As summer rolls on, we are really enjoying making seasonal treats to enjoy on warm sunny days. Whether it’s a cooler summer morning, a warm and sunny summer afternoon, or a relaxing summer evening, a piece of cake or a pastry will always add even more joy to the already cheerful ambience.
Hi everyone! If you’ve been following along with recent recipes on our blog, you’ll know that we just shared a base recipe for wienerbrødsdej, or Danish pastry dough.
Welcome…to the recipe that has undoubtedly challenged us the most on this blog! We started our journey on Skandibaking by immediately working on recipes for homemade Danish pastries, as these are one of our favorite treats.
We haven’t shared a classic Danish pastry recipe in a while, so we’re super excited for today’s post! When we started our blog, we very quickly developed and posted recipes for our favorite traditional Danish pastries, like spandauer, kanelsnegle, and tebirkes.
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.
February in Scandinavia is the season of Fastelavn and fastelavnsboller. In Denmark, this holiday is similar to Carnival and involves children dressing up in costumes and hitting barrels filled with candy.
Happy February! We’re in that post-Christmas period of just having finished up our holiday chocolates and treats and somehow still wanting more. Plus, it’s almost Valentine’s Day so that brings us yet another excuse to eat candy!
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.
