Get step-by-step instructions (and a free calculator) for pricing your home baking the RIGHT way! #homebakery #cakepricing #cakebusiness

In this edition of Career Features, we learn about what it takes to open a bakery business from home and what the owner learned along the way.

Schokoladenbrot - Weihnachtsplätzchen. Über 288 Bewertungen und für sehr gut befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

We have gathered our favorite items from the Corner Bakery Cafe and have created some fantastic original and copycat recipes for you to enjoy!

Unbezahlte Werbung, da Verlinkung von Bloggerfreund*innen Ihr Lieben, der Geruch des köstlichsten Rührkuchens den ich je gebacken habe liegt in der Luft. Er ist fluffig, weich, saftig und zimtig lecker. ❤ Aber fangen wir von Vorne an. Heute haben wir...Mehr lesen

Lakritskola med turkisk peppar som doppas i choklad och toppas med flingsalt är underbart gott! Perfekt julklapp till saltlakritsälskaren!

Lemon curd is het meest bekend, maar ook andere ingrediënten lenen zich goed voor curd. Bramen bijvoorbeeld! Ik geef je het recept voor bramen curd!

Wie “oudejaarsdag” en “Drentse koekjes” zegt, denkt direct aan de ouderwetse knieperties, ook wel knijpertjes.

Croissant sans gluten, sans lactose et sans œufs. Un croissant gluten free et vegan, bien feuilleté et savoureux. La vidéo recette.

Transport the taste of Scandinavia to your home kitchen with the delightful sweet and savory bites compiled in this delightful baking book. A SAN FRANCISCO CHRONICLE BEST COOKBOOK OF THE YEAR From chef Nichole Accettola, Scandinavian from Scratch brings to the page an assortment of baked goods and simple morning and midday meals rooted in Scandinavian cuisine. After moving back to the United States following more than a decade abroad, Accettola found herself longing for the wholesome breads, buttery pastries, decadent cakes, and cookies that she enjoyed on a daily basis while living in Copenhagen. She set out on a mission to bring the tastes and treats of Norway, Sweden, and Denmark to San Francisco and opened her now beloved bakery café, Kantine. In Scandinavian from Scratch, Accettola has curated 75 delicious bakes, organized by occasion and arranged from simplest to most complex, drawing from her collection of each Scandinavian country's baking traditions. Fill your home kitchen with the enticing aromas of Coconut Dream Cake, Black Currant Caves, Cardamom Morning Buns, Saffron Rusks, Gravlax and Chive Potato Salad Sm rrebr d, and so much more. The easy-to-follow recipes will expand your baking horizons and bring something special to the table, from breakfast and brunch to afternoon tea to holiday celebrations. Product DetailsISBN-13: 9781984861948 Media Type: Hardcover Publisher: Clarkson Potter/Ten Speed Publication Date: 10-03-2023 Pages: 256 Product Dimensions: 7.50(w) x 10.10(h) x 1.00(d)About the Author Nichole Accettola is a CIA-trained chef and the owner of Kantine, a Scandinavia-inspired restaurant located in San Francisco serving breakfast, lunch, and snacks with a gorgeous menu of pastries, porridge and jewel-like smørrebrød sandwiches. Her café has garnered glowing reviews from media such as San Francisco Chronicle, Time Out, and Eater. Malena Watrous has worked as a recipe tester for Melissa Clark and written about food, books, and travel for the New York Times, Allure, Condé Nast Traveler and Salon. She is the author of the novel If You Follow Me. She leads the Online Writer’s Studio at Stanford University, where she teaches fiction and food writing.Read an Excerpt Read an Excerpt A Baking Love Letter I first set foot in Copenhagen at age eighteen, the summer after graduating from high school. Back in Ohio, I’d become close friends with Malene, a Danish exchange student who spent a year at my school, and so I left home to spend that summer with her family. I instantly fell in love with the Danish way of life. We went everywhere by bike. Until then, growing up in rural, hilly Ohio, I had barely biked anywhere and became enamored of this new mode of transportation, using my own legs to get me wherever I needed to go! Because Scandinavia is so far north, the sun practically never sets in summer, and so birds chirp through the night, which I found disorienting and delightful. And that summer I also became smitten with the baked goods there: breads, danishes, cookies, cakes—all of it! Rather than reserving a sweet treat for after dinner, Danes seize every chance to enjoy fresh baked goods during the day. Many days started with a thick slice of Kringle (page 155) or a Grovbirkes (page 152), and there was almost always an afternoon coffee break with a square of Coconut Dream Cake (page 71), a Cinnamon Knot (page 113), or a Tebirkes (page 149), the almond-filled pastry that is to Denmark what the pain au chocolat is to France. Most of the foods I ate that first summer in Denmark weren’t entirely unfamiliar. But somehow they tasted new. I still remember the first time I popped a tiny Danish strawberry into my mouth. It was candy sweet and ruby red, so soft it required minimal chewing. Scandinavian strawberry season is fairly short but enjoyed to the fullest. All summer long, we feasted on strawberry tarts, ate them tossed onto whipped cream–covered cakes, and heaped them by the spoonful into bowls of Buttermilk “Soup” with Cardamom Rusks (page 103) on top, served in lieu of dinner on the hottest summer nights. I’d had plenty of strawberries in my life, but never any quite as delicate and perfect as those Danish ones. I’d eaten more than my share of cookies, but never tried crumbling them into a bowl of cold, lightly sweetened buttermilk soup. That first summer in Denmark was a revelation. I fell in love with the way that Danes took pleasure in the season, from leisurely bike rides to outdoor dinners going long into the night to weekend music festivals and bonfires. I returned to the United States that fall to attend culinary school. Becoming a chef had been my dream ever since my mom and I obsessively watched cooking shows together when I was little. Julia Child was my favorite! After graduating from the Culinary Institute of America, I spent nearly ten years working in fine dining in Boston. I never regretted my decision to become a chef. But after a decade, the long hours took a toll, and I craved a more balanced way of life. I’d stayed close with Malene, and she’d introduced me to a Danish guy with whom I’d had a long-distance romance for several years. While I’d visited Joachim often (and vice versa), we wanted to be able to spend more time together, and I also felt drawn to life in Scandinavia, so I thought, Why not move to Denmark and start a new chapter, aiming for a better work/life balance? Three weeks after arriving in Copenhagen, we somewhat impulsively married at city hall. But that quick decision turned out to be a great one, as we have been married for over twenty years now and have three kids, all born in Denmark. As a chef, I’d always dreamed of getting culinary experience in Europe. But at the time, Scandinavia was still far from becoming the culinary destination it is now. I worked at a variety of jobs while we lived there, all in some way related to food and cooking. I was head chef at a preschool, where we prepared made-from-scratch organic meals four times a day (!) for 240 kids. And I worked for a city-run organization, where I led hands-on cooking classes with public school cooks (many of whom were untrained refugees from Afghanistan, Turkey, Somalia, and Bosnia), teaching them culinary skills, including how to incorporate seasonality and be more organized in the kitchen. Naturally, my course recipe lists always included the ubiquitous rye bread that has pride of place at the Danish table. Living in Denmark brought the life balance I sought. I didn’t have to give up my career, I was able to cook something other than the Italian/French food I’d previously specialized in, and I learned a new language, and before long this foreign and beloved culture came to feel like my own. I watched Copenhagen (and the Nordic region) assume an exciting new importance on the global culinary scene after René Redzepi founded Noma in the city in 2003, a restaurant that would go on to receive three Michelin stars and be named best in the world by Restaurant magazine. (As of this writing it’s set to close.) An influx of chefs and bakers from around the globe came to work at Noma, and many stuck around to open up places of their own, a trickle-down gastronomy that benefited the casual restaurant scene, too. To my immense delight, the number of quality bakeries in the city boomed. I love nothing more than a flaky pastry, and as the bakeries in Copenhagen got better and better, one of my favorite things to do was to go with a friend on a “pastry crawl.” This entails waking up extra early to bike around the city, sampling and comparing baked goods from one place to the next, and always concludes with a feeling of deep satisfaction tinged with a hint of nausea from overindulging. Copenhagen came to feel like a second home. But after sixteen years of living abroad and only returning to the US for vacation, Joachim and I wanted our three kids to get greater exposure to my culture. So, seven years ago, our family left on what was supposed to be a six-month trip to San Francisco. But those first six months flew by, and we realized that we weren’t ready to leave. While I was blown away by the Bay Area’s abundant produce and vibrant food scene, we did miss the Scandinavian-style rye bread that had been the staple of our diet back in Denmark, a sentiment shared by many of the Scandinavian expats with whom our paths crossed. So, I set to work trying to develop my own recipe for sprouted rye bread as a cure for homesickness. I spent a year on that recipe. Once I felt like I’d perfected it, I started selling it by the loaf, along with smørrebrød (see page 200), the open-faced sandwiches that are a specialty in Denmark, at a stand that I ran with my daughter’s help at the Ferry Building farmers’ market. It was here that the idea for Kantine, our Scandinavian-inspired venture, was born. A year later, Kantine, our daytime restaurant and bakery, opened its doors. At Kantine, our motto, scrawled in chalk on a sandwich board sign in front of the restaurant, is “Scandinavian from Scratch.” Everything that can be made from scratch is, from the Sprouted Rye Bread (page 198), which also goes into our Rye and Oat Granola (page 183), to our whey-simmered savory and sweet porridges, freshly cultured yogurt, cured trout, bacon, and, of course, the ever-popular Cardamom Morning Buns (page 141), Cinnamon Knots, and Tebirkes. In Scandinavia, people try hard not to waste, and we mimic that sentiment in our kitchen. When almond filling oozes out of the edges of the tebirkes and caramelizes into brittle on the baking tray, we collect the pieces to add to the dough for our Rye Chocolate Chunk Cookies (page 60). Even though California’s seasons are far less extreme than those of Scandinavia, there are still shifts in produce throughout the year. Come spring, we slice up the luscious strawberries to arrange on top of strawberry tarts, just like the ones I ate in Denmark that first summer. In December, we sell a popular assortm

(Werbung unbezahlt, weil selbst entdeckt und selbst gekauft) Ich schaue beim Einkaufen immer mal in der Backabteilung, ob es wohl wieder Mehlsorten wie Roggenmehl 1150 etc. gibt. Dabei habe ich entdeckt, dass es von Aurora ein neues Mehl gibt und zwar ein helles Vollkornmehl, das man so einsetzen kann wie Mehl Type 405. Ich habe da sofort an klassische Sonntagsbrötchen gedacht, denn wenn man die so hinkriegt, wie die normalen hellen Brötchen, Schrippen oder Semmeln aussehen, aber aus reinem Vollkornmehl, ohne, dass sie direkt zu schwer sind, dann wäre das eine Wucht. Ich habe einiges ausprobiert in den letzten Tagen und verschiedene Hefemengen verwendet - mit sehr wenig Hefe und über Nacht-Gare war es mir zu kompakt. Ich habe dann die Hefe schrittweise erhöht und für uns ist das beste Ergebnis mit 1 Würfel Hefe bzw. 1/2 Würfel Hefe über Nacht. Die Brötchen kann man auch in der Emile Henry Form backen (ca. 25 Min bei 240 °C und ggf. weitere 5 Min. ohne Deckel), dann sehen sie einfach anders aus. Hier kommt das Rezept:

The title of Paris's best baguette has, for the fifth time in six years, gone to one of the bakeries situated in the city's 18th arrondissement.

Detta är världens godaste chokladkola, julkola! Jag lovar dig för det är vad alla ropar när de smakat den. Garanterat!

Es ist Wochenende und ich habe mal wieder Lust auf Kuchen! Da hilft keine Schokolade, keine Gummibärchen und auch keine Kekse. Also habe ich meine Küche abgesucht und fand noch ein paar Orangen, die verarbeitet werden mussten. Ich finde es immer eine Herausforderung, wenn man...

What will be your speciality?

I’ve always known Portugal was home to some amazing interior designers, so it was no surprise when I discovered Prado restaurant and adjoining grocery shop was designed by Portuguese-based Arkstudio .

Mit dem Herbst beginnt für mich die Chai-Zeit. Die Rede ist hier von Masala...

Homemade Samoas - It's easy and fun to make these classic Girl Scout cookies at home.

Idag blev det lite experimentverkstad här hemma! Jag har aldrig testat att göra geléhallon tidigare och var så himla sugen på att göra lite godis. Jag ville göra något med julsmak, och så kom jag på a

I recreated the krémes of my childhood. With several years of on and off krémes experiments behind me, I am happy to announce my first batch of successful krémes! Krémes is a classic Hungarian treat. Krémes is made from real vanilla custard; predominantly eggs and milk. It is sandwiched between layers of flaky pastry and then dusted off with a layer of confectionary sugar… krémes is pure delight on all fronts. I remember two types of krémes; homemade and the coffeehouse version. Homemade krémes was delicious, fairly flat with runny yellow cream between 2 layers of flaky pastry. Coffeehouse krémes was not quite as yellow; but was tall and light and most likely had some gelatine in its custard layer. I especially loved Hauer’s krémes! Hauer was the original name of the coffeehouse, but it went by a different name during the communist era. Was it Erkel? I don’t remember. Besides my family kept referring to it as Hauer, the name change when the coffeehouse was privatized was just one of the many things communism was resented for. Go back yet another twenty four years, exactly four years before I was born. The war just ended. Budapest was bombed to hell and the people were hungry, very hungry. In desperation for some cash my great aunt, Olgi néni saved her food stamps and managed to bake a tiny pan of krémes. She packed it up and took it down to the corner of Rákóczi út and Szövetség utca to sell. Along came a bedraggled Hungarian soldier, just back from the front, and grabbed the pan out of her hands. He sat down on the pavement and polished down the entire pan. He then wiped his face on his sleeves and gave the empty pan back to my weeping aunt. Of course he didn’t pay for it, how could he? When I heard this story, I didn’t know who to feel sorrier for, my aunt or that soldier. So you see krémes imbedded itself into my family history in a variety of ways. HUNGARIAN CUSTARD SLICEVanilla Infused Milk 2 cups milk 1 vanilla pod Flaky Pastry 1-1/2 cup + 1 Tbsp flour 3/4 cup chilled hard margarine 1 pinch of salt 4 Tbsp cold water 4 tsp vinegar Custard Layer 8 egg yolks 1/2 cup sugar 1/3 cup + 1Tbsp flour 2 pkg. or 2 Tbsp real vanilla sugar 3 pkg. gelatine [21 g] 1/4 cup unsalted butter 8 egg whites 1/2 cup sugar 1 tsp fresh lemon juice candy thermometer is essential Topping 1/4 cup icing sugar • Make the vanilla infused milk first. • Heat the milk in a saucepan. • Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk. • Cover, remove from heat, and infuse for one hour. • Next make the flaky pastry. • In a large bowl crumble the flour and the chilled margarine to fine crumbs. • Mix in the salt. • Place the cold water and the vinegar in a small dish. • Pour the liquid over the pastry crumbs. • Stir to combine and gradually form a rough ball. • Generously flour a board and roll out the pastry into a thin rectangle. • Roll up the pastry and divide into 4 parts. • Roll each division into a thin rectangle. • Stack the four rectangles on top of one another. • Chill for twenty minutes. • Divide the chilled pastry into two equal halves. • Roll out the first pastry very thin. • Fold it in half and place the folded edge in the middle of the 9X13 baking pan. • Unfold and arrange the pastry with deep folds as in the photo. • Let the dough go up the sides halfway, pastry will shrink during baking. • Place in a preheated 400F oven for 14-18 minutes. • Keep a watch, pastry burns easily. • When the pastry is golden brown, remove pan from the oven. • Immediately cut pastry into twelve squares. • Divide the long side by 4 and the short side by 3. • Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later. • Roll out the remaining dough and arrange it in the baking pan as before. • Bake the second pastry sheet and set it aside. This will be the bottom of the krémes. • Next make the custard layer. • In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes • In a separate bowl whisk together the flour, gelatine and the vanilla sugar. • Gradually add the flour mixture to the beaten egg yolks and beat until smooth. • Remove the vanilla pods from the vanilla infused milk. • Gradually add the vanilla infused milk to the bowl with the eggs and the flour. • Transfer custard to a medium sized pot. • Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature. • Over medium heat and continually stirring heat the custard. • Do not let custard heat beyond 80C [176F] for this recipe. • When the custard reached 80C remove from heat. • Stir in the butter and set aside. • While the custard is cooling whip the egg whites. • With clean beaters beat the egg whites until soft peaks form. • Add the lemon juice and beat until almost stiff. • Add 1/2 cup sugar and beat until very stiff and shiny. • Very slowly and gradually, gently fold the custard into the stiff egg whites. • Pour on top of the bottom pastry layer and place in the fridge. • Make sure the pan is level on the shelf. • When the gelatine is beginning to set, place the pastry squares on the top. • Let the krémes chill thoroughly. • Before serving generously sift icing sugar on the top. • Cut the slices between the pastry squares.

Bake it Blondie-licious with this Blondie No-Bake Slice from @kitchenoftreats! This golden brown treasure is the most wonderful, natural blend of toasted caramel and milk flavours, with a sweet buttery brown finish.

This recipe for povitica is a Slovenian sweet yeast bread stuffed with a cocoa, cinnamon, and pecan filling. In Croatia, this is known as potica.

Roti canai, one of Malaysia's favourite flatbreads, made vegan. Crisp and flaky on the outside, soft and chewy on the inside.

Slå på klippet och se steg för steg hur du enkelt gör hemgjord trillingnöt - allas favorit-julgodis! OBS! Håll koll på nötterna så de inte bränns, för en väldigt kraftfull ugn kan det ta mindre än 10 minuter att rosta!

Kokospudding aus Südamerika ist ein Rezept mit frischen Zutaten aus der Kategorie Pudding. Probieren Sie dieses und weitere Rezepte von EAT SMARTER!

Busenkla och helt naturliga godisremmar med mycket smak. Perfekt alternativ som hälsosamt lördagsgodis! Det bästa med dessa remmar är att de går att variera efter just din favoritfrukt/favoritbär!

Met dit recept maak je zelf een heerlijke kerststol voor de Kerst. Je hebt geen ingewikkelde techniek nodig om deze kerststol op tafel te toveren.

Oh my.

Makkelijk recept voor zelfgemaakt kerstbrood met amandelspijs, ook wel kerststol genoemd, om je kerstontbijt of kerstbrunch compleet te maken

Vorneweg - ich hatte es ja bereits angekündigt: mit Karacho sausen diese Pasteis in den Olymp der DUBBs. Und sie erfüllen dabei sogar alle Eigenschaften für ein vollkommenes DUBB (die Quadratur des Kreises): es ist ein traditionelles, klassisches Gericht/ Gebäck - und das ist das perfekte Rezept dazu. Besser geht nimmer! Selbst wie das Rezept in meine Hände gelang, fand genau so statt, wie ich mir das wünsche: als die Empfehlung einer Empfehlung. Das Rezept wurde mir von einem Lieblingsgast schwärmerisch zugeschickt, die es selbst wiederum einer begeisterten Freundin verdankt. Daher ist es zigfach erprobt und mit funkelnden Ausrufezeichen versehen - ihr werdet es an der durchgeschliffenen Zubereitungsbeschreibung merken. Etwa der ausgepufften Idee, die Pasteis in den knallheißen Ofen zu schieben. Nur so kann der Blätterteig rundherum durchgebacken sein. Herzlichen Dank, liebe Ute für dieses Freude verbreitende Rezept. Und ja, auch bei mir setzt sich der Fackellauf dieser Pasteis fort: ich wurde direkt nach dem Rezept gefragt. Cremig-zarte Füllung von krachend-knusperndem Teig umhüllt, das rafft jeden dahin! Dazu einen Galao... Ich freue mich nun wirklich, es euch weitergeben zu können. Nicht, ohne ein mal mehr eine Lanze für selbstgemachten Blätterteig zu brechen - der wird und wird ja den Ruf nicht los, aufwendig zu sein! Auch passen die Pasteis als kleine Hommage an meine Leser, die in Portugal leben - ich vermute dort ähnlich viele, ausgewanderte Deutsche wie hier im französischen Outback. Man kann sich immer nur wundern, wie viele deutsche Expats es weltweit gibt. Die finden sich SCHARENWEISE überall. Glücklicherweise wandern andere Nationen parallel in Deutschland ein - man müßte sich ja sonst bei dem Schwund wirklich Sorgen machen. Überhaupt ist das für mich eine der spannendste Funktionen meines Dashboards (meiner Blog-Schaltzentrale): der *Publikum*-Button, der mir verrät, von welchen Ländern aus mein Blog aufgerufen wird. Ich kann mich riesig freuen, wenn dann *Exoten* wie *Burundi*, *Pakistan*, *Japan*, *Finnland* oder *Côte d'Ivoire* darunter sind. *Portugal* zählt übrigens unter die Top 5 meiner Aufrufländer. Eigenartigerweise passen dazu selten die Zahlen zu den gleichzeitig aufgerufenen Posts. Die Schlenker der Aufrufzahlen - schlagartig etwa mal 300 Leser - fügen sich ebenso wenig ein. Naja, Bloggertechnik - ein unterirdisch ambitionierter Bereich in meinem Bloggerdasein. Und die Hauptsache scheint mir, dass Kollege Google das auszuwerten vermag - darauf kommts ja wohl an... Zurück zur vollen Lieblichkeit des Lebens: den perfekten portugisieschen Pasteis de nata. Und bewahrt mir bitte das Eiweiß auf (läßt sich prima einfrieren) - ich habe damit das nächste Rezept in petto, dass ebenfalls (man mags nicht glauben) einen Hauch von DUBB umweht... Zutaten für ein Muffinsblech, also 12 Stück: 1 Rolle Blätterteig (m: 500g eigenen Einkorn-Blätterteig) 300ml Milch* 200ml Sahne 1 Vanillestange 180g Zucker (evt. weniger) 40g Mehl, gesiebt 1 Pr Salz 1 Ei 5 Eigelb Butter zum Ausfetten der Förmchen (optional 1 EL Zitronensaft Abrieb 1 Zitrone) Zimt oder Puderzucker zum Bestäuben Zubereitung: Backofen auf 250° Umluft vorheizen Die Vertiefungen einer Muffinsform ausbuttern. Den Blätterteig ausrollen (ca. 3mm) , das Muffinsblech drauflegen, den Teig ca. auf die Länge des Blechs zuschneiden. Dann 12 gleichgroße Quadrate ausschneiden und damit die Muffinmulden auslegen (ruhig mit etwas Höhe - also höher als ich -, um später die Füllung unterzubringen). Die Zipfel nach unten umklappen. Die Vanilleschote der Länge nach aufschneiden und das Mark rausschaben. Die Milchsahnemischung zusammen mit der Schote und dem Mark fast zum Kochen bringen. Die Schote entfernen. Mehl, Zucker, Pr Salz, Zitronenschalenabrieb (ist untypisch, schmeckt aber lecker) gut mit der Gabel verrühren. Nun die Milch zum Kochen bringen, das Mehlgemisch dazugeben und kräftig rühren. Kurz aufkochen, dann vom Herd ziehen und etwas abkühlen lassen. Die 5 Eigelb und das Ei gut verrühren. Dann unter die Milch rühren - es entsteht ein wunderbarer goldgelber Pudding. Den warmen Pudding in die mit Blätterteig ausgelegten Förmchen mit Hilfe eines Saucenlöffels einfüllen. Im vorgeheizten Ofen bei 250° ca. 10min backen. Nach 5Minuten vor dem Ofen sitzen bleiben - die Natas sollten hoch aufgegangen sein und schöne braune Stellen bekommen - sie dürfen aber nicht platzen. Wenn sie zu lang gebacken werden, wird die Füllung innen zu trocken. Das Muffinblech rausnehmen, kurz abkühlen lassen (5min) und dann vorsichtig mit einem Holzschaschlikspieß die Natas aus der Form lösen und auf einem Kuchengitter abkühlen lassen. Wenn sie zu lange in der Muffinform bleiben, werden sie unten matschig. Direkt vor dem Essen mit etwas Zimt und/oder Puderzucker bestreuen. *Anmerkung m: Anstelle von 300ml Milch und 200ml Sahne kann man auch 500ml Milch verwenden - rein theoretisch... Quelle: Ute

Dieses Rezept ist für wahre Leckermäuler. Die Füllung mit Mascarpone und Marzipan ist fast schon eine kleine Sünde.

What could be better than make from scratch flaky, delicious croissants and pain au chocolat. This is one of my very favorite classes to teach. Here's the recipe for making your very own French vienoiserie at home. What could be better than using three sticks of butter and pounding it in

FIND MIN NYE JULEBOG 'JULENS BAGVÆRK' LIGE HER. Den er fyldt med alle mine julefavoritter og bedste juleopskrifter. Lad os få taget hul på julebagningen. Endeligt! Det lader også til, at I er helt …

Wie auf dem Weihnachtsmarkt duftet es im ganzen Haus, wenn dieses wundervolle Magenbrot im Ofen ist. Und es schmeckt so lecker!

You'll never want to eat buttercream again. Ultimate Vanilla Frosting elevates cake to a whole new dimension of YUM! #deliciousfrosting

Da ist dieser riesige, nicht zu überquerende Spalt. Der Spalt zwischen den Dingen, die ich abends gerne erledigt haben möchte, und dem, was ich dann auch wirklich geschafft habe. Ich übertreibe nicht, wenn ich sage, dass dieser Spalt kilometerlang und erschreckend tief ist! Die Unterlagen auf dem Schreibtisch stapeln sich genauso wie die Ideen im Kopf, die ich aufgrund mangelnder Freizeit einfach nicht in die Tat umsetzen kann. Nicht mal