Sparkling Ink

{ baked camembert }

I have wanted to share this entertaining idea with you for a while now. I have a feeling that baked camembert cheese will be a hit for us this holiday season. It takes almost no time to prepare, and only a short while in the oven. You can serve the camembert cheese as part of a cheese plate or just on its own. It's kind of like a small fondue. Camembert softens in the oven so that you can dip toasted bread sticks and crackers in it. It is divine with good full bodied red wine. I'll be traveling tomorrow, so I'll see you Monday. Have a relaxing weekend!

Ingredients (serves 4-6)

- a wheel of camembert cheese
- dried red pepper flakes
- 1 tablespoon pickled capers
- coarse salt & pepper
- touch of olive oil

Camembert is usually sold in rounds blocks (around 9 ounces, 250 g) packed in wooden boxes. Save the box since the cheese can be baked and served inside it. Carefully cut the rind off the top of the cheese. Place the cheese back to the wooden box cut side up.

Drizzle the top with a touch of olive oil. Sprinkle red pepper flakes and capers on the top next. If you don't want the heat of the peppers, you can substitute them with dried onion flakes or any other favorite from your spice rack. Season lightly with salt and pepper. Bake at 425 F (220 C) for 10-15 minutes. Let cool slightly before serving.

{ my country home }

My Country Home store is a real treasure. Just looking inside from the window, the place is like its own little world, a world created by Virpi Kostiainen, the lovely owner of the store. Virpi has gathered a charming collection of pale colors, different shades of white and old silver. The feel is romantic and at the same time simplistic. Beautiful dresses are hanging from a rack, the cutest clogs are organized in a row on the floor, and the tables are full of beautifully selected little decoration details. 

Virpi has collected the selection of the store from over 30 brands like Bloomingville and Jeanne D'Arc Living, and some of the items are handmade. She makes clothes from linen and old lace, and has made adorable Christmas candy cones as well. The store truly feels like a combination of old and new, bought and handmade, everything creating the charming atmosphere together.

Virpi was lovely and took a moment to chat with me, and share the story of My Country Home with us. I also asked Virpi what her Christmas is made of.

1. How did the story of My Country Home store begin?

The story of My Country Home started in July 2008, and in May this year the store moved from a smaller town to the downtown location in Tampere, Finland.

2. What do you love the most about your work?

The customers really. I love to work with people, and be able to help them with tips and ideas for their homes. In addition to the store, I also do interior design consulting. I enjoy creating solutions for the customers, but most of all, I enjoy being here in the store meeting different kinds of people every day.

3. Who are your customers?

Oh, almost all ages, 18-80 year-olds! Younger customers have really fell in love with this style, and some of the older customers find this style nostalgic and familiar in a way, I think. I have people stopping by just to talk, or to calm down after a busy day before going home.

 4. How do you dress up your home for the holidays?

My Christmas is white and simple without glitter and sparkle. When the holiday season begins, I hang evergreen wreaths and light candles. I also have lots of flowers all around the house. Those kind of little things make the holiday feel. A Christmas tree is also really important. We have a big tree that is decorated with white and old silver, and the kids have their own tree upstairs.

5. How do you prepare for Christmas?

I used to bake and cook all the Christmas food. I was a stay-at-home mom for years, and learned to make all the casseroles and other traditional Finnish Christmas dishes. Now, when I work seven days a week, I don't have time to do all that. There are some wonderful local bakeries and stores that offer really delicious holiday foods, so we will still enjoy a great Christmas meal this year as well. And the fun doesn't have to be only for those few days. We have been baking with the kids already the whole fall. It's important to find a balance between preparation and enjoying the holidays. Nobody wants to be dead tired on Christmas morning from cleaning. So, if I don't get everything done with the traditional big clean up before Christmas, we will just dim the lights. Everything looks beautiful in candle light!

Virpi, thank you so much for the interview and opening the doors to your store. I found so many ideas and inspirations for decorating my home for Christmas.

 

 

 

{ images by Tiina Rinkinen for Sparkling Ink }

{ happy december }

Yay, it's the 1st of December! That's happy news enough by itself since Christmas is my favorite holiday. But Christmas getting closer is not the only thing making me especially happy today. After the presentation and evaluation yesterday, my thesis is now officially finished! I can't even begin to tell you how amazing that feels after working on it for a long time. It's great to refocus on other work now, and start the Christmas preparations. I just opened the first door of my advent calendar, and lit the candles in the lanterns outside. I have to say that I'm starting to feel the holiday mood.

{ image 1, 3 by country living, felt ornament by cozy memories }

{ cranberry crumb bars }

It's Monday morning again, my friends. A long yawn. I can't remember the last time I saw the sun; not in weeks for sure. We haven't got any snow to brighten up the dim mornings, and an umbrella has been a needed friend lately. Just needed to figure out something to make the mornings smoother.

These cranberry crumb bars might just be the answer. Sweet and tangy, and easy to pack to take on the go. And they must have some vitamins too, right? Some of the many perfectly logical explanations why these bars are good for us.

Ingredients (makes 18)

{ dough }
- 3 cups (7 dl) flour
- 1 cup (2.4 dl) sugar
- 1 teaspoon baking powder
- 1 cup (2.4 dl) butter
- 1 egg

{ berry layer }
- 3 cups (7 dl) cranberries, fresh or frozen
- 1/2 cup (1.2 dl) sugar
- 2 tablespoons corn starch

Start with the dough. Combine flour, sugar and baking powder. Cut cold butter into little cubes, and rub into the flour until crumbly. Add in an egg, and mix until combined. Press half of the dough in the bottom of a greased deep baking dish. Around 9 x 13 inch (23 x 33) rectangle dish is a good size for the recipe.

For the berry layer, mix the cranberries with sugar and corn starch in a separate bowl. I used frozen cranberries straight out of the freezer. Spread the berry mixture on top of the pressed dough. If any sugar or flour stays in the bottom of the bowl, sprinkle it evenly on top of the berries. Crumble the remaining dough on top of the berries. This time you don't need to press the dough.

Bake at 375 F (190 C) for 45 minutes until the top is golden brown. I moved the dish from the middle level to the lowest level after 30 minutes of baking. This way the top won't brown too much, and the bottom layer of crust gets baked. Let cool completely before cutting to allow the berry layer to set. Store covered in the fridge.

{ words of thanks }

Sparkling Ink is over a year old now with more than 300 posts. Thank you friends for all the lovely feedback, and making this such a pleasant place to return to day after day. I have enjoyed every moment of it. Sparkling Ink will keep developing and sharing more inspiration for happy food and living.

I hope you will have a day full of things you enjoy, and that you can share it with people you love.

{ image by design sponge }

{ coffee cheesecake pie }

I am a coffee person. Okay, maybe an addict. Therefore, I absolutely love coffee flavored desserts. After making the pecan cheesecake pie last week, I really liked the idea of making another kind of cheesecake pie for Thanksgiving. This coffee cheesecake pie has a delicate mocha flavored filling and amazing, almost chocolaty crust. This dessert is worth the work.

Ingredients (serves 8)

{ crust }
- 1 cup (2.4 dl) flour
- 1/3 cup (0.8 dl) cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1.2 dl) butter
- 2-4 tablespoon water

{ filling }
- 15 ounces (425 g) cream cheese
- 3 eggs
- 3/4 cup (1.8 dl) sugar
- 5 tablespoons strong coffee
- 1 teaspoon vanilla extract
- 2 tablespoons flour

{ glaze }
- 6 tablespoons dark brown sugar
- 4 tablespoons strong coffee
- 5 tablespoons butter
- 1/4 cup (0.6 dl) heavy cream

To prepare the crust, mix flour, cocoa powder, salt and sugar. Cut cold butter into little cubes. Using your fingers, rub the butter into the flour mixture until roughly crumbly. Add 2 tablespoons of ice cold water and keep working the dough. To test the right consistency, pinch a bit of the dough between your fingers. If the dough holds together, it won't need more water. Add water a spoon at a time if more is needed.

Push the dough into a pie dish. Refrigerate the crust for half an hour. Bake the crust at 400 F (200 C) for 10 minutes. Set aside to cool a bit.

Make a small amount of strong coffee. Remember to make enough for the glaze as well. Using an electric mixer, beat cream cheese until smooth. Gradually beat in the sugar, then eggs one at a time. Add in the coffee, vanilla extract and flour. Beat until combined. Pour the batter into the crust. Bake at 350 F (175 C) for 50-55 minutes until the center is set and the edges puffed. Let cool.

When the pie is cool, it's time for the glaze. Melt the butter in a sauce pan on medium heat. Add in the coffee, butter and cream. Mix and bring to boil. Let simmer for 3-4 minutes. Cool slightly before pouring it on the pie. Refrigerate the whole pie for a while before serving allowing the glaze to set.

{ creamed corn pudding }

This Thanksgiving, it'll be just the of us. We want to eat good but we are keeping the dinner simple. Here is our side dish choice for Thursday. This creamed corn pudding is so light and fluffy, and has a perfect feel of the season. Preparation takes only a few minutes, and it bakes in the oven while you set the table and light the candles.

Creamed corn pudding (serves 6)

- 4 cups frozen corn
- 3 tablespoons butter
- 2 onions
- 4 eggs, separated
- 1/2 cup creme fraiche
- salt & pepper

Defrost the corn, and break their structure using an electric mixer. Mix until the corn turns creamy. Cook chopped onions in 2 tablespoons of butter until softened but not browned. Butter large oven dish with the remaining 1 tablespoon of butter.

Whisk egg yolks for a few minutes until smooth. Stir in the creamed corn, cooked onions, creme fraiche and season with well with salt & pepper. I used around 2 teaspoons of salt. In a separate bowl, whisk egg white until stiff but not dry. Fold the foam into the the corn batter.

Spoon the pudding into the buttered oven dish. Bake at 425 F (220 C) for 15 minutes. Reduce the oven temperature to 350 F (175 F), and keep baking the pudding for 30 minutes longer until set and golden. Let rest for 5-10 minutes before serving.

{ adapted from bon appetit }

{ cranberry scones }

Two days until Thanksgiving, my friends. Plenty of time to plan and prepare a great meal for Thursday. Today and tomorrow I'll give a few ideas what I see being on a Thanksgiving table this year. Or any table if you are simply looking to eat good food. Cranberry scones are not a bad start. I love the way cranberries taste in these slightly sweet scones.

Ingredients (makes 18-20)

- 2  1/2 cups (6 dl) flour
- 3/4 cup (1.8 dl) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1  1/4 cups (3 dl) cranberries, fresh or frozen
- 2 tablespoons corn starch
- 1 egg
- 1 egg yolk
- 1 cup (2.4 dl) heavy cream

Combine flour, sugar, baking powder and salt. Cut cold butter into the mixture until combined. I used frozen cranberries straight from the freezer. Toss them in corn starch. If you can get fresh cranberries, they are always best and don't need the corn starch. Add the berries into the flour mixture.

In a separate bowl, lightly beat the egg and yolk and stir in the cream. Pour the cream mixture in the flour mixture. Mix just until combined. With floured hands, pat the dough into 1 inch (2.5 cm) thick rounds. Place them about 1 inch apart onto a baking sheet lined with parchment paper.

In the middle level of the oven, bake the scones at 400 F (200 C) for 15-20 minutes until pale golden. Serve warm. You can also bake the scones a day before serving. To store, cover tightly and refrigerate.

{ adapted from smitten kitchen }

{ quiche lorraine }

Simple is often beautiful, and in this case, tasty as well. Quiche Lorraine is simply a savory tart with ham and cheese filling. When the dish is simple, using good quality ingredients is the key. In my version of quiche lorraine, I used parma ham and gruyere cheese. Happy weekend!

Ingredients (serves 6)

{ crust }
- 4 ounces (110 g) butter
- 1  1/4 cups (3 dl) flour
- 1/2 teaspoon salt
- 1 egg yolk
(- 1-3 tablespoon water)

{ filling }
- 1  1/4 cup (3 dl) cream
- 2 large eggs
- 4 ounces (110 g) parma ham
- 6 ounces (170 g) gruyere cheese
- 1 shallot
- salt & pepper

Cut butter into the flour. Add salt and egg yolk and mix. The dough will be crumbly put should hold together when squeezed. Add a small amount of water if needed. Form a disc from the dough, and refrigerate wrapped in plastic wrap for half an hour.

Press the dough into the bottom and sides of a pie dish or tart pan. Bake the crust for 10 minutes at 400 F (200 C).

In a pan, cook the chopped shallot in small amount of oil until softened. Shred the gruyere. Whisk eggs and cream in a bowl. Add the shredded cheese and cooked shallot into the mixture. Season lightly with salt and pepper.

Pour the filling into the crust, and place thin slices of parma ham on top. Bake at 350 F (175 C) for 30 minutes or until the filling is set and the quiche is pale golden brown. Let cool a bit before serving. Enjoy with a mix of your favorite lettuce and fresh herbs.

{ pecan cheesecake pie }

No, I didn't write both cheesecake and pie there by accident. This pie has a layer of both. I wanted to test a different kind pie for Thanksgiving this year. This recipe mixes the best of both; the sweetness and crunchiness of pecan pie, and the richness and smoothness of cheesecake.

Ingredients (serves 6)

- pie crust, pate brisee
- 8 oz (230 g) cream cheese
- 4 eggs
- 3/4 cup (1.8 dl) sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (1.2 dl) chopped pecans
- 1/2 cup (1.2 dl) pecans
- 3/4 cup (1.8 dl) corn syrup

You can either use a store bough pie crust or make your own pate brisee. It's easy; basically, all you need is butter, flour and water. You can get the recipe and instructions from my previous post here.

Push the crust into a pie dish. Using an electric mixer, beat cream cheese, 2 eggs, 1/2 cup (1.2 dl) sugar, vanilla and salt until smooth. Pour the cheese mixture on the pie crust. In a separate bowl, mix corn syrup, 2 eggs and 1/4 cup (0.6 dl) sugar.

Sprinkle chopped pecans on top of the cream cheese mixture. Place the full pecan on top of them. Pour the syrupy mixture over them. Place the pie dish on a metal baking sheet and then to the lowest level of the oven. Bake at 350 F (180 C) for 50-55 minutes until the pie is set. The pie might raise in the oven but not worries, it will fall when it cools down. Let cool complete before serving.

{ recipe adapted from southern living }