Sonntag, 22. Dezember 2013

Christmas with Spekulatius Mandelhörnchen


english
Christmas is just around the corner. The smell of cookies fulfills the whole house. Christmas 
glitter balls, wrapped up christmas presents under the christmas tree and a lot of 
jingle bells sounds from the radio.
Everything is ready for christmas. There is only one thing missing! Snow!!!
I think it´s not gonna be on time this year.
Not a problem!!! I´m just gonna cover my kitchen with a lot more flour, while I´m baking;-)

Have a great time and a Merry Christmas to you all !!!

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deutsch
Weihnachten ist nur noch eine Weihnachtskugel entfernt. Der Duft von Plätzchen 
erfüllt das ganze Haus. Weihnachtskugeln, eingepackte Geschenke unter dem 
Tannenbaum und eine Menge Jingle bells, das aus dem Radio tönt.
Alles ist bereit für das große Fest. Nur eines fehlt! Schnee!!!
Ich glaube diese Jahr wird er es wohl nicht rechtzeitig schaffen.
Kein Problem!!!
Ich bedecke meine Küche einfach mit noch mehr Mehl, während ich die letzen 
Weihnachtskekse backe;-)

Habt eine wunderschöne Zeit und Frohe Weihnachten !!!




Spekulatius Mandelhörnchen
(makes 15 pieces)


Ingredients:

200 g marzipan
2 egg white (size m)
100 g brown sugar
1 pinch salt
1/2 teaspoon  spekulatiuspice
1/2 teaspoon vanille extract
50 g flour
50 g almond flour
75 g sliced almonds
100 g milk chocolate


Directions:

Cut marzipan into small pieces.
In a medium bowl, stir marzipan and egg white to a smooth dough.
Add sugar, salt, vanille extract and spekulatius spice and mix until
well combined.
Now add almond flour and flour and knead to a smooth dough.
 Wrap dough into plastic wrap and store in the fridge for about 1 hour.
Preheat oven to 350°F and line baking sheet with baking paper.
Divide dough into 15 pieces and form dough pieces to croissants.


Advice:
With damped hands it´s much easier to form the dough to croissants.

Flip croissants into sliced almonds and transfer to baking sheet.
Bake for about 15 minutes, until golden browned.
Transfer cookies to wire rack to cool down.

In the meantime, melt chocolate in a water bath.
Dip cookies into melted chocolate and transfer back 
to the wire rack, to let dry.

Store in airtight jars.


Samstag, 7. Dezember 2013

snow falling on fir trees - chocolate vanilla cupcakes


english
Let it snow...
Snow falling on fluffy chocolate vanilla cupcakes. 

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deutsch
Lass es schneien...
Schnee, der auf luftig, leichte Vanille-Schokoladen-Tannenbäumchen fällt.


english
Winter can make gray days even grayer and in anthracite they are really
hard to bear,
if you don´t have such a little muffin fir tree,
you can munch away!
     
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deutsch
Winter kann graue Tage noch grauer machen, und in anthrazit
sind sie wirklich schwer zu ertragen,
falls du nicht solch ein kleines Muffintännchen hast,  das du 
wegputzen kannst!          


english
Rundum powered by Otto organizes a wonderful cookbook contest.
As a (Food)-Blogger you can submit your favorite recipe and 
become part of an unique cookbook.
I´m gonna submit my little fir trees.
Thumbs up!!!;-)

For Conditions of participation, just check out the website of Rundum.

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deutsch
Rundum powered by Otto, richtet in diesem Jahr einen 
wunderbaren Kochbuchwettbewerb aus.
(Food)-Blogger können dort Teil eines einzigartigen Kochbuchs werden.
Die Teilnahmebedingungen sind ganz simpel.
Einfach das Lieblingsrezept einreichen und schon nimmt man an 
der Verlosung teil.
Ich schicke meine kleinen Tannenbäumchen ins kulinarische Rennen.
Mal sehen, was daraus wird;-)
Schaut doch einfach mal auf Rundum vorbei.
Es lohnt sich...

snow falling on fir trees - chocolate cupcakes 
with vanilla frosting

Ingredients:
(16 cupcakes)


for the cupcakes

200 g butter, soft
150 g sugar
1/2 teaspoon vanilla extract
3 eggs
1 pinch salt
200 g flour
3 teaspoons baking powder
2 tablespoons cocoa 
3 tablespoons milk

for the frosting
200 g butter
150 g confectioner´s sugar
1 vanilla bean (scratched out)
75 g vanilla yogurt


Directions:

For the cupcakes, preheat oven to 350°F. Line muffin pan with paper cupcake wrappers.

In a bowl stir butter, sugar, vanilla extract and salt creamy.
Add on egg after another.
Mix flour, baking powder and cocoa together and add to the egg mixture.
At last stir in milk.
Fill muffin pans 3/4 full and bake for about 15 to 20 minutes,
or until a toothpick inserted comes out clean.

After baking let muffins cool down on a wire rack.

For the frosting beat butter, confectioner´s sugar and vanilla bean creamy.
Add vanilla yogurt by tablespoons and stir until well combined.

Assembling:

Remove paper wrappers from muffins and cut off the top.
Turn muffins upside down.
Crumble tops and mix with 4 tablespoons frosting.
Spread mixture conical on muffins.
Transfer remaining frosting to icing bag, with a round tip and decorate cupcake cones with small peaks.

Refrigerate for about 20 minutes, before serving.

Enjoy...



Sonntag, 1. Dezember 2013

Post aus meiner Küche - Part 2


english
December!!! Finally delicious packages are on their way to chocoholics all over the planet. 
"Post aus meiner Küche" takes place again and I´m at it.
For my swap partner Ruth, I baked some delicious Black and White Double Chocolate Chip 
Cookies and some Giotto Crisp Balls.
Ruth surprised me with a huge selection of all kind of cookies.
Soooooo delicous...
Have a wonderful day...

.................................................................................

deutsch
Advent, Advent, ein Lichtlein brennt... Endlich ist es mal wieder soweit, "Post aus meiner Küche"
Kulinarische Päckchen nehmen ihre Reise auf und finden ihren Weg zu backwütigen Naschkatzen.
Auch ich habe wieder einmal ein schokoladig-leckeres Paket auf die Reise geschickt.
Meine liebe Tauschparnerin Ruth, durfte sich über Black and White Double Chocolate Chip 
Cookies und Giotto Crispy Balls freuen.
Ruth dagegen überraschte mich mit einem riesigen Weihnachtspaket vollgepackt, 
mit  wunderbar-leckeren Plätzchenvariation.
Von Schwarz-Weiß-Gebäck, über Engelsaugen, fehlte es an nichts und ließ mein Plätzchenherz höher 
schlagen. Wunderschönen 1. Advent...



Black and White Double Chocolate Chip Cookies
(for a lot of cookies)

Ingredients:

650 g semisweet chocolate chips
150 g white chocolate
170 g butter, soft
170 g brown sugar
1 teaspoon vanille extract
2 eggs (large)
330 g flour
1 teaspoon baking powder
1/2 teaspoon salt
100 g walnuts, chopped

Directions:

Preheat oven to 350°F. Line cookie sheet with baking paper and set aside. 
Melt 280 g chocolate chips, in a water bath or microwave. Let cool down.
In the meantime chop white chocolate into chunky pieces.
In a bowl mix flour, baking powder, salt and vanilla extract together.
Set aside.
In another bowl beat butter and sugar with an electric mixer, 
until light and fluffy.
Add eggs and melted chocolate, until well combined.
With a spoon stir in the flour mixture.
At last mix in the remaining chocolate chips, white chocolate and walnuts.

Advice!!! Use an ice cream scoop to mold the perfect cookie.

Place cookies on prepared cookie sheet and bake for about 15 minutes.
Transfer cookies with a spatula on a wire rack to cool down.
Let cookie sheet cool down, before you start baking the next cookies.

I love the taste of warm cookies, when the chocolate is still molten.
Enjoyed with a glass of milk...

What could be better???

Enjoy...


Das Rezept in deutsch findet ihr hier.

Giotto Crispy Balls
(inspired by Sweet Dreams Magazin)
(for 25 balls)

Ingredients:

(for the dough)
90 g flour
1/2 teaspoons baking powder
1 egg (size s)
35 g cornstarch
40 g sugar
1 teaspoon vanilla extract
1 pinch salt

(for the filling)
25 Giotto´s or any kind of candy
50 g chopped hazelnuts
50 g milk chocolate


Directions:

Knead all ingredients for the dough to a smooth dough-role,
fold into plastic wrap and refrigerate for about 60 minutes.

Preheat oven to 390°F. Line cookie sheet with baking paper 
and set aside.
Cut role into 25 slices and roll out to flat circles.
Place one Giotto on each circle, 
cover Giotto evenly with the dough and roll to balls.

Dip Giotto balls into chopped hazelnuts and place onto cookie sheet.
Bake for about 15 minutes.

In the meantime melt chocolate in a water bath or microwave.
After baking let crispy balls cool down on a wire rack.

Drizzle chocolate over Giotto Crispy Balls, let dry and 
enjoy...



Sonntag, 3. November 2013

sweet potato soup with roasted pumpkin seeds


english
Autumn time = Soup time
The best treatment for me, on a rainy-foggy november sunday, is a big bowl of steaming soup.
Browsing through my lately bought sweet paul magazine, I found this awesome
recipe, for sweet potato soup, and I immediately wanted to try it.
......................

deutsch
Herbstzeit = Suppenzeit
Die schönste Belohnung, für mich, an einem regnerischen November Sonntag, ist eine große, Schüssel, 
voll dampfender Suppe.
Beim Durchblättern, meines neu erstandenen Sweet Paul Magazins, habe ich ein wunderbares Rezept, 
für Süßkartoffelsuppe gefunden, das ich sofort ausprobieren musste.




Honestly this was the first time I ever prepared sweet potatoes.
Totally freaky, that this ugly root, can become something so delicious;-)
......................

Ehrlich gesagt, ist diese Suppe meine Premiere, da ich Süsskartoffeln
bisher noch nie zubereitet habe.
Das aus dieser, so wenig ansehnlichen Knolle, so etwas Köstliches entstehen kann, ist 
einfach der Wahnsinn;-)

Enjoy and have a great weekend, your sabrinasue;-)
........................

Viel Spaß beim Schnippeln und Nachkochen und ein wunderschönes
Wochenende, wünscht euch sabrinasue;-)


sweet potato soup with roasted pumpkin seeds
(adapted from sweet paul magazin)

Ingredients:
4 shallots, chopped
1 garlic clove, chopped
4 big sweet potatoes, peeled and cut into cubes
3 big carrots, peeled and cut into cubes
2 tablespoons butter
1 liters vegetable broth
200 ml whipping cream
salt, black pepper for seasoning
roasted pumpkin and sunflower seeds
for decoration 

Directions:

Melt butter in a medium saucepan. Add the chopped shallots, garlic and 
sweet potatoes and sauté for about 2 minutes.
Add vegetable broth and bring to a boil. 
Reduce heat and simmer, until potatoes are tender, for about 20 minutes.
Transfer soup into blender and puree until smooth.
Add whipping cream and season soup to taste with salt and pepper.
Sprinkle with roasted pumpkin and sunflower seeds.
*****
Bon appétit!!!


Samstag, 26. Oktober 2013

apple butternut cake with caramelized hazelnuts


english
Butternut, what a beautiful name...
The name itself already sounds so tasty, so creamy, so soft, so mmmmhhhhh. 
Immediately the sweetness of apple and the butternutty taste of pumpkin clicked to my mind and 
I had to bake this delicious cake. 
Topped with crunchy, caramelized hazelnuts, heaven is so near. 
Have a delicious weekend;-)

::::::::::::::::::::::::::::::::::::

deutsch
Butternut, was für ein wunderschöner Name...
Schon der Name allein, verspricht Köstliches. So sanft, so cremig, so lecker, so mmmhhh.
Sofort musste ich an die Süße von Apfel und den butternussigen Geschmack von Kürbis denken und 
dabei entstand dieser unglaublich leckere Kuchen.
Gespickt mit knusprig, karamelisierten Haselnüssen, ist der Himmel so nah.
Ich wünsche euch allen ein leckeres Wochenende;-)





Caution! Spiky pumpkin cake. Bake it, smell it, taste it, love it...

:::::::::::::::::::::

Achtung! Stacheliger Kürbiskuchen. Backen, Riechen, Probieren, Lieben... 



apple butternut cake
(for a bundt pan)


Ingredients:

for the dough
150 g butternut pumpkin, roughly grated
2 medium apples, finely grated (150 g)
2 tablespoons lemon juice
175 g butter, soft
180 g sugar
1 pinch salt
1/2 teaspoon cinnamon
1 vanilla bean (scratched out)
3 eggs (medium)
250 g flour
50 g cornstarch
2 teaspoons baking powder
3 tablespoons milk 

confectioner´s sugar for decoration

for the caramelized hazelnuts (optional)
15 hazelnuts
100 g sugar
2 tablespoons water
toothpicks

finely grated hazelnuts for bundt pan


Direction:

Preheat oven to 350°F.
Grease bundt pan and dust with finely grated hazelnuts.

For the dough mix grated pumpkin and apple with lemon juice and set aside.
In a medium bowl mix butter, sugar, salt, cinnamon and vanilla, for about
3 minutes creamy.
Stir in one egg by another, until well combined.
In another bowl mix flour, cornstarch and baking powder and add to the
dough.
At last fold in the grated apple-pumpkin mix.

Pour dough into bundt pan and bake for about 45-50 minutes, until golden browned.
.....
For the caramelized hazelnuts stick hazelnuts on toothsticks.
Add sugar and water to a pan and bring to a boil. Cook until dissolved and sugar turns golden brown.
Remove from heat and let cool down, until caramel has the right consistency and pull strings.
Dip hazelnut skewer into caramel and let dry on baking paper.
.....
After baking, let the cake cool down, for 10 minutes, before you remove the pan.

Sprinkle cake with confectioner´s sugar and decorate with caramelized hazelnuts.

Mmmmmmmmmmhhhhhhhhhhhhhhh...


Sonntag, 13. Oktober 2013

munchies for crunchy walnut honey cookies

english
October...colorful autumn leafs, shorter days, cozy knit pullovers, 
and a lot of cookies with a big glass of milk...
The smell of homemade baked goods, flooding through the house.
What could be better?

-----------------------------

deutsch
Oktober...bunte Herbstblätter, kürzere Tage, kuschelige
Strickpullover und eine Menge Kekse, 
natürlich mit einem großen Glas Milch...
Der Duft von selbst gemachten Backwaren durchströmt das Haus.
Was könnte besser sein?




These cookies are just perfect, 
because you can prepare the dough anytime, freeze it, up to
2 month and bake it, whenever you have the munchies for 
something delicious.

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Diese Kekse sind einfach nur perfekt, man kann sie jederzeit 
vorbereiten, bis zu 2 Monaten einfrieren, und sie dann
backen, wenn einen der Heißhunger auf 
etwas Köstliches überkommt.


Walnuts, cinnamon, brown sugar and the special taste of honey make 
these cookies so unbelievable crunchy and tasty.

-----------------------------

Walnüsse, Zimt, Brauner Zucker und der unvergleichliche Geschmack von
Honig machen diese Kekse so unglaublich knusprig und lecker.


crunchy walnut honey cookies

Ingredients:

for the dough
55 g butter, soft
75 g sugar
70 g brown sugar 
1 egg
1 package vanilla sugar
150 g flour
200 g walnuts
1/2 teaspoon baking powder
1/4 teaspoon salt

for the filling
4 tablespoons honey
3 tablespoons brown sugar
1 teaspoon cinnamon

Directions:
for the dough

Chop half of the walnuts coarsely.
Ground remaining walnuts in a food processor finely.

In a bowl beat butter, sugar and brown sugar creamy.
Beat in vanilla sugar and egg, until well combined.
In another bowl mix together flour, salt and baking powder.
Add the ground walnuts and the flour to the dough and
mix until well combined.

Caution: The dough is a little bit sticky, but that´s just the way it
should be!!!

Roll dough between 2 sheets of baking paper to a square of 10 inch.
Store in the freezer for about 20 minutes.

Remove dough from the freezer and remove the top layer of the 
baking paper.

for the filling
Sprinkle dough evenly with honey and chopped walnuts.
In a small bowl mix brown sugar with cinnamon and spread 
on top of the dough.
Roll dough carefully to a roll, while you remove the baking 
paper.
Wrap role into plastic wrap and freeze for at least 3 hours.

Preheat oven to 350°F.

Cut dough with a sharp knife into slices, as thick as a finger.
Transfer cookies to a cookie sheet, lined with baking paper 
and bake for about 15 minutes or until golden browned.

Let cool down, before you store in an airtight jar.

Enjoy...