Cooking with Emma, 525 W 17th Street, National City, CA (2026)

09/18/2026

🍎 APPLE-QUARK SCHMARRN WITH TOASTED HAZELNUTS

Fluffy, golden pieces of Austrian-style pancake filled with tender apples and creamy quark, then finished with toasted hazelnuts and powdered sugar!

Ingredients:

* 3 large eggs, separated
* 1 cup quark
* ½ cup milk
* ¾ cup all-purpose flour
* 3 tablespoons sugar, divided
* 1 teaspoon vanilla extract
* ½ teaspoon ground cinnamon
* ¼ teaspoon salt
* 1 large apple, peeled and thinly sliced
* 2 tablespoons butter, divided
* ⅓ cup chopped hazelnuts
* Powdered sugar, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Toast the hazelnuts in a dry ovenproof skillet over medium heat for 2–3 minutes. Transfer them to a plate.

3. In a large bowl, whisk the egg yolks, quark, milk, flour, 2 tablespoons of sugar, vanilla, cinnamon, and salt until smooth.

4. In a separate bowl, beat the egg whites until they form soft peaks. Gently fold them into the quark batter.

5. Melt 1 tablespoon of butter in the skillet. Add the apple slices and cook for 3–4 minutes, until slightly softened.

6. Pour the batter over the apples and cook without stirring for 2 minutes, until the edges begin to set.

7. Transfer the skillet to the oven and bake for 8–10 minutes, until puffed, golden, and set in the center.

8. Carefully tear the pancake into bite-sized pieces using two spatulas.

9. Add the remaining butter and tablespoon of sugar. Cook over medium heat for 2–3 minutes, gently turning the pieces until lightly caramelized.

10. Sprinkle with toasted hazelnuts and powdered sugar. Serve immediately while warm.

Serving idea: Add warm apple compote or a spoonful of vanilla yogurt on the side.

Save this cozy Austrian treat for your next fall brunch! 🍂

09/18/2026

🍄 CREAMY MUSHROOM AND CARAWAY SPÄTZLE

Tender Spätzle coated in a rich mushroom sauce with a gentle hint of caraway—this cozy, satisfying dish is perfect for cool evenings!

Ingredients:

* 12 ounces dried Spätzle
* 1 pound mushrooms, sliced
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 2 tablespoons butter
* 1 tablespoon olive oil
* ½ teaspoon caraway seeds, lightly crushed
* 1 tablespoon all-purpose flour
* ½ cup vegetable or chicken broth
* 1 cup heavy cream
* ½ teaspoon dried thyme
* ½ teaspoon salt
* ¼ teaspoon black pepper
* ¼ cup grated Parmesan or Gruyère
* 2 tablespoons chopped fresh parsley

Instructions:

1. Cook the Spätzle in salted water according to the package instructions. Reserve ½ cup of cooking water, then drain.

2. Heat the butter and olive oil in a large skillet over medium-high heat.

3. Add the mushrooms and cook for 6–8 minutes without crowding the pan, until browned and tender.

4. Add the onion and cook for 3 minutes. Stir in the garlic, caraway seeds, and thyme, then cook for another minute.

5. Sprinkle the flour over the mushrooms and stir well.

6. Gradually pour in the broth, followed by the cream. Season with salt and black pepper.

7. Simmer gently for 3–4 minutes, until the sauce begins to thicken.

8. Add the cooked Spätzle and cheese. Toss until everything is evenly coated, adding a splash of reserved cooking water if the sauce is too thick.

9. Finish with fresh parsley and serve immediately.

Serving idea: Pair it with a crisp green salad or roasted vegetables for a comforting meatless dinner.

Save this creamy skillet recipe for your next cozy evening! 🍂

09/18/2026

🍑 WARM PLUM AND CINNAMON PALATSCHINKEN

Delicate Austrian-style pancakes filled with warm, juicy plums and cinnamon—an elegant autumn dessert made from simple ingredients!

Ingredients:

For the Palatschinken:

* 1 cup all-purpose flour
* 1¼ cups milk
* 2 large eggs
* 1 tablespoon sugar
* 1 teaspoon vanilla extract
* ¼ teaspoon salt
* 2 tablespoons melted butter
* Extra butter, for the pan

For the plum filling:

* 5 ripe plums, pitted and sliced
* 2 tablespoons brown sugar
* 1 tablespoon butter
* 1 teaspoon ground cinnamon
* 1 teaspoon lemon juice
* 1 teaspoon cornstarch mixed with 1 tablespoon water

For serving:

* Powdered sugar
* Chopped toasted almonds, optional

Instructions:

1. Whisk the flour, milk, eggs, sugar, vanilla, salt, and melted butter until smooth. Let the batter rest for 15 minutes.

2. Meanwhile, melt 1 tablespoon of butter in a saucepan over medium heat.

3. Add the plums, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes, stirring gently, until the fruit begins to soften.

4. Stir in the cornstarch mixture and cook for another minute, until the juices become glossy and slightly thickened. Remove from the heat.

5. Melt a little butter in a nonstick skillet over medium heat. Pour in a thin layer of batter and tilt the pan to spread it evenly.

6. Cook for 1–2 minutes, flip, and cook for another 30–60 seconds. Repeat with the remaining batter.

7. Spoon the warm plum filling onto each Palatschinke, then roll or fold it.

8. Dust with powdered sugar and add toasted almonds, if desired. Serve immediately while warm.

Save this cozy Austrian treat for plum season! 🍂

09/18/2026

🎃 CRISPY PUMPKIN AND POTATO LAIBCHEN

Golden and crunchy outside, tender and savory inside—these Austrian-inspired pumpkin and potato patties are an easy way to enjoy the flavors of fall!

Ingredients:

* 2 cups coarsely grated pumpkin
* 2 cups grated potatoes
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 2 large eggs
* ½ cup breadcrumbs
* 3 tablespoons all-purpose flour
* 2 tablespoons chopped fresh parsley
* ½ teaspoon dried marjoram
* ¼ teaspoon ground nutmeg
* ¾ teaspoon salt
* ¼ teaspoon black pepper
* Vegetable oil, for frying

Instructions:

1. Place the grated pumpkin and potatoes in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible.

2. Transfer them to a large bowl. Add the onion, garlic, eggs, breadcrumbs, flour, parsley, marjoram, nutmeg, salt, and pepper.

3. Mix well and let the mixture rest for 5 minutes. If it still feels too wet, add another tablespoon of breadcrumbs.

4. Shape the mixture into 10–12 small, flat patties.

5. Heat a thin layer of oil in a large skillet over medium heat.

6. Fry the Laibchen in batches for 3–4 minutes per side, until deeply golden, crisp, and fully cooked inside.

7. Transfer them to a paper towel-lined plate and serve while warm and crispy.

Serving idea: Serve with garlic-herb sour cream, a green salad, or warm applesauce for a sweet-and-savory combination.

Save this cozy Austrian-inspired recipe for pumpkin season! 🍂

09/18/2026

🍐 CARAMEL PEAR AND OATMEAL COOKIE BARS

Buttery oatmeal cookie layers, tender cinnamon pears, and gooey caramel make these bars the perfect cozy fall dessert!

Ingredients:

For the oatmeal cookie mixture:

* 2 cups old-fashioned rolled oats
* 1½ cups all-purpose flour
* 1 cup packed brown sugar
* ½ teaspoon baking soda
* ½ teaspoon salt
* ¾ cup unsalted butter, melted
* 1 teaspoon vanilla extract

For the pear filling:

* 3 ripe but firm pears, peeled and diced
* 1 tablespoon lemon juice
* 1 tablespoon cornstarch
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* ¾ cup thick caramel sauce, divided

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

2. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until a crumbly dough forms.

3. Press about two-thirds of the oatmeal mixture firmly into the bottom of the prepared pan.

4. In another bowl, toss the diced pears with the lemon juice, cornstarch, cinnamon, and nutmeg.

5. Spread the pears evenly over the crust, then drizzle with ½ cup of caramel sauce.

6. Crumble the remaining oatmeal mixture over the top.

7. Bake for 35–40 minutes, until the top is golden and the pear filling is bubbling around the edges.

8. Allow the bars to cool completely before drizzling with the remaining caramel and cutting into squares.

Serving idea: Warm one bar slightly and serve it with a scoop of vanilla ice cream for the ultimate fall dessert!

Save this recipe for pear season. 🍂

09/18/2026

🍗 CRANBERRY PECAN CHICKEN SHEET-PAN DINNER

Juicy chicken, roasted vegetables, tart cranberries, and crunchy pecans come together in one pan for an easy, flavor-packed fall dinner!

Ingredients:

* 4 boneless, skinless chicken breasts
* 1 large sweet potato, cut into small cubes
* 2 cups Brussels sprouts, halved
* 1 small red onion, cut into wedges
* 1 cup fresh or frozen cranberries
* ½ cup pecan halves
* 3 tablespoons olive oil
* 2 tablespoons maple syrup
* 1 tablespoon Dijon mustard
* 2 garlic cloves, minced
* 1 teaspoon dried thyme
* ½ teaspoon salt
* ¼ teaspoon black pepper

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.

2. Arrange the sweet potato, Brussels sprouts, and red onion on the pan. Drizzle with 2 tablespoons of olive oil and season with half the salt and pepper.

3. Roast the vegetables for 15 minutes.

4. Meanwhile, whisk together the remaining olive oil, maple syrup, Dijon mustard, garlic, thyme, and remaining salt and pepper.

5. Remove the pan from the oven. Add the chicken and brush it generously with the maple-mustard mixture.

6. Roast for another 18–22 minutes. Add the cranberries and pecans during the final 8 minutes so they don’t burn.

7. The meal is ready when the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).

Spoon the warm pan juices over the chicken before serving. Sweet, savory, tangy, and made with minimal cleanup!

Save this easy sheet-pan dinner for a busy fall evening. 🍂

09/17/2026

🍎 APPLE-CHEDDAR SWEET POTATO CAKES

Crispy outside, tender inside, and packed with the cozy flavors of sweet potato, apple, and melted cheddar. These easy savory cakes make a delicious fall breakfast, lunch, or side dish!

Ingredients:

* 2 cups cooked and mashed sweet potato
* 1 medium apple, peeled and grated
* 1 cup shredded sharp cheddar cheese
* 1 large egg
* ½ cup all-purpose flour
* ¼ cup finely chopped green onions
* ½ teaspoon garlic powder
* ½ teaspoon dried thyme
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 tablespoons olive oil, for frying

Instructions:

1. Place the grated apple in a clean kitchen towel and squeeze out as much liquid as possible.

2. In a large bowl, combine the mashed sweet potato, apple, cheddar, egg, flour, green onions, garlic powder, thyme, salt, and pepper.

3. Shape the mixture into 8 small patties. If it feels too soft, refrigerate it for 15–20 minutes.

4. Heat the olive oil in a large skillet over medium heat.

5. Cook the cakes for 3–4 minutes per side, until golden brown and heated through.

6. Transfer them to a paper towel-lined plate and serve warm.

Serving idea: Top with sour cream or plain Greek yogurt and a sprinkle of green onions. They’re also delicious with a light drizzle of maple syrup!

Save this cozy recipe for your next fall meal. 🍂

09/17/2026

🍁 MAPLE PUMPKIN CORNBREAD SKILLET

Sweet, buttery, and warmly spiced, this skillet cornbread combines cozy pumpkin flavor with a touch of maple syrup. Perfect alongside chili, roasted chicken, or simply served warm with butter!

Ingredients:

* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1 tablespoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* 2 large eggs
* 1 cup pumpkin purée
* ½ cup milk
* ⅓ cup pure maple syrup
* ¼ cup melted butter, plus more for the skillet
* 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C). Place a 10-inch cast-iron skillet inside while the oven heats.

2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, combine the eggs, pumpkin purée, milk, maple syrup, melted butter, and vanilla.

4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.

5. Carefully remove the hot skillet from the oven. Grease it generously with butter, then pour in the batter.

6. Bake for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

7. Let it rest for 10 minutes before slicing. Serve warm with butter and an extra drizzle of maple syrup.

Tip: Add ½ cup of chopped pecans to the batter for a delicious nutty crunch.

Save this recipe for your next cozy fall meal! 🍂

05/04/2026

Pasta Salad with Cherry Tomatoes and Mozzarella

Fresh and delicious
Preparation: 15 min
Cooking: 10 min
Rest: 30 min
Servings: 4

Ingredients

250 g pasta
200 g cherry tomatoes
125 g mozzarella
2 tbsp pesto
A few basil leaves
1 handful of arugula
1 tbsp olive oil
Salt and pepper, to taste
Optional: 1 tbsp lemon juice or balsamic vinegar

Preparation

Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain it, then rinse under cold water to cool it down quickly.

Cut the cherry tomatoes in half. Drain the mozzarella and cut it into smaller pieces if needed.

Place the cooled pasta in a large salad bowl. Add the cherry tomatoes, mozzarella, pesto, olive oil, basil leaves, and arugula.

Season with salt and pepper. Add a little lemon juice or balsamic vinegar if you want extra freshness.

Mix everything gently until the pasta is well coated with pesto.

Cover and refrigerate for 30 minutes before serving.

Serve chilled and enjoy.

04/25/2026

This is the creamy pasta recipe that tastes like it came straight from your favorite Italian restaurant, but it’s made in your own kitchen in less than 30 minutes. Rich, silky, garlicky, and full of flavor… this penne alla vodka is pure comfort in a bowl.

You will need:

12 oz penne pasta
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup tomato paste
1/4 cup vodka
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 tsp red pepper flakes
Salt and black pepper, to taste
Fresh basil, for garnish

Cook the penne in salted boiling water until al dente. Save 1 cup of pasta water, then drain.

In a large pan, heat olive oil over medium heat. Add the onion and cook until soft.

Add the garlic and red pepper flakes. Stir for about 30 seconds until fragrant.

Add the tomato paste and cook for 2–3 minutes, stirring often, until it deepens in color.

Pour in the vodka and let it simmer for 2 minutes so the flavor blends into the sauce.

Lower the heat and stir in the heavy cream until the sauce becomes smooth and creamy.

Add parmesan cheese, salt, and pepper. Stir until melted.

Add the cooked penne and toss until fully coated. Add a splash of pasta water if the sauce needs loosening.

Serve hot with extra parmesan and fresh basil on top.

Creamy, cozy, and impossible to resist — one bite and this pasta becomes a weekly favorite.

Cooking with Emma

09/18/2026

09/18/2026

09/18/2026

09/18/2026

09/18/2026

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