France has a lot of delicious sweet snacks that are known all over the world. The classic French Madeleines like these Madeleines with Pistachios & Pandan are definitely something that is known and loved by many… although the use of Pandan is probably rather unusual for a French bake I assume. That is more often used in Asia than in Europe. But still – it works great here ;)
If a whole Christmas Stollen is too much for you, you might want to consider these Christmas Stollen Cantuccini – the miniature version of the classic Christmas treat. If you are fine with loads of candied fruits, and nuts, as well as a lot of powdered sugar and an abundance of calories… you probably gonna like these Christmas cookies. I love them and think they are a great addition to the regular Christmas cookie Lollapalooza ;)
It’s finally the season for figs again. Yay! I love these purple little fellas and I am more than happy that you can get figs quite cheap right now. I know not everyone loves figs as much as I do, but if you ended up here you are probably a fan too and will like these Honey Fig Cheesecake Bars. They are delicious! ;)
I have to admit it publicly: I am a rhubarb fanboy! It’s out now! If you use the “search function” on the blog and type in “rhubarb” you will easily see what I am talking about. I have served quite a lot of rhubarb recipes on this blog already. Everything from easy peasy rhubarb sheet cakes to more complicated layered rhubarb delights. Today’s delicious no-bake cheesecake with biscoff base and roasted rhubarb will extend this collection with another highlight. But be sure – this is not the end yet :P
It’s Cookie Friday again and that means you get a fresh batch of cookies! Yay! Well… not so sure if these Date Pistachio Ma’amouls belong 100% to the “cookie category”. Some might say they are small cakes maybe because of the texture and filling…? To be honest – they are not flat like cookies and you can’t eat them with one bite or two, but I still think they are a good match for my cookie category here on the blog. So say hi to the newest member of my little cookie family… ;)
Easter without any yeast bake is impossible in my house! It does not matter if it’s a classic bake or a more modern attempt of creating something with yeast – something has to end up on the table. For example something like this yeast wreath aka. savarin filled with pistachio cream and espresso infused glaze. Definitely a “must have” for a good Easter brunch!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
