Our sweetheart Ella Sophie turned 4 years old today, and we celebrated her special day with friends and family. Her birthday party was a Disney Frozen theme, because it is her favourite movie right now. Has to be one of the best Disney films, and even more special because it’s Norwegian inspired.
It was so much fun planning and putting together her birthday, and when we woke her up this morning with her Elsa princess dress she was so super happy and couldn’t wait to try it on.
We invited her friends from kindergarten, her close friends and family. We had pasta salad for the kids, played a games outside and ate lots of cake of course :)
Ella was proud to hand out her goodie bags to the kids that came, to say thank you. She received so many beautiful presents, which we’re very grateful for.
Now, the house is all cleaned up. All the confetti is vacuumed and we’re enjoying a nice cup of tea with a slice of cake. Hope you all have a lovely evening! xoxo
This weekend we had an awesome bbq at Mike & Eva’s. I brought along a salad, inspired by my good friend Cecilia.
This salad uses a base of mixed salad greens, topped off with baby spinach leaves. Sliced sweet strawberries, crumbled feta cheese, roasted pine nuts and some steamed asparagus in the centre. I did end up, using some avocado which also worked really well.
We used a balsamic salad dressing, that complimented the strawberries. You could use any light dressing, or even just squeeze some fresh lemon over the salad.
This is going to be a favourite salad this summer! :)
My mom used to make really delicious meals for us with butternut. I really enjoy this root veggie, because of it’s sweet hearty flavour. Was inspired by Eva to recreate this quick and easy soup, after enjoying her homemade soup :)
The great part about soup, is that you can play around with the ingredients and remove what you least like. For example, if you don’t like it too spicy leave out the ginger and thai paste. Play around with it, but I’m pretty sure the base recipe is something your whole family will enjoy!
- Preheat oven to 200 degrees.
– Half butternut and scoop out the seeds, no need to peel the butternut. Half one sweet potato and wrap the butternut & sweet potato separately in aluminium foil. Bake in the oven for about 30-40 minutes, use a fork to check if its soft and cooked inside.
– Once cooked, open up the foil and let them grill on 250 degrees in the oven till golden brown. Set aside and allow to cool.
– Once cool, use a spoon to spoon out all the butternut and mix in a bowl together with the sweet potato till it’s both mashed together.
- In a saucepan, lightly panfry the onion and fresh garlic till soft. Add dry spice mix, cook for about a minute on low heat being careful not to let it burn. Add fresh ginger and all the butternut and sweet potatoe mix.
– Stir in well and add the coconut milk.
– Remove from the heat and spoon out mixture into a food processor or just use a pulser to get the butternut and sweet potato mix into a thick creamy consistency.
– Add approx. 2 cups of water and the stock. Feel free to add less or more water depending on how creamy you like your soup.
– Bring back to low heat, and allow to simmer for about 5 minutes.
Garnish with fresh coriander and enjoy! Serve with fresh naan bread or even some quinoa. Tastes delicious cold as well, and freezes well too.
We celebrated Even’s birthday out at sea, on the boat. The weather was perfect, and it was great to spend time together watching the beautiful scenery and boats out at sea. Ella Sophie loves being on the boat, and gets excited every time she gets to put her life vest on.
This was Zoey Marie’s second time out on the boat. Our trips are short and we try keep in calm areas just so that it doesn’t get too much for the girls.
Really awesome feeling to be out in the ocean and get all that fresh air. We also spotted one of the Kings ships, it was such a beauty. We might end up going out again today because she weather looks great today aswell :)
Rocky road is nostalgic to me. Takes me back to my childhood, when we used to go to holidays at the coast and I would always order rocky road ice-cream. I’m not a big dessert person, but that was my favourite ice-cream of all-time.
When I saw this recipe for rocky road brownies, I decided I had to make it. It’s Even’s birthday today, so I’m spoiling him with these treats. He is a chocoholic. I guess this brownie would get allot of people drooling, it’s got the chocolate, gooey marshmellows, salty nuts and chocolates. It goes perfectly with an espresso or a cold glass of milk!
Also, you can totally just use a ready mix brownie mixture. I did this time, because I had it on hand. Quick and easy!
I separated the toppings, with a section of peanuts, almonds and no nuts for Ella Sophie. Also, couldn’t find the mini-marshmellows, so I ended up chopping up my own. Used some confectioners sugar, as it gets really sticky trying to cut them up!
We enjoyed a really good weekend, with Even’s mom visiting us and staying over. Ella Sophie always gets so happy to have her grandmother her visiting, talking about it non-stop the whole week before. Very grateful to have her visiting and spending time with the girls. Zoey smiled from ear-to-ear when she saw her grandmother :)
I got to spend the morning with both Ella & Zoey, the moments I get to spend with them are so precious. It’s going to be even better as Zoey gets older. These two are just the cutest! Even’s mom thought the photos were almost a splitting image of Even as Zoey, and I as Ella.
Made a sweet and delicious pear & ginger cake, for tea time today. Goes perfectly with the grey & rainy weather outside with a warming cake and vanilla custard.
My little baker loves getting messy in the kitchen. Baking is one of her favourite things. So, she jumped at the opportunity to make these banana muffins. I really enjoy having her in the kitchen with me, while I am cooking or baking. Always fun baking with her, and watching her wait patiently to taste the goodies :)
4 large, ripe bananas, mashed
1/3 cup sugar
2 tblsp honey
1 egg, beaten
2/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cups flour
1/2 cup spelt flour
1/2 whole wheat flour
1/2 cup raisins
1/2 cup sliced almonds
1/2 tsp cinnamon
Preheat oven to 180 degrees celcius.
- Mash the bananas, add sugar and eggs and beat well.
– Mix in the melted butter.
– Mix up all the dry ingredients in another bowl, and add to wet ingredients.
– Spoon mixture in muffin liners, and bake in the oven for about 20 minutes.
This recipe gave really sweet & moist muffins. And, super quick and easy to make! You can totally keep the dry flour to just plain flour, or mix it up a bit. Next time, I’m going to try out some gluten-free flours and see how it turns out.
Will definitely be making these again!
Being able to wake up to the smiling faces of both my girls, fills my heart with such joy. Feel very grateful that I’m the lucky one, that has them to light up my life.
Every day, is learning something new with them. Some days are more trying than others, but looking back at all the moments we get with them – makes it all worth it.
Learning how to truly cherish all the little thing, those are the things that actually matter. Hope you all are keeping well :) xoxo
We celebrated our 17th May in Oslo, with Cecilia & her family yesterday. It was a really beautiful day, with perfect weather. It was the 200th celebration of Norways national day, so it was quiet special and great to be apart of.
Ella Sophie & Zoey both had their bunads, which is the Norwegian folk dress. Ella’s was the same one Viktoria wore when she was little. So special to have Ella inherit the dress, a really lovely tradition.
We ate a delicious spread at Cecilia’s, with yummy cakes and drinks. And, ended off our day with a walk out to the beach. So pretty out there, the girls really enjoyed getting a chance to play outside. And, it was good to get some fresh air out by the sea, after a long day.
If you are on a diet. Look away.
Now, I rarely bake. When I do, it’s for my girls birthdays or special occasions. Guess you could say, it brings out the mommy in me.
Stumbled across this recipe, and wanted to try it out. I will be visiting the lovely people that I used to work with, and these sweet treats are coming along :)
A world without Oreo’s would be sad. Cheesecake is right up there. Putting the two together just makes sense. I can never manage to eat a whole slice of cheesecake, so that’s why I thought it was a pretty neat idea to just make bite-sized versions.
I am obsessed with making a red velvet oreo cheesecake bites. So, will probably try that out next time. Also, going to try making those key lime bites for the summer time. And, don’t even get me started on the reese’s pb & choc bites! I have a little baker in the kitchen, so will be fun trying out new recipes with her :)
Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.