Homemade Caramel Apple Sauce

Homemade Caramel Apple Sauce Oh guys, I can’t believe its October already. I mean, my baby is due in November! I can’t believe I’ve already been pregnant for over half a year now :)

And I have to say, blogging is getting harder and harder. Well, not the blogging part, exactly, but the cooking and photographing part. According to my midwife, my little one should already weigh about 2 kilos, which is almost 4.5 pounds! Add that to the extra weight from my bump, and you can imagine that climbing on chairs to take pictures of food isn’t as easy as it used to be…

Anyway, I thought we’d welcome October with a caramel-related recipe. Because, to me, October means fall, and fall means caramel. And apples. So, a recipe for homemade caramel apple sauce seemed like a good idea!

But wait just one moment. What exactly is caramel apple sauce? You see, it’s not the same as regular apple sauce. Caramel apple sauce is actually made by combining homemade caramel with apple puree.  I’ve actually thought about calling this stuff ‘apple caramel sauce’, instead of ‘caramel apple sauce’, because there’s so much caramel involved! Plus, the inspiration for this recipe came from a recipe for banana caramel. However, in the end I decided that ‘caramel apple sauce’ was a better name, as the resulting sauce has more of an applesauce texture than a smooth caramel texture.

I’ll show you! I have photos!

Homemade Caramel Apple Sauce But first, the best thing about this crazy caramel apple sauce is that it’s super easy to make. Like everything I make for the blog, really. What can I say? I like it when delicious things are really easy to whip up. Especially now that I’m pregnant, obviously…


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How to Make German Buttercream – The Battle of the Buttercreams 2.0

How to Make German Buttercream Hey guys, now that I’ve shared my big baby news with you, it’s time for some more buttercream!

By the way, thanks everyone who has taken the time to congratulate me in the comments :D

Anyway, today I’ll be discussing German buttercream, which is deeeeeeelicious! It has a luxuriously velvety mouthfeel due to a generous amount of butter and a gorgeous, silky texture. Like I said: delicious. Or, um: deeeeeeelicious.

Just to recap, I’ve so far posted new and improved recipes for American buttercream (including a to-die-for chocolate version and a crazy peanut butter ‘n cookie version), flour buttercream (also known as ermine buttercream) and French buttercream (including a coffee version). I’ve also posted about the two different buttercream preparation methods: the beaten butter method and the cubed butter method.

But today is about German buttercream. German buttercream is also known as custard buttercream, because it’s made by adding butter to a custard base. This new and improved recipe beats the old 2013 recipe in a number of ways. First of all, back in 2013 I still used the cubed butter method to make this buttercream. Which can be finicky. Which can result in separated buttercream. Which is annoying. So naturally I tried to make this buttercream using the beaten butter method, and it totally worked. Seriously guys, I’m loving the beaten butter method more and more! It hasn’t failed me yet ;)

On top of the fact that I’ve changed the preparation method, I’ve messed around with the quantity of ingredients quite a bit. If you’ve been reading my blog since December 2013 (hi mom!), you know that my old recipe for German buttercream didn’t pipe very well. It was just a bit too soft. But I’m thrilled to announce that that has been fixed!

So let’s dive right in…

How to Make German Buttercream So, starting with the ingredients again, what do you need to make German buttercream? Like I said, German buttercream is made by mixing a custard base into beaten butter. This means that on top of unsalted butter, you’ll need everything to make custard: egg yolks, sugar, milk and a bit of cornstarch. I also added a bit of salt, and, because this recipe is for vanilla German buttercream, I made sure to add a splash of vanilla extract.


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Big News

Pregnancy-Announcement Hey guys, that’s right: the Rocking Rebel and I are expecting our first baby! We are so, so, so, soooo excited! And yes, I’m already thirty weeks along, which means our precious little baby is due to arrive in just ten short weeks! I can’t believe it!

If ever there is a time to use an excessive amount of exclamation points, I think now is it! 

If you’re a very careful reader, you may have noticed that I’ve already dropped a few little hints of me having a baby here and there on the blog. Not that I was very clear about it, but if you’ve been reading carefully, you know I had something big coming up. As in, a big baby bump! I meant to tell you guys sooner, right after I finished my thesis, but I wanted to make an official pregnancy announcement post (which is this!) which took me a bit longer than I thought….

But now you know!

The Rocking Rebel and I actually found out that I was pregnant on the day that my mom and I left for Lanzarote, last March. It was crazy! Of course, we decided to tell my my mom straight away, on our way to the airport. I’m so glad we did, because my pregnancy was basically all I could think of that week. And since I wasn’t able to talk to the Rocking Rebel about it (I missed him sooooo much), I was really glad that I could talk to my mom about it, who was super happy with the news, by the way!

Once back home, the Rocking Rebel and I finally had a little celebration of our own and spent hours talking about our new baby. It’s so weird to realize that you’re going to be a parent for the first time! Crazy…

Anyway, so far, my pregnancy has been a breeze. Apart from the occasional queasiness in my first trimester, one massive pimple, and the sudden, overwhelming sleepiness that hits me every now and then, I’ve been doing great! In fact, in my experience, pregnancy comes with a lot of perks:

  • you get to bounce around on a Swiss ball whenever, wherever. I’m doing it right now, actually!
  • people suddenly have the unstoppable urge to give you things. For example, my mom and mother-in-law took me shopping for baby and maternity clothes! Really, I should wear a sign that says “sponsored my MOM and MIL”.
  • your family tears up with emotion just about every time your bump enters a room (followed by you, of course). Awwwww!

But sure, let’s face it: there are also a few weird things about being pregnant. Such as:


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Things I Made a Year Ago

Things-I-Made-a-Year-Ago-September-2014 Hey guys, it’s time for my September post on things I made exactly one year ago!

But first: how was your week? What have you been up to? Have you fully embraced fall yet? Or are you desperately trying to cling onto every ray of sunshine while you still can?

As for me, my life has been crazy since I finished my thesis. You’d think I’d take the time to relax my overworked mind a little, but the truth is that I’ve been baking and photographing my ass off! You see, I’ve got a BIG thing coming up this November, and because I just know that I won’t be able to think about anything else by then, I’ve been doing a lot of planning and baking ahead for the blog. You know, to avoid boring little posts like this, or this, or this. :)

In other words,  I’m already planning Christmas posts! I just cooked up a delicious Homemade Apple Caramel Sauce the other day, and today I’m making a dreamy Triple Chocolate Mousse Cake. I came up with the recipe last May, and it’s the best!

But first, let’s take a look at what September 2014 had to offer in the baking department.

1. How to Make Italian Meringue

The end of summer 2014 was all about making meringue. I started my series titled ‘The Different Kinds of Meringue‘ with a post on how to make Swiss Meringue, followed by this post, in which I explain all about Italian meringue. I loved doing a series on how to make meringue! Sure, I love meringue and everything you can make with it, but I also love to get geeky about all things delicious at times. So expect a detailed post!

Anyway, Italian meringue is made by pouring a hot sugar syrup into beaten egg whites. Add butter to it to make yourself Italian buttercream, or fold in almond meal and powdered sugar to make the most delicious macarons ever! Scroll down for the recipe ;)


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Caramelized Hazelnut Clusters

Caramelized Hazelnut Clusters Hey guys, remember that crazy Hazelnut Meringue Layer Cake with French Coffee Buttercream? You know, the cake that was topped with those cute, but dangerously addicting caramelized hazelnut clusters? Well, here they are again. I thought they deserved a short post of their own, so I could also file them under toppings in my recipe index. Makes sense, right? I mean, these babies would be perfect on ice cream!

Besides, I thought a few tips on how to make these would come in handy. So here goes!

The recipe that originally inspired me to come up with these caramelized hazelnut clusters is a recipe I tried back in 2013, when I was developing a recipe for delicious Cinnamon Ice Cream with a Grape Ripple. I wanted to replicate my favorite lunch – cinnamon oats with fresh grapes and yogurt – in ice cream form, and I thought the addition of crunchy caramelized oats would be perfect. And it was!

So when I decided on making the Hazelnut Meringue Layer Cake, I knew I was going to try to caramelize chopped hazelnuts, following the same process. Needles to say, it totally worked and I was super thrilled with the way these hazelnut clusters came out!

Caramelized Hazelnut Clusters


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