Alright, one recipe for you. (Blogging after being away for such a long time is hard!) Sugary, sticky, pull apart rolls filled with ground hazelnut, grated apple and raisins! In German they’re called “Hefeschnecken” which literally means “yeast snails”. Ick, I prefer my English title. By the way, the recipe I used is from my [...]
By Theresa
|
Posted in Baked Goods - Sweet, bread, Breakfast/Brunch, Dessert, European, Pies & Pastries, Sweet, Swiss
|
Also tagged apple, European, nuts, raisin, yeastbread
|
I’ve already posted about this incredible Swiss non-bread here. (I still think it’s bread, but in Switzerland, it’s just “Zuepfe”. Okay.) I’m just so proud…because it’s so preeeety! And seriously the only bread that works for me every single time. But here’s the recipe again, including U.S. measurements this time. This was the perfect Thanksgiving bread. [...]
I can’t explain why, but lately I just feel like celebrating—celebrating Spring, family, and my peaceful life. And I have chosen to show my gratitude the best way I know how: by baking. I couldn’t wait to get home yesterday and make this French pear tart. It’s another Dorie masterpiece: elegant pear fans baked into [...]
By Theresa
|
Posted in Baked Goods - Sweet, Dessert, European, French, Pies & Pastries, Swiss
|
Also tagged custard, Dorie Greenspan, European, French, Fruit, nuts, pear, pie, tart, tea
|
So sweet of me, I know—to bake cookies and then ship them far, far away and beyond…to Lima. Little did I know that this modest, little Valentine’s gesture would cost $23 JUST TO SHIP. I’m kind of worried that in the 10 days it will take these cookies to reach Peru, they will have hardened, [...]
I’m confused–is it summer or fall? If it really is summer (it IS August), then why am I wearing a scarf every day, and why am I already thinking about booking my plane ticket home for Thanksgiving? Because this is San Francisco, and like Mark Twain once said, “The coldest winter I ever spent was [...]
This is a traditional Swiss pie from the Romandie. It’s quite tricky to get the texture of the custard and the crust right. I made this for D.’s 28th birthday. I hope he likes it! Despite appearances (this image is from my pre-photography class days), the pie was a nice combination of creamy, curdy, bounce [...]
In Switzerland, there’s bread and then there’s Zuepfe. I lived in the country for 4 years; I was in a relationship with a Swiss man for 10 (too long) years—and yet, I still don’t understand the distinction. It’s a really dense, milky butter yeast bread that is great eaten slathered with buttered and layered on [...]
One thing I really miss since moving from Switzerland to Singapore is Swiss bread. It doesn’t matter where you bought it or what kind it was, it was always good – the right texture, lightness and flavor. As an American, I never knew plain bread could have so much flavor by itself until I moved [...]
This cake is really easy to put together. I ended up halving the recipe and keeping the original bake time, which in the end worked out very well. This might have to do with the fact that I used an 8 inch cake pan rather than a 10 inch as the recipe called for. Actually, [...]
