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.