Thursday, December 31, 2009
Wednesday, December 30, 2009
Peanut-Chocolate Infero
Many people that know about my cake addiction and since my local sugardealer
hasn't made my favourites in month I had to have a go myself!
First the cakelayers:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt 1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk
1. Adjust the oven rack to the center of the oven and preheat the oven to
350 degrees/175°C.
2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment
paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt,
baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the
butter and sugar about 5 minutes until smooth and creamy. Add the eggs one
at a time until fully incorporated. (If using a standing electric mixer, stop the
mixer as necessary to scrape down the sides to be sure everything is getting
mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the
butter mixture, the add the coffee and milk. Finally stir in the other half of
the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes,
or until a toothpick inserted into the center comes out clean.
Once the cake was out the oven I let it cool down and made the chunky pb
filling.
© Julia Schoierer
Chunky peanut butter-cream cheese filling
8 oz cream cheese, very soft/room temp
½ stick salted butter, at room temp
¾ cup confectioners’ sugar, sifted
A good pinch of sea salt
a dash of good quality vanilla extract
½ cup smooth peanut butter (not all natural)
handful of salty peanuts, rough chop In a large bowl
use an electric mixer to beat the cream cheese and butter together. Then
slowly add in the confectioners’ sugar—don’t forget to scrape the sides
and bottom of bowl during mixing. Continue to beat till nice and fluffy,
then add in the salt, vanilla extract, and peanut butter.
Ganache
12 ounces 70% cacao bittersweet chocolate, coarsely chopped
½ cup heavy cream
1 stick unsalted butter, cold ok; chopped into 1/2 cubes
For the ganache, melt the chopped chocolate with the heavy cream in a
double-boiler. Make sure to stir occasionally until fully melted. Once melted,
take off the heat and add in the butter bits. Make sure to whisk this up good.
The better you whisk the glossier and smoother the ganache. I waited about
an hour and a half for it to cool to pour onto cake. BTW ganache keeps very
well in the fridge overnight if covered very well. You must let it come to room
temp before using and whisk it, A LOT.
To assemble:
Once cakes cooled in pans use pb filling and spread on one layer of cake, be
sure not to let the filling get too close to the edges. Once done filling, place
the other cake on top. Pour on the ganache, then sprinkle with roughly
chopped salty peanuts or sprinkle whatever you wish on top.
**********************************************************************************************
Share with people you love
hasn't made my favourites in month I had to have a go myself!
First the cakelayers:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt 1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk
1. Adjust the oven rack to the center of the oven and preheat the oven to
350 degrees/175°C.
2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment
paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt,
baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the
butter and sugar about 5 minutes until smooth and creamy. Add the eggs one
at a time until fully incorporated. (If using a standing electric mixer, stop the
mixer as necessary to scrape down the sides to be sure everything is getting
mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the
butter mixture, the add the coffee and milk. Finally stir in the other half of
the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes,
or until a toothpick inserted into the center comes out clean.
Once the cake was out the oven I let it cool down and made the chunky pb
filling.
© Julia Schoierer
Chunky peanut butter-cream cheese filling
8 oz cream cheese, very soft/room temp
½ stick salted butter, at room temp
¾ cup confectioners’ sugar, sifted
A good pinch of sea salt
a dash of good quality vanilla extract
½ cup smooth peanut butter (not all natural)
handful of salty peanuts, rough chop In a large bowl
use an electric mixer to beat the cream cheese and butter together. Then
slowly add in the confectioners’ sugar—don’t forget to scrape the sides
and bottom of bowl during mixing. Continue to beat till nice and fluffy,
then add in the salt, vanilla extract, and peanut butter.
Ganache
12 ounces 70% cacao bittersweet chocolate, coarsely chopped
½ cup heavy cream
1 stick unsalted butter, cold ok; chopped into 1/2 cubes
For the ganache, melt the chopped chocolate with the heavy cream in a
double-boiler. Make sure to stir occasionally until fully melted. Once melted,
take off the heat and add in the butter bits. Make sure to whisk this up good.
The better you whisk the glossier and smoother the ganache. I waited about
an hour and a half for it to cool to pour onto cake. BTW ganache keeps very
well in the fridge overnight if covered very well. You must let it come to room
temp before using and whisk it, A LOT.
To assemble:
Once cakes cooled in pans use pb filling and spread on one layer of cake, be
sure not to let the filling get too close to the edges. Once done filling, place
the other cake on top. Pour on the ganache, then sprinkle with roughly
chopped salty peanuts or sprinkle whatever you wish on top.
**********************************************************************************************
Share with people you love
Tuesday, December 29, 2009
Sunday, December 27, 2009
Friday, December 25, 2009
Christmas with the girls
This year I spent my Christmas Eve with my Grandma, who came over
from Budapest for the holidays, my Mum and my sister Laura. A girls only
evening with lots of laughter, some good food...
...and the best dessert wine I have ever brought to a dinner.
© Julia Schoierer
from Budapest for the holidays, my Mum and my sister Laura. A girls only
evening with lots of laughter, some good food...
...and the best dessert wine I have ever brought to a dinner.
© Julia Schoierer
Thursday, December 24, 2009
Mein Weihnachtsrezept für ein erfolgreiches Fest als Single
Truthahn mit Whisky
Man kaufe einen Truthahn von fünf Kilo (für sechs Personen) und eine Flasche
Whisky. Dazu Salz, Pfeffer, Olivenöl und Speckstreifen.
Truthahn mit Speckstreifen belegen, schnüren, salzen, pfeffern und etwas
Olivenöl dazugeben.
Ofen auf 200 Grad einstellen.
Dann ein Glas Whisky einschenken und auf gutes Gelingen trinken.
Anschließend den Truthahn auf einem Backblech in den Ofen schieben.
Nun schenke man sich zwei schnelle Gläser Whiskey ein und trinke wieder
auf gutes Gelingen. Den Thermostat nach 20 min. auf 250 Grad stellen, damit
es ordentlich brummt. Danach schenke man sich drei weitere Whiskey ein.
Nach halm Schdunde öffnen, wenden und den Braten überwachn.
Die Fisskieflasche ergreiffn unn sich eins hinnner die Binde kippn. Nach'ner
weiteren albernen Schtunnde langsam bis zzum Ofen hinschlendern uhnd die
Trute rumwenden.
Drauf achtn, sisch nitt die Hand zu Vabrennn an die Schaisss-Ohfndür.
Sisch waidere ffünff odda siehm Wixki innen Glas szisch unn dann unn so.
Die Drute weehrent drrai Schunn'nt (iss auch egal) waidabraan un att sehn
Minud'n pinkeln. Wenn irntwi möchlisch, sum Trathuhn hinkrischn unn den
Ohwn aus'm Viech ziehn. Nochmal ein Schlugg geneemign un anschliesnt
wida vasuchen, das Biescht rauszukriegen.
Den fadammt'n Vogl vom Bodn auffläsen unn uff ner Bladde
hinrichten.
Uffbasse, dass nitt Ausrutschn auff'm schaissfettichn Kühnbodn. Wenn sisch
droßdem nitt farmeidn, fausuchn wida auf ruschichtnodersohaa
hahalsallesjaeeeehscheissegaaal!!!!!!!!!
Ein wenig schlafen.
Am nächsten Tag den Truthahn mit Mayonnaise und Aspirin kalt essen.
Wednesday, December 23, 2009
Keo in Barcelona.
KEO from Hans Hansen on Vimeo.
Glad to see you made it to Europe! Next stop is hopefully Berlin
Monday, December 21, 2009
Nike & The Goonies
Movies and Sneaker are a never endling love story, but I think no company
can compete with Nike in this field during the 80's and 90's.
Terminator, Karate Kid, White men Can't Jump or Do the Right Thing are only
a few examples. Due to popular demand here some more detailed shots of
The Goonies:
...and here my favourite: the best of Data's invention.
Not hard to tell which one I like most....
can compete with Nike in this field during the 80's and 90's.
Terminator, Karate Kid, White men Can't Jump or Do the Right Thing are only
a few examples. Due to popular demand here some more detailed shots of
The Goonies:
...and here my favourite: the best of Data's invention.
Not hard to tell which one I like most....
Sunday, December 20, 2009
Berliner Stadtbahnbilder
Berliner Stadtbahnbilder, der Klassiker der S-Bahnbilderbücher.
Alfred Behrens und Volker Noth lernten in Berlin der 70er Jahre als
Zugezogene die S-Bahn in Westberlin als Geisterbahn kennen.
Voll funktionsfähig abgenutzt aber unbenutzt. Beide dokumentierten
fasziniert um 1980 das von der Gesellschaft verdrängte Verkehrsmittel
der Großstadt in Bildern und erinnern in Texten an bessere Zeiten
(2 Auflagen: 1981 und 1983).
Dem Buch folgte 1982 der gleichnamige Film, der noch 1982 mit dem
Bundesfilmpreis ausgezeichnet wurde. Noch heute ist der Film und das
Buch eine ausgezeichnete Dokumentation der ins Abseits gestellten
S-Bahn Westberlins vor Übergabe der Betriebsrechte an den
Westberliner Senat.
142 Seiten mit 120 Farbbildern.
Das Buch wird leider nicht mehr im Handel geführt, lediglich auf dem
zweiten Buchmarkt auch bei Ebay oder im Metasucher des
antiquarischen Buchmarktes
Alfred Behrens und Volker Noth lernten in Berlin der 70er Jahre als
Zugezogene die S-Bahn in Westberlin als Geisterbahn kennen.
Voll funktionsfähig abgenutzt aber unbenutzt. Beide dokumentierten
fasziniert um 1980 das von der Gesellschaft verdrängte Verkehrsmittel
der Großstadt in Bildern und erinnern in Texten an bessere Zeiten
(2 Auflagen: 1981 und 1983).
Dem Buch folgte 1982 der gleichnamige Film, der noch 1982 mit dem
Bundesfilmpreis ausgezeichnet wurde. Noch heute ist der Film und das
Buch eine ausgezeichnete Dokumentation der ins Abseits gestellten
S-Bahn Westberlins vor Übergabe der Betriebsrechte an den
Westberliner Senat.
142 Seiten mit 120 Farbbildern.
Das Buch wird leider nicht mehr im Handel geführt, lediglich auf dem
zweiten Buchmarkt auch bei Ebay oder im Metasucher des
antiquarischen Buchmarktes
Saturday, December 19, 2009
Childhood gems
I spent the last 3 Days with my mum and my sister and I was having such
a good time with the girls.
Being with my family always makes me feel like a kid again.
a good time with the girls.
Being with my family always makes me feel like a kid again.
Friday, December 18, 2009
Tuesday, December 15, 2009
Monday, December 14, 2009
Running Wild
This weekend my Sneakerbuddies had an exhibition in Munich.
Great guys, great stuff...Looks like they had fun!
Pictures by Kelle
Great guys, great stuff...Looks like they had fun!
Pictures by Kelle
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