[4] Stollen in a Jar

Hey friends,

especially in the run up to Christmas it is nice to meet up with friends and acquaintances for coffee and spend some nice hours together. Talk about what’s new, reminisce on old memories or exchange ideas about this years Christmas presents. The latter I always find fascinating, because it is so interesting to see how other people gift. One person might be more of the last-minute type while another is a crafter and creator. Maybe they will even have tips for you for particularly great gifts – who knows?

For these occasions, I always find it nice to bring the host a little something. A nice thing to bring is, for example, small Stollen (German fruit bread) in a jar! It is quick to prepare and gets baked directly in small screw top jars, so after baking you just put on the lid, let it seal and this way preserve it for a few weeks.

Stollen in a Jar

Stollen in a Jar

Yield: makes 5
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

An ideal small present for your Christmas host but also great to prepare and then just eat by yourself!

Ingredients

  • 150 g margarine
  • 200 g sugar
  • 2 eggs
  • 250 quark
  • 500 g flour
  • 1 packet baking soda (~2 tsp)
  • 2 tbsp milk (or if you like the flavour: rum)
  • 125 g dried cranberries
  • 100 g chopped almonds
  • powdered sugar
  • 5 small screw top jars à 230 ml

Instructions

  1. Grease the small jars, dust them with bread crumbs and preheat the oven to 175° C.
  2. Beat margarine, sugar and eggs together until creamy, then stir in the quark. Mix flour and baking powder and add it to wet ingredients together with some milk. Knead until combined, then add the cranberries and almonds and mix until evenly distributed.
  3. Divide the dough and fill the jars about 2/3 full, then press down the dough lightly. Bake in the preheated oven for 40-45 minutes. Immediately sprinkle the hot cake in the jars with plenty of powdered sugar, then screw on the lid immediately and allow to cool completely.
  4. Stored in a cool and dry place, the Stollen will keep fresh for 2-3 weeks.

What do you like to gift your host when you’re invited somewhere?

Stay sweet & HAPPY BAKING!

xx Kristin

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Autumnal Sangria

Hey friends,

I am an autumn child through and through but *damn* it got really cold real fast. Last morning when I left the house for work I quite literally froze for a few seconds debating in my head wheather I should run back upstairs and change into warmer clothes or not. The fact that I was already quite late won and so I sprinted into my car and immediately turned on the heating.

Those temperatures almost leave you with no other choice than to warm yourself from the inside. Yes sure – tea, hot chocolate and Co. do that job very well but there’s another exiciting way! Try this autumnal sangria recipe for a change: seasonal fruit, smooth red wine and a hint of cinnamon… the perfect way to relax after work.

Autumnal Sangria

Autumnal Sangria

Yield: 6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Who says sangria is only for summer? This version with seasonal fruit and autumnal flavours is just as tasty & so easy make!

Ingredients

  • 150 g pomegranate seeds
  • 150 g blackberries
  • 1 apple
  • 1 stick of cinnamon
  • 160 ml Calvados
  • 1 bottle (750 ml) of red wine (z.B. Cabernet Sauvignon, Merlot or Malbec)
  • 100 ml clear apple juice
  • 200 ml cold still water (optional)

Instructions

  1. Wash blackberries and apple, then remove the core from the apple and slice thinly.
  2. Put both together with the pomegranate seeds and cinnamon stick into a big tumbler or jug (holding about 2 l). Then add Calvados and red wine and mix well. Refrigerate for about an hour.
  3. Top with cold apple juice and - depending on how strong you want the drink to be - some ice cold water. Mix well, pour into cups and serve!

Tipsy fruit, some sweetness & a big batch of autumn feeling… sounds like a perfect autumn night to me. What’s your favourite way to end the day?

Stay sweet & HAPPY MIXING!

xx Kristin

Plum Crumble Cookies

Hello my dears,

all of a sudden, summer is over. It went out with a bang – or more acurately a pretty big storm – and that was the end of the warm weather. But that’s not all bad, because autumn brings so many great things with it: the colors, the smells and all the seasonal produce.

One of my personal highlights in autumn: fresh plums! I love a good slice of plum cake with sweet crumble and a dollop of whipped cream. Mmmmh … Inspired by this classic recipe I came up with some delicious cookies, also featuring plums and crumble but in a more modern way. Fruity and crispy on the outside, sweet and soft on the inside – the perfect combination!

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Do you like plum as well? What’s your favourite recipe?

 

Stay sweet & HAPPY BAKING!

xx Kristin