Bread

Kalamata Olive Bread
Poppy Seed Rolls
Amish-Style Soft Pretzels
Gold Fish - danish pastry
Tomato Cracker Pitta
Rustico Buttergipfel
Brie in Brioche
Easter Bread
Pain au Lait

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Lebkuchen Houses

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Traditions are sculpted by the memories of the people. For some traditions is particularly easy to cross time and geographical borders, because of the taste. The well known gingerbread houses today are the young ancestors of the lebkuchen houses, born in Germany two hundred years ago, when Brothers Grimm wrote "Hansel and Gretel". German bakers were inspired by the descriptive story and freed their imagination into baking differently shaped and coloured small and big delicious houses.  Decorated with candies, small cookies, chocolate pieces and lots of icing, the houses are extremely appealing not only because of their whimsical appearance, but because of the heavenly aroma of the spices as well. Make this in advance and you will have Christmas feeling all season long.  I chose to bake lebkuchen houses because of the variety of spices used in the recipe . My houses are gently decorated with white royal icing and I did not use any candies. I like this way of decor...
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Old-fashioned Lebkuchen Stars and Hearts

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This is the classic recipe for Christmas Cookies from old Germany, or Switzerland (if you'd prefer). A recipe, I was hoping to find for a long time. Thanks to Sara Kelly Iaia and her fine memories, collected in the book "Festive Baking", I am happy to bake the first cookies for this Christmas. The honey and the quantity of the fragrant spices make these cookies unique. I would advise not to skip any of the spices or to change their quantity. I am pretty conservative when it comes to perfumed spices. I think the simpler ingredients make one dish tastier. But here, the spices are in perfect unison.   for the cookies: 490 g all purpose flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 1 tsp cardamom 1/2 tsp ground cloves 1/2 tsp powdered anise 1/2 tsp grated nutmeg 1/2 tsp ginger 225 g honey 160 g light brown sugar 134 g unsalted butter 1 large egg 1. Sift the flour in a bowl. 2. In another bowl, sift all...
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Raspberry Red Velvet Cupcakes

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These cupcakes are made with raspberry purée, which enhances the acidity and is a perfect touch to the cream-cheese frosting. I used lemon juice in the cupcakes, instead of vinegar, because it is a perfect partner to the raspberries. The quantity of the lemon juice is just enough, that to add an additional acidulation to the raspberry purée and to reacts with the casein in the milk. Yes, this project is not all about the delicious cupcakes, but science as well. My little one is in love with science - she has a nice science kit and always pretends that she makes experiments. Today, we decided to turn this cupcake decorating into a fun science project, that results a perfect Raspberry Red Velvet Cupcake. for the raspberry purée 25 ml water 30g sugar 250 g raspberries - frozen 1tsp lemon juice Place the raspberries in a blender. Let them stay at room temperature for an hour until slightly defrost. Bring the water and the sugar to a boil. Add the syrup and...
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