DIY Sunday – Christmas Cards

To make these Christmas cards you need:

• an embroidery needle
• golden and/or silver embroidery thread
• card stock in different colors (fold it in half length-wise)
• a ruler
• a pencil

With the pencil and the help of a ruler, draw the pattern you want to stitch. You can stitch almost any pattern imaginable. Later on today, I'm going to try to stitch a himmeli, a traditional Finnish Christmas mobile, pattern. With the needle, poke holes into the paper – this makes it much easier to sew through the paper. Knot your thread and start stitching! Don't forget to write your holiday greetings :)

Let the Christmas Baking Begin – German Hazelnut Macaroons

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Winter is the time for comfort, for good food and warmth,
for the touch of a friendly hand and for a talk beside the fire:
it is the time for home.

– Edith Sitwell

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The first of December. The land was covered in snow and the sun shone in all its glory. It shone so bright that I had a hard time to see the road as I drove to work (read: hazard driving). "What a perfect start for this exciting month!", I thought to myself.

December will be filled with all sorts of cookies – some will be traditional, like these ones, while others will be more on the experimental side. Baking will be inevitable – fresh yeast will be sitting in my fridge on a regular basis. There is also a big chance you will be served a pot of meat stew if you happen to stop by. As you see, it's all about flour in your hair, the smell of cinnamon & cardamom in the air, and joyous moments of creating and recreating memories.

This is a traditional German Christmas cookie recipe. I make several batches every year. They are absolutely delicious and quick to make. How flat or fluffy your cookies will come out, depends on how long you whip your meringue. I usually whip the egg whites and sugar for 4 to 5 minutes. This way the cookies will be fluffy but the top will even out as it bakes.
 

I would love to hear what you are baking for the holiday season. So please, leave a comment!

(I made these for a special someone. But SHHHH, he/she doesn't have a clue yet. It's supposed to be a surprise.)

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German Hazelnut Macaroons

slightly adapted from Ruokaposti 8/1985
makes about 20 cookies

160 g (5.6 oz) hazelnut flour (I grind mine from whole, unblanched hazelnuts)
2 egg whites (M)
130 g (4.6 oz; 1 ½ dl; 0.6 cups) granulated sugar
3 tbsp all-purpose flour
1 tsp baking powder

whole hazelnuts, for decorating

Preheat the oven to 200°C (400°C). Line two baking trays with parchment paper.

In a small bowl, mix together both flours and baking powder. Set aside.

Place the egg whites and sugar in a clean & dry medium-sized bowl. Whip on full speed or until stiff. With a stand mixer this takes 4 to 5 minutes. With a rubber spatula, fold in the dry ingredients.

With the help of two spoons, portion the macaroons on the lined baking tray. Top each one with a whole hazelnut. Bake for 9 to 11 minutes. The macaroons should now still be light in color and the center slightly soft to the touch (they will get firm as they cool down). Take them out and let cool completely. The macaroons can be stored in an airtight container for 2 to 3 weeks.

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 I wish you all HAPPY COOKIE BAKING!

November Love&Inspiration

So much to get excited about! Here are some of my favorites... Have fun browsing.

(And to all my American friends to there: hope you survived Thanksgiving!)

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» Some of my favorite November posts. Oh, and the most awaited post of the season.

» Music I have been listening to lately.

» For the holiday season: 23 ways to make your pie more beautiful

» This new to me blog. Breathtakingly gorgeous. And I can't believe I haven't stumbled upon this blog before.

» Her courage is incredible. Watch Deb's falsh mob before her double mastectomy. You go girl! 

» Are you on the lookout for a mind-blowing cocktail recipe for the holidays? This may be the one.

» a “Thelma and Louise”-ish weekend with Georgia Pellegrini. This may be the right time to confess that I've always wanted to go hunting... Like for elks. Or pheasants.

» The Invisible Bicycle Helmet. "Cars are so yesterday. Bikes are the future." I've known about this innovation for quite a long time already but it's always great to see the faces behind the products! See the video.

» This wonderful Swedish blog is now also in English.

» An Advent calendar for him. Handsome, right? For more Christmas inspiration, follow my Pinterest board. 

» Looking for a great granola recipe? I made this delicious one (I mixed in some sesame seeds and millet) and am eager to try this Cashew Butter Granola from London Bakes. Nothing beats homemade granola for breakfast.

» This book and this movie.

» Essential Thanksgiving

» Joy the Baker now has an online show. BONKERS AWESOME!
 

currently reading: Winter Journal by Paul Auster
currently knitting: my first socks in over 10 years! wish me luck.

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Be Grateful – Mulled Cider with Calvados

Sorry for the silence. I've been dealing with death. Loss and grief. Crying at night while trying to keep myself together during the day. Long, stressful days. Lack of sleep.

But don't worry, I'm getting better. Day by day.

Although I've been visiting the dark places more often than usual, I've been cooking and baking a lot during these past two weeks. Whether I'm sad or happy, anxious or feeling glorious – in the end, it all comes down to standing in the kitchen. Chopping, stirring, braising, kneading. Creating food and sharing it with the ones I love. That's who I am. That's what keeps me going. Through the good times and the bad times.

I created a mulled cider recipe for the holiday season that lies ahead of us. Something to warm you up from the inside. A mug of comfort. I served it at a get-together last weekend and saw people getting second servings. The next day, they asked for the recipe. One friend even told me she was gonna serve it on Christmas Eve. Yes, this recipe is a winner.

Make this and share with your loved ones. Be grateful for the time you have together. It's worth more than gold.

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Mulled Cider with Calvados

serves 2 – 3  (but the recipe can easily be doubled or tripled)

500 ml (~2 cups; 17 fl oz) unfiltered, unsweetened apple juice 
zest of ½ an orange
1 cinnamon stick
½ a thumb-sized piece of fresh ginger, peeled & sliced
2 whole allspice berries
pinch of ground cloves
130 g (1 ½ dl, packed; 4.6 oz) light muscovado sugar

optional: 2 tbsp calvados

Combine all the ingredients, except the calvados, in a medium-sized saucepan. Bring to a boil. Reduce the heat and let simmer for 30 minutes. Remove from the heat and discard the spices (you can leave some for garnish, if you wish). Add the calvados for an even more delicious mug of comfort. Serve hot.

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