The popular classic spiced up and updated. Perfect for brunch or a coffee and cake with friends.
Every Christmas season I look forward to making lots of these delicious, powdered vanilla crescents. The delicate taste of buttery shortcrust pastry and real bourbon vanilla make these cookies Germany’s absolute classics.
No other spice says Christmas like cinnamon. And so, it’s hardly surprising that this brown gold has its own cookie recipe: cinnamon stars – soft, crumbly, and irresistibly good.
These soft, crumbly, and buttery cookies will melt in your mouth and surprise you with a fresh and fruity lemon flavor.
Uncomplicated thumbprint cookies with jam drops. The basis: a buttery shortcrust pastry. The topping: a fruity jelly. And the taste: unique – or heavenly good.
A wonderful, marzipan-flavored, cake to sweeten the Advent season.
A little chocolate soufflé with a thin, crispy crust and a rich, semi-liquid center. A true delight.
Sweet and juicy plums on a thinly rolled out yeast crust, topped with crumble and almonds. An Autumn delight.
Sweet, juicy, ripe pears combined with the warm flavors of almonds and cinnamon make this tart a perfect autumn dessert.
This is the birthday cake I made for my oldest daughter this year and it hit the spot right away. It is a single-layer, Polish style chocolate sponge cake, made with special dark cocoa powder, baked in a 8-inch spring form. In the recipe below I include options for 3 different cake sizes, for bigger, […]