Today I am going to introduce you to dulce de leche. Never heard of it? This is Spanish and literally translates as “sweetness of milk”. In English it is often translated as milk caramel. Its taste is similar to traditional caramel, but since it is prepared with milk, it has a slightly different taste. Dulce de leche is widely used in Latin America and served with desserts, pastries, but also along cheese or as sweetener for coffee.
Update 2019: improved recipe, more tips and better pictures!
Are there any oreo fans out there? Then I got something for you! Since I promised to present more cookies during my second year of blogging, I decided to give oreos a try. And alas, homemade ones are so much better than bought ones!
Are you looking for affordable backdrops for your food photography? Then look no further, I will give you tips below how you can make them yourself and this is me talking, a very clumsy person who has problems assembling IKEA furniture. You don’t have to spend much to make beautiful backdrops, believe me, you can make each backdrop easily to your liking and with your preferred color set. Let’s get started!
#1 What do you need?
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! 
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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.
