Karren’s famous chili recipe in all its glory – stoke it up with Iron Chicken Chili Powder Blend for maximum effect!
Warm, delicious baked apples with buttery oat crumble filling, jacked up with Iron Chicken Kitchen’s Holiday Spice Fusion, of course! Recipe included!
The holidays are fast approaching, and soon you’ll be shopping for Thanksgiving and holiday gifts.
Do I have a product for you!
Introducing Holiday Spice Fusion, the Iron Chicken Kitchen’s first seasonal product – available for a limited time only!
I designed this spice combination when I lived in Germany. It’s inspired by the wonderful gingerbread cookies (Lebkuchen) you can buy in the Christmas markets there. I use only organic ingredients to give this blend a perfectly luscious, homey flavor you can add to your holiday meals
Add this spice mix to dozens of things.
- Stir a pinch into your almond milk or cream before you add it to your coffee.
- Replace the plain spices 1-to-1 in your pumpkin or apple pies with this jazzed-up combo.
- Elevate your pumpkin, banana and zucchini breads; add 1 or more tablespoons per recipe.
- Sprinkle it on your popcorn.
- Liven up your holiday potpourri.
Holiday Spice Fusion makes a great addition to a gift basket, too. Pack up a pouch of Holiday Spice along with some coffee, hot chocolate mix, cookie-baking equipment, or even homemade spice cookies you’ve made yourself for that in-law who is so hard to buy for!
For the time that Holiday Spice Fusion is available (it won’t be long!), I’ll be posting some of my favorite recipes you can use it in.
By the way, you can find the best German gingerbread (Lebkuchen) recipe EVER in my book A Travel for Taste – Germany. Click here to buy it on Amazon in paperback and Kindle versions, along with several other cookbooks, photo books, and English-learning books I’ve written. These books also make great gifts!
This week, I’m giving you a wonderful German family recipe where you can use your Holiday Spice Fusion: German Cinnamon Stars (Zimtsterne).
Please leave me a comment below to let me know how your Cinnamon Stars turn out. And please review the Holiday Spice Fusion as well!
German Cinnamon Stars (Zimtsterne)Karren Doll Tolliver of Iron Chicken Kitchen
- Large mixing bowl
- Wooden spoon
- Parchment paper
- Baking sheet
- Electric mixer
- Rolling Pin
- Measuring cups and spoons
- 2 cups powdered sugar (250g)
- 3 egg whites
- 1 teaspoon vanilla extract or 2 teaspoons vanilla sugar
- 4 cups ground hazelnuts or almond flour, divided (450–480g)
- 5 drops almond extract
- 4 teaspoons Holiday Spice Fusion blend or more to taste
- 1 teaspoon lemon juice
- Sift powdered sugar. Set aside.
- Beat egg whites until foamy. Continue beating and add sifted powdered sugar, one tablespoon at a time, until it is all incorporated. Continue beating for about 10 minutes until the mixture becomes very stiff. Consistency will be somewhat like marshmallow fluff.
- Beat in vanilla extract or vanilla sugar.
- Set aside ½ cup of the meringue to use for icing later.
- Preheat oven to 250 F (120 C).
- Set aside ½ cup of the ground nuts or nut flour.
- Mix almond extract, Holiday Spice Fusion, lemon juice, and the remaining 3 ½ cups of the ground nuts or nut flour into the egg white mixture with a wooden spoon or your hands. Consistency should be like a moist cookie dough. If it’s too sticky, add more ground nuts or nut flour, a teaspoon at a time, until proper consistency is reached.
- Wrap dough tightly in plastic wrap and rest in refrigerator for one hour.
- Line your work surface with a sheet of parchment paper, cut to the size of your baking sheet.
- Sprinkle the reserved ½ cup of ground nuts or nut flour on the parchment.
- Place the rested dough on top of the nuts. Place a sheet of waxed paper over the dough. Roll out the dough with a rolling pin on top of the waxed paper to ¼ inch thick (½ cm). Remove waxed paper.
- Cut out cookies with a star-shaped cutter, leaving about 1 inch between cookies.
- Remove dough between cookies, leaving cutouts on the parchment paper.
- Carefully transfer the parchment paper with the cutouts to a baking sheet. The cookies will be very soft, so leaving them on the parchment is an easy way to keep them from becoming deformed while transferring them to the baking sheet.
- Re-roll dough as many times as necessary to use it all for cookies. Because there is no wheat flour, the dough will maintain its consistency.
- Using a pastry brush or a clean artist paintbrush, ice each cookie with reserved meringue.
- Bake in preheated oven for 30 minutes. Meringue will be set, and cookie edges will be just turning a light gold.
- Let cool completely on baking sheet.