Recipe Plan Type: Free

  • Baileys-Espuma

    Baileys-Espuma

    —

    by

    Super Chef

    Espuma (Spanish) = foam. This refers to a foamy dish made with the help of a cream siphon. This technique originates from so-called applied molecular cuisine and was developed by Spanish celebrity chef Ferran Adrià. Espuma liquefies relatively quickly and is not suitable for long standing times.

  • Sugar Glaze for Gingerbread

    Sugar Glaze for Gingerbread

    —

    by

    Hussein Tarawneh

    This sugar glaze recipe is perfect for coating gingerbread or other baked goods, adding a glossy finish and a touch of sweetness to your creations.

  • St. Martin’s Yeast Men (Sweet Yeast Dough Figures)

    St. Martin’s Yeast Men (Sweet Yeast Dough Figures)

    —

    by

    Hussein Tarawneh

    Weckmänner are traditional German pastries, typically enjoyed during the Advent season.

  • St. Gallen Biberle

    St. Gallen Biberle

    —

    by

    Hussein Tarawneh

    St. Gallener Biberle are traditional Swiss honey gingerbread treats filled with marzipan. The dough is rolled thin, and the marzipan is placed in the center before rolling the dough around it. The pastry is then sliced into small triangles, brushed with an egg wash, and baked until golden. After baking, the Biberle are coated with…

  • Springerle – Anise Cookies

    Springerle – Anise Cookies

    —

    by

    Hussein Tarawneh

    Anise-flavored cookies, These cookies are cherished for their intricate, embossed designs and their association with holiday traditions, especially during Christmas.

  • Liegnitz Bombsmakes

    Liegnitz Bombsmakes

    —

    by

    Hussein Tarawneh

    made with a combination of ground nuts, sugar, and often chocolate or cocoa, giving them a dense, fudgy consistency. shaped into small, round or oval “bomb”-like forms. Makes approx. 18 pieces. To bake the bombs, you will need 10 cm diameter baking rings, alternatively you can use a muffin tray.

  • Dextrin glaze

    Dextrin glaze

    —

    by

    Hussein Tarawneh

    Dextrin glaze is a type of coating or finish made using dextrin, a carbohydrate derived from starch. Dextrin is often created by heating starches, such as corn or potato starch, to break them down into simpler sugars, resulting in a substance that can be used to create a glossy, smooth glaze.

  • Basler Treats

    Basler Treats

    —

    by

    Hussein Tarawneh

    Swiss specialty, a very aromatic and delicious type of gingerbread. A must for Christmas. Lasts a long time and is good for the stomach.

  • Mother’s Day Muffins

    Mother’s Day Muffins

    —

    by

    Hussein Tarawneh

    The gluten-free Mother’s Day muffins are soft, juicy muffins filled with strawberry puree and topped with strawberry frosting. The cake is made with ingredients like Schär Mix Kuchen & Kekse, butter, eggs, and sugar, and flavored with lemon and vanilla. The muffins are decorated with a fresh strawberry on top and dusted with powdered sugar…

  • Cola Cake

    Cola Cake

    —

    by

    Hussein Tarawneh

    The gluten-free cola wreath or cake is a moist, flavorful cake made with a mix of cola, orange juice, and cocoa. The cake is topped with a chocolate glaze made from powdered sugar, cocoa, butter, and cola. The cola flavor gives the cake a unique, fruity twist, making it a fun and indulgent dessert, perfect…