Pumpkin Seeds Delight

Of course I wouldn’t just throw out the seeds from the pumpkin I used yesterday to make the soup!! I’m living the Swabisch lifestyle which means…SAVE EVERYTHING!!!

So, I experimented a bit and I’d say these came out pretty good….slightly addicting in fact!


What You Need:


Chili Powder

Garlic Salt



How To Make It:

Preheat the oven to 350 degrees.

I let these sit out overnight on a tray to dry. So in the morning, these were completely dry making it quicker to cook.  I heated up about 1 tablespoon of butter in a bowl and this can vary depending on how many seeds you have.

I threw in the pumpkin seeds and stirred gently to cover them with the butter. Then I added the rest sparingly. Chili powder and garlic salt and pepper were added and then stirred. This is to your liking, but I prefer more of a salty taste so I added more garlic salt.

Spread the seeds out on a baking sheet and put in the oven for 10 mins. Then take out and turn seeds over for another 10 minutes. Very quick process. If they start popping in the oven it’s time to take them out.

And there you have it! my very easy addicting pumpkin seeds! 🙂

Until next time, Readers!!! xoxoxoxoxo

German Hokkaido Pumpkin Soup, A Taste of Autumn

I’m sure you all know by now but if you don’t… I’m obsessed with PUMPKIN. If there was a pumpkin flavored gum…I’d never spit it out. I’m really way overly into it. And in Germany, that haven’t got on to the whole Pumpkin fiasco that is America. We have the Pumpkin Spice lattes, Pumpkin pie, pumpkin cookies, pumpkin ravioli…etc etc. The list goes on. HOWEVER, my friends and neighbors, they do have one dish that involves the beauty of the orange ball and that is…Pumpkin Soup!

I think within the first 5 days of me moving to Germany I was able to try this and it was FANTASTIC! So…now that it’s a year later…I decided it was time to try it myself. Toblerone’s parents came over last night to drop off a few things and naturally I asked his mom how she makes the pumpkin soup and before I know it we were in the thralls of cooking at 9pm.

Most of the pictures are taken with my iPhone as she busied away doing whatever it was that she was doing. I was trying to document so I would remember for you guys of course!

What you need:

1 ‘Hokkaido’ Pumpkin

1 medium-sized onion

2 Tablespoons Butter

2 cups water

2 Tablespoons Beef Bouillon

White wine

Salt and Pepper

150 grams (about 3/4 cup) Creme Fraiche

200 grams ( about 1 cup) Whipping cream

How You Make It:

Take a sharp knife and cut off the skin completely around the pumpkin. Don’t cut too deep, just enough to get the outer layer off. Then cut the pumpkin in half, scooping out the seeds in the middle. 

Cut the pumpkin into small chunks (easier to cook and puree). Next cut the onion into small pieces as well. Then add two tablespoons of butter to a pot and heat on medium heat. Once butter starts to melt, add the onions. Let onions cook until they are starting to get golden brown.

Easy so far right?? Once the onion is golden brown add in the chunks of pumpkin and mix together. NOTE: If you want a thicker soup you can cut up a potato and cook as well. Once you puree you won’t taste the potato so much and it will thicken the soup. I thought it was perfect without.

So the madre-in-law filled up a bowl of water without measuring and poured the water into the pot as well. Then we cooked it for a good 15 more minutes. Here’s the thing, as I said…without measuring so at a glance I would say it was 2 cups to 2 1/2 cups of water. You basically want the water to cover the pumpkin pieces. This is the “soup” part of it.

Add in the beef bouillon and cover. Let cook for 15 -20 mins. Check the pumpkin. If the pumpkin is soft then it’s ready to puree.  Take the pot and place in the sink and  puree until all chunks have met their doom with the mixer.

Toblerone’s mother has a handy dandy puree machine which I want SO badly! I’ve never seen this in America but granted…I didn’t cook much when I lived there so if you have one, awesome!

Harley Jones was REALLLLLLLLY enjoying this as you can see.

Once you puree, place the soup back on the burner on low heat and start adding in the rest of the ingredients. Salt and Pepper to taste, a little more beef bouillon if you wish, and white wine. So…here’s the other fun part. Earlier I had poured his mom a glass of white wine and in the heat of the moment she grabbed her wine…took a sip and then poured it into the soup. This was about a half a cup I think. But add a little and taste it until it’s to your preference.

Next you add in the whipping cream (leaving behind a little for the finishing touch). Do not whip it or any such thing, just simply pour in and stir. Next add the creme fraiche as well. Stir and let sit so the wine can cook for about 5 – 10 minutes.

In the mean time, toast a few pieces of bread and cut into small “crouton” sizes. I had onion bread here at home so that worked out perfectly.

Pour the soup into bowls and drizzle the remaining whipping cream into the soup like so:

Add your toasted bread “croutons” and VOILA! Chow down time! Keep in mind that this is not supposed to taste like a pumpkin pie. It’s not sweet, it’s just simply, TASTY!!!!

Until next time, Readers!!!! xoxoxoxoxoxo

Creamy Mushroom Soup – Pin Challenge – Day #10

I have a REALLY good Pinterest find for you today, folks! It was a rainy day here in Germany plus I have a bit of a nasty cold. Put those two things together and you’ve got the perfect recipe for a soup kind of day!

(Check out my adorable pumpkin shaped bowls! LOVE LOVE LOVE!)

I’ve been eyeing this gem for a while now and just so happened to have everything I needed at the house so off I went! Got a HUGE thumbs up from Toblerone on this one. I made it with the Avocado grilled cheese (posted yesterday). Perfect pairing believe it or not!


The pin on Pinterest is here and the recipe from the original site is here.

Here’s what I did a little differently:

1. Since the recipe is for 2 people, I increased the milk and cream by 1/2 cup each.

2. I didn’t have nutmeg on hand so I used a very tiny pinch of cinnamon.

3. Instead of making tiny slices of mushrooms I left them somewhat larger – bigger slices.

Avocado Feta Grilled Cheese

I promise you all that you will be thanking your lucky stars once you make this (and tomorrow’s post – SOUP!) It’s an incredible burst of flavor in your mouth that you didn’t know was possible. I’ll be taking donations for the excruciating feat of testing a new recipe in case of any poisonous reactions and the like. Indeed, I took one for the team on this one. You’re welcome.


Naturally, grilled cheese was the first thing I learned how to make. Simple. Fast. and took 3 ingredients. Cheese, bread, and butter. Over the years I even got requests from my baby sister to make her my famous grilled cheese. I am the master. You can get really creative with it and this is what I put together. Sticking with the theme of the original grilled cheese in two ways. Keeping it Simple and Fast as well as the usual Cheese, bread, and butter. Again, you’re welcome.

What You Will Need (this serves 2)

4 slices of Bread of your choice.

1 Avocado – peeled and sliced the “hot dog way” into thin long slices.

1/4 Cup Feta cheese

2 slices of cheese – I used something similar to Swiss.

Butter and lots of it!

Tzaziki spread – here in Germany we have many different yogurt based spreads to use. I used one similar to Tzaziki without garlic. It’s a bit more of a cream cheese consistency.

How To Make It:

Heat a frying pan on medium-low heat. My stove goes up to the number 9 – I set it at 4 (If that gives you an idea.) The art of grilled cheese is lots of butter (get over it diet people) and slow cooking.

Butter one side of each slice of bread. (4 sides should be buttered – not 8..obviously)

Place the buttered side down on the heated frying pan and carefully spread a small  helping of the tzaziki spread on the non-buttered side of the bread.

Place cheese on top of the tzaziki, then avocado, and sprinkle carefully the feta cheese.

Let cook for a moment to get the cheese melted. Carefully lift the bottom to see if the bread has browned lightly. If it has, place the other slice of bread on top (butter side up) and press down lightly then flip!

Once both sides are browned lightly or to your liking, take out of pan and slice it! 🙂  EASY PEASY!

Hope you guys enjoy this one…it’s soooooo yummy!!!

Until next time, Readers!!! xoxoxoxoxo

Käse Spätzle Mit Sauerkraut – The Way to a German’s Heart

German food is incredible. Very different from what I’m used to back home but I’m all for trying new things. While Toblerone was living in the states I knew he missed the meals of his culture. So, I took it upon myself to start learning these dishes and so far, found that although these are not easy, and take a lot of time, it’s all well worth it in the end! Every now and again, I’ll post a recipe of something that I’ve learned.

I make homemade Käse Spätzle with sauerkraut which he claims is better than his Omi’s (Grandma’s). Thats a huge compliment considering the competition!! Go me! At any rate…follow these instructions to the “T” and I assure you it will be one that you’ll make over and over again. And of course, this is good for your vegetarian friends as well!  This is a dish that takes a bit of time and a lot of love but it’s well worth it in the end! It’s cheese, noodles, onions, and sauerkraut goodness! 🙂

What you will need:
3 sliced onions
1 Tbsp Vegetable oil
4 1/2 Cups All purpose flour (cheaper is not better!)
1 Tbsp Salt
5 Large Eggs
1 3/4 – 2 Cups water
1 (14.5 oz) can of Sauerkraut (don’t drain, keep juice)
1 Tbsp Olive Oil or butter
1 package of shredded mozzarella cheese
Eat your heart out:
Preheat the oven to 450 degrees F. Fill a large pot with water, add vegetable oil, some salt, and bring to a boil.  Place flour in a large bowl and make a well in the middle. Add salt, eggs, and water. It should look like this:
Beat the dough until smooth and bubbly, until thick. I have a  Spaetzle Press (shown below)
BUT – I learned without that first by putting the dough on a cutting board and scraping it off bit by bit into the boiling water using a knife. If the dough is too sticky…wet the knife in the boiling water and try again. (Also Shown Below) This way actually will make a larger noodle also known as Schupfnudel. The smaller noodle is called spaetzle – however, the taste is the same either way you do it! 
Once the Spaetzle float to the top, drain.  Put a layer of Spaetzle in a casserole dish, add a layer of sauerkraut and cheese topped with salt and pepper. Repeat layer – Spaetzle, sauerkraut, cheese, Salt and Pepper.
If you’re feeling really creative – if you’re making the Schupfnudel (larger noodles by hand) you can take them out and brown them in a pan with butter. Not so good for the heart-attack prone but I hear it’s good. I don’t do this only because of the amount of time it takes to do this by hand. The Spaetzle press has brought me down to a good 15 minutes where as before, I would be over the stove for 40 minutes or so by hand.  If you choose to brown them, place them by the layer as mentioned above. 
 In a pan, heat olive oil and add sliced onion until brown. (Warning…eyes will sting!)  Now back to the noodles…you’ll make 2-3 layers depending on how large the casserole dish is. Once onions are done cooking, spread on the top of the casserole dish and place it in the oven to cook for 20 minutes or until warm and cheese is melted. The idea behind putting it in the oven is to get the Sauerkraut warm. I usually put the oven to 250 or so just enough to keep it from drying out. 
This was the very first time I ever made it….and with practice…..
This is how it looks now. Better every time! 🙂 
 It’s fantastic! For an extra kick, if you’re the serious Sauerkraut lover use the juice from the can to moisten before placing in the oven.  Just made this tonight and even though it took quite a bit of time and effort…it was made with a lot of love and the true German can appreciate that, back massage for me tonight!! Guten Appetit!!
Until next time, Readers!! xoxoxo

Chicken Guacamole Tortillas

I’ve been slowing getting back into the cooking mode now that the house is more put together so of course that means, it’s time to let you in on the secrets and the mouth-watering dishes we eat!

CHICKEN GUACAMOLE TORTILLAS: Serves 2-4 (depending on size of tortillas)

Normally, I use chicken but Toblerone was hankering for steak so that’s what I did. It’s great both ways! So, I’ll explain it for those of you who use chicken, however in the pics you will see steak!

1 ripe peeled Avocado

1 small minced onion (fresh)

2 1/2 – 3 Tbsp fresh lime juice or lemon juice (I used both normally)

1 cup + 2 Tbsp finely chopped tomato

1/2 tsp salt

1 garlic clove, minced

1 Tbsp chopped fresh cilantro

1 Tbsp minced, seeded jalapeno pepper (I use one medium size pepper and that is good for us!) 

2 cups shredded, skinless, and boneless chicken. (or of course the steak which you cut into small strips)

1/4 tsp paprika

tortilla shells (soft or hard shells)

Basically, you’re making fresh guacamole and salsa with the majority of the ingredients. To start, here’s how you make the guacamole:

In a small bowl mash the avocado. Stir in 2 Tbsp tomato, 1 Tbsp onion, 1 Tbsp lime juice, 1/4 tsp salt, and garlic. Stir gently not to mash the tomato. I normally don’t measure this out exactly. Add until your hearts desire.

And now to make the salsa:

Combine in a second small bowl, 1 cup of tomato, 2 Tbsp onion, 1 Tbsp lime juice, 1/4 tsp salt, cilantro, and jalapeno. Stir well. I think it may be something with the jalapeno’s here in Germany because they aren’t too hot but in the US my mouth almost fell off so you can omit this if you’re not into the hot stuff.

Next take the strips of meat (chicken, steak, whatevs!) and cover with paprika and work it into the meat by hand. I sometimes put a few drops of lemon juice as well. Cook the meat and voila! It’s ready for preperation!

I usually use the mini tortillas since it’s only Toblerone and I, but the large ones also work! Warm the tortillas per instructions on package. Next, place in this order on the tortilla: Guacamole, meat, then salsa.

Of course you can use sour cream if you like or tabasco sauce. The flavors are good without all the added junk so I usually leave it out.

Guten Appetit!! Tune in next time to learn how to make the best Kase Spaetzle that even Toblerone swears it’s better than his Oma’s! :-))

Until next time, readers!!! xoxoxoxoxo