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19: Glögg & stars

19 december, 2013


Today’s cupcake is a version of the Advent cupcake with glögg – sweet mulled wine – and with added peacans. It’s topped with whipped cream and sprinkled with edible glitter (hardly visible on the photo) and sugarpaste stars.

The dessert for the Swedish Christmas meal is rice pudding, or a cold version of it with lots of cream. My sister and I have never been big fans but there is a nice tradition tied to it so the dessert keeps reappearing year after year: the cook hides two scalded almonds in the pudding, and the people who find them get an extra Christmas present, usually something sweet. Since descovering raw food 5 or 6 years ago we found the perfect solution to our dessert problem in a raw version (recipes in Swedish).

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