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!
You don’t want to turn on the oven, but would like to impress your guests with a two, three, or even four-tier cake? If possible, it should be healthy and nice to look at? Look no further, you need to try this melon cake! Yes, this is basically serving fresh fruit, but not just a salad or simply on a plate, no, here you stack melon onto each other and produce a tiered cake! So here you have it, a tiered cake with no gluten, refined sugar, and completely vegan. This is something for health-conscious people. And it is nice to look at and definitely a show-stopper. No matter if you make this in a large size or as I did in a smaller version, I am sure that your guests are going to be impressed.
I asked you on Instagram and you all agreed, you wanted to get the recipe for ths cheesecake with apricots and crumbs. So here goes. I decided to make my favorite cheesecake with a pie crust (this is a very German thing to do) and fill it with lots of apricots (two layers) and sprinkle with some crumbs. Yes, I love crumbs on about anything. If you are not that much into crumbs, you can just leave them out, no problem.
You guys, finally I get to introduce something from Brazil on my blog. Did you know that you can find all Latin American recipes here? Since I was born in Uruguay and my husband is Colombian, you will find a lot of recipes from those countries on this blog. Yes, I also have a caramel custard from Peru called suspiro limeño on this blog and the gluten-free cheese buns from Paraguay called chipa are very popular. However, Brazil somehow hasn’t made it as of yet even though it has such a vast variety to offer and super delicious cuisine. Anyway, be it as it may, today this pavê de pêssego will make the start, this is a layered peach dessert.
My granny was the queen of yeast dough. I cannot recall a single time that her yeast dough was anything else but fluffy, soft, and most delicious. I will never forget her sheet cakes prepared with yeast dough. Complimented with lots of fruit and crumbs, they were always a highlight for me. In low German these sheet cakes are called “plautz” and they have always been one of my favorite. I especially liked trying the middle piece of any sheet cake. This piece gives you a lot of fruit, a lot of crumbs, with just about the right amount of dough. My granny didn’t mind giving me the middle piece of a sheet cake. Which I of course loved. I have been thinking about her famous sheet cakes for a while now. However, since she passed away recently, I knew I had to bake a cake since she was not going to. I inherited her recipe book, which I cherish. But unfortunately, I didn’t find a lot of yeast dough recipes. Probably because she knew it by heart.
If you want to make something delicious for your mom, but are not in the mood for a complicated layer cake, how about this simple fruit heart with pie crust? I used nectarines as filling, but feel free to go with any other fruit. Which fruit is your mom’s favorite? Unfortunately I couldn’t make this fruit heart for my mom for Mother’s Day, she lives too far away. However, today is a very special day for me, it is our ten-year anniversary. So I thought this is also the perfect occasion to make a heart. As soon as I got it out of the oven, my husband had googly eyes and asked whether he could have a piece. So I kept my photo shoot to a minimum to relieve him from his pain.
Apparently I am not the only one who loves the combination of raspberries with chocolate. For that reason I am introducing today this moist raspberry chocolate layer cake. I was surprised that I got so many reactions when I posted the entire process and end-result as an Instagram story. I am not alone in my love for a things chocolate with some tart raspberries to offset the sweetness of the chocolate.
Today I brought along broken-up pancakes, which are called Kaiserschmarren with a nice cherry compote with spices and mulled wine. I would like to take a bite right away. When I moved from the north of Germany to the south, I realized that it was a lot of fun making some of the more southern recipes, you can definitely feel the influence of Austria, which is about one hour away. The Austrian cuisine offers a lot of pastry dishes prepared with flour, eggs, and milk. Once you go hiking in the Alps and are offered Kaiserschmarren at one of the cabins, you will know what I am talking about, it is so amazing. I like this dish also for breakfast or brunch, it is perfect for a cold winter day. I already introduced a Kaiserschmarren recipe on the blog in spring, that one was prepared with rhubarb, but today we are going for the winter edition with warming and spiced cherries.
This blog post is “posh” as I will be serving British Afternon Tea with shortbread cookies with edible flowers and some maple bacon cupcakes. This is due to the fact that it’s celebration time. I will always find a reason to whip something up. This can be anything, the classic cake needed on Sunday afternoon, or because I want to cheer up my colleagues on Monday, because a difficult case at work finally came to a close, you will soon realize that there is always reason to celebrate. This is something we tend to forget. In the mundane life of ours we hustle and bustle, but forget to just sit still and celebrate the special moments. And this time is an extra special moment. Zorra from the German blog Kochtopf is celebrating her 15th blog anniversary. Ha, I am such a baby blog compared to hers. My blog is about two and a half years old. But anyway, Zorra is inviting us virtually to a British afternoon tea asking us to whip up a recipe. Well, that’s something I can get behind!