Swiss Roll with Poppyseed & Jam

Hi friends,

After more than two years it is time to say goodbye. Over a 100 recipes, snack ideas and simple dishes later, today the last episode of ‘my’ food revolution will air on the radio. It’s best to stop when you’re having the most fun.

And it was definitely two amazing years! So many new experiences, challenges and also people that I got to know. I’m going to miss that for a sure, but now I’ll also be able to focus on new projects on here.

Do you have any specific wishes or ideas? What would you like to see or read more about? I look forward to your feedback ♥ But now it’s time for a recipe: easy to make swiss roll with poppy seed and a jam & cream filling! Simple but soooo delicious!

Swiss Roll with Poppyseed and Jam

Swiss Roll with Poppyseed and Jam

Yield: makes about 15
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Total Time: 2 hours 30 minutes
Bake, fill & roll - you have to try this super easy to make cake!

Ingredients

  • 6 eggs
  • 150 g powdered sugar
  • 1 pinch of salt
  • 60 g flour
  • 75 g poppy seeds
  • 250 ml whipping cream
  • 100 g red jam
  • sugar

Instructions

  1. Preheat the oven to 180 ° C and line a baking sheet with parchment paper.
  2. Separate the eggs and beat the egg whites with a pinch of salt until stiff, then whip up the yolks with 130 g powdered sugar until pale & creamy. Stir flour and poppy seeds into the yolk mixture, then slowly fold in the egg whites. Pour the mixture onto the baking sheet, smooth it out and bake for about 10 minutes.
  3. Meanwhile, sprinkle a clean dishcloth with sugar and turn the finished poppy sponge onto it (straight from the oven) and gently peel off the baking paper. Now carefully roll up with the cloth from the long side and allow to cool completely.
  4. In the meantime whip up the cream with the remaining powdered sugar. Carefully unroll the sponge again and spread first with jam and then with cream. Roll it up again with the help of the kitchen towel. Put in the fridge to firm up, then slice and serve.

Notes

Tip: If the baking paper can't be easily removed from the spong, just put a damp cloth over the baking paper, let it sit for a bit and then it should be much easier to peel off.

Do you like poppy seed, too? I totally do but actually bake or cook with it pretty rarely … I’ll definitely have to change that!

Stay sweet & HAPPY BAKING!

xx Kristin

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Blood Orange Cheesecake

Hi friends,

I should be packing my suitcase right now. Instead, I’m sitting in front of my computer: Writing invoices & quotes, plan my must-see list for the holiday and type up this recipe for you – kinda like a ‘farewell’ gift to you. I also invite you to come follow me on Instagram (@frlzebra) and you can (sort of) take take part in our vacation. ♥

But I’m still here and have a delicious cheesecake for you topped with a generous amount of blood oranges! Super creamy, juicy & fruity – I love it! I might just try to take a slice with me in my suitcase but that would be very unwise… just think of all the crumbs on my clothes.

Blood Orange Cheesecake

Blood Orange Cheesecake

Yield: makes 1 cake (∅26cm)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Fruity, sweet & creamy - just what a perfect cake needs!

Ingredients

  • 65 g butter
  • 65 g sugar
  • 150 g flour
  • 8 g baking powder
  • 1 egg
  • 500 ml milk
  • 80 g custard powder (or swap for cornstarch and vanilla extract)
  • 200 g sugar
  • 800 g sour cream
  • 4 blood oranges (+ more for the topping)

Instructions

  1. Make a custard from the milk, custard powder and sugar, then set it aside to cool.
  2. In the meantime, peel and fillet the blood oranges, then cut them into small pieces and set aside as well.
  3. Combine the flour, sugar, butter, egg and baking powder in a small bowl and knead until a smooth dough forms and press evenly into a greased springform pan (∅26cm) to create a thin base and sides.
  4. Now combine the cold custard with the sour cream and orange chunks and pour teh mixture into the mold. Bake in the preheated oven at 180° C (top/bottom heat) for about 60 minutes. Then let it cool completely and - preferably topped with fresh blood oranges - serve.

Notes

Tip: For the topping I have filleted some more blood oranges while catching all the juice. Then I briefly simmered the juice with some starch until it thickens - sweeten it to taste (or, as I did, leave it unsweetened) - and mixed it with the orange fillets. Top the cake with it and enjoy!


Do you have a holiday coming up soon? For me, this is the first real vacation since last autumn and I’m so looking forward to a bit of relaxation and a change of scenery. Sometimes you have to treat yourself, and as a self-employed I tend to do that way too rarely.

Stay sweet & HAPPY BAKING!

xx Kristin

Lovely Churro Hearts for Valentine’s Day

Hey friends,

and a warm welcome to this year’s Valentine’s Special! No, just kidding – even though the “day of love” is indeed a good occasion in this case, but the recipe that I want to share with you today, is by no means limited to a single day. Just like (extraordinary) expressions of love they are amazing all year round, because let’s be honest: Who doesn’t love churros?

For me, those crispy fried strands of dough are inseparably linked to hot summer days in Spain, full of laughter, loud music and tons of delicious food. But not while only on holiday, churros make a sweet treat! I’ll show you how can easily recreate them at home and how to shape them into sweet little hearts.

Churro Hearts

Churro Hearts

Yield: makes about 15
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 2 hours
Total Time: 2 hours 25 minutes
Whether you make them for Valentine's Day or not: Everyone will love these sweet Churro Hearts!

Ingredients

  • 50 g butter
  • 170 ml water
  • 1 pinch of salt
  • 70 g flour
  • 2 eggs
  • about 1 liter of oil for frying
  • 6 tbsp sugar
  • 2 tbsp brown sugar
  • 1 teaspoon cinnamon

Instructions

  1. Heat butter, water and a pinch of salt in a small saucepan and bring it to a boil, then add the flour (all at once) and stir with a wooden spoon until a lump forms on the base of the pot.
  2. Remove from the heat, then stir in the eggs one by one and mix until a smooth, sticky batter forms.
  3. Now transfer the batter into a piping bag with a small star tip and pipe your churro hearts onto a piece of parchment paper. Tip: It's the easiest if you start with the bow of the heart and then work your way back to the start and join the strands there.
  4. Then put the hearts in the freezer for 1-2 hours. In the meantime, combine sugar, brown sugar and cinnamon in a bowl.
  5. Heat the oil in a small, high pot at medium temperature. Now add the frozen churro hearts to the hot fat and bake from both sides until golden brown for 3-4 minutes. Drain the excess oil on a kitchen towel, then dip the hearts into in the sugar mixture and serve them still slightly warm with chocolate sauce.

Have you planned a little something for your partner this Valentine’s Day? Fun Fact: we celebrate our Valentine’s Day due to quite complicated schedules a few days late on Saturday. But our gifts will be the most beautiful ‘thing’, you can give each other: quality time spent together! Our plan is to cook a delicious, genuine Indian curry together – I’m really looking forward to it! ♥

Stay sweet & HAPPY VALENTINE’S DAY!

xx Kristin

[21] Iced Chocolates

Hey friends,

Still looking for a small gift idea? Then these Iced Chocolates might be just right: Fast & easy to make and therefore the perfect last minute present ❤ And they’re super delicious, too!

Iced Chocolates

Iced Chocolates

Yield: makes about 20
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 15 minutes
Super fast to make & melt-in-your-mouth delicious - the perfect last minute gift!

Ingredients

  • 50 g coconut fat
  • 50 g milk chocolate
  • 50 g powdered sugar
  • 1 tsp cocoa powder
  • a little vanilla extract

Instructions

  1. Melt the coconut fat in a saucepan over medium heat. Add the chocolate in small chunks and let it melt while stirring.
  2. Then add the powdered sugar, cocoa and vanilla and stir until it's creamy and smooth.
  3. Pour into a praline mould and let it solidify in the freezer for one hour. Remove from the moulds and then store in a cool place.

I can’t get enough of them! Prepare to make more than one batch of them because they will disappear in no time!

Stay sweet & HAPPY CHOCOLATE MAKING!

xx Kristin

[19] Mini Yule Logs

Hey friends,

Today’s recipe will be sweet, chocolaty and very christmassy. Especially in the UK (and also in France) it is a Christmas tradition to bake sweet sponge and buttercream tree trunks and serve them as Yule Log (or Bûche de Noël respectively).

This version is closer to the British recipe, but instead of making one big log I decided to go for many many small ones. That way each of your guests can get their own and additionally, I think they are pretty adorable, don’t you think so?

Mini Yule Logs

Mini Yule Logs

Yield: makes 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Turn the classic 'Yule Log' into miniatures and you have the perfect sweet treat for Christmas.

Ingredients

For the sponge

  • 3 large eggs
  • 75 g sugar
  • 1 pinch of salt
  • 25 g cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 pinch of ground cloves

For the buttercream

  • 60 g chocolate
  • 100 g softened butter
  • 150 g powdered sugar
  • 2-3 tbsp milk

For the ganache

  • 115 ml cream
  • 150 g chocolate

Instructions

  1. Preheat the oven to 180 ° C and line a baking tray (25 × 35 cm) with baking paper and lightly grease it.
  2. Separate the eggs and beat the egg whites with a pinch of salt and 25 g sugar until stiff and set aside.
  3. In a second bowl, whisk the egg yolk and 50 g of sugar until light and creamy. Combine cocoa, cinnamon, ginger and cloves and sift onto the egg mixture. Stir in gently, then gradually fold in the egg whites.
  4. .Pour onto the prepared baking tray, spread evenly and bake for 10-12 minutes.
  5. Remove it from the oven and place a second, likewise greased piece of baking paper on top. Now turn tha tray over onto the work surface and carefully remove the upper baking paper. If it keeps sticking, it helps to put a wet cloth on the paper for a while.
  6. For the buttercream, beat the butter until creamy and melt the chocolate. Stir together, then add powdered sugar and milk until a thick cream is formed. Spread evenly on the cooled sponge cake.
  7. Now divide the spone into 8 rectangles (Cut 1 x lengthwise and 4 x crosswise). Roll up the rectangles from the short side and place them on a large plate. Put in the fridge to set for about 30 minutes.
  8. In the meantime prepare the ganache, chop the chocolate and place it in a bowl. Heat the cream until it almost boils, then pour it over the chocolate and let it stand for about a minute. Now stir well and cover the tree trunks with it.
  9. Allow to set briefly, then use a fork or a toothpick to add a 'bark pattern' to the chocolate and lightly dust with powdered sugar before serving.

Aren’t they cute? Really great to go with your Christmas coffee or maybe even as a dessert – it’s up to you! Have you ever tried Yule Logs or Bûche de Noël?

Stay sweet & HAPPY BAKING!

xx Kristin

[13] Crème Brûlée Chocolates

Hey friends,

Christmas is approaching fast and therefore I would like to give you some nice gift ideas in the next few days.

In our family we (at least the adults) agreed to only gift eachother small presents, preferably homemade. So last year, I put together a box of handmade chocolate for everyone – from salted caramel to berry cream and spicy marshmallows, it had everything your heart could desire. It also included the pralines that I want to share with you today: Delicious Crème Brûlée chocolates with a crunchy caramel crust and sweet white chocolate.

Crème Brûlée Chocolates

Crème Brûlée Chocolates

Yield: makes about 15
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Just as tasty as the dessert classic & a great homemade gift idea from the kitchen!

Ingredients

  • 80 g cream
  • the pulp of half a vanilla pod
  • 150 g white chocolate
  • storebought chocolates cases + some extra chocolate
  • or
  • 200 g white chocolate and a silicone chocolate mould
  • 40 g sugar
  • 1 tbsp golden syrup or honey
  • 1/2 teaspoon baking soda

Instructions

  1. Put cream, vanilla and the chopped white chocolate into a small saucepan, heat on medium temperature and allow to melt until it's smooth. Remove from heat and let it cool at room temperature.
  2. In the meantime prepare the chocolate shells. To do this, chop the second part of white chocolate and melt in a water bath and (ideally) temper the chocolate. Put some chocolate into the silicone moulds, distribute well and then turn over so that the excess chocolate can drip out. Scrape off the excess and then let the chocolate set in the refrigerator.
  3. Now fill the hollow chocolates (either the homemade or storebought ones) with the cooled vanilla creme, leaving a small gap at the top. Place in the fridge for half an hour, then top with the remaining white chocolate, level and scrape off the excess to seal the chocolates. Let them set for at least one hour in the refrigerator.
  4. In the meantime, make the Honey Comb. Heat the sugar and honey in a small saucepan and simmer on a medium flame until it turns into a light caramel. Now stir in the baking soda (be careful, it will foam up!) and pour the mass directly onto a sheet of baking paper. Even out a bit and let it cool down. The mass will turn very hard and then can be broken into small chunks.
  5. Remove the chocolates from the mould and grind some of the honey comb with a mortar and pestle. Lightly melt the surface of the chocolates with a lighter or flambé burner and dip into the caramel powder. Lastly, caramelise the top lightly with the flambé burner, allow to cool and the chocolates are ready to serve.

Did you make chocolates by yourself before? If so, which is your favourite recipe?

Stay sweet & HAPPY CHOCOLATE MAKING!

xx Kristin

[8] Gingerbread Trifle + Giveaway | #ad

Hey friends,

In my opinion there are certain flavours that are inextricably linked to experiences, memories or moments. Cinema tastes like popcorn, my children’s birthday tastes like Käse-Sahne-Torte and afternoons after school have the taste of ‘Anna & Kristin’s special pasta’ (maybe I’ll pubish the recipe on here one day 😉).

And Christmas? For me personally, the Christmas season tastes most of all like gingerbread – maybe with a hint of Vanillekipferl (crescent shaped vanilla shortbread) and speculoos. Without gingerbread it just wouldn’t be the same. The nuts, the spices and the chocolate in there ♥ That’s the concentrated flavour of Christmas to me.

Mostly gingerbread just get’s eaten on it’s own, but today I’ll show you a way how to turn gingerbread into a lovely Christmas dessert: piled up layer by layer with a whipped sour cream and fruity cherries to create a marvellous Gingerbread Trifle – here’s the recipe:

Gingerbread Trifle

Gingerbread Trifle

Yield: makes about 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
The taste of Christmas: flavourful gingerbread, sweet cherries and rich vanilla creme.

Ingredients

  • 1 jar of preserved cherries (680g)
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • 400 g sour cream
  • 200 g cream
  • 50 g vanilla sugar
  • 3-4 large gingerbread with chocolate glaze (ideally German-Style Lebkuchen)

Instructions

  1. Drain the jar of cherries, collecting the cherry juice in a saucepan. Remove about 4 tablespoons of the juice, pour it into a small bowl and stir together with the starch until smooth. Bring the remaining juice to a boil together with 2 tablespoons of sugar. Stir the starch mixture into the boiling juice, simmer briefly until it thickens and then remove from heat. Finally, add cherries back in and let everything cool well.
  2. Meanwhile, put sour cream, cream and vanilla sugar in a large bowl and whip up with a hand mixer until it's thick and creamy.
  3. Finely chop the gingerbread. Now alternately put a layer of gingerbread in a dessert glass, then some sour cream, next some cherries and then again a layer of sour cream. Finally top with gingerbread and serve.

AND NOW THE GIVEAWAY:

Today you can win 1 packet of gingerbread from Pfeffer & Frost – the finest Elisenlebkuchen that come in a really pretty box!

Pfeffer & Frost is a young start-up from Nuremberg: the two founders behind it, Jannik & Tillman, are real gingerbread fans and came up with the idea to create a modern packaging for the old-established Elisenlebkuchen – and they succeeded! Sturdy cardboard and a biodegradable foil protect and keep the gingerbread fresh; the colourful and lovingly illustrated design by  London artist Alec Doherty makes the box a real collector’s item! The edition is limited and next year they will come in a whole new look.

The content of the box is just as amazing! Baked by hand in a traditional Nuremberg bakery and brimming with good ingredients: fine almonds, sweet marzipan and delicious hazelnuts – this turns the gingerbread into a real taste experience!

The great design of the boxes is something you can see in the photos, the taste you can unfortunately only imagine … but that can change, because I’m going give one of them to a lucky winner!

HOW TO ENTER:

You can participate by commenting on this post, via Facebook and on Instagram – you can thus secure 1 entry on each platform (that a maximum of 3 entries per participant). My question is the same everywhere: Which is your favourite Lebkuchen style – chocolate glazed, with icing or au naturelle?

Giveaway Rules:

  • The raffle starts on 08.12.2018 at 8:00 and ends on 12.12.2018 at 23:59 (CET).
  • Eligible are readers from Germany, who are at least 18 years old.
  • Participation is via the submission of a comment on the blog and under the corresponding on Facebook and Instagram posts.
  • The raffle is not affiliated with Facebook / Instagram and is not sponsored or organized by Facebook / Instagram in any way.

So I wish you the best of luck and until then…

Stay sweet & HAPPY DESSERT MAKING!

xx Kristin

[6] Pan di Stelle

Hey friends,

It’s miserable outside, so I prefer to hide in my flat and daydream about our last vacation. This year went on a road trip around Italy. Except for the first stop it was completely unplanned, we simply drove to the places we wanted to see that day, hastily searched for campsites while drving and then set up our camp for the night.

We had pretty great weather although it was fairly late in the year. And in addition to all the great food that we have crushed on the spot, I have also stocked up my personal supply: Pasta, flour, olive oil, tomato sauce, … and also my very favorite Italian biscuits: Pan di Stelle! Those sweet chocolate biscuits with stars on them have stolen my foodie heart but unfortunately my supply is long gone. That’s why I decided to bake some for myself and the recipe is now available for you too!

Pan di Stelle

Pan di Stelle

Yield: makes about 50
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes
When sweet cocoa biscuits meet a shower of stars, the most delicious Italian cookies are made!

Ingredients

  • 30 g ground hazelnuts
  • 100 g butter
  • 60 g margarine
  • 1 egg
  • 2 tbsp honey
  • 30 g dark chocolate
  • 400 g flour
  • 40 g cocoa powder
  • 200 g powdered sugar
  • 3 tbsp milk
  • 1 tsp baking powder
  • 1 pinch of salt
  • white sugar star sprinkles
  • sugar glitter

Instructions

  1. Put the ground hazelnuts together with 2 tbsp of powdered sugar in a food processor and grind finely.
  2. Melt the chocolate, then cream the butter together with margarine and 1 egg. Now stir in the honey and the chocolate.
  3. Mix the ground hazelnuts with flour, cocoa, baking powder, the remaining powdered sugar and salt. Form a well in the middle and add the butter-chocolate mix. Gradiually add the milk and knead everything until a smooth dough forms. Wrap in foil and refrigerate for about 30 minutes.
  4. Roll out the dough on a floured work surface and cut out small circles (about 5 cm in diameter). Meanwhile preheat the oven to 180° C and line several baking trays with baking paper.
  5. Put white sugar stars on the biscuits and sprinkle them with a little glitter sugar. Then bake for about 10 minutes, allow to cool well and serve!

Do you know these delicious biscuits or do you maybe have a different favourite from your vacations?

Stay sweet & HAPPY BAKING!

xx Kristin

[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

[2] Matchstick Cookies + Giveaway | #Ad

Hey friends,

time is moving so incredibly fast! Yesterday evening, I was still desperate to finish my advent wreath at the last minute – and managed a few times to nearly hot glue my fingers to the greens in the midst of all this hecticness. Pretty painful, don’t try it at home! But the little gem made of eucalyptus is now all done and ready for lighting the first candle.

The first candle also means it’s the first Advent Sunday – which in turn means it’s a good time for our first giveaway. I’ll tell you what it’s all about further below.

Now to the reeeeally important things in the run-up to Christmas: cookies! Without those sweet treats in all shapes and flavours, Christmas just wouldn’t be the same, right? A super simple recipe I would like to introduce you today are Matchstick Cookies: Delicious crispy butter cookies with one end dipped in red glaze and sprinkled with some berry powder – soooo delicious and fast to make!

Matchstick Cookies

Matchstick Cookies

Yield: makes about 60
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes
They look like wee matches but taste much, much better: buttery, vanilla-y and with a hint of berries!

Ingredients

  • 250 g flour
  • 1 pinch of salt
  • 50 g almond meal
  • 125 g powdered sugar
  • 150 g cold butter
  • 1 egg
  • 1/2 tsp vanilla extract
  • 125 g pink candy melts
  • red food colouring
  • fruit powder (e.g., blackberry)

Instructions

  1. Mix the flour with salt, almonds and powdered sugar. Then add the butter in cubes, the egg and the vanilla and quickly process everything with your hands to make a smooth dough. Wrap in foil and refrigerate for 1 hour.
  2. Preheat the oven to 175° C (150° C convection). Roll out the dough on a floured work surface. Use a knife to cut it into 1 cm x 7 cm strips and place them on baking sheets lined with baking paper. Bake for 10 - 12 minutes, then let cool completely.
  3. Melt the Candy Melts for the glaze and use a little red food colouring if you want a brighter shade. Dip one end of the sticks into the glaze, let the excess drip off and leave to dry. Sprinkle the still moist glaze with some fruit powder, then let it set and they are ready to serve!

AND NOW THE GIVEAWAY!

Today you can win 5 wonderful books from the EMF publishing house:

1 x New York Bakery by Clara Hansemann (German language)

This is actually where I got today’s recipe from and it’s perfect for people who are interested in biscuits, cookies & little anecdotes from the wintery New York!

1 x Slow Christmas by Ina Mielkau (German language)

The perfect companion for the holiday season because it contains decoration and gift ideas as well as instructions and tips for relaxed holidays!

3 x EINFACH…(Weihnachtsbäckerei/Weihnachtsrezepte/Weihnachtsrezepte vegetarisch) by Gabriele Gugetzer & Rose Marie Donhauser (German language)

Small booklets with great content: All recipes are limited to 2-6 ingredients and make Christmas cooking super easy!

HOW TO ENTER:

You can participate by commenting on this post, via Facebook and on Instagram – you can thus secure 1 entry on each platform (that a maximum of 3 entries per participant). My question is the same everywhere: Which is YOUR favorite cookie recipe and why?

Giveaway Rules:

  • The raffle starts on 02.12.2018 at 8:00 and ends on 06.12.2018 at 23:59 (MEZ).
  • Eligible are readers from Germany, who are at least 18 years old.
  • Participation is via the submission of a comment on the blog and under the corresponding on Facebook and Instagram posts.
  • The raffle is not affiliated with Facebook / Instagram and is not sponsored or organized by Facebook / Instagram in any way.

So I wish you the best of luck and until then…

Stay sweet & HAPPY BAKING!

xx Kristin