Type what you have

Ingredients

• ✓ vanilla sugar
• rhubarb
• white sugar
• apple juice
• cornstarch
• water
• strawberry

Instructions

1. 1 Combine rhubarb, sugar, and vanilla sugar in a large pot; set aside for 30 minutes.
2. 2 Stir apple juice into rhubarb mixture; bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
3. 3 Whisk cornstarch and water together in a small bowl until well combined; stir into rhubarb mixture. Bring to a boil, then remove from heat. Cool completely.
4. 4 Stir in strawberries before serving.

By Marianne

Ingredients

• ✓ vanilla sugar
• butter
• brown sugar
• cinnamon
• nutmeg
• apple
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter.
2. 2 Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl.
3. 3 Layer about 1/3 of the apples in the prepared baking dish; sprinkle with 1/3 of the sugar mixture.
4. 4 Repeat layers twice more.
5. 5 Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.

By imagination_co

Ingredients

• ✓ vanilla sugar
• quince
• apple cider
• sugar
• lemon
• orange flower water
• orange zest
• heavy cream
• creme fraiche

Instructions

1. 1 Combine quinces, hard cider, and white sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking; cook until quinces are soft, 15 to 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 Transfer cooked quinces and liquid to a serving bowl; stir in lemon juice, orange flower water, and orange zest.
3. 3 Beat heavy cream in a separate chilled glass or metal bowl using an electric mixer until frothy; gradually add vanilla sugar, continuing to beat until soft peaks form. Fold in crème fraîche. Top quince compote servings with whipped cream-crème fraîche.

By Annette

Ingredients

• ✓ vanilla sugar
• egg
• white sugar
• canola oil
• lemon juice
• lemon zest
• salt
• all-purpose flour
• baking powder
• cinnamon
• milk
• blueberry
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
2. 2 Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
3. 3 Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
4. 4 Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
5. 5 Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.

By Tinkerbell

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• confectioners' sugar
• cocoa powder
• cocoa powder
• baking powder
• salt
• butter
• milk
• egg
• confectioners' sugar
• lemon juice
• candy eyeball

Instructions

1. 1 Combine flour, 1 cup confectioners' sugar, 3/4 cup plus 2 tablespoons cocoa powder, baking powder, vanilla sugar, and salt in a large bowl. Work in butter with your fingers until mixture resembles small crumbs. Add milk and egg; knead into a soft dough. Place in a bowl, cover, and refrigerate for 30 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Roll dough into long, thin 8-inch ropes, pinching one end into a pointy tip. Arrange in the shape of a little poop-mound with the pointy tip on top; place onto the prepared baking sheet, leaving space between individual cookies.
4. 4 Bake in the preheated oven until lightly darkened on the bottom and dried, 10 to 12 minutes. Carefully remove from baking sheet and transfer onto a wire rack to cool completely, about 2 hours.
5. 5 Mix 3 tablespoons confectioners' sugar with lemon juice to form a thin icing. Glue 2 candy eyeballs on each poop cookie and let dry.

By barbara

Ingredients

• ✓ vanilla sugar
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• butter
• cream cheese
• confectioners' sugar
• vanilla extract
• sprinkle
• marshmallow
• milk chocolate candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
2. 2 Beat 6 ½ tablespoons butter, white sugar, and vanilla sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract; beat until smooth.
3. 3 Mix flour, baking powder, and salt together in a small bowl; add to egg mixture and beat for 5 minutes. Spoon batter into the prepared muffin cups, filling each ¾ full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and cool, about 20 minutes.
5. 5 Beat ¼ cup butter and cream cheese together in a medium bowl with an electric mixer until well combined. Beat in confectioners' sugar, ¼ cup at a time, beating in vanilla after ½ confectioners' sugar is incorporated; set aside.
6. 6 Pour colored sprinkles into separate small bowls, one for each color. Cut each large marshmallow into 5 slices; dip marshmallow pieces, cut-sides down, into one color sprinkles until sugar sticks. Repeat with remaining marshmallow slices and different color sprinkles.
7. 7 Spread frosting onto cooled cupcakes. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals; place 1 candy-colored chocolate piece in centers.

By Claudia_Meilinger

Ingredients

• ✓ vanilla sugar
• strawberry
• white sugar
• heavy cream
• rice
• milk chocolate

Instructions

1. 1 Combine strawberries and sugar and set aside to macerate.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

By Tinkerbell

Ingredients

• ✓ vanilla sugar
• strawberry
• raspberry
• white sugar
• mascarpone cheese
• yogurt

Instructions

1. 1 Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
2. 2 Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.

By Tinkerbell

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• sugar
• baking powder
• milk
• olive oil
• blueberry
• confectioners sugar

Instructions

1. 1 Combine flour, sugar, vanilla sugar, and baking powder in a large mug. Add milk and oil; mix batter well with a fork or a small whisk. Carefully fold in blueberries so they are completely covered with batter.
2. 2 Microwave on high until cake has risen by 50%, 30 seconds to 2 minutes, depending on strength of your microwave. Allow to cool in the mug for a few minutes. Dust with confectioners' sugar.

By Chantal

Ingredients

• ✓ vanilla sugar
• dark chocolate
• egg white
• white sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4. 4 Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6. 6 Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

By Barbara Sauermann

Ingredients

• ✓ vanilla sugar
• self-rising flour
• brown sugar
• sugar
• egg
• olive oil
• milk
• banana
• pecan

Instructions

1. 1 Combine flour, brown sugar, white sugar, and vanilla sugar in a large microwave-safe mug. Add egg and mix well. Stir in oil, milk, mashed banana, and pecans. Mix well to incorporate all the flour.
2. 2 Microwave at high power until cake has risen and is cooked through, 2 1/2 to 3 minutes. Remove and allow to cool slightly before eating.

By Allrecipes Member

Ingredients

• ✓ vanilla sugar
• milk
• cornstarch
• white sugar
• gelatin
• heavy cream
• morello cherry
• semisweet chocolate

Instructions

1. 1 Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.
2. 2 Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.
3. 3 Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.
4. 4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until firm peaks form. Fold into the saucepan with the chilled milk mixture.
5. 5 Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.

By Silke

Ingredients

• ✓ vanilla sugar
• butter
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• lemon
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
2. 2 Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
3. 3 Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
4. 4 Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
5. 5 Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.

By diana

Ingredients

• ✓ vanilla sugar
• butter
• confectioners sugar
• all-purpose flour
• potato flour
• red food coloring

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 With an electric mixer, beat the butter and confectioners' sugar together in a bowl until smooth and creamy; beat in the vanilla sugar.
3. 3 In a separate bowl, whisk the flour with potato flour.
4. 4 Stir the flour mixture into the butter mixture, about 1/4 cup at a time, until all the flour is mixed in.
5. 5 Stir in the food coloring until the dough is evenly colored.
6. 6 Place the dough into a cookie press fitted with a decorative tip.
7. 7 Press out 1 1/2-inch cookies onto an ungreased baking sheet.
8. 8 Bake cookies in the preheated oven until the bottoms are just lightly browned, about 10 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on wire racks.

By Linda T

Ingredients

• ✓ vanilla sugar
• butter
• white sugar
• white sugar
• salt
• egg
• all-purpose flour
• baking powder
• milk
• plum
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
2. 2 Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
3. 3 Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.

By Marianne

Ingredients

• ✓ vanilla sugar
• white sugar
• butter
• butter
• cream cheese
• vanilla
• salt
• egg
• all-purpose flour
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2. 2 Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese in a mixing bowl until light and fluffy, about 3 minutes. Mix in vanilla and salt until well combined. Add eggs, one at a time, beating thoroughly after each addition.
3. 3 Gradually add flour, one cup at a time, beating until just incorporated. Fold in muddled strawberries. Pour batter into the prepared pan, then lightly sprinkle vanilla sugar over top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
5. 5 Remove from the oven and set on a wire rack to cool for 5 to 10 minutes. Invert carefully onto a serving plate or cooling rack and let cool completely.

By Ashley Steele

Ingredients

• ✓ vanilla sugar
• butter
• rolled oat
• white sugar
• cocoa powder
• coconut flour

Instructions

1. 1 Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
2. 2 Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.

By Terese Christensen

Ingredients

• ✓ vanilla sugar
• milk
• heavy cream
• sugar
• cornstarch
• cinnamon

Instructions

1. 1 Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
2. 2 Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

By Olaahmed

Ingredients

• ✓ vanilla sugar
• flour
• baking soda
• butter
• sugar
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
2. 2 In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
3. 3 Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.

By SHEILAKAY77

Ingredients

• ✓ vanilla sugar
• egg
• vegetable oil
• sugar
• self-rising flour
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.
2. 2 In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Cheryl

Ingredients

• ✓ vanilla sugar
• cookie butter
• butter
• brown sugar
• shortening
• egg
• vanilla bean
• water
• baking soda
• all-purpose flour
• salt
• cinnamon chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream cookie butter, butter, vanilla sugar, brown sugar, shortening, eggs, and vanilla bean together using an electric mixer in a bowl. Combine warm water with baking soda in a small bowl to dissolve; add to creamed mixture while mixing.
3. 3 Combine flour and salt in a separate bowl and add gradually to cookie butter mixture; mix well. Stir in cinnamon chips.
4. 4 Drop tablespoonfuls of dough onto ungreased cookie sheets; use your fingers to form into peaked meringue shapes.
5. 5 Bake in the preheated oven until edges are set, 8 to 9 minutes. Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely.

By Melissa Liardi

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• almond flour
• white sugar
• butter
• egg yolk

Instructions

1. 1 Combine all-purpose flour, almond flour, and sugar in a bowl; rub in butter using your fingers until coarse crumbs form. Add egg yolks and work into a smooth dough. Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Turn dough onto a floured work surface; roll into long, thin pieces. Cut into 2-inch pieces and shape each piece into a crescent-shape. Place crescents on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 15 minutes. Immediately roll the crescents in vanilla sugar while hot. Set aside to cool.

By Marianne

Ingredients

• ✓ vanilla sugar
• butter
• white sugar
• all-purpose flour
• baking powder
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
2. 2 Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, vanilla sugar, and baking powder; beat to combine.
3. 3 Divide dough in half and divide each half into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
4. 4 Bake in the preheated oven until lightly golden brown, about 20 minutes.

By RoRo

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• coconut
• baking powder
• salt
• butter
• sugar
• egg
• zucchini
• carrot
• milk
• orange

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
2. 2 Combine flour, coconut, baking powder, and salt in a bowl.
3. 3 Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
4. 4 Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

By Lena

Ingredients

• ✓ vanilla sugar
• sugar
• water
• lemon
• sugar
• lemon juice
• lemon zest
• egg
• egg yolk
• butter
• heavy cream
• ladyfinger cookie

Instructions

1. 1 Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
2. 2 Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
3. 3 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
4. 4 Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
5. 5 Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.

By Toi

Ingredients

• ✓ vanilla sugar
• self-rising flour
• yogurt
• egg
• white sugar
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, yogurt, eggs, sugar, vanilla sugar, and salt in a large bowl; mix well. Set the dough aside for 30 minutes.
3. 3 Form dough into 2-inch balls.
4. 4 Heat vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. Deep-fry sufganiyot, in batches, in hot oil until golden brown, about 3 minutes, turning them halfway through.
5. 5 Use a slotted spoon to transfer donuts to a paper towel-lined plate; repeat with remaining dough.
6. 6 Enjoy!

By Mel Levy

Ingredients

• ✓ vanilla sugar
• butter
• rolled oat
• egg
• white sugar
• baking powder
• date

Instructions

1. 1 Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes.
2. 2 Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter.
4. 4 Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets.
5. 5 Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.

By Barbara Sauermann

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• all-purpose flour
• butter
• egg
• sugar
• water
• salt
• hazelnut
• butter
• white sugar
• heavy cream
• egg
• pear

Instructions

1. 1 Grease an 8-inch tart pan.
2. 2 Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
3. 3 Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
4. 4 Preheat the oven to 350 degrees F (180 degrees C).
5. 5 Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
6. 6 Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
7. 7 Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
8. 8 Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

By Lena

Ingredients

• ✓ vanilla sugar
• all-purpose flour
• white sugar
• egg
• butter
• rhubarb
• butter

Instructions

1. 1 Sift flour into a large bowl, making a well in the center. Add 1/2 white cup sugar, egg, and vanilla sugar into well. Distribute 1/2 cup softened and cubed butter evenly on top; mix into a dough using your hands. Cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
3. 3 Place 2/3 of the dough in the prepared pan, smoothing out any bubbles. Cover with rhubarb.
4. 4 Crumble remaining dough between your fingers and sprinkle over rhubarb. Sprinkle with remaining 3 tablespoons white sugar, then scatter 2 tablespoons cold cubed butter over streusel.
5. 5 Bake in the preheated oven until streusel is lightly brown and crisp, 40 to 50 minutes.

By Barbara Sauermann

Ingredients

• ✓ vanilla sugar
• vegetable oil
• vegetable oil
• egg
• brown sugar
• carrot
• all-purpose flour
• cinnamon
• baking powder
• salt
• confectioners' sugar
• cream cheese
• butter
• lemon
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.
3. 3 Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.
4. 4 Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.
5. 5 Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.

By Jarnsaxa