>My big 30th Birthday High Tea Party


This was it, Sunday I finally turned 30 and had a wonderfull party outside my apartmentbuilding with lots of my friends and family.
Hours of preparation went into this party searching the Internet for great recipes to make just for this occasion, I even had a give-away back in April to inquire what other bloggers thought I should serve. Some of the suggestions made it and some didn’t….

These strawberry cupcakes were made by me earlier this month for Taste & Create, only without the original topping, recipe to be found here. I had run out of butter so I had to come up with my own version, here’s what I did:
Creamcheese frosting
200 grams cream cheese at room temperature
2 tablespoons raspberry-flavoured liqueur
1 cup powdered sugar
17 strawberries
Place cream cheese, liqueur in a medium bowl and powdered sugar in a bowl and beat just until blended. Cut thestrawberries in half. Top each cupcake with a dollop of creamcheese frosting and garnish cake with strawberry halves.
The miniature tiramisu cupcakes were such a huge succes at work back in May, that I instantly knew I had to make them again.
Shelby of The Life and Loves of Grumpy’s Honeybunch suggested that I make Cucumber Sandwiches. Instead of going for the traditional sandwiches I opted for these cuties, here’s what I did:
Open-faced Cucumber Sandwiches
2 packs of party bread (I found these presliced at my supermarket, of course you could use rolls or baguette)
200 grams cream cheese at room temperature
1 clove of garlic, very finely chopped
1 tbsp Rosa Maria Dipper (herb mixture from Oil & Vinegar, also available in U.S.A. and other countries!!)
salt and pepper to taste
1 cucumber
dill, chopped
Mix the cream cheese with the garlic and Rosa Maria Dipper, add salt and pepper to taste. Slice the cucumber into thin slices. Divide the cream cheese mixture over the slices of bread, put one slice of cucumber on each sandwich and sprinkle some dill on top.

Chicken and Salmon wraps, easily made and gone in 60 seconds.
These Cranberry Scones were amazing, my mom actually made them after the recipe suggested by Steph from Obsessed with Baking. They were quite easily put together, we left out the orange glaze and served them with orange marmalade, strawberry jam and Clotted Cream from Devonshire. Delicious!!
I also served two fruit salads: one with red fruits and one with green/yellow fruits, but I forgot to take pictures!!!
As the following pictures show we had a lovely afternoon with great weather!
I hope all my birthdays to come will be equally wonderful!!


>Brown Sugar Apple and Cinnamon Tiramisu and my new signature


Guess what this is……..

It’s cinnamon-mascarponecream!!! Yum! There was some mascarpone leftover in the fridge from this weeks TWD, the Tiramisu Cake that I turned into cupcakes. I had no idea what to do with them. Then I received a phone call from Susann, one of my German friends. She is in Belgium today and tomorrow for business and wanted to come by tomorrow evening, what a nice surprise!! We haven’t seen each other since August 2007, so I’m really looking forward to het visit, even if it’s only for one evening!

Ofcourse now I had to turn the mascarpone into a tiramisu, but I didn’t feel like making the regular tiramisu after making all those cupcakes. Since the supermarket was already closed for the day I went on to check my pantry and found some double cream, cinnamon, two apples and cinnamon liquor.

Brown Sugar Apple and Cinnamon Tiramisu
4 servings
2 apples (I used one Golden Delicious and one Pink Lady)
2 tbsp butter
2 tbsp brown sugar (packed)
200 gram mascarpone
1 1/2 tbsp sugar
1 tsp cinnamon
200 gram double cream (I used light, that’s what I had in the fridge)
1/2 tbsp sugar
10 lady fingers, broken into thirds
cinnamon liquor

Peel the apples, remove the core and cut into thin slices, about 8 slices per 1/4 apple. Heat the butter in a pan and add the apples. Cook untill the apples are soft and then add the sugar, mix well. Cook for another couple of minutes.

Cream the mascarpone in a bowl, add 1 1/2 tablespoons of sugar and 1 teaspoon of cinnamon and mix this really good. In another bowl whisk the double cream wiht 1/2 tablespoon of sugar untill the cream is stiff. Carefully fold the whipped cream into the mascarpone.

Layer the tiramisu, I used individual glass cups, as followed: place 3 thirds of ladyfingers in the cup, drizzle about 1 teaspoon of cinnamonliquor on it, top with the soft apples and then cover with the mascarponecream. Repeat this one more time and put into the fridge to meld, preferably overnight.

When ready to serve: dust some cinnamon on top of the tiramisu. Enjoy!!

My goal today was to figure out how to put a personalized signature under each post. It was relatively easy: quite a lot less dificult than I though it would be! My next step is to add tabs to the header of my blog….

>TWD: bite-size Tiramisu Cupcakes


Tuesday is the sweetest day of the week! And this week I was extra excited because Megan of My Baking Adventures chose Tiramisu Cake as this weeks recipe. Tiramisu is one of my all-time favourite dessert, I love tiramisu! Last year I made about 3 different variations of tiramisu: the standard tiramisu, an orange tiramisu (these were made before I was into blogging) and a strawberry-white chocolate tiramisu. I really like making tiramisu because you can make them in advance and the tastes will only get better when it sits in your fridge for a day.

I thought the cake would be a bit bland, so I added a teaspoon of cinnamon to the flour. Instead of kahlua or amaretto I used Bayleys caramel, I found the cutest little bottle at the liquor store that contained exactly 3 tablespoons of liqour: 1 for the syrup, 1 for the filling/frosting and one for me to enjoy (I felt like rewarding myself for losing two kilos last week and thought one tablespoon of liqour wouldn’t do to much damage….).

I didn’t feel like making one big cake and thought that a regulat cupcake would still contain loads of calories, so I decided to make bitesize cupcakes. After the second batch of minicupcakes however I ran out of minicupcakeliners, so I ended up with 24 bitesize cupcakes and 12 normal cupcakes. I didn’t fill the cupcakes, add finely chopped chocolate or add the espresso syrup to the mascarpone mixture. I simply topped the cupcakes with the filling and decorated with chocolate coffeebeans and cocoa powder.

At the P&Q-section for this recipe Lindsey of Cafe Johnsonia suggests making your own mascarpone as it can be an expensive ingredient, she talks about a recipe form Addicted Sweet Tooth. I don’t know the prices over in USA, but over here 250 grams of mascarpone cost € 2,39, which would be $2,95. Not very expensive in my opninion compared to creamcheese, however I am intrigued by the thought of making my own mascarpone so I might give it a go next time!

Also next time I make these cuties I will probably double the filling as I thought the ratio cake:filling was too small….. I prefer more mascarpone and less cake! The coworkers really loved these as did I. I’m thinking about tweaking the recipe to make it more summery so I can make them for my tea party in July, so if you have any suggestions: I’m open to them!

The normal-size cupcakes are 5,5 WW Points a piece, the bite-size cupcakes are 2,5 WW Points a piece. If you want to know what the other 229 TWD-bakers thought of this recipe, go here.

Now on to a different topic: Natalie of What’s for Supper is hosting a fabulous giveaway in celebration of Mother’s Day, she’s giving away the cutest pink and brown purse from her moms Etsy shop Flying Needles. Go check out the giveaway here, just don’t enter: that purse is mine!! Can’t you see my name is written all over it???

>Strawberry and White Chocolate Tiramisu


Here’s the recipe for the delicious tiramisu I made for New Years Eve. We all loved it!! The pictures are not the best…. I forgot to bring my camera to the party… How silly of me. Fortunately my host was happy to make some pictures of the tiramisu and us to show you how great it was!

Strawberry and White Chocolate Tiramisu
6 servings
1 can of strawberries (fresh are preferable, but they were soooooo expensive)
raspberry liquor to taste
1/2 cup cream
2 tsp sugar
1 tsp vanilla essence
250 grams fresh strawberries
150 grams white chocolate, divided
1 cup mascarpone
1 package savoiardi (ladyfingers),

Puree the can of strawberries with your foodprocessor (I used my blender). Add a splash of raspberry to the strawberrypuree and mix.

Add the sugar and vanilla essence to the cream and beat untill almost stiff. Slice the strawberries

Melt 100 grams white chocolate au bain marie. Beat the mascarpone loose, add the melted chocolate and mix in with the mascarpone. Mix the whipped cream into the mascarpone mixture

Line the glass with some strawberry slices, start with a layer of ladyfingers in the glass, drizzle some raspberry liqour over the ladyfingers, scoop a bit of strawberry puree on top and add a layer of mascarpone. Top with ladyfingers, drizzle some raspberry liqour over the ladyfingers, add a layer of mascarpone, add a layer of strawberry slices and finish off with one last layer of mascarpone.

Cover the tiramisu with some cling film or aluminium foil and pop into the fridge so the mascarpone can set. When ready to serve grate the remaining white chocolate finely and sprinkle a layer on top of the tiramisu.