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Things of which I know that they taste good ... At least to me.
They might help explain my less-than-slim build.


1) New Year’s Eve Party of Horrors
2) Green Doom!
3) Princely cinnamon wedges of darkness
4Royal chocolate cookies of damnation
5) Love Handles from Hell (dessert)
6) Gingerbread of Madness


1) New Year’s Eve Party of Horrors

Before the New Year’s Eve party in JUDASSOHN takes a slightly unexpected turn, Emma and Elena prepare little snacks.

Here they are:

The Revenge of the Black Blooded Cheese Hedgehog

  • Prepare cheese and fruit skewers as desired; also put small pieces of white bread onto the scores, either alone or at the bottom to catch the droplets!

A good combination would be milder types of cheese, especially small mozzarella balls, combined with grapes and pieces of strawberries and melon.

Of course, you can also leave out the fruit.

  • Put some pumpkin seed oil and old balsamic vinegar into separate small bowls and lather the fruit, the cheese and the small chunks of bread with both liquids as desired.

Word from the wise: if the balsamic vinegar is too runny, simply put the desired amount into a pot, make it simmer and reduce until it is viscous – or buy ready-made balsamic vinegar sauce right away. :o)

  • Cover a Styrofoam hemisphere with kitchen foil, lard it with the small skewers – there you have your hedgehog! But be careful: it could drip “blood“!

Noble Washers

  • take the amount of round pumpernickel slices you wish to serve

  • buy the type of cream cheese you wish to serve or use the Green doom (see recipe below)

  • cover the pumpernickel slices with cream cheese and put a few inexpensive pearls of trout caviar on top

  • alternate ideas for decoration: pistachios, walnuts, capers, olive slices

Noble Washers (customized version)

  • buy cookie cutters according to the occasion (Christmas cookies, Halloween cookies)

  • buy rectangular pumpernickel slices, cut as desired and serve with cream cheese as above

OR buy assorted cold cuts and cheese, use cookie cutters on them as well and then serve them on the pumpernickel slices.

2) Green Doom

... a. k. a. Tasty Avocado Tahini Yoghurt Dip

  • cut 2 ripe avocados in half, remove seed, collect flesh in a bowl

  • add 2 tablespoons of lemon juice

  • peel 1-2 cloves of garlic (depending of the degree of doom), mince and add

  • add 4 tablespoons of Tahini (sesame paste)

  • add a few finely chopped parsley leaves

  • add 1 teaspoon of cumin and half a teaspoon of chili powder

Use an immersion blender on the mixture and add spoons of plain yogurt until the mixture becomes creamy.

Add pepper and salt. Done!

3) Princely cinnamon wedges of darkness

For the dough:

300 g of flour

1 teaspoon of saleratus

100 g of sugar

1 small package of vanilla sugar

130 g of margarine

2 eggs

3 teaspoons of cinnamon

For the topping:

7 tablespoons of currant jam (450 g)

100 g of sugar

250 g of butter

2 small packages of vanilla sugar

4 tablespoons of water

400 g ground hazelnuts

400 g chocolate

2 teaspoons of cinnamon

1 tablespoon of lemon juice


1. Knead the dough ingredients to a shortcrust pastry, roll on the table and put onto a baking sheet covered with baking parchment.

2. Spread the currant jam on top. Sprinkle with lemon juice to avoid too much sweetness.

3. Melt butter in a pot, add sugar, vanilla sugar and water, boil briefly.

4. Add nuts and spread the mixture evenly onto the dough. Carefully sprinkle with cinnamon.

5. Bake in the oven at 180° C for about 30 minutes, until the top layer becomes golden brown and crisp.

6. Melt the chocolate in a bain-marie and carefully put the liquid chocolate on top.

7. Let the pastry cool down, and then cut into rectangles and afterwards diagonally into triangles. Sprinkle with cinnamon as desired.

4) Royal chocolate cookies of damnation

50 g of bittersweet chocolate

125 g of butter

125 g of icing sugar

1 pinch of salt

1 egg

200 g of flour

1 teaspoon of saleratus

2 heaped tablespoons of cocoa

Cut the chocolate into pieces.

Knead all ingredients into a supple dough. Roll the dough to ball and let it rest in the fridge for two hours, wrapped in kitchen foil.

Preheat the oven to 200° C. Roll the dough onto baking parchment (this saves you the flouring) to a layer 0.5 cm thick and cut cookies.

Put the cookies onto a baking sheet covered with baking parchment, leaving some distance between them, and bake for 8 to 10 minutes on the middle slide-in.

Take the cookies from the baking sheet and let them cool on a cooling rack.

If you want you can melt chocolate coating and additionally embellish your cookies with it.

As far as the cookie cutters are concerned, I recommend the baking department at Caleidolex. (No, I don’t get a share).

5) Love Handles from Hell (dessert)


    • 2 x 250 g of cream

    • 100 g nougat cream (strangely enough, Nutella contains the least amount of fat of all nougat creams …)

    • A pinch each of cinnamon, ground cardamom and ginger powder

    • 100 g of Snickers spread

    • Ground pistachios as desired

    • wafer curls


  1. Heat the cream, the nougat cream and the spices (that can be added as desired) in a pot, stirring all the time until the cream and the nougat cream have completely blended.

  2. Take from the stove and let cool.

  3. Heat the other cream and the Snickers spread in a pot, stirring all the time until the cream and the spread have completely blended.

  4. Take from the stove and let cool.

  5. Put both creams into the fridge for at least three hours.

  6. Whisk stiff the creams with a beater (hand mixer) (if necessary, use whipping cream stiffener).

  7. Get out some glass bowls (to better highlight the different colors), put in the Snickers cream first, crush the wafer curls and add as a separate layer, then add put the Nutella cream on top.
    Spread the ground pistachios; if you like, you can put into small decorative curls (zebra curls are the perfect choice!)

  8. Then go running for at least two hours ... :o)

6) Gingerbread of Madness

This is something traditional, but very tasty for Christmas time.

The basic recipe – believe it or not – comes from my paternal grandmother (not the devil’s grandmother) from the beautiful village of Ihn (next to Wallerfangen, next to Saarlouis, well, in the Saarland), and is a known lover of spices, I boosted it a little.


260 g of honey

125 g of butter

150 g of sugar

2 eggs

0, 125-0, 25 liters of milk

Half a package of saleratus

1 teaspoon of baking soda

3 teaspoons of ground cinnamon

2 teaspoons of ground cloves

1 teaspoon of ground cardamom

2 teaspoons of ground allspice

Grated skin of half a lemon

2 tablespoons of cocoa

500 g of flour

1. Heat honey and butter in a pot, melt butter, let cool.

2. Mix all ingredients (sifting would be best) until you have a chewy, but still liquid dough. Only add milk until you get the consistency desired.

3. Put onto a baking sheet covered with baking parchment, spread.
Advice for beginners: Sprinkle some droplets of water onto the sheet to keep the parchment from sliding around on it,
then spread the paper. See? No sliding!

4. Bake dough at 175° C for 20 to 30 minutes.

5. Get out, let cool and cut into pieces.