<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Thermomix Sin Thermomix on Pics and Cakes</title><link>https://picsandcakes.com/blog/en/tags/thermomix-sin-thermomix/</link><description>Recent content in Thermomix Sin Thermomix on Pics and Cakes</description><image><title>Pics and Cakes</title><url>https://picsandcakes.com/og-image.png</url><link>https://picsandcakes.com/og-image.png</link></image><generator>Hugo -- 0.146.0</generator><language>en</language><lastBuildDate>Tue, 24 Sep 2013 19:00:44 +0000</lastBuildDate><atom:link href="https://picsandcakes.com/blog/en/tags/thermomix-sin-thermomix/index.xml" rel="self" type="application/rss+xml"/><item><title>Estonian Kringle</title><link>https://picsandcakes.com/blog/en/posts/kringle-estonia/</link><pubDate>Tue, 24 Sep 2013 19:00:44 +0000</pubDate><guid>https://picsandcakes.com/blog/en/posts/kringle-estonia/</guid><description>&lt;p>It&amp;rsquo;s not just that it seems like we haven&amp;rsquo;t published anything in ages — it&amp;rsquo;s actually true&amp;hellip; almost three months without any blog action on PiC! The summer has been a bit hectic but here we are, back and loaded with new finger-licking recipes. Today I&amp;rsquo;m bringing you a recipe that could be considered the Nordic &lt;em>roscón de Reyes&lt;/em>, and some say its shape is reminiscent of &lt;em>pretzels&lt;/em> and the dough is brioche-style. In short, a sweet wonder we pulled from a Thermomix magazine but made without one to prove that any recipe is adaptable.&lt;/p></description></item></channel></rss>