This years Christmas Cookies…!


I LOVE this time of year…where the world stops in my kitchen…I bake just about non-stop!

Here is my Butter Cookie Dough …that I used for all the cookies on this page…you can change the flavor by adding  cinnamon, nutmeg, allsice, vanilla, orange, lemon or whatever you like…it changes the flavor of the dough and therefor the pastry…when baked it truly enhances the enjoyment with every bite…


Butter Cookie Dough

            2 1/2 cups flour

3/4 cup sugar

1 tsp Vanilla

1 whole egg….use either large or jumbo size egg

1 3/4 sticks cold butter


Mix all ingredients in a food processor…..until it forms a ball….

Cut the dough into 4 parts…

Place the dough onto a board and roll it about 1/8 of an inch thick…

Cut out forms with cookie cutter…

Place the cut out cookies on a cookie sheet and bake them at 375 F..until lightly browned…



I have many friends who want my pastries…for their holiday festvities…they keep me happy and take them out of my kitchen…or I truly would be 300 pounds in no time at all!!!

I LOVE my own pastries…I guess it is because as I make and bake them I feel that my mother is with me the whole time…

We used to bake for Christmas and Easter since I was a teenager…and I so miss her at this time of year…baking and being in my kitchen…I feel she is with me every day and every hour…..


Maria Reisz Springer

Maja’s Viennese Kitchen

Find me and my pastries …on Face Book



The members of the Glen Arm Garden Club celebrated it’s 60th Anniversary at the Manor Tavern in Monkton, Maryland! We were close to 40 attendies…and just about everyone had contributed to this awsome celebration.  There were floral table center pieces and paper floral craft table decorations,   a wonderful auction with beautiful items, several speakers to remeind us of what all our club has done for the community and and for it’s members through the 60 years.   But, most of all we had such fun to be together while celebrating our accomplishments…



A delcious lunch was catered by the restaurant…where everyone had a choice to order from a large menu!

…and the desserts were created and donated by….

Maja’s Viennese Kitchen….

(Maria Reisz Springer)


I am honored to be a member of this Garden Club ..since 1997,

and be a part of such a most wonderful group of ladies…!



You can find me on Face Book


maria @majaskitchen.com



Here we go again!….Just in case you have forgotten that we have a Gingerbread House Workshop on Saturday, Dec 1st….at Towson United Methodist Church/ in the Baltimore, Maryland area

….Bring your children, grandchildren, any children in your extended family….bring also neighborhood children…but, …this year we have an ADULT table as well….If there are no children in your life…bring YOURSELF. and a FRIEND…..I promise you ….you will have a great time…!!!! ……email me:  maria@majaskitchen.com …..  and I will get back with you quickly!!!
This is a fundraiser for a children’s mission….the cost to attend is…$40….for yourself, a child, an undecorated Graham Cracker House…and all the cnady and icing you will need…

We have a Candy Buffet….anyone can get as many candy as they wish to fill the house from the roof down to the bottom……

Hope  io see you on…

Saturday, December 1st, 2018…

at… 1 PM till 3 PM!

Maria Reisz Springer……..


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Maria Reisz Springer

Find me on Face Book


This event fills up quickly…so do not delay if you have an interest in joining us!!!

Chocolate Truffles….

Freshly rolled!!!!

The Chocolate Truffle is one chocolate/candy….that I so enjoy when I put the first one into my mouth…….that I do not need another…..It all happens in your mouth and on your tongue at that moment and while you let it slowly disove….it is total enjoyment and satisfaction….I never have a second one…I have tried….in the past….but the second one never tastes anything like the first one!!!!

Recently I made Truffles for a ladies gathering at our church….

Here is the recipe…it is easy to do…and you will enjoy licking your fingers after all of them are rolled….I promise!!!!

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My Chocolate Truffles – Recipe!!!

1 lb light chocolate wafers

1 lbs dark chocolate wafers

1 cup whipping cream

Flavorings:  Rum, Brandy, Nut flavores, Vanilla or anything you like!

Place chocolate wafers into a bowl

Heat whipping cream to very hot…but, not quite boiling

Pour the hot cream over the chocolate and mix until all is dissolved and creamy

Keep mixing…and stirring!

Cool the chocolate in the refigerator for about 15 minutes and mix again

Repeat untill the consistency is hard enough to roll into small balls…with your hands

Coat truffles in cocoa powder or sugar or nuts or anything you like

Store them in a plastic containers with a lid in your refrigerator…or in a cool place

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I do not make them in the summer!

They do melt quickly in heat and warm weather……even in a gift box in the car going to a luncheon or an afternoon tea…



Truffles are also nice to use in cake decorating….

It makes a stunning and a memorable …. “Torte.”


Do you like Chocolate Truffles????


Maria Reisz Springer




The Tableclothe is over 150 years old….it is one of my grandmother’s who was born and lived in a village in Croatia.   My grandfater was a business man and also owned an Inn….the Inn was called “Bela Villa”….on the outscirts of Veliskovci.   She embroidered many of these table clothes;  they used them in their Inn where they served the main meal of the day at noon.  My mother was able to save them and brought them to America when we immigrated after having lived in refugee camps for seven years. I am so very, very happy to have them….and love to display them with my pastries…




It would be lovely to hear from some of my readers!

You might like to share a similar story!

Have a Happy Halloween!!!!


The History of Ginger and Gingerbread Houses!

The history of this gnarled root goes back more than 5000 years to when the Indians and ancient Chinese thought of it as a “tonic root for all ailments.”

Ginger’s migration can be traced from Asia to India to Rome and finally to Europe.  Citizens of the Roman Empire consumed it in great quantities, but when Rome fell from power its use disappeared.  

With Marco Polo’s  travels to the Far East, ginger reappeared in Europe and became the most popular spice in wealthy households.  

Medicinally, ginger was believed to soothe an upset stomach or prevent influenza (a common cold), and once again became the center of the spice trade.

In the 16th Century during the Middle Ages and the reign of Queen Elizabeth I, ginger was already available as a powder for use in various ways.  Baking bread with the ginger powder mixed into the flour inhibited the growth of nasty molds and made the bread last longer. 

During that time in the Middle Ages credit was given to the English Queen, who apparently made the first Gingerbread Man. It then became a custom of the ladies of the court to present gingerbread, an ornately decorated flat bread, to their favorite knights.  Later a ginger candy was developed.

It took 200 years before breadcrumbs were added to the candy mixture that turned the flatbread into the sweet gingerbread we have today. 

During the 17th and 18th centuries Catholic monks became the bakers of these flatbread gingerbreads using religious art motifs as decoration.  Inspired by the monks, people began designing floral and geometric patterns to decorate their gingerbreads. As time went on bakeries adopted them into their business, and baking them in huge numbers for fairs and festivals.

When the cost of ginger decreased more people were able to purchase this spice and bake their own gingerbread.  

Soon it became everyone’s favorite holiday cake.

Creative decorations, often highlighted with edible gold, gave these Gingerbread’s added importance.  The elaborately decorated gingerbread, Lebkuchen found its popularity in 1614 at the first Christkindle Markt in Nurnberg, Germany.

People with artistic abilities used gingerbread to construct replicas of their churches and official buildings beginning the tradition of today’s gingerbread houses.

The candy decorated gingerbread house, or Knusperhauschen, as they are called in Austria, came into being with the folk tales of the Brothers Grimm and was brought to the United States by German Immigrants and in many homes they have become a family Christmas tradition.  


Contact….. Maria Reisz Springer….. if you woulod like to attend a Gingerbread House Workshop !



Kahlua-Kaffee Torte

A Kahlua-Coffee Cake helps Celebrate a Birthday!!!


Creating “original” cakes…is simply composing the layers of a cake in a special order.  This Kahlua Coffee Cake is a multilayered cake filled with Vanilla Butter Cream, home-cooked Blueberry Jam and covered with Bitter-Sweet Chocolate Cream… The cake layers were generously moistened with Kahlua…..

You might have read this in one of my other blogs….but a fancy cake is nothing more thatn a huge “sandwhich” layered and composing a delightful array of flavors between the layers.


This time I had two cakes. and made it into one. The top and bottom layers were chocolate cake, and the middle layer was a Vanilla Cake. The chocolate layers were filled with chocolate cream and blueberry jam.  The middle layer, the Vanilla cake was filled with Vanilla Cream and blubery jam.


When the layers were filled than I covered it with the …

Swiss Bitter-Sweet Chocolate Butter Cream!

Then began the fun part…I LOVE to decorate cakes…not ever was one the same…I have no particular pattern that I absolutely love…It all sort of happens when I hold that pastry bag in my hnads and let my imagination do the work….


For the Chocolate and Vanilla creams , please, go to the Archives on the right hand side….and find the blog titled… “Chocolate and Butter Creams and Cakes”


Maja’s Viennese Kitchen



Find me on Face Book..

Maria Reisz Springer