It’s true what they say: sometimes the smallest things can win your heart the fastest. I am talking about cake pops. I mean, everything about the entire concept is completely amazing – a tiny cake on a lollipop stick! Needless to say, I can’t get enough. Weirdly though, and to my great personal dismay, they haven’t quite caught on in Germany yet. Which is a shame. Hopefully this might change. In the meantime, I took this as an opportunity to create my own by adding all my favorite ingredients: chocolate, hazelnuts and Baileys – plus a marzipan cover. It is a real crowd-pleaser at parties, a picnic with friends or just because the world needs more sweetness. This recipe makes 48 cake pops and is made using a cake pop maker.
Whisk the sugar, eggs and butter for approximately 3 minutes until creamy. Afterwards, mix in the flour and baking powder. Up until this point, the added ingredients are my general base recipe for any cake pops I bake with my cake pop maker. Continue by whisking the Bailey’s, cacao powder, vanilla flavor and hazelnuts into the cake batter.
Now everything is ready for the next step. Set up your cake pop maker and, once it has reached its baking temperature, fill the batter in the cake pop holes to the top. You will need approximately 1 tablespoon of batter per reservoir. Make sure not to overfill the molds, as otherwise you could end up with a Saturn ring-style corona around your cake pops. However, also don’t be too stingy with the dough or you could make weirdly–shaped, deflated balls. The baking should take approximately 5 minutes until the balls are done. To get them out of the holes, it can be helpful to use a teaspoon to scoop them out with. After all your cake pops are done, wait till they have cooled down enough to start with the next step: the chocolate coating.
Melt the chocolate and then dip about half of the cake pop into the melt. Let it rest to dry. While the chocolate is drying, roll out the marzipan and cut out 1.5 inch (ca. 3.5 centimeters) circles. Wrap the marzipan circles around half of your cake pop and – if you happen to have some at home – sprinkle a little bit of golden glitter on top.
The American Thanksgiving is one of the most wonderful holidays. You gather around a dinner table full of delicious food with your family or friends. You chat, you drink, you eat, you are having a wonderful time. You think about all the positive that happened over the last year and be grateful. Plus thanksgiving sort of is the kick starter for the Christmas season. Hence the Sunday after Thanksgiving is usually the day, when we get our Christmas tree.
One of the classic, essential Thanksgiving side dishes – at least for me – is pumpkin pie. And while they are usually pretty delicious, I prefer them a little less sweet and am not really a fan of ginger, so I came up with my own recipe, which I want to share with you guys today.
You read that right – ready-made crust. I am usually too lazy to also make a crust from scratch, as I believe that a short crust pastry from the store is as tasty as a homemade one. Plus, the filling is the star anyways. The prep work for this one is fairly easy. You just mix all the ingredients together in a big bowl, till everything is blended together nicely. Then you spread out the crust pie in a buttered 12-inch form. Fill it with our pumpkin mix and cook it in the oven at 165 degrees Celsius (330 degrees Fahrenheit) for 1 hour. Let it cool down for 30 to 45 minutes and serve it with whipped cream and a smile. Enjoy!
P.S. if you feel like making the crust from scratch, you would need 75 gr of sugar, 150 gr of cold butter, 225 gr flour, 1 egg, a pinch of salt. Mix all the ingredients untill you have a smooth dough. Let the dough rest in the fridge for approx. 20 minutes. Roll out the dough using a bit of flour to make sure it does not stick to the surface. Place and spread out the dough in a 12-inch form.