American Baker in Germany

 This is an easy recipe for graham cracker toffee bars. This recipe is also called Christmas Crack, if you happen to know it by that name, but I don't find it very descriptive, so I will stick to graham cracker toffee bars. Graham Cracker Toffee Bars: 1 (100g) package of graham crackers or butter cookies 1 cup (250g) butter 1 cup (200g) brown sugar 1 cup (150g) chopped nuts 200g your favorite chocolate Grease a 13x9 casserole dish. Lay graham crackers or butter cookies in the bottom. In a saucepan, melt butter.  Add brown sugar and nuts.  Bring to boil and allow to boil for 5 minutes.  Pour over graham crackers and spread around evenly.  Bake at 350°F or 180°C for 7 minutes. Allow toffee to set up slightly. Melt chocolate and spread over the toffee.  Allow to cool. Cut into pieces. Look at those gorgeous layers! These toffee bars are lovely and sweet. They taste more like candy than cookies, so be aware. Enjoy! Watch us make this recipe on our YouTube channel here: https://youtu.be

I wanted to try a recipe with cream cheese that's also easy to eat... like cookies! Cream Cheese Cookies: 1 8oz package (225g) full fat cream cheese 1/2 cup (125g) butter 1 1/4 cup (250g) sugar 2 eggs 1 tsp vanilla extract or 1 tbsp vanilla sugar 2 1/2 cups (315g) flour 2 tsp baking powder dash salt In a large mixing bowl, cream butter and cream cheese together.  Add sugar and cream together.  Beat in eggs one at a time.  Add vanilla, baking powder and salt and beat until combined. Add flour and combine. Do not overbeat.  Spoon onto lined baking sheet.  Bake at 350°F or 180°C for 10-12 minutes. Do not allow to brown. These taste of vanilla and are light and fluffy and cake-like. Watch us make this easy recipe on our YouTube channel here: https://youtu.be/emMCAswt65I Schaut zu wie wir dieses leichte Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/y1Hw7gumacU

 There is a cake trend going around of a cake that looks like a cartoon drawing of a cake. I colored some buttercream black, light brown, blue and purple. And I put the purple and blue in piping bags without tips, white with a medium round tip and black with a small round tip. I stacked two 6-inch cake dummies on top of each other. I frosted the sides with light brown buttercream. I piped purple on top with a drip pattern on the side. And I smoothed it on with an off-set spatula. Then I piped a line of blue around the sides. And I piped white swirls on top. Then, beginning at the bottom, I started outlining everything with a thin line of black. The bottom line of the cake, around the blue lines and I added curves and dots onto the side of the cake to look like cake texture with holes. Finally, I lined the drip, the top edge of the cake and around the swirls. I think this cake looks amazing. It is such a fun design. Kind of ironic, though, to make a cake that looks like a drawing of a c

 I thought of making these after a conversation with my mother when she was actively eating an English muffin and I realized I hadn't made them before on the channel. Time to change that! English Muffins: 2 3/4 cups (330g) flour 1 tbsp dry yeast 1 tsp salt 2 tbsp sugar 3/4 cup (180mL) milk 1/2 cup (120mL) water 3 tbsp butter 1 egg cornmeal Combine milk, water and sugar in a bowl and heat it until it is warm, but not hot, to the touch.  Add yeast and let stand 5 minutes to activate it.  Combine flour and salt in a separate bowl. Add the egg and melted butter to the milk mixture and combine.  Slowly add to flour. The dough will be sticky.  Place in a oiled bowl, cover and allow to rise for an hour.  Roll out on a floured surface and cut rounds out with a circle cutter. Place on cornmeal. Allow to rise another half an hour.  Place a large skillet over medium-low heat. Sprinkle with corn meal and heat 3-5 muffins at once, covering the skillet. Allow to cook 5-6 minutes. Turn over and c