(V) Red Velvet Cupcakes with my signature Frosting.

Februar 10, 2021 by Sarah Moniri

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I have a little tradition ever since I'm a little girl. Valentines day is not about romantic love in my opinion, it's about recognizing all the loved ones we have. So my mum always made dinner for us Kids and gifted us something  and when I got older I made cupcakes! I even sold them at my school with my friends in 12th grade and we had such a huge fight about it hahha( because some where forgotten in the car). This is now the infamous Cupcake Fight and we can't believe we had such bad blood because of it.  

Anywaaay, this is the vegan cupcake recipe I perfected and adore so I hope you will love it as much as I do! Make it for your parents, friends or just for yourself ( do we really need an excuse to make cupcakes? No.)

You will need: 

  1. 3/4 Cup Oat Milk
  2. 1 tsp Apple Cider Vinegar 
  3. 1 cup flour
  4. 3/4 cup sugar
  5. 2 tbsp cacao
  6. 1/2 tsp Soda and Baking Powder 
  7. Vegan Food Color (red)
  8. 1/3 cup Coconut Oil
  9. 250g Vegan Cream Cheese
  10. 200g White Chocolate (vegan)
  11. 70g Vegan Butter
  12. 3 Drops Vanilla Extract 

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  1. Mix Together the apple cider and Oat milk and let it sit for 5 min. This will be your vegan buttermilk. 
  2. Melt the coconut oil over medium heat. 

 

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3. Mix the dry ingredients together (3-6 in the list). 

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4. Mix the Wet and Dry ingredients together until smooth. Add as much red food color as you like! 

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5. Bake at 175 C for 25 min. 

Meanwhile prepare your Frosting! Image00002

6. Melt your white chocolate over a water bath. Once melted, let I cool but it still has to be fluid!

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7. Mix your butter until smooth, add the cream cheese and create a homogenous mass trough mixing. Add the white (cooled!) chocolate and the vanilla. 

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They turned out perfect!

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Add your frosting and cute little hearts ( they were also vegan :))

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Hope you will like them!

-xo, Sarah.

TAGS: (V) Red Velvet Cupcakes with my signature Frosting.

Episode #11 Bucketlist & #12 Bedingungslose Liebe

Mai 11, 2020 by Sarah Moniri

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Ihr könnt den Podcast auf anchor, breaker, google, overcast, pocket casts, RadioPublic, Spotify und iTunes

#11

 - Solch ein Motorrad  will Michel haben. 

Network Event in Las Vegas von dem Michel geredet hat

 - Ich liebe Elsie Larsons Haus

- Da (Canada) will Michel snowboarden 

- Hier is Iris Apple - liebe !

- Michel liebt Dan Schneider 

- Scrunchie Selbst machen oder Zewa Rolle nähen

 

#12 - wir reden was bedingungslose ist und was nicht:) 

TAGS: Beziehung podcast, Beziehungen, Fernbeziehung, podcast

"Healthy" & Vegan Choc Pudding

Januar 20, 2020 by Sarah Moniri

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My study mode is officially in it's glory and the days seem to be a constant repetition of the same thing. A loop of studying and basic human needs. I always try to find a little highlight during this time and onne thing that made the day happier was : Food. It's better to know that some delicious dish awaits you than just trying to eat something for the sole purpose of eating. Not my thing. 

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TAGS: healthy, healthy vegan choc pudding, pudding , recipe, vegan

(Vegan) PS Hot Chocolate.

September 22, 2019 by Sarah Moniri

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Please do not kill me but I don't like coffee. Never have. There is only one exception: PSL! It's very basic, I know, but there is just something really comforting about it. I love PS Hot chocolate so here is my recipe for it: 

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What you want:

  • 2 tbsp Pumpkin Spice ( here is my recipe) 
  • 5 tbsp Hot chocolate mix (vegan) or cacao w / sweetener
  • 1 cinnamon stick 
  • 200 ml / 1/2 cup oat milk 
  • Vegan whip cream 

 

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Heat the milk up. Stir while it gets warm. 

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Add all the ingredients (if you feel like it's not enough cacao - just add more!). Mix until no lumbs remain. Wait till it has a nice temperature. 

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Enjoy and hide all the autumn vibes !!

-xo, Sarah. 

TAGS: autumn, autumn recipes, fall, hotchocolate, pumpkin spice, pumpkin spice hot chocolate, recipes, vegan, vegan hot chocolate, vegan pumpkin spice hot chocolate

Leonies one & only Tiramisu

Oktober 16, 2018 by Sarah Moniri

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We are currently living in a world, where every classic dessert is a new infusion (and that's great) but sometimes I miss the classics!  This tiramisu is an original italian recipe and sorry to disappoint you, but the original recipe is without amaretto.  My roommate found this recipe this year january & I'm begging her every week to do it again.  The creaminess of this masterpiece is crazy! This is the best tiramisu ever.

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TAGS: dessert, recipes, student recipes, tiramisu

Juicy plum cake (german classic)

September 8, 2018 by Sarah Moniri

 

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My boyfriends parents have a plum tree in their garden and it's plum season from late august till early September! In germany, there is this tradition to eat plum cake with potato soup. So they literally dip their cake into the soup. I rather have both parties separated...              The plum cake is amazing and reminds me of autumn( I feel like every season is my favorite season but autumn is just so beautiful & cozy). Plus it is super easy to make. 

Ingredients for the cake: (Makes one big sheet) 

  1. Around 1 kilogram/ 8 cups plums 
  2. 220 g / 1 cup milk (room temperature) 
  3. 40 g fresh yeast
  4. 80 g/ 7 Tbsp sugar 
  5. 500 g/ 4 cups  flour 
  6. 70 g/ 5 Tbsp butter (room temperature)
  7. 1 egg 

For the crumbles: 

  1. 300 g/ a little over 2 cups flour 
  2. 150g/ 15 Tbsp sugar 
  3. 150g/ half a cup butter

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  1. The first step is to core the plum. This is probably the most time consuming part,  and we luckily have a machine for this. 

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2. Now, heat the milk( lukewarm). When it has reached a lukewarm temperature, add the yeast and sugar. Stir until everything is combined. 

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3. Add flour, egg and butter and mix until smooth. And that's the whole magic! Easy right? The yeast dough needs to rise,  so I like to make a water bath in my kitchen sink and let the dough( in a bowl of course) rise for about 30 minutes. 

 

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4. In the meantime, make the crumbles by just combining everything together and mix till you have crumbles. The dough should be big & fluffy by now. Knead the dough for around 4-5 minutes, and roll it out so it fits into your sheet. 

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5. Place the plums on the dough( they should "stand") and pour the crumbles over the whole cake. Bake for 30 minutes(180 grad celsius/350 Fahrenheit) 

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And that's it! You will love it, I promise !

- xo, Sarah 

 

TAGS: cake, German dish , juicy, plum, plum cake

Ultimative Chocolate Cake

Mai 2, 2018 by Sarah Moniri

 

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I tried many chocolate cake recipes in my life and even though it's just chocolate - you can do many things wrong. Besides my grandmas recipe this is my go-to. It never went wrong, it's juicy and perfect for fancy cakes. Everybody is crazy about this cake! My high school friends, my college friends and my family!! The frosting is in my opinion the best frosting on this earth. It's creamy but not too sweet!

For a 15 cm round cake: 

2 cups/ 240 grams flour
2 cups/ 350 grams sugar
3/4 cup/85 grams cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 cup/ 240 ml  buttermilk
1/2 cup/ 120 ml vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup/ 240 ml strong coffee

For the Frosting:

270 grams / 9,5 oz cream cheese                                                                                                                              200 grams / 7 oz dark chocolate 
70 grams / 2,5 oz utter
2 tablespoons vanilla extract

1.Combine all the dry ingredients. Take another bowl and whisk all the wet ingredients together. Add the dry ingredients to the wet ones. Whisk to combine. Pour into two round baking pans! Or one after the other incase you only have one pan. Bake at 350°F/ 175 C for 35 minutes. 

2. Melt the chocolate over a water bath. Let it cool but it still has to be fluid! Whisk the butter and add the cream cheese until its a homogene mass. Pour in the chocolate and vanilla extract. Whisk to combine. Put a layer of frosting between the cakes and frost the rest of the cake with your preferred technique. 

happy baking 

-xo Sarah!

 

 

 

TAGS: cake, chocolate , chocolate cake, dessert

Leonie's Banana Bread!(vegan)

Januar 23, 2018 by Sarah Moniri

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Do you also want a fancy exciting breakfast but just don't have the time to make one? Yes, me too.       Last week we had to get up really early because we had a forensic optional and Leonie had the idea to make an apple bread!(sharing the recipe soon) Since then she tried to bake a "bread" every sunday so we'll have a quick and easy breakfast during the week.

Banana Bread (it's soooooooooo good): 

  1.  4X Bananas 
  2.  120gr/ 1/2 cup brown sugar 
  3. 125 ml/ 1/2 cup vegetable oil 
  4. 1 tsp vanilla extract 
  5. 1 tsp cinnamon 
  6. 180 gr/ 1 1/2 cup whole wheat flour 
  7. 1 tsp baking powder 
  8. 1 tsp baking soda 
  9. a pinch of salt

 

Pre-heat the oven to 375 Fahrenheit/ 190 Celsius. Crush the bananas with a fork. Mix sugar, oil, vanila, cinnamon and salt together. Sift flour, baking powder and baking soda into the mixture. Don't use a kitchenaid! Mix it with a  spoon. Add the dough to a greased loaf pan and bake for 30-40 minutes. 

Taadaaa! Enjoy!

-sarah.

 

TAGS: baking, banana bread, breakfast, food, recipes, vegan, veganbreakfast

Pumpkin - Nutella Rolls

August 31, 2017 by Sarah Moniri

The first cinnamon roll I've tried something in a mall and I liked it but my desserts need chocolate! So I took my  grandmas yeast dough recipe and added nutella inside the roll. My roommate loves pumpkin spice and we had a pumpkin left in the refrigerator so I thought: why not make a pumpkin nutella cream and sprinkle pumpkin spice on top? So, if you love cinnamon rolls, pumpkin spice and autumn this is the perfect recipe for you!

Pumpkin - Nutella Rolls

The dough:

  1. 250 gr./2 cups buttermilk 
  2. 80 gr./ 3/8 cup sugar
  3. 80 gr./ 3/8 cup butter
  4. 1X Egg
  5. 1X Cube fresh yeast (if you can not find fresh yeast, dry yeast works too!)
  6. 500 gr. / 4 1/2 cups flour
  7. A pinch of salt

The filling:

  1. 350 gr./ 1 1/2 cups pumpkin purée
  2. 3 tbsp. Nutella 
  3. Pumpkin Spice (3 tbsp cinnamon, 1 tbsp ginger, 2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice)

 

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Heat up the buttermilk and mix it with yeast, butter, the egg, sugar and salt. Combine the flour with the dough and let it rise for at least one hour. 20-30 minutes at 375 Fahrenheit / 190 Celsius. The pumpkin softens in the oven and you can easily peel off your skin! Add the pumpkin pieces in a blender and mix it until it's smooth texture, add Nutella and blend again.

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   Roll out the yeast dough and smear the pumpkin-nutella cream on it, sprinkle it as much pumpkin as you can on the cream and cut it into 8-10 even rolls.

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Place it in a buttered pan and cover it with a kitchen towel for another 30 minutes. Bake them at 375 Fahrenheit / 190 Celsius and enjoy them with a cup of tea!

xoxo Sarah. 

TAGS: autumn, baking, fall, Nutella, pumpkin, pumpkin - nutella rolls