Oooh, it’s the time of year again when cinnamon becomes popular. Normally, I’m not much of a cinnamon girl but this year I’ve been craving it something fierce. Cinnamon oatmeal and cinnamon waffles are all I’m having for breakfast right now. When I came across this cinnamon caramel syrup in one of my many cookbooks, I just had to…
Sugar
Glühwein (Mulled Wine)
Oh, Glühwein. The perfect sipping drink for a cold and dark winter evenings. It’s quite popular in Germany around the holidays and is always found at the open air Christmas Markets. If I didn’t know better, I’d say the reason it’s called “glow wine” in German is because you have a tendency to make cheeks take on a rosy glow. Actually,…
Rumtopf: Part Two (Blackberry Blueberry)
This post isn’t going out quite as early as planned. I hope you’ll forgive me! So, let’s get right down to berry business… more information about Rumtopfs and my Blackberry Blueberry Rumtopf recipe. Jump down to the Recipe. Go to the Rumtopf: Part One (Apricot) post. Other than wanting to enjoy just one or two fruits at a…
Rumtopf: Part One (Apricot)
Boozy Fruit. I just like that idea of delicious fruit drunk on rum and it’s basically what this recipe is all about. Okay, maybe it’s more about preserving the summer’s sweet bounty with sugar and strong alcohol for the upcoming winter months. Close enough, though, right? Jump ahead to the making of the Rumtopf The word “Rumtopf” translates…
Let’s make Vanilla Sugar (Vanillezucker)
Ahh, vanilla. The smell of reminds me of warmth, simplicity and comfort. It’s a commonplace but highly valued ingredient in baking and any baker worth their salt is going to a good quality extract in their spice cabinet. However, in most of Europe they don’t use vanilla extract. In fact, it’s pretty much non-existent at…