Bayern-Präsident Herbert Hainer hat verraten, dass er vor vielen Jahren die verstorbene Basketball-Legende Kobe Bryant verklagt hatte.
“Wir haben ihn als 18-Jährigen unter Vertrag genommen. Nach drei Jahren wurde es immer komplizierter, er hat sich über die Schuhe beschwert und das ein oder andere Mal provokativ in anderen Marken gespielt”, sagte Hainer der Bild.
Der 65-Jährige, der den Vertrag mit Bryant ausgehandelt hatte, erzählte weiter: “Dann hat er uns wissen lassen, dass er aus seinem Zehnjahresvertrag aussteigen will. Wir haben dann Klage eingereicht und uns am Ende verglichen. Er hat Abstand bezahlt – in nicht geringer Höhe.”
Bryant, der Anfang des Jahres bei einem Hubschrauber-Absturz ums Leben kam,wurde anschließend das Gesicht von Nike und war bis zu seinem Tod der wahrscheinlich wichtigste Markenbotschafter.
Hainer: “Bin auch Basketball-Liebhaber”
Hainer sieht sich als ähnlich großen Basketball-Fan wie sein Vorgänger Uli Hoeneß, der ebenfalls regelmäßig im Audi Dome, der Heimspielstätte der Bayern, anzutreffen war.
“Ich bin absoluter Sport-Fan und auch Basketball-Liebhaber. In meiner Zeit bei Adidas habe ich mit den größten Stars des Sports verhandelt – mit Derrick Rose, Dwight Howard oder James Harden. Detlef Schrempf habe ich vor 25 Jahren in Herzogenaurach über das Firmen-Gelände geführt. Ich mag den Sport und finde es fantastisch, was hier aufgebaut wurde”, sagte Hainer.
Von 6. bis 28. Juni kämpfen der FC Bayern und neun weitere Mannschaften der BBL um die Deutsche Meisterschaft.
Der Titelverteidiger muss dabei allerdings auf die beiden Stars Greg Monroe und Nihad Djedovic verzichten. Dafür haben die Bayern Nationalspieler Ismet Akpinar für das Finalturnier unter Vertrag genommen.
Hainer jedenfalls geht mit großen Ambitionen in dieses Turnier: “Wir wollen natürlich vorne mitspielen und die dritte Meisterschaft in Folge holen.”
BBL-Finalturnier – die Liveübertragungen auf SPORT1:
Snickerdoodles are a classic cookie, one of my all time favorites thanks to their crisp cinnamon-sugar coating. These Brown Butter Snickerdoodles are a classic with a twist. They’re made with browned butter, which adds a rich nutty flavor to the cookie dough and make them even more addictive than the originals.
To start the recipe, you’ll need to brown some butter. Place some butter in a skillet and cook over medium-low heat for about 5 minutes, or until the butter is golden brown and smells a little like toasted nuts. Remove the butter from the heat and allow it to cool to room temperature before using. It is best to transfer it to another container to cool, so that the butter doesn’t keep cooking as it cools.
The melted, browned butter is then mixed into the dough, along with a generous dose of vanilla extract to give the cookies a wonderfully rounded flavor. Browned butter and vanilla are always a good combination in my book. The cookie dough also uses a combination of cream of tartar and baking soda, a combination that tends to be traditionally used in snickerdoodles. Once the dough has come together, each ball is shaped and rolled in a cinnamon sugar mixture before being placed on a parchment-lined baking sheet to bake.
These cookies should be baked until they are just set and only very lightly browned around the edges. They will fall a bit as they cool, which will give them their signature crackly look. The cookies are ready to serve as soon as they have cooled, but will keep for a few days when stored in an airtight container.
Brown Butter Snickerdoodles
1/4 cup sugar
1 1/2 tsp ground cinnamon
1 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 tsp vanilla extract
2 2/3 cups all purpose flour
1/2 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, combine sugar and spices. Set aside.
In a medium saucepan or skillet, melt butter over medium-low heat until it starts to bubble and turn golden brown. Stir occasionally for 4-5 minutes, until butter smells nutty. Transfer to a large bowl and allow to cool to room temperature (about 10 minutes).
Once butter has cooled, stir in sugar, eggs and vanilla extract and whisk until smooth.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in reserved cinnamon sugar mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!
I don’t know about you, but I am particularly fond of scones. When made right, they are tender and light.
And when you load them up with fresh blueberries and lemon zest, nothing beats a homemade scone.
I took some inspiration from Alice’s Tea Cup and created this blueberry lemon scone recipe that is simply irresistible.
My kids love them for breakfast or dessert, but they make a wonderful afternoon snack. Perfect with a fresh cup of tea.
Ingredients
The ingredients for these delectable blueberry scones are divided into the scone dough and lemon glaze.
For the scones, you will need all-purpose flour, sugar, baking soda, baking powder, kosher salt, cold unsalted butter, fresh blueberries, lemon zest, buttermilk, vanilla, heavy cream and sanding sugar.
Butter. Cold, unsalted butter is the key to producing scones that are light and cake-like in texture. Make sure the butter is cold when cut into the dry ingredients. If salted butter is all you have on hand, reduce the salt to 1/2 teaspoon.
Blueberries. If it is the spring and summer season, fresh blueberries are best since they are in season. However, frozen blueberries can be used. If you use frozen, make sure to thaw completely and dry with a paper towel. If you find yourself short on time, frozen blueberries can also be incorporated into the batter right from frozen.
Buttermilk. I like to think of buttermilk as the secret ingredient. Slightly tangy, the buttermilk adds moisture and flavor.
If regular milk is all you have on hand, measure out 1 1/4 cups milk, then remove 1 Tablespoon + 1 teaspoon and replace it with an equal amount of white vinegar or lemon juice. Allow it to sit for 10 minutes before mixing.
For the lemon glaze, simply gather together powdered sugar, juice from one lemon (the one you zested) and vanilla extract.
How To Make // The Steps
The blueberry scones and lemon glaze come together in a few simple steps. The trick is to chill the scones for 30 minutes in the fridge prior to baking. This way, the chilled butter creates steam and results in light and fluffy blueberry lemon scones. Simply:
Whisk the dry ingredients. In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt.
Cut in the butter. With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients.
Pour in the wet ingredients. Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries.
Cut and chill. Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes.
Preheat the oven, then prepare the scones for baking. While the dough is chilling, preheat the oven to 400°. When ready, brush the tops of the scones with heavy cream and sprinkle with sugar.
Bake for 12 minutes, or until lightly browned. Transfer to a rack to cool.
Make the lemon glaze. In a small bowl, whisk powdered sugar, lemon juice and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing.
Drizzle and enjoy! Gently drizzle the lemon glaze over cooled scones and serve.
Alternatively, use the food processor, just be careful not to overwork the dough.
What Makes These Lemon Blueberry Scones So Good?
I don’t know about you, but waking up to a batch of freshly baked scones is reason enough to jump out of bed in the morning. These lemon blueberry scones are so good because:
Blueberries add pop of color and sweetness
Tang from the buttermilk and lemon balance the sweetness from the sugar
Chilling the butter and dough creates a delicately tender, cake-like texture
Swap Out The Berries
This simple scone recipe is a perfect blank canvas when you want to switch up the flavor profile.
Feel free to swap out the blueberries with an equal amount of raspberries, blackberries or strawberries instead.
Make-Ahead Instructions
I like to make the scones the night before, then leave them in the fridge to chill overnight. I wake up, preheat the oven, garnish the scones and bake. Nothing like a fresh batch of scones in the morning!
Feel free to also freeze the scone dough. Simply add a few minutes to the baking time.
How To Store Blueberry Scones
These scones store best in an airtight container on the kitchen counter for up to 3 days or in the fridge for 5 days.
For longer storage, once cooled and the glaze is completely set, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 1 month.
Defrost in the fridge overnight. Heat in the microwave on HIGH for 30 seconds or in 350 degree oven for 5-8 minutes.
Share these delicious scones with somebody you love. You cannot let them go to waste.
Originally published in March 2010, updated May 2020 with updated images and updated recipe card.
If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!
Blueberry Lemon Scones
Yield: 12
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes
Total Time: 57 minutes
These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!
Ingredients
Blueberry Lemon Scones
3 cups flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 cup cold unsalted butter, cut into small pieces
1 1/2 cups fresh blueberries
zest from one lemon
1 1/4 cups buttermilk
1 teaspoon vanilla
1/4 cup heavy cream
1/4 cup sanding sugar
Lemon Glaze:
1 1/2 cups powdered sugar
juice from one lemon
1 teaspoon vanilla
Instructions
In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt.
With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients.
Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries.
Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes.
While the dough is chilling, preheat the oven to 400°. Brush the tops of the scones with heavy cream and sprinkle with sugar.
Bake for 12 minutes or until lightly browned. Transfer to a rack to cool.
To make the glaze, whisk powdered sugar, lemon juice, and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing.
Drizzle lemon glaze over cooled scones and serve.
Notes
You can use frozen berries, be sure to thaw them completely and dry them with a paper towel.
You can make these in the food processor, just be careful to not overwork the dough.
You can use any kind of berry you like, raspberries and strawberries are delicious in these scones.
I like to make the dough the night before and chill them in the fridge until the morning. I wake up, preheat the oven, and bake them off. You can also freeze these as well, add a few extra minutes to the baking time.
I remember watching coach K in a game of Dream Team against an European national team. I remember that in this game the US Team implemented a big number of pick and roll offenses in order to…
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It feels like a really long time since I’ve posted anything here. Mainly because it is. I didn’t really mean to disappear from the blog (and, to a large extent, social media) for quite so long.
Basically, shit happens.
But now, it’s September and life has returned/is returning to something approaching normal (or as normal as possible given that we can now say that we’re getting married next month) and I’m finally using the kitchen as something other than a dumping ground for empty pizza boxes.
In my book, summer doesn’t end until I have to start wearing a coat to work in the mornings and I’m nowhere near that stage at the moment. There is the most splendid array of produce available at the moment and I used a few of my favourites – apricots, peaches and nectarines – to make these lovely little tarts. The combination of butter-y, shortbread-y pastry, squidgy almond frangipane and, finally, sweet and sticky fruit is just the best. So here’s to September. Let’s make it a good one.
mixed stone fruit + almond tarts {gluten free}
Yield: 4 tarts
This pastry recipe will make twice what you need for four tarts. I usually freeze the excess because it’s always worth having a little pastry in the freezer for emergencies. Or you can just double the filling recipe and make eight tarts…There’s no need to blind bake the pastry before filling and so it’s a relatively forgiving recipe. You can use whatever fruit you like here; I had a random assortment of apricots, a slightly ropey looking flat peach and a blood nectarine (which was undeniably pretentious but delicious). If you can find the latter, the colour is really stunning but you can use plums or berries or whatever really.
Ingredients
For the pastry:
120g (1 cup) rice flour
50g (1/2 cup) ground almonds
60g (1/2 cup) corn starch (corn flour)
2 teaspoons sugar
115g (1 stick) unsalted butter, cold and cubed
1 egg, beaten
2 – 3 tablespoons ice cold water
For the filling:
115g (1 stick) unsalted butter, softened
115g (1/2 cup) golden caster sugar
1 egg, beaten
115g (1 cup + 2 tablespoons) ground almonds
Zest of a lemon
2 – 3 mixed stone fruit (I used a flat peach, an apricot and a blood nectarine), stoned and sliced
Flaked almonds
Instructions
To make the pastry, place the rice flour, ground almonds and corn flour in a food processor with the sugar and salt. Add the butter and pulse a few times until the mixture resembles (large) breadcrumbs. Add the egg and the water and pulse again until the mixture starts to clump together (you may need a touch more water). Tip the dough out onto a lightly floured surface and bring it together with your hands. Divide the dough into two and set half aside for another purpose (I generally wrap it up and freeze it).
Take the half of the dough that you’ve reserved to make the tarts and divide it into four. Roll out each piece on a well-floured surface until it’s big enough to line four small tart tins with removable bases – mine are 4 inches in diameter.
Gently transfer the pastry to the tin, fixing up any tears as you go and remove the overhanging edges. Put the pastry cases in the fridge to chill for half an hour or so.
Preheat the oven to 180C/350F.
To make the frangipane filling, beat together the butter and sugar until light and fluffy. Gradually add the beaten egg, continuing to beat. Finally, fold through the ground almonds and lemon zest.
Divide the almond mixture between the tarts and smooth out to the edges. Top with a couple of slices of fruit and a scattering of flaked almonds. Bake for 30 – 35 minutes until the pastry is cooked through and the filling is firm but still chewy. Allow to cool a little before serving, ideally with something rich and creamy.
Sometime last summer, my friend Monica asked me to make bachelorette party cookies to go inside of goody bags that she was putting together. She was the Matron of Honor for her little cousin, and they were going to be travelling to Cabo for the party. She wanted a pink and gold theme, and wanted to customize the cookies with the names of each of the ladies. We ended up deciding on heart
Vanilla Crumb Muffins are a testament to the beauty of simplicity. Whip up a batch for a sweet breakfast or snack! Sometimes it’s nice to keep things simple. You can think about that philosophically if you like, but I’m specifically thinking of that in relation to baking. I pride myself on creating easy recipes, but […]
Need some inspiration for a sweet treat for that special someone in your life?? Here are a few great treats that are sure to make your sweetheart swoon!
1.Chocolate Valentino Cake The name says…
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