This marzipanstollen is my version of the traditional German Christmas bread. It’s dense and sweet and it’s flavour increases the longer you store it. No raisins, no candied citrus peel.

This year I finally wanna share my favourite German Christmas treat with you. It’s called dominosteine. It’s a piece of lebkuchen (gingerbread) that is layered with jelly (apricot in most cases) and marzipan and covered in chocolate.

The smell of poppy seeds and vanilla fresh from the oven is the best thing ever. Combine that with buttery streusel and a fresh yeast bake and you are basically in heaven.

I have heard so many times that this recipe is the best vegan tiramisú ever and after all these years I am inclined to believe it.

To make these marshmallow cupcakes, I updated and tweaked my old marshmallow fluff recipe. This version is much stabler and can be used for all kinds of things: as a topping or filling, you can coat it with chocolate to make flødeboller, stuff it between a couple of cookies, or whatever. Endless possibilities.

If you ever come to Germany you’ll find a lot of people going crazy over rhubarb and (white) asparagus. You probably won’t understand it. So here’s why: we only get to eat these two vegetables for a short time.