Finnish Mustard

We now have further evidence Finland is the most hardcore country in the world. So, us weak Americans make Christmas cookies for the holidays. The Finns make mustard. Can we throw in the towel and admit they’re cooler? I mean, let’s look at it. They have reindeer- which are just festive meese. The plural of…

JCD Part 2- Biscuits

Why don’t more people make biscuits? Biscuits need to become a staple up north. They’re so light, fluffy- and easy! For beginners in baking bread, this is a great starting off point. They have all of three ingredients, need no rising time, as they’re yeast free, and they take 20 minutes, from measuring the flour…

JCD Part 1- Fried Chicken

JCD stands for Japanese Christmas Dinner. I like abbreviating things. Acronymizing? For someone who spends an hour every day on AP English Lit, I’m not very eloquent. Anyways! The traditional Japanese Christmas dinner is, well, KFC. Nothing wrong with that. I’d never admit I like KFC. I might lose my food snob badge. So, I…

Austrian Vanillekipferl

These are crumbly, buttery, and dusted with powdered sugar. They melt in your mouth and cover your fingers with powdered sugar. They are essentially the same thing as the 48 count box of Christmas cookies you can get at any supermarket. But, these are Austrian, and have a name you have to read once or…

Serbian Çesnica

No, I didn’t skip ahead to S. This is all part of my holiday recipe scheme! That’s a weird way to put it. Never mind. I hear this is what the cool kids eat in Serbia on Christmas Eve- it’s a soda bread baked with a silver coin in it. Whoever gets the slice with…

Fudge

We all like fudge round here. I mean, it’s sticky, it’s chewy, it’s rich, it’s, well, fudgy. The ingredients of classic fudge are pretty straightforward- chocolate and condensed milk. I like to add some vanilla and cocoa powder. Some fine folks add cinnamon. Some monsters add dried fruit. But there’s a secret ingredient to fudge…

Polvorones

The first polvorones I had were from Madrid. Picture this: it was September 30, 2016. I had my first standardized test, SAT US History, tomorrow at 8 AM. Spoiler alert: I was unprepared. I cried and listened to Evanescence and ate an entire box of polvorones. I would live to regret all of this, as…

Peppermint Fudge

This isn’t how it was supposed to turn out. I wanted peppermint bark, even though everyone this year is saying it’s overrated. What did I get? A fudgy mess. But it still tasted good! And once I froze it, it turned out quite nice. So it wasn’t all bad. Reminds me of a few weeks…

Steak and Barley Stew

Usually, this is the sort of food I run screaming from. Making this is very, very uncharacteristic of me. It’s just so *gag* healthy. Don’t y’all worry, though. I’m posting a nice sugary recipe right after this. And with this stew, which is surprisingly good. I’m not just saying that! You won’t even know it’s…

Biscotti

Let’s just talk about biscotti for a minute. There are tragedies everywhere: the ice caps are melting while people in power ignore what is literally happening before their eyes, malnourishment, poverty, and disease are everywhere, I have no puppy, but yet, WE HAVE BISCOTTI. Have faith, people. We have biscotti. I firmly believe it’s the…