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Eastern Europe does Easter a bit differently (but perhaps more adorably) than us, if these Croatian Easter bread dolls are anything to go by.
We don’t see what’s so nonsensical about drool-inducing recipes on a sliding spectrum from salty to sweet.
The mini madams can be added to any old cake, or nibbled on their own for a pint-sized sweet treat.
Even if the sun is fading away outside, at least you know you can still have it sitting on your kitchen bench.
Now we know why Little Miss Muffet was so passionate about her curds and whey.
Cinnamon rolls are like heavenly, sweet, sticky snails, if snails were fluffy as cumulus clouds and best eaten warm, fresh out of the oven.
Smörgåstårta, a sandwich cake, is a popular party dish originating in Sweden, as well as being gobbled down across the Baltic Sea.
If you’ve ever wandered around a garden and wished you could bottle up a flower scent right then and there, well, it turns out you kind of can.
These homemade icypoles are the equivalent of devouring a packet of Lifesavers in frozen form.
May the fan-forced oven be with you.
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