First coffee chat of this year: thoughts & favourites

Happy New Year!  Let’s begin with that.  I am so excited to begin another year here on the blog.   Also, I can’t believe it is 2018.  Maybe since I was born in a year beginning with 19– I still have a hard time wrapping my head around saying 2000’s for the past well… 17 years.  Anyways, trudging on….

Yes, I have been a bit scarce here lately.  I will be posting more regularly very soon.  There seemed to be an urgent need to re-organize the kitchen, move some furniture, clean out old receipts (from yes, 2014) and de-clutter my little office area and make it my own.  I have done that and even shabby-chic’d an old desk!

I wanted to share a few of my favorite posts from over the years for you to enjoy or re-enjoy until I get things cooking and baking again in my kitchen.

The best peanut butter cookie ever!

Delicious baked camembert &  old Leipzig Gastronomy

Delicious, light, creamy and vintage Butter Cream frosting.


Asparagus, Basil & Parmesan Pasta

I hope you enjoy them & see you soon!



I know…. right?

What else can I say? Mia so long…. I could make excuses but I wont. We have been traveling quite a bit these past two months, Coburg, The Ammer See, baseball games in Regensburg, Spring training at the Tegernsee again for soccer and a 5 hour Cruise down the Danube River to Linz Austria.  We have been taking advantage of sporadic days off which have been very welcome in the heat we are having this summer.  I did suffer a slight injury to my shoulder in May which I am happy to announce seems to be on the mend finally, or I would not be chatting with you at this moment.

I finally got back to hanging out in my kitchen and have in fact discovered a most delicate and delicious cookie recipe.  If you love white chocolate you will love this and I will be baking a batch next week to share with you.  Also and I mean a BIG also, I have missed cooking in the Chaotic cooking-through challenge and this month is a Wildcard month which means I will be trying a few new recipes that I have never tried before.

I have missed you all & reading about what you all have been up to and look forward to catching up.  Can I just apologize for not popping in quickly to say hi and let you know I am fine?!  If I made you a cup of your favorite brew and gave you a heart-shaped cookie or two, would you come back for more?


A Quick Dessert – Chocolate Chip Honey Squares

I really do bake every week.  First of all, I find it quite relaxing, the  measuring of ingredients, mixing and creating something that smells and tastes delicious.  (If all goes as planned.)  I have learned discipline and can actually just eat one of something.  This is a newly learned trait though.  My husband likes to have cakes or cookies in the house and enjoys dessert most evenings.  Extras, I give away.

So at the beginning of the week I always make sure to bake something.  Sometimes, by the end of the week, the cookie jar or cake plate has barely a crumb left so I find myself looking at the ingredients I have on hand and finding or making up something to bake.

That is a long introduction to this recipe, which I found in my Fantastic Fifties cookbook.

It was a first time for making this recipe and I must admit, I was a bit leary at the thick consistency which looked like this.

Of course it wasn’t until after I popped the pan in the oven that I realized I had used a thick type of honey.  I will try these again using normal honey and see if there is a difference.

All in all they came out very delicious!

The recipe called for nuts, but I didn’t have any.  Also, since it was just a small recipe, it was the perfect amount. Oh, and if you are wondering, if I actually sift my flour? If a recipe calls for it I do.  (I will be talking about this topic in a future post even.)

To make Chocolate-Chip Honey Squares, here is what you will need.

  • 1/2 cup sifted all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup honey
  • 1 egg, well beaten
  • 1 tablespoon melted butter
  • 1 package semi-sweet chocolate pieces
  • 3/4 cup chopped nuts
  • 1 teaspoon vanilla

The Directions:  Sift flour, baking soda and salt together.  Combine honey and egg; mix well.  Add butter, chocolate, nuts and vanilla.  Mix well.  Add sifted ingredients and beat thoroughly.  Turn into greased 8″x 8″ pan.  Bake in moderate oven (350°F.) 30-45 minutes.  Cut into squares.

Serving size:  about 24

Recipe from: The Fantastic Fifties Cookbook (1,000 classic recipes by Mary Margaret McBride)

To print this recipe, click the link:  Chocolate-Chip Honey Squares


White chocolate pecan cookies; truly decadent

010I have discovered a most decadent cookie.  Luxuriously, self-indulgent truly describes it.  I am happy to say that the discovery of adding pecans to this recipe was purely by accident.  This original german recipe called for pine nuts and I have made it true to that before and it is good.  Pine nuts have just been a bit too expensive lately but I really like that cookie.  I looked at the nuts I had on hand and decided to substitute the pecans instead.  I am so glad the pine nuts were too pricey!

Too make a long story short…. let’s get baking!

Here are the ingredients needed to make this recipe.

pecans, white chocolate, all-purpose flour, sugar, egg, butter, salt, baking soda

First chop the chocolate into small chunks and set aside.


Next, break or chop up your pecans into smaller pieces.


Brown slightly in a pan.  Keep stirring them over medium heat because they will burn easily. Then also set aside.


In a bowl combine your butter and sugar and mix until creamy.


Then beat in the egg.

Now, combine the flour, salt and baking soda.


It will become quite a thick consistency.

Stir in with a spoon the pecans and chocolate.


It should look like this.


Roll into balls about the size of a teaspoon and a half.  The dough is quite sticky.

Bake in a 300 degree (150 Celsius) pre-heated oven for about 12 to 15 minutes, until the edges are slightly golden.

Then cool on parchment paper.


Now the fun part, enjoy!

You can click on this link,  whitechocolate-pecan-cookies to find this recipe in Imperial and Metric measurements.






Chocolate Chip Cookies & Saving Grace

I just finished a wonderful book by Jane Green titled Saving Grace.  I LOVED this story!  I highly recommend reading this book.  Normally, I can figure out what is going to happen in a book, but It took me almost to the end of the story to do that.  It was suspenseful at times, romantic and I truly enjoyed the adventure of reading it.

A unique thing about this book, is she shared recipes throughout that pertained to some parts of the story.  There was only one other book that I read that did the same thing (another fabulous book, I will be sharing with you soon).


This recipe for  The Best Chocolate Chip Cookie caught my eye.  I honestly never even thought about trying a different version of a chocolate chip cookie.  I always just followed the recipe on the back of the chocolate chip package.  Can one really use chocolate chips in other recipes?! 😉

Recently, a friend of mine brought over two bags of chocolate chips which was so very sweet.  That is an item that is not sold where I live so it was really a treat to make these.

One other thing I found is I love recipes with the measurements in grams and celsius, since that is what is used in Europe.  It was nice not to have to do math and conversions.  Honestly, using a scale for measuring ingredients makes baking simpler and you know the measurements to be exact.

Here is the recipe I  from the book….


     200 g butter

     150 g white sugar

     120 g brown sugar

     2 eggs beaten

     2 teaspoons vanilla extract

     300 g plain flour

     1 teaspoon baking soda

     1 teaspoon salt

     320 g chocolate chips

Preheat oven to 180°C/gas mark 4.  In a large bowl cream together butter, white and brown sugars until pale and fluffy.  Add eggs, a little at a time, beating well with each addition.  Stir in vanilla.

Combine flour, salt and baking soda  Gradually stir into the creamed mixture  Finally, fold in the chips.

Place rounded spoonfuls  on a greased or silicone baking sheets.  Bake for 8 – 10 minutes until light brown.  Place on wire rack to cool.

The result: very easy to make and delicious cookies.


A tip – since there are only the two of us.  I rolled half of the dough and wrapped it in plastic wrap and put it in the freezer to bake another day.  Easy slice and bake.   I have no idea why I never thought of doing that before.

Anyways another awesome read and amazing cookies to boot.  If you are curious what other recipes she shares along with her story, you will just have to get the book. 😉

Happy reading & snacking!

This is not a sponsored post.  All are opinions are entirely my own.





The best peanut butter cookie recipe ever!

007Have you ever been house hunting and walked into an open house only to be greeted with the wonderful smell of cookies?  There is a reason real estate agents will have fresh-baked cookies at an open house.  Of course, they are usually slice and bake, but that’s okay.  Cookies bake up the same and usually the seller does not mind as they want to sell their house.   Either way, it is the smell that can add that homey feeling to a house.

Today, I want to share my favourite cookie recipe, a favourite of my family and friends.  These cookies really do melt in your mouth.  Taste delicious and as a plus makes your house smell like a home.

If you don’t have the time to bake something from scratch, always keep some cookie dough on hand and if company is on their way over, pop some in the oven to bake.  It definitely does say, welcome to our home. 🙂

I hope you’ll give these a try!

My Peanut Butter Cookie Recipe

8 tablespoons (1 stick or 113 grams) butter, softened

¾ cup (180 grams) peanut butter

½ cup (100 grams) sugar

½ cup (90 grams) light brown sugar

1 egg

1 cup flour (125 grams)

½ teaspoon (25 ml) vanilla extract

¾ teaspoon (19.3 grams) baking soda

extra sugar

Directions: In a mixing bowl, cream together butter, peanut butter then add sugar and brown sugar until blended. Add in the egg and vanilla,mix again to a fairly smooth texture.

Next, add flour and baking soda till combined.

Using a spoon, drop onto an ungreased and unlined baking sheet. Take a fork, dip into sugar and make a criss-cross pattern onto each cookie.

Bake at 350° F. or 180°C for approximately 10 – 12 minutes. Let cookies set for a minute or two before transferring them to a cooling rack.

Serving size 2 dozen larger cookies or 1 ½ dozen smaller size.

Note: You can also use a small ice cream scoop for evenly sized cookies.


Print Peanut Butter Cookie Recipe