Baked Goods & Desserts | Breakfast | Culture & History
Drinks | Main Dishes | Wine
Autumn has finally arrived! One of the best things about this time of year is the smell of sweet cinnamon everywhere. So naturally I had to think of a fitting recipe for my favorite time of the year. My husband is not really fond of sweets or a ton of baked goods, but...
When you hear the term “World’s Best Cake” about Norwegian cakes, one often thinks of Kvæfjordkake…When experimenting with chocolate cakes, I mostly tried out sheet cakes, as that is what is commonly seen in Norway. While they can have amazing flavors and textures, I wanted something that would be a bit more photogenic and fancier to present. After many trials I landed on what I now so confidently have named “The World’s Best Chocolate Cake” and I’m so eager for you to try it out to see if you agree with me!
There have been a few recipes I’ve struggled with as a vegan chef, and vanilla custard has definitely been one of them. Either the texture came out too gelatinous (it’s supposed to be thick and creamy, not jiggly!) or too runny, or the color was off. I see no point in making something if it doesn’t both taste and look good, so the experimentation continued…
At the risk of sounding like I’m bragging, I’ve made a lot of cookies in my life, and this recipe I’m sharing with you today is my absolute favorite and one I think could win over a lot of fans. Personally I’m not a huge cookie fan, but my husband is. He particularly loves these and begs me to bake them at least every other week (maybe a little more often now during these quarantine times)…Everyone has their favorite recipe, but I encourage you to try this one out too and let me know what you think.
One of the most incredulous things about my blog is that I don’t have a recipe for banana bread… until now, that is.
That doesn’t mean I haven’t spent countless weeks, months, even years, trying to perfect a recipe I’m happy with. Not that banana bread is particularly difficult to make, it’s just that I want the flavors, texture and look of the bread to be as close to perfection as possible. I’m happy to share that this recipe fulfills these criteria, and then some.
Bread has always been a part of the Norwegian diet. This bread is a more modern bread, and not necessarily typically Norwegian. I love this no-knead kind of rustic bread with a nice big bowl of pasta (yes I love carbs), or a green salad, layered with vegan mozzarella and fresh, juicy tomato slices from the garden or spread with some homemade pesto. You can go Norwegian-style and top it some slices of cheese (vegan for me) with sliced cucumbers and peppers or spread some jam on it and enjoy with a nice cup of black coffee or tea. Either way you decide to dress it up, I’m confident you’ll be inspired to make it again and again. Happy baking!
The best part about being in the food and wine business is that you’re always exposed to fun & unique and high-quality products made by creative folks who are just as passionate about this business as I am…I wanted to showcase the oil in a way that would honor the quality and thoughtfulness put into this product, and could think of nothing better than a festive cake.
With the first day of spring officially here, I start thinking about foods that resembles sunshine. In Norway, we celebrate the return of the sun after a long, dark winter and the northern lights are replaced by the midnight sun. That doesn’t mean we...
This post is re-purposed from a previous entry I made back in 2014. I’ve updated the recipe to be 100% plant-based and 100% equally delicious. Fastelavn is celebrated the Sunday before Ash Wednesday and evolved from the Roman Catholic tradition of celebrating the days...
As a Norwegian, I'm a huge fan of bread, and love experimenting with different dough recipes. Although bread recipes are often similar, I love seeing how other cultures have different spins on their versions. With St. Patrick's Day coming up soon, I made a bunch of...
Autumn has finally arrived! One of the best things about this time of year is the smell of sweet cinnamon everywhere. So naturally I had to think of a fitting recipe for my favorite time of the year. My husband is not really fond of sweets or a ton of baked goods, but...
When you hear the term “World’s Best Cake” about Norwegian cakes, one often thinks of Kvæfjordkake…When experimenting with chocolate cakes, I mostly tried out sheet cakes, as that is what is commonly seen in Norway. While they can have amazing flavors and textures, I wanted something that would be a bit more photogenic and fancier to present. After many trials I landed on what I now so confidently have named “The World’s Best Chocolate Cake” and I’m so eager for you to try it out to see if you agree with me!
There have been a few recipes I’ve struggled with as a vegan chef, and vanilla custard has definitely been one of them. Either the texture came out too gelatinous (it’s supposed to be thick and creamy, not jiggly!) or too runny, or the color was off. I see no point in making something if it doesn’t both taste and look good, so the experimentation continued…
At the risk of sounding like I’m bragging, I’ve made a lot of cookies in my life, and this recipe I’m sharing with you today is my absolute favorite and one I think could win over a lot of fans. Personally I’m not a huge cookie fan, but my husband is. He particularly loves these and begs me to bake them at least every other week (maybe a little more often now during these quarantine times)…Everyone has their favorite recipe, but I encourage you to try this one out too and let me know what you think.
One of the most incredulous things about my blog is that I don’t have a recipe for banana bread… until now, that is.
That doesn’t mean I haven’t spent countless weeks, months, even years, trying to perfect a recipe I’m happy with. Not that banana bread is particularly difficult to make, it’s just that I want the flavors, texture and look of the bread to be as close to perfection as possible. I’m happy to share that this recipe fulfills these criteria, and then some.
Bread has always been a part of the Norwegian diet. This bread is a more modern bread, and not necessarily typically Norwegian. I love this no-knead kind of rustic bread with a nice big bowl of pasta (yes I love carbs), or a green salad, layered with vegan mozzarella and fresh, juicy tomato slices from the garden or spread with some homemade pesto. You can go Norwegian-style and top it some slices of cheese (vegan for me) with sliced cucumbers and peppers or spread some jam on it and enjoy with a nice cup of black coffee or tea. Either way you decide to dress it up, I’m confident you’ll be inspired to make it again and again. Happy baking!
The best part about being in the food and wine business is that you’re always exposed to fun & unique and high-quality products made by creative folks who are just as passionate about this business as I am…I wanted to showcase the oil in a way that would honor the quality and thoughtfulness put into this product, and could think of nothing better than a festive cake.
With the first day of spring officially here, I start thinking about foods that resembles sunshine. In Norway, we celebrate the return of the sun after a long, dark winter and the northern lights are replaced by the midnight sun. That doesn’t mean we...
This post is re-purposed from a previous entry I made back in 2014. I’ve updated the recipe to be 100% plant-based and 100% equally delicious. Fastelavn is celebrated the Sunday before Ash Wednesday and evolved from the Roman Catholic tradition of celebrating the days...
As a Norwegian, I'm a huge fan of bread, and love experimenting with different dough recipes. Although bread recipes are often similar, I love seeing how other cultures have different spins on their versions. With St. Patrick's Day coming up soon, I made a bunch of...
