Posts in Make
Recipe: Strawberry Cakes in Glasses

Hello everyone, it's Liz here for my monthly recipe and this time, it's all about Strawberry cakes with a slight twist - these are in a glass! If I had a wish, I’d want a strawberry field in my backyard. Or my front garden, I wouldn’t care actually. It should just BE there for the summer. After the season is over, it could disappear again. Wouldn’t it be nice to wake up and walk across your own strawberry field in your pyjamas, eating a ton of berries even before breakfast? In reality, I only have three plants in my greenhouse — it’s a start, I know, and I’ll keep on dreaming!


But for now, let’s use these beautiful red berries to create something delicious! The local strawberry season is slowly ending here in our part of Germany and the public picking fields are closing, which I noticed with sadness. So isn’t it time to celebrate this strawberry summer? Strangely enough, I never see strawberries baked INTO cakes in bakeries here. What you find are cakes topped with fresh fruit and held together with jelly or pudding, but how come they are never baked into the dough? I thought, why not give it a try, and so I made these strawberry cakes in little glasses. First I thought it probably wouldn’t work too well, but it turned out to be really delicious. The glasses would also make great desserts for a stand-up summer party. So try these cakes and enjoy.


Strawberry Cakes
(makes 6 little cakes in glasses)
1 1/2 cups flour
1 teaspoons baking powder
pinch of salt
7 tablespoons of butter, softened ( some more for glasses)
3/4 cups of sugar
1/2 teaspoon of lemon zest
1 egg
1/2 cups of milk
a handful of strawberries, hulled and cut into halves (or smaller)

Preheat the oven to 350 degrees and butter 6 little glasses. Mix flour, baking powder and salt in a bowl. In a second bowl mix the butter with the sugar until light and fluffy. Add the lemon zests and beat in the egg and the milk. Slowly mix in the flour. Place some strawberries on the bottom of the glasses and pour batter over them. Drop some more strawberries into the glasses and fill up with batter until 3/4 filled. Bake for approx. 35 minutes or until the cakes are golden brown.




Enjoy! See you next month with another recipe - .

(photos, recipe, text: )

Recipe: Rhubarb Cake with Honey Meringue Topping Recipe

Would you like a delicious recipe for baking a summer fresh rhubarb cake? This is Lisa and I just arrived home from a week in sunny, dazzling Mallorca. We stayed at a beautiful hotel where we were served delicious food created by cooks who rattled pans and spoons as they laid out a twice daily buffet. It was a wonderful feeling not to have to stand in the kitchen and cook for myself, not have to clean up afterwards and to be able to choose from many different dishes and taste little bits of this and that instead. Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

It was splendid, but to be honest, after a week of such a culinary explosion, it became a bit overkill! I caught myself looking forward to homemade food again, the kind that I make with my own hands and lots of time, with my daughter. Nevertheless, the week in the sun allowed me to wind down and learn to relax a bit. There has been a lot going on in my life lately so this was a much needed break.

I also was able to spend lots of quality time with my five-year-old daughter — at the beach and in the pool — which was about time, and very important for both of us. Now at home, without the pool and beach, I can return to my other way of rela that makes me happy - being in my kitchen baking. It’s a very precious "me time" where I calm down and have time to think.

After a week away with my kitchen back, I decided to whip up a delicious Rhubarb Cake with Honey Meringue Topping. Raw rhubarb has a very tart flavor, but when baked, it blends in with the dough and isn’t sour anymore. It was a good way to celebrate my recuperated me; but the best part was sharing it with friends and family on the terrace in the sunshine. Sometimes that’s all it takes to make you realize how lucky you are. Please pin any of these images and save the recipe card below so you can print it out and use it whenever you'd like. It's nice to save them in a file folder or recipe book, or on your tablet for referencing in the kitchen.

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag

Recipe for Rhubarb Cake with Honey Meringue Topping on by Lisa Nieschlag


(text/images: lisa nieschlag)

Recipe: Mini Almond Yogurt Cakes

Hi, it’s Liz and I’m presenting a recipe for delicious Almond Yogurt Cakes today. I made these mini cakes for a Sunday afternoon coffee and cake gathering. Here in Germany we call these kind of get-togethers "Kaffeeklatsch". The sun was out, it was warm and I opened the doors to my terrace. The kids ran in and out and the border between inside and out slowly faded. Aaah. What a lovely afternoon!

I had childhood memories of sitting on my grandparents’ terrace with my cousins around the table with an old-fashioned tablecloth having cake together. Their garden was filled with flowers, fruit trees and bushes and we kids had tons of fun spending the weekends and holidays exploring it. When I made these almond yogurt cakes and set the table, I imagined my grandparents’ terrace and tried to capture the image I had in my head. That is why I selected a variety of vintage plates and delicate little hand-crocheted doilies, picked some pretty flowers, sprinkled the toasted almonds on top of the mini cakes and was ready for a traditional German "Kaffeeklatsch" with my grandparents!

R E C I P E Mini Almond Yogurt Cakes (10 servings) 3/4 cups finely ground almonds (with skins) 1/2 cup flour 1 teaspoon baking powder pinch of salt 3/4 cups butter at room temperature 3/4 cups sugar 3 eggs 1 teaspoon almond extract 1/2 cup plain yogurt powdered sugar for the icing almond slices, toasted edible flowers (your choice)

H O W  T O Preheat oven to 350 degrees. Butter the mini cake pans (e.g. a ). In a large bowl, whisk together almonds, flour, baking powder and salt. In another bowl, beat butter and sugar with an electric mixer until creamy. Add the eggs and the almond extract, beating well. Beat in the flour mixture, alternating with the yogurt. Transfer the batter to the pans and bake the cakes until they are golden, 15-18 minutes.

R E M E M B E R Before serving, make the icing and pour over the cooled-off cakes. Sprinkle with toasted almond slices and a few edible flowers for color and texture. Enjoy!

S T Y L E  T I P Do you have childhood memories that come to mind while preparing food? Try to capture them and bring them into the presentation, even in a small way. They are precious and are worth celebrating!

(text/images: editing: holly becker)

Recipe: Citrus Apple Spritzers

I'm into making healthy drinks lately because the weather has been gorgeous and the weekly outdoor markets are finally packed with yummy fruits and vegetables. Yesterday I was so inspired when I found lots of citrus fruits including beautiful pink grapefruits and blood oranges. I immediately bought some, headed home, and started cutting and juicing and came up with a very easy little "cocktail" below, only this one doesn't have alcohol (though you could add a shot of saffron-infused gin or top with champagne and you'd have a wonderful cocktail for sure!). I also found some chamomile flowers and lots of citrus-hued tulips so after I made the spritzers I added a few chamomile blossoms to the drinks and then I cut the tulips down very short, removed all of the leaves, and put them in a small ceramic container on my table.

To make the drink you need:

  • Lots of yummy citrus fruits like blood oranges, pink grapefruit and oranges. Then just one lemon and one lime.
  • Squeeze them all by hand (or use a juicer) and pour through a small strainer into a glass pitcher (to remove pulp and any seeds).
  • Fill the pitcher 1/4 of way with squeezed juice.
  • Next, fill the pitcher with no-sugar added apple juice. The pitcher should be about halfway full now.
  • Add slices of citrus fruits to decorate and flavor the drink.
  • Pour into glasses and top with sparkling water or, if you prefer, top with sparkling water, tonic water, and a splash of champagne or saffron-infused gin. It depends on whether you are looking for good health or a good time I guess!
  • Cut a few slices of citrus 4 ways and turn over a few times in a shallow bowl filled with white grain sugar. Garnish the drink with the sugared citrus, add as many as you'd like. You can even top with a few chamomile flowers to make it spring-y and pretty.

A very simple farmers' market visit gave me such a boost of health, energy and creativity for under $10! You truly can find inspiration anywhere. I hope that you enjoy this little spritzer and pretty tulips and I wish you a lovely weekend. See you next week!

(photographs/styling: holly becker for cattledogs)