Breakfast, Recipes

Recipe for Fluffy Buttermilk-Oatmeal Pancakes American Style

December 18, 2016
Recipe for fluffy oatmeal-buttermilk pancakes.

If you’re one of these people, who are always scanning the menu for pancakes when going out for breakfast because you think that’s a treat you can’t make yourself, you can now be relieved: This recipe for buttermilk-oatmeal pancakes does not only take less than 10 minutes to prepare (excluding baking time, but that doesn’t really count as you can already try), it is also fool-proof. I guarantee you a real feeling of pride when serving these for breakfast, as they are in no way inferior to any pancakes you’ve tried in your favorite American diner and while eating, you’re going to feel like on vacation. Promise!

Recipe for fluffy oatmeal-buttermilk pancakes.

Recipe for fluffy oatmeal-buttermilk pancakes.

I’ve already tested far too many pancake recipes and have never been one hundred percent satisfied with one. You can already find one for basic pancakes with stewed apples here, but even though it serves its purpose very well, my updated version with oatmeal and buttermilk is the star, inspired by this recipe from the breakfast blog “Frühstückerinnen”. The recipe is perfect for a family christmas brunch. Even though the buttermilk pancakes taste best freshly baked, you can easily prepare them early in the morning and then warm them up in the oven for a minute or two in order to reduce the stress and make sure you can sit on the table together with your guests.

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Christmas, Cookies, Recipes

Orange-Scented Gingerbread Cookies or: Welcome to my Winter Wonderland

December 14, 2016
Recipe for delicious and easy orange-scented gingerbread cookies perfect for the Christmas cookie box.

To start off, it’s December 14 and the recipe for these orange-scented gingerbread cookies is not only my very first Christmas cookie recipe this year, but in more than two years of The Sweetest Crumble. This is due because of two simple reasons, as I realized lately: Firstly, I would probably always choose a piece of cake over a cookie no matter what time of the year we have, because I’m just not that into the crisp texture.

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Secondly, and more importantly, I’m just not that great of a cookie baker. While I love the decoration part, I seem to be subject to distraction and frequently carry burned baking sheets out of the oven. Maybe because I’m surprised about the short baking time  each and every time – I don’t know. The other scenario is that for an unknown reason, star or heart shaped cookies that looked oh so beautiful on the parchment paper lose their shape and mingle to an unrecognizable mishmash by the time the kitchen timer rings. This is very frustrating and again leads to my love-hate relationships with baking cookies. Anyone here that feels the same? If I really want one, I usually buy some.

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Having this said, I have to pat myself on the back all the more, because despite the obligatory first burned batch, these orange-scented gingerbread cookies turned out great. At this point I just hope your cookie boxes are already empty and you need a refill. Better late than never, they are the incarnation of Christmas feeling for me and have just the right balance of orange and usual suspects ginger, cinnamon and clove. In order to cope with my need for cookies with a softer texture, I varied the baking time and baked them only for about 7-9 minutes. Don’t worry if you think they are not done yet; they will still set a bit when they cool down.

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Places, The World

Eating out in Hamburg: Das Leben isst schön

December 11, 2016
Hamburg Food Guide: Having breakfast at the café "Das Leben isst schön".

Dear fellow cake fairies, savorers of coffee, tea and explorers of unknown places and spaces. As some of you might know, I’ve been to Hamburg last weekend. Although the beautiful port city has been on my bucked list for a longer time; I had good reason to finally make it work. Because: at the very end of my roller-coaster bus trip, there was Cynthia welcoming me. A dear friend I got to know during my exchange semester in Long Beach that I haven’t seen in years.

I’ve already been in Hamburg once when I was still a kid, but can’t remember a lot. Thus, even though we only had two full days, I was excited to get to know the city from a non-touristy point of view. The good thing is that both Cynthia and I share our love for food, so we basically fell from one café or restaurant into the next one. If I counted correctly, we have been to seven places in two days – quite a solid achievement.

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Today I’d like to share a glimpse into my favorite one with you. A café (and restaurant) with a name that couldn’t be more suitable: “Das Leben isst schön”. We went for breakfast on Saturday and spent more than two hours in two fluffy velvet wing chairs that were just making it too hard for us to leave.

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Healthy Crumbles, Pastries, Recipes

carrot cake with cashew frosting (vegan)

November 27, 2016
A simple recipe for a moist and fudgy vegan carrot cake with cashew frosting.

Happy First Sunday in Advent, everyone. Today I don’t have another Christmas cookie recipe for you, but one of my favorite cakes of all times, which is carrot cake. As long as I can remember, it was my go-to recipe in the form of muffins during fall and winter and I just love the dense, gooey texture and the hint of cinnamon in it. Topped off with some cream cheese frosting, this sweet treat is pure indulgence. And given the fact that one of the most popular veggies is hiding away in the name, it may or may not be easily consumed for breakfast and, if you turn a blind eye on it, regarded as one out of your five-a-day. I mean, we can’t deny the many good nutrients that come with carrots, right?

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A few weeks back I had a conversation with some of my friends, who eat a vegan diet for quite some time, which gave me the final kick to try out a vegan cake for the first time (I once tried a banana bread last year, not sure if that also counts). Even though I also increasingly include vegan meals in my meal plan, this mostly happens accidentally. I try to cut down on any animal products, but I currently don’t want to restrict myself to a certain diet. While I experience it as quite easy to cook vegan without having to make any cut-backs regarding taste, I still had my doubts when it comes to baking. I don’t know about you, but even if I would not have been that skeptical, it was mostly the long ingredients lists on recipes that hindered me to finally give it a try.

However, in the end curiosity prevailed over skepticism and the result was a carrot cake that couldn’t have been any better and has approved the very critical test of various family members. Even deep-rooted omnivores wouldn’t have thought the cake was vegan and were convinced they were eating cheese frosting. The icing also was the part I was most curious about. I’ve already heard about cashew nuts serving as a replacement for cream cheese or cheeses in general (for instance here), but I honestly could not believe that it would come that close to the original taste.

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Breakfast, Healthy Crumbles, Recipes

cinnamon oatmeal with caramelized plums and banana (vegan)

November 23, 2016
Simple recipe for a vegan oatmeal with caramelized plums and banana.

My dear friends, I hope you’re doing fine and your start into the new week was not too rough. I was back home in Germany during the last week and spent some relaxing days with my family (and inofficially celebrated my graduation – one must celebrate when one has the chance, right?). Coming home without a to-do list long enough to paper an entire room felt so good, but you probably know that, there’s always a little something to do. But that’s okay. Back in Amsterdam, I’m really getting into that Christmas spirit and set my sights on decorating my apartment all-christmassy this year. And with that comes tea, cozy socks and comforting food. Could be worse and makes the dark months so much more bearable.

It’s no secret anymore that I’m a huge fan of warming oatmeals during the colder months of the year, especially for breakfast. I already shared my coconut and fig version with you on Instagram and the blog last year, but this year, I somehow couldn’t get enough of plums and had a phase where I put them in my morning oatmeal or just had them for snacking.

Vegan oatmeal with caramelized plums and banana.

Even though plums are just off-season in Western Europe (they typically peak in July-October) and I’m always trying to stick to seasonal fruits and veggies, I don’t want to withhold the recipe inspiration for you until next year. I also tried the recipe with coconut milk instead of almond, but there is just something I really like about the almond, plum and cinnamon combo during these pre-Christmassy mornings.

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