Nå er det vel på tide å tenke litt på julen? ser av mange blogger at jeg faktisk er litt sent ute.. men som min venninde Martha Stewart sier: "always time to make something spesial".. her er noe av det jeg har tenkt å prøve meg på i år..Oppskrift på hjemmelaget badesalt:
Turn a plain old soak into a real retreat with bath salts you make yourself. Start with about 4 cups of sea salt or kosher salt. Mix in several drops of an aromatic bath oil (available at bath and beauty stores) and, if you wish, dried fragrant plants, such as lavender or eucalyptus. Pour into a jar for yourself or to give as a gift. Use a few spoonfuls of salts per bath; to keep herbs from floating, spoon the mixture into a spice sachet (available at gourmet grocery stores).
Oppskrift på hjemmelagde krydder poser:
They're warmhearted gifts: spice bundles for hot cider. Cut cheesecloth into two 6-inch rounds; layer. In center, place 1/2-inch cinnamon stick, 1 star anise, 2 pods cardamom, 4 black peppercorns, and 1/4 teaspoon cloves. Tie with twine. Set several in tin, and tie with bow and holly sprig. Attach a note with the following directions: "Place one sachet in mug, fill with hot cider, and steep 3 to 5 minutes."
Siste tips er hjemmlaget "kake-brød":
Ingredients
Makes one 8 1/2-inch loaf
· 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
· 1 1/4 cups all-purpose flour, plus more for dusting
· 1/2 teaspoon salt
· 3/4 teaspoon baking powder
· 8 ounces semisweet chocolate, coarsely chopped
· 2/3 cup plus 2 tablespoons sugar
· 4 large eggs
· 1/2 cup whole milk
· 1/4 cup heavy cream
Directions
1. Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.
2. Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.
4. Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.
5. Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.
6. Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.
Makes one 8 1/2-inch loaf
· 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
· 1 1/4 cups all-purpose flour, plus more for dusting
· 1/2 teaspoon salt
· 3/4 teaspoon baking powder
· 8 ounces semisweet chocolate, coarsely chopped
· 2/3 cup plus 2 tablespoons sugar
· 4 large eggs
· 1/2 cup whole milk
· 1/4 cup heavy cream
Directions
1. Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.
2. Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.
4. Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.
5. Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.
6. Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.
