Notes about Recipes in this book

• 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!

• Cardamom wreath (Kardemommekrans)

  • Astrid5555 on January 02, 2024

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

• 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.

• Cinnamon buttons (Pebernødder)

  • Astrid5555 on December 03, 2023

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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• Cardamom morning buns

  • stef on February 18, 2024

    Used this filling for my soft bun cardamom filling

  • valbe on December 06, 2023

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

• Sprouted rye bread (Rugbrød)

  • 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.

  • 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.

• Wild blueberry carrot cake with lemony cream cheese frosting

  • djnielsen64 on February 14, 2024

    Moist and delicious!