Today I am presenting to you the very best homemade croissants with a step-by-step guide with lots of pictures. Preparation is done over the course of three days and most of the rising times happen during the night. I also give options to either prepare in two days or four days. I did post another croissant recipe about a year ago. But I have learned. When I asked you on Facebook, you indicated you wanted another recipe. So I tried and improved. Until I was happy. So please give the floor to a new and improved croissant recipe, which can be prepared in little chunks in three days! Continue Reading…
Merry Christmas everyone! We did it, I am opening the last door of the food advent calendar “Spice It Up!”. I am still so honored to be the host of the event. If you have no idea what an advent calendar is, check out details here. Today I am doing a roundup of the calendar with Christmas recipes. So if you are still looking for last minute inspiration, look no further! We have main dishes, cookies (lots of them), desserts, breads, breakfast ideas, beverages, anything you possibly need to host an awesome Christmas menu.
I am still so honored I am the host of the Food Advent Calendar “Spice It Up!”. If you would like to get an overview, feel free to check out details here. As a host, I decided to recapture the recipes published so far as we are in half of the calendar today on December 12. So if you are still toying with ideas, figuring out the meal plan for Christmas, you need to have a look at all these wonderful recipes for inspiration. Be sure to check back, there will be another roundup at the end for last minute changes!
Let me introduce stained glass cookies to you. Stained what? Yes, you read right. These cookies are both, they are eatable, but they are also super pretty decoration. They will look extra pretty if you hang them in a window or put them on a branch. Because then you will be able to see through the stained glass. I think these cookies are perfect for the season and most definitely a thoughtful gift.
If you are looking for the perfect pie for Thanksgiving, this is for you. This is the perfect winter/fall pie with lots of juicy apples, fresh cranberries, and a hint of almond. Let me introduce Apple Cranberry Almond Pie to you!
In February, I did a little experminet: I didn’t eat any refined sugar. For 24 days it was honey, molasses, raisins or dates. So I had to check what I could eat for breakfast because I like sweet breakfast. In February I would eat a slice of bread with peanut butter, molasses and banana, but that got boring. So I checked what else I could try. I know that it is not that common in Germany to have a muffin for breakfast. I mean, that sounds like eating cake for breakfast, right? Not going to happen during my sugarfree month. But if you think of a muffin without refined sugar and a lot of whole wheat flour, it suddenly doesn’t sound that bad. If you add some fresh ginger (much better than ground!) and dark molasses to the mix, you suddenly got me interested. I enjoy mine with plain yoghurt. Try it, it really is an awesome combo!
Today I am excited to say that this is a treat you most likely haven’t heard of if you are not Colombian: roscónes. Sweet yeast bread is already a good start, then add some cool guava paste (called bocadillo in Colombia, it has many other names in other Latin American countries) and you have a very exotic mix. I think only Colombians can create something, which is like breakfast and dessert merged into one piece of deliciousness. Yeast dough? For sure! Fancy braiding of said dough? You betcha! Excotic guava filling? Nothing less!
I originally planned to post here once per week, but I am so excited, I am going to ignore that plan and post anyway. There are two reasons why. No. 1: Anna from the blog Teigliebe (in German) asked today which was our favorite spice for baking. Which made me think. The answer is really simple: I have come to realize that vanilla extract does give a recipe a very nice flavor. I have often been forced to leave out vanilla extract because it is soooo hard to come by in Germany. But the baked goods taste so much better if you add it. And no. 2 is because, you know, I finally found out how to make my own vanilla extract. It is so simple and easy, I am a bit angry I didn’t know beforehand.
I am a huge fan of cookies. If you say chocolate chips, I am in. If you say chocolate chips plus Nutella, you get me excited. Think of a cookie full of chocolate chips plus a soft center plus a swirl of Nutella. I can’t resist that combination.