Quark is a healthy, versatile, and super delicious soft cheese popular in Germany and other parts of Europe. Not only can you bake and cook with Quark (mmmm…German Cheesecake), you can eat it for breakfast, enjoy it as a healthy mid-day snack or turn it into a heavenly dessert. Keep reading for my homemade plain …
Yes, you can make homemade crème frâiche! My easy homemade crème frâiche recipe is effortless — all you need is milk, buttermilk, and a jar. After making crème frâiche at home you’ll never want to buy it again! Wondering What to Do with Crème Frâiche? I’d never heard of crème frâiche until I moved to …
Mascarpone is a creamy Italian fresh cheese that is super easy to make at home using only 2 ingredients! Use in tiramisu, icing, whipped cream, tarts, pasta, and much more.
If you want to make homemade clotted cream, this is for you! I’ve made it many, many times now, and in this article I share all the details about what works and what doesn’t. If you want to get right to the recipe, click “jump to recipe” or scroll aaaaaall the way down. If you …
Sugar, water and a slice of lemon are all you need to make this buttery caramel flavored syrup! Golden syrup is so easy and so amazingly delicious. Save yourself money and make it at home with this easy and recipe and troubleshooting guide!
Vanilla sugar is a German baking staple. Well, probably a European baking staple, because I’ve seen it all over Europe. It’s super easy to make at home, and I highly recommend giving it a try. I make a jar of vanilla sugar every fall and use it throughout the year. Vanilla sugar makes a lovely …
When I think of Christmas in Europe, I think of fragrant speculaas spice mix (called speculoos in Belgium and spekulatius in Germany). Traditionally, you’ll find speculaas spice in Dutch windmill cookies, biscoff cookies, cookie butter spread, and German spekulatius spice or Dutch speculaas spice cookies. But you can use speculaas spice mix in so many other …
Delicious, creamy, rich European style butter…easy to make and so worth making from scratch. The secret? Culture the cream before churning the butter! Pin This for Later! I didn’t eat real butter on the regular until I moved to Germany as a teen. I love the rich taste and creamy texture of European style butter, …
As I mentioned in my last post, with all of the holiday baking I’ve done these past few months, I’m craving lighter desserts. Or even no desserts! (What?) In all honesty, I’m really craving salads right now. So, over the next few weeks I’m making up lots of international “basics” – things that I can eat …
