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THELASTBARON

Cooking Level: Professional

Home Town: Berlin-Neukoelln (Rixdorf), Berlin, Germany
Living In: Stowe, Vermont, USA
About me:
 My culinary degree comes from Switzerland, my interest in cooking from my mother. I also have a Master's degree in Hospitality Mgt., and spent years in kitchens across the U.S. and Europe. I now work for a software company installing touch-screen terminals in restaurants and training managers and users how to use them. Same hours, less heat!

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Newest Cooks

trishdelish

Cooking Level: Intermediate
Home Town: Berlin, Berlin, Germany
Living In: Roanoke, Virginia, USA
About me: I'm 18. Just beginning the exploration stages of life. ;)

mirijok

Cooking Level: Intermediate
Living In: Berlin, Berlin, Germany

Southern_Beauty

Cooking Level: Intermediate
Home Town: Berlin, Berlin, Germany
About me: I'm a cheerful young lady who loves trying new recipes out and creating ones of my own. I took cooking classes while I went to school in America and I found out that I was actuall…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Chocolate Chip Pancakes

Reviewed on Apr. 29, 2008 by mirijok
These are very tasty! I prepared the triple amount of the dry ingredients, mixed them together, including the chocolate chips and stored the mix in an airtight box as a homemade pancake mix. So I just had to combine 1 cup of the mix, 1 egg, 2 tbsp. oil and 3/4 cup milk, which made enough pancakes for me and my boyfriend for breakfast. We ate them with normal maple syrup and they were excellent! Maybe I would prepare the mix as a gift as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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Marvelous Mocha Mix

Reviewed on Apr. 28, 2008 by mirijok
This looks very beautifully marbled in a glass jar. We added half a cup brown sugar, 1 tsp real vanilla sugar and about half a teaspoon cinnamon to let it taste more unusual, compared to normal mocha. It's good made with hot water, but very creamy, tasty and rich made with hot milk.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Burnt Sugar Cake II

Reviewed on Apr. 15, 2008 by mirijok
A great recipe! I didn't frost the cake - it was moist and fluffy. As I took it to my work, my co-workers asked what tasty spice it would contain - they couldn't believe it was just burnt sugar. The taste reminded of German Spekulatius. To prevent the crust from tasting bitter, you should be careful not to let it get too dark. And one of my co-workers suggested to make the caramel syrup by cooking the sugar with the water from the beginning on, as I told her it bubbled up very high when I added the water to the boiling sugar. I would definitely make the cake again and try the suggested caramel procedure. Thanks for the recipe!
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