Marzipan Potatoes

You can find this tender marzipan candy all over Germany this time of the year.

The cocoa powder dusted marzipan potatoes are not called potatoes because they are made out of it, it’s because they look like little baby potatoes. These chewy little treats are mouthwatering!

They are fast and easy to make with only 3 ingredients and also make a cute gift wrapped up in little bags or small glasses.

Ingredients for 25 Marzipan balls

200 g Marzipan

75 g icing sugar

1/2 tsp cocoa powder

How to make the Marzipan balls

  • Give the marzipan to a bowl.
  • Sift in the icing sugar and knead until you have a smooth dough. This may take a while!
  • Form your dough into a roll and cut into 25 small pieces.
  • Roll each piece into a little ball.
  • Give the cocoa powder into a bowl with your marzipan balls and move them around until dusted with the powder.

How to store

Keep in an airtight container, store in a cool and dry place.

Merry everything and happy always.

If you try this recipe and love it, please leave a comment below or tag me on instagram !

Marzipan Cookies

Marzipan cookies are a delicious Christmas treat with their firm exterior, crunchy almond on top and dreamily chewy interior. A scrumptious surprise not only for Marzipan lovers!

No christmas is complete without them.

Ingredients for 36 cookies

250 g Marzipan

1 egg

80 g icing sugar

60 g almonds

70 g ground almonds

40 g all-purpose flour

3 drops rose water

36 pieces round edible paper for baking

How to bake the cookies

  • Cut the marzipan into chunks, that makes it easier to work with.
  • Add the marzipan chunks and the egg white to a bowl.
  • Sift in the flour and icing sugar.
  • Add the ground almonds and a few drops rose water.
  • Knead the dough until smooth.
  • Cover the dough and let chill in the fridge for an hour.
  • After an hour preheat your oven to 150C/300F.
  • Cut the chilled dough into 36 pieces.
  • Roll the dough pieces into little balls.
  • Place the dough balls on the edible paper and press them down a little.
  • Add an almond on top of each cookie.
  • Brush the cookies with a mix of the egg yolk and a tbsp. of water.
  • Bake them in the oven for 15-20 minutes until golden brown.

How to store the cookies

Store your cookies in an airtight container with a lid and they will last up to 2 weeks.

May this holiday season be filled with laughter, joy, and peace.

If you try this recipe and love it, please leave a comment below or tag me on instagram !

Homemade Apple Cider

We recently picked our last apples for the season. It was just one tree left, a winter apple, and it was packed with apples. These apples are fantastic and store very well. We use them all winter long for Scrumptious Apple Cake and pies, apple sauce, homemade apple cider and Feeding Garden birds in fall and winter.

We shared many apples with our family and stored a good amount in our root cellar.

Winter Apples

For my apple cider I pick 7-8 large apples and make homemade apple juice with my juicer until I have about 1 liter of juice but store-bought juice is fine as well.

This homemade apple juice is so delicious that I could just drink it. But I wanted to do something else, so I’ll get all my ingredients.


1 liter apple juice

juice from one orange

1 cinnamon stick

1 star anis

1 piece of ginger (walnut size )

3 cloves

1 teaspoon homemade vanilla sugar

2 teaspoons honey (optional, to sweeten the cider when it has cooled down)

How to cook apple cider

I give all ingredients except the honey in a cooking pot and bring to a rapid boil. As soon as it boils I’ll take it off the heat and set aside for 30 minutes to let all the flavors from the herbs and spices infuse.

After 30 minutes, I pour the apple cider through a sieve to remove the herbs and spices. I add 1-2 teaspoons of honey if it’s not sweet enough.

The house smells incredible like fall and winter and it’s time to enjoy the delicious apple cider!

Storing and to reheat

If the apple cider no longer has the desired temperature, I reheat it on the stove. I’ll keep leftovers in the fridge for another day.

Stay cozy!

If you try this recipe and love it, please leave a comment below or tag me on Instagram here !

Vegetarian Chili

Vegetarian Chili

The temperature outside has dropped quite a bit the last few days and we had the first night frost.

The need for cosiness brings all the wonderful fall and winter dishes we love to my mind.

One of my favorites is a healthy and hearty vegetarian chili loaded with beans and spices that’ll warm you up. It’s an awesome dish for the weekend when we spend the whole day outside. We just warm up a bowl of chili and garnish with everyones favorite toppings. Heavenly!


2 tablespoons olive oil 

1 small onion (diced)

1-2 cloves garlic (minced)

1 carrot (diced)

1 red or yellow bell pepper (diced)

2 cans (400g each) diced tomatoes

1 can (400g) kidney beans

1 can (400g) black beans

1 can (400g) cannellini beans

1 can (200g) black-eyed peas

1 small can ( size 1/2 cup) corn

1 1/2 cups veggie broth

1 bay leaf

Spice mix

2 tablespoons chili powder

1/2 teaspoon dried cilantro

1/2 teaspoon dried oregano

1/2 teaspoon smoked Salt

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon freshly ground pepper

1/2 tablespoon sugar 


Sour cream, cheddar cheese, fresh cilantro, chives, avocado, tortilla chips, baguette

How to cook the vegetarian chili

Heat the oil in a large pot or Dutch oven and simmer the diced onions for 2-3 minutes. Add the diced carrot, minced garlic and diced bell pepper and cook for about 5 minutes, stir occasionally. 

Prepare the spice mix. Combine all the spices (chili powder, cilantro, oregano, salt, cumin, paprika, Pepper and sugar) into a small bowl and set aside.

Drain and rinse your beans.

When your veggies are tender add the spice mix and stir well to cover all your vegetables. Cook for a minute but be careful not to burn.

Add the diced tomatoes and stir. Now stir in the beans, corn and veggie broth and add the bay leaf.

Adjust the heat to maintain a gentle simmer for 30 minutes with the lid on. Stir occasionally.

To thicken the chili, remove 1-2 cups of the chili, transfer to a bowl and blend with an immersion blender. You can also use your blender or smoothie maker, but ensure the lid is closed.

Once your mixture is smooth, pour it back into the chili and stir to combine. 

Let simmer for another 2-3 minutes and season to taste.

Now you can garnish the chili with everyones favorite toppings.

Veggie Chili garnished with sour cream, cheddar cheese and fresh cilantro. Served with baguette.

Storing and to reheat

You can store the cool chili in a sealable container in the fridge for 4 days. To heat up leftover chili on the stove top, turn on the cooktop to medium heat and stir the chili constantly while reheating. If the chili is too thick, add a little bit of water.

If you try this recipe and love it, please leave a comment below. Tag me on Instagram @luckyloreleyy

Scrumptious Apple Cake

Are you ready for fall? For all the fall fragrances and colors and delicious fall food? Are you ready for a scrumptious apple cake?

apple cake with raisins

Since I picked our apples a week ago I craved to bake a juicy apple cake. I wanted to make the sweet and slightly tart flavor of the apples combined with the warmth of cinnamon and vanilla pop. At the same time the cake had to be fluffy and juicy but not soggy.

I used the Holsteiner Cox apples (an old apple variety) from our tree for this cake. My husband and our oldest daughter are very allergic to apples and with choosing old varieties of apples (low-allergen apples) they will more likely be able to eat them. Also cooking the apples helps a lot since it may alter the protein that causes the reaction.

Holsteiner Cox apples

Can you imagine how delightful our house smelled when I baked the cake? It was mouth-watering!

What type of baking pan to use for this cake

There is nothing more irritating than baking a beautiful cake without being able to remove it from the pan in one piece. We have probably all made at least once the mistake of using the wrong baking pan. For this cake I prefer a springform cake pan! If you line the bottom of the pan with baking paper and let the cake completely cool in the pan you can easily remove the ring and transfer the cake to a platter.

Let me share this delicious recipe with you

Ingredients to cook the apples:

  • 2-3 apples
  • 1 1/2 tsp. cinnamon
  • 2 tsp. Vanilla Sugar
  • 1-2 Tbsp. Raisins
  • 3/4 cup water

for the dough:

  • 60 g butter (soft)
  • 100 g sugar
  • 1 tsp. vanilla sugar
  • 130 g spelt flour
  • 100 g creme fraiche/sour cream
  • 2 eggs
  • 1 1/2 tsp. baking powder


powdered sugar to dust the cake

How to bake the cake

  1. Peel your apples and slices them in thick slices.

2. Cook your apples in a pan/pot on low heat with water, vanilla sugar, cinnamon and raisins for 5 minutes or until soft but not mushy.

3. Drain the apples in a sieve.

4. Preheat your oven to 175 C/350 F.

5. Line the bottom of your baking pan with baking paper.

6. Mix your butter, sugar, vanilla sugar and eggs until creamy. Stir in the creme fraiche/sour cream. Slowly add the flour and baking powder.

7. Give the dough to your baking pan and even the top. Arrange the sliced apples and raisins on top of the cake.

8. Bake in the oven for about 30 minutes or until golden brown. Remove the cake from the oven and let completely cool before removing it from the pan.

Toppings that will make your cake even more delicious

Now that your scrumptious apple cake is just waiting to be eaten you can sprinkle it with icing sugar or serve with a dollop of whipped cream.

apple cake with powdered sugar

Apple cake counts as a serving of fruit.


If you try this recipe and love it, please leave a comment below or tag me on Instagram @Luckyloreleyy.

Vegetarian Pasta Alfredo – One Skillet Pasta

This one skillet vegetarian pasta dish is super yummy with its creamy sauce. It’s simple and fresh and for my pasta loving family just the perfect lunch or dinner. The sauce is holding to the pasta and the peas give a little bit of color to the dish.

This creamy Alfredo is a good meal when you don’t have much time to cook. It always depends on how long the pasta you use needs to cook but with this recipe you can have your dish on the table within 20 to 30 minutes.

Vegetarian Pasta Alfredo Ingredients

4 Servings

  • 230g pasta
  • 2 cloves garlic
  • 3 cups water
  • 1 tsp vegetable broth powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup frozen peas
  • 1/3 cup whipping cream
  • 1/3 cup grated Parmesan cheese

How to cook Vegetarian Pasta Alfredo

Heat a little bit of oil in your heavy pan and cook the minced garlic for a few seconds. Stir in the pasta, the water, your veggie broth powder, salt and pepper.

Bring to boiling and reduce the heat. Simmer your pasta until tender (but still firm) with the lid on to keep the liquid, since you’ll turn your broth into a delicious sauce in the next step.

When your pasta is cooked stir in the peas, whipping cream and parmesan cheese and cook until heated through for about 3 to 5 minutes, stir a few times.

Toppings or sides that go well with Vegetarian Alfredo

Serve with a crisp side salad and some tasty ciabatta bread!

If you are like my daughter a bacon lover, why not sprinkle with bacon bits. Or maybe you like an extra dash of parmesan cheese on top?

Storing and how to reheat

You can store your pasta in an airtight container for up to 4 days. Allow your dish to cool completely before storing.

Reheat your pasta slowly on the stove top and add a little milk.

If you try this recipe and love it, please leave a comment below.

Tag me on Instagram @luckyloreleyy

Classic Lemonade and Red Currant Lemonade for Hot Summer Days

These two lemonade recipes are the perfect summer drinks!

Who doesn’t love a refreshing drink on hot summer days? Fresh from the refrigerator and not too sweet, that’s how I like my drinks. If you like it sweet just add your favorite sweetener to your lemonade.

Classic Homemade Lemonade Ingredients:

  • 4 cups water
  • 1/2 cup honey
  • 3/4 cup freshly squeezed lemon juice
  • a couple of lemon slices
  • lemon balm or peppermint leaves

Start by mixing your water with the honey in a large pitcher.

When all the honey is dissolved pour your freshly squeezed lemon juice into the honey water. I use a sieve since I’m not a big pulp fan.

And ofc we can not forget about LOTS of ice and some lemon slices in our lemonade. I also like to add some lemon balm or peppermint leaves to the lemonade.

Red Currant Lemonade Ingredients:

  • 1 part red currant juice
  • 3 parts water
  • a few stems of fresh lemon thyme
  • fresh currants

For the lemonade mix the juice and the cold water in a pitcher. To add some extra flavor I use a few stems of lemon thyme and fresh currants. Let the lemonade chill in the fridge for about 20 minutes for the thyme to infuse it’s flavor .

Serve over ice.

Sugar free Pancake Mix

Pancakes with Raspberries and powdered sugar

If you ask me, there is no specific time of the day where pancakes should be eaten. You can enjoy them in so many different ways, that makes them just right for any time of the day.

For this easy sugar free recipe you only need 4 ingredients and the dough is ready to cook within a few minutes.

Take a large bowl and mix together the milk and eggs. Add a pinch of salt and whisk in the flour, a little at a time until you have a smooth dough.

Now it’s time to heat up a little bit of oil in a pan. When hot, give about a half cup of the mix to your pan and cook on medium heat until bubbles pop up on the surface. Flip your pancake and cook for another 15 to 20 second or until the underside is light golden.

Once your pancakes are cooked get creative!

Eat them with your favorite syrup and berries or maybe you like them with chocolate spread and bananas. Or how about peanut butter and bananas? They taste delicious with raspberries sprinkled with powdered sugar. Strawberries or blueberries are also good choices.

If you like it savory maybe add some cheese and cold cuts.

There is now right or wrong when it comes to pancakes.


For about 12 medium size pancakes you’ll need:

  • 500 ml milk
  • 3 large eggs
  • 250 g flour
  • a pinch of salt


Pumpkin (Pie) Spice

      Pumpkin (Pie) Spice

As fall approaches the leaves start to change colours. The days are getting shorter and the nights colder. In the morning we need to wear jackets and in the afternoon we can go outside in T-Shirts to enjoy the warm sun rays. The air feels and smells different somehow. It feels like an in between season, one day you go to the pool…the next day you watch the stormy weather and seek more coziness. 

Since we had a few of those cooler rainy days lately here in northern Germany, I thought it was time to prepare some pumpkin (pie) spice.I have to admit, I never tried pumpkin pie while we lived in Georgia, USA… but those pumpkin spice lattes you could get everywhere, they were delicious! And that’s what I did today, I made pumpkin spice and had a nice pumpkin spice latte and it brought the fall feeling right into our house.

For my spice mix I use:4 parts ground cinnamon
1 part ground nutmeg
1 part ground ginger
1 part ground cloves
1 part ground piment/AllspiceI measured the parts in tablespoons.

Happy fall y’all!


Spaghetti Tomato Sauce

 Classic Spaghetti Tomato Sauce


today I’ll show you how I make a classic Spaghetti Tomato Sauce.

It is very easy to make and only needs a few ingredients. 
Sometimes I use canned crushed tomatoes with basil, but only if I don’t have fresh tomatoes or basil. 

For this sauce I use:

2 cans crushed Tomatoes with basil (or fresh tomatoes and basil)
1 minced garlic clove
freshly grind pepper
1 tsp salt
extra virgin olive oil

I put tomatoes, garlic, salt and pepper into my blender and blend until the sauce is smooth.  Then I’ll pour the sauce into a pot, add  just a bit extra virgin olive oil and simmer while I cook the spaghetti. And that’s it, very easy with just a few ingredients.

Serve with Parmesan cheese.

I like tomatoes best during season and I try to preserve lots of sauce made from fresh tomatoes and basil. If we are running out of our homemade sauce, I have to use my backup, the canned crushed tomatoes. 
We also use this sauce to prepare Spaghetti Meat Sauce.

I hope you like the sauce as much as we do.