MAPLE SYRUP COOKIES

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Maple syrup cookies

 

MAPLE SYRUP COOKIES

This is for my dear Canadian friend back home in Graz and all the home sick Canadians out there…<3

 

1/2 cup butter, melted

1/2 cup packed brown sugar

1 egg

1/2 cup real maple syrup

1 Tsp vanilla extract

1 Tsp baking powder

1/4 Tsp salt

2 cups all-purpose flour

For decoration: 1/3 cup granulated sugar

 

Preheat oven to 200 °C. In a medium bowl mix together liquid ingredients (yes, eggs are also liquid) until combined. In a small bowl mix flour, baking powder and salt. Mix dry ingredients into liquid ingredients and mix until combined. Make balls out of one tablespoon dough and roll in sugar until coated. Place on a baking paper lined baking sheet about 10 cm appart, press flat and bake for 10-15 minutes. Feel like home…

CHOCOLATE-CHOCOLATE-CHOCOLATE COOKIES

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chocolate cookies

CHOCOLATE-CHOCOLATE-CHOCOLATE COOKIES

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup good-quality milk chocolate, coarsely chopped

8 Tbsp butter

1 1/2 cups sugar

2 large eggs

1 Tsp pure vanilla extract

Preheat oven to 180°C. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a large pot just until melted and let cool a bit. Add sugar, eggs, and vanilla and mix. Reduce Mix in flour mixture. Fold in chocolate chunks. Scoop 1 Tbsp of dough on a baking sheet about 5 cm apart and bake for 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. They will look a bit soft but they become firm when cooled. Store in an airtight container at room temperature for up to 3 days if they survive that long.

JAPANESE DUMPLINGS WITH SWEET BEAN PASTE (SHIRATAMA DANGO)

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shiratama

My lovely roommate is from Japan and just showed me how to make a typical Japanese sweet. It is such a delicious new taste, I had to share this with you!

JAPANESE DUMPLINGS WITH SWEET BEAN PASTE (SHIRATAMA DANGO)

Sweet bean paste:

100 g adzuki beans

50 g sugar

Dumplings:

50 g rice flour

About 5 Tbsp water

1 Tsp matcha tea powder (optional)

In a medium pot cover beans with water. Bring to a boil and strain. Again cover with water, bring to a boil and strain. Now just cover with water and boil for 1 hour. Add sugar and boil for another half hour. Either cool in the refrigerator for a nice summer treat or set aside for a warming delight in the winter time.

For the dumplings mix together rice flour (and matcha powder if you want green dumplings) and cold water until you have the consistency of play-dough. Form small balls or disks about the size and thickness of your thumb cap. Bring water to a boil and place dumplings inside. Boil until they float, about 3 minutes. Then spoon them into cold water.

Serve Shiratama dango in a bowl with warm or cold sweet bean paste.

HOME MADE ALMOND MILK

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mandelmilch

 

A while ago I figured I should try to minimize my milk-product intake. Firstly, because I have a mild lactose intolerance and second because studies have shown a significant correlation between breast (and prostate) cancer and milk-product consume.

So, I initially switched to lactose free milk, which only got rid of one of the problems and I am not sure if chemically produced lactase is so healthy either.

Then I switched to soy milk. I did have to get used to the taste, however, after quite a bit of research I found out that soy is even worse, due to the high concentration of so called Phyto-estrogens (a hormone produced in females and a main component of the anti-baby pill) which have been proven to lead to infertility in men and damage of the thyroid (a hormone producing organ). Apparently these phyto-estrogens are beneficial for women in the menopause though.

However, now I switched to almond milk. I was so surprised how good it tastes! There is unsweetened and sweetend versions. The sweetened almond milk with vanilla has the same amount of fat as in low-fat milk (1%) and the same amount of sugar (5%) as in normal milk. That is why the taste pretty much resembles milk with a yummy nutty twist.

Well, the most surprising thing was that it is the easiest and fastest thing to make yourself!! I did a few experiments and here is my favorite version:

For ½ liter

100 g raw almonds (the normal ones for snacking or baking), if you like take peeled ones

2 Tsp maple syrup (or any other sweetener you like…honey, agave syrup…)

½ Tsp vanilla extract

 

Cover almonds with water and soak overnight. Strain almonds and put into a blender together with 500 ml fresh water. Blend. The consistency will get really nice and creamy. Now pour everything into a cloth strainer (clean cloth dippers, cheese cloth or multiple layers of paper towels) and squeeze out as much milk as you can. Don’t through away the almond flakes you can make a great cake of them. Mix together the almond milk with the maple syrup and vanilla extract and refrigerate.

Oh, I can’t wait for my next cereal!

PECAN-CHOCOLATE CHIP BLONDIES (just by chance gluten-free & vegan)

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2014-08-03 21.53.50

 

Do you like Brownies? I just love them! Now, here I have something for you that will make your taste-buds sing Halleluiah…

ULTIMATE BLONDIES (just by chance gluten-free and vegan)

2 cups all-purpose flour (also gluten free flour is possible)

1 cup sugar

1 cup toasted pecans (or walnuts)

1 cup dark chocolate chips

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed until liquid)

1 cup water

1 Tbsp vanilla extract

 

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan. Bake for 50-60 minutes.

SPANISH FRITTATA

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2014-07-27 17.40.22

Sudden hungry guests and nothing extraordinary at home to make something yummy? Think again….there is always something around you can put together. Here is what I just made for an afternoon snack. This is also great for a pick-nick.

SPANISH FRITTATA

4 medium potatoes gut into thin slices

2 medium onions chopped finely

8 eggs

4 Tbsp olive oil

Optionally: 50 g ham cubed or shrimps

Salt and pepper

 

Cook potatoes in salted water for about 7 – 10 minutes until still firm to the bite and stain. Meanwhile heat 2 Tbsp olive oil and fry onions and ham until browned. Mix together all ingredients in a bowl. Heat oil in a medium pan and fill in batter, do not stir. Switch to medium heat and cover pan. Fry about 10 minutes until bottom of frittata is browned and top is not too liquid to flip. Lift with a spatula to loosen from pan. Flip onto a plate and slide back into plan, undone side facing down. Fry for 5 more minutes until done. Flip onto serving plate. Cut into triangles and serve lukewarm.

HAPPY LEMON CUPCAKES

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IMG_20140726_193833

 

When life gives you lemons make…

HAPPY LEMON CUPCAKES

For 6 cupcakes:

2 eggs

100 g sugar

1 Tsp vanilla extract

50 g butter

50 ml milk

150 g flour

1 Tsp baking powder

½ Tsp salt

Lemon zest and juice of ½ lemon

For lemon frosting:

50 g soft butter

300 g confectioners sugar

100 g cream cheese

Lemon zest and juice of 1 lemon

 

Pre-heat oven to 180 °C. For cupcakes mix first eggs and sugar until fluffy, then all other wet ingredients, followed by all dry ingredients. Mix until well combined. Fill into 6-8 large Muffin forms and bake for 15 minutes. Let cool completely. For frosting mix all ingredients together and spread over cooled cupcakes. Good for 1 week when kept covered in the refrigerator.

BACON COVERED ROSEMARY-PLUMS

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IMG_20140713_120755

Its pick-nick time! I was looking for something yummy when cold, easy to prepare and bite size for an outdoor event …tadaaaaa…. for all those bacon lovers out there: this is for you!!

BACON COVERED ROSEMARY-PLUMS

Bacon

Dried plums

Fresh rosemary chopped

Toothpichs

 

Cut plums in half, sprinkle with rosemary and put back together. Cover with one layer of bacon and fix with a toothpick. Heat pan (without oil) and fry bacon plums from all sides until crisp.

HEAVENLY BROWNIES (HAPPENS TO BE VEGAN)

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brownie2

 

Chocolaty, mushy and sooooo good! These are the best chocolate brownies I have ever eaten and they just happen to be vegan and easy to make! Serve them warm right out of the pan with a scoop of vanilla ice-cream and your guests will forget their manners over the last remaining piece.

HEAVENLY BROWNIES (HAPPENS TO BE VEGAN)

2 cups spelt flour

1 cup white sugar

1 cup brown sugar

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 cup water

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan. Bake for 50-60 minutes.

HOME-MADE CHOCOLATE CHIP COOKIES

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chocolate chip cookies

 

I miss home!

There is nothing more satisfying than smelling freshly baked cookies after a long working day. These crunchy on the outside but chewy and moist on the inside cookies just tastes like home!

 

HOME-MADE CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda or baking powder

1 teaspoon salt

1 cup butter, melted

1/2 cup sugar

1 cup packed light-brown sugar

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet chocolate chips

 

Preheat oven to 180°C. In a small bowl, whisk together the dry ingredients. In a medium bowl mix butter and both sugars until fluffy. Add the vanilla, and eggs. Beat until well mixed. Add flour mixture; mix until just combined. Stir in the chocolate chips. Make 1 Tsp large balls and place them on a baking sheet. Slightly press them down and sprinkle with a little sugar, for the top to be nice and crackled. Back 10-12 minutes rotating pan halfway through. Let cool on wire rack.