this collage from Megan Witmarsh

my new Usb ventilator at work

this summery new cover of Quest Magazine, photographed by Andrea D’Aquino

the new summer collection from

marshmallows for breakfast

embellished collars – via Pinterest and Moschino Resort

this growing glass via Lolitas

this beautiful soap packaging from

This is a simple ” It’s bank holiday, I have a nearly empty fridge and I am craving for a sweet breakfast” recipe.
I adapted this recipe for Streusel Scones from Cynthia Barcomi and loved it, while watching the lastest Autumn/Winter Fall Runway shows on Style.com.
Have a great week

Streusel Scones ( for 8-10 Scones)
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( recipe adapted from Cynthia Barcomi)

Ingredients:

Streusel:
*30 laminated almonds
*40g all purpose flour
*25g sugar
*a hint of salt
*a hint of cinnamon
*a hint of nutmeg
*30g cold butter, cut in to little pieces

*1 egg yolk mixed with 1/2 teaspoon water

Scones:
*280g all purpose flour
*60g sugar
*2 teaspoons of baking powder
*a hint of salt
*60g cold butter, cut in to little pieces
*100g cold marzipan, cut into pieces
*80ml cold milk
*1 egg

Filling:

*Raspberry jam

Preheat the oven@ 200ºC.
Mix all the ingredients for the Streusels ( except the egg yolk mix) and knead the butter with your fingertips into the batter.
Then in another bowl mix flour, sugar, baking powder and salt. Add the butter and marzipan and knead with your fingertips. Add the milk and egg and knead well until evenly mixed.

Place the batter on a floured working space and knead. Then roll the batter to approx. 1cm thickness.
Make 16-20 round cutouts, using a glass or round cookie cutter ( approx 6cm diameter) and place half of the cutouts on a baking tray, covered with baking paper.
Place some raspberry jam ( approx 1 teaspoon) in the center of each cutout and place the additional cutouts on top of each, pressing carefully around the corners.
Now brush the eggyolk/water mix on top and spread the Streusel ( approx 1 Tablespoon per scone) .
Bake for 17-20 minutes and let cool for 10 minutes before eating.
I hope you love them as much as I did

Baking Sunday, no flour at home and no chance I am leaving my warm apartment for the cold humid street…
Nothing easier and tastier than these Oreo cup cheesecakes, which I was enjoying with a Caramel tea, while looking back at the amazing Suede concert, I’ve been to this weekend

Oreo cup cheesecakes
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(recipe adapted from Martha Stewart)

Ingredients for 12 cakes

* 12  whole Oreo cookies
* 8 chopped Oreo cookies
* 450g cream cheese
* 100g sugar
* 1/2 teaspoon vanilla bourbon extract
* 2 eggs, lightly beaten
* 120g sour cream
* pinch of salt
*1/2 teaspoon baking powder

Preheat the oven @ 150ºC and line a muffin pan with 12 muffin paper cups.

Place 1 Oreo cookie in each cup.
Mix the cream cheese with the electric mixer and add the sugar and the vanilla.
Pour in the eggs slowly and mix – then add the sour cream, salt and baking powder.
Combine well, then add the cookie crumbs by hand and stir with a spoon. Divide the batter among the cups, filling them completely.
Bake the cakes for 25 minutes, but rotate the muffin pan halfway through to make sure the cakes bake evenly.
Let cool down and refrigerate the cakes in the pan at least 3 hours before eating. Enjoy

Sunny Saturday morning, with a nearly empty fridge and hunger for something sweet. I made this really easy cinnamon soy milk waffles and ate them on my sunny, little balcony while reading the new Monki Magazine I just found in my mailbox.  Hope you hade a good weekend start, too

Cinnamon Soy Waffles
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Ingredients:

Dry ingredients :
*280g flour
*1 tablespoon baking powder
*1 sachet vanilla sugar (ca 10g)+ 30g brown sugar
*1/2 teaspoon salt
*2 teaspoons ground cinnamon ( or more if you love cinnamon like me:)

Liquid ingredients:
*2 eggs, beaten
*250ml soy milk ( I used Alpro soy milk)
*45g melted butter ( or sunflower oil)

mix dry ingredients and liquid ingredients separated – then fold together.
Heat a waffle maker (no need to grease) and place 2 tablespoons dough in the center. Bake for ca 2min ( not too long, other less it gets a bit dry). Enjoy with apple sauce

Ha! so great… I am already thinking about how to make the perfect iCake

the best start on a Sunday morning – warm pancakes with maple syrop. I tried this version with soy milk, banana and nuts and it turned out yummy and made me forget for a moment that the weekend is nearly over:(

Banana Walnut Soy Pancakes

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Ingredients:

150g flour
50g cornmeal
1 1/2 tablespoons vanilla sugar
2 teaspoons baking powder
1 teaspoon salt
60ml sunflower oil
2 large eggs, separated
360ml soy milk ( I used Alpro Light )
1 ripe banana, mashed
40g chopped walnuts
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Whisk together flour, cornmeal, baking powder, salt and sugar.

In another bowl mix the egg yolks with the soy milk and oil. Add the liquid to the dry mix, stir well and let stand for 5 minutes to let the flour absorb the liquid.

Stir in the banana and nuts. In another bowl mix the egg whites with the electric mixer until stiff, then add it to the batter.

Heat a non-stick pan, then reduce heat and place 2 tablespoons in the center. Bake the pancake on each side for ca 1 minute.

Serve with Maple or Caramel syrop

While I am still waiting for my “Kawai Bento boxes” book to arrive I can’t stop searching for pictures of these cute Japanese lunch boxes. There can’t a better way to make kids eat healthy, don’t you think?

via Flickr

via Flickr

It’s too hot in Barcelona right now:( I needed some energy to survive the entertainment marathon I had these days, having some dear friends visiting. Having my roots in Germany I love Müsli, of course:), so I went for these easy to make and surprisingly delicious Müsli bars. Have a try

Müsli bars
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Ingredients:

*330g rolled oats
*100ml sunflower oil
*40g plain all purpose flour
*220ml liquid honey
*3 tablespoons peanut butter
*50g brown sugar
*40g dried ground coconut
*200g mix of nuts and seeds( I used chopped walnuts and almonds, sesame and pumpkin seeds)
*200g dried fruits ( I used cranberries and strawberries)

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Preheat the oven@ 160ºC and line a square baking pan with baking paper( I used a 35x25cm baking pan).
In a big bowl mix nuts and seeds, dried fruits, oats, coconut and flour and combine well.
Heat the honey( be careful not to burn yourself), then add sugar and oil and mix well.
Stir the liquid mix into the dry ingredients bowl and combine everything well.
Fill in the baking pan, making sure that the mixture is well pressed down and every corner is filled, than bake for
ca 35-40minutes.
After removing from the oven mark the bars carefully with a good knife, but don’t take them out, they will break if there still warm.
Let cool completely and enjoy

Nothing better than a relaxed sunday breakfast after a crazy, busy week. Lately I feel like wonder woman,
doing 100 things at a time:) – so last weekend I enjoyed these yummy warm cinnamon brioches while flicking through the new Vogue Nippon, adoring the wonderful editorial shot by Karl Lagerfeld…

Cinnamon Brioches (12 units)
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Ingredients:
*42g fresh yeast
*2 tablespoon sugar
*2 teaspoons cinnamon
*8 tablespoons milk
*300g flour
*a hint of salt
*3 eggs
*150g softened butter
*1 egg yolk
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Preheat oven @180ºC (convection oven).
Dissolve the yeast and sugar in 6 tablespoons milk.
Add flour, salt, 3 eggs, butter and cinnamon.
Knead well and let rest for 40 minutes( cover the bowl).
In the meantime butter a 12 units muffin pan and put in the fridge.
After 40 minutes knead the dough in flour and form 12 big and 12 small balls out of it.
Put the balls in muffins pan, the big one first, then the small ones on top. In a small bowl mix the egg yolk with the milk, then spread on top of the brioches. Let rest for 10 minutes before putting in the oven.
Bake for 15-20 minutes