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- Garlic and Thyme FondueThis fondue is not very traditional but is very delicious! It makes quite a large batch, enough for 6 people, with leftovers. For 2-4 people, cut the recipe in half. Ingredients Instructions Pick the thyme off the stems and finely chop. If using dried thyme, Read More
- Exactly TWO SemlorSemlor are the iconic buns Swedes eat for Fat Tuesday. I made a video detailing how to make them a couple of years ago, and while people enjoyed it, I got a few comments asking if the batch needed to be so large. I think Read More
- Karlsbaderbullar: Karlsbad BunsKarlsbaderbullar, or Karlsbad buns, are definitely a mouthful to say. But these beautiful buns come together fairly quickly (as far as buns go), are easy to make (as far as buns go), and are so delicious (as buns usually are). Dough What makes Karlsbaderbullar unique Read More
- Hallonbullar: Raspberry BunsMid to late summer is raspberry season here in Sweden, and one of my favorite things to make this time of year is Hallonbullar, Swedish raspberry buns! They do take a bit of work, and yes, you do need to turn your oven on, but Read More
- Dammsugare: “Vacuum Cleaner” CookiesDammsugare translates to “vacuum cleaner” in Swedish, and while this might seem like a weird name for a cookie, it actually makes a lot of sense. Dammsugare don’t need to be baked and are traditionally made with all the leftover cake and cookie crumbs in Read More