Archive for the 'Backen' Category

Zucchinikuchen/ Zucchini Cake

Ich habe das Rezept fuer den Zucchinikuchen auf der folgenden Seite gefunden und kaum veraendert. Wer das Rezept sehen will, einfach auf den Link klicken :-)

Zucchinikuchen

Es gibt doch nichts schoeneres als etwas Gemuese im Kuchen zu verstecken. Meiner Nicht haben wir erstmal nicht gesagt, was drinsteckten, denn sonst haette sie ihn nicht gegessen :-) So ging er runter wie Oel! Ehrlich gesagt hat man das Gemuese auch ueberhaupt nicht geschmeckt. Er hat nur lecker nach Nuss und Schoko geschmeckt.

Die Zucchini haben wir beim Spazierengehen in Dreschvitz aufgegabelt. Jemand hatte sie an seinen Briefkasten gelehnt und es war eine wirklich grosssssse Zucchini. Eine in gruen und eine in gelb. Wir haben ein wenig Geld am Briefkasten gelassen und die Zucchinis eingesteckt. Es gab leckere Zucchinipfanne den einen Tag und Kuchen am naechsten.

Meine Schwiegermutter war entsetzt, dass ich das Gemuese einfach mitgenommen habe und war erst wieder ruhiger, als wir erzaehlt haben, dass wir Geld dagelassen haben. Ich kenn das nicht anders vom Dorf. Die meisten Leute, die Zucchinis im Garten haben, sind froh, wenn sie einen Teil loswerden. Statt sie heimlich bei Nachbarn abzuliefern, werden sie einfach vor der Eingangstuer liegengelassen.

Bei einem weiteren Besuch lagen neue Fruechte da und ein Zettel mit einem Preis. Haha! Da hat jemand aber schnell angebissen!

We went for a walk in Dreschvitz and “found” 2 huge zucchinis that a neighbour left at their mailbox. We left a bit of money and took them home. My mother-in-law was shocked and said that she would rat me out should the neighbour find out it was me. Haha. This made me laugh because everybody with a zucchini plant in the garden eventually ends up gifting them to others- if they actually want the zucchini or not.

On our next walk there were new zucchinis and a sign with a prize tag. Somebody learnt fast :-) Long story short, we had two gigantic zucchinis and decided to use them in a rice dish and a cake.

I found the recipe for this cake on the following site. Just click on the link. I did not really change anything and cannot claim this to be mine:

Zucchini Cake

This cake is so yummy and you cannot taste the vegetable in it at all. It tastes like a nice chocolate and nut cake. Even my little niece ate 2 pieces although she hates zucchini. Well, we did not tell her at first that there was a vegetable hidden in her cake. We are a mean bunch, I guess :-)

Enjoy!

Italian Biscotti Cookies/Italienische Biskotti Kekse

1

Food Matters Project Monday and I had a day off. Instead of sleeping in, I was busy with my Christmas baking :-) Here is the first of my three recipes. Oh ya, I know I am late….

Italian Biscotti Cookies

Adapted from a Bella Spezial

200g All Purpose Flour

50g Whole Wheat Flour

1 tbsp baking powder

75g sugar

1 Vanilla Sugar

Dash of Salt

1 egg

1 tsp anise

75g margarine

50g jogurt

6

Preheat the oven to 200C. Mix all the ingredients until the dough is smooth. Then wrap it and cool in the fridge for at least 30min. Roll it out and use your favourite cookie cutter. Bake in the oven for 12min or until edges are golden.

Let them cool before applying the frosting and the decoration.

Enjoy!

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Es ist Food Matters Montag und ich bin zu spaet dran mit meinem Artikel haha. An meinem freien Tag war ich damit beschaeftigt Weihnachtskekse zu backen. Hier ist das erste meiner drei Kekse.

Italienische Biskotti Kekse

In Anlehnung an das Bella Spezial Heft

200g helles Mehl

50g Vollkornmehl

1 TL Backpulver

75g Zucker

1 Pck Vanillezucker

1 Prise Salz

1 Ei

1 Prise Sternanis gemahlen

75g Margarine

50g Joghurt

4

Backofen auf 200 Grad vorheizen.

Alle Zutaten zu einem glatten Teig verkneten, in Klarsichtfolie wickeln und mindestens 30min im Kuehlschrank kalt stellen.

Teig auf einer bemehlten Arbeitsfläche ausrollen und mit Foermchen der Wahl die Kekse ausstechen.

Biscotti ca. 12min goldgelb backen.

Zuckerguss anrueheren und Biscotti mit bunten Streuseln verzieren.

2

Pumpkin Muffins

Fall was over way too fast. We already have snow and I don’t like it. I am not ready for it. Problem is that snow and winter are way too long in Calgary. Snow is fine in December and should be gone by February, right?

Right?

So while we still had sunshine and mild weather I got the canned pumpkin out. First I made pumpkin snickerdoodle bars and they were a disaster. My husband was so looking forward to haven them…

Next thing on my to do list were these pumpkin muffins.

Much better!

This Monday Sandra chose the recipe for our Food Matters Project. Thank goodness I had this one up my sleeve because we are packing up. Last week in the rental place yay!

Pumpkin Muffins

Adapted from the cookbook healthy meals for two and The Food Matters Project

1 1/2 cups oat flour

1/4 tsp salt

1/2 cup lightly packed dark sugar

1 tbsp Saran baking powder

1/2 tsp Saigon cinnamon

1/4 tsp nutmeg

1/2 cup dark chocolate chips

1 egg

3/4 cup milk

1/2 cup pumpkin purée

1/4 grape seed oil

This is really easy. All you have to do is mix the ingredients but don’t over mix. Fill 12 muffin molds. Then you bake them for 20 min. at 200C.

Even my baby girl could not resist!

Dark Key Lime Pie

I saw this recipe for a white key lime pie. I had a huge bag full of limes and I knew what I had to do. Unfortunately, I did not have a decent white chocolate at hand. Instead I used a 70% dark chocolate.

For the crust I crushed some left over dark cookies.

I know! Leftover cookies, what is wrong with me? It does happen though that I put cookies in a safe place. Too safe. Means I forget about them until they are no longer crispy. I despise chewy cookies. Mine have to be crisp. Sorry folks, no chewy cookies here.

Use 1-2 cups cookie crumbs and a bit of melted butter. Then press the cookie crumbs in the baking dish and put the dish in the fridge while we prepare the filling. Go on, put it in the fridge.

And yes, it is okay if you nibble on some of the crumbs ;-) I usually do not add additional sugar to my pie crust because the cookies are sweet enough.

Let’s move on to the filling, shall we?

Dark Key Lime Pie Filling

• 1 cup whipping cream

• 2 bars of dark chocolate (70%), approx. 200g

• 1 tablespoon sour cream

• lime zest from 2 limes

• 1/3 cup lime juice

• Garnish: lime slices and chopped white chocolate

Melt together cream and chocolate chips in a small pan. Remove from heat, stir in sour cream, lime zest and juice. Pour into prepared pie crust. Cover with plastic wrap and refrigerate for 8 hours, or overnight.

Garnish with limes slices and chopped chocolate if desired. I was too lazy and thought 200g of dark chocolate is enough.

I thought the combination was off. Maybe I should have hunted for white chocolate. Next time I will reduce the amount of chocolate (shocking, right?) and maybe add some toasted hazelnuts and fruits to the filling. It was too heavy and a tiny bit boring.

It has potential and i might give it another try. What do you think?

Martina’s Apfelkuchen – Martina’s Apple Pie

Meine Schwiegermama gibt offenherzig zu, dass sie nicht gerne kocht oder backt. Das heisst allerdings nicht, dass sie das nicht kann. Als Ronny und Mandy klein waren gab es immer Hausmannskost.

Wenn sich aber Besuch ankuendigt, dann wird mal ganz schnell ein Kuchen zusammengeworfen. Aha. Ich wuerde in Panik ausbrechen, Stunden damit zubringen ein Rezept rauszusuchen und dann Finger und Zehen kreuzen, dass es was wird. Schwiegermama stellt ihr Licht gerne unter den Scheffel.

Der Apfelkuchen hat nicht lange auf sein Ende warten muessen. Mit ein bisschen Schlagsahne (wir waren schliesslich im Urlaub) oder auch griechischem Joghurt schmeckte er vorzueglich.

Martina’s Apfelkuchen

Nach einem Rezept meiner Schwiegermama, welches ich ihr aus dem Kreuz geleihert habe ;-)

250g Butter oder Margarine schmelzen,

250g Zucker

1 Tüte Vanillinzucker

4 grosse Eier

350g Mehl

1 Teel. Backpulver

1 kg Äpfel

Zucker mit dem Vanillezucker mischen und dann zu der geschmolzenen Butter oder Margarine geben. Eier einzeln unter die Masse geben und schoen weiterruehren.

Mehl mit dem Backpulver mischen und dann unter den Teig geben. Aepfel schaelen und in Scheiben schneiden. Entweder die Apfelstuecke unter den Teig geben oder dekorativ oben drauf legen.

Das Ganze auf ein Backblech oder in eine Springform und 45 Min. bei 180 Grad backen. Nach dem Abkühlen eine Mischung von 200g Puderzucker und etwas Zitronensaft über dem Kuchen verteilen.

Anmerkung: Der Teig geht gut hoch und um eine etwas gleichmaessigere Verteilung der Apfelstuecke zu erreichen kann man die Aepfel untermischen. Alternativ kann man die Haelfte des Teiges in die Backform geben und eine Schicht Aepfel auf dem Teig verteilen. Dann den restlichen Teig darueber und erneut eine dekorative Schicht auf dem Kuchen verteilen.

Ah, fall is here. To be honest this cake was done in the summer. Not even by me. Gasp! Yes, my mother-in-law made this wonderful apple cake even though she does not like to cook or bake. That does not mean that she does not know how to. She just does not consider it a hobby and it does not relax her. It is work that needs to be done.

I loved spending the weeks on Ruegen with Grandma and Grandpa. They were entertaining Amy and she loved them for it. I could bake and cook without feeling guilty and we were all happy.

I begged her to give me the recipe and she graciously agreed but said it is a really simple one. I said there is nothing wrong with simple. In fact, I love simple recipes. They are “honest” and “comforting”. I don’t need to stand in the kitchen for hours either.

Marina’s Apple Pie

250g butter or margarine, melted

250g sugar

1 vanille sugar or 2 tablespoons of your home made vanilla sugar

4 large eggs

350g all purpose flour (or 250g all purpose flour and 100g whole wheat flour)

1 tablespoon baking powder

1 kg apples

Mix the sugar with the vanilla sugar and add to the melted butter/margarine. Beat until fluffy and add one egg after the other.

Mix flour with baking powder and slowly add to the dough. Careful, not to dust yourself from head to toe. Just saying…..

Pour dough in baking tray. Cut apples in slices and place on top of the dough. Bake for about 45min at 180C. When cooled, mix 200g powdered sugar with lemon juice and pour over the cake. Dig in!

It is quite a bit of dough and next time I will either cut the apples in smaller pieces and mix into the dough or I will pour half the dough in the baking dish, place sliced apples on it and repeat that. Nevertheless, it is a wonderful cake and I actually would like to eat a piece right now. Sigh, of course no cake in sight…

Quark Cake with Cherries – Quark Streusel Kuchen mit Kirschen

Quark Streuselkuchen mit Kirschen

Waehrend unseres Urlaubs hat uns auch Ronny’s Schwester besucht und gleich ihre Backkuenste unter Beweis gestellt. Mir laeuft jetzt noch das Wasser im Mund zusammen. Der Kuchen ist frisch, saftig und unwiderstehlich. Sie hat ihn im Internet gefunden und mir freundlicherweise das Rezept gegeben.

Quark Streuselkuchen mit Kirschen und Himbeeren

In Anlehnung an Lametti @ Chefkoch

250 g Margarine

200 g Zucker (Original: 250g)

1 EL selbstgemachter Vanillezucker

1 Ei

1 Prise Salz

1 EL Backpulver

250g Mehl

250g Vollkornmehl

Für den Belag:

1 kg Quark oder sehr festen Griechischen Joghurt

1 Tüte Dr. Oetker Vanillepuddingpulver

200 g Zucker

1 Ei

Saft einer halben Zitrone

1 Glas Kirschen, abgetropft und eine Handvoll Himbeeren

Quark Kirsch Kuchen  mit Streusel

Die Margarine schmelzen und abkühlen lassen. Für den Teig alle Teigzutaten verrühren. Da Quark hier in Alberta so gut wie nicht existiert, greife ich auf meinen griechischen Joghurt zurueck. Ich habe da einen qualitativ hochwertigen und sehr festen gefunden. Das geht nicht, wenn es sich um normalen schlabbrigen Joghurt handelt! Ausserdem nehme ich den Dr. Oetker Vanillepudding, weil ich da Snob bin. Die 1/4 vom Teig zurück behalten. 3/4 des Teiges gleichmäßig auf ein mit Backpapier ausgelegtes Blech drücken.

Die Zutaten für den Belag, außer dem Obst, gut verrühren und auf den Teig streichen. Den Belag mit dem Obst nach Wahl belegen und den Rest des Teiges wie Streusel darauf verteilen.

Im vorgeheizten Ofen bei 175 Grad 30-35 Minuten auf der mittleren Schiene backen.

Meine lovely Assistentin fuer die Fotos: Mandy

Quark Cake with cherries

While in Germany Ronny’s sister Mandy visited us and baked this wonderful Quark cake with cherries and raspberries. I pestered her so long that she caved and gave me the recipe she found in the internet.

It is soft, it is moist and so wonderful with the fruits. It was a great way to celebrate the summer. Mandy was also kind enough to act as my photo model.

Thanks, Mandy.

Quark Cake with cherries and raspberries

Adapted from Lametti @ Chefkoch

250 g margarine

200 g sugar (Original: 250g)

1 tbsp home made vanilla sugar

1 egg

1 dash of salt

1 tbsp baking powder

250g flour

250g whole wheat flour

For the topping:

1 kg quark or very firm greek yogurt

1 package Dr. Oetker vanilla pudding powder

200 g sugar

1 egg

Juice of half a lemon

1 jar of cherries and a handful of raspberries

DSC_0239

Melt the margarine and let it cool down. To assemble the dough just add all the ingredients. Keep 1/4 of the dough and spread the remainder onto a baking tray on a baking sheet. Press down lightly.

Mix all the ingredients apart from the fruit for the topping and pour on top of the dough. Add the fruit.

Bake in a preheated oven at 175C for 30-35 minutes.Enjoy!

Quar at its best

I leave you with this picture and hope you enjoyed the cake. We certainly did. I am certain it will work with all kinds of fruit and I am determined to bake it again. I will let you know how it turned out.

DSC_0243

Cardamom Oats Blondie

DSC_0891

I have never heard of Blondies before I came to Canada. I know Brownies but Blondies were new to me. Well, it somehow makes sense though. Then I saw this recipe on Evil Shenaningans wesite and knew that I would have to try it.

Oats are so good for you and even as a baby I would eat baby-oatmeal but none of the fancy or less so fancy  other things that were in when I was born ;-). I am just trying to say that I have always loved oats and still try to incorporate it in my baking to make it a little bit healthier.

And it is so good. I made a batch for a friend and she pretty much inhaled it. The secret is to use good quality chocolate chips. The regular store bought Hershey chips are not my favourite. Instead I am using the chocolate chips from the Vanilla Food Company because they are so good that I could eat them straight out of the bag.

Cardamom Oats Blondies

Adapted from Evil Shenaningans

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cardamom

1 cup loosely packed dark brown sugar

1 cup margarine, at room temperature

2 teaspoons vanilla or cut down on the brown sugar and use vanilla sugar

2 eggs

1/4 cup agave nectar

1 cup rolled oats

1/4 teaspoon salt

3/4 cup dark chocolate chips

DSC_0896

Preheat the oven to 180C and line your baking pan with parchment paper, leaving a little bit paper overhanging on either side of the pan. It will be so much either to take the cake out of the pan that way. I did not have to spray the pan at all this way.

In a bowl combine the flour, baking powder, cardamom, and salt. Whisk until well blended.

In a separate bowl combine the brown sugar, margarine, vanilla, eggs, and agave nectar. Whisk until well combined, then pour the wet ingredients over the dry and stir until just combined. Add the oats and chocolate chips and fold to combine. Do not over-mix.

Spread the mixture into the prepared pan and bake for 20 to 25 minutes, or until the blondies are golden brown all over and puffed. Cool completely in the pan then, using the overhanging parchment, remove the blondies from the pan.

Mine was sagging a little in the middle but the taste was wonderful. I tried the recipe with more chocolate chips the second time around but discovered that it was too overpowering. So 3/4 cup chocolate chips seem to be the perfect balance.

I bet you could adjust it to the fall and winter season too by adding different spices. Maybe pumpkin spice or cinnamon? I will think about it a little.

Enjoy!

 

DSC_0893

Quinoa Cookies

DSC_0863

I had this book on my wishlist for so long that I almost forgot about it. With one of my Amazon orders I finally managed to put it in my cart. Thank goodness I did that. When I flipped through the book there were a lot of recipes I wanted to make right away.

Why do you not see more Quinoa recipes on my blog then? Uhm, because I was distracted yet again, went into a baking frenzy, argued with my husband about too many cookies, ate cookies and then had no time to look at the book again.

Since this is a bad habit of mine, I decided to cook mostly vegetarian recipes from my cookbooks and document it. Don’t worry, I still have quite a few blog post drafts showing cookies etc. I will not turn into a vegetarian mostly because my husband may decide to leave me for a Burger Queen ;-) At the same time I think with summer slowly approaching fruits and vegetables will be at their peek and it should not be a problem to turn to a vegetarian meal.

What do you think? Is this an unrealistic goal with a meatloving husband and a baby on the brink of solids? Maybe…we will see.

Now back to baking hehe.

For the first time in a very long time I actually stuck to the original recipe. Mostly because I had not baked with Quinoa before. The recipe is quite simple and you get a lot of cookies out of one batch. Since I did not change anything I have to refer you guys to the book. I don’t want to get sued over one cookie recipe and I am not one to “steal” a recipe and claim it is mine.

The cookies are thin and crunchy. I think they are really nice and work well with a cup of tea or cookie. Since I made so many of them, I actually turned them into a different dessert. I will blog about that one a bit later.

Enjoy!

DSC_0865

Peanut Butter and Nutella Cookies

DSC_0867

I was drooling over the Hazelnut Butter Cookies I made but I had no hazelnut butter left. Instead my husband brought back a huge jar of Nutella. Oh dear. My sugarcoated brain started working and I came up with the following recipe.

Beware, it is just as addictive, sigh. I had to put them away otherwise I would have stuffed my face with them. Compared to my original recipe I find this dough much easier to cut because there are no chocolate chips to cut through. Though I do love the Callebaut chocolate chips.

Peanut Butter and Nutella Cookies

1/2 cup soft margarine

1/3 cup peanut butter

1/3 cup Nutella (try not to lick the spoon every time you measure it, ok?)

1/2 tsp vanilla extract

1 cup all purpose flour

1/4 cup chickpea flour

Scant 1/4 cup sugar

scant 1/2 tsp salt

DSC_0857

Cream the margarine, Nutella and the peanut butter until smooth and then add the vanilla. Whisk the dry ingredients together and add to the butter mixture.

Form a log and wrap in baking paper or foil and let it cool in the fridge for a couple of hours. This way it is much easier to cut slices of the log. I kept the cookies on the thicker side and then baked them at 180C for 10-12min.

You need to give them time to cool down before you inhale them like I did. I am weak.

Enjoy!

DSC_0865

Ernussbutter und Nutella Kekse

1/2 cup weiche Margarine

1/3 cup Erdnussbutter

1/3 cup Nutella

1/2 TL Vanille

1 cup Mehl

1/4 cup Kichererbsenmehl

Nicht ganz 1/4 cup Zucker

Nicht ganz 1/2 TL Salz

DSC_0856

Margarine, Nutella und Erdnussbutter cremig ruehren und Vanille dazugeben. Alle trockenen Zutaten mischen und langsam zu der Buttermischung hinzufuegen.

Aus der Masse eine Rolle formen und im Kuehlschrank mehrere Stunden abkuehlen lassen. Es ist dann einfacher Scheiben abzuschneiden.

Kekse bei 180C ca. 10-12min backen.

Schoen die Finger von den Keksen lassen bis sie Zeit hatten abzukuehlen.

DSC_0866

Hazelnutbutter Cookies

cookies

Are you strong enough to continue reading?

Seriously?

These cookies are my downfall. They are so good that I could not stop eating them. I knew it was not good for me but I swear they were calling my name.

When I spotted the recipe I knew I had to give it a try. I am in my nut butter period of my life haha. I even tried to make my own almond butter but that is a different story for another day. Mine did not turn out picture perfect- literally- but they taste so good. You will have a hard time resisting the urge to stuff your face. Proceed with caution!

Hazelnut Butter Cookies

Adapted from The View from the Great Island

1/2 cup soft margarine

1/3 cup hazelnut butter

1/2 tsp vanilla extract

1 cup all purpose flour

1/4 cup chickpea flour

Scant 1/4 cup sugar

scant 1/2 tsp salt

3/4 cup dark chocolate grated or chips

Hazelnutbutter Cookies

Cream the margarine and the hazelnut butter until smooth and then add the vanilla. Whisk the dry ingredients together and add to the butter mixture. At the end gently fold in the chocolate.

Form a log and wrap in baking paper or foil and let it cool in the fridge for a couple of hours. This way it is much easier to cut slices of the log. I kept the cookies on the thicker side and then baked them at 180C for 10-12min.

They well not brown like a regular cookie so don’t overbake them.They will also be very fragile until cooled completely. I know it because I am so smart…or maybe because I could not wait long enough. It is your choice what to believe.

Enjoy…and I warned you, did’t I?

cookies

Es ist Vorsicht geboten, denn diese Kekse sind gefaehrlich. Ich habe sie bereits ein paar mal gebacken und wenn man keine Selbstbeherrschung hat, dann ist man ihnen hilflos ausgeliefert. Es ist nicht schoen. Man ist wieder das Kind, das sich an Suessem ueberfuttert hat und der Meinung ist die Lektion gelernt zu haben….bis zum naechsten Blech Kekse….

Haselnussbutter Kekse

In Anlehnung an The View from the Great Island

1/2 cup weiche Margarine

1/3 cup Haselnussbutter

1/2 TL Vanille

1 cup Mehl

1/4 cup Kichererbsenmehl

Nicht ganz 1/4 cup Zucker

Nicht ganz 1/2 TL Salz

3/4 cup dunkle Schokolade oder Chips

Margarine und Haselnussbutter cremig ruehren und Vanille dazugeben. Alle trockenen Zutaten mischen und langsam zu der Buttermischung hinzufuegen. Zum Schluss die Schokolade vorsichtig unterheben.

Aus der Masse eine Rolle formen und im Kuehlschrank mehrere Stunden abkuehlen lassen. Es ist dann einfacher Scheiben abzuschneiden.

Kekse bei 180C ca. 10-12min backen. Die Kekse werden nicht wirklich braun also gut aufpassen. Ausserdem sind sie kruemelig bis sie nicht komplett abgekuehlt sind. Nehmt mein Wort darauf. Ich weiss, wovon ich spreche…..

Ehemanntauglich?

Er war schnell genug ein paar wenige Kekse abzubekommen und fand sie sehr lecker.

Hazelnutbutter Cookie


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