dirndl kitchen

This makes A LOT of potato filling, so I cut the recipe in half and our family of 4 still had plenty of leftovers. The filling is very rich, buttery and super delicious. We served it with some grilled bratwurst with mustard and a simple red cabbage slaw. So good and would totally recommend!

This pizza was so delicious! I preheated a large cast iron skillet in my oven before carefully adding the dough and fillings. The crust could have used a bit more salt (we're in the group of people that like eating the crust), so next time I would add another 1/2 teaspoon of salt. Super delicious!

I loved the flavors in this cake! BUT it was WAY TOO SWEET for me and my family. I can't eat more than 1/2 a piece of it at once and that's even a lot. Next time, I would reduce the sugar in the brownie portion and leave out the sugar in the coconut filling as the sweetened condensed milk likely makes it sweet enough for our taste. Overall, this was delicious. It just took us a good week to get through eating it (and we gifted a good portion of it) with how sweet it was.

This bread recipe makes SO MUCH BREAD! In order for me to fit it in my mixer, I ended up cutting the recipe in half and made one large loaf with it. I still baked the bread for the same amount of time as mentioned in the recipe and it did not get too dark. The crust does not look too pretty, but the taste is good. For the amount of thinking ahead you have to do when baking this bread, I prefer baking with real sourdough instead. I also was not able to find white rye flour at the store, so I used dark rye flour instead and it worked great. Overall, this makes a great tasting bread and I still ended up freezing half of it after baking because we couldn't eat it fast enough.

I made these cookies to bring to a German kids club meetup and everyone loved them. They were definitely a bit on the salty side as other reviewers mentioned, so next time I would cut the salt in half. I used macadamia nuts instead of pecans because I am allergic to pecans and they were so delicious. I ate them as a snack and for breakfast the following two days and they stayed soft and perfect when covered airtight at room temperature. A note for when you’re baking them: The first batch I baked using 2 baking trays, which I rotated half way through baking. The cookies did not spread as much. The second batch was enough for one more tray and they spread more baking on the middle rack, resulting in a more desirable, traditional cookie shape.