Soft Coconut Macaroons

Now that you have made fresh coconut milk you have all this shredded coconut left over and no idea what to do with it?!



Make some good tasting cookies with this recipe:

1/4 cup all purpose flour

2/3 cup sugar

1/4 teaspoon salt

3 2/3 cups shredded coconut (incase you don’t have enough get some more store bought ones)

4 egg whites (Do not throw the egg yolks out)

1 teaspoon vanilla extract

Preheat oven to 325°F
Combine flour, sugar, salt and coconut in mixing bowl.
Stir in egg whites and vanilla extract.
Drop teaspoon fulls onto a greased cookie sheet.
Bake 20 – 25 minutes or until golden brown.

Another tip, don’t throw the egg yolks out. Add a couple of more eggs and get some bacon. Bacon and eggs with buttered toast as a brunch anyone? If you have a lot of bacon grease left over, pour it into a mason jar, let it cool and put it into the fridge. You can do some nice cooking with it later.


How to make fresh coconut milk

Bought a fresh coconut yesterday. Now I do have to tell you that I’ve bought coconut milk at the store before and I did not like it one little bit. It has some kind of aftertaste to it.

This recipe is really yummy!!

1. Fresh organic Coconut, open it and get the coconut flesh out and shred it.

2. 1 cup of shredded coconut and 2 1/2 cups of boiling water. Repeat until you are done with all of your coconut.

3. Add to mixer and pulse it for a while until its liquid.

4. Strain the milk from the coconut with a fine mesh sieve.

When chilled it has a nice, thick chunk of coconut oil on the top which you wouldn’t get if you were using a cheese cloth or get in the store bought drink.

Can be kept in the fridge for 5 days if you keep a lid on it.

You can cook with it and you can drink it 🙂

Now what to do with the shredded coconut?

In my next post there will be a recipe for macaroons

4. Strain the milk from the coconut with a fine mesh sieve

Buttermilk Bundt Cake (Gugelhupf)

I grew up with cakes like that here in Germany. I even read that there people that don’t really like Bundt cakes. Is there really such a thing?? Finally got one out of the baking form again 🙂 Make sure you butter it really well and use a lot of bread crumbs. You can mix it up and use coconut flavor next time or cocoa or whatever you like. Use your imagination 🙂




Could have added some powdered sugar but didn’t feel like it. The whole family was sick for over a week now and I was happy I made it this far with making the cake. Also made some soup but forgot to take a picture. Blame the flu 😉

A recipe will follow

This entry was posted on 21. February 2015. 2 Comments

Crochet bag (small enough for kids :)


There is a graph that will help you to get started. Scroll down and you will find the link to the site.

So this is it! I don’t know how many times I had to unravel it and start over again but I didn’t give up. This is the most important thing about when you crochet. Don’t give up! I usually have more then one project started and I will just put the project on the side and finish another one. Don’t try to hard because you’ll just get frustrated and shuck it in the corner. I know what I am talking about 🙂

You will need to know these stitches: chain (ch), beginning bobble (beg bobble), bobble, single crochet (sc), half double crochet (hdc), and double crochet (dc). You will also need to know how to decrease stitches.
To make beginning bobble: ch3, [yarn over, insert hook into stitch indicated, yarn over, pull up a loop, yarn over, pull through2 loops on hook] twice. (3 loops on hook). Yarn over, pull through all 3 loops on hook. (beginning bobble made)
To make bobble: [Yarn over, insert hook in stitch indicated, yarn over, pull up a loop, yarn over, pull through 2 loops on hook] three times. (4 loops on hook). Yarn over and draw through all four loops on hook. (bobble stitch made)
To decrease one hdc: Yarn over, insert hook into stitch, yarn over, pull up a loop, yarn over, insert hook in next stitch, yarn over, pull up a loop. (5 loops on hook). Yarn over and draw through all five loops on hook. (one hdc dec made)
For this project you will need: worsted yarn, a 5mm hook, a 5.5mm hook, large blunt tapestry needle, ribbon, fabric, sewing needle, thread, and sewing machine (if you want to line your bag).
• 1) With 5.5mm hook, ch 26. Make beg bobble in third chain from hook (do not chain 3 for this one—starting in the third chain from the hook counts as your ch 3). Ch 1, skip next ch. * Make bobble in next ch, ch 1.* Repeat * to * until the last chain. Make two more bobble, ch1 groups in last chain (see graph). Spin your work so that the completed bobbles are facing you. You will now crochet into the other side of the chain (you are now crocheting in the round). *Bobble in same ch as next bobble, ch 1.* Repeat * to * around to first beg bobble. Make another bobble in the first chain (so each end has 3 bobbles). Join with a sl st to top of beg bobble. (26 bobble stitches)
• 2) Sl st into first spc. Make beg bobble, ch 1. *Bobble in next ch 1 spc, ch 1.* Repeat * to * around. Join with sl st to top of beg bobble.
• 3 to 6) Repeat round 2
• 7 to 8) Change to 5mm hook. Repeat round 2.
• 9) Sl st to first ch 1 spc. Ch 2 (counts as first hdc), hdc in same spc. Make 2 hdc into each ch 1 spc around. Join with sl st to top of first ch 2.
• 10 to 11) Ch 2 (counts as first hdc). Hdc into each hdc around, decreasing 2 evenly around (Meaning, you will only make a total of 2 decreases in this round — just make sure they’re not right next to each other). Join with sl st to first ch 2.
• 12) Ch 3 (counts as first dc). Dc into each hdc around. Join with sl st to first ch 3.
• 13) Ch 2 (counts as first hdc). Hdc into each dc around, decreasing 2 evenly around (Meaning, you will only make a total of 2 decreases in this round — just make sure they’re not right next to each other). Join with sl st or invisible join to first ch 2. Cut yarn and weave in ends.
To make strap:
• Lay your bag body flat and find the center side stitch. Join your yarn two stitches to the right of the center side stitch. Make 5 sc into bag side. *Ch 1, turn, sc into each of the five sc below.* Repeat * to * four times (until you have five rows total).
• Decrease one sc (this will be ch 1, insert hook into first sc, yarn over, draw up a loop, insert hook into next sc, yarn over, draw up a loop, yarn over, draw through all 3 loops on hook). Sc in next sc. Decrease one sc. (3 sc)
• *Ch 1. Sc into each of the 3 sc below* Repeat * to * until your strap measures half of what you want the length to be. Finish off and cut yarn, leaving a sewing length.
• Repeat first 3 steps to make the other side of the strap. Using yarn ends, sew the strap halves together with a whip stitch. Knot and weave in ends.
• With right side facing you, join yarn in any hdc on top of bag body. Ch 1. Sc evenly around bag body opening as well as strap. Join to first sc with sl st or invisible join. Cut yarn, weave in ends. Repeat for other side
• Cut a long length of ribbon. Pin a safety pin to one end of the ribbon and use it as a guide to weave in and out of the double crochets from round 12. Tie a bow, trim the ends, and apply Fray Check (if desired). I also sewed a little stitch in the center knot of my bow to keep it in place.


I am thinking about making a liner as well. Have fun and post a picture or a comment on my site as well when you are done.

This entry was posted on 12. February 2015. 1 Comment

How to make Beef stock

Sooo my little one gets her lunch in Kindergarden aka Preschool every day and every time they make something, there is sauce. She started complaining about no sauce at home. So Mommie went out for an adventure and looked through all kinds of her cookbooks 🙂

Kindergarden comes first over here in Germany. It starts out when they are 3 years old. Then when they turn 5 its going to be Preschool.

Here it is:

Beef Broth from scratch

Beef Stock from scratch

IMG_1126This is whats left at the end. Can be thrown out 😉


3 Tablespoons Oil
1 lbs (500 g ) Beef Bones
3 Carrots
1 small Leek
1 lbs (200g) Celery Root
2-3 Onions
2 Tablespoons Tomato Paste (I added more then that)
1-2 Bay Leaves
1 teaspoon Black Pepper Corns
1 bunch Of Parsley
1 Tablespoon Salt

Use a big heavy pan. Add the oil to the pot and heat it on medium. Add the beef bones and brown them for 10 – 15 min. In the meantime peel, wash and cut the vegetables in big chunks. Peel the onions, peel and quarter them.

When the bones are nicely browned, add the veggies and brown them for 5 more minutes. Add the tomato paste, stir and bay leaves and pepper corns. Fill up with water until its almost covered. Do not cover the pot! Cook on medium heat for an hour.

As soon as the water is reduced add some more and repeat that as often as you want. The more you do that the richer and darker it will get.

Wash the parsley after an hour and put them in the pot. Cook another hour. Keep reducing the water and adding more.

When its done, use a big strainer and pour the contents into another pot. Now you can add salt and crushed pepper to taste.  Made about 1 1/2 cups. I will use double next time to make more, but its worth making it.

This will take about 2 1/2 hours.

The broth will be good for up to a week in the fridge or freeze them in little portions in the freezer. Tip: Use a ice tray, freeze them for 30 – 45 min, take them out and put them in a freezer bag. Repeat.

Enjoy 🙂

My love for cooking / Pizza sauce

Yes I do love cooking. I would like to do more of it in a big kitchen, with the right gear though. I’ve been dreaming of  a kitchen aid stand mixer for at least 10 years. I also love to make breads, buns and rolls. Baking is another favorite of mine.

This sauce is good on pizza or with bread sticks or with a German pretzel. The pretzel was bought at a bakery here but eventually I would like to make them myself.

IMG_1119I used chunky tomato sauce this time and I almost like that better than the creamy one.


1 can (15 ounces) tomato sauce
1/4 cup water
1 teaspoon sugar
1/4 teasp. dried oregano
1/4 teasp. basil leaves
1/4 teasp. dried thyme
1/4 teasp.garlic powder
1/4 teasp. salt
1/8 teasp. black pepper
1 whole bay leaf
1/2 teasp. lemon juice

Combine all ingredients in a small saucepan. Cook over medium heat until sauce starts to boil. Lower heat and simmer, covered for 30 – 45 min until its a thick as you like it. I would recommend making double so it lasts for a pizza plus breadsticks the next day 🙂