Monday, November 23, 2020



It's the most wonderful time of the year! 

And yes, these little crescent shaped treats mark the beginning of the jolly season. It's only the beginning, and I can promise it's going to be delicious and festive on the blog this year!

We've hit the end of November, and it might sound a little cliché, but the current situation really screams for comforting Christmas bakes and quality time with our loved ones. It's definitely not always easy, and today's new restrictions (when living in Luxembourg) require yet more social distancing. So if you're living in shared flats or with your family make a group activity out of it and swing the mixer. If you're living alone, don't you worry, prepare them, take them to work and spoil your colleagues. Because we all know when it comes to food that happiness shared is happiness doubled. 

For around 40 Vanillekipferl you'll need:
225g flour
75g icing sugar
30g vanilla sugar
110g ground almonds
150g Butter
1 egg

For the vanilla sugar you'll need:
20g vanilla sugar
60g icing sugar


Preheat the oven to 180° on top and bottom heat function.

In a large bowl whisk together flour, icing sugar, vanilla sugar, almonds and salt. Add the butter, then the egg and mix until you get an even dough. Wrap the dough into cling film and chill in the fridge for one hour. 

Meanwhile, mix the vanilla and icing sugar to prepare the vanilla dust. 

Once the dough is ready, roll into a 3cm wide dough roll and cut 1cm slices off. Shape these pieces into moon shaped crescents, then place on a tray lined with baking paper. Bake for 12 minutes. The Vanillekipferl should be nicely golden. 

Once they're done, let them sit for about a minute, then dip them into the vanilla dust. Let the cookies cool completely, then use a sifter to dust them. 


Are you planning on making this recipe? Or have you already tried it?
Then show me your creations on Instagram: @passionmeetscreativity  I'm looking forward to your comments & suggestions :)

Sunday, November 15, 2020


Nobody says no to a good Boxemännchen this time of the year! From little children who truly believe in St Nicholas to adults who love to celebrate their favourite childhood holiday: we all love these brioche-like men. I have to admit that Kleeserchersdag, as we call it here in Luxembourg, ist still one of my favourite holidays of the year. I might be a grown-up now, but with all the lovely memories I have, I will always cherish this day. 

The first time I made them was a few years ago with my goddaughter. I found the recipe on the internet and thought it would be a fun activity as we both love baking. Their shape was perfect but the dough was a little too dry for my taste. So I promised her I'll work on a recipe that we can call our own. And after a few tests last year, I came up with one that I really love. My parents tested the different editions and happily approved this one. 

For 10 Boxemännercher you'll need:

500g flour

30g sugar

100g butter

20g active yeast

3 eggs (2 for baking, one for brushing)

255ml lukewarm milk

5g salt


Preheat the oven to 180°

Pour some flour in a large bowl and mound it like a volcano. Crumble the yeast in the hole as well as 15g sugar, one egg and some lukewarm milk. Start kneading until you get a smooth mixture, which serves as sort of pre-dough. Add some more milk if necessary. Even though you could also prepare it with your hands, I strongly recommend you use a hand or stand mixer with dough hook. Once smooth and even, cover dough with a clean kitchen towel and let rest for 15 minutes.

Add the second egg, the remaining sugar and milk and mix again. Add the butter and knead well until it's completely incorporated into the dough. Cover the dough again with your kitchen towel, then put it in a warm place and leave it for 20 minutes.  

* If you like your Boxemännercher a little sweeter, add an extra tablespoon of sugar. 

Before shaping the Boxemännercher, knead the dough well with your hands. Shape the Boxemännercher by starting with the body. Cut the main part lengthwise to shape their legs and slightly diagonal for the arms. Put them onto a baking tray lined with baking paper and let rest for another 20 minutes. 

Beat the remaining egg and brush each Boxemännchen. Bake for 25-30 minutes. 


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