I have a whole kitchen cabinet just with different spices. That cabinet is so packed, unbelievable! I have to open the door very carefully every time I am looking for something. Chances are really good something is falling out and bumping onto the counter. One of these spices I like to use a lot in fall: Pumpkin Pie Spice. You know – the one for Pumpkin Spiced Latte ;P
In autumn, you simply can’t get around these orange fellas. Starting in September, pumpkins are lying around in every variation and size everywhere in supermarkets. Some of you now probably think »Ah yes, for pumpkin soup«, but with pumpkins, you can do so much more. If you cook down a Pumpkin Purée from these orange veggies, you can use that in all sorts of recipes – from bread to cakes to desserts. Not just pumpkin soup ;)
I think I have expressed my affection for Nutella several times already ;)
Here is another recipe with this delicious treat sent from… well not heaven but Italy. Anyways. The recipe is pretty basic – it just takes a bit time to roast the hazelnuts – so if you find already roasted and peeled hazelnuts, feel free to use them instead :) READ MORE
Zum Abschluss der Apfelkuchen/ Apple Pie Week gibt’s zum einen den Text in Deutsch und zum anderen einen Kuchen, mit dem man den Genuss leckerer Äpfel noch einmal um einiges verlängern kann, weil der gebackene Kuchen bis zu zwei Monate aufbewahrt werden kann: Apfelkuchen im Glas!
This Caramel Sauce is very easy to make – you just have to be careful not to burn your fingers :P
Just kidding – well not completely, but it is still no big deal. Take a sauce pan that is big enough (…or even bigger) (yes – maybe a little bit bigger than bigger) and you are on the safe side. The moment you add the heavy cream to the liquid sugar is the moment you have to be careful. If you do this in a large sauce pan, the chances you get burned are almost zero. Still be careful not to burn the caramel or you will end up with a burned taste in the sauce and we don’t want that ;) READ MORE
The strawberry season is over – if you make your own strawberry jam, you can have those delicious berries all year long.
Making jam is easier than most people think. Fresh fruits in small pieces, jam sugar, some lemon juice and some mason jars and you are almost done. ;) The only thing you have to be careful with is the amount of fruits/liquid you’re using – here you have to be precise whatever the jam sugar instruction says. If you use too much liquid, the jam will not get thick enough and the result will be more like a sauce. ;)
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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