Today I am presenting to you the very best homemade croissants with a step-by-step guide with lots of pictures. Preparation is done over the course of three days and most of the rising times happen during the night. I also give options to either prepare in two days or four days. I did post another croissant recipe about a year ago. But I have learned. When I asked you on Facebook, you indicated you wanted another recipe. So I tried and improved. Until I was happy. So please give the floor to a new and improved croissant recipe, which can be prepared in little chunks in three days! Continue Reading…
My friends, I finally made another vegan recipe again, a vegan spirulina and blackberry smoothie. Have you ever heard of spirulina? I hadn’t, it is an algae that is rich in nutrients, vitamins and proteins, one of those “superfoods.” I decided to order some blue powder on Amazon because I am currently organizing the blog event “Colorful Food.” The idea is to create a recipe in one of the seven rainbow colors: red, orange, yellow, green, blue, purple, and pink. As I am the host of the event, I had to of course also represent all colors on my blog. Below you can see the colorful fruit pizza that started the event with all rainbow colors, followed by red strawberry pancakes, orange mango mini cakes, yellow lemon soufflé, green kiwi sheet cake and today a BLUE breakfast smoothie.
You can probably imagine that blue was scaring me because I ask for no additional food coloring to be used, so I looked for naturally blue ingredients. That’s hard if you mainly focus on fruits like I do as this is a baking blog. Red cabbage apparently can turn blue, if done correctly, but that I didn’t want to try. So I came across spirulina, normally algae is green, but apparently this one is naturally blue.
Strawberry pancakes with strawberry sauce! I wanted to start my blog event with the strong color RED and with my favorite meal of the day: BREAKFAST! In fact, I have made this recipe for Saturday breakfast so many times already, I don’t know why I haven’t posted it yet. It is so good, the key words are light, airy, fluffy, and with a strong strawberry flavor, batter as well as sauce. Because, of course, I also added strawberries to the pancake batter, not only the strawberry sauce, which is full of pureed strawberries, some lemon and a bit of sugar.
As stated, I am organizing the blog event “Colorful Food!” If you wish to learn more about it, check details here. Basically I invite you to create a dish in one color of the rainbow. I created today’s dish in RED.
I am happy to say that Lizet from the blog Chipa by the Dozen (English and Spanish) agreed to also post a recipe for my blog event Invite to a Coffee. You have time until March 15, 2018 to take part, if you are interested, please check further details here.
That’s because Lizet lives in Paraguay even though she is Bolivian and therefore has a lot of Latin American recipes on her blog Chipa by the Dozen (chipa are a type of cheese bread I am determined to also share on my blog in the future). I also feel that the treat she brought has an interesting Latin American twist, but let’s give the floor to her.
Moin, or hello my dear friends! Today I brought along a special treat from the city I live in: Franzbrötchen! That’s Hamburg’s version of a cinnamon roll. If you follow me on Facebook, you will have seen questions about this treat because I tried several recipes before I was happy. Franzbrötchen is the signature dish from Hamburg. I can guarantee you, wherever you go in Hamburg, you will smell cinnamon as soon as you come close to a bakery. They are sold everywhere and I would say the smell of cinnamon represents Hamburg very much. Franzbrötchen are a mix of croissants and cinnamon rolls. They have lots of cinnamon and brown sugar, which may caramelize a little in the baking process, yum!
Bread is a huge thing in Germany, in case you didn’t know. The one thing Germans miss the most when living abroad is bread. We do love bread. My grandpa always says bread is very precious to him. When I spent a year in Canda after highschool, I started to bake my own bread after a while. I hated the squishy Canadian bread. I wanted something with whole wheat and rye, something which filled me up and kept me going for a long time.
I had the opportunity to travel to the home country of my husband: Colombia and I feel in love with arepa boyacense. Let me tell you, this country has so much more to offer than only jungle. The mountain range the Andes come to mind, but it also has savannahs, a dessert, the Caribbean and the famous coffee region. The diversity of species is something to admire. Colombia has more than 100 (!) humming birds only. Even in the capital Bogotá with more than 10 million inhabitants you will encounter humming birds amazing you with their acrobatic movements. The variety of fruits is also astonishing. I ate fruits I had never seen or even heard of. For a penny you will get the juiciest and and sweetest fruits. The pictures I took barely capture the beauty of this country.
Colombia is a very colorful country. Maybe the huge variety of species and a general carefree attitude towards life are reasons why food is extremely important. One of the first questions I was asked during our holiday was how I liked the food. Yes, we had to explain what our travel plans were, but soon after that the conversation turned to food, inevitably. I usually replied with arepa! Arepas are as important to Colombians as bread is to Germans. Arepas are a simple corn bread and usually either fried, grilled or baked in the oven. They are served for breakfast, but you will also encounter them for lunch and dinner. Arepas come in all sizes, they are gluten free as they are made of corn flour and each region has its own variety.
I stumbled upon these cute pumpkin rolls just very recently and was sold immediately. Maybe you are sold, too? I find them just too cute. And super perfect for breakfast or Thanksgiving for that matter. These are real pumpkin rolls made with yeast dough. Yes, they do look like a pumpkin, an eatable pumpkin and yes, they have pumpkin inside of them. They also happen to be vegan.
Why does baking make me so happy? Why does it relax me, why do I even bother and sometimes (not often, but still) take hours in the kitchen preparing something? There are many reasons for this. Let’s give it a shot: Because it relaxes me, because it is so much fun to watch others when they enjoy something I baked, because I can collect my thoughts while I follow instructions one step at a time, because kneading somehow makes me feel more down to earth, because I feel it is a mini-workout when I knead dough and that makes me proud and because it is creative.Maybe it is precisely because baking requires you to follow the rules strictly, especially if you are a beginner, why I find it challenging and fun to be creative. I may decide to change a basic recipe, turn it up a notch, or I mix flour, butter, sugar and eggs together and hope for the best.
I’m not a morning person. At least if compared to my husband. He is always chipper and happy when he gets up. It can be annoying. It’s like he turns on immediately and happily babbles as soon as he opens his eyes. I usually end up being the groggy monster walking slowly to the bathroom (while he is already telling me something) and looking around blindly. What did I want to do again? Oh yes, right, I wanted to take a shower!