A Chocolate Delight
This is definitely a pie for chocolate lovers and the crust tastes like a shortbread cookie. I found the recipe in a German magazine years ago, although the original recipe had twice the amount of butter. This recipe is a keeper and I am going to use this crust in other dessert recipes. Add the chocolate filling and the nutty egg white topping and you will have a dessert you can’t resist. The pie can be kept for several days, so you can bake it ahead of time (great for the upcoming holidays). I'm thinking of baking this recipe in individual pie tins for gifts. Being the hazelnut lover that I am, I'll try using hazelnuts instead of walnuts. And maybe I'll add caramel or Nutella too, although that might be going over the top.
This is a straightforward recipe. Be careful not overwork the dough, and melt the chocolate in a double boiler or bowl over a pot of boiling water. Use the best chocolate you can afford. I used Lindt chocolate.
A crunchy, buttery almond cake that will melt in your mouth
This is a German Blechkuchen (sheet cake), which is available in a wide variety of styles throughout Germany. My mom uses a recipe with custard on top, while some are made with custard and fruit, and others with just with sugar, butter and a yeast dough. This recipe is a rich version of a buttery, crunchy tasting almond cake. I made it for the first time last week for a movie night at home and it was devoured by my diet-conscious California friends. It is also a great dessert to take to the office or a party. I can't give credit to the cook, because I copied an old German magazine article years ago.
Bring the butter and eggs up to room temperature. I have a Kitchen Aid, but a hand-held mixer will do just fine. However, it is important to beat the butter, sugar, and eggs until they are light and fluffy, while mixing the sour cream and flour mixture as little as possible.
This yummy desert is for rhubarb lovers
This crisp is tart and sweet—and absolutely delicious. The strawberries add sweetness and the rhubarb gives it a wonderful tart flavor. Combining the flavors of these two fruits creates a delicious dessert that is easy to make. You can substitute your favorite nuts for hazelnuts. I am very partial to hazelnuts, but pecans or walnuts will be just as good. Serve it with ice cream and you have a winner.
Toast the hazelnuts in a preheated oven at 375° for 10 to 15 minutes. Put the hot hazelnuts in a dish towel and rub vigorously to remove as much black skin as possible. Not all the skin will come off, so return those nuts to the oven and bake for a while longer. Rub them again in a towel. Leaving some skin is ok. Chop the hazelnuts coarsely.
A tasty delight with rich flavors that leaves everyone wanting more
This is another well-used recipe from my cake folder that comes from cooks.com. Several of my friends asked for the recipe and I have used it many times. The cake takes 5 to 10 minutes to make and 50 minutes to bake. Getting Kirschwasser (you can always substitute with Triple Sec) and marzipan is the most difficult thing to find. I get my marzipan at Cost Plus World Market, but Safeway and other grocery stores carry it too.
This cake is rich, sweet and moist. The raspberry sauce adds a flavorful contrast to the sweetness. The cake keeps for several days and can be baked ahead of time. The raspberry sauce keeps in the fridge for up to 5 days and is great over ice cream. In my recipe I use almond paste or extra fine baking marzipan .
These tarts are flavorful and rich tasting
I made this tart twice, once with apricots and another time with blackberries. It is a rich tasty tart that everyone loves. The marzipan mix becomes a rich custard. If you like marzipan you will like this tart.
The original recipe from Germany called for canned apricots, I used fresh ones that I halved and pitted. I put them on the tart with the cut side down. My orange marmalade that I used for the blackberry tart had pieces of orange rind in them which gave the tart a wonderful crunch and flavor. As to making the tart dough I sometimes like to mix it with my hands. It is fun doing it that way. Put the flower on a cool surface. Make a hole in the middle and add the egg. Put the cut butter and the rest of the ingredients on top of the flour. Mix all of it together using your palm to smear the butter into the rest of the ingredients. Then flatten the dough into a round disk, cover it with saran wrap and put it in the fridge for about an hour. Using the food processor is faster and less messy . The results are just as good if you don't overwork the dough. Add all the ingredients into the food processor and mix them with the on and off switch until the dough comes together. Put the crumbled dough on a piece of saran wrap, put another piece of saran wrap on top of it , flatten and press the dough together before resting it in the refrigerator. Don't be put off by all this information, it is not difficult to make.
This apricot cake is fruity and rich in flavor. The marzipan gives it an added flavor. I used a German recipe for Aprikosenkuchen. This cake can be easily transported and it is great for picnics and tea in the afternoon.
Aprikosenkuchen is a seasonal treat in parts of Europe and there are many recipes using fresh apricots. I put a little piece of almond paste in each apricot half to add some richness and flavor but you can be creative and add something else instead. This cake makes a great addition to a picnic, potluck or afternoon snack. The marzipan adds a wonderful flavor to it. Only your fingers are needed to eat these little morsels.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.