Where Science meets Sprinkle*
December is the only month where I can go into full baking overdrive and then hand half of my creations to anyone who stops by for more than five minutes. Equally, I happily accept every biscuit box that comes back my way.
I admit I often like to bake in solitude but this is also the time of year when I love sharing my kitchen with friends and family. Biscuit baking with its dozens of little pieces is simply perfect for it.
*all sprinkles on this page come from my own kitchen by the way, yes even this divider. I’ve had a lot of fun making a little sprinkle art.
Why am I doing this?
Like I said: I simply love doing it.
And this is the first year I have my own web page. I have loosely assigned it a nutrition meets biohacking meets pleasurable eating theme- although the articles that seem to pour from my heart are ones about (un)desired change and what to do with life when you get too many f’ing lemonades to make lemonade with.
Throughout the recent years baking has sustained me. I’ve been told to turn it into a business and I take it as the compliment that it is. But I don’t think I will. It is foremost a hobby that I love, creative expression and something that steadies me.
And this is what I want for you, too: that you might feel even a sliver of the joy that I get from doing it. A little belonging in this world that can feel so chaotic and messy at times.
And good ones!
As someone who once ate her feelings for sport and now knows better, I follow one simple rule:
“Nutritionally questionable food is absolutely allowed and even encouraged… but it has to be worth it.”
So no half-hearted recipes here.
You’ll get my personal biscuit canon: the classics I return to year after year, because they work… mostly.*
And because I can’t help myself, I also like to cast a look beyond the biscuit plate:
ich werfe einen Blick über den Plätzchentellerrand, as we’d say in German, and bake something a little unusual too.
*Anyone who’s ever watched a Bake Off meltdown knows: in baking there are no absolute guarantees. Cue forensic baking mode: Why did it go wrong this time?! Usually followed by a supportive “But they still taste good!” from the family sidelines… and then, inevitably: “So…can we eat the ugly ones?”
What’s Inside
- Biscuit recipes from quick wins to “look what I made!” masterpieces:
- Simple swaps (use a bottle as a rolling pin, a glass as a cookie cutter… we’ve all done it).
- Tips for planning + freezing + storing so nothing goes stale or stressful.
- Behind-the-scenes notes and tiny kitchen stories.
- A returning Wichtel guest star who may nibble a biscuit or two.
So come and let’s share these two lovely rituals: advent calendars and baking this year. Sign up below.
