Kategorie: Weihnachten

Eierlikör & LebkuchenEggnog & Gingerbread

Update: Für das deutsche Rezept nach unten scrollen!

Last week I told you about some Christmas gifts I will make. Today I present you two of them. I highly recommend both. Either as a gift or just for yourself. Both recipes are made in no time and are very easy.

Eggnog & Gingerbread

 Although I bake and cook almost everything myself, I never made gingerbread or lebkuchen, as we call them in German (gingerbread is confusing for me, as the lebkuchen doesn’t contain any ginger…). I come from the lebkuchen city of Nürnberg, so I know the very good ones from the lebkuchen bakeries (not the cheap ones from the supermarkets) and I never had the guts to bake them myself. But then two things happened.

First I didn’t had the chance to buy or eat any lebkuchen from home, since there was no opportunity to be there. Second I bought a really wonderful book (sorry for all the English speakers). The book contains so many recipes for Christmas gifts (or gifts at all), Christmas cookies and even recipes for your Christmas dinner. It was love at first sight! There I discovered a lebkuchen recipe. They looked really good. A smaller version of my beloved ones from home. So I gave them a try. They are just perfect. No need to buy them anymore (ok, except the really good ones from the bakery). They are even better with chocolate icing. Or sugar icing. And they get better from day to day. It’s actually recommended, that you prepare them 1 to 2 weeks ahead. But then, you have to be careful, that you have some left for the gifts on Christmas.

Eggnog & Gingerbread

 It’s almost a tradition to make eggnog, as a gift for my grandmother for Christmas. There are not many things, that a 90-year-old-woman desires. But we all know she loves eggnog, so at least my aunt and me are giving eggnog as a gift to her. This year I tried a new recipe (which I also adapted from the book, I recommended above). And it is a hit! It balances perfect between the sweetness, the vanilla and the alcohol. It’s not too thick and not to thin. Just the right consistency. There is no sharpness of the alcohol in this eggnog. This is how I love it. I used normal corn schnapps, instead of the high-proof alcohol, listed in the recipe. With the right amount of the other ingredients, this was the key of the perfect eggnog.

Give your beloved ones a treat with those wonderful gifts or at least yourself and your family.

Happy baking!

Eggnog & Gingerbread

Eierlikör

aus Bald ist Weihnachten von Regine Stroner

ergibt: 0,75 l

Zutaten:

  • 1 Vanilleschote
  • 140 g Puderzucker
  • 5 Eigelbe (so frisch wie möglich)
  • 1 Ei (so frisch wie möglich)
  • 300 g Sahne
  • 125 ml Korn (38 Vol.-%)

Die Vanilleschote der Länge nach aufschneiden und die Samen rauskratzen. Mit dem Zucker mischen. Mit dem Mixer, den Zucker mit den Eigelben und dem Ei verschlagen, bis alles hell und sehr cremig ist. Langsam die Sahne dazugießen und weiterrühren. Zum Schluss den Korn unterrühren.

Den Eierlikör in sterilisierte Flaschen füllen und verschließen. Mindestens 14 Tage im Kühlschrank ziehen lassen, bevor man ihn genießt.

Vor dem Trinken gut schütteln.

Hält sich einige Wochen im Kühlschrank (bei uns war er auch nach Monaten noch einwandfrei).

Wenn sich während des Rührens viel Schaum bildet und nicht alles in die Flasche passt. Die Flasche verschließen und beides in den Kühlschrank stellen. Am nächsten Tag hat sich der Schaum gelegt und der Rest passt noch in die Flasche.

Lebkuchen

aus Bald ist Weihnachten von Regine Stroner

ergibt: etwa 40 Stück

Zutaten:

  • 5 Eier
  • 400 g braunen Zucker
  • 50 g Zartbitterschokolade, fein gerieben
  • 250 g gemahlene Mandeln
  • 250 g gemahlene Haselnüsse
  • 1/2 TL gem. Nelke
  • 1 TL Zimt
  • ca. 40 Oblaten (7 cm Durchmesser)
  • Zartbitterkuvertüre zum Überziehen
  • Puderzucker und Zitronensaft für die Glasur

Die Eier und den Zucker schaumig schlagen. Die Schokolade, Mandeln, Haselnüsse und die Gewürze unterrühren.

Den Ofen auf 130° C vorheizen.

Einen Esslöffel Teig auf eine Oblate geben und verstreichen. Mit den anderen genauso verfahren.

25 Minuten backen. Im warmen Ofen auskühlen lassen.

Wenn die Lebkuchen abgekühlt sind, mit Schokolade oder Puderzuckerglasur bestreichen.

In eine luftdichte Dose geben und verschließen. Eine Woche ziehen lassen.

Halten sich mehrere Wochen.

Last week I told you about some Christmas gifts I will make. Today I present you two of them. I highly recommend both. Either as a gift or just for yourself. Both recipes are made in no time and are very easy.

Eggnog & Gingerbread

 Although I bake and cook almost everything myself, I never made gingerbread or lebkuchen, as we call them in German (gingerbread is confusing for me, as the lebkuchen doesn’t contain any ginger…). I come from the lebkuchen city of Nürnberg, so I know the very good ones from the lebkuchen bakeries (not the cheap ones from the supermarkets) and I never had the guts to bake them myself. But then two things happened.

First I didn’t had the chance to buy or eat any lebkuchen from home, since there was no opportunity to be there. Second I bought a really wonderful book (sorry for all the English speakers). The book contains so many recipes for Christmas gifts (or gifts at all), Christmas cookies and even recipes for your Christmas dinner. It was love at first sight! There I discovered a lebkuchen recipe. They looked really good. A smaller version of my beloved ones from home. So I gave them a try. They are just perfect. No need to buy them anymore (ok, except the really good ones from the bakery). They are even better with chocolate icing. Or sugar icing. And they get better from day to day. It’s actually recommended, that you prepare them 1 to 2 weeks ahead. But then, you have to be careful, that you have some left for the gifts on Christmas.

Eggnog & Gingerbread

 It’s almost a tradition to make eggnog, as a gift for my grandmother for Christmas. There are not many things, that a 90-year-old-woman desires. But we all know she loves eggnog, so at least my aunt and me are giving eggnog as a gift to her. This year I tried a new recipe (which I also adapted from the book, I recommended above). And it is a hit! It balances perfect between the sweetness, the vanilla and the alcohol. It’s not too thick and not to thin. Just the right consistency. There is no sharpness of the alcohol in this eggnog. This is how I love it. I used normal corn schnapps, instead of the high-proof alcohol, listed in the recipe. With the right amount of the other ingredients, this was the key of the perfect eggnog.

Give your beloved ones a treat with those wonderful gifts or at least yourself and your family.

Happy baking!

 

Eggnog & Gingerbread

Eggnog

yield: 0.75 liters of eggnog (double the recipe, if you like)

Ingredients:

  • 1 vanilla pod
  • 140 g powdered sugar
  • 5 egg yolks (as fresh as you can get)
  • 1 egg (as fresh as you can get)
  • 300 g cream
  • 125 ml corn schnapps (38 Vol.-%)

Cut the vanilla pod lengthwise and scrape out the seeds. Mix them with the sugar. Mix the sugar , the egg yolks and the egg with the whisks of your handheld or stand mixer, until the mixture is  bright and very creamy. Slowly add the cream, while whisking. Finally add the alcohol.

Rinse glass bottles with boiling water. Fill the bottles with the eggnog. Close the bottles and keep refrigerated for at least 14 days. Before consuming, give the bottles a good shake.

Keeps for some weeks in the fridge.

If some foam has build up, while whisking, put aside the rest of the eggnog, that doesn’t fit in the bottles. Let the closed bottles rest in the fridge for one day. Then the foam has disappeared and the rest of the eggnog fits perfectly in the bottles.

Gingerbread

yields: about 40

Ingredients:

  • 5 eggs
  • 400 g light brown sugar
  • 50 g dark chocolate, finely grated
  • 250 g ground almonds
  • 250 g ground hazelnuts
  • 1/2 tsp. ground cloves
  • 1 tsp. cinnamon
  • about 40 wafer papers (7 cm in diameter)
  • chocolate for icing (optional)
  • powdered sugar and lemon juice for icing

Cream the eggs and the sugar with the whisks of your handheld or stand mixer. Add the grated chocolate with the almonds, hazelnuts and the spices.

Preheat the oven to 130°C. Spread one heaped tablespoon of dough on a wafer paper. Proceed similar with the rest.

Bake the lebkuchen for 25 minutes. Let them cool in the warm oven.

When cooled, keep in airtight containers or add some icing first. Let them  infuse for about a week.

Keeps several weeks in containers.

 

WeihnachtsplätzchenChristmas Cookies

Update: Für das deutsche Rezept nach unten scrollen!

Today we are talking about Christmas cookies, or Weihnachtsplätzchen as we call them in Germany. It’s tradition here to bake in Advent. A lot of „Plätzchen“. So I began already before the 1.Advent and since then I made 5 different kinds. Unfortunately most of them are almost eaten. I don’t know where they all gone…

Christmas Cookies

At least it speaks for itself, that they are good. Very good.

Most of them have the same basis of dough. So it’s possible to make a huge amount of dough, then divide the dough, so you can shape and fill every part different.

I offer you the satisfaction of different tastes: fruit – in this case apricot, nuts, cocoa.

On the picture below you see the cookies filled with apricot jam. Behind them are the cream cookies. They are the only ones, made of different dough. I give you the recipes of the three cookies, which have the same basis dough, so it’s easy to vary. And believe me, everyone is different.

Christmas Cookies

As time flies by until Christmas, I’m planning what culinary presents I will make. Next week I will start with the ones, that will keep longer and maybe I can show you something delicious, that you can gift to someone, too. As we are heading to my family in Nürnberg a few days before Christmas, the last preparations need to be made there.

I’ve planned to make „Baumkuchen“: a cake with many many layers, a terrine, anis cookies (especially for my father, who loves them as much as I), eggnog for my grandmother and different savoury cookies. My christmas cookies are also very fancied, but as it stands things look black.

Christmas Cookies

On the picture above you see the black and white cookies on the left, and the nut cookies on the right.

Weihnachtsplätzchen – Grundteig für die Schwarz-Weiß-Plätzchen, Nussplätzchen und die Aprikosenplätzchen

aus Backen für Weihnachten von Regine Stroner

ergibt: einen Grundteig

Zutaten:

  • 300 g Mehl
  • 150 g Zucker
  • 1 Ei oder 2 Eigelb
  • 200 g kalte Butter, kleine gewürfelt

Die Zutaten vermengen und kneten, bis ein homogener Teig entsteht. Mindestens 1 Stunde kalt stellen.

 

Schwarz-Weiß-Pätzchen

zusätzlich:

  • 2 EL Kakao
  • 2 EL Sahne

Den Teig vor dem Kühlen in 2 Hälften teilen. Zu einer Hälfte den Kakao geben und kneten bis er gleichmäßig verteilt ist. Zur anderen Hälfte die Sahne geben und verkneten. Kühl stellen.

Auf einer bemehlten Fläche beide Teighälften in ein Rechteck (50 x 25 cm) ausrollen. Sie sollten gleich groß sein. Den Kakaoteig auf den hellen Teig legen. Der Länge nach in 2 Hälften schneiden. Beide Hälften von der breiten Seite her aufrollen. Beide Rollen in Frischhaltefolie packen und eine weitere Stunde kühl stellen.

Den Ofen auf 180° C vorheizen. Die Folie entfernen und die Rollen in 0,5 cm dicke Scheiben schneiden. Auf Bleche mit Backpapier legen und 10-12 Minuten backen.

Auskühlen lassen und in Dosen lagern.

 

Nussplätzchen

zusätzlich:

  • 2 Eiweiß
  • 125 g Zucker
  • 125 g gemahlene Haselnüsse
  • 50 g Zartbitterschokolade, fein gerieben
  • 1/2 TL Zimt
  • 1 EL Kakao

Den Teig auf einer bemehlten Fläche ausrollen und Formen nach Belieben ausstechen. Die Plätzchen sollten jedoch in der Mitte noch über Platz verfügen, um die Nussmischung aufzusetzen. Die Plätzchen auf Bleche mit Backpapier legen.

Den Ofen auf 180° C vorheizen.

Die Eiweiße steif schlagen und die restlichen Zutaten unterheben. Mit zwei Teeflöffeln kleine Haufen auf die Plätzchen setzen.

10-12 Minuten backen, bis die Plätzchen golden sind. Der Teig sollte knusprig sein, die Nussmischung noch etwas weich.

Auskühlen lassen und in Dosen aufbewahren.

 

Aprikosenplätzchen

zusätzlich:

  • 150 g Aprikosenmarmelade

Den Teig auf einer bemehlten Fläche ausrollen und mit Ausstechern ausstechen. Man sollte nicht zu kleine oder zu komplizierte Formen nehmen, da die Plätzchen ja noch gefüllt und zusammengesetzt werden. Auch braucht man von jeder Form zwei Plätzchen (oben und unten).

Den Ofen auf 180° C vorheizen und die Plätzchen 10 Minuten backen.

Die Marmelade in einem kleinen Topf leicht erwärmen und durch ein feines Sieb streichen, um Fruchtstücke zu entfernen.

Eine kleine Menge Marmelade auf ein Plätzchen geben und mit einem Plätzchen der gleichen Form toppen. Auf einem Gitter trocknen lassen.

In Dosen lagern.

Today we are talking about Christmas cookies, or Weihnachtsplätzchen as we call them in Germany. It’s tradition here to bake in Advent. A lot of „Plätzchen“. So I began already before the 1.Advent and since then I made 5 different kinds. Unfortunately most of them are almost eaten. I don’t know where they all gone…

Christmas Cookies

 At least it speaks for itself, that they are good. Very good.

Most of them have the same basis of dough. So it’s possible to make a huge amount of dough, then divide the dough, so you can shape and fill every part different.

I offer you the satisfaction of different tastes: fruit – in this case apricot, nuts, cocoa.

On the picture below you see the cookies filled with apricot jam. Behind them are the cream cookies. They are the only ones, made of different dough. I give you the recipes of the three cookies, which have the same basis dough, so it’s easy to vary. And believe me, everyone is different.

Christmas Cookies

 As time flies by until Christmas, I’m planning what culinary presents I will make. Next week I will start with the ones, that will keep longer and maybe I can show you something delicious, that you can gift to someone, too. As we are heading to my family in Nürnberg a few days before Christmas, the last preparations need to be made there.

I’ve planned to make „Baumkuchen“: a cake with many many layers, a terrine, anis cookies (especially for my father, who loves them as much as I), eggnog for my grandmother and different savoury cookies. My christmas cookies are also very fancied, but as it stands things look black.

 

Christmas Cookies

 On the picture above you see the black and white cookies on the left, and the nut cookies on the right.

Christmas Cookies

Basic dough for the black and white cookies, nut cookies and the apricot cookies:

from Backen für Weihnachten by Regine Stroner

yields: one recipe of cookies

Ingredients:

  • 300 g flour
  • 150 g sugar
  • 1 egg or 2 egg yolks
  • 200 g cold butter, diced

Combine the ingredients and knead until smooth. Refrigerate at least for an hour.

 

Black and White Cookies

additional ingredients:

  • 2 Tbsp. cocoa
  • 2 Tbsp. cream

Before refrigerating the dough, divide it into two equal parts. To one part add the cocoa and knead until distributed evenly. Do the same with the other half of the dough and the cream. Then refrigerate.

On a floured surface roll out both of the dough in rectangle (about 50cm x 25cm). They have to be the same size. Layer the cocoa rectangle on the white dough. Cut them into even two parts lengthwise. Roll the two parts lengthwise. Wrap the two rolls into plastic wrap and refrigerate for another hour..

Preheat the oven to 180° C.

Remove the foil and cut the rolls into 0,5 cm thick discs. Bake the discs on baking trays with parchment paper for 10-12 minutes.

Remove from the oven, let them cool and store in an airtight container.

 

Nut Cookies

additional ingredients:

  • 2 egg whites
  • 125 g sugar
  • 125 g ground hazelnuts
  • 50 g chocolate, finely grated
  • 1/2 tsp. cinnamon
  • 1 Tbsp. cocoa

Roll out the dough on a floured surface and cut with your favourite cookie cutters. The cookies should have still some space in the middle for adding the nut mixture.  Lay them on baking sheets layered with parchment paper.

Preheat the oven to 180° C.

Beat the egg whites until stiff. Fold in the sugar, nuts, chocolate, cinnamon and cocoa. With two teaspoons place little heaps of the nut mixture on the cookies.

Bake for 10-12 minutes, until golden brown. The dough should be crispy, the nut mixture slightly soft.

Let cool and store in an airtight container.

 

Apricot Cookies

additional ingredients:

  • 150 g apricot jam

Roll out the dough on a floured surface and cut out with cookie cutters. Take care, the cookies still need to be filled, so they should not be too small or have a too complicated shape and you need at least two cookies with the same shape (bottom and top). Place them on baking sheets lined with parchment paper.

Preheat the oven to 180° C.

Bake the cookies for about 10 minutes.

Warm the apricot jam slightly on the stove in a small saucepan. Strain it through a fine sieve to remove fruit chunks.

Give a small amount of jam on one cookie and top it with another with the same shape. Go on with the rest.

Let them cool and store in an airtight container

glutenfreie ButterkekseDecorated Sugar Cookies with the Daring Bakers [gluten-free]

Update: Für das deutsche Rezept nach unten scrollen!

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

For this months challenge everybody should choose a theme. I chose simply „autumn“, because it’s everywhere present for me and I’m totally enjoying it. So I cut out some different shaped leaves with the cookie cutters and decorated them with green, orange and yellow royal icing.

Decorated Sugar Cookies with the Daring Bakers [gluten-free]

Since the only time in the year when I bake sugar cookies is normally before Christmas, I wasn’t so eager on the cookies. So I chose to make them gluten-free, just to give it an extra twist and to try a new flavour. Also I didn’t want to try a different sugar cookie recipe than mine, since I believe mine is the best ;). But before Christmas there is just not the right time to reveal it. I used a sugar cookie recipe from Shauna and it worked out very well. Besides it tastes really good.

The icing was interesting, since I’ve never did it before. It worked well, too. But I’m not a fan of artificial colouring and to decorate cookies like this.It just does not look natural to me. Additionally the cookies just taste great on them selves. The sweet icing is not necessary for me. But it was a good experience.

Decorated Sugar Cookies with the Daring Bakers [gluten-free]

Vor einem Jahr: Triple Mousse

glutenfreie Butterkekse

 nach einem Rezept von the gluten-free girl

ergibt: 2 Backbleche Plätzchen

Zutaten:

  • 100 g Reismehl
  • 50 g Kartoffelmehl/-stärke
  • 30 g Tapiocamehl/ -stärke
  • 1/2 TL Backpulver
  • 1 1/4 TL Xanthan
  • 1 Prise Salz
  • 100 g Zucker
  • 110 Butter
  • 1 Eigelb

Mehle, Backpulver, Salz und Xanthan mischen.

Butter und Zucker cremig rühren, dann das Eigelb und den Vanilleextrakt unterrühren, bis alles gleichmäßig vermischt ist. Die restlichen Zutaten zugeben und unterrühren.

Den Teig in Folie wickeln und mindestens 1 Stunde kalt stellen.

Den Ofen auf 180° C vorheizen. Backbleche mit Backpapier belegen.

Den Teig ausrollen und Formen ausstechen. Auf die Bleche legen und 12-15 Minuten backen bis sie goldgelb sind.

Glasur

  • 150 g Puderzucker
  • 1 kleines Eiweiß
  • 2 TL Zitronensaft
  • Lebensmittelfarbe (optional)

Das Eiweiß mit dem Zitronensaft verschlagen. Den Zucker zugeben und verrühren, bis eine glatte Glasur entstanden ist. Nach Belieben mit Lebensmittelfarbe färben.

Die Kekse damit dekorieren.

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

For this months challenge everybody should choose a theme. I chose simply „autumn“, because it’s everywhere present for me and I’m totally enjoying it. So I cut out some different shaped leaves with the cookie cutters and decorated them with green, orange and yellow royal icing.

Decorated Sugar Cookies with the Daring Bakers [gluten-free]

Since the only time in the year when I bake sugar cookies is normally before Christmas, I wasn’t so eager on the cookies. So I chose to make them gluten-free, just to give it an extra twist and to try a new flavour. Also I didn’t want to try a different sugar cookie recipe than mine, since I believe mine is the best ;). But before Christmas there is just not the right time to reveal it. I used a sugar cookie recipe from Shauna and it worked out very well. Besides it tastes really good.

 

The icing was interesting, since I’ve never did it before. It worked well, too. But I’m not a fan of artificial colouring and to decorate cookies like this.It just does not look natural to me. Additionally the cookies just taste great on them selves. The sweet icing is not necessary for me. But it was a good experience.

Decorated Sugar Cookies with the Daring Bakers [gluten-free]

One year ago: Triple Mousse

gluten-free Sugar Cookies

adapted from the gluten-free girl

yields: two baking sheets full

Ingredients:

  • 100 g rice flour
  • 50 g potato starch/flour
  • 30 g tapioca flour/starch
  • 1/2 tsp baking powder
  • 1 1/4 tsp xanthan
  • pinch of salt
  • 100 g sugar
  • 110 g butter
  • 1 egg yolk

Mix the flours, baking powder, salt and xanthan in a small bowl.

Cream the shortening, butter and sugar. Add the egg yolk and vanilla and beat until combined. Add the dry ingredients and combine.

Chill the dough in the fridge for at least an hour.

Preheat the oven to 180° C. Line your baking sheets with parchment paper.

Roll out the dough and cut with cookie cutters. Transfer them to the baking sheets and bake them for about 12-15 minutes, until golden brown.

Royal Icing

  • 150 g powdered sugar
  • 1 small egg white
  • 2 tsp lemon juice
  • food colouring (optional)

Beat egg whites with lemon juice until combined. Add the sugar to the egg whites. Beat on low until combined and smooth.

If desired mix in the colouring. Decorate the cookies.