If you are married to a huge cherry lover, and I am talking about a pound per day, you may think that said cherry lover would like to try a cherry pie. So I decided to give it a go and made a classic cherry pie as known and loved in the U.S. I find American recipes very sweet, so I reduced the amount of sugar. Also, as is typical in the U.S., I used water instead of an egg to bind the dough. And then I presented below pie to my cherry lover. When he took the first bite, he didn’t say anything, but instead simply asked for more within seconds. Obviously this was a huge hit!
If you can’t decide whether you want a cookie or a cake, this chocolate chip cake is for you! It combines the flavors of a chocolate chip cookie with a cake and a glas of milk. My hubby ate it very happily and confirmed that this had been by far his favorite cake in a long time. Since he got so excited about it, I decided to publish it as a possible “Valentine’s cake”, even though it most definitely is not the most common Valentine’s cake. No red hearts, no kitsch, but if hubby is happy, who cares? By the way, I love all the combos of cookie/cake. I also have a gigantic cookie in a pan with the cookie monster on top or this cookie cake with peanut butter frosting.
Today we have American (key) lime pie. This pie is traditionally from Floriday and hence uses the limes from the keys in Florida. Key limes are smaller and sweeter in flavor than regular limes. However, since I am located in Germany and can’t get hold of key limes, we are going to use regular limes for this lime pie. I personally love serving a citrus dish in winter. I love this tart and refreshing flavor on a winter day. You don’t even need to make whipping cream, you can also enjoy this pie in its very pure and simple form. I like it best on day 3.
Do you love raspberries with chocolate? Then these raspberry chocolate cupcakes are for you. Since my raspberry chocolate cake became the runner-up in 2020 and has already more than 100 reviews, I decided to give this flavor combination another chance. What better option than to ygo for cupcakes? Cupcakes usually require less time and are wonderful for any events, parties, or even for Valentine or a birthday. My version contains my favorite chocolate cupcake, a tart raspberry filling and buttercream bursting with raspberry flavor. No artifical food coloring required.
Today I am presenting chicken pot pie, a main course which is perfect for using leftover chicken, goose, duck or similar from Christmas. Obviously you don’t need to necessarily have leftovers, but you can start from scratch. Just saying. You may also go for other vegetables, traditionally chicken pot pie is served with carrots, mushrooms, and peas, but you can use whatever you have at hand and mix it conveniently with the meat. Regardless of how you vary the filling, you will get a very flaky pie crust and a creamy chicken and vegetable filling. This is perfect souldfood for a cold and chilly winter day.
Snickerdoodles are America’s answer to German cinnamon stars! I love snickerdoodles and I find it super exciting every time a German tries one and declares it the new favorite cookie. Snickerdoodles are easy to prepare and are similar to how sugar cookies are created. You will need cream of tartar for these beauties to stay soft and puffy. The recipe does not require any chilling.
It is one-pan pizza day! Are you in for a pizza with a thick yet fluffy crust? Then this pizza is for you. It reminds me a little of the one you find at Pizza Hut, but better as it is homemade and from scratch. You will need to invest about 25min into the dough as it has a stretching and folding technique you need to repeat every 5 minutes. But other than that it is mostly waiting as this is a typical yeast dough. I also made my very own tomato sauce. You can go with store-bought, but I didn’t mind chopping garlic and onion for this extra delicious sauce. Since this pizza needs to be made the night before and will be chilled in the fridge, I arranged for it to be eaten during lunch as we like to have our main meal during lunchtime. That’s the beauty of this pizza, depending on when you want to eat it, you can schedule accordingly.
Today I am introducing the famous hummingbird cake to you. There is a simple reason for that. It has to do with the fact that I love animals and birds in particular. Since I was born in Uruguay in Latin America, I had the privilege of watching these tiny birds close to our house. I find it extremely fascinating how these birds need to constantly eat as otherwise they wouldn’t survive. Every 15 minutes they need to drink nectar. Since these birds are so pretty, I decided that my cake definitely also need hummingbirds on the outside, clearly displayed. So I figured that I would dry some pineapple slices and use them as flowers the hummingbirds would be drinking from. The hummingbirds are made from sugar cookies. So I warn you, if you make my version of this cake, it will require a lot of work. I believe it is so worth it, but you are free to make it without the fancy decorations. Because, who doesn’t like hummingbird cake?
What did you say? Sourdough in brownies? Seriously??? Yes, this was my reaction as soon as I saw a recipe calling for sourdough in brownies on the Internet. Why do you need to add sourdough to brownies, that sounds so strange! I have been pondering that ever since and it is slowly making more sense. If you think about it, sourdough is basically fermented flour, which is much easier to digest than regular flour. IDuring Corona times it looks like everybody was making bread and I had heard of people lamenting the fact that they had to discard so much sourdough, so why not use instead? After a while I was sold and thought, if the sourdough is a little old and may smell just a little like alcohol, even better, I definitely wanted to give these brownies a try!
Today I am presenting a classic American carrot cake with cream cheese frosting to you. The only difference? I cut back on the sugar. Especially in the frosting. Because I do think that American recipes are sickly sweet, I will never forget my first cake I ate when I spent a year in Canada after highschool in Germany. I only tasted sugar, nothing else. I really love carrot cake, I love the moist texture, the crunch you get from the nuts, I love the creamy frosting with this carrot flavor, so good! I love it all – if you give me the chance to taste something beside sugar. I already made this cake about a year ago, but back then I barely got a piece, it was gone so quickly. So I decided to try again. With my favorite recipe. However, due to the Corona virus, I had to wait before flour was in stock again. But I patiently waited and got lucky. And then, bam, I made this wonderful carrot cake again!