It’s been so rainy and droopy in San Francisco for the past few weeks. In one way I am loving it because honestly having sunny weather every single day is not all what it’s cracked up to be. Sometimes I miss a good rainy day where you can just hang out inside with a cup of hot chocolate, a blanket and a good Netflix original.
Skillingsboller is one of my favorite Norwegian Recipes. I am a total sucker for baked goods, so delicious! There are lots of different types you can make, but today I’ll share the good old classic with you! I’ve shared Skoleboller in the past if you’re looking for something even sweeter with a little coconut kick. Continue reading →
Almost every year, I start off with a ton of new years resolutions that I think will make me happier. Some I have been able to keep and some, well let’s just say I’ve kept them for a month or so and then moved on. Right before I headed to California the first time, my mom gave me a book called “The Happiness Project” by Gretchen Rubin and it completely changed the way I look at resolutions and goals. Instead of setting new years resolutions, you set one goal each month and focus on that. It could be anything from increasing your energy levels to working on relationships etc. Don’t get me wrong, I still set out some resolutions that seem super important in January and not so much in March or June, but that’s ok and overall it’s been a better solution for me.
Since then, I’ve been following Gretchen Rubin’s work and a while back, she started a podcast with her sister, Elizabeth Craft. It’s called Happier and I love it! Continue reading →
Right around new years, #2015bestnine was trending on Instagram and everyone posted their most liked moments of 2015. This got me thinking about the year that had just passed. Not in terms of Instagram likes, but of what I had liked the most throughout the year, in real life. Continue reading →
Apple Cinnamon desserts are my ultimate favorite so when Thanksgiving rolls around, I am eating apple pie left and right. The only problem is that if I make a giant apple pie, I am going to eat a giant apple pie, so this year I decided to make mini apple pies instead! I made a large batch and then I portion controlled by freezing some of them so I wouldn’t eat them all at once. Now that I think of it, making different kinds of mini pies all at once would be super easy as well. If you’re making them for a party, people can then pick their favorite. Mini Apple Pies? Yes please! This recipe looks delicious. #applepie #recipe #minidessert Click To Tweet
If you’re not into pies, I can recommend this Norwegian Apple Cake instead. More like a coffee cake and so delicious!
Last year was the first time I ever made Apple pie from scratch and loved it! I couldn’t believe how easy it actually is. I love Joy the Baker’s Pie Recipe so I used that as a base for the mini pies. The crust makes two 9″ pies or 24 mini pies.
Buttermilk Pie Crust
2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup (5 to 6 ounces) buttermilk
The most important thing when making pie crust is that the butter is kept cold so start off with butter that has been in the fridge for at least a little while. Cut it up into small cubes and then freeze for 15 minutes.
Add the flour, sugar and salt and blend together. Set the entire bowl in the fridge for 10+15 minutes so the butter cools down again. Add the butter milk and mix together until you have a smooth pie dough. Try to act quickly to the butter stays cool. Chill the dough in the fridge for at least an hour while you make the filling. If you’re making two large pies, you can split the dough and wrap them in plastic film. You can keep the dough in the fridge for up to three days and in the freezer for about three weeks.
Apple Pie Filling
2 1/2 lbs organic apples, peeled, cored and sliced (or cubed if you prefer that). I used a combination of Granny Smith, Royal Gala.
1 Tablespoon freshly squeezed lemon juice (can be skipped if you don’t have it)
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 – 1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably fresh grated
1/4 teaspoon salt
2 Tablespoons unsalted butter
1 Tablespoon plus 1 teaspoon cornstarch
Start by cutting up apples.
Add both sugars, lemon juice, cinnamon, nutmeg and salt to the bowl of Apples and blend together. Cover up the bowl with a kitchen towel and let it sit for at least 30 minutes (or up to three hours). This is when I just added and blended it together.
Once it’s done, it should look something like this. Pour the apples over a strainer and let it sit so most of the juices are left in the bowl.
In a small saucepan, add the butter, let it melt and add the left over liquid. You should have around 1/2 cup of liquid left from the apples, but don’t freak out if you dont :) Add the cornstarch to the mix and let it simmer while gently swirling the liquid (dont’ stir too hard). The liquid should almost caramelize and come down to about a 1/3 of a cup.
Pour the syrup over the apples and blend. Should look something like this.
Take out the pie dough and roll out with some flour so it doesn’t stick. On a side note, do you see how small my countertop is? Yep, that’s the whole thing! Ahh, the joy’s of living in a studio apartment.
Find a small circular object that you can use to trace. I just used this large coffee cup and that worked like a charm. Make circles for how many mini pies you want to make. Save some dough if you want to add any crossing/decoration on the top of the pies. And add them to a muffin pan! Just take the circle of dough, place it in the muffin pan and make sure the dough comes up along the sides. Add the filling to each mini pie and preheat your oven to 425 degrees. Let them bake for 20-25 minutes until they are lightly brown on top. If you have pie dough covering the top, remember to leave a little breathing hole and sprinkle some sugar on top for added deliciousness.
Let them rest for about 30 minutes in the pan after cooking and voilà!
In San Francisco we don’t have real seasons and because of that you have to keep all summer, fall, winter and spring clothes available at any given time. It could be 85 one day and 50 the next, which means you can never pack anything away and your closet is probably jam packed! However, seasonal fashion is still a thing. When September rolls around, I still want to wear a cool blanket scarf and booties even though it’s in the 70’s outside.