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