Stroopwafel means syrup waffle. Let me translate: caramel waffle cookie! It’s a thin sandwich cookie with a layer of sticky, malty caramel in between.
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This marzipanstollen is my version of the traditional German Christmas bread. It’s dense and sweet and it’s flavour increases the longer you store it. No raisins, no candied citrus peel.
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This year I finally wanna share my favourite German Christmas treat with you. It’s called dominosteine. It’s a piece of lebkuchen (gingerbread) that is layered with jelly (apricot in most cases) and marzipan and covered in chocolate.
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The smell of poppy seeds and vanilla fresh from the oven is the best thing ever. Combine that with buttery streusel and a fresh yeast bake and you are basically in heaven.
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I have heard so many times that this recipe is the best vegan tiramisú ever and after all these years I am inclined to believe it.
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To make these marshmallow cupcakes, I updated and tweaked my old marshmallow fluff recipe. This version is much stabler and can be used for all kinds of things: as a topping or filling, you can coat it with chocolate to make flødeboller, stuff it between a couple of cookies, or whatever. Endless possibilities.
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If you ever come to Germany you’ll find a lot of people going crazy over rhubarb and (white) asparagus. You probably won’t understand it. So here’s why: we only get to eat these two vegetables for a short time.
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This vegan ice cream comes with a huge surprise: The addition of unrefined cocoa butter makes it taste quite a bit like chocolate.
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This cake has a creamy cheesecake layer, a flaky and crispy crust, and a lovely, slightly tart rhubarb topping. It’s lovely for a spring garden party because it looks quite elegant, I think. But of course you could also just eat it on your couch as a treat to yourself. If you don’t have rhubarb, you could choose another kind of fruit. Berries would be best here.