This is a recipe which has been in our family for quite some time. I grew up eating this apple pie at numerous birthday parties and other family occasions and I can tell you one thing about it. IT IS ABSOLUTELY DELICIOUS.
Here's the catch. In europe we make our pies in a so called Springform dish which is a 10" round cake pan with a removable (snap on) outer ring so you can easily remove the cake from the pan. If you do not have one of those Springform dishes please use two round aluminum pie dishes instead.
Ingredients:
Crust:
1 1/2 cups flour, sifted
1/3 cup sugar
9 Tbs butter (equals 1 stick + 1 Tbs), soft but not melted
1 egg
1 tsp Vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
Filling:
3 granny smith apples, peeled, cored and chopped
3 gala apples, peeled, cored and chopped
* cut the apples however you prefer to eat them. Small chunks, little chunks or even grated with a large cheese grater. That does absolutely not matter. Also I usually add 1Tbs Rum and 1/4 tsp cinnamon to my apples but that is optional.
Crumbs:
1 cup flour, sifted
3/4 cup sugar
1 1/2 sticks butter, soft but not melted
5 Tbs oats
1.) Preheat oven to 350 F
2.) In a medium size bowl combine egg, butter, sugar and vanilla and beat with a mixer until well blended. Add remaining ingredients and beat on high for 3 minutes. The dough will be a bit crumbly and rather solid.
3.) Place dough in the center of your Springform dish and use your hand to spread it evenly. The crust should be about 2,5 inches tall on the side of the Springform dish.
4.) Combine the chopped granny smith apples and the chopped gala apples in a bowl and blend well. You may now also add rum and cinnamon if desired
5.) Pour the apples in your pie dish and spread evenly
6.) In a medium size bowl combine butter, sugar, flour and oats and blend with a mixer for about 2 minutes. Then crumble the mixture on top of your apples
7.) Bake for about 60 minutes or until the crumbs are golden brown in color. -> If you used two aluminum dishes instead it may already be done after 45 minutes!
Buon appetit
Monday, July 18, 2011
Friday, June 10, 2011
Porcupine Meatballs
Ingredients:
1 can of classic tomato sauce, 26oz (use your favorite brand)
1 cup water
1 clove garlic, crushed/minced
2 Tbs brown sugar
2 Tbs Worcestershire Sauce
1lbs ground beef
1/4 cup onion, finely chopped
2/3 cup white rice, uncooked
2/3 cup water
1 tsp salt
1/4 tsp pepper
1/4 tsp curry powder
1 Tbs Worcestershire Sauce
1 clove garlic, crushed/minced
1.) Combine the tomato sauce, water, garlic, brown sugar and worcestershire sauce in your crockpot
2.) In a medium size bowl combine the beef, onions, rice, water, salt, pepper, curry, worcestershire sauce and garlic and blend well. Then form into 16-20 Meatballs (about the size of a golf ball)
3.) Heat some oil in a large skillet and fry the meatballs until they are well browned, then transfer them to the crockpot.
4.) Cook on high for 50 minutes, then turn the pot on low and let simmer for another 45 minutes or until the rice in the meatballs is cooked
5.) Makes 6 servings
1 can of classic tomato sauce, 26oz (use your favorite brand)
1 cup water
1 clove garlic, crushed/minced
2 Tbs brown sugar
2 Tbs Worcestershire Sauce
1lbs ground beef
1/4 cup onion, finely chopped
2/3 cup white rice, uncooked
2/3 cup water
1 tsp salt
1/4 tsp pepper
1/4 tsp curry powder
1 Tbs Worcestershire Sauce
1 clove garlic, crushed/minced
1.) Combine the tomato sauce, water, garlic, brown sugar and worcestershire sauce in your crockpot
2.) In a medium size bowl combine the beef, onions, rice, water, salt, pepper, curry, worcestershire sauce and garlic and blend well. Then form into 16-20 Meatballs (about the size of a golf ball)
3.) Heat some oil in a large skillet and fry the meatballs until they are well browned, then transfer them to the crockpot.
4.) Cook on high for 50 minutes, then turn the pot on low and let simmer for another 45 minutes or until the rice in the meatballs is cooked
5.) Makes 6 servings
Breakfast Casserole á la uncle Junie
My husbands great uncle Harry King Jr. "Junie" was famous for his delicious breakfast casserole. This is his recipe. Hope you enjoy it as much as we do.
Ingredients:
1lbs sausage (e.g. Jimmy Dean)
3 cups croutons
2 cups milk
2 cups shredded cheddar cheese, divided
1 can cream of mushroom soup
1 Tbs ground mustard
4 eggs
1.) In a medium size skillet brown sausage, crumble and add into your casserole dish
2.) Pour the croutons over the crumbled sausage and spread them out evenly
3.) In a medium size bowl combine the milk, 1 cup shredded cheese, cream of mushroom soup, ground mustard and eggs and blend well with a wire whisk. Then pour the mixture over the croutons.
4.) Top with remaining cheese
5.) Cover with aluminum foil and let sit over night in the refrigerator
6.) Preheat oven to 350 and bake for 1 hour
This is easy to prepare the night before and taste super delish. And oddly enough it is even better if you serve it with maple syrup. Seriously! Just give it a try.
Ingredients:
1lbs sausage (e.g. Jimmy Dean)
3 cups croutons
2 cups milk
2 cups shredded cheddar cheese, divided
1 can cream of mushroom soup
1 Tbs ground mustard
4 eggs
1.) In a medium size skillet brown sausage, crumble and add into your casserole dish
2.) Pour the croutons over the crumbled sausage and spread them out evenly
3.) In a medium size bowl combine the milk, 1 cup shredded cheese, cream of mushroom soup, ground mustard and eggs and blend well with a wire whisk. Then pour the mixture over the croutons.
4.) Top with remaining cheese
5.) Cover with aluminum foil and let sit over night in the refrigerator
6.) Preheat oven to 350 and bake for 1 hour
This is easy to prepare the night before and taste super delish. And oddly enough it is even better if you serve it with maple syrup. Seriously! Just give it a try.
Thursday, June 2, 2011
Lasagna
Here a easy and quick recipe for a fantastic Lasagna.
1lbs italian sausage
1/2 cup finely chopped onion
1/2 cup dry red wine
26oz of your favorite spaghetti sauce
1/2 tsp salt
1 cup cottage cheese
1 cup ricotta cheese
4 oz mozzarella cheese, cut in tiny cubes (IMPORTANT: Use the fresh kind of Mozarrella that comes in a container with liquid like the one from BelGioioso)
2 cloves crushed garlic
1 tsp freshly chopped basil
1/4 tsp mediterranean seasoning (McCormick Perfect Pinch)
1/4 tsp italian seasoning
1/2 tsp salt
1/8 tsp pepper
about 9-12 sheets of no cook Lasagna noodles
2 cups shredded cheese (I prefer Mozzarella-Provolone mix from Sargento)
1.) In a large skillet crumble the sausage and cook until browned, then add the chopped onions and cook for another 5 minutes until the onion is cooked.
2.) Meanwhile combine cottage cheese, ricotta cheese, chopped mozzarella, garlic, basil, mediterranean seasoning, italian seasoning and salt & pepper in a medium size bowl and blend well. Then set aside
3.) When the sausage-onion mixture is cooked add the red wine, spaghetti sauce and 1/2 tsp of salt and let simmer on low for about 5 Minutes
4.) Use a 8" x 11" casserole dish and layer as follows:
5.) Preheat oven to 350 F and bake Lasagna for about 45 minutes
6.) Makes about 10 servings
1lbs italian sausage
1/2 cup finely chopped onion
1/2 cup dry red wine
26oz of your favorite spaghetti sauce
1/2 tsp salt
1 cup cottage cheese
1 cup ricotta cheese
4 oz mozzarella cheese, cut in tiny cubes (IMPORTANT: Use the fresh kind of Mozarrella that comes in a container with liquid like the one from BelGioioso)
2 cloves crushed garlic
1 tsp freshly chopped basil
1/4 tsp mediterranean seasoning (McCormick Perfect Pinch)
1/4 tsp italian seasoning
1/2 tsp salt
1/8 tsp pepper
about 9-12 sheets of no cook Lasagna noodles
2 cups shredded cheese (I prefer Mozzarella-Provolone mix from Sargento)
1.) In a large skillet crumble the sausage and cook until browned, then add the chopped onions and cook for another 5 minutes until the onion is cooked.
2.) Meanwhile combine cottage cheese, ricotta cheese, chopped mozzarella, garlic, basil, mediterranean seasoning, italian seasoning and salt & pepper in a medium size bowl and blend well. Then set aside
3.) When the sausage-onion mixture is cooked add the red wine, spaghetti sauce and 1/2 tsp of salt and let simmer on low for about 5 Minutes
4.) Use a 8" x 11" casserole dish and layer as follows:
- Sauce mix, just enough to barely cover the bottom of the pan
- 3 to 4 sheets of Lasagna noodles
- 1/2 of the cottage-ricotta cheese mixture
- 1/2 of the remaining sauce
- 3 to 4 sheets of Lasagna noodles
- remaining half of the cottage-ricotta cheese mixture
- 3 to 4 sheets of Lasagna Noodles
- rest of the tomato sauce
- top off with shredded cheese
5.) Preheat oven to 350 F and bake Lasagna for about 45 minutes
6.) Makes about 10 servings
Sunday, May 22, 2011
Hamburger Patties
The BBQ season has started and we do love cooking out on the barbie a lot. This is by far the best way to prepare your hamburger patties. Don't worry about the tabasco sauce. It isn't spicy at all and even my 10 month old daughter can eat this. It's all about the flavor.
Ingredients:
1lbs ground beef
1/4 cup onions, finely chopped
1 clove garlic, crushed/minced
1 Tbs Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp salt
1/8 tsp pepper
1/8 tsp curry powder
1.) Combine all ingredients in a medium size bowl and mix with your hands until it's all well blended
2.) Split the meat in 4 equal pieces and form hamburger patties. Make the patties larger than your hamburger buns as they shink on the grill
3.) Prepare your Hamburger as desired
4.) Makes 4 servings
Ingredients:
1lbs ground beef
1/4 cup onions, finely chopped
1 clove garlic, crushed/minced
1 Tbs Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp salt
1/8 tsp pepper
1/8 tsp curry powder
1.) Combine all ingredients in a medium size bowl and mix with your hands until it's all well blended
2.) Split the meat in 4 equal pieces and form hamburger patties. Make the patties larger than your hamburger buns as they shink on the grill
3.) Prepare your Hamburger as desired
4.) Makes 4 servings
Monday, May 16, 2011
Salmon Filets in a Soy-Garlic Marinade
This is yet another one of those family favorites. My husband and the kids can't ever get enough of this. The coolest thing is that it is so flexible when it comes to the cooking part. You can throw it on the grill, make it in the oven (which I prefer) or use a skillet. My family loves to eat this with jasmin rice and steamed peas & carrots but it also fits very well with my curried rice salad.
Ingredients:
4 salmon filets, about 5-6oz each
1/3 cup water
1/3 cup oil
1/3 cup soy sauce (we like it best with the sodium reduced LaChoy soy sauce)
1/4 cup brown sugar
2 Tbs lemon juice
2-3 cloves of garlic, minced/crushed
1/4 tsp pepper
You'll also need a freezer bag to marinate the fish
1.) In a small bowl combine the water, oil, soy sauce, lemon juice, pepper and garlic and whisk with a wire whisk until well blended
2.) place the salmon filets in the freezer bag, add the marinade. Then sqeeze the excess air out of the freezer bag and seal it.
3.) Marinate the fish in the refrigerator for at least two hours or over night
4.) Preheat oven to 380 degrees; take the salmon filets out of the marinade and discard the liquid, place the salmon on a ungreased cookie sheet and bake for 8-10 minutes on each side.
5.) If you choose to cook the fish on the grill be sure to oil the grill rack so that the filets doesn't stick, then grill for about 8 minutes on each side
6.) Makes 4 servings
If you have purchased salmon filets with skin please cook the skin side first for about 10-12 minutes, then cook the flesh side for 6-8 minutes. The salmon is fully cookes when it flakes easily with a fork
Ingredients:
4 salmon filets, about 5-6oz each
1/3 cup water
1/3 cup oil
1/3 cup soy sauce (we like it best with the sodium reduced LaChoy soy sauce)
1/4 cup brown sugar
2 Tbs lemon juice
2-3 cloves of garlic, minced/crushed
1/4 tsp pepper
You'll also need a freezer bag to marinate the fish
1.) In a small bowl combine the water, oil, soy sauce, lemon juice, pepper and garlic and whisk with a wire whisk until well blended
2.) place the salmon filets in the freezer bag, add the marinade. Then sqeeze the excess air out of the freezer bag and seal it.
3.) Marinate the fish in the refrigerator for at least two hours or over night
4.) Preheat oven to 380 degrees; take the salmon filets out of the marinade and discard the liquid, place the salmon on a ungreased cookie sheet and bake for 8-10 minutes on each side.
5.) If you choose to cook the fish on the grill be sure to oil the grill rack so that the filets doesn't stick, then grill for about 8 minutes on each side
6.) Makes 4 servings
If you have purchased salmon filets with skin please cook the skin side first for about 10-12 minutes, then cook the flesh side for 6-8 minutes. The salmon is fully cookes when it flakes easily with a fork
Monday, May 9, 2011
Brie en Croûte
This is probably the best starter for get togethers and parties. The good thing is that you can choose whether to make it sweet with a hint of jelly or savory with sauteed mushrooms and onions. And since it has to cool off for one hour before serving it is the most perfect little treat to bring to any party.
Ingredients:
13oz - 16oz round Brie cheese, don't remove the white rind
1 sheet Pepperidge Farm puff pastry, thawed
1 egg
1 Tbs water
Filling #1:
4 Tbs cranberry jelly and 1/4 cup toasted and sliced almonds
Filling #2:
1 cup sliced fresh mushrooms, 1/8 cup finely chopped onion and 1 Tbs fresh chopped parsley
~ heat 1 Tbs of olive oild in a medium size skillet and sautee the onions and mushrooms for about 5-7 minutes, add salt and pepper to taste; mix in the parsley just before placing the mixture on the puff pastry
1.) Preheat oven to 400
2.) Unfold thawed sheet of puff pastry and roll with a rolling pin until you have a 14" square
3.) Place the filling of your choice in the center of the puff pastry sheet; set the cheese on top of the filling
4.) In a small cup combine the egg with 1 Tbs of water and blend with a fork
5.) fold over all four corners of the pastry; brushing every seam with the egg wash to seal it and make it stick together
6.) Flip over the cheese bundle and place on a ungreased cookie sheet; brush with egg wash
7.) Bake for 20 minutes, until the pastry is golden brown
8.) Let sit for 60 minutes before serving
You may serve this with your favorite crackers or with french baguette
Ingredients:
13oz - 16oz round Brie cheese, don't remove the white rind
1 sheet Pepperidge Farm puff pastry, thawed
1 egg
1 Tbs water
Filling #1:
4 Tbs cranberry jelly and 1/4 cup toasted and sliced almonds
Filling #2:
1 cup sliced fresh mushrooms, 1/8 cup finely chopped onion and 1 Tbs fresh chopped parsley
~ heat 1 Tbs of olive oild in a medium size skillet and sautee the onions and mushrooms for about 5-7 minutes, add salt and pepper to taste; mix in the parsley just before placing the mixture on the puff pastry
1.) Preheat oven to 400
2.) Unfold thawed sheet of puff pastry and roll with a rolling pin until you have a 14" square
3.) Place the filling of your choice in the center of the puff pastry sheet; set the cheese on top of the filling
4.) In a small cup combine the egg with 1 Tbs of water and blend with a fork
5.) fold over all four corners of the pastry; brushing every seam with the egg wash to seal it and make it stick together
6.) Flip over the cheese bundle and place on a ungreased cookie sheet; brush with egg wash
7.) Bake for 20 minutes, until the pastry is golden brown
8.) Let sit for 60 minutes before serving
You may serve this with your favorite crackers or with french baguette
Friday, May 6, 2011
This item is a MUST HAVE
This item is a MUST HAVE kitchen utensil if you want my recipes to turn out good. I find that store bought minced garlic is disgusting and it really doesn't hurt to use fresh ingredients.
I bought mine at IKEA for 8 bucks
I bought mine at IKEA for 8 bucks
Curried Rice Salad
I do like maccaroni salad as well as potato salad but sometimes you really do need a change. This salad is beyond believe delicious. It's fantastic with fish, chicken, brats and steaks. Probably the best way ever to get rid of leftover rice.
Ingredients:
2 cups white rice, cooked and cooled
Ingredients:
2 cups white rice, cooked and cooled
1 medium cucumber, diced
1/2 cup onion, finely chopped
1 large carrot, shredded
1 Tbs fresh parsley, minced
5 Tbs mayonnaise
2 Tbs canola oil
1 Tbs lemon juice
1-2 Tbs honey
1 tsp curry powder
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
salt and pepper to taste
1.) In a large bowl combine rice, cucumber, carrot, onion and parsley
2.) In a separate bowl combine the rest of the ingredients with a wire whisk until well blended, then stir into the rice mixture
3.) The rice salad tastes better if you allow it to sit in the refrigerator for about two hours before serving; You might have to add some additional salt and pepper if you allow it to sit for a while
Monday, May 2, 2011
Sweet Potato and Sausage with Red Bell Peppers
Whoever said that sweet potatoes have to be in a sweet dish? This recipe is very savory, very colorful and definitely my absolute favorite sweet potato dish ever. Even my husband, who otherwise really dislikes sweet potatoes is enjoying this meal a lot. Just be bolt and give it a try.
Ingredients:
Ingredients:
2 large sweet potatoes, peeled and diced
1/2 pound bulk Italian sausage
2 red bell peppers, chopped
1 onion, chopped
2 cloves garlic, minced
1 (8 ounce) jar chunky salsa (you decide how spicy it's going to be by picking mild, medium or hot salsa)
1 teaspoon ground cumin
salt and pepper, to taste
Sour cream
Parsley
Parsley
1.) Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 to 12 minutes. Then drain and set aside.
2.) In the meantime crumble the sausage into a skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
3.) Now add the bell peppers, onion and garlic into the skillet with the remaining sausage grease and cook until softened, about 7 minutes.
4.) Add to the skillet the cooked potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper to taste.
5.) Serve with a dollop of sour cream and garnish with freshly chopped parsley
6.) Makes about 6-8 servings
6.) Makes about 6-8 servings
We do eat this as a main course with a mixed salad on the side. However leftovers also taste fantastic in a tortilla wrap with some shredded cheese.....
Friday, April 29, 2011
Spaghetti Bolognese a la me
I find this to be the most perfect and delicious meat sauce to accompany my al dente spaghetti noodles. Keep in mind that I naturally do not use measuring utensils for my cooking. You will get the hang of it and you will get better over time. And remember, it is easy to add some salt and pepper to a bland dish but it is very hard to impossible to take it back out of a dish.
1lbs ground beef
1 small onion (about the size of a large egg), finely chopped
2 cloves garlic, minced or crushed
1/2 cup carrots, shredded (I'd recommend to use baby carrots)
1/2 cup dry red wine or cooking wine
3oz tomato paste, plain
28 oz can crushed tomatoes, plain
1/2 tsp all season salt
1/4 tsp black pepper
1/4 tsp curry
1/2 to 1 tsp of italian seasoning
bouillon cubes to taste
3 Tbs Olive Oil
1.) heat the olive oil in a large pot and add all season salt, pepper and curry. Let the dry seasonings cook in the hot oil for about 30 seconds so that the curry can develope it's full flavor. Do not let it burn! Now add the beef, stir a few times so that the seasoning get's mix in and cook until well browned
2.) when the meat is browned add the onions, carrots, garlic and cook for about 3 more minutes
3.) add Italian seasoning, red wine, tomato paste and crushed tomatoes, turn stove on low and let simmer for at least 1 hour
4.) after 1 hour of simmering and combining it's flavor give it a taste sample. You may now add bouillon cubes to get the desired flavor or level of saltyness. Sometimes I need 2 cubes and other times it's perfect without having to add bouillon cubes at all.
5.) makes about 6-8 servings
1lbs ground beef
1 small onion (about the size of a large egg), finely chopped
2 cloves garlic, minced or crushed
1/2 cup carrots, shredded (I'd recommend to use baby carrots)
1/2 cup dry red wine or cooking wine
3oz tomato paste, plain
28 oz can crushed tomatoes, plain
1/2 tsp all season salt
1/4 tsp black pepper
1/4 tsp curry
1/2 to 1 tsp of italian seasoning
bouillon cubes to taste
3 Tbs Olive Oil
1.) heat the olive oil in a large pot and add all season salt, pepper and curry. Let the dry seasonings cook in the hot oil for about 30 seconds so that the curry can develope it's full flavor. Do not let it burn! Now add the beef, stir a few times so that the seasoning get's mix in and cook until well browned
2.) when the meat is browned add the onions, carrots, garlic and cook for about 3 more minutes
3.) add Italian seasoning, red wine, tomato paste and crushed tomatoes, turn stove on low and let simmer for at least 1 hour
4.) after 1 hour of simmering and combining it's flavor give it a taste sample. You may now add bouillon cubes to get the desired flavor or level of saltyness. Sometimes I need 2 cubes and other times it's perfect without having to add bouillon cubes at all.
5.) makes about 6-8 servings
Nutella & Peanut Butter Brownies
Oh, now these really are super dangerous for your waist. They are soft, gooey and have the perfect combination of flavors. Just exactly what my sweet tooth is usually looking for. According to my husband they are even better with coffee ice cream, whipped cream and some chocolate syrup but I make sure to stay away from those extra calories....
Ingredients:
1 cup butter, melted
1 ½ cups sugar
2 tsp vanilla extract
4 large eggs, room temperature
1 cup all-purpose flour
¾ cup cocoa powder
¼ tsp salt
½ tsp baking powder
½ cup + 3 Tbsp Nutella
½ cup + 3 Tbs Peanut Butter
-Preheat oven to 350ºF
-lightly grease a 9" x 13" glass or ceramic pan with cooking spray and set aside
1.) In a medium bowl combine all-purpose flour, cocoa, baking powder and salt / sift to get rid of lumps. Set aside
2.) Melt the butter over low heat, then stir in sugar and vanilla extract and beat with a mixer until it appears to be foamy and well combined.
3.) Keep mixing the butter-sugar mixture and add the eggs/ one at a time. Work quickly to avoid cooking the egg in the warm butter-sugar mixture.
4.) Now whisk in the cocoa-flour mixture with a wire whisk until fully combined. Don't use the mixer for this or else the batter looses it's fluff
5.) In a microwave safe bowl add Nutella and peanut butter and heat in 15 second intervals until it reaches a runny consistency. Then pour it into the batter and combine with wire whisk until well blended.
6.) Pour the batter into the greased pan and bake for 30 minutes
7.) Take the pan out of the oven immediately to avoid overcooking and place it on the kitchen counter to let it cool off
8.) DO NOT cut the brownies until they are completely cooled off or else they will turn into a pile of crumbs
9.) Makes about 24 brownies
Ingredients:
1 cup butter, melted
1 ½ cups sugar
2 tsp vanilla extract
4 large eggs, room temperature
1 cup all-purpose flour
¾ cup cocoa powder
¼ tsp salt
½ tsp baking powder
½ cup + 3 Tbsp Nutella
½ cup + 3 Tbs Peanut Butter
-Preheat oven to 350ºF
-lightly grease a 9" x 13" glass or ceramic pan with cooking spray and set aside
1.) In a medium bowl combine all-purpose flour, cocoa, baking powder and salt / sift to get rid of lumps. Set aside
2.) Melt the butter over low heat, then stir in sugar and vanilla extract and beat with a mixer until it appears to be foamy and well combined.
3.) Keep mixing the butter-sugar mixture and add the eggs/ one at a time. Work quickly to avoid cooking the egg in the warm butter-sugar mixture.
4.) Now whisk in the cocoa-flour mixture with a wire whisk until fully combined. Don't use the mixer for this or else the batter looses it's fluff
5.) In a microwave safe bowl add Nutella and peanut butter and heat in 15 second intervals until it reaches a runny consistency. Then pour it into the batter and combine with wire whisk until well blended.
6.) Pour the batter into the greased pan and bake for 30 minutes
7.) Take the pan out of the oven immediately to avoid overcooking and place it on the kitchen counter to let it cool off
8.) DO NOT cut the brownies until they are completely cooled off or else they will turn into a pile of crumbs
9.) Makes about 24 brownies
Thursday, April 28, 2011
How it all began
Okay. I have been urged by several friends, family members and other people to start my own blog about my cookings and my recipes. Personally I don't find my cooking special and I can also tell with honesty that I somewhat dislike cooking. The problem here is the fact that I had a very loving and caring, 100% full blood German/Silesian grandmother named Elfi who enjoyed "stove duty" more than anything else. My brother and I grew up in Germany and we did stay at grandma's almost every other weekend as well as for a big portion of all our school breaks. We got to eat all sorts of home cooked meals which sometimes even included roasts and cream pie for breakfast.
Of course that was fantastic growing up but it didn't make things any easier when I finally started living on my own. The first time I bought a box of instant mashed potatoes I wanted to compare it's flavor and nutritional value to that of a bowl of mushy card board, the frozen pizza I had bought was greasy and contained more artificial ingredients than real stuff (hell, it probably even glowed in the dark) and eating cereal every day was also not an option.
WHAT TO DO?!
There isn't much to do if you are spoiled rotten when it comes to food. You can either find a kick ass job which allows you to go to your favorite restaurant every day, you can move in with Oma Elfi or you start cooking your own meals and hope it all turns out good.
Obviously I have chosen to start cooking my own meals. I am still not anywhere near "Oma Elfi's" cooking skills but it worked out pretty okay for me thus far.
Of course that was fantastic growing up but it didn't make things any easier when I finally started living on my own. The first time I bought a box of instant mashed potatoes I wanted to compare it's flavor and nutritional value to that of a bowl of mushy card board, the frozen pizza I had bought was greasy and contained more artificial ingredients than real stuff (hell, it probably even glowed in the dark) and eating cereal every day was also not an option.
WHAT TO DO?!
There isn't much to do if you are spoiled rotten when it comes to food. You can either find a kick ass job which allows you to go to your favorite restaurant every day, you can move in with Oma Elfi or you start cooking your own meals and hope it all turns out good.
Obviously I have chosen to start cooking my own meals. I am still not anywhere near "Oma Elfi's" cooking skills but it worked out pretty okay for me thus far.
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