Have you ever been on boat trip Helsinki-Tallinn-Helsinki?
If not, now you can get to experience it. Come on, let’s go…
This video presents extensively the beautiful old town of Tallinn, the city center and for example Estonia monument. There’s also a plaque in honor of the Estonians who served in the Finnish Navy during the Second World War.
”Megastar” demo video.
Tallinna’s Christmas market. It would be nice to visit there sometimes!
Happy eve’s eve evening! 😄
DOOR 22.OPENS…
More fun Christmas treat videos. If you still do have waste time before Christmas, these videos have nice stuff to try!
DOOR 21. OPENS…
Went unmentioned yesterday but it is still not too late to mention that my decorated gingerbreads https://tanssitytto.wordpress.com/2020/12/21/advent-calendar-door-20-my-gingerbreads/ would be beautiful, for example, hung on a Christmas tree. I too would love to implement it but we only have a little table tree and all of those smaller ginger breads we have in ginger bread tree. The rest of the standard ginger breads had been eaten by my housemate who wanted to get them as soon as they came out of the oven…(and yes, I ate few of those too…)
Last evening I made this ginger bread tree.
That gluhwein is my favorite. I love mildly alcoholized gluhweins most. The aromas are at their best when there’s little bit alcohol but not too much.
GOOD NIGHT!
Door 20. Opens…
Finally I started my own Christmas baking. Here’s My gingerbreads…
These triangle Gingerbreads I made accidentally from star Gingerbreads. I just folded a couple of claws with a thought of making The gingerbread look like damson plum jam (a star version). Then I realized it can’t be made of star gingerbread. It needs circle on base.
My Gingerbread version of ”damson plum jam” (star tart as we say those in Finland).
Those photos have been taken about on Christmas 1987/1988. I have my new gift doll with me. In second photo there’s my grandma and my mother with me. Obviously we had also gingerbread house on the coffee table. It was rare for us. It must have been the year my brother decided to make it.
These photos have been taken on Christmas 1990 (I think). In the first photo I’m with my grandma, who was hospitalized quite soon after this. In those two other photos I’m dancing ballet on Christmas evening (which I was doing almost all the time). In the image below my grandma is clapping to me and my mother is pouring coffee. (By the way my mother cut my hair before that Christmas. As you can see it’s not very beautiful. It’s way too short. Well, she admit it herself too and never cut my hair again…) I’m also sorry for the image quality but these are photos taken of photos…
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Childhood Christmas reminds me specially of two things: my grandma and big piles of gifts. Of course gifts are not the most important thing but it was so exciting as a child. That kind of excitement is hard to get anymore but I’m sure you all know how it feels to wait something so eagerly, right?! To wait something with full of joy and happiness! I remember how we shake’d the presents with my brother and we tried to find out what was in the packages…
I had few of different Polly pockets as a child. I owned one of those in the video, that hairdresser Polly which was so beautifull in my mind (well, it has a beautifull colors.)
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I no longer remember many of the gifts I received however, three important gifts have remained in my mind.
Super cool Polly pocket toy village!
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My Christmasses were great but Santa never visited to us. Every year we all went to wait him after eating to the hallway…but in vain. It was just the show of my family for me to make it look like real thing. Only I waited seriously. I still remember how seriously. Well, Santa never came and my mother told me that he have no time to visit everybodys house but every year I really hoped that maybe this year he finally comes to us. He never did…but it’s ok. Maybe Santa never visited to us but my grandma (and grandpa) did…It’s more important. From her me and my brother got also presents so we didn’t really need Santa…
Well, I don’t remember how the present thing were handled when we were little but one thing I do remember from the time when I was in elementary school. Some time before Christmas my mother always came to told me that the elf’s did bring Christmas presents. My mother did this quite long time. I didn’t even believe Santa anymore but there were time when I just said ”ok” and thought that there were some girls or boys dressed as elves which bring those presents, funny right?! My mother must have thought I still believed in Santa…
I’m very happy of my childhood Christmasses and always carry them in my heart!
(Yes, I’m late again. I’m so sorry. There’s too few hours a day like I always say.)
Isn’t this lovely show window?!
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Have a nice evening where ever you are!
(I’m sorry, I’m late again with this. Just couldn’t make it on time…)
well whatever the day time is there where you are, have a nice day…or evening…or sleep well as I will try to do soon…
From one of my favorite vloggers ”kakkumonsteri” (=cake monster) you can get nice tips on how to make/or decorate ginger bread house (or a regular gingerbreads).
I found that Miisa’s fudge recipe on Valio’s website. If there is faith in Miisa’s words, this should be really delicious. I haven’t tested this myself yet, but I’m going to test it.
So like I promised…here comes the recipe…
You’ll need:
200g White baking chocolate
2 dl sugar
2,5 dl caramel Cream
50g butter
1/2 teaspoon salt
1 dl dried cranberries
1US cup=2,4dl
1UK cup=2,8dl
Before starting cooking, please note that you have a food thermometer. The right temperature is essential for fudge success. The time taken to reach the correct temperature is difficult to estimate. It depends on the cooking pot, the stove, etc.
Crumb white chocolate. Leave aside to wait.
Measure the sugar, cream and butter in a saucepan.
Heat slowly, stirring, until the sugar has melted evenly in the mixture. Continue cooking on low heat until the mixture is 116 degrees, avoid stirring.
Lift the pot off the stove.
Add the white chocolate to the mixture and beat for a few minutes until the mixture cools slightly and becomes fluffy. Stir in the salt and cranberries quickly.
Pour the mixture into a bread pan lined with foil or baking paper (approx. 12 x 25 cm)
Allow to solidify in the refrigerator covered overnight. Cut into pieces.
Store in a cool place.
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A cute, tiny gingerbread houses with fried gingerbread cheesecake, made by my favorite vlogger: Mmiisas.
As information for those who do not understand Finnish, in the beginning of the video Miisa is introducing caramel-cranberry fudge which she made earlier with Valio’s recipe. She said it’s her new favorite and recommends it as a Christmas present (if you don’t know what to buy).
That recipe I will post maybe later (If I can find it -wasn’t too easy to find on the sites of ”Valio”, Finnish food company brand). Christmas cake recipe you will find here below. The ginger bread houses were a separate supplement and I will not put that recipe here but I think you can find similar recipe easily if you like. It took time for me to translate only this one cake recipe so…
Anyway I hope you enjoy Mmiisa’s christmas bakings…
and tell me what’s your traditional christmas decerts?
FRIED GINGERBREAD CHEESECAKE
175g gingerbreads
75g butter
400g seasoned curd with orange
400g orange cream cheese
2,5 dl caramel cream
2 tablespoons sugar
1 tablespoon vanilla sugar
4 eggs
2 tablespoons corn starch
To the surface:
2 dl whipped cream
1 tablespoon vanillasugar
Nonpareils
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1US cup=2,4dl
1 UK cup=2,8dl
Preparation
Melt butter. Chop gingerbreads and stir in melted butter. Combine with melted butter. Tension the baking paper between the bottom and the edge of the loose bottom pan (23cm). Press the gingerbread mixture onto the bottom and edges of the pan.
Whisk the filling ingredients until smooth. Pour the filling over the biscuit base.
Cook at the bottom of the oven at 170 degrees for about 60 minutes until the cake is only slightly loose in the middle.
Allow the cake to cool first at room temperature and then transfer covered to the refrigerator. Do not remove the cake from the pan until completely cold. Cake is at its best the next day.
Finish the surface of the cake with vanilla sugar flavored whipped cream and nonpareils if desired.
Bon appetit!
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