Chocolate covered Frozen Bananas

Chocolate covered Frozen Bananas by bakerangel.comChocolate covered Frozen Bananas – the healthy and light alternative to ice cream. Totally refreshing and guilt free summer snack. For decoration you can use anything what you want, possibilities are endless! ENJOY

Ingredients for the Frozen Bananas:
♥ 5 ripe baby bananas (if you don’t have baby bananas on hand, you can take also normal size bananas and cut them into smaller pieces, that would work just as good)
♥ 1 cup dark chocolate chips
♥ decoration, such as coconut flakes, sprinkles, crispy chocolate chips, nuts or any decoration of your choice
♥ wooden popsicle sticks

Chocolate covered Frozen Bananas by

  • peel your ripe baby bananas and cut them into halves or use the whole banana
  • put the wooden sticks halfway trough the banana and freeze the bananas at least 3 hours, better overnight
  • melt your dark chocolate chips
  • prepare all your decorations stuff
  • if the chocolate is melted completely, pour the chocolate into a high and narrow  glas or something which has a similar shape, so it’s much easier to dip and cover the bananas
  • dip the bananas into the chocolate and decorate immediately as desired (the chocolate will be set very quickly)

Chocolate covered Frozen Bananas by bakerangel.comChocolate covered Frozen Bananas by

Lemon Poppy Seed Blondie

Lemon Poppy Seed Blondie by

An awesome lemon-sweet treat, just the right thing for those first summer days: Lemon Poppy Seed Blondie ♥

Ingredients for the Lemon Blondie:
♥ 1 and 1/8 cup softened butter
♥ 1 and 1/8 cup sugar
♥ 6 eggs
♥ 1 and 1/8 cup flour
♥ 1/2 tsp. Baking soda
♥ pinch of salt
♥ 1 tsp. Vanilla Bourbon
♥ 2 tsp. lemon zest

Ingredients for the lemon syrup:
♥ Juice of one lemon
♥ powdered sugar

Ingredients for the lemon poppy seed glaze:
♥ 1 and 1/8 cup powdered sugar
♥ 10 tbsp. lemon juice
♥ 2 tsp. poppy seeds

Lemon Poppy Seed Blondie by

Preheat oven to 392 F

  • Mix softened butter sugar until well combined, stir in one egg at a time
  • Mix flour with baking powder, pinch of salt, bourbon vanilla and lemon zest and stir in spoon by spoon
  • Line a baking sheet with baking paper, put a baking frame on top ( approx.(if you don’t have a backing frame, you can also use a square cake pan)) and spray the baking frame well with nonstick spray
  • Spread the batter evenly into the prepared frame and bake for about 18 to 20 minutes until light golden brown
  • While the cake is baking, mix the lemon juice with powdered sugar
  • Once cake is done let it cool about 5 minutes, use a toothpick to make many small holes into the cake
  • Use a silicone brush to apply the syrup onto the cake, to get some more moist into the cake
  • Then let cool completely
  • When at room temperature, mix powdered sugar with the lemon juice, mass should be more thickened, add poppy seeds. I love lemon glaze! Lots of them!! Who likes it less sweet, just make halb of the lemon glaze

Lemon Poppy Seed Blondie by Lemon Poppy Seed Blondie by Lemon Poppy Seed Blondie by

Rhubarb Marzipan Puff Pastry Sticks

Rhubarb Marzipan Puff Pastry Sticks by

Rhubarb marzipan puff pastry sticks – the sweetness of marzipan and slightly tart taste of rhubarb harmonize so perfectly together. You only need a few ingredients and it’s easily done and ready to eat so fast.

Makes approx. 8 Rhubarb marzipan puff pastry sticks

♥ 1 puff pastry sheet, rectangle shape
♥ 4 sticks of rhubarb
♥ 5.2oz marzipan, (some powdered sugar for rolling)
♥ 1 egg
♥ a little sugar to sprinkle puff pastry sticks

Rhubarb Marzipan Puff Pastry Sticks by

Preheat oven to 390 F

  • Wash rhubarb, peel and cut into two halves (about 5.9 inch long pieces) so that you get 8 pieces in total
  • Roll out marzipan with a little powdered sugar to the size of the puff pastry
  • Separate egg and brush the puff pastry with a thin layer, then place the marzipan on top (leave the puff pastry sheet as long as you can in the fridge, the cooler and more firm it is, the easier you can wrap it)
  • Cut the dough into 8 equal-sized strips
  • Put a puff pastry stripe on a waxed paper baking sheet, place a piece rhubarb on top and gently wrap the dough around the rhubarab
  • Whisk the egg yolk with a little water and apply a thin layer on the puff pastry
  • Sprinkle some sugar on top and bake for 8-10 minutes until golden brown
  • Allow to cool briefly and enjoy immediately, because they taste best when fresh

Rhubarb Marzipan Puff Pastry Sticks by Rhubarb Marzipan Puff Pastry Sticks by

Nougat Easter Bunny Sandwich Cookies

Nougat Easter Bunny Sandwich Cookies by bakerangel.comAnd here hops in another Easter recipe – Nougat Easter Bunny sandwich cookies! Aren’t they the cutest Easter Cookies?

Makes about 12 sandwich cookies

Ingredients for the dough:
♥ 1/2 cup sugar
♥ 2 tsp. vanilla
♥ pinch of salt
♥ 1 cup butter
♥ 2 and 1/2 cup flour
♥ 1 egg
♥ 2.8 oz mini chocolate chips, optional

For decoration:
♥ 8.8 oz Nougat
♥ 1 tbsp powdered sugar, optional
♥ cotton candy or sugar pearls, optional

Nougat Easter Bunny Sandwich Cookies by

  • Mix all ingredients for the dough togehter and knead until well combined
    To make the chocolate variant add chocolate Chips and knead until combined
  • Flattern the dough (so it can be easiliy rolled later, comparing to a ball shape), wrap with plastic foil and let it rest for 30 minutes in the refrigerator

Preheat oven to 320 F

  • Roll out dough on a lightly floured surface and use a bunny shaped cookie cutter (∅ 14 inch) to cut out 24 bunnys. Lay half of the bunnys upside down on the baking tray so that the two halves fit well togehter later
  • Bake for about 11 minutes and let cool completely
  • Heat up Nougat in a water bath until it gets smooth, then transfer to a piping bag and apply to one half of a bunny
  • Then place the second bunny half carefully and let the nougat dry
  • If you like mix some powdered sugar and a tsp water and apply small dots on the cookie, shape Cotton candy into small dots or put sugar pearls on top
  • Nougat Easter Bunny Sandwich Cookies can be stored in an airtight Container up to 2 weeks

Nougat Easter Bunny Sandwich Cookies by bakerangel.comNougat Easter Bunny Sandwich Cookies by bakerangel.comNougat Easter Bunny Sandwich Cookies by

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Carrot Flavored Cheesecake

Carrot Flavored Cheesecake by

The stores fill up with easter decorations so I share with you my first easter recipe for this season: Carrot Flavored Cheesecake. But heres a little secret the yummy taste works any other day as well.

Ingredients for the crust:
♥ 5.3 oz whole wheat biscuits, i.e. Leibniz
♥ 1/3 cup butter, melted
♥ pinch of salt

Ingredients for Carrot Cheesecake Filling:
♥ 17.6 oz low-fat curd
♥ 1 cup sugar
♥ 1 tsp. bourbon vanilla
♥ 3 eggs
♥ 1/2 cup butter, melted
♥ 1 packet of vanilla custard powder, unsweetend
♥ 1 cup carrot juice
♥ Optional green colored marzipan or fondant for carrot greens

Carrot Flavored Cheesecake by

Preheat oven to 356 F

  • For the crust, melt butter and line a approx. ∅10 inch round cake pan with baking paper
  • Finely shred whole wheat biscuits in a food processor (if you don’t have one you can put the biscuits in a plastic bag and roll crumbly with a rolling pin)
  • Add salt and butter to the crumbled biscuits and press evenly in the form
  • Store in the refrigerator until the cheesecake filling is finished
  • For the filling melt the butter
  • Put low-fat curd in a large bowl and mix with sugar and bourbon vanilla
  • Stir in one egg at a time and combine with the butter (butter should be cooled down, not warm anymore)
  • Add vanilla custard powder and carrot juice
  • Pour the mixture carefully on the crust and bake for about 50-60 minutes
  • Allow the cake to cool slightly in the form so it’s easier to remove it from the pan
  • Let it sit preferable overnight in the refrigerator, but a minimum of 5 hours
  • Optional: For the carrots green color marzipan or fondant with green food coloring, roll out and cut into thin strips

Carrot Flavored Cheesecake by Carrot Flavored Cheesecake by Carrot Flavored Cheesecake by

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