Muffins for real men

I made this muffins twice and I have to say...the taste is absolutely wonderful!
I found the recipe on the Dr. Oetker book "Muffins" (Herrenmuffins)...if you try them once, you'll become addicted, guaranteed!

Ingredients (for 12 muffins):

- 150 g. (0,33 lb.) dark chocolate
- 100 g. (0,22 lb.) butter
- 250 g. (0,55 lb.) Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 130 g. (0,29 lb.) sugar
- 1 pinch of salt
- 2 organic eggs
- 100 ml. coffee
- 4 Tbsp. Whisky
- 50 g. (0,11 lb.) dark chocolate flakes


Melt butter and chocolate (150 g.) in a small pan; set aside to cool.

In a big bowl, stir together flour, baking powder, baking soda, sugar and salt.

Add eggs, coffee, whisky and butter-chocolate-cream and whisk everything together until creamy.
Quickly incorporate the chocolate flakes using a wooden spoon.

Place a muffin paper cup in each muffin mold and fill them with the mixture.

Put in the oven (without preheating it) and turn it on (160°, ventilated).
Bake for 25 minutes.
Chill before decorating them with melted chocolate (I suggest 100 g. white chocolate, melted with 4 Tbsp. water).

Welcome recipe: Peach-Redcurrant-Tarte

Hi everyone and welcome to my blog!
This is actually the English version of my other blog, which is written in Italian and German. Most of the times you'll find the same recipes on both blogs, but other times you'll find something different and specially created for "nature drunk".

This first recipe is really tasty, very fresh and fruity...so enjoy!

Ingredients (for an 11 inches springform pan):

- 1 kg. peaches (2,2 lb.)
- 1 handful of redcurrants
- 125 g. ricotta cheese (0,28 lb)
- 60 g. sugar (0,13 lb.)
- 1 tsp vanilla extract
- 4 tsp Milk (dairy or non-dairy)
- 4 tsp vegetable oil
- 1 pinch of salt
- 1 1/2 tsp baking powder
- 250 g. flour (o,55 lb)
- 2 tsp grated lemon zest
- 4 Tbsp apricot marmalade


Boil some water, bathe the peaches in it for 10 seconds, take them out and bathe them in very cold water.
Peel the peaches and cut them into slices. Put aside and prepare the dough.

Preheat the oven ( 200° Celsius - 392° Fahrenheit).
Butter the pan and sprinkle it with flour.

Mix the ricotta with sugar, vanilla, lemon zest, milk, oil and salt until creamy.
Add flour and baking powder and knead.
Flatten the dough with a rolling pin to create a circular cake.
Put the dough in the springform pan, decorate it with the peach slices and the redcurrants.
Warm up the marmalade and pour it on the tarte.

Put in the oven and bake for 35 minutes.
Serve cold.