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Scandinavian Spritz

Wednesday, November 20, 2013


The holidays are fast approaching, and it's time to start thinking about our Christmas baking. No Christmas in our home is complete without Scandinavian Spritz (Sprits.) I’m of Norwegian and Swedish descent, and grew up in a family that was mighty proud of its heritage. As a child, we always had two kinds of Scandinavian cookies at Christmas time – spritz and fattigman – but I’ve learned a lot in my adult years about a “proper” Norwegian Christmas, and to do it right, the hostess must offer the “syv slag kaker til Jul,” the seven cookies of Christmas. Yes, seven! Fortunately, Norwegian housewives know how to take a few simple ingredients and turn them into something delicious, and spritz are no exception. They’re also one of the easiest to make, and don’t require any special tools (like some of the other Norwegian cookies) other than a cookie press. 
Ingredients:
  • 2 sticks salted butter, softened
  • 2/3 c. sugar
  • 3 egg yolks
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 2 1/2 c. unbleached flour
  • food coloring
Directions:
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream softened butter and sugar.
  3. In a separate small bowl, whisk the 3 egg yolks.
  4. Mix the vanilla and almond extracts into the egg yolks.
  5. Add the yolk mixture into the bowl with the butter and sugar, and mix well.
  6. Add flour, one cup at a time, into the mixing bowl. Combine well.
  7. Divide dough into smaller bowls. (I wanted to make three different colors of cookies this time, so I divided the dough equally into three separate bowls.)
  8. Add a few drops of food coloring into each bowl to make colored dough. Mix well.
  9. Using one color at a time, put dough into a cookie press and press cookies onto an ungreased cookie sheet in the shapes of your choice. (*Tip: I have found that a chilled cookie sheet works best, so I stick mine in the freezer for 5 minutes before pressing the cookies.)
  10. When your cookie sheet is full, bake in oven for approx. 8 minutes, until cookies are just slightly golden. They will be very soft to the touch, but will firm up just a bit while cooling.
  11. Remove cookie sheet from oven, and allow cookies to cool for a couple minutes.
  12. Using a spatula, carefully remove cookies and place on a cooling rack.


*I used a little bit of leftover dough to make the candy canes in the picture, just to see if it would work. If you do make a few cutouts with this dough, you will need to be very careful, as it’s a very soft dough. Using the cookie press is much better, and is the traditional way.

I’ll be sharing more of the syv slag kaker til Jul in the coming weeks!


Linked with: 
Skip To My Lou More the Merrier Monday  partyMonday Funday at TWCS

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Springtime / Easter Facebook Cover Photo

Thursday, March 21, 2013

I have a fun new Facebook cover photo for you, just in time for spring and Easter!
*Sorry, Bloglovin readers... I don't know why you get that yucky looking picture instead of the super cute cover photo I made. Once you click to open the post, you'll see the cuteness ;)


My Facebook followers were the first to get this! If you want to be first in line to get new cover photos when they come out, just "like" my Facebook page! www.facebook.com/aprons.n.pearls 

 (I'll have a special Easter cover photo for you next week!)

To use this photo... 
Open the photo by clicking on it.
Right click and click on Save Image As.
Save it to your computer. (I save mine to the desktop.)
Upload it as the cover photo on your timeline. 

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Rice Pudding

Monday, March 18, 2013


Rice pudding is one of those scrumdiddlyumptious comfort foods that my family really enjoys throughout the year, whether it's winter, summer, or somewhere in between. Funny thing is - I hate rice. Won't touch the stuff. But in rice pudding? Love. Then there are those who like rice, but hate rice pudding. Well, all I can say is I've made a few converts with this recipe.

Ingredients
  • 3 eggs, beaten
  • 2 cups whole milk
  • 1 1/2 cups cooked rice
  • 1/2 cup granulated sugar
  • 1 1/4 tsp. pure vanilla extract
  • 1/2 tsp. salt
  • a mixture of ground cinnamon and sugar
  • Reddi Whip or light cream (optional, but yummy!)

As you can see, there are no raisins on my ingredient list. I like raisins. Not in my rice pudding. We have a no raisins in the puddin' policy in our house, which is strictly enforced. Moving on...

Directions
  1. Preheat oven to 325 degrees (F.)
  2. Combine eggs, milk, rice, sugar, salt, and vanilla in a bowl and mix well.
  3. Bake in an 11×7 baking dish for 20 minutes.
  4. Remove from oven. Lightly sprinkle with cinnamon sugar. Stir well.
  5. Return to oven and bake for another 25 minutes.
  6. Remove from oven. Put into individual serving dishes. Chill well in the refrigerator.
  7. Before serving, sprinkle the top with cinnamon sugar. You may also top with Reddi Whip or a little bit of light cream.

I think this is going on the Easter menu this year, and whoever gets the almond in their pudding will get a jar of jelly beans! Allow me to explain... 

My great-grandparents came here from Norway, so I like to keep Norwegian traditions alive and well in our home. One tradition we keep is to serve rice pudding on Christmas Eve. An almond is hidden inside one dish of pudding, and the lucky person to get the almond gets a marzipan pig. It’s a fun way to create memories, remember our heritage, and enjoy this yummy dessert at the same time! I don't think the family will mind a bit if I tweak it just a bit for Easter. Rice pudding AND jelly beans? That's a win-win in my book! 



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Goodbye Google Reader - How to Make the Move to Bloglovin

Sunday, March 17, 2013

Do you follow this blog {or any others} with Google Reader or Google Friend Connect?


It's official: Google Reader will cease to exist as of July 1st. (Source)

So, what do you do now? It's actually super simple. I've been toying around with Bloglovin, and I have to admit... I love it just as much as more than I loved Google Reader. And Bloglovin makes it ridiculously simple to make the move. I was shocked. And here I was, all worked up just thinking about how long it would take me to visit each blog and re-subscribe. Boy was I wrong! 

If you already use Bloglovin, just click HERE. Click "Import from Google Reader," then click "Allow Access." That's it! Just two clicks, and every blog you were following with Google Reader will be magically imported to Bloglovin. How's that for easy?!

If you're new to Bloglovin, it's easy to sign up using your email or Facebook. Just click HERE.

One of my favorite features is the ability to "like" a post. Bloglovin saves your likes, so you can easily revisit your favorite projects, tips, recipes, and other posts. 

Oh, did I mention there's also an awesome app for the iPhone? There is, and I love it! 

If you're a blogger, it's easy to "claim" your blog. I claimed mine and installed the "follow this blog with bloglovin" button in less than 5 minutes. After you sign up for a Bloglovin account, just click on your name at the top right of the page, click "My blog," and click "Claim blog." The prompts were very easy to follow! 

If you're following Aprons 'n Pearls using Google Reader or
Google Friend Connect, I encourage you to make the switch today...  Follow my blog with Bloglovin!

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