Anja Dahl

Anja Dahl

Budapest, Hungary / Medical student, single mom and fitness competitor. AlterEgo Fitness apparel Ambassador Use code "ANJAFIT10" at checkout for 10% discount of your purchase :-)
Anja Dahl
További ötletek tőle: Anja
congenital heart disease

congenital heart disease

Strawberry and Cream Scones - these are incredibly tender and loaded with strawberries!

Strawberry and Cream Scones - these are incredibly tender and loaded with strawberries!

Oatmeal Raisin Scones | http://dadwhats4dinner.com

Oatmeal Raisin Scones | http://dadwhats4dinner.com

Easy Sourdough Bread - No sourdough starter required!! The bread tastes like it's from a fancy bakery and you won't believe how easy it is!!

Easy Sourdough Bread - No sourdough starter required!! The bread tastes like it's from a fancy bakery and you won't believe how easy it is!!

Don't forget the #Redskins are headed to the U.K. in October! Work on making the perfect scone for the big occasion!

Don't forget the #Redskins are headed to the U.K. in October! Work on making the perfect scone for the big occasion!

English Style Scones Recipe - Super fluffy and light baked scones

English Style Scones Recipe - Super fluffy and light baked scones

Cheddar and Rosemary Irish Soda Bread

Cheddar and Rosemary Irish Soda Bread

Vanilla Slice Another snack you can find in any decent Aussie bakery, Vanilla Slices are light and creamy enough to justify having two. They’re done best with super-flaky pastry, but honestly, it works well no matter what.

Vanilla Slice Another snack you can find in any decent Aussie bakery, Vanilla Slices are light and creamy enough to justify having two. They’re done best with super-flaky pastry, but honestly, it works well no matter what.

Old-Fashioned Vanilla Bean Cream Cheese Pound Cake

Old-Fashioned Vanilla Bean Cream Cheese Pound Cake

Chad Robertson's Tartine Country Bread--Chad Robertson of San Francisco's Tartine Bakery & Cafe describes a starter -- a mixture of flour, water, wild yeasts, and bacteria -- as a baker's fingerprint. Making one is simple, but it does require a commitment: Count on feeding and caring for the mixture for three weeks before you start baking.

Chad Robertson's Tartine Country Bread--Chad Robertson of San Francisco's Tartine Bakery & Cafe describes a starter -- a mixture of flour, water, wild yeasts, and bacteria -- as a baker's fingerprint. Making one is simple, but it does require a commitment: Count on feeding and caring for the mixture for three weeks before you start baking.