I am an avid collector/cook of ethnic recipes so I was very happy to stumble across Goodcookbecky’s blog, featuring a great variety of ethnic recipes and, in particular, a collection of German recipes…. Yum!
The particular recipe that caught my eye are these delicious Austrian/Apricot Dumplings aka Marillenknodel (German for Apricot Dumplings) which are nothing more than glorious, fresh apricots lovingly wrapped with a cream cheese dough, cooked in simmering water, and then rolled in toasted breadcrumbs and coconut! With a summer bounty of fruit this makes a delicious recipe to add to your repertoire and one which could easily be made with other fruit , such as plums, apples, etc.
I am a true lover of fruit-based desserts and I know this is one that I will frequently be making! Thanks Goodcookbecky for a great recipe!
My folks are in town for a few weeks. We wanted to make some German/Austrian food while they were visiting. Today we made Marillenknödel (German for Apricot Dumplings) for lunch. They are apricots wrapped in a cheese dough, then cooked in simmering water for 15 minutes. Then you roll the dumplings in toasted breadcrumbs and coconut flakes. Sprinkle each crumb coated dumpling with a little sugar and extra breading on the side and enjoy. It was nice to work with my mother to make these. One word of caution though, if the fruit is very juicy you need to take care or it could squirt hot fruit juice. You could easily swap out the fruit with plums (but they would be called “Zwetschkenknödel”in German).
The dough our family used most was called Topfenteig (the closest ingredient to that is cream cheese, though not the perfect substitute it works!) Other doughs…
If you’re looking for an easy dessert, that doesn’t require lots of patience or precision–look no further! You can make a galette with any fruit that you have on hand–frozen or fresh.
I’ve made galettes with peaches alone, peaches and blackberries, but apple always seems the ‘coziest.’ It’s the perfect end-of-the meal dessert, but also great for brunch or breakfast; and especially delicious a la mode [with a large scoop of ice cream].
Note: Based on the fruit you choose for the filly, you may have to alter the amount of sugar (i.e. peaches need more sugar than do apples).
Almond Crusted Apple Galette + Salted Caramel Drizzle
-1 cup whole wheatflour [you can replace with regular flour]*
-1/2 teaspoon sugar
-1/8 teaspoon salt
-6 tablespoons unsalted butter, cold, cut into 1/2 inchcubes
-6 tablespoons ice water
-1-2 tablespoon coarse brown sugar (for baking)
Valentines Day is just two days away. We all know the epitome of this romantic day centers around chocolate and flowers. What better way to impress your loved one(s) than with a beautiful cake or cupcakes decorated with these beautiful chocolate roses!
Here is a great tutorial on how to make these chocolate roses with bittersweet chocolate from fellow food blogger Renee at Sweet Revelations. She provides lots of photos and great direction in the making of these beautiful roses. Surprise your sweetheart this Valentines Day by making these.
Last week I was researching places to buy the best modeling chocolate for a special project I am working on. It didn’t take me long to figure out that it can be fairly expensive and that most bakers make their own.
Remember here, when I made Garden Party Cupcakes and added gumpaste flowers? Well they sure do look beautiful, but that’s where it ends. They aren’t really edible just lovely to look at. Modeling Chocolate however, looks decadent and tastes yummy too. It’s essentially like playing with the best smelling and tasting play dough ever!
Anyone who knows me, knows that I have a few obsessions:
1. Dark Chocolate
2. Swiss Meringue Buttercream
3. Beautiful Cupcakes
This is like the culmination of all of my favourite things!
I’ll follow-up with the recipe for the cupcakes in another post. It was my first time trying small batch baking because I just wanted a few…
I have to apologize that my last two recipes for Christmas Holiday Cakes and Cheesecakes are being posted two days after Christmas, but the hustle and the bustle got the best of me! I …. am….. sooooo …. sorry!
However, to make up for this, I am posting two really great recipes. The first one is a delicious Gingerbread Cake with Buttermilk Frosting from Southern Living. Gingerbread is truly one of my favorites and this cake captures the great flavor of gingerbread with the essence of molasses, cloves and crystallized ginger. The tang of the Buttermilk Frosting and the addition of the Spiced Glazed Pecans (walnuts would also be great) takes this cake over the top. A truly delicious cake!
So there you have it folks… my final offerings for the 12 Days of Christmas Cakes and Cheesecakes. I have had a great time rounding up these recipes to share with you and I truly hope you have enjoyed them as much as I have.
Before I bid you farewell, I would like to share with you my favorite Christmas Poem: The Night Before Christmas. As a small girl, I would look forward to my mom pulling out our cherished Christmas decorations and books. This book was the one I loved the most and could read again and again. The vintage illustrations were beautiful and the rhyming of the story truly made Christmas Eve such a magical and wonderful night.
I hope you enjoy it as much as I do…
Twas the night before Christmas, when all thro’ the house,
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;
The children were nestled all snug in their beds,
While visions of sugar plums danc’d in their heads,
And Mama in her ‘kerchief, and I in my cap,
Had just settled our brains for a long winter’s nap-
When out on the lawn there arose such a clatter,
I sprang from the bed to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters, and threw up the sash.
The moon on the breast of the new fallen snow,
Gave the lustre of mid-day to objects below;
When, what to my wondering eyes should appear,
But a miniature sleigh, and eight tiny reindeer,
With a little old driver, so lively and quick,
I knew in a moment it must be St. Nick.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and call’d them by name:
“Now! Dasher, now! Dancer, now! Prancer, and Vixen,
“On! Comet, on! Cupid, on! Donder and Blitzen;
“To the top of the porch! to the top of the wall!
“Now dash away! dash away! dash away all!”
As dry leaves before the wild hurricane fly,
When they meet with an obstacle, mount to the sky;
So up to the house-top the coursers they flew,
With the sleigh full of Toys – and St. Nicholas too:
And then in a twinkling, I heard on the roof
The prancing and pawing of each little hoof.
As I drew in my head, and was turning around,
Down the chimney St. Nicholas came with a bound:
He was dress’d all in fur, from his head to his foot,
And his clothes were all tarnish’d with ashes and soot;
A bundle of toys was flung on his back,
And he look’d like a peddler just opening his pack:
His eyes – how they twinkled! his dimples how merry,
His cheeks were like roses, his nose like a cherry;
His droll little mouth was drawn up like a bow,
And the beard of his chin was as white as the snow;
The stump of a pipe he held tight in his teeth,
And the smoke it encircled his head like a wreath.
He had a broad face, and a little round belly
That shook when he laugh’d, like a bowl full of jelly:
He was chubby and plump, a right jolly old elf,
And I laugh’d when I saw him in spite of myself;
A wink of his eye and a twist of his head
Soon gave me to know I had nothing to dread.
He spoke not a word, but went straight to his work,
And fill’d all the stockings; then turn’d with a jerk,
And laying his finger aside of his nose
And giving a nod, up the chimney he rose.
He sprung to his sleigh, to his team gave a whistle,
And away they all flew, like the down of a thistle:
But I heard him exclaim, ere he drove out of sight-
Happy Christmas to all, and to all a good night.
From my family to yours here’s hoping you and yours have a blessed Holiday season!
Are you done in from the Christmas season… the hustle and bustle, fighting the crowds, making a list and checking it twice? When I’m feeling overwhelmed, I like to take the time to pause and reflect on the true meaning of Christmas and what it means to me. The wonder and awe, the spirit of giving, the merriment of children are all around us during this beautiful time of year. As I close my eyes and reflect on these things, I am instantly renewed with fresh purpose and drive, ready to finish all of those tiring Christmas chores!
This, my friends, is my idea of heaven! The idea of cake and cheesecake baked into one irresistible goodie is enough to entice me, but gee, then to have it be red velvet cake AND frosted with cream cheese butter cream…OMG… I’m all in! I don’t think it can get much better than this so I have decided this is the desert that will be adorning my holiday table come Christmas day.
I hope you find this beautiful Red Velvet Cake Cheesecake as appealing and delicious as I do. I urge you to give this a go… you will definitely not be disappointed. I would love to hear your thoughts on the combination of cake and cheesecake together. Do you find it as irresistible as I do? To me, it truly is a thing of beauty! 🙂
So until tomorrow everyone, take good care of yourselves and happy Christmas baking!
How cute and whimsical is this semi-homemade Snowman Cake! This is another great Christmas Cake to make with your kiddos! They will have so much fun helping you apply the coconut and assorted decorations.
This cake, featured at familydollar.com, calls for a white cake mix, but you could certainly use whatever flavor catches your fancy… red velvet would be a great alternative, as would chocolate or spice. The choice is yours! Also, they suggest the use of melted candy coating to apply as “glue” to make the candy canes stick to the cones. This really isn’t necessary, simply apply small dabs of the frosting to the cones and attach the canes. One less ingredient to worry about! 🙂
Also, I know there are a lot of you out there who would never entertain the notion of baking a cake with a pre-made mix and that’s okay! You can certainly use your favorite recipe to make this cake but, as for me, sometimes I am known to opt for the time-saving convenience of using a pre-made cake mix, particularly during the busy holiday season. However, I do make adjustments to the cake to make it taste more like a bakery cake by following these simple steps:
Use equal amounts melted, unsalted butter in place of the vegetable oil. The butter gives the cake a much richer, bakery like taste.
Use equal amounts whole milk in place of the water. This also improves the flavor, as well as the texture of the cake.
For those of you who like cakes made with buttermilk, use buttermilk powder reconstituted with water as per the instructions in equal amounts as called for in the cake mix. I personally love this stuff and use it frequently since it doesn’t require refrigeration. I don’t know about you, but when I use fresh buttermilk I usually end up throwing some away and I so hate waste! If you have never used buttermilk powder I urge you to give it a try. It is readily available in the baking isle of well-stocked grocery stores.
Add 1 extra egg to the mix. This makes for an even richer, fluffier cake.
Add 1 tsp vanilla extract. This also greatly improves the flavor and takes away that “cake mix” taste.
If you are using a chocolate mix, add 1 tbsp instant coffee granules to the whole milk and warm it in the microwave for 30 seconds. This really livens up the chocolate flavor of the cake.
You will find that if you use the above substitutions you will end up with a cake that no one will ever suspect was made from a cake mix. I promise your secret is safe with me (unless you tell them, of course 😉 )!
Semi-homemade should never mean you have to sacrifice flavor, not in my world at least. And while I generally tend to make things from all natural ingredients, there are those times when I certainly fall back on a semi-homemade recipe. They are true time-savers, particularly during the busy holiday season.
I would love to hear your thoughts on using semi-homemade recipes… do ya’ll love ’em or do you hate ’em? Be sure to let me know.
Until next time ya’ll, have a great day filled with great food and lots of love and be sure to stop back by for tomorrow’s new 12 Days of Christmas Cake and Cheesecake post. I promise it will be another mouthwatering holiday goody!
Christmas is coming, ya’ll! I love Christmas! The hustle, the bustle, the generosity and warmth of spirit, the excitement of the children… truly joyous and so heartwarming!
And, oh yes, the food… let’s not forget the food! Cookies, candies, cocktails, appetizers… oh, my! If you are a foodie, like me, this is truly a glorious time of year. 🙂
So for today’s featured recipe I thought I would share with you one of my personal holiday favorites… the Bacardi Rum Cake. This cake was originally published in the 1970’s by Bacardi and has been a huge hit ever since.
This is a semi-homemade cake that starts with a yellow cake mix and instant pudding. Don’t let the simplicity of the recipe fool you. This is truly a delicious cake. I strongly suggest you make two because before you know it the first one will have disappeared. It is… just… that… good! In fact, make a bunch and share with your friends. This makes a delicious Christmas gift, as well, and holds up beautifully for shipping to your distant friends and relatives. My friends, this cake truly improves in flavor with age!
One more thing, ya’ll. I hate to dampen your holiday spirit, but I have to share a personal pet peeve of mine. I don’t know about you, but I find it very upsetting that one of our corporate food giants’ favorite marketing gimmicks is to reduce the volume of food in their packaging and then further rub salt in the wound by making claims that they are not raising food prices. I guess they feel that we, as consumers, aren’t intelligent enough to figure this out!
I mention this to you because the recipe I am sharing with you today is affected by this. As I told you, this semi-homemade recipe dates back to the 1970’s and features the use of Duncan Hine’s Yellow Cake Mix, which used to contain 18.25 ounces. Today, however, this same cake mix now has 16.5 ounces. Ouch! Shame on you, Duncan Hines (and Pillsbury… and Betty Crocker)!
Wegman’s took the time to send a direct inquiry to Duncan Hines as to why they made this change… here is a direct quote from Duncan Hine’s in response to Wegman’s inquiry: “We have reformulated our Duncan Hines classic cake mix line to offer the same moistness and delicious taste you know and expect from Duncan Hines. As a result of the reformulation we were able to reduce the weight of our classic cake mixes from 18.25 ounces to 16.5 ounces and still deliver the same size cake/cupcakes, allowing us to provide the same great value to you despite rapidly rising raw material costs that would otherwise require us to raise our prices. You should continue to follow the directions on the box to ensure consistent results.”
Hmmmm… I am wondering, if the cake was already moist and delicious, why they felt the need to reformulate it to make the same moist and delicious cake we know and expect from Duncan Hines. Gee, why couldn’t it be a more moist and delicious cake and still stay at 18.25 ounces! Because we all know, eventually, the price of the cake mix is going to be raised anyway, so now we end up with a smaller, more expensive cake mix, with bakers everywhere scratching their heads and frantically calculating how to adjust recipes that incorporate these mixes!
Okay, ya’ll… I’m off my soapbox, for now! 🙂 I would love to hear your thoughts on the sneaky marketing tactics used by our corporate food giants… as well as the delicious Bacardi Rum Cake recipe I have shared with you! Happy Baking and Happy Holidays!
I would like to suggest to everyone that they carefully follow the reader’s comments as they offer a wealth of tips and additional suggestions that will help in making this beautiful cake a successful addition to your baking repertoire.
Also, as you see in the above picture this is a very “white” cake, but if you are to follow the recipe as it is written your cake will have a more yellowish tint to it. The reason for this will be due to the use of butter and vanilla extract. If you wish to have a truly white cake then you will need to replace the butter with shortening and use “clear” vanilla extract. The use of shortening will impart the cake with a different taste and texture so I leave that decision up to ya’ll! 🙂
Holy cow! Christmas is just a mere 10 days away! I’m sure most of you have been shopping ’til you drop. It truly is the most wonderful time of year, but also the most exhausting. So with that in mind, why don’t ya’ll come on in, grab yourself a nice cup of hot cocoa and cozy up next to my virtual fireplace.
For all of you who have been following my 12 Days of Christmas posts you know that yesterday I posted a delicious recipe for the French classic Buche de Noel. I love roulades and the Buche de Noel is a fun and festive one to make during the holidays, not to mention totally delicious!
So, since cake was featured for Day 5 I decided for today’s Day 6 post that I would offer up a delicious cheesecake recipe. I don’t know about you, but I absolutely adore cheesecake, any and all cheesecake. I have never met a cheesecake I didn’t like. Their creamy, scrumptious goodness sends me over the top – all the way to foodie heaven… yummmmy!
I have had a lot of people tell me they are intimidated by cheesecakes and so they have never attempted to make them. Let me just say right here and now cheesecakes are easy and fun! Please, do not be intimidated. Here are some simple steps to follow that will assist you if you are not familiar with making these delicious desserts:
If the recipe calls for a springform pan be sure to use it. These pans have a removable bottom and spring-locked tube that makes it easier to remove the cheesecake from the pan.
One of the most frequent complaints in making cheesecake is the appearance of a surface crack(s). This can happen for a number of different reasons but to assist in preventing them it is useful to use a water bath. This is achieved by selecting a pan larger than the springform pan with a depth of 2 – 3 inches and placing very hot water into it to a depth of about 1/2 to 1 inch. Before placing the springform pan in the pan with the water be sure to wrap the bottom and partially up the sides with heavy-duty aluminum foil. The water bath will also assist in evenly baking the cheesecake.
Always use full fat cheese and milk. In my opinion, the use of lower fat dairy will result in an inferior cheesecake. It’s all about the cheese in cheesecake dearies – you want that full fat flavor! And since it is a dessert that you probably won’t be making on a daily basis then, hey, it’s worth the splurge. 🙂
Allow your ingredients to come to room temperature. This is true for all baked goods, but in this case it is particularly helpful in removing all of the lumps from the cream cheese.
When adding the eggs avoid over mixing as this can trap air in the batter and also result in a cracked surface.
Bake your cheesecake in a low temperature oven… 325 deg. is usually the optimum temperature. Bake your cheesecake until the center is just set – it should still be slightly wobbly and slightly moist. At this point, turn your oven off and allow your cheesecake to remain in the oven for an additional hour. The slower you cool your cheesecake the less the chance of developing those surface cracks. At the end of the hour carefully take your cheesecake from the oven and remove the foil. Use a knife to go around the outer edge of the cheesecake and allow the cheesecake to completely cool to room temperature. This will allow the cheesecake to pull away from the pan as it continues to cool.
Once completely cooled again use the knife around the outer edges and remove the sides of the pan. Place the cheesecake in the refrigerator and allow to chill for an additional 4-6 hours.
If you find that you still have ended up with a crack in the surface (because, alas, they do still happen from time to time no matter your precautions) then you can choose a topping to put over the top to hide that pesky crack. Whipped cream, sweetened sour cream, and fruit make great and tasty choices. Luckily, since this recipe calls for a whipped topping you don’t to have to worry so much in the event of a crack in the surface.
Speaking of whipped cream, this featured cheesecake calls for the use of Cool Whip. I personally believe that if I am going to go to the trouble of making a spectacular cheesecake then I want a true whipped (chantilly) cream. Nothing wrong with Cool Whip, mind you, because I do use it from time to time but NEVER for cheesecake! 🙂
Here is the recipe that I use:
Whipped Cream (aka Chantilly Cream)
1 cup heavy cream
1 – 1/2 tablespoons confectioner’s sugar (I aso use regular sugar if I don’t happen to have confectioner’s on hand).
1-1/2 tsp pure vanilla extract
For successful whipped cream I always place my bowl and beaters in the freezer until they are ice cold.
Once cold remove the bowl and beaters and add the whipping cream to the bowl. With your mixer whip the cream until loose peaks form. Add in the confectioners or plain sugar and the vanilla and continue to beat until stiff peaks form. Do not over beat or you will end up with butter. Use in place of the Cool Whip called for in the above recipe.
Well ya’ll, I really hope you enjoy this cheesecake. It’s a beautiful and delicious cheesecake. The combination of chocolate, oreos, and peppermint is over-the-top, gotta-have-a-second-piece, ooooohhhh sooooo good delicious!
Be sure to drop back by tomorrow for Day 7 of Christmas Cake and Cheesecake as I will have another awesome goody waiting for you to grace your holiday table with.