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Baking Bucket List

Echte Franzbrötchen mit Plunderteig

New year, new resolutions? I didn’t make any this year. However, I have been thinking about making a baking bucket list. Things I would like to tackle and bake in this year 2024. Funnily enough, when I got to writing it down, I realized that I had subconsciously already checked off a lot on my list. But not everything yet. If you would like me to tackle more or have some awesome recipe you would like me to try, please let me know by Social Media or email.

With yeast/sourdough

#1 Sourdough bread

#2 Braided yeast dough for Easter

Fluffig weicher Hefezopf oder Osterzopf

#3 Croissants

#4 American cinnamon rolls (yes, I finally made them!)

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Festive One-Tier Wedding Cake with a World Map

Let me introduce you to this festive single-tier (wedding) cake adorned with a world map crafted from buttercream—a true masterpiece! In this reel you may get an impression. You may think of this as an impressionistic painting, with the cake serving as my canvas. Like an artist, I dabbed at the cake; however, instead of using oil paints, my tool was buttercream. Yes, I designed it freehand using buttercream. Initially, I delicately carved out the outlines of the world map onto the cake’s side using a toothpick, and then I filled them with white buttercream. The most fun part was when I deftly “spackled” the cake with colored buttercream, much like applying layers to a canvas. The lower image shows this technique.

Initially, I was thinking of using a “stencil,” but I ultimately abandoned the idea due to the fact that the cake’s proportions might not align well. The crucial point is that the cake’s size should adapt to the stencil, rather than the reverse. My cake had a diameter of 26cm and was about 14cm in height. The cake was designed to accommodate 25 guests. In this post, I will elaborate on how I created this world map cake. My focus will be more on detailing how I crafted the map using buttercream, rather than providing an exhaustive recipe description.

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12 Recipes with Dulce de Leche

I probably sound like a broken record, but dulce de leche is as popular in Latin America as is Nutella in Europe. This caramel is made from milk and sugar. You will find plentiful recipes featuring dulce de leche. It may be used as a filling or it will serve as a thin layer. It can be a simple dollop served with flan. You will be able to spread it on bread (just like Nutella) or you can simply eat it by the spoonful. I am telling you, there is a reason why this caramel is so popular. Today I will introduce twelve recipes from Latin America containing dulce de leche, one is from Russia. So which recipe is your favorite?

Let’s first start with the basic recipe for dulce de leche:

Selbstgemachte dulce de leche

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Coffee Date No. 14: Why there are so many Latin American Recipes on my Blog

Today I am inviting you to a special coffee. I am going to explain why there are so many Latin American recipes on my blog. So grab a coffee or a tea and let me get started. You will see a traditional Colombian breakfast in the featured picture. These are tamales, which is food steamed in banana leaves accompanied by hot chocolate. Yes, this is something you will eat for breakfast in Colombia, I am not kidding. So just as this may be a very unusal coffee, I am also inviting you to grab something out of the ordinary for your “coffee”. The short answer to the original question is because I was born in Uruguay and because my husband is Colombian. Obviously both of us are interested in eating food we ate as a child. So there definitely is a nostalgic factor, for sure. But apart from the very simple and egoistic “I want to eat food I am familiar with”, I started this blog because I wanted to

Uruguays Version einer Pfirsichtorte (postre chajá)A nostalgic recipe: Peach cake from my birth city Paysandú, Uruguay

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Coffee Date No. 12, Lille Travels

Merveilleux

We went on a holiday to the north of France and got to see beautiful Lille. If you are up for it, how about a virtual coffee with me and you get to get a small glimpse into what we experienced? I have to warn you though, a lot of pictures and a lot of culinary recommendations, however none of them are sponsored. You can’t deny that I am married to a foodie and probably am one myself by now 😉 By the way, travelling with a dog was super easy, all restaurants we visited allowed Hazel to be with us, she usually got fresh water and was petted by waiters a lot, so don’t fret, Lille seems to be a dog-friendly destination.

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Give Away for World Bee Day and Honey Lavender Bundt Cake

Honig-Lavendel-Gugelhupf

May 20th is the worldwide Bee Day. For that reason I decided to publish a recipe with honey, today you will get a honey lavender bundt cake. In addition, I am giving away 1x honey jar from Münchner Honig, which was produced by the bees you see pictured here, 1x set of bee wax papers from Little bee fresh and 2x seeds to make a tiny meadow on your balcony to give the bees some flowers to take nectar from. How to be part of this, I explain below.

Did you know that working bees only live for six weeks? During that time they produce about a teaspoon of honey. Next time you complain about the price of honey, you know why. Considering that bees need to fly three times around the earth in order to produce one jar of honey, I would say honey is pretty cheap, don’t you think?

There are about 1,000 beekepers in Munich alone. Beekeeper Ines Zirnbauer runs Münchner Honig, so honey from Munich as a hobby. She was kind enough to allow me to take pictures of her while she was bee-keeping. While doing that, I learned a lot about bees. I am still amazed as to how much a bee is able to do (they have different jobs during their lives). At least I was not aware how much effort is put in one jar of honey. To think that for below recipe about 85 bees had to work all of their lives in order to produce the honey needed… wow, I never thought about that.

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Coffee Date No. 11

Kaffee mit Osterhasen

Shame on me, why does it always take so long for me to finally invite you to another coffee date? It has been forever. Last time I invited you to a coffee when I made my my second wedding cake. It was so much fun, but it was also exhausting. The first wedding cake (pictured below on the left) was made in Spain, the second (pictured on the right) I made partially in Munich, took the frozen cake layers with me for 600km, along with my KitchenAid and ten million tools, and then finished the fillings, frosted and stacked the cake in an Airbnb. If you are interested in the process and recipes, check out  this blogpost  and well as this one. In 2022 I haven’t been asked to make a wedding cake yet. This means, I can  just relax and enjoy the spring and summer ahead.

Picture on the left: Hueto Fotógrafos

However, it looks like somehow I ended up making fancy cakes regardless. This time a couple asked if I could make a gender-reveal cake. Of course I could. It is not as common in Germany yet to make an event out of this. One thing I knew for sure was the fact that I didn’t want the traditional pink and blue on the cake, but instead went for a neutral color. In the end I went with a “bee” theme, because baby and babee seemed to be a cute pun. Even though I was not 100% satified with the cake (especially with the air bubble wrap) as it did not represent the honeycombs the way I wanted to, the parents were over the moon regardless. And it was quite a process to get this done in Germany.  First I was handed a sealed letter by the doctor, which revealed the sex, this had to make it untouched to my apartment (the mom-to-be brought it herself), I baked the cake and obviously didn’t say a word to the parents until they cut into the cake and it showed a pink filling. By the way, the color was all done naturally, it simply was raspberries that did the job. As always all parts of the cake were edible, the bees as well, the honeycombs were made with candy melts. Since I am often asked about the cake toppers, I get them on Etsy. If you are interested in the recipe, let me know in the comments.

Gender-Reveal-Torte in Gelb

Our puppy Hazel has been growing, she is almost ten months old and absolutely adorable. The first months with a puppy are really hard, but now we got used to each other and it is more easy-going. However, she had to go through two tough surgeries already, which is a pain if you are this young and cannot play with other puppies. So much restrain! She is recovereing though. I am excited to take her on long hiking tours in summer.

I started 2022 with the vegan January. I published only vegan recipes in the blog. You especially seemed to like the German mole cake. Reason for the vegan recipes was the chronic sickness endometriosis I was diagnosed with about a year ago, you can read more about this here. Supposedly a vegan diet can reduce the symptoms and fight the inflammations. However, I have to say I didn’t feel any different. I have to admit, I did not go fully vegan in January, I sometimes had vegetarian days, but I did not see any change. For me the worst symptom of endomertriosis is feeling exhausted and tired all the time. I didn’t feel that the vegan diet changed that in any way. Maybe I was impatient and the timeframe was too short. However, I did turn to intermitten fasting in February. I basically eat between 7:30 to 3:30 and will then fast until the next morning. Remember, the main meal is eaten during lunch in Germany. I have had cheat days and I eat whatever I want during the eating window. Intermitten fasting seems to be working better for me. I seem to sleep better and feel more energetic. For now I will continue intermitten fasting as this somehow seems to be better for my body.

Veganer Maulwurfkuchen mit einfachen ZutatenBe sure to check in on my blog the week after Easter. I had a horrible bike accident five years ago and I am going to celebrate the anniversary with a lot of other bloggers as I don’t have any permanent damage. I am not going to spill the secret, but I am going to say that there is a lot of chocolate involved. My creation also includes Nutella.

Natilla from Colombia

Natillas aus Kolumbien

Do you want to make a Colombian happy during the holidays? I have a very simple solution for you, just make him or her natilla, this is an easy milk custard, which doesn’t require you to turn on the oven. Natilla is, and this was confirmed by many Colombians, beside the deep-fried cheese balls buñuelos THE most Colombian Christmas snack. Yes, you read right, Colombians don’t necessarily have a main dish they associate with Christmas, instead it is the snacks, which are served beforehand which are dear to them. The most common ones being said milk custard named natilla or the buñuelos, which are deep-fried cheese balls. These are served throughout the season and on the 24th the very latest.

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My 9 Favorite Recipes from Uruguay

Meine neun Lieblingsrezepte aus Uruguay

Today I am going to introduce my nine favorite recipes from Uruguay. I was born in that little country in South America and was fortunate enough to live there for a few years when I was small. In 2016 I had the opportunity to go there on vacation again after I had lived in Germany for many years. It was so crazy how many memories came back. Obviously I had to try some of the most popular dishes again. The recipes I introduce below have all been tested with German ingredients in Germany since I live in Germany. I would be very excited to see if you also give it a try yourself. If you have any other request or encounter any problem, please let me know in the comments.

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Leche Asada, Milk Custard from Latin America

Leche asada, Dessert aus Südamerika

Leche asada, which translates as “toasted or roasted milk” is probably one of the easiest custards there is. Melt sugar, mix together remaining ingredients, pour into ramekins, and bake. I have made this dessert in under ten minutes. If you happen to have sugar, eggs, milk, and vanilla at home, you can make this Latin American custard in a jiffy. As is often the case, this leche asada is originally from Spain and was brought to Latin America during colonization. Famous among the Canary Islands, leche asada is enjoyed all throughout Latin America. Peru and Chile in particular fight over who has the best leche asada, but I will keep out of this discussion, because if you ask me, neither as it stems from Spain. Regardless of who makes the best, let’s look at what leche asada actually is

DSC00428

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