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.
Category: Desserts
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.
Polish Apple Cake (Jabłecznik)
Spiced apple filling in delicate pastry, served with a dusting of icing sugar. Smacznego!
Basic Shortcrust Pastry (sweet)
Carefully prepared, with fresh ingredients, it literally melts in the mouth. A perfect ‘backdrop’ for all kinds of sweet and fruity fillings and ingredients. Well wrapped, the dough lasts up to 1 week in the refrigerator and up to 3 weeks in the freezer. Try it with my French apple tart (Tarte aux Pommes)
Italian Cherries in Alcohol (Ciliege Sotto Spirito)
Use them for decorating a variety of desserts and for serving with ice cream.
Advocaat Cake with Poppy Seed
Impress your guests with this simple yet amazing cake. Advocaat is a smooth and creamy Polish egg liqueur with delicate cognac and vanilla accents. However, if you cannot find it, any egg liqueur will do.
The Best Marbled Kugelhopf
Its delicate texture and rich flavor of dark chocolate truly make this one THE best marbled kugelhopf. …
NY Black & White Cookies
A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. They are best eaten within 24 hours of baking when the cake is at its softest. But if you store them in an airtight container at room temperature, they’ll be good…
Blueberry Muffins
This easy blueberry muffins recipe makes eight generously-sized muffins bursting with fresh blueberries and topped with a crunchy, cinnamon-flavored sugar topping.
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.
