i have been a baking machine since coming to berlin. now ok, i understand terms are relative: for me "baking machine" means making one loaf of bread and a batch of cookies in less than 2 years. i don't bake at home - the whole measuring exactness has never meshed well with me. so why oh why would i pick up baking when i'm in europe? where...
1. you have to attempt to successfully convert all measurements to grams/ccm?
2. you have to go to 3 separate little berlin grocery stores just to find baking soda?
3. you have to translate every ingredient into german and write them down before you go to all those stores?
4. they don't even believe in extracts over here so you have to use creativity? [which with my no baking experience, i don't have]
but mostly i do it because elliott's google reader always has the most delicious looking things, i actually have a boy right next to me who can share the bounty of my baking journey with me, and most importantly, i really really have wanted to make this cake ever since ginger posted it. and it's toni's birthday on sunday and i'd love to make it for him and his 10 friends at their fest tomorrow evening.
and just for a quick recap: so i tried steph's cinnamon banana bread, and it turned out more like banana granola bars. still yummy, but not loafy enough. SAD.
but THEN i found this masterful website which calculates every known baking substance from any US measurement to the annoying metric systems. brilliant. so yesterday, i made these cookies to resounding success - even with substituting for almond and vanilla extracts. they are SO GOOD - and because of the olive oil they stay moist and yummy and fresh.
so i'm revved up to tackle this cake tomorrow. but ging [and everyone] - i won't have apple butter at my disposal... what should i substitute it with? also i'm concerned about finding cocoa powder... and i'll have to just chop up a chocolate bar because chocolate chips don't exist here. gah! i'll let you all know how it turns out.
8 comments:
You can use applesauce, but it will probably be a little more dry. And you will have to add spices like cinnamon (try 1 tsp), nutmeg (try 1/4 tsp.), and maybe cloves or allspice (or both.. again, 1/4 tsp. each)
Good luck. :-)
Also, if you are above sea level, it affects how you bake it. No advice on that one, except google it and see what you come up with.
Good luck!
they don't have chocolate chips there!?! i would die.
good luck with the cake. wish toni a happy birthday from me.
Hi Julie,
I am originally from Ogaden and I was wondering if you have been there? Please drop me an email:
hyusuf32@yahoo.com
Thanks
Huda
Thanks for that website link! Some of my recipes I get online are in metrics and it drives me nuts trying to convert all the measurements.
joojie -remember we used to make cookies???/
Love yu Grammy
color me impressed...i struggle with reading and then successfully completing the directions on the instant brownie boxes here in the states. but look at you, all domestic and the like.
Welcome to my world! LOL Hey it's your cousin Heather...I've been living in Germany this past year and learning all the cooking tricks to survive here! (A while back my son drank a bottle of peppermint extract that I bought from a US store and the Dr's at the ER didn't know what it was!) Anyway, when I read you are/were in Germany had to make a comment- too funny! (Wish I knew you were here- maybe we could have met up! Although I'm down south)
Jooj -- don't even worry about it..you know vanilla and almond extract are completely interchangeable...right mel??
I too am duly impressed with your baking skills...look at what love does to your inner domestic goddess.... :-)
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