Freitag, 30. Oktober 2015


This recipe is winged from top to bottom, or let's say, from crust to filling. 

I was home alone, sick too, and felt the sudden craving for pumpkin pie. I had no butter. No milk. Only two eggs. And I needed to make it work.

Turns out, winging a pumpkin pie is not only fun and simple, also yummy.

The crust is vegan. No nuts, dairy, soy or eggs.

You'll need:

- 1 3/4 cup all purpose flour
- 1/2 cup vegetable oil
- 1/2 tsp salt
- 2 tbsp water

Mix everything in a bowl, form a ball and move on to your pie dish. I like to use baking paper so the dough won't stick to the pan.

Spread it out using your fingers, and cover the sides of the pie dish as well, obviously!
I like to pre bake my crust, and therefore I use a fork to poke holes into the dough, all the way across the bottom of the dish. Then I bake it at 400F (200C), for about 10 minutes.

One more detail about the dough: you can use any vegetable oil. Austria is famous for its pumpkin seed oil, which was what I used for my dough. The oil has a nutty taste to it and a gorgeous dark green color, which is why the color of my dough is so dark. It's a real halloween pie!

For the filling you'll need:

- 2 cups pumpkin purree (mine was freshly steamed, a can works too, of course!)
- 1 1/2 cups of milk
- 1/2 cup brown sugar
- 1/3 white sugar
- 1/2 tsp salt
- 2 eggs
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp lemon zest

A note about the milk: any milk will do. Soy, hemp, rice, almond... Whatever you like. I used lactose free cows milk, because that was what I had in the fridge. I also added a table spoon of maple syrup, just because. 

I cut the pumpkin into cubes and steamed them for about 20 minutes. Then added two table spoons of water and purreed the pumpkin all the way.

The next step was the preparation of the filling. I started by beating the eggs, then added all the other ingredients, and mixed everything with a spatula. Then I poured the mixture into the pie dish, and baked it on 425F (220C) for 15 minutes. I turned down the oven to 350F (180C) and let it bake for 50 minutes. It was still quite runny by then. Since my pie dish is quite shallow, I decided to give it another 15 minutes and by then it was done. If you use a deeper dish, you can add 10 more minutes, and another 10 if necessary. I inserted a knife to see whether the pie was done, and it came out almost clean, which was just what I was going for.

I removed the pie from the oven and let it sit for a little over an hour so it could cool down and set.

Then I made coffee. Cut a slice of that pie. And dug in. Yumm.

Donnerstag, 29. Oktober 2015


Happy-almost-Halloween my friends!
For all of you who are in need of some extra decoration ideas, here is our halloween lantern!
I found this project on the internet and was amazed about how easy the lantern was done and how amazing it turned out! This would also be a great project for older kids.

For this lantern you'll need:
- Piece of black paper (I used normal colored drawing paper but I think construction paper would be the better choice!)
- ruler
- white pencil
- scalpel (excato knife)
- white baking paper
- glue
- led light (color-changing light is definitely the best choice!)

First of all I made the outlines of the lantern, dividing the paper into 4 sections. Make sure you add an extra stripe at the end with which you will glue the lantern together at the end.

As second step I drew tombstones, a cat, trees etc. into my 'windows', as well as branches on top of the lantern.

Then I cut out all the figures. Was more fun than I expected!

I folded the edges of the lantern with my ruler.

I then glued the baking paper onto the cut-out, making sure that all the small branches stick to the paper.

At last, I glued the sides of the lantern together. That was it! Soooo easy!! Now you just have to put the lantern over the LED light and congratulate to your own Halloween lantern!

My boyfriend and I are heading to Venice over the weekend, so be prepared for some nice little city insights.
Happy Halloween!
love, Anne

Montag, 26. Oktober 2015


I visited my friend Lydia last week in Connecticut. Lydia, her husband Jonathan and their pets Columbus and Millie had just moved into their new place all the way from San Diego - where she built this amazing fire pit, do you guys remember that? - and I knew it was going to be fun to see how they would turn this place into their own.

I got there, sat down, had a coffee, and then Lydia said "you might want to get your camera ready, I'm turning this ladder into a pot rack. You could turn this into a blog post!"

Oh hell yeah!

So here is what you'll need, aside from a tape measure, a power drill and a hammer:

And of course, a ladder!

We held the ladder up high to see where Lydia wanted it and then she measured the distance starting from the edge of the ceiling, so that both ends of the ladder were equally even.

She drilled the four holes and then hammered in the dowels.

Then she added the hooks, and the chain on which the ladder would be mounted. We played around with the spacing between ladder and ceiling and hung the ladder.

Isn't that something? The last step was to add the pots, pans, cutting boards, and colander, 
and that was it!

This is a very nice way to add space to a kitchen. All these pots and pans would have filled the cabinets up in no time. I also like how accessible they now are!

Thank you, Lydia! Lots of love to Connecticut!

Freitag, 16. Oktober 2015


Happy Friday my friends!
It has been such a long time since I did a post so I am really excited to share this recipe with you. Don't let the picture above fool you, the cake didn't burn on top, this is dark brown... we are again entering the time of the year where taking pictures in my apartment is rather difficult as there just seems to be no light coming in. From the dozens of pics I took, only two turned out to be somewhat post-worthy (no, you need glasses, they are not blurry! ok, they are a little).Enough said, let's see the recipe:

Carrot Cake 
- 3 eggs
- 200g honey
- 230g spelt flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 100g grounded walnuts
- 150g rasped carrots
- juice of 1/2 lemon

I preheated the oven to 180°C, then beat the eggs & honey together until the mixture was foamy, then added flour, baking powder, cinnamon and the walnuts. I mixed the carrots in by hand and poured the lemon juice into the dough. At last I poured the dough into the baking pan (covered with butter) and let it bake for about 50min. Wow, I think that was the shortest recipe I ever posted, perfect for a Friday after-work baking session"
I just realized that the second picture was even worse, sorry! 

Soon your kitchen will be filled with pre-Christmas scents, cinnamon and walnuts are just an unbeatable combination.
Enjoy your piece of carrot cake fresh from the oven, or let it cool down and add some whipped cream.
I hope you all have a great weekend,
lots of love,

Freitag, 9. Oktober 2015


Autumn has arrived here in Austria, and I love it! While I am a Summer person in general, I do love it when the leaves start changing their colors, when the air gets all crisp and when it's pumpkin season!

This soup recipe is very simple and can be prepared in a short amount of time.

You'll need:

- a hokkaido pumpkin
- vegetable stock
- an onion
- salt, pepper
- olive oil

I like it when the pumpkin soup is rather thick and creamy. You can also add a bit of heavy cream or sour cream when cooking it, the fat just adds to the flavor and will make it even more creamy. If you want this to be vegan, just leave it out!

I start by chopping the onions. Since the soup will be purreed, there is no need to chop them into super thin slices. I add olive oil to a medium sized pot and heat it up over medium heat. When adding the onions, I make sure the stove is on low to medium heat. I add the onions, stir, and then put a lid on it so the onions are cooked rather than fried. I don't want them to darken too much.

While I wait for the onions to cook until they look glassy, I chop the pumpkin into cubes. The good thing about hokkaido is that it does not have to be peeled.

The next step is to add the hokkaido to the onions. I usually give it all a good stir and then add the broth, until it just about covers the pumpkin cubes. Too much broth results in a thinner soup, and that is not what I am going for here.

That is usually the time when I make myself a cup of coffee and wait for the pumpkin cubes to cook through. Once they have softened, I purree the mixture until there are no chunks, and then I add a tablespoon or two of heavy cream, a bit of salt and lots of pepper.

You can either eat it right then or leave it on the stove on low heat for as long as needed. I usually make a bigger batch and freeze some!

When I serve it, I like to drizzle a tea spoon of heavy cream over the soup and add pumpkin seed oil, a Styrian specialty. It tastes nutty and aromatic and we use it mostly on salads. You could also add some crunchy pumpkin seeds!

That is it! SImple, quick, and easily adaptable for as many people as needed.
Have a great weekend!


Montag, 5. Oktober 2015


We don't celebrate Halloween in Austria, isn't that SAD? But on our blog we do! Ha!

So over the next couple of weeks we are going to present decor projects and recipes to get you in that Halloween mood.

Today I just want to share a list of my favorite spooky / horror movies and some great behind-the-scenes photos of some of the movie sets.

A personal favorite is The Shining. Jack Nicholson is an amazing actor and it's just such an iconic movie! The famous pattern of the carpet is featured on my business cards, by the way! :)

Also a classic and a favorite of mine: Halloween. And while this one is technically a series, I prefer the first one and the one directed by Rob Zombie. Unbeknown to most, the mask that was used in Halloween was actually a mask of William Shatner's face that was painted white.

One of the first horror movies that I remember watching was The Fly. I first watched it on a hot Summer night in my room in my parent's house. I was both terrified and fascinated, and isn't that THE combination of horror movie feels?

Next up: Stephen King's "It". This one came out when I was 10 years old and I watched it shortly after, hoping my Mom wouldn't notice. She did notice, however, that when the kid was sucked into the tube, I was so scared that I jumped BEHIND THE COUCH. She saw that through the glass door of her study, came into the living room and that was the end of it.

While I'm not a big fan of "Scream", it's just not very scary to me I guess, the first scenes with Drew Barrymore are really really effective. I think that might be a girl thing though. The house I grew up in is surrounded by trees and a corn field, and sometimes when I was home alone at night I'd hear the crackling sound of the wooden floors and wonder if I was still alone in that house. 

Rear Window, 1954. I'm a big fan of American classic movies, and eventhough this one is technically not a horror movie, it does get a bit spooky at some point, though. And it's supposed to be a mystery thriller. 

House of 1000 Corpses and The Devil's Rejects by horror genius Rob Zombie. 

Cape Fear by Martin Scorsese. Definitely not a horror movie but a bit scary nonetheless, and I"m a big big fan of Robert DeNiro and Juliette Lewis.

The Strangers. Creeepy stuff! A home invasion, scary masks, strange storyline. I watched this by myself in a dark apartment and regretted that almost immediately.

Funny Games! The US version though. Another home invasion story with creepy visitors. I always thought the actor on the left looks a bit like Elvis but after having watched this movie I don't see that resemblance anymore.

And last but not least, one of the most gruesome movies I have watched, an Australian horror movie named "The Loved Ones". One of the reasons why I am not a fan of Bosch drills. 

What are your favorites?