Spitzbuben

Spitzbuben are a very simple German cookie sandwich with a jam filling.

German Poppyseed Cake

Poppy isn’t very easy to find in America, but it’s a very popular ingredient for cakes in Germany.

This is a recipe from my bro, Dr. Oetker. (He’s kind of like a German Betty Crocker.)

It’s three layers: cake on the bottom, topped with a German buttercream and a sheet of chocolate. Not too decadent, but creamy and light.

Sauerbraten

Sauerbraten is a German meat dish that’s kind of like a sour version of pot roast. It’s super tender and almost melts in your mouth, probably due to the fact that it needs to marinate for 3 – 5 days.

That’s right.

That’s a really long time.

Zwetschgenknödel Two Ways

Zwetschgenknödel are German potato dumplings with a Zwetschge (damson plum) in the middle.

Here, I have two different ways to make them:

boiled

and baked.

Take your pick.

Apfelstrudel mit Vanillesoße

…translates to “apple strudel with vanilla sauce.”

This has always been my absolute favorite meal since I was very little, and it was always one of the things I looked forward to most whenever I went to my grandma’s house.

While my grandma is an amazing cook (isn’t everyone’s grandma?), she’s not a great recipe writer — she doesn’t exactly believe in measuring ingredients. So, I attempted to replicate it from an online recipe…