Baileys-Marzipan-Kuchen

Baileys-Marzipan-Kuchen

175g Zucker 
2 Pck. Vanillezucker 
3 Eier 
200ml Baileys Irish Cream 
200ml Öl 
etwas Milch 
200g Mehl 
50g Speisestärke 
1 Pck. Backpulver 
100g Haselnüsse, gemahlen 
75g Marzipan 
etwas Puderzucker 

Eier, Zucker und Vanillezucker mit den Rührbesen des Handrührgerätes auf höchster Stufe 1 Minute schaumig rühren. Öl unterrühren. Das Mehl mit Speisestärke und Backpulver mischen, sieben und portionsweise auf mittlerer Stufe unterrühren. Den Teil in 2/3 und 1/3 teilen.

Unter den 2/3-Teig Baileys rühren. Die gemahlenen Haselnüsse zufügen und ebenfalls unterrühren. Unter den 1/3-Teig die Marzipanrohmasse rühren, evtl. etwas Milch beigeben.

Backofen auf 170°C Umluft vorheizen. Die Baileysmischung in einer gefetteten Springform verteilen. Die Marzipanmischung darüber verteilen. Nicht unterrühren. 50 Minuten im Backofen backen.

Danach in der Form etwas auskühlen lassen. Mit Puderzucker bestäuben und servieren.

Beer Bread

Beer Bread

3 cups flour
1 1/2 tbsp baking powder
1 tbsp salt
3 tbsp sugar
400-450ml beer

Combine flour, baking powder and salt, 3 tablespoons of sugar and 400-450ml of beer in a bowl and stir together with a wooden spoon until well combined. Pour the mixture into a greased loaf pan. Bake for 35-40 minutes at 175°C, then drizzle with melted butter. Fragrant and tasty.

As seen on https://www.youtube.com/user/CookingAndCrafting

Fruit and Marzipan Pastries

Fruit and Marzipan Pastries

Fruit (plums, pineapple, apples, ...)
40 g marzipan divided into 4 even pieces
150 g puff or filo pastry, thawed if frozen
30 g unsalted butter, melted
4 tbsp toasted flaked almonds
1 tsp icing sugar mixed with a pinch of ground cinnamon


Preheat the oven to 180°C. Wash and prepare the fruit - cut in slices or pieces.

Cut the pastry into 4 pieces, if using filo pastry put 2 sheets of pastry on top of each other.

Pile 1 tbsp of the almonds in the centre of the pastry, place a piece of marzipan on top and top it off with the fruit. Scrunch the pastry up round the filling to form an old-fashioned moneybag shape.

Repeat with the remaining pastry, almonds and fruit to make 4 moneybags in all. Brush the pastries with butter.

Place on a non-stick baking tray. Bake for 20 minutes or until the pastry is crisp and golden. Transfer the pastries to serving plates. Dust with the icing sugar and cinnamon and serve.

Toblerone Shortbread Cookies

Toblerone Shortbread Cookies

1 cup  unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup plain flour
1/4 cup corn starch
50g Toblerone, chopped
120g Toblerone (the small bar), individual triangles separated

Preheat oven to 190°C. Line baking sheet with parchment.
In a medium bowl, cream butter and sugar until light and fluffy.
Add flour and cornstarch gradually while beating continuously. Beat until light. Add chopped Toblerone bits.
Drop tablespoons of dough and slightly flatten onto baking sheet. Squish Toblerone triangles in the middle of each cookie.
Bake for 12-14 minutes. Cool completely for best texture!

Marzipan Shortbread

Marzipan Shortbread

150g  Butter, kalt 
50g  Marzipanrohmasse 
50g  Zucker 
1 Prise  Salz 
200g  Mehl 
etwas  Zucker, zum Bestreuen 
evtl.  Schokolade  

Die Butter in kleine Stücke schneiden. Das Marzipan mit einer Gabel fein zerdrücken. Beides in einer Schüssel mit Zucker und Salz verrühren. Das Mehl in zwei Portionen darübersieben und gut verkneten. Den Teig in eine Frischhaltefolie wickeln und etwa 1 Stunde im Kühlschrank kaltstellen.

Ein Backblech mit Backpapier belegen.

Den Teig halbieren. Jede Hälfte etwa 1,5 cm dick ausrollen und in Rechtecke (ca. 2 x 6 cm) schneiden. Aufs Blech legen und gleichmäßig mit der Gabel ein Muster einstechen. Nochmals für 15 Minuten kühl stellen.

Backofen auf 160 Grad vorheizen.
Die Finger ca. 30 Minuten backen. Anschließend sofort mit Zucker bestreuen. Abkühlen lassen.
Die Rückseite der Fingers kann anschließend mit flüssiger chokolade bestrichen werden. Dafür die Schokolade vorher im Wasserbad (nicht zu heiß!) schmelzen.

In Blechdosen sind diese Kekse ca. 2-3 Wochen haltbar.
Ergibt ca. 35 Kekse.

Cream Cheese Pinwheels

Cream Cheese Pinwheels

226g unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup cream cheese, at room temperature
1 egg yolk, at room temperature
1 tbsp vanilla extract
1/4 tsp salt
2 1/2 cups plain flour
1/4 cup jam

Heat the oven to 175°C and arrange a rack in the middle. Combine butter, sugar, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on medium until light and fluffy, about 2 minutes. Scrape down the bowl sides and bottom. Add egg yolk, vanilla, and salt and beat until smooth, about 30 seconds. Add flour and mix on low until the dough comes together.

Place dough in a piping bag fitted with a star tip, squeezing the dough toward the tip of the bag to eliminate air pockets. Twist the bag down tightly on the cookie dough and hold the bag at the point where you started the twist—this will be your squeezing hand. Use your other hand to guide the tip.
Hold the bag perpendicular to a baking sheet, aiming the tip where you want the center of the cookie to be. Squeezing firmly on the bag’s end, pipe the cookies by guiding the bag in a counterclockwise spiral out from the cookie’s center. Make only one full rotation, and try to keep the spiral as tight as possible.

With the end of a wooden spoon, make an indentation about 120mm wide and 120mm deep in the center of each spiral; dip the spoon handle in flour if it sticks to the cookie dough.
Place the jam in a resealable plastic bag and squeeze it into one corner. Cut a little piece off the corner. Pipe enough jam into each cookie indentation to fully fill; don’t overfill or the jam will run out onto the cookie.

Bake cookies until the edges are golden brown, about 15 to 20 minutes. Let cookies sit on the baking sheet for 5 minutes before removing to a rack to cool.

(I found the dough way too stiff for a piping bag - roll the dough into balls instead and use the wooden spoon to make an indentation which can then be filled with the jam)

Baileys Cheesecake

Baileys Cheesecake

Crust:
170g Bourbon biscuits
70g melted butter

Filling:
600g (room temperature) cream cheese
130g sugar
3 eggs (room temperature)
1 tsp vanilla extract
120ml Bailey's Irish Cream
40ml double cream
100g dark chocolate

Recipe for a 20cm springform pan.

Process the biscuits in a food processor until finely ground. Add the melted butter and combine until the mixture resembles wet sand. Press the crumb mixture into the bottom of the greased springform pan. Bake at 175°C for about 7 minutes. Let the crust cool while preparing the filling.

Cream together the cream cheese and sugar, then add the eggs, one at a time, and incorporate. Ad vanilla, Baileys and cream and mix together until well combined and there are no more lumps in the mixture.

Pour the cream cheese mixture into the pre-baked crust.

Melt the dark chocolate and drizzle it over the cream cheese mixture (it may partially sink into the cream cheese mixture).

Wrap the springform in 2 layers of tin foil and put it into a larger ovenproof dish. Pour boiling water into the larger dish, around the springform.

Bake in the hot water bath for 20 minutes @ 175°C, then turn down oven to 110°C and bake for 110 minutes longer. Allow to cool to room temperature, then refrigerate overnight till cold.