New blog: Pink Maple Leaf

Hello fellows,

thanks for visiting my blog, and I know it seems abandoned and that is because I’m working on my new blog:

The recipes that appear in this blog will be also in my new page. I promise I will post new stuff soon and I am looking forward to hearing from you and your experiences in the kitchen!

Kind regards,

Pink Maple (Pink Whisker)



Baked banana donuts

I had a tooth operation last week and I barely couldn’t eat (I still have stitches). Believe me I have craved a lot and on Monday I decided to bake a very delicious German cake that I will post soon…and today I realized that there’s nothing left… Thinking about what I could turn into a new favourite treat I had the brilliant idea of baking banana donuts! I have been feeling like making this in the last months but I never did it (been very busy). Well, finally I have made them and I am so proud of myself because they look gorgeous and are full of flavour. These are not fried donuts (I don’t have a deep-fryer, but I don’t miss one); they are way much healthier than those from the supermarket.

Please get a donut form; you don’t know what you are missing! This is becoming a new trend; more and more people are getting aware about the ingredients in the sweeties they eat. I don’t bother, I don’t buy anything from bakeries anymore, and it is much more fun to do your own goodies. Today my afternoon is a quiet one, I will prepare a coffee and I will grab a couple of donuts and I will enjoy them watching an episode of my series.

This recipe belongs to the speechless blog.



  • ¾ cup plus one more tablespoon of all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup of plus one more tablespoon of white sugar
  • 3 tablespoons sunflower oil
  • 1 normal size egg
  • 1 ripe banana
  • 1 tablespoon full fat yogurt


  • 60 g dark chocolate
  • 1 tablespoon butter
  • 1 teaspoon water


In a small bowl mix the sugar with the egg until creamy. Using a mixer combine them for 3 minutes. Then add the banana (smashed), yogurt and oil. Again mix them well.

The rest of the ingredients will be in a second bowl. Toss the flour, salt, baking soda, baking powder and cinnamon. Combine them.

Fold in the dry ingredients with the wet ones. Do NOT over mix.

Prepare your donut form, apply butter on it slightly and proceed to fill it carefully. I used a spoon and a spatula; you can use what you think it is the easiest for you.


The oven should be preheated before putting the donuts inside. I turned the oven to 200 º C and I lowered it to 180 º C. My donuts were inside for 10 minutes and they looked golden and gorgeous.


I opened the door of the oven and I let them cool down. When they were touchable, I placed them on a plate and I started preparing the chocolate frosting.

To do the frosting is as easy as making the donuts. I took a pot and I filled it with water (but only a bit) then I put a big and wide mug with the chocolate inside. You will heat the pot until your chocolate melts. This is a very important part because you need to watch the chocolate. When it starts melting stir it with a spoon and do not let it burn. Add the butter and the teaspoon of water. Mix them well and you are ready to use the frosting for the donuts. This frosting is amazing because the chocolate becomes solid when it cools down and that is what I wanted.


This is the moment for your imagination. I dunked my donuts just on one side and I decorated them with dark chocolate sprinkles, sugar hearts… You can do whatever you want to, it is up to you! I recommend baking donuts anytime in the week. If you have kids they will love decorating them and of course eating them too.


I hope you like this recipe and write me with any queries! I will be delighted to answer them. I wish you have a nice weekend and enjoy a cup of coffee with donuts! Yummy!


You could find another donuts recipe from my blog here.

With love,

Pinkwhisker in the jungle

Vegetarian Flammkuchen

I love flammkuchen so much, that I often cook it on Fridays for dinner. The best of all is that it is easy and you can add any ingredients you like. As I am vegetarian I top it with lots of different vegetables, and it is delicious. I must admit that I used to buy ready-made frozen vegetarian flammkuchen from the supermarket when it was on offer, but since I have found ready dough I prefer to make my own with my own toppings and I don’t want to get the ready one from there anymore. You can always make a better version of it. I encourage you to try this simple recipe, so simple that I was thinking not to post it, but here we go:


  • Flammkuchen dough (you can make it yourself or buy it)
  • 1 medium onion
  • 1 big pepper
  • Cherry tomatoes
  • Chillies (chopped)
  • Grated cheese
  • Spices: oregano, cumin, coriander, white pepper.
  • 110 ml of sour cream
  • Salt


Place the flammkuchen base/dough on a board.

Then, prepare the sour cream; you will need a small bowl where you will stir the cream and the spices. Add some salt and white pepper to the cream. Once this is ready, spread it on the flammkuchen dough. After that it is the time for the ingredients of the topping. Cut the vegetables in the size you like the most. Proceed to top your flammkuchen with the chopped vegetables.


The last thing I did was adding the grated cheese and more spices.


Place it in the oven which must have been preheated for 3 minutes at 200 ºC. Lower the temperature of the oven to 180 ºC when you put it inside. Let the flammkuchen inside until it is getting a bit brown, but watch out, it shouldn’t get too brown. The dough should be crunchy.


Enjoy your meal!

Pinkwhisker loving Fridays

Vegan Carrot Cake

Carrots are healthy for you, so eat them raw, smashed, in a juice … This recipe is a proposal for you to eat carrots differently. As I always say it is highly important to know what you are eating and to avoid at all costs poisoning your body with poor and unhealthy treats. You might think it is ok as long as it tastes great, but the truth is that most of the stuff you find in the supermarket and bakeries has cheap ingredients as sugar and artificial ingredients. We all should reduce the consumption of sugar in our diet because in a long term we might develop problems in our health such as diabetes and other serious conditions. Hence I bring a wonderful snack full of flavour and magic. This recipe is vegan and it is way moist and tender from the very first bite. If you are not familiarised with vegan treats, then this is a cool opportunity to taste it. I am sure you won’t regret it and it will become a new favourite! There is a world of flavour and we can have fun by experimenting, why not?

These are the ingredients for this vegan carrot cake:

  • 300g all-purpose flour
  • 100g brown sugar
  • 400g carrots (boiled and blended)
  • 50g grounded hazelnut
  • 200ml water
  • 140ml sunflower oil
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon hazelnut syrup
  • 2 tablespoons linseeds


This is an “easy peasy” recipe. First boil the carrots until they get tender and easy to blend.

In a big mixing bowl toss the flour, salt, baking powder and cinnamon. Mix well. At this point fold in the sugar and add the sunflower oil and combine them. Then add the water, grounded hazelnut and the syrup. When the carrots are tender, blend them and mix it in the batter. The last ingredient is the linseeds, fold in 2 tablespoons of it and combine well. The resulting dough will be creamy. Mine looked like this:


Now that the cake dough is done, preheat the oven at 200 ºC.

Let’s prepare our baking tin by using baking paper. Pour the batter on it carefully, introduce it into the oven and lower the temperature to 180 ºC.


The baking time differs depending on your oven, but it must take approximately the same time. For me it took 20-25 minutes. Only you will know when it is ready, so take a tooth pick and see if it is done.


Let the cake rest out of the oven and wait until it cools down. Enjoy it with a soy latte or any beverage you like.

With love,

Pinkwhisker with linseeds between the teeth.

Vegan Avocado Lime Muffins

I love food, I love eating, and I love escaping from reality by creating beauties in my kitchen… Have I said that I love cooking?

Avocado is my favourite fruit/vegetable, but here where I live they don’t grow and therefore they are quite overpriced. I wish I could do anything with them every day… Craving for a sweet recipe with avocado I bumped into a beautiful recipe and I basically reproduced it! I got speechless when first I bit my ginormous muffin…because it made me travel to another land. Oh gosh! The combination of avocado and lime was meant to be together and finally they met in my super delicious muffins. Yesterday I made a batch of 4 jumbo muffins and there is one left and it will end up in my belly! I’m looking forward to having my “merienda” (afternoon coffee time) and making a vanilla soy latte… Have I ever mentioned that I love “merienda time”? Maybe; the truth is that there is nothing better than watching your favourite series and spoiling your sweet tooth with the goodies you make yourself. If you have ever wondered if I became vegan, the answer is not yet. However, vegan or not I love enjoying fresh and healthy food because it is said that we are what we eat.

The ingredients for this incredible recipe are:


  • 220g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • A dash of salt
  • 2 teaspoons lime zest
  • 1 normal size avocado (mashed)
  • 2 tablespoons vegetable oil
  • 200g white sugar
  • 222ml vanilla soy milk
  • 1 tablespoon fresh lime juice

For the topping of these muffins I halved the ingredients of the recipe, the ingredients are:


  • 1 normal size avocado (mashed)
  • ½ tablespoon fresh lime juice
  • 125g icing sugar


Preheat the oven at 200 ºC.

First of all, grab 2 recipients where the ingredients will be mixed. In a big bowl, toss flour, salt, baking powder, baking soda and lime zest. Set aside. In the other smaller recipient smash the avocado using a fork or blender. Then add the oil and stir with your spatula. Proceed to fold in the rest of the ingredients: sugar, soy milk and lime juice.

Next step you need to do is combining the wet ingredients into the dry ones (carefully). Use a whisk to work on the batter.

Before filling your muffin form with the ready dough, apply some butter and flour to your form to avoid complications when the baking is done.

Once your dough is fine and free from lumps, fill your muffin form.


The last step is to introduce the muffins into the oven, and lower the temperature to 180 ºC. The baking time will be 25-30 minutes. This might change due to different ovens, so watch them and introduce a toothpick to prove they are done.



The frosting is ready in a couple of minutes. Get a small bowl and smash your avocado, add the lime juice and fold in the icing sugar. Use a mixer and combine it well. Keep in the fridge until your muffins have cooled down and proceed to top them and decorate.

My muffins looked like this: I love hearts and colours… who doesn’t?


I want to hear from you, please eat and know what you eat, do not crave!

With love,

Pinkwhisker with green nails

Popeye quiche

Today I have decided to cook a quiche because it is filling and easy to prepare. I feel like it is high time to make something funnier in the kitchen. Therefore I leave out my ordinary dinners and I am making this beauty. Since about one month ago I’ve been feeling like quiche but there has been always something left to be finished. Hence at my place tonight there will be a round and full of flavour quiche. I seriously encourage you, my reader to try this one, you won’t regret it!

A quiche can have anything you have in your kitchen, anything fits, and even you can make it sweet… actually I have one sweet quiche recipe, but I promise that I will post it as soon as possible.

Here we go with the ingredients for this quiche:

  • Puff pastry (I bought it in the supermarket)
  • 2 small red onions
  • 1 red pepper
  • 2 eggs
  • 150 g flavoured cheese cream
  • 800 g frozen spinach (thawed)
  • Salt
  • White and black pepper (spice)
  • Cumin
  • Coriander
  • Grated cheese
  • Cherry tomatoes (optional for decoration)


Prepare your round cake tin and slightly spread a bit of butter on it and when you’re done, toss some flour to cover the buttered surface to avoid your quiche from breaking or getting stuck in the cake tin. Then carefully cover it with the puff pastry. Once the base of the quiche is placed beautifully, proceed and with the help of a fork poke the puff pastry. This way you will not let the dough raise and ruin your base.

Now let’s prepare the filling. Chop the onions and the red pepper and cook them on a pan for a couple of minutes. In a sauce pot thaw the frozen spinach. Once you have these ingredients ready, mix them in a bowl and add the cheese cream and the 2 beaten eggs. Season the filling as you like. For this one I added salt, cumin because I love it, coriander and white and black pepper.


Last step is folding in the filling into the cake tin and top it with grated cheese. It will look like this.


Preheat the oven at 200 ºC and introduce the quiche in it for at least 30 minutes. The temperature should be at 180 ºC. Try to see if the quiche is ready by introducing a toothpick. The result is amazing; it will be a new favourite I grant it.

Tonight we will enjoy it with a fresh salad as a side. Nom Nom Nom….


Bon apetit!

Starving Pinkwhisker

Vitamine C mocha cupcake

Dear reader, here I am again to show you an incredible recipe that you will love. The reason I made these cutie cupcakes was because I had mandarins leftover and I had to do something with them… I wanted to try mandarins with dark chocolate because I love the taste and I thought it is about time to experiment and see what happens! I am so happy that I tried it because it is my new favourite and I am sure they will be yours too!

Actually this recipe is a version of this one here. But as I have mentioned I was curious about the tangy and sweet flavour of mandarins… and the outcome was this:




  • 150g all-purpose flour
  • 35g unsweetened dark cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 110ml milk
  • 3 heaped teaspoons coffee (the one that dissolves in your hot milk, water)
  • 115g butter (softened at room temperature)
  • 60g granulated sugar
  • 60g brown sugar
  • 1 egg
  • 1 milka chocolate egg with filling
  • 2 mandarins (blended)


The amount of frosting I present here will be for “4 small cupcakes” (Adapted from this lovely blog)

  • 50g butter (softened at room temperature)
  • 50g icing sugar
  • 20g white chocolate
  • 2 teaspoons of mandarin zest


I normally start with the topping because I like keeping it in the fridge to have it ready for the cupcakes. I decided to shorten the amounts of the frosting because I don’t like to throw away the frosting and also because it doesn’t take much time to prepare it in case you are craving for it.

First of all, take the butter out of the fridge and let it rest for 10 minutes until it softens at room temperature. Proceed to add the cheese cream in your bowl and combine it with the butter (already softened) using a mixer for 2 minutes. Once it is creamy, fold in the icing sugar and mix for 3 minutes. I personally like sifting it because most of the times the icing sugar has the shape of big blocks and it is just easier to sift it. When the icing sugar is also mixed, melt the white chocolate in the microwave and let it cool down a bit. Add the mandarin zest and the white chocolate and mix for 2 minutes. Keep it in the fridge. If when you take it out to top the cupcakes it is a bit hard, let it rest out of the fridge and it will become creamier.


Get two bowls, one for the wet ingredients and the other for the dry ones. In the first bowl toss the flour, salt, baking powder, baking soda and cocoa powder. Combine it with a spoon or spatula.


In the second recipient add the butter (softened at room temperature) and the granulated and brown sugar. Use a mixer and combine them. Then add the egg and mix it well with the other ingredients. Next, prepare the glass of milk and the teaspoons of coffee and stir. Almost done. Now add the milk with the coffee to the batter and combine them with a mixer. Blend the mandarins and mix them. This is optional, but if you want you can add some more melted chocolate to the dough. I melted a chocolate egg with white chocolate filling (a milka chocolate egg) and I also mixed it.


Now mix carefully the dry ingredients with the wet ingredients. The batter will look like this, very very creamy and you will have to fill the cupcake liners quickly otherwise you will want to eat it from your mixing bowl… I say this by experience!


Preheat the oven at 170 ºC before you put the cupcakes inside. It will take no more than 15-20 minutes to bake them. When they are baked, open your oven and let them cool down for a couple of minutes. When they are cool enough, top them and decorate them.


I hope you found my directions helpful and you decide to make them soon. I will be glad to hear from you.


High five with my feline paw!


Yield: 16 beautiful cupcakes; Difficulty: Easy; Time: 35 minutes