Winter Homestead Magic: Chores, Baking & Christmas Fun in Alaska🎄

Welcome to our cozy Alaskan homestead, where winter chores meet the magic of the Christmas season! ❄️🎄 In this video, we’re sharing some of the ways we prepare for the holidays while embracing the snowy beauty around us.

Join us as Oli cleans the chicken coop, feeds the chickens, and gathers fresh eggs, while Tacia and our 3-year-old grandson make delicious potato noodles together in the warmth of the kitchen. Watch as Oli and our daughter Isabel head out to find the perfect Christmas tree to decorate outside, and Tacia whips up some festive rosette cookies.

The fun continues with all of us sledding together as a family, followed by a cozy ending where Oli and Tacia decorate the outdoor tree for that final touch of Christmas cheer.

We hope this video brings you warmth, joy, and a little festive inspiration as we celebrate this special season. Thank you for being a part of our Nordland49 family—Merry Christmas and God bless! 🌟🎅

Thanks for watching,
Oli and Tacia

Swedish Rosette Recipe
Ingredients:

2 large eggs
1 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 cup milk (whole milk is best)
A pinch of salt
Powdered sugar (for dusting)
Vegetable oil (for frying)
Equipment:

Rosette iron (a special deep-frying mold used for these cookies)
A deep pot or fryer (for frying the rosettes)
Slotted spoon or tongs (for removing the rosettes from the oil)
Instructions:

Make the batter:
In a medium bowl, beat the eggs until well mixed.
Add the flour, sugar, vanilla extract, salt, and milk to the eggs. Whisk until the batter is smooth. It should have a consistency similar to pancake batter—thin but not runny.
Prepare the rosette iron:
Heat the vegetable oil in a deep pot or fryer to about 375°F (190°C). You'll need enough oil to submerge the rosette iron.
Place the rosette iron in the hot oil for a few minutes to heat up.
Coat the rosette iron:
Dip the hot rosette iron into the batter, making sure to cover it about ¾ of the way up the iron. The batter should stick to the iron but shouldn't be too thick.
Fry the rosettes:
Carefully lower the batter-coated iron into the hot oil. Hold it there for about 30 seconds to 1 minute until the rosette turns golden brown. The rosette should easily come off the iron when done. If it sticks, wait a few moments longer and try again.
Use a slotted spoon or tongs to remove the rosette from the oil and let it drain on paper towels.
Dust with powdered sugar:
Once the rosettes have cooled slightly, dust them generously with powdered sugar.
Serve:
These are best enjoyed fresh and crispy. Serve them as a festive treat with a warm cup of tea or coffee!
Tips:

Make sure the oil temperature stays consistent. If it’s too hot, the rosettes may burn before they fully cook; too cool, and they’ll absorb too much oil and become greasy.
You can make different shapes and sizes by adjusting how long you leave the batter on the rosette iron.
Enjoy your Scandinavian Rosettes! They're a fun treat to make for holidays or special occasions.