Donnerstag, 28. Juni 2012

Chocolate Walnut Toffee Bars or "Scrat" would go crazy for it...

The ones who have seen Ice Age bevor know what I´m taking about.
Scrat is a saber-toothed squirrel who is obsessed with collecting acorns, and all kind of nuts, constantly putting his life in danger to obtain and defend them.
So watch out, Scrat could be around, because these Chocolate Walnut Toffee Bars are full of delicious nuts.
It´s an easy recipe, but so good.

Photo by sabrina sue

Adapted from Diamond Shelled Walnuts.

1          cup butter or margarine
1          cup brown sugar
1          egg
1          tsp vanilla
2          cupes flour
1/2       tsp salt
1 1/2    cups chopped Walnuts
1          cup semi-sweet chocolate pieces

Photo by sabrina sue

Photo by sabrina sue

Photo by sabrina sue

Preheat oven to 350°F.
In a bowl beat butter, brown sugar, egg and vanilla until you have a creamy batter.
Stir in flour, salt and 1/2 cup walnuts.
Spread into a lightly buttered 13x9-inch pan.
Bake for 25 minutes or until it´s lightly browned.
Take the dough out of the oven and sprinkle it immediately with chocolate pieces and let it stand for 5 minutes.
Now spread the melted chocolate over cookie base.
Sprikle with the remaining walnuts and press on lightly.
Cool, and cut into bars.

Makes 24 bars.

Montag, 25. Juni 2012

Pillow Cookies

Another day, another recipe.
Today I want to show you how to make Pillow Cookies.
Pillow Cookies are so delicious.
It`s a combination from a chocolate chip cookie and a brownie.
A cookie lovestory.
So go ahead and give it a try.

Photo by sabrina sue

Adapted from divinebaking.

1 package brownie mix 
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

Bake Brownies in a 8x8 inch pan as box instruction. Let them cool down. 
Preheat oven to 350 degrees.
Photo by sabrina sue
Photo by sabrina sue
    In a bowl mix the cold butter and sugar for    
   about 1 minute on lowest speed. Add the  
   egg and vanilla and continue to beat
   until combined.

    Mix together the dry ingredients and add
    them to the butter and sugar mixture.
   You should have a very stiff, lightly 
   sticky dough. 

   If needed, add another tablespoon of flour.  
   Add the chocolate chips and mix until 
   combined. (at this point I chilled the 
   dough for about an hour)
   It makes it easier for the next step.

Photo by sabrina sue

Place dough in a 4oz ice cream scoop, create with your fingers a large hole in the middle. 
Cut the brownies into small pieces, and place them inside the ice cream scoop. 

Now cover the brownies with more dough.
Place on a prepared baking sheet.
Place the cookies in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading. 

Bake for 10-12  minutes or until the outsides are lightly browned.

Makes 2 dozen large cookies.

Samstag, 23. Juni 2012

Crispy Kohlrabi Medallions

Today I want to show you a fast and simple dish, I found here.
Crispy Kohlrabi Medallions are easy to fix and they are quite delicious.
In Germany Kohlrabi is very popular.
Kohlrabi is similar to american turnips, but they taste much better.
If you have the chance to get some, it would be great, otherwise you can also use Zucchinis or aubergines.

With sour cream it's dipping yummmmy...:-)

Photo by sabrina sue

Photo by sabrina sue

Crispy Kohlrabi Medallions

2 Kohlrabis or 2 zucchinis
1/2 cup milk
1 cup flour
1/2 tsp salt
1/2 tsp black pepper
Sour cream for dipping

Peel Kohlrabis and cut them into slices no thinner than 1/4" thick.
Boil them for about 10 minutes, they don't have to be done.
If you use zucchinis or aubergines, you don't have to boil them after cutting into slices.

Pour milk into a bowl, in a separate bowl, add flour, salt, and pepper. Dip each medallion in the milk, than dip into the flour mixture, make sure each side is coated.

Once all medallions are coated, drizzle enough oil into a frying pan. Add Kohlrabis and fry for 3-5minutes or until bottoms of medallions are golden brown.
Remove from pan to a plate with paper towels.

Serve with sour cream!

I'm not kidding you, it's sooo good;-)

Mittwoch, 20. Juni 2012

Broccoli Quiche

A little bit of france...

Today I made a quiche, a litte trip to france.
I like the green of the broccoli, which fits perfect with the pink and the golden
brown of the gratined cheese.
Just give it a try...

Heute habe ich mich an einer Quiche versucht und ich muss euch sagen, es 
schmeckt doch tatsächlich nach Frankreich.
Ich mag das grün des Brokkoli, neben dem pink des Schinkens und dem gold-
braun, des gratinierten Käses.
Viel Spaß beim Ausprobieren...

Photo by sabrina sue

Photo by sabrina sue

You will need:

for the dough:

200g    flour
100g    butter
3g       salt
50ml    water

for the stuffing:

200g     ham
2          onions (chopped)
1          clove of garlic
20g       butter
3          eggs
150g     broccoli
150ml    cream
200ml    sour cream
125g     cheese (shreeded)

salt, black pepper and herbs for seasoning 


1.          Chop onions and garlic.
2.          Chop ham into cubes.
3.          Shreeder cheese
4.          For the dough mix flour, butter, salt and water until you get a 
             smooth dough.
5.          Roll out the dough and put it in a greased Quiche form.
6.          For the stuffing fry onions and garlic in butter until they are  
             golden brown and add ham to the mixture.
7.          Season the mixture with salt, black pepper and herbs.
8.          Blanch broccoli.
9.          For the stuffing mix cream, sour cream, eggs, cheese, broccoli and 
             the onion-ham mixture together.

Finally pour the mixture on the dough and bake the quiche in a preheated
oven by 400°F for 35-45minutes.


für den Teig:

200g    Mehl
100g    Butter
3g       Salz
50ml    Wasser

Für den Belag:

200g     Schinken
2          Zwiebeln (gehackt)
1          Knoblauchzehe
20g       Butter
3          Eier
150g     Broccoli
150ml   Sahne
200ml   Saure Sahne
125g     Käse (gerieben)

Salz, Pfeffer und Gewürze zum Abschmecken


1.          Zwiebeln und Knoblauch fein würfeln.
2.          Schinken in Würfel schneiden.
3.          Käse reiben.
4.          Für den Teig, Mehl, Butter, Salz und Wasser zu einem glatten
             Teig verarbeiten.
5.          Teig in einer gefetteten Quicheform ausrollen.
6.          Für die Füllung die Zwiebeln mit dem Knoblauch in Butter goldbraun

             Anschließend den Schinken dazugeben.
7.          Die Schinken-Zwiebel Mischung mit Salz, Pfeffer und Gewürzen
8.          Brokkoli blanchieren.
9.          Für die Füllung, Sahne, Saure Sahne, Eier, Käse und Brokkoli mit
             der Zwiebel-Schinken Mischung vermengen. 

Zum Schluß die Mischung auf den ausgerollten Teig geben und die Quiche bei
200°C für 35-45 Minuten im Ofen backen.

Sonntag, 17. Juni 2012

Humpty Dumpty Brownies

If Humpty Dumpty would be a brownie, he would exactly look like this brownie eggs:-)
For the Cake you can use any cake mix you like.
Just fill as much eggs you like, with the rest you can prepare some muffins.

Wenn Humpty Dumpty ein Brownie wäre, würde er genauso aussehen.
Für den Kuchenteig könnt ihr eine Kuchenmischung eurer Wahl verwenden.
Füllt nur so viele Eier wie Ihr braucht, mit dem Rest könnt Ihr Muffins zubereiten.

Photo by sabrina sue

Photo by sabrina sue


1 box cake mix (plus ingredients you need to prepare the cake)
blown out eggs (as much as you want)
sunflower oil


1.          Prepare Cake mix like box description.

2.          Poke a small hole at the bottom of each egg, than peel back the   
             edges and expand it a little bit, to get out the yolk.
             Now rinse the insides of the eggs with water.
             Afterwards dry the eggs on a paper towel.
3.          Later on drizzle some sunflower oil in each egg.

4.          After step 3 you can fill your eggs with the batter. 
             I used a piping bag, which is much easier, but make sure, you
             only fill your eggs half with the batter, otherwise the dough will
             spill out while baking.        

5.          Bake the eggs at 350°F for about 15-20 minutes.


1 Fertig Kuchenmischung (plus Zutaten zum Backen des Kuchens)
ausgeblasene Eier (so viele man möchte)


1.          Kuchenmischung nach Packungsanleitung zubereiten.
2.          Oben in die Eier ein kleines Loch piksen und anschließend etwas 
             vergrößern, um den Dotter zu entfernen.
             Eier unter Wasser ausspülen.
             Nun die Eier auf einem mit Küchenrolle ausgelegten Teller trocknen.
3.          Nachdem die Eier trocken sind, sollten man etwas Sonnenblumenöl
             in die Eier füllen.     
4.          Anschließend den Teig mit einer Teigspritze in die Eier füllen.
             Wichtig ist, sie nur bis maximal zur Hälfte zu füllen, ansonsten kann es 
             sein, das der Teig während des Backens hinaus quillt.

5.          Die Eier bei 175°C ca. 15-20min. backen.


Mittwoch, 13. Juni 2012

Fruity summer ice cubes

That´s the way I like my ice cubes for the summer.
Colorful and with a lot of cherries...

Photo by sabrina sue 

Photo by sabrina sue

Genau so kann der Sommer kommen.
Bunte Eiswürfel, mit vielen Kirschen und Himbeeren.
Einfach erfrischend gut...

Sonntag, 10. Juni 2012

cheese gratined mushroom spinach tortillas

Tortillas gratinated with cheese and stuffed with mushrooms, spinach and ground beef. So absolute delish. 
You really have to try this extraordinary dish. Your family gonna love it. Make it a meal with a fresh salad.


Tortillas gefüllt mit Pilzen, Spinat, Hackfleisch und anschließend mit Käse überbacken... Einfach köstlich.
Ihr müsst diese gefüllten Tortillas unbedingt ausprobieren. Ihr werdet es lieben.
Serviert mit einem frischen Salat, wird das ganze zu einem super-leckeren Hauptgericht.

Das Rezept in Deutsch, findet ihr hier!!!

cheese gratined mushroom spinach tortillas

(for 4 servings)

4 soft tortillas
400 g mushrooms, sliced
200 g ground beef
100 g spinach leafs
2 onions, cubed
2 peeled tomatoes, cubed
2 teaspoons italian herbs 
salt and black pepper for seasoning
100 g cheese, grated

oil for frying

for the béchamel sauce:
70 g butter
80 g flour
1/2 l milk
salt, black pepper and nutmeg for seasoning

Preheat oven at 375°F. Grease a baking dish.
Blanch spinach and set aside.
Add oil to a pan, brown onions, add ground beef. Than add 
blanched spinach, mushrooms and tomatoes.
Season with salt, pepper and italian herbs.

For the béchamel sauce melt butter in a medium saucepan.
Add flour and stir constantly. Pour in milk, until sauce turns thicker.
Season with salt, black pepper, and nutmeg and continue cooking on 
low heat, for at least 1 minute.

Place the soft tortillas on a working surface and spread on the filling. 
Fold the tortillas to a roll and position them in a greased baking dish.
Cover with the béchamel sauce and sprinkle with cheese.
Bake in the hot oven for about 20-25 minutes.

Serve with a fresh salad and make it a meal!