeous sister will look after her this Valentine’s Day, so me and my husband can go for a lovely meal – not sure yet where to go – probably mexican or thai.

I’m super excited as going out for dinner isn’t as easy as before we had a baby. but I guess I definitely appreciate it more than before – so that’s even better!

have you got any plans for this year’s Valentine’s Day? I’d love to hear from you ❤

Maruschka x

 

 

 

Christmas Traditions

Christmas is just ‚round the corner and I feel so festive! I’ve already bought all my presents (if you’re still struggling to find the perfect gift, go check out my Gift Guide) and now I can just relax and enjoy my favourite month of the year.

this made me think about how people all over the world celebrate it different… so I thought I’d share with you how we do in Switzerland or at least our family.

so the main difference to other countries is probably the appearance of Father Christmas.. well not exactly Father Christmas – we call him „Samichlous“ > Saint Nicolas! He comes on the 6th December and brings nuts, clementines, chocolates and pastry to the children that have been good and rod to those who have been bad. usually the child says a little rhyme, for exmple:

Samichlous du guete Maa, gäll i muess ke Ruete ha? Miter Ruete Füürli mache, mitem Füürli Güezi bache – chasch de o eis ha!

and then the „Samichlous“ talks about what the child did good or no-good in the past year and hands them their goodybag. obviously my parents knew the man who played Saint Nicolas and told him what to mention but as a kid I was pretty impressed by the things he knew about me!

In the goodybag is also a pastry called „Grittibänz“ – a yeast dough pastry with nuts and raisins. and because I love it so much I wanted to share my recipe for this. my „Grittibänze“ always look like a child made them – but I kind like it that way, it reminds me of the joyful times when we were younger.

here’s what you need:

500g flour

1 1/2 tsp salt

3 1/2 tbsp sugar

20g yeast

70g butter, melted

3dl milk

Mix flour, salt and sugar in a bowl. Add melted butter and half of the milk. Heat the other half of the milk (should be warm and not hot) and crumble the yeast in it. Give it a whisk and add to your bowl. Knead for about ten minutes until smooth. cover and allow to rise to double at room temperature for about 2 hours.

after two hours you can simply shape the dough, decorate it, spread it with milk and put it in the oven for about 20 minutes at 180C – enjoy!

then we wait until the 24th December to celebrate again. in my family this is like the ‚main‘ Christmas Eve – we eat dinner with all of the family and give our presents to everyone (and of course open them), sing Christmas carols and just enjoy our time together. the next day is basically the same but with the family side of my father.

so we don’t actually know Father Christmas or any other figure that distributes gifts – it has always been our parents, god mother/father etc. that brought us presents and Saint Nicolas who looked after us when we’ve been nice throughout the year.

how do you celebrate Christmas? I’d love to hear from you ❤

Maruschka x

the ultimate autumn cake

ok – I’ve got to confess something: I am this annoying person that LOVES their birthday. so at this time of the year, I get pretty excited and always host a birthday party with friends and family. and in my opinion, one day isn’t enough – so I always celebrate the day before and the day after.

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yesterday was my birthday – so I had quite a lot going on this week to prepare everything. therefore I didn’t have a lot of time to write – but I really wanted to share my recipe for the ultimate autumn cake. it’s an apple biscuit with a lovely cinnamon buttercream. I made one for my cousin’s wedding and one for my birthday – same cake, different decorations. which one do you like more?

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what you need:

3 baking tins ø cm

CAKE
350g sugar
220g butter
>> mix together until light and fluffy
4 eggs
>> add in one at a time and mix until combined
2 lemons, zest and juice
1 tsp Dr. Oetker Vanilla Paste
>> add to the batter and mix
350g flour
2 tsp baking powder
1/4 tsp salt
1.5 tsp cinnamon
>> sift everything and add to the wet ingredients. mix until just combined
180ml sour cream
220g apples, in small pieces
>> stir carefully in your batter. then spread the dough evenly in your prepared baking tins. bake for 25 minutes at 220°C.

BUTTERCREAM
400g butter, room temperature
600g powdered sugar
1 – 1.5 tsp cinnamon, to taste
>> mix the butter for about 4 minutes until light and fluffy. add the sugar and cinnamon one spoon at a time and mix for another 4-6 minutes.

if needed, cut the top of your cake so it’s nice and even. then add buttercream in between the layers and decorate as you like it > ENJOY ❤

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Maruschka x

chocolate chunk muffins ¦ Dr. Oetker

the weather in Switzerland was – I really tried to say it in a nice way, but let’s just be honest – it was crap! it’s already the end of May and we didn’t really have a proper sunny and warm day for the last couple of weeks. and what do you do when it pours outside? you bake!

if you follow me for a while you will know that I really like chocolate! therefore I’m always up for a new recipe that includes my fave baking ingredient. and a while ago Dr. Oetker kindly sent me a goodie bag with some of their newest treats – including some yummie white chocolate chunks.

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as a new mom my spare time is quite limited – hence I wanted to bake something quick but no less delicious. so I did some recipe testing and finally found the perfect mixture of a soft, chewy and chocolaty muffin – and who doesn’t love a chocolate chunk muffin?

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what you need:
250g flour
2 tsp baking powder
1/4 tsp salt
150g butter
170g sugar
2 eggs
300g dark chocolate
180g sour cream
100g white chocolate chunks

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what to do:
prepare a muffin tin with 12 paper cups. mix together flour, baking powder and salt and set side. whisk soft butter with sugar for about two minutes until soft and fluffy. add in the eggs one at a time. melt your dark chocolate (I always just pour hot water over it, leave it for 3-4 minutes and then drain the water), let it cool for a bit and add it to your butter/sugar mixture. add in the flour mixture – I did it in three smaller portions. when you’ve got a nice and smooth batter, add in the sour cream with a spatula followed by the chocolate chunks. distribute the batter in the prepared baking tin and bake them for about 22 minutes at 190°C.

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I hope you’ll enjoy baking and most of all eating these muffins – I definitely did. if you bake them, don’t forget to tag me in your photos.

what is your favourite baking ingredient? I’d love to hear from you ❤

Maruschka x

Dreikoenigskuchen

In Switzerland it’s a tradition to eat Dreikoenigskuchen at the beginning of January.

The „heilige drei Könige“ (transl. three holy kings) are the equivalent to the English „three wise men“; they are remembered on January 6th.

For this occasion we eat the sweet bread with our family, friends or even at work. The bread somehow looks like a crown or a flower -it’s probably a crown tough because of the kings- anyway… there is a teeny tiny king hidden in one of the little pieces.

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The one who finds the king in his bread is the >KING FOR THE DAY< I think every family has their own traditions – when we were kids the king of the family was allowed to govern the family for one day; which game he/she wants to play, what to eat for lunch, where to go etc. etc.

I blooming LOVED it > especially when I was the queen; I wore a paper-crown all day long and my sister was my servant!

As an adult there is only one exciting thing about this day: to bake and eat the freaking thing. So every year I like to bake my individual Dreikönigskuchen – but this year I wanted to show you the traditional swiss recipe – it’s fluffy, sweet and DELICIOUS!

My recipe is from Betty Bossi – a wellknown cooking and baking brand in Switzerland. Their recipes are always super easy but -very- good!
I modified it just a little:
500g flour
1.5 tsp salt
3 tbsp sugar
70g butter, softend
3 tbsp raisins
25g fresh yeast
3dl milk – a little more to spread on the dough
coarse sugar
almonds, sliced

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Mix together flour, salt, sugar, butter and raisins. Warm up the milk (it should be warm, not hot – otherwise you kill the yeast) and crumble in the fresh yeast. After the yeast has fully dissolved mix the milk to the other ingredients and knead for about 10 to 15 minutes. Let rise for 2h then form eight smaller bowls and one big one for the middle. If you want, put a little king or a whole almond in one of the smaller balls. Arrange them like I did in the picture and let sit for another 20 minutes. Spread a little milk and decorate with almonds and coarse sugar.

Bake for 25-30 by 180°C – ENJOY.

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november favourites

I am absolutely in LOOOOVE with autumn – every year I fall for it again. what I love most about it is that you can start to wear your favourite jumpers (and yes I do have a new favourite jumper every.single.year.again), eat the most delicious apple cakes and drink hot chocolates for no special reason. this year I wanted to share my favourite bits and bobs with you guys.

it was freeeeaking hard to select the best to write about in my blog and I wanted it to be a good selection of different things.

autumn for me is always the start of using a teeny tiny bit more makeup to keep my (very sparely) tanned face quite a bit longer golden and bronzed. so I decided it was definitely the best choice to start with the makeup utensils I adore at the moment.

Tanya Burr is one of my fave bloggers/youtubers and so is her new makeup collection. the colours are AAAmazing and they stays on all day long! I bought loads of things from the christmas and the selfie collection, but I’m only going to talk about the bits I used almost ever day since they arrived with the post.

the season to sparkle palette is gorgeous! I know the season to sparkle seems to be christmas – but honestly, it’s NEVER (and by never I mean absolutely NEVER) too early to start A.) chirstmas decorations and B.) christmassy colours in makeup. so I used the season to sparkle palette so so many times in the last few days, because it’s simply amazing. it contains a creamy eye shadow stick in a light colour, a liquid highlighter, a super cute nude lipgloss, two beautiful glimmery eye shadow colours and one matte one.

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I used the lightest eye shadow for the whole lid, the medium one to contour the outer corner and the darkest one under the eye to give it a bit of a -smokey eye- touch. when I’m a little lazy I only put on the light eye shadow stick and it looks just adorable!

the liquid highlighter is quite golden but has a nice shimmer and doesn’t look too shiny for the day – I love it! last but by no means least: the lip gloss: it is good pigmented and doesn’t stick, so that’s fine. i like to use it with another colour like a light burgundy or a cute brown tone.

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all in all: altough I don’t really like the packaging of the pallette (it kinda looks like a cheap supermarket palette), Tanya Burr’s season to sparkle is going to be my autumn/winter and early spring time favourite – i can feel it!!!

let’s get to my clothing fave… since I’m back from the USA the weather has become a lot cooler and I have lived in this jacket!!! it is warm cosy and -oh so beautiful-

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it has a masculin cut but fits perfectly well – and because it’s quite long it always keeps you warm and kind of let’s you feel like Sherlock Holmes, and who on earth doesn’t want to feel like Sherlock? Well, I definitely do!

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you can combine this jacket with everything in your closet – it still looks amazing and attracts all the attention! I like to wear it with brown or black ankle boots and my baker-boy hat from OVS.

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my outfit:
bakerboy hat: OVS
coat: bershka
scarf: vero moda
trousers: levis
boots: tom taylor

lastly I wanted to share the most delicious recipe with you! one lazy evening i decided to make a -kind of- healthy peanutbutter – i just gave a bunch of peanuts in my Philips food processor and mixed until I got the texture I wanted. it was DELICIOUS and without any naughty additions (like sugars etc.) BUT I didn’t really know what to do with it hahahaha

so I thought i’d make something tasty to munch while watching the oldest episodes of FRIENDS.  I feel like you can never really go wrong with cookies as they look, smell and taste amazing!

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you will need:

3/4 cup butter softened
3/4 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups milk chocolate chips

preheat the oven to 180°C
mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
add in the flour, soda, and salt in and mix until just combined then fold in chocolate chips.
using an ice cream scoop, scoop the dough onto ungreased cookie sheets. (6 per sheet, these will be large, thick cookies!) use your hand and slightly flatten each scoop of dough.
bake for approx 12-14 minutes, until they’re golden.
makes approx. 18 cookies.

 

these are my november favourites and not gonna lie; I’ll probably go with them until the end of winter next year – but they’re definitely worth it!

what are your favourites for autumn and early winter? is there anything you can’t live without in this season? I’d love to hear from you ❤

 

 

 

 

new york cheesecake

in early 2017 my soon-to-be-husband and me travelled to the big apple. I’ve never been to a city this big and it had my heart from the moment we left the taxi in the middle of Manhatten. it was stunning – loud, dazzling, crowded but somehow a beautiful place to be.

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we planned loads of things to do, see and eat in New York – but most of all I wanted to try a REAL New York cheesecake! luckily the Manhatten „Restaurant Week“ just began when we arrived. so I booked a table in a -very- chic restaurant in central Manhatten to try some upper-class food for 50% off (isn’t it amazing???).

the starter and the main course were delicious – but the cheesecake I had for dessert was just delightful! never have I tasted something better than this!

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so -obvioulsy- when we were back home I tried to find the perfect recipe and a loooooong journey began. there are SO many recipes in the internet but a lot of them were no-bake-recipes or were just not as good as the one I had in New York.

so I baked loads of them until I finally found the PERFECT one! I found it on the website www.stilpalast.ch and made some little changes in the recipe.

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base:

230g shortbread
110g butter, melted
filling:

900g Philadelphia (or any cream cheese you like)
250g sugar
1/2 tsp salt
70g flour
1 lemon, juice
600g crème fraiche
8 eggs
1tsp vanilla extract

preheat oven to 175°C and grease the bottom of a 26cm cake tin with butter and a little flour.

crumble the shortbread and mix it with the butter. press it on the bottom of the cake thin and bake it for about 15 minutes. after that, increase the oven to 220°C.

mix together the cream cheese, sugar, flour and lemon until smooth. add crème fraiche, eggs and vanilla extract and mix until everything is evenly stirred.

grease the frame of the cake tin and then spread the batter in it. let it bake for about 14 minutes at 220°C then lower the temperature to 90° and bake for another 60 minutes. to avoid the cheesecake to fall down let it sit in the closed oven for about 2 hours (make sure the oven is turned off). then take it out and let it cool for another 4 hours in the fridge.

apple blondies

finally you’re here again – autumn we all missed you so bad!

autumn is my absolute favorite season of the year (except christmas, but that’s – unfortunately – not really a season)! i love all about it; cosy early evenings with candles and a little fire in the chimney burning, warm jumpers, colourful trees everywhere and mostly i love the infinite choice of autumn baking recipes!

i’m always quite early in celebrating autumn and it’s baking… so one lazy sunday in early september my sister and me decided to have a little bake off.

my friends and family say my chocolate fudge brownies are some of the best they’ve ever had – so i wanted to give blondies a try. and as autumn is all about apples i decided to upgrade my recipe with them!

the recipe is so so easy and the result so so good – everyone loved it!

Apple Blondies

Ingredients

  • 120g unsalted butter, melted and slightly cooled
  • 2 medium sized apples, peeled, cored and sliced
  • 1 tbsp lemon juice
  • 100g caster sugar
  • 100g brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/2 tsp ground cinnamon
  • 175g plain flour

1. Preheat the oven to 180C and line an 20x20cm square pan.
2. Place chopped apple into a bowl and pour over lemon juice.
3. Place sugars, egg and vanilla extract into a large bowl and whisk until well combined and smooth.
4. Gradually pour in the melted butter, whisking while you add it in, until the mixture is smooth and pale.
5. Add in the baking powder, salt, cinnamon and flour, then take 2tbsp of flour out and place in the bowl with the apples. Leave to one side, whilst you whisk together the flour with your wet blondie mix.
6. Once thick and well combined, tip in the coated apples and fold in with a spoon until all the apples are coated in blondie mix.
7. Tip into your prepared pan and smooth over with a spoon.
8. Place in the oven for 24-27 minutes until the edges are lightly brown and the centre is a golden colour.
9. Leave to cool in the pan for 1 hour before transferring to a chopping board to cool completely.
10. Once cool, slice into 9-12 pieces and keep in an airtight container, at room temperature, for three to four days.