Butter cookies

I came across cookie stemps from Nicolas Vahé when I went shopping the other day and they came with a basic recipe for butter cookies.
100g softened butter
120 g sugar
1 egg
180 g flour
As flavour aditives you can use grated chocolate, ground nuts, lemon zest, vanilla etc.
Read below for what kind of flavourings i used.
Cream butter and sugar white, add the egg and the flavoring you want, continue mixing and lastly sift in the flour, stop when it start sto lump up.
I made three different batches,
in one of them I added zest of one lemon and 1 tsp of lemon juice,
the second one I added 50 g of ground almonds and

the last one 50 g of ground pistachio nuts.

Roll the dough into a thick sausage, the same thicknes as the cookie stamps diameter.

Wrap it in plastic wrap or aluminum foil and put it in the fridge for about 2 hours.


Cut sausages in to 4 mm thick slices.
stamp and place them on a baking tray with baking paper.

Bake in the middle of the oven on 180 Celsius for 10-12 minutes

There were three different staps in the package and I stamped each flvour with one of them.

100 % Homemade- almond

A small bite of heaven- lemon

Best cookie in town- pistachio

Super easy to make, it just needs some preparation time.

Put them in a nicce box or tin and they are super nice gift to give avay.

Clotted cream

I had a craving for scones with clotted cream and fresh strawberry jam. I had two choices

1. Hop on a plane and travel to england

2. Try to make it myself

Have you tried clotted cream? It is a velvety smooth spread, heavier than whipped cream and lighter than butter.

For a small pot of clotted cream I used

3 cups of heavy cream

Pour the cream into a heavy-bottomed oven-safe pan. The cream should come up the side of the pan somewhere between one and three inches.

Cover the pan and put it in the oven on 80 C/180 F.

 Leave the covered pan in the oven for at least 8 hours.

You’ll know it’s done because there will be a thick yellowish skin on the surface of the cream. That skin is the clotted cream.

Let the pan cool at room temperature, then put it in the refrigerator for another 8 hours.

Remove the clotted cream from the top of the pan.

The liquid that is left  can still be used for baking and I used it for baking my scones.

I used store-bought cream hat is pasteurized, but it is said that for best result is to use unpasteurized milk.

Next time I,ll try to make it with unpasteurized milk.

Lime pie


We love lime pie, when we are in the US we try almost all the lime pies we come across. We have even turned down good restaurants because they did not serve lime pie and eaten at shabby ones just because they had.
Last summer we went to Florida, spent some time in Fort Lauderdale, Miami and Key West and we happened to come across a pie place called Blond Giraffe Key Lime Pie Factory in Key West. Their pie was nice and we bought a bottle of Blond Giraffe Key lime juice, for us to bring back home to Norway. Even though we love the lime pies in the US, we find them a little to sweet. My family is used to a receipt that I have been using for the past 15 years or so that I found in a Norwegian news paper, but the consistency is not like the american pies, but the tartness and sweetness is perfect for us. So what I have done is mix the two recipes and now the consistency, sweetness and tartness is right for us. It is very simple really, you take an ordinary lime pie recipe and add some creme fraîche or sour cream.
Pie crust
300 g digestive or graham cracker
100 g butter
1 tps ground cinnamon
1 tps vanilla extract
OR do as I sometimes do, get the ready-made ones (family likes the one made from scratch)
4 egg yolks
1 can of condensed milk
150 g creme fraîche or sour cream
150 ml of lime juice
Mix everything together in a food processor
Then put the mixture in a pie dish, press and even out the dough
Put the egg yolks in a bowl and beat lightly, add condensed milk and creme fraiche
 continue beating and add lime juice, the mixture will thicken.
Pour filling in to the pie crust
Eat as is or bake in the middle of the oven for about10 minutes on 180°C ,and if you like, use the egg whites and make meringue and cover the pie before you bake it.


3 egg whites, room temperature

1/4 tsp cream of tartar

6 Tbsp sugar

1/2 tsp vanilla extract

Beat egg whites and cream of tartar with a mixer on low speed in the beginning and gradually turn up the speed, beat until foamy.
Continiue beating and add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks, add vanilla at the end.
Spread the soft meringue evenly over filling. Bake onthe  upper third of preheated 180°C oven until meringue is lightly browned, 12 to 15 minutes. Cool on wire rack 30 minutes to 1 hour.

One lump or two? Home made sugar cubes

Homemade sugarcubes.

Why not make someting yourself to give away next time you go visiting.

For this little project you will need:

Granulated sugar


candymolds or any kind of small molds

distilled/bottled water

Latex/vinyl gloves

1 lb granulated sugar

2 tbs destilled water


In a bowl mix water and food coloring ad the sugar and mix until you get a grainy wet sand mixture look.

I divided the ingredients in two batches so I would have two different colored shapes.

Pack the mixture in the moulds as hard as you can, but not so hard that your moulds break.

Put the molds aside to dry for about 12 hours depending on the thickness of your shapes. If they come out easily when you tap the moulds the they are done.

Put the shapes in little plastic baggies or boxes and there you have a small gift for someone who has everything.