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Hello! I am Adina.

Thank you for stopping by!

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.
I love cooking and baking with a passion and I have almost 1000 recipes on the blog to prove it. I could spend my whole day in the kitchen and not be bored of it.

image of a cocktail beverage.

I was born in Romania, but I have been living in Germany for almost 20 years with my husband and our two wonderful children.

When I came to Germany, I wasn’t even able to boil an egg properly, so we lived mostly on bread and cheese and what my mother-in-law occasionally cooked for us. But soon I found an old cookbook that my mother-in-law forgot in the house when she moved out and started trying to decipher it. I say trying because at the time my German language skills reduced themselves to almost nothing. As I started a language course a few months later I still couldn’t really have a conversation in German, but my kitchen vocabulary was totally impressive.

This is how I started cooking. Since then, I trained myself through extensive reading, cooking and baking and by graduating numerous cooking and baking training programs and courses.

My cookbook collection is huge, I own hundreds of them, not to mention the uncountable magazines and notebooks full of scribbled recipes I found online. I always say, I’d probably need to live 10 lives to be able to cook every recipe I have. I wish I would!

What will you find on the blog?

Savory recipes:

Recipes made from scratch. I don’t use canned soups, cake mixes, frozen meals that only need to be reheated. I do use bouillon cubes when I need a small amount of stock for a recipe, but otherwise I make a batch of homemade stock at least every two weeks. And I love bought puff pastry…

Simple, everyday recipes. All of them have been thoroughly tested, I don’t think there is one recipe on the blog that I haven’t cooked/baked at least three times before posting, most of them are recipes that I cook regularly.

Seasonal produce and preserving:

Do you love rhubarb or currants ? Wild garlic or cherries ? Or do you happen to have a glut of parsley or mint in your herb patch? I have dozens of recipes including each one of these products.

Which brings us to canning. Some of the most popular recipes on the blog are about making jam and preserving cherries, apricots, blueberries, plums, rhubarb and so on…

Traditional Romanian cooking as genuine as it can possibly be.

Traditional German recipes, many mother-in-law and grandmother-in-law recipes. Both of them never cooked anything else but German food.


Lots and lots and lots of cakes. From simple loaf and bundt cakes to complicated ones requiring a lot of patience, precision and discipline. Plus, lots of cookies, muffins, pies and cheesecakes.

German cakes, pastries and cookies are some of the best in the world, you will find lots of classic, traditional recipes here. Try the Schwarzwälder Kirschtorte – German Black Forest Cake, for instance, it is an authentic and incredibly delicious recipe.

And be sure to try some traditional Romanian sweets as well, they are not as well-known as the German ones, but so amazing as well.

And when it comes to baking, I always stress about the importance of using a proper digital kitchen scale, it is the only way of ensuring the best results when baking. Every recipe is converted to cup measuring as well, but when it comes to baking cakes, I do not recommend cup measuring at all.

What have I done besides the blog?

I’ve developed and photographed almost a hundred Harry Potter-inspired recipes for a company based in Scotland. You can find some of them on the blog as well.
Have fun in exploring the blog!



Do you need help with a recipe? Would you like to suggest something? I love hearing from my readers, even if it’s just to say “Hi”!
However, if you have a question about a certain recipe, it might be better to leave it in the Comment section of the post, this way other people might benefit from the answer as well.


If you would like to share my content on your website, please be sure to post a link to my blog to credit my work. If you cooked/baked a recipe and would like to share it on the web, please mention my blog name Where Is My Spoon and include a # where appropriate.
All content on the blog, including recipes and photographs are copyrighted to Where Is My Spoon. Do email me at if you would like to request publishing rights or to use, purchase or republish any of my recipes or pictures.


For advertisement, reviews, sponsored posts or freelance work related to recipe development and photography, write me an email as well. Please consider that I live in Germany, so product reviews are not always possible.
Please contact us at contact [at] whereismyspoon dot co


Tuesday 26th of April 2022

Hello Adina! I looked up a recipe for Cevapcici and found your blog. My parents are both Hungarian, but my dad grew up in Croatia and would make Cevapcici all the time. They immigrated to the US in 1969 and I was born here in California. I'm also a self-taught cook (with some help from watching my parents cooking), but your story is inspirational. Keep up the good work!


Tuesday 26th of April 2022

Hi Sheila. Thank you for the nice comment. Have a great day!


Tuesday 12th of April 2022

Hi Adina, I have lots and lots of chestnuts at the moment. I thought i know where to go - you have helped me out with wonderful results with my rhubarb excess, lemon balm etc etc. BUT.. no chestnut recipes??? I hate to see them go to waste, even though i hate peeling them. Have you got any ideas (so far i have made soups, added them to stir fries, made a rich dessert with chocolate and cream -not all this season, but over time) Hope you have some ideas tucked away - especially if i could do something quick and easy in the thermomix ;) Hope you and your family are well and happy Heidemarie


Wednesday 13th of April 2022

Hi Heidemarie. No chestnuts indeed... I must take care of that. We don't eat them often (they're so expensive around here), but my favorite way to cook them (except for soup or just roasted) is chestnuts with brussels sprouts and bacon. I always make Nigella Lawson's recipe; it's easy to find on Google. You can cook them in the peel in the Thermomix as well, they're nice, but I prefer to make them in the oven.

Barbara Fassbind

Sunday 6th of March 2022

My grandparents on one side were from Romania. I discovered a recipe of yours yesterday which I made for my daughter's family this evening. It was the chicken with red onion and rhubarb and it was devoured! Thanks so much! Like you, I had no cooking skills at all but when I moved to Switzerland from the USA, I started reading cookbooks and the rest is history. Friends and family say I should cook for a living, but I'm perfectly happy just cooking for above-mentioned friends and family. One day I will have to put all the recipes I've cut out of newspapers and magazines in order. That is going to be a daunting job! Unfortunately I lost about six cartons of cookbooks in a flood two years ago when I was having work done in the house, over half of which are now out of print. Keep your cookbooks on high shelves! Thanks again for a delicious recipe.


Monday 7th of March 2022

Hi Barbara, nice to read your comment. I am glad you liked the rhubarb chicken; I can't wait for the season to start so that I can make it again. That would be devastating for me, losing so many books!!!

Adina C.

Friday 25th of February 2022

Hi, Adina!

I love your name.




Friday 25th of February 2022

I love yours too. :) :)


Tuesday 1st of February 2022

A question about your Roumanian buttercream cake The pic does not look like a 12x15 inches cake. 300gm of butter will be enough and ever look like the picture for this size cake. i would only make a very thin layer on each portion.I find this with all Eastern European recipes...I want to try it, so please advise.



Wednesday 2nd of February 2022

Hi Terry. The cake batter is baked on a large tray of 12x15 inches, but then you cut it into 3 pieces; that's why the cake looks small in the pics. You will sandwich those 3 pieces together with the buttercream. I hope this helps.