Mittwoch, 26. September 2012

caramel pecan tassies

What about eating autumn colors?
Last time we had caramel.
This time I would like to have some pecans.
So let´s go ahead and bake some caramel pecan tassies.
Caramel and pecans unite in symbiotic flavour to make the pie nuttier.
I love this combination.
Small, easy and perfect to snack.

For this recipe I used homemade caramel toffee.
It´s really easy to make and you can store it the fridge for up to 3 weeks.
The measurements for the nuts of the caramel pecan tassies, are after chopping them.
Make sure the amount of nuts is 1/3 and 3/4 cups after chopping them.

                   Rezept auf deutsch
Photo by sabrinasue

Photo by sabrinasue

caramel pecan tassies


For the dough:

1/3 cup finely chopped pecan/40g
1/2 cup mascarpone cheese
1/4 cup unsalted butter, softened
3/4 cup flour
Pinch of salt

For the filling:

1 egg
1/4 cup packed light brown sugar
2 tablespoons caramel
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup coarsely choppped pecans/95g


For the dough:

  • Preheat the oven to 350°.
  • Put mascarpone and butter in a mixing bowl and beat on medium speed until well combined and creamy.
  • Add flour, salt and nuts and mix until combined and dough forms.
  • Divide dough into 10 equal parts.
  • Press each part into the bottom and up the sides to the cups of a muffin pan.

For the filling:

  • Whisk together the egg, sugar, caramel, butter and salt in a medium bowl.
  • Stir in the pecans.
  • Place filling into each muffin cup and bake until the crust turns golden brown. (about 15 minutes)
  • Cool down completely before unmolding the tassies.

Photo by sabrinasue


homemade caramel toffee sauce

Autumn...Shades of brown...Bronze, Wheat, Coffee, Maroon, Chestnut, Caramel, Copper, Chocolate, it almost sounds like you could eat all of these colors.
I love doing that. Let´s start with caramel.
Homemade caramel toffee sauce.
This caramel toffee sauce is perfect for refining all kind of cakes, waffles and desserts. 
You can even pimp your morning coffee and make your day turn into a real sweet day.

            Rezept auf deutsch
Photo by sabrinasue



2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup whipping cream, at room temperature
1 tablespoon fleur de sel


  • Add the sugar in a heavy saucepan and start melting it over medium heat.
  • The sugar will begin to form clumps, but after that, they gonna melt back down.
  • Stir constantly until the sugar turns golden brown, it should look like reddish-brown and smell slightly toasted.
  • At this point add the butter all at once. Be careful, the caramel is very hot, don´t burn yourself.
  • Whisk the butter into the caramel until it´s completely melted.
  • After removing the pan from the heat, pour in the cream. You still have to be careful, because the mixture is very hot and it´s gonna start to bubble again, as soon as you add the cream.
  • Stir until the mixture is well combined. Now add the fleur de sel and wisk to a smooth texture.
  • Set the sauce aside to cool. Pour into glass jars to refrigerate. You can refrigerate the sauce up to 3 weeks.

Photo by sabrinasue


Sonntag, 16. September 2012

bittersweet chocolate tartlets

For chocolate lovers.

chocolate crust
chocolate cream
chocolate frosting

Once you try these small, tempting tartlets, your gonna love them.
Devil food for chocolate addicted people.
They go right to your hips, but they are totally worth it.
Nothing more to say...

Rezept auf deutsch

Photo by sabrinasue

Photo by sabrinasue


Sonntag, 9. September 2012

A small trip to Poland

Witaj w domu - Welcome home
Traditions, Piroggen...., and a lot of wodka...

City hall Gliwice

Last weekend we made a trip to Poland, Gliwice, to visit the aunt of my boyfriend, which turned 90.
Oh my gosh, 90 an age I can't really think about.

Hopefully I'm gonna make it nearly to that age, still writing blog posts and
posting about the new rheumatism innovations;-)
Gliwize is a nice little city in Upper Silesia.
It's not nice like who would call Paris or Amsterdam, but it's full of
charm and old fashioned buildings, you don't find in Franfurt.
Most of the buildings are gray, destroyed and full of graffity, but in
between there are things, which let you stand still and take pictures.

Some impressions from Gliwice.

Downtown Gliwice

Food! I love it...


I love this kitchen cupboard...

happy chicken farm life.
me, myself and I...

never seen sunflowers like this:-)

never forget the past

just nice


a typical liqueur shop:-)

best pickled mushrooms
my boyfriend Markus and his nephew Tanyel

Maybe I can take you on a culinary Poland trip with my Pirrogen recipe.
I hope you gonna enjoy them as much as we did...



Photo by sabrinasue


(Servings 80 Piroggen)

For the stuffing:

1 lbs cream cheese
7 potatoes cooked and peeled
1/4 cup oil
4 cups mushrooms, fine chopped
3 onions, fine chopped
1/4 cup sour cream
Salt and pepper for tasting

For the dough:

8 cups all-purpose flour
2 eggs
2 cups warm water
1/3 cup butter, room temperature

(1/2 cup butter and 2 sliced onions for frying Piroggen)


1. For the stuffing, mash potatoes and cream cheese in a large bowl and
set a side.

2. Heat oil in a large pan. Add onions and mushrooms and fry them for
about 15 minutes.

3. Add the onion-mushroom mixture to the potato-cream cheese. Add
sour cream and salt and pepper for tasting. Mix everything well and
let chill, while preparing the dough.

4. For the dough, combine flour, eggs, butter and a little bit water, in the
bowl of a stand mixer, fitted with the dough hook.

5. With the mixer on low speed, pour in as much water, until you get a
smooth and elastic dough.

6. Divide dough into 4 pieces. Roll out 1 piece on a floured work surface.
The dough should be really flat.

7. Cut out circles with a round cookie cutter or a drinking glass.

8. Place 1 teaspoon of filling on each circle and fold them to a half circle.
Make sure to seal edges by pressing them together. If you don't seal
them correctly, the filling gonna leak out.

It´s pretty frustrating after all that rolling and filling, to see the filling flow away from the dough, while you are cooking them.

9. In a large pan boil salt water and add about 20 Piroggen. Cook
Piroggen for about 10 minutes, until they reach the water

10. Take out Piroggen with a ladle and let them drain on a sieve.
Add the next 20 Piroggen and go on, until all of them are cooked.

11. Fry Piroggen in a large pan with butter and onions, until they
are golden brown.

I like to fry them in butter and onions and serve them with sour

It's so much work to make Piroggen, but trust me, the taste is so
unbelievable good.

It's worth it.

You can also freeze the stuffed, uncooked Piroggen, if you don´t want to eat 80 Piroggen at a time:-)

Photo by sabrinasue