Category Archives: dessert

Strawberry Mint Sorbet

strawberry mint sorbet recipe

With the summer in full swing, icy cold desserts are basically all that I can think of right now. After trying my hand at this strawberry mint sorbet the other day, I now know that it will most probably stay with us as a favorite go to treat for pretty long. It is oh so yummy! And it is is very easy to prepare too. Just have a look…

 
 

strawberry sorbet recipe

To make your strawberry mint sorbet you need these simple ingredients: strawberries, mint, lime or lemon and a bit of simple sugar syrup.

1. The simple sugar syrup is just a combination of sugar dissolved in water. That easy! To prepare your simple syrup for this recipe, in a small saucepan, combine 1/3 cup (80 ml) water and 1/3 cup (65 grams) granulated white sugar. Cook over low heat until the sugar dissolves, then boil for 1 minute. Remove from heat and let cool completely.

 
 

strawberry sorbet recipe

2. Place the strawberries, mint, lemon/lime juice and simple syrup in a food processor. Process until the fruit is pureed.

 
 

strawberry sorbet recipe

3. Run the pureed mixture through a fine sieve.

 
 

strawberry sorbet recipe

4. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the sorbet to a chilled container and store in the freezer.

If you don’t have the ice cream machine, that’s no problem at all… just transfer the mixture to a larger freezer-friendly container, cover with plastic wrap and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

 
 

strawberry sorbet recipe

Serving is easiest when your sorbet gets partially thawed.

 
 

strawberry mint sorbet recipe

Enjoy!

With love,
Petra

Strawberry Mint Sorbet
Author: 
Prep time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • For Simple Syrup: ⅓ cup (80 ml) water
  • ⅓ cup (65 grams) granulated white sugar
  • For Sorbet: 2 pints (1 kg) strawberries
  • 1 tbsp lime juice (or lemon juice)
  • ¼ cup mint
Instructions
  1. To prepare the simple syrup, in a small saucepan, combine ⅓ cup (80 ml) water and ⅓ cup (65 grams) granulated white sugar. Cook over low heat until the sugar dissolves, then boil for 1 minute. Remove from heat and let cool completely.
  2. Place the strawberries, mint, lemon/lime juice and simple syrup in a food processor. Process until the fruit is pureed.
  3. Run the pureed mixture through a fine sieve.
  4. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer. If you don't have the ice cream machine, that's no problem at all... just transfer the mixture to a larger freezer-friendly container, cover with plastic wrap and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.
  5. Serving is easiest when your sorbet gets partially thawed.

 

Amazing Lemon Cupcakes With Raspberry Buttercream Frosting

amazing lemon cupcakes with raspberry buttercream frosting

The point of this post is basically to tell you that you definitely need to, need to, need to make these cupcakes very soon. Because they are life-changing! Earth-shaking. Just absolutely amazing!

The cupcakes themselves have lemon juice and lemon zest added to them which is the reason why they reach the level of lemony deliciousness so high that you might not have even dreamed about it before. Sour cream is the secret why these little cakes are so wonderfully moist. And then, putting a crown on it all and working in perfect harmony with the cupcake base, there’s this rich and buttery raspberry frosting. Mmm, finger-licking good!

To tell you the truth, it all tastes even more amazing than it sounds!

See? I told you that you need to make these very soon… here are all the details that you’ll need…

 

amazing lemon cupcakes with raspberry buttercream frosting

The ingredients.

 

amazing lemon cupcakes with raspberry buttercream frosting

1. To make the cupcakes, preheat the oven to 350 °F (175 °C).

2. Line the cupcake tins with cupcake liners.

3. In a medium bowl, sift together the flour, baking powder and salt.

4. In a separate bowl, whisk together the sour cream and egg whites.

 

amazing lemon cupcakes with raspberry buttercream frosting

5. Put the sugar and lemon zest in the bowl of your stand mixer and stir to combine. Add the butter and beat at medium speed for about 3 minutes, until the butter and sugar are very light. Add the vanilla extract and lemon juice and beat until combined. Working with smaller amounts, add the ‘flour mixture’ and the ‘sour cream-egg’ mixture, alternating the wet and dry ingredients. Beat on medium for about two minutes to ensure that the batter is thoroughly mixed.

 

amazing lemon cupcakes with raspberry buttercream frosting

6. Divide the batter evenly among the cupcake tins, filling them only about 3/4 full (I filled mine to the top resulting in slightly taller cupcakes than I’d wished for).

 

amazing lemon cupcakes with raspberry buttercream frosting

7. Bake for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

 

amazing lemon cupcakes with raspberry buttercream frosting

8. Cool for 5 minutes in the pan, then continue cooling on a wire rack.

 

amazing lemon cupcakes with raspberry buttercream frosting

9. To make the buttercream frosting, first blend the raspberries in your blender and then push the puree through a fine sieve to remove the seeds.

10. In the bowl of your electric mixer, cream the butter, raspberry puree, salt and vanilla extract.

11. Add the sugar in increments and mix thoroughly after each addition.

12. Add the cream, one tablespoon at a time, mixing after each addition, until you reach the desired consistency.

 

amazing lemon cupcakes with raspberry buttercream frosting

13. Fill a piping bag with the buttercream frosting and pipe on top of the cupcakes.

14. You can garnish your cupcakes with individual raspberries, small lemon wedges or sprinkles.

 

amazing lemon cupcakes with raspberry buttercream frosting

Mmmm…

 

amazing lemon cupcakes with raspberry buttercream frosting

So cute.

 

amazing lemon cupcakes with raspberry buttercream frosting

And so much fun to make.

 

amazing lemon cupcakes with raspberry buttercream frosting

I am sure you will love them too.

 

amazing lemon cupcakes with raspberry buttercream frosting

Enjoy!

With lots of love,
Petra

(This recipe was inspired by www.mybakingaddiction.com. It makes about 18 cupcakes.)

 

Individual No-Bake Nutella Cheesecakes

no-bake nutella cheesecake

Individual desserts in a glass are my favorite go to recipes when I am looking for something quick yet impressive to serve to my guests. The possibilities are really endless here. I have personally already made cream parfaits, yogurt parfaits, individual Banoffee pies, individual peanut butter pies and some strawberry cheesecakes in a glass too. Apart from the deliciousness, I have always loved the cute factor that these little treats possess.

With that said, I just knew that my fate was sealed when I noticed a recipe for a Nutella Cheesecake in the deep waters of the internet… and here’s the rest of the story…

 

no-bake nutella cheesecake recipe ingredients

The ingredients.

 

no-bake nutella cheesecake

1. To make the individual Nutella cheesecakes, first use a food processor (blender or rolling pin) to crush 12 Oreo cookies into crumbs.

2. In a medium bowl, stir together the Oreo cookie crumbs and melted butter.

3. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add the vanilla and mix to combine. Whip the cream (8 ounces/230 ml) and using a rubber spatula, fold the cream in the Nutella mixture until well blended and no streaks remain. Transfer the mixture to a piping bag fitted with a large round tip.

4. Whip the remaining cream with about 3 tablespoons powdered sugar to use for the garnish.

 

no-bake nutella cheesecake

5. Evenly divide the crumbs between your individual serving dishes (I had just enough mixture for about 3 1.5-cup/300 ml glasses).

6. Evenly pipe the filling into the serving dishes.

 

no-bake nutella cheesecake

7. Garnish with with additional whipped cream, chocolate shavings and toasted, chopped hazelnuts.

8. Refrigerate for about 2 hours before serving.

 

no-bake nutella cheesecake

And that’s it!

 

no-bake nutella cheesecake

Mmmm!
 

no-bake nutella cheesecake

Enjoy, dear friends!

Love,
Petra

(This lovely recipe was adapted from mybakingaddiction.com. Yield: about 3 servings.)

 

Inside-Out Carrot Cake Muffins

inside-out carrot cake muffins recipe

Have you ever tasted a carrot cake in muffin form? It’s a truly delightful and cute experience, I have to say.

These carrot cake muffins taste just like a carrot cake, except, well, in the form of a muffin.

I really like their lovely cinnamony taste and their moist texture. But what I like best is that they have the frosting already ‘built in’. Yes, they hide this wonderful baked-in, sweetened cream cheese filling inside.

Isn’t that just adorable?

In case you’d like to know more details, then here they are…

 

inside-out carrot cake muffins recipe ingredients

This is all that we need to make the magic happen.

 
 

inside-out carrot cake muffins recipe

1. First, preheat the oven to 400 °F (205 °C).

2. Then, in a larger bowl pour all the dry ingredients: flour, white sugar (3/4 cup – 150 grams), light brown sugar, baking powder, baking soda, cinnamon, ground ginger and salt.