Bakery, Part 3.

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Bakery, Part 4.


Dear users, dear authors,
here is Part 3 of the Bakery series.

You can read the previous posts via the link.
Bakery, Part 2.
Enjoy!

Have a nice afternoon, everyone

I baked again today too: a delicious apple cake with crumble topping, which we'll have with coffee shortly.

That looks delicious, Andrea! I could really enjoy that right now. So tomorrow I’m baking the first plum cake of the year. The plums are already ripe and falling from the tree. Before the wasps eat them, I’ll gather them up and put them on my cake. Of course, it’ll also have a thick layer of butter crumble topping. That’s something I look forward to every year. Enjoy your cake!

Mmm, how delicious! I love crumble topping, too, and soon we’ll be having Zwetschgendatschi again—that’s what we call plum cake here in Bavaria. I’m really looking forward to it.

Have a great weekend, everyone!

Thank you so much, Ina and Monika. The cake was delicious. The only thing missing was the whipped cream.
We’ll have the other half tomorrow.

Oh yes, plum cake—I love that too. Good luck with it.

If I ever find myself up north, who knows—maybe we’ll run into each other. You always have such delicious cakes—that sounds very tempting.... ;-)

Last night we had sheep’s milk cheese rolls with a delicious summer salad.

Since the dough was made with baking powder, oil, and yogurt, it didn’t need a long rising time.

It was super delicious.

That looks reeally delicious, Petra. We’re baking our rolls again tomorrow. :)

Here they are—the fresh rolls, smelling absolutely delicious! :) One tray is my husband’s, and one tray is for me. He likes them taller, I like them shorter, so there’s more “top” and “bottom.”

Mmm, it smells so good in here.

Monika, your rolls look absolutely delicious. I love poppy seeds and sesame seeds. Then enjoy them.

Petra, your sheep's cheese rolls look delicious too - they make you want to take a bite right away. I haven't tried them yet.

Thanks, Andrea! :)

That’s what I like about baking myself. You can easily cater to individual preferences. I also prefer taller rolls—and of course, the top side, which gets eaten first. 

Funny, isn’t it? :-) My husband always cuts our rolls into lots of thin slices. And with taller rolls, he just ends up with more than I do. But I get more of the crispy parts—they’re wider because I flatten the rolls with a stamp. ;-)

Hello, my dears,

reading your posts really makes my mouth water. I certainly wouldn’t turn down Monika’s delicious rolls for breakfast. I’d top them with the homemade berry jam I made yesterday (blackberries, blueberries, raspberries).

And in the evening I’d love to have Petra’s savory sheep’s cheese rolls. A fresh salad with that would be perfect! I’ve got plenty of cucumbers and tomatoes right now that would be great for the salad. Nicely dressed, that’s the life.

In my garden it’s plum season. They’re ripe right now—whatever I don’t pick or gather up, the wasps, bees, and butterflies devour. But we can share peacefully. So now I’m baking plum cake with streusel every other day and freezing it in portions. That way we’ll enjoy it for longer.

I wish you all a lovely day. Enjoy the summer and your Sunday!

Warm greetings from Ina

Mmm, that looks delicious, Ina! I love plum cake, too. It’s still on my baking list for this month. Freezing them is a great idea. I still have raspberries from last year in my freezer that need to be used up now. The new ones are already on the bushes, but they’re taking a long time to ripen this year. It’s probably because of the cool spring.

Next week, we’ll be having raspberry ice cream more often to make room in the freezer for the new ones. Unfortunately, all the other berries took a break this year and were in short supply. We ate those fresh right away in our granola.

Too bad you live so far away. ;-)

That plum cake looks so appetizing.
Yes, it’s wonderful to bake with ingredients from nature. I think we’ll have our first one soon, too. 

It smells wonderful in here. That plum cake looks delicious.

I baked my beloved muffins again today. They’ll be ready to go with coffee in a moment.

Very tasty, Andrea. Muffins really are a good idea; I could make some again sometime.

Thanks, Monika.

The muffins really are quick to make, and you have something for coffee in no time.
This time I also added 1/2 mashed banana and some chocolate sprinkles right into the batter. My husband said they were really fluffy.

I experiment with baking every now and then.

Here’s the muffin recipe again, if anyone would like it:

150 g soft margarine
150 g sugar
1 packet vanilla sugar
1 egg
250 g plain yogurt or quark
220 g flour
1–2 tsp baking powder

Bake at 180 degrees for about 20–30 min on convection (depending on how brown they get)

You can also stir apple pieces or other fruit of your choice right into the batter.
Or put it on top and then sprinkle with cinnamon, or serve with whipped cream/vanilla sauce and ice cream.

Want more?

I forgot to mention something.

For the mashed banana, I needed a little more flour than indicated. Just give it a try.

Good luck!

Hmmmmmmmmmmmm, this is a recipe for my youngest granddaughter—she loves muffins in every shape and form. I’m going to save this recipe because starting August 23, I’ll have her staying with me for a few days, since it’s still summer break in Bavaria.
Thanks, Andrea, for the delicious recipe!

Best regards, Inge

Here you go, Inge. Maybe you can bake with your granddaughter, too—that’s sure to be fun, and homemade muffins taste even better that way.

Have a great weekend, and good luck


P.S. If you stir some cocoa powder into the batter, you’ll have chocolate muffins—top them with white frosting or color the frosting with food coloring.

Oh, thanks, Andrea, for the recipe! I’m going to try it out and tweak it a bit. It sounds sooo delicious!

You're very welcome, Monika.
You can vary it so nicely according to your preferences and taste.
Hope it turns out well. I get about 18 out of this (standard silicone muffin cups)

With this recipe, the muffins always turn out well. I wrote it down back when I was working at a nursing home in Germany. We often baked these for the residents to enjoy with their coffee.

Andrea, those are on my list. :-) Today, I’m starting with a plum cake with crumble topping. It’s an ancient recipe from my personal collection and very healthy. The crumble topping is made with honey and oil. My husband is already looking forward to it—he loves plums in every form.

Fresh out of the oven and now served here:

Mmm, that looks delicious. Enjoy!

Today I baked cookies—oatmeal cookies....
I just needed something to munch on 🙈😊
I tweaked the recipe a bit—100g of chocolate was too much for me; that’s a whole bar of chocolate.... so I added a few cranberries as well.... so about 50g of chocolate and a handful of berries.... 

Oh Steffi, those look delicious and would be just right for me. Would you share the recipe with us? I’d definitely bake them too—with half a bar of chocolate as well.

....actually, I had posted a photo with the recipe.... 🤔
Never mind....
You’ll need:
250g rolled oats, 2 eggs, 80g sugar, 1 tbsp orange zest, 1 packet vanilla sugar,
a pinch of salt, 100ml canola oil, 1/2 packet baking powder, 20g cornstarch, 50g coarsely chopped nuts, 100g dark chocolate...
Mix everything together—it’s easiest with a spoon or a spatula.
Preheat the oven to 180 degrees, place small mounds of dough on parchment paper, and bake for about 15 minutes 💖
You should end up with about 50.... I still have about 25 left in the tin 🙈😇🙈

Thanks, Steffi, that sounds really delicious and easy. :-)
I’m guessing they’ll be gone in no time.

The cookies look really delicious. And with chocolate... let’s see if I have all the ingredients.

We had something savory again last week: broccoli quiche. 

Petra, my mouth is watering right now... ;-) That looks super delicious—I can practically smell it. I’ll probably have pizza again tomorrow.

Broccoli Quiche 😍😍😍
I love quiche.... unfortunately, I always have to make it just for myself.... which isn’t really a problem, but then I end up cooking twice a day. My husband gets hungry, too 🙈

Monika.... I was shopping for baking supplies yesterday and thought of you...
I found cream of tartar baking powder and picked some up right away. Is there anything I need to watch out for when baking with it? Or do I use it just like “regular” baking powder? 

Steffi, cream of tartar baking powder is used just like regular baking powder, but it’s much better for you. :) You can also get it at dm.

....and at krùmet.... 🙈
I’m going to try this out tomorrow. I “need” some new cookies. My husband thought they were “good” and polished them all off in a “cloak-and-dagger operation”...
2 were still in the tin the next morning 😯

Really, it smells so good in here. Everything looks so delicious.

Steffi, your oatmeal cookies look soooo delicious. Thank you for the recipe. I’ll definitely try it out sometime, either when I can get all the ingredients here or I’ll save it for Germany, when I can try out my new oven.

Petra, mmm, your broccoli quiche looks really delicious, too.
I once made a cauliflower-broccoli casserole topped with cheese. I love casseroles with loooooads of cheese.

It’s amazing what you can cook and bake.

I didn’t bake or cook this time.

Maybe you do something like this, too. The mirabelle plums are ripe and ready to be used.
I made juice and then cooked it down into jelly.
I’d never tried it before. It’s super delicious. 😊


Yeah, Steffi, I’m afraid of a sneak attack like that too, as soon as the cookies are in the tin. :-)

Marion, you’ve been super hard at work! That’s a great idea! Mirabelle plums just aren’t really my thing, though. Instead, I’ll have to use up a lot of raspberries soon. I’ll make jam out of them, and freeze most of the rest—anything that isn’t eaten daily. The harvest lasts here until it gets really cold, sometimes until the end of October.

Hi everyone,

Wow, Marion and Monika, look at all the things you make with your fruit!
We don’t have a garden,

but instead, I baked a sheet pan apple crumble cake today with chocolate pudding underneath, and sprinkled cinnamon on top of the apples.
It just came out of the oven. The whole apartment smells like it.

Have a great weekend, everyone!

And now add a nice dollop of cream, and you’re in apple pie heaven :-)

Best, Inge

Apples with chocolate pudding sounds interesting and delicious. 

I’m sure it tasted great. 

Of course it was delicious. We’ve already tried it. But the rest is for the weekend.

Exactly, Inge—whipped cream on the side. Mmm, delicious

Wow, that’s a delicious combination—apple cake with chocolate pudding! What a great idea!
I’m baking a cake with fruit tomorrow, too.

Yesterday I baked muffins with almonds and blackberries (from the garden) for two birthday girls/boys; today, I made rolls with cereal flakes and a zucchini-lime cake—I have to get rid of my zucchini somehow (I’ve already given away 9 of them, and quite a few have gone into ratatouille or something like that…). Unfortunately, there are no photos—the camera is already packed since we’re leaving for vacation tomorrow.

Yes, the zucchini... Cake is a great way to use up a big harvest.

I hope you have a wonderful vacation, dear Christina 

Zucchini cake—that’s an idea. We were given a huge one as a gift. I’m sure we could do something with it. Do you maybe have a great recipe for that? I could really use one right now.

Have a nice afternoon

I didn’t bake anything, but we’re about to have pancakes with jam, powdered sugar on top, and whipped cream. Mmm, delicious!

.....if I head out now 🚀....will I still make it back in time for dinner????

Hihi Steffi, there aren’t many left, though. They were just too delicious :-)

Your pancakes look really delicious, Andrea. At least, that’s what we call them here.

I baked Steffi’s recipe for oatmeal-chocolate cookies. Hmmm… they taste absolutely delicious!! I always set some aside for us—we have a few every afternoon with our coffee.

Wow.... they look really delicious with all that chocolate....
We had something “sweet from the oven” for lunch today—we just had to have it.
Crêpes 😍

Oh Steffi, that looks super delicious, and I can totally imagine the aroma. Hmmm....

Dear Monika....
you really should stop by here during Advent 😍
We’ll have a “variation” on the Palatschinken... with an apple-marzipan-quark filling, sprinkled with almonds and served with a delicate vanilla sauce 💖
Just thinking about it makes me want Advent to start right now 😂🙈😂

Yes, Steffi, now I want some Advent too... and I’d like a big piece of it, please. :)

Ever since I got this nerve inflammation, my husband has been baking the bread rolls for us, because standing is still very difficult for me, even though I’m already feeling much better. He only ever bakes 6 rolls, which is enough for 2 days, then a fresh batch is baked. I’m telling you, they are unbelievably delicious.

Best, Inge

Hmmm, Inge, those look delicious.

I think I should teach my husband how to bake, too—he already knows how to cook.

Is this a new recipe, or is it already posted somewhere in this thread?

Yes, that’s already here; we just modified it a bit and added some bread spice.

Best regards, Inge

Last weekend, I snagged a brand-new Römertopf at the flea market. I’d been looking for one for a long time because I wanted to try it out for baking bread. 



Isn’t it beautiful in this light color? I baked my first loaf in it yesterday, and I’m thrilled.



The amount of flour for this size is 1/3 more than I’ve used before, but this time I gave half of it away straight away. 

Hi Petra,

You’re right—your Römertopf really does look beautiful.
The bread looks great, too—it’s making me hungry just looking at it.

I baked some bread again. I bought this pan just for this. It’s wonderful.

Here’s the result.

Baking two small loaves at once is also convenient. That way, you can freeze one. What is the pan made of? 

Mmm, it smells so good in here.

Inge, your bread looks delicious. What a pretty Römertopf you have. I’ve never seen one in a light color like that before. Your flea market find was definitely worth it.

Marion, your little round loaves turned out great, too. Baking two loaves in one pan at the same time—good idea.

Petra

The description simply says “granite-look bread pan.” Nonstick coating. It’s very light.
You can also use it for roasting or use the lid as a casserole dish.

The bread turns out great in it. I always make two small loaves; one goes straight into the freezer.

It’s Ines’s bread that goes into the cold oven.

Thanks, Marion

I hadn’t even thought of making two yet. Thanks for the tip.

Your mold is pretty. And being lightweight is definitely an advantage.

Hmmm, that looks really delicious over there. Bread and rolls—they smell so tempting.

My husband bakes the rolls for us, too—actually, he shapes them and I make the dough. You’ve just inspired me to bake some bread again. Since we have guests right now, that’s a great idea.

Enjoy your meal! :)

so I baked my hubby some black-and-white cookies instead of a birthday cake; he said next Sunday (10/10) we'll have enough cake and torte, so today just black-and-white cookies, please

Best regards, Inge

Those look delicious, Inge. Great idea—I might bake those again sometime.

"Just" Amerikaner 😍 ...
What a great idea—I haven’t baked these in ages 😍😍😍
They’re going right to the top of my list 👍 Maybe even tomorrow.
I bought some good baking powder last week.... Cream of tartar baking powder—either I mix the batter especially well with it, or the baking powder is just much “better” than the “regular” kind.... In any case, the cheap stuff is now only used for cleaning and laundry 😂
My husband is already complaining, “sooo many cakes and cookies.” He doesn’t have to work a “night shift” to eat them, and by the next morning, there are only crumbs left.... 

How’s the baking going?

Coffee break—mm, delicious Donauwelle

Donauwelle..... super delicious, but so time-consuming to bake. I still have my great-grandma’s recipe somewhere 🙈
I made a quark and apple cake today. A shortcrust dough and a quark mixture with apples 🍎🍎🍎..... 
it’s still cooling in the tin. I really "struggled" with the recipe; it was so confusing..... One column with ingredients, ok, looked at everything.... it must be a shortcrust dough, judging by the ingredients. What I only noticed when I read on was that they had listed the ingredients for the whole cake. That means if you’re supposed to weigh out 150 g of sugar, you use 100 g for the dough and the "rest" then goes into the quark. .... Totally awkward 🙈🤔🙈
The main thing is that it tastes as delicious as it smells 

Did it taste as good as it looks? It really rose a lot. 

This is so delicious....
But it did lose a little volume while cooling.... 

18 cm springform pan.
80 g butter, 180 g flour, 150 g sugar, 3 eggs (separated), 400 g quark, 1/2 tsp 🍋, 1 apple 🍎
Prepare the shortcrust pastry from: 80 g butter, 150 g flour, 50 g sugar, 1 egg yolk; then chill the mixture.
For the quark.... Beat 2 egg yolks with 100g sugar until fluffy, then add 400g quark, 30g flour, and the lemon zest. Peel one apple 🍎, cut it into wedges, and fold into the mixture. Beat 3 egg whites until stiff and fold into the batter.... Bake at 175 degrees for about 40–45 minutes. 

I’ve finally tried to get my oven to stop smelling.

I hope I can bake some cookies soon.

Best wishes, Gabi 

Definitely 🍪🍪🍪🍩🍩
My son told me that “they” steamed out the restaurant kitchen with lemon juice and water.... Let it evaporate while it’s really hot, and then “just” wipe it clean.... It’s supposed to smell wonderfully fresh. I haven’t tried it myself yet. 
He once started training as a cook. But it wasn’t the right fit for him. After a longer “break,” he discovered being an electrician for himself 👍—he would never have come up with that idea on his own.... He’s really enjoying it. Right now, he’s working as an electrician’s assistant, and starting this summer, he’ll be able to begin his apprenticeship there....

Oh, how delicious! There are some lovely treats here again. Steffi, your cake surely tastes as good as it looks. Hmmmmm...
Andrea, Donauwellen is one of my favorite cakes. But making it myself is too much work for me. I like it when things are quick.

Today, for the first time in a long while, I baked a cake again. We have so many apples, and this recipe is just perfect for them. My go-to recipe for cakes or pizzas: just top it with fruit and a few other goodies—done!

Today, in addition to raisins, apples, and ground almonds, I also mixed in pineapple chunks, bananas, and pomegranate seeds. Then I topped it with a few whole almonds and buckwheat. And of course, cinnamon—you can’t leave that out.



And now I’m enjoying it with a cup of coffee and (instead of cream) coconut yogurt. Hmmm… so delicious!

That looks very inviting, Monika. If I just imagine all the almonds gone, that would be something for me, too. Using coconut yogurt instead of cream is also a very good idea.

Best regards, Marlies

I really loved it when Marion baked two loaves in her new tin. I’ve now tried it myself and shaped two small loaves. I’ll eat one tonight, and the other will go in the freezer. I often don’t really have enough time, but I don’t like store-bought bread anymore. This way, I can keep some on hand.



This is my first time making bread with buckwheat. It also contains buttermilk, sunflower seeds, and rolled oats. I’m really curious to see how it will taste. 

Marlies, you can top the cake however you like, according to your own taste. I always make different versions of it. I especially like it with the pineapple chunks mixed in.

Petra, your bread looks really delicious. I’ve also planned to bake some bread over the next few days. The only store-bought bread I like anymore is from our organic bakery. But it’s no match for homemade bread.

Petra, I’m glad you baked your bread in two batches. That’s definitely practical. I always freeze the second batch right away, too.
Your bread definitely looks great and I’m sure it tastes delicious, too. The ingredients sound interesting.

My husband has established himself as our bread baker; the bread is an absolute treat, I’m telling you

Best, Inge

Wow, that looks delicious. My Goga always bakes our rolls.

Inge, your bread looks delicious. I don’t like going to the bakery anymore either. I think once you get the hang of it, it’s a lot of fun, and homemade bread tastes so much better.

The same goes for cakes and pastries. We had yeast cookies with plums. They’re quick to make and are absolutely divine when served lukewarm.

The first cookies are done, my husband told me yesterday that he’d start today :-)

The recipe made about 90 cookies. I still have an old DR Oetker baking book from 1952; that’s where the recipe came from.

Best regards, Inge

Those look really delicious....
I think the “old” baking books have the best recipes—there’s not so much “fuss” involved, and you usually have most of the ingredients on hand. I have a handwritten one from my grandma titled “Christmas 1943, Mom’s Cookies”—they’re soooo delicious.
I’m going to start next week and bake my first batch of cookies; I’m really looking forward to it.... 

Wow, Inge, those little cookies look delicious. I love the old recipes, too. The new ones just can’t compare. I’m going to start baking soon, too...

How’s the baking going?

Right now, we’re only baking bread and rolls. For the rolls, I found a recipe that really only takes a very short time. So it’s enough for me to start the dough right at 12:00 p.m. after work.  So right now, I’m switching back and forth between bread and rolls. We won’t be making cakes again until January, once the Christmas season is over. So many sweets… not good for me. 

I can’t bake large amounts because my oven isn’t hooked up.

So I can only make a small batch of cookies every now and then. Right now, I’m making some from 1-2-3 shortcrust pastry.
I bake them in the air fryer.

Here are some more cookies and chocolate gingerbread—like the Elisen gingerbread, our favorite kind—some with icing and some just as they come out of the oven, plus two kinds of nut cookies: hazelnut and walnut. All baked by my husband :-)

Love, Inge

....I made gingerbread stars today.... 

The only thing missing is the sugar decoration—they just need to cool down a bit first 🍪😊

I’d love to come over to your place and sneak a bite. That looks sooo delicious. It’s making me crave cookies right now. I still haven’t really been in the mood to bake some myself.

You’re all such hard-working cookie and bread bakers… I actually wanted to make the dough for the Sandele today, but I’m out of sandalwood powder. For December 6, I baked a few gingerbread cookies for my colleagues in the English class and for the St. Nicholas plate, and the dough for the Mailänderli is resting in the freezer, since I wanted to use up at least some of the egg yolks left over from the cinnamon star dough. The cinnamon stars were meant for our Advent market; ours won’t be ready until later.

Sandele???? I’ve never heard of that. Would you mind sharing the recipe? 😊
I’m putting my third stollen in the oven tomorrow.... We actually need one every week—it weighs a good kilo. But it bakes quickly and is super delicious....
Cinnamon stars... are on the “delicious list,” and the vinegar stars are already on there too (you shouldn’t taste the dough, and definitely not right after baking 🙈 but with raspberry jam and powdered sugar, they’re to die for) 

My lemon cookies are ready 

So my husband did some more baking today: coconut macaroons with cinnamon in the dough. He found the recipe online. Girls, I’m telling you, these macaroons are heavenly, especially with that little dollop of chocolate on top. HMMMMMMMMMMMMMMMMMMMM:-)
Then he also made some walnut cookies and coated them with a lemon-rum glaze, simply delicious







Best regards, Inge

Inge, your husband is worth his weight in gold. You can lend him out to the rest of us here. I’m sure he’s in high demand. :)

Fresh from the oven: my coconut macaroons



I just felt like baking.

I like coconut macaroons, too. Yum!

Oh, those look really delicious.....

I’m planning to bake a stollen tomorrow. After I threw today’s one in the trash 🙈😤😝🙈
That’s never happened to me before.... but the bottom was so black that it turned out totally bitter.... Stupid oven—because from the top, it looks really good!

Continue writing here
Bakery, Part 4.