I have to admit that the end of summer actually makes me happy. When I was in school, it was always so exciting to start a new year! Plus, I prefer autumn and winter over summer in terms of weather anyway.
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.
Happy May everyone! If you’re signed up to our newsletter, you may have read the one we sent out a few days ago. We made the controversial statement that May is probably the second-best month of the year.
It’s hard to believe that we are already halfway through October! Halloween is coming up fast, then it will be Thanksgiving, and then Christmas before we even know it.
One of the best flavor combinations of all time is tart jam and sweet almond marzipan. If you’ve ever had those sweet Anthon Berg chocolates* at Christmastime, then you know exactly what I’m talking about.
In our hearts, there’s almost nothing that can come close to beating a good kanelsnegl (cinnamon snail). But these chokoladesnegle (chocolate snails) are the reason for that “almost.”
We are so excited about today’s recipe! It’s our first attempt at posting a Norwegian recipe, so we certainly hope we do it justice. But also, this cake is just so delicious and classic!
Welcome to our fourth Danish pastry recipe! We gave you spandauer, then tebirkes, then kanelsnegle, and now – frøsnapper! If we sound excited about it, that’s because we are.
