August 27, 2014
Streets of Zurich

Streets of Zurich

August 27, 2014

Next time you are visiting a new city, do me a favor: put the map away and start walking. Get lost in the city, you'll find amazing things. Things that only the locals know about, things that you will always remember as the little treasure you once found. How else can you find a little Venice hidden among the streets of Zurich?
Cristina xo


August 25, 2014
Mondays We Cook: Fruit of the Forest Cheesecake

Mondays We Cook: Fruit of the Forest Cheesecake

August 25, 2014

Happy Monday! I'm terribly sorry for the lack of posting lately. I've been traveling a lot during August and due to technical problems I haven't been able to post as much as I'd like to. First, in Zurich, the wi-fi at the hotel was really bad -I couldn't even check my Instagram feed- and then my laptop suddenly died in Cadiz :( I'm home now and I hope things can get back to normal. Don't get me wrong, I love traveling and I enjoyed the holidays so much but I've missed blogging. Does this mean I've become addicted to it?


Ok, so let's get started! Today's recipe is one of my favorite desserts: cheesecake.



Ingredients: 
75 gr. of biscuits (I've used Fontaneda Digestive)
30 gr. of butter
350 gr. of cream
350 gr. of Philadelphia
40 gr. of sugar
5 gr. of jello powder (Royal)
Strawberry jelly
Fruit of the forest

1. Crumble biscuits, add melted butter and mix; then cover the base of the mold with the mixture and put it in the fridge for 10 minutes.

2. Boil the cream, sugar and Philadelphia, strain and add the jelly.

3. Pour the mixture in the mold and keep it in the fridge for 6 hours.

4. Cover the cake with the jam and decorate it with fruit of the forest.

Bon appétit,
Cristina xo
August 16, 2014
What to Buy in Switzerland: Confiserie Sprüngli

What to Buy in Switzerland: Confiserie Sprüngli

August 16, 2014



The lovely Kristina Bazan recommended Swiss chocolates from Sprüngli and oh boy was she right! They have the most scumptious sweets. The Confiserie Sprüngli is a Swiss luxury confectionery manufacturer founded in 1836 and internationally known for its signature macarons called "Luxemburgerli".

The Sprüngli café on Paradeplatz is a traditional meeting-place of the elderly ladies of Zürich's upper class. Local folklore has it that young men who attend the café alone may signal their availability to these well-to-do women by turning over their coffee spoons in their cups. But according to the company's director, this is a persistent myth reflecting Zurich's more puritanical past, when the Sprüngli café was one of the few places where upper-class women could talk to strangers without risking their reputation.




 I hope you are all enjoying the weekend. I'm off to the beach!
Cristina xo
August 14, 2014
Meeting Kristina Bazan

Meeting Kristina Bazan

August 14, 2014
famous blogger Kristina Bazan

Have you ever had the chance to meet someone you look up to or that you are inspired by? If you are a perfectionist like me, you will want to make a good impression. However, for some reason instead of acting normal your brain decides to block and you get butterflies in your stomach just like when you wanted to talk to your high school crush. This is how I felt when I met Kristina and James the incredibly talented and beautiful couple behind the blog Kayture.

I've been following Kayture for years, I always marvel at their flawless and breathtaking photos. She shows so much passion, dedication and enthusiasm on her posts, it's contagious! I love people like that. Kristina became my favorite blogger as soon as I discovered her blog. I instantly fell in love with her feminine and classy style. 

These days bloggers have pretty much reached the status of celebrities. So you can imagine how excited I was when I saw her while strolling around Zurich last week. She was so sweet, down-to-earth and attentive. She asked if we were having a good time in Switzerland and even suggested places to see and things to do. I was so nervous I barely knew what to say, I'd have loved to ask her so many things!

Have a great Thursday and thanks for reading,
Cristina xo
August 11, 2014
Mondays We Cook: Carrot Cake

Mondays We Cook: Carrot Cake

August 11, 2014

Hey guys! Long time, no see! I've really missed blogging during my trip to Switzerland. Now I'm back and I can't wait to show you the pictures from the trip. I've visited beautiful places and guess what! I even got to meet my favorite blogger, Kristina Bazan of Kayture in Zurich. Stay tuned because I'll be posting the whole story soon :)


If that wasn't enough news....A few weeks ago I was approached by the L.A.-based website CgC Daily and they asked me to be one of their contributors. Last week, they posted my first article which you can read here. It's so exciting to see how the blog is growing little by little.


Without further ado, let's talk about today's recipe. Carrot cake. If you haven't tried it yet, do me a favor: don't understimate it because the main ingredient is a vegetable. That's not fair. This cake is delicious, trust me. It's like a giant cupcake and the best part is the cream cheese frosting. Yum!
This is what you'll need:
Ingredients:
100 gr. of walnuts
340 gr. of raw carrots finely grated
260 gr. of all-purpose flour
1 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
1 1/2 teaspoons of ground cinnamon
4 large eggs
300 gr. of white sugar
240 ml. of flavorless oil
2 teaspoons of pure vanilla extract

Cream cheese frosting
Ingredients:
57gr. of unsalted butter
227 gr. of cream cheese
230 go. of confectioners sugar
4 gr. of pure vanilla extract
1 teaspoon of finely grated lemon zest

Carrot Cake: Preheat oven to 350ºF (180ºC). Toast the walnuts until lightly browned and fragrant. Let cool. Peel and finely grate the carrots.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light colored. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. 

Serves 10 - 12.

Frosting: beat the cream cheese and butter, on low speed, just until blended. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.  

As you can see in the picture, mine has only one layer. If you want to make a small one too, you only have to divide the quatities by two.


Have a great week and thanks for reading.
Cristina xo

Adapted from Joy of Baking