Bakery

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Bakery, Part 2. (No advertising)



Since quite a few people bake, I’ve opened the bakery.

The recipes could go here.

vegan mango yogurt muffins

Ingredients for approx. 10 muffins

• 250 g mango yogurt (Luve)
• 150 g flour (405)
• 100 g sugar
• 1/2 tsp baking soda

Preparation

Mix the dry ingredients and stir in the yogurt.
Divide the batter among muffin cups.
Bake at 150° C (convection) or 170° C (top/bottom heat) for approx. 12 minutes.

Marlene, thank you. I always enjoy trying out vegan recipes.
If you ever bake these, please show us a photo of them. I’ll do the same as soon as I have them on the table. It might take a while—right now I’m taking a little break from cakes and the like.

I have a question about baking soda. Do you generally use that instead of baking powder? I’ve heard that a lot. It would be great, of course, if it works just as well.

Marlene, I looked up “Lughurt” online right away. That sounds very interesting to me, since we’re trying to cut back on cow’s milk products.

I’ll have to check at our local supermarket to see if they carry it.

About baking soda: I’ve always used it in combination with other leavening agents—never just baking soda on its own. Yesterday I made muffins with olives and sheep’s milk cheese. 1 tsp baking soda, 2 tsp baking powder. They turned out really light and fluffy. 

Hmmm... Petra, muffins with olives and feta cheese—that sounds delicious, too. I’d be interested in a recipe like that as well. I could easily substitute the feta cheese.

Unfortunately, they’re already gone.
But next time I’ll include a photo.

I almost exclusively use baking soda, since I tend to have that on hand rather than baking powder.

Monika, I’ve linked the recipe here.

Olive muffins with sheep’s cheese

What do you use as an alternative to sheep’s cheese? 

It’s funny—I can’t help but laugh. My husband can’t wait until coffee time either and likes to take a bite as he walks by. But we don’t have any pets that eat cookies—so there’s no danger. 

😂🙈 Well, homemade cookies only have “good” stuff in them, after all....
He would definitely have snacked on more, but the thought that they were for the dog held him back. With salt, they’d easily pass for an evening snack.... 

I baked again, too. Since all the Amerikaner pastries have been gobbled up, we needed more. Apple cake with streusel
If anyone would like to bake it too, let me know, then I’ll post the recipe.

Here you go

Do you use yeast dough or shortcrust pastry for the base, Bastelfan? Your apple cake looks delicious!

I use a standard sponge batter

150 g sugar
150 g margarine
3 egg yolks (egg whites at the end)
1 packet vanilla sugar
1 packet pudding mix
200 g flour
1/2 packet baking powder
3–4 tbsp milk
3 medium apples, sliced
A little lemon juice and cinnamon

Mix all the ingredients and pour into a springform pan. Place the apple slices on the batter, drizzle a little lemon juice over them and sprinkle with cinnamon

Crumble topping:

100 g flour
75 g margarine
1 packet vanilla sugar
75 g sugar

Bake at 150–160°C until golden, about 20–30 minutes or longer depending on the oven

Good luck

Thanks for the recipe—I’m going to try it, too.

Thanks for the recipe. Your crumb cake looks super delicious!

...and the table is already set too 🙈😍☕
Thanks for the recipe—I’ll bake these tomorrow 💖

Petra, thanks for the link to the olive muffins! They’re on my to-do list.

Stephanie, that sounds really delicious. We could bake those for ourselves sometime, with spices and salt, of course.

Oh, Andrea, apple cake with crumble topping!! You’re giving me new ideas again... right now I’m still working on the American ones; tomorrow will be the last ones. Then I’ll take a few days off, and we’ll have something delicious again.

Dear Marlene, yesterday we found the yogurt you mentioned, and today I tried your recipe.

We tried one while it was still warm, and it was super delicious. We’ll have the rest of the mango muffins with coffee at lunch today.

Thanks for the recipe

Vegan.... How about some crunchy granola....

125 g sugar beet syrup
50 ml canola oil
50 ml water
Stir vigorously! Then:
500 g old-fashioned rolled oats
50 g sunflower seeds
25 g ground flaxseed
50 g sesame seeds
100 g walnuts (I use almonds, I don’t like walnuts), chopped
Mix the dry ingredients in a bowl, pour the syrup over them, and stir well.
Spread the mixture onto a baking sheet and put it in the oven at 180°C on the convection setting; don’t forget to preheat. Bake for about 15 minutes, “turning” it once about halfway through.... Let it cool, then into the container it goes....

Here’s my apple crumble cake—yum, yum, yum is all I can say; I just took it out of the oven

Oh, what a treat you’ve whipped up here again. Steffi, that muesli sounds delicious and is great for a snack between meals.

And your apple cake, Akela, looks so tempting....hmmm.

I’m glad you enjoyed the muffins, dear Petra.

Mmm, it smells so good here in the forum. So many delicious things.

For a change, we had peach fruit flan with whipped cream again.
It tasted delicious.

Oh man, how mean. You all have such lovely cakes — I deliberately didn’t bake anything today.

But I think I’ll have to get to it after all, by tomorrow morning at the latest.

I hope you all enjoy them.

My coffee will have to taste good without cake today.

Andra, I have to say, you’re such a sweet tooth too, aren’t you? That looks absolutely delicious.

My husband asked for the sheet gingerbread again today. So I decided to try the marzipan version. Soooo delicious!! I’ve added the variation to the recipe thread. Here’s a photo to round out our coffee and cake session.



Marion, I’m sure you’ll have some delicious cake tomorrow, too—knowing you. I take a break every now and then, too. It does you good. :)

Good evening, dear cake lovers,

One cake is more delicious than the next.

Akela, your apple crumble cake looks really delicious—and it rose so high! Or did you use more crumble topping? Yum, yum, yum.

Monika , exactly—I’m a real sweet tooth, too. Anything sweet—and you can’t even tell by looking at me yet. My husband always licks the bowl clean, so I have to leave a little extra in there than usual.
Do you use raw marzipan? I can buy that here too—it would be perfect for my husband. I don’t like it myself. I’ll have to check out your recipe right away. Thanks in advance.

Enjoy your treats!

Bastelfan, I chopped the apples instead of slicing them, and my crumble topping is actually meant for a large cake, but since I know my husband loves this kind of crumble, I put a little extra on top :-)

Well, my Sunday cake is ready, too. It turned out to be a plum cake with cinnamon crumble topping.
The fruit is from my own tree.

Oh Marion, I’d love to try a piece of that. This is quite the baking extravaganza here. We could all enter a baking contest together—at least virtually. ;-)

Andrea, I ground almonds with apricot kernels and added them to the batter. Bitter almond oil works in a pinch, too. I haven’t tried it with raw marzipan yet. It’s worth a try.

My husband whispered the next variation to me yesterday. He loves Black Forest cake. So next time, I’m going to make a variation like that using the sheet gingerbread. It’ll be baked with cocoa and have cherries in it. I can already imagine how delicious that’ll be.

Now you’ve made my mouth water again… and I’m about to serve up our gingerbread. Yum yum...

Thanks for your great recipes and photos!
I’d like to show you here what I baked for a while back then:






Oh yes, Monika. Black Forest cherry cake. I’m already looking forward to the recipe.
We’re a bunch of crazy cake ladies, but it’s fun.
Is it maybe similar to the “Donauwelle”—is that what it’s called?—with cocoa batter, cherries sunk into it, buttercream, and then chocolate glaze on top? A real calorie bomb, but damn delicious.

I’m just imagining right now how we’d all get together and host a cake bazaar. Everyone brings their homemade cakes and tarts, and with the proceeds, we all treat ourselves to something nice.

This baking thread is wonderful, because I love trying out new things when it comes to baking.
We’re all excited, Monika—thanks in advance.

Marion, mmm, your cake looks delicious. I like plums, but I can only bake with them here when they’re in season. You can’t get fruit in jars ready for cakes here, and the selection of frozen fruit is minimal, unfortunately.

Well, enjoy your treats.
We’re done with our coffee, and the fruit flan is completely gone. Half on Saturday, the other half today.

dievomdeich, wow, these are real works of art. Way too good to eat. Thanks for sharing. You did a great job.

These cakes are amazing—they’re almost too good to eat!

Thanks, everyone. There’s a funny story behind the truck:
a friend asked if I could bake a truck for her son Max’s 3rd birthday. So that’s exactly what I did. They were about to have coffee with the grandparents. The knife was brought out, and then all hell broke loose. Max defended his truck tooth and nail, and the birthday party guests ended up getting only cookies.

The ambulance was for my German Red Cross (DRK) instructor. The man could talk a mile a minute and had a clever answer for everything. As a thank-you for our training course, I baked him the ambulance cake. (He had bought an old ambulance and converted it into a camper van himself.)
After the last break, the cake was sitting on his table. He stood in front of it—with tears in his eyes—and simply said, “Do I have to say anything?”
That made me, so to speak, a “one-of-a-kind” person—someone who had managed to leave Wolfgang speechless.

dievomdeich, that’s such a heartwarming story. I’m speechless now, too.

That’s another way to make people happy. Sooooo lovely

Such wonderful cakes. If someone can bake cakes like that, I’m full of admiration.

I can understand little Max not wanting to eat it. 

Marlies, your cakes all look absolutely fantastic and I’m sure they tasted great, too. You’re just so creative.

Marlies, these really are works of art. Thanks for sharing the stories behind them with us. They’re truly beautiful. You’re a real wish-granter when it comes to cakes. I can imagine word gets around quickly about something like that.

Andrea, a bake sale—great idea! At least here, virtually for now. I overindulged on cake yesterday... and am going to freeze some of it for now. I wouldn’t have thought I’d be so full of sweets for a while. At least until next weekend. ;-)

Well, I don't really like baking that much. Maybe it's because I don't really have a sweet tooth either 😂 But thanks to COVID-19 (Anton has to be kept busy, and my husband loves cake), I bake more often now than I used to.

Andrea's apple cake has just finished baking. It smells good. We're having it for dessert today.


Marlies... your cakes look great, and the stories that went with them were very nice. The truck story would probably happen exactly the same way at our house too 😀... but I'm already happy if I can manage a round cake.

Mmm... delicious, Sandra! I could really go for one of those right now. :)

Marlies, your cakes are truly works of art, and the stories behind them are wonderful! I also love to bake, but I’m not as creative—though my older daughter always whips up such amazing cakes for the kids’ birthday parties, and my younger daughter created this wedding cake for her brother:

Wow, Christina, that’s a delicious work of art. Something completely different from a wedding cake. I like it. I really enjoy this playful style.

She did a great job! I’m sure the cake was a hit.
I always love it when people—especially within the family—can surprise each other like that.

My cakes are made with a very simple batter.

Hello, sweet tooths

Wow, that cake is absolutely amazing. You almost don’t dare cut into it.
Arni, your apple cake looks totally delicious.

For a change, we’re having muffins again. Fresh from the oven

Oh, Andrea! As soon as I can beam myself over, I’ll stop by more often for coffee and a chat about the baby. ;-)

So, today I tried making the American cookies, and from the looks of it I’ll have to make another batch tomorrow, because half of them are already gone :-) I had 2 whole racks full

I could bake Amerikaner again too, Akela.

Marble cake made from the recipe by "cakeinvasion is very popular with us.
The cake is easy to vary:

• Raisins or dried cherries
• as a spice cake
• shredded coconut
• with some ground nuts instead of flour.

Apple Clouds—a friend emailed me this recipe yesterday, and I baked them right away today

Inge, yours look just like the ones you’d get at a bakery. Great! Yeah, they’re so delicious that they disappear quickly. I could eat some more right now.

I like the recipe for the apple clouds—it’s so quick. We’ll see—maybe I’ll bake those next. They sound very tasty, anyway.

Yesterday, my favorite guy baked our delicious rolls again. A few are already missing from the photo. ;-) They’re baked with just a little yeast and yeast water. 

I’ll stop by, and then we’ll have a snack ;-) :-)

Best regards, Inge

Just finished, and now this delicious Bobbel is going straight to our winter barbecue. My father had the idea over coffee to fire up the grill and make bratwurst. Well, anyone can do that in summer, so now we quickly needed some bread or rolls.....

Herb Bobbel Bread

Ingredients

500 g spelt flour; whole-grain spelt flour also works
1 packet dry yeast
1 tsp salt
1 pinch of sugar; I use coconut blossom sugar
2 tbsp oil, canola oil
300 ml lukewarm water
50 g herbs of your choice; I prefer rosemary because of the aroma


Instructions

Put the flour, salt, and oil in a mixing bowl
Mix the dry yeast well with the sugar and water
Add all the ingredients to the bowl and knead well
Cover the dough and let it rise for about 45 minutes
Grease a round baking tray, 30 cm in diameter, shape small balls of about 15–20 g, and place them next to each other
Let rise for another 15 minutes
Brush the balls with a little water.
Bake at 180 °C convection for about 20–25 minutes. Depending on the oven, 20 minutes may be enough.

Personally, I’m always bothered by the rising time, but here the result is what counts, and that’s why we like them so much

It smells wonderful in here again

Mmm, delicious, Monika, I’ll stop by. Your rolls look really tasty, with seeds, just the way we like them. They’re already starting to look like the real thing, like the ones we can buy here in the frozen food section.
But yours are fresher and tastier.

ines, your herb bread looks delicious too. Those are some interesting ingredients, not so easy to get here in Norway. I often have to improvise.
Then enjoy your meal, and have fun grilling. It’s something different from doing it only in summer, anyone can do that :-)

Ines, your loaf looks really good—it reminds me of a party loaf. I was actually planning to bake corn rolls over the weekend… maybe I’ll get around to it tomorrow.
Your rolls, Monika, look tempting too. What kind of flour did you use for them?

Christina, these are made with whole-grain spelt flour. We experimented with the recipe for a long time until we got it just right. Now we’re absolutely thrilled with the result. We’ve also made them as a party sun—then they’re just smaller. So far, every guest has enjoyed them.

Ines, your bread is actually more like rolls placed next to each other. The recipe sounds great—I’ll have to try it sometime.

Monika, your rolls look super delicious. They’re making me hungry just looking at them. 

I’ve planned to make the apple clouds this weekend. Few ingredients, and it sounds like they’re quick to whip up.

Ines, we’d love your Bobbelbrot, too. I especially think these little rolls you can break off are pretty to look at. Winter barbecuing—great. We did that last year, too—our son-in-law is a grill master and really, really enjoys it. Because of all the restrictions, we haven’t been having our Thursday family evening with dinner together at the moment—actually, not since November. How I miss that family time. Ines, I’m so happy for you guys that you had such a great barbecue evening. 

Hi everyone,

I’ve been baking again. It’s Marion’s pretzel recipe.

I made rolls out of it. They’ll be served with coffee.

Okay Andrea, I’ll stop by.

That really makes you hungry. Add some butter and jam, and it’s perfect.

A little tip—you can also use this dough to bake bunnies at Easter.

Exactly, Marion—butter and jam on top; that’s how I like them.

Easter bunnies sound good. Thanks. I’ll make them.
I had to search for your recipe here in the forum again. I’d forgotten to write it down.

Since I didn’t have anything to go with my coffee, I quickly baked some. My husband will be home soon, and then we’ll really enjoy them.

I wish you all a lovely afternoon

Hey, where’s the roll recipe??? I must have really missed it—I’d definitely stop by just for those; they look so delicious....

Ines, I still need to write that up. Right now I only have the version with yeast water. But there’s another way to do it. I’ll send it over later, okay.

Do you mean this, ines?
I made the pretzels in the shape of rolls. Same ingredients.
https://www.crazypatterns.net/de/forum/topic/136804/brezelrezept-von-marion
Hope it turns out well.

Thanks, Andrea—that’s exactly what I meant. I’ll give it a try next week. 

I baked a marble cake today—my husband says it’s delicious and fluffy :-)

I used half of the yeast dough recipe to bake a braided loaf. With the rest, I made crumble pastries.

They turned out delicious—we’ve already tried them.

Some are already missing from the picture. My niece stopped by briefly and got to try some right away. 

Mmm... it smells so good in here again. A weekend without cake? That’s just not possible. :)
Inge, your marble cake looks delicious. And so do your braided loaf and the crumble pastries, Marion.

I baked one of my favorite quick recipes again today. Apple cake without sugar and with a very thin base. It also has bananas, raisins, and raspberries on top. And then I did an experiment today. I topped it with a nut crumble that I sweetened only with coconut blossom sugar. Wow, it’s so incredibly delicious—we’ve already polished off almost half a baking sheet.

The recipe will follow—today or tomorrow.

Last night we had the delicious oatmeal pizza again. I’ve posted the recipe now:

https://www.crazypatterns.net/de/forum/topic/139598/haferflocken-pizza-sehr-lecker-gesund-und-schnell-gemacht

Over the weekend, I baked Akela’s apple clouds. They were very delicious.




Yesterday I made the same batter again and, instead of apples, I stirred in peanut butter—to make cookies. My sweetheart loved them.

Oh, thanks, Petra. That’s a great tip. The recipe is still on my to-do list anyway.

so, my bread that I baked today. The instructions for it are on YouTube; if anyone would like them, I can send them by email, since linking here doesn’t work

Best regards, Inge

Have a great weekend

Today we’re having muffins again, fresh from the oven

Hey Akela,

your bread looks delicious. Three of them, no less.
Just today I also found a video about baking bread. Was it a Russian video, and did it require a lot of prep time?
It was more along the lines of white bread. It was pretty interesting. The guy in the video managed to bake two loaves.

Well, enjoy your meal!

Craft fan, this is a Turkish video with German subtitles
—they’re so fluffy and delicious that we’ll be baking and eating these often; my husband really likes them :-)

Love, Inge

The breads look super delicious. Turkish video = Turkish bread? Did you use a special type of flour for this? Or any special ingredients?

No, it contains 600 grams of regular wheat flour, a little olive oil, 30 ml, 10 grams of yeast, 8 grams of salt, and 340 ml of lukewarm water. Mix everything together and keep folding the dough while kneading until it is smooth. Then let the dough rise in the bowl for 1 hour, knead and fold it again, divide it into three equal pieces, then spread the pieces out as you would for a pizza, then roll them up and place them on a baking tray. Do the same with all three pieces of dough, then let them rise again on the tray for 20 minutes. Bake at 200 degrees for 30 minutes. Enjoy your meal
Kind regards, Inge





 

It smells delicious in here.

Thanks, Akela, for the recipe. Sounds good. I’ll give it a try soon.
But I’ll use this dry yeast. Can I use regular sunflower oil too?

Your marble cake looks absolutely delicious. I’d love to try baking that one too.
Afternoon coffee without cake just isn’t the same.

All these delicious treats are making me hungry.

I found the video. Thank you.

Today, a simple apple cake: I made a basic cake batter. For the basic recipe, one large apple or two small ones are enough—chop them up and fold them into the batter, pour it into a springform pan, and bake at 160° for 40 minutes. Once cooled, dust with powdered sugar.

Best wishes, Inge

Have a lovely Saturday afternoon, everyone

Mmm, your apple cake looks delicious. Good idea to fold the apple straight into the batter or grate it. I’ll try that sometime. Thanks for the tip

Mmm, so delicious! :)
I have a recipe like that, too, where you stir apples into the batter. The cake turns out super moist and is really tasty. My mouth is literally watering just thinking about it.

I was actually planning to bake Ines’s quick bread this weekend. But now that I’ve seen what baking malt is good for, I’m going to wait until I get it delivered on Wednesday from our organic grocery store. By the way, it’s also easy to make yourself—I just don’t have any grains on hand right now.

Then tomorrow I’ll start a batch of bread with sourdough starter; I haven’t done that in a long time either.

Good morning, everyone!

Yes, I’m up early today. I just couldn’t sleep anymore because of the full moon.

I baked again yesterday. I tried adding the apples directly into the batter this time. It tastes delicious.
My cake turned out a little flatter because I pinched off some batter for that tiny little cake in the background.
It was my husband’s birthday yesterday, which is when I got the idea. I love doing things like this to surprise others, even if it was just the two of us celebrating.

We’ll have the rest today.

Oh, how delicious, Andrea! I’m sure your husband was thrilled. I love things like that, too.

I’m going to bake the apple clouds this weekend. I’m really looking forward to it—it’s something new. And in the next few days, I’ll also be baking Ines’s quick-and-easy bread. I’ve got the baking malt now.

I decided on a whim to bake Inge’s apple clouds today.

They’re ready in a flash and taste soooo delicious. Next time, I’ll bake double the batch right away.

I baked a double batch of Amerikaner today

Oh, how delicious!!! I’m already looking forward to the apple muffins tomorrow. It’s going to be a treat! :)
It’s great that we can share our recipes here.
Enjoy!

So, these are—or rather, were—my apple clouds. I baked them with whole-grain spelt flour, and they turned out super delicious. I’ll definitely make them again. We polished off this whole plate today. My favorite man is delighted too. Thanks for the recipe, Inge. :)

Oh, it smells so delicious in here again. Here are my apple cloudlets. Fresh out of the oven. We’ll have them with our afternoon coffee. Thanks for the quick and easy recipe.

No cake this weekend. I don’t want to turn into a ball, after all. ;-)

Instead, I baked the Speedy Bread using Ines’s recipe—in a Römertopf.
Wow, it turned out super delicious! This definitely won’t be the last time I bake it. It turned out great with the liquid baking malt.

Here’s a photo:

Monika, your bread looks super delicious. Yes, you’re right—the recipe is great. 

Thanks, Petra! :) My Römertopf is huge, so the size of the bread doesn’t really come through. I really wouldn’t have thought it would turn out so great.

I baked again. Apple cake with crumble topping.
It was delicious.

Your cake looks delicious.

I’m starting to feel like all I do anymore is knit and bake.

I’m always trying out new recipes. Here’s an apple cake topped with slivered almonds.



Easter cookies


And today I baked a trial carrot bread for Easter (which, of course, won’t be happening)



Baking against COVID-19...... the family is delighted

Hi there.... 
Quick question....
What kind of baking pans do you prefer to use? 
The classic kind with greasing and all that, or do you prefer the silicone ones?
I just saw some metal springform pans with glass bottoms, so you can serve the cake right on the platter and don’t have to turn it out. 
My husband just bought a silicone one that you can fold up; it comes away from the sides really easily and releases nicely from the bottom... 
But I always feel that cakes somehow look “artificial” when they’re baked in silicone. ...
What do you think???

Andrea and Petra, I’m thrilled!!! That looks absolutely delicious. I’m especially interested in the carrot bread. Petra, will you share the recipe with us?

Yes, I feel the same way—knitting and baking are my favorite pastimes right now. But soon I’ll be adding gardening to the mix.

Stephanie, I’m only somewhat satisfied with the silicone molds because things do still stick. That’s why I’ve gone back to using regular pans, either lined with parchment paper or greased.
Personally, I haven’t had a good experience with the glass-bottomed pan with a silicone rim. I received one as a gift once. It absolutely has to sit on a baking sheet. Something actually leaked out the bottom for me. The batter was also pretty runny—or rather, greasy.

Maybe I’m doing something wrong, because everything sticks to it for me despite the silicone.
Since the cake doesn’t stay in the pan anyway, I don’t care what it looks like—as long as it works.

Thank you all. A cake like this only lasts 2 days in our house.

Petra, your cakes look delicious too. Easter cookies would be a great idea. What kind of dough do you use for those?

Well, I still have the classic tins that need greasing. I’m actually thinking about getting a silicone Gugelhupf mold. When I bake my muffins in these silicone molds, they turn out great, and nothing sticks. They always fall out of the mold on their own when I turn them upside down.
As for springform pans and tart base pans, I still can’t quite get used to them.

Yes, that’s true — I also spend a lot of time baking, cooking, cleaning up, and crocheting these days.
Today the weather was great for a walk, and I also picked up some whipping cream for the coffee cake.

Best regards
Andrea

I’m thrilled when I see the amazing cakes and breads you all bake. I hardly get a chance to bake anymore, since there’s no one around to eat them...
I found another photo from when I was more active. They’re actually little pigs, but my friends said they looked more like dogs. Well, so they became “pig dogs.”



These (100 in total) were for an event.

Marlies, your little pigs look so cute. You wouldn’t even want to eat them… to me, they’re just cute little dogs. What a great idea. My friend up north also bakes bread just for herself. She always uses half the recipe or freezes part of it. I love my homemade breads and cakes. You can’t buy any better ones.

I think I’ll bake my Easter bunnies for breakfast again this Easter. They taste great even when there are just two of them.

Those little pigs look great. I imagine they were sweet? The eyes made from raisins? So adorable.

I also bake for two people. I bake loaves with less than 500 grams of flour, and since we eat them for lunch and dinner (while working from home), I bake every third day. And even if it’s been four days, the homemade bread still tastes absolutely delicious. And when it comes to cakes, I always freeze a portion because we don’t eat that much of them. But even after thawing, most of it still tastes great.

First, here’s the recipe for my carrot bread. It’s delicious and moist. 

Thanks for the carrot bread recipe,
I have everything at home except for the type 1050 flour, although...
I'll have a look to see whether I have it with my “Italiano” baking supplies. They have all sorts of different “flours” 😊👍 and I have lots of them in the pantry. 

When it comes to molds, I still bake with the old ones—that is, glass or metal.

I’ve often considered silicone molds, but when I read about the harmful substances that can leach out as they age, I’m no longer interested. I once read a comparison of different muffin cups, and mine (from a Swedish store) performed very poorly. Since I want to move away from plastic and the like again, I’ve gone back to greasing and flouring the pans.

And here’s my recipe for my Easter cookies. For the eggs, I only used 2 whole eggs and 1 egg white this year. I’d already used the third egg yolk for brushing the cookies. 

Petra: Yes, raisin eyes.
The batter is a quark-and-oil batter. Tastes great on its own or with jam.

Thank you so much, Petra, for the Easter bunny recipe.
I’ll give it a try this Easter. It sounds delicious.

Have a lovely afternoon, everyone.

Kind regards
Andrea

Continue here:
Bakery, Part 2.