I eclair the European Foodball Championship open: A baking Mashup.

Yes, I’m trying to be punny here. But this is as good as it gets right now. I have been troubled with baking and writing reluctance for a while. I tried a lot of things, all those pieces of advice you get from fellow bloggers, friends, family and professional writers. It seems that nothing could help me, neither letting it be, taking a break nor just forcing myself. I have had a lot of those phases before, where I couldn’t bring up the time or the energy to write. It simply wasn’t my priority then. But this time it’s different. I know I want to go on with this blog, but don’t really know what to say any more. Writing mostly came easy to me as soon as I sat down to do it, with every recipe there was already a story on my mind. A memory, a person, something I wanted to share with the world, to explain why I did what I did, to make my readers see and feel what I felt. Baking was some sort of therapy for me, a way to cope with stress and demotivation. When in the kitchen and whipping up some bake, I could live out my creativity, not just follow a recipe, rather give them my own twist and create something. It seems that this vibe is gone on most of the days, things don’t come easy and even when I put much effort it doesn’t feel right. But on rare occasions like today, my mind is open to be touched by the muse… Continue reading »

Would I lye to you Baby? Friends teach friends how to Pretzel

What is a friend? I have been reading through various definitions and they are all true, but in the end it’s up to you how you define friendship for yourself. A common belief about Germans is, that they don’t make friends very easily and if they do it lasts for a lifetime. I know a lot of people still being besties with their kindergarden or grad school friends, I for my part must say I haven’t seen those friends in years and that’s perfectly fine. I have never been one of the cool kids, I’ve hung out with different groups of friends and never belonged there for too long. Luckily the pace has slowed down, making new friends becomes harder when you grow up, and sometimes I envy those who have friends they grew up with and still nurture a friendship that roots deep.

I happen to have exactly 1 “old” friend, we met when we were both 16 and she was dating my older brother. Although it didn’t work out with them, it worked out with us. We’ve been friends for half our lives, even though we lost contact when she moved across the river to study in Mainz and finally found each other after some years on facebook… In the meantime she had travelled the world and was on to decide what to do with her life while I had my first job after I graduated. She studied abroad, made friends around the globe, actually is still friends with her grad school bestie and I envy her for all that.

ChicagoFriends with friends from around the globe make every birthday party and BBQ a very international thing and that’s how I met one of her college friends from Sac State. Apart from the love for Sushi we three shared good conversations and even better laughs. In January 3 years ago we met in the secret capital of the world, Kleiningersheim, to have a blast of a weekend. One day after the anniversary of our fabulous hat-selfie we reunited at Chicago airport to invade the province of Iowa and show them how to have the time of their lives.

When we flew over, the only thing the American amiga asked for were pretzels and Spundekäs, a cheese-based dip. She lived in Germany for some time and her heart has the shape of a pretzel. Since the dip wouldn’t survive the long plane-trip and the pretzels wouldn’t last forever I figured it would be better to learn how to make pretzels myself and teach her. It is easy to bring something to satisfy a craving, but the more sustainable approach is to teach others how to make their own with what they have at hand. So this goes out to all the Americans that miss a good German pretzel and Spundekäs. Continue reading »

How to build a cute Macaron Burger, learnings from hosting a barcamp session and some special thanks

March 20th marks not only the beginning of Spring, it is also Macaron Day and I am honoured that today’s recipe is featured on my favourite blog and one & only fandom: Der Kuchenbäcker. The frequent readers may know that I already sang a hymn or two on him, all others are duly invited to check him out.

Macaron Day or Jour du Macaron was initiated 2005 by Pierre Hermé, the godfather of Macarons and Patissiers around the world sell Macarons on this day to fundraise for local charities. I like the concept but unfortunately there is no Patisserie around that takes part. Instead I want to bake some easter cookies again to donate them for a local group here in my town that meets every Sunday to help homeless and other people in need. It’s not just about supplying the people with food and warm beverages, it is also a communication plattform and a meeting point for people in need. None of the people organising it gets paid, everything they give out is donated and they organise via a facebook group. I have been there a few times, mostly to bring some clothes or cake, and stayed there for a while to watch and listen to the people. Most of them have been through a lot and it always reminds me of how small my own problems are. I am very thankful that those people have somewhere to go, normal people to talk to that don’t judge and give them back at least a bit of their dignity. It reminds me of how important it is to give back and to change the perspective on your own live from time to time.

Burger Macarons on Foodbloggercamp in Reutlingen 2016

But let’s get back to Macarons, because that’s what you came here for, right? I intended to host a Macaron session at Foodbloggercamp  in Reutlingen because I think sharing ones knowledge is also a way of giving back. Even though I am not a master myself, a barcamp is a good plattfrom to share what I know and exchange with others. When preparing my session a bit I stumbled over a Macaron inspiration book I bought and wanted to bring to show how diversely decoration of Macarons can be. I don’t like the recipes in there but the decoration ideas are truly great. Thinking about last years cam in Reultingen to be very meaty and since I found my sister-in-meat in last years burger session, I felt I had to burger again. So I spontaneously decided to pack some sesame seeds and a packet of fresh mint I still had at home to pimp my Macarons to be Macaron burgers. Macaron Buger with mint, chocolate and mango | schabakery.comTalking about my session at Foodbloggercamp, I  still don’t feel good about the chaotic session I held. I really want to apologise to all attendees and thank you for your patience. I can do better than this, I hope you guys at least learned something and if you have any questions just drop me a line! Some special thanks go to Diana, for spontaneously co-hosting the session and sharing her experience, Jana & Isabel for jumping in to help me finish the Macarons, Natalie, for being super flexible and letting me block ‚her‘ kitchen throughout most of her Session and Gyöngyi for putting me back together after I was really upset about my chaotic session.

What I have learned about hosting a session on the barcamp:

  1. It’s a barcamp, so expect the unexpected!
  2. Plan more time! After Berlin I thought doing one recipe in 45 minutes with proper preparation would be a walk in the park. Well… it wasn’t!
  3. Team up and ask for help! Taking care of hot sugar syrup while talking is a bit of a gamble. Even though I had a spontaneous co-host, I suck at delegating, the sugar syrup got too hot and lumped which resulted in a very hard meringue mass that comes out flaky and makes ugly Macarons.
  4. Bring a handout! It’s not the recipe, it’s all the little tips and tricks you have to share from your experience that attendees want. 45 minutes pass so fast and it’s just one of 6-8 sessions a day, so a handout helps to remember what you have shared. It also is a good preparation for the host, cause it makes you think about what you want to share in your session.
  5. Go easy on yourself! It isn’t just you in your kitchen at home all on your own, so don’t expect perfection. This is a tough one for me because I always strive for perfection, especially with Macarons. In my session I talked about how to make perfect Macarons every time and then I deliver lumpy and bumpy Macarons?! Though ugly the Macarons tasted superb, the flavour combination was amazing and the attendees learned a bit too (at least I hope).

Lumpy & Bumpy Macaron Buger with mint, chocolate and mango made at Foodbloggercamp | schabakery.com

Continue reading »

Happy 2016 – Cheers with a White Chocolate Mango Champagne Cake!

Happy New Year guys! I hope y’all celebrated in style with nice company and bubbles. After yesterdays look back on 2015 I am happy to share another forecast for 2016 along with a recipe with you.

White Chocolate Mango Champagne Cake | schabakery.comSo what can you expect on Schabakery in 2016?

  • More Lunchboxes on my Instagram #lunchboxes2016
  • Extension of the To-Bake-List
  • A Blogroll and a Booklist
  • Some German posts
  • At least one post per month
  • A little review of events, fairs and trips

…and of course more Schabakery 🙂 Is there a better way to start than with a decadent New Year’s cake with white chocolate, Mango and Champagne?! Hell no! So let’s do this!

Continue reading »

2015 – looking back

The days after christmas always seem to be the shortest, as the year is coming to an end, time moves a little bit faster. It is time to take stock of the achievements of this past year and to dare a first outlook on 2016. Luckily I started the year with a 2015 forecast, let’s see how many of my good intentions I could keep up…

1. Lunchboxes

lunchboxes2015 | schabakery.comI guess 10 out of 12 months I managed to bring food to work at least twice a week. I had a lot of fun trying out new recipes, playing with ingredients, varying dishes and making my colleagues super jealous. Some of you joined in and showed their lunchbox with #lunchbox2015 on Instagram and inspired me, thanks! My newcomer of the year is definitely oven roasted swede, it makes a great base for veggie soups, bakes and is the star in winter salads. I found it very useful to keep a tiny bottle of olive oil, balsamic vinegar and lemon juice in my desk drawer as well as a spice mill with mixed spices. That way even an avocado and a roll from the shop around the corner can be turned into a great desktop lunch. However I will try to keep my practise of bringing a lunchbox to work and hope to see many more inspiring pictures on Instagram tagged with #lunchbox2016.

2. Revamping my portfolio

I revamped the Donauwave cake, introduced basic vanilla cupcakes and biscuit cake,  shared my families red wine cake and filled you in on my secret buttercream recipe. I am surely not done here yet! My highlight of the year was the piece in the local newspaper on me and cupcakes, what inspired me to do a small series on basic cupcakes and how to vary them.

3. Dark Chocolate

My second 2.5 kg bag of that dark Callebaut chocolate is gone and I have used said chocolate on many occasions, such as my favourite late summer treat, the Strawberry & Dark Chocolate Tarte or in this fantastic Chocolate buttercream. I have also used them for various Macaron fillings that I haven’t shared with you yet, so better stay tuned.

4. Books & Blogs

I have bought more books and got to know so many cool blogs this year that I will probably never run out of stock with my to-bake-list. Unfortunately I have not introduced a single book or blog. I think it is about time I start a blogroll and a list of my favourite baking books!

5. Patisserie

That is the one thing I’d mark as accomplished for this year. I made good progress with my Patisserie skills, I have perfectioned my Macaron making skills and mastered my first French Pastries.  Though Christophe Felder still holds a lot of lessons for me and so is Pierre Hermé, I have finally found my confidence.

6. Experiment

I have made one Experiment that I am proud of, because it was rather ingenious. I know it is not all about developing your own recipe, sometimes it’s more about taking something amazing and going all crazy with it, like I did with Jeanny’s Kanelbullar (cinnamon roll) recipe and turning them into a carnival fry Kanelkreppel. I haven’t made much progress with my to-bake-list this year and I haven’t experimented half as much as I wanted but I am overall hapy with the outcome.

7. German

Thinking about it, this is my biggest fail this year. And I won’t apologize because I learned a lot about me and my blog this past year and decided lately to stick to English despite all the haters. Haters gonna hate as Taylor Swift put it and I’m gonna shake it off. Who am I fooling? I hardly managed to post once a month, not speaking of my planned bi-weekly schedule. However I plan to post in German every now and then, because I want to get into the groove, see if blogging in German feels good.

8. Thanks for sticking with me

Schabakery 2015I want to thank the loyal readers, the constant likers on my social media and everyone who leaves a comment. I started this blog for me, but I am keeping it up for you. Every comment makes my heart jump, seriously, so please let me know what you’re thinking, fill me in on what you miss or tell me I’m doing things completely wrong. I am thankful for everyone interested in my blog and also my life, I want to keep it interesting for you to read and I rely on your feedback, so keep it coming!

Let it snow… At least some oats and coconut… Coconut Crisp Cookies

Coconut Crisp cookies | schabakery.comMy phone gave me a little blast from the past this morning: On this day last year I was in my favourite town, living the good life with a christmassy food tour with French Foodie in Dublin. I have explained my love to Dublin with a lot of words last year, so I spare you a rerun. I rather share some thoughts on the wonderful Instagram photo challenge Ketty initiated with you. I must say I don’t feel ready for christmas yet, but the #FFIDXMAS15 get’s me there. So many beautiful pictures and so many creative people and it’s only day 7. So thanks Ketty for being an inspiration and hosting this challenge. I am dying to see more pictures to inspire until Christmas.

As you might have seen already, todays Motto is „White“ and as December is particularly warm this year (Sunny 13°C today), I let it snow myself with some oats and coconut. I picked up the recipe from my little sister some years back and I love how these cookies are crisp on the outside and chewy on the inside. Continue reading »

Mango Macarons for Foodblogger Camp Berlin 2015

Mango Macaron | schabakery.comLast weekend was foodblogger camp time again. After I had such a fantastic time in Reutlingen beginning of the year, I couldn’t wait for the ticket sale for Foodblogger Camp Berlin (#fbcb15) to start. In Reutlingen I had a box of Blueberry and White Chocolate Macarons with me and when someone said the magic word I posted on social media, I opened my box for them. It was hella fun. Saturday night in Reutlingen over a bottle of whatever-beverage-it-was and some Macarons, Johanna of „My tasty little beauties“ and I discussed about how we both don’t dare to host a Macaron Session on a barcamp, because we both have experienced Macarons bitch on us when it counts. But it seems that over the year Johanna has grown some balls and decided to offer a Macaron session at #fbcb15 and I couldn’t be happier to tag along together with my Blogsister Wienerbroed. Continue reading »

The secret to my vanilla buttercream

Frankfurt Crown Cupcake with Vanilla Buttercream | schabakery.comEverybody has them though nobody wants to admit: Secrets! While secrets are widely outlawed to be a bad thing, I would like to stress the bright side of them which is the mystery. Be it secret friends,  guilty pleasures, loves or recipes, some things are just too good to share. Like your favourite cafe that you don’t want to be too crowded or that cool friend whose attention you don’t want to share. And there are those secret recipes that you have brought to perfection over time, that earned you so many ahs and ohs, the one thing you are really proud of and you want to keep a mystery until you pass it on to your descendants on your deathbed, sealed with a blood pact that they keep it til their own dying day.  Well that’s how I feel about my recipe for vanilla buttercream. I have tasted myself through a lot of recipes, measures and directions, tried, combined, tweaked and adjusted them to come to this one in my own eyes perfect recipe.

The first buttercream I ever made was an American Buttercream, which is mainly a mix of butter and confectioner’s sugar. I don’t like this kind of buttercream because it is way too sweet for me, it gnashes between my teeth and the texture is powdery. I played around with custard-mix buttercreams as you can find them in almost every baking book you get here, but I didn’t like the yellow colour, the artificial taste, it was simply not worth all the hassle with handling the warm custard. When I made my first Frankfurt Crown Cake for my Grandpa (his absolute favourite), my Mum recommended to get a little help from the Doctor (Dr. Oetker -housewives helper since forever) and try out their buttercream mix. It’s easy to handle and tastewise much better than any custard-packet-mix-buttercream… I have been using this for a while since it was convenient but over time ambition arouse, I didn’t want to be the foodblogger that relies on a packet mix. After I tried out a few recipes I stumbled over „The battle of buttercreams“ on the Tough Cookie Blog, which gave a great overview on different kinds of buttercreams including recipes and directions. Reading through the series gave me the right impulse to give my already balanced recipe the final twist. There is a „battle of buttercream 2.0“ series definately worth a read on The Tough Cookie, but I won’t keep you much longer and finally share the result of all this with you. Continue reading »

Basics: Vanilla Cupcakes for Fruit-Basket Cupcakes

Fruitbasket cupcakes | schabakery.comAfter the manflu stroke back and got me out of order for more than a week, I am back on deck and can share some more basic cupcake magic with you. Everyone has a few go-to recipes, some basic stuff that can be used for all sorts of magics with only a few alterations. It’s all about flavours and presentation, mix and match your favourite cupcakes, spice them up with some fruit or flavour and top off with a frosting of your choice. If you’re feeling fancy, you can go all wild with decorations and if you’re not, just spread the frosting with a knife. Whatever you do, you are the boss and you can do anything you like!  Continue reading »

Basics: Chocolate Buttercream for „Death by chocolate Cupcakes“

Death by chocolate cupcake | schabakery.comIn my 2015 Forecast I promised to give you more of dark chocolate, so now you get served. I really love the dark chocolate callets from Callebaut I bought in a wholesale market. Luckily I don’t get there too often, otherwise I’d probably have investend a large amount of money in that very dark, rich and handsome… chocolate! I fell for quality dark chocolate a few years back and believe me or not, it really makes a difference in taste even in a plain chocolate cake, not to mention ganache filling for macarons… So mark my words, an investment in good quality chocolate is always a reasonable investment.

This recipe makes enough to ice 18 chocolate cupcakes: (or any other type of cupcake)

  • 175 g dark chocolate (min 54% cocoa)
  • 225 g butter at room temperature
  • 50 g confectioners sugar
  • 1 tsp vanilla extract

Melt the chocolate and let it cool until lukewarm.  In a mixing bowl cream the butter until paler in colour before sifting in the sugar and adding the vanilla extract. Beat for several minutes until well combined and smooth. Last add the melted chocolate and keep beating until the icing is creamy, thick and has a spreadable consistency.

 

Now I tell you a little secret: If you want to step it up a notch chocolate wise, you can core the cupcakes (with a cupcake corer,  with the back of a decorating tip or simply with a teaspoon) and fill in some Nutella before you ice the cupcakes. Top off with chocolate sprinkles and intoduce as „death by chocolate“.