Rhubarb Cheesecake Muffins

Spring came quite late this year in Germany; our garden was still covered in snow six weeks ago, and I was worried when we would finally get to see the first rhubarb. Once the snow was gone, everything started growing in a hurry. My beloved rhubarb grew very nicely, and after a few weeks I was already able to harvest some for my baking.

Rhubarb is a very good ingredient for making cheesecakes since it makes them less sweet. I posted a recipe for a rhubarb cheesecake with a nice buttery crust before. This time I have decided to make them in muffin forms. The recipe is super quick and easy to make. They are not very sweet, so you might want to add more sugar to it if you want your cheesecake a little sweeter.

Cherry Blossom (Sakura) Petits Fours

Finally spring has arrived here in Germany. It's about time, I don't remember when we still had snow in April. Within 2 weeks the landscape changed from grey and white to pretty greens and spring colors. Trees are starting to bloom and we can finally sit outside to have a nice cup of tea. Inspired by the starting blossoms I made some cherry blossom petits fours.

I was lucky to find some Cherry Blossom (Sakura) extract, when I was traveling to Japan last year. It was not that easy to get as you might think. I got offered many things, when asking for sakura, like pickled sakura, sakura drinks, or sakura candies, before I got the right thing. The taste is very subtle, maybe a little bit like almond.

I used the same butter-cream I made here as macaron filling, which was really good. Please go ahead and share your sakura desserts, if you have made some.

Mini Angel Food Cakes topped with Advocaat

Something that is very popular in Germany around Easter is "Advocaat". It is a liqueur made with egg yolks, and is often used in cakes and desserts. People also drink it straight, usually in chocolate shot glasses.

It is widely available in Germany in supermarkets or from Artisan manufactures. Many people also make their own. I have never tried it, but I found a recipe for homemade Advocaat, in case you want to try.

I don't make angel food cake often, because you need so many egg whites, but those little ones are perfect for just using up a few. For me angel food cake always needs some kind of topping, and this is really the easiest cake dress up you can do. Just pour as much on the ready baked cakes as you like, and you are done. The advocaat is pretty thick, so no need for adding anything else to it. I think the color is really pretty for any Easter table.

White Chocolate - Raspberry Mousse Cakes

I made those little cakes for Valentine's Day. They have a very silky texture and every bite tastes like a kiss.  My husband loves white chocolate and I love raspberries, so it was the perfect pairing.

Both mousses taste very good together, one sweet and creamy, and the other more tart and fruity. I wish I would have made some more, but I just made two this time.

To make the decorative strip I used chocolate transfer sheets, which are acetate sheets embossed with cocoa butter and powdered food coloring. They are a great and easy way to really dress up your cakes. Read more: How to Use Chocolate Transfer Sheets.

Linzer Tartlets for Valentine's Day

Are you in search for something cute to bake for Valentines Day. Then maybe these little Linzer tartlets are for you. The dough is really flavorful with lots of hazelnuts and a good amount of Kirsch. They are filled with raspberry preserves, but fell free to use any jam your sweetheart favors.

The tartlets can be baked a few days before, as they store well. So, how about slipping some of them in a pretty package in your sweethearts work-bag. I am sure that makes a nice surprise.