Over Christmas, I traveled to Denmark to visit my grandmother and extended family. While I was there, I took a peek in a couple of old cookbooks to get some ideas for new Skandibaking recipes.
We can’t believe it’s already nearing the end of February! Time has been flying by, and before we even know it, it will be springtime again.
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.
November is coming to an end, which means it’s Thanksgiving time in the US! Our favorite part of Thanksgiving is by far the food and quality time spent with family.
We love bread rolls. Possibly more than regular loaves of bread, and that’s a significant statement for us. They’re just the perfect little package of bread, with lots of crust on the outside and a fluffy interior.
I firmly believe that a good slice, loaf, roll, etc. of bread has the power to change your entire day. That’s why starting the morning with freshly baked bread is unbeatable and sets you up perfectly for the day ahead.
Life has been full of lots of changes recently. I (Emma) just moved to the UK after living at home for a year and a half and it has definitely been a huge adjustment.
Happy August everyone! It’s crazy to think that the summer is nearly over, but there’s still a month left to enjoy what’s left! And this is a great summery recipe.
Fluffy, freshly baked rolls fresh out of the oven. Cut in half and topped with any of the following: butter, jam, cheese, Nutella, peanut butter, etc. Need I say more?
