It's always good to re-visit old things and memories. I was provoked into doing so by a question on my Formspring - the query was about what was my favourite pair of shoes. I still feel like I'm cheating on my other shoes by specifying one pair, but I think I would have to say it's my Unique boots. I love them to pieces, they're the most original shoe I own. Re-visiting old music is all I do lately, too - so have some more delicious VNV. I've listed some of my favourite tracks of theirs to sing along to, or just listen to the lyrics. I had fun taking these photos, I really liked this outfit - so glad I re-discovered this skirt! I also want to just say a massive thank you to everyone who reads this blog, or follows me on any of my sites - your kind comments always make me smile. I am very grateful for all the lovely feedback I get, so often - I'm not sure what I do to deserve it, but it's greatly appreciated.

I promised you all some Finnish recipes, so I've added them below - I just picked a few baking related ones, because I posted so many savoury recipes in my last post. I'm going to Finland this summer, as my cousin is getting married - I am so excited and happy to be going, it's been too long! I have tentative plans to go study there also, so I hope they come to fruition. Along the same lines, you should all check out this blog written by an absolutely stunning pair of Finnish twins - Sara and Laura - - I love all their food posts, they make me miss Candy King way too much though!

I'm happy to mention that I've been featured on the AA site twice - check it out here and here! You can also find this look on LB HERE. I hope everyone is having a great day!

VNV Nation - Standing

VNV Nation - Saviour

VNV Nation - Forsaken

VNV Nation - Carbon

VNV Nation - Beloved

PULLA - pulla is a moist and rich bread, very good served with coffee.
  • 1 package dry yeast
  • 1/2 cup warm water
  • 2 cups of milk, scalded and cooled to lukewarm
  • 1 cup of sugar
  • 1 teaspoon salt
  • 7-8 whole cardamom pods, seeded and crushed
  • 4 eggs, beaten
  • 8-9 cups sifted flour
  • 1/2 cup melted butter
  • Glaze - 1 egg, beaten
Dissolve the yeast in the warm water. Stir in the milk, salt, sugar, cardamom, eggs and enough flour to make a batter (about 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well, the dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well. Beat again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms.
Turn out onto a lightly floured board and cover with a mixing bowl, and let rest for 15 minutes. Knead until smooth and satiny. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly, and let rise in a warm place until doubled in bulk - about 1 hour. Punch down and let rise again until almost doubled - about 30 minutes.
Turn out again onto a lightly floured board, divide into 3 parts, then divide each of these parts into 3. Shape each strip about 16 inched long by rolling the dough between the palms and board. Braid the 3 strips together into a straight loaf, pinch the ends together, and tuck under. Repeat with the other loaves. Put onto lightly greased baking sheets and let rice for about 20 minutes.
Glaze the loaves by brushing with the beaten eggs, and if you wish, you can sprinkle them with crushed sugar and flaked or ground almonds.
Bake in an oven at 200 C for 25-30 minutes, remove when light golden-brown. Slice to serve.

BUTTERMILK CAKE (PIIMÄKAKKU) - a light and spicy cake.
  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1/2 cup melted butter
  • 1 1/2 cups buttermilk
Sift together the flour, sugar, soda, baking powder, cinnamon and cloves into a mixing bowl. Stir in the butter, then the buttermilk, mixing until the batter is smooth and well combined. Grease a tube cake pan and dust lightly with granulated sugar. Pour in the batter and bake in an oven at 175 C for 1 hour or until the cake tester comes out clean.

ALMOND CAKE (MANTELIKAKKU) - a rich, almond flavoured pound cake.
  • 4 eggs
  • 2 cups sugar
  • 6 tablespoons melted butter
  • 6 tablespoons cream
  • 3/4 cup ground almonds
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
Beat the eggs until light and add the sugar, continue beating until thick. Fold in the butter, cream, and ground almonds. Sift in the flour and baking powder and fold carefully into the egg mixture.
Turn the batter into a buttered and lightly floured tube pan. Bake in an oven at 175 C for 1 hour or until the cake tester comes out clean. Alternately, bake in 2 buttered and lightly floured 8-inch round cake pans for 35-45 minutes, and then fill with cream. Serve dusted with confectioners sugar.

PEPPER COOKIES (PIPARKAKUT) - a variety of gingersnaps/bread, it keeps very well.
  • 1 cup dark corn syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon black pepper
  • 4 crushed cardamom pods
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 2 cups butter
  • 2 cups granulated sugar
  • 1 egg
  • 1 cup cream
  • 2 teaspoons baking soda
  • 9 cups flour
Combine the syrup, seasoning, butter and sugar in a saucepan, and bring to a boil. Remove from heat and pour into a mixing bowl, and cool. Stir in the egg, cream, soda and flour. Chill overnight.
Roll out very thin, using about 1.2 cup of the sough at a time, and cut into any desired shape. Bake in an oven at 180 C for 10-15 minutes, or until the cookies are crisp but not overly brown.

ALMOND-FILLED TARTS (MASARIINIT) - these are very rich.
  • 1/2 cup butter
  • 1/2 cup confectioners sugar
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 3/4 cup sugar
  • 1/3 cup soft butter
  • 1/2 cup ground almonds
Cream the butter until light. Add the sugar and egg and beat until thick. Stir in the flour and baking powder. Press the dough into 12 paper-lined cupcake tins.
For the filling, beat the eggs, then add the sugar, butter and almonds, mixing until thoroughly blended. Fill the unbaked tart shells with this mixture. Bake in an oven at 185 C for 15-20 minutes, or until golden.

KARELIAN PIIRAKKAA (KARJALAN PIIRAKKAA) - rye-crusted and with a variety of fillings such as creamy rice or potato, these are thin and oval-shaped, and truly delicious.
  • 1 cup water
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 1 1/2 cups white flour
  • 1 1/2 cups rye flour
  • 1 cup white rice
  • 1 teaspoon salt
  • 6 cups milk
  • 2 tablespoons butter
Combine the rice, salt and milk in the top of a double boiler. Cook over boiling water, stirring occasionally, for 2 hours or until the milk is absorbed and the rice is creamy. Stir in the butter, and cool.

  • 2 cups cooked mashed potatoes
  • 1/4 cup hot milk
  • 2 tablespoons melted butter
  • 1 teaspoon salt
Whip the potatoes with the milk, butter and salt until smooth and fluffy.

To make the crust, mix the water, salt, and butter in a large bowl and stir in the white flour. Beat until smooth. Add the rye flour and mix until well blended. Turn the dough out onto a floured board and knead until smooth - about 2-3 minutes. Shape the dough into a roll about 2 inches in diameter, divide into 12 equal portion, and dust with flour. Pat each into a small round cake, then roll out into a circle about 6-8 inches in diameter, keeping the shape as round as possible.
To fill, place 3-4 tablespoons of the filling on each round of dough and spread to within an inch of the edge. Fold two sides of the dough onto the filling, forming an oval shape, but leave an inch wide strip of the filling exposed. Crimp the edge of the dough. Place the piirakkaa on a baking sheet, and bake in an oven at 220 C for 15 minutes or until lightly browned, basting twice throughout with a mixture of 1/2 cup of milk and 2 tablespoons of butter. Baste once again upon the removal from the oven. Serve hot or cold.


  1. You are so beautiful. :)

  2. you're adorable and all the recepies you've posted seem interesting, gotta try some of them though i'm a lazy cook... love your style too! greetings from finlad ;)

  3. You look so beautiful as usual! xxx

  4. I Love your Outfit, you are so wonderful ♥

  5. I'm always so shocked by how different a pair of shoes can look by simply changing the laces!
    I hope you do get to go and study in Finland, what are you hoping to study?

  6. Your hair looks so long and healthy! Congratulations on that :)

  7. fantastic outfit.

  8. Your booties are gorgeous!

  9. Your face is so interesting :)

  10. our wicked tahti! we love u

  11. I love this, it's like .. raver chic.

  12. you look great i like the stockings

  13. Thank you so much!!! <3

    Your blog is great too and you are very beautiful with a great style!

    Uskon, että kaipaat karkkeja koska missään muualla ei oo yhtä hyviä irtokarkkeja kuin Suomessa. Ruotsi tulee toisena. New Yorkissa kun oltiin pari vuotta sitten niin mentiin kahteen irtokarkki kauppaan mutta ouuu nou eihän siellä ollut muuta kuin nallekarkkeja ja suklaata!
    No mutta paljon muuta siellä kyllä oli sellaista mitä taas Suomessa ei ole haha:D!!

  14. Thanks again for the recipes! You look amazing in the pictures, your shoes look so cool! :)

  15. I love it that you post so many recipes and still you're so skinny; it means you're a healthy girl :)

  16. Looking beautiful, as always :] I LOVE the yellow laces.

  17. It's nice to see you smiling in a photo :P

  18. amazing photos! great smile
    follow me on:

  19. i advise u post the pictiures of these delicious things, so that we get some idea of it, and it also makes the post richer.
    ver ydaring outfit

  20. the shoes are pure awesomness !

  21. Looking gorgeous as always~ And thanks for these nice recipies!

  22. Those shoes... Beautiful.

  23. i loove this outfit
    you are so fit!:)