CHOCOLATE CHEESECAKE BROWNIES

Hier geht's zur deutschen Version dieses Posts The new year started on a bad foot - from a baker's perspective. My sleek new scale, one of last year's Groupon deals, let me down, just when our monthly ABC challenge was due.The stores were closed on New Year, no new batteries could breathe life into the … Continue reading CHOCOLATE CHEESECAKE BROWNIES →

GERMAN CHEESECAKE – KÄSEKUCHEN FOR EX-PATS

Hier geht's zur deutschen Version dieses Posts Americans and Germans have a lot in common. One is their love for cheese cake. Though both pastries taste great, Käsekuchen is distinctly different from its US cousin. Cheesecake crust is made with cookie crumbs, very practical, and a good recycling of even stale cookies. German Käsekuchen has a … Continue reading GERMAN CHEESECAKE – KÄSEKUCHEN FOR EX-PATS →

LEBKUCHEN – GERMAN SPICE COOKIES

Hier geht's zur deutschen Version dieses Posts Back home in Germany, I never cared too much for Lebkuchen. They are one of the Christmas goodies that show up earlier and earlier in stores, and I hate being reminded of the cold and darkness of winter, when we still have a gorgeous late summer (and snow … Continue reading LEBKUCHEN – GERMAN SPICE COOKIES →

BEST MEXICAN CONCHAS

Версия для печати посетителей: это не то, что вы думаете! Hier geht's zur deutschen Version dieses PostsWhen I first caught sight of these pretty rolls in a Mexican bakery, I was totally smitten. But my enthusiasm quickly deflated when I took the first bite - the cute little shells were overly sweet, but other than … Continue reading BEST MEXICAN CONCHAS →

MOHNSTOLLEN – GERMAN POPPY SEED STOLLEN

Hier geht's zur deutschen Version dieses Posts The kids no longer living with us, I get late into Christmas mode. No Adventskranz (traditional wreath with 4 candles lit for each Sunday before Christmas) on the table, no calendar window to open. Toasted hazelnuts: one of my favorite things Having to limit my output I'll do … Continue reading MOHNSTOLLEN – GERMAN POPPY SEED STOLLEN →

"FEELING YOUR OATS" – TRIPLE OAT BREAD

Hier geht's zur deutschen Version dieses PostsI like oats, and enjoy every morning my muesli with fruit and yogurt, or citrus-y oatmeal with raisins and apricots (thanks to Maria Speck and her wonderful book "Ancient Grains for Modern Meals".)Whereas you can find rolled, steel cut oats or oat bran in many recipes, you will hardly … Continue reading "FEELING YOUR OATS" – TRIPLE OAT BREAD →

SPELT PUMPKIN BREAD

Hier geht's zur deutschen Version dieses Posts (folgt noch)It's October, almost November, but from the glorious sunshine and balmy temperatures you wouldn't think it is.Only waking up when it's still dark, and having dinner in the kitchen instead of the porch are reminders of the upcoming winter.Pumpkins are everywhere. The pumpkin dish I grew up … Continue reading SPELT PUMPKIN BREAD →

CECILIENHOF VOLLKORNBROT – WHEN TASTE MEETS TRADITION

One of the best breads I ever made Hier geht's zur deutschen Version dieses Posts During our recent trip to Germany we spent a few days in Potsdam, to visit Frederick the Great's Sanssouci. We stayed at Schlosshotel Cecilienhof, a wonderful hotel right inside another historic site, Cecilienhof Palace.Cecilienhof Palace in Potsdam, a UNESCO world heritage … Continue reading CECILIENHOF VOLLKORNBROT – WHEN TASTE MEETS TRADITION →

SPROUTED GRAIN BREAD

Hier geht's zur deutschen Version dieses Posts A while ago I saw a bread recipe that intrigued me. Not only had it a lot of grains, but, also, three different kinds of sprouts: wheat, lentils and quinoa.To make a sprouted grain bread you have to plan ahead, because it takes about 2-3 days until the … Continue reading SPROUTED GRAIN BREAD →