Originally this recipe is from a food blogger friend of mine. Jan from “Taste Is Yours” recommended his cake recipe when I was looking for a new weekend baking project some time ago. Of course he said I would miss out on something if I wouldn’t try it. Thats typically man isn’t it ?!? Always so sure about themselves and their abilities.

Decadent Saffron Rice Cake and why experimentalists are underrated

Since it’s not in my nature to follow rules or recipes I never made the original recipe. Its just not in my nature. My hubby always complains about setting the kitchen on fire one day or something like that but until now all is good and well and our home is still standing. I’m a very intuitive person when it comes to baking and cooking and experience taught me a lot. That is why I instantly knew when I read through Jan’s recipe that the only ingredients staying unchanged will be the eggs, the butter, baking powder and the saffron threads everything else had to go or would be replaced .

Being an unrecognised kitchen goddess and experimentalist by heart can be a very hard destiny. Almost always no praises when it comes to epic dishes

Decadent Saffron Rice Cake: Special cakes need a special coronation.

Pavlova! The name alone could be of a charismatic Russian noble woman. Thats what I’m always thinking when I hear Pavlova. And a Pavlova on top it should be. Pavlova + saffron = a match made in heaven

Originally Pavlova was a Russian Prima Ballerina and I think the meringue should be like a light and airy ballerina skirt. the recipe was created in honour of Pavlova after or during one of her visits in 1920 to Australia or New Zealand. The Pavlova is an important traditional dessert both in Australia and New Zealand.

Decadent Saffron Rice Cake: Celebrating decadents with saffron and butter – Part one of Decadency

At the beginning of every recipe it’s important to prepare and measure all ingredients and bring everything to room temperature. Since I was at the beginning of developing a new recipe I started out with all the ingredients I wanted to use. This are the already measured and tested ingredients.

• 100g Butter. Sorry I can’t exchange butter. Its the essence of a good decadent cake.
• 100g Sugar because I can’t cream butter with dates and of course because we need Special.
• 2 large Eggs, the best option would be local and organic
• 50g ground almonds, that’s part of my flour substitution
• 180g basmati rice, yes you heard right no rice flour which you have to buy in a special grocery store. No I used basmati rice from a small local business and ground it in my food processor as fine as possible
• 1/4 teaspoon of safran threads
• 1/2 teaspoons of salt
• 260ml almond milk
• 1/2 teaspoon of vanilla extract
• 1 teaspoon vanilla pudding powder or corn starch
• 2 teaspoons baking powder

How to Prepare Part One

• Preheat your oven to 180° Celsius and grease a 20cm round baking form with butter and flour the form with ground almond meal
• At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.
• In another medium size bowl mix all the dry ingredients together
• I creamed the butter and the sugar about 7 minutes in my KitchenAid until pale and very fluffy
• After that I added the room temperatured eggs one after another and cream for another couple of minutes
• add the dry and wet ingredients alternately to the butter eggs mixture. The batter will be very runny but that’s totally fine. the rice needs more liquid during the baking.
• Let the batter stand for about 10 minutes.
• After the 10 minutes stir the batter thoroughly through with a spoon.
• Pour the batter in the prepared baking form
• Bake at 180° Celsius for about 70 minutes or until a wooden tooth pick comes out clean
• Let the cake cool to room temperature and spread some strawberry marmalade on top

Lets crown it with a Pavlova – part 2 of Decadency

I’m sharing the method which works best for me. I know there are a lot of recipes out there but this works for me best.

Making a Pavlova can be very tricky and sometime when the air is too moist it will not get a crispy outer texture but will maybe stay a normal sticky meringue . But that’s ok it will taste delicious too.

• 2 large egg whites
• 90g white sugar
• 1 tablespoon corn starch
• 1 teaspoon whit vinegar (but I made this recipe with apple vinegar too)
• 200g strawberries, hulled and cut in 0,5cm thick slices
• 2 tablespoons balsamic vinegar
• 1/2 teaspoons vanilla sugar
• 60g or more sugar to taste
• 300g plain coconut sugar or cream
• strawberries and peaches for decoration

How to Prepare Part 2

The Pavlova

• Take a baking parchment and put the 20cm baking form on top and retrace it with a pencil
• Turn the paper and put it on the baking sheet. The circle should be visible.
• Preheat the oven to 150°Celsius
• Beat the egg whites in a bowl of an electric mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy.
• Sift the cornflour over the egg white mixture and add the vinegar.
• Fold everything carefully
• Put the meringue int the middle of the drawn circle
• Spread everything evenly in a circle but leave about 2 cm free on all sides
• Form a hollow in the middle
• Place the baking sheet into the oven and reduce to 120°Celsius and cook for about 1 hour
• After one hour turn the oven off and let the Pavlova cool in the oven.
• Very important under any circumstances don’t open the oven during baking and cooling

Balsamic roasted strawberries

• put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes. Strawberries should not be to soft cooked
• Let everything cool

Crowning the Cake

• Top the saffron rice cake with warm strawberry jam
• Put the Pavlova on top
• Spread the coconut yoghurt or beaten cream in the hollow
• put about 2 tablespoons of roasted strawberries on the cream
• Decorate everything with fresh strawberries , flowers and peaches slices and drizzle some more roasted strawberries on top

This Decadent Saffron rice cake with a Pavlova crown is my contribution to the Austrian Food Blog Awards 2019 in the Category “Lebe, Liebe, Backen”. I hope you enjoyed my recipe I know it needs a little longer than your average cake recipe but believe me it’s worth all the work and time.

A lot of hugs and sugary kisses Nina

You may also be interested in our delicious whole grain carrot cake scones with honey and lemon glaze.

*Note: My recipe won an Austrian Food Blog Award 2019 in the category “Liebe, Lebe, Backen” – which is the baking category. It was the most popular category and had the most entries.

Decadent Saffron Rice Cake with Pavlova Crown

This is my award wining recipe for a delicious gluten free Saffron cake made with ground rice and topped with a crispy and fluffy Pavlova Crwon and balsamic roasted strawberries

Saffron Rice Cake

• 100 g butter (romm temperature)
• 100 g sugar
• 2 eggs (large and room temperature)
• 50 g ground almonds
• 180 g basmati rice (grounded in your blender until as fine as flour)
• 1/4 tsp saffron threads
• 1/2 tsp salt
• 260 ml almond milk
• 1/2 tsp vanilla extract
• 2 tsp baking powder
• 2 tbsp strawberry jam

Tthe Pavlova Crown

• 2 egg whites (from large eggs)
• 90 g water
• 1 tbsp corn starch
• 1 tbsp white vinegar

Roasted Balsamic Strawberries

• 200 g strawberries (hulled and cut into 1cm thick slices)
• 2 tbsp balsamic vinegar
• 1/2 tsp vanilla sugar
• 60 g white sugar (or more to taste)
• 300 g coconut yoghurt (plain or vanilla flavoured)
• 1/2 cup strawberries

The Safron rice cake

1. Preheat the oven to 180°Celsius and grease a 20cm in diamiter round baking form with butter and flour the form with ground almonds.

   At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.

   In another medium size bowl mix all the dry ingredients together.

   Cream the butter and the sugar for about 7 minutes in your stand mixer until pale and very fluffy.

   Then add the room temperatured eggs one after another and cream for another couple of minutes.

   Add the dry and wet ingredients alternately to the butter mixture. The batter will be very runny but thats totally fine. The rice needs more liquid during the baking.

   Let the batter stand for about 10 minutes.

   After 10 minutes stir the batter thoroughy with a spoon.

   Pour the batter in the prepared baking form.

   Bake at 180°C for about 70 minutes or until a wooden tooth pick comes out clean.

   Let the cake cool to room temperature and spread some strawberry marmelade on top.

   
   
   

The Pavlova Crown

1. Take a baking parchment and put the 20cm baking form on top to retrace it with a pencil.

   Turn the paper and put it on the baking sheet. The circle should be visible.

   Preheat the oven to 150°Celsius.

   Beat the egg whites the bowl of your stand mixer until soft peaks form.

   Gradually add the sugar and beat very well until the mixture is glossy.

   Sift the corn flour over the egg whites mixture and add the vinegar.

   Fold everything carefully.

   Put the meringue in the middle of the drawn circle.

   Spread everything evenly in a circle but leave about 2cm free on all sides.

   Form a hollow in the middle.

   Place the baking sheet into the oven and reduce to 120°Celsius and bake for about 1 hour.

   After one hour turn the oven off and let the Pavlova cool in the oven.

   Very important under any circumstances do mot open the oven during baking and cooling.

   
   
   

Balsamic Roasted Strawberries

1. Put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes.

   Strawberries should not be to soft.

   Let everything cool.

   
   
   

Crowning the cake

1. Top the saffron cake which you smeared wit hwarm strawberry jam, with the Pavlova

   spread the coconut yoghurt or beaten cream into the hollow.

   Decorate everything with fresh strawberries and eatable blowers and drizzle with some more roasted strawberries liqiud on top.

The post Decadent Saffron Rice Cake with Pavlova Crown – Award winning recipe appeared first on Two Sisters Living Life.

The Fairy Kisses Cookies are a delightful and one-of-a-kind Christmas cookie recipe. With a sugar cookie base topped with a delightful blend of candy and meringue, these treats are a perfect addition to the festive holiday season. Get ready to indulge in these unique Christmas cookies that will surely be devoured in no time.

Every year, my kids start to celebrate their favorite season of the year earlier and earlier. This year, though, my boy already started with his favorite Christmas songs in August, and we have watched Christmas movies since September. I know the movie “Kevin alone at home” by heart now ;-).

Fairy Kisses are my favorite unique christmas cookie recipe

But what I love the most about that most beloved festive holiday season is the smell of freshly baked Christmas cookies. All those wonderful spices and smells flowing through the house—that’s what Christmas is all about for me. I could forget myself in my kitchen, kneading up festive yeasty deliciousness, preparing all the different doughs for at least 20 different Christmas cookie recipes. Yes, I’m definitely a carb lover. And no, I don’t care. Not during my favourite season ;-).

Fairy Kisses Cookies – what to expect from my favorite Christmas cookies recipe

First of all, I didn’t invent that Christmas cookie recipe or the name. I found it in a baking magazine about 16 years ago—yes, I’m already that old ;-).

So what is that cookie all about:

That tiny, beautiful, gorgeous cookie has a simple sugar cookie recipe base. Then there is that super delicious “Toffifee” candy, which is sweet and delicious already on its own. And finally, all that goodness is topped with an airy Pavlova-like meringue.

That cookie gets baked for about 15 min; that’s when the oven works its magic ;-). The heat melts that candy, and the caramel and chocolate become that super ooey gooey mess, and that meringue becomes that crisp and airy top but is still a little chewy inside.

When I want to be super fancy, I’m dusting the cookies with some edible gold dust.

And?!? Hope you are drooling right now!

Fairy Kisses are on my Christmas cookies baking list every year and every year I have to bake at least about 2 batches of them. It’s one of my favourite holiday recipes and it sweetens up the waiting for my family and I until Christmas eve .

Sweet fairy kisses and warm cookie hugs

Nina

Update: The cookies may seem undercooked when they come right out of the oven. The sugar cookie base isn’t crisp but very soft, but that’s alright. When that candy melts, it seeps a little bit into the sugar cookie dough, making the cookie chewy and not crisp. The cookies have a chewy base and a crispy meringue cloud.

If you are looking for more delicious Christmas cookies, I’ve got you covered:

• “Eisenbahner” Railroad Cookies – a folksy Austrian Christmas cookie recipe with almond paste and orange jam
• Nutty triangles – crispy shortcrust base, fruity apricot jam, a sweet nutty filling, and a little bit of dark chocolate
• Boozy chocolate cake moon cookies
• Bailey’s hazelnut chocolate shortbread cookies
• Austrian Vanillekipferl (Vanilla Crescents)
• Antonia’s all-time favorite Christmas Cookies Collection
• Speculoos Gingerbread Cookies with brown butter maple glaze
• Rudolph Reindeer gingerbread cupcakes

Fairy Kiss Cookies – a unique Christmas cookie recipe

4 from 330 votes

Recipe by Nina Course: cookies, DessertCuisine: American, austrian

Servings

48

cookies

Prep time

45

minutes

Cooking time

15

minutes

Calories

69

kcal

resting time

10

minutes

Fairy Kiss Cookies is a super delicious and unique

Christmas Cookie recipe. It can’t be missed on the Santa Cookie plate. It’s my family’s favorite Christmas Cookie recipe.

It has a crisp sugar cookie base with a Toffee Candy in the middle and a light and airy meringue on top. It’s a gooey gooey deliciousness with an airy and crips top. *Ingredients available in grams and US measurements

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Ingredients

• Sugar Cookie dough

• 300 g 300 All-purpose flour Us: 1 cup + 3/4 cup +2Tsp

• 1 tsp 1 baking powder

• 100 g 100 cold butter cut into small cubes/ Us: 7 tbsp or a little less than a stick of butter

• 1 1 egg

• 50 ml 50 heavy cream in US: 3 tbsp + 1 tsp

• 120 g 120 sugar Us: 1/2 cup 1,5 tbsp

• 48 pieces 48 Toffifee candy

• Meringue

• 4 4 egg whites large, about 160g

• 180 g 180 white sugar Us: 1/2 cup + 1/3 tbsp

• 2 tsp 2 white vinegar

• 1 1/3 tbsp 1 1/3 corn starch

Directions

• Sugar Cookie dough
• In a medium bowl, cut the cold butter cubes into the flour until the butter cubes are pea-sized crumbs.
• Add all the rest of the ingredients to the flour and assemble everything into a dough ball.
• Wrap it in plastic wrap and let it rest for 30 minutes.
• While the dough is resting, prepare the meringue.
• Roll out the dough until less than 0.5 cm thick and cut out small round disks a little larger in diameter than the Toffifee Candy.
• Put the disks on a baking sheet with about 5cm of space on all sides and put the Toffifee Candy with the flat side on top.

  • 

• Meringue
• Preheat the oven to a 150°Celsius fan, which is about 300 degrees Fahrenheit.
• Beat the egg whites in a bowl of a standing mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy and stiff.
• Sift the corn flour over the egg whites mixture and add the vinegar.
• Fold everything under carefully but thoroughly.
• Fill the mass into a piping bag with an extra large round or open star tip.
• Carefully pipe the meringue on top of the Toffifee Candy. Stay this way and let the meringue cover the whole candy. With the tip of a knife, carefully push down the meringue on the side so that it touches the dough.

  • 

• Repeat with all the other cookies.
• Place the baking sheets into the oven. Not more than 2 and bake for 5 min at 150° Celsius (300° F)
• Turn the heat down to 130 degrees Celsius ( 265 degrees Fahrenheit) and bake the cookie sheets for about 15 minutes. Then, turn off the oven open the oven door just a bit and let the baking sheet sit in the oven for another 10 minutes.
• Carefully take out the baking sheets and let cool completely.

Nutrition Facts

• Calories: 69kcal
• Carbohydrates: 11g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 9mg
• Sodium: 22mg
• Potassium: 22mg
• Fiber: 1g
• Sugar: 6g
• Vitamin A: 72IU
• Calcium: 8mg
• Iron: 1mg

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The post Fairy Kisses – a unique Christmas Cookie recipe appeared first on Two Sisters Living Life.

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?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

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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.

This is the BEST Tiramisu recipe you will ever find. It’s authentic, creamy and oh so delicious. And since Im going to show you how you put everything together to such a beautiful cake its a total show stopper for every special occasion well.

Italy is for most Austrians their second home. Especially for those who live not too far away from the Italian border like us. We Austrians truly love our Italian Neighbours. We love them not only for the sea and the beaches but likewise for their pasta, wine, pizza, “cappuccinis” and of course there “dolce” which means dessert.

In my opinion the most famous Italian dessert is the Tiramisu. With its rich velvet cream and the ladyfingers infused with coffee and some good dessert wine or rum and the thick layer of powdered cacao its for many a dessert dream come true

The meaning of the word Tiramisu!

What very few people know is that Tiramisu means : Pull Me Up! A long time ago the tiramisu was often served after very rich dinners with a lot of courses. As a result the strong espresso, in which the ladyfingers are dipped should help pull everybody up and out of there food coma

I originally found this recipe for an authentic Italian tiramisu in an old Italian cook book at our parents house when I was about 24 years old. I think my mom bought this book when she was young married to our dad. Therefore this book was reeeally old as my kids would say.

Italian Tiramisu Cake and how to begin!

Foremost it is very important to have fresh eggs at hand. Since this recipe calls for raw eggs and they doesn’t get cooked or baked trough. The best and safest way is to get pasteurised raw eggs. But as it is you don’t get these in every country.

Now that we talked about the importance of extremely fresh eggs, let’s start with the recipe.

First we need to separate the eggs. After separating we mix the egg whites and the sugar until its very glossy and shiny and stiff peaks form.

Then take the egg yolks and mix them with the powdered sugar until its a very creamy pale yellow cream. Add the mascarpone cheese and one tablespoon of a good dessert wine or rum or if there are kids, rum flavour and mix it on medium speed until incorporated. But don’t overbeat the cream.

Now we fold in the egg whites with a spatula. Et voilá ready is your tiramisu cream :-)This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper.

Assembling the Tiramisu Cake

If you don’t want your tiramisu to look like a cake, no problem just stack the lady fingers and the tiramisu cream in a normal baking form.

First we have to prepare your cake plate with a convertible cake ring. Or, if you don’t have one take the outer ring of a springform pan.

I use these springform pans and cake rings. For this recipe, you will need a 24cm form, which is about 9 inches.

After preparing your plate with the cake ring, take your espresso shots, which you watered down a little bit. You can also use decaffeinated coffee if there are kids who will enjoy this dessert. Unpack your ladyfinger and lay everything on your working surface.

I used thick ladyfingers for this recipe. If your ladyfingers are thin, you may need to double the recipe.

Dip your ladyfingers with one flat side into the coffee and assemble them on your plate. Leave about 2 cm space to the cake ring.

When you covered the inner cake ring space with soaked ladyfingers you’ll take 3 dry fingers and put them upright into the space between the soaked fingers and the springform cake ring, like small tin soldiers . Hold them like I do in the 3rd image and put some mascarpone cream onto the soaked ladyfingers and the inner bellow side of the dry fingers.

You more or less glue the soaked and dry ones together with the mascarpone cream.

Upon fixing the first three tin soldiers, take another three fingers and repeat the process until the outer ring is closed with ladyfingers.

As we should have closed the outer ring with lady’s fingers and covered them with mascarpone cream, we continue with another layer of soaked fingers and more mascarpone for covering. We continue with the alternative layering until only 3 cm left to the top of the upright standing ladysfingers.

Finally, put the rest of your mascarpone cream into a piping bag with a 2cm round dip opening and pipe small dots onto the last layer of ladyfingers. Begin from the outside to the inside as below in the pictures.

Put your finished cake into the fridge overnight or at least for 6 hours and sprinkle the top with cocoa powder before serving.

Important note: If you can’t find thick ladyfingers, please double your recipe for the mascarpone cream. If you have any cream left, make a small tiramisu in small water glasses.

I hope I’ve got you covered with your next party cake. Let’s surprise the crowd with my authentic, beautiful Tiramisu Cake straight from the heart of Italy.

Sweet hugs Nina

Update: Tiramisu Cake is festively decorated for Christmas.

If you like to make that cake for Christmas, maybe you would like to decorate the Tiramisu cake a little more festive and Christmas-y. I made some iced gingerbread cookies and used those cookies instead of the ladyfingers on the outside.

Did you make this wonderful cake? Tag @twosisterslivinglife. We want to see it!

You may also like my recipe for delicious, healthy sweet potato gnocchi.

The Best Authentic Italian Tiramisu Cake

This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper. 

Mascarpone Cream

• 4 egg yolks
• 60 g powdered sugar
• 2 egg whites
• 40 g white sugar
• 500 g Mascarpone Cheese
• 1 tbsp dessert wine (or rum or rum Flavour(non alcohol version ))

for Assembling the cake

• 45 ladysfingers (thick ones)
• 2 shots espresso (watered down or decaffeinated coffee)
• 2 tbsp cocoa powder (for sprinkling)

Mascarpone cream

1. Mix the egg whites with the white sugar on high until glossy, stiff peak form

   in a medium bowl mix the egg yolks and the powdered sugar on high until it’s a very creamy light yellow cream

   Add the mascarpone and the dessert wine to the egg yolks cream and mix on medium speed until homogenous . That will be about 1-2 minutes.

   Fold the glossy egg whites under the half finished mascarpone cream. 

   The mascarpone cream is ready.

   
   
   

Assembling the cake

1. You can assemble your Tiramisu classic style in a rectangular glass dish or as instructed in the post.

   Prepare a cake plate with a 24cm (9 inch) spring form ring or a convertible cake ring

   Dip the ladyfingers into the watered down espresso with one flat side and cover the inner space of the cake ring leaving an outer space of 2cm.

   
   
   

2. Take 3  dry ladyfingers and put them upright into the space left as on the image.

   Cover the soaked ladyfingers and the bottom of the upright fingers with the cream. 

   
   
   

3. repeat this process until the soaked ladyfingers are covered with a layer of mascarpone cream and the ring is closed with upright dry fingers.

   
   
   

4. Continue with another layer of coffee soaked ladyfingers and mascarpone cream until there is only 3cm left to the top. Your last layer should be ladyfingers. 

   Pute the rest of your cream into a piping back with a 2cm round tip and cover the ladysfingers with medium dots.

   Beginning from the outer circle to the middle.

   Let your finished cake rest for at least 6 hours and sprinkle the top with cocoa powder before serving.

   Enjoy!

   
   
   

The post Best Tiramisu Cake – An Authentic Italian Dessert Recipe appeared first on Two Sisters Living Life.

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What are Eisenbahner – “Railroad” Christmas cookies

Every year at Christmas I take it upon myself to try a new Christmas cookie recipe, simply to be able to surprise my loved ones with something new in the Christmas cookie jar.

This year, I have chosen a traditional Christmas cookie recipe from my grandmother and made it my own “Homemade holiday cookies with a twist” . Eisenbahner in Englisch “Railroad” Cookies. The recipe originates in Austria and Germany, but unfortunately, I couldn’t find any more facts about the recipe.

Railroad cookies consist of a crispy shortbread base, left and right; an incredibly delicious almond paste is sprayed in a strip that looks like train tracks. After baking, the center is still filled with a delicious jam, and the cookies are cut.
Now, the cookies sound super elaborate, but they are not. The cookies are baked in long “railroad” rails and cut into individual cookies. So you get a lot of cookies made quickly and with little effort. Great, right?!?

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“Railroad” Christmas cookies but my way.

Originally, railroaders were made with a light shortbread base and a fruity berry jam smeared on top. But…. I prefer something more chocolatey and love the combination of chocolate and orange. That’s why I have a chocolate shortcrust pastry and take an aromatic sweet-tart orange marmalade as a jam. Simply incredibly ingenious in taste

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Some thoughts and tips on this vintage Christmas cookie recipe

• Firstly, please use cold butter for the shortbread.
• I grease the work surface and the dough roller well to make it easier to move the dough strips.
• The jam must be warmed in the microwave and then stirred with a spoon until smooth.
• I pipe the almond mixture on immediately after the 1st baking of the dough strips.
• If you have shortbread left over just cut out a few cookies
• Instead of orange marmalade I love to use raspberry or currant jam both harmonizes with the chocolate shortbread also quite wonderful.
• The cookies can be stored in the refrigerator or in a cool place up to 3 weeks.

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Hopefully, I could convince you with my enthusiasm and rapture to try my recipe for “Railroad” Christmas cookies this year. It’s a unique holiday cookie flavor combination.

Lastly if you make these Railroad Christmas treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do 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 .

Sweet hugs

Nina

Are you looking for more delicious and easy cookie recipes? Here are some more recipes to create the best holiday cookies plate ever.

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

Christmas cookies, Christmas cookies recipes, Christmas cookies ideas, Christmas cookies easy , Christmas cookies chocolate , Almond paste , Chocolate jam , Christmas cookies, Cookie recipes , Eisenbahner, Chocolate cookies, Austrian Christmas recipe, Almond paste  , Xmas cookies recipes, Xmas cookies recipes easy , Easy christmas baking, Xmas cookies photography

Railroad Christmas Cookies – a folksy Austrian Christmas Cookie Recipe

5 from 44 votes

Recipe by Nina Course: christmas cookies, DessertCuisine: austrian

Servings

80

cookies

Prep time

40

minutes

Cooking time

25

minutes

Calories

57

kcal

resting time

15

minutes

These are delicious, easy Austrian Christmas cookies. These cookies are made of a crisp chocolate short pastry dough. The side tracks are made of a marzipan egg white sugar paste and filled in the middle with a tangy orange marmalade. One batch contain 80 cookies and the recipe is done in about 90 minutes.

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Ingredients

• Chocolate short pastry dough

• 240 g 240 flour all purpose

• 160 g 160 butter unsalted, cut into small cubes

• 80 g 80 sugar

• 2 tbsp 2 cocoa powder unsweetened ,for example bensdorp

• 1 pinch 1 salt

• 1/2 tsp 1/2 baking powder

• 1 1 egg yolk

• 1 tbsp 1 vanilla sugar

• 1 tbsp 1 water optional, if you feel that the dough is dry and crumbly add 1 or 2 tbsp to the dough .

• Almond paste tracks filling

• 200 g 200 almond paste also known as marzipan, cooled in the fridge for 1 hour

• 15 g 15 butter room temperature

• 1 1 egg white

• 20 g 20 powdered sugar

• 1 tbsp 1 ground almonds

• 400 g 400 orange jam fine cut, for the filling

Directions

• Chocolate short pastry dough
• In a bowl of a stand mixer with the paddle attachment on mix together the flour and butter until everything looks like ground nuts .
• Add all the other ingredients and mix until the dough comes together.
• If the dough is dry and crumbly add 1 tbsp and mix again . Add another if the dough still feels crumbly and won't come together.
• Form the dough into a ball and wrap it with cling fling and put it for 10 minutes into the fridge.
• Method 1
• After the resting time form a log.
• Dust your surface lightly with flour that the dough will not stick to the surface when rolled out. Dust your rolling pin as well.
• Now roll the lock into a rectangle 36cm x 35cm
• Cut 4 stripes lengths wise .
• Transfer the dough stripes with the help of a spatula or dough card carefully onto a backing tray prepared with baking paper.
• If the dough stripes tear don't worry just stick them together. Use a dough card to bring the stripes back into a rectangular form if necessary.
• You might need to use 2 baking trays to bake all 4 stripes.
• Bake the chocolate short pastry stripes for 10 minutes at 175C fan (350F)
• Method 2
• Take the chocolate dough out of the fridge and cut into 4 equal parts .
• Roll every part into a log about 30 cm long.
• Lightly dust a parchment paper with flour put 2-3 logs onto the parchment paper. Leave some space between the logs and roll them into rectangular stripes which are 35 cm long and 8cm wide.
• Repeat that process with the other logs.
• Bake the stripes for 10 minutes at 175C Fan (350F)
• Almond paste filling
• First crate the almond paste with a rough grater.

  • 

• Then mix in a mixing bowl of a stand mixer with the whisk attached the egg white with the sugar until stiff and glossy .
• Now whisk in another bowl the grated almond paste, ground almonds and the butter together.
• Add half of the stiff egg white mixture and fold it into the almond butter batter .
• Add the rest of the egg white mixture and fold it in again.
• Fill the batter into a piping bag with a 1cm (0,25 inch) open star piping tip (Number 19 or 20)

  • 

• When the chocolate cookie dough stripes are baked for 10 minutes let them slightly cool and then start piping the tracks.
• Pipe two tracks on each side of every chocolate cookie stripe and bake again for 10 more minutes.

  • 

• Jam filling
• When the baking time is almost over pour the orange jam into a bowl and reheat it for 1-2 minutes in your microwave. The orange jam should be at body temperature . Stir the jam with a spoon until smooth.
• Take the baking trays out of the oven and fill the middle of every strip with the orange jam.

  • 

• Let the train track stripes sit for about 10 minutes and then cut them into train track cookie slices. Every cookie should be about 1,5cm large (thats about 0,6 inch).

  • 

• Transfer the cookies onto a cooling rack and let them cool completely .
• When the cookies are cooled you can store them into airtight cookie boxes but make sure to put a piece of baking parchment between the cookies before you add the cookies on top of each other.
• Store the cookies in your fridge. They will stay good and delicious for up to 3 weeks.
• Have a lovely christmas time with your family and I hope you love those cookies as much as we do.

Nutrition Facts

• Calories: 57kcal
• Carbohydrates: 8g
• Protein: 1g
• Fat: 3g
• Saturated Fat: 1g
• Polyunsaturated Fat: 0.2g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 7mg
• Sodium: 18mg
• Potassium: 19mg
• Fiber: 0.3g
• Sugar: 5g
• Vitamin A: 61IU
• Vitamin C: 0.2mg
• Calcium: 9mg
• Iron: 0.2mg

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The post “Eisenbahner ” Railroad Cookies – a Folksy unique Christmas cookie recipe from Austria with almond paste and jam filling appeared first on Two Sisters Living Life.

Christmas season is my family’s favorite season of the year. Officially, we start the 1st of November by decorating the house on the inside and outside. Both my kids and my husband are the biggest Christmas fans I know. Sometimes that enthusiasm is a little overwhelming for me. To settle my racing heart, I like to make me this delicious holiday whiskey drink. Believe me seeing about 20 elves or more, a large snowman family of 5, plus Santa Clause twice as tall as me sitting in front of our house can definitely be overwhelming ?.

Spiced Winter Blizzard: What I love the most about that holiday whiskey drink recipe

• I only need a couple of ingredients.
• The drink is ready to drink in a couple of minutes.
• The recipe is perfect for beginner home bartenders.
• It can be made for a crowd too.
• The recipe is adjustable.
• The flavors are incredible.
• It’s for people who like their drinks a little sweeter.
• Its an icredible whiskey cocktail recipe. One of my favorte holiday drinks.

Spiced Winter Blizzard- What you need for my super simple drink recipe

Jack Daniel’s Honey

• Jack Daniel’s Honey – When you drink that flavored whiskey straight, you will notice that it doesn’t have that artificial flavor many flavored whiskeys have but a light, sweet, honeyed flavor plus a rich taste of Jack Daniel’s signature Whiskey Old No. 7.
• Apple cider and tangerine juice – Fall and winter are the high seasons for delicious apple desserts and eating your fill of tangerines. Because these two fruits are typical for that particular season I wanted to add these flavors to my drink too—the sweetness of non alcoholic apple cider or natural cloudy apple juice and the tangy flavor of tangerines.
• Spiced homemade simple syrup -My simple syrup is easy to make and keeps in the fridge for up to 2 weeks. I added our homemade Pumpkin spice blend to it. This, in my opinion, contains so many warm and delicious spices, which makes it a fabulous addition to the honey, apple, and tangerine flavors.

Simple drink – with lots of flavor

I’m a simple drink recipe lover. I hate when a drink takes me more than 5 minutes to put together. That’s why Im really into this spiced winter Blizzard.

The only thing you need to do is throw all the ingredients into a cocktail shaker or a glass with a lid, take whatever you have at hand, add some ice cubes, shake, strain into to champagne glasses add some decoration and enjoy your delicious holiday drink.

I first encountered Jack Daniel’s Honey a couple of weeks ago, which immediately stoked my interest. The bottle has the signature appearance, of course, but written on the bottle was:”A blend of Jack Daniel’s Tennessee Whiskey and a unique honey liqueur of our own making, for a taste that’s one-of-a-kind and unmistakably Jack. ” Sounds great, right?

Substitution for Jack Daniel’s Honey

If you can’t find a honey-flavored whiskey, add a teaspoon of honey to your spiced simple syrup. No worries here. The drink will still taste great.

Spiced winter whiskey drink for a crowd

I leave you the recipe for a pitcher full of that spiced Winter Blizzard here. In case you would like to make that whiskey drink in a higher quantity ?.

• 300ml Jack Daniel’s Honey
• 200ml apple cider (or clouded apple juice) – or if you like it a little stronger use hard apple cider
• 200ml freshly squeezed tangerine juice
• 50ml or 1/4 cup homemade spiced simple syrup
• 1 1/2 cup ice cubes

festive holiday recipe , Christmas drinks , fall recipes , fall drinks , simple drinks, thanksgiving , Christma

festive holiday recipe , Christmas drinks , fall recipes , fall drinks , simple drinks, thanksgiving , Christmas

If you make this Spiced Winter Blizzard made, which totally is the most delicious festive holiday cocktail ever, please make sure to leave me some kind words and give the recipe a rating. What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do?.

Big warm honey hug Nina

Here is the recipe for our homemade pumpkin spice seasoning.

Spiced Winter Blizzard – a holiday whiskey drinks recipe / 2 glasses

4 from 56 votes

Recipe by Nina Course: cocktails, Drinks, festive drinks, holiday drinksCuisine: American

Servings

2

Prep time

5

minutes

Cooking time

2

minutes

Calories

230

kcal

Total time

7

minutes

The spiced winter blizzard is an easy drinks recipe made with Jack Daniels Whiskey Honey, apple cider, freshly squeezed tangerine juice and homemade spiced simple syrup.

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Ingredients

• Spiced winter blizzard

• 120 ml 120 Jack Daniels Honey about 4 oz

• 90 ml 90 apple cider about 3 oz

• 90 ml 90 tangerine juice freshly squeezed, about 3 oz

• 30 ml 30 spiced simple syrup about 1 oz

• 1/3 cup 1/3 ice cubes

• Homemade spiced simple syrup

• 200 g 200 white sugar

• 200 g 200 water

• 2 tbsp 2 pumpkin spice seasoning

• For Garnish for each glass

• 1 1 apple slice 1/2 inch thick cut 2 times lenght wise but not all the way through.

• 1 1 tangerine zest

• 1 1 star anis

Directions

• Homemade spiced simple syrup
• Whisk all ingredients together in a small pot.
• Bring to a boil for 3-5 min.
• take the pot from the oven and let it cool completely.
• Store in a screwed bottle for up to 2 weeks in the fridge.
• Spiced Winter blizzard
• Put all ingredients for the drink into a shaker or a jar with a screw lid and shake for 1 minute.
• Pour into 2 champagne coupe.
• Garnish with the apple slices, the tangerine zest , 1 star anis each glass

Notes

• Substitution: If you can’t find a honey-flavored whiskey, add a teaspoon of honey to your spiced simple syrup. No worries here. The drink will still taste great.

Nutrition Facts

• Calories: 230kcal
• Carbohydrates: 21g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 11mg
• Potassium: 126mg
• Sugar: 20g
• Vitamin A: 114IU
• Vitamin C: 14mg
• Calcium: 8mg
• Iron: 1mg

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The post Spiced Winter Blizzard – The perfect holiday whiskey drink recipe appeared first on Two Sisters Living Life.

Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

I think it’s very important to have one recipe for banana chocolate chip pancakes, which you can always make and always turns out perfect and tastes delicious. This is one of those recipes. A stable in my kitchen especially since my boyfriend loves them a lot so I am making them quite a lot of times too.

But that’s fine for me, cause they are quick and easy to make and so delicious!

Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

How to make this delicious pancakes recipe?

First make sure you have all your ingredients!

Whole wheat flour (or all purpose flour), baking powder, homemade pumpkin spice (click here for the recipe), salt, bananas, egg, vanilla extract, maple syrup, milk and chocolate chips.

So there are three steps! First step is combining flour, baking powder, salt and pumpkin spice (but that’s optional!). Second step is blending the bananas, egg, vanilla extract, maple syrup and milk in a blender. Third step is adding the liquid mixture to the flour mixture plus the chocolate chips and combine.

Voila three steps to your perfect banana chocolate pancake batter!

Now it’s all up to you, don’t burn these beauties! I like to use a cookie scoop (large ice cream scoop) to divide batter evenly on the pan. I am making small pancakes so there should be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue until there’s no batter left.

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

Banana Chocolate Chip Pancakes

5 from 7 votes

Recipe by Antonia Course: Breakfast, brunchCuisine: American

Servings

10

pancakes

Prep time

20

minutes

Cooking time

10

minutes

Calories

121

kcal

This is a super easy and fast Banana Chocolate Chip Pancake recipe! This recipe bakes soft and fluffy pancakes, the best banana chocolate chip pancakes you'll ever have!

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Ingredients

• 1 cup 1 whole wheat flour optional all purpose flour

• 2 tsp 2 baking powder

• 1 tbsp 1 homemade pumpkin spice optional

• 1 pinch 1 salt

• 2 2 bananas

• 1 1 egg

• 1 tsp 1 vanilla extract

• 2 tbsp 2 maple syrup

• 1/2 cup 1/2 milk or plant based milk

• 1/3 cup 1/3 chocolate chips 66g

Directions

• In a large bowl combine flour, baking powder, pumpkin spice and salt.
• Put the bananas, egg, vanilla extract, maple syrup and milk into a blender and blend.
• Add the liquid mixture to the bowl with the dry ingredients and add the chocolate chips and combine.
• Heat a griddle or non-stick pan over medium-low heat and melt a little butter or coconut oil 8or the oil of your preference) to grease it.
• With a cookie scoop (ice cream scoop) pour the batter on to the pan. I am making small pancakes so there shoul be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue cooking with the remaining batter.
• Serve pancakes with your favorite topping, maple syrup, nutella, jam there are endless possibilities. Enjoy

Nutrition Facts

• Calories: 121kcal
• Carbohydrates: 23g
• Protein: 3g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 18mg
• Sodium: 21mg
• Potassium: 260mg
• Fiber: 2g
• Sugar: 10g
• Vitamin A: 72IU
• Vitamin C: 2mg
• Calcium: 84mg
• Iron: 1mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

The post Banana Chocolate Chip Pancakes appeared first on Two Sisters Living Life.

Being a foodblogger isn’t an easy life sometimes. I bake and cook all week long to get create new recipes for you and of course we eat the food too. I’m not one who throws away food when somewhere else others have to go hungry to bed.

Easy yellow Thai curry – Healthy low carb recipe

But of course when you belong to the circle of people who gains weight easily, low carb recipes need to find their way into our lifestyle too. That’s why I created this delicious low carb yellow thai curry recipe.

Can I exchange the vegetables and the shrimps?

The recipe includes a huge variety of fresh vegetables such as sweet potatoes, asparagus, cherry tomatoes and cauliflower. But of course the recipe can be easily adjusted with the vegetables you have at home.

The protein source in my recipe is mainly coming from the shrimps. You can exchange the shrimps with chicken or tofu. Its very delicious and nourishing with roasted cashews too.

That recipe is one of my favourite dishes, when I need a quick nourishing dinner after a long work day. I’m sure it will become one of your favourites too. You may like our healthy cheesecake recipe for 2 too.

We love to hear from you guys, please make sure to leave us some kind words and rate the recipe.

Connect with us on our social media platforms and follow us on Instagram, Facebook and Pinterest!

Sweet and comforting hugs <3 Nina

low carb yellow vegetable curry with shrimps

0 from 0 votes

Recipe by Nina Course: dinner recipe, lunchCuisine: healthy, low carb, Thai

Servings

2

Prep time

10

minutes

Cooking time

30

minutes

Calories

419

kcal

This is a quick and delicious low carb recipe for a yellow curry with lots of vegetables in it and shrimps. its quick, healthy and delicious.

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Ingredients

• 2 tbsp 2 yellow curry paste or 1 Package blue elephant yellow thai curry paste

• 50 ml 50 oil peanut oil or olive oil

• 1 can 1 coconut 400ml

• 1 1 small yellow onion 100g, cut into thin stripes

• 5 5 cherry tomatoes cut in half

• 1 1 cauliflower head small, about 300g cut into small florets

• 1 1 sweet potato small about 150g, cut into small cubes

• 4 4 green asparagus stalks cut into 3 cm pieces

• 8 8 raw shrimps fresh or thawed

• 150ml 150ml water

• salt to taste

Directions

• Heat the oil in a deep large pan and fry the curry paste in it for about 5 min.
• Add about 100ml of the coconut milk. Stir until everything is combined to a homogenous sauce. after that add the rest of the coconut milk, 1 tsp salt and stir it under. cook everything on medium heat.
• Add the water, sweet potato, oninon and cauliflower. Cook for 20 min.
• Add the asparagus, tomatoes and raw shrimps and if necesarry more water. and cook for 10 more minutes. Salt to taste.
• Enjoy <3

Nutrition Facts

• Calories: 419kcal
• Carbohydrates: 22g
• Protein: 23g
• Fat: 27g
• Saturated Fat: 2g
• Cholesterol: 252mg
• Sodium: 903mg
• Potassium: 566mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 11229IU
• Vitamin C: 20mg
• Calcium: 232mg
• Iron: 4mg

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The post Easy yellow Thai curry with sweet potatoes, asparagus and shrimps appeared first on Two Sisters Living Life.

This is a quick and healthy recipe for a delicious with blood oranges marinaded salmon rice bowl. It’s made in under 45 minutes has a lot of flavour. Wit the added veggies it is a perfectly balanced dish to include into a healthy and nourishing diet.

Easy blood orange marinated salmon rice bowl recipe is my favourite dish

I’m a huge fan of everything salmon. Thats why I always try to come up with some new exciting and flavourful recipes. Since it’s blood oranges season at the moment and I love the flavour of citrus fruits combined with savoury food, I thought why don’t I try combining both things and pair it with lots of delicious veggies for a nourishing rice bowl recipe.

I love the process of developing new dishes. I take special care when Im in the process of cooking something new. I do every step very carefully and deliberately. My little black notice book always by my side.

Salmon rice bowl – easy, healthy an delicious

Im very proud to say that my recipe isn’t only extremely delicious it has a lot of healthy beneficials too and therefore perfect for including in a healthy well balanced diet.

• Salmon is one of the most nutritious foods on the planet. It’s rich in omega-3 fatty acids, a great source of protein and high in Vitamin B only to mention some of its healthy benefits.
• Kohlrabi is rich in both fiber and vitamin C. It is high in antioxidants and may help against inflammation and diabetes.
• Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
• The avocado is a rather unique fruit. It is high in healthy fats, is incredible nutritious and among other things, it can help lower cholesterol and triglyceride.

Can I replace the ingredients ?

Please feel free to use any veggies you like for this bowl. Go with the season and use whatever you get at your local farmers markets.

You can change the blood oranges for normal oranges or any other citrus fruit available at the moment. I already used clementines and limes instead of the blood oranges.

If you make this salmon rice bowl, beside to leave a comment and/or give this recipe a rating!

I love to hear from you guys and of course , if you do make this recipe, don’t forget to to tag us on Instagram @twosisterslivinglife .

Warm hugs, yours truly Nina

You may also like our recipe for a vegetarian low carb lasagna <3

Blood Orange marinaded Salmon Rice Bowl with Veggies and honey soy sauce

5 from 11 votes

Recipe by Nina Course: dinner recipeCuisine: gluten free, healthy, Japanese

Servings

2

Prep time

10

minutes

Cooking time

20

minutes

Calories

835

kcal

This is a wonderful healthy quick and easy blood orange salmon rice bowl with lots of veggies and a sweet and spicy honey soy sauce drizzle. its made under 30 minutes, gluten free and non dairy.

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Ingredients

• blood orange marinaded salmon

• 2 2 blood oranges

• 1 tsp 1 honey

• salt

• 1/4 tsp 1/4 chili flakes

• 300 g 300 fresh salmon filet with skin 2 filets each 150g

• 1 tbsp 1 olive oil extra vergin

• rice bowl

• 150 g 150 basmati rice uncooked

• 1 tsp 1 coconut oil

• 1/2 1/2 salt

• 1 1 cucumber

• 1 1 kohlrabi small

• 1 1 red bell pepper cut into slices

• 1 1 avocado

• 1/4 cup 1/4 soy sauce

• 1 1/2 tsp 1 1/2 honey

• 1 tsp 1 rice vinegar

• 2 tsp 2 everything seasoning

• black pepper freshly ground

Directions

• Blood Orange marinated salmon
• Preheat the oven to 190 degree Celsius or 375 degree Fahrenheit.Slice one blood orange into thin slices and juice the second one.Mix together blood orange juice, honey, chili flakes, olive oil and salt to taste.Cut the salmon filet into 2 filets.Season the salmon filets on both sides with salt and pepper and put them with the skin down into an iron skillet or small casserole form.Drizzle the salmon filets with the blood orange marinade and let them rest for 5 minutes.Arange the blood orange slices on top and bake it in the oven for 15 minutes depending on how thick the filets are.
• rice bowl
• Cook the basmati rice as said in the instruction with some salt and 1 tsp coconut oil.
• Season the bell pepper stripes with salt and sear them for 5 minutes with some olive oil.
• slice the cucumber and the peeled kohlrabi in half and slice them in paper thin slices by hand or with the help of a peeler. I used the peeler ;-)Roll the veggie slices up.
• Slice the avocado in half and further slice the halves into thin slices.
• For the Drizzle mix together soy sauce, honey and peanut butter . Its easier when you warm the ingredients up a little in the microwave.
• Aranging the bowls
• Arange the rice in a long row in the middle of the bowls.Put the baked salmon on top.the veggie roll ups go to the left and the right side of the salmon.Sliced avocado half on the bottom side of the salmon with the seared bell pepper stripes.Drizzle the veggie roll ups with the soy and honey sauce and sprinkle the avocado with some everything seasoning.Enjoy <3

Nutrition Facts

• Calories: 835kcal
• Carbohydrates: 91g
• Protein: 43g
• Fat: 34g
• Saturated Fat: 6g
• Cholesterol: 83mg
• Sodium: 1722mg
• Potassium: 1986mg
• Fiber: 13g
• Sugar: 16g
• Vitamin A: 2308IU
• Vitamin C: 144mg
• Calcium: 101mg
• Iron: 4mg

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The post Easy blood orange marinaded Salmon rice bowl recipe appeared first on Two Sisters Living Life.

This is an easy, healthy dessert recipe for a healthy, low-carb cheesecake with blueberries. It is gluten-free, protein-rich, and baked in an iron pan.

I really like Skyr yoghurt. I don’t know if you know this special kind of yoghurt . It is very creamy and rich in tasting. Its similar to a low fat yoghurt but is high in proteins and has a creamier consistency similarly to cream cheese. Its perfect for a pursuit on a healthy lifestyle and above all it tastes delicious.

No, I don’t get paid for saying these praises . I just really like that food and since its similar in consistency to cream cheese its a perfect healthy substitution . But if you don’t have Skyr you can always use low fat greek yoghurt.

How did I develop this great healthy cheesecake recipe?

Since I’m trying to lose some weight but have always had a sweet tooth, I was experimenting with Skyr and eggs. Initially, I only wanted to create a mug cake recipe, which I could eat for breakfast or a sweet, healthy treat. Therefore, it should be easy and fast and whipped up on a whim. Long story short, I always had too much batter for one mug and, as a result, poured the batter into an iron pan because it was the only thing at hand :-).

Since I wanted to give this protein-rich recipe a very airy and fluffy texture, I separated the eggs and beat the egg whites with a pinch of salt until stiff peaks formed.

Healthy low carb cheesecake and where to start?

Prepare the iron pan with baking sheet and preheat the oven to 310 F° or 160 C°.

First we separate the eggs. As already said, we beat the egg whites until stiff peaks form and put aside.

In a medium bowl beat the egg yolks, the Skyr yoghurt (or low-fat greek yoghurt, or if you want it to be lactose free a vegan one), coconut sugar, orange peels and vanilla extract until smooth – about 2-3 minutes.

When everything is smooth as on the picture above, add the baking powder and the vanilla pudding powder. The vanilla pudding makes everything more creamy while binding unnecessarily liquid from the blueberries and the yoghurt.

Fold in the beaten egg whites and finally the blueberries. Gently fold the blueberries in. Above all don’t over mix the blueberries. Just fold them in 1-2 times. There should be a nice marbled effect in the dough.

Finally pour the batter into the iron pan and bake everything for about 45 minutes. The surface of the cheesecake should only be slightly wobbly. If you thing the mass is not stocked enough bake it another 5 minutes.

Take the iron pan out of the oven and let everything cool.

Variations:

You can make this healthy low carb – high protein cheesecake with any fruit you like. I already made it with blood oranges, raspberries and apples and it turned out great every single time.

You can add 2 tablespoons of poppyseeds to the batter for an extra flavour. The poppyseeds go very well with the blood oranges.

I hope you enjoyed my journey from a single mug cake to a healthy and easy cheesecake in an iron pan

We’d love to know what you thought about our recipes. Leave us a comment and tag us on social media @twosisterslivinglife . We’d love to hear from you and how our recipe worked out.

Love Nina

Healthy Cheesecake recipe for 2

5 from 9 votes

Recipe by Nina Course: Breakfast, Gluten Free Recipes, Healthy Recipes, Sweet TreatsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 eggs (separated)

• pinch salt

• 3 tbsp 3 coconut sugar (or honey or maple syrup)

• 300 g 300 Skyr yogurt (or low-fat Greek yogurt or lactose-free yogurt)

• 150 g 150 blueberries (fresh or thawed)

• 1 tsp 1 vanilla flavour

• 1/2 tsp 1/2 baking powder

• 1 tbsp 1 vanilla pudding powder

• 1 tsp 1 orange peels

Directions

• Prepare an iron pan with a baking sheet
• Preheat oven to 310F° or 160C^
• In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form; set aside.
• In a stand mixer bowl, mix egg yolks, yogurt of your choice, coconut sugar, vanilla flavor, and orange peels until smooth, about 2-3 minutes.
• Add the baking powder and vanilla pudding powder, and mix until corporate about 30 seconds.
• Carefully fold the stiff egg whites into the egg yolk yogurt mass
• Mix the blueberries carefully into the dough in two short strokes.
• Pour everything into the prepared pan and bake for about 45 minutes or until the surface of the cake is slightly wobbly.
• Enjoy

Notes

• Instead of blueberries, you can use peeled blood orange slices, which gives this healthy treat a great tangy flavor.

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You may also like our Recipe for a Healthy Banana Bread.

The post Decadent Healthy Cheesecake recipe, perfectly portioned for two. appeared first on Two Sisters Living Life.