the question of the egg and the hen


Easter is coming up and some people cannot wait until they sit down with their families and eat the biggest breakfast of the year. For some people this is because they just looooove this breakfast for its huge amount of different dishes. For some people, because the breakfast takes almost the whole day and for others.. simply because they are craving something they didn’t eat for the last 40 days. I am talking about religious people, who still keep the tradition of abstinence… or people who do this, although they are not religioius, but simply try to live healthier. The time line of 40 days somehow makes it easier. I belong to all of these groups. I LOVE breakfast! My favorite meal of the day and I like the huge variety of things on easter morning …and that there is no lunch ๐Ÿ˜‰ Just breakfast! Yummy! Plus, it is really the end of those 40 days, which means I can start to eat things I resigned for the last couple of weeks.. this year: gummy bears. I can eat a whole package a day.. I wanted to eat healthier, so I decided to replace them. By different kinds of nuts, raisins, fruits etc. Ok, I gained weight during that time, which is like doubled punishment, but I am hoping to do something good for my body anyway. I am also not eating chocolate.. well I try ๐Ÿ˜‰ and cut on all other sweets. But that is just me and it doesn’t mean that my friends do the same. When we met for a movie night a couple of days ago, I wanted to bake something to bring along. Well.. I was not only lacking gummy bears in my tummy, but also eggs in my fridge. A good vegan recipe had to be found and thanks to the internet I found a good one. I chose a basic vegan muffin recipe, which I can modify the way I want.

250g flour
150-200ml soy milk
1 tsp baking powder
2 tsp baking soda
50ml vegetable oil
100g sugar

1. mix the flour, baking powder, baking soda, sugar and salt in a bowl
2. add oil and milk
3. add whatever you like ๐Ÿ˜‰ fruits, raisins, almonds, vanilla flavor, other flavors… be creative
4. bake 20 minutes at 200ยฐC

I added ground almonds. The batter was a little too thick, so I added a little more milk. Whatever you add, make sure the texture of the batter is not too thick or too watery.. just right.. you know what I mean ๐Ÿ˜‰ Also, for one third of the batter I added some cocoa and put one tbsp of the dark batter on top of the light. I thought that the dough would not really rise, due to the lacking eggs, but it did… yes, it SURE did!!!!!! I was totally shocked when I took out these huge muffins ๐Ÿ™‚ There was not much frosting needed, but I made some anyway.
I like to make Martha Stewart’s frosting. Look it up at her homepage:

1 1/2 cups unsalted butter, room temperature (use margarine for the vegan version)
1 pound (4 cups) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Just mix all ingredients in a bowl ๐Ÿ™‚ I also add some melted dark chocolate to get a chocolate frosting. I am not really picky about the amount of the ingredients.. I just try to have a nice texture and taste.. Try out what is best for you.

I melted a little more chocolate and sprinkled it on top of the muffins and decorated each with an almond.

I really like that recipe, because it is so easy, fast and leaves a lot of room for creativity.. AND it really IS delicious. Many vegan cupcake recipes turn out to be too dry or stick to the paper.. but this one is really perfect. So, if you happen to have an empty fridge and only a couple of ingredients in your cabinet, but really crave for something sweet.. This is it!



franz rolls to birthday (cup)cakes


I am super tempted to write about the weather.. again! Simply because I can’t believe how beautiful it is today. Well, after I woke up my first thought was I need to see a doctor, because there is something wrong with my vision. Everything was so foggy that I could barely see the houses on the other side of the street.. now the sun is shining and I see all the houses. My eyes are fine ๐Ÿ™‚
Ok, I really need to stop talking about the weather, ’cause you guys will say this is grandma talk. I am not old enough to be a grandma ๐Ÿ™‚ Although.. technically I am old enough to be a grandma…if I had a kid with 16 and she or he would have a child now.. scary thought somehow ๐Ÿ˜‰ I bet there were women in my family, who became grandmothers in their thirties.. like 100 years ago. Good it didn’t become some sort of a family tradition ๐Ÿ˜‰
Talking about kids… getting kids… birthdays.. ๐Ÿ˜‰
Yesterday I was visiting a friend for her birthday. Of course, I didn’t only bring a present, but also a cake. Since she is not one of those people, who has a very sweet tooth, I was thinking about the kind of cake I could make. Last week, when she visited me one night, I gave her those “franz rolls” and she really seemed to like them. Therefore, I thought it might be a good idea to make a cake with cinnamon rolls. I used the same recipe you find in my last post, but changed the shape. Instead of making two rolls out of the dough and cutting them into small pieces, I made one bigger roll and the pieces were thicker too. I arranged the cut rolls in a circle and put one into the middle. It looked like a nice cinnamon flower ๐Ÿ™‚ I had four or five rolls left and put them into a muffin pan, making cinnamon-roll-cupcakes ๐Ÿ™‚ Yummyyyyy!!!


I just wanted to show you two alternatives to my last recipe.
Because the pieces are a little bigger, you might need to bake them 5 to 10 minutes longer than the small ones. Just try it out. When you realize the rolls are getting brownish, take them out and let them cool a little.
I glazed the cake with a mixture of milk, powdered sugar and some cinnamon. Apply it when the rolls are still a little warm.
For the “cupcakes” I just used powdered sugar.



franz rolls? where?


All of you probably know that feeling when you see something and you realize.. oooohh I want that!! And it doesn’t leave you until you get it!
I have these feelings often with recipes.. I want to try something that I saw in a magazine, online, or on another blog. It keeps following me everywhere. I go grocery shopping, it’s there. I go to visit my friends.. it’s there. I go to the gym.. oh, hello idea. You are here as well?
In my last post I told you about my visits in the south of Germany and how I made cookies for my family. On my last evening I was sitting on the couch and flipping through a magazine. I am interested in a lot of sections in magazines, depending on what magazine it is.. Often it is the small part with the recipes that is drawing most of my attention. In the mentioned magazine I found a recipe for something like cinnamon rolls and I realized: oh.. I think I am craving cinnamon rolls! I wanted to make them right away, but it was pretty late and yeast needs some time, so I put it aside.
The cinnamon rolls in my head kept me company for quite a while then. Finally, I had a good excuse to try them. I met with a couple of friends for a poker night and I knew that they wanted to cook something for dinner. Dessert would not hurt, right?

Here is the recipe:

500 g flour
1 package (7 g) yeast,
50 g + 75 g sugar
200 ml + 1 Tbs milk
1 eggย  + 1 egg yolk
5 Tbs oil
1/2-1 tsp cinnamon
100 g soft butter
powdered sugar

1. for the dough mix the flour, yeast, 50g sugar and some salt in a bowl
2. heat 200 ml milk and add it to the flour mix
3. add one egg and the oil and mix it with a dough hook until smooth. Leave the dough in a warm place for about 30-40 minutes to rise. It should be doubled in size. ย 
4. for the filling, mix 75g sugar and cinnamon in a small bowl.
5. knead the dough and divide it in two. Roll one half into a 34cmx34cm square.
6. spread half of the butter onto the dough square and sprinkle it with half the sugar-cinnamon mixture
7. roll it up
8. cut it into trapeze shaped pieces, with a big side of approx. 4cm and a small side of approx.1 1/2cm
9. with the trapeze standing on the bigger side, squeeze the small side with a round spoon down
10. let rise for another 15 minutes
11. in the meantime, prepare the other half of the dough the same way
12. mix an egg yolk and milk and apply to the rolls
13. bake for 20-25 minutes and let cool
14. use powedered sugar at last

I know the part with the squeezing down of the rolls seems confusing. Go to the website and look at the pictures if you like. It is pretty easy to understand. Or do any other kind of shapes.. leave them in rolls ๐Ÿ™‚

Btw. I learned that these “squeezed-down” cinnamon rolls are called “Franzbrรถtchen” in Hamburg. When asked whether I made Franzbrรถtchen my answer was a very convinced “NO! I made cinnamon rolls”. An amused look from everybody else in the room told me that it is the same. Ok, I moved from midwestern Germany to Hannover and didn’t go any further north, except for visits.. I don’t know what their names for all the different pastry is.. but I am learning every day. I am not Franz, but I wish you Bon Appetit all the same ๐Ÿ™‚