Chocolate Truffles….

Freshly rolled!!!!

The Chocolate Truffle is one chocolate/candy….that I so enjoy when I put the first one into my mouth…….that I do not need another…..It all happens in your mouth and on your tongue at that moment and while you let it slowly disove….it is total enjoyment and satisfaction….I never have a second one…I have tried….in the past….but the second one never tastes anything like the first one!!!!

Recently I made Truffles for a ladies gathering at our church….

Here is the recipe…it is easy to do…and you will enjoy licking your fingers after all of them are rolled….I promise!!!!

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My Chocolate Truffles – Recipe!!!

1 lb light chocolate wafers

1 lbs dark chocolate wafers

1 cup whipping cream

Flavorings:  Rum, Brandy, Nut flavores, Vanilla or anything you like!

Place chocolate wafers into a bowl

Heat whipping cream to very hot…but, not quite boiling

Pour the hot cream over the chocolate and mix until all is dissolved and creamy

Keep mixing…and stirring!

Cool the chocolate in the refigerator for about 15 minutes and mix again

Repeat untill the consistency is hard enough to roll into small balls…with your hands

Coat truffles in cocoa powder or sugar or nuts or anything you like

Store them in a plastic containers with a lid in your refrigerator…or in a cool place

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I do not make them in the summer!

They do melt quickly in heat and warm weather……even in a gift box in the car going to a luncheon or an afternoon tea…



Truffles are also nice to use in cake decorating….

It makes a stunning and a memorable …. “Torte.”


Do you like Chocolate Truffles????


Maria Reisz Springer





The Tableclothe is over 150 years old….it is one of my grandmother’s who was born and lived in a village in Croatia.   My grandfater was a business man and also owned an Inn….the Inn was called “Bela Villa”….on the outscirts of Veliskovci.   She embroidered many of these table clothes;  they used them in their Inn where they served the main meal of the day at noon.  My mother was able to save them and brought them to America when we immigrated after having lived in refugee camps for seven years. I am so very, very happy to have them….and love to display them with my pastries…




It would be lovely to hear from some of my readers!

You might like to share a similar story!

Have a Happy Halloween!!!!


The History of Ginger and Gingerbread Houses!

The history of this gnarled root goes back more than 5000 years to when the Indians and ancient Chinese thought of it as a “tonic root for all ailments.”

Ginger’s migration can be traced from Asia to India to Rome and finally to Europe.  Citizens of the Roman Empire consumed it in great quantities, but when Rome fell from power its use disappeared.  

With Marco Polo’s  travels to the Far East, ginger reappeared in Europe and became the most popular spice in wealthy households.  

Medicinally, ginger was believed to soothe an upset stomach or prevent influenza (a common cold), and once again became the center of the spice trade.

In the 16th Century during the Middle Ages and the reign of Queen Elizabeth I, ginger was already available as a powder for use in various ways.  Baking bread with the ginger powder mixed into the flour inhibited the growth of nasty molds and made the bread last longer. 

During that time in the Middle Ages credit was given to the English Queen, who apparently made the first Gingerbread Man. It then became a custom of the ladies of the court to present gingerbread, an ornately decorated flat bread, to their favorite knights.  Later a ginger candy was developed.

It took 200 years before breadcrumbs were added to the candy mixture that turned the flatbread into the sweet gingerbread we have today. 

During the 17th and 18th centuries Catholic monks became the bakers of these flatbread gingerbreads using religious art motifs as decoration.  Inspired by the monks, people began designing floral and geometric patterns to decorate their gingerbreads. As time went on bakeries adopted them into their business, and baking them in huge numbers for fairs and festivals.

When the cost of ginger decreased more people were able to purchase this spice and bake their own gingerbread.  

Soon it became everyone’s favorite holiday cake.

Creative decorations, often highlighted with edible gold, gave these Gingerbread’s added importance.  The elaborately decorated gingerbread, Lebkuchen found its popularity in 1614 at the first Christkindle Markt in Nurnberg, Germany.

People with artistic abilities used gingerbread to construct replicas of their churches and official buildings beginning the tradition of today’s gingerbread houses.

The candy decorated gingerbread house, or Knusperhauschen, as they are called in Austria, came into being with the folk tales of the Brothers Grimm and was brought to the United States by German Immigrants and in many homes they have become a family Christmas tradition.  


Contact….. Maria Reisz Springer….. if you woulod like to attend a Gingerbread House Workshop !



Kahlua-Kaffee Torte

A Kahlua-Coffee Cake helps Celebrate a Birthday!!!


Creating “original” cakes…is simply composing the layers of a cake in a special order.  This Kahlua Coffee Cake is a multilayered cake filled with Vanilla Butter Cream, home-cooked Blueberry Jam and covered with Bitter-Sweet Chocolate Cream… The cake layers were generously moistened with Kahlua…..

You might have read this in one of my other blogs….but a fancy cake is nothing more thatn a huge “sandwhich” layered and composing a delightful array of flavors between the layers.


This time I had two cakes. and made it into one. The top and bottom layers were chocolate cake, and the middle layer was a Vanilla Cake. The chocolate layers were filled with chocolate cream and blueberry jam.  The middle layer, the Vanilla cake was filled with Vanilla Cream and blubery jam.


When the layers were filled than I covered it with the …

Swiss Bitter-Sweet Chocolate Butter Cream!

Then began the fun part…I LOVE to decorate cakes…not ever was one the same…I have no particular pattern that I absolutely love…It all sort of happens when I hold that pastry bag in my hnads and let my imagination do the work….


For the Chocolate and Vanilla creams , please, go to the Archives on the right hand side….and find the blog titled… “Chocolate and Butter Creams and Cakes”


Maja’s Viennese Kitchen



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Maria Reisz Springer



Four Cheese Pate….


This Cheese Pate can be used in various ways….It can be made into a pie/like version….or it can be used as a filling to be placed between slices of bread or  piped onto cucumber slices…or used as a filling for small sandwitches or topped as a rosette on various vegetable slices…

OR…..pipe it on slices of apples…see the pictures that I have added to this page….!!

It realy is a wonderful and quick way of serving this deliscious cheese mixture at any occasion when you celebrate an occasion with friends or have to bring something to a party where friends share their creations at a buffet table….

Here is the recipe…  that I have used in the past.

Four Cheese Pate….served with apple slices…

1 – 8 oz pkg Cream Cheese- softened

1 4.5 oz pkg Camenbert Chese- softened

1 4 oz Wwiss Cheese, shreded and softened

1 4 oz pkg Blue Cheese

2 Tbsp sour Cream


Garnish: Pecan Halves

Green or red Apple wedges


Combine Cream Cheese, Camenbert Cheese (including the rind), Blue Cheese and Swiss Cheese

in the food processor.

Mix until cramy but a little lumpy


To serve…..cut apples into thick slices, and add a dollop of the cheese on to the apple slices and add a pecan half to the top.

***** Note: Rinse apples slices in Lemon juice to prevent discoloration.




Maja’s Viennese Kitchen

Maria Reisz Springer




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During any Season of the year…..

I look for flowers, to decorate my home!

Any Season of the year it is a pure delight to make arrangemens in baskets, vases and different containers filled with water…placing the lovely blossoms ….one by one with some thought about color, size and length of the stem.  Most of these arrangements last about two weeks or longer while changing the water and clipping the bottoms of each stem…..until they hang their little heads and tell me that they have gone to sleep!

It is differen in the Fall….Most of what we call Fall Flowers finish blooming at the very end of Summer, and then we are left with the breathtakingly beautiful colorful leaves on the bushes and trees, only to find when they are placed in a container with water to decorate our tables in our homes….the leaves soon drop off as quickly as the lightest breeze of our air conditioning/indoor wind blows over them…

This is the reason why I have succumbed to ….Silk Flowers…!!!

Here are some arrangments that I have done in the past…still at our big home…and here in the general open areas of the condominium where we now live!!! 

Have a Blessed Fall ..and enjoy the Season of

Colorful leaves where ever you go!!!


Maja’s Viennese Kitchen



Maria Reisz Springer

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The beautiful plum……….

and its irresistible juiciness is the fact that makes it the perfect fruit to make a wonderful jam

…..or dropping it into a dough and making it a perfect ending…

When the plums ripened in the late summer at my grandparent’s orchard in Croatia…life around the house became very busy. Every morning the maids had to go and pick up all the plums that had fallen off the tree and collected them in large buckets.   These were taken to a building on the property that the distill was kept.  Then my grandfather hired men from the village to set up the distill just outside the door of that building and the process of making Slivovic was started.  Slivovic is the brandy that comes from plums, and Sliva is the word for plum in Croatian.

I cannot describe the process of making Slivovic, which is a type of brandy, all I remember that I was watching the men sitting around this contraption (distill) talking and tasting the drops that came out of a spicket.  One afternoon I found all four of the  men snoozing in their chairs, when I gathered up the courage to taste the next drop that was gathering at the end of the spicket to drop into the container below.  I put my finger under the drop and when it fell on my finger I stuck my finger into my mouth and to my horror it was a most distasteful flavor I have ever tasted.  At this point one of the men woke up and I had just enough time to escape his reaching hand that was going to let me know that I was not to be where I was.

I was about 6 or 7 years old….

You see, my grandfather had an Inn which was a part of the big house and it was called Bela Villa.

And while the Sliovic was in the making, my grandmother was busy making a Plum Cake – Pita od Slive, but not only one, she usually made several cakes because they were sold as dessert at the Inn.

Here is my version of a Plum Cake that I translated from my mother’s recipe.

Plum Cake



3/4 cup unsalted butter at room temperature

1 cup sugar

2 large eggs

 zest of  1 to 2 lemons – depending on the size of the lemons

1 tsp Vanilla

2 1/2 cups flour

2 tsp Baking Powder

1/2 cup milk


2 lbs of any kind of Plums


Set the oven at 350 F

Prepare an 10 inch tart pan with a removable bottom, by greasing and dusting it with flour.

Remove the stone in the plums by cutting it in half and slice each half into 2 quarters.

In an electric mixer or hand mixer beat the butter and sugar until very light in color, and very fluffy.  Add the eggs  one at a time.  Add the zest of the lemons and Vanilla.   Mix theflour with the baking powder.  Add the flour mixture to the butter, sugar and eggs alternating with the milk.   Mix well until it becomes a smooth, soft dough. Transfer the dough to the tart pan and smooth it with a spatula.

Add the cut plum sections on to the dough. 

Bake the cake at 350 F for about 1 hour or until a toothpick come out clean. 

Cool the cake completely then transfer it onto a serving platter.

Serve with softly whipped heavy cream sweetened with powdered sugar before serving.

Or just dust it with powdered sugar and serve it with Coffee or Tea!


Make this cake for a Sunday Afternoon Coffee….

with friends and family….

I am sure it will be a great success….!


Maja’s Viennese Kitchen

Maria Reisz Springer




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