Almond Crunch Rhubarb Kuchen {cake #dairyfree #recipe Rhabarberkuchen}

I love spring - well, guess I say that about every season - and I love rhubarb since tart and bitter are my flavors.  Yes,  I am a tart and bitter woman :)  Strawberries are of course a perfect company for rhubarb however I prefer rhubarb all by itself.  It takes me back to my childhood.  My grandparents had a - seemingly at the time - huge yard growing everything from Stachelberen {goose berries}, Johannisbeeren (red and black currents) to vegetables and Rhabarber {rhubarb}. When rhubarb was in season it was often rhubarb compote for dessert, Rhabarberkuchen is served in Cafe's and bakeries everywhere around.  Topped with meringue or with marzipan or glazed…so yes,  I love Rhabarberkuchen.

Rhubarb has finally arrived at our stores. We already had a rhubarb-strawberry compete with ice "cream" for dessert and finally the first Rhabarberkuchen of the year.  My usual go-to recipe is Rhubarb Meringue but sometimes there is just not enough time to make it….So instead it was this easy and quick  cake….which shall be named Almond Crunch Rhubarb Kuchen.  It comes together super easy, really delicious and you can always add a little more rhubarb than I did.

Almond Crunch Rhubarb Kuchen

• 1-1/4 C flour
• 1-1/2 tsp baking powder
• 1/3  C corn starch
• 1/2 C sugar
• 5 TB Earth Balance {or your favorite "butter} - softened cut into pieces
• 1/2 C plain almond milk {your favorite type of "milk"}
• 2  egg
• 1     tsp vanilla extract
• 3-4 C cleaned, chopped rhubarb cut into about 1/2" pieces

      For Almond Crunch topping

• 2/3 C ground almonds
• 1/2 C sugar
• 1/2 C flour
•    4 TB Earth Balance {or your favorite "butter"}

        ***Preheat oven to 360 F***

1. In a stand mixer gently combine flour, baking powder, corn starch, and sugar
2. Add "butter", "milk",  eggs and combine into a smooth batter.
3. Add vanilla until it is worked well into the batter
4. Mix rhubarb into the batter
5. Pour batter into a prepared springform
6. Combine ground almonds, sugar, flour, and "butter", until it becomes crumbly {I use my hands for this step) and it has the appearance of streusel.
7. Top the batter with the streusel
8. Bake for about 80 minutes or until a tooth pick comes out clean

Enjoy!

Individual Chocolate Raspberry Bites #TripleSBites {#dairyfree #recipe} and #giveaway

Happy February ~ are you getting ready to think about Valentine's Day?  Yes, the Super Bowl is done and now on to the next party Valentine's Day.  This week twenty bring recipes from drinks to desserts just in time for Valentine's with the #TripleSBites event.

I am kicking it off the event with these delicious decadent individual chocolate raspberry bites and yes, they are dairy free.  They come together in a snap, are the ultimate bite sized chocolate treat, plus they are pretty.  What do you think?

Are you ready for the recipe - the filing is enough for about 45 mini bites but you could - if you don't want to make that many - fill 15 or 30 bites and bake off the rest to top ice cream….

Individual Chocolate Raspberry Bites

• 2-3 packages of frozen mini Phyllo dough shells {15 baked shells per package} 
•     8 oz dark chocolate, broken into pieces
•     1 C  plain Soy creamer
•     1 tsp Vanilla extract
•     1 egg, beaten
•     1 pint raspberries

1. Preheat oven to 350F
2. In a pot gently heat the chocolate pieces in the soy creamer.
3. Carefully stir and when completed melted mix in vanilla extract. 
4. Remove from heat, let cool down then whisk in the beaten egg.
5. Remove the frozen phyllo dough shells from packaging and place onto a baking sheet lined with parchment paper.
6. Fill each shell with about a tablespoon of filling and repeat
7. Bake for 10 minutes
8. Remove from oven let cool down for a minute before topping each mini bite with a fresh raspberry.

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Vanilla Cut-Out {Ausstecherle} & Linzer Cookies {#dairyfree #recipe} plus Winter break fun

Are you ready for the big day? One more day to go and yes,  there is still time for another cookie recipe to be shared and another cookie to be baked.  This is one is super easy plus the dough makes not only super delicious, fun cut-outs, but also - if you want - more Linzer Cookies.  Plus they are easy, and oh so much fun to make with kids.

Yesterday was the first official day of winter break here in PDX; and I can honestly say that we spent it very leisurely.  I am in a holiday mode as in relaxing mode so not in the mood for doing anything along the lines of the zoo, or OMSI.  More like a leisurely walk up Mt. Tabor but - surprise surprise - neither of the girlies felt like walking up Mt. Tabor, not even the playground was enticing.  Dang, and I thought it was such a fantastic idea.  Instead of my stellar idea we drove downtown, met Ron for lunch at Potbelly (the girls order their sandwich without cheese and it is "safe) and afterwards I took the girls to the Pittock Mansion.  Not sure what I was thinking as I still had hopes of taking a nice long walk and  the walk around the mansion was just not enough; however we peeked through windows to see the beautifully dressed rooms, and enjoyed the view.  Okay truth I enjoyed the truth and MiaRose kept saying "this is boring"….HA here you have the plain truth…she thought it was boring.  Yup - and I could not entice either of them to hike down one of the fantastic trails.  Our next stop - the Rose Garden playground; still fun for both girls and then I saw it.  Yes the trail leading up to the Rose Garden and formed my "evil" plan…The girls played for a while and when they were ready to leave showed them the trail.  Oh yes, it worked like a charm - Alena loves walking but MiaRose is not always a fan…but it worked.  Yup,  we took the trail to the Rose Garden and had fun even MiaRose….

Back home it was time to make our cookies to finish up the first day of winter break.  This is my Mom's recipe the only change is that instead of butter we are using vegan butter to make it dairy free.

Vanilla Sugar Cookie Dough

• 1 stick Earth Balance (or other vegan margarine)
• 1 C sugar
• 2 eggs
• 1 vanilla bean scraped out (or 1 tsp vanilla extract)
• 3 C flour
• 2 tsp baking powder

1. Cream together margarine, with eggs, sugar and vanilla until well combined
2. In a separate bowl combine flour with baking powder
3. Slowly add flour to the margarine until everything comes together into a dough
4. Divide dough into two parts and wrap each into plastic wrap.  Place in the fridge for at least 1 hour.

To make the  cut-outs

• Vanilla Sugar Cookie Dough 
• 1 egg yolk plus 1 tsp of water mixed
• sprinkles
• your favorite cut-out shapes

*** prehet oven to 375 F - line baking sheet with parchment paper ***

1. Roll out the dough
2. Cut out cookies and place them on the prepared baking sheet
3. Brush egg yolk over each cookie; decorate them with sprinkles
4. Bake for 8-10 minutes

The Linzer Cookies almost as easy - the only added step is to fill them

Linzer  Vanilla Cookies

• Vanilla Sugar Cookie Dough
• 3 Tb your favorite jam - couple of drops of water
• 1 Tb powered sugar for garnish

*** Preheat oven to 375 F - Line baking sheet with parchment paper ***

1. Roll out half of the dough and using a Linzer cookie cutter - leaving out the insert - cut out the bottom rounds.  Place on a baking sheet and bake for about 8 - 10 minutes
2. While the bottoms are baking cut out the tops by placing the cut-outs inside of the Linzer cookie cutter. Bake tops for about 8 - 10 minutes
3. While the bottom and tops cool down, stir jam together with a drop or two of water.  
4. When cookies are cooled down spread a layer of jam on the bottom cookie then place the top on it. 
5. Once all cookies are assembled sprinkle with powdered sugar.

Enjoy!

Hazelnut Chocolate Lebkuchen Squares {#dairyfree #recipe #cookie #gingerbread}

How was your weekend?  Ours was quite lovely filled with lots of baking, cooking and we may have never left the house on Saturday.  Heck, I may just come right out and admit that we actually never made it out of PJs on Saturday…ahm yes, maybe this is not something that should be admitted but it is true.  The girls and I spent the entire Saturday in our PJs baking, cooking, cutting stars for the window plus we watched National Lampoon's Christmas Vacation.  On Sunday we actually made it out of the door; never moved the car  (and yes, I am proud of that) and took a nice Solstice walk to Por Que No?and New Seasons Market.

One of the treats my assistant (MiaRose) and I made yesterday were these delicious little Hazelnut Chocolate Lebkuchen Squares.  They are delicious, maybe not pretty but super delicious...

Hazelnut Chocolate Lebkuchen Squares

• 1-3/4 stick Earth Balance (7/8 C) - (or your favorite vegan "butter")
• 1-2/3 C powdered sugar
• 2 eggs
• 2 Tb rum
• 3 oz dark chocolate
• 3 oz. shelled hazelnuts
• 2 C flour
• 1 tsp baking powder
• pinch salt
• 1 Tb Lebkuchen spice mix
• 1/2 tsp cinnamon

For glaze

• 3/4 C powdered sugar
• 3 Tb OJ
• Sprinkles

*** Preheat oven to 350 F - prepare a 8"x11" baking dish***

1. Cream Earth Balance together with powdered sugar until well combined
2. Add eggs, and rum and beat until everything comes together
3. In the meantime grind the chocolate and the hazelnuts
4. Add chocolate/hazelnut meal to the eggs/margarine mixtures and mix in well
5. In a separate bowl combine flour with baking powder, salt, and spices. Slowly add - 1/2 C at a time - the dry ingredients to the wet ingredients.  Do not over mix.
6. Pour dough into the prepared baking dish, smoothing out the top with a spatula.  Bake in preheated oven for about 35 - 40 minutes or until toothpick comes out clean.
7. Remove from oven and let it cool off.  Place Lebkuchen on a icing (cooling) rack
8. In a small bowl combine powdered sugar with OJ until it turns into a smooth paste.  Pour the glaze over the Lebkuchen and spread it with a baking brush.  Top with sprinkles.  Let glaze dry.
9. Once glaze is dry cut Lebkuchen into squares and place in cookie tin.

Enjoy!

Linzer Lebkuchen Cookies #dairyfree #recipe

I just realized that Christmas Eve is just four days away..yes,  hello earth to Bea where have I been all this time.  Only four short days away and there are still many more cookies that I want to make.  Thinking about Haselnussmakronen (hazelnut macaroons) Zimtsterne, plain Ausstecherle (cut outs) with the girls, coconut macaroons plus more Lebkuchen inspired cookies…Oh so little time but so many plans; let's see how many of these will make it out of the kitchen in time.  Good news is that today is a super dreary, rainy day here in Portland which makes it the perfect day for spending it in the kitchen baking with my girlies.

Today let me tell you about the Linzer Lebkuchen Cookies I made yesterday.  Remember the Lebkuchen cookie dough from earlier in the week?  You know, one dough makes at least two types of cookies…let me present you with part two  Linzer Lebkuchen Cookies - their name should be more like Linzer inspired Lebkuchen cookies since I filled them with cherry jam and not raspberry jam since cherry was in the house…Take a look - it seems like this girl (me) finally achieved a cookie that is pleasing to the eye. HA - finally a pretty looking cookie that is also absolutely delicious….

Linzer Lebkuchen Cookies

• 1/2 portion Lebkuchen cookie dough (or the entire recipe)
• 3 Tb your favorite jam - couple of drops of water
• 1 Tb powered sugar for garnish

*** Preheat oven to 375 F - Line baking sheet with parchment paper ***

1. Roll out half of the dough and using a Linzer cookie cutter - leaving out the insert - cut out the bottom rounds.  Place on a baking sheet and bake for about 10 minutes
2. While the bottoms are baking cut out the tops by placing the cut-outs inside of the Linzer cookie cutter. Bake tops for about 10 minutes
3. While the bottom and tops cool down, stir jam together with a drop or two of water.  
4. When cookies are cooled down spread a layer of jam on the bottom cookie then place the top on it. 
5. Once all cookies are assembled sprinkle with powdered sugar.

Lebkuchen-Marzipan Bites | one dough for two types of #dairyfree #cookies

My our house smells of Lebkuchen from treats made with my Lebkuchen spice mix - to me it is the scent of Christmas.  It seems that there is just not enough time between making everything and sharing it; so yes, once again I am behind.  I promise however no less than three different delicious Lebkuchen treats.

First let me share this super easy Lebkuchen spiced dough - this dough leads itself to endless versions of cookies from simple cut-outs to more elaborate versions.  One portion of the dough will yield either a lot of one type of cookie, or if you are like me two different versions.  Yes,  I am "talking" too much - the girlies always tell me that too - just get to the point Mom  Bea.  Okay, okay, okay I absolutely get the message.

Lebkuchen Spiced Cookie Dough

• 1 stick Earth Balance (or other vegan margarine)
• 2 eggs
• 1 C sugar
• 3 C flour
• 2 tsp Lebkuchen spice mix
• 2 tsp baking powder

1. Cream together margarine, with eggs, and sugar until well combined
2. In a separate bowl combine flour with Lebkuchen spice and baking powder
3. Slowly add flour to the margarine until it all comes together into a dough
4. Divide dough into two parts and wrap each into plastic wrap.  Place in the fridge for at least 1 hour.

Lebkuchen-Marzipan Bites

• 1/2 portion of Lebkuchen Spiced Cookie Dough
• app. 5oz Marzipan paste

*** Preheat oven to 375 - Line cookie sheet with parchment paper***

1. Roll out dough into three different long, flat pieces 
2. Cut three about 1" pieces of marzipan off and roll each into the same length as the dough.
3. Working one rolled out dough piece at a time, place marzipan roll into the dough then tightly roll the dough up around the Marzipan
4. Cut little angular about 1/2" big bites off and place pieces on the prepared cookie sheet
5. Bake for 8-10 minutes

Enjoy!

German Holiday Baking = Lebkuchen {Gingerbread} spice mix {#homemade}

The cookie baking frenzy has finally arrived at our little house in Portland and this year I wanted to make something different.  Yes,  there are old favorite - some are yet to be made - but I was really, really craving homemade Lebkuchen treats.  True, a sleeve of imported German Lebkuchen - dairy free even - can always be picked-up at Trader Joe's but there is nothing like homemade treats.  Right?!  I am sure you agree…

Now it's confession time so - I have never made Lebkuchen myself before plus the spice mix is not readily available at our local grocery stores.  Yes,  there is always the German store but it takes another trip and thus time out of my day.  So I searched and found the perfect recipe for a Lebkuchen spice mix…

Perfection friends - it smells like Christmas and takes me right back home, and oh, the treats you will be able to make with this delicious mix….

Lebkuchen Spice Mix

• 3 Tbs ground cinnamon
• 1 Tb ground cloves
• 1/8 tsp ground allspice
• 1/8 tsp ground coriander
• 1/8 tsp generous - ground cardamon
• 1/8 tsp generous - ground ginger
• Pinch of ground nutmeg

1. Combine all spices on a plate and mix up

2. Store Lebkuchen spice mix in a Mason jar

Chocolate Vanilla Swirl & Orange Almond Cookies #fbcookieswap {#dairyfree #vegan}

Are you ready for cookies?  I know everyone has been talking about cookies lately.  All types of cookies…and my family is quite happy that cookies are also in our house.  This is the time for all type of cookies and both girls reminded me that the cookie tins need to be refilled in a - not so - subtle reminder ;)  Yes,  they we have eaten our way through almost all the cookies  even so this year we had a extra treats because I participated in my first ever {yes absolutely true not just virtual but first ever} cookie swap.  As some of you may be able to appreciate a cookie swap is generally not something we can easily participate in because of our dietary restrictions….yes,  butter = milk ;);  this year is different as I am participating in the Great Food Blogger Cookie Swap . Bloggers from around the world participate and funds are raised for Cookies for Kids'Cancer plus one can matched up with other bloggers meeting specific dietary restriction i.e. dairy-free, vegan, etc.  Its is really wonderful….

We have received delicious vegan Sweet Potato Chocolate Chip Oat cookies from Jacks & Nick from over at Happy to be a Table of Two;  super rich and putting one in chocolate heaven Cookie Biscotti Sticks from Shannon of Killer Bunnies, Inc.; and last but not least perfectly spiced Chocolate Chai cookies from Emilie of Loose Leaf Vegan.  Thank you all!  Pictures…ahmmmm sorry friends,  the cookies are all gone and yes, I have not taken pictures.

This blogger could not decide on which cookie to make, so I sent two.  Vanilla Chocolate Swirl - Alena's all time favorite; and Orange Almond Cookies.  Both cookies are not only dairy free but also vegan plus super quick and easy.  Yay, right?!  Now are you ready for them…oh and before I forget the pictures of Alena's favorite cookie after they are baked are pretty much non-existend right now but will soon make another appearance on Instagram

Chocolate Vanilla Swirl aka Alena's all time favorite cookie

• 3/4 C Margarine {I use Earth Balance}, softened
• 1/3 C sugar
• 1 tsp vanilla
• pinch salt
• 1 Tb plain almond milk {or other milk}
• 2-1/4 C flour
• 3 Tb chocolate powder

1. Combine margarine, sugar, vanilla, pinch of salt, and milk until well combined.
2. Slowly add flour and combine until everything comes together into a dough
3. Divide dough in half; roll one part up into kitchen wrap and place in fridge
4. Add chocolate powder to the second part and well combined also roll it up into kitchen wrap.  
5. Let dough rest for about an hour in the fridge.
6. Preheat oven to 200 F - prepare baking sheet with parchment paper
7. On a kitchen board - combine pieces of the vanilla dough with the chocolate dough and roll up together.  Cut slices off the roll and place on prepared baking sheet.  
8. Bake for 8 - 10 minutes 

Orange Almond Cookies

• 3/4 C Margarine, softened
• 1-1/8 C powdered sugar
• 1 pinch salt
• grated peel of an untreated, organic orange
• 2-3 Tb orange juice
• 3 Tb Almond paste
• 3-1/8 C flour

1. Stir margarine until it has completely softened
2. Add powdered sugar as well as pinch of salt; stir until well combined.
3. Add orange peel, juice, together with Almond paste and stir until well combined
4. Stir in flour and combine into a dough
5. Combine dough into two parts, form into rolls, and wrap each roll into kitchen wrap.
6. Let dough rest in fridge for about an hour
7. Preheat oven to 325 F - prepare baking sheet with parchment paper
8. On a kitchen board cut slices off each roll and place on the prepared baking sheet.
9. Bake for about 12 minutes {depending on your oven} 

This that life musings - fall adventures - Chocolate-Raspberry Ice "Cream" Birthday cake {#dairyfree}

This fall has been a whirlwind more so than I remember;  well, at least it feels that way.  I truly have felt overwhelmed with too many things on my plate.  Yes,  it is true the perpetual rat race just never seemed to stop leaving me feeling beyond exhausted. You know, when there is not enough time to listen to your family and always being preoccupied with some aspect of work be it volunteer, in my business, or on my blog.  So it was time to reassess things a little bit and take a small step back from blogging.  No,  don't you worry my friends I am not leaving the blogosphere but have decided - at least for the time being - on taking time off on the weekend.  Now that I got this out let me fill you in what has been going on these past several months.  Yes,  it really has been months - true recipes have been posted but adventures took a complete back seat.

Both girls are doing great and it is hard to believe that Alena just turned 11; yes, it seems just like yesterday that she was toddling around and we were learning to adjust our diet.  Let me just tell you that  these parental units have come a long, long way and the journey is incredible…

Alena is in 5th and MiaRose is in 3rd grade and this year both of them joined the Junior Cross Country team.  They ran in three different city wide meets and I think both of them enjoyed it; well, truth be said Alena more so than MiaRose but both and did a great job.

We took a trip to the pumpkin patch in Hood River again this year, and in October Ron treated us to a fun little get away to Timberline Lodge up on Mt. Hood.  We stayed in a bunk bed room - yes,  two bunks total of four beds - the girls swam like fish in the pool, we read by the fire, and just had a wonderful relaxing time.

Halloween came and went with lots of fund as well as plenty of dairy free treats for both girls actually way more than they could eat.

And yes,  Alena turned 11 years old;  she wanted to celebrate at home and we had a little sleep over party for her including the favorite games of Topfschlagen and Musical Chairs.  Oh, and cake of course there was cake - she asked for a chocolate raspberry vanilla ice cream cake.  She asked and I delivered…not to toot my own horn but it really was super yummy and hence zero leftovers…Do you want to hear about the cake?  Yes? Maybe?  Well, let me just tell you.  It's super easy but it does take time.  I usually start about a day before we need it :)

Chocolate Raspberry Ice "Cream" Cake

•  1 box of dairy free Brownie Truffle Baking Mix {I used Trader Joe's}    
•  2 Eggs (according to package)
•  1 stick Earth Balance (Vegan Butter) or Olive Oil
•  1  pint Raspberry Sorbet
•  1 - Quart Vanilla Soy ice "cream" 
•  1 - pack frozen raspberries (for decoration)
•       Dairy free Chocolate sauce (for decoration)

1.  Bake brownie crust according to instructions 
2.  Once the crust has cooled down place a catering, or aluminum foil between the crust and the side of the pan.     
3.  Place raspberry sorbet into the fridge - or out on counter to soften.
4. Once the crust has completely cooled down, spread the softened sorbet over the crust.  Cover with aluminum foil and place into the freezer for at least 2 hours; or until firm. 
5. Soften vanilla ice "cream" and spread it on top of the frozen sorbet.  Cover and return to freezer for at least 2 hours; or until firm. 
6. Decorate the top of the cake with raspberries and chocolate sauce
7. Cover and return to freezer for at least one hour or until firm. 
8. Remove about 30 minutes before serving

Pumpkin Loaf for #PumpkinWeek {#Dairyfree #Recipe}

Happy Saturday - are you ready for the weekend?  Do you have any big plans?  Well, I am happy to say that we - at least at the moment - have zero plans except for carving our Jack-O-Lanterns.  Yes,  Halloween is just around the corner and it is the season for pumpkins.  Right?! Not just Jack-O-Lanterns but it's the time to savor the flavor of pumpkin on our plates and I am so glad to have joined Terri from Love and Confections the gracious host of #PumpkinWeek.  Yes, an entire week of pumpkin recipes was featured from savory dishes like Savory Pumpkin Tart, Pumpkin Orange Soup to hummus to desserts and more. Oh yes, just in time for National Pumpkin Day which is coming up tomorrow; be sure to check out the special Pinterest Board featuring pumpkin recipes.

Now are you ready for my pumpkin loaf - this one is - as always - dairy-free and packed with spices, walnuts plus raisins.  Let me also say that MiaRose and I had so much fun in the kitchen making it.  Oh, and let's not forget to talk about taste - it was gone in less than 24 hours.  Yes,  that is right even Ron who is not the biggest fan of pumpkin loved this Pumpkin Loaf; warm and slathered with Earth Balance {or your favorite type of "butter}.  So good - so easy - so quick and  a keeper - yes the pictures show another un-photogenic recipe - but don't let that deter you…

Pumpkin Loaf

• 1 C sugar
• 3/4 C olive oil
• 3 eggs
• 1 can pumpkin puree
• 2-1/3 C flour
• 2-1/4 tsp baking powder
• 1 tsp cinnamon
• 1/3 tsp ground cloves
• 1/3 tsp allspice
  
• 1/4 tsp cardamon
• 1 C toasted walnuts, coarsely ground
• 1/2 C golden raisins

*** Preheat oven to 375 F ***

1. In kitchen machine combine sugar with olive oil and mix well.
2. When sugar and olive oil is well combined at one egg at a time until well combined; repeat with all eggs
3. Add pumpkin puree and mix until well combined.
4. In a separate bowl combine flour with baking powder and spices.
5. Add flour mixture to the wet ingredients 1/2 C at a time until well combined
6. Quickly mix walnuts and raisins into the dough
7. Pour dough into a prepared loaf pan
8. Bake for about 60 minutes or until a tooth pick comes out clean.

Enjoy!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye - that's Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor's Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

Pear Poppy Snails {Birnen Mohn Schnecken} for #10DaysofTailgating {#dairyfree #recipe}

What is a party without dessert; every party needs dessert.  Any party needs dessert whether it is at home or in a parking lot.  Right?!  Dessert can be anywhere just as long as it is portable and delicious, well that is at least what I think.  So yes,  it is the perfect time to bring Snails along…I can hear you?  Snails…Bea what are you talking about…no, not Escargot but baked snails. I call them snails because in German rolled pastries - sweet or savory - are all called Schnecken which translates to snails…

Pear Poppy Snails are the perfect dessert; fresh pears along with poppy seeds rolled into a delectable yeast dough.  Yes, sweet but not overly - sweet fresh pears meet poppy seeds meet maple syrup and cinnamon.  What do you think?  Everything is rolled into a dough that is ever so slightly crispy and firm; they are perfect with coffee and if there are leftovers after the party great early in the morning.

Pear Poppy Snails {Birnen Mohn Schnecken}


Dough

• 1 c  milk {or your favorite milk substitute I use plain Almond milk}
• 3-1/2 Tb butter or vegan "butter" 
• 2-1/2 c flour
• 1/3 c sugar
• 2-1/2 tsp yeast
• 1 egg
• pinch salt

1. Combine flour, sugar, and yeast in a large mixing bowl
2. Slowly melt butter in milk and once it has melted mix it into the flour mixture
3. Add egg and continue kneading until dough has formed 
4. Cover dough with a dish cloth and place it at a warm spot to let it rise for about 45 minutes
5. When dough has risen knead it one more time.
6. Put plenty of flour onto your work area and roll the dough out into a large square.  Place the  the rolled out dough  on a kitchen towel {or a couple} and cover it with another kitchen towel while you are preparing the filling

Filling + Glaze

***preheat oven to 400 F***; line 2 cookie sheets with parchment paper

• 3 pears, peeled, cored, and cut into bite sized pieces
• 2 TB lemon juice
• 1/3 C poppy seeds
• 1/4 C plain almond milk {or other preferred milk}
• 1/4 maple syrup
• 1/2 tsp cinnamon
• 1 C powdered sugar {for glaze}
• 2 TB lemon juice {for galze}

1. Drizzle lemon juice over the pears and mix it up
2. Combine poppy seeds with "milk", maple syrup and cinnamon. Gently heat the combination covered in a pot for about 5 minutes - do not bring it to a boil.  After about 5 minutes let it cool down for another 5 minutes or so.
3. Spread the poppy seed mass thinly over the prepared dough until everything but the edges are covered
4. Spread the pears evenly over the poppy seed mass
5. Working from front to back, carefully roll the dough tightly to the back end until you have one large roll
6. Using a sharp kitchen knife cut 1/2" slices - or a little thicker - and place the individual slices on the prepared cookie sheet.
7. Once the entire roll has been cut cover the cookie sheets with a kitchen towel and let rise for another 15 minutes
8. Remove kitchen towel from the cookie sheets and place the rolls into the oven.  Bake for about 15 minutes and let the snails cool down
9. Prepare the glaze by combining the powdered sugar with the lemon juice
10. Drizzle the glaze over the cooled down  Pear Poppy Snails

Enjoy and have fun!

Check out the rest of the tailgating party for more recipe ideas for your party...

Starters

Sticky Mango Mustard Glazed Duck Meatballs by girlichef

Pretzel Sticks with Two Sauces by Eliot’s Eats

Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie

Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Dips

Corn and Cheddar Dip by Sew You Think You Can Cook
Steakhouse Deviled Egg Dip by From Gate to Plate

Mains

Ultimate Bacon Burger by Cheese Curd In Paradise

Cincinnati Turkey Chili by The Pajama Chef

Smoky Date Pulled Pork by Curious Cuisiniere

Grilled Avocado with Melted Cheese & Karma Hot Sauce by Making Miracles

Sides

Just Ducky Baked Beans by A Day in the Life on the Farm

Sweets

Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)

Rocky Ledge Bars by Debbi Does Dinner Healthy

Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen

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check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Apple Hand Pie {Apfeltaschen} for #SundaySupper {#dairyfree #recipe}

What food comes to your mind when you think of fall?  Me, it is Zwetschgen {plums}, apples and pears - I love summer but the fall harvest makes the switch of the seasons all better for me.  In our yard we have an apple and a pear tree; one for each of our daughters.  Alena's is the apple tree and Mia Rosie's is the pear tree.  The trees are both espalier trees; the trees have been in our yard for ten as well as eight years and this year's harvest was the best ever. Good thing all of us love fall fruit and today's #SundaySupper event is perfect as the theme is Fabulous Fall Foods. Our hosts today are Coleen The Redhead Baker and Constance The Foodie Army Wife.

Now back to our abundant harvest. I love having loads of fruit in the house to make a quick and easy cake, or mouthwatering delicious Apple Hand Pies {Apfeltaschen}.  These are made with - gasp - frozen puff pastry; yes I did not make the dough from scratch. However be  reassured they are absolutely 100% dairy free, as always please double check the ingredient list.  Apple Hand Pies are the perfect treat not only do they come together in a snap, but they are mouthwatering plus portable.  Yay, right? The perfect combination of a crispy, flakey shell that meets a sweet yet tart gooey apple filling.

Apple Hand Pie {Apfeltaschen}
- 5 C peeled, cubed, apples
- 1/2 C water
- 1 TB sugar
- 1 TB lemon juice
- 1 pack puff pastry
- 1 egg yolk combined with 1 TB of water

Preheat oven to 400F

1. Remove puff pastry from the freezer and set out to thaw
2. Make apple filling by combining apples with water, sugar and lemon juice in a pot.  Over medium heat - covered - bring mixture to a low simmer and cook until the apples have softened, and turned juicy.
3. Line two cookie sheets with parchment paper.
4. Flour your work area and carefully roll out a sheet of the puff pastry.
5. Cut the sheet into equal squares.  Place 1 Tablespoon {or more} onto each square before folding it up carefully.  Place the filled pastry onto the prepared cookie sheet.
6. Repeat steps 4-5 with the second sheet of puff pastry.
7. Whisk the egg yolk with the water.  Brush the egg water mixture on top of each filled pastry square
8. Bake for 15 - 20 minutes until the pastry is golden.

Enjoy!

Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

• Butternut Squash Chowder by The Texan New Yorker
• Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
• Cheesy Potato Chard Bake by Food Lust People Love
• Fall Harvest Onion Soup by MealDiva
• Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma's Kitchen Chaos
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi's Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy's Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane's Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Garlicky Roasted Butternut Squash by Panning The Globe
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
• Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd's Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Bread French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy's Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor's Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma's Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee's Savory Dish
• Pumpkin Pie Cookies by Fit Foodie Runs
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D's Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, Inc
• Sticky Apple and Gingerbread Cake by Mess Makes Food
• White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

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We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Zwetschgenkuchen {Italian Plum Cake} #dairyfree

It's fall ya'll - ha there, I said it!  Wanted to say this for a couple of days now.  Fall to me begins when the girls go back to school and apples, pears, plums have ripened.  We do have both an apple tree {Alena's}as well as a pear tree {Mia Rosie's} and I am currently working my way through all of the delicious fruit.  Our neighbors have an Italian plum tree and have shared the delicious fruit with us.  Yes,  Zwetschgen as I call them or Italian plums as they are better known here are my absolute favorite.  They remind me of my Opa's backyard in Tuttlingen where - in the warmer months - we would sit underneath the Zwetschgenbaum for afternoon Kaffee and Kuchen. Tante Rita baked the most amazing Kuchen; Träuble (red currant), Rhabarber  {rhubarb} and my all time favorite Zwetschenkuchen.  Such sweet treasured memories…but I cannot think of it too long as it makes me a little teary eyed.

In any case, back to plums - so a plum to me is a Zwetschge but not the plum usually sold in the market.  I was so thrilled when - a couple of years back - I finally found Zwetschgen at the market and learned that they are Italian plums…and yes, I jumped for joy when our neighbors asked me if I would like some of those tart little plums.  Oh, yes please….and yesterday I received my first batch of this season delivered by two smiling boys.  "Special delivery" they - the cutest 4 year old and 11 year old boys - called from the front door; "we heard you make cake with these". I then overheard the 11 year old to the 4 year old "oh yes, I am gonna get me some plum cake…"  So today is the day to make Zwetschenkuchen; to my big surprise I realized that this is missing from my blog…{yes how can that be} so here we go - it's so good.

Zwetschgenkuchen

• 1 stick Earth Balance or other vegan margarine
• 2/3 C Sugar
• 1 tsp Vanilla Extract
• 3 eggs
• 1-1/2 C plus 2 Tb Flour
• 2 tsp Baking Powder
• 1-1-1/2 lb. Italian Plums, pitted 
• 1 tsp lemon juice
• 3 TB sugar
• 1/2 tsp cinnamon
• 1/3 C sliced almonds, or almond slivers

*** Preheat oven to 355 F ***

1. Cream margarine with sugar,
2. Add one egg at a time, then
3. Add vanilla and lemon juice,
4. Next combine flour with baking powder,
5. While continue to mix slowly add the flour
6. Prepare a springform and pour the dough into the form 
7. Arrange Italian plums on top of the dough; cut side  up  into the dough 
8. Mix sugar with cinnamon and sprinkle the mixture over the plums
9. Sprinkle almonds over the plums
10. Bake immediately for about 40 - 50 minutes.  The cake is done when a toothpick comes out clean {baking time can differ depending on your oven}

Serve with whipped topping of your choice!  I hope you like the Zwetschenkuchen as much as I do :)

German Cherry Cheesecake - Kirschkäsekuchen {#Dairyfree} & first 2014 camping trip at Memaloose Oregon State Park

What is going on?  It is finally summer when the living should be easy and time for leisure should be plenty.  This has been said many times by me, but really would someone please invent a device that transposes blog posts onto the screen for editing….

The 2013-14 school year is over and to celebrate we went camping the very first weekend.  We have a new tent and could not wait to get out and give it a try.  Let me tell you it was full success.  The weather was dry out at Memaloose State Park in the Columbia Gorge albeit super windy and making the kite- and windsurfers out on the Columbia River very happy.

Both girls loved riding their bikes throughout the campground - their favorite is to make  s'mores at the camp fire and play silly games.  We have somewhat of a routine when camping.  Ron makes delicious French Press coffee and breakfast then we head out for a daily adventure.  This trip we went on a couple of adventures.  The first day we drove up to Rowena Crest and hiked the Tom McCall Nature Preserve; windy but simply beautiful.  Now let me tell you something about our kids - we have one child that absolutely loves hiking but there is also a cute squeaky little wheel that is not the biggest fan.  Can you guess the hiking fan and the hiking foe?!  -  One thing that sure helped the hiking foe was that we observed a beautiful deer in the park eating her lunch and seeing the ponds on the plateau.  Take a look how beautiful this place is….

Now I know if you are here for the Kirschkäsekuchen you are asking yourself what on earth does any of this have to do with a cake?  Let me tell you,  cherries grow in abundance in the Columbia River Gorge and this is what we saw on our drive up to the nature preserve

How can anyone resist and not stop to buy at least a pound of cherries for each person? Well, I may have bought ten pounds something I shall call planning ahead :)  Back home, they were pitted, placed on cookie sheets in the freezer, then moved to freezer bags and I am happy to report that we now have lots of cherries.  We use them as ice cubs in water and lemonade, and in this German style Cherry Cheesecake…Since we are not going to Germany this summer, I have to bring Germany to us.  Käsekuchen is one of my favorites; dense, rich, full in flavor with little hints of lemon. Unlike the American Cheescake a German style Cheesecake is made with Quark. Neither of our girls have had Käsekuchen before so this was a challenge that I had planned to tackle for a long time.

Take a look…

What do you think?

German Cherry Cheescake {Kirschkäsekuchen}
Crust

• 1-1/4 C flour
•     1/4 C  Sugar
•      1 tsp vanilla 
•      pinch of salt
•     1 egg yolk 
•  1/2 C  Earth Balance or other vegan "butter"

Filling

• 3 eggs, separated
• 2 pack soft silken tofu 
• 1/2 C sugar
• 1/4 C lemon juice (or more to taste)
• zest of 1/2 untreated lemon, grated
• 1/4 C corn starch
• 1-1/2 C fresh or frozen pitted cherries

1. Combine all the dough ingredients and bring together until it forms into a smooth dough.  Roll out the dough on a floured work space.  Place it into a parchment lined spring form pan. 
2. Place dough in spring form pan for about 30 minutes into a fridge
3. Preheat oven to 400 F
4. When the dough has chilled and the oven is preheated bake the dough for about 10 minutes.
5. Remove from the oven, and turn down heat to 335 F
6. Make the filling -
7. Beat egg whites until they are firm.  Set aside
8. Place tofu - drained as much as possible - into kitchen stand mixer. Beat until all lumps are worked out and it is smooth.
9. Mix in sugar, lemon juice (add more to taste), egg yolks and corn starch.  
10. Gently lift egg white under the filling
11. Pour filing into pre baked crust.
12. Place cherries on top of the filling and gently push them down
13. Bake for about 60 minutes until golden
14. Remove from the oven and let rest at a cool place for about 45 minutes before serving

Enjoy!