Winter Archives - Jenny is baking

Vori Vori, the Best Soup from Paraguay

Today I am going to introduce you to vori vori or bori bori, this is a soup from Paraguay, which contains small balls made mainly out of cornmeal as its main feature. The name of the soup “vori vori” means “a lot of balls” in the language Guarani. Guarani does something a few languages do, in order to say a word in plural, it is simply repeated. Vori vori has been declared the best soup of the world in 2026 by the Taste Atlas. The soup comes together rather quickly, you will brown chicken first, chop or blitz some veggies you will simmer and then you can boil the soup. It is only for the last ten minutes that you will need to add the cornflour balls to the mix, they get ready quickly. I love this warming soup in winter and can highly recommend making it.

09/01/2026

Apple Cake in a Springform

I hope you had a good start into 2026! Since this plum cake in a springform is so popular among my readers, I thought I might as well make one with apples. Just like at granny’s, with yeast dough, apple chungs and a thick layer of crumbs. The crumbs contain sliced almonds and gets the extra crunch, cinnamon makes it feel cozy and warm. I don’t know about you, but I really enjoy turning on the oven in winter. It feels so cozy when it is cold outside, maybe there is even snow and you can smell yeast dough being baked. This was also what happened, when I decided to make this cake. It was minus 8 (Celsius) on that day. You may see it on the pictures I took on the balcony, I only managed to stay outside for five minutes and then decided to come in, it simply was too cold. But once inside, ah, enjoying a slice with some hot beverage…

02/01/2026

Hojaldre de cabello de ángel, Spanish Pumpkin Jam Pockets

Hojaldre de cabello de ángel is an old-fashioned dessert from Spain. It is probably best described as pumpkin jam pockets. The Spaniards have a much more colorful description for the pumpkin jam, “cabello de ángel” can be translated as “angel’s hair.” The pumpkin used for the jam is “hairy”, you can see it on the pictures. For that reason as it has this characteristic, it probably doesn’t sound as far fetched to call it hair of an angel. If you make both, the pumpkin jam and the puff pastry, you will need quite a bit of time. Both can be made it advance, but there is a bit of waiting involved. When I brought the dessert to my Spanish class, my Spanish teacher was reminiscing his childhood.

12/12/2025

Quince Paste with Two Ingredients

Today I am introducing a very old and very German recipe: quince paste. In its basic form it only contains quinces and sugar. This means it requires a lot of time and patience. You may not need to do much and there is a lot of waiting involved, but this is something that is done over the course of several days. First you will need to cook the quinces so that they become soft. Then they will sit with sugar overnight and on the next day you are going to cook them with sugar for at least an hour. Once you managed to make the paste, you need to wait until it is dry and can be cut into squares or cubes. Yes, this is some commitment. All I can tell you is that every time I gifted these, e.g. in a cookie box, I was instantly asked what this is and inquired about the recipe. In my opinion this is a wonderful contrast to all the Christmas cookies and a nice twist to a cookie.

06/11/2025

American Pumpkin Pie with Butternut Squash

Yay, I finally found a pumpkin pie recipe I like and I am happy to publish it here. I don’t know if you are going to kill me, but I made it with butternut squash. Somehow this is classified as a pumpkin in Germany. I decided to roast the squash in the oven. This gives it extra flavor and makes it so much easier to work with. I like butternut squash much better than hokkaido pumpkin, which is basically the main pumpkin here in Germany used for cooking and baking. I find the flavor milder, nuttier, and with a touch of caramel. I also like the fact that the color is so much brighter. It makes it more fun to take pictures of the pie. So finally I got to introduce the traditional pumpkin pie here on my blog!
Continue Reading…

31/10/2025

Apple Cinnamon Bundt Cake

Today you are getting a moist apple cinnamon bundt cake. I believe this cake is fall incarnation. For me October is apple season. This year I find the season extremly pretty. Our street is lined with maple trees and they are so vibrant and pretty this year. Of course I had to stop and incorporate the leaves into my pictures. I felt they match the cake with all its warmth. As stated, the bundt cake contains apple sauce and cinnamon. I made the apple sauce myself, but of course you can go with store-bought.

24/10/2025

Apple Pie with Caramel

Today you get a classic: American apple pie, this one, however, with caramel. We will use the caramel in the filling, but have enough to also serve some on the side. This is an updated version of my apple pie recipe I published five years ago. I simplified the recipe a bit and finally am a proud owner of a pie form. Finally my pies look how they are supposed to look. Obviously they are delicious, anything made from scratch is always so much better!

26/09/2025

Cuchuco, Colombian Wheat and Pork Stew

My hubby graciously allowed me to write down this recipe for a Colombian wheat and pork stew called cuchuco. I didn’t know of its existence, but once I tried it, I was sold. It is perfect in winter as it has wheat or barley kernels, as well a cabbage varieties. If you are into one-pot stews, this one is definitely one to try!

03/01/2025

Festive Orange Sponge Roll with Cranberry Filling

Today I am going to introduce a festive orange sponge roll with cranberry filling. What I like best about this recipe? That you can make a lot of the components in advance. In fact you can make the entire roll the day before and only decorate it shortly before serving. This is perfect if you want to show something on Christmas, but don’t want to do everything on Christmas directly, stress-free recipes are the best, are you with me?

13/12/2024

Classic Apple Strudel from Austria

Guys, I was fortunate enough to participate in a strudel online class by the Austrian Astrid Lamarche. I was not paid to say this, I really enjoyed that strudel class. If you want to check Astrid’s Instagram, you will be amazed as to how big she manages to stretch out strudel dough. So I got super ambitious and swore to myself, I want to get as good as she is. If she manages to only use 200 grams of flour (a typical amount for strudel) to stretch the dough over her entire dining table, I want to try that, too! And it worked, of course there still is room for improvement, but I was so happy that this is a super classic and traditional Austrian strudel. So below I am sharing the recipe with you guys.

23/11/2024

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