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Celebration: Fanstastic Bread Rolls

I’m back! After a well needed clean break from the digital world, I’m back. Taking it slow and starting with the blog, then maybe someday I will download the Instagram app to my phone again. Celebrating a fresh new start for the blog with a new look – and well, I might as well tell…

Photo: Johanna Lundqvist/Nolsa creo

Our Magical Vintage Fall Wedding

This weekend, four weeks ago, we celebrated our love together with family and friends. What a day it was – our smashing vintage wedding on September 24th 2016! Before we got engaged I’d secretly been dreaming about or wedding and what it would be like. My husband and I did talk about a future wedding…

Apricot Frangipane Tarte

It’s Golden: Apricot Frangipane Tart

I bought some organic apricots at the store the other day and instantly got a craving for apricot tart. And somehow, I wanted to get some sweet almonds in there as well. If you want to fill your tart with something other than just berries or fruit, a frangipane filling is perfect and an excellent…

Quick Fix: Breakfast Pancake Muffins

Quick Fix: Breakfast Pancake Muffins

So I’ve been thinking – what happens when you pour pancake batter into a muffin pan? Is anything baked in a muffin pan automatically transformed into a muffin? The pancake production has been in recess in our house for quite a while now, but the other weekend, I decided it was time to turn on…

Cream Cheese Frosting

Foolproof: Cream Cheese Frosting

I’ve struggled with it quite a bit, the cream cheese frosting. Cream cheese has a temper especially when it is whipped. You never know if you’ll end up with a separated mess or perfect bliss. And then I found it: the solution. A recipe that truly saved me and brought me out of my cream…

Raw Powdered Sugar

The Real Deal: Raw Powdered Sugar

Do you have a blender or mixer of some sort in the pantry? If so, you can make homemade powdered sugar! I use raw granulated cane sugar in my cakes and cookies, even when I make meringue based sweets like French Macarons. But you’ll need powdered sugar for the macarons, right? Well, you can just…

The Real Deal: Raspberry Jam

Strawberries, raspberries, black berries. Nothing beats fresh berries in pastries and cakes. I try to follow the season when I cook and bake, and it’s not that difficult to do if you just try. Somehow, it feels wrong to buy imported fresh strawberries in January when I know I’ll get a better tasting and local…