Gl├╝ckspilz or How I Became Obsessed with Mushrooms


It all somehow starts with Germany.

At least in my case it does. And my new obsession started during my last trip to Germany during Christmas. Mushrooms were e-very-where. And I thought they were quirky at first, but a girl can only take this type of mushroom input for so long. The more I saw them, the more I liked them. And so it became to pass that I wanted them... craved them.... needed  them.

So I've began to look for more ways to incorporate them into my decoration. Even my jewelry. And here I found some tutorials to do just that.

And here is some mushroom inspiration: 










I want more mushrooms and I want them NAO!

Bailey's French Toast Souffle

So, I wanted to jump right in and start to learn how to cook already (I mean, I'm 25... I think this might be a tad overdue!) and since I love to eat (a bit too much, perhaps!) why not?

One thing was certain, I was addicted to sugar and thus the only thing that I am slightly capable of doing is baking. I can't cook rice to save my life nor can I do anything complicated. My usual dishes have one basic thing in common: pasta. That's the other thing I can make and not be terribly bad.

And so, here it is: something sweet and simple. I just made this for me and my gorgeous boyfriend who is visiting me at the moment.

Bailey's French Toast Souffle 
Makes 2 servings

4 slices of white bread (I guess you can use french bread and it will be even better, but white bread was all I had available at the moment)
2 eggs
1/2 cup (118 mL) milk (I used low fat milk)
1/2 cup (118 mL) heavy cream (OR if you're cutting back on calories, you can substitute this for fat free evaporated milk)
1/4 cup (59 mL) Bailey's Liquor
1/2 tablespoon brown sugar (I used the Splenda blend, also good to cut back on calories)
1/2 tablespoon cinnamon  (or, go crazy with it)
1/4 cup (59mL) of maple syrup (and more of it for serving)
Powdered sugar (to taste and for garnish)

In a bowl, whisk together eggs, milk, heavy cream, Bailey's, brown sugar, cinnamon and maple syrup. Cut slices of white bread into small cubes and add to the bowl. Let it sit for a few minutes until the bread has soaked up the mixture.

Use butter or cooking spray on ramekins (trust me, you do NOT want to skip this step. You'll thank me later) and then pour the bread in the ramekins. REFRIGERATE OVERNIGHT.

In the morning (or whenever), bake at 375F (190C) for approximately 30 min (or until the souffle rises and you feel the crust to be a bit crunchy or the edges to be golden brown). Sprinkle powdered sugar and serve.



*heavily adapted from here.


Little Escapades

A little retreat up in the mountains of my little corner of the world. The place is up for rent for $100/night and it fits 5 people.
I'm thinking this would be a nice place for a relaxing vacation, away from it all. No phones, no internet, just some time with myself, some yoga perhaps!


Recent News

I haven't written or posted anything in a while and that is due to the fact that I spent three wonderful weeks in an impossibly romantic vacation with my honey in Italy and Germany. It was amazing beyond words and perhaps I will post some pictures. If anybody is interested, really. They are so many!

Also, I found other addictions (i.e. procrastination excuses) like Pinterest! You can follow me, visit me, stalk me or whatever here. I have boards with everything that interests me: memes, long distance relationships, party ideas, crafts, home decor and recipes. I could use more followers, of course!

In addition to this, I have to study. As a medicine student, my career is very demanding and I don't dedicate it enough time. Maybe it's because my heart is really an artist (deep inside) and that part of me always wants to create, think, dream, invent when my other half is supposed to be learning mechanisms and learning how to save lives (not kill them!).

'Till next time. :)