french toast sticks


I have a hard time writing this add ’cause my mouth is watering by the thought of this amazing and easy breakfast….I neeeed to have it now!

Toast slices (the thicker the better!)
1 cup milk
1 egg
1 Tsp vanilla extract or vanilla sugar
Oil or butter
Maple syrup (lots and lots and lots of it!)

Beat together milk, egg and vanilla in a deap plate. Heat oil in a large pan to medium high heat. Pull toast through egg mixture until it is covered from all sides (not too long or the toast gets soggy) and fry until golden brown. Keep warm in a prewarmed oven until you have made all toasts. Cut into sticks and drown in lots and lots and loooots of maple syrup… mmmmmhhhh


maple apple cake


This is a moist and light delicious cake for a cozy Sunday afternoon and especially in the Advent of Christmas. And it is done so fast that I just made it in between.

3 ¼ cups all purpose flour

2 ½ Tsp baking powder

2 Tsp cinnamon

3 apples grated with peel (sour apples are the best)

1 cup walnut oil (you can use any other neutral oils too, but walnut oil is healthy and gives a great nutty taste)

1 cup brown sugar

½ cup maple syrup

4 eggs

More maple syrup for the top

Preheat oven to 180 °C. Mix wet ingredients in a medium bowl. Mix in dry ingredients until well combined. Bake cake for 40 – 60 minutes or until an inserted toothpick comes out clean.

Let cool and serve drizzled with more maple syrup.




APFELSTRUDEL (640x446) (2)


I am from Austria! And this is THE taste of my home. My wonderful handywoman mother even started a little business when we moved to the USA in the 80ies selling Apple strudel to local restaurants. Well with two toddlers and a household to manage a rather great challenge. Whatever my mother touches turns to gold, so the business took off and everybody was craving real Austrian Apple strudel. Therefore our house was always filled with the smell of cinnamon and baking apples. Thank you Mom for such a wonderful childhood!

This is the no fuss version (to make the dough is a whole other story!!)

For the filling:

6 apples (more on the sour side like Prinz Rudolf or Fuji

6 Tbsp sugar

1 Tsp cinnamon

½ cup raisins

4 cl dark rum

Juice from ½ lemon

For the

1 Pack frozen Strudelteig (or frozen Fillo dough), completely thawed

½ cup real unsalted butter, melted

1 egg, beaten

1 cup bread crumbs

Confectioner’s sugar

Preheat oven to 180 °C. For the filling peel apples, quarter, cut out cores and slice into 1-2 mm thick slices. Mix all ingredients for the filling and set aside (it is best if it sits for about 1 hour. A lot of juice will form. The taste of the filling should be mildly sweet, not too bitter from cinnamon and you should be able to taste the apples. Please resist the urge to put in tons of more sugar.

Meanwhile to easily roll the strudel spread out a clean table cloth or a surface of paper towels. Carefully take Strudelteig/Fillo layers apart and place 5 sheet-layers overlapping on the paper towels forming an about 60 cm x 60 cm surface. Then top with an inverted layer. God, this sounds so much more complicated than it is..well, it is all about making a non-leaky surface…you will figure it out…lol.

Brush the whole surface with a lot of butter. Heap bread crumbs on the side facing you about 40 cm long. Now mix the apple filling one more time and spread it on the whole surface leaving 10 cm on left and right side. Using the paper towels as support fold over left and right side to the middle. Now using the paper towels as support roll the strudel to get a 40 cm long and about 20 cm wide strudel. With the open side down place on a baking-paper lined baking sheet. Brush with lots of butter and a little bit of egg on top.

Bake for 40 minutes or until brown and crisp. Let cool and sprinkle with lots of confectioner’s sugar.


chocolate cookies


1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup good-quality milk chocolate, coarsely chopped

8 Tbsp butter

1 1/2 cups sugar

2 large eggs

1 Tsp pure vanilla extract

Preheat oven to 180°C. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a large pot just until melted and let cool a bit. Add sugar, eggs, and vanilla and mix. Reduce Mix in flour mixture. Fold in chocolate chunks. Scoop 1 Tbsp of dough on a baking sheet about 5 cm apart and bake for 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. They will look a bit soft but they become firm when cooled. Store in an airtight container at room temperature for up to 3 days if they survive that long.



My lovely roommate is from Japan and just showed me how to make a typical Japanese sweet. It is such a delicious new taste, I had to share this with you!


Sweet bean paste:

100 g adzuki beans

50 g sugar


50 g rice flour

About 5 Tbsp water

1 Tsp matcha tea powder (optional)

In a medium pot cover beans with water. Bring to a boil and strain. Again cover with water, bring to a boil and strain. Now just cover with water and boil for 1 hour. Add sugar and boil for another half hour. Either cool in the refrigerator for a nice summer treat or set aside for a warming delight in the winter time.

For the dumplings mix together rice flour (and matcha powder if you want green dumplings) and cold water until you have the consistency of play-dough. Form small balls or disks about the size and thickness of your thumb cap. Bring water to a boil and place dumplings inside. Boil until they float, about 3 minutes. Then spoon them into cold water.

Serve Shiratama dango in a bowl with warm or cold sweet bean paste.

PECAN-CHOCOLATE CHIP BLONDIES (just by chance gluten-free & vegan)

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Do you like Brownies? I just love them! Now, here I have something for you that will make your taste-buds sing Halleluiah…

ULTIMATE BLONDIES (just by chance gluten-free and vegan)

2 cups all-purpose flour (also gluten free flour is possible)

1 cup sugar

1 cup toasted pecans (or walnuts)

1 cup dark chocolate chips

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed until liquid)

1 cup water

1 Tbsp vanilla extract


Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan. Bake for 50-60 minutes.




When life gives you lemons make…


For 6 cupcakes:

2 eggs

100 g sugar

1 Tsp vanilla extract

50 g butter

50 ml milk

150 g flour

1 Tsp baking powder

½ Tsp salt

Lemon zest and juice of ½ lemon

For lemon frosting:

50 g soft butter

300 g confectioners sugar

100 g cream cheese

Lemon zest and juice of 1 lemon


Pre-heat oven to 180 °C. For cupcakes mix first eggs and sugar until fluffy, then all other wet ingredients, followed by all dry ingredients. Mix until well combined. Fill into 6-8 large Muffin forms and bake for 15 minutes. Let cool completely. For frosting mix all ingredients together and spread over cooled cupcakes. Good for 1 week when kept covered in the refrigerator.




Chocolaty, mushy and sooooo good! These are the best chocolate brownies I have ever eaten and they just happen to be vegan and easy to make! Serve them warm right out of the pan with a scoop of vanilla ice-cream and your guests will forget their manners over the last remaining piece.


2 cups spelt flour

1 cup white sugar

1 cup brown sugar

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 cup water

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan. Bake for 50-60 minutes.


chocolate chip cookies


I miss home!

There is nothing more satisfying than smelling freshly baked cookies after a long working day. These crunchy on the outside but chewy and moist on the inside cookies just tastes like home!



2 1/4 cups all-purpose flour

1/2 teaspoon baking soda or baking powder

1 teaspoon salt

1 cup butter, melted

1/2 cup sugar

1 cup packed light-brown sugar

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet chocolate chips


Preheat oven to 180°C. In a small bowl, whisk together the dry ingredients. In a medium bowl mix butter and both sugars until fluffy. Add the vanilla, and eggs. Beat until well mixed. Add flour mixture; mix until just combined. Stir in the chocolate chips. Make 1 Tsp large balls and place them on a baking sheet. Slightly press them down and sprinkle with a little sugar, for the top to be nice and crackled. Back 10-12 minutes rotating pan halfway through. Let cool on wire rack.


Oatmel cookies



(modified from a Martha Stewart Living recipe)

Mmmmhhhhhh…this tastes like home!! Cheer up a sad friend with these heartwarming cookies! :o)

For about 30 cookies

¾ cup old fashioned rolled oats
¾ cup small leaf oat flakes
½ cup all purpose flour
1 Tsp baking powder
½ Tsp cinnamon
½ Tsp salt
½ cup good quality butter (melted)
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 Tsp pure vanilla extract
¾ cup raisins or chocolate chips (as desired)

Preheat oven to 180 °C. In a small bowl mix dry ingredients. In a medium bowl mix sugars, butter, vanilla and eggs and whisk until fluffy. Mix dry ingredients with butter-egg mixture. Spoon 1 heaped Tsp servings on a baking sheet leaving 3 cm in-between. Bake for 12-14 minutes. Let cool completely and store in an airtight container with an apple to keep it moist for days.