So, you made some quark and now you are wondering what to do with it. Make some Rhubarb Streusel Cake, or for that matter, any Streusel cake. It is really easy to make and super delicious. Frankly, this is the only way I like my rhubarb. Now you might say “But aren’t there suppose to be strawberries in your rhubarb cake?” Nope, not this one. Don’t be afraid, it won’t be sour.
A friend of mine asked me if I would make cake pops for her son’s birthday party. He particularly likes Angry Birds. You know, those little colourful birds which are angry at green pigs for some reason or another. I have no iPhone or Android so I do not play that game. (I know my husband does, once in a while.) So, here I am, making birds.
For some, making a cake can be challenging because they never baked before, or think making a cake is difficult. I encourage you to try it and maybe start with a box mix (though I am not a fan it is nice for someone who just starts). The next step after a simple cake is a) a more difficult cake (lets say with layers) or a themed cake for a specific party. It can be scary at times because it seems so complicated. Melissa from “The Party Works” was so kind to write a little post about how a themed cake can be very simple.
Chocolate, fruit and whipped cream…what else do you need?
Last Sunday was crazy with two parties to attend and to cater to. The first party was a birthday part with a carnival theme (post will follow), the second party was a bridal shower. Now, we don’t really do bridal showers in Germany. We have a party for everyone before the wedding, e.g. wedding eve party. Your friends and family come together and bring gifts, have a good time, smash some porcelain for good luck and just celebrate. Since I am not too familiar with bridal showers I was wondering what to do. First question for the bride to be: What do you want?
This is a classic in Germany and North America has something similar. But our cheese cake is made with quark. What’s that you ask? Well, it’s a sour milk product and is used often in Germany. You can use it for baking but you can also mix it up with some herbs and put it on your dark bread, or eat it with baked potatoes.
If you liked to know more then check out the Wikipedia page about Quark or look at this chart and see how it is related to other milk products. That will give you some insight.
I had nieces and a nephew over and I figured with this type of “cake” would be easy enough for them to make. It went pretty well but I had no time to take extra pictures.
I don’t know what the hype is about the Red Velvet Cake. It seems to be a big thing on this side of the planet, for whatever reason. For me, it’s a cake with red colour, that’s it. I doesn’t taste like anything special, at least I didn’t notice. But, I admit, it looks pretty and is very appropriate for Valentine’s Day.
The other day on Facebook one of the pages I “like” posted a link called “Why From-Scratch cakes are Healthier than Box Mix Cakes”. Immediately I was all ears or rather eyes and read through the rather short post. (This is the link.)
Simple and delicious
I was talking to my co-worker about German food the other day. She is also German and we both miss somethings that you just can’t get in North America, or at least not where we are living. Since she also likes to bake we talked about various cakes and she mentioned that she really misses the Marble Cake her mother used to make. She told me that she tried to make it here but it wouldn’t work, it was too dense, almost hard. I though “Well, lets see if I can make this”. Actually, Marble cake is not very complicated but it can get trick with all the differences between Germany and North America.
Yummy. Or in German: Lecker!
What do you do with an eggnog you have left over? Of course you use it for baking. Granted, I am not a big eggnog drinking fan. I prefer my mulled wine for Christmas. But we bought a carton last year and froze it. The other day I defrosted it and even thought it was a bit runny due to the freezing process and good stir made it into a nice eggnog again. This recipe comes from Sweet Art Supplies who found it on Knead to Cook.
The final product. A little dry but still tasty.
Since we are pretty much through with the Christmas Cookies I’ll give you another great Christmas recipe: Stollen (or as my family says Stolle). This is a Christmas cake so to speak made from a yeast dough. I guess it is similar to fruit cake, but not. I think Stollen is a thing by it’s own and can’t really be compared to anything else. Like Strudel, you can’t compare that to anything else either. This recipe comes from mother, like so many others, and I would assume it was handed down from grandma.
Interestingly, I don’t recall anyone ever making it. Most of the time we bought our Stollen from the bakery. By now you probably know that I don’t like raisins which means Stollen is not really the thing for me. However, there are other options, like Nougat Stollen or Poppy seed Stollen (not that I like poppy seed but for those who do this is great). This year of course I had to try it and make my own. See the results after the “Read the rest”.
Baking in Saskatoon 
