Rhubarb Schnaps


Last year a friend of mine brought some home-made rhubarb schnaps to a party, since then I have been thinking about it all the time. It wasn’t easy to find, but I found it at the end, one of the three ingredients and most important, rhubarb juice. Of course I could do it myself, but that would take longer, and like this I know it will always taste the same, and that I see as an advantage. Also rhubarb season starts in April, and I’m not willing to wait until then. If you’d like to prepare your own rhubarb juice, you can follow this recipe. I’m going to prepare a load of it for carnival 😀

Let’s get to it!

Ingredients for 1 l 

  • 0,7 l rhubarb juice
  • 0,3 l korn or vodka
  • 3 packets or 30 gr vanilla sugar
  • 1 l empty glass bottle


Warm up the juice and dissolve the sugar inside. Once it dissolved, let it cool down a little, you don’t want the alcohol to evaporate or the glass to break in pieces. Mix everything together and let it infuse for at least 12 hours before you drink it.

This drink must be served freezing cold and in a shot glass!


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Brighten up


Beanie & Scarf: my Boyfriend’s 🙂 | Coat & Jeans: Asos | Turtleneck: Mango (very old) | Shoes & Bag: Zara

It took me a little while but here I am again! 🙂

If you, just like me, love to wear neutrals, you surely know how easy it is, to start looking boring 🙂 the easiest way to avoid this is to wear bright accessories, just like this big warm scarf 🙂

The shoes I’m wearing in this post were love at the first sight, but it took me almost three months to get my hands on them, so I can only say: If you fall in love with something, if it goes with many things from your wardrobe and you can effort it – go for it!






Mascarpone Cream with Spekulatius and Raspberries


I came up with the idea of doing this desert when I was working on the mascarpone cream popsicles recipe. I had some cream left (but no more biscuits) so I just filled 2 glasses with it and put some melted chocolate over them. The consistence of this cream makes it perfect for both states, frozen as an ice cream, or refrigerated as a mousse. Me and my flat mate ate them as a desert that day and since then I put my brain machine at work to make something different out of it. The Spekulatius with the caramel cinnamon taste work perfectly with the raspberries and the cream and give also the crunchy to the mixture of textures. Raspberries give the sour and freshness to it. I think I came up with kind of my perfect desert and I hope you’ll like it to 😀 

Ingredients for 10 servings

  • 200 gr Spekulatius biscuits
  • 250 gr Mascarpone cream cheese
  • 250 ml whipped cream 35% fat
  • 50 gr sugar
  • 3 egg yolks
  • 1 gelatine leaf
  • Raspberries


Mix the whipped cream and sugar in a saucepan and bring it, just for a second, to boil. Put the egg yolks in a bowl and mix them with the warm milk mixture. We want to cook the eggs, but we don’t want them to be like scrambled eggs, so add the milk slowly and don’t stop mixing. Add also the gelatine leaf previously soaked in water. Let the mixture cool down and then add the Mascarpone until smooth. Refrigerate for at least 12 hours.

When refrigerated, beat the mixture until fluffy. Fill your glasses with spekulatius biscuits crumble, and cover it with the mascarpone cream with the help of a pipe bag. Decorate with fresh raspberries.

That easy? yes! Enjoy!


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Handmade Circus Aachen


This past weekend it took place the 2nd edition of Handmade Circus in Aachen, a design market for young designers. I wasn’t able to go last year so I was really looking forward to it. It surprised me how much people were there, but well on a Sunday and in the middle of the city I shouldn’t have been that surprised. I actually wanted to take some photos for the post, but it was nearly impossible since I’m kinda little and the place was crowded. 66 shops with accessories, mode, ceramics, stationery, illustration, baby and children mode, food, beer… everything self-made and far away from mainstream. I bought some beers and took the cards of the shops I liked the most.


Lara Bispinck, a graphic designer and illustrator from Aachen, I was already a fan of her work but she’s also such a nice person that I’m even a bigger fan now 😀 Her hand-drawn illustrations are amazing!


KULØR, handmade porcelain from Karlsruhe. If I had the money, I’d buy everything this girl does. The colours, the shapes… everything is just right! you can buy some of her creations online here and here!


Nice Nice Nice, the are not just talented and bright, they are also the creators of Handmade Circus, without them the whole market won’t be possible.


No Gallery, 3D words or quotes for every taste, you can choose your colour, the font and even the quote/word you want… I think I’m going to order “I kiss better than I cook” to hang on my kitchen wall 😀


UR Werk, another talented girl with very nice illustrations, you can find from postcards to buttons at her shop for a fair price.


And last but not least, von Freude, craft beer from Hamburg, the only thing I bought at the market. Haven’t tried them yet, but since I love beer I guess I’ll make a post about them soon 😀


Spritzgebäck – German Piped Biscuits


This post may be coming a little late, but well, better late than never 😉

While I was at my parents house in Spain, over the holidays, I wanted to do something nice for them since every time I’m there they do everything for me, it’s like being in a Hotel just, 1 million times better. It was the first time in my life that I baked biscuits and if you ask me, it went really well 😀

I chose this kind of german piped butter based biscuits, first because I like butter biscuits and second, they are easier to make, since you don’t have to knead and roll out the dough for cutting out a shape.


Ingredients for arround 60 biscuits 

  • 320 gr flour
  • 2 L eggs or 120 gr eggs
  • 250 gr butter
  • 120 gr confectioners’ sugar
  • 2 vanilla pods
  • 1 tsp baking powder
  • 1 pinch of salt


Heat up your oven at 180ºC.

In a bowl, first combine the soft butter, confectioners’ sugar and the vanilla pulp to a fluffy mixture.

In another bowl, mix the flour with the baking powder and the salt.

Break the eggs into another bowl and just mix them roughly. Pour them step by step, and not all at once, into the Buttery mixture and keep on stirring with the whisk or with your hand mixer on a slow number.

Add the flour mix and mix it to a smooth pastry, don’t over mix it!

Grab a piping bag, place a nr. 10 star nozzle into it and fill your bag with the pastry. Put a baking paper over your baking tray. Squirt the dough into different shapes onto the tray (I, C, S, that’s up to you!), don’t forget to keep some space between them.

Place them in the oven for aprox. 10 minutes. When done, let them cool down.

You can decorate them with some dark molten chocolate just by dipping the ends into it, I didn’t have the time but that would make them just perfect 🙂

Now, enjoy!


My cousin said they were the BEST biscuits he’d EVER tried, I hope you like them too 😉

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