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If one's own home into a bakery and Craft Corner ...

... then there is also quite a mess - please So in any case ignore the pictures scattered throughout stuff! But glitters, sparkles and shines everywhere! Moreover, it smells absolutely fantastic and if company comes you always something sweet in the house!

Heuer have I made myself most of my gifts to make yourself do not have to constantly scurrying back into the weihnachtsgestressten shopping streets. All of it did not work but some of them already - and that is at least a partial success! : O)

I along with various Christmas cookies and cupcakes for which I the recipe will post after Christmas, I simply no longer get around to it right to make (we have that is soon going because we visit our parents) baked three Cakeballs and also three different hot chocolate on a stick made. To the latter I was this inspired really great, Blog: cook mania. look as definitely stop by their sodenn does not know him - it's worth it!

I start with the preparation of the Cake-Balls in gift boxes. There are three variations of such words and once with white chocolate and Coconut, dark chocolate with poppy seeds and dark chocolate with walnuts.

This requires:

• 200 g flour
• 200 g butter
• 200 g sugar 3 eggs
• 1 pinch salt
• 1 teaspoon baking powder
• 1 pinch salt

for the Frosting:

• 1 packet of vanilla sugar
• 45 g cream cheese
• 15 g butter
• 60 g icing sugar

for the icing:

• baking paper
• 400 g white chocolate
• 250 g bittersweet chocolate
• grated walnuts
• coconut flakes
• poppy
• decoration (eg, glitter balls, baked glitter, etc.)

• chocolate molds
• pretty boxes
• crepe, baked or tissue paper

First the oven to 175 ° C (upper and preheat oven) and a greased cake tin (spring form, for example).

beat together butter, eggs, vanilla and sugar until fluffy. In another bowl, baking powder, flour and salt with a whisk and slowly stir into the foamy mass. About 30 minutes to bake, and tilt of the shape and let cool completely.

cool while the cake is best started with the production of the Frostings:

Simply butter and cream cheese mix short and the previously sifted powdered sugar with an electric mixer Stir slowly to its lowest setting. Last, add the syrup and mix everything well again.

the cake into tiny crumbs crumble and knead into the frosting. This works best with your hands mix everything up really good. Small balls, roll in powdered sugar (sifted) - that makes the balls a little more resilient - and put on a plate lined with foil or put two plates overnight in the refrigerator.

The next day we go to the glazing :

200 g white chocolate in a water bath To melt a handful Add coconut flakes and mix well. The balls using two spoons in the chocolate dip. Do not roll around in it or they could be fragile! decorate plate type, and let the chocolate should be hard - on one - with baking paper.

then moves on to the light chocolate icing:

200 g white chocolate and 250 g plain chocolate melt in water bath, add a handful of poppy seeds and mix well. The balls again mithife two spoons in the chocolate dip on one - can give tin, decorate and hard to be - with baking paper.

Finally, the dark-chocolate coating is prepared:

Melt 200g plain chocolate in a water bath, add a handful of walnuts and mix well. The balls back into the chocolate dip and a - with baking paper on a tray. will decorate and leave it cold.

The hot chocolate on a stick I have prepared the following flavors: white chocolate with chili (my favorite!), Pink-colored white chocolate with vanilla and dark chocolate and cinnamon.

You have just each 200 g of chocolate with 1 tablespoon sugar melt in einenm case additionally with some red food coloring pink color can be, season to taste and baking dishes in ice cold. The rods are then put into it when the chocolate something solid but not quite cold!

looks very nice out there when you pack the chocolates in a beautiful film and a little drum loop binds!

The recipes for the other little treats that I baked I post, as I said, in the next few days. Here sometimes a little preview:

I wish you and your families a wonderful Christmas and a happy new year!

notevole anna

Stranne Table Lamp Bulb

DG at Take time for you

for the next 4 Challenges for DG I may Take Time For You be .. this is my first work on the topic of New Year is .... this time I've used really bright colors, but I like it. Suitable for that I've painted a birdhouse.

course in Flipie Look

Wishing you a wonderful start to the week. Thanks for looking!

Bart Hit Homer Whit A Chair

Christmas baking

There

This year, unfortunately not much selbstgebacktes Christmas cake, because I had been in the past few weeks a lot and my seminar schedule until mid-December, well filled.

Today I am finally has struggled through vanilla to bake and these were then TONKA-crescents.

I take the cookies with vanilla sugar and powdered sugar, the sugar was sprinkled Tonka.

Tonka - Kuschel sugar (for more ideas to be found here )

150 gr sugar cane
10 drops Tonkaextrakt
8 drops cocoa extract
5 drops vanilla extract
maybe 3 drops of mandarin red and a drop of cinnamon bark
to sweeten cappuccino, tea, waffles, cookies

Vanillekipferl

100 g ground hazelnuts 210 g cold butter

70 g sugar 280 g flour

everything together well and knead to make one hours cold, then shape the dough into rolls about 2 cm thick. Rolling pin to about 1 cm thick slices cut from the roll and croissant in his hands. At 180 ° C in the oven for about 10 minutes until golden brown.

mix Tonka Kuschel sugar with icing sugar and sprinkle over the hot fat croissant with a sieve.

This mixture also tastes wonderful on the
Russian apple cake

250 g margarine 200 g sugar

4 eggs 125 g ground nuts

1 tsp cinnamon or 2 drops cinnamon oil 3 drops

Zedratöl

2 drops Tonka

50 g cocoa

250 g flour 1 pack baking powder

3-4 coarsely grated apples

at 180 ° C bake for about 60 minutes before serving, sprinkle

with the Tonka-powdered sugar mixture.

Even on hot waffles, this sugar mixture a pleasure ...... hhhhhhmmmmmmmmm