Weekend Cooking: Cake Pops Fail?

Everybody is into Cake Pops these days. And as my friend is a passionate baker I presented her with a Monster Pops baking dish for Christmas. Yesterday I invited her over to tackle the pops which we bother never did before.

Here is a picture of the Monster Pops thingy. 

We also wanted to try our luck with the 'real' pops shaped like a ball dipped in chocolate and maybe sprinkles for decoration.

But I guess the dough was too wet (maybe we added too much frosting?) as the pops, once on a stick, dipped in chocolate either fell off the sticks or broke. Disappointed I put my share in the fridge and labeled this baking experience as time consuming fail.

The outcome. Top a pop, bottom monster and pops.

Today as I opened the fridge I spied the baked goods and glaring at them shoved one in my mouth. Well, what shall I say, the taste is just fine. They may not be presentable but they are delicious!

Weekend Cooking is a meme hosted at Beth Fish Reads and is open to anyone who has food related posts to share.

Weekend Cooking: Is Weekend Baking this time.

Sunken Rhubarb Cake



You need:

2 stems of rhubarb, 150 g flour,
125 g butter, 100 g starch,
2 egg yolks, 1/2 bag baking powder,
1/2 cup milk, 100 g grounded almonds,
150 g sugar

Cut the rhubarb into 1 cm pieces and put them in a bowl with water and a little sugar. Set aside. Gently mix the egg yolks and the sugar. Add the melted butter and stir. Mix flour, starch and baking poweder and add all through a sieve into the bowl with egg, sugar and butter. Stir. Add milk and grounded almonds and stir.
Take a springform pan and cover the ground with baking paper. Put in the dough and place half-moon shaped rhubarb pieces on it. Bake for 50 minutes with 175°C.


I like the look of the moon-shaped rhubarb pieces sunken into the cake. If you want to you can decorate the cake with powder sugar.

I made the pie to welcome home the great thinker from his 10 day bike tour with his buddies. The tour was exhausting and he was starved.

Week End Cooking is hosted by Beth Fish Reads. Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.

Spaghetti with Shrimps

by Sabrina

This recipe again suffices for two persons. I know that shrimps are somewhat expensive but my boyfriend had a generous day today so he bought us some.
You will need:

• 200 g shrimps
• 300 g spaghetti
• two onions and a clove of garlic
• 200 ml cream
• 300 ml white wine
• some salt, pepper and thyme
• one lime fruit

First I chop the onion and the garlic into little pieces. Then I heat a pan with about two spoons of olive oil and fry the onions and garlic until the onions went glassy. I add the shrimps and fry them until they are lightly golden. After that the shrimps need to be removed out of the pan as I want to do a sauce with the remains of the frying. I give cram and white wine into the pan and let it reduce.

Then I put a pot with water and some salt on the stove. When the water is boiling, I add the spaghetti and cook them ‘al dente’.

While the pasta is on the stove, I add some salt, pepper and thyme to the sauce. As I like my meal to be a little piquant, I add chili flakes to the sauce too. Just do so if you like it. Next I give the shrimps into the sauce. When the pasta is ready, I give them into the pan too. I stir everything up and serve the meal.

Enjoy your food!

Ratatouille and Turkey Schnitzel

by Sabrina

This meal is simple and served in no matter of time. As I always cook for two persons (my boyfriend and me), the quantity of ingredients suffice for two.

You will need:
• an eggplant
• a zucchini
• three tomatoes
• an onion and a clove of garlic
• two turkey schnitzels
• some salt, pepper, rosemary and thyme
• one egg and some bread crumbs to crumb the schnitzels
• olive oil for frying

First you need to wash the vegetables and cut them into little pieces. Usually I chop the zucchini and eggplant into round slices and then the slices into quarters. The same I do with the tomatoes; I quarter them, remove the green stalk and again halve the quarters (which mathematically would make them eighths).
Next I cut the onion and garlic into little pieces (unfortunately I have no garlic grinder).
To crumb the schnitzels I need two plates. On the first one I whisk the egg and on the second one I put the bread crumbs and some salt and pepper. The schnitzels now go first into the egg (with both sides) and then into the bread crumbs.
After heating two pans and in each one about two spoons of olive oil (I love olive oil and am almost sure that it preserves my skin from aging) I add the schnitzels into one pan and the onions and garlic in a second one. When the onions became glassy I add the vegetables, salt pepper and other spices, stir it up and put a cover on the pan. The vegetables need about 10 to maximum 15 minutes to get smooth.
The schnitzels need to be turned over after the on side became a delicious golden color. When the other side has this color too, they are done. Be sure to add some more oil if the schnitzels took it all in, as a black schnitzel is not so pretty, healthy and delicious.

If you like you can add a pepper (vegetable not spice) to your ratatouille. I had none at hand. But as you see in the post below I'm growing one.

I served the meal with rice.

Enjoy your meal!