Baking My Way Through Germany

Tschüss!!!! Off to Ireland!

2012-03-10T17:19:00.002+01:00

Tschüss!!!! Off to Ireland for one week!

Check out... Our Trip!

My Official Invite

2012-03-07T16:39:00.003+01:00

My "official" invite to the mid-term. So does that mean without it I wouldn't be able to take the exam?

Everything here has to be so official. This just means that it's time to get down to business... time to practice, study, and get organized.

Zwischenprüfung (Mid-term Exam)

2012-03-04T08:41:00.000+01:00

So I realized I haven't posted anything in a week... Going back to work after being away for 2 weeks is always a little bit tough, but it always keeps me on my toes!

I started studying for my Zwischenprüfung (mid-term exam).

It involves everything we've learned for this year and a half. How do I begin? I pretty much went through highschool and college without doing any major studying. How is that possible? I was a dance major. My studying was going to class (everyday without fail)... and my tests, for the most part, were performing for my teachers. You can say it was a little bit different than what everyone else was doing.

Now, I have an enormous amount of material to study for, and the importance to me in getting a good grade is also enormous... I've got a little bit of stress going on...

My BFF suggested flash cards. Which I agree with. It's just that they take forever to make... It'll be worth it.

That is the theory section of the test... we also have a practical part of the test.

This is something I'm not so worried about. We are to make:

-A 26 cm cake: with a decorated rouladen rim 2/3 high (here is an example).

It has to be decorated by piece (meaning each piece is to look the same when cut). It must be filled with some sort or Sahne (cream).
-Decorate the rim of a circle by piping
-Write "Herzlichen Gluckwunsch"
-Make a crepe (yea this sounds weird... but it belong to the cooking part of our program)
-Make a salad with a vinaigrette or dressing

It's do-able. We have a total of 4 hours: 3 hours for the cake and 1 hour for the cooking section.

I want to thank you all for your comments from the cake competition!!! I still don't have any results, and won't until school starts back up again, but I appreciate all your kind words!

You see this awesome-ness right here??? This is where I will be on St. Patrick's Day next week!!!! I always thought that being in Ireland for St. Patrick's Day was just a dream, and something that I would say, "Yea that would be awesome to go to," but never really thought it would be a possibility. Now, I'm meeting 4 wonderful ladies from the US (including my mother and best friend) to have a great vacation road-tripping around Ireland for a week, ending in Dublin for the big day.

It's gonna be legendary.

Cake Competition... Success!

2012-02-25T10:30:00.002+01:00

The ~~Food Network Challenge~~ cake competition is finally over! Yesterday was a success, if I do say so myself. I'm very happy with the turn out of my cake... I know it wasn't something outrageous or death defying, but we had only 4 hours... 4 hours to make everything on site. With that, comes some limitations.

Breakfast At Tiffany's

Unfortunately, we don't know our grades on the cakes, or who won. It'll be a while until we find out. Which is a bit annoying because we put in all that work and effort into our cakes, only to have pretty much no feedback whatsoever.

The 4 hours pretty much flew by. It felt like we only had 2 in total. There was a little chaos during the whole competition, which was totally expected. There were 21 of us in one room! Yes, I know this sounds crazy, and it was. Space was something that I did not have much of, which is why I am glad I didn't take on something too big.

We're being judged on 4 areas of critique:

Arbeitsweise (method of work)

Handwerklichkeit (craftsmanship)

Gestaltung (layout)

Geschmack (taste)

In the criteria of "method of work," most of that is cleanliness. Let's just say this area of expertise is not one of my bests. Just ask my mother. However, I think I did a really good job of keeping my area clean during the competition. Except for one set back...

In my cake, I had thickened cherries which I had to make first because they had to cool so that they could become part of the filling. Before 8 o'clock... before the competition officially started, I opened the big can of cherries. While bringing the can of cherries to scale, what do you think I do?? I spill cherry juice all down the front of my coat. Keep in mind that I'm wearing all white. Cherry juice?! Why did it have to be cherry juice? Of course it wasn't water, or something I could brush off like sugar... or basically any other ingredient in the entire bakery other than cherry juice. So there I was before the competition, stained with cherry juice and absolutely nothing to do about it.... that's how it goes sometimes...

Here are a few other of the cakes made by some other students. I have to say the competition was pretty great with some of these!

Round Up

2012-02-23T11:54:00.002+01:00

Round up of events:

1. Cake competition is officially tomorrow... Wish me luck!

2. Our mid-term exam has been moved two months earlier... to April... Waaaaah!? That's like telling me we're gonna have to take the exam in Japanese...

3. Ireland with some absolutely fabulous people for St. Patrick's Day is in only 2 weeks!

Cake Inspiration

2012-02-18T09:37:00.001+01:00

Okay, inspiration for my cake...

Here we go...

Breakfast At Tiffany's

2012-02-15T16:23:00.000+01:00

Remember how I talked about a cake competition at school?

Remember when I was thinking about a really complicated idea?

Remember when I came up with the idea of "The Wizard of Oz?"

Remember how that was a long time ago?

This is what happens when I'm given a long time to think over and idea. I stress over it and then it completely changes. Not that I think The Wizard of OZ was a bad idea. It's an absolutely fantastic movie... one of my favorites. It's just that the concept in my mind was too complicated...

So I changed it. Classic and simple... Breakfast At Tiffany's...

Today, I spend the end of my day at work testing out some ideas...

This is, most certainly, not the end result... I was just checking some things out, testing my recipe again, and checking some little factors so that I am prepared next week in school.

I want more detail in the piping, and I really want it to be cleaner. Let's hope I'm up to the task for next week!

Let me know what you think, I'm always open to some criticism!

Disney Fantasy

2012-02-14T14:49:00.000+01:00

Ahhhh Valentine's Day. What to do with you?...

Should I buy a bottle of wine, delicious Milka chocolate and celebrate by myself by watching a good movie...?

Yup.

Okay. Done... don't have to ask me twice!

As I talked about in my last post, my celebrating of this holiday (and most likely the years to come because of my choice of profession) was celebrated by make a bunch of heart-shaped treats, as well as the others I talked about before.

However, the heart-shaped Berliners (doughnuts) are killing me... As I'm typing this, I have a smile on my face... I don't know why. Trying to keep the attitude positive, I assume? I hope you enjoy those Berliners, Bremerhaven...

Remember last year when I saw the Disney Dream as it was being worked on in Bremerhaven?

Guess what?! The Disney Fantasy is now here! Last week, I was called into the office for some reason I was unaware of. I saw 2 guys from the Disney Fantasy and was wondering what was going on. As it turns out, the two men from the Fantasy were pastry chefs and were looking for a specific product. Apparently they were directed to our bakery, as the product could not be found in the stores. They were from France and only spoke French and English... lucky for me! I was asked to translate!

Really, it feels fantastic when I'm asked to translate. After spending most of my days completely stumbling over my words, attempting to have conversations in German, and feeling frustrated... it's pretty great when I'm needed like this. It means that my German is good enough to be able to go back and forth from the two languages (which is actually way more difficult than solely speaking one or the other).

In the end, I walked away with a business card, a little networking, an idea for a possible future job, and a good feeling.

Valentine's Day is Approaching!

2012-02-10T15:49:00.000+01:00

Valentine's Day is coming!

Whether we like it or not, the day is only next week. Contrary to popular belief, you don't need a "significant other" in order to celebrate Valentine's Day. I don't have a "significant other"... thankfully... No wait, I take that back. I don't mean thankfully as in having a "significant other" is a bad thing. It's not. It's just that, I'm around that age where I feel like I should be a little selfish with what I want to do with my life... meaning, things I want to accomplish, goals I want to achieve, and so on... Only you know what you want, and only you know what's best for you...

Anyways... with out without a "significant other" don't be alone on this so-called holiday. Spend it with someone you love (even if that may be yourself!)... easy peasy... the pressure is off...

What I came here today to write about was what was happening at work. We went from almost nothing to do for the time after Christmas and New Years, to 10 hour work days... all because of the 14th of February.

Christmas is a holiday that includes a lot of traditional baking products (meaning breads), as well as pastries. Valentine's Day can basically be summed up as a pastry holiday.

Chocolate.

Chocolate.

Chocolate.

We hear that a lot about Valentine's Day.

So what are we making that's special?
Chocolate cupcakes with an Amaretto-cherry filling, topped with toasted meringue. Ummm YUM!
Strawberry cream hearts.
Berliners (doughnuts) traditionally filled with jelly and topped with glaze, but shaped as hearts!
Bailys-filled Berliners (doughnuts) with a milk chocolate frosting.
Little gingerbread hearts covered with a milk chocolate and a dark chocolate coating.

This is just for the week before Valentine's Day... wait until the day of to see what's coming out of the bakery...

The Coldest I've Ever Been... Sweden

2012-02-07T16:18:00.000+01:00

My weekend in Stockholm, Sweden turned out to be a fantastic one. I can't think of a reason why it wouldn't have been?
A friend of mine, who's traveling around the world for 6 months (that's right, I said 6 months) came to visit me in my little town of Bremerhaven, and we took the weekend to check out what Stockholm was like.

Let me just say that Stockholm may be one of my favorite cities I've ever been to. It was gorgeous... and this is despite the -20 degree Celsius weather.

Ever heard that Swedish people are the best looking people in the world? They are.
Ever heard that Swedish people are the nicest people in the world? They are.

Being purely superficial, we didn't see one bad looking person while in Stockholm.
Being purely judgmental, we didn't meet one person who was not extremely friendly and helpful.

Stockholm has definitely put itself on my "must return" list. Next time... summer. Even though I loved the winter scenery, I know that Stockholm in summer would definitely have a different vibe.

So here's what we did:

We checked out the Stockholm Ice Bar...

We ate delicious Swedish food, at the fantastic indoor market called Saluhall...

And I hate to say this, but we cooked at ate one of Santa's reindeer... Donner, to be exact...

Last but not least, we headed out on a boat, to check out all the Islands that surround Stockholm...

3 Days Vacation

2012-01-30T14:03:00.000+01:00

This week equals...

Just 3 days of working and then 3 days of vacation!

Where am I off to??

Sweden! I've never been, but a friend from the U.S. and I are taking off to Stockholm on a fantastic 14 Euro flight... amazing...

Any suggestions on places to check out/ things to do???

Brandmasse: Choux Paste

2012-01-28T18:30:00.001+01:00

Does anyone know what Brandmasse is? Translated it is choux paste. It is a delicious batter that creates the fluffiest, most mouthwatering pastries. These pastries are sinful and addicting. However, they are fantastic to make for a brunch or shower!

I absolutely love this type of pasty. I can't get enough of these... It's a problem... Don't worry, I'm aware of it.

Let's name a few:
Cream Puffs
Eclairs
Viktoria A.K.A. French Cruellers

Here's the recipe:

200g Milk

200g Water

120g Butter

10g Sugar

4g Salt

Lemon zest

Bring to a boil, preferably in a copper kettle.

200g Flour

Add (all at one time) to the kettle and work with a wooden spoon until smooth and worked through. Keep stirring, "roasting" the batter.

Let the batter cool. It's best if the batter is spread out onto a baking tray, or other cold surface.

250g Eggs

Add one egg at a time while beating slowly after each addition. Do not over mix!

Now the batter can be created into whatever you'd like!

Here's what we did:

We made what's called a Sahneringe (Cream ring). Basically cream and thickened cherries sandwiched between the pastry ring.

First fill a piping bag with the finished batter. Using a star tip, pipe out rings on a baking tray lined with baking paper.

Bake at 220 C 20-25 minutes.

**The pastries should be baked with lots of steam. A trick I was told is to cover each ring with a can. This way the steam is automatically created, and the pastries bake up nice and big. Otherwise, make sure to spray the rings with water.

Let cool, and cut in half.

Boil together apricot jelly and a little bit of sugar. Brush this mixture on top of each ring.

Heat Fondant in a pot. Be careful! Do not let the Fondant get to hot! Test it out on your lip. It should smooth and liquid-like. Lightly brush on top of each ring.

Fill each ring with whipped vanilla cream and thickened cherries... or choose you own filling!

Green Cabbage and Film!

2012-01-24T15:17:00.003+01:00

The Grünkohl Tour was a smashing success! It was absolutely a ton of fun walking, drinking, eating and dancing all night long.

I was constantly asked through the night, "Do you do something like this in America?" The answer: No way! This would never flow in the U.S.... unfortunately. First off, we're not allowed to drink in the street. Well, only in two cities we are. Secondly, I seem to think that something like this would not end so civilized, and certainly be something the public would complain about. Large groups of people walking around in the cold... at night... while drinking??? I don't think so. What I find so interesting is that no one questioned what we were doing. We were about 50 people, if not more. We even passed a few other groups doing the same thing!

Not to mention the choice of food. Green cabbage. It doesn't sound the least bit appealing at all. However, it really is. I've certainly opened my mind with food. A few years ago, this would not have touched my lips. No, I take that back... it would not have made its way onto my plate. I can imagine a large number of people would also agree. This type of food isn't found frequently in America, and definitely isn't something that people would look forward to yearly.

Moving on...
Thursday is filming day in the bakery! A film crew is coming through our bakery while we work to get some shots of us. I believe this film will then be turned into an informational/advertisement film for us which will then be placed on the website or maybe even Facebook (p.s. we're on Facebook). I'll be sure to keep you updated on the film, i.e. when it's coming out and where to find it!

Grünkohl Tour, here I come!

2012-01-18T12:34:00.003+01:00

So, I know I've been a little absent from blogging. It's just that getting up earlier from work takes a lot out of me... and going to bed at 5pm just doesn't seem right for some reason. Plus this competition cake is just wondering around in the back of my head...

The season is Grünkohl... and the activity is, of course, the Grünkohl Tour! What is that??

Grünkohl is green cabbage, translated. I know the face you just made... trust me... it tastes good! What lots of groups do this time of year, is have a green cabbage hike. It sounds crazy, and it kinda is... but it's really a lot of fun. What happens is a group of people get together and walk around the city/town while drinking typically an excessive amount of alcohol. Then, they finish at a restaurant serving green cabbage, along with pinkel (a type of sausage that is traditionally served with green cabbage), other types of sausages and meats.

A typical plate looks like this...

It's fantastically fun. I took part in one last Saturday for a friends birthday, and this coming Saturday is our company's Tour. Everyone hypes up about it all year long, and I've only attend the one, last year.

This time last year marks a pretty significant check point in Germany for me. I kinda think of it as the time that I actually "began" here. It was the beginning of a better time, a better mindset, and let's face it, a better opportunity for me to be me.

Practice Makes Perfect!

2012-01-11T15:04:00.000+01:00

After hooooours of trying out my ideas for The Wizard of Oz cake... most of them didn't turn out... but hey, that's what practicing is for!

The red velvet cake:
The recipe was not compatible. Unfortunately, the recipe did not work out. The final product was way to dense and heavy, and the American taste is a little to sweet for the German people. I have to say that most American recipes don't work out in Germany... our measuring standards are different and some of the ingredients just don't match up.

The spun sugar:
This was tried out yesterday... The first time, we didn't have very much success. The second time, we had a lot more success and I actually think it would be possible... however, I was pretty much shut down by my co-workers in the bakery in that it's "too complicated" and "would take too long." Which may be true for this particular case, but it is certainly a technique that I would like to try again soon.

At this point, the cake will have a stripe of yellow as the "yellow brick road" and the rest, as well as the plate the cake sits on, green... like grass. On top, will be the twister, made of chocolate, coming out of the top of the cake, along with a small house with the witches legs sticking out from underneath. I will make the characters to be placed off to the side of the cake, and the cake will be surrounded with lots of small flowers (Poppys). Lastly, I will use the phrase, "There's no place like home," piped out as a banner... because, let's face it, there really is no place like home!

Update:
Scratch that...
Here's the thing, when I'm not completely happy with something that I'm making... I get weird... weird is the wrong word... annoyed? Yea okay... I don't want to do something half way... And I always try to do something original.
The red velvet didn't work out, the sugar twister-like contraption didn't work out, the chocolate around the edge didn't work out... My original thought process for the cake... didn't work out... It would have been totally original... no one else would have cooked sugar... and no one else would have baked a red velvet cake.
Okay, so now what? I won't be modeling the characters. I want to dedicate a little more time to the smaller details... AKA the bricks on the road.... the the ruby slippers and so on...
It'll work...

Torten Competition

2012-01-05T13:59:00.000+01:00

In our next block in school we have a Torten (cake) competition.

Food Network Challenge... here I come!

No really, they have their similarities. We are to make a small (meaning not tiered) cake to go along with the theme of... Film! We can bake the actual cake before and bring in, but all the filling, icing and decorating has to be done in school... in 4 hours.

Here's the deal... I could use some ideas... I have some great suggestions already, but am looking for simple technique ideas as well because I only have 4 hours!

As for the theme, I'm pretty sure I'm going with The Wizard of Oz. First off, "there's no place like home"...?? Could that be a more perfect slogan for my cake?? Secondly, how amazing was that film? I think the whirlwind of color and playfulness the movie brings will be great for my cake.

Here are my ideas so far...

-The cake itself will be make of red velvet cake. It looks great, it's American, and the whole red ruby slippers go with the theme.
- I'm thinking the top of the cake will be the yellow brick road make of Marzipan (it'll spiral out from the middle like in the movie, with different shades of yellow)
-I was also thinking of using spun sugar to surround the cake like a wreath of some sort to represent the twister. I've never done this before, but if it works out how I'm thinking in my head... it'll be fantastic!
-I also want the wicked witched legs sticking out from under the cake with the ruby slippers on.
-Lastly, I had an idea about surrounding the table in Marzipan-Poppy flowers, like the ones they fall asleep to in the movie.

At this point, however, I'm not sure about the outside of cake... meaning around the outside...
Also, how can I encompass the characters in the cake... I was thinking if all the characters were placed on top of the cake, it might be crowded... or it could also be difficult to make all the characters in the time given...

Suggestions??

p.s. I would like to point out that the wind is totally and ironically Auntie Em today... I feel like a twister is going to come through here and take me off to Munchkin Land!

Ich Bin ein Berliner!

2012-01-02T17:21:00.000+01:00

First off HAPPY NEW YEAR! and FROHES NEUES JAHR!

So how many Berliners (doughnuts) did we end up making on New Years?

After over 15 hours of production... about 90,000

We made almost 30,000 Viktoria...

And over 60,000 various types of Berliners...

To top it all off... just about every single one was bought in the stores. Unbelievable that all of these Berliners can be eaten in 1 day. You would think that after eating all these Berliners, the people would then stop eating them... Not true. We are still producing an enormous amount of Berliners this, and the up and coming weeks.

New Years with Berliners!

2011-12-29T11:04:00.000+01:00

The Christmas holiday is now over, and it's on to New Years!

New Years in the bakery is... ummm... what words can I use to describe it? Crazy, insane, ridiculous, unbelievably busy...
These just don't do it justice...

My day tomorrow consists of the following:
Work from 12 midnight (technically tonight) to about 8am (tomorrow).
Work again at 6:30pm (tomorrow) until about 8-9am (Saturday morning).

Whaaaat? Why?

Did you know that on New Years A.K.A. Silvester, it is traditional to have Berliners (filled doughnuts)? In Germany, that is the case! Considering that we pretty much provide the entire city of Bremerhaven with their Berliners, we are buuuuuussssyyyyy!

Last year, I think we made about 60,000. Can you imagine?!

This is the reason for the 14 hour shift from Friday night into Saturday morning. It consists of ONLY Berliner making!

Our selection:

Viktoria (my favorite!)- In Dunkin Donuts language this means French Cruller

Traditional jelly-filled with glaze
Egg liquor-filled with glaze and chopped almonds
Pudding-filled with a chocolate glaze
Passion Fruit-filled with a white chocolate glaze

Yuuuuum!

7.99 Lobster on Christmas Eve

2011-12-26T12:02:00.001+01:00

Oh hello there Mr. Lobster. I'm going to eat you on Christmas Eve to make me feel better.

He sure did!

I hope all of you had a wonderful Christmas, and that you were able to enjoy it with the people you love! Trust me on this, it's really the most important part of the holiday regardless of whether you're celebrating big or small.

Frohe Weihnachten!

All I Want for Christmas

2011-12-22T13:16:00.001+01:00

This year, as you may know, this is what my Christmas is consisting of.

See those amazing looking decorations on the tree? They were given to me by a wonderful colleague of mine, who knew that I was deprived of decorations for my tree. Can you see the pink cake in the middle? That one is my favorite.

And those presents under the tree... they are from some amazing people I like to call my family...

So I'm not completely void of Christmas this year... I have my tree, Skype, gifts from family members, work A.K.A. Christmas baking (of course), and a lobster sitting in my freezer. It'll have to do. I'll just have to avoid things like the song, "I'll Be Home For Christmas" and extremely joyful, heartfelt Christmas movies that remind me of home. Let's just say I'm an emotional mess because a Christmas card from my Aunt caused me to burst into tears...

Moving on... Did you know that in Germany Christmas is technically on the 24th? They open presents on this day and celebrate with their families on this day. The 25th and 26th are the 1st Christmas day and the 2nd Christmas day. Interesting...

I, however, have always loved the story that Santa comes Christmas Eve (the 24th) brings the gifts, eats cookies, drinks milk so that when you wake on Christmas morning (the 25th) you are surprised to find the gifts under the tree and all you cookies gone. It never gets old.

The last few days at work have been pretty easy going. With everything prepared for Christmas, we haven't had crazy days. However, this will end tomorrow and continue until next week (New Years). The schedule is already out for New years, and I begin the 30th at 6:30pm and will work through the night until about 8/9am New Years Eve. Crazy... I know... This is all for Berliners, the wonderful tasting filled doughnuts that are traditional to New Years. Last year, we made about 60,000... who knows what the number will be this year...

With that, this song never gets old... and a family favorite.

An Experience It Was...

2011-12-14T16:22:00.001+01:00

Remember this post? Remember how desperate and frustrated I sound? I was equally desperate and frustrated when I got a letter in the mail stating I have to go to court for this incident.

Are you serious? Court, for apparent trash on the street...

I've done my fair share of mischief. Unfortunately, I've done some not so intelligent things, I've been in trouble, and I've dealt with the consequences. There, I said it...

This, is not that... I did nothing wrong and therefor should have no consequences to deal with. Case closed... in my head at least.

This week, on Monday, I made my appearance in court. Court is not such a joyful experience in general. Court in Germany? It made my stomach churn the entire day. Thankfully, a friend from work accompanied me in hopes that I wouldn't totally lose it.

When I walk in the door of the court room, I come face to face with my two old neighbors. So they are the reason I'm here today??? I BAKED YOU GINGERBREAD COOKIES FOR CHRISTMAS LAST YEAR! And this is how you repay me?!

I had to sit alone in a row, while the judge spoke, asking me questions about who I was and where I was from. Being in a room with other people while they talk about you in a foreign language is something so unnerving, I really can't explain. The judge then went on to say something, I can only think was about my rights and the law that I "apparently" broke. He then asked me a question and asked if I understood.

Of course not.

I desperately turned to my friend, only to find that I couldn't understand what it was they were asking or wanted to say. The judge, naturally, got frustrated, as did I... and that's when the tears began...

Thankfully, my friends knew the situation and clearly explained my point of view. I was asked to approach "the bench" and look at the picture of the trash and explain what was mine and what wasn't. None of it was mine. While looking at the picture, a tear drop fell from my eye onto the judges desk. That may have been the kicker right there. He knew how ridiculous this was.

After my neighbor testified against me, he was asked to leave, and that's when the judge rolled his eyes and said that this was stupid and there are a lot worse things than leaving trash on the street. Also, he went on to say that I really have no reason to lie, and that I do not have to pay any money.

JUSTICE!!!!!!!!!

I am as happy as a clam. Thankfully the judge realized the situation, and saw how crazy this all was. Some people honestly have nothing better to do than to sit at their windows and find things that others are doing wrong.

In the end, all is good and I can write this off as an experience... certainly one that I never thought I would have to do.

Baumkuchen

2011-12-05T16:35:00.001+01:00

Baumkuchen is one of the more traditional cakes in Germany... Not to say that the other cakes aren't traditional, because let's face it... just about all baked goods in Germany are traditional... But, Baumkuchen is the official symbol of our profession...

Baumkuchen translates literally into "tree cake." Get it?? The cake has tons of little layers inside that are created from the way the cake is made. This cake is known for its intense flavor because each little layer is essentially baked and therefor has a nice crust on top... which gives off the enormous amount of flavor.

Check out these layers...

See what I mean?

Yes, I know what you may be thinking... it's time-consuming and probably one of the more expensive cakes... and you're right... but the flavor is worth it all.

Traditionally it's made with a special machine...

However, it can be made without a machine and just your oven! Lucky for us!

Our recipe in the school was: Baumkuchen Champagner Torte:

250g Butter

80g Sugar

80g Marzipan

Cardamom, Salt

Mix together with and electric mixer.

200g Yolk

Add to the butter mixture, and mix until combined.

400g Egg white

150g Sugar

Beat until peaks form. (Literally translated from German: "beat until snow"-- good visual!!). Then, fold into the butter and yolk mixture.

Split the mixture in half.

70g Flour

70g Wheat starch (actual translation from "Weizenpuder" I also read that corn starch is a good substitute)

Fold into one half.

40g Flour

30g Wheat starch/ corn starch

50g Cocoa powder

6g Baking powder

Fold into the other half.

200g Marzipan

100g sugar syrup

30g Distilled Champagner (we didn't have this in school so we used Grand Marnier

Mixed until smooth.

Here's the good part!!!! You can use pretty much whatever pan you would like. We used a typical cake pan or spring form pan.

Heat your oven on broil... you want it hot and you want the heat coming from the top.

Spooning a little bit at a time, start the layering process. Here is the pattern you will follow:

2 layers chocolate

1 layer Marzipan mixture

2 layers light

1 layer Marzipan mixture

Each layer will need to be baked in the oven until baked through (just a few minutes). This is important! Especially for the first 2 layers so that the cake stabilizes. Some groups in class didn't bake their layers through, and the cake completely fell apart. It can be a matter of 10-15 seconds, so watch your cake! Also, the more even your layers are, the better the turn out.... you will see that once the cake is finished all errors can be seen (i.e. a burnt layer, or and uneven layer) don't let this scare you into not making the cake but be sure to take care when spreading each layer.

In any case, the cake will turn out fantastic... and taste even better! I know it's time-consuming, but the turnout is way worth the effort... and once you cut into that cake and show everyone the inside, you'll seriously be the talk of the town!

When everything is cooled and taken out of the pan the cake is traditionally topped with chocolate coating or a Fondant glaze. Your choice!

Please enjoy, and I want to hear and see your results!

'Tis The Season!

2011-12-03T09:51:00.001+01:00

I got my Christmas Tree!!!! Despite being 100% alone this year for the holidays, I will still celebrate with a tree. I've never not had a tree for Christmas and this year is no exception.

Since I am in the food industry... more specifically the baking and pastry industry... we are not allowed to take off for the holidays. It's our busiest season, and most important season. How else do you all expect the people of Bremerhaven to get their Christmas Stollen, Baumkuchen and Lebkuchen?

For most people, this isn't a huge deal because they can spend the afternoons and nights with family. For me, a little bit bigger of a deal... I don't have family in Germany and most of my close friends are traveling back home on "break." When I actually think about it, I do get pretty upset knowing I'll be by myself on Christmas, because it's largely celebrated in my family. Usually, my mom makes a big brunch with a ham (that my cousin Maggie has a habit of dropping on the floor) and casseroles and desserts. We head over to my Aunt Katie's on Christmas Even for food and drinks. It's really a ton of fun, and something I have always looked forward to. The women stay in the living room drinking wine, dancing and singing our own renditions of Mariah Carey's "All I Want for Christmas," and the family favorite "Midnight Train to Georgia," by Gladys Knight and the Pips, while the men all head downstairs into the "man cave" drinking too much whiskey or Vodka or whatever it is that they do down there...

Regardless, I have my tree... but no decorations...

I found red ribbon... There's a start! Now I can make a bow! So I watched a video online of how to make a Christmas bow. Here's how my horrific bow turned out...

It's pathetic... I know...

Now onto my next idea. What do I do best? Bake. So I thought I would make Meringue, and pipe out nice icicle-looking ornaments. Success!

Start with equal parts egg white and sugar. I'm not talking about cups here people! If you haven't started, now would be the time to switch to baking in weight. Grams and kilograms... I'll never go back...

I used 3 egg whites. **Tip: One egg is about 50g, one egg white is about 30g and one yolk is about 20 g.

So 90g egg whites, and 90g sugar... beat that until it forms hard peaks.

Then fold in about 45-90g of powdered sugar. Fill your piping bag with your desired tip (I used a star tip) and pipe away! Dry out in a 80-100 degree Celcius oven (170-210 degrees Fahrenheit) for about 5 hours.

To sum it up:

2 Parts egg whites to 3-4 parts Sugar.

Gorner Gorge Adventure

2011-11-30T17:53:00.001+01:00

While we were in Zermatt, we decided to take this Gorner Gorge Adventure. It was completely worth it. It was an amazing experience climbing around in this gorge, with more amazing sights and scenery. I recommend this to anyone heading to Zermatt.

Our tour guide, Gionni, was an actual mountaineer. Seriously, the term does not just refer to the mascot of WVU. It's an actual profession. He has climbed the Matterhorn 278 times. When asked this question, I was expecting an answer of about 30... 278?! Unbelievable. Climbing the Matterhorn would be a lifetime achievement just once...

In the end, the trip to Switzerland was unbelievable. I never thought that I would ever get the chance to visit Switzerland in my life. I wanted to travel there, of course, but it always seemed to be a country hidden in the back of all the more touristy ones. I always ask myself one question after visiting a new place... Would I go back? The answer here is simple... Yes, without a doubt. It's worth how expensive it was and it's worth the extreme difficulty of getting to the city (Zermatt is 100% car-less... you can't drive there and have to go by train).

Maybe an application to the bakeries in Zermatt is in the cards for me... you never know!

Whoville... I mean, Zermatt

2011-11-29T15:53:00.001+01:00

A few weeks ago my father, and (surprise!) brother flew from the U.S. to visit me in Switzerland. Switzerland is just about the most beautiful country I've ever been to. Ever more, Zermatt, Switzerland is the single most beautiful place I have ever been to.

You can't disagree, can you?

Take a look at that view! Did you know that the Matterhorn is the most recognizable mountain in the world? Think about it... I don't know if I could pick out Everest from a line up, or even Kilimanjaro... but, the Matterhorn... that mountain has got style.

I couldn't help but notice the resemblance to the mountain in The Grinch. No? Mount Crumpit? And the city? Well then the city must be Whoville.

It certainly felt like it. Zermatt was a beautiful, cozy, Christmas-like town that made me never want to leave. I couldn't imagine how it looked covered with snow. It would be overwhelming... too much to handle because it would scream Whoville.

Definitely a place to check off your list! I will be returning at some point in my life, that's for sure... and I certainly plan it on being over Christmas!

Cafe Sprüngli- Zürich, Switzerland

2011-11-28T16:38:00.001+01:00

Cafe Sprüngli- Zürich, Switzerland

This Confiserie was recommended to by a reader for when I went traveling to Switzerland with my dad and brother.

All I can say is A-M-A-Z-I-N-G. This place was outstanding, and a Konditors paradise...

We decided we had to get something...

Fleur au Chocolat. This is a chocolate shell filled with a chocolate mousse, topped with a raspberry and whipped cream. It was as delicious as it looks.

I took a video of the entire store, however, I unfortunately went a little too fast. It's difficult to see the amazingness of it all... so bare with me, and trust that when I say this is a must see when you are in Zürich.

Thanksgiving Recipes

2011-11-22T16:51:00.001+01:00

Turkey

Rub:

1/3 cup salt

1 tablespoon sugar

1 teaspoon pepper

Butter:

2 sticks butter

5 cloves garlic

1 tablespoon rosemary

2 teaspoons fennel seed

1 teaspoon lemon zest

1/2 teaspoon pepper

The day before, rub the defrosted turkey in and out with the rub. Let sit for at least 8 hours in the refrigerator.

Mix together the ingredients for the butter, then spread all over the turkey inside and out. Bake at 350 F for about 15 minutes per pound, or your thermometer reads

Stuffing

16 cups bread (cubed)

1 stick butter

2 cups onions

2 cups celery

1 tablespoon thyme

3 cups chicken broth

Package of sausage

1 Sweet potato

2 eggs (beaten)

1/4 cup parsley (chopped)

Heat the butter in a large skillet. Add the onions, celery and thyme and cook for about 5 minutes. Add the chicken broth; simmer and remove from heat.

Meanwhile, cook the sausage and cube the sweet potato.

Mix the chicken broth in with the cubed bread, add the beaten eggs and parsley. Last, stir in the cooked sausage and the sweet potato.

Bake at 375 F for 30 minutes covered, and another 20 minutes uncovered.

Roasted Garlic Mashed Potatoes

3 heads garlic, split in 1/2

3 tablespoons olive oil

2 pounds potatoes, peeled and diced

1 stick butter, cubed

1/2 to 3/4 cup heavy cream

Salt and pepper

Preheat the oven to 450 degrees F.

Place the garlic on a pie pan and drizzle with olive oil. Season with salt andpepper. Place in the oven and roast for 35 to 40 minutes, or until tenderand golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in asmall bowl. Using a fork, mash the garlic until smooth. Place thepotatoes in a pot of salted water and bring to a boil.Reduce the heat to a simmer and cook the potatoes until forktender, about 12 to 15 minutes.

Remove the pan from the heat and drain.Place the potatoes back in the pot and return to the heat. Stir the potatoes,constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes fromthe heat. Add the garlic and butter.Using a hand-held masher, mash the butter and garlic into the potatoes. Addenough cream untildesired texture is achieved. The potatoes should still be sort of lumpy. Seasonthe potatoes with salt and pepper.

Green Beans and Bacon (recipe from Food Network Magazine)

2 1/2 pounds green beans, trimmed
Salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
pepper

Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans and pat dry.

Cook the bacon in a large, heady saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion and saute until soft and very tender, 4-5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cool until heated through, 5-6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

Pumpkin Cheesecake

Crust

2 cups graham cracker crumbs (from14 crackers)

2 tablespoons granulated sugar

½ cup (1 stick) unsalted butter,melted

Filling

1 .25 ounce envelope unflavoredgelatin

1 8 ounce bar cream cheese, at roomtemp

1 15 ounce can pumpkin puree

1 cup sour cream

¾ cup granulated sugar

2 teaspoons pumpkin pie spice

1 teaspoon pure vanilla extract

Crust:

Heat oven to 400. Inmedium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer toa 9 inch springform pan. Using a straight-sided dry measuring cup, press the mixture in to thebottom and 2 inchesup the sides of the pan. Bake until set, 8-10 minutes. Let cool.

Filling:

Sprinkle the gelatin over ¼ cup boiling water. Let stand, stirring occasionally,until dissolves, about 5 minutes. Using electric mixer, beat cream cheese untilsmooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla.Mix in the gelatin mixture until incorporated. Pour the mixture into the crustand refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Apple- Pear- Ginger Pie (recipe from Food Network Magazine)

Crust (Paula Dean's Perfect Pie Crust):

2 1/2 cups all-purpose flour

1/4 teaspoon fine salt

3 tablespoons granulated whitesugar

1/4 cup vegetableshortening, cold

12 tablespoons butter, cold andcubed

1/4 cup to 1/2 cup ice water

In a large mixing bowl, sift together the flour, salt and sugar.Add the shortening and break it up with your hands as you start to coat it allup with the flour. Add the cold butter cubes and work it into the flour with yourhands or a pastry cutter. Work it quickly, so the butterdoesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.Add the ice water, a little at a time, until the mixture comes together forminga dough. Bring the dough together into a ball.

When it comes together stop working it otherwise thedough will get over-worked and tough. Divide the dough in half and flatten it slightly toform a disk shape. Wrap each disk in plastic and chill in the refrigerator forabout 30 minutes. On a floured surface roll each disk out into a 10 to 11-inchcircle to make a 9-inch pie.

Filling:

1 1/2 pounds mixed apples
1 1/2 pounds pears
2/3 cup granulated sugar

2 tablespoons fresh lemon juice

6 tablespoons unsalted butter

1 tablespoon all-purpose flour

3/4 teaspoon ground ginger

1/8 teaspoon salt

1 large egg, beaten

Coarse sugar, for sprinkling

Peel and core the apples and pears; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and pears and cook, stirring, until tender, about 10 minutes. Stir in the flour, ginger and salt; cook until thickened, 1 more minutes. Let cool.

Roll out 1 disk of dough into a 12-inch pie plate. Add the apples and pears, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough and cut into decorative shapes; arrange on top of the filling. Brush with a beaten egg and sprinkle with coarse sugar.

Place the pie on a hot baking sheet, and bake at 375 F until golden; about 1 hour. Cover the edges with foil if they brown too quickly. Cool on a rack.

First Official Thanksgiving

2011-11-21T17:30:00.001+01:00

So Thanksgiving turned out to be a smashing success! Officially, this can be named as my first Thanksgiving as a host in my own home. Strange, considering is wasn't even celebrated in America... and it wasn't even on the official Thanksgiving holiday... But, it doesn't matter because it was celebrated with my friends and colleagues in Germany.

You always hear of Thanksgiving horror stories when someone attempts their first Thanksgiving meal. Honestly? I am thankful to say that I didn't have one! Yes, there were a few glitches here and there, but in the end, I didn't set the turkey on fire, burn any dishes, or drop anything on the ground... amazing...

Though there weren't any mishaps, there was a little tension. It started at about 2:30pm. Guests were coming at 6:30 and I realized at 2:30 that I was behind schedule when the turkey was not yet in the oven. Ask my parents... I was Skyping them while I was frantic cooking in the kitchen, asking question left and right about how I should do this turkey. I guess I could have been more prepared. It didn't help that I had to convert all my measurement and translate all my ingredients... if I could even find my ingredients at the store.

Take a look at my 7kg turkey!!

What was the line up?
Top left: Sausage and sweet potato stuffing
Middle top: Turkey!
Top right: Roasted garlic mashed potatoes
Bottom right: (it's difficult to see) Cheese balls
Bottom left: Green bean and bacon casserole

Wait! Don't forget about the best part!

Apple- Pear- Ginger Pie

And I never got a picture of the star of the night... but this is the making of Pumpkin Cheesecake

Recipes to come!

Thanksgiving

2011-11-20T15:43:00.001+01:00

All I want to say is that our "early" Thanksgiving was absolutely amazing! Pictures and recipe to come when things slow down!

Zermatt, Switzerland

2011-11-14T07:27:00.001+01:00

Jealous???

Be back on Wednesday!

Chasing Waterfalls

2011-11-10T16:36:00.001+01:00

We have this enormous cooker in the bakery... I'm talking around 100 liters big. We make a lot of our sauces, as well as our pudding, for all the pastries in this huge cooker. So the end of the day is coming, and I am supposed to clean the cooker.

Okay, no problem... right? Yea, usually it's no problem, but not today. It's filled to the brim with water to make it easier to clean. When it's filled so high you have to tip it to pour the water out of the top before using the spicket at the bottom.

So I tip the cooker a little bit, and what do you know? The whole thing comes pouring out on me like a huge waterfall! 100 liters of water... and not just any water... HOT WATER... pour all over my legs.

Thank God there was only a few people left in the bakery to witness this... However, immediately after this happened, my coworker came up to me and started to sing "Don't Go Chasing Waterfalls," by TLC. Not only was it pretty hilarious, besides the hot water, but even more hilarious because he knew the words to the song.

Enjoy

Zimtstern auf Englisch

2011-11-06T15:00:00.000+01:00

I've had a few requests for the English version of Zimtstern (cinnamon stars) recipe.

Here it is! Enjoy!

1000g Ground Almonds
1400g Sugar
500g Egg white
500g Marzipan
40g Cinnamon
Pinch of salt

Glaze:
150g Egg white
900g Powdered sugar

With your hands, combine the ingredients (except the almonds) and work until smoothed. Once combined, cool. Sprinkle the ground almonds on the table, so the mass won't stick once rolled. Roll out the mass 10mm thick.
Lightly whip the egg white and powdered sugar together and spread evenly across the rolled mass.
With a star cookie cutter, cut out small stars from the mass. Hint: dip the cutter in warm water between cuts.
Place the stars onto a baking tray with baking paper, and bake at 170 C or 340 F. Ideally you would want the heat on top to be lower than the heat on the bottom. If possible, set the heat above to 150 C or 300 F and the heat from the bottom to 170 C or 340 F. Bake for approximately 10 minutes.

13 Day Stretch

2011-11-05T15:28:00.000+01:00

My 13 day stretch of work is finally over! Woo! One day of rest, and back to the grind. It doesn't seem like a lot, does it? Trust me, one day makes all the difference.

Next Saturday I will be flying out again to Munich! This time, I won't be staying in Munich, but taking the train to Switzerland with my father. I had an extra 4 days of vacation, and convinced my dad to fly from the U.S. to visit. I know, flying from the states for a 4 day vacation in Europe seems a bit short, but it'll be worth it. Neither of us have ever been to Switzerland before and we are planning on staying in Zurich and Zermatt (we're dying to see the Matterhorn!). Any suggestions from those who have been there before?

Zimtstern

2011-11-03T15:53:00.000+01:00

This week seems to be taking forever. Okay, so it's not really been my week. However, it's time to suck it up and get through it because it's just 2 more days until I can sleep.

Remember this picture from two posts ago?

See those cookies in the bottom left corner? They're called Zimtstern. A.K.A. cinnamon stars. We are currently banging these out every few days by the hundreds.... and they are delish! So I'm giving out a recipe so that you can... make these with your children, serve them as a Thanksgiving treat, put them in your Christmas packages, or eat them right after you bake them!

Recipe:

1000g griebene Mandeln

1400g Zucker

500g Eiklar

500g Marzipanrohmasse

40g Zimt

Prise Salz

Glasur:

150g Eiklar

900g Puderzucker

Die Zutaten mit der Hand glatt arbeiten und die Masse gut durchkuehlen lassen.

Geriebene Mandeln auf den Tisch streuen, damit die Masse beim Ausrolled nicht anklebt. Die Masse zwischen zwei Schienen mit dem Rollholz 10mm dick ausrollen.

Die leicht aufgeschlagene Eiweissglasur duenn, aber deckend mit einer Palette oder mit einem Spachtel aufstreichen.

Mit einem Zimtsternausstecher, der vor jedem Gebraich in ein Gefaess mit Wasser getaucht wird, Stern ausstechen.

Die Zimtsterne auf ein gefettetes oder mit backpapier belegtes Backblech setzen.

170 C bei offenem Zug

Ideal ist das Back bei geringerer Oberhitze, 150 C Oberhitze und 170 C Unterhitze.

10 Minuten.

Can You Work On Sunday?

2011-10-30T16:27:00.000+01:00

So far 7 straight days of working... and another 6 to go...

I'm not going to make it! Why was it again I thought working Sunday 1am-9am was a good idea??? Oh yea... money.

I feel like a zombie, and can't find a reason as to why I'm still awake...

So... gute Nacht und bis Morgen!

Oh yea... Happy Halloween!!

Oktoberfest in September and Christmas in October?

2011-10-25T15:21:00.000+02:00

Sooo guess what just came in the mail. Food Network Magazine.... Thanksgiving edition!

Perrrrrfect... just what I needed! I'll be scouring this issue for my Thanksgiving dinner. Then, I'll be posting my Thanksgiving line-up (in case others are in need!).

Right about now in the bakery... I can tell we're about to get hit pretty hard. It's only October and we've started Christmas products. Already?! I guess we were starting this early last year, but honestly... I don't remember. I was a crazy mess this time last year because I spoke about 10% of the German I do now. It's nice to be able to look back and see the difference... But what's the deal? Oktoberfest is in September and Christmas starting in October?

The amount of Kekse we are and will be making is crazy... At our bakery we make packages around Christmas time to give out as presents. Check it out:

Looks great right? You can image with how large we are... how many of those small cookies we have to make this time of year.... But they are delicious! And let's face it... I would love to get this as a gift, even if I do work in the bakery.

This and That

2011-10-20T16:52:00.000+02:00

Loving the comments about your All-star Thanksgiving dishes! Keep them coming... I'm in need!

Here's an interesting clip from an article that was sent to me from my Aunt:

"If you parlez francais, sprechen Deutsch, or habla espanol, good for you. According to a study by the Rotman Research Institute in Toronto, being bilingual sharpens the mind, improves your ability to zero in on important info and ignore distractions, and even forestalls the symptoms of Alzheimer's. Alas, your high school French, German or Spanish won't do the trick. You have to use two languages all the time, since it's the switching back and forth that boots brainpower."

Amazing... I knew speaking a second language was good for the brain... but these stats should give everyone a push into that language class!

Wait! Let's not forget this part...

"Only 9% of Americans are bilingual, compared with a rate of 65% in the rest of the world, according to the Census Bureau."

Oh no! Not such a great fact to hear... being American and all... but proud to be apart of that 9%!

Thanksgiving in Germany

2011-10-19T17:00:00.000+02:00

As a wonderful thanks to some of my coworkers at the bakery, I am hosting an All American Thanksgiving dinner. None of them have ever had a traditional Thanksgiving... and I want to show them the right way! Our Thanksgiving won't be on Thanksgiving day, in fact, it will be about a week earlier and on a Saturday... Don't judge me, we work during the week... and we don't get the Thrusday-Friday-long-weekend-deal that you all will be getting in America.

Also, since turkeys are not on high alert in Germany during this time of year... and there's no way I can get an enormous Butterball in Bremerhaven... I need to pre-order my turkey. Problem? Yes. First-off where am I going to find one big enough for ten people?... second... the ovens tend to run a bit small in comparison to ours in the U.S.

Solution? I'm not sure... 2 smaller turkeys? But then that takes away the WOW effect... What to do in my turkey dilemma...?

Now for the side dishes and pies. I need to have mashed potatoes... CHECK! And sweet potatoes... CHECK! And stuffing... CHECK! Apple Pie... CHECK! I made that beauty last year...

But that's not going to be enough...

Here's what I'm saying... I'm looking for some all-star Thanksgiving recipes... Give me your best of the best!

Who are these people?

2011-10-14T15:27:00.000+02:00

Today in Politik the teacher put a sheet of paper in front of us with the pictures of 16 of the members of the Federal Government in Germany...

While everyone started to eagerly fill-in the paper, I stared at it...

The teacher walked right over to me and asked me, "Do you know anyone on this paper?"

Of course not.
"Unfortunately not."

"Yes, you absolutely know at least one person on this paper."

No.
"Ummmmm"

"You have to know someone."

I don't.
"Maybe."

"Who is the first person?"

I know there is a Chancellor in Germany. I know the Chancellor is a woman. But, that is the extent of what I know. I figured number 1 had to be her... so I took a guess.
"Well I think it's the Kanzerlin?"

"And what is her name?"

Not a clue.
"Ummmm." Someone whispered the answer in my ear. "Angela Merkel."

"But you have, of course, heard the name before... right?"

Never. It honestly doesn't ring a bell.
"Yes."

"Okay good."

So today, I basically just confirmed to about all 25 of those in my class that one American stereotype is true. I felt like an idiot.

Let's see how difficult it is for you guys... I'll make it easy... I'll only give you 3 pictures... Name them, state their job, and their party.

Oh, and don't cheat.

It's Pumpkin Time!

2011-10-11T15:52:00.000+02:00

This month is all about the pumpkin... or Kurbis in German. Not only should pumpkins be found on every doorstep in America this month, but they should also be found in meals all over the world!

I'm not just talking about the fabulous pumpkin pie (even though it is a winner). I'm talking about creative ways to incorporate pumpkins in your meals this month, and next.

Why not host a Halloween dinner party? Or, why not surprise you family by whipping up a meal completely made up of pumpkin dishes?

Pumpkins are apart of our curriculum this week in school, and I have to say, I picked up on some good information. We traveled yesterday to a farm to have a small lecture of pumpkin and all the different kinds of pumpkins. We tasted them (yes raw... and I admit they're not bad raw)... and found out which ones are best for what.

May I make a suggestion??
Head to the nearest pumpkin farm, or farm that just sells pumpkins/ squash. This way you can choose the right pumpkin for your purpose! Want to make pumpkin pie? Do not go for the large Halloween pumpkins. Try the small "baking" pumpkins. They have less water in them and more sugar... and therefor taste waaay better in pumpkin pie (I learned that the hard way). Want to make soup or try-out spaghetti squash? Just ask the people on the farm... chances are they will be able to steer you in the right direction, because not all pumpkins are for eating.

We all know about the typical pumpkin dishes...
-Pumpkin Pie
-Pumpkin Roll
-Pumpkin Soup

But what about trying something different and maybe more creative that will impress...
-Pumpkin-potato pancakes with a honey-cream cheese dip (we made this today!)
-Mini-Stuffed Pumpkins (you could go the dessert route or a appetizer route with this one by stuffing the pumpkin with you favorite ingredients and then baking it)
-Pumpkin Bread/ Rolls
-Pumpkin Ravioli (I've never made my own pasta before, so I don't know how difficult this is, but I have had pumpkin raviolis before and they are to die for!)

The list goes on... My suggestion? Choose you or your family's favorite meal, then find a way to incorporate the pumpkin!

Wish my luck on my Pumpkin Pie presentation on Thursday! (All in German!! Ahhhh!)

Torte in Kiel

2011-10-08T10:21:00.000+02:00

Last weekend I took a last minute trip to Kiel to visit some friends.

To my delight I enjoyed a fabulous Nusstorte or nut cake. It was delicious! The best part? Well, other than the nut cream with the sponge cake and chocolate... I would definitely have to choose the Marzipan. Oh how I loooove Marzipan!

Number 4: Kehlsteinhaus (Eagles Nest) and Hallstadt

2011-10-05T07:55:00.000+02:00

My last post on my trip to the south includes the Kehlsteinhaus (Eagles Nest) and Hallstadt, Austia. These were by far the best views of the entire trip! Seriously breathtaking...

The Kehlsteinhaus, is better known to Americans as the Eagles Nest. This house was built by Nazis to give to Hitler as a gift on his 50th birthday as a place to retreat. The reason the house was never destroyed, is because it was turned into a restaurant... today, it still stands as a restaurant.

Hallstadt is a cute, by very small town right on a lake in Austria. If you are nearby... don't skip this town! It's worth the trip! They also mine salt in the side of one of the mountains that is in these pictures.

Number 3: Hohenwerfen Fortress and Salzburg

2011-10-01T16:58:00.000+02:00

After Munich we rented cars and drove to Salzburg, Austria. I think that Austia may be one of the most beautiful places I have ever been. The scenery was breathtaking and the weather (thankfully) was even better!
Wait! Let's not forget all of the wonderful Konditorei in Salzburg. Fantastic! and just about one of every corner...

Along the way, we made a stop of the Hohenwerfen Fortress in Werfen, Austria.

Then, on to Salzburg!

Enjoy!

Number 2: Oktoberfest

2011-09-28T14:12:00.000+02:00

So I think I may have had more fun at Oktoberfest than.... ummm... maybe anything else I can think of in my entire life. It is everything it's cracked up to be... and more.

I'm really glad we were lucky enough to be able to reserve a table. We did this all pretty blindly. We didn't really know which tent to choose... what kind of table to reserve.... what time to reserve... or if it was even possible to reserve a table. I'm telling you... This is the only way to do Oktoberfest. It's worth the money. We all said we wouldn't have done it differently, and that's surprising considering how clueless we all were.

We ended up getting a table in the Hippodrom. In my opinion, the best tent. Also, it was on a Monday, so the weekend crowd was gone. Bonus** It was raining that morning so we could all imagine that people put off going until the rain stopped. It really made for a great time because there weren't huge crowds like everyone had told us beforehand.

I can say now that I still don't even want to look at beer. After, I can't even tell you how many, liters of beer we all had, I can't bring one to my lips. Seriously, who would have thought?

This was how our reserved table looked before we sat down. We feasted like Kings... and let me tell you, I can't even look at duck either... (not that I ever really ate duck, but consuming a whole duck just wasn't the right decision, though delicious at the time).

Number 1: Munich and The Neuschwanstein

2011-09-26T16:34:00.000+02:00

I got back from Munich Saturday and am completely worn out.

Who knows the difference between traveling and a vacation??? I do! They're not the same. We fit so much into one week that I look back on it and cannot believe we got it all in. However, I wouldn't have it any other way because there is so much to do and so many amazing things to see!

Let me recap for you all in pictures... I'll be giving a few posts just on this trip because just like during the trip, it's information overload...

(note: these picture in no way give the places I went and the fun that we had justice)

We started out with Mikes Bike Tours. I suggest this to anyone traveling to Munich. It was one of the highlights of the entire trip, and an amazing way to see all the hotspots in Munich in one day. The tour guides were fabulous and we really lucked out with such a beautiful day!

The one and only Hofbrauhaus

The English Gardens... (This was the naked quarter to be exact. Not a pretty sight)

The Chinesischer Turm Beer Garden (The second largest in the world)

The right way to drink your beer!

They are seriously surfing in the middle of Munich

We then took a train to Fussen. This is where King Ludwig II built the Neuschwanstein Castle and the Hohenschwangau Castle.

The most dangerous bridge I have ever been on. It's built out of wood and was moving from wind.

The other castle in Fussen built by Ludwig II... Hohenschwangau Castle

Beautiful! Walt Disney sure knew which castle to choose from!

Stay tuned for Oktoberfest!

Oktoberfest Here I Come!

2011-09-17T05:07:00.000+02:00

Sooooooo

I'm currently up at 5am (this is sleeping in for me!) and getting ready for my flight to....

MUNICH!

I know what you're thinking.... I will be at Oktoberfest...

Family and friends are flying from the U.S. and we're meeting in Munich! I could not be more excited. It's about time to see some familiar faces from home. We'll be spending a few days in Munich and then driving to Salzburg, Austria.

I'll be back in a week!

Until then... celebrate the Oktoberfest holiday with a few beers! (And by a few, I mean a few liters of beers)

Pie is Pie

2011-09-13T16:57:00.000+02:00

Pie.

Pie is one of the stars of the baking world in America. Pie controls a lot of the baking world in America. It's can be compared to "Kuchen" in Germany.

Pie is delicious.

Pie is absolutely amazing.

Pie is everything I want in a dessert.

Pie is comfort food at its finest.

So why does no one in Germany really know what I'm talking about when I say the word "pie?"

It almost doesn't exist here. How can something so popular in one country not exist in another? Especially something as good as pie. I want to compare it to Kuchen... but it's not... Because pie isn't cake... Pie is Pie...

Got it??

If you were to survey Americans what the best type of pie in the Fall is.... you would, of course, get this answer:

Pumpkin!

Naturally, when I was asked to bring in a recipe for Halloween/ the Fall season to test in the bakery... I chose pumpkin pie.

If you haven't grown up with pumpkin pie, it sounds weird. I know, I get that. I got a lot of funny looks when testing out this recipe.

In the end, the pie did not turn out as planned. But it 's okay... because that's what tests are for! Let me explain:

We make a pumpkin bread (delicious!). However, the pumpkins we use are an enormous, German type called, Gelber Zentner. We came to the conclusion that this type was certainly not the right kind for pie. It matters which kind of pumpkin you use when you are using fresh pumpkin... trust me. The taste was too vegetablly (is that a word?). What I should have used were a sweeter type of pumpkin that is typical in pies, desserts, and Kuchen. So... lesson learned. It just means that I'll have to try again!

Meanwhile I was lent a book on pumpkins from my boss to find the right type of pumpkin needed for a phenomenal pumpkin pie! Who knew there were so many different kinds?!

Crazy-Town

2011-09-08T13:29:00.000+02:00

So I came home to a piece of mail from the city of Bremerhaven. Apparently, they are charging me 76 Euros...

For what?!

I can't think of one reason why I would owe the city money... and I can't imagine why they wouldn't put the reason on the notice...

After 3 calls to the office (thanks to my roommate who speaks German) I come to find that I'm being charged for leaving trash on the street back in April. Also, and here's the kicker, this is the final notice and if I don't pay today, someone will come to my apartment and take my possessions... I'm not kidding...

How crazy does this sound????

1. This was the first notice I have received
2. How could they possibly know that specific trash on the street is mine, even if I did do it?
3. I followed all the rules while putting my furniture on the street back in April by calling the trash company.

So what do I do... because there is no way I will or can pay this money... that little negative sign in my checking account proves it.

First, I call my father and cry because I know he will tell me how ridiculous this is and give me the courage to go down to the office and fight this.

So I do... and what happens while I'm sitting in the office talking to the man? I completely burst into tears...

He must have thought I was nuts... But let's think about this:
I have been stressing for 6 weeks with Vodaphone over my internet
I woke up at 3 am, worked 8 hours and am, therefor, exhausted
I don't speak enough German to be able to carefully explain my problem and why I shouldn't pay this money
I'm in dire need of some familiar faces... stat

So with all those reasons combined... I think there was no way avoiding the tears...

Sometimes I swear I'm living in Crazy-town and things would be so much easier if I spoke the language fluently and I knew how things worked.

So in the end I have to wait 3 weeks to see if I have to pay just because "someone" said that the trash on the street was mine... which it most certainly was not...

Der Tag Des Handwerks

2011-09-04T16:08:00.000+02:00

Der Tag des Handwerks!

The day I spend in Bremen presenting, selling and making pastries and cake went great!

Yes I was nervous of not understanding people, but there were enough other people working there as well that it turned out to be no problem at all. If I didn´t understand, I just looked at the person next to me and they answered for me. All in all, there weren´t too many people who came by to buy our sweets and ask questions... Most of the people who did actually stop by were collegues of my teachers and/or friends from the others who were working.

Here´s a little run through of the day, and you can get a feel at how "hard" I really worked...

Once we got there, our teachers almost instantly asked us, "Would you like some Sekt?" (Sekt is sparkling wine/ champagne)

Which we then, of course, replied with a "Yes please!"

After a little decorating of our pastries it was time for our free Bratwurst...

Then after eating, drinking, and trying other products around the festival, it was time to decorate a little more and chat it up with our teachers and other guests.

Then our teacher came by with two enormous cones of ice cream... "Would your like?"

"Well we can´t say no..." And we continued to eat the delicious strawberry and yogurt ice cream cones...

So after ice cream time the day was almost over and we cleaned up and headed out!

It really was a pretty fantastic day... Who wouldn´t want to do that while earning money and browny points from their teachers?

The end of school

2011-09-02T20:35:00.000+02:00

I'm happy to say that school is finally finished. I'm also happy to say that it ended fairly well with some good scores on my tests!

On my ice cream test I'm proud to have gotten two 1's ("A"s)... and in German I was able to snag a 3! Which is impressive to say the least.

I hate how everyone in the class is way to anxious to find out what I'm getting on my tests to compare to themselves...

Case in point:

"What did you get on your German test?"

"A 3... and you?"

"Oh. A 4... well they grade your tests easier than they do the rest of us..."

Well, whatever makes you feel better! Listen, you don't have to put me down in order to make yourself feel good. In reality, I should be getting the worst grades in German. It's not my fault that I scored a better than you even though you've been speaking German for 20 years... that's 19 years longer than I have.

However, the same can't be said for my Politic class. As I looked at the first question of the test I should have had a panic attack and been on the verge of tears... But... I am now apparently immune to that. Only knowing 1 or 2 words in the ENTIRE question has no effect on me now. I just stared at the question and chose the answer I thought could possibly be right. No biggie... This form of technique does not prove to be very effective... I can image the grade on my test will be a 5... It's progress though! Not in a sense that I'm receiving better grades in Politic, but in a sense that I don't freak out when I don't know what's going on... Now, if only the teacher could agree with me...

TOMORROW! I will be in Bremen at Der Tag Des Handwerks. What the heck is that??? It's some sort of festival for the handy work and my profession is one of them! I will be presenting small Teegebaeck (small, pastries and cookies typically served with tea) and Petit Fours. I don't really know what to expect from this day, but from what I was told it will be some sort of question and answer deal. I told my teacher, you do realize that I may not be that good at that? Apparently he's just happy that I volunteered. It'll be an experience!

I would like to write that I am writing this from the comfort of my own home... I am extremely sorry (well more extremely angry) to say that I am not. My appointment for my internet to be installed didn't happen today because they decided not to show up. What's the reason? I have no clue whatsoever. My anger and frustration with these people has risen to an all time high. 5 weeks without internet? It's awful...

The Ever-so-popular, Cinnamon Sugar Pull-Apart Bread

2011-08-28T17:25:00.000+02:00

Okay, so I had to...

Have you all seen this? Brown Eyed Baker- Cinnamon Sugar Pull-Apart Bread

Or this? Joy The Baker- Cinnamon Sugar Pull-Apart Bread

I first saw the recipe from Joy The Baker. If you haven´t read her blog... please do so. It´s fantastic...

Then, more recently, I saw this recipe on Brown Eyed Baker... once again, if you don´t read her blog... please do so...

I couldn´t resist making the bread after seeing this recipe twice. I ususally have a lot of free time on Sundays... the problem about wanting to bake on Sundays is the store is never open... and I don´t plan ahead of time... So I never have ALL the ingredients... BUT in this case... I did!

The pictures of this bread from these two blogger are fabulous and mouth-watering! Would you like to see what happens when someone who lives in a different country without all the necessary baking supplies makes this bread?

Don´t you judge me! I improvised! Do you know what it´s like to not have all of your things with you in the place you are living?... it can be frustrating and incredibly annoying... I´ve been doing that for quite some time now, and let´s just say that my improvising skills are fantastic.

The results are still great, and the bread tastes even better!

We all scream for, Ice Cream!

2011-08-25T16:17:00.000+02:00

I scream

You scream

We all scream...

FOR ICE CREAM!!!

My current block in school is all about ice cream... does it get better than that?! I may have spoken before about the 2 people in my class who are training to become ice cream makers. Their apprenticeship is only 2 years, so they have their mid-term exam next week. This means, for the two weeks of school, we're talking all about ice cream.

Did you know there are 8 different kinds of ice cream?! Yes, eight.... and I'm not talking about flavors here.

1. Kremeis (Cream Ice)
2. Rahmeis (No clue about the translation)
3. Milcheis (Milk Ice)
4. Eiskrem (Ice Cream)
5. Fruchteis (Fruit Ice)
6. Fruchteiskrem (Fruit Ice Cream)
7. Sorbet (Sorbet)
8. Wassereis (Water Ice)

What's the difference?? Well mostly it has to do with the percentage of milk or fat within the ice cream. Obviously the fruit ice creams differ in that fruit is used in the production.

Today, I made Parfait...

And here is my recipe:

150g Vollei
120g Eigelb
300g Zucker

Warm und kalt schlagen

650g Fruchtmark
1000g Schlagsahne

Unterheben

Now in English:

150g Eggs
120g Yolks
300g Sugar

Beat warm and cold. Basically whip the batter over low heat until warm. Then, beat in the machine until cold.

650g Fruit Puree
1000g Whipped Cream

Fold this into the egg and sugar mixture.

Choose whatever fruit puree you find the best, and have yourself a wonderful parfait whichever way you like it prepared! Ours will be turned into a Eisbomben (Igloo-looking ice cream treat) tomorrow!

Marzipan... It's Got More Uses!

2011-08-18T17:52:00.000+02:00

So I'm using my friends internet because Vodaphone wants to make me want to pull all my hair out.

It's has been a while since I've been this frustrated with someone or something. I HATE making phone calls to banks, internet companies, electric companies... basically any company... I will do anything and everything to avoid doing this... However, in this case, I can't avoid this... and had to do it for what seemed like hundreds of hours. Oh, did I mention that most of these calls were made in German? Internet contracts and installation preparations are confusing enough...

After what seemed to be the most phone calls I've ever made in my life... I've come to find that I still have to wait 2 weeks and there's nothing anyone can do to help me. This seems unreasonable... ever heard of customer service???

In the meantime... my postings will be few and far between... I've got blogging withdraw.

The past few weeks at work have been pretty great. The plum machine is gone!!!! We shipped the machine off to the guys who provide us with our plums. They are now cutting them before delivering them to us! I cannot explain my excitement on this topic!

I've been making crazy amounts of blueberry muffins (because we got a blueberry crazy going on in the bakery). Something I found interesting was that we use Marzipan in our recipe.... It makes it taste delicious! You know when you add nutmeg to a recipe, and then afterwards serve it to people, and they say, "Oh! What's that?!" Well, the same goes for Marzipan. Some of you may be thinking that Marzipan is only used in Pralines, for making figurines, and used to cover cakes... But, I'm telling you... use it in your baking! It'll have the same effect as nutmeg does. It adds a great flavor that people just can't put their finger on... and it'll just be your little secret.

I know that it's a little pricey... and definitely a little more pricey in the U.S. But, it's worth it... and you don't need to use a lot of it for the flavor to come out!

Okay, it's time to head out... Until next time! (Whenever that may be...)

Really?!

2011-08-16T17:53:00.000+02:00

No but seriously... this isn´t funny anymore!

Wait... so 2 more weeks!?

You can´t be serious?!

You´re actually serious?

Really?

This is aweful...2 more weeks everyone... blame Vodaphone

I sincerely apologize

Please Pardon My Absence

2011-08-10T15:24:00.000+02:00

This whole not having internet deal is not my cup of tea....

Please pardon my absence!!!

Festival, Cupakes vs. Muffins and Gasp! No Internet?

2011-07-30T11:54:00.000+02:00

This week in Bremerhaven is the Bremerhaven Festival Week.

Needless to say... we were busy the whole week!!

I sure am glad I finally have a 3 day weekend to catch up on some sleep and relax a bit. I can't remember the last time I had off 2 days in a row.

So what's up?
Other than dreams of the sugar plum fairy dancing around in my head with Pflaumenkuchen (Plum Cake), I made loads and loads of muffins and/or cupcakes this week. For the festival we started mini muffins! They were adorable and perfect. Sometimes I find a huge cupcake or muffin to be too much. Hence, perfect, bite-sized minis.

In the bakery we have regular sized blueberry muffins (delicious!) and mini lemon and chocolate muffins. I use the term muffins because that is what they say in the bakery. The distinction between muffins and cupcakes, here, isn't used like it is in the U.S. The blueberry muffins were in fact muffins, but the lemon and chocolate "muffins," I believe, to be "cupcakes" because they had a sweet lemon glaze and chocolate glaze.

The 23rd B-Day was a success! I was able to spend it with friends from all over the world eating and drinking. It ended up being a great day, and I think the year to follow with be fun and interesting!

Now, it's Saturday and soon to come I will have no internet for about 2 weeks. Gasp! What will I do without internet? It's my connection to home and to the world! Has it really become that important that I can't go without internet for 2 weeks? Well, yea... kinda... I hate to admit that, but it's true. I talk with my family on the internet, I deal with all my money on the internet, I catch up on what's going on in the world on the internet, ...and HELLO?! I blog on the internet! What's going to happen to that for 2 whole weeks! My best friend got way too excited when I told her and yelled through Skype, "This could be like a vacation for you! You could read books!"

Yes, yes I can read books... and that I will do! I will take my 2 weeks and do the things around the apartment to get more organized, read books, get back into sketching... and feel like a human being again... WITHOUT internet.

It'll be good... it'll be good.... it'll be good... If I keep repeating this to myself I can convince myself it will actually be great! If I got my disconnect with the Internets second cousin... the dreadful cell phone... I can do it with this...

Really, I'm being dramatic...

Birthday Blues?

2011-07-28T15:29:00.000+02:00

"This sucks... I don't want to be in Germany on my birthday..."

Yes, I said this... yesterday... to my mother...

I don't really mean it... well kinda.

It's just that I've ALWAYS been home on my birthday... and it's always been a special time. Let me explain...

I am extremely fortunate to be in Germany... I love living here, and I love the things that are happening with my life... it's just this time of year
...
My older brothers birthday just so happens to be the day before mine... today... and we've always celebrated our birthdays together with all our friends, and had pretty much the times of our lives... every year... without fail...

It's not that we're extra special and have extra celebrations or anything... it's just that we're only 2 years apart, and we have a lot of the same friends... also, our birthdays are in the summer. This means, that everyone is just about always on summer break and/or in prime vacation time. It's convenient, and has always been a weekend where I get to see ALL of my best friends in one place having a great time. Furthermore, the "place" I'm referring to just so happens to be the beach... in Delaware...

It would be safe to say that I'm missing home right about now...

But, when life hands you lemons!

Every year on the same day, there is an annual picture taken of me and my 3 best friends... guess which day that would be?! Yes, tomorrow, my birthday, the 29th of July....

Let's take a look back down memory lane...

2004

2005

2006

2007

2008

2009

Sonntagsjournal Article!

2011-07-24T13:22:00.000+02:00

Here it finally is! The article came out in today's Sonntagsjournal click here!. I did a translation of the article, after the original text, and as you may find... some of the sentences in English are a bit awkward. As most of you may know, there is really no one-to-one translation, so I did my best to fix it all to make sense in English!

You may see that my name was spelled wrong, "Katherin Masur" is incorrect. "Katherine Mazur" is my actual name... and some of the details in the article are a little mixed up. My roommate is German, not Spanish, but I do have Spanish friends in which I went to my German courses with.

"Alles ist ganz anders"

Amerikanerin wagt den Sprung in die Baecker-Ausbildung ohne Deutschkenntnisse

von Alexander Schmidt

BREMERHAVEN. 27 Sorten Brot, 30 verschiedene Broetchen, 30 unterschiedlich Kuchen und Feingebaeck, dazu 15 Torten sowie verschiedene Snacks und Salate - des alles wird pro Nach in der "Backstube" der Stadtbaeckerei Engelbrecht hergestellt. Von etwa 70 Mitarbeitern. Dazu zaehlen auch neun Aszubildende. Eine davon ist Kathrin Masur, die zur Konditorin ausgebildet wird.

Man kann es als eine kleine Premiere bezeichnen: "Katie," wie sie von den Kollegen genannt wird, ist die erste US-Amerikanerin, die fuer die Stadtbaeckerei arbeitet. Und die gibt es bereits seit mehr als 100 Jahren.

Katherin Masur befindet sich im ersten von ingesamt drei Lehrjahren, nach den Sommerferien beginnt das zweite Jahr. Sie lernt schwerpunktmaessig im Rahmen ihrer Ausbildung wie unter anderem suesse Gebaecke und Torten, Pralinen und Marzipan, aber auch Snacks und kleine Gerichte hergestellt werden. Und zwar mit Rohstoffen, die aus der norddeutschen Region kommen. Verzichtet wird dabei auf den Einsatz von Fertigmischungen, industriellen Fertigteigen und Konservierungsstoffen.

"Das ist alles ganz anders als in den USA," sagt Kathrin Masur mit Blick auf die herzhaften Broetchen und Brote, die in den mehr als 20 Engelbrecht-Filialen angeboten werden. In ihrer Heimat gebe es vor allem suesse Produkte zu kaufen.

Umstellen musste Katie sich aber nicht nur in Bezug auf das Essen, sondern auch auf die Sprache: Deutsch zu lernen, sei zu Beginn sehr schwierig gewesen. Geholfen haben ihr dabei zwei Kurse und der taegliche Kontakt mit den Kollegen. Mittlerweile spricht die 22-Jaehrige gut Deutsch, natuerlich mit amerikanischem Akzent. "Jeder war nett und hat mir viel geholfen." Unterstuetzt wird sie - wie auch die anderen 26 "Azubis" bei der Stadtbaeckerei - von zwei Ausbildungsbetreuern. Mit sich selbst ausmachen musste sie allerdings den fruehen Beginn ihrer Arbeitszeit: Unter der Woche geht es um vier Uhr los, and Sonnagenden um 2.30 Uhr. Bedeutet: Sie muss frueh aufstehen. "Am Anfang war das schwer," gibt sie zu. "Jezt ist es kein Problem mehr." Ihren Schlaf findet sie nach der Arbeit, die gegen 13 Uhr beendet ist. Dann geht's per Fahrrad nach Hause.

Als Katie vor wenigen Monaten nach Deutschland kam, bezog sie eine Wohnung in Bremerhaven. Doch wohler fuehlt sie sich in ihrem jetzigen neuen Domizil. Denn mittlerweile lebt sie in einer WG mit einer Spanierin. Gemainsam nahmen sie unter anderem auch an Deutschkursen teil. Kontakt in die Heimat haelt Kathrin Masur via Internet. Besuch bekommt sie im September: Eine Woche lang wereden Mutter und Bruder nach Bremerhaven kommen. Wie sieht es mit Heimweh aus? Das hatte sie bisher nur einmal, und zwar am 4. Juli, dem Unabhaengigkeitstag in den USA.

Lob bekommt die US-Amerikanerin von Geschaeftsfuehrer Gerd Engelbrecht. Katie sei sehr engagiert, "was sich ja schon daran zeigt, dass sie sich allein und zum damaligen Zeitpunkt ohne Deutschkenntinisse entschieden hat, nach Deutschland zu gehen und dort den Beruf des Konditors zu erlernen." Due Erteilung der Arbeitsgenehmigung hat sechs Monate gedauert.

"Fuer und ist es natuerlich sehr interessant zu erfahren, was Katie eines Tages mit ihren neuen Kenntnissen und Erfahrung machen wird," sagt der Unternehmer. "Ob sie in Deutschland bleibt oder dann wieder zurueck geht in die USA, um dor ihr Wissen einzusetzen." Kathrin Masur selbst weiss noch nicht, wie es nach der Ausbildung weitergeht.

"Da wir ja eigentlich fuer den eigenen Nachwuchs ausbilden, wuerden wir sie klaert Gerd Engelbrecht, dessen Familie sehr enge familiaere Verbindungen in die USA hat. Auch deshalb sei es spannend, die Ausbildung von Katie zu verfolgen.

Neben der Praxis in der "Backstube" findet uebrigens alle zwei Montate ein zweiwoechiger Berufsschulerunterricht in Bremen statt.

"Everything isdifferent"

American makes the leap intothe training of Baker without knowledge of German

by Alexander Schmidt

BREMERHAVEN. 27varieties of bread, 30 different rolls, 30 different cakes and pastries, to 15cakes and various snacks and salads - everything is made each night in the"Backstube" of the Stadtbaeckerei Engelbrecht. Of approximately 70employees. This includes nine apprentices. One of them is Kathrin Masur, whichis being trained a pastry chef.

It can be described as a small premiere: "Katie," as sheis known by colleagues, is the first

U.S.

citizen whoworks for the Stadtbaeckerei. And since there are already more than 100 years.

Katherin Masur is on the first of a total of three yearapprenticeship. After the summer vacation, the second year will begin. Shelearns as a focused part of their training including pastries and cakes,chocolates and marzipan, but also snacks and light meals are prepared. With rawmaterials coming from the northern German region, importance is placed on thenon use of ready-mix, industrial self-done and preservatives.

"This is all very different than in the

U.S.

," saysKathrin Masur overlooking the hearty rolls and bread, which are offered in morethan 20 branches Engelbrecht. In her home there are especially sweet products.

Katie had to adapt itself not only in relation to the food, butalso to the language: to learn German is, at the beginning very difficult. Twocourses have helped her, and the daily contact with colleagues. Meanwhile, the22-year old speaks German well, of course with an American accent."Everyone was nice and helped me a lot." It is supported - just likethe other 26 "trainees" at the Stadtbaeckerei - two trainingsupervisors. Account with itself, however, they had the early start of theirworking hours: During the week it starts at 4 am, and Saturdays at 2:30am. This means you have to get up early."In the beginning it was difficult," she admits. "Not, it is nolonger a problem." She finds her sleep after work, at around 1pm. She then goes home by bike.

When Katie came to

Germany

a few monthsago, she moved into an apartment in Bremerhaven. But shefeels more comfortable, presently in her new home. For now, she lives in a flatwith a Spanish woman. Together, they took part in the German courses. KathrinMasur keeps in contact at home with the Internet. She gets a visit inSeptember: One week her mother and brother come to Bremerhaven. How aboutwith homesickness? She had previously only once, on 4th of July, theIndependence Day in the

U.S.

citizen getsthe praise of General Manager Gerd Engelbrecht. Katie is very involved,"which is apparent already in mind that she had on her own decided withoutGerman knowledge to go to

Germany

to learn theprofession of pastry chef." Due issuing a work permit has lasted sixmonths. "It is of course very interesting to learn what Katie will do oneday with her new knowledge and experience," says the entrepreneur."Whether she stays in

Germany

or then backagain to the

USA

to use theirknowledge." Kathrin Masur herself does not yet know what will happen afterthe training.

"We actually train for our own offspring, we would naturallylike to keep her," explains Gerd Engelbrecht, whose family is very closefamilial connections in the

USA

. Even so, itwas exciting to follow the training of Katie.

In addition to the practice in the "Backstube" by theway is held every two Months with a two week vocational school in Bremen.

Birthday Package!

2011-07-20T18:23:00.000+02:00

So as the days get closer and closer to my 23rd birthday (9 days away)... I, of course, receive a package from my mother in the mail...

What would you get sent to you from America for your birthday from your mother?

This may seem like the strangest, most random package... but I find it to be exquisite.

No, your eyes are not seeing quadruple... That is 4... yes 4... packages of wheat tortillas.

Strange, the things we end up missing when we're so far away from home...

Thanks mom!

They're Baaaaack

2011-07-17T11:18:00.000+02:00

As plum season rolls on in... we got our first shipment of plums.... Nooooooooooooo!

Many of you all weren't with me about a year ago during the last plum season when the plum cutting began. We used to spend hours and hours a day cutting thousands of plums for our Pflaumenkuchen.

Now, it's back and will be taking full force soon... be prepared... I warned you all...

Despite my total disgust for plums... I urge you all to use them in your baking during the season! It really is a great, different way to spruce up your summer baking. Strawberries and raspberries (though delicious) can be overused. Why not go in a different direction and surprise your guests with something not always seen?

Before coming to Germany I hadn't seen a lot of plums, if any at all, used in baking. Now I seem to wonder why, because it's such a huge staple during this season here.

In this months Food Network Magazine, I saw a plum tart recipe and became immediately excited that another fruit was being used. For those of you who don't receive this wonderful magazine... I will provide the recipe!

Open-Faced Plum Tart:

1 disk refrigerated pie dough (I say make your own pie dough, but if not, store bought also works well here)
1/4 cup fig jam
1 pound plums, pitted and cut into 1/4-inch wedges
1 large egg
1/4 cup raw cane sugar
(optional) ice cream for serving... but I also suggest whipped cream!

Preheat the oven to 425. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrage the plums on top of the jam. Fold the crust's edge inward, pleading as needed, leave the center of the tart exposed. Press the dough lightly to seal.
Whisk the egg with 1 tablespoon water in a small bowl. Brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream (or whipped cream), if desired.

It's been a year... and a great one at that!

2011-07-14T08:46:00.000+02:00

1 year ago today, I came to Germany to start my apprenticeship to become a pastry chef. 1 year ago, I started blogging about my experience...

1 year ago today...

I am stunned a whole year has passed. The time has flown by me completely, and looking over the past year I wonder where all the time went. I only have 2 years left?! There's so much to do and so much more to learn! I've heard from a few people that the next 2 years will go faster than the first.

Looking back, when I started thinking about coming to Germany to do this, I can honestly say that no one in the U.S. wanted me to go. The people in my life didn't really understand why I was doing this, and what it was exactly that I was doing. We don't have these official, professional apprenticeships in America. Not to mention the fact that they believed I was doing it for all the wrong reasons. But, when push came to shove, I was going... no matter what. I knew it was the right thing to do.

It wasn't until about this time last year, for some... and a little later for others... that people warmed to the idea of me living in Germany for 3 years. Now, I believe I have the full support of my family and friends and I want to thank them as well as ALL of my followers for all your support throughout my time here.

When I started, I had not a clue to what I was doing. I felt like a chicken with its head cut off. I really didn't know anything and I can't believe I survived the first few months here. I'm pretty sure I cried everyday out of exhaustion, frustration, and probably pure insanity.

First, I had no idea if it was even legal for me to complete this apprenticeship here. Second, I didn't know very much German at all. There's only so far you can go with "Wie geht es Ihnen?" And that was about the extent to my knowledge. Third... what was I thinking?!

Well, I was thinking I had a lot of passion for what I was doing and what I wanted to accomplish in my life. As it turns out, this is the single hardest thing I have done up to this point, but also the most beneficial. What I have gained over the past year completely outweighs all the frustrations and struggles I've had. The things I have learned, and not only in my baking experiences, I could not have gotten anywhere else, doing anything else.

If you were to ask me 2 years ago if I thought I would be speaking a different language in my lifetime... I would have answered a sure "no." The fact that I'm having actual conversations with people in German blows my mind completely and is probably what I am most proud about.

I wouldn't change a thing. I feel like I'm in the right spot, doing the right thing. Compared to the last year, I can't wait to see what happens over the next 2 years and hope they are as valuable. I really can't imagine they wouldn't be.

Thank you all for taking an interest in me and my blog over the past year... I hope you keep following along on my journey... It should be a good one!

Blueberry-Quark Filled Doughnuts

2011-07-11T14:15:00.000+02:00

I recently just posted about the blueberry doughnuts that we were testing out. It seems as though the doughnut rolls that I was describing will not make the cut, but the blueberry Quark-filled ones will! These really came out amazing.
Have you all tried Quark? No? I bet a lot of you haven't... I suggest that you do. We don't seem to have this in America, and typically use cream cheese where Quark would be used in Germany. A specific example would be cheese cake.
This filling is a Quark based filling with fresh blueberries. I could eat it by the handful. Forget about the dough! Just give me the filling in a bowl! Seriously though, you can put fresh blueberries in about anything and I will eat it. I can't think of anything that wouldn't taste good with them.

As it looks, I didn't make it into this weeks Sunday Journal, so I guess I'll have to wait until next week!

Blueberry?

2011-07-07T15:42:00.000+02:00

Blueberry muffins?... yes
Blueberry cupcakes?... yes
Blueberry bagels?... definitely yes
Blueberry doughnuts?... ummmm I'm not so sure

Every now and then, a test will be made in some part of the bakery. How else do you think we figure out how things work together and come up with new products?

Yesterday, we tested out a blueberry doughnut. Normally, we make a apple roll with cinamon and sugar. It's very similar to the coffee roll found at Dunkin Donuts.

Photo Credit

Both rolled, both fried... both delicious. Now we're trying out something a little different. Instead of the small apple pieces... we're substituting blueberries! I love blueberries, and the health benefits from blueberries are phenominal. Do they outweigh the fact that it will be fried in straight up fat... no... but who cares? I'm excited for the outcome!

HAPPY 4TH OF JULY!

2011-07-04T16:54:00.000+02:00

HAPPY 4TH OF JULY!!!

I knew I would be sad to miss being in the States on this holiday... but I didn't know I would be this sad. I love this holiday, and I really missed being home this past weekend. I Skyped my family and saw the great food and good time they were having in good 'ole Dewey Beach, Delaware... and I couldn't help but wish I was there. This is the only holiday that I have never been away from home... and this is one holiday that I never want to miss again.

Here in Germany, there is obviously no celebrations for the 4th. Not many people even knew it was a big holiday in the U.S. Some even thought that Independence Day was just a movie... I asked some people when Germany's "4th of July" was, but no one actually knew, and it certainly wasn't as celebrated like the 4th of July is celebrated in the U.S.

I could really use a hot dog, Budweiser, and some fireworks right about now...

On the flip side....
I was interviewed today for 2 newspapers at work! Why? They were interested in my story! I had about 100 pictures taken of me as well. Some while working (I have to say it was a little embarrassing having a photographer running around shooting me while I was working), and some outside the bakery. They thought it pretty humorous taking pictures of me pretending and actually eating a Amerikaner (big cookie made in Germany with icing-- yes, I'm not kidding it's really called that) and then having to "chew slowly" so he could get some pictures...
I was pretty worried about the interview because it was going to be done all in German. I knew that after being here for almost 11 months, I would look like an idiot if I couldn't do this in German, and I really wanted to get it right. Guess what?! I did it! I successfully completed the whole interview in a different language. I think I'm serisouly most proud of that. I've been writing a lot in this blog about my lack of language skills, and when the reporter told me that he couldn't believe how well I could speak German with just 11 months of being here I was shocked. Afterwards, I thought about it and realized that yea, I guess I can speak German. Now wait a second... my grammar skills are minimal to say the least, I fumble with my words, and I know I don't always conjugate my verbs right... but I really don't care...

What did he ask about?
He asked everything he could about me. Certainly nothing people here haven't already asked me before... but still a lot of questions. What was the real reason I'm here? How old am I? Do I enjoy this? What do I like best? Where do I live, in Germany and in the U.S.? Will I stay here or go back home when I'm finished? Do I miss home and my family? ...and they went on and on and on... and some got pretty detailed and personal...

One article is coming out in the Sunday paper, and the other I believe comes out a little later (like next month) in another Handwerks paper. I will be sure to let you all know...

I hope everyone, who celebrates The 4th of July, had a great weekend, and continues to have a great holiday!!! This is the time to be grilling outside with the family! Do it!

Seriously Missing the 4th

2011-06-30T18:19:00.000+02:00

I'm getting a little down in dumps because I won't be home for the 4th of July this year. It is the first 4th that I will not be spending at home... and not only will I not be home, but will not be in the U.S., so celebrating it will be minimal. It's a little upsetting because after speaking with my mother about her fabulous dishes she has planned for weekend... I could really use some of this...

and this...

and definitely this...

...this weekend

But, I will have to do some of my own celebrating... as I am the only American I know in Bremerhaven... and can imagine not too many people know it's coming just this weekend...

I want to wish everyone in the U.S. a wonderful holiday weekend, and I want you all to have a fabulous 4th... so I am supplying you with a nice and easy recipe to get the weekend started...

Melon Bowl

Serves about 4 glasses

200 ml Apple Tea

1/8 l Watermelon

1/4 Honey Melon

2 Tablespoons honey

200 ml of juice (use what you think would be best, but I suggest something along the lines of banana or pineapple)

400ml Sparkling Wine

Prepare the apple tea and let sit to cool. Cube the water and honey melon. Mix together the tea, melons, honey and juice. Let sit in the refrigerator for about 30 minutes.

Before serving add the sparkling wine.

This can be really fun served in summer wine glasses, or martini glasses... and such a great, refreshing 4th of July pre-barbecue concoction to get the festivities rolling.

*This recipe can be done with all different types of melons, and fruit! Pick your favorite combinations and mix and match! Also, note that sparkling wine in not necessary for those under the age and/or not into drinking alcohol. Just use sparkling water instead... the refreshing bubbles will give the same effect.

Sunrise... Sunset

2011-06-28T18:44:00.000+02:00

Okay summer... you have finally arrived in Germany. The weather is gorgeous, and all I want to do is be outside.

Lucky for me I end my work days a little past noon. I have the whole day ahead of me! ...Kind of. The great thing about summer in Europe is that the amount of sunlight in one day is ridiculous. When I arrive to work at 4am, the morning light is starting to shine through... seriously! You know the total darkness that only happens in the middle of the night? Well, I'm pretty sure that this total darkness does not exist in the summer time in Germany, because by the time the sun no longer lights the sky it's past 10pm and its only just a few more hours before the sun starts to rise again. I love it. I can't get enough of it....

So then what's the problem? I get to enjoy the daylight in the morning, but I have to then fall asleep at night with FULL SUN! I know I've said before I have this amazing ability to fall asleep whenever I want (which bodes well for me now with all my time schedule changes)... but it's still a bit depressing to have to go to bed when I know the sun will still be up for a few more hours.

Now after all that talk about summer starting for real, it looks as though my summer will be pretty calm. I don't have any crazy travels planned (however I do have one at the start of Fall!), nor does it seem to be any huge events happening. Oh wait... I guess my birthday would be considered an event... 23 here I come! Ugh... 23 seems like such a lame age, doesn't it? I guess I will have to live up the year my own way in order to make 23 better than all the others!

And so now, I will leave you all with this great picture of the Bremerhaven countryside in the summer (note the stormy skies...)

Photo Credit: Roi

Ireland

2011-06-24T15:23:00.000+02:00

Ireland was a smashing success! I wasn't quite sure what to expect, but since it's right there with the U.K., I thought maybe it would be similar to England. NOT. Yes, there are similar qualities, but Dublin is not London. Let's put it this way, Dublin is a bit more rugged than London... but in a good way, of course. I really liked the city and the rest of the country that I saw. I recommend it to everyone. (Put this on your check-off list immediately)... Let's face it, any place that you can get Guinness on tap at every restaurant and pub is a good thing... and with ~~two~~ six of them a day... it's an even better thing.

I can honestly say that I have not been to a more beautiful and interesting country, and I've been lucky enough to visit quite a few places. If you've heard the Irish have a lot of stories, it's true. Whether they're true or not doesn't really matter. It's just the fact that they are interesting and create traditions in the community that make the country as a whole come together. For a place that's been tried to have been controlled by so many other people, it's nice to see how they hold on to the what makes Ireland, Ireland.

The landscape of the country is something else entirely... I want to warn you that NONE of my pictures give Ireland the justice that is deserves.

The famous Post Office, where the revolution began

Kilkenny Castle

Glendalough and the Wiklow Mountains

The city of Galway and the Claddagh Ring

Apparently, JFK was well liked in Ireland

The Cliffs of Moher

Gleninsheen Wedge Tomb (dating back to 4200 B.C.)

I really never knew that Ireland was made up of so much limestone

This is not just some random picture... it's a Fairy Fort. See how the sides are rounded up to form a large circle? Apparently, the Fairies built these to live in and moved in and out from May 1st to October 31st (hence the date of Halloween). But, these aren't your typical Tinkerbell Faries, we were told they are dark creatures, and it is extremely bad luck to walk inside a Fairy Fort.

Dublin Castle

Lemon Meringue at this wonderful pastry shop in Dublin

Christ Church Cathedral (Dublin)

Last but not least, here is our musical pub crawl:

Back in Germany!

2011-06-23T03:15:00.001+02:00

Back in Germany, and back to work!

Can't wait to share about my Ireland experience!

Great week and then.... Dublin!

2011-06-18T14:31:00.000+02:00

Despite being sick this week, I had a fantastic week at work... and am flying off to Dublin tomorrow morning.

Things are looking great right about now!

Why such a great week at work? Yesterday, I was able to make the Torte (layered cakes) for just about the whole day. I've only been about to do this a few times, because I'm only in my first year, and we're not "supposed" to be able to make these until the 2nd or 3rd year. This is something I really enjoy doing, and I love our current Torte list.

Here is a look into the Engelbrecht Torte that I helped create yesterday.

Himbeer-Traum

Raspberry-Dream

Lubecker-Nuss

Lubecker-Nut

Maracuja-Sonne

Passion Fruit Sun

Orange-Wolke

Orange-Cloud

Schoko-Traum

Choco-Dream

Erdbeere-Himmel

Strawberry-Heaven

Schwarzwaelder-Kirsch

Black Forest- Cherry

Zitronen-Baiser

Lemon-Meringue

Don't these look absolutely amazing?! My favorite would have to be the Lemon-Meringue, because we toast the meringue and garnish it with pistachios. Second favorite? Strawberry-Heaven... need I explain why?

Under The Weather

2011-06-16T12:40:00.000+02:00

Feeling a little under the weather, and can't breathe through my nose...

I apologize for the delay in posts, but I'm not sure too many people would like to read about the number of times I've blown my nose today...

Is Dried Fruit Interesting?

2011-06-08T16:43:00.000+02:00

This block of school just isn't doing it for me. I love learning new things, especially in my field, but dried fruit just doesn't cut it.

This block we're learning all about dried fruit and candied fruit, and products created with the two. Unfortunately, I don't find dried fruit particularly tasty, and I for sure don't find Früchtebrot (Fruit Bread) very tasty either.

Photo Credit

See what I mean???

In case you were wondering my lack excitement in posting on what we're learning in school. This would be the reason!

Since this is our last block in the first school year (I can soon say I'm a 2nd year apprentice!) we get our final grades. Uh oh!
To no surprise whatsoever, my Politik and Deutsch grades aren't up to par. Let's face it, what do I know about Politik? I don't know any German Unions and I certainly don't know anything about working under the age of 18 in Germany, and nor will I ever need to acquire that information considering I'm 22. Therefor, I don't have a lot of input on either topic. Since half of our grade is mündlich (participation, verbally), this is a problem. How can I be graded so harshly on something that physically isn't yet possible for me? You know what his response to my lack of speaking in class was?
"Just one word."
Seriously? You want me to raise my hand and say one word? What good will that do? One word does nothing but make me look like an idiot. Next time, I'll raise my hand and say "Ja," or "Nein" but not say anything else to back it up. It just isn't plausible.

As usual, I never got the chance to politely say this to the teacher because I was on the verge of tears and if I opened my mouth tears would have come spilling out. Plus the fact that I can't really translate that gracefully... it would have been a disaster...

On the up side! I got grades back from math, cooking and half of my business grade. I got 1s in all of them! (BTW a 1 is considered an A in Germany). How I managed that is a mystery to me... I couldn't even do that in college in the English language. As corny as it may sounds, if you work hard at something you're passionate about, you really can achieve the impossible. Don't forget that...

Your Opinion Matters!

2011-06-05T09:22:00.000+02:00

I want to thank you all for your opinions in my last post! It is really great to hear from to hear from people across the globe! I also did some reading online on the topic because I kept hearing that America includes North, South, and Central. Which is technically true, but my point was that North America is a continent, and America is a country.

As it turns out, I read something very interesting. In the U.S. we learned in school that there are 7 continents: North America, South America, Europe, Asia, Africa, Antarctica, and Australia. But, and here is the interesting part, in other places in the world, they learn that there are 6 or even 5 continents... and North and South America are grouped together. I didn't ever know it was debatable.

In reality, no one is really right or wrong. Just like everything else, it's just a matter of what you grew up learning and what you culturally perceive...

I need opinions! U.S.A. or America?

2011-05-31T17:02:00.000+02:00

I want to write about this topic because it has been brought up to me on more than one occasion, and for some reason, it surprises me every time. It is something I have not heard about until coming to Germany, and therefor, intrigues me.

I want you opinions on this, please.

In the most recent situation, we were reviewing in my German course on all the topics we have covered up until now. We were starting at the very beginning with introducing yourself. I went on to say my name, where I was born, where I live now, and what I do for work. In the midst of my introduction I used the phrase:

"Ich komme aus Amerika." I come from America.

Apparently, that's not 100% correct. My teacher told me it's better to say that I come from the U.S.A., and not from America. Interesting? This isn't the first time someone told me this before, but I can't shake it because in my mind, I do come from America, and the country I am from is America. Call me ignorant, or offensive... but I've never thought twice about saying this, until now.

What is the reason? I was told that when people hear the word America, they consider all the countries from North America, South America, and Central America. They have in their minds, that all of those countries are "America." Also, I heard it can be offensive to some who are from, say South America, and hear you claim you are from America.

Here is where I want your opinions:

If you are from the U.S.A., do you call your country America?
Have you ever though twice about saying this?

If you are from Central, South, or North America, but not in the U.S.A., are you offended when we say we are from America?

If you are from another country, do you find it confusing or odd that people from the U.S.A. say they come from America?

Easy Banana Bread

2011-05-29T14:42:00.000+02:00

I loooove banana bread! So when I got a craving for it yesterday, I basically ran to the store to get some bananas. I know the banana flavor is better and more pronounced with almost-gone-bad bananas, but let's face it... I couldn't wait another few days for my bananas to go bad... and the store did not have any bad bananas (which I guess isn't such a bad thing).

The recipe I used was out of my fantastic Better Homes and Gardens Cook Book. Yes, very American of me... but I'm telling you this cook book has it all...

In case you've misplaced your copy... here is the recipe:

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

2 eggs, beaten

1 1/2 cups mashed bananas (5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter or margarine

1/4 cup chopped walnuts (I left these out, but for those nut lovers... add whichever you'd like!)

Preheat over to 350 F or 180 C. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan (or whichever loaf pan you have at home i.e. my wonderful little heart pan. Don't forget that the baking time changes when the size does!). In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture set aside.

In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy... see picture: bottom left). Fold in walnuts. Spoon batter into prepared pan(s).

Bake for 55-60 minutes, or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes... aaaaand enjoy!

Banana Bread

Strawberry- Rhubarb Tiramisu (Erdbeer-Rhabarber Tiramisu)

2011-05-27T18:08:00.000+02:00

We made this seasonal take on a tiramisu recipe at school. It was delicious! I did not actually taste Rhubarb until this year. We make a few products with it in the bakery at work. Doesn't it seem to always be paired with strawberries? Rhubarb: bitter... Strawberries: sweet... their tastes complement each other perfectly! If you haven't tried it, I suggest to do so... and with this recipe because it is a great summer dessert!

Don't let the amount of steps in this recipe intimidate you! Trust me! It'll be work your time...

2 Eier
250g Zucker
1 Pk. Vanillezucker
50g Mehl
1 TL Backpulver
250g Rhabarber
125ml Weisswein
1 EL Puddingpulver
Vanillegeschmack
250g Schlagsahne
250g Mascarpone
250g Magerquark
250g Erdbeeren

Eier, 50g Zucker und Vanillezucker mit den Schneebesen des Handrührgerätes im heissen Wasserbad aufschlagen, bis der Zucker sich aufgelösst hat. Vom Wasserbad nehmen und weiter schlagen, bis die Masse eine feste Konsistenz hat.
Mehl und Backpulver auf die Eicreme sieben und unterheben. Boden einer Springform (ca. 26cm) mit Backpapier auslegen. Biskuitmasse einfüllen und glatt streichen. Im 200 C vorgeheizten Backofen 20 Minuten backen. Herausnehmen, aus der Form stürzen und auskühlen lassen.
Rhabarber putzen, schälen und in Stücke schneiden. Weisswein, 50ml Wasser, Rhabarberschale und 100g Zucker 5 Minutes kochen lassen. Durch ein Sieb in einen anderen Topf giessen. Puddingpulver mit 1 EL Wasser glatt rühren und den Rhabarbersud damit binden. Kompott ca. 30 Minuten abkühlen lassen.
Rhabarberstücke zufügen, nochmals aufkochen und ca. 10 Minuten köcheln lassen, bis der Rhabarber zerfällt, dann kühl stellen. Die Sahne steif sclagen. Mascarpone, Quark und den restlichen Zucker glatt rühren. Die Sahne unterheben und alles kuehl stellen.
Den Biskuitboden quer halbieren und eine Hälfte in Viertel schneiden. Den Restlichen Biskuit anderweitig verwenden. Eine Glassschale mit den Biskuitvierteln auslegen. Die Hälfte der Mascarponecremem darauf füllen. Rhabarberkompott darüber scichten. Die restliche Mascarponecreme darauf geben, glatt streichen und 1 Stunde kalt stellen. Erdbeeren waschen, putzen, abtropfen lassen, halbieren und auf der Creme verteilen.

2 Eggs

250g Sugar

1 Pk. Vanilla Sugar

50g Flour

1 TL Baking Powder

250g Rhubarb

125ml White wine

1 EL Cream Powder

Vanilla aroma

250g Whipping cream

250g Mascarpone

250g Cream Cheese

250g Strawberries

Beat the eggs, 50g sugar, and vanilla sugar with the whisk or with the hand mixer in a hot water bath until the sugar has dissolved itself. Remove from the water bath and continue beating until the mixture has a firm consistency.
Sift the flour and baking powder and fold into the egg cream. Line the bottom of a spring form pan (about 26cm) with baking paper. Fill the form with the batter and smooth out. Place in the oven at 200 C for 20 minutes. Remove from the form and let cool.
Clean the Rhubarb, peel, and cut into pieces. Cook the white wine, 50ml water, rhubarb peel, and 100g sugar for 5 Minutes. Pour through a strainer into another pot. Stir the custard powder with 1 tablespoon water until smooth and add to the Rhubarb. Let the compote cool about 30 minutes.
Add the rhubarb pieces back to the boil and let simmer about 10 minutes until the rhubarb falls apart. Then let cool. Next, beat the cream stiff. Stir the mascarpone, cream cheese and remaining sugar until smooth. Fold in the cream and let everything cool.
Cut the sponge cake in half crosswise and then into quarters. Line the bottom of the glass serving dish with the sponge cake. Layer half of the mascarpone cream, the Rhubarb compote, and the remaining mascarpone cream. Let set and cool for about an hour. Wash the strawberries, drain, cut in half, and sprinkle on the cream.

Good food is all about the season

2011-05-25T16:54:00.000+02:00

Spargel

Can anyone guess what this is??

If you thought asparagus, then you are correct! I'm always thrown off by this word because it really has no resemblance to the English word, as a lot of German words do. Same with Erdbeere and Strawberry...

Photo Credit

They're white! When I first saw these I thought it was a joke. I had never seen white asparagus, or even asparagus that big.

In case you couldn't guess from my post, it's asparagus season, and people here go crazy!

Don't get me wrong, I like asparagus, but the excitement here definitely exceeds what it does in America. It is certainly not a bad thing... I think seasonal, locally grown foods are phenomenal and the best way to go!

With that said, in our cooking class in school, we made lots and lots of asparagus (and a strawberry Tiramisu!).

Recipes to follow:

Spargelschaumsuppe Asparagus Soup

750g weisser Spargel

1 mittelgrosse Zwiebel

2 El Butter

3/4 l Hünerbrühe

250g Schlagsahne

Salz, Pfeffer

Zitronensaft

1/2 Bund Schnittlauch

Den Spargel abbrausen, schälen und in ca. 3 cm lange Stücke schneiden. Die Spargelspitzen beiseite legen. Die Zwiebel schälen, würfeln und in einem grossen Topf in Butter weich duensten.

Die Spargelstücke dazugeben und kurz andünsten. Mit der Hühnerbrühe aufgiessen, aufkocen und ca. 20 Minutesn koecheln lassen. Die Spitzen in einem extra Topf ca. 15 Minuten garen.

Dann alles im Mixer oder mit einem Pürierstand pürieren und durch ein Sieb wieder in den Topf giessen.

Die Hälfte der Sahne dazugeben und aufkochen lassen. Mit Salz, Pfeffer und Zitronensaft würzen und die Spargelspitzen noch 5 Minuten in der Suppe ziehen lassen.

Inzwischen den Schnittlauch waschen und klein schneiden. Die restliche Sahne steif schlagen und vor dem Servieren unterheben.

Die Suppe auf vier Teller oder Tassen verteilen und den Schnittlauch in die Mitte streuen.

Did ya get that?! No worries, I will translate... but if you're really hungry try it out in German.

Aaaand I can't forget about the Strawberry Tiramisu, because I can't deny you all the deliciousness... but you're just going to have to wait...

First day, of the last block, of my first year... of school

2011-05-23T20:37:00.000+02:00

Why is it that my German class (I'm talking about my real German class in school for fluent German speakers) always gets a post? Is it that I look forward to the class so little, that something always happens to embarrass me or make me want to cry? Yes.

Today proved to be a little bit different... just a little...

We once again started class by reading some story written a long time ago, by someone who is long gone. The story was about a Fisherman and a Tourist. The gist: The Tourist was rich and had plenty of money saved, and the Fisherman worked enough each day to live for the next.

I did not understand the story when it was read aloud in class. Afterwards, we were supposed to answer the questions after the story. I, on the other hand, took the time to try to figure out what the general theme of the story was, so that when she called on me (which I knew that lady would) I could somewhat defend myself with something more than a mutter, "Ich weiss nicht." I don't know.

One of the questions asked, "Would you trade places with the Fisherman?"

It was time to answer aloud in class...

"Okay, Nummer 2...!"

Not me Not me Not me Not me Not me Not me Not me

"Katherine!"

Shit.

"Wuerden Sie mit dem Fischer tauchen wollen?" Would you like to switch with the Fisherman?

"Umm, Ja." Umm, Yes.

"Warum?" Why?

"Warum nicht?" Why not? (And cue the loud laughter from the class.)

Justice! I had answered a question! Wait, did I really just reply to my teacher with a why not? I really meant to just give a simple answer that would prove I knew the story and not embarrass me by stumbling over my words in German. I wasn't trying to be funny... I really meant it though. Why not? What a simple time it was to be able to just earn enough money for the next day and not worry about anything else. That would be awesome, though not very logical in today's time. So I finished with this:

"Ja, well wenn du fertig bist, dann du bist fertig. Das is einfach." Yea, well when you are finished, then you are finished. That is easy.

Ha. At least I made someone else other than myself laugh...

Rested, and ready to do nothing this weekend

2011-05-21T17:05:00.000+02:00

I am now well rested (as much as I can be at this point) and my work week is finished! Yes, normally I only get a 1 day weekend. It can be rough sometimes.

As I'm sure you already know... it's strawberry season... Yay! I have always been excited for strawberry season because they are so delicious and it marks the beginning of summer (at least in my eyes). However, almost everything made in the bakery has to do with strawberries in some way or another. What does that mean for us exactly? We need to clean and cut them all! Yikes... I am in no way comparing this to plum season (coming soon!) because it is no where near as time consuming and difficult as that, but let's just say that preparing 150 kilos of strawberries is a daunting task. No matter how many strawberries we need to prepare, though, they are still and ALWAYS delicious!

Since I can't take pictures myself in the bakery, and you'd like to check out some pictures of some of the products made in the bakery, go here. These are our Torte, A.K.A. cake. Don't they all look phenomenal? You may also want to check out the home page of the website... Recognize anyone?

Monday starts my 3 weeks of school. I'm definitely ready for the change up... and it'll be a lot better with this great weather we're having!

On another note... Dublin is only a month away! I think it's time to get my plans sorted out about where to stay and what to do, Ahem Christina...
... any suggestions from those who have been there before?
The people I'm going with have already nixed my couch surfing idea from Couchsurfing.org. I know, I know... it seems a bit sketchy, but when you really think about it and check out the site it's a great idea and is legit! I swear! We will see, I guess that just leaves a Hostel?

How many different ways can you say you're tired?

2011-05-20T17:03:00.000+02:00

I am tired.

Ich bin müde.

Estoy cansado.

And it's only 5pm and I need to be in bed before 7. Oh goodness...

Tomorrow is the last day of my week, and my body could not be more happy. Next week: School!

Lame, I know... but check back with me after I've napped for a few hours.

BÄKO Konditorei/ Bäckerei Convention and.... Showpiece!

2011-05-15T18:31:00.000+02:00

Today I went to BÄKO to check out the Konditorei/ Bäckerei convention and, naturally, to check out the showpiece competition.

First let's see what we were up against. Here are the other showpieces:

Here is ours:

See the logo's up in the corner??? That was my contribution! Like I said before, they are made of Dekopan... it's just too bad I don't have a better picture to show you all.

I really like our showpiece, but I wish we had more than a week to design and make it. Unfortunately, we did not win. Can you guess which one won?

This showpiece won, and it is easy to see why. It's very clean and the difficulty is easy to see. So, okay... they deserved it.

I had another chance to win this fabulous Vespa. However, as it turns out, my skills at guessing how many coffee beans in a jar are not up to par. I was off by 12 thousand. Seriously, I would been awesome riding that BÄKO Vespa to work everyday... Luck was not on my side...

As for the convention... I'm really glad I went to check it out! We get a lot of our products in the bakery from BÄKO, and I was able to take a small tour of the company and check out what really goes on. I found it interesting, and of course it's always good to get more information about what you are working with and how everything comes together in full circle.

There were also a lot of other companies showcasing their delicious products. I was able to sample lots of them, including cake, ice cream/ gelato, chocolates, and more! Yum! And I got some great recipes and ideas for different cakes and pastries.

Germany completely amazes me sometimes. Outside there was free beer (I'm not kidding), and Bratwurst. This would never happen in America.

"So we've got 15 minutes until they announce the winners.. wanna go grab a beer outside?"

"Ummm yes..."

100% free... amazing...

Showpiece Finished

2011-05-14T16:26:00.000+02:00

The show piece is finished!

Tomorrow I head to BÄKO to drop off the showpiece, and hopefully check out some others!

Our showpiece was made entirely out of dough and was the skyline of Bremerhaven. My part included making the Bremerhaven logo...

And the BÄKO logo...

I made these out of Dekopan, which is a little bit like rolled fondant in America. It's white and is primarily used for decorations... hence "Deko..."

Stay tuned for pictures from tomorrow!