This recipe includes the flavors walnut/hazelnut and almond/pumpkin seeds. These cookies are easy and quick to make.

Savor the Season: Decadent German-Austrian Nut Corner Cookies for Your Ultimate Christmas Delight!

Let’s transform our kitchens into aromatic wonderlands, exploring Austrian cookies and an array of Christmas recipes that make for delightful food and Christmas gifts. From our ovens to the hearts of loved ones, let’s embrace the magic of Christmas baking ideas that go beyond the ordinary.

Join me in this culinary adventure, and together, let’s celebrate the holidays with the irresistible charm of German-Austrian Nut Corners – a timeless delight for the festive season.

Are you looking for more delicious cookie recipes?

• Fairy Kisses – a unique Christmas Cookie recipe
• Vanilla Crescents
• Speculoos Gingerbread Cookies
• Boozy Chocolate Cake Moon Cookies
• Baileys Hazelnut Chocolate Shortbread Cookies

Nutty Corners- Why I love this classic Austrian Holiday Cookie recipe.

• First of all, I love the combination of different flavors. Nuts, the fruity flavor of the apricot jam, dark chocolate.
• It’s an easy recipe. The most difficult steps about this CHRISTMAS COOKIE recipe are fitting the dough evenly into the baking tray and cutting the cookies. No biggie at all, right?!??
• You get 80 cookies in a short time. That’s the most amazing thing ever. It’s almost as quick as simple cut-out cookies.
• You can vary the flavors by using different kinds of Nuts, differently flavored jams, or different kinds of chocolates for the glaze.
• Lastly, they taste sooooooo good and can be kept up to 3 weeks when stored in a cool place.

German Nussecken- 5 important steps about this cookie recipe

• Spread the dough evenly onto the baking tray. I’m using a knife to get even edges.
• Let the filling cool completely. It should only be slightly warm to the touch.
• Cut the cookies while they’re still warm. The best way to cut the dough into triangles is to lay the sheet on the kitchen counter. It’s difficult to cut it when it’s still in the baking tray.
• The jam has to be without fruit pieces. A fine sieved one.
• The glaze: Don’t leave the crumps in it. Take them out before you dip the next cookie corner into it. Otherwise, you won’t be able to dip all the cookies into it.

At Last….

You can vary the flavor of the recipe by combining different nuts. My 2 favorite flavor Combos are:

• Ground walnuts & chopped hazelnuts
• Ground almonds & chopped pumpkin seeds
• Another great way to change the flavor is to use another jam. I think of orange jam or black current jam.
• Chocolate glaze. If you don’t like the not-so-sweet taste of dark chocolate, try milk chocolate or white chocolate.

These “Nussecken” – Nutty corners are perfect as a homemade edible gift. Everybody loves cookies, especially when they are as good and unique as these. I promise you that you will be loved beyond measure, especially by your family. One last tip: put some fitted baking paper between the layers of cookies if you stack them into the cookie box. They best enjoy cold right out of the fridge. At least, that’s the way I like them best. I can still hear the chocolate cover break when biting into it.

If you make these amazing cookies and fall in love with all the flavors immediately, please say “Hi” and leave me some kind words and a 5-star rating. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Sweet cookie hugs

Nina

Easy nutty triangles – a classic Austrian Christmas cookie recipe

5 from 66 votes

Recipe by Nina Course: christmas cookies, christmas desserts, snacksCuisine: austrian

Servings

80

pieces

Prep time

30

minutes

Cooking time

20

minutes

Calories

171

kcal

resting time

30

minutes

This is my favorite CHRISTMAS COOKIE recipe ever. A crispy shortcrust base is topped with apricot jam and a sweet nutty filling,

and the ends are dipped in dark chocolate. Sooo good. You can vary the flavor by combining different nuts for a different flavor.

This recipe includes the flavors walnut-hazelnut and almond-pumpkin seeds. These cookies are easy and fast to make.

Cook Mode

Keep the screen of your device on

Ingredients

• Dough

• 450 g 450 all-purpose flour

• 2 tsp 2 baking powder

• 150 g 150 white sugar

• 1 tbsp 1 vanilla sugar

• 1 pinch 1 salt

• 1 1 egg large, room temperature

• 280 g 280 butter cold, cut into cubes

• 1.5 tbsp 1.5 water cold

• 8 tbsp 8 apricot jam

• Filling

• 300 g 300 butter

• 150 g 150 brown sugar

• 120 g 120 white sugar

• 2 tbsp 2 vanilla sugar

• 6 tbsp 6 water

• 300 g 300 walnuts coarsed, but no walnut flour

• 300 g 300 hazelnuts roasted and chopped

• Chocolate glaze

• 300 g 300 dark chocolate

• 160 g 160 butter

Directions

• Dough
• In a bowl of a stand mixer mix together all dry ingredients.
• Add the butter and mix everything with the paddle attachment until the butter is incorporated into the dry ingredients. The butter and dry ingredients will look like a finely flaky mixture.
• Add the other ingredients and mix until it almost comes together as a dough.
• Knead everything into a dough with your hands, form it into a disk, wrap plastic foil around it, and let it rest in the fridge for about 30 minutes.
• Prepare a baking tray with baking paper.
• Roll out the dough and fit it on the baking tray.
• Smear 4 tbsp of apricot jam onto the rolled-out dough.

  • 

• Pour the filling onto the dough and spread it evenly.

  • 

• Smear the rest of the apricot jam on top with a kitchen brush.

  • 

• Preheat the oven to 200 degrees Celsius (390F) top- and bottom heat.
• Bake the tray for about 15-20 minutes in the bottom third of the oven.
• Take out the tray and let it cool until only warm to the touch.
• Cut into 5×5 squares and part those squares in 2 again diagonally.

  • 

• Dip the 2 long ends of the triangles into the chocolate glaze and let them cool completely before storing them in cookie boxes.

  • 

• The cookies are best stored in the fridge. If you stack them, put some baking paper between the layers.
• The cookies can be kept in the fridge for up to 3 weeks.
• Enjoy and have a lovely Christmas Time with your family.
• Filling
• In a medium-sized heavy-bottom pan, bring the butter, sugars, and water to a boil under constant whisking.
• When everything is a homogenous liquid mass, turn off the heat and add the ground walnuts and chopped hazelnuts. Let cool completely.
• Chocolate glaze
• MELT chopped chocolate and butter over a double boiler or slowly in the microwave, being sure not to overheat.
• After the chocolate is melted and mixed with the butter into a shiny glaze, start dipping the ends of the triangles into it. If the cookies crumble a little bit, remove those crumbs from the glaze before dipping in the next cookie.

Equipment

• baking tray 40cmx35cm

Notes

• Another delicious flavor-alternative is using ground almonds and finely chopped pumpkin seeds together instead of walnuts and hazelnuts.  You can put both flavors on 1 baking tray, too. Just use it for every flavor half the ingredients amount. This
• means :
• Filling 1
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground walnuts, 150g finely chopped hazelnuts
• filling 2
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground almonds, 150g finely chopped pumpkin seeds
•  

Nutrition Facts

• Calories: 171kcal
• Carbohydrates: 13g
• Protein: 2g
• Fat: 13g
• Saturated Fat: 5g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 20mg
• Sodium: 64mg
• Potassium: 82mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 222IU
• Vitamin C: 1mg
• Calcium: 19mg
• Iron: 1mg

Did you make this recipe?

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More Christmas Cookie Recipes:

• Fairy Kisses – a unique Christmas Cookie recipe
• “Eisenbahner ” Railroad Cookies – a Folksy unique Christmas cookie recipe from Austria with almond paste and jam filling
• Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies
• Boozy Chocolate Cake Moon Cookies
• Speculoos Gingerbread Cookies with Brown Butter Maple Glaze
• Baileys Hazelnut Chocolate Shortbread Cookies

This Recipe is for you if you are looking for:

• nut corner cookies recipe
• Christmas cookies recipes
• Austrian cookies recipe
• Nussecken recipe
• German Nut corner Cookies
• Best Christmas Cookie Recipes

The post Nussecken: Authentic Austrian Nut Corner Cookies : Elevate Your Christmas Baking appeared first on Two Sisters Living Life.

The Ingredients:

Active dry yeast: I’m using dry yeast, which can be mixed without preparing the other ingredients. However, it can be substituted for 20g of fresh yeast.

Egg yolks: the egg yolks are added at room temperature and make the dough fluffy and moist.

Milk: The milk has to be warm (about 37°C or 98,6°F). Use a kitchen thermometer. If the milk is too hot, it destroys the yeast’s activity. Please use whole milk; anything with less fat is like water.

Butter: When mixed into the dough, the butter has to be softened and at room temperature. Butter is life. That’s why I just love baking with brioche dough.

Flour: For this recipe, I’m using bread flour, which, because of the increased protein, adds more texture to the cinnamon brioche buns. If you don’t have bread flour, you can use pizza flour or simple all-purpose flour.

Pinch of salt: I’m always working with unsalted flour, so I’m adding 1/4 tsp salt to the dough. AND… salted butter isn’t very common in Austria, and there is only one brand that sells salted butter. 

Browned butter for the frosting: I’m using browned butter for the filling because it’s so much more flavorful. If you don’t want to make brown butter, you can simply use softened butter. But the brown butter is worth that extra work.

Fresh orange zest and orange juice: The fresh orange zest is added to the dough and to the cream cheese glaze. It’s blood orange season right now, so I’m using freshly squeezed blood orange juice in the glaze. Be sure that your oranges are organic.

Vanilla pod: You can’t beat freshly scraped vanilla seeds. Don’t throw away the scraped pod; stick it into a jar with sugar and make vanilla sugar.

Cinnamon: Make sure that the ground cinnamon is fresh and not expired.

Cream Cheese: There are many brands out there. Make sure to buy cream cheese that isn’t too soft. I prefer to buy Philadelphia.

See the recipe card for a full list of ingredients.

How to make soft and buttery cinnamon brioche rolls with vanilla and orange cream cheese frosting.

The enriched dough:

• Firstly, I start mixing the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached at a low speed.
• Then I add the egg yolks, butter, salt, orange zest, and 3/4 of the flour and knead for about 6-7 minutes at medium speed to develop the gluten. It will be a sticky dough at first, but no worries—that’s totally fine.
• At last I add the rest of the flour and knead for 5 more minutes.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap . Now starts the first rise.

Very Important. Let the dough rest at a warm place for about 1 hour or double in time. Give the brioche dough time to rest. 

Assembling the dough and the filling into delicious brioche cinnamon buns.

• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.

Now you have 2 baking Options.

Option 1: make the rolls and bake at the same day.

If you want to make and bake these delicious brioche cinnamon rolls all in one day then let the cut cinnamon rolls rise a second time for about 45 minutes or until doubled in size and puffy .

After that second rising in the baking pan I lightly pour some heavy cream on top and bake until golden brown.

While the rolls are baking and the house starts to smell like a bakery start with making the frosting.

When the rolls are baked and out of the oven smear the still warm cinnamon buns with the glaze.

Best enjoyed warm and with people you love .  

Option 2 : Overnight brioche cinnamon rolls

I love to prepare those rolls the night before . After cutting the rolls and transferring them into the baking pan I cover the rolls loosely with plastic wrap and transfer them into the fridge .

There the cinnamon rolls rise slower overnight and they develop more flavor this way.

The next morning I transfer the baking pan out of the fridge and leave the rolls for about 45 minutes at warm draft free place.

When the rolls warmed up to room temperature I pour some cream of them and bake and frost them afterwards like I would have done when baking at the same day.

This Option is ideal when you have guests or family you want to surprise with an extra special Breakfast treat. I love to make them for Christmas morning or when it’s someones birthday.

What I love about these gooey buttery homemade cinnamon rolls.

• Firstly cinnamon is one of my favorite seasonings. I could add cinnamon to ALMOST everything. Cinnamon always reminds me of my childhood . My mom and I used to craft Christmas ornaments including cinnamon sticks.
• The dough is absolutely perfect in flavor and texture .Fluffy and buttery. Especially with the added orange zest.
• Nobody ever said to me that they don’t like cinnamon rolls. Everybody loves them und you can’t ever go wrong with these baked goods.
• The recipe is easy to follow along and it only takes 20 minutes of prepping time.

Substitutions.

Fresh yeast instead of instant yeast or dry yeast: It’s really no problem to use fresh yeast but there is one more added step at the beginning. Start with mixing the fresh yeast, warm milk and sugar together in small bowl . Cover loosely and let it stand until the yeast mixture gets foamy and starts to rise.

Orange glaze instead of Vanilla Orange cream cheese glaze: If you simply prefer a lighter more runny glaze instead of a cream cheese frosting jus mix together a little bit of fresh orange juice and enough powdered sugar until its your kind of thick glaze.

Vanilla extract instead of fresh scraped vanilla seeds: If you don’t have a vanilla pod at hand than of course you can use 1 tbsp of vanilla extract instead.

If you don’t tolerate milk products substitute the butter and heavy cream for a plant based option. You can substitute the milk for a plant based milk as well nut make sure that it’s a barista plant based milk. These products are thicker in texture and more similar to full fat milk.

Tips for making this recipe:

• If the yeast dough isn’t rising at all even after 1 1/2 hours of resting time throw the dough away and start anew. Take a lookout your yeast and make sure that the yeast is not expired.
• Time ! Let dough do it’s thing and give him the time it needs for doubling in size. This is important for the first rise and the second rise.
• Before cutting the log into rolls cut 1 cm off the ends with a serrated knife and discard. This way you make sure that all buns are equally even in size.
• Use a kitchen scale: I always write my ingredients in metrics. All the ingredients are exactly measured which is very important when making any kind of bread.

Storage:

Store the buns in an airtight container in your fridge. Reheat the rolls as needed in your microwave for a couple of seconds.

Freeze option:

The brioche cinnamon rolls can be frozen right after the log gets cut into even rolls. For that place the unbaked rolls on a plate and quick frost them for 45 minutes. After that transfer them into plastic logs and freeze for up to 6 months.

Thaw them before baking.

You will fall in love with these fluffy buttery brioche rolls immediately, promised ! Did you make this recipe? Let me know and tag me on Instagram. Or leave me some kind words and a star rating. I will be always thankful for that

Warm hugs Nina 

You may be interested in these recipes too:

• The best homemade Mother’s Day gift: brioches hearts
• Chocolate overnight oats with Dalgona Coffee Cream
• Babka Bread filled with Blueberry jam
• Apricot galette with cream cheese frosting

Soft Buttery Brioche Cinnamon Rolls (overnight option)

5 from 34 votes

Recipe by Nina Course: Breakfast, DessertCuisine: American

Servings

12

Prep time

20

minutes

Cooking time

30

minutes

Calories

611

kcal

resting time

1

hour 

30

minutes

Total time

2

hours 

20

minutes

This recipe for super soft buttery cinnamon brioche rolls smothered in tangy vanilla orange cream cheese frosting is the only cinnamon roll recipe you will ever need. It has an overnight baking option too.

Cook Mode

Keep the screen of your device on

Ingredients

• Soft Brioche Cinnamon rolls

• 7 g 7 dry active yeast or 20g fresh yeast

• 350 ml 350 milk warm 37°C

• 60 g 60 sugar

• 680 g 680 white bread flour or all purpose flour

• 3 3 egg yolks room temperature

• 60 g 60 butter melted

• 1 tbsp 1 orange zest zest from 1 orange

• 50 ml 50 heavy cream

• Brown butter Cinnamon sugar filling

• 225 g 225 brown sugar

• 2 tbsp 2 ground cinnamon

• 140 g 140 butter if you don't brown your butter you'll only need 120g butter softened.

• 1 tsp 1 vanilla sugar

• Vanilla Orange Cream Cheese frosting

• 180g g 180g Cream Cheese

• 50 g 50 Butter softened

• 1 1 Vanilla pod seeds of 1 vanilla pod, or use 1 tbsp vanilla sugar or 1 1/2 tsp vanilla flavor

• Orange Zest and juice from 1 medium sized organic from 1 orange

• 180 g 180 white sugar

Directions

• Start with browning the butter, this way it can solidify until you need it for the cinnamon brown sugar filling-
• sof butter brioche dough recipe
• Firstly start to mix the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached on low speed
• Then add the egg yolks, butter, salt, orange zest and 3/4 of the flour and knead for about 6-7 minutes at medium speed . It will be a sticky dough at first but no worries thats totally fine.
• At last add the rest of the flour and knead for 5 more minutes. Start mixing on low until the flour is absorbed, then mix on medium high for another minute.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap .
• Let the dough rest at a warm place for about 1 hour or double in time
• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.
• Let the rolls rise for 45 more minutes.
• When the rolls has Rosen start preheating the oven.
• Preheat the oven to 170°Celsius fan (350°F)
• After that second rising in the baking pan lightly pour some heavy cream on top and bake for 25 minutes or until golden brown.
• While the rolls are baking and the house starts to smell like a bakery start with making the frosting.
• Brown butter cinnamon sugar filling
• in medium sized bowl mix together all the ingredients with the help of an electric mixer or your stand mixer with the whisk attached.
• Vanilla Orange cream cheese frosting
• While the cinnamon rolls bake, combine the ingredients in a stand mixer with the paddle attachment (or with a hand mixer) and beat until smooth and fluffy.
• Allow the cinnamon rolls to cool for about five minutes after removing them from the oven, then spread the cream cheese frosting evenly over the tops.
• Serve hot or warm.

Equipment

• stand mixer (1)
• Rolling Pin (1)
• offset spatula (1 )
• dough scraper (1)
• rubber spatula (1)

Nutrition Facts

• Calories: 611kcal
• Carbohydrates: 86g
• Protein: 9g
• Fat: 26g
• Saturated Fat: 16g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 117mg
• Sodium: 203mg
• Potassium: 177mg
• Fiber: 2g
• Sugar: 41g
• Vitamin A: 903IU
• Vitamin C: 1mg
• Calcium: 104mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

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The post The Best Soft Buttery Brioche Cinnamon Roll Recipe ever -Overnight Option appeared first on Two Sisters Living Life.

Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest

What makes this recipe so special?

• Firstly this is a very easy recipe anybody can conquer. Promised.
• You only need a couple of ingredients you may already have in your kitchen.
• I use vanilla bean and orange zest to flavor this easy, foolproof panna cotta recipe, which gives it a unique taste
• I serve this creamy, velvety Italian dessert with a sweet, tangy blackberry coulis flavored with rosemary and black current juice.
• Caramelized slivered almonds are added as a crunchy component to all the creaminess.
• Though it needs time to chill, this easy panna cotta recipe is quick and beginner-friendly, making it the perfect make-ahead dessert.

What is a Panna Cotta ?

Panna cotta is a classic Italian dessert known for its smooth, creamy texture and delicate flavor. The name “panna cotta” translates to “cooked cream” in Italian, accurately describing its preparation method. Panna cotta is an Italian eggless custard-like dessert made with milk, heavy cream, sugar, and gelatin. The dessert is often flavored with vanilla bean, although variations with other flavors such as chocolate, coffee, or fruit are also popular.

It is presented in individual serving dishes or turned out onto small dessert plates for a beautiful and delicious dessert option for almost any occasion, from New Year’s Eve to a cocktail or dinner party to summer dinners al fresco.

Stift Klosterneuburg

The winery and abbey Klosterneuburg invited me to a fantastic collaboration this year. I am honored to introduce you to some of their top products, such as single wines, sparkling wines, and fruit juices.

Founded in 1114 by Count Leopold III, the abbey developed into a cultural, religious, and economic center over the centuries. The abbey library, Austria’s most prominent scientific private library, preserves historically significant treasures.

The abbey gardens are a feast for the eyes and an attraction for guests worldwide. Daily-themed tours are offered to visitors, and the abbey restaurant and a cozy café invite you to linger with a diverse culinary selection.

Austria’s oldest Wine Estate

With over 900 years of experience, Stift Klosterneuburg Winery is Austria’s oldest winery. The winery has been climate-neutral since 2009. Here, wines, high-quality fruit, and mixed juices are produced.  With 108 Hectares of vineyards, it is one of the country‘s largest and most renowned estates. The vineyards are in selected top locations in Klosterneuburg, Vienna, Gumpoldskirchen, and Tattendorf.

Fun fact: Stift Klosterneuburg’s Black Currant juice I’m using for the Blackberry coulis won 1. place at the “Ab Hof” Contest in Wieselburg. The golden pear is a highly acknowledged award.

Why my Italian Panna Cotta with blackberry compote and Stift Klosterneuburg’s Rose Frizzante is a love match.

When pairing food with the ideal drink, it’s essential that they share similar aromatic compounds. Italian Panna cotta is often paired with a fruity component such as berry compote, fresh fruits, strawberry coulis, and other varieties.

My easy Panna Cotta recipe is served with a blackberry compote, which I infused with fresh rosemary and Stift Klosterneuburgs black currant juice, which, in my opinion, adds the right kind of sweetness and tangy flavor.

Therefore, Stift Klosterneuburgs Rose Frizzante sparkling wine is the ideal alcoholic drink to go with this Italian classic.

The Rosé FRIZZANTE is a fragrant grape blend primarily of Zweigelt with a small portion of St. Laurent. It is characterized by its fresh fruitiness, digestibility, and special finesse. On the nose, fresh strawberries, a hint of raspberry, and a lovely acidity play. THE summer wine.

Did you make my delicious, easy Panna Cotta recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

Warm Hugs Nina

Are you looking for more Italian recipes? How about these dishes?

• Authentic Italian Tiramisu Cake
• Easy delicious Italian Asparagus Quiche
• Easy Italian Bolognese Pasta
• Creamy Easy Spring Risotto with Asparagus And Vermouth

AD. This article contains advertising content and was created in cooperation with Weingut Stift Klosterneuburg.

Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest

Recipe by Nina

This is the ideal recipe to impress guests and family. My easy panna cotta recipe is foolproof and deliciously flavored with vanilla bean and orange zest.

Course: DessertCuisine: ItalianDifficulty: Easy

4 from 38 votes

Pin

Print

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Chill Time

4

hours

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 500 g 500 heavy cream

• 200 g 200 whole milk

• 70 g 70 sugar

• 1 1 vanilla bean

• zest of 1 organic orange

• 4 sheets 4 gelatine

• Blackberry compote

• 200 ml 200 Stift Klosterneuburg black currant juice

• 40 g 40 sugar

• 200 g 200 blackberries

• 1 1 small 1rosemary twig

• 1 tsp 1 corn starch dissolved in 50ml cold water

Directions

• In a saucepan, combine the heavy cream, whole milk, and granulated sugar.
• Scrape the seeds from the vanilla bean pod and add them to the mixture along with the split pod and the orange zests.
• Heat the mixture over medium heat, stirring occasionally, until it simmers. Let the mixture simmer for about 10 minutes, and remove it from the heat.
• In a small bowl, add the gelatin over the cold water. Let it sit for about 5 minutes to bloom.
• After the gelatin has bloomed, whisk it into the warm cream mixture until completely dissolved.
• Strain the mixture through a fine-mesh sieve to remove any lumps and the vanilla bean pod.
• Divide the strained mixture evenly among your serving molds or ramekins (The serving molds should hold about 150-180ml liquid)
• Place the molds in the refrigerator and allow the panna cotta to chill for at least 4 hours, or until set.
• Serve.
• Once set, gently run a knife around the edge of each mold to loosen the panna cotta. Tip: when you put each mold for about 10 seconds into a pot with hot water, it will be easier to invert them onto a serving plate. Please ensure the mold is water-free before inverting it onto a plate.
• Carefully invert each mold onto a serving plate, tapping lightly if needed to release the panna cotta.
• Serve the panna cotta chilled, garnished with fresh berries and the blackberry compote.
• Balckberry Compote
• In a small pot add the blackberries, sugar and black currant juice and let everything cook on medium heat for about 8-10 minutes.
• Whisk in the dissolved cornstarch and let it boil up once more until thickened. Whisk constantly.
• When thickened let the compote cool completely and transfer into an airtight container until it’s ready to use.
• Enjoy.

Notes

• Can I use vanilla extract instead of a vanilla bean pod? Yes, you can substitute vanilla extract for the vanilla bean pod. Use 1-2 teaspoons of vanilla extract depending on your preference for flavor intensity.
• How long will the panna cotta take to set in the refrigerator? The panna cotta typically needs at least 4 hours to set in the refrigerator. However, for best results, it’s recommended to chill it overnight to ensure a firm and creamy texture.
• Can I make this recipe ahead of time? Absolutely! This panna cotta is a great make-ahead dessert. You can prepare it a day or two in advance and keep it covered in the refrigerator until you’re ready to serve.Can I use other citrus zest instead of orange? Yes, you can experiment with different citrus zests such as lemon or lime for a variation in flavor. Just ensure to adjust the quantity according to your taste preferences, as some citrus zests may be more potent than others.
• Can I serve the panna cotta directly in the molds or ramekins without unmolding them? Absolutely! If you prefer, you can serve the panna cotta directly in the molds or ramekins. Garnish them with fresh berries and mint leaves directly in the serving dish for a rustic presentation.
• How should I store leftover panna cotta? Please feel free to store any leftover panna cotta covered in the refrigerator. It should keep well for up to 2-3 days. Cover it tightly to prevent any odors from other foods in the fridge.

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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The post Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest appeared first on Two Sisters Living Life.

Brioche blueberry babka – overnight option.

If you’d like to serve it for breakfast please prepare it the day before and refrigerate the unbaked babka bread in the fridge until morning. Let the prepared loaf pan stand for 1 hour at a warm place so that the dough can come to room temperature.

Who is ready for the holidays to start ? I know there are a lot of people, like me and my kids, who already listen to Christmas music since the beginning of October. We are a little bit crazy but you know what ? I don’t care 😉 . If my kids are happy – I’m happy. And to every Christmas or holiday season a delicious filled babka bread or brioche is a breakfast recipe stable in our house.

Sweet braided bread recipes made especially for the holidays.

There exist a lot of babka recipes and brioche recipes out there but what is the difference between those 2 sweet bread doughs? Or are these the same? I will tell you the difference.

What is a babka?

Babka bread is a traditionally jewish sweet bread filled, twisted or braided. Very popular in jewish communities.

There are no specific informations about the dough. Only that it’s an enriched dough. So it could also be a brioche dough recipe. So why not use a delicious buttery brioche dough to make a more special and grant babka?

Traditionally babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or layers of chocolate. The babka is usually topped with streusel and is served during the jewish holidays.

Jewish immigrants brought this dish, also known as Krantz Cake from Eastern Europe to New York City where it became very popular at the beginning of 2010.

What is a brioche dough.

Brioche dough recipes are always lightly sweetened doughs. They contain almost as much butter and eggs as a buttery cake but have a very soft and airy texture instead of a cake crumb.

Important steps to know about the babka recipe.

• Always proof the yeast! The yeast needs to be dissolved in WARM (38°C) whole milk and 1 tbsp of sugar and loosely covered with a clean kitchen towel or plastic wrap. The yeast is proofed when the liquid becomes foamy and has a lot of air bubbles.
• Measure exactly! Measuring the ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.
• Let the dough rise for 1 hour, covered and in a warm place.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• The babka bread needs enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.

Important steps after the first rising of the brioche dough.

• After the first rising slap the dough onto a lightly floured surface for 3-4 times.
• Roll the dough into a rectangular 30×40 cm with the help of a rolling pin.
• Spread the blueberry jam on top of the dough surface in an even layer with an offset spatula .
• Roll the dough into a log starting from the long side.
• Chill the log for about 10 minutes in the fridge. It doesn’t get that messy when the filling is set.
• After the log has chilled in the fridge for 10 minutes or longer cut the rolled dough almost all the way trough with the help of a sharp knife.
• Twist both parts together with the open sides up
• Take the whole loaf and put it carefully into the with parchment paper prepared pan.
• Before you bake the babka it needs a second rising which will last almost as long as the first one.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• If you don’t have enough time to cook a vanilla blueberry jam, use a store bought one for the filling.
• If the filling is too thin and very runny cook the jam until it’s reduced to 3/4 and has thickened . Let it cool completely before spreading onto the dough. 

How to store babka bread.

The best way to store your babka is in an airtight container and then put it into the fridge.

What to do with leftover-babka bread.

If it really happens that you have leftover-babka bread here are some breakfast recipes you could use it for:

• Bread pudding . Here is a link to a delicious leftover-babka bread pudding recipe from serious eats.
• French toast : eggs, little bit of heavy cream, cinnamon and vanilla sugar mixed together. Dunk the babka bread slices in the batter and fry it golden brown . Serve with lots of powdered sugar and a cup of coffee 😉.
• French Toast casserole

Other popular babka bread fillings:

• Cinnamon babka : brown sugar, unsalted butter and cinnamon – such a popular flavor . I don’t have a cinnamon babka recipes but a recipe for soft brioche cinnamon buns slathered in orange vanilla cream cheese glaze.
• chocolate flavors: white chocolate, dark chocolate or a hazelnut chocolate filling. Chocolate always makes for a good filling . Check out my recipe for Nutella bakba knots with a flavored simple syrup glaze.
• Another delicious flavor is : saffron brioche babka with strawberry coconut filling .

The holidays are always a special time for me. I want to enjoy them to the fullest with my kids. Good food definitely goes hand in hand with that special time. My deliciously filled babka is therefore the perfect special treat for special occasions. We all gather in the morning around our table and enjoy the smell of the freshly baked sweet yeasty babka.

This is my families favourite sweet bread recipe. I’m sure it will become a favourite in your house too.

warm vanilla blueberry hugs

Nina

Did you make this recipe? Great! Tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

Note: Updated blog post. This was one of my first recipes back in 2019 it was time for an update 😉.

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Blueberry Babka aka filled Brioche with blueberry sauce

5 from 45 votes

Recipe by Nina Course: Bread, DessertCuisine: American, austrian, French

Servings

8

Prep time

2

hours 

Cooking time

30

minutes

Calories

503

kcal

This is an easy recipe for a blueberry babka which is also know as brioche filled with homemade blueberry-vanilla sauce. It's delicious fluffy and the filling takes this babka from good to fantastically delicious.

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Ingredients

• brioche dough

• 80 g 80 white sugar

• 20 g 20 freash yeast or 8g instant yeast

• 250 ml 250 Warm milk

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose

• 3 3 egg yolks Large at room temperature

• 1/2 tsp 1/2 salt

• 1 1 egg for egg wash

• blueberry vanilla sauce

• 300 g 300 blueberries fresh or frozen

• 200 g 200 sugar

• 1 tsp 1 vanilla

• 1 tbsp 1 balsamic vinegar

Directions

• Babka – brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are buildingIn a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes.When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.Prepare a deep loaf pan 30x12cm with butter and flour it out.
• Shape the dough loosely into a rectangular and roll it out. The longer side of the dough should be facing you.The dough should be about 1cm thick and 30×40 cm.Spread the filling onto the dough but leave 2 cm free on the long side facing you.Start rolling up the dough the end should be the long side where we didnt spread the filling.Put the log for fifteen minutes into th fridge so that the filling can firm up and it doesnt become such a mess.Remove from the fridge and use a knife to slice the log into two pieces but leave about 3 cm whole. Braid both strands by going over and under. Tuck the ends in and place it into the loaf pan.Let the dough raise one more time for about 45 minutes and brush the top with a lttle egg washPreheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutesEnjoy.***Note if you let the Babka rest in the fridge overnight it need to rest another hour in the morning at a warm place to come to room temperature before baking.
• Homemade Vanilla Blueberry Sauce
• Put all ingredients into a small pan over medium heat and stir everything until it begins to cook.Let the sauce cook for about 10 minutes or until it thickens. Blend the sauce and let it cool completety.

Nutrition Facts

• Calories: 503kcal
• Carbohydrates: 90g
• Protein: 9g
• Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 117mg
• Sodium: 239mg
• Potassium: 150mg
• Fiber: 3g
• Sugar: 40g
• Vitamin A: 428IU
• Vitamin C: 4mg
• Calcium: 47mg
• Iron: 3mg

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If you liked this recipe you may be interested in our recipe for Pumpkin Brioche cinnamon Rolls .

The post Babka Bread filled with Blueberry jam appeared first on Two Sisters Living Life.

Healthy vegan pumpkin Banana bread – Sweetener and spices.

First of all I love, love, LOVE sweet treats, especially during the colder seasons. But…I can’t eat sugar loaded things every day . I already own “gentle” curves . Thats why I regularly have to come up with recipes that still taste great and satisfy my sweet tooth but aren’t loaded with unhealthy carbs and refined sugar.

How do I sweeten this recipe

• very ripe bananas – its a classic, right? Nothing is sweeter than almost dead bananas.
• Dates – It’s another great source to add sweetness to your recipes.
• Sugar crust: I have to be honest with you, this recipe has a sugar cinnamon crust. I added it because I have to sell that healthier pumpkin bread to my husband and kids. The crust contains 1-2 tbsp of brown sugar, cinnamon and pumpkin seeds. It makes this bread just a little bit more fancy and special and nobody will know that its healthy . The crust is optional of course.

The best way to use dates is to first soak them in hot water for 2 hours and afterwards train them and blend into a paste . This way you alway have a ready to use natural sweeter in your fridge. I pour the date paste into a glass with a screw lid and leave it in the fridge. If you aren’t baking on a regularly base you can freeze the paste in small badges and thaw it whenever you need it.

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Pumpkin banana bread – an easy way to make the pumpkin puree

The easiest way to transform your pumpkin into ready to use pumpkin puree is:

• Peel the pumpkin
• Cut into small pieces, moist it a little bit with water
• bake for 30 minutes or until tender at 350 degree in the oven.
• Blend (add a little bit water, if necessary) and can or freeze the puree for later use.
• Tadaaaaa. Easy, right?!?

Healthy details

• whole spelt flour : it provides several essential nutrients, such as iron, magnesium and zinc. It’s also an important source of carbs, protein and fiber.
• Pumpkins are incredibly healthy. they are rich in vitamins, minerals and antioxidants.
• Bananas: They are a really health power horse.They contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health.
• Dates: dates are particular rich in vitamins A, B6 and K. Those vitamins promote bone growth and improve eye health.

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Looking for other healthy recipes? Here are my favorites:

• Healthy cheesecake recipe for 2
• Creamy wild nettle soup with garlic and spicy granola
• Healthy coconut chocolate chia seed pudding
• Healthy brownie bliss balls with tahini and cardamom
• Easy yellow Thai curry with sweet potatoes, asparagus and shrimps
• Whole grain carrot cake scones with honey lemon glaze
• Honey, quinoa, carrot & pear mini loafs

Lastly if you make this Healthy, low sugar pumpkin banana bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

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Warm Hugs Nina

The most delicious Healthy Vegan Pumpkin Banana Bread you ever made

5 from 14 votes

Recipe by Nina Course: afternoon treat, Bread, Breakfast, fall dessertCuisine: American

Servings

8

Prep time

30

minutes

Cooking time

1

hour 

Calories

262

kcal

Total time

1

hour 

30

minutes

This is a super easy moist and healthy recipe for a vegan low sugar Pumpkin Banana bread . It's sweetness comes from the ripe Bananas of course and from the added dates. The added spices makes this bread perfect for a little fall afternoon treat. I topped the bread with a cinnamon sugar crust made of 2 tbsp brown sugar mixed with coarsely ground pumpkin seeds and cinnamon. The only real sugar used in this recipe.

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Ingredients

• Dry ingredients

• 220 g 220 spelt flour I used whole meal spelt flour

• 1 pinch 1 salt

• 1 1/2 tsp 1 1/2 ground cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/4 tsp 1/4 ground nutmeg optional

• 1/4 tsp 1/4 ground piment optional

• 1 pinch 1 ground cloves optional

• 2 tsp 2 baking powder

• 1 tsp 1 baking soda

• Wet ingredients

• 3 3 bananas very ripe, almost dead

• 3 3 dates soaked in hot water for 2 hours and blended until its a paste.

• 100 g 100 pumpkin puree

• 80 g 80 butter vegan, melted. You can also use coconut oil melted.

• 3 tbsp 3 plant based milk

• Sugar crust, optional

• 2 tbsp 2 brown sugar

• 2 tbsp 2 pumpkin seeds chopped

• 1 tsp 1 cinnamon ground

• Optional add ins

• 1/2 cup 1/2 roasted pumpkin seeds or any other nuts you like

• 1/2 cup 1/2 86% dark chocolate

Directions

• Preheat the oven to 170 degree Celsius (340 degree Fahrenheit) and prepare a medium sized loaf pan with baking paper or oil it with coconut oil or vegan butter. (21cm x12cmx7cm).
• In a medium sized bowl mix together all the dry and set aside.
• In another medium sized bowl mix together all the wet ingredients together.
• Now mix together in a large bowl with a wooden spoon the wet and the dry ingredients. If the batter is to tense add another 1 or 2 tbsp plant based milk.
• Optional: Add in nuts and/or chocolate
• Pour the batter into the prepared pan and sprinkle the cinnamon sugar and pumpkin seeds on top.
• Bake the banana bread for 1 hour or until a wooden skewer comes out clean when inserted into the middle of the bread.
• Let cool completely before transferring the banana pumpkin bread onto a plate. Enjoy with some beaten cream .

Nutrition Facts

• Calories: 262kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.3g
• Cholesterol: 22mg
• Sodium: 217mg
• Potassium: 333mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 2226IU
• Vitamin C: 4mg
• Calcium: 69mg
• Iron: 2mg

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The post The most delicious healthy vegan pumpkin banana bread ever appeared first on Two Sisters Living Life.

Nutella Babka

I love brioche doughs. Nothing can top a fluffy buttery enriched brioche dough but one which is deliciously filled and worked into a pretty babka ?. Babkas are my families favorite treat. I often bake them for the weekend, preparing them the day before and baking them in the morning. When the house smells sweet and deliciously of something freshly baked thats the best thing ever. Don’t you think??

What’s special about these Nutella brioche babka buns.

• This is the perfect treat for all Nutella Lovers out there
• The buns get glazed right after the baking with a very delicious flavored simple syrup. The flavors add so much warmness and complexity to the taste. And the glaze makes them moist too.
• They are perfect for the holidays as a special breakfast or brunch treat for guests and family.
• You can prepare the knots the evening before, leave them in the fridge and bake them in the morning .

What’s important about the babka recipe.

• First things first. Before you start with the measuring and baking please take 5 minutes and read the whole recipe very carefully. Rushing a recipe won’t do you any good.
• Measure all the ingredients with the help of a digital scale. Scales are your friend and are an appropriate method if you want consistent results.

• Avoid using substitutes and changing the recipe . In general, reducing sugar, replacing off, using gluten-free flour, using margarine instead of real butter etc. will all have an impact on baking these flavorful Nutella brioche babka buns.
• It’s important that you really knead that brioche dough for at least 10 minutes. Start out on low speed and when the ingredients come together increase to medium speed.
• This is basically a sweet kind of bread and therefore the gluten need time to develop and that process can only happen through kneading and giving the flour and yeast the time to ferment and rise. The dough needs to be shiny and elastic after the kneading.
• The easiest way to to make that brioche dough is with the help of an stand mixer with the dough hook attached.
• There are two alternatives for rising the dough: Quickly at room temperature in a warm place or slower in the fridge. I’m doing the first rising always at room temperature. This will take the dough about 1-2 hours.
• After that I’m filling and forming the Nutella brioche knots put them onto a baking sheet prepared with baking paper and enough space between the Nutella brioche babka knots
• I’m covering the baking sheet with plastic wrap or a clean kitchen towel and let it rise at a slow pace in the fridge overnight (at least 12hours)

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How to fill and shape these Nutella babka rolls.

1. Firstly part the dough into 8 equal parts on a lightly floured surface and shape them into little balls . While you make each Nutella babka knot cover the other dough balls loosely with a clean kitchen towel.
2. Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) large wit the help of a rolling pin.
3. Spread the Nutella onto the dough with an offset spatula an even layer but leave 1 cm free on the long side facing you.
4. Start rolling the dough into a log. Beginning at the long edge that is covered with Nutella.
5. use a sharp knife to slice the log into two pieces but leave about 1,5cm whole.
6. Twist both strands together with the cut sides looking to you. Lay the strand onto the kitchen counter and roll it flat up into a bun. 
7. Repeat that process with all the other balls.
8. Cover the knots loosely with plastic wrap or kitchen towels.

How to store left over babka buns.

The best way to store them is in an airtight container in your fridge. They will be good for 2-3 days. Just warm them up a couple of seconds in your microwave.

Babka filling substitutions.

These are fillings that work great if you don’t like Nutella:

• Orange jam and dark chocolate chips ( I like bittersweet chocolate chips best)
• A filling made of brown sugar, unsalted butter and cinnamon
• Dark chocolate ganache makes a great chocolate filling too.
• Another popular flavor is blueberry jam

At last I just want you to know that these knots should be enjoyed and shared with the people you love and a delicious cup of coffee of course. It’s a special treat and will taste that much better when enjoyed in good company . If you make that recipe please say “Hi” and let me know how you liked it and give it a rating please. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Warm sticky Nutella Hugs, yours truly Nina

Are you looking for more winter mood food recipes? Maybe you would like to have a look at these deliciousnesses?.

• Sourdough baked Cinnamon apples cake
• Best roasted chicken with scrumptious cranberry tangerine glaze
• Fudgy sourdough chocolate cherry cake with salty walnut crust
• Homemade German Lebkuchen Syrup
• Babka bread filled with blueberry jam
• Cinnamon Brioche Rolls with pumpkin pecan filling
• Fairy Kisses – a unique Christmas cookie recipe

Winter flavored Nutella brioche babka buns

5 from 8 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

8

buns

Prep time

30

minutes

Cooking time

25

minutes

Calories

516

kcal

Total time

2

hours 

55

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

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Ingredients

• Brioche dough

• 80 g 80 honey

• 8 g 8 instant yeast or 20g fresh yeast

• 160 ml 160 milk warm 38°C

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose flour

• 3 3 egg yolks

• 1/2 tsp 1/2 salt

• 200 g 200 nutella more or less depending on your preferences

• 1 tbsp 1 brown sugar for sprinkling on top

• Winter flavored simple syrup for glazing

• 200 ml 200 water

• 150 g 150 white sugar

• 1 1 star anis whole

• 1/2 1/2 vanilla bean scratched seeds and bean

• 1/2 tsp 1/2 cinnamon

Directions

• Winter flavored simple syrup
• Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
• Remove the star anis and vanilla bean. And let it cool.
• Brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
• Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
• Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
• Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
• Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
• use a knife to slice the log into two pieces but leave about 1,5cm whole.
• Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
• Repeat that process with all the other balls.
• Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
• Preheat the oven to 180°C (370°F) .
• After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
• When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
• Enjoy!

Nutrition Facts

• Calories: 516kcal
• Carbohydrates: 76g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 97mg
• Sodium: 244mg
• Potassium: 232mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 381IU
• Vitamin C: 1mg
• Calcium: 82mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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Winter flavored Nutella brioche babka buns

5 from 8 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

8

buns

Prep time

30

minutes

Cooking time

25

minutes

Calories

516

kcal

Total time

2

hours 

55

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

Keep the screen of your device on

Ingredients

• Brioche dough

• 80 g 80 honey

• 8 g 8 instant yeast or 20g fresh yeast

• 160 ml 160 milk warm 38°C

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose flour

• 3 3 egg yolks

• 1/2 tsp 1/2 salt

• 200 g 200 nutella more or less depending on your preferences

• 1 tbsp 1 brown sugar for sprinkling on top

• Winter flavored simple syrup for glazing

• 200 ml 200 water

• 150 g 150 white sugar

• 1 1 star anis whole

• 1/2 1/2 vanilla bean scratched seeds and bean

• 1/2 tsp 1/2 cinnamon

Directions

• Winter flavored simple syrup
• Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
• Remove the star anis and vanilla bean. And let it cool.
• Brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
• Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
• Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
• Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
• Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
• use a knife to slice the log into two pieces but leave about 1,5cm whole.
• Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
• Repeat that process with all the other balls.
• Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
• Preheat the oven to 180°C (370°F) .
• After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
• When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
• Enjoy!

Nutrition Facts

• Calories: 516kcal
• Carbohydrates: 76g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 97mg
• Sodium: 244mg
• Potassium: 232mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 381IU
• Vitamin C: 1mg
• Calcium: 82mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

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The post Wonderful Nutella Babka buns glazed with an epic spiced syrup appeared first on Two Sisters Living Life.

Mother’s Day is coming in fast paces. Consequently I’m trying to come up with a delicious and edible gift with which I can surprise my mother. Of course I’m buying her flowers too but I know she loves and appreciates a homemade gift much more. Since I love creating different kind of breads I thought why not baking braided hearts using a rich and flavorful brioche dough. These hearts would be absolutely perfect for every breakfast or brunch table.

Mother’s Day recipe, Brioche recipe, sweet bread recipe, brunch recipe , breakfast recipe

What is important for this braided brioche hearts recipe?

• Firstly we have to make sure that the ingredients are at room temperature (Butter, eggs).
• Secondly proof the yeast. Proofing the yeast is the process where you dissolve the yeast with a little bit of sugar into the warm milk and let it rest covertly until the yeast is activated and gets foamy and bubbly.
• The most important thing for me is to measure my ingredients exactly thats why the amounts are noted down in grams. Weighing the ingredients is way more exactly than using cups.
• Im kneading the dough for about 10 minutes in my stand mixer or even longer when I’m using my hands. That is very important so that the gluten can develop properly .
• I give the dough enough time to rise. Don’t short cut this step. It’s risen properly when double in size.
• Don’t forget that second rising ! I let the dough rise a second time after forming the dough strings into hearts.

What I love about these easy Brioche hearts and why I think these are the best homemade Mother’s Day gift.

Since all the restaurants are still closed here in Austria most people will celebrate with their Mothers at home. For example I will surprise my Mom with an extended brunch. Above all a fluffy brioche bake is always a delicious brunch addition especially when homemade. right?!?

• The best thing about these sweet baked goods is that it can easily be baked by kids with a little help from their Dad or an older kid.
• My kids are always very proud of themselves when they can surprise me with something homemade.
• Forming these hearts will be a very fun occupation and a good way to spend some quality time together.
• I love the super soft and fluffy consistency.
• Brioche has always such a delish buttery flavor.
• This is the perfect edible gift for Moms who are in love with the city of love and have wanderlust.
• When you can’t meet with your mom on Mother’s Day because of covid but you want to leave a surprise on her front door.
• Your mom is a breakfast lover! I know she will love these brioche pastries.
• Lastly flowers are beautiful but can’t compare with something home baked .
• These hearts will transform every breakfast table into something special.

In the end…

There is nothing more to say then : GO GRAB THE RECIPE AND SURPRISE YOUR MOM OR SOMEONE YOU LOVE WITH THESE SWEET EDIBLE TREATS ASAP! ?

In short I hope you will enjoy my brioche hearts recipe as much as my family and I do. If you make that recipe please say “Hi” and let me know. Don’t forget to tag us on Instagram . What I love the most is hearing from you. 

Warm sugary cinnamon hugs Nina

Are you looking for more breakfast/brunch recipes? Maybe you would like to have a look at these deliciousnesses?.

• Antonia’s extremely fluffy chocolate chip banana pancakes
• Strawberry Rhubarb pastry tarts filled with creamy almond frangipane
• Chocolate overnight oats topped with creamy Dalgona Coffee cream
• Italian Asparagus Quiche
• Babka bread filled with blueberry jam

homemade brioche hearts for Mother’s Day

5 from 1 vote

Recipe by Nina Course: Bread, Breakfast, brunch, Mother’s DayCuisine: austrian, French

Servings

6

hearts

Prep time

15

minutes

Cooking time

18

minutes

Calories

485

kcal

resting time

2

hours 

Total time

2

hours 

33

minutes

This is a cute way to say thank you to your mom and surprise her for breakfast with something homemade for Mother's Day. This is an easy brioche recipe . Perfect for Mother's Day breakfast or brunch. Have a lovely time with your Mom.

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Ingredients

• For the dough

• 7 g 7 dry yeast For Ausrtian people thats one package

• 1 tsp 1 honey

• 200 ml 200 milk warm

• 480 g 480 all purpose flour

• 70 g 70 white sugar

• 1 tsp 1 salt

• 1 1 egg

• 1 1 egg yolk

• 70 g 70 butter room temperature

• for the finishing

• 2 tbsp 2 hail sugar sprinkled on the hearts before baking

• 1 tbsp 1 milk

Directions

• Dough
• Mix together the warm milk, honey and the yeast. Cover with plastic foil and let it rest for 10 minutes.
• In a bowl of a stand mixer attached with a dough hook mix together the yeast milk mixture with the rest of the dough ingredients and knead for about 10 minutes on low to medium spead until a soft smooth dough formed and pulls away from the bowl. If the dough is to stiff at some more milk. 1 tbsp milk at a time and continue kneading.
• Cover the dough with plastic wrap and let it rest at a warm place for 1 hour or double in size.
• After the resting time put the dough on a lightly floured surface and knead for 1 minute.
• Split the dough into 12 equal pieces.
• Roll every dough piece into a 40cm long strand.
• how to shape the hearts
• Braid 2 dough strands together and form a heart. Sling the braided ends together. repeat with all the other strands.
• Put the formed dough hearts on a baking tray covered with a baking sheet.
• Cover the hearts with plastic wrap and let it rest for another hour.
• Preheat the oven to 180 Degree Celsius (thats about 350°F).
• When the dough hearts are double in size brush them with egg wash and sprinkle with hail sugar.
• Bake for 18-22 minutes or until golden brown.
• After the hearts are finished baking let them cool completely .
• Enjoy.

Nutrition Facts

• Calories: 485kcal
• Carbohydrates: 80g
• Protein: 11g
• Fat: 13g
• Saturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 88mg
• Sodium: 501mg
• Potassium: 161mg
• Fiber: 2g
• Sugar: 19g
• Vitamin A: 432IU
• Vitamin C: 1mg
• Calcium: 64mg
• Iron: 4mg

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The post The best homemade Mother’s Day gift: easy Brioche hearts appeared first on Two Sisters Living Life.

This recipe for boozy chocolate cake moon cookies belongs to my all-time favorite Christmas Cookie recipes. These cherry-rum slices are wonderfully juicy and have a really nice rum aroma.

If you are interested in other Christmas Cookie recipes visit our blog post Antonias favorite Christmas Cookies collection.

How to make my favorite boozy chocolate cake moon cookies:

In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine. 

Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.

After baking spread 70ml of the rum evenly on top of the warm cake. 

For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.

How to best cut the half moon cookies

Using a round cutter or a glas (with thin glas walls) ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Boozy Chocolate Cake Moon Cookies

5 from 11 votes

Recipe by Antonia Course: christmas cookies, festive dessertsCuisine: austrian

Servings

100

pieces

Prep time

40

minutes

Cooking time

12

minutes

Calories

40

kcal

This is a delicious recipe for boozy chocolate cake moon cookies! They have an addicting cake like texture with a cherry rum glaze! Dusted with edible glitter to sparkle!

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Ingredients

• 160 g 160 butter unsalted, soft

• 100 g 100 brown sugar

• 60 g 60 granulated sugar

• 1 pinch 1 salt

• 2 tsp 2 lemon zested

• 4 4 eggs

• 50 g 50 ground almonds

• 150 g 150 All Purpose flour

• 2 tbsp 2 dutch processed cocoa powder

• 140 ml 140 rum Mautner Kirschlikör Rum

• 250 g 250 confectioners sugar

• edible glitter powder

Directions

• Preheat the oven to 180 degrees and grease and line a baking sheet with baking paper.
• In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine.
• Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.
• After baking spread 70ml of the rum evenly on top of the warm cake.
• For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.
• Cut out half moons with a round cutter or glas ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.
• Set aside to dry. Store rum crescents in airtight plastic boxes, so they will last a good two weeks.

Nutrition Facts

• Calories: 40kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 11mg
• Sodium: 15mg
• Potassium: 12mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 49IU
• Vitamin C: 1mg
• Calcium: 4mg
• Iron: 1mg

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The post Boozy Chocolate Cake Moon Cookies appeared first on Two Sisters Living Life.

This is a great and delicious recipe for strawberry-rhubarb pastry tarts filled with almond frangipane. You can either make homemade puff pastry or use storebought. It’s not to overwhelmingly sweet, it’s just perfectly sweet from the strawberries and perfectly tart from the rhubarb.

It’s our mums favorite sweet dessert, even though she does not like sweet things! She even wanted my strawberry-rhubarb pastry tarts for mothers day and for her 40th wedding day. She really loves them!

You can make the recipe either with store bought puff pastry sheets (I’ve used 1 1/2 sheets) or make your own homemade puff pastry dough! Following is the recipe I’ve used:

How to make my delicious strawberry-rhubarb pastry tarts with homemade puff pastry:

Ingredients for puff pastry:
•300g flour
•2tbsp sugar
•1tsp salt
•300g cold butter, chopped
•150ml ice water

1. Process flour, sugar, salt and butter using pulse button until butter is roughly mixed but pieces are still visible. Add water; pulse until mixed. Turn dough onto a clean surface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
2. Roll dough on lightly floured surface into a 20cm x 45cm rectangle. Fold short ends in to meet at the center. Fold in half to make a book fold. Wrap in plastic and refrigerate for 30 minutes.
3. Repeat rolling and folding two more times, turnip dough and rolling it out lengthways, opposite to the previous roll. Wrap in plastic; refrigerate for 30 minutes.
4. Now make the frangipane (Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth) and prepare the rhubarb and strawberries mixed with sugar and rosewater. 
5. Roll out pastry on parchment paper into a large rectangle, 3mm thick. Cut into 12 rectangles and place on trays. Cover and refrigerate for 30 minutes.
6. Preheat oven to 200°C.
7. Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
8. Bake for 12-15 minutes until golden browned and cooked through.

If you have some rhubarb left I would recommend you our delicious Strawberry-Rhubarb Galette, our beautiful Rhubarb lattice Tart or our gluten free polenta-almond mini cakes with rhubarb glaze

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Strawberry-Rhubarb Pastry Tarts filled with almond frangipane

0 from 0 votes

Recipe by Antonia Course: Breakfast, brunch, DessertCuisine: French, Italian

Servings

12

little tarts

Prep time

20

minutes

Cooking time

15

minutes

Calories

248

kcal

Total time

35

minutes

This is a great and delicious recipe for strawberry-rhubarb pastry tarts filled with almond frangipane. You can either make homemade puff pastry or use storebought. It's our mums favorite it's not to overwhelmingly sweet, it's just perfect sweet from the strawberries and tart from the rhubarb.

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Ingredients

• 1 1/2 sheets 1 1/2 store bought puff pastry see recipe notes for homemade puff pastry

• frangipane

• 140 g 140 ground almonds

• 110 g 110 icing sugar

• 2 1/2 tbsp 2 1/2 all-purpose flour

• 80 g 80 butter soft

• 1 1 egg

• 1 1/2 tsp 1 1/2 rose water

• Filling

• 300 g 300 rhubarb trimmed, cut into 5cm lengths

• 350 g 350 strawberries halved

• 2 tbsp 2 icing sugar

• 1 tsp 1 rose water optional

• 1 1 egg for eggwash

• 45 g 45 Pistachios or almond slices chopped, for decoration (optional)

Directions

• Preheat oven to 200°C and prepare two oven trays with parchment paper.
• Frangipane
• Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth.
• For the filling: Combine rhubarb, strawberries, sugar and rosewater.
• Roll out store bought puff pastry sheets and cut into 6 pieces each sheet. In total 12 pieces and divide onto prepared oven trays. Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
• Bake for 12-15 minutes until golden browned and cooked through.

Notes

• If you like to make it with homemade puff pastry:
• Ingredients for puff pastry:
  •300g flour
  •2tbsp sugar
  •1tsp salt
  •300g cold butter, chopped
  •150ml ice water
  
  
• Process flour, sugar, salt and butter using pulse button until butter is roughly mixed but pieces are still visible. Add water; pulse until mixed. Turn dough onto a clean surface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
• Roll dough on lightly floured surface into a 20cm x 45cm rectangle. Fold short ends in to meet at the center. Fold in half to make a book fold. Wrap in plastic and refrigerate for 30 minutes.
• Repeat rolling and folding two more times, turnip dough and rolling it out lengthways, opposite to the previous roll. Wrap in plastic; refrigerate for 30 minutes.
• Now make the frangipane (Process almonds, sugar and flour until finely ground. Add butter, egg and rosewater, process until smooth) and prepare the rhubarb and strawberries mixed with sugar and rosewater. 
• Roll out pastry on parchment paper into a large rectangle, 3mm thick. Cut into 12 rectangles and place on trays. Cover and refrigerate for 30 minutes.
• Preheat oven to 200°C.
• Spread frangipane on rectangles leaving a 1,5cm border. Top with rhubarb and strawberries. Roll pastry edges over, press to secure and brush edges with eggwash. Optional sprinkle with pistachios.
• Bake for 12-15 minutes until golden browned and cooked through.

Nutrition Facts

• Calories: 248kcal
• Carbohydrates: 20g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 42mg
• Sodium: 60mg
• Potassium: 127mg
• Fiber: 3g
• Sugar: 13g
• Vitamin A: 232IU
• Vitamin C: 19mg
• Calcium: 56mg
• Iron: 1mg

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The post Strawberry-Rhubarb Pastry Tarts appeared first on Two Sisters Living Life.

It’s the 7th week of self quarantine and we Austrian people are very lucky because we haven’t been hit very hard by the COVID-19 virus. The home improvement stores are already open again and with may 1st small business can open their doors again too. But why do I tell you this will you ask yourself? Well… all that time at home with nothing to do let me gain some weigh unfortunately . Thats why I started swiping the unhealthy food and treats with healthy treats and dishes. Therefore I needed a chocolatey sweet snack when my sweet tooth was calling me. Healthy brownie bliss balls were born.

Healthy chocolate brownie bliss balls with tahini and cardamom are my new favourite vegan, gluten free and dairy free treat

The chocolate bliss balls are my new favourite thing to snack on when my blood sugar is low or whenever I feel like I deserve some chocolate. What I love the most is the subtle flavour of cardamom, tahini and the tonka bean. These spices go so well with chocolate that I can’t believe I didn’t combine those flavours sooner.

Chocolatey brownie energy balls are the perfect healthy treat and so easy to make

For these vegan healthy treats you only need a blender and the ingredients of course. Even my kids love these little bites full of good ingredients.

• First you need nuts. To be honest you can use any nuts you have at home or prefer. I use a mix of cashews and other mixed nuts.
• Secondly I use pitted dates as a natural sweetener. I love the taste of them very much.
• The spices. Tonka bean and cardamom and a pinch of sea salt. When you don’t have these spices at home its all good just leave them out or use something else like cinnamon or vanilla extract.
• Nut butter. For my recipe I use of course tahini as one part and another nut butter like peanut butter or almond butter for example.
• At last the coconut milk. You can swipe the coconut milk for any other plant based milk of course.
• Unsweetened cocoa powder: the cocoa powder is for the chocolate flavour and to cover the bliss balls.

Please make sure to rate the recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Sweet healthy chocolatey hugs Nina <3

If you like the recipe you may wanna give Antonia’s back to school granola bars a try.

Vegan Brownie Bliss Balls with Tahini and Cardamon

5 from 11 votes

Recipe by Nina Course: Dessert, SnackCuisine: healthy, healthy snack

Servings

30

pieces

Prep time

30

minutes

Cooking time

0

minutes

Calories

66

kcal

Total time

1

hour 

These little healhty treats are the perfect sweet snack for the whole family. They are easy to make and the tahin and cardamom give them a unique and iresistible taste. It will be hard to stop snacking on them.

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Ingredients

• 1/2 cup 1/2 cashews

• 1/2 cup 1/2 mixed nuts

• 2 cups 2 dates pitted

• 1 tbsp 1 tahini

• 1 tbsp 1 nut butter peanut for example

• 1 tsp 1 cardamom

• 1 tsp 1 tonka bean grated, you can use vanilla extract instead too

• 3 tbsp 3 unsweetened cocoa powder

• 1/2 tsp 1/2 sea salt

• 2 tbsp 2 coconut milk

• 1 tbsp 1 dessicated coconut

• 1/2 cup 1/2 unsweetened cocoa powder for coating

Directions

• Soak the nuts for 2 hours in warm water.
• Drain the nuts and put them with all the other ingredients but the half cup of cocoa for coating, into a blender.
• Blend everything until smooth.
• Put the batter into a bowl cover it and let it rest for 1 hour in the fridge.
• Form little balls about the size of 1/2 a tbsp and roll them in the reserved unsweetened cocoa powder.
• You can keep the energy balls up to 2 weeks in an airtight container in your fridge.´
• Happy snacking <3.

Nutrition Facts

• Calories: 66kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 41mg
• Potassium: 129mg
• Fiber: 2g
• Sugar: 6g
• Vitamin C: 1mg
• Calcium: 11mg
• Iron: 1mg

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The post Healthy brownie bliss balls with tahini and cardamom appeared first on Two Sisters Living Life.