Samstag, 25. August 2012


Photo by sabrinasue

Oreo stuffed chocolate chip cookies, that´s definitely to long for me. Choreos that´s more the name they deserve.
I found this divine recipe at picky-palate. Jenny Flake is the creative head behind picky-palate and her ideas are just awesome. 
I baked them yesterday night and I had to hide them from my boyfriend, because he wanted to eat them right away, before I even got the chance to take the pictures for the post.

Now the pictures are taken and Markus, my boyfriend is totally satisfied, because he got his cookies.
Cookie monster...
Trust me, you´re gonna love these cookies, they´re at least two times bigger than a normal chocolate chip cookie and sooooooo delicious. Cookie monster would go crazy for them:)

All´s well that ends well. (by William Shakespeare)

Photo by sabrinasue

Oreo stuffed chocolate chip cookies

(adapted from picky-palate)

(makes about 2 dozen very, very, very large cookies)

1 cup softened butter

3/4 cup light brown sugar

1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies
Photo by sabrinasue

  • Preheat oven to 350°F. 
  • In a blender mix butter and sugars until creamy and well combined. 
  • Add in eggs and vanilla and stir together.
  • In a separate bowl mix the flour, salt and baking soda. 
  • Slowly add the dry ingredients to the butter-sugar mix, until well combined, add the chocolate chips at last.
  • Use an ice scoop to take one scoop of cookie dough and place on top of an Oreo Cookie. 
  • Place a second scoop of dough on the bottom of the Oreo Cookie. 
  • Now it should look like an Oreo chocolate chip sandwich:)
  • Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. 
  • Let the cookie balls chill for about 20 minutes in the fridge, to prevent them from spreading to much.
  • Place onto a parchment or silpat lined baking sheet and bake cookies for about  9-13 minutes or until cookies turn golden brown. 

Photo by sabrinasue

Of course they have to be served with a glass of cold milk:)


Sonntag, 19. August 2012

Asparagus Egg Rolls

Just yesterday I went to this nice little asia supermarket I love to shop at.
Even if I don´t buy anything, I enjoy looking at all that extraordinary food they have.
Some things they have are sooooo weird and strange at the same time.
Century egg or pidan (Chinese皮蛋pinyinpídàn), also known as hundred-year egg is a chinese cuisine ingredient.
This egg is made by preserving a duck or chicken egg in a mixture of clay, ash, lime, salt and rice hulls for several weeks or month.
The stangest thing ever.
But this nice little asia supermarket also have food which is not that unusual.
So I decided to go for the Thai asparagus, soybean sprouts and some egg roll sheets and not for the hundred year egg.:-)

Photo by sabrinasue

Asparagus Egg Rolls

(makes 7 servings)


1 lb ground beef
2 cup soy sprouts
1 cup sliced mini Thai asparagus 
1 cup sliced mushrooms
1 small chopped onion
2 gloves garlic, finely chopped
14 frozen (thawed) egg roll skins
3 tbs oil (for frying)
Oil for deep frying
1 egg, beaten
salt, pepper, chili and ginger for taste


  • Thaw frozen egg roll sheets
  • In a medium pan fry onions and garlic with 3 tbs oil, golden brown add ground beef and cook until well done
  • Stir in remaining ingredients, except egg roll sheets and cook for another 2-3 minutes, stirring occasionally 
  • Season with the spices
  • Cover thawed Springroll sheets with plastic wrap, than with damp towel, to keep them from drying out
  • In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F
  • Place 2 egg roll sheet on cutting board, with 1 corner facing you
  • Place about 2 tbs beef-vegetable mixture slightly below center of egg roll skin

I used 2 egg roll skins, to make the egg rolls more stable and prevent the filling from leaking.
With 2 sheets the egg rolls get even more crunchy.

  • Fold corner of egg roll skin closest to filling over filling, tucking point under
  • Fold in and overlap left and right corners

  • Brush remaining corner with beaten egg, roll egg roll toward remaining corner and press to fix

  • Go on with the remaining egg roll skins and cover the finished egg rolls with a damp towel to prevent them from drying out
  • Fry egg rolls, in hot oil for about 4 to 6 minutes, turning once, until golden brown
  • Drain on paper towels, and serve with sweet and sour sauce

Photo by sabrinasue


Mittwoch, 15. August 2012

Raspberry Charlotte Birthday Cake

It´s my birthday...33 year´s old and still acting like a child, when it comes to open my gifts. I love it.
Thank´s to all my readers and friends.
Grab yourself a piece of cake.

Photo by sabrinasue

Photo by sabrinasue

Raspberry Charlotte Birthday Cake

Makes 8-10 servings


Raspberry Puree
1 - 16 ounce bag of frozen unsweetened raspberries
1/4 cup granulated white sugar, or to taste

Photo by sabrinasue

Sponge Cake
6 large eggs
2/3 cup plus 1 tablespoon granulated white sugar
1/2 teaspoon pure vanilla extract
1 cup plus 4 tablespoons all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, melted

Raspberry Cream
3/4 - 1 cup raspberry puree
1 1/2 cup whipping cream
2 envelopes of unflavored powdered gelatin

1/4 cup raspberry puree

1/2 cup blackberries
1-2 packages White chocolate sticks (Cadbury's chocolate fingers)


Raspberry Puree: 
  • Put the unsweetened frozen raspberries in a large bowl and thaw. It's gonna take between 2 and 3 hours. 
  • Once thawed, put the raspberries and their juice in the bowl of a blender and mix the berries until they are pureed. Pour the puree into a measuring cup.
  • Add the sugar to the puree and stir until the sugar dissolves. Taste and add more sugar if needed.

Leftover puree you can refrigerate for about 3 days and use for ice cream toppings or for mixing cocktails.

Sponge Cake: 
  • Preheat oven to 350°F. 
  • Butter and line the bottom of an 8 inch cake pan with parchment paper. 
  • Beat eggs and sugar with an electric mixer on high speed for about five minutes, or until they are fluffy and light colored.
  • Add the vanilla extract and beat until it's smooth. In a small bowl whisk together the flour, baking powder and salt. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. 
  • Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. 
  • Pour immediately into the prepared pan and bake for about 25 minutes. Remove from oven and place on a wire rack to cool. 
  • Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.

Raspberry Cream:

  • Chill your mixing bowl and whisk in the freezer for about 15 minutes. Meanwhile, in a small measuring cup stir together the gelatin and 1/4 cup of the raspberry puree. 
  • Let this mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin. Once the gelatin has dissolved, stir the gelatin mixture into the remaining raspberry puree.
  • Set aside while you whip the cream.

Remove the mixing bowl and whisk from the freezer, and beat the cream until soft peaks form. 
Add the raspberry puree mixture and continue to beat the cream until stiff peaks form. Taste and fold in a little sugar, if needed.

To assemble the Charlotte Cake:

  • Cut the cake into 2 layers. For cutting the sponge cake into 2 layers use a piece of sewing yarn. It's much easier than cutting with a knife. Just take a piece of yarn, hold it with both hands and place it from one end of the cake to another, cross your hands, while you pull the yarn trough the cake.
  • Place one cooled cake layer on a serving plate.
  • Spread 1/4 cup  of raspberry puree (plus) on top of the layer. Spread 1/2 of the raspberry cream on top.

You can also cut the cake into 3 layers, like I did, but 2 layers also look nice.

Maybe you have to wait, until the mixture is creamy enough to frost the cake, but don't wait to long, otherwise the cream is to stiff and its not gonna work.

  • Set the second layer on top and spread the rest of the raspberry whipped cream evenly on the top and the sides of the cake, using a spatula.
  • Press white chocolate sticks all around the cake. 
  • Sprinkle blackberries on top of the cake.

Cover loosely with plastic wrap, and chill for about 2-3 hours so the cream has time to set. 

Photo by sabrinasue


Samstag, 11. August 2012

Sweet dreams with red currant muffins

This morning I walked over our farmers market. It's just around the corner. Not a big one at all, but still the fruits and vegetables they have, are just picture like. 

Soooo many colors. Today I've been into red, that's maybe the reason why I bought some red currants.

Photo by sabrinasue

Normally they are to sour for me and I have to add a lot of sugar to make them my favorite. But still I like them.
In a nice magazin named "sweet dreams" I found a pretty easy recipe to turn these little " I have to make funny grimaces while eating them", into tasty muffins.
The light and fluffy texture of the sponge dough and the balance between the sour and sweet of the berries are awesome.
If you're also a grimace maker, try this recipe and you're gonna make a happy face while eating them.
The original recipe worked with 180g red currants, but I increased it to 250g, because I like them a little bit more juicy.  
It's really a sweet dream:-)

Photo by sabrinasue

Red currants muffins

(adapted from sweet dreams magazin)
(makes 12 muffins)


250g      red currants
4           eggs
185g      sugar
165g      flour

  • Preheat oven to 350°F.
  • Cover muffin forms with bake spray.
  • Separate egg white from yolk.
  • Place the egg yolks and 90g sugar in a bowl and beat over hot water to a creamy batter.
  • Than whip the mixture over an ice bath cold.
  • Beat the egg white with 95g sugar, until stiff.
  • Add the creamy yolk to the egg white and sieve flour over the creamed mixture and blend lightly.
  • Pour 1 tablespoon dough into each cup of the muffin forms.
  • Sprinkle with berries and cover with the rest dough.

Bake at 350°F for about 25 minutes.

Dust with powder sugar.

Photo by sabrinasue


Montag, 6. August 2012

Zebra Cake

Animal prints are so popular at the moment.
Almost everybody I know is dressed in leo or zebra.
That´s maybe the reason why I had to make a zebra cake.
I found a nice recipe online.
It´s pretty easy to do, but next time I´m gonna try it with a round pan instead of a bundt pan.
I got the pattern more on the outside of the cake than in the inside, but still I think it came out pretty nice.
The chaotic design didn´t mess up the unbelievable taste at all.

Photo by sabrinasue

Zebra cake

(adapted from thewhimsicalcupcake)
Yields one 9″ or 8″ round cake


1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups  All-Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons Double Dutched Dark Cocoa

Photo by sabrinasue

1. Preheat oven to 350°F. Cover pan with bake spray and dust with flour.

2. In a bowl blend the sugar and eggs for about 2 minutes.

On low speed add the oil, milk and vanilla until well combined and smooth.

3. In a second bowl, combine the flour, baking powder and salt. Add the dry mixture to the wet ingredients. Mix for about another 2 minutes or until the batter is smooth and lump free.

4. Remove 2 cups of the vanilla batter and place it  in the bowl you used for the dry ingredients. Sift the cocoa over this batter, and stir well to combine.

Photo by sabrinasue

5. Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.

Photo by sabrinasue

 Bake the cake in the center of the preheated oven for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. 

Dust lightly with powder sugar.
I used melted chocolate on my zebra cake.

Next time I´m gonna bake some pink zebra cupcakes. And what´s gonna be your next challenge?!?

Photo by sabrinasue


Mittwoch, 1. August 2012

Iced watermelon cocktail

Spitting watermelon stones from my balcony, with my little nephew is something I love doing in summertime.
Don´t worry, my balcony is located on the backside of a family house, nobody is getting shot down, from flying watermelon stones:-)
Almost 35°C and the sun is burning.
Another favorite thing of mine is to guzzle a "Iced watermelon cocktail" in my sun lounger. 
There is nothing better.
I´ve got this recipe from my last vacation on bali.
Every morning I had one of these refreshing cocktails...
This is a non-alcoholic cocktail, but if you add some alcohol, you can turn it into a party drink.

Photo by sabrinasue

Iced watermelon cocktail

(for about 4 servings)

1 cold watermelon 
1 lemon
crushed ice
lemon slices for garnish

Photo by sabrinasue

  • Cut the watermelon into cubes 
  • puree the watermelon in a blender and pour through a strainer
  • Squeeze the juice of one lemon and add to the watermelon juice
  • Fill each glass with crushed ice and pour over the watermelon-lemon juice
  • Garnish each glass with lemon slices

Selamat minum! (Cheers in Balinese)