Freitag, 29. März 2013

post aus meiner küche

english
Finally "Post aus meiner Küche" hosted a new round of kitchen adventures.
It´s all about baking and cooking for a selected swap buddy you don´t know before.
This time childhood memories was the theme.
After a lot of baking, laughing, swearing like a trooper, I´m done!
I made something to satisfy the memories of the little german american 
girl in me.
Yep, I´m a mixed chick and yep, it had to be something american!
Cookies, brownies and muffins have been a big part of my childhood.
Of course I remember mum´s incredible delicious german marble cake.
Rarely baked, made it even more delicious.
Thanks mum!
Double chocolate crinkle cookies, oreo cake pops and garlic thyme sticks.
I know, garlic sticks doesn´t really fit into the row, but with them mum 
got me and 
my sister, both of us confessing chocolate junkies, under control.
Garlic thyme sticks and a kids coke made us feel like a million dollars.

Aziza my swap buddy from "Post aus meiner Küche" baked me a turkish specialty 
called irmik tatlisi.
Irmik tatlisi and coffee flavored cream, what a yummy combination.
What about your childhood memories???

You can find all german-american-turkish recipes below.
deutsch
Endlich ist es soweit, eine neue Runde "Post aus meiner Küche" ist eingeläutet. 
Ich habe in meiner Küche gebacken, gehämmert, gezwirbelt, geflucht, gelacht 
und nach einem langen Tag, endlich meine Kindheitserinnerungen zusammen gebacken;-)
Da ich ein halbes Amikind war oder immer noch bin, war es für mich absolut klar, das es 
etwas amerikanisches geben musste.
Cookies und Co. begleiten mich schon mein ganzes Leben lang.
Natürlich gab es da auch superleckere, dafür aber selten gebackene Marmorkuchen, 
meiner Mutter, die einen dahinschmelzen ließen.
Danke Mama!!!!
Um meinem Laster Schokolade gerecht zu werden, habe ich mich deshalb für Double 
Chocolate Crinkle Cookies, Oreo Cake Pops und Thymian Knoblauch Stängli entschieden.
Ja ich weiß, die Knoblauch Stängli passen irgendwie überhaupt nicht in diese Reihe, 
aber leider oder Mutter sei Dank, wurde mein Schokoladenkonsum eingeschränkt und 
mit diesen superleckeren Stängli besänftigt. 
Wenn es dann noch eine Kindercola gab, waren meine Schwester und ich im 7. Himmel.

Aziza meine Tauschpartnerin aus "Post aus meiner Küche" hat mir eine leckere türkische 
Nachspeise namens Irmik Tatlisi gebacken.
Gegessen wird das ganze mit Kaffee aromatisierter Sahne.
Genau wie bei mir hat Aziza wunderbare Erinnerungen an Kindertage mit diesem leckeren 
Kuchen.
Ich habe ihn mir schmecken lassen;-)
Wie sieht´s mit euren Kindheitserinnerungen aus???


Alle amerikanisch-deutsch-türkischen Kindheitsrezepte findet ihr wie immer unten.


Das Rezept in deutsch findet ihr hier.

Double chocolate crinkle cookies
(adapted from epicurious)

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips 
in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. 
Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, 
cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. 
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. 
Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed 
and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. 
Transfer to rack and cool.




Oreo cake pops

Ingredients:


  • 1/2 cake 
  • 1/2 cup chocolate fudge frosting or Nutella
  • oreos
  • cake pop sticks
  • chocolate candy melts

Crumble cake into small pieces, add frosting until the dough gets sticky and you can roll balls.
Roll the mixture to balls. The balls should not be bigger than 2 inch diameter.
Bigger ones might be to heavy for the sticks.
Place cake pops on a plate and refrigerate for about 30 minutes.
Melt chocolate candy melts following the direction on the back of the package.
Take cake pops out of the refrigerator.
Dip pop sticks into melted chocolate and stick it into the cake balls.
Now dip cake balls into melted chocolate.
Decorate cake pops with coarsely chopped oreo´s.
Let dry and enjoy!!!



Garlic thyme sticks

2 tps. provencal herbs 
1 tps. thyme
1/2 cube yeast (21 g)
150 ml water (lukewarm)
1 tbs. sugar
7 tbs. olive oil
1 chopped garlic clove
1 egg white
pinch of salt
360 g flour
2 tps. sea salt

Crumble yeast into a bowl. Add lukewarm water and stir well. 
Now add 5 tbs. olive oil, egg white, sugar, 
salt and garlic and knead to a smooth dough.
Cover dough and let prove for 60 minutes at a warm place.
Line 2 baking sheets with baking paper. Preheat oven to 390°f.
Divide dough into half and cut each piece into 250 equal pieces.
Roll each piece into thin sticks. (5 inches long)
In a small bowl mix together 2 tbs. olive oil with sea salt and thyme.
Place sticks onto baking sheets and coat with the olive-sea salt-mixture.
Bake sticks for about 15-20 minutes or until golden browned.


Irmik Tatlisi
(recipe from Aziza)

5 eggs
1 cup sugar
1 cup oil
5 tbs. flour
1 package baking powder
4 cups durum wheat semolina
coconut flakes 

1 1/2 cups sugar
33 fluid ounce water

Preheat oven to 350°f. Grease baking sheet.
In a bowl add eggs, 1 cup sugar and oil and stir together. 
Sieve flour and mix with baking powder, add to egg mixture and mix well.
Transfer durum wheat semolina to batter and spread onto the greased 
baking sheet and bake for about 20 minutes.
After baking let cool and cut into lozenges.
Bring water with 1 1/2 cups sugar to a boil and cook for about 15 minutes.
Coat cake with sugar mixture and let chill for a couple of hours.
Spinkle with coconut flakes and serve with whipped cream.


Nicely wrapped my delicious little delicacies went on their trip to my swap buddy Aziza.
It was a lot of fun and I´m already excited to join "Post aus meiner Küche" the next time.

I wish you a great weekend and Happy Easter!!!

Hübsch verpackt gingen dann meine köstlich-kindlichen Leckereien auf die Reise.
Es hat sehr viel Spaß gemacht. Ich freue mich schon auf die nächste Tauschrunde aus 
"Post aus meiner Küche".

Ein wunderschönes Wochenende und Frohe Ostern!!!




Samstag, 23. März 2013

crazy for peanuts and in love with bretzels

english
Crazy for peanut butter and in love with betzels.
I´m a bretzel centerpiece eater just like I love to 
eat peanut butter spoonful directly out of the jar.
A mix of both? There is nothing better.
I love it:-)
An absolute peanut caramel bretzel love;-)
Inspired by Lecker I changed the recipe a little bit
and made it more peanut.
I added some peanut butter, mixed it with the caramel 
and crowned the cookies with tiny little chocolate bretzels.
Eye candy and culinary delight at the same time.

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

deutsch
Verrückt nach Erdnussbutter und total verliebt in Brezeln.
Ich bin eine Brezel-Mittelstückesserin.
Ausserdem eine Salzkörner aus der Tüte und Erdnussbutter 
mit großem Löffel aus dem Glas Naschkatze.
Ein Mix aus beidem? Etwas besseres kann es einfach nicht geben.
Ich liebe es:-)
Eben eine Erdnuss-Karamell-Brezel-Liebe;-)
Inspiriert wurde ich durch Lecker, allerdings habe ich das
Originalrezept noch etwas erdnussiger gemacht.
Das Karamell Toffee wurde mit Erdnussbutter veredelt und die 
Brezel on top ist nicht nur ein wahrer Augenschmaus,
sondern auch ein großartiger Gaumenschmeichler.



(makes about 17 cookies)

Ingredients:

2/3 cups sugar
1 cup + 3 tbs heavy cream
2 tbs butter + 2/3 cups butter
2/3 cups confectioner's sugar
1 3/4 cups flour
1/8 cup cocoa
1 pinch salt
vanilla extract
3,5 oz chocolate
2 tbs peanut butter
1/4 cup roasted peanuts (chopped)
mini chocolate betzels

1. 
Pour sugar into a heavy saucepan and start melting it over 
                medium heat.
    The sugar will begin to form clumps, but after that, they 
gonna melt back down.
Stir constantly until the sugar turns golden brown, it should 
look like reddish-brown and smell slightly toasted.

2. 
At this point add 2 tbs butter at once. Be careful, the caramel 
is very hot, don´t burn yourself.
Whisk the butter into the caramel until it´s completely melted.
Stir in the heavy cream.
You still have to be careful, because the mixture is very hot and 
it´s gonna start to bubble again, as soon as you add the cream.
Stir until the mixture is well combined.

3. 
Let simmer for about 20 minutes.

Try  the consistency of the toffee by dropping a teaspoon of 
caramel into ice water. After a few second you should be able 
to form a ball.
If not, cook caramel sirup a little bit longer, until you have the 
right consistency.

4.
Pour caramel into a bowl add peanut butter and refrigerate.

1.
Sieve confectioner's sugar into a bowl. 
Add flour, cocoa, salt, vanilla extract and 2/3 cups butter and knead 
to a smooth dough.

2.
Wrap dough into plastic wrap and refrigerate for about 30 minutes.

3.
Divide dough. Roll out dough between two layers of plastic wrap 
and cut out cookies with a round cookie cutter.
You should be able to cut out 34 circles.

4.
Place cookies onto 2 cookie sheets lined with baking paper. 
Bake cookies in the preheated ofen at 390F for 12-15 minutes.
Transfer cookies to a wire rack and let cool down.

5.
Melt chocolate in a water bath. 
Dip half of the cookies half into the chocolate add chocolate 
brezel on top and let dry.

6.
Fill piping bag with the caramel and use a star shaped nozzle to 
spread caramel onto the plain cookies.

7.
Sprinkle with roasted peanuts and top with the chocolate 
dipped cookie.

Press carefully down and store cool.



Freitag, 15. März 2013

happy unicorns like cake




english
What´s the definition of happiness. Mr. Dictionary describes happiness as:

Happiness is a mental or emotional state of well-being characterized by positive or pleasant 
emotions ranging from contentment to intense joy.

For me happiness is a big piece of colorful, fruity cake. There is nothing better.
Even unicorns like cake, I bet:-)
Maybe they are the happiest in the universe.
Treat yourself with something real nice and let me know about.
I wish you a joyful weekend with lots of fruity-sweet cake;-)
sabrinasue:-)
......................................................... 

deutsch
Ich hab mich mal schlau gemacht, was "Herr Duden" als GLÜCK bezeichnet,
und da bin ich auf folgendes gestoßen.

Definition von GLÜCK, laut Duden:
(Angenehme und freudige Gemütsverfassung, in der man sich befindet, wenn man 
in den Besitz oder den Genuss von etwas kommt, was man sich gewünscht hat; 
Zustand der inneren Hochstimmung)

Für mich bedeutet GLÜCK ein Stück Kuchen mit extra viel Früchten.
Kunterbunt und superlecker.
Ich wette selbst Einhörner essen Kuchen und sind deshalb besonders glücklich.
Belohnt Euch mit etwas besonders Schönen und lasst es mich wissen.
In diesem Sinne wünsche ich Euch ein wunderschönes 
Wochenende und viele fruchtig-süße Kuchensünden;-)
sabrinasue;-)

Dienstag, 12. März 2013

crushed on nashi pears


english
Golden slices of nashi pears topped onto rough-skinned walnut nashi caramel jar cakes. 
I´m totally crushed on this combination.
You can serve the cake in the jar or make it a gift. It´s so easy.
Give it a try and let me know how they came out.
sabrinasue;-)
......................................................................................................

deutsch
Goldene Scheiben von Nashi Birne, dekoriert auf Walnuss Nashi Caramel
Küchlein, im Glas. 
Ich bin total verrückt nach dieser Kombination.
Die Küchlein können im Glas serviert werden oder sind ein ideales Geschenk.
Schreibt mir doch einfach, wie sie bei Euch geworden sind.
sabrinasue;-)





walnut nashi caramel jar cakes

Ingredients:

(4 jars á 290 ml)

75 g soft butter
60 g sugar
vanilla extract
2 teaspoons cocoa
1 egg
100 g flour
50 ml milk
1/2 tablespoon baking powder
50 g ground almonds
1/2 nashi pear
4 tablespoons coarsely chooped walnuts
caramel toffee sauce

Directions:

Preheat oven to 350°F . Grease the jars and sprinkle with
ground almonds.
Cut Nashi pear into small cubes.
Beat soft butter with sugar until fluffy.
Stir in vanilla extract and egg.
Combine cocoa with flour, baking powder and the rest
of the ground almonds and mix under the butter mixture,
alternating with the milk.
Add cubed nashi pear and fill up the glass jars half way with  
the dough.
Sprinkle each jar with 1 tablespoon walnuts and
1 tablespoons caramel sauce. 
Bake the uncovered jars for about
40-50 minutes.
After baking cool on a wire rack.
Optional decorate with glazed nashi pears.



Sonntag, 10. März 2013

captured in glass



english
I love to capture my memories in glass. Almost every picture is framed and got it´s 
special place in my apartment.
Why don´t keep up with this passion for fruits?!?!?
Nashi pears are my favorite, they are sooooo delicious and beautiful at the same time;-)
A perfect confluence from apple and pear.
Wrapped by a transparent sugar shell, they are breathtaking.
To bad I´m not able to hang them up.
sabrinasue;-)
............................................................................................................

deutsch
Ich liebe es meine Erinnerungen in Glas zu bannen. Fast alle meine Bilder haben ihren Rahmen 
und ein besonderes Plätzchen an der Wand.
Warum dieser Leidenschaft nicht auch beim Obst nachgeben?!?!?
Nashi Birnen sind meine Liebsten, einfach lecker und gleichzeitig so gutaussehend;-)
Eine perfekte Verbindung aus Apfel und Birne.
Verpackt in einer durchsichtigen Zuckerhülle sind sie einfach atemberaubend.
Zu Schade nur, dass ich sie nicht aufhängen kann.
sabrinasue;-)



glazed nashi pears

2 Nashi pears
2 cups (450 g) sugar


Directions

Preheat oven to 350°F (180°C).
Cut Nashi pears into very thin slices.
Place sugar on a plate and press the pear slices into it.
Line baking tray with baking paper, place slices on it and bake for
15 minutes, turn and bake for another 10-12 minutes.
After baking cool on wire rack until crisp.
Remove from remaining sugar and store
in airtight jars until you use them.

Enjoy...