Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

miencuisine:

I never really baked I am more the “cooker”. But always purchasing Cupcakes is less fun than trying it out for myself onetime. Sooo I will try this one!

Originally posted on foodlikecake:

So, I’ve been searching for the best chocolate cupcake recipe and I’m pretty sure that I’ve finally found the one. It’s “The Ultimate Chocolate Cupcakes” by Brown Eyed Baker. That’s the recipe for the cupcakes I used.  The frosting is absolutely delicious! Creamy, tangy, warm and cinnamon-y; the perfect compliment to the chocolate cupcakes.

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Cinnamon Cream Cheese Frosting

1 (8-oz) package cream cheese, room temperature

1/2 cup powdered sugar

1/4  teaspoon vanilla extract

3/4 cup heavy whipping cream

1 teaspoon ground cinnamon

Recipe: Cinnamon Cream Cheese Frosting

Beat cream cheese until smooth. Sift in powdered sugar, vanilla, and cinnamon.

Whip in the heavy whipping until the frosting is of a pipe-able consistency.

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Enjoy!

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MIEN´S TRUFFLE PASTA

This is for you Marvin.

Favorite food for favorite people – every person who knows me well knows about the fact that my favorite recipe is my Truffle Butter. I started to like Truffle Pasta around the age of 18 – we used to go to Frankfurt´s Hot Spot Garibaldi where I smelled the Truffle and the warm Parmesan Cheese from the people next to me. After that I got addicted to it but also wanted to integrate this recipe in my “food-mind-set” and even more than that: I made it my mission to bring this recipe into perfection making it even more delicious than in every top restaurant selling Truffle dishes. Over the years I improved in this task and today I couldn´t be happier with it. So it´s my favorite dish of all. Thinking about whom I could dedicate this to a lot of persons plopped in my mind who loved the dish as much as I do. But I thought about whom I love the most and who is – according to my favorite dish – my favorite person of all.

And that is you Marvin. I love you with all my heart. Instead of Joey answering “I want girls on bread” to Rachel´s priority-question (“it´s like Sophie´s choice!”) I can only say that I might even like you more than my favorite dish.

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What do you need?

  • 1 Parmesan CheeseIMG_8484
  • 1/2 Pecorino Cheese
  • 50 g. of butter per person (yup doesn´t make slim)
  • 100 g. of cream
  • Brown truffles (of course you can also buy white truffles, but in case you´re not a fancy Princess Consuela Banana Hammock eating gold and riding your flying pony I advise you to buy the more affordable version)
  • Fleur de Sel & fresh pepper
  • Olive oil
  • Truffle oil (beware that there is good and bad truffle oil. Make sure to use one with a strong aroma)

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What do you do?

Let the butter get room temperature. Cut 3/4 of both cheeses and insert the pieces in a moulinet, together with the cream. Mix it together with the butter and insert some olive oil. Salt and pepper the butter (which should be light yellow now) till it fits your taste. When the butter is finished you add 90% of the truffle oil (250 g. the min. to adjust to the butter) and prepare the pasta. (Baby, I know you prepare the Tagliolini – but I prefer filled Pasta with porcini, truffles or/and  mascarpone).

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Take every plate and create a “bed of Parmesan” meaning you slice the Parmesan & the Pecorino (remember: the remaining 1/4). Now you arrange the Pasta in a nice way on the plate and apply some of the butter on the pasta.

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While the butter slowly melts you add some drops of truffle oil on every dish, some pepper, some salt and again some of the Parmesan/Pecorino. Serve it with some wine and white bread such as ciabatta so you can dip it in the melted, warm butter.

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Enjoy!

HAM & CHEESE SANDWICH FOR CHILDREN & CHILDISH ALDULTS

This is for the child in you.

Yup, Birthday Parties, the first Pyjama Parties at your friends places where magically the same food always tasted different compared to home and many other locations where small snacks were provided were: AWESOME. Mostly the food was rather low in nutrition but the child in you didn´t care. The child in you didn´t eat with guilt it´s crisps, the child in you didn´t count any calories, the child in you just enjoyed what was on the plate. When I remember my childhood I remember lots of fruits & vegetables (Brussels Sprout – UGH, Gross!) but also sport events where I would eat without guilt but happiness in my heart. One of this dishes we loved was the popular Ham & Cheese Sandwich. It´s nothing sophisticated, super easy and super yummy. Break up with your rules & your weighing scale for today and make place for some food that brings easiness back.

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What do you need?

  • Toast (as many slices as you want!)
  • Cheese (Slices: I prefer Fol Epi as Patricia always claims it´s the best)
  • Tomatoes (1/2 tomato per sandwich)
  • Salad (TBH I don´t even know the name of this salad, it´s just a normal salad, right?)
  • Mustard
  • Butter
  • Sliced ham (1 slice per sandwich)
  • Ketchup
  • Some Salt & Pepper (if you like)

What do you do?

Toast the Bread. Butter & salt it (only a little salt) and spread some of the mustard on the bread.

IMG_6975 Arrange the ham, the tomato and the cheese in a way you see it in the pictures.

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But the whole thing in the oven for approximately 15 min at 150 degrees.

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The sandwich is finished when the cheese is melted and it´s NOT YET DARK. Haha seriously, you cannot make it wrong. If you like you can serve it with a simple salad.

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Enjoy!

TOMATO MINT EGGPLANT WITH MINCED MEAT & PARMESAN

This is for you, Düsseldorf.

From may to september I called Düsseldorf my new home. It was the place where I slept, where I worked, where I cooked. So after my work at L´Oréal I would catch up with my boyfriend to cook our dinner and this eggplant recipe was one them. Düsseldorf I will always remember your    random yellow lights for pedestrians (why, just why?), the nice atmosphere at the Kasematten, the yummi food but mainly the people I met in that time.

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What do you need?

  • 1 eggplant per person
  • 1 package of minced meat per person
  • A bunch peppermint
  • 1-2 onions
  • 5 cloves of garlic
  • Salt & Pepper
  • Olive oil & butter for frying
  • Parmesan & mozzarella
  • Tomato sauce (just take mashed tomatoes with pieces or without – as you prefer)

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What do you do?

Cut the eggplant into slices and fry them in the pan together with some garlic cubes but without any extra oil till they almost get dark brown. Take them out of the pan and fry the meat together with the cubed onions and garlic (adjust here some butter and olive oil). Now take the meat out of the pan and adjust in the pan the tomato sauce. Salt & pepper it so it suits your taste.

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Arrange the eggplants of the iron sheet like this: The first layer is tomato sauce, the second layer is eggplant with 1 mint leave per slice and some parmesan, the third layer is the meat and so on. When you are finished the last layer is mozzarella cheese. Just look at the pictures if there are any confusions left.

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I really hope you give this awesome dish a try – the peppermint gives the whole dish some extraordinary taste.

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Enjoy!

NOSTALGIC BLUE CHEESE GNOCCHI

This is for you Europe.

Since more that a week I now live in Bangalore with my “BFF” Gunnar. I am fascinated by Bangalore, it´s traffic “rules”, the people, the mentality…and the food. To be honest despite of being a lover of the indian cuisine (chicken masala: yummy!) I find it difficult to adapt to such a new way of eating (Spoons instead of fork & knife – or simply hands) every day. So as much as I look forward for this crazy different culture and its kitchen I miss my mommy’s food or simply a slice of german bread with butter & salt. One of the latest dishes I made was one pasta recipe my mum always used to make. As our Meenakshi Mall doesn´t offer the ingredients I am used to cook with I have to adapt to new eating mentalities and be nostalgic about food I´ll be missing for the next months.

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What do you need?

  • 1 package of gnocchi for 2 persons is plenty enough
  • 1 blue cheese (250 g)
  • 1 package of cream (250 ml)
  • Fresh pepper
  • Walnuts to sprinkle on top of the dish (unless you are allergic to nuts like Marvin)
  • Some butter

What do you do?

Well this dish is one of the easiest and cheapest recipes I know so don´t worry, you barley can do it wrong.

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Put some butter in the pan and melt the blue cheese in it – it may go faster if you cut it in pieces before – and insert the cream without boiling the sauce. In the meantime boil the water for the gnocchi and let them simmer till they are ready (for the advised 2 or 3 minutes as the package indicates). Arrange everything on a plate and scatter fresh pepper and some crushed walnuts and be prepared to have some yummy in your tummy.

PASTA IN “WALDPILZRAHMSAUCE” WITH BEEF STRIPES IN WINE SAUCE

This is for you Adrian.

I wasn´t always a food blogger – in fact I was just a really bad cooker. Being dependent hungry kids with no clue how to prepare food in a way that you could actually eat it, my brother Adri and I were talented enough to make instant food (clap! clap!). We always ate “5 Minuten Terrine in Waldpilzrahmsauce” until I grew up and decided to spend more time in the kitchen for my dishes than 5 minutes. We lived apart, we lived together – my way of cooking changed, and you´re far from the eye but as you´re close to the heart you can still inspire me and my recipes – even with such “recipes” we applied back than. Talking about simplicity: I always cook with love as I am convinced it tastes only really delicious if you do – thinking of you makes this process pretty easy.

I love you!

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What do you need?

  • “Wellenspätzle” or Tagliatelle
  • A bunch of parsley
  • Button Mushrooms
  • Shiitake
  • Oyster mushrooms
  • Yellow boletes
  • Chanterelles
  • 1 Steak per person (take whatever you like)
  • White & red wine for deglazing the sauce
  • Cream
  • Crème fraîche
  • Onions/shallots
  • Garlic
  • Butter
  • Salt & fresh pepper
  • 3 bay leaves

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What do you do?

Cut and fry the onions & garlic with the mushrooms and deglaze them with some white wine. In another pan you prepare the steaks: 3 min per side and deglaze them with red wine with bay leaves. Cut it into slices and use the pretty ones for the decoration (those who are still bloody in the middle). While you start cooking the pasta you put the cream & the crème fraîche in the sauce (Mix the boiling of the mushrooms and those of the steak) and add some seasoning like salt & pepper. When the pasta is finished you apply the sauce, some parsley, the “pretty” steak pieces and fresh pepper. YumYum!

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My note for my roomate Phil.

ITALIAN ANTIPASTI FOR GERMAN MAFIA aka KLÜNGEL

This is for you Phil.

“Mien, I found the perfect apartment for you. It´s close to the , you´ll reach your current working place in less than 15 minutes and you will love your roommate in spe” – Knaddl, my cousin was optimistic; I had to move in here. Luckily her powers of persuasion were high enough to encourage me visiting Phil´s place and meeting him and his friends. From the very first moment I felt comfortable in his close group of friends and told him I would love to move in. So for preventing misunderstandings from the very first moment on, I explained him my bad habits: “I like to listen to the same song over and over again! I can be super messy – but ironically I love tidiness! I can be annoying as hell, but I can cook pretty well!” he seemed to be fine buy all this (till now) and I held my promise. So this antipasti he ate in the kitchen is one of many dished yet to come. Good job Knaddl!

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What do you need?

  • 5 glove of garlic
  • A bunch of parsley
  • 1 onion
  • 1 eggplant
  • 3 hungarian paprika
  • 1 chili pepper
  • Fleur de Sel & fresh pepper
  • Olive oil & butter
  • 250 ml yoghurt (natural)
  • 1/2 cucumber

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What do you do?

Cut the eggplant & the paprika in slices and the onions in quarters. Now you can be spontaneous: Put them in the oven, fry them in the pan – throw them on your grill, up to you. Normally, I don´t have a barbecue in my kitchen, so I fried them in a pan (as always: in butter and olive oil). Adjust chopped garlic & 1/2 chili pepper and fry them. At the same time, you prepare the sauce: Simply mix yoghurt, chopped cucumber and 1/2 chili pepper, salt & pepper and some olive oil. Arrange everything on a plate and add some parsley. Now gain all the credits from your roommates – you´re welcomed.

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FILLED PAPRIKA WITH MINCEMEAT & ZUCCHINI – ON BUTTERED RICE BED

This is for you Nana.

Nana and I met years ago in FFM. We found out month after we became close friends – than even our grandfathers were friends. Staying at her place we always sat in the kitchen talking about boys and stuff and her mother cooked – wich we celebrated. I remember the delicious chicken, your red cat, the electric salt mill which I used in the morning for my dark bread & butter breakfast (which I love) and pj parties on your bed (BTW do you still have this crazy pictures?). Thank your for these beautiful memories my Lilifee & Sun Delight.

Your Hazelnut Moon.

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What do you need?

  • 4 paprika (1pp)
  • Rice (as much as you like pp, I always use basmati rice but Clothilde prefered yasmin rice so we took yasmin #TeamYellowPressure)
  • Colorful chili ropes (3-5)
  • Sugar & Salt & fresh pepper
  • Tomatejuice (pressed tomatoes around 4 packages)
  • 200ml Cream or cream fraîche
  • 3 bay leaves
  • 1 zucchini
  • 1 onion
  • 1 shallot
  • A bunch of thyme and pasley
  • 3 carrots
  • 6 slices of cheese (1 per paprika + 2 for the filling) we took old gouda but as always..take the one you prefer
  • Red or white wine for deglacing

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What you do:

As always: We peel & cut (preparation phasis). Onions, garlic, tomatoes, zucchini, chili – everything in small pieces and *hop* in the pan (I always fry in butter AND olive oil). Parallel fry the meat (do yourself a favor and adjust always a little meat over time otherwise the leaving water will cause more a cooking than frying). Deglace everything with wine. You can use white or red, just take what you have there. When everything is fried you but it in a bowl, adjust the cheese, thyme and the pasley and salt & pepper it.

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Finished? Now prepare the paprika. “Behead” them and fill them with the filling and top everything with 1 slice of cheese. Parallel you can start to prepare their tomato bath tube. Therefor you simply warm up the tomato juice, adjust salt, sugar and pepper (if you like dried broth) the bay leaves and the cream. Here your creativity is crucial – if you prefer more sugar or adjusting other ingredients like rosemary you´re free to do so. Now place the paprika in a way you make sure they don´t tilt over. Important? Not too much tomato juice! Otherwise your dish drowns in juice … we don´t want that. Close the whole pan with its lid and prepare the rice (just follow the instructions on the back side). I prefer my paprika al dente but Clothilde prefers them well-well-through so guess what? Yes we made the well-through, of course. While slowly simmering you have to time dinner to be ready between 30- 45 minutes. Yup, not really fast food. But it´s worth it.

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Okay, now you simply put the rice on the place, adjust some butter & salt & pepper – adjust elegantly the paprika and pour the sauce around it. Now you only pepper it a last time, adjust some pasley so it pleasents the eye. If you want to make your company perfect you should give Nana a call but I hope the dish will be sufficient anyway. Enjoy!

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CRAWFISH SPAGHETTINI IN WHITE WINE PARMESAN SAUCE

This is for you Gabriele.

This weekend I finally managed to visit my best friend Patricia in Munich again. I met “Patz” in summer 2008, where I also met her parents. I remember Gabi, her mother, made this awesome Crawfish spaghetti and I recooked it in my own interpretation style. Thank you, Gabriele, for showing me this dish, being always nice and hospitable to me and enriching my life with your crazy daughter.

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What do you need?

  • Spaghettini
  • A bunch of dried tomatoes
  • A bunch of cherry tomatoes
  • 1 Parmesan
  • 1 bottle of white wine
  • Salt & pepper
  • Truffle oil
  • Tomato paste
  • 2 shallots or one onion
  • 1/2 clove of garlic
  • Olive oil and butter
  • 1 package of scampi
  • 4 packages of crawfish
  • 250 ml Cream & 250 ml Crème fraîche
  • 1-3 bay leaves

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Cut and fry the dried tomatoes, the shallot and the garlic (in butter and olive oil). Adjust the crawfish and the scampi and wait till they´re ready. Now you deglace everything with white wine, tomatoe paste and adjust the cocktail tomatoes (cut them in halves before) and the bay leaves.

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Haul out the scampi (you need them lateron for the decoration), adjust the cream & the crème fraîche and salt it. Shave the whole parmesan and insert it into the sauce. Eventually you have to adjust more white wine. Let it all simmer for some time and prepare the spagettinis, when they are finished prepare everything on a plate, adjust the left over parmesan, the fresh pepper and some truffle oil on every plate as well as the scampi  – et finit!

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BRESAOLA CARPACCIO

This is for me.

Yes, you heard it right. Since I left my university and started to work I start so much valueing my spare time. Just beeing alone from time to time feels so rare right now that I cannot be hedonistic living in the day, no I have my alarm (which I normally never have!), have my routines and come home late where it´s hard to motivate myself to cook, blog or anything else. No wifi didn´t make it easier. So I really thought whom to dedicate this recipe to- but I have for every single friend a recipe even if it´s not posted yet. So I got this one thing for me -which is fine? I´m always praying here to celebrate the relationship with your friends but more over I want so say here: Work on the relationship with yourself, every day.

As it´s the only one you know and you will know, all your life.

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“Why Bresaola?”, “WHY not?”. For all those who love the classical Carpaccio – here is my alternative if you don´t have the patience to freeze and cut the meat on your own and the next restaurant is too far away. So if you like the classical type of Carpaccio, you will definitely love this.

What do you need?

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  • 1 package of Bresaola (captain obvious)
  • 1 bunch of aragula salad
  • olive oil & Crèma di Balsamico
  • celery
  • A handfull of pine nuts
  • Salt & fresh pepper
  • 1/2 lemon

What do you do?

Wash and dry the salad, warm up the pine nuts (no extra fat, as they release their fat when heated) and cut the celery into small pieces. Now arrange the bresaola the way to do it for the classic carpaccio, arrange the salad, press the lemon, adjust the pine nuts, salt & pepper it – some olive oil and the balsamic – that´s it.

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I don´t know what you´re doing tonight, but I´m just hanging with a friend this evening. While others go out we decided to do both something we enjoy, me blogging he playing games. Just being alone with each other is sometimes the best yet.

With many people you can talk, with little you can keep silent.

The slogan of the company I´m working for currently is “Because I´m worth it”. Did you recognise it? It´s very beautiful, but not only in an outwardy cosmetic term. We should be there for others – always. But also we should always be there for ourselves.

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