When we went to Germany, my mom and I LOVED the spaetzle. We were so happy to eat it again in France, but it just wasn't the same. I tried to make my own spaetzle here. Once again, it was good, but not up to the German standards that I had set up. I finally made a spaetzle that measures up to what we had in Germany. Instead of just leaving the sautéed pasta plain, I added in cheese to make kaesespaetzle. If I ever go back to Germany, I am definitely trying this.
3 cups cooked spaetzle, cooled
2 tbsp olive oil
1 cup shredded cheese (I used a mixture of sharp cheddar, Monterey jack, and Colby jack.)
Heat the oil over medium high heat. Add in the spaetzle and sauté for about 5 minutes, stirring often. Remove the pan from the heat and stir in the cheese. Serve warm.
I had a brownie craving the other day. I didn't just want any old brownie. This one had to be jam packed with gooey, chocolaty goodness. This brownie fit the bill with an added bonus of some coconut. Four types of chocolate come into play to create these little squares of cocoa power, making every bite ooze decadence.