The doux Flavor
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Peach Pie

My mom used to make a delicious peach pie in all the summer holidays when I was a child. She made those pies from scratch and I had a really hard time remembering what ingredients she used for the pie. I had helped a few times with baking so I think I made a pie very similar to hers. 
I love how the peaches never lose their taste after baking but get an even more intense taste. It never ceases to amaze me! 
The pie is fruity and definitely sweet enough to enjoy on a sunny day in the backyard or on a rainy day inside reminding you of summer ;)

Have a lovely day,
Annika

Peach Pie

Ingredients

For the pie crust
310 g/ 1,25 cup flour
190 g/ 3/4 cup butter
60 g/ 1/4 cup sugar
A little bit of water

For the peach filling
3-4 peaches
1 package vanilla custard powder
1 tsp vanilla extract
100 g/ 1/3 cup cream
125 g/ 1/2 cup sugar
1 egg

For the crumbs
250 g/ 1 cup flour 
125 g/ 1/2 cup sugar
vanilla extract 
5 tbsp butter
cinnamon 

Directions

1. Preheat the oven to 180 degree Celsius/ 350 degree Fahrenheit.
2. Knead together the flour, butter, sugar and -if necessary to get a smooth dough- a little bit of water.
3. Roll the dough and place in a buttered cake-pan.
4. Cut the peaches into slices.
5. Fill the bottom of the cake-pan with a layer of peach slices until fully covered.
6. Mix the custard powder, vanilla extract, cream and sugar.
7. Beat in the egg.
8. Pour the mixture over the peach slices and the dough in the cake-pan.
9. Put in the oven for about 20 minutes.
10. Meanwhile, stir all ingredients for the crumbs: flour, sugar, vanilla extract, butter and cinnamon until they have crumbly texture.
11. Sprinkle the crumbs over the cake and put back in the oven for another 10 minutes until the crumbs are golden brown.
 

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Black and White Muffins

The weather in Germany has cooled down quite a bit. We are back to 20 degrees…and it’s nearly August. I don’t mind too much because I still have six exams coming up till friday. It’s a rather simple equation: less sun = less distraction.
But I hope I will have more exciting stories to tell as soon as the exams are over. :) 
I baked those black and white muffins…not only because they are very pretty…but because I like the warm chocolate dough with the sweet cream cheese filling. Good flavor combination. Plus the muffins are very stylish in black and white. Perfect for every occasion. 

Have a great day,
Annika

Black and White Muffins
(makes 12 big muffins)

Ingredients

150 g/ 0.7 cup cream cheese
2 tbsp vanilla sugar
1 tbsp milk
200 g/ 0.85 cup flour
1 package of chocolate pudding powder (approx. 40 grams/ 0.2 cup)
2.5 tbsp baking powder
0.5 tsp baking soda
1 egg
140 g/ 0.6 cup sugar
80g/ 0.3 g butter
250 g/ 1 cup buttermilk
150 g/ 0.7 cup coarsely chopped dark chocolate

Directions

1. Preheat oven to 180 degree Celsius/ 350 degree Fahrenheit.
2. Mix the cream cheese, the vanilla sugar and the milk. Set aside.
3. Combine flour, baking powder, baking soda and chocolate pudding powder. Set aside.
3. Whisk the egg.
4. Stir in sugar, butter and buttermilk.
5. Add the dry ingredients mix to the egg and sugar mix.
6. Cover the bottom of the muffin molds with coarsed chocolate.
7. Put half of the chocolate dough on top of the chocolate.
8. Place one spoon of the cream cheese mixture on it.
9. Top the cream cheese with the rest of the chocolate dough.
10. Bake for about 15 minutes.

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Vanilla and Peanut Butter Cookies

I do have a weakness for cookies. Not so much for peanut butter though. I was quite obsessed with it but I indulged crazy amounts of peanut butter cups everytime I was in the states…Every now and then I give it another try (only to be reminded that it just doesn’t taste as good as it used to) most often by incorporating peanut butter in cookies. 

I have to admit that the cookies I baked today - vanilla and peanut butter chip cookies - are really delicious. Strangely enough the peanut butter chips don’t taste as intensive when surrounded by vanilla dough than they do covered in chocolate dough. Let’s just define this as a kitchen mystery.

Enjoy the cookies - mine are almost gone!
Have a great day, 
Annika

Vanilla and Peanut Butter Chip Cookie
(makes 40 small to medium sized cookies)

Ingredients

125 g/ 1/2 cup butter
125 g/ 1/2 cup white sugar
60 g/ 1/4 cup brown sugar
1 egg
5 tsp vanilla
pinch salt
125 g/ 1/2 tsp baking soda
360 g/ 1.5 cups flour
250 g/ 1 cup peanut butter chips

Directions

1. Preheat oven to 180 degree Celsius/ 350 degree Fahrenheit.
2. Mix butter, white sugar, brown sugar and the egg until the mixture is creamy.
3. Stir in vanilla, salt, baking soda and salt.
4. Fold in the peanut butter chips with a rubber spatula.
5. Place tsps of dough on the baking sheet. You might want to flatten the cookies since they don’t rise much.
6. Bake for 8 minutes.

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Vanilla-Butterbiscuit-Muffin

This week i started to study for my last exams of the bachelor’s degree. I am in my last semester studying business administration with focus on international business.
Baking seems just the right activity to relax…contrary to most other activities i dont have to leave the house and therefore there is no need for a bad conscience…haha! Disguised procastination…?
Now back to the books!

Have a wonderful day,
Annika

Vanilla Butterbiscuit Muffins
(makes approximately 14 medium sized muffins)

Ingredients

For the muffins:
14 butter biscuits
6 tbsp + 125 g/ 1/2 cup butter
2 tbsp vanilla sugar
125 g/ 1/2 cup sugar
2 tbsp brown sugar 
1 tsp baking powder 
160 g/ 2/3 cup flour
1/2 tsp baking soda
Pinch of salt
1 egg
6 tsp mascarpone

For the icing:
125 g/ 1/2 cup confectioner’s sugar
1 tbsp vanilla sugar
1 tbsp milk
1 tsp lemon cest
Splash of lemon juice

Directions

1. Crumble butter biscuits.
2. Melt 6 tbsp butter.
3. Add butter to butter biscuits and mix.
4. Grease the cupcake molds.
5. Fill the bottom of the cupcake molds with the butter biscuit and butter mixture.
6. Preheat the oven to 180 degree celsius/ 350 degree Fahrenheit.
7. Whisk up egg, sugar and brown sugar.
8. Add vanilla sugar and the rest of the butter and beat until fluffy.
9. Combine flour, baking powder and baking soda.
10. Mix the dry ingredients with the butter mixture.
11. Fill the cupcake molds with the dough.
12. Bake muffins for 10-15 minutes.
13. Let them cool.

14. Stir all ingredients for the icing: confectioner’s sugar, vanilla sugar,milk, lemon juice and lemon cest.
15. Spread the icing on the muffins.