Notes about Recipes in this book

• Wild blueberry carrot cake with lemony cream cheese frosting

  • djnielsen64 on February 14, 2024

    Moist and delicious!

  • KatieK1 on August 16, 2025

    Best carrot cake ever! 10 minutes destroys the walnuts though; roast them of closer to 2 minutes.

  • jessica_qyreaf on January 10, 2026

    I cut in half and made in an 8x8. I might still prefer my carrot cake without blueberries but this cake recipe was excellent and so fast to make. Perfect for a little snacking cake. Frosting was excellent.

  • Aubr3yy on January 25, 2026

    This cake is sooo good! If it helps, I found frozen wild blueberries at Walmart in the frozen fruit section. I also didn't roast the walnuts for the time in the recipe because it seemed like a long time so I only roasted them for five minutes. I liked the flavor bursts of blueberry throughout the cake and it was really moist and flavorful. I will definitely be making this again!

• Vanilla wreath cookies (Vaniljekranse)

  • JamieLiz on December 22, 2024

    This dough is incredibly stiff and difficult to pipe from the bag. I had to increase the oven temp and add extra cooking time to get them to the color shown in the book. Maybe the temperature of 325 is meant for convection/fan ovens? The flavor is okay but nothing special. I’ll find a different recipe to try these again because I do think they’re a pretty Christmas cookie and could be a very good vanilla cookie for holiday baking.

• Finnish almond matchsticks (Finska pinnar)

  • EmilyR on October 04, 2023

    I didn't particularly like the directions to this recipe, though I followed them against my own better judgement. It seems silly to chill this in any other form than rolling it out into a log and then slice these. I know they state to make them with blunt edges, but all of the chilling, forming, and reforming felt unnecessary. Alas, they aren't bad but I'd likely try a different almond cookie or perhaps add almond extract to make them a bit more special (not sure if that's sacrilege).

• Black currant caves (Svartvinbärsgrottor)

  • EmilyR on October 04, 2023

    Brought these to my husband's office and these were the favorite. Black currants are very European and I love them in all variations. They are far more challenging to come by stateside, but HomeGoods often has the jam, so it's a good place to stop for a preserve / fruit spread.

• Caramel slices (Kolasnittar)

  • stef on January 27, 2024

    This slice is go good. It's crisp and crackly on the outside, chewy texture and caramel taste just as described by the author. And very easy to slice. I didn't expect this wonderful result.

  • Dionysiaca on January 26, 2025

    Stunning taste and texture. I added some cardamom sugar as a topping.

  • babyapricot on April 01, 2026

    So tasty but feel like I keep making them too crispy, need a radically lower baking time in my convection oven - 4 minutes was still overdone (still addicting, but after they cooled they were crunchy enough to need a dunk in coffee).

• Rye chocolate chunk cookies

  • EmilyR on October 04, 2023

    I used almond paste that I always bring home from Europe. These cookies were just OK in my opinion, but chocolate chip cookies are very subjective. I couldn't deduce the rye flavoring even though I used dark rye flour.

  • allie_p on May 24, 2024

    I first tried this at the author’s bakery, and they instantly became my favorite CC cookie in San Francisco so I had to try making them myself. The almond paste adds beautiful texture and subtle hint of flavor (so subtle that others who tried them could not pinpoint what it was that made them so good). Will make these again and again.

  • jenburkholder on October 25, 2024

    Super blah IMO. Too sweet and the texture was a bit dry. Instructions are also way overestimating the baking time - I baked about 12 minutes and still probably should have taken out sooner.

  • Dionysiaca on January 26, 2025

    These are great! I increased the rye flour, and the texture was lovely - crisp outside, tender inside. I used Valrhona dark chocolate feves.

• Oatmeal lace cookies with chocolate (Havreflarn med choklad)

  • breadenthusiast on October 07, 2025

    Very quick to make, but they needed a few more minutes in the oven than what the recipe indicated. I couldn't be bothered with adding the chocolate but they are delicious on their own too. Will definitely make again to try it with the chocolate.

  • cookingbychapter on January 02, 2026

    These were good. I did not sandwich them together, I just drizzled them all with a little chocolate.

• Cardamom-scented pear and apple snacking cake

  • lkgrover on January 21, 2025

    Enjoyed this 9-inch (one layer) cake with apple, pear, and cardamom. I substituted turbinado sugar instead of making the cardamom sugar.

  • Anea25 on March 02, 2026

    Great fruity and gently spiced cake

• Blackberry tosca cake (Toscakaka med björnbär)

  • Astrid5555 on December 03, 2023

    Used frozen blackberries which made the middle of the cake a lttle bit more moist than I would have wanted but overall a delicous cake that got excellent reviews from my guests. The tartness of the berries cut through the sweetness of the caramel almond topping perfectly.

  • allie_p on June 06, 2024

    A beautiful cake, but maybe not for beginners—requires the intuition to know when to add the almond topping so that the cake underneath doesn’t end up under/over-cooked. I used blueberries instead of blackberries and whole wheat pastry flour instead of AP. The cake was devoured by my family!

  • k.a.g on February 01, 2026

    An exceptionally good cake. It would be almost too sweet without the berries, but the blackberries are a perfect foil to all that sugar and butter. The total cook time is a bit vague, but I just left it in the oven until it looked like the picture, and that worked..!

• Master recipe: soft bun dough (Bløde boller)

  • stef on February 18, 2024

    This dough was such a pleasure to work with. Made some caradmom buns. Anxious to bake many of the other recipes using this dough.

  • Pandan on April 12, 2024

    Perfect soft dough! I made it just preparing the tangzhong and then adding everything at once to the dough program of my breadmaker. Turned out perfect!

  • k.a.g on May 25, 2025

    The method felt quite fiddly to me, but it worked perfectly, so I can’t complain! Make sure your butter is really quite soft, so it incorporates easily.

• Dark chocolate tea buns (Teboller med chocolade)

  • k.a.g on February 01, 2026

    Beautiful - quite simple and straightforward, but my basket of these disappeared in record time at a birthday picnic! Even better with butter.

• Cinnamon knots (Kanelbullar)

  • k.a.g on May 25, 2025

    This recipe was absolute perfection. I’m so pleased to have it in my repertoire. It also has a lot of flexibility, to be begun the night before, or shaped then frozen for up to a week, meaning Kanelbullar can happily fit in to a busy week!

• Chocolate-covered custard buns (Fastelavnsboller)

  • stef on June 14, 2025

    It baked up nicely with no leaks. I used a 4"biscuit cutter instead of cutting in squares. So good. Worth making.

• Cardamom wreath (Kardemommekrans)

  • Astrid5555 on January 02, 2024

    Beautiful dough, easy to work with. Used 1 tbs cardamom and 1 tbs cinnamon - excellent result!

  • leilx on December 20, 2024

    This was an easy and delicious bake. I was somewhat heavy handed with the cardamom and glad of it.

• Cardamom morning buns

  • valbe on December 06, 2023

    This recipe can be found online: https://tastecooking.com/recipes/cardamom-morning-buns/

  • stef on February 18, 2024

    Used this filling for my soft bun cardamom filling

• Waffles with kefir and cardamom (Vafler med kefir og kardemomme)

  • Astrid5555 on December 03, 2023

    This will be my new go-to waffle recipe, so good and very quick to make! Whole family loved them!

  • stef on September 07, 2024

    A lighter waffle than my usual recipe. We loved the addition of cardamom.

  • MsMonsoon on April 03, 2026

    These are nice and crisp -- not floppy like another cardamom waffle I had made from another book which had double the mount of sugar. Except for using buttermilk in place of the kefir, I followed the recipe and got exactly 12 waffles from my heart-shaped waffle iron.th

  • EmilyR on April 20, 2026

    I don’t have a Scandi heart waffle iron, so they were made on a Belgian waffle iron, but served with lingonberry jam and powered sugar. I think they benefit greatly from being more crisp. A good recipe for when you have kefir but no buttermilk.

• Rye and beer pancakes (Rug pandekager)

  • EmilyR on October 03, 2023

    I used Maine Beer Company Lunch IPA and it was an excellent choice (and accompaniment). These are deceptively filling, but really delicious.

• Berry compote

  • EmilyR on October 04, 2023

    Making this compote rounds out the rye + beer pancakes in a great way.

• Runny eggs with spinach cream

  • EmilyR on October 04, 2023

    Comes together very easily and is vibrant and filling.

  • lkgrover on October 27, 2024

    Excellent egg & spinach breakfast. I pureed my herbs (mint & oregano) along with the spinach.

• Sprouted rye bread (Rugbrød)

  • JamieLiz on May 15, 2024

    I left a question about the temperature in the comments at this book's Instagram account and learned that the correct temperature is 375°F (not 275°F as published), bake to internal temp of 210° I tried again with the correct temp using a 9x4 pan (not 9x5) and it was better, but I'm still having a problem with proofing time and sunken top or holes in the middle of loaf. The recipe says to proof for about an hour until it's puffy and has a few bubbles on top. My dough looked like this in half an hour. I also think a 9x4 pullman loaf pan would make a better size and shape.

  • stef on June 30, 2024

    Gee I should have checked the previous comment. I did bake it at 275f and after an hour my instant thermometer did read 205f. My bread rose up to 3/4 of the loaf pan but not much in the baking time. It has a nice crunchy, dense texture to it. Also I noticed that in the introduction she says to save half a cup of batter for next bake and in recipe it says a quarter cup. Will try again.

• Cinnamon buttons (Pebernødder)

  • Astrid5555 on December 03, 2023

    Lovely little cinnamon cookies that go perfectly with a cup of tea!

  • cookbookdestinations on January 27, 2025

    One of the easiest cookies to bake that came together quick; very satisfying flavor and not that sweet. The flavor and scent of cardamom was definitely strong here and overpowered the cinnamon; perhaps its because I used cheap grocery store ground cardamom. It would be very good with a cup of coffee.

  • babyapricot on April 10, 2026

    Very unique cookies - the white pepper really comes through. While I don’t necessary crave making them again, I did find them addicting in that it was hard to eat just one once you started. Appreciated their cute tiny size.

• Apple dumplings with buttermilk and lemon zest (AEbleskiver)

  • EmilyR on October 04, 2023

    I have an æbleskiver pan and don't use it often enough, but always appreciate it once I get the swing of it again. These are always a great way to use various jams and they pair well with lingonberry.