Mar 31, 2013


xx Linda

Mar 30, 2013

Happy Easter to all of you!!!

Look who's blinking out of a little corner..

It must be spring!!!

Well.. I can't wait for spring to finally show up!!

xx Linda

Mar 29, 2013


Here my inspiration board for today.

Have a great weekend everyone...!
xx Linda

Mar 26, 2013

Sparkly Fingers

The other day I got myself a manicure. I wanted something natural looking but also add tiny bit of sparkle... (especially during this grey and dark period of spring we're having here in Switzerland...!)

Then I saw some pictures on Pinterest that I just loved, so I tried to copy them: and

I used Chanel Le Vernis 453, in Magnolia Rose, Essie 243 in Beyond Cozy and Essie "Good to go" as a Lower and Top coat..

Happy sparkly day to you!
xx Linda

Mar 24, 2013

Say HI to my newest babies..

I got them from my parents for my bday and I am super happy with both so far!! :-))))

I've found a yumm Cake Recipe that I immediately had to try, and let me tell you, it was super fantastic!!

Delicious Lemoncake à la Cynthia Barcomi
Ingredients for the dough:
100 gr flour
50 gr starch
150 gr sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
150 gr soft butter

45 ml milk
3 eggs, softly beaten
1,5 teaspoons vanilla essence
1-3 tablespoons of freshly squeezed lemon juice 
Zests of 1 lemon

Ingredients for the icing:
75 gr sugar
65ml freshly squeezed lemon juice

1.Preheat the oven to about 190 degrees Celsius. Butter your cake tin and dust then with a thin layer of flour.
2. Stir the milk, eggs, vanilla and lemon juice and lemon zest.
3. Mix the flour, starch, sugar, baking powder and salt in a large bowl, then add the soft butter cut in small pieces.
4. Add half of the egg-/milkmixture to the the flour-/buttermixture and start mixing everything all together. Add the remaining egg-/milkmixture in 2 steps to the dough and continue to mix everything with your kitchen machine.
5. Insert the dough into your cake tin.
6. Bake the cake for about 20-25 minutes. Check with a toothpick, if the dough is no longer sticky. If its OK, let the cake cool down in your cake tin for about 10 minutes. Afterwards get the cake out of the tin and lay it rest on a kitchen grate.

Preparation of the icing:
1. Heat up the sugar and the lemon juice in a pan until you get a sirup texture.
2. Insert some small holes (with a fork or a large toothpick) into your cake then pour the sirup over the cake. Let it soak up all of the sirup.
3. After another 5-10 minutes, the cake is ready to be eaten!!

It was the perfect "sweet and sour" cake I had in a veeeery long time!!
Hope you like it as much as we did at home!

xx Linda

Mar 23, 2013

Oh yeah - I can't wait!

I so do....!!!

xx Linda

Homemade Easter creatures..

I got convinced to bake with my boy, to overcome I did!

I really had fun baking, regardless the fact that baby G. didn't contribute much to baking at all, he prefered checking out his book about the airport.. :-)

Eventhough my mystical easter creatures don't look too appealing, their flavor was heavenly...

Here the recipe that I used:

Sweet yeast dough creatures

500 gr flour
1,5 teaspoons salt

3 tablespoons sugar
2 packages of vanilla sugar
20 gr yeast
60 gr soft butter
3 dl lukewarm milk
1 whisked egg
1 pop of milk
(raisins, hazelnuts or almond chips for decoration)

Mix everything together and disperse everything for about 10 Minutes until you get a soft and smooth yeast dough. Let it merge for about 2 hours at room temperature until it doubles it size.
Cut the risen dough into equal big pieces (I did a dozen!) then disperse the pieces some more until everything is smooth again (use a little bit of flour so it won't stick to the base). Roll little balls then add to each ball 2 raisins as eyes. Cut 2 "ears" with your scissors. Brush the milk/egg combination all over your little creatures.

When finished, bake for about 20 minutes at 180 degrees Celsius in the lowest crease of your pre-heated oven. Let it then cool on your grid. They are best when eaten when they are still fresh!

xx Linda

Mar 22, 2013


Here my inspiration board for today.

Have a great weekend everyone...!
xx Linda