The best thing about the holiday season must be all the lovely leftovers. Cooking in bulk and re-heating stuff for days after – in new combinations. Quick, easy and tasty! Still, sometimes I just feel like a fruit salad or a yoghurt instead of a big meal. And I want muesli with that. Our last batch of Christmas Muesli was gone, and to be honest – I don’t feel very Christmassy any more. But chocolate, oh – any day is a chocolate day!
There is something special about cookies that provide more then just sweet taste. The mix of crispy and chewy, sweet and salt – and a hint of bitter. I call them grown up cookies, but your kids will love them too!
Did you make fruit pops yet? Or anything else where you need to dip stuff in chocolate? You always end up with a lot of left over melted chocolate – so what do you do with that? You make luxury chocolate!! This is inspired by a recipe from Mark Sissons cookbook “Primal blueprint – quick and easy meals” if you don’t have it already – I can recommend it!!
The description “cake pop” came into my vocabulary only a year ago or so. I think you are supposed to bake a cake only to destroy it again and then dip mashed up little balls of it into chocolate. Seriously? We can do better then that – can’t we? On Christmas markets here in this region it’s common with fruit dipped in chocolate – so that inspired me to make “fruit pops”. Let’s just say – the kids were over the moon!!
There is something special about early morning baking! I made this cake for breakfast the other day and while it was in the oven I still had time to scramble eggs and fry some bacon. Perfect start of any day if you ask me…
It’s an old tradition in Sweden to bake with saffron in December. High time is around the 13:th when Lucia – the girl with candles on her head – is coming. Yes I’m serious. Early morning December 13 there are plenty of young girls in every town, village and street, walking around, dressed in white, singing, while having a crown with burning candles on her head. So in honor of this beautiful tradition, instead of spending days trying to get candle wax out of my hair – I made these saffron muffins.
A favorite dish of mine in the winter season is the red cabbage, so common in Sweden and Germany. You’d normally use a fair bit of sugar when you make it so I have avoided it up until yesterday when I thought there has to be a way around this. And voila – there is!
Once at school I actually learned something useful. Yes – seriously! I learned how to make a fantastic apple pie. Now – that’s a skill I’ve used more often then being able to name all the rivers in Japan! The trick to this pie was to grate half of the apples and soak them in orange juice. Yum! So I had that in mind when making these apple mini muffins that by accident turned into cupcakes!
Feed up with Christmas shopping? Having cravings and feel like a treat? If you have butter, flaxseeds, shredded coconut, raisins, cacao and possibly vanilla at home – then, here’s a quick and easy recipe for chocolate sweets that requires no (oven) baking. And… – here’s a picture of my favorite food pyramid