Kanelbullar has always been something I’ve admired from afar, primarily for its beautiful twist. Aren’t they like the more understated, simple-but-elegant version of its American cinnamon roll cousin? In this recipe, the primary spice is cardamom instead of cinnamon, and it perfumes the dough subtly. It’s glazed twice, once before and once after baking, with a sticky runny spiced-glaze.
Be warned though, these are definitely not like cinnamon rolls in its ooey-gooey sweet goodness. I’d like to imagine these are a lot more breakfast friendly; they’re made with whole wheat flour and a modest amount of butter, they lack frosting, and are less sweet, and so overall it’s no longer a dessert masquerading as breakfast. I like that its primary focus is the spices– there’s no cream cheese frosting or icing that masks the true taste of cardamom or cinnamon, and you just get a very earthy, fragrant experience. Paired with a cuppa chai, and it’s like a warm hug from the inside.
Continue reading →
HIRING: hand model. must be able to hold things. hot things and cold things. light things and heavy things. multiple things or one thing. must have not-so-pretty, wise-looking hands with character, maybe some protruding veins to symbolize life. must have hands that can tell stories without words. hands must be chiral. short nails are a must because long nails = the chalkboard noise.
BENEFITS: some hand lotion and maybe nail clippers.
What I realize is missing from my photos is some sort of presence of life. Shots of people tearing apart bread, rolling up the dough while basked in the dim evening shadows. The in-the-process-moody photos. The sort of photos that grip you with the lighting and mood, that stir up some memories of childhood or family, that conjure up aromas and tastes in your mind. You know, even if it’s something as simple as muffins on a cooling rack and one arm grabbing one, another unwrapping one.
It sounds weird talking about hands as separate entities. They very well could be. Continue reading →
I feel awfully behind when I post a pumpkin recipe in late December. By now, it’s been long forgotten, replaced by peppermint, gingerbread and eggnog flavours. But I can have pumpkin spice flavoured things all year long.
I heavily favour recipes that make use of fruit/vegetable purees, because I love the moisture it adds, in addition whatever nutritional content is left after baking. And it makes it qualify as breakfast food. Ahem. Banana, apple sauce, pineapple pulp, date paste, carrot, zucchini, avocado, it’s all brilliant.
I was lured by Averie’s
promise of the best pumpkin cinnamon rolls. As much as I love cinnamon rolls, there’s a certain amount of guilt I associate with biting into a warm, ooey gooey, buttery, sweet bun that makes it less enjoyable. Same goes for brownies. And so I was very light-handed with the sugar, resulting in a much less guilt-ridden treat.