It’s the time of the month again – The time when two wonderful friends and I come up with a theme and cook/bake dishes to it. This month we chose the theme “Oktoberfest”. Why?! Because I am Bavarian and so sad that this is the second year I can not be in Munich to dance on the bench in the beer tent with beer in my hand!
The two other bloggers I am talking about are Dawn from Spatulas On Parade and Cynthia from Feeding Big.
Cynthia is on vacation in Germany right now, so she has to pass on this one. But I am sure you will find lots of pictures of German food on her page once she comes back
Let me start by sharing a private picture of my at a beer tent, of course in my Dirndl It was so hard to find one that is not too embarrassing to share, since pictures are usually taken after I had 4 or 5 beer already and you really don’t want to see them! Oh and since we are talking about it, I want to make clear that we Bavarians do NOT walk around in a Dirndl and Lederhosen all day everyday! I had to laugh so bad when I came to the US and heard that this is what people think haha.
The beer you see in front of me is a Dark Hefeweizen mixed with Cherry Liquor and a tiny bit of Coke. If you never had it, you should! It’s called a Bumbamass and you will never want your beer any other way anymore Traditionally to be drunk out of 2 thin straws!
To get a spot in a Oktoberfest tent you have to make a reservation 2 years ahead or get up very early and start standing in line in front of the tent at about 7am! But even if you can’t go into a tent, there is enough party outside. Walking through the Oktoberfest is magical, it’s like a different world. People are in such a good mood, everyone talks to everyone, we all party together …
One thing also everyone does there is eating! Let me start with the recipe for Gingerbread Hearts, then I will show you a couple more dishes.
Gingerbread Hearts are a must whenever you go to the Oktoberfest. They come in all kinds of colors and with all kinds of texts on them. By now there are even a bunch in English, so no worries that you buy something that you don’t understand
Many people keep them and hang them on the wall at home. I don’t know how they do that! The longest survival time of hearts I’ve got was 2 days, after that I just had to eat it I can’t resist anything sweet!
- ½ cup butter
- ¾ cup + 2 tablespoons honey
- ¾ cup sugar
- 4 tablespoons cocoa
- 3 teaspoons gingerbread spice***
- 5¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 egg yolks
- 1-3 tablespoons milk
- 2 egg whites
- 3¾ cups powdered sugar
- food coloring of choice
- Combine butter, honey, sugar, gingerbread spice and cocoa in a small pot over medium heat until sugar has dissolved completely, then let cool
- In a large bowl combine flour, baking powder, salt, egg yolks, some milk and the honey mixture
- Knead until smooth, then cover and let rest in fridge over night
- Take a thick piece of paper or cardboard and cut out a heart sized 12*12 inches
- Preheat your oven to 395 F
- Roll out the dough to about 0.5 inch thickness (cover the dough with clear foil to avoid sticking to the rolling pin)
- Use the heart form you made earlier and cut out a heart
- Gently transfer the heart onto a baking sheet covered with parchment paper and bake for 15 minutes
- Immediately take off of baking sheet and let cool completely
- Now combine egg whites and powdered sugar until stiff (add food coloring if you want) and start decorating your heart however you want
You can make these hearts all year around. We give them as a little present for birthdays, to show some love to family members or simply with a funny saying on it for friends One package of the gingerbread spice will last you at least half a year.
Of course sweets are not everything we eat (even tho I wouldn’t mind that haha). In the next few weeks I will show you a couple more crazy good Oktoberfest foods here on the blog, but for today let’s have a look at one of my favorites, made by Spatulas On Parade. Rouladen with gravy. I love them and would eat them everyday!
Oh and have you seen my Bavarian Potato Salad already? I posted it a couple months ago. Even tho I didn’t want to because it is the original recipe from my grandpa, but too many people asked me for it, so I though I’d share