I’m on a scones roll these days! The reason is quite simple, really – that if I want something baked to go with my afternoon coffee, it won’t take forever and possible already be too late for coffee by the time it’s done….
Most of us agree that yeasted baked goods are the best, especially in wintertime, but sometimes you just don’t have the time or the patience to wait for that dough to rise – right?
So this is where the scones come in. It’s quick and easy, and there are countless variations. This time, for me, it started by having leftover lemon curd from my birthday cake. What I really was craving were lemon curd buns – I’ve never had them, but I imagine they must be good and one day soon I’ll make them, promise – but I digress. I was craving lemon curd buns, but didn’t have the aforementioned time nor patience – enter the lemon curd scones. I made the scones dough, pressed it out to a rectangle and treated it like I would a cinnamon bun dough, only with lemon curd.
And it was a success! At least according to myself and the person who came for coffee that day!
Right before the Holidays I visited my aunt, who is an incredible cook and baker. Every time I stop by for just a coffee, she always serves something incredibly delicious home baked with it. I really appreciate that, and I’m also very inspired by her and her baked goods. So anyway, this time she served me some delightfully light and savoury parmesan cookies, and since I’m having a small gathering later this week to celebrate my birthday, I though I would whip up a batch. I wanted them to be buttery and sablée like, so I decided to adapt my trusted Rosemary Sablée recipe into this savoury treat. I haven’t translated that recipe (yet), but it’s the same base as this one. All I did was to swap the sugar for freshly grated parmesan – and it turned out great!
Are you all on detox or a good, old-fashioned diet this January? I’m not. I believe in everything in moderation, and enjoy small sweets year round. If you are, no judgement here – just save this recipe for later, when you are ready to hop on the butter and sugar bandwagon again!
First of all – Happy New Year! I hope you all had a nice Christmas break, we certainly had! It was incredibly quiet and relaxing, and now we’re ready for the new year with all it’s challenges and opportunities! Go 2017!
So, Christmas Eve is finally (for some) and already (for others) here! The Advent period passed by so quickly, I didn’t find time to do everything I planned to or wanted to do 😔. Salted butter caramels, roasted almonds (I was so lucky to get some as a present though 😋) and gingerbread cookies were high on the to-do baking list. Oh well. I hope to be able to do some baking before the new year, not everything needs to be finished by Christmas Eve?
Today is Santa Lucia, which is traditionally celebrated in the Nordic countries. It has become a festival of light, and in most kinder gardens and schools, the day is marked by children wearing white dresses and a crown of lights processing while carrying Lucia buns (lussekatter), sweet rolls made with saffron.
Next up on my Christmas Cookies Baking List are these Cinnamon Stars. They are a true classic in large parts of Europe. If you have ever been to a Christmas Market in Germany, I’m sure you’ve seen them or have had them. With an almond/egg white base, they are naturally gluten free, a bonus these days when more and more people are allergic or intolerant to gluten. With just a hint of cinnamon, I’m sure they will be a hit with your friends and family, too!
When I lived in Switzerland, I used buy Swiss Christmas cookies at the local bakery, especially in the beginning of the season. I must say though, that these homemade ones are so much better than the bakery bought ones, not comparable at all! I was actually surprised by this, as I always thought the bakery ones were good quality!
This year I thought I would bake traditional Swiss Christmas Cookies, to change things up a bit. If I have the time and the muse strikes me, I will also whip up some Pepperkaker, but the only ones I plan to make for Christmas this year are the Sarah Bernhardt Cakes and the Christmas Cupcakes.
Well, it’s already the 2nd Sunday of Advent! I’m going to spare you the *how did it happen so fast*-talk etc etc (although we all think it), and in stead say that I’m getting more and more into Christmas Spirit every day. Yesterday I went to the opening of the Christmas Marked in Ålesund, which is conveniently located in an old tunnel between two parts of town (writing it down it sounds dodgy, but it really isn’t) – and it was really nice!🎄. I bought a few things and a few things inspired me to try my own version (apple-gløgg!) so it was win-win!