Something very German today: Käsekuchen, traditional German-style Cheesecake. It is made with Quark, which is nearly impossible to find around here, but I make my own (sort of like making yogurt). I am always a little nervous when making cheesecake, actually, because it can get quite dense or develop an unslightly crack through the middle, but this was light an fluffy and very was a great success. It was tart and lemony and yet still sweet and light. Pleased with the result.
Monthly Archives
October 2021
This pie is “waving” at you — and by that, I have called this pie a Liberty Wave Apple Pie. When I went apple picking a few weekends ago, I picked a whole lot of the liberty varietal. The wave part, is self-evident, with the ‘swoosh’. Lots of tart apples, lots of spice, an absolutely delicious apple pie. I am very happy with the design. Bring on the ice cream.
It’s almost Halloween! I am not usually one of those “make all sorts of crazy treats” type of person (mainly because I don’t do a whole lot for Halloween, and you aren’t supposed to give cookies/homemade stuff to strangers). At any rate, this year, we are doing a bit of a thing for work, and I am also using these upcoming treats for giveaways, so here we go. First up, Cinnamon Red Velvet Ghoulie Eye Cookies! It’s my standard crinkle cookie recipe with chocolate, cinnamon and sugar eyeballs. I added the food coloring for extra creepiness (note that you can also buy “bloodshot” eyeball candies). These are surprisingly delicious, especially is you warm them for 10 seconds in the microwave. Nice and gooey then — and who doesn’t love gooey ghoulie eyeballs!
Here’s another apple recipe! This one to keep those apples “long term” (depends on how quickly you go through the jar of jam!) and still as delicious! Apple cider, warm mulling spices and chunks of Crispin apples all mixed together. This jam tastes sort of like a really intense apple pie filling. Delicious on toast or even mixed into yogurt. A spoonful of autumn!
Weekly sourdough experiment, this time a Toasted Sesame and Sunflower Seed Sourdough Bread. Instead of a glug of olive oil (which I usually add for richness), I added a bit of toasted sesame oil and wow, what a difference. And I mixed in whole wheat with the sesame seeds. Earthy, toasty, very rustic. This will make a nice grilled cheese panini, I think, with some pesto and raclette cheese. Also, got a new Le Creuset the other day and it is the perfect loaf size, even though it isn’t an oval and oval Le Creuset Dutch ovens are the best!