Recipes from my kitchen to yours!

Apfelstrudel {quick and easy apple strudel recipe}

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A few weeks ago, we were at our friends’ house and while there, the husband mentioned that he had seen a show on the Food Network where they made apple strudel. Me, being me, I decided to look up my recipe and ask my mom for hers to see if I could make it for him. It’s been quite some time since I last made it and while I know the general ingredients, I wasn’t sure on the timing or the measurements. My mom to the rescue. I have always considered apple strudel, or Apfelstrudel, as we call it, to be her recipe. I was also surprised that I had never shared the recipe on the blog – the first place I checked when I thought about making it. Well, here it is, pictures and all! Now, I always know where to look for it. :)

I combined both my mom’s and the recipe I found in my recipe folder, as well, as changing things up a bit, as I’m known to do.

Here are the ingredients that I used:

apple strudel

5 large Granny Smith apples

1/2 cup raisins (optional)

1/4 cup chopped almonds

1/3 cup agave syrup (instead of sugar)

2 table spoons cinnamon

2 puff pastry sheets (I used Pepperidge Farm)

1 egg, beaten

2 table spoons water


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Preheat oven to 350° degrees. Beat egg and add 2 table spoons water. Mix together and set aside. Peel and cut the apple into small, bite size pieces. Add chopped apples, raisins, almonds, agave syrup, and cinnamon to a bowl, mix all ingredients together, let sit for a few minutes.

Take one pastry sheet (follow package directions for defrosting) and roll out to a rectangle, about 16×12 inches, on a floured surface. I use my big bamboo cutting board. Spoon the apple mixture onto one side of the pastry sheet and leave about an inch free on all sides. Brush on the egg/water mixture all around the pastry sheet. Fold over the side that doesn’t hold any apple mixture and pinch the ends and sides together. Cut some slits in the top and brush the whole top with the egg/water mixture for a nice golden brown crust. Repeat with the second pastry sheet.

Put both filled pastry sheets (very carefully) onto a cookie sheet covered with parchment paper. Bake at 350° degrees for about 20 – 30 minutes until golden brown. Sprinkle with confectioners’ sugar.

apple strudel-4

My favorite way to eat Apfelstrudel is slightly warmed with a scoop of vanilla ice cream on the side. (I didn’t have any on hand when I made it.)

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I surprised our friends a week or so later when we were invited for dinner. They loved it. :) I hope, you will too.

Guten Appetit!

xoxo, Susi



Super Easy Caprese Salad {Tasty Thursday}

I haven’t shared a recipe in a while and this one comes thanks to my friend Beth Ann at It’s Just Life, who gave me the idea to make my super easy but super delicious Caprese Salad this past weekend. In fact, it was so delicious that Ashley ate most of it by herself!

super easy caprese salad


1 pint of cherry tomatoes

1 small container of fresh mozerella ( I like using the little balls.)

fresh basil

balsamic vinegar

olive oil

salt and pepper to taste

super easy caprese salad 2


Start by slicing the tomatoes in half and put in a bowl. Do the same with the mozzarella balls (or cut a big chunk of it into small cubes) and add them to the bowl as well. Then chop up some fresh basil – I use quite a bit ( at least 10 good size leaves) because we love the taste. Then drizzle olive oil on top by going around the bowl a few times. Do the same with the balsamic vinegar. Salt and pepper to taste and stir the whole thing around a few times to mix all the ingredients together. Enjoy!!!

It’s already on the menu again – I just need to stop for some more fresh mozzarella. Ash cannot wait! I may need to make a double-batch so we can all enjoy a little extra.

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P.S. I also enjoy this on a bed of lettuce with some grilled chicken breast on the side.


Betty Crocker Muffins

Monday I had to leave work early because we were expecting a delivery. Since I started working again, I barely have had time to do any baking and it just seems too much effort to do everything from scratch. On one of our recent trips to the grocery store, I picked up a few baking mixes from Betty Crocker. I’ve always liked them and most of them are super delicious.

So, on Monday, little one and I decided to use those mixes and bake some delicious muffins. We made chocolate chip and lemon poppy seed muffins that came out fluffy, light and simply delicious. The only thing I substituted was milk instead of water – which I always do, I just like it better.

The kids have been devouring the chocolate chip muffins. But I prefer the sweet and tart taste of the lemon poppy seed muffins.


Don’t they look good?

xo, Susi

Delectable Chocolate Chip Cookies {Recipe}

I’ve been meaning to share this recipe for a while and something always came up and then I couldn’t find the photos and didn’t have the time to edit them and on and on it went. But I never forgot about this recipe. How could I? I made it three times in the span of a week at one point and it still is a family favorite that I’m sure we will have many more times. Like, maybe tomorrow!!!

It’s by far the best chocolate chip cookie I’ve ever had and I think, part of it is the “secret” ingredient that I use. Don’t worry, I’ll tell you in the ingredient list. Anyhow, I’ve slightly adapted this recipe from the back of a Hershey’s Semi-Sweet chocolate chip bag to make it our own!

chocolate chip cookies


2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 brown sugar, packed

1 teaspoon vanilla extract

2 eggs

2 cups semi-sweet chocolate chips

1/2 – 1 cup English Toffee bits (the secret ingredient) :)



1. Heat oven to 375 º.

2. Stir the flour, baking soda and salt together. Beat the softened butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add the eggs, one at a time and beat well. Gradually add the flour mixture, beating well. Stir in the chocolate chips and toffee bits – this is where I usually switch to a wooden spoon and stir everything together by hand.

3. Drop by rounded teaspoons onto an ungreased cookie sheet.

4. Bake for about 8-10 minutes, until lightly browned. Let the cookies cool and move them to a wire rack until they are completely cool. Or if you are like me you have that first bite when they are still slightly warm and the chocolate chips are still soft and gooey.


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