OK, here’s something a little different and I should have posted this a few weeks ago, on December 5-6 (St. Nicholas Day), but I was traveling at the time, so I’ll just post it now. In theory, these are just gingerbread cupcakes, but I made monsters out of them. Krampus monsters, that is. Now, thanks to the film that came out in 2015, most people know what Krampus is (think of them as Santa’s evil elves!) but it is a long-held tradition in Bavaria, Austria, the “Alpine regions” and part of Eastern Europe to have Krampus monsters kidnapping poorly behaved children during Christmas. All in good fun! Believe it or not, in Austria, they even have Krampus chocolates (like Chocolate Santa Claus).
As many of the people who have been following this here website for a while know, I often make sweets and treats at Christmas Time, and almost all of my Christmas Presents are homemade, so here is another Christmas Present waiting to be devoured: this year’s annual Fudge. This year I made two varieties, one a little more traditional and the other a little more unique. I’ll let you figure out which is which: Dark Chocolate Pecan Fudge and White Chocolate Gingerbread Fudge!
(No, no flowers were used in the making of this pie. I just think the end result looks like a flower)
If I’m making pies in this Thanksgiving season, I might as well make two so two posts right after each other on the topic of pie. This time, blueberry that looks like a flower (ok, to me at least!). Blueberries make a notoriously runny pie if you don’t add corn starch to firm it up a bit. Alternatively, you can add Clear Gel (a pie thickener) or tapioca. If all else fails, add flour, but that will still make a fairly runny pie. If you don’t like a little messy, this pie is seriously delicious!
Well it’s Thanksgiving Week in the US this week, so we all know that means Turkey, stuffing and PIE!. I will actually be flying to Germany on that day (I often am, to be honest), but that doesn’t mean that I didn’t take the time to make a couple of pies in the lead up to the big event. This is a basic lattice top apple pie, covered in a hearty layer of crunchy, course sugar. I like the extra crunch to contrast the soft apple filling. Can’t find Pink Lady apples? Substitute Honey Crisp (my fave!) or in a pinch granny smiths!