Author: Vanessa in Salzburg
Berry muffins with streusel top
Berry Muffins with Streusel Top
These late summer muffins combine bright juicy berries, citrus notes and a sweet crunchy streusel topping. Buttermilk, butter and oil in the batter create a delicate crumb. Delicious for breakfast or with a midday coffee.
Ingredients
Method
- Instructions 1. Preheat & prepare pan Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. 2. Make streusel topping In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces, and using a pastry cutter or two forks (or your fingers), cut it in until you have crumbly pieces. Set this aside (you can keep it in the fridge so that it stays cold). 3. Prepare muffin batter • In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest. • In another bowl, mix the wet ingredients: eggs, vanilla, melted butter, and buttermilk. • Pour the wet into the dry, and stir just until combined. The batter should be lumpy — over-mixing will make muffins tough. • Gently fold in the berries. If using frozen berries, tossing them in a little flour first helps prevent them from sinking or staining the batter too much. 4. Fill muffin cups Spoon the batter into the cups, filling each about ⅔ to ¾ full. 5. Top with streusel Sprinkle a good amount of the streusel on top of each muffin, pressing lightly so it adheres. 6. Bake Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs). The streusel should be golden brown on top. 7. Cool Let muffins cool in the pan for ~5 minutes, then transfer to a wire rack to finish cooling
Jalapeño Crab Dip with Garlic Croutons
This creamy jalapeño crab dip with rich with mascarpone is packed with bold flavour, a bit of heat and served with homemade toasted garlic croutons for a perfect combination of textures and tastes!
Pretty in Pink Cookies
These Pretty-in-Pink cookies are a dreamy blend of delicate marzipan and warm cardamom, topped with a thick swirl of tangy cream cheese frosting. Soft, buttery, and beautifully spiced–they’re as lovely to look at as they are to eat.
Alpine Gold: Homemade Butter from Salzburg Cream
Alpine Gold: Butter from Salzburg Cream
This simple, rich butter is made from just one ingredient–fresh cream from Salzburg–gently churned to silky perfection. Add a pinch of salt if you like, and enjoy a true taste of the Alps.
Ingredients
Equipment
Method
Add cream to blender or mixer
- Blend/mix on medium speed past the "whipped" phase until butter solids form and separate from liquid portion.
- Turn out into fine mesh strainer pushing all liquid into a bowl (this liquid is the buttermilk and can be used as such in any recipe)
Knead butter and add seasoning if desired
- Gather butter solids into your hands and press into a tight ball into the bowl of ice water, making sure to squeeze all liquid out of your mass of butter
- Remove from water and knead on a piece of plastic wrap. At this point you can add the salt or any other desired seasoning.
Butter storage
- At this time, you can wrap in the plastic wrap used for needing and wrap into a cylinder for storage in the refrigerator. Or if you prefer, add to a ceramic butter dish (pictured) or butter mold for storage and keep refrigerated. Butter can last 2-3 weeks.
Blackout Butter Brownies
These aren’t your average brownies. Crafted for true chocolate lovers, this recipe delivers an intensely rich, fudgy brownie without a drop of oil—only the deep, indulgent flavor of butter in its most luxurious forms. Instead of standard fats, the base uses a combination of clarified butter …
Sweet Heat Roasted Nuts
These Sweet Heat Snack Nuts are a bold blend of flavors—salty, sweet, and spicy—with the rich warmth of maple syrup, a fiery kick of cayenne, and a fragrant hint of fresh rosemary. Perfectly roasted for a satisfying crunch, they’re an irresistible snack with a gourmet twist.
Sweet Heat Roasted Nuts
These irresistible nuts are a definite crowd pleaser! Pre roasted for extra crunch, then tossed in a sweet, savory, spicy coating. During the second bake these nuts caramelise into snack perfection!
Ingredients
Equipment
Method
Prepare the Nuts for 1st Roast
- Set oven to bake at 300℉/150℃
- While oven comes to temperature, line a sheet pan with a sheet of parchment paper and spread nuts into a single spaced layer
- Roast for approximately 20 minutes, shaking the pan a couple of times during baking to rotate the nuts
- When nuts are golden brown and fragrant, remove from oven and lower the temperature to 200℉/200℃
Prepare the Coating
- In your saucepan over medium hear, melt the butter until just starting to foam
- Add Rosemary, garlic powder, and cayenne pepper stirring briskly to combine
- Now add the salt and the roasted nuts, stir well to combine. Remove from heat
- Finally, add the maple syrup stirring well to combine and then pour nut mixture back on to the parchment and spread evenly with the back of a spoon
- Place the pan back into the oven and let bake another 20 minutes to make sure the coating dries unto the nuts
- Remove from oven and immediately sprinkle with brown sugar and finishing salt to your preference (for extra spicy, more cayenne can be added after baking as well–stir to coat and let cool to room temperature
- Pour/spoon into serving bowls, Can be enjoyed immediately!
Notes
These nuts can be stored in an airtight container at room temperature for up to 2 weeks
Luxe Brown Butter Lemon Bars
Recently, I was in the mood to experiment with a classic recipe, The Lemon Bar. I wanted to elevate this family favourite one afternoon experimenting in my kitchen. I reached for the butter first. Not just any butter—real Alpine butter, pale yellow and creamy from …