Søsterkage (Christmas Spiced Loaf Cake with Raisins and Orange)
Thanksgiving has come and gone, the temperatures are dropping, and the twinkling lights and trees are starting to appear, which can only mean one thing – Christmas!
Thanksgiving has come and gone, the temperatures are dropping, and the twinkling lights and trees are starting to appear, which can only mean one thing – Christmas!
When Christmas Eve in our house finally arrives, we are so excited to eat our favorite dinner of the year. It doesn’t get better than flæskesteg, andesteg, brunede kartofler, rødkål, and boiled potatoes, all topped with an amazing gravy!
On this blog, we do many things. We share seasonal recipes, we venture into cooking in addition to baking, and we sometimes even get out of our comfort zone by creating brand new recipes!
If you ask anyone in our house, Danish Christmas dinner is the best meal of the year. We have grown up eating it for every single Christmas, yet somehow we never get tired of it.
Cabbage is a great vegetable and if you don’t like it, then it’s time to grow up! I’m joking, of course. You can choose not to eat or to eat whatever you want, but we are here to say that we love cabbage.
It feels like we haven’t posted a new bread roll recipe in a long time, which is abnormal for us! We love bread, and we love coming up with new recipes to share with you all.
As we get further and further into December, I can feel the anticipation in the air. I am impatient for Christmas to come, as it is my favorite holiday, but it’s important to savor it.
Today is the day – December 1st. And you know what that means…Christmas! It is now officially the season of Christmas, and in Scandinavia, we take this very seriously.
Today’s recipe is a super easy and delicious way to use up rice porridge leftovers! We recently posted our recipe for Danish rice porridge, or risengrød, which we traditionally eat on the 23rd of December in our family.