These sinisterly scrumptious pastries are a breeze to make and a delight to devour. Packed with your favorite seasonal flavors and wrapped in flaky puff pastry, they’re perfect for little monsters and grown-up goblins alike.

In this step-by-step guide, I’ll walk you through creating these creepy yet oh-so-delicious treats. With these classic pumpkin-shaped Jack O’Lantern pies, you’ll find the perfect puff pastry potion to conjure up Halloween magic.

So, gather your ingredients, and let’s embark on a culinary adventure that’s equal parts spooky and delicious! Whether you’re a kitchen wizard or a newbie cauldron-stirrer, my Halloween hand pies will surely make your Halloween festivities bewitchingly good. Let’s get started!

Quick and easy Halloween puff pastry hand pies

Firstly, we start with the ingredients for my festive pumpkin-shaped Halloween hand pies.

• Ready-to-use puff pastry sheets. I bought mine at a local store.
• Filling: I filled my Halloween hand pies with strawberry jam and Nutella. Of course, you can fill these puff pastry treats with whatever your heart desires.
• 1 beaten Egg for the egg wash
• Some water for the hand pie edges. The water makes your spooky pastry treats ‘ bottom and upper parts stick together.
• 2 tbsp of brown sugar to sprinkle on top.

Wow! That’s it, guys; these are all the ingredients for these fun Halloween treats. And because you only need a handful of ingredients, these are the perfect easy Halloween treats for kids to make at home.

Step-by-step Halloween hand pies tutorial

• First, I’ll gather my spooky cookie cutters. In my case, a pumpkin-shaped cookie cutter and tiny cutters to create a spooky Jack O’Lantern face. I’ve got all my cutters from Amazon.
• Secondly, roll out the puff pastry sheets on a floured surface. I bought ready-to-use puff pastry sheets and cut out pumpkin-shaped cookies. Make sure to cut out an even number of cookies.
• Take the wasted dough, form it into a ball, and roll it out again to get more cookies.
• Take half of the cookies and cut out spooky faces with special cookie cutters or a sharp knife.

Simple Halloween puff pastry ideas for a crowd

• Take the other pumpkin-shaped cookies and fill them with Nutella or jam.
• Moisten the edges of the filled cookies, put the spooky Jack O’Lantern cookies on top, and seal the edges by pressing them with a fork.
• Brush each hand pie with the beaten egg for a golden finish and sprinkle with brown sugar.
• Preheat your oven to 375°F (190°C). Place the hand pies on a baking sheet lined with parchment paper and bake for 10-15 minutes or until they are golden brown.
• Voilá! Your homemade hand pies are ready.
• Your Halloween Puff Pastry Hand Pies are now ready to impress your party guests or delight your little goblins. Serve them as a delightful dessert or spooky snack for your Halloween celebration!

These Halloween Puff Pastry Hand Pies are not only a breeze to make but also a scream-worthy addition to your Halloween festivities. With their flaky puff pastry and delicious filling, they’re sure to be a hit with monsters of all ages. So, gather your ingredients, and let your inner witch or wizard shine as you whip up these easy and spooky treats. Happy Halloween!

Your family and friends will fall in love with these crispy, delicious Jack O’lantern-shaped puff pastry hand pies 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 always be thankful for that .

XOXO Nina

Are you looking for another Halloween dessert? Give these pretty little bewitched pumpkin cupcakes a try.

The post Halloween Puff Pastry Hand Pies: Easy and Spooky Treats for Your Monster Bash appeared first on Two Sisters Living Life.

Every year at the same time I have an obsession, which starts with me seeing the first pumpkin posts on IG and finally being the very first customer buying pumpkins at the supermarket. As you may already have guessed I have a huge love for pumpkins. ALL The PUMPKINS. During these months my main food ingredient is, if I am doing the cooking, pumpkins! Roasted with salad, spaghetti, steak or baked as a roasted pumpkin leek quiche! Every day all day I could eat all the savory and sweet pumpkin recipes! Thats why we have soo many pumpkin recipes!

This is an easy and fancy looking way to use pumpkin!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day!

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

How to make this delicious roasted pumpkin quiche? Easy! Just follow the steps!

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Roast the sliced Hokkaido pumpkin (tossed beforehand with some olive oil and sprinkled with some salt, nutmeg and cinnamon) in a preheated oven 180°C.
• Heat 2 tbsp olive oil and cook leek until soft and set aside.
• In a medium bowl whisk together eggs, cream and milk.
• Stir in the slightly cooled leek and add the cheddar cheese and mozzarella cheese.
• Pour the savory custard filling into the prepared pie shell.
• Top with roasted hokkaido pumpkin slices and the finely shredded parmesan cheese. Bake for 35-45 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

Can you make a quiche ahead of time or freeze it?

• Of course you can. A quiche is the ideal dish to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want tol try our Italian Asparagus quiche with crispy prosciutto chips. Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy!

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

Roasted Pumpkin Leek Quiche

4 from 23 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French

Servings

8

Prep time

30

minutes

Cooking time

40

minutes

Calorieskcal

This is a great and delicious recipe for a pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.

Cook Mode

Keep the screen of your device on

Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 500 g 500 thinly sliced leeks

• 3 3 eggs

• 300 ml 300 cream

• 125 ml 125 milk

• 100 g 100 grated cheddar

• 50 g 50 shredded mozzarella

• 300 g 300 hokkaido pumpkin

Directions

• Crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• Preheat the oven to 180°C.
• Roast the sliced Hokkaido pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon).
• Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.

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The post Best Easy Roasted Pumpkin Leek Quiche Recipe Ever appeared first on Two Sisters Living Life.

This Blog Post is sponsored by Stift Klosterneuburg.

Why You’ll Love This Scary Halloween Punch Recipe

• Simple Ingredients: You only need a few ingredients to create this spooky punch.
• Kid-Friendly or Adult Version: Make it alcohol-free for kids or add a dash of rum for the grown-ups.
• Eye-Catching Presentation: The shrunken apple heads floating in the punch bowl will give everyone chills – in the best way!

Ingredients for Scary Halloween Punch

For the Punch:

• 1 liter apple juice, I’m using Klosterneuburgs excellent high quality Apple juice made from Idared Apples
• 1 liter white grape juice, Made with Stift Klosterneuburgs high quality “grüner Veltliner” grape juice
• 1 Liter ginger beer (for that bubbly effect)
• 200 ml homemade simple syrup (to give the punch that extra special fall flavor )
• Optional: 200 ml dark rum (for the adult version)
• Edible gold glitter for that magical potion effect

For the Shrunken Apple Heads:

• 4–6 apples (Granny Smith or any firm variety)
• Juice of 2 lemons (to prevent browning)
• Optional: Cloves and raisins (for eyes and teeth)

Why I’m using Stift Klosterneuburgs Award-winning fruit and grape juices

At the Stift Klosterneuburg Fruit Estate, the fruits ripen in the sunny climate of the Danube Valley, naturally and full of flavor! Their valuable nutrients and unique aroma make the fruit juices winners year after year at the “Golden Pear” competition, held during the Wieselburg Fair.

Fruit Juices of the Highest Quality

Fruit cultivation has a very long tradition at Stift Klosterneuburg and has been practiced since the founding of the monastery in 1114. Since 1402, Stift Klosterneuburg has also operated its own fruit estate on the opposite bank of the Danube. In the monastery’s orchard, almost exclusively apple trees are grown, benefiting from the ideal growing conditions provided by the loose, warm, and nutrient-rich alluvial soils of the Danube floodplain.

Get more infos Here.

How to Make Scary Halloween Punch

Step 1: Prepare the Shrunken Apple Heads

1. Peel the apples – Remove the skin but leave the core intact.
2. Carve spooky faces – Using a small knife, carefully carve out faces on each apple. Be as creative as you like—think haunted, funny, or downright scary!
3. Soak in lemon juice – Dunk the apples in lemon juice to prevent browning.
4. Bake the apples – Place the apples on a baking sheet and dry them in the oven at 175°F (80°C) for 2–3 hours, or until they shrivel and take on a creepy, shrunken appearance. You can also air dry them for a few days if you prefer a more natural look.
5. Add features – Insert cloves for the eyes and use raisins for the teeth to give the heads extra detail.

Step 2: Mix the Punch

1. In a large punch bowl, combine the apple juice, white grape juice, and the homemade simple syrup. Stir well to mix.
2. Add the ginger ale just before serving to keep the punch bubbly and fresh.
3. For adult parties: Add the rum for a spooky kick!

Step 3: Serve with the Shrunken Apple Heads

• Once your punch is ready, float the shrunken apple heads on top. They’ll bob around, giving your punch that extra eerie vibe perfect for Halloween.

Why This Halloween Punch Recipe is Perfect for Your Party

• Versatile for All Ages: You can easily adjust this recipe to suit any crowd by leaving out or adding alcohol.
• Visually Stunning: The shrunken apple heads are a fun DIY project that adds a unique and spooky touch.
• Refreshing and Tasty: The mix of apple juice, white grape juice, ginger beer and spiced simple makes for a drink that’s sweet, tangy, and just right for fall.

Pro Tips for Making the Perfect Halloween Punch

• Ice Ideas: Freeze plastic spiders or gummy worms into your ice cubes for an extra creepy touch!
• Blood Drip Effect: For an extra scary vibe, dip the rim of your punch bowl or glasses in red-colored sugar to mimic a “bloody” effect.
• Halloween Garnishes: Use gummy eyeballs or skeleton straws to enhance the eerie aesthetic.

Get Creative with Your Halloween Drink

If you’re searching for Halloween punch ideas, scary Halloween drinks, or easy Halloween recipes, this Scary Halloween Punch with Shrunken Apple Heads is exactly what you need. It’s quick, fun to make, and perfect for impressing your party guests. Whether you’re planning a kids’ Halloween party or an adults-only spooky bash, this punch will be a hit.

Final thoughts

This Scary Halloween Punch with shrunken apple heads is not just a drink; it’s a whole experience. With its eerie presentation and delicious taste, it’s the perfect addition to any Halloween celebration. Whether you’re hosting a big event or a small get-together, this punch will ensure your party is one to remember.

Did you make my delicious, easy homemade pretzel 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

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

Do you need more Halloween inspired recipes? Here you go

• Scary Halloween Puff Pastry Handpies
• Enchanted Pumpkin Cupcakes with Vanilla Frosting

Scary Halloween Punch Recipe with Shrunken Apple Heads – The Ultimate Spooky Drink Recipe!

4 from 7 votes

Recipe by Nina Course: Drinks, Fall Recipes, For Adults, Holiday Recipes, Mocktails, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• Apple Spice Fruit Punch

• 1 liter 1 apple juice

• 1 liter 1 white grape juice

• 1 liter 1 Ginger beer or Ginger Ale

• Homemade spice simple syrup to your liking

• edible gold glitter

• Optional: Dark rum or bourbon Whiskey for adults only

• Spiced Simple Syrup

• 100 g 100 Water

• 200 g 200 brown sugar

• 2 sticks 2 cinnamon

• 2 2 gloves

• 1 1 anis star

• Shrunken Apple Heads

• 6 6 apples peeled, cored and cut in half

• 50ml 50ml lemon juice

Directions

• Shrunken Apple Heads
• Using a small knife, carefully carve out faces on each apple. Be as creative as you like—think haunted, funny, or downright scary
• Dunk the apples in lemon juice to prevent browning
• Place the apples on a baking sheet and dry them in the oven at 175°F (80°C) for 2–3 hours, or until they shrivel and take on a creepy, shrunken appearance. You can also air dry them for a few days if you prefer a more natural look.
• Spiced Homemade Simple Syrup
• Put all the ingredients into a small pot.
• Heat everything and stir until the sugar is dissolved.
• Let everything simmer for about 10 minutes and let cool completely.
• Remove the spices and fill the simple syrup in a small bottle and keep it cool until used.
• Spiced Apple Fruit Punch
• In a large punch bowl, combine the apple juice, white grape juice, and the homemade simple syrup. Stir well to mix.
• Add the ginger beer or ginger ale and the edible glitter just before serving to keep the punch bubbly and fresh. Add ice of course for serving.
• For adult parties: Add the rum for a spooky kick!

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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This is your recipe if you are looking for:

• Scary Halloween punch recipe
• Halloween drinks with alcohol
• Halloween punch for kids
• Halloween party drinks
• Easy Halloween drink ideas
• Shrunken apple heads recipe
• Halloween punch ideas
• Spooky drink recipes for Halloween

The post Scary Halloween Punch Recipe with Shrunken Apple Heads – The Ultimate Spooky Drink Recipe! appeared first on Two Sisters Living Life.

This Apple Frangipane Tart with Phyllo Dough has everything you want in a dessert: flaky, buttery layers, creamy almond filling on a sweet and fruity blueberry jam, and tender apple slices arranged in a beautiful pattern. It’s surprisingly easy to make and delivers the wow factor for family dinners, holiday celebrations, or any cozy gathering. Plus, using phyllo dough saves you time and effort, making this an accessible recipe for beginners and seasoned bakers alike.

Is Apple Frangipane Tart with Phyllo Dough an overly complicated recipe?

No, it’s not. I know it sounds like every dessert or cake made with a frangipane creme is overly complicated, but in reality, it is frangipane, a simple almond cream made with a simple cookie dough method.

Why Make an Apple Frangipane Tart with Phyllo Dough?

1. Quick to Prepare: No need for homemade pastry dough—phyllo makes this tart light, flaky, and super simple.
2. Impressive Presentation: This tart looks as elegant as it tastes, making it perfect for entertaining.
3. Fall Flavors You’ll Love: Apples, almonds, and a hint of cinnamon create the ultimate autumn dessert.

Let’s get started with this easy recipe that’s sure to become a favorite!

Tips for Making the Perfect Apple Frangipane Tart

1. Thaw Phyllo Dough Completely: Make sure your phyllo is thawed to avoid tearing and ensure even layering.
2. Choose the Right Apples: Tart apples like Honeycrisp or Granny Smith balance the sweetness of the frangipane.
3. Work Quickly with Phyllo: Phyllo dough can dry out fast, so keep unused sheets covered with a damp towel.

FAQs about Apple Frangipane Tart with Phyllo Dough

Can I make this tart ahead of time?
Yes, this tart can be made a day ahead. Store it in the fridge and reheat it in the oven at 300°F for 5-10 minutes to keep it crisp.

Can I use puff pastry instead of phyllo?
Absolutely. Just roll out the puff pastry, fit it into the tart pan, and follow the baking instructions.

Can I substitute the apples?
Yes! Pears, plums, or even figs would be delicious alternatives, giving you options to enjoy this tart year-round.

Why This Apple Frangipane Tart with Phyllo Dough is the Best Fall Dessert

This Apple Frangipane Tart with Phyllo Dough is an easy yet elegant dessert that’s perfect for the fall season. The combination of flaky phyllo dough, rich almond frangipane, and fresh apples makes each bite delicious and satisfying. This tart is also versatile and easy to make, so it’s a great choice for beginner bakers and pros alike.

Give this recipe a try for your next fall gathering, and watch it become a family favorite!

Pairing Suggestions

This Apple Frangipane Tart is delicious on its own, but a few simple accompaniments can make it even better:

• Vanilla Ice Cream: A cold, creamy scoop is the perfect contrast to the warm tart.
• Whipped Cream: Light and airy, it complements the richness of the frangipane.
• Caramel Sauce: Drizzle some over the top for an extra indulgent treat.
• Hot Apple Cider or Tea: A warm drink alongside this dessert enhances its cozy, fall-inspired flavors.

Variations You Can Try

Love to experiment in the kitchen? This recipe is incredibly versatile. Here are a few ideas to make it your own:

• Add Spices: Sprinkle a touch of cinnamon, nutmeg, or cardamom over the apples for extra warmth.
• Swap the Apples: Pears, peaches, or even berries can be used instead of apples for a seasonal twist.
• Go Gluten-Free: Use gluten-free phyllo dough (available in specialty stores) to make this tart accessible to more people.
• Top with Nuts: Add a handful of slivered almonds or chopped hazelnuts for extra crunch.

Storage Tips

If you have leftovers (though it’s unlikely!), here’s how to store your tart:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven at 300°F for 5-10 minutes to revive the crispness.
• Freezer: Wrap slices individually in plastic wrap and store them in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat in the oven before serving.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina

Easy Apple Frangipane Tart Recipe with Phyllo Dough

5 from 7 votes

Recipe by Nina Course: DessertCuisine: FrenchDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 1 package 1 phyllo dough sheets

• 100 g 100 melted butter for the phyllo dough

• 3 tbsp 3 blueberry jam

• Frangipane

• 100 g 100 room temperature butter

• 100 g 100 sugar

• 2 2 eggs

• 1 pinch 1 salt

• 1 tbsp 1 vanilla sugar

• 1 tbsp 1 Amaretto liquour, optional

• 100 g 100 almond flour

• Topping

• 4 4 apples, cored, halved, and cut into thin slices

• 2 tbsp 2 apricot jam

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 10-inch tart pan with butter.
• Take one sheet of phyllo dough and brush it with melted butter. Add another sheet on top, slightly offset in a clockwise direction, and repeat until all sheets are layered and buttered.
• Gently press the layered phyllo into the tart pan, and tuck the edges into the sides so that they don’t hang over the sides.
• Combine almond flour, sugar, softened butter, egg, vanilla extract, almond extract, and a pinch of salt in a bowl. Mix until smooth.
• Spread the blueberry jam over the phyllo crust.
• Now pipe the frangipane filling over the blueberry jam.
• Arrange the apple slices on top of the frangipane in a circular pattern. Sprinkle with sugar and drizzle with lemon juice to prevent browning.
• Bake for 40-45 minutes or until the phyllo edges are golden and the apples are tender.
• Heat the apricot jam with 2 tbsp of water.
• Let the tart cool for a few minutes. Coat it with warm apricot jam.
• Serve warm, at room temperature, or even chilled, with a scoop of vanilla ice cream or whipped cream.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Have a look at these amazing dessert recipes too!

• White Chocolate Cheesecake with Speculoos cookie base and cranberry compote
• 2-layers Mini Chocolate cakes with Raspberries
• Soft buttery brioche cinnamon rolls recipe (with overnight option)
• Apple Galette with Honey Whiskey Frangipane
• Pretty apple shaped apple cinnamon hand pies
• Antonias favorite Apple Pie

The post Apple Frangipane Tart with Phyllo Dough Recipe: An Easy and Elegant Fall Dessert appeared first on Two Sisters Living Life.

What I love about this 8cm / 3.15-inch chocolate cake recipe.

• The recipe is easy to follow, which is always a huge plus point in a recipe.
• The chocolate frosting is a delicious, three-ingredient whipped dark chocolate ganache. It’s shiny, super delicious, and simple.
• The cake batter is a chocolate sponge cake, which means soft, airy, and the right kind of sweet.
• There isn’t a complicated filling to make. It’s simply raspberry jam thinned with a little water. Great shortcut and the perfect thickness was achieved in seconds
• The chocolate flavor is just perfect: the subtle, airy flavor of the sponge cake combined with the rich, velvety flavor of the chocolate ganache.
• One tiny cake is the perfect size to avoid falling into a sugar coma after enjoying it.
• One small cake is the perfect combination of flavors: The not-so-sweet chocolate sponge cake, combined with the rich chocolate ganache, filled with the tangy sweet raspberry jam and decorated with fresh raspberries on top of the cake.

Ingredients:

• Flour: I’m using simple all-purpose flour for the chocolate cake batter, but you can also use cake flour.
• Unsweetened cocoa powder: Unsweetened natural cocoa powder is needed in this recipe. I’m using Dutch-processed cocoa powder. Don’t use any hot chocolate mix for this recipe. That is something entirely different
• Sugar: I’m using simple baking sugar here, but you can also use powdered sugar for the cake batter. The finer consistency of the powdered sugar might shorten your mixing time a little bit.
• Eggs: This recipe calls for large eggs at room temperature. So don’t forget to take them out of the fridge 30 minutes before starting with the baking.
• Salt: a ich of salt can’t be missed in any cake recipe
• Heavy Cream: The heavy cream is for the rich dark chocolate ganache. The dark chocolate gets melted in the heavy cream.
• Chocolate: For the ganache, I’m using chopped dark chocolate, 55%- 80%. But you can also use dark chocolate chips.
• Honey: I’m adding 1 tsp of honey to the ganache. It removes a little bit of the bitterness.
• Raspberry jam: I add a few tablespoons of water to the warmed-up jam to thin it a bit.
• Fresh berries: You can decorate the top of the cakes with whatever berries you have at hand and are in season. I used raspberries here.

This recipe doesn’t need baking soda, unsalted butter, hot coffee, pure vanilla extract, or espresso powder. It’s amazing as it is.

What other things do you need to make these Mini Chocolate cakes?

• A stand mixer or an electric mixer. It makes your baking life so much easier .
• Parchment paper for the baking sheet
• A small bowl, a medium bowl, and a large bowl are used to weigh all the ingredients.
• Double boiler for melting the chocolate in the heavy cream
• Rubber Spatula
• Stainless steel cake ring 8cm / 3.15 inch
• Offset spatula or a spoon to swirl some chocolate ganache on the cake tops
• Piping bag and a round tip, 1,5cm(0,6 inch) large

What is important to pay attention to in this mini-cake recipe?

• Make sure that all the ingredients are weighed properly.
• Start mixing the eggs and the water together at a low speed and increase to medium speed when it starts to get frothy.
• The same goes for the egg yolks and the sugar. Start out at low speed and increase to medium speed after 2-3 minutes.
• In a large mixing bowl, carefully start folding in 1/3 of the stiff egg whites into the egg yolk sugar mixture. When that 1/3 is folded in, fold in the rest.
• Make sure that you don’t beat out the air when folding in the egg whites and the flour.
• When you start mixing the melted chocolate and the heavy cream together, make sure that it’s a homogenous batter.
• Let the chocolate ganache cool completely to room temperature before whipping it up.
• When the sheet of chocolate cake is cooled and you begin with cutting out the mini cake layers, you can either be brutal and just push down the cake ring into the batter or… You lay the cake ring on top of the cake and cut the cake layers out with a serrated knife very carefully. This way, the edges will look more beautiful.

The best way to store leftover Mini Chocolate Cakes.

If you really have some mini cakes left, store them in an airtight container in your fridge up to 4 days. Before serving, just put them into the microwave for a couple of seconds.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina

Mini Chocolate Cakes with Raspberry Filling

5 from 12 votes

Recipe by Nina Course: brunch, cake, DessertCuisine: austrian, French

Servings

6

cakes

Prep time

20

minutes

Cooking time

20

minutes

Calories

524

kcal

Total time

1

hour 

4

minutes

This is an easy recipe for 2 layers of

Mini Chocolate cakes with raspberries and whipped ganache. These are great as small party cakes for a buffet since they are only  8cm (3.15 inches) in diameter. You can even make the m for Valentine Day just half the recipe.

 

Cook Mode

Keep the screen of your device on

Ingredients

• Victoria sponge cake

• 7 7 eggs large and divided into yolks and whites

• 7 tbsp 7 water

• 210 g 210 white sugar

• 210 g 210 all purpose flour sifted

• 30 g 30 unsweetened cocoa powder sifted

• Whipped ganache

• 175 g 175 dark chocolate 55-85% dark chocolate, chopped

• 1 tsp 1 honey

• 150 ml 150 heavy cream

• Filling and Decoration

• 200 g 200 raspberry jam or another jam you like

• 2 tbsp 2 water

• 300 g 300 raspberries or mixed berries

Directions

• Victoria Chocolate Sponge cake
• Start by preparing a baking sheet (13 inches x 17 inches) of baking paper.
• Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit convection heat.
• First, start by beating the egg whites with water until they are stiff.
• Then, beat the egg yolks with the sugar until pale, creamy, and thick, about 7-10 minutes.
• Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It doesn’t need to be a homogenous batter. There can still be egg-white lumps.
• After the 1/3 is incorporated fold in the rest of the egg whites carefully.
• Now, sprinkle the flour, cocoa powder, and salt with a sieve over the dough and fold it in carefully again. Don’t beat out all the air in the batter. Be gentle and careful.
• Pour the batter onto the prepared baking sheet, spread it evenly with a rubber spatula, and bake for 20 to 30 minutes, depending on your oven, or until a skewer comes out clean when stuck into the middle of the cake.
• When the cake is ready, leave it on your kitchen counter to cool. Then, start to cut out mini cakes with a stainless steel cake ring 8cm in diameter (3.15 inches). You have to cut out 12 round cake layers. The dough is sticky, so be careful.
• Whipped dark chocolate ganache
• Make the ganache as the cake cools because the ganache must cool, too. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. (Do not let it come to a rapid boil—that’s too hot!) Pour over the chocolate and add honey. Then, let it sit for 2–3 minutes to soften the chocolate gently.
• With a metal spoon or small rubber spatula, very slowly stir until it is completely combined, and the chocolate has melted. The ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 1-2 hours).
• After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3–4 minutes on medium-high speed.
• Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
• Assembling the Mini Cakes
• Pipe the frosting as a narrow border in dots on the first layer of the Mini sponge cakes.
• Fill 1-2 tbsp of the thinned raspberry jam into the middle and put the second layer on top.
• Pipe some frosting on top and spread it evenly with a little swirl.
• Decorate with the raspberries.
• If there is some whipped ganache frosting left, warm it up with some more heavy cream to thin it, and drizzle a little bit decoratively on top of the thin strings.
• Enjoy.

Notes

• If you cut the cakes out with very narrow spaces in between, you may manage to get 7 (14 round layers).

Nutrition Facts

• Calories: 524kcal
• Carbohydrates: 85g
• Protein: 11g
• Fat: 17g
• Saturated Fat: 8g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Trans Fat: 0.02g
• Cholesterol: 178mg
• Sodium: 80mg
• Potassium: 350mg
• Fiber: 7g
• Sugar: 49g
• Vitamin A: 441IU
• Vitamin C: 12mg
• Calcium: 69mg
• Iron: 5mg

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Do you need more cake recipes?

• Carrot-Cake with Vanilla Frosting
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compote
• Lemon Coconut Cheesecake with Meringue kisses

The post 2-layers Mini Chocolate cakes with Raspberries 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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The post Easy Panna Cotta Recipe with Vanilla Bean and Orange Zest appeared first on Two Sisters Living Life.

Maybe not. This delicious soup is very popular in Austria, especially during the cold months and around Easter. Weeks before Easter, everybody eats horseradish on everything, especially Sandwiches and bread slices with ham.

Horseradish is also delicious as a creamy sauce for fish. All in all, we Austrian people love horseradish.

I really love this soup. The pungency of the horseradish is not as strong as normally when freshly grated because of the cream. But the unique flavour stays. If you need something different for once, I would warmly recommend this soup. Give it a try. Its easily made and it only needs 9 ingredients. 8 are stables, everybody normally has at home.

Let’s get you sold on this fantastic horseradish recipe, shall we?!?

This soup can be a delightful addition to any meal, offering a unique blend of creaminess and horseradish flavor. The use of sour cream in the recipe adds a tangy element that complements the horseradish well. With only 9 ingredients, including common staples found in most homes, this soup is easy to make and worth trying for a different culinary experience. Its simplicity and unique flavor combination make this creamy horseradish soup a standout choice for any occasion. The tangy touch of sour cream perfectly complements the horseradish, creating a delicious harmony of tastes. This dish is a popular favorite in Austria, particularly around the Easter holiday.

The creamy texture of the soup enhances the overall eating experience. Its warming qualities make it an ideal choice for cold weather. The addition of chives as a garnish adds a pop of color and freshness. This versatile soup can be enjoyed as an appetizer or a light main course. Its rich flavors make it a comforting dish for any meal. The soup’s velvety consistency elevates every spoonful. It’s a comforting option during chilly days. Fresh parsley provide a burst of vibrant green and zesty flavor. This dish works well as a starter or as a standalone meal. Its robust taste guarantees a satisfying dining experience.

I hope you will enjoy this classic Austrian comfort food as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love Nina

Grated horseradish goes very well with red beets, too. Maybe you should combine some grated horseradish with our vegan red beet burger?

Creamy horseradish soup with homemade croutons

This is a classic austrian soup recipe for creamy horseradish soup with homemade croutons. Its delicious, unique and creamy. A cozy comfort soup for cold days.

Creamy Horseradish Soup

• 1 onion (medium size, peeled and diced)
• 3 garlic cloves (peeled and diced)
• 50 g butter
• 40 g flour
• 850 ml broth (vegetables or beef broth)
• 1/4 tsp black pepper (freshly ground)
• 60 g sour cream
• 100 ml cream
• 60 g horseradish (freshly grated)
• 1/4 cup parsley (diced)

Homemade Croutons

• 2 slices dark or white bread (choose what you prefer)
• 30 g butter
• 1/4 tsp salt
• 1 garlic clove (diced, for serving)
• 20 g horseradish (freshly grated, for serving)

1. First melt the butter in a medium pot over medium heat. When the butter is melted add the diced onion and garlic cloves and cook without colour for about 6-7 minutes or until translucent.

   Add the flour and mix it fast and thoroughly for 2-3 minutes with the butter and the vegatables. 

   Deglaze everything with the broth and whisk everything thoroughly with a whisker. 

   Add the sour cream, cream and milk and let it cook for about 10 minutes.

   Add the freshly grated horseradish and black pepper. Cook for another 5 minutes .

   Blend everything until smooth and homogeneous.

   Taste it, and if necessary season it with some more salt, pepper and more horseradish and blend it again.

   Serve immediately with the homemade croutons, a pinch of fresh horseradish and the diced parsley .

   
   
   

2. Homemade Croutons

   Cut the bread slices into small pieces 

   Melt the butter in a medium size pan. over medium high heat

   Add the bread pieces, salt and the diced garlic and fry everything until crispy and golden.

   Enjoy!

The post The Best Creamy Horseradish Soup Recipe Ever.Unique and Delicious. 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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The post The Best Soft Buttery Brioche Cinnamon Roll Recipe ever -Overnight Option 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.

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

Cook Mode

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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.