Sonntag, 28. April 2013

red little raspberry hearts


english
Baked with Love!!! 
In this case not only a phrase, you can also see it.
Red little raspberry hearts swirled all over my brownie cheesecake muffins.
Unbelievable tasty, the combination of chocolate,
cream cheese and the raspberry swirl.
Not only a culinary delight, it´s also an eye candy
Go ahead and create your own masterpiece of kitchenart;-)
............................................................................................

deutsch
Mit Liebe gebacken!!! 
In diesem Fall nicht nur so ein Spruch.
Man kann es sogar sehen.
Kleine, rote Himbeerherzen wirbeln auf meinen Brownie 
Cheesecake Muffins alles durcheinander.
Unglaublich lecker, die Kombination von Schokolade, 
Frischkäse und dem fruchtigen Himbeerstrudel.
Nicht nur ein Gaumenschmaus, sondern auch ein Augenschmaus.
Also nichts wie los und erschaffe dein eigenes, 
himbeeriges Kunstwerk.



raspberry brownie cheesecake swirl cupcakes
(14 cupcakes)

for the dough

1/2 cup butter
1/3 cup  semisweet chocolate chips
1 cup sugar
2 eggs
3/4 cups flour
3 tablespoons cocoa
1 pinch salt

for the cream

7,9 oz cream cheese (Philadelphia)
1/4 cup + 1 tablespoon sugar
1 egg
1/2 teaspoon cornstarch
vanilla extract

3 oz raspberries


Directions:

  • Preheat oven to 350°F. Line muffin pan with paper muffin forms.
  • Process raspberries in a food processor until smooth.                       
  • Pass puree through a fine sieve into a small bowl and set aside.
  • Melt butter and chocolate chips in a bowl. Set aside and let cool down.
  • In another bowl mix together sugar and eggs and beat until creamy.
  • Transfer chocolate butter to the egg mixture and stir until well combined.
  • Mix together flour, cocoa and salt, add to the batter and mix until fluffy.
  • Pour dough into muffin forms and bake for 15 minutes.

  • Add cream cheese, sugar, 1 egg, cornstarch and vanilla extract in a bowl and beat until creamy and well combined.
  • After 15 minutes baking time, take brownies out of the oven.
  • Cover each muffin with the cream cheese.
  • Drop raspberry sauce by teaspoon on top. 
  • With a wooden skewer or toothpick, swirl sauce into filling.
  • Bake for another 20 minutes at the same temperature.
  • Cream cheese topping should be set, but not browned.


Take muffins out of the oven let cool down and refrigerate for about 2 hours before serving.



Enjoy making your own raspberry swirl masterpiece;-)
..........................
Viel Spass bei Eurem eigenen Himbeer Kunstwerk;-)


Samstag, 20. April 2013

a tasty little thyme story

english
Ancient Egyptians used thyme for embalming. The ancient Greeks used 
it in their baths and burnt it as incense in their temples, believing it was a source of courage.
I just used these green little leaves for my tasty little thyme story.
Not that historical, but not less significant;-)
Without it, my cheesy potatoe flat bread wouldn´t have been that delicious.
A taste of summer, sun, holidays...
..................................................................................................
deutsch
Die alten Ägypter benutzten Thymian zum Einbalsamieren. 
Die antiken Griechen nutzten es in Ihren Bädern und verbrannten es 
zum Weihräuchern in Ihren Tempeln, im Glauben daran, er sei die Quelle der Tapferkeit.
Ich allerdings habe diese kleinen grünen Blättchen für meine leckere, 
kleine Thymian Geschichte benutzt.
Nicht ganz sooo geschichtlich, aber dafür nicht weniger bedeutend;-)
Ohne es, wären meine kartoffeligen Kräuterfladen nur halb
so gut geworden.
Schmeckt nach Sommer, Sonne, Urlaub...



cheesy potato flat bread



Ingredients:



for the dough:

1\2  package fresh yeast (21 g)

1-2 tablespoons fresh thyme leaves

3 1/3 cups flour
6,5 oz lukewarm water
1 pinch salt 
1 pinch sugar
3 tablespoons olive oil

for the topping:

0,9 lb cooked potatoes from the previous day
7 oz cream cheese
7 oz sour cream
salt
pepper
3,5 oz feta cheese



Directions:
  • In a bowl crumble yeast into lukewarm water and stir until dissolved.
  • Add sugar, flour, salt, olive oil and half of the thyme.
  • Knead until the dough is smooth and elastic.
  • Cover dough and place it at a warm spot to let rise double in size, for about 1 hour.
  • Preheat oven to 480°F and line a baking sheet with baking paper.
  • Peel potatoes and cut into thin slices.
  • In a small bowl mix the cream cheese with the sour cream and season with salt and pepper.
  • Divide dough into 4 equal pieces and roll out to form flat breads.
  • Place flat breads onto the baking sheets and cover with the cream cheese mixture.
  • Top with potato slices and crumble feta cheese on top and sprinkle with the remaining thyme leaves.
  • Bake for about 10-15 minutes.

For my flat bread I made 2 different toppings. 
One with potatoes and one with serrano ham. 
Just too delicious...
..................................................................................................

Für meine Kräuterfladen habe ich 2 Beläge gewählt.
Eine Variante mit Kartoffeln und eine mit 
Serrano Schinken.
Einfach lecker...


Have a nice weekend, maybe with your own tasty little thyme story.
.............................................................................................

Ich wünsche Euch ein wunderschönes Wochenende, vielleicht mir Eurer eigenen 
leckeren, kleinen Thymian Geschichte.


Sonntag, 14. April 2013

pretty DIY bowl


english
I love to make something new out of something old. 
Yesterday I went thru my photo props and finally I found a simple, 
plain white bowl I used a several times on my blog.
Inspired by themerrythought I made a pretty new bowl for my next photographs.
It´s so inexpensive and sooooo pretty. It´s much more fun to eat out 
of a handmade bowl.
----------------------------------------------------------------------------------
deutsch
Ich liebe es, aus etwas Altem, etwas Neues zu machen.
Gestern bin ich mal durch meine Fotorequisiten gegangen und habe 
dort eine einfache, weisse Schale gefunden, die ich schon des öfteren 
auf meinem Blog verwendet habe.
Inspiriert durch themerrythought habe ich nun eine wunderschöne, 
neue Schale für meine Fotografien.
Soooo schön und gleichzeitig so kostengünstig.
Warum teure Designer Schalen für viel Geld kaufen, wenn es viel 
schöner ist, aus einer handgemachten Schale zu essen.


For my pretty DIY bowl you need:
  • 1 plain white bowl
  • ceramic paint (different colors)
  • painters tape
  • paintbrushes
  1. Clean bowl, make sure it´s dry and fat-free.
  2. Tape bowl all away around.
  3. Paint bowl. Make sure, the bowl is well covered with paint.
  4. Remove tape. If the tape pulls of the paint, use a sharp knife to run around the edges, to remove the tape.
  5. If paint leaked under the tape, use a knife to gently scratch of the remaining paint.
  6. Let dry, according to the description of the paint.

Finish...

Für meine hübsche DIY Schüssel braucht ihr folgendes:
  • 1 einfache, weiße Schale
  • Keramikfarbe (verschiedene Farben)
  • Kreppband
  • Pinsel
  1. Schüssel reinigen. (muss fettfrei sein)
  2. Schüssel mit Kreppband abkleben.
  3. Farbe auswählen und nach belieben bemalen.
  4. Klebeband entfernen. Falls das Band sich nicht gleich entfernen lässt, mit einem Messer die angetrocknete Farbe vorsichtig lösen.
  5. Überschüssige Farbe, mit dem Messer entfernen.
  6. Schüssel trocknen lassen.

Fertig...




Fried noodles, in a DIY bowl... Soooooo delicious;-)
-----------------------------------------------------------
Gebratene Nudeln in einer DIY Schüssel... Soooooo lecker;-)



Samstag, 6. April 2013

strawberry feat. raspberry brownie cakes


english
This time there are no words needed.
These little berry-fruity-chocolate dreams made me forget about the
missing spring, the shameless cold temperatures and my unbeliev-
able sweet new neon yellow ballarinas which are still waiting in my
closet for the first sunshine.
What about you???

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

deutsch
Diesmal bedarf es keiner Worte.
Diese kleinen-berrig-fruchtigen Schokoladen Träumchen haben mich 
sogar den fehlenden Frühling, die unverschämt kalten Temperaturen 
und meine neuen, unglaublich süßen, neongelben Ballerinas vergessen
lassen, die in meinem Kleiderschrank auf den ersten Sonnenschein warten.
Was ist mit Euch???




strawberry & raspberry brownie cakes
(7-8 cakes)

Ingredients:
5 oz strawberries
5 oz raspberries
1/2 cup butter
1 cup bittersweet chocolate chips
3 eggs (medium)
1 pinch salt
1 1/4 cups sugar + 6 tsp sugar 
1/3 cups flour
4 tbs orange juice
1 1/4 cups canning sugar
1/2 cup whipping cream
1 cup mascarpone
vanilla extract

  • for the dough:
  • Grease a spring-form pan. Preheat oven to 350°f.
  • Melt chocolate chips and butter on medium heat over a hot water bath.
  • Separate eggs from egg yolk and beat egg white with salt stiff.
  • In a second bowl beat egg yolk and 1 1/4 cups sugar until creamy. 
  • Add a spoonful melted chocolate at a time.
  • Stirr in flour and gently fold in whipped egg white.
  • Pour dough into pan and bake for 20-30 minutes.
  • After baking let cool down.
  • for the strawberry - raspberry coulis:
  • cut strawberries into quarter
  • Blend half of strawberries and raspberries to a fine puree.
  • Add 2 tbs orange juice to the fruit mixture.
  • Pour mixture with canning sugar into a medium pot.
  • Bring to a boil and cook for at least 4 minutes. 
  • Add remaining fruits and let cool down.
  • for the cream:
  • Beat whipping cream stiff. 
  • In a bowl mix mascarpone and 6 tsp sugar creamy.
  • Finally add vanilla extract and 2 tbs orange juice.
  • Fold in whipped heavy cream.
  • assembling:
  • With a dessert cutting ring, cut 8 circles out of the brownie. 
  • Spread mascarpone cream on top of ech cake and decorate with fruit coulis.