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This is a very common cake here in Norway - you get them in all bakeries. Skolebrød really means "school bread". I have no idea why it's called that as kids aren't allowed to eat such sweets at school. However, there's a major difference between how we make them compared to the recipe: Here we add the thick vanilla custard before we bake them, not after. After you've rolled the buns, let them rise - then you can easily make quite a big dent in each bun. Fill with the custard, but not to much or it will run over the sides of the bun and make a mess. Don't worry though, if you're like me and like a lot of filling. The custard will puff and fill more than you think. After the skolebrods are baked, chill them somewhat, put on icing (powdered sugar + egg whites) and dip in shredded coconut. Yummy :-)

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Thai Red Chicken Curry

Reviewed: Aug. 22, 2009

I love Thai red curry (Gaeng Phed Gai), and this was a nice and quick recipe. I made some adjustments to make it more authentic. I used fish sauce for salt, and I added basil and lime leaves - and the vegetables that was in my fridge: carrots, peas, bell peppers and a tin of bamboo shots. If you don't get lime leaves, you can use zest and juice from one lime, or lemon grass. It's such a rich dish that I really think it needs some acid. But this was a nice starting point :-)

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1 user found this review helpful

Chocolate Surprise Cupcakes

Reviewed: Sep. 22, 2008

Easy to make, very moist and tasty! Next time I'll try to add some (frozen) berries - for example blue berries or red current - to the filling. I think it would be even more delicious with that extra acid and freshness :-)

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Orange Chocolate Chip Cookies

Reviewed: Jan. 9, 2008

I have one big issue with this recipe: That it wasn't double to begin with :-) No, seriously - if you're like me and love the combination of chocolate and orange, these will be your favorite cookies from now on. I just can't understand why I haven't thought of this before! I baked them for 10 minutes - and that with my oven, that was enough. I cut back somewhat on the chocolate to about 150 grams. I think that was sufficient. Also, I used walnuts instead of pecans, and as the walnuts have a stronger flavor, I cut back on the amount here as well. The result was great, and I know I'll make these cookies again and again. Thank you so much for sharing this awesome recipe!

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English Muffins

Reviewed: Jan. 3, 2008

Very nice recipe! Delicious with orange marmalade.I had never tried English muffins before, but had no problem following this recipe. A bit time consuming though, so I think I'll go back to my rolls. Because some of the reviewers in here mentioned that these muffins weren't very spongy, I simply increased the amount of yeast. The dough rose perfectly and the muffins came out spongy and light.

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Russian Tea Cakes I

Reviewed: Dec. 23, 2007

Not exactly my cup of tea, but still nice. I baked these to give to a Russian friend for Christmas, and I hope she'll recognize and enjoy them. I followed the tip I got in here by adding a tablespoon of milk and chop the walnuts finely to avoid crumbling dough, and that worked very well. If I'm going to make these again, I would definitely use vanilla seeds instead of the extract. I think that would make a big difference. Also, I wouldn't chop the walnuts as finely as I did. I think I lost some of the taste by doing that.

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