Mittwoch, 26. Dezember 2012

in love with gold

I didn´t write a DIY post in a long time...
But now it´s time again. My mother bought me some gold foil.
And I´m definitely in love with that stuff.
I could almost apply that gold leafs to everything in my apartment:-)
I´m hooked on gold...
Even my wood panel which I normally use for my photographs got a fancy new 

Have fun with my step by step, fall in love with gold tutorial...

You need:
-   1 egg or as much you like to color:-)
-   paint ( I used white wall paint - leftovers from our last refurbishing )
-   gold foil
-   application glue ( a special glue for gold leafs )
-   fine brush 
-   patience ;-)

Poke a small hole at the bottom of an egg.
Peel back the edges and expand the hole a little bit, to get out the yolk.
Rise the inside of the egg with warm water. Let the egg dry on a paper towel. 

Color the egg with your favorite color and let dry. For coloring the 
egg I used a chopstick, which I stuck through both holes.
That way it´s much easier to get the paint on the egg:-)
After the egg is dry my favorite part is coming.
Apply a small amount of glue on the egg, spread well using the brush
and transfer a piece of gold leaf. 
Make sure the gold is solid pressed on. 
Continue until you are satisfied with the result.

Let the egg dry one more time. While you are waiting write down
the message, you want to hide in the golden treasure.
If you increase the hole on one side of the egg you´re able to put 
bigger items inside, like a ring or something like that.
At last seal the holes with some more paint and gold foil.

This is a special gift wrapping for a special person. The presentee gonna
love it...


Sonntag, 23. Dezember 2012

frosty loves coconut chocolate cake

Frosty the snowman loves chocolate cake as much as I do. That´s for sure!
Isn´t he cute? A little snowman standing on top of a chocolate cake.
Frosty is made of marzipan, coconut flakes and a saturday boredom. Everything  about this little man is edible, even his sticks made of thyme.
Living in this winter-wonder-coconut-land, he´s never gonna melt:-)
The only problem he has, he is to delicious and his cake too...

Merry Christmas and a Happy New Year...


Frosty, mein kleiner Schneemann, liebt Schokolade genauso viel wie ich. Soviel steht mal fest. Ist er nicht süß? 
Ein kleiner Schneemann, thront weit oben auf einem Schokoladenkuchen.
Frosty, mein kleiner Freund besteht aus Marzipan, Kokosflocken und einer Samstagslangeweile. Alles an ihm ist essbar, sogar sein Thymianstöckchen.
In seiner Winterwunderlandschaft, fühlt sich mein kleiner Freund pudelwohl und läuft auch nicht Gefahr zu schmelzen.
Das einzige Problem, er ist so köstlich und der Kuchen erst...

Frohe Weihnachten und einen Guten Rutsch ins Neue Jahr...

coconut chocolate cake

5 servings

5 teaspoons sugar
1/2 cup butter
4 ounces semisweet chocolate chips
1 cup confectioner´s sugar
2 eggs
2 eggs yolk
3/4 teaspoons vanilla extract
6 tablespoons flour
1/2 teaspoon salt

Additional coconut flakes


Preheat oven at 400°F.
Grease the bottom and sides of 5 small ramekins.
Sprinkle each with 1 teaspoon sugar and set aside.
In a medium saucepan melt butter and chocolate chips.
Stir until smooth and melted and add confectioners sugar and 
vanilla extract.
Remove saucepan from heat and whisk in eggs and egg yolks.
Continue with flour and salt and stir until well combined.
Transfer dough into prepared ramekins and bake for about
12 minutes.  

The sides of the cake should be set and the center should be soft
after baking.

Remove cakes from oven and sprinkle immediately with coconut flakes.
Serve cakes warm.

Additional you can also sprinkle cakes with confectioner´s sugar or serve
with whipped cream.


Sonntag, 16. Dezember 2012

tipsy angel wings

Sugar cookies can be simple, but you can also turn them into something
special. So I did.:-) From my last kitchen experiment I still had a tiny little bit of 
vanilla caramel liqueur left. 
Together with some confectioner´s sugar it´s a real great combo for a new release 
of sugar cookies. And finally I had a chance to try out my lovely new cookie cutters, 
which I bought last week at the Christmas market. 
Angel wings to hang on the rim of a cup!!!
Very smart and comfortable, because you can warm up both hands at the same time 
while you are holding onto a mug, full of hot chocolate, after a nice sleigh ride,
or in my case an exhausting shopping tour, on week before christmas:-) 
For children replace the liqueur and use raspberry sirup to glaze the cookies.

I made the sweet witch´s cottage from dough leftovers. It´s not that tricky to make, 
if you just measure the sides of the house right.:-)
I used frosting to glue, the walls of the house together.
My house came out a little bit crooked, but I hidden it under a lot of confectioner´s sugar and sliced almonds. 
Maybe next time I´m gonna create a whole cookie village:-)

Photo by sabrinasue

Photo by sabrinasue

tipsy angel wings


for the dough:

4 cups (500 g) flour
1 cup (250 g) cold butter
2 cups (250 g) confectioner´s sugar
2 eggs medium
1 vanilla bean

for the frosting:

1/4 cup (2 Essl) confectioner´s sugar

4 tbs (50 ml) homemade caramel liqueur 


Preheat oven to 390°F /200°C. 
Line cookie sheet with baking paper and set aside.
In a medium bowl add flour, butter, confectioner´s sugar, eggs and 
scraped off vanilla pulp. 
Knead until you have a smooth dough. 
Refrigerate for about 30 minutes.
Roll out dough on floured surface and cut out cookies, with cookie cutters.
Place cookies on prepared baking sheet and bake for about 12-15 minutes 
or until slightly browned.
Let cookies cool out.

For the frosting mix confectioner´s sugar and caramel liqueur and glaze 
the cookies.
After frosting let the cookies dry. In an airtight jar you can store them 
up to 4 weeks.

For the frosting you can use any kind of cream liqueur.


Sonntag, 9. Dezember 2012

vanilla caramel dream

Photo by sabrinasue

It almost sounds like a fairytale and maybe it´s quite unbelievable, but in my
kitchen I´ve got a dwarf....
Yes, a dwarf, nothing disgusting like cockroaches or something like that.
Just a 5 inch tall golden shinning dwarf.
You now might think, I already had to much of that caramel liqueur, but no, nothing like that. 
My new little friend found his place next to my kitchen window and joins me, while I´m turning 
my kitchen into a little chaos.
My mum bought him for me. He looks like a smart little guy with a passion for baking and cooking 
and maybe he already helped me with the one or other recipe. 
I´m not sure, but somethimes it feels like he´s improving my recipe, while I´m turning around to get 
something out of the fridge.
I didn´t caught him now, but maybe one day...

My smart little dwarf with a passion for cooking and baking is still nameless, 
please drop me a line with nice suggestions...

Photo by sabrinasue

vanilla caramel liqueur

(inspired by Lust auf Genuss Magazin)

(for about 4 bottles á 11 oz)

2 cans sweetened condensed milk (each can should have 14 oz)
23 oz rum
1 vanilla bean

Remove the paper labels of the condensed milk and place the unopened cans in a big cookin pot 
with water.
The cans must be covered completly by the water. Bring water to a boil and 
let simmer for about 3 hours. 

Make sure the cans are always covered by water.

After cooking let the cans cool down for at least 40 minutes, until you open them.
Now fill the viscously and caramelized mass into a bowl, add rum and the scraped off vanilla 
pulp and mix with an electric mixer until everything is well combined.
Fill into glass bottles.

Stored cool, the vanilla caramel liquer is durable for about 4 weeks.
Filled into pretty glass bottles this liqueur is a nice little gift for christmas...


Dienstag, 4. Dezember 2012

cinnamon vanilla pecans

Photo by sabrinasue

This morning the first snow surprised me. It wrapped up houses and trees.
Everything looked like powdered with confectioner´s sugar. 
December is here and christmas is not that far anymore.
Yesterday I bought the first christmas gifts.
Every year I promise, this year I´m gonna buy presents for my family as
soon as possible. 
Right away, when I see something, that fits.
But as always, I never get to that early point of christmas shopping.
Not that bad...

With the snow also the christmas market started.
Christmas lights all over the place. People with hot steaming mugs of mulled
wine (Glühwein) and hot chocolate are standing around.
I love looking at the wonderful decoration.
The smell of fresh roasted nuts is all over the place...

On my way back home, with nice thoughts of the coming christmas party,  
I leave footprints and all kind of pattern in the fresh dropped snow, and think about...

cinnamon vanilla pecans...


1 tbs butter
1/4 cups sugar
1 tsp vanilla extract
2 tbs water
1/8 tsp salt
1/4 tsp cinnamon
2 1/3 cups pecans
3 tbs brown sugar


Preheat oven to 230°F.

Line cookie sheet with baking paper and set aside.

In a medium pot melt butter on medium heat.

Add sugar, vanilla extract, water, salt, and cinnamon 

to the melted butter and stirr constantly, until sugar dissolved completly.

Pour in pecans and remove from heat.

Spread pecan mixture on prepared cookie sheet  and bake for about 60 minutes.

Flip over pecans every 15 minutes.

After baking sprinkle peacans with brown sugar and let cool down.

Store in airtight container.


Dienstag, 27. November 2012

almond pecan bites

Photo by sabrinasue


Photo by sabrinasue

almond pecan bites and dashing through the snow my kitchen...

Mmmhhh, mmhhhh, mmmhhhh, mmmhhhh all the way, Oh what fun it is to ride
In a one horse open sleigh, mmhhhh, mhhhhhh, mmhhhh, mmmmhhhh.........................

For the ones who are wondering, yes, I´m in a christmas mood.
My christmas mania always starts with a lot of different christmas cookies and a million of cookbooks, to find the one and only recipe. 

Also this time.

Today I sweeped across my kitchen like a tornado, leaving flour marks behind.
After I finished my cookie mission, almost everything in my kitchen had a tiny little flour coat on top. 
But I didn´t failed and I brought back, some incredible, delicious almond pecan bites.
It takes a lot of work and time to roll out the thin layers of dough, but the taste let you forget everything.
The marzipan layer makes them juicy and delicate.

Now I´m gonna wipe of the last traces of flour and get back to another cookie mission...;-) 

Sweet delicacies may not melt ice but frosty thoughts!


(for a cookie sheet) 

2 cups flour
2 1/3 cups cold butter
1 cup sugar
1/2 tsb vanilla extract
1/2 tsb cinnamon
1/2 tsb gingerbread spice
1/2 tsb baking powder
1 medium egg
1 egg yolk
2 1/3 cups ground pecans

10 oz marzipan
1 egg yolk
1 tbs heavy cream
1 1/2 cups almond flakes


  • Preheat oven at 350°F and line cookie sheet with baking paper.
  • In a large bowl knead flour, butter, sugar, vanilla extract, cinnamon, gingerbread spice, baking powder egg, egg yolk and ground pecans to a smooth dough.
  • Refrigerate dough for about 30 minutes.
  • After refrigerating divide dough into 2 pieces.
  • Roll out first piece of dough, on baking paper, to cookie pan size (11x14 inch) and place on cookie sheet. 
  • Roll out marzipan to the same size and place on top. Place marzipan between to layers of plastic wrap. This way rolling out the dough will be much easier.
  • Now roll out the second piece of dough and transfer on top of the marzipan layer.
  • Whisk together egg yolk and heavy cream and spread on top of cookie dough.
  • Sprinkle with almonds flakes.
  • Bake at 350°F for about 25-30 minutes.
  • After baking cut the hot dough into small cubes and let cool down.
  • Store in airtight cookie jar.


Freitag, 2. November 2012

red coats and marzipan chocolate chip cake balls

It's really cold. It's "ice scrapping from my car window" cold.
I'm already wearing my warmest winter coat, with the biggest hood ever.
My face is framed by the fake fur of my hood and the biggest, cozy red scarf I could find.
I almost look like, I'm on an expedition to the North Pole. But anyway dressed up like that, I'm ready to strike down the icy cold;-)
This morning I made some chocolate chip cake balls, and while I was melting the chocolate, I thought who unfair it would be just to leave them, with a chocolate summer outfit, now, that it's getting colder and snow is not that far away.
A red cozy marzipan coat for each one would be a nice treat.
Thought and done. Finally my simple cake balls turned to fabulous marzipan chocolate chip cake balls with thiny red coats, covered by soft melted chocolate.

Photo by sabrinasue

marzipan chocolate chip cake balls


for chocolate chip cookies:
16 tbsp cold butter, cut into small cubes
1 1/2 cups brown sugar
2 large eggs, cold
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cup semi-sweet chocolate chips

6 ozs marzipan
food color (red)
1 package candy dips (chocolate)
nuts or candy sprinkles and toppings for decoration


  • Preheat oven to 350°f.
  • Grease 20 hole silicone cake pop moulds.
  • In a large bowl mix the cold butter and sugar for about 1 minute on lowest speed. 
  • Add the eggs and vanilla and continue to beat until well combined.
  • Mix together flour,baking powder, baking soda and salt in a second bowl.
  • Transfer the dry ingredients to the butter and sugar mixture.

You should have a very stiff, lightly sticky dough. 

  • Add the chocolate chips and mix until well combined.

  • Transfer cookie batter into cake pop moulds and bake at 350°f for about 10-15 minutes.
  • After baking set aside and let cool out, before you remove the cake balls from the silicone molds, otherwise there gonna break.
  • After cooling remove cake pops carefully and place them on a cookie sheet, lined with baking paper.
  • Kneat red food color into marzipan.
  • Roll out marzipan really thin and start cover each cake pop with a red marzipan coat.
  • Melt candy dips in a medium saucepan.
  • Dip marzipan coated cake balls in chocolate and place on the prepared cookie sheet.
  • Sprinkle cake balls with nuts or other candy toppings.
Let chocolate cake balls dry completely, before you serve.

Photo by sabrinasue


Sonntag, 28. Oktober 2012

fly with me - butterfly whoppie pies

Butterflies in october? Not long anymore and we´re celebrating christmas... 
However in my kitchen butterflies are still flying around. 
A new german baking magazine called LECKER, inspired me for this recipe.
The original recipe just made the whoopie pies the normal way, but I had butterflies in my mind.
Yesterday the last birds left, flying in big swarms on their way, to a warmer spot, to overwinter. 
It was so unreal to see the sky almost turn black, when they flew over my head.
Summer and autumn are saying "good bye", winter is knocking on my door.
Don´t get me wrong, I like wintertime as much as the other seasons.
Winter allows me to gulp down mugfuls of hot chocolate and hide in snugly knit sweaters.
So fly with me...maybe to a warmer place, where butterflies still fly around and even if it´s only in your kitchen:-)

                  Rezept auf deutsch
Photo by sabrinasue


for the dough:

2/3 cups soft butter
1/2 cup + 2 tbs sugar
Pinch of salt
3 medium eggs
1 1/2 cups flour
1 tbs baking powder
food color (red)

for the filling:

1 cup mascarpone
2/3 cups confectioner's sugar
2/3 cups crème fraîche


Preheat oven to 350°f.
Line a cookie sheet with baking paper.

For the dough:

  • In a large bowl beat butter, sugar and salt with a mixer on medium-high speed, until light and creamy, for about 5 minutes. 
  • Stir in eggs one after another until incorporated.
  • In a separate bowl sift together flour and baking powder.
  • Add dry ingredients and food color to butter egg mixture and blend until well combined. 
  • Transfer batter on prepared cookie sheet and smooth with dough scraper.
  • Bake for 10-15 minutes.

After baking, let cool for about 10 minutes before you start cutting out butterflies with cookie cutters.

For the filling:

  • In a medium bowl beat mascarpone, confectioner's sugar and crème fraîche with a mixer on medium-high speed, until fluffy and well combined.
  • Transfer mascarpone filling into a pastry bag fitted with a star-shaped nozzle.

  • Cut out butterflies with cookie cutter - make sure always to have a pair. (bottom and top)
  • Pipe filling onto the bottom of each butterfly and crown with the top.

Dust with confectioner's sugar

Photo by sabrinasue