I love a good chia pudding. Either plain or flavored with some purees and/or toppings. Depends a little bit on the season as well and wether I'm having it for breakfast or dessert.

This one is made with a pumpkin pie flavoured puree and perfect for the fall. The wonderful fall flavours of cinnamon, cardamom, nutmeg and a little vanilla are a great combination in this the creamy chia pudding. 

I used coconut milk in this recipe but you can substitute it for any other milk that you like. I prefer using coconut milk in my chia puddings just because it gives it such a creamy flavour that you can simply eat it on its own. 

Another bonus of chia pudding is that it's so easy and quick to make. I like it best when left overnight so the chia seed become soft but still have a very slight crunch.

I ate this pumpkin pie chia pudding as dessert and added a little bit of vegan whipped cream and some berries to garnish. 

250g coconut milk

50g sugar

25g chia seeds

1/2 vanilla pod, scrapped

50g spiced pumpkin puree

Bring the coconut milk and the scrapped vanilla pod to a boil. Let it cool down for 1-2 minutes and pour on to your chia seeds. Add the pumpkin puree and mix them with a whisk every once in a while just so the chia seeds don't clump together and form a ball.

I let the mixture cool down a bit at room temperature and then covered, I let it cool completely in the fridge for a few hours or better yet, overnight. Leaving it overnight will also intensify the flavour. 

100g pumpkin puree (or roast your pumpkins and make your own. Hokkaido pumpkin is a good option)

30g agave sirup

10g cinnamon ground

5g cardamom ground

1g nutmeg

1/2 vanilla pod, scrapped 

For the puree mix all of the ingredients into a small pot and let it simmer on low heat until it has reduced to about 1/2. Mix the puree regularly to avoid that it starts burning. 

Let the mixture cool down. You can store the puree in an air tight container or vacuum pack it and keep it in the fridge for a few days or freeze it. 

I used this puree mix as well for the pumpkin pie cinnamon rolls and it was amazing as well!

For the cream dollop on top I used “Alpro” whipping cream for some extra creaminess (not sponsored, just a fan)

Sprinkling of ground cardamom and/or cinnamon. 

Happy Baking!

These spicy mango coconut pralines are one of my favorites. I love the tropical combination of mango and coconut and with the spicy mango puree even more. It has such an amazing flavor and I think it’s my new favorite!

If you can’t get a hold of Boiron puree you can easily substitute it for another brand. Although you might have to add the “spicy” mix yourself as this flavor I believe is unique to Boiron. 

Plain mango puree will work just as beautifully. 

A few month back I posted my Raspberry Lychee Pralines recipe and these pralines are quite similar in how they are built. 

I love adding a crunchy base to the pralines to give them another texture to just the soft canache.

The shell is also made using Opus Blanc 35% white chocolate from Felchlin. It has a really smooth texture and fantastic to work with making the shells and the canache. 

THE RECIPE

200g spicy mango puree ( Boiron)

100g white chocolate (Opus Blanc 35% Felchlin)

30g trimoline (invert sugar)

Mix the spicy mango puree and the trimoline in a pot and on low-medium heat it up until almost boiling. (Do not boil, otherwise you’ll loose too much liquid)

Immediately pour onto the melted white chocolate and slowly make an emulsion using a rubber spatula.

Always mix starting from the center and try to avoid air bubbles being mixed into the canache. 

Fill into a piping bag and let the canache cool to about 25°C before filling into your prepared moulds. 

200g coconut puree

100g white chocolate (I used Opus Blanc 35% from Felchlin)

30g trimoline (invert sugar)

Make the canache the same way you make the spicy mango canache above. 

Fill into a piping bag and let the canache cool to about 25°C before filling into your prepared moulds. 

I like to cool down my canache by rolling the piping bag or laying it flat onto a cold marble table.

80g Feuilletine (thin waffle flakes)

30g Toblerone chocolate (slightly tempered)

10g roasted sliced almonds

Mix the slightly tempered Toblerone chocolate and add in the feuilletine and the roasted sliced almonds.

Mix well and spread onto a piece of baking paper and add another piece of baking paper on top to roll out the crunch. Let it set in the fridge and cut out small circles with your cutter. 

Immediately add it to the top of the pralines (as their base) and slightly press them into the canache so they are even with the top. (It will give you a clean cap if everything is aligned) 

500g tempered white chocolate (Opus Blanc 35% from Felchlin)

Gold Chef Rubber cocoa butter tempered 

White Chef Rubber cocoa butter tempered

Yellow Chef Rubber cocoa butter tempered

For the moulds you’ll need more tempered chocolate for coating than will be in the moulds in the end. It just makes it a lot easier and cleaner to make the moulds. 

You can always re-use the chocolate over and over again so nothing will go to waste.

(I like to sometimes make chocolate decorations when I have extra chocolate)

It’s important to temper the cocoa butters as well as they will give you the shine on the pralines. As well as having super clean moulds! Very important.

It is quite an effort to make moulded pralines, but if you put in the effort its worth it :) 

Happy Baking!

  

I think I’ve found my new favorite cookie recipe! I could just sit on the sofa with a cup of coffee and a stack of these cookies! 

These cookies are made with a similar recipe to the chocolate chip cookies I posted a while back. I’m using salted and roasted macadamia nuts and caramel couverture from Felchlin. The chocolate has such a smooth and rich caramel flavor and this I find pairs so well with the macadamia nuts.

These cookies are again chewy on the inside and crunchy one the edges. 

I suggest you give these cookies a try. You can of course substitute the macadamia nuts for another nut if you prefer. Peanuts would go really nice as well. And if you can't get a hold of any caramel couverture you can substitute this easily for something you have on hand. Milk or white chocolate would work better than dark chocolate.

THE RECIPE

70g sugar
270g brown sugar (moist dark brown sugar for ex. Muscovado)
225g butter
375g flour
5g baking powder
7g baking soda (Natron)
7g cornstarch (Maizena)
70g eggs
30g egg yolks
180g caramel chocolate (for example Felchlin Bionda 36%) ( roughly chopped)
150g macadamia nuts (roasted and salted= chopped)
1g salt

Add the egg yolks and the egg a little bit at a time until it is evenly incorporated.

Mix together the flour, baking soda, baking powder and cornstarch. Add it to the butter/egg mixture all at once and mix until just combined. Add the macadamia nuts and the chocolate and mix again until you have an even dough. 

You can roll the dough into “logs” in baking paper, which I find the easiest and best way for me. Or you can portion them with an ice-cream scoop or any other method you prefer.

Once rolled, I either refrigerate or freeze the logs until firm. Cut them with a sharp knife in about 1,5-2 cm thick pieces. Lay onto a baking paper with enough space in between as they will spread a bit. 
Bake in a 175°C preheated oven for about 12-14 minutes until golden brown.

Let them cool and enjoy! 

Happy Baking! 

Golden milk has been a trend for quite a while now and one of the reason being its health benefits. Golden Milk is made with turmeric which not only gives it its beautiful golden yellow color, but it also derives from the Ayurverda which is said to have healing properties such as anti-inflammation. As well as being good for your digestive system. 

I for one love it for it’s flavor and it’s beautiful color 💛 This golden milk is flavored with spices: cardamom, cinnamon, turmeric, black pepper and ginger which I absolutely love!

It may be a little soon to think about the Fall as the weather here in Zürich is getting back to Summer, but nevertheless it’s up on my blog so make sure to save it for the cold autumn day when you’re sitting on the sofa with Netflix on. 

I for one am so ready to welcome the Fall!🍂

THE RECIPE

About 1cup=250ml

250ml almond milk (unsweetened)
1 tsp (5g)cinnamon powder
1/2 tsp (2.5g) cardamoms, roughly ground
1/4 (1.25g) tsp ground black pepper
10g freshly grated ginger
1 tsp (5g) turmeric powder
2 tsp agave sirup (optional)

Heat up the milk in a small pot with all the spices and the grated ginger. Let it steep for about 5 minutes and then pour through a fine sieve into your cup. 

Add the agave sirup for sweetness if desired. 

Add a dollop of the whipped cream and enjoy immediately.

50ml vegan whipped cream (ex. Flora) 

5g agave sirup 

Pinch of cinnamon

Pinch of cardamom

In a bowl whip the cream and the agave sirup until you have soft peaks.

Add to your Latte and add the spices if desired. 

I find this Hibiscus Rose Latte to be a wonderful mix between the taste of summer and the taste of fall.

It has the beautiful pink rose color and the floral rose taste which simply reminds me of summer. On the other hand the flavours of cinnamon and ginger give me the feeling of fall when you’re comfortably cuddle on the sofa enjoying a warm cup of tea.

You might think its a strange combination but it works really well. I used oat milk in this version but it works just as well with any other milk of your choice. The only thing is that I wasn’t able to get the nicest foam with my oat milk.

I was inspired by the original recipe on choosingchia.com which you should definitely give a visit. Love this site.

So if you’re looking for a caffeine free drink alternative then you should give this tea a try. 

1 tbsp dried hibiscus petals

1/4 tsp cinnamon powder

10g fresh ginger, peeled and cut into cubes 

4 pcs dried small roses (edible)

2 drops rose water 

2g beetroot powder

60ml boiling water

2 tsp agave sirup