for those who drove their Chevy to the levee

 MINI APPLE PIES

INGREDIENTS:

• 3 apples
• 2 tablespoons honey
• 3 tablespoons lemon juice
• 2 teaspoons cinnamon

• 1.5 cups flour
• 1 stick butter (100g, unsalted)
• 0.3 cup sugar
• 1 egg
• 1 teaspoon baking powder
• 1 pinch salt

INSTRUCTIONS:

1. Peel the apples and dice them. On a frying pan, cook them mixed with the 
honey, lemon juice and cinnamon until softened. Let them cool.

2. Combine the four, butter, sugar, eggs, baking powder and salt to dough. 

3. Roll out the dough and cut out circles with a diameter slightly bigger than the prepared tartlet forms. Cover the forms with the dough. Roll the remaining dough scraps in your hands to form litte ropes.

4. Fill the dough-covered forms with the apple filling. Allign the dough ropes into a cross-strip pattern and delicately flatten them with your hands.

BAKE:   24 min.   180° C

for chocolate treat lovers

 MARS BAR CUPCAKES

INGREDIENTS:

• 1.5 cups flour
  
• 3 tablespoons cocoa powder
• 4 tablespoons sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 pinch salt
• 1 stick butter (100g, unsalted)
• 0.7 cup milk
• 1 egg
• 250g Mars bars
• 0.4 bar dark chocolate (40g)

INSTRUCTIONS:

1. Melt the butter.
2. In one bowl, combine the dry ingredients. Whisk together the liquid 
ingredients in another separate bowl.

3. Chop most of the mars bars and fold them into the dry ingredients. 
Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fill paper liners wiht the batter.

BAKE:   17 min.   180° C

5. Chop the rest of the bars for garnish and melt the chocolate.

6. Use the melted chocolate to stick the chopped mars bars on top of the 
cupcakes. Pour the rest of the chocolate over the cupcakes in thin streams.

for an Easter surprise

 NUTELLA BUNNIES

INGREDIENTS:

• 1.5 cups flour
  
• 0.3 cup sugar
• 3 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup milk
• 1 stick butter (100g, unsalted)
• 1 egg
• 0.5 bar dark chocolate (50g)
• 0.5 cup hazelnuts

• 1.5 cups cream cheese
• 0.5 cup nutella
• 0.7 cup heavy cream
• 3 teaspoons caster sugar
• 1 teaspoon stabilizer for whipped cream

• 0.5 bar dark chocolate
• 48 almond flakes
• 12 teaspoons nutella

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Whisk together the melted butter, milk and egg in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in half a bar of grated chocolate and chopped hazelnuts.

3. Fill paperliners with the batter.

BAKE:   17 min.   180° C

4. Mix the cream cheese with nutella.  Whip the cream with the caster sugar and stabilizer. Delicately, combine both creams and let the frosting cool.

5. Melt the rest of the chocolate. On baking paper, form ears, noses and whiskers with the chocolate. Use it on half of the almond flakes to build eyes. Let the chocolate cool in the refrigerator.

6. Cover each of the muffins, once cooled, with a tablespoon of nutella and plenty of the nutella cream cheese frosting. Stick in the ears and whiskers and garnish with the chocolate noses and almond eyes and teeth. Let them cool in the refrigerator.