Healthy Carrot Muffins

2017– a new year with plenty new recipes for you all!πŸ’ƒπŸΌπŸ™ŒπŸ»πŸ™€

First of all I want to explain my absence (this is no apology thoughπŸ™ˆπŸ™ƒπŸ™):
My first priority is my one and only life which I prefer living offline. Traveling, my friend, sports and music distracted me and I am thankful for all these great and awesome moments in 2016. I gained not only experiences but also personalityπŸ™‚πŸ™ƒπŸ™‚πŸ™ƒ.
I hope 2017 will be another year full of great moments! So far I am very pleasedπŸ˜ŠπŸ‘πŸΌπŸ˜Ί

One of my 17 New Year’s resolutions is: inventing and modifying more recipes –coz it’s fun!πŸ™ŒπŸ»
But do you know what?πŸ’πŸΌ
It’s even more fun to do it with friends.πŸ‘­ Thus, I met my friend last weekend to bake something. It took us a while but in the end we went for carrot muffins. Those of you who don’t know me (which is definitely the majority) should be informed about the impact carrots have. Containing plenty of beta carotene carrots help to keep your tan. However, I am the living proof that this can also result in orange if you overdo it.πŸ™…πŸΌ
I do not want to scare you away with this story, because generally speaking carrots benefit your body more than they could possibly damage. Simply do not eat them daily and in crazy amounts!πŸ˜…πŸ™„πŸ˜‰

Are you afraid or do you want to get started?πŸ™†πŸΌ

If 2017 is supposed to be a healthier year than 2016 simply serve these muffins when you have a tea party (or any other occasion).


My friend and I could not resist and tried them before the chocolate topping was firmπŸ™„πŸ˜πŸ‘ŒπŸΌ

Ingredients: (for about 12 excellent muffins)

200g carrots
1 tsp cornstarch
1 tsp cinnamon
2 eggs
80g grounded hazelnuts
80g oil
100g powdered sweetener
125g flour (tip: use 95g blended oats and 30g whole wheat flour to get an even healthier result or you can use 80g grates Weetabix and 45g whole wheat flour which makes the muffins more taste like nuts)

For the decoration:
50g dark (or milk) chocolate
12 hazelnuts
coconut fat (optional)


Let them cool down completely before adding the topping🌰🌰🌰


1. Whisk together eggs and sugar.
2. Grate your carrots and put them in a bowl.
3. Add in and whisk together flour, oil, cinnamon and hazelnuts.
4. Scoop the fairly liquid dough (if it is to liquid add in some more flour) into the forms.
5. Bake your muffins for about 25 minutes at 175 degrees Celsius (375 degrees Fahrenheit).
6. Let your muffins cool completely down before melting the chocolate and using a teaspoon to apply the chocolate on the muffins. Add a big drop in the middle.
7. Put the hazelnut on top of it (on the drop).
8. Let it cool down once again (I know it takes some patience but it will be worth it in the end).
9. Enjoy!

Katie πŸ“πŸ“πŸ“

PS: they taste better if you (bake) and share them with someone you loveπŸ˜‰πŸ’•


Strawberry Lighthouse Dessert

Today is the official birthday of the strawberry queen so be prepared for a very-berry recipe which is not only delicious but also an eye-catcher!

But first: Thank you to all of you who thought of me today and thank you for the great presents I got! You all made my sweet seventeen (yes, I am not 16 anymore but still sweet) even sweeter.

And so does this recipe:




750g strawberries

350g plain yoghurt

1 lemon

10 spoons stevia (or sweetener of your choice)

6g vanilla sugar (or vanilla)

2 packages of gelatin



  1. Wash the strawberries and blend them. Add 4 spoons of sweeter and the gelatin (see instructions on the parcel).
  2. In another bowl mix together yoghurt, water, 6 spoons sweetener and the juice of the lemon.
  3. Now you need appropriate jars (jam jars are okay, but I prefer the ones we own. The brand is “Weck” (it’s a German brand) and there are several sizes available) to build your lighthouse. First you carefully fill in a layer of the white mixture in each jar. You might want to use a ladle or a funnel for that.
  4. Place them in your fridge and wait until it is solid (it usually takes about 30-50 minutes).
  5. Now you add a red layer on top and place them in the fridge again.
  6. Continue these steps until the jars are full and the lighthouse is built.
  7. You can also use some extra strawberries and mint leaves (or chocolate leaves/as a topping.

I know this recipe is more elaborate compared to other recipes on my blog. But if you are looking for something special, try this and you will be in heaven.


Love, Katie – the birthday girl –


Apple-Cinnamon Cookies

Most people think of christmas when they smell or taste cinnamon. I personally love cinnamon so deeply that I eat it in every season almost daily.

So these cookies can be enjoyed in summer, autumn, winter and spring because they are just awesome!

I wanted to give a bag of cookies to my grandparents who went on vacation to Italy. Since my flight is just the day before they return we won’t see each other for a long time, so I really needed to give them a little treat. They really enjoyed it and si did the rest of my family including me of course, because the box I gave them couldn’t be too big, so that they could put it in their hand luggage. That’s why there were lots of cookies left for us.

One more important thing about them, before you can start: They are sugar free and low fat, so if you can’t resist the tempting smell in the kitchen do not feel guilty. Of course: Moderation is key, but honestly: if they are still warm, they are way better than the cold version.IMG_0001



for about 28 big cookies

400g finely diced apples

300g whole wheat flour

1 cup stevia (or sweetener of your choice)

3 medium sized eggs

5-6 tsp butter

6g baking powder




  1. Cut the apples in pieces which are almost as tiny as chocolate chips. Put them in a pan and add a little bit water and one spoon of cinnamon. Heat them up until they have softened and let them cool down.
  2. Prepare the dough whisk together flour and baking powder. In another bowl you wish together butter, eggs and stevia. Add the flour and stir until it is incorporated.
  3. Gently fold in the cooled apples.
  4. Let the dough cool in the fridge for at least 20-30 minutes.
  5. To prepare the coating you need a little separate bowl where you whisk together some ore stevia and cinnamon.
  6. Now you make 28 little balls and roll them around in the coating until they are completely covered. Then you place them on a prepared baking trail and press them so that you get cookies which are not taller than 1 cm.
  7. Bake them at 350 F (190 C) for about 15 minutes.
  8. Enjoy!


Love, Kathi


Raspberry Yoghurt bread pudding

First of all I want to say thank you to the most beautiful and gorgeous human on earth: my mum. I love you mum!❀️❀️❀️

Today is Mother’s Day and I am so glad that this day excists, because we often forget about all the efforts our mums do and this is a reminder to give something back.

So today is a great chance to show your mum how much you love her!πŸ’•



Mother and daughter!

Why do not make her a delicious breakfast?πŸ˜ŠπŸ˜‰πŸ˜‡

That is how we started this morning: a delicious breakfast outside in the garden.🌞


And what about some healthy extra sweetness?πŸ™†πŸΌ


Well, therefore I will share the recipe of this super delicious Raspberry Yoghurt Bread Pudding (which can be a cake if you do it a little bit different πŸ‘‰πŸΌ see instructions) with you now!πŸŽ‚


And it is not only meant to delight your mujm on Mother’s day. Make her happy any day of the year!



The crust:


4 Weetabix

20g whole wheat flour

40g sweetener or sugar

8g vanilla sugar

40g melted butter

1/2 tsp baking soda


The pudding:


300g raspberries (fresh or frozen)

250g    low fat yoghurt

1 lemon

6 leaves gelantine

90g sweetener/sugar

3 egg whites




Unfreeze the berries first if they were frozen. Mix together the yoghurt with the juice of the lemon and stir in the sugar, before you add the gelatine (look for instructions on its packaging). Beat the egg whites if you want cake, if not: don’t!

When the mass starts to jelly add the stiff egg white.

Pour the cream onto the crust and place it in the freezer for at least 4 hours.πŸŽ‚πŸŽ‚πŸŽ‚

Enjoy your refreshing cake /  bread pudding (if you want the consistency of pudding do not beat the egg whites) !🍰



Whether as a snack or as a topping this very berry-proteinfluff is perfect for yoghurt, ice cream, pancakes,…πŸ“
Almost everything!!!☺️

Here comes it’s great and simple recipe!

1 egg white
150g berries of your choice
3-4 tsp. sweetener (I used stevia)


Whisp the eggwhite and the sweetener until it is stiff. Add the berries and whisp it again.
Now you can…

… either enjoy it immediately.πŸ™†πŸΌ






… freeze it to get berry ice cream.🍧


… use it as a topping for my Fluffy Protein Pancakes.🍳



If you use frozen berries they need to be unfrozen. In case you heat them up to become unfrozen more quickly, you should wait until they are at room temperature again. If you want a liquid topping for pancakes, you can whisp in the hot berries.


Enjoy the countless opportunities!πŸ˜‰



Spectacular Speculoos Cake

A few days ago I had a funny evening with my mother. We enjoyed sitting in our living room after dinner and enjoyed the warmth of our fireplace when I started craving for some biscuits.πŸͺ
Mum got some from a friend who lives in Brussel.πŸ‡§πŸ‡ͺ


As you see it says “Speculoos” on the super cute box πŸ’•of Maison and Dandoy’s. So my mum said I can open it and eat them since she is tired of all the Speculoos around Christmas and so she went away to get herself another mug of tea.
So that’s what I did. But when I opened the box there were delicious biscuits of all kinds inside:😍😍😍


I could barely stop myself from trying all the different great treats. When she came back almost 1/3 of the biscuits had already passed away (mysterious circumstances).πŸ˜πŸ€”πŸ˜‚

In the end she changed her mind about being tired of these biscuits and we shared them.β˜ΊοΈπŸ˜‚

Can you ever be tired of biscuits?πŸ’€

Well, maybe of those typical Christmas flavored like gingerbread and Speculoos which are typical to have around Christmas in GermanyπŸŽ„.


But what to do with the leftovers?😨😰😱

One of my favourite cakes a round Christmas is “Speculoos Cake”.πŸ˜‹ Even when you think you are tired of Speculoos you will change your mind as soon as you try this. It’s different from plain Speculoos because it’s kinda refreshing because of the topping.🍰
And another huge merit: it’s a no-bake cake and quickly done.⌚️

So here’s the recipe:

1. Ingredients for the base:

300 g Speculoos
100 g butter


Put 280 g of the Speculoos into a bag and use your rolling pin to crash them. Melt the butter and mix the crumbles with it.
Press the dough into a baking pan.



2. Ingredients for the mass:

250 g low-fat quark
250 g low-fat cream cheese
125 g sugar (or sweetener of your choice)
8 g vanilla sugar
5 leaves of gelatine (or agar agar)

optional: 1/4 l whipped cream


Mix the quark and the cream cheese until smooth. Add the sugars (sweeteners). Gently fold I the whipped cream if you want it extra creamy.
Let the leaves of gelatine (agar agar) swell up in some water (check the directions on the packaging) in a seperate bowl.
Now add one spoon of the mass to the gelatine and stir it in. Now put the gelatine into the big bowl with the rest of the mass spoon by spoon and fold it under.
Now you need to pour the mass onto the base and sprinkle out the crumbles of the leftover Speculoos (~20g) on top of it.
Put the cake into the fridge for at least 2 hours. (I like to leave it in the fridge overnight).


Ready is your cake! πŸ’πŸΌ
It is done so quickly. But waiting for the cake to get the right consistency is hard.


If you are too impatint this might happen to you…


This cake is very satisfying, so you don’t have to worry about the calories, since I have never seen anyone eating more than two or maybe three pieces, which really isn’t the taste’s fault. It tastes like heaven!😍😍😍


If you give the incredible cake its time you get a solid result!


Enjoy it with your family and friends and be thankful for the great Christmas time you all hopefully had!

Katie πŸ“πŸ“πŸ“