Paulchens FoodBlog & the Three Tabbycats united

Bread Baking Day #54 - Overnight Pumpkin Seed Rolls

Bread Baking Day #54 (last day of submission December 1st, 2012) Wow! This has been such a log time since I've participated in BBD!

Surprisingly I am blogging on the last day of submission possible. No?! :o)

When I read what theme Stephanie of Hefe und mehr chose for this month's bbd I tought "Oh this is so perfect, I'd love to have a list with all new ideas for overnight breads which have become my favorite breads because they are so easy peasy and I love to have a fresh bread right off the oven for my weekend breakfasts.

I always keep a portion of Ilka's alround dough in my fridge for a handy and quick bake. You really should try that yourself!

Bread Baking Day #54
Ilka's Alround Dough residing in my fridge ;)

Then the days went by and I was really busy with lots of stuff... but since the weekend was nearing anyway and I needed to bake bread I remembered bbd and began to think of what to bake. Overnight brioches? Overnight Cinnamon Buns? Overnight Pull Apart Bread?

All of the above I make on a regular basis and love them! But I wanted something more healthy so I came up with these:

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Bread Baking Day #54 - Overnight Pumpkin Seed Rolls
Overnight Pumpkin Seed Rolls

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Overnight Pumpkin Seed Rolls

Bread Baking Day #54 - Overnight Pumpkin Seed Rolls

 
Preparation time: 20 minutes
Waiting time: 30 minutes + 1 night
Cooking time: 10 to 12 minutes

15 gr fresh yeast
250 ml milk
1 tablespoon olive oil (I used basil infused olive oil)
1 teaspoon salt
1 tablespoon sugar
300 gr spelt flour
100 gr millet flour
100 gr finely ground pumpkin seeds

The night before:

  • In a large bowl, combine yeast and cold milk until dissolved, then add oil, salt, sugar and flour gradually.
  • Knead about 5 to 10 minutes until you have a soft dough (Add flour if you see that your dough is too sticky)
  • Shape into a ball, put it in a bowl, cover with plastic wrap and let rise 30 minutes in a warm place.
  • Knead the dough again for 2 to 3 minutes. Form a roll and divide into 10 pieces.
  • Shape balls and place 10 balls of bread on a baking sheet lined with parchment paper, making sure to leave enough space between the balls.
  • Cover with a damp cloth and store overnight in the bottom of the fridge.

Have a nice rest and peaceful sleep!

The next morning:

  • Preheat oven to 225 ° C and remove the bread from the fridge.
  • Bake 10 to 12 minutes.
  • Remove from the oven, let cool down slightly and enjoy with your favorite breakfast treats!
 

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]Bread Baking Day #54 - Overnight Pumpkin Seed Rolls
Overnight Pumpkin Seed Rolls - they have a nice crumb and soft crust

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Astrid 01.12.2012, 14.30| (5/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Day | Tags: YeastSpotting, bread,

Bread Baking Buddies November 2012 - Round Up

Thank you so much dear Buddies for baking our bread with us.

I am very glad you liked it and all of them turned out great as far as I can tell from your pictures. Now with any further ado, I am happy to present you with these gorgeous Buddies!

One last word tho: all of you should have gotten an email with your badge by now, if not please drop me a short line in he comments so I can contact you and send the badge! Thanks! :)  

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Dewi from
Elra's Baking 

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Gilad from
Gilad Ayalon Vegan

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poketbooks carola

Carola from
Sweet and That's it

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Cathy from
Bread Experience

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Karen K from
Karen's Kitchen Stories

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Judy from
Judy's Gross Eats

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Agnes from
szeretetrehangoltan

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Rilla Gyetvai

Rilla  Gyetvai from Hungary (no blog)

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Astrid 30.11.2012, 20.53| (3/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Babes | Tags: bread

Carnival of the Cats #453

  Yes we are hosting again and gotted Momma's lazy butt off the chouch *hehe* - and yes we are late but not too late we hope - the notice of Miz Mog that we are hosting this week reached us rather short noted on Friday and since Momma was away for the weekend to stay with her family the Carnival had to be postphoned a little... hope you do not mind friends... Speaking of the carnival... there were rather few sumbissions anyway we could find in the postbox so if any of you reads this and wants to be added with an entry still... feel free to just leave your linky in the comments an we will add you for sure! We just know there are many kitties out there who have a lot to say so just do not let you stop and tell us what you were up to!

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Miss Elvira, Nitkita and Daddy Kiril are our most truthful participants in CotC and they always have very important and interesting things to share with us:

The Talk of Felinity Assembled #1: A Weekly Update Reborn - Miss Elvira tells us all about it.: Carnivals and events plus most impawtant recent fundraisers for kitties and humans in need. - Thanks you Elvira! Nikitia updates us on recent street sightings in Street Seens 58: Encounter in the Courtyard and Street Seens 59: Strays in a Downtown Houston Park [caption id="" align="aligncenter" width="400"] This kitty of recent street seens might easily be mistaken for a Miss Elvira look alike model - watcha think?[/caption]

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 Mr StrangerRanger is another faithful CotC participant and we really need to thank him for those lovely pictures of lovely Maddie! [caption id="" align="aligncenter" width="384"] Isn't she just beautifuls?[/caption]

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 And then there was Mrs Banks and the kittens - well behaved and trained kittens we might add. Beautiful they are too. Just too cute! [caption id="" align="aligncenter" width="400"] 3-2-1 ... Squeeeeee! Just toooo cute, aren't they?[/caption]

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Astrid 20.11.2012, 10.07| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: Cats

Pocketbook Rolls or BBBs Hot Lips

Oh Hello! Welcome to my Kitchen this month!

I am the Kitchen of the Month this November, me and my fellow Babes invite you to join my virtual kitchen table and bake bread with us.

I am sorry I ran a little late this time to open my kitchen to you all as the normal posting date (and the other Babes fortunately  were on time) is the 16th of the month. I hope you don't mind but I needed to blog away the cobwebs first before I was ready to invite you ;o)

If you decide to bake these as a buddy with us, please make sure you send me an email with your link and picture of your lips.

Get yourself comfy and have some tea and biscuits with us while I tell you about this month's recipe. As I love Southern Cooking I decided to chose a recipe from this cuisine for our November Bread. The Glory of Southern Cooking by James Villas is one of my favorite books when I want to cook or bake something "southern style".

It's an easy-cheesy recipe which can be easily prepared ahead and also made in batches just as you need it.

Villas says in his book that these rolls are so named because the folded dough resembles small purses or pocketbooks. Well the Babes seemed to have other associations than pocketbooks and quickly theses lovely rolls became known as "hot lips"...

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BBB Pocketbook Rolls
Aren't those lovely?

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Pocketbook Rolls

BBB Pocketbook Rolls
makes about 2 dozen rolls
recipe adapted from The Glory of Southern Cooking by James Villas
1 packet active dry yeast
1/2 cup lukewarm whole milk
1/4 cup vegetable shortening, room temperature
4 tablespoons butter, room temperature
1/4 cup sugar
1/2 cup boiling water
1 large egg, beaten
3 cups all purpose flour (as always I am using white spelt flour)
1 1/2 teaspoons salt
8 tablespoons butter, melted  
  1. Proof the yeast in the lukewarm milk until bubbly. Should take about 5 minutes, depends on your yeast though.
  2. Meanwhile cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water.
  3. add the yeast mixture and stir until well blended.
  4. add the egg and stir until well blended
  5. add the flour and salt and mix very well.
--- from here you can keep the mixture up to one week in the fridge covered lightly with plastic wrap for further use Three hours before ready to use:
  1. Roll out the dough. About 1/2 inch thick.
  2. Cut into rounds with a 2 to 2 1/2 inch biscuit cutter.
  3. Fold each round in half and place on greased baking sheet.
  4. Brush each roll generously with melted butter, cover with a towel.
  5. Let rise in a warm place for about 2 1/2 hours.
  6. Preheat the oven to 400°F
  7. Bake the rolls until golden brown. Should take about 7-8 minutes
  8. Serve hot ;o)
Tips: In the book it says it is essential that you let rise them at least 2 hours to attain the right feathery texture they are famous for. They also suggest that these rolls are easily stored in the freezer: if you intend to do so you should bake them no longer than 5 minutes, cool them and then store in an airtight container in the freezer until further use. When you want to serve them bake them in preheated oven at 400°F about 5 minutes or until golden.

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BBB Pocketbook Rolls

they sure look a little like lips, don't they?

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Yeastspotted!

I send this over to Susans Yeastspotting.
YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and youll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, dont you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this months bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing: 
The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month (see form below) to notify  us and make it easier to write the round up

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and dont forget to visit Katie our BBBBB (Bitchin Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Provechu Peru - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 18.11.2012, 16.54| (13/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Babes | Tags: bread, YeastSpotting,

Happy Birthday Othello!

DSC_6315

still looking like a kitten with his 12 years!

Happy Birthday my dear little Diva! *smooches* xoxo Momma

Othello

those eyes look right into your soul <3

Come and celebrate Othello's Birthday with us with some real life dead beefs and shrimps and niptinis and stuff.

You are welcome!
http://www.public-domain-image.com (public domain image)http://www.public-domain-image.com (public domain image)http://www.public-domain-image.com (public domain image)

Astrid 03.11.2012, 06.48| (6/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: othello

Russian Rose

Yes, I am baking with the Babes again. :)

I really need to apology to my fellow Babes for missing the past two month of baking with them - I admit I missed them a whole lot! I promise to bake the missed breads as soon as possible and post about it with my head hanging in shame *snigger*

Today is not only the posting day of us Bread Baking Babes but also World Bread Day.

To honor this day we invited our faithful Bread Baking Buddies to bake and post with us on this day and I have to say I am curious who has followed our invitation to bake this lovely bread with us.

As for World Bread Day: If you are looking for a lot of yummy breads you just have to jump over to Zorra's Kochtopf. She is hosting the World Bread Day event again and I bet there will be a lot of heavenly breads in her round up during the next days... thanks Zorra for hosting this lovely event every year!

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Now to this month's bread: Tanna is our Kitchen Mage of the month and not only chose this lovely recipe but also gathered us around her virtual kitchen table and invited us to bake with her.

Originally this bread was filled with a savory filling and I bet this lovely bead would taste great with pesto and all sorts of savory fillings your mind can come up with. I personally decided to go with a sweet version instead because I wanted it to use as breakfast bread and I am not a big fan of savory parts in my breakfast.

If you are baking this bread with us - and I highly recommend that you do so - let your mind fly free and come up with any filling that fits your gusto :) you will love it anyway!

I also played with the flours used in the recipe and went with a mixture of white spelt and millet flours. The suggested canola oil was partly replaced with walnut oil because I thought this would add an extra nice nutty flavor to the dough.

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Russian Rose

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Russian Rose

Russian Rose
 Recipe By: Adapted from http://www.thefreshloaf.com/node/19320/caucasian-bread
 Yield: 1 loaf
Ingredients

Filling- the options are only limited by your imagination and what's in your kitchen! butter , softened almonds dried sour cherries dried coconut orange zest cinnamon nutmeg

Dough

400 grams white spelt flour
200 grams millet flour
2.25 teaspoons dry yeast (Fresh Yeast 28g (1oz)
10 grams Sugar
10g (0.35oz) 10 grams Salt
10g (0.35oz) 35 grams Walnut Oil,
15 grams Canola Oil 50cc (1.7 fl oz)
300 grams Water 300cc (10 fl oz) this is approximate

Directions:
  1. Set oven to 210c (410F) Prep: Baking Pan - 26cm (10") springform (no bottom), take a piece of parchment paper and crimp tightly around the bottom of the springform, oil the sides. Place on top of a baking sheet. Set aside.
  2. Add all ingredients to a mixing bowl, add the water carefully as you start mixing. Use the dough hook 2-3 mins. on low speed and 2-3 mins. on medium speed. Dough should be supple and not sticky to the touch. Add water or flour if dough is too stiff or too loose (respectively). When dough is ready, spray a bowl with oil and gently put the dough in the bowl. Spray a little more oil on top and cover. Let rise (80%) about 40 minutes to an hour.
  3. Lightly flour your work area. Flatten the dough gently with your hands. Roll the dough as thin as you can using a floured rolling pin. When rolling out the dough, try not to lift and move it too much. You can try and gently pull the dough to stretch it thin like with Strudel. Apply a thin layer of your filling on top of the dough (leave the edge clear 1/4").  Slowly, tightly and very gently roll the dough into a roulade (pinwheel ). You will now have a very long roulade.
  4. Take a sharp chef's knife (not a serrated knife) and cut (not saw) the roulade lengthwise trying to keep the knife in the middle so you end up with two equal parts (you can cut down from the seam but it is not make or break).
  5. Place the two halves crossing each other (open roulade layers facing up) to create and X shape. Gently pick up the two ends of the bottom half, cross them over the top half, and place them back down. Continue this process, taking the two bottom ends and crossing them over the top until all the roulade has been used.
  6. You now have a two strand rope shape. If for some reason some of the open roulade layers are pointing down or sideways, carefully turn them so they are facing up. Gently pinch the ends to seal. Look at the braid. If one end looks a little thinner make that your starting point. If not, just start from either end. Slowly and very gently, roll the braid sideways (horizontally) without lifting your hands from the table. You should keep those open roulade layers facing up. Pinch the end delicately. The end result should look like a giant snail shell or a very large cinnamon bun. Depending on your filling you may want to sprinkle on something (paprika, sumac, brown sugar & cinnamon). Keep in mind you don't want to cover up the effect of the shaping.
  7. Carefully pick up the braid and place in the prepared springform. Keep it flat on the parchment. The bottom of the braid should set nicely. Cover. Let rise until the braid hits three quarters the way up the springform. Depending upon the temp in your kitchen this may take from 20 to 40 minutes.
  8. Bake at 210c (410F) for 5-10 mins. lower oven to 180c (355F) and bake for another 20-30 mins. There should be a decent amount of oven spring. The bread should rise above the springform edge. When the bread is out of the oven lightly brush olive oil or butter on top and sides. Let cool on a rack.
  9. You are welcome to bake this with all white flour or any combination of you like. My changes reflect an attempt to incorporate more whole grains; at some point I will probably try this with some rye flour.
Russian Rose
very smooth dough read for first proofing cycle
Russian Rose
rolled out dough, spread with nut, milk, sour cherry paste
Russian Rose
cut dough roll, ready for braiding
Russian Rose
rolled up dough, before second proofing
Russian Rose ready baked, cooling down

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Russian Rose

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Astrid 15.10.2012, 22.16| (5/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Babes | Tags: bread, YeastSpotting,

[The Secret Recipe Club] - Apple Dumplings, the best I ever made...

It's posting time again for my group of the The Secret Recipe Club.
As you already know by now, there are four groups of lovely bloggers who visit each other's assigned blogs keeping it a secret from one another until the big reveal day.
For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - October 8 Group B - October 15 Group C - October 22 Group D - October 29
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and - again - step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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My assigned blogger for this month was Lisa of "Cook Lisa Cook". Honestly I fell in love with her blog, there were a lit of recipes I marked for later cooking or baking and it was hard to narrow it down to the recipe I actually wanted to make for the SRC reveal day.

Here are my favourites: Bacon & Cheese Zucchini Fritters, Cheaters Chicken Soup (will make it soon to stock up on chicken soup for autumny days), Double Mousse Cake, Mango Melon Banana & Chia Smoothie (I already made this and I loved it!), Skinny Blueberry and Lemon Muffins, Slimmed down loaded potato & Buffalo Chicken Caserole and last but not least the ones I finally made for SRC: Apple Dumplings.

The are so lovely: with few ingredients you can whip up a nice Sunday Dessert in just minutes. We love apples here. It's a love I share with my Mum whose most favorite sweet thing is a homemade apple strudel. I was very curious of how Lisa's recipe would taste.  There were some minor changes in the recipe, mostly due to limitations of my pantry: we do not have frozen apple juice concentrate here so I just finely grated some apples and added a pinch of sugar, let it sit for a few minutes to give the juice time to come out ;o) I also used fresh apple juice instead of the water and didn't have any nuts on hand (silly me forgot to check and realized the were all gone when I as in the middle of baking) so I just crumbled some  Italian nut cookies on top of all. I also used a home made dough for the wrapping of the apples I first made with my fellow BBB Babes, I always have some of this in the freezer.

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[The Secret Recipe Club] - Apple Dumplings

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Apple Dumplings

[The Secret Recipe Club] - Apple Dumplings
(Adapted from here)
1 stick butter 1/2 tsp vanilla 3/4 cups sugar 1 tube refrigerated crescent rolls home made dough ca. 200 gr 1 granny smith apples 1/2 can frozen apple juice concentrate one apple finely grated, mixed with a pinch of sugar and a TBS of Apple Juice 1/4 cup water apple juice ground cinnamon 1/2 cup chopped pecans
  1. Peel and slice your apples. Wrap each slice in a crescent dough triangle and place in a sprayed (greased) 8x8-inch pan.
  2. In a bowl melt the butter and then lightly stir in the sugar and vanilla so that the mixture remains grainy. Pour over top of the wrapped apples.
  3. Spread the frozen apple concentrate over the wrapped apples and pour in the water.
  4. Sprinkle with cinnamon and pecans.
  5. Place in 350 degree oven for 30 to 40 minutes.
  6. Serve hot or at room temperature.
[The Secret Recipe Club] - Apple Dumplings[The Secret Recipe Club] - Apple Dumplings[The Secret Recipe Club] - Apple Dumplings

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[The Secret Recipe Club] - Apple Dumplings

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Astrid 08.10.2012, 16.00| (7/0) Kommentare (RSS) | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: Sweets

[The Secret Recipe Club] - Dutch Oven Bread & Pesto Potato Salad

It's posting time again for my group of the The Secret Recipe Club.
As you already know by now, there are four groups of lovely bloggers who visit each other's assigned blogs keeping it a secret from one another until the big reveal day.
For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - August 6 Group B - August 13 Group C - August 20 Group D - August 27
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and - again - step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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My assigned blogger for this month was Lindsay and her blog "The Lean Green Bean" - she is studying to be a Registered Dietitian plus she shares her home with four furry companions, two cats and two dogs, which I personally found very cool because I am an animal lover myself since I grew up with dogs from very early age and in my adult life share my home with 3 cats.

She has a lot of very yummy looking recipes on her blog and I had a lot of fun browsing and reading through her blog. I decided to do two recipes for SRC: Dutch Oven Bread and Pesto Potato Salad - because I needed to bake bread anyway and this one sounded pretty easy and nice for me plus I haven't yet baked bread in a Dutch Oven very often. The Potato Salad was the perfect dinner for me as it was really hot here lately and I am not too fond of cooking when it has more than 30°C in my kitchen...

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Dutch Oven Bread

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I mostly followed her instructions for the bread she gives in this post: Dutch Oven Bread except I used a mixture of 1/3 rye and 2/3 wite spelt flour which led me to use 2 cups of water than the stated 1 1/2 cups. I also added some bread spices (ground cumin, anise and coriander seeds) to spice it up a bit.

As for the Pesto Potato Salad I didn't have corn at hand so I used some frozen peas. It was a very lovely dinner!!

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Pesto Potato Salad

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Astrid 06.08.2012, 16.00| (5/0) Kommentare (RSS) | TB | PL | einsortiert in:

Grandma's Ruffle(d) Cake

Ruffle Cake for Grandma's 80th BirthdayMy Grandma had her 80th Birthday on July 23rd and one of her Birthday wishes was to celebrate it the following weekend with all her family. Of course her children and their family obliged.

So I found myself last Saturday surrounded by A LOT of family at a nice Heurigen where we had a wonderful afternoon meet up with yummy food and nice drinks and family chitter chatter.

My Aunties Ursula and Stefanie plus my eldest Uncle Charly made some nice sweets. My Mum and I added ours to the sweets galore too.

First  I thought I'd just make a big bowl of Tiramisu because Grandma loves it but on a second thought a fragile (and in need to be kept really cool) sweet was not the best choice for a real hot summer day - tho I doubt the Tiramisu would have lasted very long anyway... knowing my family ;o)

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Ruffle Cake for Grandma's 80th Birthday

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Mrs Q. and I love decorating cakes as we have proofed with the Birthday Cakes for Mr. T and the Little One in the past and so we decided to do another nice decorated cake for Grandma.

Ruffle(d) Cake

Ruffle Cake for Grandma's 80th Birthday Ruffle Cake for Grandma's 80th Birthday
yields one very big cake!!

for the cake 

400 g white chocolate
400 g soft butter
400 g sugar (I used brown sugar)
12  large eggs 1
40 g ground pecans
700 g cake flour
10 g baking powder food coloring to your liking

for the filling: 

1 glass blackberry jam a good sip of your favorite Whiskey

400 ml cold milk
1 pkg vanilla custard powder
100 ml cream
1 vanilla pod
80 g sugar
250 g soft butter
100 g caster sugar
1 egg yolk

for the decoration: 

800 g white roll fondant (we used massa tichino)
food coloring powder to your liking

  1. Bake the Cake: Ruffle Cake for Grandma's 80th Birthday
    1. You'll bake 6 thin cakes so you'll need at least 2 baking tins (22cm diameter) to be able to bake them as quick as needed. Line your baking tins with baling sheets (for easier removal of then baked and still hot cake as you will not have time to let the cakes cool down before removing them from the tins...) and preheat your oven to 180°C (convection).
    2. Melt the chocolate and let it cool down a little bit.
    3. Beat butter with chocolate and sugar in a big (I mean REAL BIG) bowl (I used the mixing bowl of my Kitchen aid Artisan and it barely held all the dough) until very creamy. Add eggs one by one and be careful that the added egg is well incorporated before you throw in the next one. Be patient this will take a while...
    4. When all eggs are nicely incorporated and you have a nice fluffy dough you can add the dry ingredients: start with the pecans followed by the flour mixed with baking powder (I used the lowest speed on my Kitchen Aid to mix in the nuts and the flour.)
    5. Divide the dough into 6 equal parts (ca. 450g each) into several bowls. Color each dough with the powdered food coloring of your choice.
    6. Fill your baking tins with the first two batches of dough and bake for about 25 min. Remove from oven and baking tin.
    7. Prepare second batch of doughs and bake again, repeat a third time until all the dough parts are baked. Let cool down completely. (Best is to store them in the fridge overnight to make it easier to assemble the cake the next morning.)

  2. Prepare the Buttercreme:
    1. Mix 50ml cold milk with the vanilla custard powder.
    2. In a skillet heat the remaining milk, cream, the halfed vanilla pod and sugar on your stove.
    3. When you see little bubbles on the surface reduce heat and add the milk-vanilla powder mixture plus the egg yolk. Cook for another 5 minutes. Remove from stove.
    4. Put in a bowl and cover with plastic foil. Let cool to at least room temperature.
    5. In your mixing bowl (again I used my Kitchen Aid to do this core) cream the soft butter and caster sugar for at least 5 minutes until the mixture is thick and creamy and pale white.
    6. Now add the custard one tablespoon at a time until all of it is mixed in.
    7. Let cool in the fridge for about 5 minutes.

  3. Assembling the cake:
    1. Take your first cake and place it on a surface you will be able to put it in the fridge with.
    2. Heat the blackberry jam and the sip of Whiskey in the microwave for about 30 seconds.
    3. Top the surface of the fist cake with the jam. Let dry for about 5 minutes. (You can do that with all your cakes in advance before assembling the whole cake with buttercreme)
    4. Drop about 2 tablespoons of buttercreme on top of the first cake. Smear evenly.
    5. Top with second cake and repeat 3. and 4. until you have a real big stack of cakes and buttercreme.
    6. With the remaining buttercreme crumb coat your cake evenly. Make sure that you don not have to much buttercreme on your cake because this will make it more difficult for your decorating it with fondant later on.
    7. Put your cake in the fridge and let cool for at least 3 hours to make sure the buttercreme is cooled enough to ensure your cake is a proper base for the fondant decorations you'll do.

  4. Decorating the cake:
    1. Divide your fondant into 16 parts a 50g.
    2. To cover the top of the cake you'll need 4 parts. Color it to your liking with powdered food coloring.
    3. Knead in the food coloring into the remaining fondant parts to your liking.
    4. Roll out the fondant for the top of the cake to a fitting circle. Top cake with it. Make sure it slightly covers the side of your cake about 0,5 - 1 cm too.
    5. Now roll out the first ribbon for the side: roll out the fondant to a string about 66x2 cm with the back of a spoon frazzle one side of your ribbon so it looks like a ruffle. Roll it up for easier assembling.
    6. Now carefully press the ruffle into the buttercreme, making sure that there is no space between the top cover and the first ruffle.
    7. Repeat with the remaining fondant until all of the cake is covered with fondant.
    8. Put finalizing touches to the cake and the fondant ruffles like rearranging the ruffles where needed.
    9. If your kitchen is very hot due to summery temperatures you may need to cool the cake and the fondant several times before you'll have finished the cake decorating.
  5. Viola! Store your cake in a cool place until further use! (Most people advise that you should not store fondant covered cakes in the fridge due to high moisture in the fridge - I found out with using massa tichino I did not have any problems storing the cake in my fridge but that's just my experience!! )

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Ruffle Cake for Grandma's 80th Birthday

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Astrid 05.08.2012, 17.40| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Birthdays | Tags: Cake

[The Secret Recipe Club] - Honey-Mustard Buttermilk Chicken

Its posting time again for my group of the The Secret Recipe Club.
As you already know by now, there are four groups of lovely bloggers who visit each others assigned blogs keeping it a secret from one another until the big reveal day.
For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - July 9 Group B - July 16 Group C - July 23 Group D - July 30
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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This month I was assigned to Jaida and her blog "Sweet Beginnigs" - a relly lovely blog with lots of recipes that tempted me to make... Again I had a lot of fun browsing through her blog and find recipes to bookmark for later.

Although her blog title might make you think Id have found tons of sweet recipes there and admittedly being the sweet tooth I was so stunned and tempted by her chicken recipes that in the end 3 chicken and 1 sweet recipe made it in the final "to decide" list in my SRC bookmarks: Maple Mustard Buttermilk Chicken Tenders, Crispy Honey Mustard Chicken Tenders, Honey Spiced Glazed Chicken and Chocolate Lava Cake.

I still could not decide which of the chicken recipes should be my weekend dinner... since it was so hot the last couple of weeks here I did want something light - plus in the end I realized that I didnt have any breadcrumbs at home so the crispy versions could not be realized when I was ready to cook *sigh* I bet I will do them some time soon anyway because they look so yummy to me.

So I used the Honey Spiced Glazed Chicken recipe Jaida posted and only did some slight changes as I cannot have pepper flakes or chilli powder as it gives me tummy aches. I also thought that the honey mustard sauce she mentioned in this recipe would go lovely with the glazed chicken and so I made a honey-mustard-buttermilk sauce to go with the glazed chicken and some potatoes into my tajine...

I tell you: it was lovely and yummy and uhm gone way too quick!!

Youll find the recipe here: Honey Spiced Glazed Chicken - just follow the recipe, its easy and quick and very flavorful!

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Honey-Mustard Buttermilk Chicken 

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Since the Honey-Mustard Sauce Jaida mentioned here: Crispy Honey Mustard Chicken Tenders seemd to be premade and I bet is not available around here I made my own honey mustard sauce to go with the chicken and the potatos:

1 cup buttermilk 2 tablespoons honey 3-4 tablespoons mustard (I used a Guinnes Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit of balsamic vinegar

Put everything together in a bowl and whisk until all ingredients are well mixed.

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Honey-Mustard Buttermilk Chicken


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Astrid 09.07.2012, 16.00| (0/0) Kommentare | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: Chicken

We is a little worried about Othello...

...he is hafing some bloody spots around his mouf. He has that since a few months effury now and then but Momma thougted since the spots were so little and goned away so easily it was nofing serious... today Momma noticed that he had several bloody spotson one side of his mouf and there seems to be a lump inside of at least one too.

She saided he needs to go see Auntie Renate to check iffn somefing is wrong wif him or iffn he only needs some auntibiotiks again for his teefs since he is smellings real bads from his mouf too again.

[caption id="" align="aligncenter" width="500"]Othello See all the little red dots on his mouth? they are all bleeding and sometimes there comes out something yellow and smelly...Momma has washed them all now with a sterile pad and put on a rescue creme[/caption]

Maybe she is ofurreactin' but she wants to be sure. So he's gotta booked a ride in the big metal boks on Monday for sure!

[caption id="" align="aligncenter" width="500"]Othello this one is the biggest and worst at the moment, Momma felt a rather big lump underneath too that makes her worry.[/caption] Othello

Othello: She cutted ma furs on ma chin!!!! Now what will my loverly wifeycat think of me? There is nuffin' wrong wif ma mouf! I am perfectly O.K.!! she is always fussing around making affuryone go crazy for nuffin' and then she effun putted a smelling and icky tasting somefing on ma mouf! *brrrrr*

Salome: *headbutts Othello*  Stop ranting Tiger... she just wants you to be ok. She luvs you! Auntie Doktor Renate is a nice lady and she will make sure you is ok in no time again and maybe she makes your smelly mouf smell nice again too.

Othello: *pffffffffffffffffffffffffffffft* 

Kashim: BTW we haf noo entries for the Cat-O-Lypmpics be sure to check them out too! And you two *turns head* STOP ranting! 

Astrid 23.06.2012, 19.21| (12/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: othello

Weekend Cat Blogging #367

Kashim
We are practicing "Extreme Napping" this weekend...

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Weekend Cat BloggingWeekend Cat Blogging is a weekly event where bloggers feature pictures and/or stories about their cats on their blogs, apart from the usual theme of their blog.

Participating is very easy: Just navigate to he hosting blog of the week (list shown above) and leave your link so others can find your post. Usually the host will do a little roundup at the end of the weekend to feature the participating cats and blogs, but this is up to the host and not to be expected always. It is also nice if you include a link to the host in your blog post, so people who read it can find the others as well. Thanks!

Next Hosts: 
#367 Jun 23-24
 Pam & Cats at sidewalkshoes
#368 Jun 30-01
 Judi, Jules and Vincent
#369 Jul 7-8
 Judi, Jules and Vincent
#370 Jul 14-15
 Samantha, Clementine & Maverick
#371 Jul 21-22 In Honor of Sher  Kashim, Othello and Salome
#372 Jul 28-29
 Mind of Mog

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Astrid 23.06.2012, 17.51| (3/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Weekend Cat Blogging | Tags: Cats

Happy Anniversary to my beloved wifeycat Gree! Luves you furever!

Ma love this have been 4 so lovely years together and I still love you like crazy. I have a special surprise for you, can you guess where we are going? Here is a little hint:

Opaekaa-Falls,-Kauai,-Hawaii

maybe you should take your bikinis wif you....

love you, eternally! Othello

Astrid 21.06.2012, 19.08| (2/0) Kommentare (RSS) | TB | PL | einsortiert in:

Happy 7th Anniversary Weekend Cat Blogging! Come join the party!

Weekend Cat Blogging

Welcome dear kitties,

Its been seven years already since this little catblogging event was started by some foodbloggers who loved to show off their furry companions once a week. Most of these seven years we have been participating, some years more, some years less and we still love to see you kitties once a week all rounded up!

Kashim

Kashim is preparing his way for the big celebrations...

Othello

OH HAI! Do you want to cellybrate with us?!? Come we have lots of foods...
 
salome

alome is checking out the supplies of fresh nip and kitty grass for the party

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We have provided some nice things for the party. There is plenty of it, feel free to help yourself:
Catnip

lets start with some homegrown nip...

http://www.public-domain-image.com (public domain image)

real life dead shrips cocktail

http://www.public-domain-image.com (public domain image)

ice water to cool down and some niptinis

http://www.public-domain-image.com (public domain image)

real life dead beefs

http://www.public-domain-image.com (public domain image)

oh and some real life dead claws too

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 Aye, you know how it works, dont you?
Leave your link in the comments to be added to the round up of party guests ;o)

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 Weekend Cat Blogging is a weekly event where bloggers feature pictures and/or stories about their cats on their blogs, apart from the usual theme of their blog.

Participating is very easy: Just navigate to he hosting blog of the week (list shown above) and leave your link so others can find your post. Usually the host will do a little roundup at the end of the weekend to feature the participating cats and blogs, but this is up to the host and not to be expected always. It is also nice if you include a link to the host in your blog post, so people who read it can find the others as well. Thanks!

Next Hosts: 
#366 Jun 16-17 7th Anniversary  Kashim, Othello and Salome
#367 Jun 23-24
 Pam & Cats at sidewalkshoes
#368 Jun 30-01
 Judi, Jules and Vincent
#369 Jul 7-8
 Judi, Jules and Vincent
#370 Jul 14-15
 Samantha, Clementine & Maverick
#371 Jul 21-22 In Honor of Sher  Kashim, Othello and Salome
#372 Jul 28-29
 Mind of Mog

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Astrid 16.06.2012, 15.18| (6/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Weekend Cat Blogging | Tags: Cats

Oatmeal Twists

Our lovely Babe sister Elle of Feeding my enthusiasms is serving as kitchen of the month this time and she chose a lovely bread that is even on the healthy side...

I love the combination of oatmeal, sourdough, whole wheat (tho in my case it is spelt anyway) and buttermilk.

Oats can help lower cholesterol plus because of its high content of complex carbohydrates and water-soluble fibre that encourages slow digestion and stabilizes blood-glucose levels.

Buttermilk is a good source of Vitamin B12 and Phosphorus, and a very good source of Riboflavin and Calcium.

I baked these lovely little twists two times, first plain and the second time with dried sour cherries, cranberries and pecans. I loved both variations. I liked them best when they cam straight out of the oven and were still a little warm. Smothered with butter they were even heavenly. Topped with some nutella they turned into little sins... *sigh* ...all gone ;o)

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[caption id="" align="aligncenter" width="500"]Oatmeal Twists lovely little twists after final rising, ready to go to the oven.[/caption]

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Oatmeal Twists

Oatmeal Twists
based on Morning Cuddles at Farine

700 g sourdough starter
(or poolish/starter of 350 g all-purpose flour mixed with 350 g water and 2 teaspoons yeast. Sit 3 hrs, stir down, put in fridge overnight, or at least 8 hours- use where recipe calls for sourdough starter.)

320 g all-purpose flour
230 g whole wheat flour
1/2 teaspoon active dry yeast
115 g rolled oats, coarsely ground in a food processor
15 g salt
1 1/4 cup water
1/4 cup buttermilk
1/4 cup unsalted butter, melted and cooled
100 g pecans, chopped
Oatmeal Twists
  • Mix the flours together with the yeast, oats and salt. Stir the water, buttermilk and butter into the starter. Slowly add the dry ingredients to the starter mixture until a soft dough forms. Let sit 10 minutes.
  • Turn out onto a lightly floured board and knead in additional flour if needed until dough is tacky but not sticky. Knead in the pecans.
  • Shape into a ball and put dough ball into oiled rising bowl or container, turning dough to coat with the oil. Cover and let rise in a warm place until doubled in bulk. This might take 2 hours or 6. (Also fine to cover and let sit overnight in the fridge, then let rise until doubled on the counter the next day.)
  • When dough has doubled, turn out onto lightly flour board. Shape into a log and cut into two pieces. Return one piece of the dough to the rising bowl and cover.
  • Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.
  • Repeat with remaining 7 (100 g) pieces. You will have eight twists.
  • Take the remaining large (about 800 g) piece of dough and repeat the shaping into a log, cutting into 8 pieces, cutting those in half and shaping into twists. You will finish with 16 twists set out on parchment or silicon mat covered baking sheets.
  • Cover twists and let rise until doubled in bulk. Preheat oven to 400 degrees F when twists are almost doubled.
  • Uncover, glaze with buttermilk with clean pastry brush. If desired sprinkle with finely chopped pecans, or preferred seeds or with sea salt.
  • Bake in preheated oven for 15 minutes. If browning too rapidly, turn down the oven temperature. Turn the pans back to front and bake another 10 - 15 minutes or until breads are 180 degrees inside. Cool on a rack then serve.
[caption id="" align="aligncenter" width="500"]Oatmeal Twists made the second half in a little loaf filled with cranberries and cinnamon sugar[/caption]

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Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Provecho Peru - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 16.06.2012, 04.51| (9/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Bread Baking Babes | Tags: bread, YeastSpotting,

Lazy Sunday

Kashim

Salome

Othello

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Hiya friends!

We know we haven't been around much again. Even Weekend Cat Blogging (which seemed to be the only regular thing Momma was promising to do for us) went on hiatus lately... we have to admit there are several reasons for that.

One of them is that Momma wasn't feeling too well healthwise again and that she had to work a lot more again than we'd like her to do. The other reason - and we can totally understand that, but know that it is a part of life we cannot deny and need to cope with - that's what we told Momma too - is that she feels that it is harder and harder for her to cope with bad and sad news we read and hear around the Cat Blogosphere and our dear friend's blogs.

She promised us to start yet another try to help us be more active around again but we sure do not know how long this will last this time... so please please bear with us and enjoy as long as it lasts - this time...

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As you can see by our pictures above, all three of us are happy and healthy and doing fine.  That's the good news so far :) We really hope you haven't forgotten us completely...  

Astrid 10.06.2012, 14.05| (5/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: kashim, othello, salome,

Weekend Cat Blogging #365

Weekend Cat Blogging is hosted by my darling Meowza from the Bridge - isn't he the cutest mancat still? Even at the Bridge where he can play and run free he re members us andhis duties and still hosts WCB for us. *sigh* I have to admit I still miss him so much...

Salome

Sometimes I miss my Meowza so much...

Salome

...then I just close my eyes and dream of him!

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Two things I'd like to mention:

Happy Gotcha Day to our lovely friends Amar and Luna! 

and

Happy Father's Day to all you Cat Daddies and Not the Mamma's out there! You guys rock seriously!! smoochies and kissies!

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Weekend Cat Blogging is a weekly event where bloggers feature pictures and/or stories about their cats on their blogs, apart from the usual theme of their blog.

Participating is very easy:
Just navigate to he hosting blog of the week and leave your link so others can find your post. Usually the host will do a little roundup at the end of the weekend to feature the participating cats and blogs, but this is up to the host and not to be expected always. It is also nice if you include a link to the host in your blog post, so people who read it can find the others as well. Thanks!

Hosting Schedule:
#365 Jun 9-10
 iMeowza
#366 Jun 16-17 7th Anniversary  Kashim, Othello and Salome
#367 Jun 23-24
 Pam & Cats at sidewalkshoes
#368 Jun 30-01
 open
#369 Jul 7-8
 open

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Astrid 10.06.2012, 13.00| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: Cats

Strawberry Madness and some links on Saturday

Right now I just want to chill for a while. Take a hiatus from all the craziness. To clean my house, see my family. Just see some movies and pick some strawberries. - Lauren Ambrose

Every year when in late May and early June the first Strawberries emerge on our markets and on my balcony my heart jumps of mere joy. There is hardly another fruit that I am so in love with than strawberries. I love their sweetness and their heavenly fruity taste. Most of all I love that basically all you have to do is pick them off their plants and stick em in your mouth. There you have that sweet explosion in your mouth - nothing else needed.

My second best choice is grab some greek yoghurt, some strawberries and a bowl, combine them together and sprinkle with a little vanilla scented caster sugar - not much just a little bit on top. Heaven!

Sadly enough real Strawberry season is over way too quick and those little precious gems disappear as quickly as they appeared at local markets and supermarkets. :( One way to preserve their sweet and fruity taste is to make strawberry jam using just enough sugar to not destroy the fragile taste of my favorite fruit. Refrigerating the whole fruits did not yet give me satisfying results I was hoping for.

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I love strawberries - with a little greek yoghurt, sprinkled with some vanilla caster sugar

Strawberry Madness

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Doubtless God could have made a better berry (than the strawberry), but doubtless God never did.
- William Allen Butler

Although St Hildegarde of Bingen considered strawberries to be a  kitchen toxin - I do disagree here. Modern science says that one cup (144 g) of strawberries contains approximately 45 calories (188 kJ) and is an excellent source of vitamin C and flavonoids which sounds pretty good to me.

Also they are very low in Saturated Fat, Cholesterol and Sodium and are also a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C and Manganese. The only downside is that a large portion of the calories in them come from sugars...however the natural sugars in strawberries will not adversely affect your blood sugars because they contain mostly fructose and fiber so anyone can enjoy a serving of strawberries, including diabetics.

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...little, sweet, heavenly tasting Strawberries

Strawberry Madness

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As much as I love strawberries just on their own or with little dollops of yoghurt, here are some really nice and yummy recipes featuring strawberries, that I have bookmarked over the years and made myself as well. You might want to try some of these:

Astrid 09.06.2012, 21.06| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: »» Kitchen chitter-chatter | Tags: Strawberries, ComfortFood,

[The Secret Recipe Club] - Marbled Loaf Cake - cupcakesized!

It's posting time again for my group of the The Secret Recipe Club.
As you already know by now, there are four groups of lovely bloggers who visit each other's assigned blogs keeping it a secret from one another until the big reveal day.
For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me  and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days in June:
Group A - June 4 Group B - June 11 Group C - June 18 Group D - June 25
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and - again - step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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[caption id="" align="aligncenter" width="332" caption="Lovely little marbled cupcake..."][The Secret Recipe Club] - Marbled Loaf - cupcakesized![/caption]

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This time I was assigned to Katrina's blog "Baking & Boys" and loved that blog immediately when I first landed there! You can click through so many lovely baked sweet things.... one more adorable and yummy looking than the other. I spent hours trying to decide which recipe I should choose at "the one".

Eventually I marked them down to 8 recipes and found that her "Marbled Loaf Cake - muffinsized" where just perfect to bake and bring then along to work.  It was a recipe she made for the TWD Challenge - so the original is based on a recipe by Dorie Greenspan (page 230 of Dorie Greenspan's BAKING from My Home to Yours). She did some lovely tweaks here and there, you can read the whole post here.

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[The Secret Recipe Club] - Marbled Loaf - cupcakesized!

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I followed he tweaks and got some lovely and yummy marbles cupcakes :) - the only thing I changed was a dollop of greek yoghurt on top of each cupcake before baking, since I had some yoghurt left and figured it might give an extra "zing" to those Lovelies! ...and so very right was I! I loved them and Sweetheart, who is a sweet tooth anyway loved them too!

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[caption id="" align="aligncenter" width="332" caption="cupcakes, marbled...holy deliciousness!"][The Secret Recipe Club] - Marbled Loaf - cupcakesized![/caption]

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I still have some recipes from Katrina's blog in the pipeline and am sure they will find their way on our tables sooner or later this year! :)

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Astrid 04.06.2012, 16.00| (7/0) Kommentare (RSS) | TB | PL | einsortiert in: »» The Secret Recipe Club | Tags: Sweets

Farewell Sweet Parker!

R.I.P Parker - Smoochies forever!



With a heavy heart and leaking eyes we say goodbye to lovely Parker from Perfectly Parker. She was such a lovely and sweet kitty girl who loved her fursiblings and rents. She was so brave fighting the evil "C" but now she needed to run free to the bridge.

Smoochies forever Parker! love from Kashim, Othello and Salome (plus Momma Astrid)


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Why can't we get all the pets together in the world that we really like and then just stay together?

I guess that wouldn't work. 

Someone would leave. Someone always leaves.

Then we would have to say good-bye.

I hate good-byes.

I know what I need. I need more hellos.

~ Snoopy


P.S. we stole this lovely pic from her Mom's Facebook Page, hope she does not mind!

Astrid 24.05.2012, 19.44| (1/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: Cats

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