Cookbook of the month: April

For this month’s ‘Cookbook of the month’ I chose the baking book ‘Backen und Bauen’. In this book you find childrends’ favorite recipes from all over the world. When I was a child, I alway chose a recipes of this book for my birthday. The recipes are easy to prepare and for me, they alway worked. My brother actually recieved this baking book and he always complains about me using it so often, even though he always eats the treats I prepare (; The brownie-recipe we once posted, was out of this baking book. In this post I want to share three of my favorite recipes with you

Banana Muffins

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 This Banana Muffins are delicious and very fluffy! I usually prepare them for brunch or if guests are expected. If you are allergic to nuts, you can just easily leave them out. Enjoy the muffins right after baking when they are still hot. 🙂

Ingredients:

  • 125g butter
  • 160g sugar
  • 1/2 teaspoon vanilla sugar
  • 1 egg
  • 2 ripe bananas, mashed
  • 120ml buttermilk
  • 200g flour
  • 1 teaspoon baking powder
  • 1 sprinkle of salt
  • 60g walnuts, coarsely chopped

Preparation:

Preheat the oven to 180°C. Cream the butter. Add sugar, vanilla sugar, egg, bananas, and buttermilk. Mix well after each addition. Mix together and add flour, baking powder, salt, and walnuts. Don’t mix too long after the addition of the flour mixture, either the dough might become dry. Cover your muffin mold with paper cups and fill them with the dough. Bake them for 15-20 minutes or until lightly browned on the top.

Carrot Muffins and Zucchini Muffins

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People normaly use vegetables for cooking but they can be used for baking as well. It tastes very good and it’s healthy as well. 

Ingredients:

  • 250g flour
  • 2 teaspoons baking powder
  • 180g sugar
  • 1 sprinkle salt
  • 1/2 teaspoon cinnamon (Zucchini-Muffins: 1 1/2 teaspoons)
  • (Zucchni-Muffins: sprinkle nutmeg)
  • (Zucchini-Muffins: 1 teaspoon vanilla sugar)
  • 60ml vegetable oil
  • 1 egg
  • 300g carrots (Zucchini-Muffins: 300g zucchini), grated
  • 40g pecans, coarsely chopped

for the topping:

  • 50g cream cheese
  • 125g icing sugar
  • 1/2 teapoon vanilla sugar

Preparation:

Preheat the oven to 180°C. Mix together the flour, baking powder, sugar, salt and cinnamon (nutmeg and vanilla sugar). Mix and incorporate the oil, egg, carrots/zucchini and pecans. Blend the dough until moist. Cover your muffin mold with paper cups and fill them with the dough. Bake them for 15-20 minutes or until lightly browned on the top. For the topping, cream the cream cheese, icing sugar and vanilla sugar. Let the muffins cool before topping them, either the topping will melt.

Marble Cake

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This is my favorite marble cake recipe. The lemon zest in the dough makes it’s taste special.

Ingredients:

  • 250g butter
  • 200g sugar
  • 1 sachet vanilla sugar
  • 6 eggs
  • 1 sprinkle salt
  • zest of 1 lemon
  • 350g flour
  • 1 sachet baking powder

Preparation:

Preheat the oven to 180°C. Cream the butter. Add the sugar, vanilla sugar, eggs, salt, lemon zest, flour and baking powder, beat well after each additioin and until the dough is creamy. Butter a cake tin and pour in a little more than half of the dough. To the other half, add 3 tablespoons dark cocoa powder, 3 tablespoons sugar and 1 tablespoons milk. Pour the chocolat dough in the tin as well. With a fork, go through the dough and draw spirals into it, so that it looks like a marble pattern. Bake the cake for 50 minutes. Let it cool for 10 minutes. Serve the cake dusted with icing sugar.

Enjoy,

N&N 🙂

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