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


Sonntag, 21. Oktober 2012

68 pumpkin jewelry

Pumpkin recycling...
From my last pp (pumpkin post) I still had some pumpkin seeds left over. 
No more soup, already gone... I´m sorry...:-)

Photo by sabrinasue

You need:
  1. pumpkin seeds (I used 68:-)
  2. nylon thread
  3. leather strap
  4. magnetic jewelry catch
  5. acrylic color

Let´s start...
  • Kill a pumpkin ;-)
  • Dry cleaned pumpkin seeds on a baking sheet at 212°f, for about 20 minutes - keep watching... 

Don´t bake them to long, otherwise they start popping like popcorn. 
Funny, but a big mess to clean... Learning by doing, I know what I´m talking about:-)

  • Thread pumpkin seeds, with a sewing needle on a nylon thread and color them with your favorite color and let dry.
  • Make 3 pumpkin seed rows, with as much seeds as you want, the more seeds you add to your necklace, the nicer it´s gonna look like.Knot each pumpkin seed row onto the open ends of the leather strap.

Finally you created a really fancy, in my case golden shining necklace, using only a few things.
For my necklace I adapted a magnetic jewelry catch, by cutting trough the other side and placing it on each end.

The jewelry catch makes the necklace more adjustable.


Sonntag, 14. Oktober 2012

chocolate flavoured pumpkin soup

Pumpkin, pumpkin in my kitchen who is the fairest one of all...?
Mmmmhhhh... A question I´m not really able to answer, but I can tell, who got the tastiest pumpkin soup.
Chocolate flavoured pumpkin soup, sounds crazy and is crazy. Something you don´t want to miss...
I just made it yesterday. I wanted to turn my ordinary pumpkin soup in an extraordinary soup, a fusion of pumpkin and chocolate.
The bittersweet chocolate doesn´t disappear in the soup, it´s a melted dream on top.

The only thing I don´t like about pumpkins is, that it always takes me hundrets of hours for peeling and cutting that pumpkin into small pieces.
Normally I do that with a knife which let me look like Freddy Krueger:-)

I know, I could cook with canned pumpkins, but I like to pick the seeds from the pumpkin.
My kitchen always look like a big mess afterwards, but it´s worth it.

                        Rezept auf Deutsch
Photo by sabrinasue


2 tbsp unsalted butter
2 medium onions, chopped
1 hokkaido pumpkin (about 20 oz)
2 small potatoes, chopped
3/4 cup whipping cream
1 3/4 cups vegetable broth

2 tbsp bittersweet chocolate, melted

salt and black pepper for seasoning


  1. Clean Hokkaido pumpin, peel it and cut into medium size pieces. Peel the potatoes and cut into cubes.
  2. Melt butter in a saucepan over medium-high heat. Add chopped onions and cook, stirring often, until browned.
  3. Stir in potatoes and pumpkin and cook for about  1 minute until you pour in vegetable broth, blend well.
  4. Bring to boil and reduce heat. Simmer for about 15 minutes or until pumpkin is done.
  5. Pour soup into a blender and blend until smooth. Transfer soup back into saucepan and pour in whipping cream and season with salt and black pepper. Cook on medium-high heat for 1 minute.
  6. Melt bittersweet chocolate in microwave and drizzle over the soup before serving.

Photo by sabrinasue