Thursday, November 29, 2012

Coffee+Velvet is Moving.

Hello friend I have some good and bad news for you.

First the bad news: I am leaving Blogger platform so therefore I will no longer be posting to this specific blog.

But the good news: I have moved my entire blog over to Wordpress where I will resume my posting under my new name: Mint Gypsy...I hope you will find me there and I hope we can be even better friends.

Tuesday, October 9, 2012

Konzert | concert

das Konzert (noun) concert.

On Sunday I finally saw Florence and the Machine in concert. I have to admit that I have an ENORMOUS lady crush on Florence and finally being able to see her at the Hollywood Bowl (one of my favorite venues) was a dream come true. Even though I was in the nosebleed section I couldn't have asked for a better night. 

 The Weekend.

Tuesday, October 2, 2012

Recipe: Laugenbrötchen | pretzel roll.

das Laugenbrötchen (noun) pretzel roll. 

First off, I have to say that I am overjoyed that 1. I finally found this recipe for Laugenbrötchen and 2. they came out so wonderfully. I have to thank Rachel at Une Bonne Vie for sharing the original recipe because I really just followed her recipe and documented my Laugenbrötchen journey. 
I added a few small tips and tweaks to Rachels recipe to make your journey easier.

These little rolls of heaven are one of the things I miss the most about living in Germany, you find them in every bakery (at least in the south) and I ate them every chance I got. 

Just look how pretty they are!

For this recipe you will need:

6 - 7 1/2 cups of unbleached all purpose flour
1 teaspoon of salt
3 table spoons of canola oil
2 teaspoons of active dry yeast
2 1/2 cups of slightly warmed milk
1 cup of warm water
coarse sea salt
2 bowls
a knife
 a clean towel
a cutting board 
lots of time (at least 3 hours)
7 cups of water
1 tablespoon of salt
4 tablespoons of baking soda
a pot
a slotted spoon

Step 1: Whisk 5 3/4 cups of flour and 1 teaspoon of salt in a large bowl (it is especially handy to have a bowl with a handle later on)


Step 2: Warm 2 1/2 cups of milk in the microwave for about a minute and then add 2 teaspoons of your active dry yeast.
Let your milk and yeast rest for 10 minutes.

Step 3: Mix 1 cup of warm water and 3 table spoons of canola oil into your yeast mixture (after its 10 minute rest) 
[side note: I had to move my milk and yeast mixture to a larger bowl] 

Step 4:  Add your yeast, milk, oil, and water mixture to your flour and salt mixture. 

Step 5: Knead the mixture until it is an almost smooth dough ball, add flour as needed. 
Your dough will be a little sticky and a bit stiff 

Step 6: Cover your dough ball with a clean towel and let rise for 1 hour...find something else to do...I watched The Office on Netflix.
[side note: my kitchen towels are hand-me-downs, hence the small hole]

Step 7: TA DA!!! Pull back the towel and revel in all of your hard work and then come to the realization that you are only half way there. 

Step 8: Flour your cutting board and put your beautiful dough ball on to it. 

Step 9: Flour your hands and punch down/knead your dough for 1 minute.

 Step 10: Cut your dough down into palm sized dough balls and transfer them to a greased or wax papered surface. Keep flouring your hands and knife as the inside of the dough will be sticky.

I found it was easiest to make a ball shape by holding the dough in the palm of my hand and then forcing the dough through an "o" shape that I made with my thumb and forefinger.

Step 11: Step back and once again admire your handiwork for you are now slightly more than half way done. 

Step 12: Cover your bough balls with your clean towel and let them rise for 15 minutes.

While your dough balls are rising:

Step 13:  Preheat your oven to 400 degrees.

Step 14: Prepare the salt and baking soda bath. 
Mix 7 cups of water, 1 table spoon of salt, and 4 tablespoons of baking soda in a pot and then bring to a rolling boil. 

BOOM! Look at those bad boys you are now ready to poach them.  

Step 15: Drop 2 to 3 dough balls into your bath and let them fully poach for 1 minute...making sure to flip them over halfway so they are even. 

Remove with a slotted spoon and drop on your baking sheet. 

Step 16: Cut 2 to 3 large slits in the middle of your now poached dough balls and sprinkle (or in my case douse) with sea salt. 

Step 17: Bake them at 400 degrees for 20 to 25 minutes, they should be beautifully brown. 

Step 18:  Enjoy!! Eat them plain! Eat them with jam! Eat them with Nutella!
Eat as many as you like! You deserve it! 

Let me know how your Laugenbrötchen came out! 
Did you use a bread machine? Care to share your recipe?

[side note: Laugenbrötchen in Germany are usually poached in food grade Lye (Lye = Lauge)]

Monday, October 1, 2012

Outfit of the Day: Ballet Flats and Polka Dots.

botanischer Garten | botanical gardens


der botanischer Garten (noun) botanical gardens.

The other day we explored the San Luis Obispio Botanical Garden, a magical place full of Mediterranean climate flora and central California coast fauna.



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