101 Asian Recipes 44 & X 5-8 Club A Super Upsetting Cookbook About Sandwiches Agave airline miles Al Forno Aleksandra Crapanzao alfajores Amaro Amber India Amy's Bread andy ricker Anya Fernald Arizona Biltmore resort & spa Arkansas Arlington National Cemetery Around the Fire Atlanta Baldoria balsamic vinegar banana bread Bannock Bar Centrale Bar LaGrassa BBQ Festival Bees Ben's Chili Bowl Big Gay Ice Cream biscuit Bitters BLT Steak Bond 45 Bongo's Cuban Cafe Bottega Louie Brad Thomas Parsons butter butter tart Camino ceviche Charlotte cheese toast Chef Boyardee chefs cherimoya Cherry Bomb chicken & dumplings chili chimichurri chips chocolate-banana bread Chrissy Teigen Christmas Christmas Carol cilantro Citrus Classic German Baking cocktails cookbooks cookies cooking Cooking Uptown cotton candy country fried steak crab crack pie Cravings cucumber salad dairy free dates Delta Denver Broncos deviled egg Disaronno Dish drinking food of thailand Einkorn wheat Elway's fall farmers market filet mignon Flank Steak Flowers Fontina cheese Food52 football Freedom Tower fries garden gardening garlic ggarlic bread Ghostbusters gluten free Good + Simple grain free Grinch Guest blog Halaal Harlee Hell's Kitchen Henry's Hi-Life High Tide Harry's Hilton Resort Holeman & Finch home Home Cooked honey hot dog ice cream Indian Industrial iPhone Iran Jake's Good Eats Jewel of the Desert Joe's Stone Crab John's Pizza Jucy Lucy Juicy Lucy Krispy Kreme Kristen Kish lemon lemonade Lemon-Chile Vinaigrette Lenny's Liam Helsmworth local hot spot lomo saltado Los Angeles Lucky Peach Luisa Weiss Magnolia Bakery Mahmoud Ahmadinejad Mamaw Man v. Food Marte marie Forsberg Matt's meatballs meatloaf Mermaid Sundae Mia Dona Minetta Tavern Miraflores Mission American Kitchen & Bar Mollie Katzen Moosewood Momofuku Mooo Mr. K's mustard nibbles Nick's Family Diner NYC One Travel onions Osteria Al Doge Osteria Marco Papa John's Papaw Pappy's parsley pasta sauce Pellegrino peppers Peppers of the Americas pesto Peter Luger Phoenix Claws and Jade Trees Pig Pickin' pizza pok pok potato toe Rao's Ray Ray Red Cat Red Eye Grill restaurant rhubarb ribs Rice Krispy treats Rioja Road Food Rosebud rosemary Rustic Canyon Salami Salsa Salty Pimp Salut Bar Americain Schnippers Sean's wedding Seasons 52 Shake Shack shrimp slog Slow Foods smoothies juices Sparks Spider-Man Turn Off the Dark Spritz squash casserole St. Louis steak Stir STK Miami Stollen Strawberry Fields Sugan and Spice Sur Swine Wine Table Mesa Tacos Tate's Bake Shop The Cottage Kitchen The London Cookbook The Parker House The Radio City Christmas Spectacular The River Cottage The Wednesday Chef thyme Times Square tomato salad tomato soup Torched Cherry Limeade travel Vegetarian Vesta Dipping Grill Vibrant India Victor's Cafe Wall Street Wildfire Wolfgang women wontons XX Dinners Zelo

Entries in Stollen (1)


Classic German Baking by Luisa Weiss

I have followed Luisa's blog, The Wednesday Chef, for some time.  I started following Luisa's blog during a very slow time in the dead of winter when I didn't want to be outside.  She drew me in.  I continue even now to follow her, some couple of years later. She brings an intimacy to her writings that allows you, as the reader, to believe that you are sitting with Luisa in a quaint coffee shop, sipping a nice hot cup of chocolate on a winter's day.  She brings this intimacy to her new cookbook, Classic German Baking.

The cover of the book is darling; I love the silver foiled bundt pan (and it doesn't hurt that bundt cakes are some of my absolute favorites....).  In my opinion, anyone that enjoys baking will enjoy this book.  My read of the recipes are that they are probably already some of your family's favorites; this book will provide a little spin on your current well-worn recipe.  I look forward to that. And, what I'm really looking forward to?  Is making the Christbolt.  I love Stollen; I really do.  And, it is one of the reasons that I look forward to the holidays but I've never made it - only have I bought it and devoured it.  Now, I can make a Stollen-like cake that mustn't rest for two weeks after being baked before it can be eaten.  I can eat it straight-away!
I'm also looking forward to the butter cookies, the Linzertortes, Zitronenbiskuitrolle (say that five times fast.....heck, say it two times fast!!!), and the Kinerken (Cardamom Snap Cookies).  My mom and I began a Christmas tradition a couple of years ago where we make many types of cookies and candies and wrap them up for neighbors.  I foresee many of Luisa's recipes making their way into the Christmas tins!