Over the last two weeks I have been on a German pastry tear. Not only because I recently returned from a fantastic European holiday, but because we’ve been consumed by World Cup football. Similar to the Olympics, it only takes place every four years and aside from the United States, I was rooting for die Mannschaft (team Germany) to win it all.
Call me superstitious, but every time Germany had a match, I would bake a German dessert in hopes that they would win. It’s only crazy if it doesn’t work, right?
One of the new recipes I tried was Linzer Schnitten. It resembles a Linzer tart with the jam topping and latticed dough, but in a cookie form which makes them much more convenient to eat (trust me!) and much quicker to prepare than the traditional cutout cookies.
Last week I came upon a post at Rocket News 24 about cooking one big pancake in a Japanese rice cooker. Yes, you read that right – a rice cooker. I really didn’t believe it unless I tried it for myself and I told several of my friends that I was going to attempt it on the first opportunity I got. I figured the worst that could happen was that it ruined my rice cooker and I’d have to buy another.
It turns out that I don’t have to buy a new rice cooker and the giant cake-sized pancake is amazing. Making this breakfast treat really is as easy as mixing up packaged pancake batter, pouring it into the pot of a rice cooker, and hitting the start button. Ding – the pancake is served!
Guten Tag, everyone! I have finally returned from my somewhat unintentional month-long baking hiatus. I say somewhat since a couple of those weeks were spent travelling through Paris, Munich, and London, and it was glorious! I can’t properly express how much I love Europe and her countries.
I’ll be honest and say that I didn’t think I was going to enjoy Munich nearly as much as I did. I absolutely adored everything about Bayern Munchen from the fabulous biergartens to the pastries to the football team. The number one reason for our visit to Munich was because my husband spent the first nine months of his life in that city and he’s always wanted to go. We’ll just say that he’s referring to it as his “hometown” and has fully embraced all things German.
Due to this new overflowing passion, let me introduce my Lebkuchen and go Deutschland World Cup team!
I finally get to post again! I’ve been M.I.A. lately because my kitchen has been out of commission. There was a tile backsplash project that was started almost two weeks ago and was just completed over the weekend. Let me tell you that I’m happy to have my kitchen back and I was very excited to bake again. It’s true what they say about home improvements and things taken for granted: they always take much longer than you think and you only miss it once it’s gone.
The entirety of last week was spent pining for my oven and daydreaming about baking one of my mother’s favorite cookies (maybe it had a little something to do with Mother’s Day). She loves anything crispy and crunchy. Over baked cookies, the outermost brownie edges, and thin wafers are some of her favorites.
As you can see, I’ve been on a huge berry baking binge. The fresh strawberries, blueberries, and raspberries are all over the grocery markets and they are near impossible for me to resist. And why should I? I love the taste of sweet berries just by themselves and they’re even better on top a fantastic baked dessert or snack.
I have to give my husband credit for choosing this recipe. I actually gave him a choice as I was contemplating dessert for our small Easter get together. I asked him if he preferred a chocolate or a fruit dessert, knowing full well that he’s a choc-a-holic and fully expecting him to choose the former. I was surprised when he told me he felt like fruit and strawberries sounded delicious. Done deal!