Have I got the recipe for you… These oozing blueberry cinnamon buns are moist and gooey, perfect for a little sweet treat during the holidays. I wanted to make buns stacked in an oven dish and not too many of them, so I think this recipe calls for the perfect amount. I basically used a normal cinnamon bun recipe but added a little extra by filling it with a berry glaze alongside the cinnamon sugar mixture.

I decided to make a savory fig pie for breakfast as we had lots of them in the fridge. You begin by making of the butter pie crust, as it sits in the fridge for a good hour so it’s a good excuse to through yourself back into bed for a while longer. This pie crust is a great easy recipe to remember as it works well with so many other pies, sweet or savory. For the sweet version, you just add a teaspoon of sugar into the dough recipe. For the filling, I wanted something easy and classic to accompany the delicious sweet figs. It builds up of feta, cream cheese and cream, no eggs are needed for this filling. The filling is luscious and soft that sets once the pie cools down.

Today we are leaving back to the summer place for a little bit of countryside time, but before leaving I wanted to share this easy and quick pie recipe. I love how this berry pie is slightly bitter from the berries with a small hint of sweetness from the edges of the crust. You can alter the sweetness to your liking if your berries are too sour, but I personally prefer to keep the berries as natural as possible. Once you learn to make this crust recipe, you can use it to make savory or sweet pies. It is one of those staple recipes to know as it bends in so many directions. Since we are right in the center of berry season, I wanted to share this really easy berry pie with you. The key is to roll out your dough as thin as possible, to get a lovely thin crispy surface for it. Then all you do is add berries on top with a little bit of syrup and place it into a hot oven.

The end of August brings apple season as summer slowly begins coming to an end. The heatwaves have ended and it’s been raining exceptionally much for August and it feels like autumn is slowly making its way into the horizon. The air feels a tad crisper in the morning and at 9pm, the sky gets dark, which means our beautiful endless white nights are in the past. Give Autumn also brings apples, which means pie.

Pumpkin pie does not always have to be sweet, a savoury version is beautifully salty, a bit tangy with a hint of sweetness from the pumpkin and figs. Now that autumn is in full bloom, there is nothing more enjoyable than pumpkin pie with a hot cup tea overlooking the kaleidoscope of fall colours. All the leaves have turned a vibrant yellow in Finland and slowly they will begin to drop as we get closer to colder more darker days. This morning the temperature was zero degrees, so it seems that winter is near us.

Embarking on a festive escapade, we braved the winter chill to explore the Christmas market, where the air was filled with the irresistible scent of roasted chestnuts. Energized by the festive spirit, we returned home, little Lucas in tow, to embark on our cozy holiday tradition—baking gingerbread cookies. As the kitchen filled with the warm aroma of ginger and a touch of lemon zest, we eagerly dove into the sweet, joyous process of creating delicious memories together. Our little culinary adventure promises to sprinkle our home with the magic of the season, one gingerbread cookie at a time.

You need ready rectangle sheets of puff pastry, some cream cheese, spring asparagus and egg wash. Basically, cut the puff pastries into squares, scar a smaller square in the centre of your pastry, as seen in the image below. Do not cut all the way through however. Spread some cream cheese (that is mixed with herbs) into the square. Add asparagus on top. Wash the sides with egg and place into a hot oven of 200 degrees Celsius for 10 minutes. Once they come from the oven, add a sprinkling of Malden salt and eat warm.

Dates are the perfect sweet ingredient for a winter kitchen. The natural sweetener makes a great base for cakes, salads, jams, smoothies, sauces, breads and gives that lovely rich intensive caramel taste. I’ve done date coffee-style cakes every winter and since it is only three nights until Christmas, it was about time to make one. The sticky juicy cake was topped with a cream cheese icing and some macarons but the cake is great just on its own. I love to have it with a cup of tea or an espresso as a little pick me during the day. I enjoyed some while wrapping the last of the gifts and organising some last things that we have to do before winding down for the big day.

These easy to make savoury shortbreads have a hint of parmesan and fresh herbs that makes a great little addition for a cheese platter. I love the way the fresh herbs looks and tastes on top of the cracker and these little savoury treats are a useful thing to know how to bake throughout the year. Not only are they great during garden party season, but similarily all through the festive winter season. Visiting friends over New Years? Why not bake these as a little gift…

‘Tiny cinnamon cakes perfect for a tea time over snowy days’- Nobody in our household has a crazy sweet tooth but Christmas brings out the cosiest time to bake. If it is not for you, let it be for those unexpected guests or friends coming over for drinks or coffee. I love making small sized cakes, so none of it ends up in waste as my hubby and I don’t really eat that much sugar. I also have a mild obsession with old-fashioned cake tins, particular French ones that I have “accidently” collected over the years. Gladly all of them are put to good use, especially over chilly dark winter days. I wanted to share this classic cinnamon coffee cake recipe, as cinnamon and Christmas go hand in hand.

This cinnamon cake is really simple and delicious, very similar to a layer cake and bullet proof easy even if you are not good at baking. I added a little icing on top, as a little sugar drizzle never hurt anyone, but that is totally up to you.

Lavender, with its exquisite and elegant aroma, stands as a timeless favorite among flowers. Its fragrance, a cherished reminder of warm days spent in the idyllic landscapes of Italy or France, has the power to transport us to those cherished moments. In my quest for this enchanting scent, I stumbled upon dried lavender at a spice market in Dubai. Fueled by the spirit of post-Valentine's Day and the approaching weekend, I was inspired to craft a culinary masterpiece—a Lemon Pound Cake infused with the delicate essence of lavender.

Embark on a delightful culinary journey with this exquisite Rhubarb Pie recipe that I'm eager to share—a testament to simplicity and sublime flavor. Crafted a few weeks ago, this pie quickly became a favorite in my kitchen, thanks to its irresistibly moist texture and the subtle yet distinctive undertones of almond flour.