Advent is the time of baking cookies. This tradition dates back to a time when baking ingredients like sugar, spices, almonds, dates, and other dried fruit and nuts were unaffordable and such a luxury that the little biscuits were only made and consumed in the wintertime to sweeten the anticipation for Christmas. Most of the…
Category: Germany
Chocolate – Cherry – Cake
If you love traditional flavors of the Christmas season, such as anise, cinnamon, cloves, ginger, cardamon, and nutmeg you will enjoy the Chocolate – Cherry – Cake. Originally from Germany, the cake is spiced with Lebkuchengewürz (gingerbread spice blend). However, the Chinese Five Spice blend is a perfect substitute.
German Coconut Macaroons (Kokosmakronen)
Magic happens when fragrant coconut flakes, egg whites, and sugar come together. With this basic recipe, you will easily succeed in making those crisp and light German Christmas cookies.
Wheat and Rye Rolls
They are not only beautiful to look at, but they also taste amazing. You can vary the recipe and enhance the flavor by using extra virgin olive or pumpkin seed oil instead of neutral vegetable oil.
Tarragon and Sea Salt Butter
This Tarragon and Sea Salt Butter is beautifully light and fragrant. It adds a wonderful hint of anise to your meal. Perfect for meat or fish or simply on a piece of good bread.
The Best Marbled Kugelhopf
Its delicate texture and rich flavor of dark chocolate truly make this one THE best marbled kugelhopf. …
Perfect German Breakfast Rolls
Plain yet delicious. Prepare the dough the night before and place it in the refrigerator. All you have to do in the morning is shape, bake and enjoy your perfect breakfast rolls.
Roasted Potato Wedges
A crispy, spicy alternative to french fries, perfect as a side dish to meat or poultry.
Grain and Seed Loaf
Bursting with whole grain and seeds, this bread requires minimum effort. You don’t need to knead and proof the dough or even preheat the oven. Simply combine all ingredients and place your loaf in a cold oven. Set up the temperature and bake for an hour.
The Perfect Lemon Cake
I always bake the cake the day before and let the fresh lemon flavor unfold overnight – the cake tastes particularly lemony then.
