The Fluffiest Waffles of all Times

There are days when you just need waffles. At least I’ve got those days. It was raining, it was cold and I had a craving. In the days I somehow always go for sweet stuff: pancakes, semolina, french toast or waffles…

Those waffles were the most fluffiest waffles I have ever had. Seriously. They are fluffy yet crunchy, not too sweet and just yum. A real treat. Don’t believe me? Have a try and be convinced.

The Fluffiest Waffles – Crunchy Oatmeal Waffles Fluffiest Waffles

Ingredients:

125 g whole grain flour
25 g grape seed flour
250 ml milk
3 tbsp coco flower sugar
3 tbsp vegetable oil
4 eggs
1 pinch salt
4 tbsp oatmeal, whole grain

Directions:

  1. Mix flour, milk and sugar and let sit for 20 minutes.
  2. Separate eggs and whip up egg whites with salt.
  3. Add oil, egg yolks, oatmeal to the flour mixture.
  4. Fold in egg whites.
  5. Bake waffles.
  6. Enjoy with salty butter and powdered sugar while still warm.

Yummy fluffy waffles

Did you know that I made my very first waffles when I turned 30? I did not grow up with waffles. But for my thirties birthday party I had waffle and lemonade party. Ever since I am a bit hooked.

Do you make waffles for breakfast? Or is it more a treat in the afternoon? Would you spill your favorite recipe? And do you know of a recipe where no egg whites need to beaten? Because lets be honest its a pain in the a**.

Anyhow happy waffle baking

Tobia

Baked Apple Pie with Pudding Filling | Bratapfelkuchen

It’s Saint Nicholas Day! Did you clean your shoes?

I used to think as a kid that you were only supposed to clean your shoes one day in the year – the night of December 5th. I now know it can happen more often but I find myself on the floor and cleaning all my shoes just that night every year.

Back when we were kids we usually had more than one pair out and of course the biggest boots we could find. Unfortunately we only had one pair filled. One boot was usually candy and chocolate and the other shoe was kinda boring with nuts, apples and if we were lucky an orange. But even though this wasn’t too exciting I was so sad when one year my apple was missing.

baked apple pie | bratapfelkuchen

Today I didn’t find an apple in my shoe. It’s ok though. In case you didn’t have one let me share this wonderful baked apple pie | Bratapfelkuchen recipe with you. It is wonderful. And even though quite heavy it doesn’t feel like it and is nice change in all the ginger bread and chocolate-sugar covered cookies.

Ingredients for the dough

♥ 250g flour
♥ 100g sugar (I only used 70g)
♥ 150g butter
♥ 1 egg
♥ 1/2 tsp baking powder

Ingredients for the filling

♥ 8 small apples
♥ 1 glass of cranberries (I used dried cranberries)
♥ 125g marzipan (optional)
♥ 2 packages of vanilla pudding pullover for cooking
♥ 250 ml milk
♥ 500 ml cream
♥ 125 ml sugar ( I used 100g)
♥ 1 package of vanilla sugar
♥ 1 tbs powdered sugar
♥ almonds

baked apple pie | bratapfelkuchen top

Now lets get baking:

  1. Combine all ingredients for the dough. Wrap in plastic and cool about 30 min in the fridge. Then put the dough in your baking pan and don’t forget to go up the sides. Just like any pie.
  2. Peel your apples and use this fancy tool to make holes * in the middle of an apple. When you are done fill with marzipan and cranberries and almonds. Place apples on your dough.
  3. Heat milk, cream, sugar, vanilla sugar and pudding powder in a pot and stir continuously until boiling. Remove from heat and pour over your apples so the gaps are filled. Add a bit of brown sugar and almonds.
  4. Bake in preheated oven (180°C / 350°F) for 40-50 minutes. Let cool for 4-5 hours before serving.

I am usually no fan of pudding in my cake but this one is a great exception. What is your favorite cake during advent?

Happy St. Nicholas and cake munching,

Tobia

PS: and don’t forget to enter my give-away for a self-created calendar or notebook.

Hello Fall {Schreibzeit #9}

So, apparently fall is here. The other morning I wrote my bike to work and it was cold. Not one of those sudden shivers more a cold that crept into your layers of clothes.

mushroom love in fall

I like fall. I like when the air feels fresher to breath. I like all the funny fruit things on trees. I like the smell of rotting leaves and mossy grounds. I love picking mushrooms and hardly ever get to do it. (Note to self: Maybe I should make a fall list?!) I love eating plum streusel cake and apple pies. When I was growing up I even sometimes enjoyed raking leaves in my grandparents backyard. Then you could also watch the squirrels hiding the walnuts and when dusk came the hedgehogs took a walk. And my dad would cut trees and we would build a fire and roast potatoes for dinner. Sometimes I miss those happy and carefree times.

squirrel love in fall

Now fall is all about “oh, soon it’s Christmas”, what do I need to get done, what didn’t I do during summer, why does time fly…

I find it sad that I do not appreciate the seasons properly. I run through life and hardly look left and right. But when I do it’s most likely a happy moment right there.

So for this fall I will walk around with eyes open. Observe the leaves changing color, discover a sparkling spider web, smell mossy grounds, take a walk and hopeful pick some mushrooms.

I will enjoy fall because it’s the pre-season to my favorite one: winter.

All seasons are dear to me. I mean imagine living in a area where there are no seasons? Where temperatures are mostly the same and it’s either raining or hurricane season or no other. I love watching the change. Do you? Or do you prefer hot temperatures throughout?

I will add this piece to Bines Schreibzeit as it has been a while. And I will grab a cuppa tea and read the other fall stories.
Happy fall y’all

Tobia

New Year :: New Purse

This year started out quite enthusiastic with making my big list of 2015 resolutions and then breaking it up into my January tasks. But to be honest once that was done I kinda felt drained.

After my December marathon of blogging I feel I need to step back from blogging for a bit before it becomes a task.

It’s not that don’t do anything with my time – on the contrary. We finally got our new wall closet installed this weekend and I also spend tons of time writing eBay ads to get all the clutter out of the apartment.

And I also finally got around to sew a new purse.

new year new purseThis was planend to be my new fall purse – hence the colors. I came around this ribbon and it reminded me of the Alps, a nice late summer evening where it’s getting really cold.

However I didn’t really know what to do with it. But of course I bought it anyways. (I had a major shopping spree and bought a boatload of ribbons that day. Seriously it’s been a bit scary what money I spent that day.)

purse with hearts

Anyway a bit later I was going through my pile of old clothes to good to throw out and discovered our old throw pillow cases in the pile. Jackpot! Don’t those colors match perfectly?!

purse with hearts

I used the Penelope Tote pattern I had sewn before and what has proven to be a good size for me. I found it here – but I think it’s not on the blog anymore. However there are ton of other patterns worth browsing. The instructions with the pin tucks throw me off every time and I really don’t think I sew them the way they were supposed to but I don’t know any other way.

purse with hearts

I am quite happy with the result. Do you have a favorite purse pattern? Or do you try new ones every time? Please share because a girl can’t have enough bags and purses, no?

purse with hearts with pockets

I also added a few pockets – it’s all about decluttering, right?
And since I sew it for myself I will join todays linkup RUMS.

Happy day to you,

Tobia

Yummy Pumpkin Guglehupf :: Thanksgiving

Happy Thanksgiving to my American readers and friends of this American Holiday.

Now comes another story of my year in the USA. If you are here to get the recipe you could skip ahead but I dare you not to.

Thanksgiving made me forget about my vegetarianism!

pumpkin gugelhupf

When I came to the US in ’99 I was a vegetarian going on 9 years. I never really cared much for meat. Most the times I didn’t like the taste. So it was no big deal to me to skip the meat. Honestly though it wasn’t merely about the animals. Of course I felt sorry for the coneys my grandpa farmed and which ended up on the table every holiday. And when I started back then it was a big deal to me. But it was never the main reason.

So coming to Idaho did change me quite a bit. Soon after I arrived you could see me hunting, climbing hills up and tracking down quail or going fishing. I loved to be outside and enjoyed the countryside, lots of family vacations were based on hiking and so I felt happy. And it was all about the American way of life for too, right?

I was also impressed about the attitude of the Idahoians (is that even a word). They hunted because they ate the meat. Elk hunting was to have meat for winter! If you didn’t shoot one – tough luck. They knew about wildlife, didn’t shoot the young ones and observed a lot. During hunting season lot of people at school were missing but that was just the way it was. It was a healthy way and I didn’t vehemently condone hunting and eating meat. It changed my attitude.

So it was all the American experience right? And Thanksgiving was around the corner. This was to be the time for me to eat meat again. And it was delicious this turkey! It was so delicious that I ate turkey at every house I came by. All this turkey eating resulted in me receiving a smoked turkey in the mail a year later back in Germany.

But you might wonder now what with the pumpkin gugl? Well pumpkin pie is just as important as the turkey. And I hated it! Yes I did hate pie!

pumpkin gugelhupf_

But a couple weeks I gave pumpkin pies second chance when being in Munster – but what can I say… Not my kinda pie. But I was intrigued with pumpkin and pie and veggies in sweet stuff.
So I looked at my go to carrot cake recipe and made something up on the go. And this will be my pumpkin pie for Thanksgiving!

But now let’s bake! Get the following ingredients:

5 egg yolks
250 g sugar
250 g almond (grinded)
250 g mashed pumpkin
100 g flour
3 tsp baking powder
1-tsp cinnamon
1/2 tsp nutmeg
5 egg whites
1 pinch of salt
icing sugar

1. Combine egg yolks and sugar into a bowl and beat until foamy. Then combine almonds and pumpkin mash.

2. Add flour, nutmeg, cinnamon and baking powder and combine well before mixing into punmpkin-sugar-mixture.

3. Whip egg whites and salt until foamy. Fold into dough.

4. Grease pan with butter or oil and coat with flour. Fill dough into cake pan. Bake at 175-200°C for about 50 min. Don’t forget to proof dough throughout with a wooden stick.

5. Let coal and remove from cake pan. Sprinkle with icing sugar and enjoy your Pumpkin Gugl.

How to do mashed pumpkin:
Cube pumpkin and boil in water until soft. Blend it well and let cool before using. You can add a pinch of nutmeg and cinnamon already.