Krumbleberry

Back at it with these graduation cap macarons

Madeleines always taste better when made fresh at home

Napoleon cake with berries 🫐

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Salted caramel cupcakes with a salted caramel filling ✨

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Graduation cake pops 🇸🇪

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Rich chocolate cake with raspberries and cream cheese frosting

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Delicate Delights: Pistachio Madeleines

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Tiny Treats: Mini Red Velvet Cakes

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Gluten-Free Oatmeal Cookies with Peanut Butter Chips and Dark Chocolate

Ingredients:
* 120g gluten-free flour
* 1 tsp xanthan gum
* 1 tsp baking soda
* 1 tsp vanilla extract
* 80g brown sugar
* 200g rolled oats
* 100g salted butter, softened
* 2 large eggs
* 85g peanut butter chips
* 100g chopped dark chocolate

Instructions:

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the gluten-free flour, xanthan gum, and baking soda until well combined.
3. In a separate large bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy.
4. Add the vanilla extract and eggs to the creamed butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together.
6. Fold in the rolled oats and peanut butter chips.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 5 cm apart.
8. Flatten each ball of dough slightly with your fingers or the bottom of a glass.
9. Bake the cookies for 14 minutes, or until the edges are golden brown and the centers are set.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Melt the chocolate and drizzle it over the cookies.
12. Serve cookies with peanut butter chips and dark chocolate alongside a glass of cold milk, and enjoy!

Note: Store any leftover cookies in an airtight container at room temperature for up to 5 days.

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Pistachio overload tartelettes:
- gluten free almond crust
- pistachio frangipane filling
- pistachio cream
- topped with whipped white chocolate pistachio ganache and raspberries

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Back with the birthday cakes ✨

Indulging in the delicate layers of matcha bliss. A slice of heaven that melts in your mouth with every bite. Homemade perfection and a touch of zen. 🍵✨

Why have one, when minis are always cuter 👀

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Warm up with this chai latte during the last days of winter

Ingredients:
- 1 tsp black pepper corns (~40 pieces)
- 5 cinnamon sticks
- 1 tbsp cloves (~20 pieces)
- 2 tbsp cardamom pods (~25-30 pods)
- 4 anise stars
- 1 tsp ground nutmeg
- 50 g black tea
- 100 g fresh ginger peeled
- 4 L water
- 200 g sugar (add less or more based on how sweet you want it)

Directions:
1. Using mortar and pestle crush all the dry spices into smaller pieces.
2. Peel the ginger and cut into smaller chunks.
3. Put all spices and ginger into a large pot. Release all the aromas by heating them on medium heat for 2-3 minutes.
4. Raise the heat to medium high, add water, and bring it to boil.
5. Add tea leaves, steep the tea for 10 minutes. Remove from heat and let it steep for about 15 more minutes.
6. Strain the chai mixture. Add sugar and melt it by constantly mixing.
7. Serve with hot milk of choice, with 1:1 proportion or how desired.

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Still thinking of quick valentines desserts? Here’s an idea- red velvet brownies with white chocolate chips

Ingredients:
- 150g butter (melted)
- 200 g sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 30 g cocoa powder
- 140 g flour
- Red food coloring
- 200g white chocolate chips

Directions:
1. Preheat the oven to 180°C. Line a 20x20cm baking pan with parchment paper/butter.
2. Combine flour and cocoa powder, set aside.
3. In a large bowl whisk together melted butter and sugar until light yellow in color.
4. Add eggs, vanilla extract and vinegar.
5. Once the wet ingredients are well mixed, add the flour and cocoa powder.
6. Add food coloring until you reach the desired color.
7. Fold in chocolate chips.
8. Bake in preheated oven for 30 minutes. Cool for at least 2 hours before serving.

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Cozy up to a cold evening with this comfort food of paneer butter masala

Ingredients
- 1 tbsp oil
- 2 large onions
- 500 g diced tomato
- 1 tsp salt (or more if necessary)
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp sugar
- 1 tsp fresh ginger (minced)
- 1 tsp fresh garlic (minced)
- 2 tbsp butter
- 300 g paneer
- 50 ml cooking cream

Directions
1. Heat oil on a pan. Once heated fry chopped onion until it turns transparent or light brown on sides.
2. Add tomato chunks and simmer for about 3 minutes.
3. Add the rest of the dry spices, sugar, ginger and garlic.
4. Simmer for another 5-10 minutes until the spices have infused well.
5. Remove from stove and cool it down. Once cooked down, blend everything into a purée. Add a bit of water if the purée is too thick.
6. In the meantime, melt the butter on a pan.
7. Cut the paneer is smaller cubes and fry on melted butter for a minute.
8. Pour over the tomato purée and add cream. Cook for another 2 minutes.
9. Serve immediately with rice and naan.

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Hope everyone had an amazing Thanksgiving! Wouldn’t be complete without some mini pumpkin pies! 🥧

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Irresistible Ferrero Roche chocolatey goodness presented as a creamy delicious cake. You can never go wrong with chocolate cake!

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🍁 🍂

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Why not make mini chocolate cakes when you can 👀

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October practically means that pumpkin season has started so here’s a recipe for a gluten-free pumpkin bread

Ingredients:
150 g butter
100 g sugar
100 g brown sugar
3 eggs
2 tsp vanilla
1 can pumpkin puree
160 g gluten free flour
1/2 tsp xanthan gum
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
Pumpkin seeds

Directions:
1. Preheat oven to 180° C. Grease 2 loaf pans or place a parchment paper inside and set aside. 
2. In a medium-sized bowl combine flour, kanthan gum, baking soda, baking powder, salt, and all the spices.
3. In another large-sized bowl, cream the butter on high speed, then add sugars. Slowly add eggs and vanilla. Then add pumpkin puree.
4. Slowly in 3 parts, add the dry ingredients to the wet. 
5. Evenly divide the batter between 2 loaf pan. Sprinkle over pumpkin seeds.
6. Bake in a preheated oven for 50 - 60 minutes. 
7. Remove it from the heat and let it cool down for a bit. 

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Here’s to me posting another cupcake photo because I’ve been too busy to create any content. Any ideas on what you’d like to see next? 👀

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Say hi to these vanilla salted caramel cupcakes. Moist vanilla cupcakes with salted caramel frosting and salted caramel filling.

Recipe:

Ingredients:
- 150g flour
- 1/4tsp baking soda
- 3/4tsp baking powder
- 2 eggs
- 120g sugar
- 100g butter
- 1tsp vanilla
- 120ml buttermilk

- 3tbsp butter (softened)
- 150g cream cheese
- 300 - 400g powder sugar
- 4tbsp salted caramel (add more or less depending how strong you want the flavor)
- 2 tbsp cream (if needed)

- Salted caramel sauce for filling and decorating
- Fudge pieces to decorate

Directions
Cupcakes:
1. Preheat oven to 180 degrees C. Line a muffin pan with 12 cupcake liners.
2. In a small bowl combine all the dry ingredients (flour, soda and baking powder) and set aside.
3. In another large bowl, beat the butter and sugar on high speed until light and fluffy.
4. Add eggs and mix until fully combined.
5. Add buttermilk and vanilla but just barely mixed in.
6. Add the dry ingredients to the wet.
7. Divide the batter between 12 cupcakes and bake in a preheated oven 20-25 minutes or until inserted toothpick comes out clean.

Frosting:
1. At high speed, using a hand or stand mixer, beat the butter until light and fluffy. Slowly add powdered sugar. If the frosting becomes very thick and chunky, add a tablespoon of cream. Mix until light and fluffy, then mix in cream cheese and add as much powdered sugar to make the consistency stable.
2. Using a spoon or a piping nozzle, cut out a hole in middle of each cupcake, fill up with caramel sauce.
3. Pipe the frosting over the cooled cupcakes.
4. Decorate with salted caramel sauce and fudge pieces.

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Overload of flavors. Chocolate cupcakes with salted caramel and peanut filling topped with creamy peanut butter frosting and more delish decorations.

Snickers cupcakes:

Ingredients:
- 100g flour
- 40g cocoa powder
- 1/2tsp baking soda
- 1tsp baking powder
- 2 eggs
- 120g sugar
- 80ml oil
- 1tsp vanilla
- 120ml buttermilk

- 3tbsp butter (softened)
- 100g creamy peanut butter
- 300 - 400g powder sugar
- 2 tbsp cream (if needed)

- Salted caramel sauce
- Roasted peanuts
- 1-2 snickers bars (for decorating)

Directions
Cupcakes:
1. Preheat oven to 180 degrees C. Line a muffin pan with 12 cupcake liners.
2. In a small bowl combine all the dry ingredients (flour, cocoa powder, soda and baking powder) and set aside.
3. In another large bowl, mix together the sugar, eggs, oil, vanilla and buttermilk.
4. Add the dry ingredients to the wet.
5. Divide the batter between 12 cupcakes and bake in a preheated oven 18-22 minutes or until inserted toothpick comes out clean.

Frosting:
1. At high speed, using a hand or stand mixer, beat the butter until light and fluffy. Slowly add powdered sugar. If the frosting becomes very thick and chunky, add a tablespoon of cream. Mix until light and fluffy, then mix in peanut butter.
2. Using a spoon or a piping nozzle, cut out a hole in middle of each cupcake, fill up with roasted peanuts and caramel sauce.
3. Pipe the frosting over the cooled cupcakes.
4. Decorate with snickers pieces and salted caramel sauce.

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Thumbprint cookies with blueberry jam and white chocolate

Ingredients:
200g salted butter (softened)
70g sugar
70g brown sugar
1 egg yolk
270g flour
2tbsp corn starch
2tsp vanilla sugar
Blueberry jam
White chocolate
1tbsp coconut oil

Directions:
1. In a medium-sized bowl, combine the flour with cornstarch and vanilla sugar. Set aside.
2. In another large bowl, cream the butter at high speed. Add sugar and mix until light and fluffy. With a silicone spatula, scrape down from the sides as needed. Add the egg and mix together well.
3. Slowly start to add the dry ingredients to the wet. When the mixture becomes too thick, you can use a spatula or hands to combine the ingredients.
4. Form the dough into a ball and refrigerate for an hour.
5. Preheat the oven to 180° C. Remove the dough from the fridge and let it sit on the kitchen counter for a couple of minutes.
6. Take about 2 tbsp of the cookie, roll it in a ball, and place it on a baking pan. Using a finger or a spoon, gently press the middle of the cookie. Repeat until no dough is left.
7. Leave the baking pan with cookie dough in a freezer for 30min before baking.
8. Fill each cookie with blueberry jam.
9. Bake in a preheated oven for 10-12 minutes. Let the cookies rest and cool down before adding chocolate.
10. Melt chocolate with coconut oil in a microwave or a small pot over a low fire.
11. Drizzle the chocolate over the cookies and let them dry for a moment.

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At this point I don’t even know how many cupcake photos there are on my phone that haven’t been posted yet. But this summer so far feels like cupcakes are in the demand 🧁✨

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Let’s talk about this vegan banana bread that is so soft and full of chocolate chunks. My favorite part about banana breads is that you can literally make it from anything as long as you have some ripe bananas.

What you’ll need:
200g flour
1 1/2 tsp baking powder
1/2 tsp baking soda
70ml agave syrup
75ml coconut oil
1 tsp vanilla
4 ripe bananas (mashed)
100g vegan chocolate (cut in chunks)

What you’ll need to do:
1. Preheat oven to 180° C and line a bread baking form with parchment paper and/or butter.
2. Mix the dry ingredients and set aside.
3. Mix agave syrup with coconut oil and vanilla. Add the dry ingredients and mix well. Add mashed bananas and fold in chocolate chips.
4. Bake in a preheated oven for 1h.

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A while back I posted a recipe to a hazelnut tart. This was supposed to be the original idea but unfortunately the small one didn’t work that well. From broken crust to overflowing filling and hazelnuts everywhere, only these few pieces could be saved.
If you’re still looking to make something like this, head back five posts to find the recipe

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Feels like forever since I made a savory dish.
So here’s an easy way to made delicious buttery shrimps that can be added to rice, salad or eaten just like that 😏

Ingredients:
- 100g butter
- 400g shrimp (peeled)
- salt and pepper to taste
- 4 - 5 cloves garlic (minced)
- 1 chicken stock cube
- 50ml hot water
- juice from 1 large lemon
- fresh parsley (chopped)

Directions:
1. Melt 30g of the butter in a skillet over medium high heat.
2. Add shrimps, salt and pepper. Constantly mixing, cook until shrimps become pink. Should take about 3 minutes.
3. Add garlic and cook for another minute.
4. While cooking, dissolve stock cube in hot water.
5. Add chicken stock and lemon juice to shrimps. Bring to boil and simmer until liquid has reduced by half.
6. Add the remaining butter until melted and smooth, keep mixing it in between.
7. Sprinkle with fresh parsley and serve immediately.

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