Have you ever eaten pumpkin waffles? I hadn’t, I know, shame on me. But this year I somehow got into the pumpkin haze. So I cecked out Pinterest and found a lot of different recipes. Finally I encountered the recipe below and bam, I was hooked. These pumpkin waffles are super fluffy, I love that they are crispy on the outside, soft on the inside and tall and thick. I think they can be served either for breakfast, but also as a nice dessert.
You may have wondered why I barely ever introduce bread on my baking blog as I do today with this Italian bread with semolina and olive oil. Yes, there are a few recipes, such as this farmer’s bread, these Danish buns with yoghurt, or homemade croissants. You may think that I mainly eat cakes and cookies, but that is definitely not true. There is a very simple reason why I barely publish bread recipes. The reason is my beloved hubby who is the master of bread-baking. He even has baking running in his blood, his grandfather was the baker of the entire village. So you can probably imagine that he is very good at baking bread, much better than me. Well, at least today. His beginnings were rather humble, I distinctly recall when I told him about the fact that yeast likes it warm and cozy. I also remember when we made our first yeast bread together. He very awkwardly punched the bread and asked me how I knew when the right consistency was reached.
But soon after his humble beginnings he transformed to an excellent bread baker. He works in IT, he is a computer scientist and for that reason he did a lot of research on bread baking, he did experiements and in general loves a very scientific approach to baking. One blogger who definitely contributed to him becoming a master is Lutz from the blog Plötzblog (in German). Lutz also has an extremely scientific approach to baking, he even tells you exactly at which temperature the bread has to rise. His precise language and very scientific recipes were music to the ears of my hubby.
Today I am introducing you to a Latin American speciality: chipa. Chipas are Paraguay’s take on cheese bread and it is naturally gluten free as it is prepared with manioc/tapioca/cassava starch. I know that it is probably not that easy for you to get your hands on this starch, but I can only encourage you to look for it, this bread is so delicious and can also be easily prepared as an appetizer, snack, or party food. If you have any Asian or Latin American store close-by, be sure to check it out, they usually do carry this starch.
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Yeah, I know, there are so many blueberry muffin recipes out there. I know. But this is my favorite and it is so simple. Please bear with me and make a dozen, or two. Because they are full of this blueberry goodness, and they just make you happy. I promise.
I am happy to announce that today I am featuring a guest blog post again. Henrik from the blog Fernweh-Koch (in German) is doing the honors. He brought along some very delicious Taiwanese pineapple cake. But let’s give the floor to him:
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! 
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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!
