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;-)

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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...



Samstag, 5. Oktober 2013

creepy me - halloween cupcakes


english
Oh my gosh... I love Halloween. Halloween is my favorite holiday.
The only time of the year, you can wear your "Creepy Me", without 
being strange.
Bones in my kitchen, black forest graves in my fridge;-)

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deutsch
Oh jaaaaaa... Ich liebe Halloween. Halloween ist mein absoluter
Lieblingsfeiertag und wohl die einzige Zeit im Jahr, an der ich mein
"dunkles Ich"  zeigen kann, ohne als verrückt zu gelten.
Knochen in meiner Küche und Schwarzwaldgräber in meinem 
Kühlschrank;-)


Today I made some delicious-creepy black forest cupcakes for you.
Topped with little sugar bones and the gravestones they look
like little scary Halloween graves. 

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Heute habe ich euch ein paar köstlich-gruselige Schwarzwald
Cupcakes mitgebracht.
Mit den kleinen Zuckerknochen und den Grabsteinen, sehen sie
aus wie kleine, leckere Halloween Gräber.


Chocolate cupcakes filled with sour cherries, topped with fluffy
whipping cream and chocolate crumbs.
Scary, but sooooo unbelievable delicious.

Creepy-chocolate Halloween for everyone...

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Schokoladenmuffins gefüllt mit Sauerkirschen, getoppt mit süßer Sahne 
und Schokokrümeln.
Einfach gruselig und dabei soooooo unglaublich lecker.

Macht euch die gruseligen Tage Schoko-lecker;-)

In diesem Sinne... Creepy Halloween...





black forest graves

Ingredients:

(makes 12 cupcakes)


for the dough

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

for the filling
36 conserved sour cherries (glass)
200 g whipping cream, cold
1 package vanilla sugar
1 package whipping cream stiffener

decoration


Directions:

Preheat oven to 350°F. Line muffin pan with paper cupcake wrappers.

In a bowl stir butter, sugar, vanilla sugar 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.
Transfer dough into muffin pans and bake for about 20 minutes.

Beat whipping cream with vanilla sugar and whipping cream stiffener 
stiff and refrigerate.

Let sour cherries drip off on a paper towel.

After baking let muffins cool down on a wire rack.

With a teaspoon scoop out muffins and crumble dough in a bowl.
Fill each muffin with 3 cherries.
Spread with whipped cream and sprinkle with dough crumbs.
Decorate with spooky cupcake decoration.

Creepy Halloween...