Carrot Cake Whoopie-Pies

I have never baked any whoopie-pies before but heard so many delicious comments about them that I had to try myself! I have chosen this carrot version so everybody who loves carrot cake will definitely go crazy for this small treats! They are moist, soft, aromatic and the marshmallow filling makes them to die for!!!! You must try!!

Ingredients:
makes 8-10 pieces

• 1 egg
• 150g sugar
• 2 packages of vanilla sugar (16g each)
• 125ml yoghurt
• 25ml milk
• 75g butter, softened
• 275g flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon back powder
• 3/4 teaspoon baking soda
• 100g grated carrot

Filling:

• 170g soft butter
• 280g icing sugar
• 1/2 teaspoon cinnamon
• 220g marshmallow fluff

Preparation:
In a mixing bowl mix together, egg, sugar and vanilla sugar. When all the ingredients combine add yoghurt and milk and whisk all together, add the soft butter and whisk until all combines. 
To another mixing bowl pour flour, cinnamon, nutmeg and ginger, backing powder and backing soda and whisk all together. Then pour a half of the flour mixture into the egg mixture and combine all ingredients, next pour the rest of the flour mixture and whisk again until all combines. Take the grated carrot into your hands and press out the juice, next pour the carrot into the paste and whisk to combine.
Now put the mixture into the fridge for approx 30min to rest.

Preheat the owen to 175°C.

Take out from the fridge and with a spoon form 16-20 round small heaps (approx 3-5cm diameter) keeping 2-3cm distance from each other. Bake for 10-13 minutes until the cakes get a nice golden color. 
In the mean time prepare the filling:  In a mixing bowl mix butter, icing sugar, cinnamon until they get fluffy, now add the marshmallow fluff and whisk until everything combines. Put the filling into the fridge for the next 30minutes. 

When your pies are cool spread one spoon of the filling on one half of the pies, take the other half and press gently together. Enjoy!!!!! 

White Chocolate Almond Raspberry Sweet Rolls

Can you imagine starting your morning with these fluffy, sweet raspberry rolls?? Mmmm I love them! These are one of my favorites and I promise you once you try them you just can't stop eating! In general I love all yeast pastries just can't get enough of them! Yeast scares off many of you but believe me it is not that difficult as it sounds juts give it a try and you see you will be repeating this recipe!! The only downside of this recipe is that the rolls disappear in minutes!!! 

Ingredients:
For the dough:

• 7g instant yeast
• 100ml warm milk
• 50g powder sugar
• pinch of salt
• 400g flour
• 2 eggs
• 2 yolks
• 50g soft butter

For the filling:

• 60g white chocolate, grated 
• 40g almond flakes
• 1 spoon vanilla sugar
• 100g fresh or frozen raspberries

Preparation:

Prepare 22cm round tin. 

Mix together the milk and yeast and set aside for 10 minutes. Once the yeast has foamed up pour them to the mixing bowl of a stand mixer and add flour, sugar and the pinch of salt. Whisk all together. Start whisking and start adding eggs one by one, the same with the yolks. Mix on low speed using the dough hook or if you are patient and brave enough start knitting by hand :) Keep knitting around 15min and during the last 5min add the softened butter. Gradually add more flour, if needed, until the dough is elastic and does not stay stuck to the mixing bowl. The texture will be quite soft and elastic like a gum. Cover the dough with a tea towel and leave to rest for about 1 hour. The dough should double of its size. 

Remove the dough from the bowl and place on a floured surface. Roll out the dough into a 10x12 rectangle. Sprinkle the dough with the vanilla sugar, almonds and raspberries (if you are using frozen raspberries make sure you do not defrost them before, keep them frozen). Roll into a jelly roll shape. Slice into 2cm slices. Place in your prepared baking tin. You can use the remained egg white to brush your rolls, it will give them a delicate shine! 

Preheat the oven to 50ºC place your baking tin and leave it for 30min to rest again. You will see your rolls start growing again. Now amend the temperature to 180ºC and bake for 22min. 

I never glaze my rolls as I am to impatient to eat them so I just use powder sugar to sprinkle them a bit!!! 

that's the prepared dough and the rolls how they look before and after growing :)

...and the result is just Delicious!!! 

YUM, YUM, YUM!!

Easy Strawberry Ice-cream

I can feel the summer coming soon! This beautiful warm weather outside waked up an ice-cream monster in me :) I love ice-cream!! Every warm day is only perfect when accompanied by an ice-cream! This strawberry ice-cream is super easy because you need only 3 ingredients! No ice-cream machine, no eggs, no need to use fancy ingredients or tools only strawberries and cream!!! Yuuuummmm!!! I want to share with you two ways of prepping this ice-cream one with fresh other with frozen strawberries!!! Lets see which one you prefer :) 

PS. Thanks Angela for the beautiful cup :)

Ingredients:

• 250 g strawberries (frozen or fresh)
• 500 ml whipping cream
• 1 package vanilla sugar (16g)
• Optional you can add some sugar for taste

Preparation:

There are two ways of making this ice-cream…If you are using frozen strawberries you will be able to eat the ice-cream straight away! You just need to crush your strawberries in a blender, don't get scared as it makes quite a lot of noise ;-) In the mean time whip your cream until it is creamy and smooth forming nice white peaks. Now gently and constantly mixing combine the crushed strawberries, you will see that the cream starts freezing while you combine the strawberries. Don't mix too long as it will start melting again. And you are done!!! Enjoy!

If you have fresh strawberries blend them and set aside. Whip your cream until smooth and thick. Add carefully the strawberrie pulp to the cream and combine all together. Pour into a box and freeze for minimum 4-5hours. Take out of the freezer 5 minutes before serving.