Baumkuchen

Baumkuchen is a kind of layered cake. It is a traditional easy desserts in many countries throughout Europe and is also a popular snack and dessert in Japan. The characteristic golden rings that appear when sliced give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". Although its European origins are disputed, the cake preparation traces its roots back to Ancient Greece where cake batter was poured in layers on to tree logs and cooked over an open fire. It is also known as the "King of Cakes."

Traditionally, these gourmet recipes is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds. When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3-4 feet tall.

Baumkuchen ingredients typically consist of butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients (such as ground nuts, honey, marzipan, nougat and rum or brandy) to the batter or filling. Additionally, Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.

Baumkuchenspitzen, German for "Pointed Tree Cake," are miniature versions of Baumkuchen that are created from the cake scraps that fall during the cake's creation on a spit. These pieces are typically coated in chocolate and sold separately.

A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. It can also be baked in a conventional household oven that has a broiler inside, whereas the traditional spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the Schichttorte cross section is less reminiscent of tree rings.

Roasted Cauliflower Soup with Spicy Peanut Butter Crème

This cauliflower soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes. If you prefer your vegetable soup recipe completely smooth and creamy, feel free to add a bit of liquid as you process the vegetables in the food processor, or even use a regular or immersion blender instead.

Ingredients:
1 medium head cauliflower, chopped into florets
2 medium onions, peeled, both ends trimmed, and quartered
3 cloves garlic, peeled and left whole
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
4 cups water (or low-sodium vegetable or chicken stock)
½ cup heavy cream
¼ cup The Heat Is On peanut butter
⅛ teaspoon sea salt
2 tablespoons water
2 tablespoons Peanut Butter & Co. Golden Roasted Peanuts, chopped
A few parsley leaves, for garnish (optional)
Chili-garlic sauce, for garnish (optional)

Procedure:

1. Preheat oven to 425°F.
2. Toss the cauliflower, onion, garlic, olive oil, salt, and black pepper together on a large baking sheet and spread in an even layer.
3. Bake until tender and starting to brown in spots, about 30 minutes, tossing once halfway through.
4. Transfer the roasted vegetables to a food processor and process until smooth, about 3 to 5 minutes, scraping the sides of the bowl down as necessary and giving the motor a break periodically. (You may need to process the vegetables in 2 batches, depending on the size of your food processor.)
5. Add the pureed vegetables and water (or stock) to a medium saucepan. Bring to a simmer over medium heat.
6. Whisk together the heavy cream, peanut butter, and sea salt in a small bowl until smooth, then gradually whisk in 2 tablespoons water.
7. Stir half of the peanut butter crème into the soup, reserving the other half for garnish.
8. Ladle the soup into 4 bowls and top each with a drizzle of peanut butter crème and a sprinkle of chopped peanuts. Add the parsley leaves and/or chili-garlic sauce on top if desired. Serve warm.

Chili Lime Shrimp Cups

These Chili Lime Shrimp Cups are light crispy that are perfect for appetizer recipes when you really want to impress your guess and they are so easy to make! These easy appetizers are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.

Ingredients:

24 wonton wrappers

2 tablespoons olive oil

24 medium shrimp, peeled and deveined

1/2 teaspoon salt

1 teaspoon chile powder

2 limes

1/2 cup arugula

3 tablespoons sour cream

Directions

1. Preheat oven to 350 degrees F.
2. Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.
3. Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.
4. To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.

Gluten-Free Smoky Roasted Cauliflower Soup

This cauliflower soup is full of surprises. The broth is off-the-charts flavorful, and by association the cauliflower is pretty fantastic. The herbed chickpea dumplings are not only rich in fiber and protein, but they kind-of look like meatballs so your eyes might start to play tricks on you. They’re delicious, and so much more nutrient-dense.These gourmet recipes is also relatively budget-friendly meal.

Ingredients
Soup:
1 3/4 lbs (800 g) cauliflower florets, cut into bite-sized pieces (about 6 cups)
6 tablespoons olive oil, divided
1/2 teaspoon salt, divided
2 medium-large onions, diced
2 medium carrots, chopped
5 large cloves garlic, minced
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon turmeric
1/4 teaspoon hot paprika (more or less to taste)
1/4 teaspoon black pepper
6 cups (1.4 liters) low-sodium vegetable stock
4 3/4 oz (135 g) tomato paste
1 teaspoon vegan Worcestershire sauce
1 teaspoon soy or tamari sauce

Dumplings:
1 1/2 cups (180 g) besan (chickpea flour, also known as gram flour)
3/4 teaspoon salt
1/2 teaspoon baking powder
3 scallions, green and white parts, thinly sliced
3 tablespoons minced fresh parsley leaves
1/2 cup (120 ml) water (or slightly more or less as needed)

Other:
Minced fresh parsley leaves, for garnish

Instructions

1. Preheat the oven to 400F. Toss the cauliflower with 3 tablespoons olive oil and 1/4 teaspoon salt. Spread the cauliflower in an even layer on a large baking sheet and roast until tender and browned in spots, about 20 to 25 minutes, tossing once halfway through.

2. Meanwhile, heat the remaining 3 tablespoons olive oil in a 5-quart pot over medium heat; add the onion and carrot and cook until slightly softened, about 10 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, stirring constantly.

3.Add the remaining 1/4 teaspoon salt, the bay leaves, spices (smoked paprika through black pepper), vegetable stock, tomato paste, Worcestershire sauce, and soy sauce. Turn the heat up to high and bring to a simmer, then turn the heat down a bit to keep it at a simmer and cook for 10 minutes. Add the roasted cauliflower to the soup during the last 2 minutes of simmer time. Taste the soup and add additional salt and pepper as desired.

4.While the soup simmers, make the dumpling batter. Whisk together the besan, salt, baking powder, scallion, and parsley in a medium bowl. Use a wooden spoon to stir in the water a little at a time until it comes together into a thick dough (about the consistency of cookie dough).

5.Use a 1 tablespoon measure to drop the batter into the simmering soup. Lightly spoon a little broth over the dumplings, then cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 10 to 15 minutes.

6.Ladle the soup into bowls, sprinkle the minced fresh parsley on top if desired, and serve.

Antipasto Sausage Skewers

Antipasto (plural antipasti) means "before the meal" and is the traditional first course of a formal Italian healthy meals. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms,anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.

The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), whereas in northern Italy it will contain different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.

These easy appetizers looked so good..loved everything about them and they are something that is easy to make with things from your pantry.

Ingredients
Cooking spray
12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
1/2 cup lightly packed fresh basil
1 12 -ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14 -ounce can artichoke hearts, drained and quartered

Directions
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining

Asparagus Hummus and Shrimp Bites Recipe

Asparagus Hummus Recipe is a healthy easy appetizers. It is spiked with fresh asparagus, makes for a healthy afternoon snack when served with Shrimp Bites or fresh vegetables. These little fillo shells are so handy – pretty and crispy – the perfect match for creamy hummus. Nothing tastes better than asparagus hummus gourmet recipes.

Ingredients:

2 cups asparagus pieces ( about 1/2 inch pieces)
6 ounces (3/4 cup) purchased roasted garlic hummus
1 tablespoon olive oil, divided
30 raw medium-sized shrimp, shelled and deveined (41 to 50 size)
2 boxes (15 count each) Athens mini fillo shells

Preparation:
Toss asparagus in 1/2 of olive oil and spread in a single layer on one side of a baking sheet. Toss shrimp in the remaining 1/2 of olive oil and place on the other side of the baking sheet, placing each shrimp in a circular shape. Place baking sheet about 6 inches from top of oven and broil for about 3 minutes. Turn shrimp over and broil another 2 to 3 minutes, until shrimp is cooked through.

Remove from oven and let cool to room temperature.

Place hummus and roasted asparagus in a food processor and pulse until asparagus is in tiny bits.

Leave fillo cups in the plastic trays they come in while filling – handy and mess-free! Fill each cup with 1 tablespoon of hummus mixture. Top each filled cup with one shrimp, tail facing up. Serve immediately.

Individual Seven-Layer Dips

A seven-layer dip is an easy appetizers based on common ingredients in Tex-Mex cuisine. The dish typically includes: Refried beans Guacamole Sour cream Picante salsa, pico de gallo or chopped tomatoes, grated Cheddar cheese, Monterey Jack cheese or a blend of both, black olives.

Layer may be one of many items, such as cooked ground beef, shredded lettuce for texture, sliced green onion or jalapeño chiles for additional spiciness. The dish is often chilled before serving, and is served with tortilla chips.The great thing about seven layer dip is that you can adjust it to your personal tastes. Now, you could make these gourmet recipes in glass tumblers too.

Ingredients
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers
tortilla chips

Instructions
In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:
Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.