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Recipe: Fig Bars with Dried Figs

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I have made fig newtons before. But I had fresh figs at that time. This time, I couldn't find fresh figs. I could only find dried figs. So, I decided to make them using dried figs this time and make fig bars instead. Fig Bars: 8 ounces (225g) dried figs (stemmed and quartered) 2 cups (450mL) water 1/2 cup (100g) sugar pinch salt 2 tsp lemon juice 1 1/4 cup (150g) flour 1/2 tsp baking powder dash salt 1/3 cup (80g) butter 3/4 cup (150g) brown sugar 1 egg 2 tsp vanilla extract or 2 tbsp vanilla sugar For the filling, simmer the figs, water, sugar and salt over medium heat until the figs are very soft and the juice is syrupy.  There should only be a few tablespoons of liquid remaining in the pan. Let the mixture cool for a few minutes. Puree the figs in a food processor with the lemon juice until the mixture has a jam-like consistency. For the crust, line an 8-inch square baking pan with parchment paper. In a large mixing bowl, beat butter and brown sugar together.  Beat in egg a...
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Recipe: Crepes

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 Now, you wouldn't necessarily think that a recipe for crepes should be on a baking channel. However, I feel that if I can have recipes for tortillas and naan bread, then I can have a recipe for crepes. Crepes: 2 cups (250g) flour a dash of salt 4 eggs 1/4 cup (65g) melted butter 1 tbsp sugar (optional) 2 cups (450mL) milk Whisk all ingredients together until very smooth. The sugar should only be added if you intend to only make sweet crepes. Crepes can be sweet or hearty, so just skip the sugar if you want to do a mix of sweet and hearty or only hearty crepes. Very lightly oil a non-stick pan. Pour a ladle of batter into the hot pan and spread as evenly as possible.  Use a rubber spatula to flip it without ripping the crepe. Allow to cook on the other side (about 1 minute).  Enjoy the crepes with literally any filling you would like. Cheese and mushrooms, nutella, jam, chocolate sauce, or tuna and broccoli. Go crazy.   Watch me make this lovely recipe on my You...
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Recipe: Funfetti Cookies

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 Somehow sprinkles makes everything more delicious.  Funfetti Cookies: 2 1/2 cups (310g) flour 1/2 tsp salt 3/4 tsp baking soda 1 cup (250g) butter 1 1/4 cup (250g) sugar 2 eggs 1 1/2 tsp vanilla extract or 1 1/2 tbsp vanilla sugar 4 tbsp rainbow sprinkles Cream butter.  Beat in sugar, eggs and vanilla.  Add flour, salt and baking soda.  Gently fold in sprinkles.  Roll into balls and flatten. Place on a lined cookie sheet. Bake at 350°F or 180°C for about 10 minutes. Watch me make this lovely recipe on my YouTube channel here: https://youtu.be/WEx2Oc19YP0 Schaut zu wie ich dieses schöne Rezept auf meinem YouTube Kanal mache hier: https://youtu.be/fcBDrKVIdlk
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Recipe: Strawberry Pie

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 It's finally strawberry season again. I thought I'd celebrate with a strawberry recipe. Strawberry Pie: 1 large or 2 small blind baked pie crusts 2 pounds (1 kilo) fresh strawberries 3/4 cup (150g) sugar 1/4 cup (30g) cornstarch 1 tbsp lemon juice Chop half the strawberries in large pieces and half in small pieces.  Place the small pieces in a saucepan with the sugar, cornstarch and lemon juice.  Bring the mixture to a boil and allow to simmer until it thickens to a thick sauce.  Fold in large strawberry pieces.  Pour the strawberries mixture into the blind baked pie crusts (cooled).  Place the pie(s) into the refrigerator for at least 2 hours or until the mixture has completely set up.  This pie is absolutely delicious.  It's light and not too sweet. Perfect for summer. Watch us make this easy recipe on our YouTube channel here: https://youtu.be/UwVHfSWoyKY Schaut zu wie wir dieses leichte Rezept auf unserem YouTube Kanal machen hier: https://yo...
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Recipe: Berliner Brot

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 This is a German chocolate version of biscotti. Berliner Brot: 1 1/3 cups (200g) whole almonds 2 eggs 2 tbsp water 1 1/4 cups (250g) sugar 2 cups (250g) flour 1 tsp baking powder 3 tbsp cocoa powder 1 tbsp pumpkin spice or Lebkuchengewürz 1 tbsp rum (optional) 2/3 cup (225g) Zuckerrübensirup or molasses 2/3 cup (100g) dark chocolate, chopped Beat together the eggs, water and sugar.  Stir in flour, baking powder, cocoa powder, pumpkin spice, rum and molasses.  Fold in dark chocolate and almonds.  Pour batter into greased and lined baking dish.  Bake at 340°F or 175°C for about 30 minutes. Allow to cool. Cut into strips. These are soft and chewy when fresh with the lovely crunch of nuts. If you want them more firm, allow them to grow stale by sitting out at room temperature at least overnight, if not a few days. Then, they will grow harder, but will never get as hard as biscotti. But I love the flavor with the molasses, cocoa and pumpkin spice. Watch us make this...
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