Samstag, 7. Dezember 2013


Totally in love with these can wear them on a blouse a shirt or a dress and it is going to look really cute.

Mittwoch, 4. Dezember 2013


to get you into the perfect christmas mood...


500 g sugar beet syrup
100 g agave syrup
120 g sugar
100 g margarine
1/8 L coffee
1 mashed banana
2 tsp gingerbread seasoning
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp black pepper
800 g flour
200 g ground hazelnuts
17 g winestone
2 tsp baking soda
4 tbsp oatmeal
7 tbsp apple vinegar

for the baking tray
butter or margarine
sliced almonds

to make a vegan version skip butter and honey and use margarine and maple syrup

how you do it

Preheat oven to  356°F
Grease your baking tray and sprinkle with a bit of flour and sliced almonds, so the ginger bread won't stick onto the baking tray.

Put sugar beet syrup, sugar, butter/margarine and coffee in a pan and let it melt together, stirring occasionally (about 5 minutes). Mix flour, ground hazelnuts, winestone, baking soda and oatmeal. Now add gingerbread seasoning, ground ginger and cinnamon, black pepper and mashed banana to the sugar beet mixture. Stir in the apple vinegar and mix it into the flour. Stir very well and put into you baking tray.

Bake for 20 to 25 minutes. Put out of the oven, let rest for 5 minutes and cut into little rectangles or squares.

You have to share them, it's christmas time :-) xo xo Jess

Freitag, 22. November 2013


Yes I am a totally cup cake lover, so here is my expression of love. Print it, write a little love song on it and make it a love letter, birthday card or a coupon. Spread all the cup cake love you have with this print, xo xo Jess

Dienstag, 12. November 2013


Oh how I love baking bread, yes it is so easy. Let me take you on a little bread making journey. This is a perfect sunday project. Get the ingredients and surprise your mum/dad/friend/wife/husband/granny with a delicious fresh baked bread. By the way when we (my bf and me) are invited to a party, we always bake additionally two breads. People love it, once they tasted it they got hooked...they always start asking us if we are bringing bread the next time we come by. Maybe they are just inviting us because of our yummy homemade bread...? :-) 
1kg light spelt flour
42 gr fresh yeast
2 tbsp salt
8 tbsp oatmeal
670 ml cold water
1-2 tbsp vegetable oil
baking paper
large bowl  

1# advice:  never be scared to make your own bread, there is no reason to.

how you do it

step 1
Put spelt flour, salt and oatmeal into a large bowl. Crumble in yeast and mix well.
step 2
Form a little hole into the flour mixture and put in the water. With a wooden spoon mix very well together (you also can take a food processor). The dough should have a sticky consistence (like shown on the picture)
step 3
Now it's time to let him rest. For this cover your bowl with some cling wrap or a large trash bag and put it in the refrigerator. The dough will keep fresh for 4 days in there. You can also let him rest outside, till he reaches the double amount.

advice: Dough keeps fresh for about 4 days in the refrigerator (covered) this is perfect for preparing!

step 4
After your dough has risen, preheat your oven to 220°C (428°F) conventional heat with the tray. Lightly spread some oil on your baking paper. With a dough scraper make some hand-sized tappets and put them onto the baking paper. 

advice: You can put them right next to each other, the will bake together but you can make more and the are really easy to break apart. Put a little oil on your dough scraper, so the dough won't stick to it.

step 5
Put  the loaded baking paper onto the hot tray (I always pull the loaded baking paper onto they tray) be sure you are using potholders! and bake them on the lowest rail for about 5 minutes on 220°C (428°F)  and for another 18 minutes on 180 °C (356°F). Bake 5 till 7 minutes longer and you will have a nice crust.
After baking time take out of the oven and let rest on a cooling rack.

advice: Every oven has a different way to bake, so you will have to try out what's you favourite.
Here's a little advice for you: try some beer instead of water, this gives the dough a real good taste. More recipes will be comming soon. Happy baking,  xo xo Jess

Mittwoch, 6. November 2013


 For me labels are totally adorable so I got you some old/new labels. On brown wrapping paper, you can download it for free, they are so cute, christmas is comming soon...

Etiketten sind für mich einfach nur hinreißend, deshalb habe ich hier ein paar alte/ neue Etiketten für dich. Auf braunem Packpapier, du kannst sie kostenlos herunterladen, die sind so süß und Weihnachten steht vor der Tür...

copyright : candy wrapped apple tree
click here to download these cute labels for free

xo xo, Jess

Sonntag, 3. November 2013


 This sandwich is so finger licking good. It's a perfect appetizer or snack.
igredients1/2 broccoli
4 tomatoes
salt as desired
2 gloves garlic

how you do it
Cook broccoli florets very al dente and cut lengthwise trough the middle. Heat a pan, on medium high hear, roast the broccoli on every side till it starts to get golden brown and season with salt. Mix under the greated garlic and put aside. Now roast sliced tomatoes for 15 seconds, put aside. Roast 4 slices of bread in the same pan, from every side, this will soak in all the delightful flavors. For an appetizer you could cut the bread into smaler pieces.
This makes 2 portions for a snack or 4 for an appetizer

Enjoy, xo xo Jess

Montag, 28. Oktober 2013


Hello hello, did you know that baking is so much fun? And it's so easy...and really worth it. Without any artificial flavours, tempered fat or other disgusting things. Just the way you like it. I am baking my own bread for years now and I recommend this to you. By the way these are my grannies favorite scones.

Hallo, hallo, wußtest du das backen richtig viel Spaß macht? Und es ist so einfach...und lohnenswert. Ohne jegliche künstliche Aromen, gehärtetes Fett order andere ekelhafte Dinge, sondern so wie du es magst. Ich backe mein eigenes Brot schon seit einigen Jahren und kann dir dies nur empfehlen. Nebenbei bemerkt, dies sind die lieblings Scones meiner Omi.

250 gr light spelt flour
1/4 tsp salt
4 tbsp oatmeal
2 tbsp agave syrup
3/4 tbsp winestone hacking powder
5 tbsp soy yogurt
3 tbsp roasted pumpkin seeds, you can use sesame, sunflower seeds or poppy seeds as well.
vegetable oil for the baking paper

how it works

Preheat oven to 356°F conventional heat.
Mix all dry ingredients together in a large bowl. Mix in Agave syrup & soy yogurt and knead till you have a smooth dough. Make 8 equal balls, cover a baking tray with baking paper, lightly oil it. Make 8 equal balls from your dough, put them on the baking paper covered tray and press down till they are 1cm thick. Sprinkle with roasted pumpkin seeds and press on.
Bake 20 minutes, on the middle rail, till golden.
250 g helles Dinkelmehl
1/4 Tl Salz
4 El zarte Haferflocken
2 El Honig
3/4 El Weinstein
5 El Joghurt
3 El geröstete Kürbiskerne, natürlich kannst du auch Sesam, Sonnenblumenkerne oder Mohn benutzen
pflanzliches Öl, für das Backpapier

wie es funktioniert

Backofen auf 180°C, Ober-/ Unterhitze vorheizen.
Alle trockenen Zutaten, in einer großen Schüssel, miteinander vermischen. Honig und Joghurt zugeben und zu einem glatten Teig kneten.In 8 gleich große Kugeln teilen und auf einem mit Backpapier ausgelegtem und leicht beöltem Blech ca. 1cm plattdrücken. Kürbiskerne darauf geben und andrücken.

Auf mittlerer Schiene 20 Minuten backen bis die Scones golden sind.

Enjoy and if you need any help, let me know, xo Jess
Viel Spaß, wenn du hilfe brauchst, lass es mich wissen, xo Jess