Pumpkins are in season right now – not only to use them for Halloween as scary decoration ;P These big orange fellas are mostly here to feed us and since the season is quite long, you can easily get them in stores until January… and if you freeze them you can enjoy them even longer. Or make this delicious Pumpkin Chocolate Bundt Cake almost all year round…
Halloween is over – so what’s next? A bit too early for Christmas recipes, right? Let’s do something with some of the most popular fruits in autumn: apples! My blogger colleague Andrea from Zimtkeks & Apfeltarte published a book with tons of apple recipes just recently – this Apple Sour Cream Cake is one of her recipes and one of my favorite recipes from the book. So good! :D
I got cheeeeesecake! Anybody here who wants a slice? I had some cream cheese in the fridge that had to go and cherries in the freezer – both are needed if you want to bake this Black Forest Cheesecake ;) Rich, great chocolate flavor and simply delicious. This cheesecake version of the original German Black Forest Cake aka. Schwarzwälder Kirschtorte has it all ;)
It is the end of the month and if you are reading this blog on a regular basis, you should know what this means: it’s Bake Together Time! Once a month I am baking together with Andrea from Zimtkeks & Apfeltarte – well, not physically baking together, but baking together… spiritually? Probably not the right description ;) We decide on one topic and then we create something without knowing what the other one is doing and in the end, we surprise each other with the results. That’s “Bake Together” ;) Anyway. This month it’s all about chestnuts. When thinking of these nuts, I automatically think about one very famous dessert from Switzerland: Mont Blanc! So good, but I wanted to create something special, so I made delicious little Petits Fours with chestnut and chocolate instead of the original dessert… and it turned out well I must say ;)
I don’t know how you feel about figs, but I loooove them! As soon as they are in season here and available fresh in the stores, I buy them constantly. They go well as a snack, along with some cheese for dinner, on your oats or porridge in the morning… basically with everything anytime ;) It seems this year those purple little fellas were on sale all the time. So buying a lot of them was quite obvious and baking with them too! But all things must come to an end and so is fig season – so this will be my last recipe for this year: Olive Oil Cake with Figs! Mmmm…!
I got some invisible cake for you today. You can’t see it, right?! :P Just kidding. Even though the French name implies this cake is invisible: Gateau Invisible aus Pommes aka. The Invisible Apple Cake – it is absolutely not invisible. But you could say the apples within the cake are hard to spot since they are sliced so thinly… I guess that is the actual idea behind that name :P
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
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