The kransekage (literally wreath cake) is a traditional Danish (kransekage) and Norwegian (kransekake/kransekaka) confection, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve. Kransekage take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape—often 18 or more layers—stuck together with white icing. Kransekagee cake rings are made with almonds, sugar, and egg whites. The ideal kransekage is hard to the touch, yet soft and chewy.
Have you notice this blog suddenly got lots more posts? It is due to we are consolidating all other site to here. Maintaining one site is much better then multiple sites. So that, we can spend more time to achieve other goals.
Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with whipped cream and fruit. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.
Pfeffernüsse are tiny spice cookies, popular as a holiday treat in Germany, Denmark, and The Netherlands, as well as among Ethnic Mennonites in North America. They are called pepernoten in Dutch (plural), päpanät in Plautdietsch, pfeffernuesse or peppernuts in English, and pebernødder in Danish.
We want to make a special dessert for this year Christmas, that will be Yule log. We saw mary berry baked this dessert before. But we decided to used recipe from Fine French Desserts book page 333 that used butter cream instead of chocolate ganache. The book said butter cream is used in traditional French Yule log. We half the swiss roll ingredients to half as we only have 11 inch x 9 inch pan. One whole egg that used in this swiss roll is 52g. It is our first time making sugar based butter cream. We failed the first time by reading the wrong temperature between fahrenheit and celsius. All good on the second time. The dessert turned out good.
Must have shortbread for Christmas this year. We used recipe from Sweet book page 263. It is nothing wrong with ounces. We prefer gram. We converted all the ingredient measurements to grams. 230g unsalted butter. 65g sugar. 285 plain flour and 10g salt. They are a bit salty to us. We will half the salt in the future.
Finally, a well designed and accurate wine guide for beginners. Make the connections between styles of wine, wine glasses, wine calories, temperature
Are you tired of second guessing potato varieties, trying to figure out which potato should be used for which recipe? I was. I feel frustrated when recipes call for "a kilo of floury potatoes" yet...
