It’s apple picking season! To celebrate the arrival of October and its fall flavors, I decided to make warming German Bratäpfel aka oven-roasted apples, stuffed with an almond-cinnamon mixture, that are then baked in Schönauer Apfel apple liqueur for 35 minutes.Read More
Behind dirndl kitchen
I am Sophie and I am German.
When I first moved to the United States in 2009, I felt very deprived of the German way of eating. To this date, I still miss German cake and coffee time at 3 p.m., so I decided to educate my fellow American friends by writing about German customs and food… which of course involves a ton of cooking, converting of grams to ounces and cups, and drinking of Paulaner Hefeweizen! …read more