Merry Christmas! To celebrate the season, I’ve made this Spice Bundt Cake with Sugared Cranberries. It’s just perfect for the winter with cinnamon, nutmeg, ginger and clove, and still light and airy. Serve with a sweetened yogurt or whipped cream.
Browsing Tag
sweets
Breakfast/Brunch, Sweet Snacks
Norwegian-style Raspberry Swirls with Vanilla Custard (Bringebærsnurrer med vaniljekrem) (part whole wheat, sourdough)
Per usual routine, I seem to make a “Cinnamon Roll” type of things for around Christmas. This year, it is a raspberry roll (very little cinnamon involved), in this Bringebærsnurrer med vaniljekrem (Norwegian-style Raspberry Swirls with Vanilla Custard). While my version is sourdough, you could also make this with yeast (2 1/4 teaspoon yeast, up the milk to 1 1/2 cups, rest of the recipe is the same). I did an overnight cool rise and then finished them in the morning in time, in time for a late breakfast.
The other day, over on the Stonewall Kitchen website, I found Gingerbread Butter. Seemed interesting and you know me, a new ingredient to try. So I made one of my staples — shortbread / crumble bars. These are flavorful, taste “Christmasy” and have a nice “goes with a good cup of coffee feeling.
So it’s that time of year again that I remind you that there is an entire page dedicated to my “Christmas Cookie Madness” here. If you want to know “the Story” or are looking for a recipe, you’ll likely find it there. And in the meantime, this happened recently….
