Lebkuchen Spice Mix

This delicious recipe I got from a fomer colleague of mine, Ina. Ever since I learned it, it is an all time favorite of my pre-christmas baking. Please not that the prepared Lebkuchen have to sit overnight in the oven. They taste best when stored for 2 weeks in a bisquit tin.

This recipe uses bread flour, giving it a texture similar to bread. I've adjusted the cinnamon ratio, so the cinnamon flavor is quite strong. Let's make it together!Total calories about 1549 kcal: Carbs 270g, Fat 45g, Protein 16g

I love the flavours found in Moroccan foods and the best thing about a ras-el-hanout mix is that you can add in or leave out whatever you want to! The first few ingredients make up the base then it's up to you what else you add in to expand the flavour. Some mixes can use up to 100 different spices, some use 10. It's completely down to your taste and every household will have their own version! This is my favourite version of the spice mix

After trying to buy/find Gingerbread spice for a pancake recipe, I came to the conclusion it's pretty much the same thing as Pumpkin Pie spice. But store-bought Pumpkin Pie spice didn't have cloves and I knew I wanted something a little more complex, so these ingredients are the ones I finally decided on!

This is my favorite German pastry! It's virtually impossible to find outside of Germany so learning to make it yourself is your best bet. There are many variations but my favorite is topped with crumbly "streusel." The filling is a thick layer of poppy seeds which gives the cake an interesting texture and nutty flavor. You can optionally add a few raisins and/or walnuts to the filling, which are often included in the Mohnkuchen at German bakeries.The bottom layer is a moist, "bready" cake made with yogurt. Traditionally a Hefeteig (yeast dough) and sometimes Mürbteig (German shortcrust pastry) would be used.Note: I used a 18 cm (7 in) tart pan with removable bottom.

Note: This recipe is a work-in-progress. I adapted from a German recipe, but the dough seems to come out too soft and sometime the custard might not get thick enough according to another person who cooked :( I'll update this sometime soon [3/29/2016]This is a German pastry loved by all ;) The name means "Bee Sting" in German. Most German recipes use instant pudding, but in this recipe I've included how to make your own vanilla custard creme filling (you can double it if you love the super cream-filled kind!). You'll probably need a couple hours to make this so plan ahead.

It has a nice flavor of earl grey, fluffy, soft, and side are moist.

I developed this mix recipe more than a decade ago for my granddaughter Bree, who's a Chai lover. Recently, my granddaughter Dellaney requested the recipe, and I realized I'd never added it to my Cookpad collection. So here it is so all my grands and great-grands can always find and enjoy it. This makes about 6 cups of Chai mix. I've also used this mix, packaged cutely with a fun mug, for gifting.

Zimtsterne (“cinnamon star” in German) is a dense, gluten-free, cinnamon and spice cookie that is traditionally made for the Christmas season. I didn’t want to wait until Christmas to make these, so I made Halloween ghosts! The crisp, white meringue icing works perfectly for these cute little ghost treats!I’m definitely adding these to my Christmas cookie list, and will make them in the traditional star shape. They are slightly chewy with a wonderful blend of warm spices. Plus, they’re a great option for one of my friends who can’t eat dairy or gluten! 🎃Happy Halloween!! 🎃This recipe came from “Bake From Scratch.” Note that the original recipe did not make nearly enough icing, so I had to make more. I included this extra icing in the recipe below.#Holiday #Spooky #Autumn #Fall #Dessert #Fun

Recently learned this trend so made some! This makes about 2 cups or so.

One of my favorite Mexican dishes. Served with rice and refried beans. I top with the usual suspects, sour cream and guacamole. ( I make 2 different versions of these burritos. 1 is this and the other one is a browner version with homemade sauce which I will post at a later time)

I wanted to come up with a way to munch on a whole stick of chikuwa. This is a fancy way to serve up an easy, instant-prep snack.Adjust the amount of parsley and curry powder to taste. Also be sure to adjust the amount of water accordingly.The coating will be light, but feel free to make it as thick as you like. Coat the chikuwa evenly before frying. For 2 servings. Recipe by Mawaru7