American Baker in Germany

 Chocolate Crinkle Cookies look so striking, and taste so good. Chocolate Crinkle Cookies: 1 cup (125g) cocoa powder 1 1/2 cups (300g) sugar 1/2 cup (110mL) oil 4 eggs 2 tsp vanilla extract or 2 tbsp vanilla sugar 2 cups (250g) flour 2 tsp baking powder 1 tsp espresso powder (optional) 1/2 tsp salt 1 cup (125g) powdered sugar   Beat cocoa powder, sugar and oil.  Add eggs, one at a time and vanilla.  Stir in flour, baking powder, salt and espresso powder.  Chill briefly in the fridge. Roll dough into balls and roll into powdered sugar. Place on a lined baking sheet.  Bake at 350°F or 180°C for 10-13 minutes. These cookies are chocolatey and soft. My kids loved them. Watch us make these great holiday treat on our YouTube channel here: https://youtu.be/DhhygoX85j0 Schaut zu wie wir diese leckere Weihnachtskekse auf meinem YouTube Kanal machen hier: https://youtu.be/LbNIrJwKKFk

 This is a great half cheesecake, half raspberry dessert perfect for any occasion and any time of year. Raspberry Cream Pie: 1 prepared graham cracker crust 12-16 oz (350-450g) fresh or frozen raspberries 1 cup (200g) sugar 3 tbsp cornstarch 3 tbsp cold water 8 oz (225g) cream cheese 3/4 cup (90g) powdered sugar 1 tsp lemon juice 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 cup (225mL) whipping cream  Set aside your prepared graham cracker crust in a pie form (you may need 2 if using small pie plates).  Prepare the raspberry topping first. Stir raspberries and sugar together in a saucepan over medium heat, stirring frequently until mixture comes to a boil.  In a small cup, whisk together cornstarch and cold water until combined without lumps. Slowly pour into raspberry mixture and continue to stir until mixture begins to thicken. Remove from heat and allow to cool completely. For the cream cheese filling, beat the cream cheese in a medium mixing bowl until smooth....

 This is in preparation for Thanksgiving. Cherry pie is amazing. This is pretty classic recipe. Cherry Pie: 1 recipe for double pie crust 4 1/2 cups (675g) halved or quartered cherries (may be fresh or frozen) 2/3 cup (135g) sugar (use 1 cup (200g) if using sour cherries) 1/4 cup (30g) cornstarch 1 tbsp lemon juice 1 tbsp butter circa 1 tbsp coarse sugar to sprinkle on top In a large mixing bowl, toss cherries, sugar, cornstarch and lemon juice.  Line a pie plate with half of the pie crust.  Strain cherries and place cherries into the pie crust.  Pour the strained juice into a small saucepan and boil to reduce the amount of juice. About 8 minutes.  Pour the remaining juice over the cherries in the pie crust.  Dot with butter.  Roll out the remaining pie crust and cut in strips.  Weave into a lattice on top of the pie.  Sprinkle with sugar.  Bake at 375°F or 190°C for 30-40 minutes. Allow to cool completely before cutting. This cherry pie...