Archives For SWEETS


I love this pie!
It has this sweet and sour taste to it that I just cannot resist.
Usually I make it at Easter – all things yellow and all that – but it tastes wonderful all year around.

What you need for the pie dough:

* 125 g unsalted butter
* 80 g powdered sugar
* 250 g flour
* 30 g ground almonds
* 1 egg

What you need for the pie filling:

* 4 eggs
* 250 g sugar
* 2 big lemons (zest and grated peel)
* 50 g unsalted butter
Knead together powdered sugar, flour, ground almonds, crumbled butted and the egg.
Press the kneaded dough down in a 30 cm pie pan, prick bottom with a fork before baking in a preheated oven (225c) for 10 minutes. Let pastry cool before adding filling.

Beat egg and sugar for 4 minutes, mix in lemon peel and zest and add melted butter.
Pour the filling in the cooled off pie pan and stick in the oven again at 180c for about 20 minutes.

Let the pie settle before cutting into it.
Serve with peppermint tea or sweet white wine.



Three ingredients make a dessert that leaves a lasting impression with its decadence.

This is the original recipe for the chocolate fondue created in the 1950′s at New York’s Chalet Suisse Restaurant (no longer in business) by Chef Konrad Egli.

What you need:

* 3 (3-ounce) bars Toblerone
* 1/2 cup light or heavy cream
* 2 Tablespoons Kirsch brandy or Cointreau

What you do:

Break the Toblerone chocolate into separate triangular pieces. Combine Toblerone, cream, and brandy in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted and smooth. Serve fondue in a chafing dish or fondue pot over low heat.

For dunkables, serve each person a plate with one, or a combination, of the following:

Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry



Gifts for the teachers, the choir instructor, the mail man, the neighbors – the list seems to get longer every year as the kids get older and join more activities. Edible gifts are always a safe bet I find, and so I`ve put together a list (random order) of favorite and always well received homemade treats to give you a few options for your end-of-year gifts.

1 – Brownies in Bag

2 – Caramel-Almond Popcorn in jar with pretty ribbon

3 – Fancy Fruitcakes

4 – Peppermint Bark

5 – Cereal Mix in glass jar with nice ribbon

6 – Oatmeal Raisin Buttons – make two holes in the cookies and gather a stack threading ribbon through.

7 – Glazed Chestnuts in jar

8 – Holiday Drink Mixers

9 – Gingerbread hearts

10 – Nut Mixes in elegant bags

Peppermint Bark

11 December, 2012 — 1 Comment


Peppermint has a long tradition of medicinal use, with archaeological evidence placing its use at least as far back as ten thousand years ago. Peppermint has a high menthol content, and is often used in tea and for flavouring ice cream, confectionery, chewing gum, and toothpaste. A mild, pleasant varietal honey can be produced if there is a sufficient area of plants.
Not sure this recipe will cure your cough but it will surely satisfy your sweet-tooth.

What you need:

* Nonstick cooking spray
* 1 pound white chocolate, chopped (do not use chips)
* 2 cups puffed rice cereal
* 1 bag (7 1/2 ounces) hard peppermint candies, unwrapped

What you do:

Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see tip below). Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.

Transfer mixture to prepared pan; with a spatula, spread to edges of pan.

Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).

Peel waxed paper off. Break bark into 2-inch pieces.


To crush candies: Place candy in a doubled resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder. (Save powder to stir into hot chocolate or sprinkle on ice cream.)


Caramel-Almond Popcorn

11 December, 2012 — 1 Comment


I got this idea from Martha Stewart and her tips on homemade gifts.

What you need:

* 1 cup unsalted butter, plus more for baking sheets
* 3/4 cup corn kernels (Maiskörner)
* 2 tablespoons plus 1 1/2 teaspoons canola oil (Rapsöl)
* 2 cups raw almonds
* 2 cups packed light-brown sugar
* 1/2 cup light corn syrup (Maissirup)
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon pure almond extract
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda (Backpulver)

What you do:

Preheat oven to 120° C (250° F). Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.

Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring.

Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.

When cooled off, fill popcorn into pretty see-through bags and tie with a nice ribbon.
Write a small label with content.
Your gift is ready to go.