We are already on our third round-up of Summer Salad Sundays which means we are 3 months into Summer and this series will come to an end very soon, but I still have some delicious salads up my sleeves before we are skipping right to Soup Sunday.
Fall time equals soup time. The rainy days and cold evenings definitely long for comfort food. I have always loved soups and especially acknowledged and increas during Fall time so for this year I started a new series – Soup Sunday. I am sharing all through September and October and maybe November a new soup in a reel every Sunday. So if you are interested definitely head back to my Insta on Sundays. I have already posted three soups and wanted to recap them really short on here.
Soup Sunday 1 – 3
Tomatoe Soup
– 4 apples
– 4 onions
– some olive oil
– about a litre of tomatoe sauce
– 2 teaspoons of vegetable broth
– water
– 300 grams of cream cheese
– salt and pepper
– toast, cheese and a lot of olive oil
– saute apples and onions in olive oil
– add vegetable broth and cook for about 20 minutes
– add tomatoe sauce and seasoning and cook for another 20 minutes
– add cream cheese and puree
– enjoy with or without the grilled cheese sandwich
Potatoe Soup
– potatoes (about 2 kg)
– one leek
– diced bacon as much as you like
– sausages
– water
– chicken broth two tablespoons
– some oil or fat
– saute the bacon in the pot until crisp
– add the potatoes and the leek and cover with water
– add the chicken broth and stir
– let it cook for about 30 minutes or until potatoes are soft
– mash potatoes
– cut sausages and add topping if you like
– enjoy
Tortellini Spinach Soup
– tortellini (about 800 gr)
– tomato sauce (about 500 ml)
– chicken broth 500 ml
– cream cheese
– frozen spinach
– garlic / salt / pepper / oregano (a teaspoon of each)
– put everything (except the spinach) into the CrockPot and set on high for 3 and 1/2 hour
I am not much of a candy gal but cupcakes, cookies and of course doughnuts have my heart. If I make any of these I am a 100 % sure I am going to eat more of them than I anticipated but I just can´t stop until they are gone. So I am not making these kinds of sweets often but last week Emilia wanted to have a cake pop and since you can´t get them anywhere I decided to make some at home.
They have been very easy to make although they look very complicated but there are only a few simple steps to follow and you have yourself some cake pops. You can make them as colorful as you like but I went with classic black and white ones today. They would look very pretty at a roaring 20´s party for example.
Now let´s talk about the few steps that will lead you to your delicous cake pop. First of all make the cake. I have used this recipe twice already and it works out great every time. Then make your frosting. You are crumbling up the baked cake to add the frosting and make little balls, stick the cake pop sticks into them. After that I put them in the fridge for about two hours. In the meantime I am melting the chocolate I need and get the decorations ready cause the chocolate hardens fast and you will get your sprinkles and mini marshmallows on there quickly.
Some recipes are made for eternity and will be made uncountable times in your life and a cheesecake is one of it in my opinion. It is easy, classic, usually a crowd pleaser and can be super versatile by adding what you like as topping or filling as well.
So for our Easter brunch I make a carrot cake every year and decided I want to add a fancy version of my chesesecake as well.
Lots of color is one thing I especially like when Spring rolls around, the other thing is and over the top topping on my cake. I can not eat much of it cause of my Gestational Diabetes but I already made a little list on what I am going to eat first after this baby will be born.
The recipe itself is pretty easy. It is a cheesebake without the crust so you only have to make the batter and put it into the oven for about 50 minutes at 170° degrees.
So here are the ingredients you will need:
– 250 gr of soft butter
– 250 gr of white sugar
– 4 egg yolks
– 4 egg whites
– zest of 1 lemon
– 125 gr semolina
– 2 teaspoons of baking soda
– 1 package of vanilla pudding
– 750 gr of lowfat quark
– pinch of salt
– mix butter, sugar and salt together until creamy
– add the eggy yolks and mix until smooth
– now add the lemon zest, semolina, baking soda, vanilla pudding and quark until your batter is super smooth
– beat the egg whites in a separate bowl until they are fluffy and firm and then carefully fold it into your quark batter
– put your batter into your cake tin and then bake
After letting it sit to cool in the cake tin (which is absolutely necessary cause the dough won´t get hard unitl it has cooled of) I cut it into about 12 to 15 pieces, depends on the thickness of the cake and put them on a sheet of baking paper. Then I cut the straws and put them into the middle of the cheesecake. I love to match the decor with the straws but that is just a personal preference of mine.
For the deocr of my cheesecake on a stick I got different colored candy melts from Wilton. They are the easiest to melt and have super fun colors. I also added some crispy chocolate eggs, sprinkles and chocolate chips to the mix.
As for decorating the cheesecake I am drizzling the chocolate all over the piece of cake. I tried to dip it into but it gets to heavy and is to much to eat if it is covererd fully in chocolate but that is your decicison. Just make sure the chocolate is super liquid so you get a nice finish when it hardens on your piece of cake. After that I immediately put my toppings on the hot chocolate so it sticks to it when it gets cold.
These are three examples I made on the weekend but you can really use any chocolate color or topping you would like. Fresh fruit may also look really cute but it won´t last as long.
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