My German Kitchen ... in the Rockies

Shepherd's Pie

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Fri, 27 Jan 2012 17:43:00 +0000

Shepherd's Pie is not a German dish at all, but I remember vividly eating it for the very first time. It was on my birthday a few years ago at one of my favorite restaurants here in Boulder, Colorado, "The Kitchen". "The Kitchen" supports my high standards on food which are locally grown, directly from the farm and organic. I wish "The Kitchen" would be located a little closer to my home, so I could visit more often.

Here is my re-creation of their Shepherd's Pie. I prepared it with a garlicky mashed potato topping and a base out of ground lamb, bacon, rosemary, onions, carrots and garlic.

Prepare this Shepherd's Pie on a cold winter's night as it is a very comforting dish that your family and friends will be raving about, I promise!

Oh, and if you replace the ground lamb with ground beef you will have prepared a delectable cottage pie.

Enjoy!

Shepherd's Pie

Recipe Type: Entree, Main

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hour 10 mins

Serves: 8

Ingredients:

2 1/2 pounds (1 kg + 130 g) Yukon gold potatoes, peeled and cut into bigger pieces
8 garlic gloves, peeled
1 cup (240 ml) whole milk, heated
6 tablespoons (85 g) butter, unsalted
salt, to taste
2 pounds (1 kg) organic ground lamb (or beef)
6 slices bacon, chopped
1 large onion, finely chopped
3 carrots, coarsely chopped
7 ounces (200 g) frozen peas
2 Tablespoons (30 ml) tomato paste
2 Tablespoons flour
2 Tablespoons (30 ml) Worcestershire sauce
2 cups (480-500 ml) beef broth (I used organic chicken base)
salt, to taste
pepper, to taste
1/2 cup sharp Cheddar cheese, grated

Directions:

Preheat you oven to 425 F (220 C). Butter a 9 by 13 inch baking dish. Set aside.
Place potatoes and garlic in a bigger pot. Cover with water.
Bring to a boil, add some salt and cook until the potatoes are cooked, about 30 minutes.
Drain the water and add the butter. Let it melt.
Mash potatoes with the milk. Season with salt to your liking. Set aside.
Heat a larger pan over medium heat and cook the bacon until browned and crisp. Transfer the bacon, without the drippings to a plate. Set aside. Leave about 2 Tablespoons of bacon drippings in the pan. Remove the rest.
Add onions to the pan and cook for a few minutes. Add the carrots and cook both veggies for about 7 minutes. Season with salt and pepper. Remove from pan and set aside.
Add ground lamb to the pan and cook on medium high heat until done, stirring occasionally.
Return the onions and carrots to the pan and sprinkle with the flour. Stir and cook for 2 minutes.
Stir in the peas, Worcestershire sauce, beef broth and tomato paste. Scraping up browned bits from the bottom of the pan.
Simmer on low heat until thickened, stirring occasionally, about 10 minutes.
Spoon lamb mixture in prepared baking dish. Spread mashed potatoes on top, evenly. Bake for about 20-30 minutes or until edges are bubbly and topping is lightly browned.
Sprinkle with cheese and bake for another 10 minutes.
Let rest for a few minutes before serving.

Limoncello Cake ( gluten free)

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sun, 22 Jan 2012 17:19:00 +0000

Limoncello, an Italian lemon liqueur, can not only be served as a digestivo. It can also enhance the flavor of desserts.

This is very well proven in this flour-less Limoncello cake I baked for my family last weekend. Almonds and Limoncello keep it moist and the addition of the Polenta (corn grits) gives the cake a little crunch. What a heavenly combination!

Mr. Rockies was all over this Limoncello cake and enjoyed several pieces. He told me right away that I could make it any time. That says a lot, since he usual tries to avoid sweets at all times. I know that he especially liked that it was not overly sweet and that it didn't contain any flour.

I was very happy that this Limoncello cake made it on my husband's "favorite dessert list". A new keeper recipe in my house. Give it a try!

Limoncello Cake

Recipe Type: Dessert

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 12

Ingredients:

3/4 cup + 2 Tablespoons (200 g) butter, unsalted, at room temperature
3/4 cup + 2 Tablespoons (180 g) sugar
1 organic lemon, use grated zest
3 large organic eggs
1 teaspoon good vanilla extract
3/4 cup + 1/2 Tablespoon Polenta, fine
7.05 ounces (200 g) almonds, roasted and ground
1/2 teaspoon baking powder
1/8 teaspoon salt
2 Tablespoons (30 ml) Limoncello

Directions:

Preheat your oven to Convection 350 F (180 C). Grease a 10 inch spring form pan.
In a bowl mix Polenta, ground almonds, salt and baking powder. Set aside.
In a stand-mixer cream butter and sugar for about four minutes on medium high speed.
Add one egg at a time and mix well.
With the mixer on slow add the vanilla extract and lemon zest. Don't forget to scrape your bowl.
Add the Polenta mixture alternating with the Limoncello to the stand-mixer bowl. Keep it on low speed. Begin and end the mixing with the dry ingredients.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes.
Let cool and sprinkle with some confectioners sugar before serving. Enjoy!

Adapted from Kuechengoetter.de.

Heavenly Pikes Peak Roast

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Wed, 18 Jan 2012 02:34:00 +0000

At the end of last fall I purchased 1/2 a side of beef from a local farmer in Colorado Springs. The cattle he sells are humanly raised, grass fed and never treated with any antibiotics. The only kind of beef I would ever consider buying and consuming. I was able to pick all the cuts in advance and my family requested "lots of roasts". They love a good roast with endless flowing gravy. Well, who doesn't?

You may be familiar with the Pikes Peak roast under a different name. It is also known as heel of round. A Pikes Peak roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. It is the least tender of the round roasts, but cooks up into a splendid pot roast with excellent flavor which my recipe will totally confirm.

It was one of the best roasts I have ever eaten. Luckily there is one more Pikes Peak roast in my freezer. I am already looking forward to preparing it.

Pikes Peak Roast (Heel of Round)

Prep time: 20 min.
Cook time: 2 1/2 - 3 h
Total time: 3- 3 1/2 h
Yield: 6

Ingredients:

3 lbs 8 oz pikes peak roast (Heel of Round), from humanly raised organic grass fed beef
2 Tablespoons coconut oil
1 onion, large, chopped
3 carrots, big, chopped
3 garlic gloves, chopped
2 tomatoes, chopped
2 cups red wine ( I used Merlot)
3 cups water, divided
salt to taste
freshly ground pepper

Directions:

Preheat your oven to 325 F.
Wash the roast and pat it dry. Season with salt and pepper.
Heat a bigger dutch oven on medium- high heat, add the coconut oil, and brown the roast from all sides really well.
Remove roast from the pot and add the onions and carrots and cook until well cooked and browned.
Add the garlic and cook for another minute.
Pour the red wine into the pot. Stir well to loosen all the brown bits on the bottom of the pot. Season with salt and pepper. Add 2 cups of water and tomatoes.
Return the roast to the pot and place the pot with closed lid into the oven. Cook for about 3 hours or until the roast is very tender.
Remove pot from the oven and the roast from the pot. Add one cup of water and mix the sauce with a stick blender until well pureed. Season with salt and pepper.
Cut the roast against the grain into 3/4 inch slices. Return the slices to the pot and cover with the sauce.
Serve with some egg noodles and green salad.

Enjoy!

As a special add on I would like to share a picture of Pikes Peak, which is located near Colorado Springs. I took this picture just a few minutes away from my house in October last year. It was a stormy evening with some weather moving in. Isn't it especially dramatic? I love it.

Recipe by Kirsten@My German Kitchen...in the Rockies

Red Lentil Soup Egyptian Style

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Fri, 13 Jan 2012 16:02:00 +0000

This Egyptian red lentil soup was featured in the latest Food & Wine magazine. As soon as I laid eyes on the recipe, dinner decision was made.

What a wonderful meal it turned out to be. I loved the addition of the cumin, coriander and ancho chile, it adds a totally different flavor combination to your traditional red lentil soup.

This Egyptian red lentil soup is also very quick and easy to assemble. It became an instant keeper to my recipe repertoire. Give it a try- I am convinced you will love it, too!

Egyptian Red Lentil Soup

Prep time: 15
Cook time: 30 min.
Total time: 45 min.
Yield: 8

Ingredients:

2 Tablespoons butter, unsalted
1 white medium onion, chopped
2 carrots, copped finely
2 celery ribs, chopped finely (I used leeks)
3 garlic gloves, chopped
1 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon ancho chile powder
1 pound ( 453 g) tomatoes, seeded and diced (I used organic canned diced tomatoes)
2 cups ( 14 ounces or 396 g) red lentils
8 cups water
salt
yogurt
lemon wedges
warm pita ( I used oraganic flour tortillas)

Directions:

Melt the butter in a big soup pot on medium heat and add the vegetables (onion, carrots, celery, garlic). Cook until softened for about 5 minutes.
Add the spices ( cumin, coriander, ancho chile) to the veggie mixture and cook for another few minutes until fragrant.
Add the tomatoes and let them cook for two minutes.
Add the lentils and water, season salt and cook the soup over lower heat for about 30 minutes or until the lentils are very soft.
Puree your soup with a stick blender. Add some more salt to taste and serve with yogurt, lemon wedges and warm pita.

Enjoy!

Adapted from my copy of the Food & Wine magazine Feb. 2012.

Spiced Red Wine Cake with Dates and Ginger

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Mon, 09 Jan 2012 17:34:00 +0000

Spiced Red Wine Cake is a very traditional cake in Palatinate Germany, the wine region where I come from. This cake has always been a favorite of mine. We even served it at my wedding. I was in heaven after I found this recipe since my old red wine cake recipe lacked in taste after the necessary high altitude baking adjustments.

Red wine cake doesn't taste like wine and is safe to eat for kids, don't worry. The alcohol evaporates during the baking time. Chocolate and gingerbread spices are the dominant flavor components. To keep it moist I added some crystallized ginger and dates which turned out to be an ingenious addition. It added an extra layer off flavor to this spiced red wine cake that I would not want to miss anymore.

Serve this spiced red wine cake topped with some whipped cream and a good cup of coffee. I am sure it will also become one of your favorites.

Enjoy!

Spiced Red Wine Cake

Prep time: 20 min.
Cook time: 45 min.
Total time: 1 h 5 min.
Yield: 12.

Ingredients:

1 1/8 cup (250 g) butter, unsalted
2 cups (250 g) confectionery sugar
4 eggs, large
2 cups 1 1/2 Tablespoons (250 g) flour
1 pinch salt
2 teaspoons baking powder
1/3 cup 1 Tablespoon unsweetened cocoa powder
1 1/2 teaspoon ground allspice
1 pinch red chili powder
3 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon pepper
1 3/4 cup red wine ( I used Merlot)
1/2 cup dates, chopped
1/4 cup crystallized ginger, chopped

Directions:

Preheat your oven to 350 F. Grease 9 inch loaf pan.
In a separate bowl mix together all the dry ingredients on the ingredients list from flour to pepper. Set aside.
Cream butter and sugar in a stand mixer for about 4 minutes on medium high speed. Add the eggs one at a time.
Add the flour mixture in three steps to the butter mixture, alternating with the red wine. Make sure to finish with the flour mixture. Don't over mix!
Whisk in the dates and crystallized ginger.
Pour batter into the loaf pan and bake for 40-45 minutes or until a wooden skewer inserted into the batter comes out clean.

Adapted from chefkoch.de.

Organic Adzuki Bean Miso Soup

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Fri, 06 Jan 2012 13:43:00 +0000

Organic Adzuki Bean Miso Soup

My daughter has wanted to accompany me to the Asian supermarket since forever. Winter break gave her the chance and we came home with lots of unknown but very interesting new food finds.

One of the items we purchased was Adzuki beans which are very popular in Japanese cuisine. There they are known for their healing properties and are used to support kidney and bladder function. Adzuki beans are a good source of magnesium, potassium, iron, zinc copper, manganese, B vitamins and soluble fiber. As a high-potassium, low-sodium food they can help reduce blood pressure and act as a natural diuretic. More info here.

I used the organic Adzuki beans we purchased in this delectable vegetarian soup which has an organic white miso base as a broth substitution. I added onions and carrots, but you could substitute or add other vegetables that you prefer.

This organic Adzuki bean miso soup definitely found a top spot in my recipe collection right away. We had no left overs and I am looking forward to preparing it again soon, since I still have a lot of the beans left.

Give it a try today. It is National bean day!

Organic Adzuki Bean Miso Soup

Prep time: 15 min.

Cook time: 2 h
Total time: 2 h 15 min.
Yield: 4

Ingredients:

1 1/2 cups Adzuki beans
6 cups water, divided
3 big carrots,chopped
1 onion, chopped
4 Tablespoons organic white Shinshu miso paste (without MSG)

Directions:

Rinse the beans well and place them in a bigger soup pot. Add 5 cups of the water and cook the beans for about 2 hours on low heat. If you are at sea level you may need less cooking time, just check.
In a different pot heat the coconut oil on medium heat and add the carrots and onions. Cook until veggies are done, but still have a little bight to them.
Mix the miso with the left over cup of water. Stir the mixture into the cooked Adzuki beans. Add the veggies to the bean pot. Heat the mixture and season with salt and pepper to your liking.

Enjoy!

Recipe by Kirsten@My German Kitchen...in the Rockies

Starting 2012 Happy & Healthy with an Orange-Spinach-Arugula Salad

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Tue, 03 Jan 2012 20:12:00 +0000

Welcome to a New Year of mouthwatering recipe ideas at "My German Kitchen..in the Rockies". Hope you all had a good start into 2012.

Here are my very best wishes to you my friends and readers with a fresh and healthy orange-spinach-arugula salad. The salad is served with tasty apricot vinaigrette and topped with toasted crunchy hazelnuts.

Hope you enjoy this orange-spinach-arugula salad as much as I did. It is outstanding!

Orange-Arugula-Spinach Salad

Prep time: 15 min.
Total time: 15 min.
Yield: 4.

Ingredients

1 Tablespoon (15 ml) organic apricot preserve
1 organic fresh lemon, juiced
1/4 cup (60 ml) organic extra virgin olive oil
salt
freshly ground pepper
5-6 cups organic spinach-arugula sald mix
1organic orange, pelled, sliced thinly
1/2 red onion, small, sliced thinly
1/2 cup toasted hazelnuts, chopped

Directions:

Whisk marmalade, lemon juice and olive oil in a smaller bowl until well combined. Season with salt and pepper.
In a big salad bowl mix the greens and onions with the oranges and the vinaigrette. Sprinkle with hazelnuts. Serve immediately.

I would like to send some special thanks to my food blogger friend Karen from "Savoury Table" for the gorgeous spoons you see in the pictures. I just love them! Karen gave them to me as an early Christmas present. Thanks so much foodie friend.

The recipe is adapted from foodnetwork.com.

Merry Christmas - Frohe Weihnachten

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sun, 25 Dec 2011 15:49:00 +0000

Our tree 2011

Merry Christmas - Frohe Weihnachten to my family, friends and readers. Hope your Christmas is bright with joy, warm with sharing, and filled with everything that makes you happy.

With love
Yours
Kirsten

Lights on our house.

"A Christmas Carol" at the Denver Stage Theater

Roasting my turkey for an early Christmas dinner.

Lebkuchen, that my son baked, recipe here.

3. Sunday of Advent and Savory Sage-Parmesan Sables

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sun, 11 Dec 2011 16:12:00 +0000

Sables are French butter cookies form the northern part of France. They are usually citrus flavored and also go very well with a marmalade coating. Here the sables are turned into a savory treat through the addition of Parmesan cheese and fresh sage.

This savory sage-Parmesan shortbread has a very delicate crumb and makes for a wonderful appetizer to serve to your guests during the Holiday season. They go very well together with some good red wine and olives.

Ingredients:

* 1 stick (1/4 pound or 114 g) butter, at room temperature
* 4 ounces (114 g) Parmesan cheese, freshly grated (don't use anything else!!)
* 1 teaspoon fresh sage, minced
* 1/2 teaspoon pepper, freshly ground
* 1/2 teaspoon salt
* 1 1/4 cups organic flour

Directions:

Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, thyme, salt and pepper and mix well. Add the flour and combine until large crumbles form. About 1 minute.

On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic foil and rest in the fridge for at least 30 minutes.

Preheat the oven on Convection 350 F. Line a baking sheet with a silicon pad or parchment paper.

Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.

Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.

Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine.

Enjoy!

Inspired by Ina Garten.

Celebrating Nikolaus on December 6th with a Chocolate-Cranberry Tart

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Tue, 06 Dec 2011 04:57:00 +0000

Moving to a different country and continent with my family was a very big change. You literally leave everything behind, your family and relatives, your friends, your work and your routine and familiar life. My kids were very little and I didn't know anybody besides my husband and his parents.

I was extremely lucky to have met my friend Sabine while searching for a preschool for my son just 4 month after the move. Sabine is also German, but had been living in Denver for several years and introduced me to a circle of German women that I am very fortunate to still call my friends. I think that without them, getting accustomed to this new country would have been even harder. You could ask Sabine; she still laughs when she remembers me telling her that I didn't like living in the U.S. and wanted to go back home as soon as possible. Well, that was several years ago and I am still here. Who would have imagined?

Being so far away from home, holding on to German culture was always very important to me. I wanted my kids to experience their German heritage. One tradition is celebrating Nikolaus day on the 6th of December. Here you can see Nikolaus visiting our German kids at my house in 2002. I apologize for the bad quality of the picture.

The tradition comes from honoring the patrons Saint of small children Nicholas of Myra who lived in the 4th century.

Children put a clean boot or shoe called Nikolaus-Stiefel (Nikolaus boot) outside their door on the night of December 5th. St. Nicholas and his companion Knecht Ruprecht fill the boots with small gifts and sweets if the children have been good. If they were not, they will put coal or a tree branch (rute) in their boots instead. Really bad kids used to get a spanking by Knecht Ruprecht and were stuffed in his sack. One of my German friends told me that this actually happened to her once and she was carried out of the house in the sack. She remembered being mortified.

The tradition with my kids is to receive a small chocolate Nikolaus and a pair of PJ's for Nikolaus day. You should see them hopping out of bed in the morning of Nikolaus day to check what Nikolaus left in their boots.

My Nikolaus day gift to you my reader friends is this gorgeous chocolate-cranberry tart. A chocolate wafer crust filled with sweet vanilla mascarpone cream and topped with a ginger flavored cranberry sauce.

Not only does this chocolate-cranberry tart taste just out of this word it is also a visually very impressive dessert your guest won't forget that easily. No worries, it looks harder to assemble than it really is.

You can bake a crust, right? You can also mix some mascarpone and heavy cream, right? And for the topping, also, easy as pie, just cook some cranberries. Well, to be honest, there are a few more steps, but they are not hard at all. Believe me, you can do it.

So, don't miss out on preparing this chocolate-cranberry tart for your guests! It is truly spectacular.

Serves 10-12.

Cranberry Topping:

1/2 cup (120 ml) cranberry juice, divided
1 teaspoon unflavored gelatin
12 oz (340 g) fresh or frozen cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon grated peeled fresh ginger
Pinch of salt
4 tablespoons finely chopped crystallized ginger

Crust:

1 1/4 cups chocolate wafer cookie crumbs (made from about 6 1/2 ounces (184 g) cookies, finely ground in processor)
1/4 cup sugar
1/8 teaspoon salt
5 to 6 tablespoons (85 g) unsalted butter, melted

Mascarpone Filling:

1 8-ounce container mascarpone cheese
1/2 cup powdered sugar
1/2 cup (120 ml) chilled whipping cream
1 teaspoon vanilla extract
thin strips of crystallized ginger (optional garnish)

Directions:

For the Topping:

In a small bowl mix gelatin and 1/4 cup of cranberry juice. Set aside for about 15 minutes.

In the meantime add 1/4 cup of cranberry juice, cranberries, sugar, lemon juice, lemon peel, ginger and salt into a pot over medium heat. Bring to a boil for about 5 minutes. You don't want the cranberries to pop open! Strain the mixture into a bowl.

Set the fruit aside and mix the hot juice with the gelatin mixture until the gelatin is dissolved. Mix the juice back into the fruit.

Chill the sauce for at least 8 hours or overnight. Mine was done setting after two hours. I just stuck the covered bowl outside on my deck in the snow.

Mix in the crystallized ginger.

For the crust:

Preheat your oven to 350 F. Put rack in the center. Grease a 9 inch tart pan with removable bottom.

Combine all the crust ingredients in a medium sized bow. You want the crumbs to feel moist when pressed together with your fingertips.

Press the crumb mixture firmly on the bottom and up the sides of your prepared tart pan.

Bake for about 14 minutes. Should the crust puff up during the baking, just press it down with a spoon.

Cool completely on wired rack before filling.

For the mascarpone filling:

Using a handheld mixer, beat mascarpone, cream, sugar and vanilla until well combined and thick enough to spread. Don't over mix! The filling could curdle.

Assemble:

Spread the filling evenly into the crust and spoon the cranberry sauce on top. Chill for 2 to 6 hours. Decorate with crystallized ginger.

Adapted from my copy of the Bon Appetit magazine, Nov. 2007.

2. Sunday of Advent - Christmas Baking - Marzipan Cookies - Pictures of Dresden/ Germany

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sun, 04 Dec 2011 18:33:00 +0000

For the second Sunday of Advent I would like to share some Marzipan cookies with you.

This is a new recipe to me, but since I am a big Marzipan lover and happened to have some in my fridge, these Marzipan cookies were a no-brainer to bake right after I discovered them on Kirsten's blog "Sugar and Spice".

Kirsten comes from Dresden and helped me coordinate my visit in Dresden during my trip this summer. If you ever have the chance to visit Germany try to stop in Dresden. It is absolutely breathtaking. The first picture is taken overlooking the Bruehl's stairs including the Secundogenitur, Staendehaus, Hofkirche und Semperoper. The second one shows my kids standing on the Dresden market place with the Frauenkirche in the background. Thanks again, Kirsten! The pictures of Dresden are especially for you.

The marzipan cookies are assembled and in the oven in under 15 minutes. They have a soft texture and a very intense marzipan/ almond flavor through the addition of amaretto. I think I ate most of them so far. They are addictive!

A tasty little Advent's treat for you and your loved ones.

Enjoy!

Makes 34 cookies.

Ingredients:

* 7.1 oz (200 g) marzipan, cut in small pieces
* 3.5 oz (1 cup whole or 200 g) almonds, ground
* 1/2 cup 1 1/2 Tablespoons ( 75 g) confectioner sugar
* 2 Tablespoons Amaretto
* 3/4 cup 1 1/2 Tablespoon (100 g) flour

for the topping:
* 1 egg yolk
* sliced almond pieces

Directions:

Preheat oven to 350F with rack placed in the middle. Line two baking sheets with silicon pads.

In a kitchen machine with paddle attachment combine all the ingredients until very well mixed and the dough is soft and smooth.

Roll walnut size dough pieces (15 g/ 0.53 oz) in between your hands and place them on the baking sheet. Flatten the balls, baste with egg yolk and decorate with sliced almonds.

Bake for 12 to 15 minutes. Don't over bake! You want the cookies to stay moist. Cool on wired rack and store in airtight container.

Sweet And Spicy Rosemary Nut Mixture

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Fri, 02 Dec 2011 03:37:00 +0000

Are you looking for an irresistible appetizer idea to serve with some drinks for your Holiday get together?

Serve some hot Spanish paprika spiced nuts covered with maple syrup, rosemary and sprinkled with salt. This is a very addictive snack. You may want to double the recipe, just in case!

This sweet and spicy rosemary nut mixture would also make a thoughtful little hostess gift.

Ingredients:

* 3 cups (450 g) almonds, whole
* 2 cups (200 g) walnuts, whole
* 2 cups (200 g) pecans, whole
* 1/3 cup (80 ml) organic maple syrup
* 1/4 cup (45 g) light brown sugar
* 3 Tablespoons (45 ml) orange juice, freshly squeezed
* 2 Tablespoons hot Spanish paprika powder
* 4 Tablespoons fresh rosemary, minced
* 4 teaspoons kosher salt

Directions:

Preheat your oven to 350 F. Line baking sheet with silicon pad.

In a big bowl mix nuts, maple syrup, sugar, orange juice, paprika, 2 Tablespoons rosemary and 2 teaspoons of salt until well combined.

Spread mixture in one layer on the prepared baking sheet. Bake for 25 minutes. Stir nut mixture twice while baking.

Remove the baking sheet from the oven and mix in the remaining two tablespoons of rosemary and two teaspoons of salt. Let cool and store in air tight container until serving.

Enjoy!

Inspired by Ina Garten.

1st Sunday of Advent - Christmas Baking - Molasses Cookies

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sun, 27 Nov 2011 05:24:00 +0000

While I was putting away our Thanksgiving dishes my daughter was baking in the kitchen and filling the house with Christmas scent. Oh, I wish you could have smelled it, too. Cinnamon, gloves and ginger combined in a soft and chewy cookie. She decided to bake molasses cookies. This is our first Christmas cookie of the season. It tasted to me like a mixture of Lebkuchen and Magenbrot. Absolutely delicious.

Enjoy also your 1st Advent Sunday afternoon with some home baked molasses cookies and a nice cup of tea. Finally, Christmas season has arrived!

Makes about 20 - 24 cookies.

Ingredients:

* 3/4 cup ( 170 g) butter, melted
* 1 cup (200 g) sugar
* 1 large egg
* 1/4 cup (60 ml) molasses
* 2 cups (250 g) flour
* 2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 teaspoon cloves
* 1/2 teaspoon ginger

to roll the cookies in:
* 1/2 cup sugar

Directions:

Mix the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.

In a kitchen machine set on medium speed mix together the butter, sugar and egg until smooth. Add the molasses and combine well. Set kitchen machine on low and add the flour mixture to the wet ingredients until just combined. Don't over mix.

Cover and chill the dough in the fridge for about an hour.

Preheat oven to Convection 375 F. Line two baking sheets with silicon pads or baking paper.

Roll the dough with your hands into walnut sized balls. Roll the balls in sugar and place them on the prepared baking sheets about 2 inches apart. Bake for 8 - 10 minutes. Cool on wired racks.

Adapted from allrecipes.com.

Happy Thanksgiving!

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Thu, 24 Nov 2011 16:53:00 +0000

Thanksgiving Time

When all the leaves are off the boughs,
And nuts and apples gathered in,
And cornstalks waiting for the cows,
And pumpkins safe in barn and bin,
Then Mother says, "My children dear,
The fields are brown, and autumn flies;
Thanksgiving Day is very near,
And we must make thanksgiving pies!"

(Author unknown)

Wishing you all a memorable Thanksgiving with your family and friends.

With Love
Kirsten

Cranberry Sauce with Cointreau

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sun, 20 Nov 2011 22:32:00 +0000

I am running behind, way behind on my Thanksgiving dinner preparations. Painting, cleaning, sorting. I need a vacation, urgently! Do you feel the same?

Nevertheless, still time to make some homemade cranberry sauce. Don't give in; no store bought jelly-like stuff, alright! This is my favorite recipe. It enhances the flavors of the cranberries with cinnamon, oranges and Cointreau. It will go perfectly with your Thanksgiving turkey.

Ingredients:

* 3 cups fresh cranberries
* zest of two oranges
* juice of two oranges
* 3/4 cup sugar
* 1 Tablespoon Cointreau
* 2 cinnamon sticks

Directions:

Mix all the ingredients in a medium sized pot. Cook on medium heat for about 15 minutes. Let cool and discard the cinnamon sticks before serving.

Enjoy!

Let's Celebrate National Bundt Cake Day!

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Tue, 15 Nov 2011 15:57:00 +0000

I have a big soft spot for Bundt cakes in my heart and in my tummy. Therefore I have been following "The Food Libra rian" for some years while she is baking 30 Bundt cakes leading up to 11/15 which is National Bundt cake day.

Here is a small collection of my favorite Bundt cakes. I hope you enjoy them as much as I do.

Just type in Bundt under "search this blog" in the side bar and you will receive the direct links to all my Bundt Cake recipes.

Spiced Cranberry Bundt Cake

Mint Chocolate Bundt with Creme de Menthe Chips

Marble Cake Bundt

Hazelnut Zucchini Bundt Cake

Classic Banana Bundt Cake

Eggnog Bundt Cake

Blueberry Lime Bundt Cake

Lime Bundt Cake

Zucchini Bundt Cake

The Perfectionist Painter Shares: Oven Roasted Maple Chicken with Sweet Potatoes and Fennel

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sat, 12 Nov 2011 00:11:00 +0000

Did you start any Holiday preparations yet? I actually signed up with epicurious.com this year where they walk you through easy prep ahead steps so Thanksgiving dinner won't be so stressful. This weekend I will make my turkey stock, bake my rolls to be stored in the freezer and prep the pie crust. You should look into it. It is very helpful! More info here.

I also wanted to paint my guest room before my girl friend arrives from Germany for Christmas. I am still in the middle of it while disaster happened and I need to share my frustration with you my reader friends. Perfectionist as I am, I always mask and caulk the ceiling before painting the walls, so the paint won't bleed and to end up with a perfectly straight line between the wall and the ceiling. Unfortunately I bought the wrong caulk and the results are just terrible. The paint somehow got stuck to calk that went under the tape and it looks like a fringed carpet. I will spare you an actual picture. So, that means back to the start and redo everything. If you have been into painting, you probably know how tedious and time consuming taping and calking is. Yes, I will redo everything, but I need a little distance before I make another trip to the hardware store to purchase the correct calk. Let's get cooking! (Have you had similar disasters happen to you? I would love to hear them.)

What better way to calm down, relax and take a step back from my painting project than sharing a very homey meal with you. It is an all in "one pot" meal out of the oven: roasted maple chicken with sweet potatoes and fennel. This is the perfect warming dinner to sit down to with your family and friends on a windy and cold fall night.

Ingredients:

* 2 pounds sweet potatoes (about 3), peeled and cut into 1 1/2-inch pieces
* 3 fennel bulbs, cored and halved
* olive oil
* salt
* fresh-ground black pepper
* 1 organic chicken (3 to 3 1/2 pounds)
* 1 tablespoon butter, soft, at room temperature
* 6 tablespoons (90 ml) pure organic maple syrup

Directions:

Preheat your oven to 425° F.

Mix the sweet potatoes and fennel with some olive oil in a bigger roasting pan. Season with salt and pepper. Wash and dry the chicken and rub it with olive oil on the inside and outside. Season with salt and pepper. Twist the wings behind the back and tie the legs together. Put the chicken, breast-side up, in the center of the roasting pan while pushing the veggies to the side. Spread the butter over the bird and roast for 30 minutes. Remove the roasting pan from the oven and stir the potatoes. Brush the chicken with 2 tablespoons of maple syrup. Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the remaining maple syrup 2 more times, until the chicken and potatoes are just done, about 30 minutes longer or until a meat thermometer inserted on the inside leg of the bird registers 165 F. Transfer the bird and vegetables to a plate and leave to rest covered for about 10 minutes.
Meanwhile, pour off the fat from the roasting pan. Add any accumulated juices from the chicken to the liquid in the pan. Serve the chicken with the pan juices, sweet potatoes and fennel.

Inspired by foodandwine.com.

Chia Seed-Pumpkin Muffins

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sat, 05 Nov 2011 16:17:00 +0000

A few posts ago, while sharing my Chia seed granola recipe with you, I already talked about the health benefits of Chia seeds. In this Chia seed-pumpkin muffin recipe I combined the Superfood Chia seed with organic pureed pumpkin. Pumpkin is rich in vitamins, antioxidants and minerals. It provides your body with beta-carotene (Vitamin A), fiber, Vitamin C and E, potassium and magnesium.

Therefore, these Chia seed-pumpkin muffins are not only super tasty, but also providing your body with lots of essentials it needs daily.

My teens take these Chia seed pumpkin muffins to school for a convenient and healthy snack. The muffins are very quick to assemble. They taste unbelievably delicious fresh and still warm out of the oven, but can also be frozen for later consumption.

The batch you see in the pictures was eaten in a wink. Follow me into the kitchen to bake some more!

Makes 18 muffins.

Ingredients:

Dry:
* 1 tablespoon (6 g) Chia seeds, ground ( use a coffee or spice grinder)
* 1 cup (120 g) whole wheat flour
* 1/2 cup (60 g) unbleached white flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 2 teaspoons baking soda
* 1/2 teaspoon salt

Wet:
* 1 (16 ounce, 454 g) cans organic pumpkin puree
* 2 eggs
* 1/4 cup (60 ml) high-quality organic extra virgin olive oil
* 1 cup (240 ml) pure organic maple syrup
* 1 tablespoon vanilla extract

* 1/2 cup chopped walnuts
* salt and pepper

Directions:

Preheat your oven to 350 F (175 C). Grease 18 muffin pans or line them with muffin paper.

In a bowl mix all the dry ingredients until well combined.

In a separate bowl mix all the wet ingredients until well combined.

Add dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Don't over mix! Fold in the walnuts.

Pour the batter into the prepared 18 muffin pans and flatten the tops.

Bake for 25 to 30 minutes or until a wooden skewer inserted into the middle of a muffin comes out clean.

Store cooled muffins in Ziploc bags in the freezer.

Enjoy!

Adapted from food.com.

Halloween With Horses and A Warming Veggie Soup

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sun, 30 Oct 2011 19:55:00 +0000

Several years ago my kids' previous riding instructor always planned a fun Halloween Party at my friend's barn for all her riding students. It was called "Halloween with Horses". The kids absolutely loved to dress up themselves and their horse. Can it get any better? The picture above shows my daughter with the instructor's little pony Snickers. Oh my, I remember how excited she was to turn him into a "war pony" with all his painted on Indian symbols. Luckily he didn't mind it at all. He was more interested in spending his time in pasture snacking, like his belly might reveal.

You can probably imagine how frozen, at least us parents were, after a long afternoon out at the cold barn. Coming home to a healthy and warming soup sounded incredibly good.

I think this veggie soup would also provide your kids with an excellent nutritious dinner option on Halloween eve, before they stuff themselves with all their "trick or treat" sweets. You can prepare this soup very easily ahead and reheat it in the evening for a quick and healthy dinner option.

My kids love this soup since the roasted veggies add a scrumptious sweet flavor. I hope yours will enjoy it as swell.

Happy Halloween!

Ingredients:

* 1 big red onion, chopped
* 2 bigger sweet potatoes, peeled and cubed
* 2 fennel bulbs, trimmed, cored and chopped
* 2 kohlrabi, peeled and chopped
* 3 bell pepper (orange, red, yellow), chopped
* olive oil
* salt and pepper
* 6 cups vegetable or chicken broth (I use organic chicken base)

Directions:

Preheat your oven to 400 F (200 C).

Place all your veggies on a big roasting/baking sheet. Sprinkle with olive oil, salt and pepper and mix very well.

Bake veggies in the oven for 40 to 50 minutes or until nicely roasted (not burned!).

Puree the veggies together with the vegetable or chicken broth. You can do this in portions in a blender or in a pot using a stick blender.

Heat soup until hot and serve with some fresh French baguette and a good organic cheddar cheese.

Enjoy!

Organic EVOO Pumpkin Bread with Pumpkin Seed Topping

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Thu, 27 Oct 2011 14:08:00 +0000

Do you know this feeling? You are ready for a snow day. They told you on the news. Emails from the school arrived. The kids finished the snow dance and put lots of ice cubes in the toilette. No, mine don't do that, but I was told that is tradition in other families. Yes, up to 9 inches of snow, that would at least give a delayed school start or even a day off, right? Sleeping in, no morning rush, that's what we all hoped for. So, we check in the morning. What? Not enough snow, not even a delayed start? Come on. That can't be happening. So, off we go, another regular school day.

Since I couldn't get out of my snowy driveway I stayed home baking. Something quick, easy as 1-2-3 and in the oven in under 10 minutes, an organic extra virgin olive oil pumpkin bread.

This is a healthier version of pumpkin bread prepared with organic flours, organic pumpkin puree, and organic extra virgin olive oil to keep it moist and fresh. Bake two loafs to store one in the freezer for another day.

I just wanted to share with you that I always use organic ingredients whenever possible. The flour is organic, unbleached and not enriched, the eggs are local and certified humane, and I always use kosher salt. The organic pumpkin puree is canned and still left in my pantry from last year when I was told that there would be a pumpkin shortage and I bought way to many cans at once.

I baked this moist pumpkin bread for my teens returning from school after this year's already second snowy day. It turned out moist, not sweet and the pumpkin seeds add a very lovely crunch. My kids enjoyed it with a big mug of hot chocolate.

Adapt the recipe to your liking and add some nuts or even chocolate chips.

Recipe makes one loaf.

Ingredients:

Dry:
* 3/4 cup (90 g) organic whole wheat flour
* 2/3 cup (80 g) organic unbleached AP flour
* 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon cinnamon, ground
* 1/2 teaspoon nutmeg
* 1/4 teaspoon kosher salt

Wet:
* 2 eggs, large ( I use Nestfresh)
* 1 cup (227 g) organic canned pumpkin puree
* 1/2 cup (109 g) packed light brown sugar
* 1/3 cup (83 ml) organic extra virgin olive oil
* 1/3 cup (83 ml) honey

Topping:
* 2 Tablespoons (20 g) unsalted pumpkin seeds

Directions:

Preheat your oven to 350 F (175 C). Grease a 9x5-inch (23x12-cm) loaf pan.

In a bowl mix all the dry ingredients until well combined.

In a separate bowl mix all the wet ingredients until well combined.

Add dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Don't over mix!

Pour the batter into the prepared loaf pan and flatten the top. Sprinkle evenly with pumpkin seeds.

Bake for 35 to 45 minutes or until a wooden skewer inserted in the center comes out clean.

Let the bread rest in baking pan for 15 minutes before removing it. Let cool on a wire rack before slicing.

Enjoy!

Adapted from finecooking.com.

Chia Seed Granola with Walnuts and Almonds

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Thu, 20 Oct 2011 21:16:00 +0000

I love that food brings memories of comfort, home and security. Introducing unfimiliar foods therefore seems strange at first and may be a little scary. I believe that you can always learn something new and better and this also should include changing your diet.

One of my latest foodie discoveries are the health benefits of Chia seeds.

Chia seeds are a concentrated food source of omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants and calcium. One tablespoon contains about 60 calories, 6 grams of fiber, 3 grams of protein and a healthy dose of antioxidants, omega-3s, calcium, iron, phosphorous, magnesium and zinc.

16 ounces of chia are supposed to contain the equivalent of:

Fiber of 4 pounds of oatmeal
Protein in 3 pounds of tofu
Antioxidants of 2 pounds of blueberries
Omega-3s for 10 pounds of salmon
Calcium in 4 pounds of 1 percent milk
Magnesium of 15 pounds of broccoli

(Source: healthworrier.com), more info here.

To get my family to sprinkle the chia seeds on top of yogurts just didn't work so well. Therefore I have been mixing the chia seed in with some homemade granola and everybody loves it. My teens eat this chia seed granola as a snack over some Bulgarian Yogurt or take it to school as a healthy meal in between breakfast and lunch.

Don't miss out on the new "Superfood" Chia. I am sure your family would also enjoy it in this chia seed granola with walnuts and almonds.

Ingredients:

* 6 cups (480 g) old fashioned oats
* 1 cup (200 g) almonds, chopped in big pieces
* 1 cup (115 g) walnuts, chopped in big pieces
* 1 cup (175 g) chia seeds (I buy these)
* 1/2 cup (100g) brown sugar
* 2 Tablespoons five spice powder
* 1/4 teaspoon salt

* 1/2 cup (110 g, 115 ml) coconut oil, melted
* 1/3 cup (115 g, 78 ml) honey
* 1 Tablespoon (15 ml) vanilla extract

Directions:

Preheat your oven to 300 F Convection. Line two baking pans with silicon pads.

In a big bowl mix the first 7 ingredients (oats until salt). Set aside.

Now mix all the liquid ingredients and pour the mixture over the dry ingredients. Mix until very well combined.

Spread the oat mixture evenly onto the baking pans. Bake for 30 minutes or until golden brown. Stir every 10 minutes while baking.

Let the granola cool on the sheets until cold. Store in air tight container.

Enjoy!

Spicy Red Cabbage Kohlrabi Salad

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Tue, 11 Oct 2011 12:33:00 +0000

It snowed last weekend. Yes, winter arrived earlier than usually. Can you believe it? I hope this doesn't lead us into lots of cold weather down the road since I am not up for it yet. I mean, I am really never up for it, except that I need some snow to enjoy my time on the slopes.

Today, another day back in the high 60's with sunshine, so hey, let's start the grill, right? I barbequed a nice pork tenderloin and needed a good salad along side. This is what I came up with.

A crunchy red cabbage kohlrabi salad dressed with an Asian inspired spicy peanut butter flavored sauce. Fresh and healthy!

Ingredients:

* 1 medium head red cabbage, sliced
* 1 kohlrabi, sliced
* 4 oz. (113 g) radish sprouts
* 1/4 cup peanuts, chopped

for the dressing:
* 1 Tablespoon (15 ml) peanut butter
* 1 Tablespoon (15 ml) grape seed jalapeno pepper oil
* 1 1/2 Tablespoons (22.5 ml) soy sauce
* 2 Tablespoons (30 ml) rice vinegar

Directions:

Mix all the ingredients for the dressing until well combined. Set aside.

Mix cabbage, kohlrabi, sprouts, and peanuts with the dressing. Serve immediately.

Enjoy!

Walnut Apple Cake (gluten free)

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Mon, 03 Oct 2011 14:28:00 +0000

This post is especially for my friends that have been following my food adventures from the very beginning but have been diagnosed with Celiac disease.

Cooking and baking gluten free often seems very involved for all of us "outsiders" and makes us sweat in advance when a dinner guest waves the gluten free sign. I am just kidding. I have baked and cooked gluten free in the past for friends and didn't find it inconvenient at all.

Yesterday I got approached by a friend who has been on a special diet for several months and she told me that after another consultation with her doctor he advised her to stay of gluten forever. He even mentioned to her scientists have discovered that gluten intolerance appears to be more prevalent among people of Northern European descent. I thought that sounded very interesting.

My family asked me to bake an apple cake today and with my friends in mind and still some gluten free flour in my refrigerator I made the decision to try to bake a gluten free treat.

I have to admit that I was a little nervous of the cake coming out correctly. Not all gluten free baked goods taste right to me. They often have a very strong almost bitter after taste.

This walnut apple cake was a big hit. A winner recipe!! We couldn't find any difference in taste or texture to my usually baked apple cake in which I use wheat flour. The added sour cream kept it very moist and it got an extra crunch through the toasted walnut topping. Yummy!

Here you go my loyal foodie friends. I really hope you will give this cake a try and enjoy it as much as we did!

Ingredients:

* 1/2 cup walnuts, chopped
* 2 teaspoons cinnamon
* 1 1/2 cups sugar
* 2 medium apples, peeled, cored and cut into 8 slices each
* 2 cups (240 g) gluten free flour (Kirsten used Bob's Red Mill)
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon xanthum gum
* 1/2 teaspoon salt
* 2 large eggs, at room temperature
* 1 cup sour cream, at room temperature
* 2 teaspoon vanilla extract
* 1/3 cup canola oil

Directions:

Preheat your oven to 350 F Convection. Grease a 9 inch spring pan.

Mix the walnuts, 1/2 cup of sugar and cinnamon. Set aside.

Mix the flour, baking powder, baking, soda, xanthum gum, and salt. Set aside.

In a kitchen machine set on medium speed beat the eggs and 1 cup of sugar until cream colored and very light. Add the vanilla extract, sour cream and oil. Mix until well combined.

Set your kitchen machine on low speed and add the flour slowly. Don't over mix!

Pour dough into prepared baking pan, place the apples on top, push them into the dough and sprinkle with the walnut sugar mixture.

Bake for about 40 minutes.

Enjoy!

Adapted from my copy of the book "Gluten-Free Baking Classics".

Oh, before I forget. There is a whole gluten free blogger community out there. Just click on the globe for more info.

Fall Impressions and Pumpkin Cinnamon Rolls

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Fri, 30 Sep 2011 03:42:00 +0000

Fall is one of the most beautiful seasons here in Colorado. We have crisp morning temperatures, but warm sunny days with blue skies, followed by the most gorgeous sunsets you have ever seen. The Rockies feature the perfect backdrop for "the fire in the sky", like John Denver would say.

Fall always seems like a very busy time to me. Friends gather together for the last enjoyable outdoor events of the year, before the cold winter temperatures hit and we are all back huddled in our warm and cozy houses.

So, what's going on at your home? Is this also one of the busiest seasons for you?

No matter how occupied you may be, try to find some time to bake. Baking time in the kitchen is almost like therapy. It is so relaxing. And since it is fall let's get some pumpkin involved. How do pumpkin cinnamon rolls with hazelnuts sound to you?

They were a big hit at our house and my always almost starving teens gobbled them up in no time.

Ingredients:

For the dough:
* 1/4 cup warm water
* 1 package active dry yeast
* 1/3 cup warm milk
* 1 egg beaten
* 3/4 cup pumpkin puree
* 1 Tablespoon melted butter
* 2 cups flour
* 1 1/4 cups whole wheat pastry flour
* 1/2 cup brown sugar
* 1 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ginger
* 1/4 teaspoon cardamom

For the filling:
* 1 stick softened butter
* 2/3 cup sugar
* 1/4 cup brown sugar
* 2 teaspoons cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon ginger
* 1/4 teaspoon freshly grated nutmeg
* 1/8 teaspoon cloves
* 1/2 cup hazelnuts, chopped

For the frosting: (Kirsten omitted the frosting, since the rolls were plenty sweet without it)
4 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla bean paste or extract
3/4 teaspoon lemon juice
2/3 cup powdered sugar

Directions:

In a large bowl, stir the water and yeast together. Let it stand for about 5 minutes or until it is foamy. Add the milk, butter, pumpkin, brown sugar, whole pastry wheat flour, salt, and spices. Mix well for 2 minutes. Add the flour (a little at a time, about 1 1/2 cups to start) until the dough comes together.
Knead until the dough pulls away from the side. The dough will become smooth and elastic.
Put the dough in an oiled bowl. Cover with a towel and let sit in a warm place. Let the dough double, about an hour.

In the meantime you can make the filling. Mix together the sugars and spices.

When the dough has doubled, turn it out on a flour surface. Cut the dough in half.
Roll the dough out into a rectangle, approximately 12×16 inches. Spread the butter all over.

Sprinkle with the sugar mixture and hazelnuts. Roll into a 20 inch log. Slice the roll into 15 slices. Place the slices in a greased 9×13 pan or two 9 inch cake pans. Repeat with the other half of dough.
Cover the pans with a towel and let rise until doubled, about 45 minutes.

Bake in a preheated 375 degree oven for about 20 to 30 minutes.

Cream together the butter and cream cheese. Add the vanilla and lemon juice. Beat in the powdered sugar until smooth. Frost the rolls with the frosting and serve immediately. Alternatively, you can put the rolls in the fridge after you place them in the pan. You can take them out of the fridge and let rise and bake.

Enjoy!

Adapted from Goodlifeeats.

You may also like a savory treat like my mom's Krauteintopf. This was dinner at our house last night and that gave me the opportunity for a picture retake. Follow to the recipe here.

Roasted Pepper Soup

noreply@blogger.com (Kirsten@My German Kitchen...in the Rockies) — Sun, 25 Sep 2011 17:32:00 +0000

Let's continue with another recipe that can be prepared ahead and on the dinner table in no time like this roasted pepper soup.

Roasting vegetables brings out the very best flavors. I make a lot of my soups via the roasting method in the oven. They are quick, healthy, freeze easily and are reheated and served when time is spare.

With this roasted pepper soup I was able to safe even more time since I found different types of already roasted peppers at a local Farm. Berry Patch Farm is always worth visiting, since the produce is crisp, fresh and grown organically.

Look at the assortments of peppers for sale. Isn't this a gorgeous display?

This roasted pepper soup has a velvety creamy texture without the addition of many calories from heavy cream. I added two hot Anaheim peppers for an extra kick of spiciness.

The soup can be frozen in individual portions and quickly reheated on a busy weeknight. Boost up your immune system with lots of vitamin c through this warming roasted pepper soup on one of our upcoming cooler fall days.

Ingredients:

* 1 kg ( 2 pounds) mild peppers, roasted, cleaned and chopped
* 2 hot Anaheim peppers, roasted, cleaned and chopped
* 1 larger white onion, chopped
* olive oil
* 3 cups chicken broth
* salt to taste

Directions:

Heat some olive oil in a bigger pot over medium head. Add onions and saute until slightly browned. Add the peppers and chicken broth. Puree the soup with a hand held stick blender or transfer in batches into your stand blender until creamy and smooth. Season with pepper and salt. Heat and serve.

Enjoy!