First

Since the last couple of Halloweens in Brooklyn mostly consisted of freely handing out candy to the little daughter of our mob-connected building-superintendent, so he would speed up some of the many overdue repairs in our apartment, we were quite pleased to have a real celebration this year. It was my first trick-or-treating, too, so Ava generously agreed to share her candy with me. (suckers for her, Tootsie rolls and Paydays for me) Quite possibly one of the most fun weekends ever.

Ward Halloween-party and costume show

Waiting

Getting candy from the scary lady

Sorting out the good stuff

(Almost) guilt-free frosted pumpkin cake

It's from the November issue of Cooking Light (what an awesome magazine, by the way) and it's a nice change of pace from the usual spice and calorie-laden pumpkin-bread recipes, that show up everywhere around that time of the year. And the vanilla-cream cheese frosting? May I just say divine. Ava, who usually never touches anything baked ate 2 pieces and kept asking for more.

Frosted Pumpkin Cake

2 + 1/4 cups flour
2+ 1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
1 15ounce can pumpkin puree

Frosting:
2 tbsp butter, softened
1/2 tsp vanilla extract
1 package 1/3 less-fat-cream cheese
2 cups sifted powdered sugar

Preheat oven to 350 F. (ca. 180 C.) Stir together flour, salt, cinnamon + baking powder. In separate bowl combine brown sugar, butter, vanilla and mix until well combined. Add eggs slowly and keep mixing. Add pumpkin and mix some more. Fold in flour mixture just until combined. Spread into 13x9inch baking pan (greased) and bake for 25 min. Cool completely in pan.
For frosting combine butter, cream cheese and vanilla and mix well. Slowly add powdered sugar, beating until frosting has a smooth consistency. Spread over cake.
Makes 24 servings, 187 calories each (that's where the "almost" comes in, considering, that you won't be able to just eat 1 piece)

In the spirit of "I don't care if it's 80 degrees outside.."

..it's the end of Oktober, which means it's almost November, which means it's almost Christmas which means it's really about time to start making "Plaetzchen" (aka Christmas cookies, for our American friends). While I already tried Lebkuchen and Heidesand with mixed results (the Heidesand did infact turn out to be a pile of crumbly sand) the Orangen-Vanille-Kipferl from the never-fail, tried-and-true, one-and-only Dr.Oetker-baking-book were very good. Maybe I add even more orange extract next time.

Orangen-Vanille-Kipferl

100g ground almonds
280g flour
100g sugar
salt
2 EL (tbsp) orange rind or 2 EL orange extract
1EL vanilla extract or 1 Paeckchen Vanillezucker
200g butter, softened
2 egg yolks
More sugar for dusting/rolling

Combine almonds, flour, sugar, salt, orange and vanilla extract. Add butter and egg yolks and knead to a soft dough. Wrap in foil and put in the fridge over night. Form a roll and divide in about 50 pieces. Shape them into little Kipferl (see picture) and place on a greased baking sheet. Bake at about 350 F (190 C) for ca. 10min. Roll in the remaining sugar as long as they're still warm.

It's official. I'm replaced.

No explanation needed.

Ever since I read my first "Wendy"-Magazin...

... I wanted to compete in the hunters/jumpers circuit. And even though I've pretty much been riding on and off for the last 20 years, I've never been bold enough to seriously pursue that goal. Until now. Watch your back, Ludger Beerbaum, I'm on my way!


Me and Bugs. I think that's what you call a long ways to go.





Oh, and by the way, Ava has found a new friend, too. Zoe, or as she calls it: "the Baby-horse"

Best ever sweet potatoes

After trying this recipe, you won't even think of adding marshmallows to your yams. (who came up with that idea anyways?)

Curried Sweet Potato-Mash
Roast 2 pounds of sweet potatoes at 400 F until tender, about 1 hour. Halve and scoop out the flesh. Puree with 4 tbsp butter, 1 tbsp curry powder, 3 tbsp mango chutney (I used Trader Joe's Ginger-Mango chutney) and 3 tbsp plain Greek yoghurt. Add salt and top with toasted coconut.

the family picture project

It took me about 2 months, to (finally)finish our family-picture-wall in the dining room. "2 months??" you say, for hanging up a hand full of pictures? Yep, because when you are like me and determined to come up with your very own picture-frame-design, consisting of hand-modeled fimo-clay, an otherwise 1-hour project turns into a seemingly never ending story. But I made it and I think it turned out fabulous.