American Baker in Germany

This is a great alternative to the classic American s'more. S'more Cookies: 1 1/2 cups (185g) flour 1/2 tsp baking powder 1/2 tsp baking soda 3/4 cup (100g) chocolate chips 2/3 cup (185g) butter 1/4 cup (50g) sugar 1/2 cup (100g) brown sugar 1 egg 1 tsp vanilla extract or 1 tbsp vanilla sugar dash salt 1 cup (50g) mini marshmallows 2 oz (43g) milk chocolate 4 (56g) graham crackers (8 butter cookies) Chop milk chocolate and graham crackers into rough chunks. Tear mini marshmallows in half.  In a separate bowl, cream butter and sugars.  Beat in egg and vanilla. Add baking powder, baking soda, corn starch and salt. Slowly beat in flour.  Fold in marshmallows, graham crackers, milk chocolate and chocolate chips.  Spoon onto lined baking sheet. Bake at 350°F or 180°C for 8 minutes. Cut off any marshmallow that has melted away. These cookies are amazing. The marshmallows really give it a great, gooey texture. The graham crackers give it a great crunch and the chocolate some delicious

 I decided to find some soft cookie recipes because one of my girls just got braces. And she needs something that she can eat as well. We don't want to break off the brackets. So, challenge accepted. Soft Double Chocolate Cookies: 1/2 cup (125g) butter 1 egg 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1/2 cup (100g) brown sugar 1/3 cup (67g) sugar 1/3 cup (42g) baking cocoa 1 cup (125g) flour 3/4 cup (100g) chocolate chips Cream butter.  Cream in egg and sugars.  Beat in baking soda, baking powder, salt and cocoa powder.  Stir in flour.  Fold in chocolate chips.  Spoon onto lined baking sheet.  Bake at 350°F or 180°C for 8-12 minutes. These cookies are nice and soft and deliciously chocolatey. My 10-year-old with braces was excited. Watch us make these soft cookies on our YouTube channel here: https://youtu.be/X3IbX3B5vc4 Schaut zu wie ich diese weiche Kekse auf unserem YouTube Kanal machen hier: https://youtu.be/6rambGa_hoM

 This is a well-loved recipe in Germany. Turkish Flatbread: 4 cups (500g) flour 1 tbsp dry yeast 1 tsp sugar 4 tbsp melted butter 1 egg 2 tsp salt 1 cup (250mL) warm water 2 tbsp milk dash salt 2 tbsp sesame seeds 2 tsp black sesame seeds (optional) Combine yeast, sugar and warm water.  In a separte bowl, combine flour and 2 tsp salt. Pour in yeast mixture, melted butter and egg.  Stir until you can't anymore and knead at least 5 minutes. Dough should be soft, but not sticky. Allow to rise 40 minutes.  Split dough into two amounts. Roll dough out.  Allow to rest 10 minutes. Cut dough in checkerboard pattern. Allow to rise an hour. Brush dough with milk. Sprinkle with salt and sesame seeds.  Bake at 400°F or 200°C about 20 minutes. Allow to cool. This bread is light and fluffy and pairs great with tatziki.  Watch us make this flatbread recipe on our YouTube channel here: https://youtu.be/aqlzFNfEcRE Schaut zu wie wir dieses Fladenbrot Rezept auf unserem YouTube Kanal machen hier: ht

 This cake was a request from a friend for her wedding. I started the day I put the cake together by making the buttercream. I made some raspberry Swiss meringue buttercream. I also made a batch of cream cheese frosting. I also made two cake boards to go under the layers. One 6 inches and one 8 inches. I cut out cardboard rounds and covered them in tin foil. I also had a purchased cake board that is 12 inches. Then I placed the 10-inch vanilla cake on the purchased cake board. I filled it with raspberry buttercream. I piped some buttercream around the edges. And filled the cake with raspberry jam. We had a total of 4 layers of vanilla cake. This is usual for a wedding cake. Nice and tall. Then I crumb coated the cake with the raspberry buttercream and chilled it in the fridge while I worked on the other tiers. Then I placed the 8-inch cake board on an acrylic cake board and stacked the red velvet cake on top of it filled and frosted with cream cheese frosting. Also 4 layers. Crumb coat