Christmas baking finally done?
Oh god, I have to wake up n about 3 hours to head down to the laundry room and check if my washing is dry. But then I might be able to sleep another two or three hours. Then I have to walk over to the pos toffice and collect some parcels, pack the last bag and make sure I don't forget all the present and the baked stuff and clean laundry, and then catch the train to Gothenburg at 14:30 in the afternoon. Should be doable, no? As long as the snow that's yet AGAIN falling even though they said it wouldn't, doesn't stop our train.. yeah I'm very positive about the snow..
Maybe that's why I've been baking more or less constantly since four o'clock this afternoon. I did laundry between 12 and 17 as well, and took a walk to the shop to buy some eggs, but apart from that it's been pretty much kitchen duty for 10 hours.
I finally made those damned saffron buns and birds, tried a new dough (but not with as much saffron as she used in that recipe, I just used 1 g ) this year, with "kesella" which is the Swedish brand for Kvarg or Quark as you English speaking people seem you call it? It's supposed to keep the buns much softer and less crumbly. We'll see how that goes. I put most of them in the freezer since I thought they might travel better when cold. As long as I don't forget to take them out of the freezer tomorrow.
And then in between leaving the dough to rise etc I started to make my chocolate caramel toffee with smoked rock salt from last year, which took AGES this time around since I wanted to use up the double cream I had left and thus made a double batch. Bad idea! But god it's SO delicious when it's finally done. I now have a pan of it on the balcony for cooling over night.
I also made two different kinds of fruit cake muffins. One with almond flour and the other more traditional. I've played around a bit with both recipes but the basics are there. I had prepared the fruit yesterday and left it to soak in rum during the night. Both seem to have turned out pretty well, we'll see which one they prefer up in Gothenburg.
The friands:
The fruit cake "cookies"/muffins:
So yes, on the whole a productive day, if rather long and I'm up far too late.
Maybe that's why I've been baking more or less constantly since four o'clock this afternoon. I did laundry between 12 and 17 as well, and took a walk to the shop to buy some eggs, but apart from that it's been pretty much kitchen duty for 10 hours.
I finally made those damned saffron buns and birds, tried a new dough (but not with as much saffron as she used in that recipe, I just used 1 g ) this year, with "kesella" which is the Swedish brand for Kvarg or Quark as you English speaking people seem you call it? It's supposed to keep the buns much softer and less crumbly. We'll see how that goes. I put most of them in the freezer since I thought they might travel better when cold. As long as I don't forget to take them out of the freezer tomorrow.
And then in between leaving the dough to rise etc I started to make my chocolate caramel toffee with smoked rock salt from last year, which took AGES this time around since I wanted to use up the double cream I had left and thus made a double batch. Bad idea! But god it's SO delicious when it's finally done. I now have a pan of it on the balcony for cooling over night.
I also made two different kinds of fruit cake muffins. One with almond flour and the other more traditional. I've played around a bit with both recipes but the basics are there. I had prepared the fruit yesterday and left it to soak in rum during the night. Both seem to have turned out pretty well, we'll see which one they prefer up in Gothenburg.
The friands:
The fruit cake "cookies"/muffins:
So yes, on the whole a productive day, if rather long and I'm up far too late.