I didn’t know this was a thing until someone asked me to make them. To me, they’re a lot like those Royal Danish butter cookies you might get as a gift in one of those blue tins. I tried looking into if there is a difference between Norwegian and Danish butter cookies, but couldn’t find anything. I have a sneaking suspicious they’re the exact same thing, but don’t tell the Norwegians or Danes this as they’ll likely get offended by the notion.
What’s better than chocolate? Only more chocolate, obviously. Whether you’re a fan of the white or the dark stuff, these will satisfy your needs.
I don’t care what people say, gingerbread cookies are good all year ’round. It would be a crime to limit the consumption of these delicious treats exclusively to the holiday season.
Gingerbread cookies normally require molasses to make, but these don’t. This would be the only recipe I’d ever use it for, so I don’t really want to keep that black glue in my cupboard all the time. I searched long and hard for an alternative recipe that wouldn’t leave me with leftovers of unwanted ingredients, and here it is. Although a bit different, these smell and taste just as delicious as a traditional recipe.
Ever have more yogurt than you actually want to eat before it expires? This recipe comes to your rescue!
It also happens to be really quick to make and tasty. You can mix flavours too if you have a bunch of single-serving cups on hand. Most will work pretty well together.
I was trying to find a use for a leftover of sour cream and came across this recipe. I’ve been wanting to try something with oranges for a while, so it seemed like the perfect opportunity.
While this will never be one of my favorite recipes, it’s really good simply due to the fact it’s quite different from other ones I’ve collected. It’s nice and tangy, and the sour cream makes these very moist.
Yes, those muffins pictured are blueberry, not chocolate. As you can see, there’s a lot of blueberries in these. Combined with the lemon, the blueberry flavor is enhanced even more.
I was very pleased with this recipe, especially considering I originally sought it out so I could use leftover crême fraîche. I’ve made a few lemon muffins and blueberry muffins in the past (which I love) and this was similar to neither of those, and yet that was still a good thing.
Light with just a touch of sweetness and quick to make. The ideal muffin when you’re in need a of a small smackerel in a pinch.
A delicious classic you can hardly ever go wrong with.
Every time I have someone try these muffins, I get the comment “Wow, you can really taste the strawberries in these!” followed by the question “Do you use real strawberries?” Yes, I do.
I might be biased because I love strawberries, but these are definitely one of my very favorite muffins. And as a cake topped with stawberry frosting, it makes a really nice and different dessert.