Kathrin's Cup of Tea: recipe

Baking Kate: Cheesecake Swirl Brownies

Tuesday, May 30, 2017

Baking Kate: Oreo Fudge Brownies

Wednesday, May 25, 2016

Isn't it always the same? We get invited to a birthday party, to a dinner party, to a movie night with friends, and you tell them you would bring something for dessert. Something it is then. Just what exactly is 'something' going to be? 'Something' has to please everyone, but most importantly the host. 'Something' has to be easy to eat, at least for me. For example, a dessert in a jar, or on a scewer, or cut into small bites. For the past three years or so, my 'something' has been Oreo Fudge Brownies.
I first saw Lorraine Pascale make these delicious chocolate-y goodies on BBC a few years back and I immediately knew that this dessert was right up my street. Because:

Brownies + Oreo cookies + fudge consistency = my definition of dessert heaven.

So ever since I started mentioning baking those brownies, my friends would ask me to bring them a piece or two or three... Meanwhile, it's become sort of a tradition to bring Oreo Fudge Brownies wherever I'm invited to. And as long as people won't stop asking for them, I won't stop making them. And even if, I would continue baking them just for myself because they're dangerously addicting ;-)

➸ Make sure to check out the original recipe here and watch Lorraine's baking tutorial here, but for you, I will also be posting the recipe down below.

Have fun baking! I would love to see your results so don't forget to share a picture with me on instagram or Twitter.

So long,
- Kathrin.

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Oreo Fudge Brownies

after Lorraine Pascale // by BakingKate

Ingredients

- 165g (unsalted) butter, melted
- 200g dark chocolate, finely chopped
- 3 eggs
- 2 egg yolks
- seeds from 1 vanilla pod (or alternatively 2tsp vanilla extract)
- 165g brown sugar
- 2 tbsp plain flour
- 1 tbsp cocoa powder
- pinch salt
- 16 Oreo cookies, broken into bits

Instructions

1. Preheat the oven to 180°C. Line a 20cm square baking tin (or a round baking tin of 20cm in diameter) with parchment paper.
2. Add the chopped chocolate to the melted butter and leave to stand for a moment. Once the chocolate is melted, stir together.
3. Whisk the eggs, egg yolks and vanilla together until the mixture turns lighter and fluffier.
4. Pour the sugar around the sides so the whisked in air does not get knocked out. Whisk again until the mixture turns stiffer.
5. Pour the chocolate-butter-mix around the sides of the sugar-egg-mixture.
6. Sift in the flour, salt, cocoa powder and half of the crushed Oreo cookies. Blend carefully.
7. Pour mixture into prepared baking tin. Spread the remaining Oreo cookies over the top and slightly press them in.
8. Bake on the middle shelf for about 30 minutes or until the top is a little bit cracked.
9. Set the brownies aside to cool in the baking tin. Once cooled, cut them into bites and enjoy!

Details

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Yields: 16 brownie bites

baking

Baking Kate: Oatmeal Pancakes

Sunday, April 03, 2016

Happy Sunday, everyone!

One of my favourite moments of the week has got to be Sunday breakfast. There is something about starting the day off by sitting down at a table loaded with delicious food. For me, Sundays aren't complete without a Zopf, a traditional Swiss Sunday bread. This braided bread belongs on every Swiss Sunday breakfast table and tastes amazing along with honey and homemade jam. However, when there is no Zopf around, pancakes come in second place on my "what's best for Sunday breakfast"-list. Today I woke up thinking, I would really like some pancakes. So I made some. A quick look into my fridge gave me the idea of going for a healthier option of Sunday pancakes containing almond milk and rolled oats. So that's what I did. Along with some fresh fruit such as berries, mango or apple, these oatmeal pancakes taste amazing! And you don't have to worry about eating too much of them as long as you don't go overboard with the nutella on top...

I'd love to see your recreations, so don't forget to share a picture with me on Twitter or Instagram!

Happy Baking!
- Kathrin.

P.S: As always you can substitute plain flour with whole meal flour, almond milk with any other milk, and sunflower oil with coconut oil!

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Oatmeal Pancakes

by BakingKate

Ingredients

Pancakes:
- 85g or 3/4 cup flour
- 22g or 1/4 cup rolled oats
- 1 tsp baking powder
- 1 sachet (8g) vanilla sugar
- 1 egg
- 175ml or 3/4 cup almond milk
- 1 tsp sunflower oil

Optional ingredients:
- chocolate chips
- chopped nuts
- finely chopped apple and cinnamon
- blueberries

Method

1. In a large bowl, combine all dry ingredients.
2. In a separate bowl, whisk together milk, oil and egg.
3. Add the wet ingredients to the dry ingredients and blend well, but don't overmix. (Add your optional ingredients at this point.)
4. Heat your pan over medium-high heat and slightly grease it with butter, vegetable oil, coconut oil or whatever you prefer.
5. Add a large spoon of the pancake batter and slightly spread it out into a circle of about 10cm in diameter.

6. Flip the pancake once bubbles appear on the top and the edges look cooked.

7. Serve pancakes with fresh fruit, maple syrup, honey etc.

Details

Prep time: 10 mins
Cook time: 15 minutes
Total time: 25 minutes
Yields: 8 pancakes

baking

Baking Kate: Zebra Cheesecake

Sunday, February 07, 2016

Happy Sunday, everyone!

It's been so long since I last baked something other than chocolate chip cookies. Now that I'm back home in a fully equipped kitchen, I felt like baking something fun. I remembered a picture of a zebra cheesecake I saw a few weeks ago so I decided to give it a try. Not only is this cheesecake really easy to make, it also looks stunning - even more so when you cut it into slices and reveal the pattern on the inside! I added a slight twist to it by combining quark, crème fraîche and yogurt, which gives this cake its creamy texture.

If you decide to recreate this recipe, I would love to see a picture of how your cheesecake turns out!
Happy Baking!
- Kathrin.

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Zebra Cheesecake

by BakingKate

Ingredients

For the pastry dough:
- 100g caster sugar
- 100g butter
- 1 egg
- 225g plain flour
- 1 tbsp baking powder

For the filling:
- 2 eggs
- 150ml milk
- 150g caster sugar
- 800g Fromage Frais/Quark
- 200g Crème Fraîche
- 200g natural yogurt
- 54g instant vanilla pudding mix
- 25g unsweetened cocoa powder

Method

1. To make the pastry dough, rub the cubed butter and the flour between your fingertips until the mixture starts to look like breadcrumbs.
2. Add the beaten egg, sugar and baking powder. Knead carefully until the mixture forms crumbles that hold together when squeezed.
3. Preheat your oven to 170°C. Roll out the dough on a lightly floured surface into a circle, about 5-10mm thick. Another option would be to roll out the dough between two sheets of parchment paper as it makes transferring the dough to the tin much easier.
4. Line the bottom of a round cake tin (24cm in diameter) with parchment paper and lightly grease the bottom and the sides. Transfer the rolled out dough onto the tin and gently adjust it into the edges. Trim off any overlaps.
5. To make the filling, whisk everything together apart from the cocoa powder.
6. Divide the filling into two equal batches and in one bowl, sift in the cocoa powder and combine carefully.
7. Place a large spoon of the white batter into the centre of the cake tin. Then take a large spoon of the chocolate batter and place it in the centre of the white circle. Keep adding circles in the centre of the tin and the batter will spread evenly to the edges. Don't tilt the tin!
8. Bake the cheesecake in the middle of the oven for about 60 minutes. The top will turn lightly golden brown. Turn off the oven, slightly open the oven door and let the cake rest inside for another 15-20 minutes. Then take it out and let it cool down completely before lifting the cake out of the tin.

Details

Prep time: 40 mins
Cook time: 1 hour 20 minutes
Total time: 2 hours
Yields: one ∅24 cm cake or 8-10 servings

baking

Baking Kate: Harry Potter Sugar Cookies (Collab)

Sunday, September 20, 2015

recipe

Baking Kate: Rich Chocolate Tart

Wednesday, August 19, 2015

It's Wednesday. And you know what that means... Happy "Great British Bake Off" day! Today, I wanted to share my recipe to a rich chocolate tart with berries that I made recently. It's such a divine dessert and perfect for any chocolate lover who wants every chocolate dessert to be even more chocolate-y.

I've seen pictures of chocolate tarts all over my instagram feed lately so I decided to finally give this tart a try myself. I was a bit nervous that the chocolate filling/ganache wouldn't set but don't worry and let the refrigerator do its cooling magic.

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Rich Chocolate Tart

Serves: 10 people

Preparation time: 50 minutes

Baking time: 20 minutes + 2hrs cooling time

Ingredients:

For the pastry dough:
- 250g plain flour
- 125g cold butter
- 90g caster sugar
- 1 egg, beaten

For the chocolate filling:

- 370g 70% dark chocolat

- 400ml double cream

- 25g honey

- 85g butter

For decoration:

fresh berries

powdered sugar

Method:

1. To make the pastry dough, rub the cubed butter and the flour between your fingertips until the mixture starts to look like breadcrumbs.

2. Add the beaten egg and the sugar. Knead carefully until the mixture forms crumbles that hold together when squeezed.

3. Wrap the dough ball in clingfilm and leave it to chill in the fridge for 60 minutes.

4. Preheat your oven to 180°C. Roll out the cool dough on a lightly floured surface into a circle, about 3-5mm thick. Another option would be to roll out the dough between two sheets of parchment paper as it makes transferring the dough to the tin much easier.

5. Carefully transfer the dough onto a greased (with butter) tart tin (24cm in diameter) and gently adjust it into the edges. Trim off any overlaps.

6. Line the inside of the tart with a sheet of parchment paper and fill with baking beans. Here's a tip: Next time you pit your cherries, don't throw the cherry pits away! Wash them, let them dry and use them as baking beans, simple as that and works just as fine.

7. Bake the pastry for about 15 minutes. Then remove the paper with the beans/pits in it and bake for another 5 mins.

8. While the pastry tin is cooling, break up the dark chocolate into smaller pieces and add them to a bowl together with the butter and the honey.

9. Heat the double cream until it is just about to boil. Pour it over the dark chocolate and start stiring until the chocolate and butter has completely melted and the mixture gets glossy.

10. Pour the chocolate filling into the cooled tart case and leave it to cool in the fridge for at least 2 hours.

11. Before serving, leave the chocolate tart at room temperature for about 20 minutes. Decorate with fresh berries, mint leaves and powdered sugar. Slice the tart with a hot knife to get a clean cut. And then...enjoy this divine dessert. I'll see you in chocolate heaven.

(Recipe adapted from SortedFood)

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Happy Baking everyone! If you decide to recreate this recipe, I'd love to see a picture of your result. Simply tag me on instagram where you can see more of my baking experiments.

So long,

— Kathrin.