Your Favorite Recipes / Baking and Cooking Are Also Crafts

Dear users, dear authors,
since the birthday thread always makes you so hungry, I thought you could share your favorite recipes here in this thread if you’d like.
Baking and cooking are also DIY crafts, so this is by no means off-topic. :)
Have fun reading and, of course, baking and cooking too.

I’ll start with this berry cappuccino cake
Enjoy your meal! :)

Then I’ll share my favorite recipe with you.

Nutella cake 

Super chocolatey and super delicious. ;-)

Hi, especially in summer we like to use herbs, mints, etc. and make delicious things ourselves

Here I’ve picked out a few recipes for 2 plants—lemonade plant and chocolate mint—that we make regularly and that are very tasty

Recipes for lemonade plant (Agastache mexicana)

Lemonade
Squeeze 2 large lemons (about 80 ml juice), put the juice in a bowl with 50 g sugar and 5
shoot tips of the lemonade plant (8–10 cm long), plus a tiny pinch of
salt. Blend everything very finely with a mixer and
then pour through a sieve. Put it in the refrigerator. Before
serving, top up with 1 liter of sparkling mineral water. And there you have it—
a very tasty and thirst-quenching lemonade.
 
Tea
Pour 250 ml boiling water over 2 teaspoons fresh or 1 teaspoon dried leaves.
Let steep for 10 minutes. Done. Suitable for children for colds and
sore throats, too.
 
Iced tea
Brew a handful of fruit mint leaves and two handfuls of lemonade plant leaves with 1
liter of hot water, and let steep for 10 minutes. Strain out the herbs and
add a spiral of lemon peel. Dilute the whole thing by half with
sparkling mineral water. Sweeten to taste, add ice cubes,
and it’s done.
 
Refreshing buttermilk
In summer, simply cut a flowering shoot from the plant and  pull off the individual petals. Put them in a glass of buttermilk and stir in a little fructose. Pure freshness
in summer!
 

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Recipes: Chocolate Mint

Syrup

• Two handfuls of mint leaves, washed and removed from the stems. 500 grams
  sugar, 250 ml water

Put everything together in a powerful blender and puree until the mint leaves
are shredded into tiny pieces. Then put everything together in
a large enough pot, bring to a boil, and let simmer for 10 minutes while
stirring. At first, a lot of foam forms (like when making jam),
but over time it almost completely disappears.
If the mint pieces are too large, strain them out.  After a few days
in the refrigerator, the mint syrup becomes thick and then looks very
tempting and
delicious. Filled into pretty jars, chocolate mint syrup is surely also a wonderful gift from your own kitchen.
Mixed with mineral water, mint syrup tastes very refreshing. Straight, it is reminiscent of the
fine cream filling of After Eight.

Bath additive and seasoning oil
 Loosely fill a bottle with mint sprigs and pour cold-pressed oil over them until all green parts are covered.
Close it and place it in the sun for 3 weeks. Then filter the oil and store it in a cool
place. Use as a bath additive, for rubbing on the skin, but also as seasoning for
meat, rice dishes, and salad marinades.

Tea
Pour 250 ml of boiling water over one tablespoon of fresh herb and let it steep for ten
minutes. A maximum of three cups per day. As a course of treatment, not longer than
three weeks at a time. It has a pain-relieving effect for stomach and intestinal complaints.
It is antispasmodic and helps with bad breath. Children's tea: wash 10 leaves
of fresh mint. Put the mint leaves together with 3 hibiscus flowers, 3 teaspoons
of dried rose hips, 3 teaspoons of raspberry leaves, and 3 teaspoons of
blackberry leaves into a tea bag and hang it in a pot. Pour 1 liter
of boiling water over the whole thing. After 5 minutes, remove the bag
and sweeten with a teaspoon of honey. For children's tea, always use fruit mints,
as these have a low menthol content.

Moroccan Tea
Bring 1 liter of water to a boil. Place 1 tablespoon of Chinese green tea (Gunpowder) in a teapot and pour a little hot
water over it. Let this mixture steep for about half a minute,
then pour off the water. The tea leaves remain in the teapot. Now add
a handful of fresh mint leaves and 100 g of sugar. Finally, pour
1 liter of hot water over the mixture, bring it to a boil again for 3 minutes, and then
let it steep for 5 minutes. Pour the tea from a height of about half a meter so
that it foams in the glass. Sweeten to taste, if desired.

Liqueur
Place four sprigs of mint, four lemon balm leaves, and two cloves in a
bottle or tall canning jar. Fill with one liter of grain schnapps.
Seal the container tightly and let it steep
in a warm place for 20 days. Then remove the sprigs and strain the mixture. Now dissolve 250 g of sugar in
150 ml of warm water and sweeten the mixture with the sugar-water solution.
Pour the mixture into bottles and store. The longer the liqueur is stored,
the more harmonious the flavor becomes.

Milkshake
Pour 125 ml of juice (e.g., freshly squeezed strawberry, banana, or orange juice) into a container.
Finely chop four sprigs of mint (feel free to experiment with different types
of mint) and add them to the juice. Add three tablespoons
of caramel syrup, 250 ml of milk, and 100 g of plain yogurt, then blend until frothy using a blender
or immersion blender. Garnish the glass with mint leaves. For children,
choose mint varieties with a low menthol content (fruit mints).

Mint Jelly
Wash 100 g mint leaves and pour 250 ml boiling water over them. Let steep for 15 minutes
and then squeeze out the mint leaves and, if necessary, filter the infusion.
Mix 500 ml apple juice with the 250 ml infusion. Add the juice of half a
lemon and jam sugar according to the package instructions. Bring everything to a rolling boil for 1 minute, stirring constantly.
Then fill into well-rinsed jars,
seal tightly, and let cool upside down.
 
 
Ayran (Oriental refreshing drink)
Stir 500 g yogurt, 500 ml ice-cold water, a pinch of salt, and one teaspoon finely chopped
mint leaves in a large bowl until smooth. Serve in a glass with ice cubes.
If you prefer it sweet, replace the salt with sugar and a
splash of lime juice.

Mojito (cocktail)
Put the juice of half a lime into a glass and stir it together with 1 tablespoon powdered sugar.
Add crushed ice and muddle 3–4 fresh mint leaves under the ice.
Now pour 1–2 cl white rum into the glass and top up with soda water.
Serve with a fresh sprig of mint. It is refreshing and also gives you
fresh breath.

Mint Syrup
Chop 150 g fresh mint leaves a little. Pour 600 ml boiling water
over them and let steep for about 20 minutes. Strain off the leaves, add 375 g sugar,
and simmer over low heat until it becomes a thick syrup.
Fill into a bottle and store in a cool place. Ideal with ice cream or in long drinks.

Ice-Cold Lemon Tea
Steep a handful of mint leaves and two handfuls of lemon verbena leaves in 1 liter
of hot water, and let steep for 10 minutes. Strain out the herbs and add a
spiral of lemon peel. Dilute the whole thing by half with
sparkling mineral water. Sweeten to taste, add ice cubes,
and you're done.

Mint Punch
Finely chop 50 g mint leaves and pour 4 liqueur glasses of vodka over them. Let it
steep for one hour and strain out the leaves. Now top up the flavored vodka with 2
bottles of white wine. Sweeten to taste with about 50 g sugar (depending on your taste
and the sweetness of the wine). Shortly before serving, top up with one bottle of sparkling wine.
Now refine it once more to taste with sugar or the juice of a freshly
squeezed lemon. Cheers...
 
 
Kids' Punch
Let 2 sprigs of mint steep in 1 liter of apple juice for several hours. Every now and then,
crush the mint sprigs, e.g. with a wooden spoon, so that the mint aroma
passes into the juice. After that, remove the sprigs, strain if necessary, and top up with
0.7 liters of mineral water. All fruit mints are suitable for this
because of their low menthol content.
 

Here is my favorite cake recipe:

250 g sugar
5 egg whites
5 egg yolks
1/8 l oil
1/8 l lukewarm water
250 g flour
2 tsp baking powder
2 tbsp cocoa powder
optional: egg liqueur
6–7 bananas
2 vanilla Paradiscreme
Leibnitz biscuits
2 chocolate glazes

1. Beat the egg whites until stiff

2. Beat the sugar and egg yolks together (approx. 4–5 min)
3. Slowly add the oil and the lukewarm water
4. Add the flour, baking powder, and cocoa powder
5. Fold in the beaten egg whites

Bake at about 175 degrees for about 20–25 minutes

6. If no children are eating it: drizzle egg liqueur over the cake; if children are eating it, leave out the egg liqueur :-)
7. Cut the bananas into small slices and cover the cake with them
8. Whip the Paradiscreme (see package instructions)
9. Spread the Paradiscreme over the bananas
10. Place the biscuits on top of the cream
11. Spread the chocolate glaze over the biscuits

The cake is best baked a day in advance. The biscuits soften overnight, which makes the cake easy to slice.

Enjoy!