The basic recipe you can follow is from the chocolate chip breakfast scones from earlier last year. Just omit the chocolate chips (I know what a cruel thing to say) and stir in 1/4 to 1/2 cup of colorful sprinkles…depending on how sprinkly you like your scone.

Spread the dough into an 8×8 in backing dish that is covered with parchment paper.

Bake in the 220C/425F oven for 20 minutes. Then remove the scone “bar” by lifting up the parchment paper. Cut the bar into smaller pieces and keep baking for another 10 to 15 minutes.

Combine some powdered sugar and water and drizzle the glaze on top.

Enjoy!

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Thanks Raye

You can read about the basic galette dough here.

Ingredients

• basic galette dough
• 1 cup of sweet dark grapes
• 1/2 cup of crumbled feta cheese
• 1/2 cup of walnuts
• 3 tbsp. olive oil (divided)

Method

1. Prepare the galette dough as described in the post.

2. Brush the rolled out dough (that you placed on parchment paper) with olive oil (about 2 tbsp.) and then spread the toppings on it.

3. Drizzle with olive oil and cook in the 400F/200C oven for 30 minutes.

Done. Easy. Yum. Where’s my fork?!

PS. Just a fair warning, the grapes are nuclear hot because of their water content, so give this pretty lady about 10 minutes to cool down

I used Dr. Oetker’s basic recipe and made a few changes.

Ingredients

• 175ml milk
• 80g of butter
• 500g flour
• 1 pack active dry yeast
• 1 pinch of salt
• 100g sugar
• 1 packet vanilla sugar
• scrapings of one vanilla bean
• 1 tsp. vanilla extract
• 1 egg
• 1 egg white
• for the glaze: 1 egg yolk and tbsp. of milk

Method

1. Warm the milk in microwave or stove top, add the butter and let it melt.

2. Add a pinch of salt and a pinch of the sugar, add the yeast and let sit for 5 minutes.

3. Add flour, sugar, vanilla sugar to a bowl and mix. Add the yeast mixture and then the egg and egg white, vanilla scrapings and vanilla extract.

4. Blend with the dough hook for 5 or more minutes.

5. Let the dough ball sit covered in a warm place (by the heater) for an hour or until it has significantly enlarged.

6. Divide into 3 equal parts and make them into strings ca. 40 cm long (16 in), then braid the 3 strings together into one loaf.

 
7. Place on a parchment paper lined baking sheet, cover with a kitchen towel and let sit for anther hour or so (I made mine the day before, let it rise, and then put the braid into the cold basement, then baked it the next morning).

8. Preheat the oven 180C/375F and blend the egg yolk and milk together, brush the loaf with it and bake in the oven for ca. 30 minutes.

Yummy goodness, just add butter and some jam and you have an Easter breakfast from heaven – no pun intended.

Come a little closer and you can see the vanilla dots…drool.

Happy Easter everyone!

Wishing you all a wonderful Easter!

His reasoning “Do you ever carry more than one?” No.

My reasoning “Do you have more than one pair of underwear?” YES!

See…to me a purse is like underwear, you can’t really wear them again the next day

I found this BEAUTY for a bargain, and after hiding it in my closet for a while…it’s now coming out of the closet. The Fossil Key Per Tote. Very sporty, wipe-able surface, straps and handles and magnets for closures.

And those colors just scream spring – a very 70ies kind of way

And just a little closer…

What’s your addiction?

I used the recipe from foodnetwork.com by Alton Brown, you can find it here. Because I usually peel of all the salt from my pretzel before I eat it, I omitted the Pretzel salt and used some sesame seeds instead. I also omitted the egg and water wash…because…well…because I forgot.

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Method

I made an Oreo cheesecake. Those little cookies are pieces of art.

We had chocolate dipped strawberries for breakfast. Because we can!

Hubby dumped the contents of the snack drawer onto the counter – they remained there for the rest of the day. Don’t get between a hungry man and his food!

The garden is getting ready for spring. Just telling you so you don’t think all we did was eat.

Doener for dinner – lazy kind of Saturday, can you tell.

We went to a local fair. It was only ok….which is the polite way of saying it was bad.

My oldest learned what it means to ride the roller coaster of life. When the ride first started, it went round and round – all was fun and games…

…until someone hit the warp switch and up up up she went – she did not like it, not one little bit.

Beautiful snowdrop flowers.

I can’t wait for spring and more sun!

Bring it!

One of the local discounters lured me into getting these cute silicone muffin tins…did they have to use this great color combination?! Of course they did. So I saw, I liked, I bought – the typical female chain of actions

With the tins came a little recipe booklet and I decided make the listed Stracciatella Muffins by Tchibo, to take to my next mommy-play-date. They were good, really good.

Ingredients

• 150g butter
• 250g flour
• 2 heaping teaspoons of baking powder (actual teaspoon you use to stirr your coffee)
• 200g baker’s chocolate (Blockschokolade)
• scrapings of one vanilla bean
• 2 eggs
• 200g of creme fraiche
• 100g of sugar

Method

1. Chop the chocolate and scrape the vanilla bean.

2. Line your muffin tin with the silicone cups or place them on a cookie sheet for easier transport. If it is the first time you use them, wash, dry and oil them with sunflower seed oil.

3. Preheat the oven to 180C/350F.

4. Cream butter and sugar until fluffy. Add eggs and vanilla bean scrapings. Then add the creme fraiche.

5. In a separate blow whisk together the flour and baking powder.

6. Add the dry ingredients to the wet ones, mixing gently and until just combined (don’t over beat).

7. Stir in the chocolate.

8. Scoop dollops of dough into the little muffin cups fill about 2/3. I wanted to put my new silicone friends to the test to see how well they hold up – free standing vs. supported in a muffin pan.

9. Bake for 20 minutes, bake larger muffins 5 minutes longer.

10. Remove muffins from the oven and let cool before peeling them out of their silicone dress.

And I have to say there was no difference between my two test groups of supported vs. unsupported silicone cup, they both held their shape nicely.

I used the basic galette dough recipe from Smitten Kitchen and came up with a different filling that met my freezer and fridge contents

Ingredients

Dough

• 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold butter
• 1/4 cup sour cream
• a couple drops of lemon juice concentrate
• 1/4 cup ice water

Filling

• 1 shallot chopped
• 1 garlic clove chopped
• 3 tbsp. olive oil
• 250g of frozen spinach (thawed and very well drained/squeezed)
• 1/2 cup grated Parmesan cheese
• 1/2 crumbled feta cheese

Glaze

• 1 egg yolk mixed with 1 tsp. of water

Method

1. Measure the flour, mix with salt and place it in the freezer (in a ziplock bag), chop the butter into small cubes and place back into the fridge. Chop, cut and grate the other ingredients.

2. In a small pan stir the shallots with the olive oil and bring to heat, once slightly translucent add the garlic, simmer for a few minutes. Set aside.

3. In a food processor, mix the chilled  flour and butter until a slightly coarse mix results.

4. Mix the wet ingredients in a bowl, then add the flour mixture and knead into a dough.

The original recipe suggests to chill the dough for an hour, but since I only had 30 minutes till dinner time, I skipped this step and still turned out GREAT!

5. Roll out a ca. 12 inch circle. Place on parchment paper lined cookie or pizza sheet.

6. Add toppings, starting with onion oil mix, then the spinach, then feta and topped of with grated parmesan cheese. Leave a 1 1/2 inch rim on the edge.

7. Fold over edges and brush with glaze mix.

8. Bake for 35 minutes in the 400F/200C hot oven.

Enjoy with some red wine!

This was my piece – a minute before it vanished…