Well I made it—I slid this recipe into home plate right before Christmas. So if you happen to be a last-minute kinda cook, then you still have time to make these fun little almond pinecone truffles before the holiday. And at the very least, it makes a very adorable New Year’s Eve treat, too. These truffles are based off another older Roasted Almond Chocolate Truffle recipe from years back on the blog, but I adjusted it a bit to make them a little more festive with sliced almonds as the garnish for their pinecone disguise.

It’s a very straightforward classic truffle base, just chocolate and heavy cream and ground roasted almonds mixed in, along with a dash of vanilla + honey, and a sprinkle of sea salt. The truffles themselves are quick to whip up, but it’s putting the little sliced almonds on each one that gets pretty time consuming, so if you have extra hands in the kitchen, they would be well-utilized on the assembly of these guys. Otherwise, feel free to throw on your favorite podcast or album, and let the hour-long assembly process of these pinecone truffles fly by.

We’re headed to Montana via car the day after Christmas to visit family, so wish us luck on the wintery road! It’s supposed to dump snow here for 3 days after Christmas, so I’m a bit nervous about the drive, but we got new snow tires on our AWD car so I’m hoping it won’t be too wild out there. (We did get some auto socks just in case, though, since our car can’t have chains. And no, that’s not an affiliate link or anything, they’re just a legitimately good option for folks who can’t have chains but need a little something extra on wintery roads)) Wishing you all the most wonderful Christmas + a very happy new year, and I’ll see you in 2022 with more seasonal wintery recipes (get ready for some savory ones!!) Sending you all lots of love + winter tidings 🙂 xoxo Eva

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Chocolate and Roasted Almond Pinecone Truffles

Course Dessert

Cuisine American

Keyword truffle

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings 18 truffles

Ingredients

• 1/2 cup whole raw almonds
• 1 1/2 cups sliced raw almonds
• 10 ounces dark chocolate chips about 60% cacao
• 1/2 cup heavy cream
• 1 tablespoon honey
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/3 cup Dutch process cocoa powder

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Evenly spread out the whole raw almonds on one lipped baking sheet, and the sliced raw almonds on another. Roast until very lightly deepened in color and fragrant, about 6-8 minutes for the sliced almonds and 10-12 minutes for the whole almonds.
• Grind the roasted WHOLE almonds in a blender or food processor until they reach a stage halfway between almond flour and almond butter. Set them aside.
• In the top of a double boiler, melt together the chocolate and cream until smooth, stirring constantly. Then remove from heat and stir in the ground roasted almond mixture until combined. Cover and place in the refrigerator for 90 minutes.
• Use a spoon to scoop out a roughly 2x1-inch cylinder of the truffle mixture. Form it into a egg shape that's slightly skinner than an actual egg (aka the shape of a pinecone). Lightly roll it in the cocoa powder to make the exterior less sticky. Insert the roasted sliced almonds into the truffle at a low angle to mimic the scales of a pinecone. Repeat until you've used all the truffles + sliced almonds. Makes about a 18 pinecone truffles.

If you’re the kind of person that hears “gingerbread” and begins sprinting in the opposite direction—this is the recipe for you. I know gingerbread is a holiday classic, but I’ve found it hard to like most iterations of gingerbread. I feel like the molasses flavor can be a bit too heavy-handed sometimes, and then it kind of overwhelms any of the nuanced spice flavors within the recipe, and at that point it’s just molasses cake rather than an actual gingerbread. So, with this version, I’ve added in buttermilk for a richer buttery flavor, loads of fresh zesty ginger (as it should be), a dash of molasses, and a delicious assortment of festive + warming spices.

The result is an incredibly moist gingerbread cake that has a bit of the traditional gingerbread flavor (thanks molasses!) but also allows the vibrant and refreshing flavors of the spices and fresh ginger and lemon zest to shine. It’s also very quick to throw together, and if you bake it in this tree-shaped pan, it looks much fancier than a simple cake. And since we’re talking about cake pans, this recipe makes about 5 cups of batter, so you could bake it in one single 6-cup capacity bundt pan (it would just be a little shorter than intended), or you could bake it in two 8-inch round cake pans. The cooking time will vary depending on the cooking pan you use, basically the larger the pan, the longer the bake time, so keep an eye on it and take it out of the oven when a toothpick inserted into the center comes out clean.

And if you’re looking for more festive baked goods to add to your holiday table, I’m definitely making this panettone again this year, and these lemon pistachio snowflake cookies are insanely good. Luckily, we’re having Christmas at my parents this year so I don’t have to worry about making dinner, and am instead focused on making some delicious side dishes + sweets. (I’ve had this savory croissant bread pudding bookmarked for a while now, and it’s definitely going to be on the dinner table at Christmas). Wishing you the best of luck with your winter baking + cooking, and I’ll be back one more time next week with a really simple last-minute dessert recipe for the holiday!

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Gingerbread with Buttermilk and Lemon Zest

Course Dessert

Cuisine American

Keyword gingerbread

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Servings 12 people

Calories 300kcal

Ingredients

• 2 cups flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon dried ginger
• 3/4 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cardamom
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter at room temperature
• 1 1/4 cups packed brown sugar
• 2 eggs room temperature
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 3 tablespoons finely grated fresh ginger
• 2 tablespoons finely grated zest from 2 organic lemons
• 1 cup buttermilk room temperature
• Powdered sugar for dusting

Instructions

• Preheat the oven to 350 degrees Fahrenheit. To make the gingerbread as pictured, use this tree-shaped baking pan https://www.nordicware.com/products/evergreen-cakelet-pan/. You can also use two 8-inch cake pans, greased and lined with parchment paper round on the bottom. Alternately, you can use a small 6-cup capacity bundt pan. Set your preferred pan(s) aside.
• In a large bowl, stir together the flour, cinnamon, dried ginger, allspice, nutmeg, cloves, cardamom, baking soda, baking powder, and salt until combined. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and brown sugar at medium-low speed until smooth and combined, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and add the eggs 1 at a time, waiting until each egg is incorporated before adding the next one. Add the molasses and mix until combined, then add the ginger, lemon zest, and vanilla and mix until incorporated. With the mixer running at low speed, alternate between adding the  buttermilk and flour mixture in three increments, mixing until *just* combined (do not overmix).
• If using the tree-shaped baking pan, spray it with cooking oil and dust with almond flour before filling the tree molds 3/4 full with batter (it will puff up when baking and rise to fill the mold). The recipe makes 12 of the tree cakes, so you will need to use the pan twice. If using the 6-cup capacity bundt pan, spray it with cooking oil and dust with almond flour before adding the batter to the pan. If using two 8-inch cake pans, evenly distribute the batter between the two greased and lined cake pans.
• Bake at 350 degrees until a toothpick inserted into the center of the cake comes out clean, which is about 20 to 25 minutes for the tree-shaped baking pan. The cooking time will vary depending on the cooking pan you use—basically the larger the pan, the longer the bake time—so keep an eye on your gingerbread and take it out of the oven when a toothpick inserted into the center comes out clean.
• Remove from the oven and place the pan on a wire rack to cool for 10 minutes before gently unmolding the cake onto the wire rack to cool completely. Dust with powdered sugar and serve. Will keep for up to 4 days in an airtight container in the refrigerator.

Nutrition

Calories: 300kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 211mg | Potassium: 322mg | Fiber: 1g | Sugar: 34g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg

Things have been hustling and bustling around here, both Jeremy and I have been working a lot the past couple months to build up our savings for the homestead construction loan, but thankfully things will be slowing down a bit in the next couple weeks just in time for the holidays, and I couldn’t be more grateful for it. It’s felt so good to have those slower moments to focus on knitting, cooking up a comforting dinner, and creating traditions together as a family. Last weekend we went and got our Christmas tree with my brother and my 3 year-old nephew and it was just the best—I remember how much I loved going to Christmas tree farms as a kid, and it was so fun to watch him experience that in all its hot cocoa-y wonder. And in the spirit of the festive season, I’m sharing this very tasty brown butter Chestnut Cake with a floral and comforting lemon honey syrup.

Because I know that roasting and peeling chestnuts is a bit tedious, I have an option in the recipe below for you to use canned chestnut spread (such as the Clement Faugier brand) if you’d prefer that to making your own chestnut spread. If you have a few hours to spare and want to throw on a fun podcast and get into the wintery groove, then feel free to make your own from scratch as indicated in the recipe further into the post. And if you do decide to make your own chestnut spread for the chestnut cake, I recommend roasting a few extra to whip together this simple + delicious roast chestnut treat. Because chestnuts are very starchy, they can make baked goods a bit dense, so to add some lightness and airiness, you whip the egg whites with the sugar until they’ve got soft peaks, and then fold that into the cake batter at the end. It helps keep the cake from becoming too dense, and gives more air pockets within the chestnut cake for the syrup to soak into later on.

This isn’t a simple recipe by any means, but if you want to make something special for the holidays and are okay with spending several hours in the kitchen, then I’d highly recommend it. Also, I used this mini bundt pan mold for these cakes. It makes about 9 mini bundts, or you can use a 6 to 8-cup capacity bundt pan if you just want to make one big normal bundt cake. (And these lovely gold plates are from Fodory, in case you were wondering). Wishing you all the most wonderful beginning to the holiday season, and I’ll be back again soon with another baked good next week!

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Brown Butter Chestnut Cake with Honey Lemon Syrup

Course Dessert

Cuisine French

Keyword chestnut

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings 10 people

Ingredients

Roast Chestnut Spread (can use ready made canned chestnut spread instead)

• 24 roasted chestnuts peeled
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2/3 cup water
• 1/2 teaspoon salt

Lemon Honey Syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/3 cup honey
• zest from 1 organic lemon peeled using a vegetable peeler leaving behind white pith and only using the yellow
• 2 tablespoons fresh squeezed lemon juice

Brown Butter Chestnut Cake

• 8 ounces unsalted butter
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 4 eggs yolks and whites separated
• 1/3 cup granulated sugar
• 2 cups chestnut spread can buy it canned, or make it homemade below
• 1 teaspoon vanilla extract
• 1 1/2 cups milk
• 2 tablespoons finely chopped pistachios optional garnish

Instructions

Roast Chestnut Spread

• For this portion of the recipe, you can use canned Chestnut Spread such as the Clement Faugier brand, or you can make it from scratch as follows.
• (Please note that the chestnuts should be roasted and peeled, you can follow the directions for that here: https://www.shelovesbiscotti.com/5-easy-steps-for-oven-roasted-chestnuts/ ) Puree all ingredients together in a food processor until smooth. Place in an airtight container and keep in the refrigerator if not using immediately. Will keep in the refrigerator for up to 1 week.

Lemon Honey Syrup

• Bring all ingredients except the lemon juice to a boil. Simmer for 5 minutes, then stir in lemon juice, remove from heat, and set aside to cool to room temperature.

Brown Butter Chestnut Cake

• First, we'll brown the butter. Melt the butter in a small stainless steel saucepan over medium heat, stirring regularly until melted. Continue cooking the butter until it turns golden and smells toasty. Immediately remove it from heat, transfer to a heat proof bowl (glass or metal), and set it aside.
• Preheat oven to 350. Mix together the dry ingredients (except the sugar) in a bowl and set it aside.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the sugar at medium high speed until soft peaks form, set aside.
• In the bowl of an electric mixer fitted with the paddle attachment mixing at low speed, add the egg yolks to the chestnut spread, one at a time, mixing well after each addition. Add the brown butter and vanilla extract and mix until combined. Then alternate between adding the milk and flour mixture in 4 increments, mixing at low speed *just* until combined. Fold in the whipped egg white mixture until incorporated.
• I used the NordicWare Heritage Bundtlette pan that has a 4 cup capacity for 6 mini-bundts, and this recipe made 9 mini bundts. So you could use a 6 to 8-cup capacity bundt pan for one single bundt cake, or you could use the Bundtlette pan and clean it between uses.
• Spoon the mixture into the mini bundt pan sprayed with cooking oil and sprinkled with almond flour, filling the bundts about 4/5ths full.
• Bake at 350 until a toothpick inserted into the mini bundt comes out clean, about 25 to 30 minutes (if you're making one single large bundt cake, the cooking time will be longer).
• Remove the pan from the oven and allow to cool for 10 minutes before flipping onto a wire rack and unmolding the mini bundt cakes.
• Place unmolded cakes in large casserole dish lined with parchment paper. Drizzle with the syrup, allow them to soak in the syrup for 10 minutes, then remove and allow to cool + drain on a rick rack with a cookie sheet under it to catch the syrup drippings. Garnish with the chopped pistachios and serve.

I’m sorry it’s been so long since my last post, time has quite gotten away from me this autumn. I’ve been busy with work projects (speaking of which, Creative Business School is open for enrollment until the 30th), and while I love keeping up with the blog and sharing recipes with you here, I also needed to make sure I was taking the time to enjoy the season while it was around. Spending time with friends, family, foraging out in the woods, and all that good stuff. So thank you for showing me grace with this very belated post. At the very least, this chevre and butternut squash pie recipe is sliding into the finish line of squash season in the northern hemisphere, and it’s also in time for Thanksgiving here in the states.

I know, I know, sweet pumpkin pies are more traditional. But, if you want to mix things up with a savory squash pie instead of a sweet one, or are cooking for a vegetarian, might I suggest this delightfully cheesy and squash-filled flakey pastry. The filling is a flavorful mix of thyme, sage, garlic, caramelized onions, roasted butternut squash, and creamy tangy chevre. As for the pastry, it’s has a bit of sage in it, as well, and creates a lovely extra seasonal + cozy flavor for the crust. Now, if you’re looking at the top and wondering “do I have to do all that decorating??” the answer is a relieving “no.” You can make the top crust as simple or as decorative as you like! The recipe below does make enough crust for you to cut some fun decorations out of the edge trimmings, so feel free to get creative if you’d like! But no pressure if you want to keep things simple. The butternut squash pie will be delicious all the same.

With this pie, it’s very important that you cook the filling as directed beforehand, since this helps evaporate a lot of the moisture out of the squash and onions, which will keep you from having a soggy bottom crust. But equally important is to make sure that the filling is *completely cool* before starting to assemble the pie. If the filling is warm, it will start melting the butter in the crust once it touches it and will make the dough very difficult to work with, and change the texture of the dough once it bakes up. I personally like making the filling the night before and keeping it in the fridge overnight, so I don’t have to wait around for it to cool down, and instead can just dive into assembling everything in the morning. I hope it brings some delicious autumn flavors to your table, and wish you all a wonderful November!

And P.S.—If you’re looking for some Thanksgiving recipe recommendations, you can see a list of my favorites from the blog HERE! I’m definitely making my Pear and Sage Roast Turkey, as I do every year 🙂

This past august Jeremy and I went on a two week trip to Iceland. It was my third time visiting this beautiful landscape, but my first time driving the whole Ring Road. The Ring Road is Highway 1 in Iceland and goes all the way around the island, with *many* different beautiful natural wonders and a wide variety of landscapes along the way. I’m sharing our itinerary here on the blog, broken up into several blog posts, each focusing on a different region of the Ring Road route. And with this first post, I’m focusing on our time in Iceland’s capitol city, Reykjavik, and the southwestern part of the county.

I’d fallen in love with this country about 6 years ago when I stayed for a week during an Iceland air stopover on the way to Sweden. After that week was over, I had tears streaming down my face as the plane took off because I wanted to stay in Iceland so, so badly. It’s hard to describe the feeling of this place….so much of Iceland is uninhabited, and humans are a relatively new addition to the Icelandic landscape. We didn’t immigrate there until about the ninth century when we came over from Scandinavia. I think because of this, there’s a feeling built into the earth in Iceland that’s incredibly ancient and strong, and deeply peaceful. Seeing someplace so wild and so untouched by human hands—there’s really no other way to describe the energy of the place other than magical. It literally feels like you’ve wandered into a fairytale and you can expect giants and elves to wander out from the fog.

One of the most incredible aspects of Iceland is the huge variety in the landscape there. From lush green fields to steaming boiling orange-crusted earth resembling the surface of mars to miles of neon green moss-covered rocks to glacial mountains to black sand beaches, you will never get bored of the scenery. And even if you’re not a hiker, there are such a variety of trails here that you can easily find beautiful short trails or just visit the sites that are pull-offs right off Highway 1. You don’t need to be a rugged outdoorsman to enjoy the beauty of this place.

As for preparing for your trip, I definitely recommend packing some snacks (in rural areas the restaurants can be spread out), and waterproof gear (especially comfy waterproof shoes) in case of rain. Make sure to research the weather before you go, too, and pack accordingly. We went in August and the weather was sunny and 70’s on some days and rainy and 40’s on others, so packing light layers and a couple sweaters served us well. Because I’m a planner, Jeremy and I researched a lot of different hikes, restaurants, and interesting places to stay before our trip, and I plotted them on this google map I made. You can feel free to reference it for your trip, if you go. I also have written about our experiences with COVID precautions + safety at the end of this post, as well, if you’re interested in traveling to Iceland.

Also, none of this is sponsored or trade. Every place we stayed, every restaurant, was what we chose + paid for. There’s nothing wrong with trade etc, but I just wanted to be transparent about it. This trip was meant to be our babymoon but after the miscarriage it turned into a really good recovery vacation, and we splurged a bit on it. If the hotels we stayed at our outside of your budget, I definitely recommend checking out Airbnb, too. There’s always so many great places to stay all over Iceland on that platform.

Now, before I dive into what to see + do, I wanted to share some advice for interacting with nature while you’re there. The natural landscape is the main reason why people come to Iceland in the first place, so before you go it’s important to understand how to be respectful of the fragile ecosystems there. And with that, let’s dive in!

IMPORTANT – Rules for Hiking + Sightseeing in Nature

Leave No Trace

This means don’t leave anything behind or damage anything while you’re there. A common misconception among hikers is that it’s okay to leave biodegradeable things like food out in the wild. This applies to some hikers that I saw throw banana peels into Braurfoss. This is NOT okay for several reasons. 1) Every ecosystem functions with what naturally exists within it. When you start adding new plant materials to it, like a banana peel, apple core, old sandwich, etc, you’re potentially introducing new bacteria, parasites, and fungal diseases that the current environment hasn’t developed any natural immunities for. There is a real potential for these new introductions to devastate the beautiful environment you’re there to see. 2) A good rule of thumb is to ask yourself “What is everyone did that?” So with braurfoss, what if everyone who visited that waterfall left a piece of trash there? That beautiful waterfall would be full of rotting smelly garbage. 3) When you leave food garbage at natural landscapes, you’re also introducing a new food source to the animals that live there, which can throw off the whole delicate balance of their ecosystem. It also encourages the wildlife to get closer and closer to human beings, which can lead to poaching, animals being hit by cars, or larger predatory animals attacking people.

Respect Boundaries

If there is a trail, stay on it. If there is a railing to keep you in a certain area, stay in there. The reason those boundaries are there are to protect these delicate environments from human destruction. In Iceland, for example, the moss takes hundreds of years to grow. And after being stepped on only 3 times, it dies. When we were at Svartifoss, 80% of the tourists had climbed over the metal railing that was there and were wandering around right up next to the waterfall, walking on all the plants that grew around the pond it empties into. I think they thought the boundary was there to protect them from the waterfall, and that since the waterfall was fairly small they would be safe. But the truth is, the barrier is also there to protect the waterfall from us. So please, stay on the trail and be mindful of barriers.

How Long We Were There

Jeremy and I spent about 5 and a half days in this area, but you could easily spend several weeks here because there are SO many beautiful trails and hikes in this region. Between Reykjavik, the golden circle (the nickname for the area around Thingvellir Nation Park, the Geysir geothermal area, and Gullfoss), and alllll the beautiful waterfalls along the southwestern coast, there’s a LOT to see and do in the region. This was my third time exploring the southwestern part of Iceland, and I still want to come back and see more. But if you’re looking for the highlights and want to spend about 2 weeks doing the Ring Road route, I’d recommend setting aside about 5 days for it.

COVID Precautions

The COVID requirements to enter Iceland are changing every couple months, so definitely make sure to confirm what the requirements are before you go. Iceland has a great website that provides answers to all the current entry-related restrictions + requirements here. When we went, it was required that you had a valid vaccination certificate, and that you had a negative covid test within 3 days of boarding, and you needed to present both at boarding in addition to your passport. They also checked it again when you landed and went through customs in Iceland. It made us feel a lot safer knowing that everyone who was allowed into the country had recently tested negative for covid and was vaccinated. We had to get another covid test in the capitol before our flight to leave Iceland, but it’s very easy to schedule it here.

As for once you’re actually IN Iceland, they were extremely on top of COVID precautions. Every restaurant (even the rural ones) we visited had a sign in sheet at the front desk for you to leave your name and phone number, and they would notify you via Iceland’s Rakning C-19 app if you had been exposed to Covid. Everyone wore masks indoors.

My Essential Stops in Reykjavik and South Western Iceland

Eat

Mokka Kaffi (casual coffee + breakfast)
Emilie and the Cool Kids (casual coffee + bagels)
Kaffihús Vesturbæjar (casual coffee + food)
Grandi Matholl (casual hip food hall)
Fish Company (higher end)
Kopar (higher end)
Fish Market (higher end)
Mat Bar (cocktails)
Silfra Restaurant at ION Adventure Hotel (casual)
Fjöruborðið (casual, langoustine soup is a MUST)
Fish and Chips (no website, food cart in parking lot of Secret Lagoon, hands-down the best fried fish of my life)

See + Do

Kolaportið (flea market)
The National Gallery of Iceland
Hallgrimskirkja (church)
Danau Tjornin (small lake in Reykjavik w/lots of birds)
Secret Lagoon (hot springs, lots of space)
Laugarvatn Fontana (hot springs, slightly crowded)
Blue Lagoon (hot springs, near Reykjavik, very popular + touristy)
Thingvellir National Park (lake in the middle, lots of hikes)
Bruarfoss Hike (waterfall)
Geysir (geyser)
Gullfoss (waterfall)
Hjalparfoss (waterfall)
Horseback Riding
Seljalandsfoss (waterfall)
Skogafoss (waterfall)
Skogar Museum (Icelandic cultural museum + turf house museum)
Gljufrabui (waterfall crevasse)

Stay

The Reykjavik Residence (beautiful converted apartments in the old town area of Reykjavik within walking distance of restaurants and bars)
Torfhus (turf house hotels with private little hot tubs behind each one. Absolutely loved staying here!)
ION Adventure Hotel (didn’t stay here but had lunch in their restaurant and the hotel looked really nice)
Skalalot Hotel (beautiful hotel with lots of fun activities like horseback riding)

Travel Tools

• Install the Rakning C-19 app, Iceland uses it to track COVID exposure and notifies you if you’ve been exposed
• Install the AllTrails app if you plan on hiking, it makes it really easy to find nearby trails and get a visual of what’s in store + the difficulty of the hike before you start. You can make a profile on their site and bookmark the hikes you want to go on, which makes it easy to find them quickly and navigate to them.
• Make sure your cell phone will let you use it in Iceland and call them beforehand to see if it needs to be “unlocked” and enabled on a global roaming plan for the time you plan to be there. You can also get an Icelandic SIM card instead at the airport and use it in your phone while you’re there. You definitely want to have a signal while you’re there so you can navigate to all the hikes and sights.
• This is the google map I made of all the places relevant to our trip.
•  

Reykjavik

Golden Circle + Bruarfoss + Hjalparfoss

Skogafoss + Sejlandafoss + Skoga Museum