We had to have two fantastic recipes, since the Lillehammer Games were so much fun to watch. And we succeeded! A warming red wine glogg and a yummy coffee cake that’s perfect for Christmas morning are on the way!
Local Fare
This was supposed to be a very easy recipe experiment, as I’d found a cookbook over the summer with a Norwegian glögg recipe I wanted to try, and then I went to the library this week and the book was gone. So I improvised (which means I used Google), because I really, really wanted to make glögg.
I used this Scandinavian glögg recipe, though I omitted the almonds, due to my allergy, and the raisins, since we didn’t have any. It was AMAZING!!! Warm and well-spiced and just so delicious. We’ll be making it for Christmas again, for sure. And probably multiple times over the winter.
DW: This was really terrific. We talked about maybe backing off a little (like just a tiny smidge) on the ginger and cloves, but it was great. I can’t wait to have it again on a snowy weekend.
LW: Also, if anyone has a Norwegian glögg recipe, please share!
Liz-friendly Fare
This was another recipe I found over the summer, and another absolute keeper. But it took a couple of tries to get right. Remember when I mentioned making chewy/rubbery coffee cake a couple posts back? Yeah, I messed this one up so you don’t have to! 🙂
So the recipe is a vegan coffee cake by Vegan Richa, which is an amazing site for vegan recipes. Her cookbooks are fantastic as well! The coffee cake was sweet, but not too sweet, and light and fluffy (once I got the recipe right).
DW: Coffee cake (specifically Entenmann’s NY Style Crumb Cake) was an important piece of Sunday mornings at my childhood home, so I was really excited about this one. After fouling one off, Liz hit it out of the park with this!
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LIZ's changes
Vanilla Pea protein milk for the non-dairy milk
King Arthur Gluten Free Flour, 1.5 cups! This is where I made the error on the first batch and used too much flour. It tasted fine but consistency was not so nice.
For the streusel, I reversed the quantities of the first two ingredients and used 1/2 cup brown sugar and 1/3 cup oat flour. It didn’t taste quite sweet enough to fool people with the original proportions.
LW: This has now become a family favorite recipe, which is wonderful since I can eat it too! I’d highly recommend commend it for Christmas morning, if you celebrate, and it’s easy to whip up in the morning so the house smells amazing.
