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Puffy and Fluffy Dutch Baby

April 25, 2017

It’s funny that a Dutch Baby is also known as German pancake. I am somewhat embarrassed to admit that I’ve never heard of a Dutch Baby before I moved to the US. And usually, Austrians know what’s going on in Germany ;-) So this dish was a great discovery. It’s kind of foodie-heaven for me. If you get to know me a little, you know my preference for sweet egg-flour-milk… continue reading »

Chewy Fudgy Brownies

April 18, 2017

This one bowl brownie recipe yields chewy, fudgy brownies with a moist center and a crispy crust. I simply love their moist chew and the fact that they are not too dense. The baking time influences the consistency of these brownies tremendously, so please insert the cake tester (skewer, toothpick) rather too often than pulling dry brownies out of the oven. You will get the best results if the brownies… continue reading »

Quick Blood Orange Jam with Aperol

March 28, 2017

During orange season, I make this blood orange jam pretty often. It is simply a perfect spread for breakfast and brunch and makes a great hostess gift. Being from Austrian, right next to Italy, means growing up with Aperol Spritz and other drinks made of the famous Italian aperitif. The flavors of Aperol and fresh blood orange blend so well that it would almost be a shame not to spread… continue reading »

Basic chia pudding with coconut milk

March 14, 2017

This is my basic recipe for chia pudding. I typically use coconut milk for chia puddings – I like its taste and color – but feel free to substitute with any other plant-based milk like soy or almond milk. The color may vary slightly. Smoothies and fruit juices taste great as well, when used instead of milk. I use 5 tablespoons of liquid for every tablespoon of chia seeds as a… continue reading »

Red Cabbage Slaw

February 11, 2017

I am a sucker for a great red cabbage slaw. Be it as a side salad or as a topping for pulled pork sliders (recipe here). I prefer coleslaw with a nice crunchy texture and not overly soggy and wet. But not too crunchy and almost raw. I like that sweet spot in between: a little softened but still crunchy. The recipe below gives exactly this kind. My trick to… continue reading »

Brioche Slider Buns

February 8, 2017

If you are a fan of soft, fluffy, airy, subtle buttery, and only slightly sweet brioche burger buns, you can stop your search right here. I came up with the recipe for these super-briochy slider buns after exhaustive testing. Usually, when making burgers with beef patties, I use a different kind of bun, which tastes more baguette-like and less briochy. But these brioche buns go so well with pulled pork… continue reading »

Quick Homemade BBQ Sauce (without ketchup)

February 2, 2017

This is the perfect BBQ sauce for Pulled Pork Sliders. I am serious. Perfect! It’s not too sour, not too sweet, and it comes with a hint of smoky flavor. Since I’ve made a batch of this quick and not overly sweet BBQ sauce for my pulled pork sliders (recipe here), I am addicted to this sauce. It goes well with almost everything: It’s the perfect sauce for burgers, for… continue reading »

Genius Two Ingredient Chocolate Mousse (egg-free)

January 28, 2017

This chocolate mousse is simply genius. I’ve kept it a secret for years because it’s so darn easy and so delicious that it’s ridiculous. It only takes 2 ingredients and 5 minutes to make, it’s egg-free, gelatin-free, you don’t need a double boiler or water bath. Anybody can make it. It’s the best I’ve ever had – I even prefer it to real mousse au chocolate with eggs and whipped… continue reading »

A Healthier Pumpkin Spice Latte

January 5, 2017

Pumpkin Spice Lattes (“PSL”) that are available at coffee shop chains usually contain a lot of sugar (or syrup) and are often over-spiced. The following recipe is a healthier version of the Pumpkin Spice Latte – with real pumpkin and less sugar. It only takes about 15 minutes to make it. A Healthier Pumpkin Spice Latte was last modified: January 28th, 2017 by Ursula

Italian Amaretti Cookies

December 26, 2016

These Italian amaretti cookies have a crunchy crust and a chewy center. I love to eat this Italian classic year round, especially when served with a cup of “Melange”, the most famous Viennese coffee with lots of milk foam on top. I prefer these cookies with a chewy center but feel free to bake them a little longer to get a crunchy cookie all the way. Store them in an… continue reading »

Fluffy Thanksgiving Dinner Rolls

November 17, 2016

I made these soft dinner rolls with the addition of browned butter and sage. The sage flavor is very subtle and the browned butter adds a wonderful earthy flavor. The two ingredients make them set them apart from the usual, classic dinner rolls. Why not add a little extra bling-bling for a great Thanksgiving (or other) feast. Besides, who doesn’t like browned butter and sautéed sage? Well, at least I… continue reading »

Ladder To Heaven – Himmelsleiter

November 1, 2016

Today, I am going to share a very special recipe with you. This pastry is called “Himmelsleiter” in German, which translates to “ladder to heaven”. It goes way back, it’s really ancient. This pastry is traditionally baked and eaten around All Saints day on November 1st. So, why is it so special? Well, because it’s kind of a lost treasure. The yeasted pastry with the interesting shape is only known… continue reading »