#75 Nordic Christmas Decorating Marathon | Slow Living in Sweden

Video Description

Hi friends! Today you are most welcome to join us for our nordic christmas decorating marathon as we start decorating our home for christmas. Hello everyone and a warm welcome to our silent vlog. We hope you will enjoy today’s video, please like & subscribe and leave a comment down below. #nordicchristmasdecoratingmarathon #slowlivinginsweden To see which subtitles are available, click the CC button on the video. As we use online translation services, we hope that the quality is understandable and apologize if there may be occasional errors. Instagram: https://www.instagram.com/home2tiny/ Music: https://www.epidemicsound.com/ Information about the Dagg Vase here: https://www.svenskttenn.com/se/en/range/accessories/vases/vase-dagg/102360/ GRANDMA GRETA'S GINGERBREAD COOKIES Ingredients 1/2 kg sugar 3 dl syrup 1 egg 1/2 kg butter 3 dl whipping cream 2 tbsp cinnamon 2 tbsp ginger 1/2 tbsp ground cloves 1 tbsp bicarbonate of soda 1.3–1.5 kg flour HOW I MAKE IT Mix 1 kg flour with bicarbonate. Finely chop the butter into the flour. Whip the cream until stiff. Add sugar, syrup, spices and egg to the cream. Combine the cream mixture with the flour mixture to form a smooth dough. Add more flour if necessary. Place the firm dough on a plate. Leave in the refrigerator for at least 24 hours, preferably longer. Preheat the oven to 200–225°C. Roll out a piece of the dough at a time and leave the rest of the dough in the fridge. Cut out hearts, stars, gnomes and old women. Place the biscuits on a baking tray lined with baking paper. Bake in the oven for about 5-6 minutes, keeping an eye on them so that the gingerbread biscuits do not burn. SAFFRON CAKE Ingredients 150 g melted butter 3 dl sugar 2 1/4 dl flour 3 tsp vanilla sugar 2 packets saffron 100 g finely chopped white chocolate 3 eggs 1 pinch salt Decoration Whipped cream Sea buckthorn, if desired HOW I DO IT Preheat the oven to 175°C. Mix the sugar, flour, vanilla sugar and salt in a bowl. Melt the butter in a saucepan. Pour the saffron into the butter and stir. Stir the finely chopped white chocolate into the butter mixture. Add one egg at a time to the flour mixture and stir. Pour the melted butter and chocolate mixture into the batter and stir. Grease a baking tin and dust with a little flour. Pour the batter into the tin. Bake the cake for about 20 minutes; it should be sticky. Allow the cake to cool slightly before placing it in the fridge to cool completely. Cut the cake into pieces. Whip the cream and pipe it onto each piece. Garnish with sea buckthorn, if desired. 00:00 Intro 00:39 Starting the day with a cup of coffee by the fireplace 03:12 Decorating the christmas tree 11:46 Unpacking christmas decorations on the dining table 15:14 Decorating my Whishing tree 16:31 Arranging hyacinths in my jardière 18:20 Changing textiles in our living room 19:55 Arranging my coffee table 21:30 Making the gingerbread dough 27:32 Sprucing up a wreath for our living room 30:33 Decorating the Georg Jensen advent candlestick 33:48 Baking a saffron custard cake 38:14 Making our coffee/chocolate bar christmassy with some candy 43:12 Sprucing up a wreath for the kitchen 44:36 Decorating the Kubus candlestick for the kitchen 46:11 Putting a sconce on the bookshelf 47:13 Decorating the saffron cake for Fika 50:39 Preparing a small christmas project by the fireplace 51:43 Making our bedroom ready for christmas 58:56 Time to make the gingerbread cookies 1:04:26 A walk in the forest to get twigs for my project 1:06:46 Home again – makin our entrance christmas welcoming 1:09:15 The gingerbread cookies goes into their jars 1:10:48 Thanks for stopping by