Apfel Puddingteilchen

Pastry filled with vanilla pudding or custard then topped optional with fruit of choice I stayed with autumnal fruits like our local apples, really simple but oh so yummy treat that you could find in any German bakery. Again I had some trouble figuring out how to call this in English, did not have much […]

via Apfel Puddingteilchen/Apple Pudding Danish — A little Swiss, a little Canadian


healthy strawberry dumplings


This gallery contains 7 photos.

Originally posted on .inspire together, we're better.:
{German&English} Hallo meine Lieben 🙂 Es ist Samstag und endlich Wochenende. Grinsen euch zur Zeit die Erdbeeren im Supermarkt auch so fröhlich an, sodass sie einfach in den Einkaufswagen hüpfen müssen? Mich…


Raspberry Clafoutis

½ c. all-purpose flour
¼ c. sugar
2 tbsp. sugar
3 large eggs
3 tbsp. unsalted butter
Finely grated zest of 1 lemon
¼ c. milk
2 tbsp. milk
1½ pt. raspberries
confectioners’ sugar

Preheat the oven to 350 degrees F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar, and a pinch of salt. Whisk in the eggs, butter, and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into wedges, and serve.


Whole 30 Chocolate Mousse

chocolate mousseIngredients:

4 servings

1 can (400 ml) creamy coconut milk
5 Tb (1/3 cup) cocoa powder
1 cup (tightly packed) soft dried dates (18 in this case)
a few drops of vanilla extract


Refrigerate the can of coconut milk overnight to solidify and separate. Carefully turn it upside down, open and discard the transparent liquid.

If the dates aren’t soft enough to pit and halve cut in half, place them for a few minutes in warm water until they start to soften, then drain and chop. Place them in a the blender, add 2 rounded Tb coconut milk and blend on high.

For a smooth texture you need to strain the paste and then mix in the rest. You need a large strainer with very small holes to trap those bits of date skin. Mixed the date paste with only half of the coconut milk, strained, then added the rest. This will make it go faster.

If you don’t mind those tiny bits of date skin, you can just add the remaining coconut milk and cocoa powder and blend together until smooth, then finally add the vanilla (or your preferred flavouring).  Taste and adjust the flavouring, if needed. Divide the mousse between the 4 ramekins and refrigerate for a couple of hours. You can even make is a day ahead the mouse will mousse tasted more chocolatey

You can also whisk or make this in a food processor or even in the chopper from a hand blender set, that will help to trap air inside the paste and make it lighter and even more mousse-like.



Carrot Halwa

Carrot Halwa from Michelle Peters-Jones

1 pound carrots, peeled
2 tablespoons ghee or neutral cooking oil
8 green cardamom pods, seeds only, crushed
3 cups whole milk
1 1/4 cups sugar
1/4 cup raisins
Pinch saffron threads
1/4 cup unsalted pistachio nuts, chopped
Grate the carrots coarsely using a cheese grater. Heat the ghee or oil in a heavy, high-sided skillet or saucepan. Add the crushed cardamom seeds and stir for about 30 seconds, until they are fragrant. Add the grated carrots to the pan and fry for about 3 minutes.

Add the milk and bring it up to the boil. Boil, stirring constantly, for 5 minutes. Then turn the heat down to a low and simmer the halwa, uncovered, for about 1 hour. Stir every so often to stop the milk forming a film or scorching on the bottom. The milk should have reduced by over a third by the end of the hour.

Add the sugar, raisins, and saffron to the pan and stir. Turn the heat up to medium and cook, stirring frequently, for until the halwa is thick and glossy, 15 to 20 minutes.

You can serve the halwa warm or cold. If serving warm, scoop into bowl, sprinkle pistachios over top and serve. If serving cold, press the halwa mixture into small ramekins. When ready to serve, overturn on to plates, sprinkle over the pistachios and serve.


Banana Bread in a Mug Recipe

Follow this formula when you need homemade moist banana bread RIGHT NOW: mug microwave 1 ripe banana 5 minutes = your banana bread quick fix. Banana Bread in a Mug Makes 1 Serving Prep Time: 5 minutes Total Time: 8 minutes Ingredients 1 ripe banana, mashed 1 egg 1 Tablespoon buttermilk ¼ […]

via Banana Bread in a Mug Recipe

A reminder of last months theme


Freezing Peach Pie Filling



The Frugal Pantry has a great tutorial on how to freeze peaches and freezing peach pie filling.

It included a Peach Pie Filling recipe as well.  I usually use two tablespoons of Kraft Tapioca Powder where as the listed recipe has 1.5 tablespoons of Tapioca Power and 1.5 tablespoons of cornstarch.




Chocolate Carres Moelleux au Riz

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Servings 8-10  Prep Time 30 minutes Total Time up to 3 hours

1/2 cups water
1 cup Arborio rice (or any other short-grained white rice)
2 large eggs, room temperature
1 cup milk
1 cup half n half
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons unsalted butter, melted and cooled
Boiling water


Preheat oven to 325ºF. Lightly spray an 8×8 or 9×9-inch square baking pan with nonstick cooking spray and set aside.

Place the rice and water in a medium-sized saucepan and bring to a boil. Cover and reduce the heat to low. Let cook for about 20 minutes, until the rice is tender and the water is entirely absorbed. Set the pot aside to allow the rice to cool a bit.

In a large mixing bowl, beat the eggs well until they are light and airy. Add in the evaporated milk, sugar, vanilla, cinnamon and salt.  Mix everything together well. Add the cooked rice and the cooled butter and stir thoroughly.

Scrape the mixture into the pan. Place the pan into a larger oven-safe pan and pour enough boiling water into the larger pan so that the water comes up halfway up the sides of the smaller pan.

Bake for 35 minutes. Remove the pan from the oven and give the pudding a good stir. Return the whole thing to the oven and bake for another 1 1/2 hours, until the rice has set and the top is golden brown. Check once or twice during the baking process. If the water seems too low, add more boiling water to the larger pan to keep the pudding from drying out. When done, remove the baking dish from the larger pan and place on a wire rack for about 20-30 minutes. Carefully remove the larger pan and pour out the hot water into the sink.

Cut the pudding into squares and serve as is or with fruit or even whipped cream on top. This is great warm or at room temperature. You can cover them with chocolate as well. Store leftovers in an airtight container in the refrigerator for 2-3 days. It’s great cold too!



Candied Lemon Peel


3 lemons
8 cups cold water, or as needed
2 cups white sugar, or as needed

Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.

Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor’s Note). Drain and set peels aside.

Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.


Zwetschgendatschi ala Oma


Zwetschgendatschi is the Bavarian word for plum cake. The dessert uses Damson plums, which are only in season for a few weeks each year.


3+ pounds Damson plums, cut into quarters, pits removed
¾ to 1 cup warm milk (start with ¾ and add extra to the dough as needed
1½ tablespoons dry active yeast
4 cups all-purpose flour
¾ cup sugar
½ teaspoon salt
1 stick butter (1/2 cup) melted but not hot
2 eggs
1 teaspoon quality pure vanilla extract

For the Streusel:

1 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
½ cup butter, at room temperature


Dissolve the yeast into the ¾ cup warm milk and let is sit for 5-10 minutes until frothy.

Mix flour, sugar and salt in the bowl of a stand mixer, pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes, adding the remaining ¼ cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter a German Backblech extended to full length or a large jelly roll pan (at least 18 inches in length and 1 inch sides but even then the crust will be thicker than with the Backblech).

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It’s yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize “lightly” because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also “melt” in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the streusel over the top of the cake.

Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.

Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

*This cake holds up well for a day or two and is even more flavorful once the juices have absorbed into the dough.