The first contribution of the new year is a very special one. Today, moey's kitchen is five years old. And so I wish you a happy new year and a nice blog birthday!
Five years ago we started here. As bad as I was, I just wanted to share recipes with (online) friends and so on the very first day I published directly some cupcake recipes that I had baked in Christmas 2010 and published in an online advent calendar. Before I even had a blog, I was of course a diligent blog readers, chef-user and had already developed cupcake recipes for a small cookbook. The few know that and it was not really "my book". There were "only" 34 recipes and an introduction from my pen. No one believed 2009/2010 quite right that cupcakes would prevail, so you would rather pack muffins in the book. However, this was extremely successful, appeared in different versions and sold across Europe in the six-digit range. So it's not unlikely that you might have it in one (cupcakes and muffins *) or other (cupcakes and muffins *) variant at your home.
Then came the blog, I wanted to share my recipes with my family and my friends and colleagues and there were more and more readers.
And now, five years later, I'm sitting here. Soon my second cookbook will be published, with my name on it and not only small in the imprint at the back.
In the past I have met a lot of great people, really nice blogger-friendships developed, I have participated in workshops and events, gave own workshops, I traveled and I shared many delicious recipes with you and others. My formerly small and favorite hobby has become my biggest and only hobby and is taking on an ever greater significance in my life. Also, I could integrate it into my job - what more could you want?
Five years ago I would not have dared to dream that! When I had the first 100 readers through Google Friend Connect, I would have loved to throw a party! Today every day around 1,500 unique visitors find on my blog. And this is a hobby that I can do next to my full-time job only incidentally in my spare time!
I am very happy about each one, about any feedback, any praise but also about any constructive criticism.
I'd like to thank you for being my readers and helping me to do and to be able to do all these beautiful things.
Many thanks to all participants of the raffle! The winners were drawn and the winnings sent!
And Of course, I also brought a birthday cake with me. Without it is not possible. In keeping with the season, it has become a juicy clementines poppy seed cake with delicious frosting, which I discovered in the British BBC Good Food Magazine in the last November issue and slightly modified.100 ml of squeezed juice
soft butter for the mold
1 tsp poppy seeds to sprinkle
125g soft butter
150g creme fraiche, room temperature
250-300g powdered sugar, sieved
grated peel of 2 untreated clementines
Preheat the oven to 175 ° C top and bottom heat.
Grease a tin box with soft butter and place with a strip of baking paper
Mix the soft butter with the crème fraîche until smooth, then add the sugar, mix with the vanilla extract and whip until fluffy.
Mix the three eggs one at a time and mix thoroughly.
Pour the prepared dough into the tin and smooth. Insert into the lower third of the oven and bake for about 1 hour, then do the chopstick test. Possibly. Bake for another 10 minutes. If the cake gets too dark on the surface, just cover it with some aluminum foil.
Remove the cake from the oven and let it cool in the mold on a wire rack for about 20 minutes. Then carefully lift the baking paper out of the mold and allow it to cool completely on the grid.
Fill the frosting into a piping bag with a large star spout and spray onto the cake as a dab. If it is still too firm, stir well with a fork and let stand for 10 minutes at room temperature.
Sprinkle the frosting with some poppy seeds and serve the cake.
The Cakes are kept airtight for a few days in the refrigerator.
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