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tag:blogger.com,1999:blog-5319444412518539332016-07-30T13:05:23.507+02:00Call me email@example.com:blogger.com,1999:blog-531944441251853933.post-13349350204002728002016-07-25T18:22:00.001+02:002016-07-28T11:51:07.406+02:00Croatia photography & styling workshop

It's been a few months since the Croatia workshop with the wonderful ladies of First We Eat (Eva and Carey), Maggie and Zhanna and thinking back, I can honestly say that it was one of the best experiences ever. Seriously, I will never forget this house. Or the wonderful group of attendees.
I'm not a morning person, not in any way, but waking up at the crack of dawn and seeing that magical view from the house.. totally worth it. And every morning when I came down to the kitchen, Carey, who is definitely a morning person, had already made coffee. Oh, and did I mention the kittens? I could go on about this workshop..
And therefore I'm happy to say, this January I'm coming to Costa Rica with them! I'm sure it will be mindblowing and amazing in every way possible. It's about photography, chocolate and coffee, literally my favorite things in life. And maybe I'll even make chocolate cake for you if you come. For more info and registration, please read more HERE.

email@example.com:blogger.com,1999:blog-531944441251853933.post-4020539030191688672016-07-09T10:52:00.002+02:002016-07-25T18:22:47.305+02:00Fluffy sponge cake with balsamic strawberries

There is almost nothing that says summer as much as a simple, fluffy sponge cake with cream and strawberries. And while I do enjoy that as it is, in all its simplicity, I wanted to add something. And strawberries and balsamico is pretty much a match made in heaven, I know that since I made a cream soda with balsamic strawberries for a magazine not too long ago. It was honestly one of the best things ever, that I will make many times this summer.

Or let me call it "summer", so far at least. If you're from a nourthern country, you probably know what I mean by that. When I was at the First We Eat workshop in Barcelona in March, Patricia of Sabores y momentos asked me why I was so obsessed with checking my weather app all the time. I told her that where I live, we need to make the most out of the few sunny days we have, because it can literally be weeks until we see the sun again. And that the weather is definitely a topic of conversation in Sweden. She told me in her happiest voice "Well, that's not a problem here, it's almost always sunny!". Well, at least this cake sure makes it feel like it's sunny outside.

FLUFFY SPONGE CAKE
WITH BALSAMIC STRAWBERRIES
yields one 24 cm (9.5 inch) cake, serves 6-8

This cake does not keep well in the fridge as the strawberries tend to get a little mushy after a while, so make sure to prepare the strawberries and cream topping right before serving!

Ingredients
For the sponge cake
150 g butter
1 cup (225 g) granulated sugar
3 medium eggs, at room temperature
1 cup (150 g) all purpose flour
1/2 tsp baking powder
1/4 tsp salt
zest from 1/2 lemon
2 tbsp milk

For the balsamic strawberries
300 g fresh strawberries
1 1/2 tbsp granulated sugar
1 tbsp balsamico
pinch of salt
1/4 tsp vanilla powder
zest from 1/2 lemon

For the topping
1 cup heavy whipping cream
2 tsp granulated sugar
Fresh mint leaves

Directions
Sponge cake
1. Preheat oven to 175°C (350°F)
2. Grease a 24 cm (9-9.5-inch) cake pan with a removable bottom. Sprinkle pan with bread crumbs or flour, make sure you get some on the sides of the pan aswell.
3. Melt butter and let cool.
4. Beat the eggs and sugar until lighter in color and texture, about 1-2 minutes. Stir in the melted butter.
5. Mix flour, baking powder and salt in a small bowl. Gently stir the flour mixture into the egg mixture. Add lemon zest and milk and stir until batter is smooth.
6. Pour the batter into the prepared pan and smooth top with a spatula.
7. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean.
8. Let cake cool for 10 minutes before sliding a knife around the edge and removing the sides of the pan. Let cool to room temperature.

Balsamic strawberries & topping
1. Hull the strawberries and cut them into thirds lengthwise. Place them in a bowl and toss with sugar, balsamico, salt, vanilla and lemon zest. Cover the bowl and let stand for 30 minutes until the berries release their juices. Toss every now and then.
2. Prick holes in the cake with a toothpick and spoon some of the juices from the berries on top of the cake.
3. Whip the cream with the sugar to soft peaks. Spread the whipped cream on top of the cake. Spoon strawberries on top and decorate with some mint leaves. Drizzle any leftover "juice" on top of the cake.

email@example.com:blogger.com,1999:blog-531944441251853933.post-5682034175224274372016-06-14T13:36:00.002+02:002016-07-09T10:54:18.463+02:00Strawberry rhubarb pie with elderflower

Strawberry rhubarb pie is one of those classics that I absolutely adore. And that's exactly why I hesitated a bit before adding elderflowers to the mix. But I'm glad to say it turned out so well, with just a hint of elderflower flavor. Perfect.

I know it looks like this pie has a huge puddle in the bottom, but it doesn't, really. I was eager to photograph the inside and let it cool just 1 1/2 hours which is not enough to let it firm up completely.. I know, my bad. And it's definitely not soupy like many other strawberry rhubarb pies I've tried. I macerate the fruit and then cook the liquids before I add them back to the pie (don't want to lose any of that precious flavor!). I know it sounds like many steps to go through but I highly recommend trying it, to avoid a soggy pie bottom.

And for those of you who are interested, I made a little lattice guide. Check it out below! Oh, and sorry for blocking the view with my head so many times.. hehe.

STRAWBERRY RHUBARB PIE
WITH ELDERFLOWER
yields 1 pie, 8-9 inch pan

Strawberry and rhubarb tend to release a lot of juice when baked, therefore, I macerate the fruit with sugar and flavoring so they release some of the liquid (and I tell you, it's a lot! I probably had around 2 cups). I then cook the liquid with cornstarch until it thickens. This is to avoid a soggy bottom in a double crusted pie. The fruit also shrinks a little bit when doing this, so you don't get that gap between the filling and the crust!
Feel free to add another flavoring in place of elderflower. Cinnamon or cardamom would be delicious.

Ingredients
For the pie crust
2 cups (300 g) all purpose flour
2 tbsp granulated sugar
1/4 tsp flaky sea salt
250 g (2 sticks + 2 tbsp) very cold salted butter, diced
6-8 tbsp ice water

For the filling
3 3/4 cup (500 g) 1/2 inch thick sliced & trimmed rhubarb
3 1/3 cup (500 g) fresh strawberries, hulled and halved or quartered
3/4 cup + 2 tbsp (200 g) granulated sugar
finely grated zest from 1/2 lemon
1/2 tsp real vanilla powder
pinch of salt
a handful of elderflowers, washed and stems removed

2 tbsp lemon juice
2 tbsp cornstarch

For the egg wash
1 egg
pinch of salt
1 tbsp milk

2 tbsp turbinado sugar, to sprinkle

Directions
Crust
1. Mix together the dry ingredients in a large bowl. Add the diced butter and, using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still visible pieces of butter.
2. Drizzle with water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough! Pat the dough together, divide in half and flatten into two discs.
3. Wrap both pieces of dough in plastic wrap and place in refrigerator for at least an hour but preferably overnight.

Filling
1. Combine rhubarb, strawberries, sugar, lemon zest, vanilla, salt and elderflowers in a large bowl. Toss to combine. Cover and leave in room temperature for 30 minutes. Carefully toss every now and then.
2. Put a colander or sieve on top of a large non-reactive saucepan. Pour the filling into the colander and let stand for a few minutes until all the liquids have dripped into the saucepan. Put the berries back into the bowl and set aside.
3. In a small bowl, stir together cornstarch and lemon juice. Place the saucepan over medium heat and stir until it comes to a boil. Lower the heat and add the cornstarch slurry, stirring constantly until the mixture thickens. It should thicken quite a bit but still be a little runny, make sure it doesn't turn into a paste! Leave to cool to room temperature, then add back to the berries.

Assembly
1. Preheat oven to 225°C (430°F) with a baking sheet in the lower part of the oven (think of it like a pizza stone!).
2. If needed, leave the pie dough in room temp for a few minutes before rolling.
Roll out one piece of the dough into a large circle on a lightly floured surface, about 1/8 - 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn't stick to the surface. Transfer to a 8-9 inch pie pan. Trim excess dough, leaving a 1 inch overhang.
3. Roll out the other piece of dough and cut into 12 long strips.
4. Spoon the filling into the prepared pan and place the strips in a lattice pattern on top (see video). Crimp the edges.
5. Put pie in the freezer for 15 minutes.

Bake
1. Mix the egg, a pinch of salt and milk in a small bowl.
2. Remove the pie from the freezer and brush it with egg wash and sprinkle with turbinado sugar.
3. Place the pie in the oven, on the cookie sheet. Bake for 15 minutes at 225°C, then lower the temperature to 175°C (350°F). Bake until the edges are golden brown and filling bubbly, about an additional 45-50 minutes. If the pie is browning too much, cover loosely with aluminum foil. Let cool completely before serving with vanilla ice cream.

firstname.lastname@example.com:blogger.com,1999:blog-531944441251853933.post-50502727007407571312016-05-12T16:15:00.001+02:002016-07-28T09:07:07.010+02:00Lomelinos pajer / Lomelino's pies

It's finally here!!
My new baby is now out in the world (in Sweden), the pie book I've been working on for a while now. I'm so very excited about this one! It's filled to the brim with double crusted pies, galettes, crumbles, tarts, mini pies, pie pops, cream pies.. I'm also sharing my very best pie tricks, like how to make the very best pie crust, how to avoid a soggy bottom and how to make that beautiful lattice top. And of course, what to serve with your pies, vanilla ice cream, caramel ice cream, crème anglaise, whipped honey creme fraiche, how to make your own mascarpone cheese and much, much more. You can buy it from Bokus, Adlibris or your local book store.

If you make anything from it, make sure to tag your photos #lomelinospajer on Instagram so I can check it out!

firstname.lastname@example.com:blogger.com,1999:blog-531944441251853933.post-82983677988081953902016-05-03T15:08:00.004+02:002016-07-09T10:54:49.296+02:00Mini princess cakes | Miniprinsesstårtor

Princess cake has been on my to-do list for a while now. Since last summer I think, but I never got around to making one. I've eaten so many slices of princess cake in my life and I figured it was high time to make my own. Princess cake is one of the most typical Swedish pastries, and I've been very into making Swedish pastries lately. I know there is always some debate as to whether a real princess cake should contain raspberry jam or not. Nowadays they usually always do, as far as I know. I chose to go with raspberry cream instead of jam, because why not? Raspberries are delicious. As they're not really in season right now, I went for frozen ones.
And if I can, I always go for mini format. It does take a bit longer but aren't they adorable? Totally worth it in my opinion, to be able to serve individual little cakes for your guests.
And what's not to like? A light sponge, pastry cream, raspberry cream with a hint of lemon, more whipped cream and marzipan. They are actually lighter than you would think despite all that cream, and they aren't overly sweet. Delicious.

MINI PRINCESS CAKES
Makes 10 small cakes

Notes on this recipe
-Sponge cakes can be prepared 1-2 days in advance as long as they are stored in airtight containers, pastry cream can be made one day in advance. The finished cakes taste best the first two days.
-Don't use the marzipan that you buy already rolled out, it's way too stiff and thick to cover these tiny cakes. Believe me, I tried (so much for being lazy..)!
-Marzipan tends to dry out quickly, if this happens, wet your hands ever so slightly with some water and knead until smooth again.
-It can be difficult to roll out all of the marzipan at once, especially to get the thickness even. My advice is to roll out half the marzipan, cover 5 cakes, and then do the rest.

Ingredients
Sponge cakes
3 tbsp + 1 tsp (30 g) all purpose flour
3 tbsp + 1 tsp (40 g) potato starch
1/2 tsp baking powder
pinch of salt
2 large eggs
1/3 cup + 1 1/2 tbsp (90 g) granulated sugar
1/8 tsp vanilla powder

Pastry cream
(makes 1 cup, a bit more than you need)
1 cup (250 ml) milk
1/2 vanilla bean
3 tbsp (45 g) granulated sugar
2 tbsp (17 g) cornstarch
pinch of salt
1 large egg
1 egg yolk

Raspberry cream
75 g raspberries, fresh or frozen (thawed)
1 tbsp granulated sugar
finely grated zest from 1/2 lemon
1/4 cup (60 ml) heavy whipping cream

Topping
1 2/3 cup (400 ml) heavy whipping cream
2 tsp granulated sugar

350 g marzipan
green food coloring, if desired
powdered sugar, for dusting

Directions
Sponge cakes
1. Preheat oven to 175°C (350°C). Prepare a cupcake pan with 10 cupcake liners.
2. In a medium bowl, stir together flour, potato starch, baking powder and salt with a fork (to get rid of any lumps).
3. In a large bowl, beat eggs, sugar and vanilla until light and fluffy - about 2-3 minutes.
4. Fold in the dry ingredients and stir until batter is smooth.
5. Divide the batter between the 10 cupcake liners, filling them about 2/3 full.
6. Bake for 15-16 minutes or until a cake tester comes out clean. Let cool completely.

Pastry cream
1. Put milk in a saucepan. Scrape the seeds out of the vanilla bean and add seeds and bean to the saucepan. Cook over medium heat until mixture comes to a boil. Remove from heat.
2. In a medium bowl, whisk together sugar, cornstarch, salt, egg and egg yolk. Slowly whisk in half of the hot milk to temper the eggs. Pour everything back into the saucepan and remove the vanilla bean.
3. Whisk over medium heat until the mixture becomes very thick. Put the saucepan in a cold water bath, stirring every now and then to prevent a skin from forming. When mixture is cool, pour into a clean bowl and cover with plastic wrap, pressing the plastic wrap against the surface of the cream. Put bowl in the fridge.

Raspberry cream
1. In a bowl, mash the raspberries with sugar and lemon zest. Set aside about 2 tbsp of the mixture for brushing the cakes.
2. In a medium bowl, beat 1/4 cup cream until stiff peaks form. Add the raspberry mixture (not the reserved 2 tbsp) and stir until smooth.

Assembly
1. Remove the cupcake liners from the cupcakes. Cut each cupcake into three layers.
2. Put the widest layers (the "top" of the cupcake) on small plates or a cutting board. Pipe or spread a layer of pastry cream onto the first cake layers. Put the second layers on top and brush with the reserved raspberry mixture. Pipe or spread a layer of the raspberry cream over. Put the last layers on top.
3. Beat 1 2/3 cups cream with 2 tsp sugar until stiff peaks form. Spread a layer of cream over the cakes. Put the cakes in the fridge while you prepare the marzipan.
4. Knead the marzipan with a tiny amount of green food coloring, if desired. Sprinkle some powdered sugar on your work surface to prevent the marzipan from sticking to it.
5. Roll the marzipan out very thinly, about 2 mm thick. Cut out rounds large enough to cover the whole cake, my rounds were approximately 14 cm (5.5 inches) across. Drape the marzipan over the cakes and smooth out any wrinkles with your hands. Cut off excess marzipan around the edges. Dust with powdered sugar and decorate with fresh roses or marzipan roses. Store cakes in the fridge.

firstname.lastname@example.com:blogger.com,1999:blog-531944441251853933.post-91043080119639591182016-04-19T22:17:00.002+02:002016-05-03T15:08:59.473+02:00Rhubarb crumble

The most difficult thing about putting this post together was coming up with a name for this... well, crumble I guess? But it isn't really a crumble either. It's like a hybrid of a crumble, a cake and a chewy cookie. Or is it a crisp? Can someone please tell me what the difference between a crisp and a crumble is? For me, a crumble has actual crumbles on top, whilst this batter is more like a runny cake batter... Whatever it is, the caramelized topping is crunchy and chewy and pairs incredibly well with the tart rhubarb underneath. I'm so happy the first rhubarb is finally popping out of the ground! Now I'm just waiting for the strawberries as well.
If you've been following this blog for a while you probably know that I love pairing berries and rhubarb with cardamom. Ok, I love anything with cardamom. Really. And I love serving things with vanilla ice cream. All good.
I also finally got the chance to test my handcrafted pie server from Nershi woodworks. Isn't it just beautiful?

RHUBARB CRUMBLE
8-10 servings

Notes on this recipes
-I use a syrup that is made from cane sugar for this recipe, but I think maple syrup or corn syrup would work too.
-Feel free to switch out the lemon juice and zest for orange juice and zest, or flavor the rhubarb with vanilla and more cinnamon. Or ginger! I do love rhubarb and cardamom together though.
-The topping is very runny before baking, very much like a cake batter. It's supposed to be like this, so don't worry.
-You may notice that I didn't use any thickener for the rhubarb. In pies with no crust in the bottom I don't mind the juices of the fruit, but feel free to add 1 tbsp or so of cornstarch or thickener of your choice.
-Serve this pie either slightly hot or cold from the fridge, depending on your preferences. When cold it's slightly more crunchy and chewy, almost like a cookie in texture.

Ingredients
For the topping
2/3 cup (150 g) salted butter (if using unsalted, add another pinch of salt to batter)
1/4 cup (4 tbsp) light syrup
1/3 cup + 1 1/2 tbsp (100 ml) milk or half & half
3/4 cup + 1 1/2 (120 g) tbsp all purpose flour
1 tsp baking powder
2/3 cup (140 g) granulated sugar
1 1/4 cup (90 g) rolled oats
1/4 tsp sea salt flakes

For the rhubarb
400 g rhubarb (ends trimmed), about 5 stalks
zest from 1 small organic lemon
1 tbsp lemon juice
3 tbsp (40 g) granulated sugar
1/2 tsp freshly ground cardamom
1/4 tsp cinnamon

Directions
1. Preheat oven to 175°C (350°F).
2. In a medium sauce pan, melt the butter together with syrup and milk. Set aside to cool completely.
3. In a large bowl, mix flour, baking powder, sugar, oats and salt.
4. Add the dry ingredients to the wet ingredients and stir until smooth.
5. Cut the rhubarb into 1/2 - 2/3 inch (1 1/2 cm) pieces. In a large bowl, toss rhubarb with lemon zest, lemon juice, sugar, cardamom and cinnamon. Put the rhubarb in a deep-dish pie plate (8-9 inches / 22-24 cm) and pour the topping over the rhubarb. Smooth topping with a spatula.
6. Bake in the center of the oven for 45-47 minutes or until topping is golden and rhubarb filling is bubbly. Let cool for a while before serving with vanilla ice cream.

email@example.com:blogger.com,1999:blog-531944441251853933.post-58858483466394669692016-03-23T16:14:00.000+01:002016-04-19T22:18:30.079+02:00Butterkaka - cinnamon bun cake with almond paste and vanilla custard

I've come to realize that the Swedish classics are grossly underestimated, in my book at least. I mean, the cinnamon bun and the semla are definitely on my top ten list of favorite pastries. Maybe even my top five list. So I'm kind of working my way through the classics and thoroughly enjoying it.
If you're a fan of cinnamon buns (and my guess is that you are), you will looove this recipe. It's exactly like cinnamon buns except filled with homemade almond paste (the classic recipe uses the "regular" cinnamon bun filling though) and vanilla custard.
And I know that everyone who ever made this recipe in Sweden makes a joke about it. 'Butter' means grumpy in Swedish. Tasting this will not make you grumpy. Quite the opposite. On the other hand, Swedish is kind of a funny language. We use the same word for 'married' as we do for 'poison' ('gift'). Strange. And yes, I am aware of the fact that 'kaka' means something completely different in certain languages.. In Swedish it simply means cookie or cake. Today's Swedish lesson. But I digress.

You know what is annoying? I was shooting a great tutorial to go with this recipe but when I was done, I realized I had accidentally set my camera on manual focus. Doh. The camera was on my tripod and could barely see what I was doing. Needless to say, I do not like working with a tripod. I do hope the instructions are clear enough anyway!

BUTTERKAKA
WITH ALMOND PASTE AND VANILLA CUSTARD
10-12 buns, makes two 20 cm cakes

Recipe adapted from here

Notes on this recipes
-This recipe does make 12 buns even if there are only 9 pictured. I baked three of them separately so we would have something to nibble on whilst I was shooting! And also, I was eager to use my smaller cast iron pan.
-If you can't find fresh yeast, I'm sure the dry varieties would also work! I'm not so used to working with dry yeast though. Google is your friend!
-I always use salted butter when baking, if using unsalted, make sure to add en extra pinch where butter is used.
-The custard is enough for a fairly small blob in each bun, if you're a fan of custard and think you want more, make sure to double the custard recipe.
-If you can't find pearl sugar (I'm pretty sure you can buy some at Ikea!), coarse sugar like demerara would also work.

For the dough
20 g fresh yeast
1 cup (250 ml) milk
5 tbsp (75 g) softened butter
1/3 cup (70 g) granulated sugar
3/4 tsp ground cardamom
2 3/4 - 3 cups (390 - 420 g) all purpose flour
1/4 tsp salt

For the custard
1/3 cup + 1 1/2 tbsp (100 ml) heavy cream
3 tbsp milk
1/2 vanilla bean
1 large egg yolk
1 1/2 tbsp granulated sugar
1 tbsp cornstarch

For the almond paste filling
1/3 cup + 1 tbsp (45 g) almond flour (or 45 g whole almonds)
2 tbsp granulated sugar
2-3 tbsp water
4 tbsp (60 g) softened butter
1/2 tbsp ground cinnamon
pinch of salt

For the eggwash
1 egg
Pearl sugar

Dough
1. Crumble the yeast into a large bowl. Heat the milk to 37°C (98°F) and pour over the yeast. Stir until yeast is dissolved.
2. Add the butter, sugar, cardamom, flour (beginning with the smaller amount and add more if needed) and salt, and knead the dough by machine about 15 minutes, or by hand about 20 minutes, until the dough is smooth and shiny and doesn't stick to the bowl.
3. Cover the bowl with a clean kitchen towel and let rise until doubled in size, about 60-90 minutes. Meanwhile, prepare the custard and almond paste filling.

Custard
1. Combine cream and milk in a small saucepan. Scrape the seeds out of the vanilla bean and add seeds and bean to the saucepan. Cook, stirring constantly, over medium heat until mixture is hot but not boiling. Remove from heat.
2. Whisk together the yolk, sugar and cornstarch in a bowl until combined. Pour the hot milk mixture over the egg yolk mixture, stirring constantly. Remove the vanilla bean.
3. Return mixture to saucepan over low heat. Cook, stirring constantly, until mixture thickens. It should become quite thick, almost like softened whipped butter. Do not let it boil or it will curdle. Pour into a bowl and let cool. Cover the surface of the custard with plastic wrap to avoid a skin from forming.

Almond paste filling
1. Put the almond flour and sugar in a food processor or blender. Add water (beginning with the smaller amount) and pulse until a paste forms. Add the softened butter, cinnamon and salt and pulse until smooth. Set aside while rolling out the dough.

Roll out dough
1. Heat the oven to 200°C (390°F).
2. On a lightly floured surface, knead the dough for 1 minute or until smooth and shiny.
3. Roll out the dough to a large rectangle, about 48 x 25 cm (19 x 10 inches).
4. Spread an even layer of the almond paste filling over the dough. Roll up dough tightly from one long side (so you have a roll that is 48 cm long). Cut roll into 12 slices (you do not need to trim the edges, just put them cut side up in the pan).
5. Prepare two 20-22 cm (8-9 inch) pans. Put a piece of parchment paper inside as pictured, or grease them with butter. Put 6 dough slices in each pan, making sure to not crowd them too much - there should be a little bit of space between them (the picture below is after rising).
6. Cover the pans with clean kitchen towels and let rise for 40 minutes.

Filling the buns + baking
1. Carefully make a small hole in the middle of each bun, using the back of a spoon or your finger for example. Put the custard in a piping bag fitted with a round tip and pipe a blob of custard in each hole. You can also just spoon the custard into the buns, but piping makes it a whole lot easier.
2. Whisk the egg in a small bowl. Brush the buns with the egg, try to work around the custard filling with the brush. Sprinkle with pearl sugar.
3. Bake the buns in the lowest part of the oven until golden brown, about 30 minutes. If the tops are browning too much, carefully place a piece of aluminum foil where needed.
4. Remove from the oven and let cool under a clean kitchen towel. They're best eaten the same day, but they're also quite delicious the next. They also freeze well when baked. Just make sure to let them cool completely before freezing.

email@example.com:blogger.com,1999:blog-531944441251853933.post-13263274588409544972016-02-25T17:46:00.001+01:002016-03-23T16:15:48.983+01:00Blood orange galette with frangipane and an almond crust

I see blood oranges (even blood clementines!) everywhere these days and I knew some of them were coming home with me. I wasn't sure how to tell if they are actually red inside though (sometimes the skins are a bit darker but not always!)? Because I wanted red ones, yes, I'm very superficial that way. I only managed to grab a couple though and the rest were orange inside. Oh well.

I must say I had my doubts about baking blood oranges like this in a galette. But I can happily report that they turned out really, really delicious. I thought they would become dry and dull, but quite the opposite. Especially together with my favorite flaky almond crust and the creamy, sweet frangipane filling underneath. It most certainly doesn't get better than that. Ok, maybe with a scoop of vanilla ice cream.

I was never really a huge fan of pies but the past few months have really turned me around and made me into the biggest pie fan! Seriously, there is nothing more delicous or satisfying to bake than a pie. Can you believe I just said that? I think you will find out why very soon..

BLOOD ORANGE GALETTE
WITH FRANGIPANE FILLING AND AN ALMOND CRUST

1 large galette

For the pie crust
1 cup + 2 1/2 tbsp (165 g) all purpose flour
1/3 cup + 1 1/2 tbsp (45 g) almond flour /ground almonds
1 tbsp granulated sugar
1/4 tsp salt
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
150 g (10.5 tbsp) very cold butter, cut into cubes
2-4 tbsp ice water

For the frangipane + blood orange filling
5 tbsp (75 g) softened butter
5 tbsp (70 g) granulated sugar
2/3 cup (75 g) almond flour
1 egg

3-4 blood oranges

For the egg wash
1 egg
pinch of salt
1 tbsp milk

1 tbsp turbinado sugar

Crust
1. Mix together the dry ingredients in a large bowl. Add the diced butter and, using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still visible pieces of butter.
2. Drizzle with water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough!
3. Pat the dough onto a piece of plastic wrap, wrap the plastic around the dough and place in the refrigerator for at least an hour.

Frangipane filling + blood orange filling
1. Beat butter and sugar until creamy, about 30 seconds. Add the almond flour and egg and beat until smooth. Set aside.
2. Use a sharp knife to cut down the sides of the oranges, removing all of the skin and white pith. Slice the oranges thinly. Remove all seeds.

Assembly
1. Roll out the dough to a large circle on a lightly floured surface, about 1/8 - 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn't stick to the surface. Using the rolling pin, transfer the dough to a piece of baking paper.
2. Spread the frangipane filling over the rolled out dough, leaving a border around the edges (see photos).
3. Put the orange slices in two layers on top of the frangipane. Fold the edges over the filling. Slide a thin cutting board or the removable bottom of a tart pan underneath the baking paper and galette and put it it in the freezer for 20 minutes.

Bake
1. Preheat oven to 200°C (390°F).
2. Mix the egg, a pinch of salt and milk in a small bowl.
3. Remove the galette from the freezer and put it on a baking sheet. Brush the edges with egg wash and sprinkle edges and fruit with turbinado sugar. Bake until the edges are golden brown and filling bubbly, about 40 minutes.

email@example.com:blogger.com,1999:blog-531944441251853933.post-32445719447622198652016-02-17T15:17:00.000+01:002016-02-25T17:46:48.912+01:00Toscakaka - Swedish almond caramel cake

As a Swede who bakes a lot, what I'm about to say next is a bit embarrassing.
I have never baked a toscakaka before.
Why, you wonder? I have no idea.
But now, I must say I'm very glad I finally did. Better late than never, right?
Not only is each slice a buttery, moist, fluffy, crunchy, caramelly piece of heaven, it's also incredibly easy to make.

I thought I'd come back (as you may have noticed, I haven't blogged in quite a while) with something really fancy, like a crazy layer cake or something, but I quickly realized that was way too ambitious for the state I'm in (Exhausted! Uninspired!).
Cause it's kind of hard to get back, so I thought I'd make something very easy without compromising flavor. It worked out well, I must say. I think I happily announced finishing my new book about four months ago? Forget I even said that. Still working on it!
While I'm working on finishing that book, you go right ahead and make this cake. Ok?

TOSCAKAKA -SWEDISH ALMOND CARAMEL CAKE
Serves 10

Recipe adapted from here

For the cake
100 g (1 scant stick) salted butter (if using unsalted, add 1/8 tsp salt to the batter)
2 eggs
2/3 cup (140 g) granulated sugar
1/4 tsp vanilla powder (or 1 tsp vanilla extract)
3/4 cup + 1 1/2 tbsp (120 g) all purpose flour
1 tsp baking powder
3 tbsp + 1 tsp (50 ml) milk or half & half

For the topping
100 g (1 scant stick) salted butter (if using unsalted, add 1/8 tsp salt to the topping)
1/3 cup + 1 tbsp (90 g) granulated sugar
2 tbsp all purpose flour
2 tbsp milk or half & half
100 g (about 1 cup) flaked almonds

Cake
1. Preheat oven to 175°C (350°F).
2. Grease a 23-24 cm (9 or 9.5-inch) cake pan with a removable bottom. Sprinkle pan with bread crumbs or flour, make sure you get some on the sides of the pan aswell.
3. Melt butter and let cool.
4. Beat the eggs, sugar and vanilla until very light in color and texture, about 2-3 minutes.
5. Mix flour and baking powder in a small bowl. Gently stir the flour mixture into the egg mixture. Add melted butter and milk and stir very gently until batter is smooth.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes or until cake is just set (to ensure it can hold up the topping). While the cake is baking, prepare the topping.

Topping
1. Put the butter, sugar, flour, milk and almonds in a saucepan and stir until everything is melted. The mixture should bubble and become slightly thicker which should take about 2-3 minutes. Make sure to stir continuously. Remove from heat.
2. When cake is done, remove it from the oven and spread topping over the cake.
3. Put the cake back in the oven, in middle/top position and bake for an additional 15-17 minutes or until top is golden and bubbling.
4. Let the cake cool in its pan for 10 minutes before sliding a knife around the edge and removing the sides. Let cool to room temperature. This cake is amazing on its own but it's not a bad thing serving it with a scoop of vanilla ice cream...

email@example.com:blogger.com,1999:blog-531944441251853933.post-48553972057382146322015-12-13T11:31:00.002+01:002016-02-17T15:17:20.534+01:00Lussekatter - Buttermilk saffron buns (recipe in English and Swedish)

I enjoy Christmas baking so much, but this year, there hasn't really been much time for it. So far.
These are a must for me though, no matter how busy I am, I always find the time to make these and pop them in my freezer. I actually just realized there are only two left in there.. I need to make another batch. I generally find most types of Christmas candy too sweet anyway, I mean I adore caramels but I just can't handle the sweetness. These Lussekatter though, are just perfectly sweet. I adore them.

BUTTERMILK SAFFRON BUNS
OR LUSSEKATTER
Makes 19 buns

If the buns start feeling dry, reheat them slightly in the oven or in the microwave and they'll become moist and delicious again!
You can easily double this batch and freeze the leftovers.

INGREDIENTS
1/2 g saffron (1 envelope)
1 tbsp granulated sugar
1 tbsp cognac or vodka

25 g fresh yeast
2/3 cup buttermilk (regular milk works too)
1/3 cup + 1 1/2 tbsp heavy cream
1 large egg
1/3 cup + 1 1/2 tbsp (90 g) granulated sugar
100 g (1 scant stick) salted softened butter
3 cups + 3 tbsp (450 g) all purpose flour
1/2 tsp salt (I use flaky sea salt which I grind slightly in a pestle & mortar before measuring)

about 40 raisins
enough glögg or water to cover the raisins

EGG WASH
1 egg
pinch of salt
1 tbsp heavy cream

METHOD
1. Grind saffron and 1 tbsp granulated sugar in a pestle and mortar. Put in a small bowl and mix with cognac or vodka. This mixture can be prepared up to one month ahead for more flavor, but about 20 minutes before starting the dough works too.
2. Crumble the yeast into a large bowl.
3. Put buttermilk and cream in a saucepan and heat until approximately 37°C (98.5F) Add a little of the liquid to the yeast and stir until it has dissolved, then add the rest of the liquid, the saffron mix, the egg and sugar and stir until sugar is dissolved.
4. Slowly add half of the flour while working the dough with a dough hook in a stand mixer. You can of course also work the dough by hand but it will take longer. Add the salt and the butter and work until incorporated into the dough.
5. Add the rest of the flour (or as much as needed) and work into a very smooth dough, about 10-15 minutes on low by machine. The dough should be very elastic, smooth and sticky to the touch - if you pick up a piece and pull it apart it shouldn't snap immediately.
6. Leave the dough to rise, covered with a cloth, for 60-90 minutes or until doubled in size. Meanwhile, put the raisins in a bowl and cover them with glögg or water. This is done to not dry out the buns.

7. Now it's time to shape lussekatter! Divide the dough into equally large portions (I used 50 g of dough for each bun) and shape each bun like an "S". The trick is to roll them out really long to make them extra swirly. Prepare two baking sheets with baking paper. Transfer buns to baking sheets. Leave some space between them as they will rise even more. Put two raisins in each bun (as pictured).
8. Cover the buns with clean kitchen towels and leave to rise for 45 minutes. Preheat oven to 250°C (480F).
9. Brush buns with egg wash. Bake at 250°C (480F) for about 5-8 minutes or until golden brown, depending on the size of the buns.
10. Let cool under a clean kitchen towel.
Enjoy! Remember to freeze leftovers immediately once cool or they will become dry very fast.

LUSSEKATTER MED KÄRNMJÖLK
cirka 19 mindre bullar

INGREDIENSER
1/2 g saffran (1 kuvert)
1 msk strösocker
1 msk konjak eller vodka

25 g jäst
1 1/2 dl kärnmjölk (vanlig mjölk går också bra)
1 dl vispgrädde
1 stort ägg
1 dl (90 g) strösocker
100 g mjukt smör
7 1/2 dl (450 g) vetemjöl
1/2 tsk salt (jag använder flingsalt som jag mortlar lite lätt innan jag mäter upp det, använder du vanligt bordssalt bör du minska saltet en aning)

ungefär 40 russin
glögg eller vatten

1 ägg
en nypa salt
1 msk vispgrädde

1. Mortla saffran och socker. Lägg över i en liten skål och blanda med konjak eller vodka. Detta kan förberedas upp till en månad före men 20 minuter går fint det också.
2. Smula jästen i en stor bunke. Värm kärnmjölk och vispgrädde i en kastrull till fingervärme (37°C). Häll lite av vätskan över jästen och rör om tills jästen lösts upp. Häll på resten av vätskan, ägg, socker och saffransblandningen. Rör om tills sockret lösts upp.
3. Tillsätt hälften av mjölet och arbeta i maskin med degkrok eller för hand med en träsked. Tillsätt smöret i klickar och sedan saltet.
4. Tillsätt resten av mjölet och arbeta till en rejält smidig och elastisk deg, cirka 10-15 minuter med maskin eller 30 minuter för hand på bakbord. Täck över skålen med en ren kökshandduk och låt jäsa i 60-90 minuter eller tills degen dubblats i storlek. Under tiden kan du lägga russinen i en skål och täcka med antingen glögg eller vatten.

5. Knåda degen lite lätt och forma sedan till lussekatter (jag använde 50 g deg per bulle) och lägg dem på två plåtar med bakplåtspapper. Dekorera med russin, täck över plåtarna med rena kökshanddukar och låt jäsa 45 minuter. Värm ugnen till 250°C.
6. Pensla bullarna med ett ägg uppvispat med en nypa salt och grädde.
7. Grädda bullarna 5-8 minuter tills de blivit gyllenbruna. Låt svalna under en ren kökshandduk.

email@example.com:blogger.com,1999:blog-531944441251853933.post-25832700182806701002015-11-17T21:45:00.001+01:002016-04-26T12:38:04.015+02:00Pear cardamom cake with brown butter frosting & chocolate glaze

Ok, so I'm officially in Christmas mode from now on. I took the plunge yesterday and started listening to Christmas music.. I felt kind of guilty for some reason. Lit candles, clementines and Christmas music is the best way to get myself into the spirit so that's what I've been doing even though it's still quite early (who am I kidding, bring on the Christmas tree already!).
And obviously, this cake which really is the best cake I've had in a while. It might not look like much but, oh, those flavors! Again with the cardamom, I know, but I just can't help myself. And browned butter, pear and chocolate of course.

This weekend I was lucky enough to have my sweet friend Joann Pai visit me in my little town. We had a really great time together, shooting, talking, eating cake, pancakes, cinnamon buns, Indian food and whatnot. Funny thing is, I'm just so used to working alone that I get kind of nervous when someone is watching me work. I'm almost asking for permission to move things around, like "Ok, so I'm gonna put this here....?". I'm glad we were able to get some shots of the cake since the weather wasn't showing its' best side that day. We were also glad to have this cake, obviously.

PEAR CARDAMOM CAKE
WITH BROWN BUTTER FROSTING & CHOCOLATE GLAZE
Serves 8-10
Cake recipe adapted from StylesweetCA

INGREDIENTS
CAKE
1 1/2 cups (225 g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 cup (225 g) granulated sugar
1/2 cup (125 ml) corn oil or canola oil (I very much prefer corn oil)
1 large egg
1 large egg yolk
1/3 cup (75 ml) sour cream
1 cup grated pears, drained (about 2 unpeeled pears)

BROWN BUTTER FROSTING
2 sticks (225 g) unsalted butter
2/3 cup (90 g) powdered sugar
1/4 tsp ground cardamom
pinch of salt
3 tbsp heavy cream

CHOCOLATE GLAZE
3 tbsp heavy cream
1 tbsp honey
1 tbsp (15 g) butter
1 tbsp cocoa powder
35 g semi sweet or dark chocolate, chopped
1 tbsp cognac (can be omitted and replaced with 1 tbsp heavy cream)

INSTRUCTIONS
CAKE
1. Preheat oven to 175°C (350°F). Grease and flour two 5-inch (12-13 cm) cake pans.
2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cardamom and sugar. Set aside.
3. In another bowl, whisk together oil, egg, egg yolk and sour cream.
4. Add the wet ingredients to the dry and stir until smooth. Add the grated pear.
5. Divide the batter between the cake pans. Bake for 35-40 minutes (if you're using a 6-inch pan, start checking around 30 minutes) or until a cake tester comes out clean.
6. Let cool for 15 minutes before removing the cakes from the pans to cool completely.

BROWN BUTTER FROSTING
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).
4. Put the butter in a mixing bowl and beat until light and fluffy, about 3 minutes.
5. Add the powdered sugar, cardamom and salt and beat until completely smooth and fluffy, about 3-4 minutes. Beat in the cream until frosting is fluffy.

ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut both cakes in half using a sharp serrated knife (you'll end up with four layers). Put the first layer on a cake board or a cake stand. Spread frosting on the first layer. Add the next layer and repeat until you've used up all four layers
2. Spread frosting all over the cake. If the cake feels unstable, put the cake in the fridge while you prepare the glaze.

CHOCOLATE GLAZE
1. Put cream, honey, butter and cocoa powder in a sauce pan. Heat until very hot but not boiling. Remove pan from heat and add the chopped chocolate. Stir until smooth. Add the cognac if using.
2. Let glaze cool. If you find that the glaze is too thick to pour when cool, reheat it very carefully - just make sure it's not warm when you pour it over the cake.
3. Pour glaze over the cake and spread it out with an offset spatula to make sure it runs down the sides.
4. Leave cake in room temperature for 15 minutes before serving to make sure the buttercream isn't hard.

firstname.lastname@example.com:blogger.com,1999:blog-531944441251853933.post-57495650893250966892015-10-28T22:13:00.004+01:002015-11-17T21:46:22.214+01:00Spiced apple muffins with streusel topping and cinnamon honey butter

I think there is nothing I enjoy more than baking with apples. Especially if there is cardamom involved. I adore cardamom, if I haven't mentioned it before (which I'm pretty sure I have). Not just with apples, it goes pretty much with anything in my book - coffee (!), rhubarb, strawberries, blueberries, cinnamon buns, Semlor, you name it!

Apples always seem to inspire me to bake, and that was definitely the case today. With my fourth book in the making I've had almost no time to create new recipes for the blog. I feel like I talk about my fourth book constantly, but it's pretty much all I can think about at the moment. It's been so much fun to make, and I've learned so much during the process. I can't wait to share more on this soon!

Anyway, these muffins:

So moist, slightly crunchy on top and just so perfect. The apples are simmered in a mixture of butter, sugar, cardamom and cognac. Need I say more? My kitchen still smells amazing.

SPICED APPLE MUFFINS WITH STREUSEL TOPPING
AND CINNAMON HONEY BUTTER

makes 8 large muffins

INGREDIENTS
Streusel topping
4 tbsp all purpose flour
2 tbsp turbinado sugar (brown sugar works too)
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
pinch of salt
2 tbsp (30 g) cold butter

Apple filling
1 large apple
1 tbsp turbinado sugar (brown sugar works too)
1 tbsp (15 g) butter
2 tsp cognac
1/8 tsp ground cardamom

Muffins
1 1/4 cups (180 g) all purpose flour
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
2 eggs, at room temperature
2/3 cup (100 g) light brown muscovado sugar (packed in the measuring cup)
100 g (1 scant stick) softened butter
1/3 cup + 1 1/2 tbsp (100 ml) sour cream (or thick yogurt), at room temperature

Honey butter
5 tbsp (75 g) softened butter (I always use salted but feel free to use unsalted)
3/4 tsp ground cinnamon
3 tbsp honey

INSTRUCTIONS
For the streusel topping
1. Stir together flour, sugar, cinnamon, cardamom and salt in a bowl. Add the butter and press together with your fingers until it reaches a crumbly texture. Put the bowl in the fridge while you prepare the rest.

For the apple filling
1. Peel, core and dice the apple. Put in a sauce pan together with sugar, butter, cognac and cardamom. Bring to a boil, then simmer on medium high until apples become slightly soft and the sugar melts, about 3-4 minutes. Remove from heat and let cool while you prepare the muffin batter.

For the muffins
1. Preheat oven to 200°C (392°F). Prepare a cupcake pan with 8 muffin liners (you might get a couple more or less depending on the size of your liners).
2. Mix flour, baking powder, cinnamon and salt in a bowl. Set aside.
3. In a large bowl, beat sugar and eggs until fluffy and lighter in color, about 2 minutes. Add the butter and beat until incorporated.
4. Add the dry ingredients and the sour cream and stir until smooth.
5. Fill the liners about 1/4 full with batter, add some apple mixture to each liner, then top with more batter, the remaining apple mixture and the streusel topping.
6. Bake for 18-21 minutes or until a cake tester comes out clean.

For the cinnamon honey butter
1. Beat butter, cinnamon and honey until smooth and fluffy. Serve with muffins (preferably while the muffins are still a little bit warm.

email@example.com:blogger.com,1999:blog-531944441251853933.post-61912419968520268042015-10-09T19:29:00.002+02:002015-11-18T10:22:45.441+01:00At the table workshop in Dala-Floda and a triple chocolate cake

After what seemed like a long, long wait, it was finally time to host our very first At the table workshop. It's been exactly one month since me, Made by Mary, Cashew Kitchen and Rania Maria met up on that sunny Friday in September at Dala-Floda värdshus. We immediately started preparing everything for our ten guests who were arriving in just a few short hours. I was filled with anticipation, but it was also pretty nerve-racking to say the least. I have never taught styling before and knew that it was going to be a challenge to put words on why, and how I do things without just stating the obvious "uhmm, because it looks good". I knew that I had this chocolate cake up my sleeve though, to sway the guests just in case I would forget everything I was supposed to say (which is something I tend to do when I'm nervous). I didn't get to see Maria's styling session but I know she's a natural teacher and really awesome at explaning her creative process. I did get to see Agnes' session though and she was just fantastic.

I brought my favorite chocolate chip cookies for the guests styling session. It was so much fun to see them all at work, they were all so creative, talented and kind. I wish we had a couple more days to spend together!

I didn't take a lot of photos this weekend, simply because there was no time with all the preparations. But I did get a few good ones. Rania filmed and photographed every move we made though so make sure to check that out!

Thanks to our amazing sponsors Broste Copenhagen (for the beautiful bowls and linen napkins for our guests, and bowls and plates for our welcome table below), Saltå Kvarn (for the delicious snacks and drinks for the guests welcome gift), Arla (for the delicious dairy products for our meals) & Wålstedts Gård (for the gorgeous biodynamic veggies)! This wouldn't have been possible without you!

For more info on upcoming events, check out atthetable.se, and for more photos from this event, check out the photo gallery! Also, make sure to follow us on Facebook. Check the tag #atthetableworkshops on instagram to see all the photos from the event!

Organic milk from Arla. Photo by Rania Maria

Organic juices from Saltå Kvarn. Photo by Rania Maria

Bowls from Broste Copenhagen. Photo by Rania Maria

Biodynamic veggies from Wålstedts Gård

TRIPLE CHOCOLATE CAKE
Makes one delicious 6-inch (15 cm) cake
Adapted from one of my own recipes, from my book Sweet food & photography

This cake is known as my favorite chocolate cake ever, the one I bring to almost all events and the cake that converts all the chocolate haters out there to chocolate lovers. Everyone who tries this frosting ask me exactly how I made it, and if it's actually a mousse. Try it, it's the best!

INGREDIENTS
CHOCOLATE CAKE
75 g butter (I use salted)
barely 1 1/2 cups (315 g) granulated sugar
1 1/4 cups (180 g) all purpose flour
1/2 cup + 2 tbsp (60 g) cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 large eggs, at room temperature
3/4 cup milk (175 ml), at room temperature
3/4 hot water (175 ml)

CHOCOLATE BUTTERCREAM
100 g milk chocolate, coarsely chopped
100 g dark chocolate (70%), coarsely chopped
2 3/4 sticks (about 300 g) softened butter (I use salted)
1/2 cup + 2 tbsp (90 g) powdered sugar
pinch of salt
1/4 tsp vanilla powder

CHOCOLATE GLAZE
75 g dark chocolate (70%), coarsely chopped
3 tbsp (45 g) butter

TOPPING
Chopped/crushed maltesers

INSTRUCTIONS
CHOCOLATE CAKE
1. Preheat oven to 350°F (175°C). Butter and flour two 6-inch (15 cm) cake pans.
2. Melt the butter and set aside.
3. Put sugar, flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Add melted butter, milk and eggs and beat until just smooth.
4. Add the hot water and stir until smooth (batter will be very liquid, don't worry, it's supposed to be like that).
5. Divide the batter between the two cake pans. Bake for 35-40 minutes, checking doneness with a tootpick before removing from the oven.
6. Let cool in pans for 15 minutes, the invert onto a cooling rack to cool completely.

CHOCOLATE BUTTERCREAM
1. Melt all the chocolate in the microwave or in a double boiler. Set aside to cool to room temperature.
2. Beat the butter until very pale and fluffy. Add the powdered sugar, salt and vanilla and beat for 1 minute.
3. Add the melted chocolate and beat for another 2 minutes or until very fluffy.

ASSEMBLY (check out my guide on how to fill and cover a cake here)
1. If cakes are rounded on top, even out with a knife. Cut both cake layers in half using a sharp serrated knife (you'll end up with four thinner layers). Put the first layer on a cake board or a cake stand. Spread buttercream on the first layer. Add the next layer and repeat until you've used up all four layers
2. Spread a thin layer of buttercream all over the cake (this is the crumb coating layer, to hold all the crumbs in place) using an offset spatula. Put the cake in the fridge for about 10 minutes or until the crumb coating layer has firmed up a bit (leave the bowl of frosting in room temperature).
3. Spread the remaining buttercream all over the cake until cake is smooth. For a totally even and smooth surface, dip an offset spatula in warm water and dry it between every pass. Works like a charm!
4. Put the cake in the fridge while you make the chocolate glaze (this will make sure that the glaze will firm up quickly when you pour it over the cake, so don't skip this step).

CHOCOLATE GLAZE
1. Place the chopped dark chocolate and butter in a saucepan and melt on low heat. Set aside until room temperature (but still liquid, not firm!).
2. Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.
3. If you have left over buttercream, pipe some blobs on top of the cake. Decorate with maltesers.

email@example.com:blogger.com,1999:blog-531944441251853933.post-30917390849348694952015-07-30T16:00:00.001+02:002015-10-09T19:39:24.068+02:00Brown butter chocolate chip cake with bourbon caramel frosting

The same thing happens every year, I forget my blog birthday. Poor Call me cupcake. So neglected. So last week was Call me cupcake's 6th birthday. SIX YEARS of blogging. That's a long time! And it's still just as fun. Six years calls for cake.

To be honest I struggled to come up with something to bake, which is usually never a problem for me. Often I have too many ideas floating around in my head, but I've been lacking inspiration lately, and most of all I've been procrastinating everything. And I mean everything.
Anyway, I started thinking of brown butter. I really like brown butter. Why not bake something with it? Ok, I'll bake something with it. That's pretty much how it went down in my head. Because who can sit around and wait for inspiration? I know I can't. I just have to make something and hope it turns out well. And it turned out really, really well I think.
So here's to Call me cupcake and all you lovely people who have followed along on this journey, I hope we get to spend many more years together in this little space I decided to create six years ago.

BROWN BUTTER CHOCOLATE CHIP CAKE
WITH BOURBON CARAMEL FROSTING

INGREDIENTS
BROWN BUTTER CHOCOLATE CHIP CAKE
Recipe adapted from Raspberri cupcakes

Remember that the brown butter needs to be prepared ahead of time as it takes some time for it to solidify!

300 g unsalted butter
2 1/2 cups (360 g) all purpose flour
4 tsp baking powder
1/4 tsp salt
1 cup (240 ml) milk
1 tsp pure vanilla extract
1 1/2 cup (330 g) granulated sugar
4 large eggs
150 g chocolate chips or chopped chocolate (I used 75 g milk chocolate and 75 g dark chocolate)

BOURBON CARAMEL
2/3 cup (150 ml) heavy cream
1 cup (225 g) granulated sugar
1 scant stick (100 g) cold butter, in cubes
1/2 tsp sea salt flakes
2 tbsp bourbon (can be omitted)

BOURBON CARAMEL FROSTING
4 large egg whites (approximately 150 g)
3/4 cups + 1 1/2 tbsp (180 g) granulated sugar
2 sticks + 2 tbsp (250 g) butter, at roomtemperature, cut in cubes
1/2 cup bourbon caramel (recipe above)

TOPPING
Apricots
Peaches
Cherries

INSTRUCTIONS
BROWN BUTTER
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).

BROWN BUTTER CHOCOLATE CHIP CAKE
1. Preheat oven to 175°C (350°F). Grease and flour three 15 cm (6 inch) cake pans.
2. Combine flour, baking powder and salt in a bowl, set aside. Mix milk and vanilla in a measuring jug, set aside.
3. Beat browned butter and sugar together in a large bowl until pale and creamy, about 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Alternately add flour mix and milk mixture, beginning and ending with flour mixture. Beat until smooth. Add the chocolate chips and stir until blended.
6. Pour equal amounts of mixture into prepared tins and bake until a skewer inserted into the centre comes out clean and the outside is golden, about 34-37 minutes. Make sure not to over bake (or the cake will be very dry) so start checking after 30 minutes.
7. Let the cakes cool in the tins for 15 minutes, then carefully turn them out on to a wire rack to cool completely.

BOURBON CARAMEL
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you're using a baking thermometer, the sugar should be about 338°F (170°C).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth.
4. Pour caramel into a jar and let cool 10 minutes before adding salt and bourbon. Leave the caramel to cool to room temperature while you make the frosting.

BOURBON CARAMEL FROSTING
1. Pour egg whites and sugar in a clean and heatproof bowl (preferably stainless steel or glass). Put the bowl over a saucepan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl.
2. Whisk the sugar and eggs with a whisk constantly until the mixture reaches about 65°C (about 140-150°F). If you don't have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it's ready.
3. Remove the bowl from the heat, beat until white, fluffy and cool with a stand- or electric mixer. This step can take about 5-10 minutes.
4. When the bowl feels cool to the touch, start adding the butter, piece by piece. Don't worry if the mixture looks curdled and soupy just keep beating until smooth! Add the caramel and beat until completely smooth.

ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut all three cake layers in half using a sharp serrated knife (you'll end up with six thinner layers). Put the first layer on a cake board or a cake stand. Drizzle a couple of teaspoons of caramel on top of the layer. Spread frosting on the first layer. Add the next layer and repeat until you've used up all six layers
2. Spread a thin layer of frosting all over the cake (this is the crumb coating layer, to hold all the crumbs in place) using an offset spatula. Put the cake in the fridge for about 10 minutes or until the crumb coating layer has firmed up a bit (leave the bowl of frosting in room temperature).
3. Spread the remaining frosting all over the cake until cake is smooth. For a totally even and smooth surface, dip an offset spatula in warm water and dry it between every pass. Works like a charm!
4. Decorate the cake with halved apricots and slices of peach, cherries and pour some extra caramel over the cake (just make sure it's cold enough or the buttercream will melt). Serve each cake slice with extra peach slices (this cake is absolute heaven paired with peach!) and caramel sauce.

email@example.com:blogger.com,1999:blog-531944441251853933.post-17704958132682484462015-06-29T11:21:00.001+02:002015-08-02T10:35:27.323+02:00Strawberry buttermilk pancakes with elderflower and poached rhubarb

I can't believe it's been an entire month since I blogged. Time flies, as they say.
Apparently it's been so long that I completely forgot that my previous post was pancake related as well. I usually try to vary each post a bit more, but one can never have to many great pancake recipes. Right?
It's also a whole month since I travelled to France, and to tell you the truth, I haven't even begun to look at the photos yet. I know that I've been busy this month, but what have I done, really? I can't bring myself to remember. And in a few days I'm leaving for France again.
When I was in France a month ago, the elderflower was already blooming and it was really hot. Looking outside right now, it looks like November. Raining and 14°C. Which also means that the elderflower here has really been struggling to bloom. I don't think I've ever seen it bloom this late, and it's not even quite there yet! So if you live in a country where the elderflower has already bloomed, feel very free to make these pancakes without it as they are so delicious with just strawberries. Incredibly fluffy, light and just perfect!

STRAWBERRY BUTTERMILK PANCAKES
WITH ELDERFLOWER AND POACHED RHUBARB
Serves 3-4
Note that this recipe makes more pancakes than pictured (I was hungry)!

INGREDIENTS
PANCAKES
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp vanilla powder or 1/2 tsp vanilla extract
1 cup buttermilk
2 medium eggs
25 g butter (1/4 stick), melted and cooled

125 g chopped strawberries (about 3/4 cup)
3-5 elderflower heads

POACHED RHUBARB
100 g rhubarb, trimmed and finely chopped (about 3/4 cup)
1/2 cup water
4 tbsp granulated sugar
1 tbsp lemon juice
1/4 tsp vanilla powder or 1/2 tsp vanilla extract

DIRECTIONS
PANCAKES
1. Sift flour, baking powder, baking soda, salt and vanilla powder into a bowl.
2. Mix together the buttermilk and eggs in a small bowl (and vanilla extract if using).
3. Add the wet ingredients to the dry and stir carefully until mixture is smooth. Cover the bowl with plastic wrap and let stand 15 minutes in roomtemperature. Add the butter and stir until smooth. Stir in the chopped strawberries.
4. Heat a nonstick frying pan with some butter. Pour about 2-3 tbsp of batter into the frying pan and immediately sprinkle the top of the pancake with some elderflower blossoms. Turn and fry until golden brown.

POACHED RHUBARB
1. Put rhubarb, water, sugar, lemon juice and vanilla in a saucepan.
2. Let simmer very gently for about 2-3 minutes or until rhubarb is soft, not mushy!
3. Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool, then add the rhubarb.
4. Spoon the rhubarb pieces on top of your pancakes and pour some rhubarb "syrup" on top. Serve with toasted almond flakes and fresh strawberries.

email@example.com:blogger.com,1999:blog-531944441251853933.post-50975207600850069822015-05-15T18:04:00.001+02:002015-05-27T11:26:27.634+02:00Gluten-free almond cake with chocolate fudge frosting

Today is one of those days when I just can't seem to find the words to write. It's very frustrating. Writing isn't one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn't be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it's gluten-free too! How great is that?

GLUTEN-FREE ALMOND CAKE
WITH CHOCOLATE FUDGE FROSTING
Serves 8

The cake will most likely sink a little bit in the middle during baking, but just cover it up with some frosting! The cake is absolutely delicious on its own, but a little chocolate fudge frosting and salted caramel never hurt.

Flavor options for cake instead of vanilla: cardamom, citrus zests (orange would be delicious) or cinnamon.

INGREDIENTS
ALMOND CAKE
1 1/2 cup (175 g) almond flour
1 tsp baking powder
1/8 tsp salt
1/4 tsp vanilla powder or 1 tsp vanilla sugar
4 large eggs, separated into yolks and whites
1 tsp white vinegar or lemon juice
1/2 cup (110 g) granulated sugar, divided into 1/4 cup (55 g) and 1/4 cup (55 g)

SALTED CARAMEL
1/3 cup (75 ml) heavy cream
1/2 cup (110 g) granulated sugar
1/2 stick (55 g) cold butter, in cubes
1/4 tsp sea salt flakes

CHOCOLATE FUDGE FROSTING
125 g softened butter
1/3 cup (50 g) powdered sugar (make sure it's a gluten free variety)
2 tbsp cocoa powder
50 g dark chocolate (70%), melted and cooled
1 tsp cointreau, optional

DIRECTIONS
ALMOND CAKE
1. Preheat oven to 175°C (350°F). Grease a 7 or 8-inch springform pan and put a round piece of baking paper on the bottom of the pan.
2. In a large bowl, lightly beat the yolks together with 1/4 cup sugar. In another bowl, mix the almond flour, baking powder, salt and vanilla. Add the almond mixture to the yolks and stir to combine.
3. In a large, clean and dry (preferably stainless steel) bowl, whip the egg whites until bubbles appear. Add the vinegar or lemon juice, and sprinkle in the remaining 1/4 cup sugar. Beat until soft peaks form.
4. With a spatula, carefully fold in spoonfuls of egg white mixture into the almond mixture. Fold until combined.
5. Scoop the batter into the prepared pan and bake for 35-38 minutes. Let cool in the pan, then run a knife around the edges and release the springform pan sides. Transfer cake to a serving platter or cake stand.

SALTED CARAMEL
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you're using a baking thermometer, the sugar should be about 170°C (338°F ).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth. Stir in the salt.
4. Pour caramel into a clean jar and let cool to room temperature, store in fridge when not using.

FROSTING
1. Beat butter and powdered sugar until light and fluffy. Add the cocoa powder and beat until smooth.
2. Add the melted chocolate and beat until smooth. Beat in cointreau or other flavor options.
3. Spread a layer of frosting over the cake. Drizzle some caramel on top.

Cake recipe adapted from Simply recipes.
 firstname.lastname@example.com:blogger.com,1999:blog-531944441251853933.post-13701372653493530192015-05-08T19:31:00.000+02:002015-05-15T18:04:37.653+02:00Easy rhubarb cake

I took these photos almost exactly two years ago. In May 2013, which was also one of my most productive months as in baking A LOT and taking many of my favorite photos (and apparently wearing jean vests every day). Back then I had a 9-5 job, but I somehow always managed to find the time to create. Nowadays, all I do is sit by my computer, all day every day and fighting the beast better known as the e-mail. It seems as no matter how little time I had back then, I always managed to get stuff done. Maybe that's exactly why, because I knew I had to do them right now or I wouldn't have the time. I'm always a few hundred e-mails behind, so every day is like starting over (so I'm sorry if I haven't replied yet!).
Some days (ok, make that most days) I don't feel like sitting in front of the computer at all though, especially during spring. Some days I just want to go out and smell the freshly cut grass, listen to the birds and take a stroll on the beach. This day was exactly like that. We filled a basket with this hot from the oven-rhubarb cake and went out to a beautiful spot called Möllegård, fairly close to where we live. It's incredibly pretty there, especially when the trees are becoming all lush and green. The forest is a little untamed and everything grows a little bit wild, which I really like. That "bridge" was slightly wobbly though, but it's been replaced now with a new, uncharming one. You can also get the best ice cream in Möllegård and you can pet two cute shetland ponies. Sounds like a pretty great place, huh?! Ice cream and ponies!

I actually liked this cake so much that it ended up in my book, Sweet food & photography, which by the way is now published in French, and will be published in Dutch, German and Spanish in August this year, and last but not least in English in April next year!! It's a pretty amazing feeling I must say and I'm just so grateful that people are interested in my books.

I wish you all a very happy weekend. Now I'm going to go lie down because I'm sick. Ok, bye!

easy RHUBArb cake
8-10 servings

Opt for thin rhubarb stalks for this cake, both red and green, to make it both pretty and delicious. If you can't find thin stalks, thick ones are ok too of course, but make sure to slice them thinner or they will sink to the bottom of the cake (it will still be delicious though).

INGREDIENTS
1 1/4 cups (180 g) all purpose flour
1 1/2 tsp baking powder
1 tsp cardamom seeds, freshly ground
pinch of salt
100 g (1 scant stick) softened butter
1 scant cup (200 g / 225 ml) granulated sugar
1 large egg, at room temperature
1/4 tsp vanilla powder or 1 tsp vanilla sugar
1/2 cup milk, at room temperature

150 g rhubarb, washed, trimmed and cut in 5 cm (2 inch) pieces
1/2 tbsp granulated sugar

To serve
Powdered sugar
Whipped cream if desired

DIRECTIONS
1. Heat oven to 175° (350°F). Grease a pie pan or springform pan (22-25 cm / 8-10 inches).
2. Mix flour, baking powder, cardamom and salt in a bowl. Set aside.
3. In a large bowl, beat butter and sugar until light and creamy, about 4 minutes. Add the egg and vanilla and beat until smooth.
4. Fold in the flour mixture and the milk in additions, and stir with a spatula until combined. Pour the batter in the prepared pan.
5. Place the pieces of rhubarb in a pattern on the cake. Sprinkle granulated sugar on top.
6. Bake the cake for 10 minutes, then lower the heat to 150°C (300°F) and bake for an additional 40-50 minutes or until cake is golden brown and a cake tester comes out clean.

email@example.com:blogger.com,1999:blog-531944441251853933.post-70381221421235886512015-04-28T20:04:00.001+02:002015-05-08T19:33:31.292+02:00Rhubarb+strawberry & chocolate+nutella vertical roll cakes

The idea of a vertical cake might not be world-changing, I know, but I've been thinking about using roll cakes as "regular" layer cakes for quite some time now. I think I jotted it down on one of my 1000 post-its (which by the way, almost never make sense), but I never got around to trying it until now.
So I started with making one with a recipe I used last year, with some of my favorite flavors - rhubarb, strawberries and cardamom. Man, that compote is to die for! I made two batches to test the recipe, so I had lots of leftovers for my oatmeal. Perfect. Then I thought, I just HAVE to make a chocolate one as well, because there should always be chocolate, too. The chocolate one didn't turn out as visually striking on the inside as I would have wanted, but it tastes amazing, and that's what really counts, isn't it? A nice looking cake can be fantastic, but if the flavors aren't there, looks don't matter so much.
As usual, I can't pick a favorite out of these two. I love them both equally. And all I see when I look at the top photo are two fancy pac-mans (pac-men??). Look at the pink one eating that strawberry!

*Notes on these recipes:
-When making the rhubarb strawberry roll cake, make the compote first as it needs to cool before use.
-Be sure to read the instructions before you begin so you are prepared with baking paper and sugar before removing the cake from the oven.
-And yes, the oven temperature is correct in the instructions for the rhubarb strawberry cake, 250°C (480°F).
-I usually let the cake cool underneath a clean and damp kitchen towel. I don't know if this really does anything but I imagine it keeps the cake from drying out which also makes it easier to roll.

CHOCOLATE ROLL CAKE
Serves 6-8
Cake is approximately 5 inches

INGREDIENTS
Cake
1/3 cup + 1 1/2 tbsp (60 g) all purpose flour
1 tsp baking powder
2 tbsp cocoa powder
pinch of salt
3 large eggs, at room temperature
2/3 cup (140 g) granulated sugar + extra for rolling

Nutella cream
1/2 cup heavy cream
1/2 cup nutella

Chocolate buttercream
100 g (1 scant stick) softened butter
100 g semi-sweet chocolate, melted and cooled
1 tbsp espresso or strong coffee, cooled
1 tbsp nutella, at room temperature

Garnish
Maltesers (cut in half)
Blackberries
Edible flowers
Pink salt

DIRECTIONS
Cake
1. Preheat oven to 225°C (437°F). Cover a large baking sheet or a roasting pan (one that fits your oven) with baking paper.
2. Mix flour, baking powder, cocoa powder and salt in a bowl. Set aside.
3. Beat eggs and sugar until very pale and fluffy, about 5 minutes. Sift in the flour mixture and stir carefully until mixture is smooth. Spread mixture on the baking paper almost all the way to the edges of the paper. It should be thin but not so thin that you can see the paper through the mixture. Bake for 6-7 minutes.
4. While the cake is baking, put a piece of baking paper (larger than the cake) on your work surface. Sprinkle sugar on the baking paper.
5. Remove the cake from the oven, then carefully turn the cake over with the "top" facing down on the sugar. Carefully peel off the bottom piece of paper. Let cool completely.

Nutella cream
1. Whip cream until soft peaks form.
2. Add the nutella and whip until stiff peaks form.

Filling the cake
1. Spread the nutella cream over the cake. Cut four long strips, lengthwise (i.e. start cutting from the short side). If needed, use a measuring tape to get evenly sized strips. I find it easier to use a pizza slicer than a knife to make even layers.
2. Start with one strip and roll, then take the next strip and put it right next to the edge of the first strip and roll. Repeat the same steps with all layers.
3. Once your roll cake is ready, simply tip it over and place it on a plate or a cake stand. If it feels unstable, wrap it in plastic wrap and put it in the fridge while you prepare the buttercream.

Chocolate buttercream
1. Beat the butter until light and creamy.
2. Add the melted chocolate, espresso and nutella and beat until smooth.
If buttercream feels too loose, put the bowl in the fridge for a few minutes.
3. Spread a thin layer of buttercream on the cake using an offset spatula. Refrigerate for 15 minutes.
4. Spread the remaining buttercream all over the cake. If you have some leftover, you can pipe "blobs" on top of the cake!
5. Garnish with edible flowers, blackberries, maltesers and a pinch of pink salt.

RHUBARB STRAWBERRY ROLL CAKE
Serves 6-8
Cake is approximately 6 inches

INGREDIENTS
Cake
3/4 cup + 1 1/2 tbsp (120 g) all purpose flour
1 tsp baking powder
1/4 tsp freshly ground cardamom (optional)
pinch of salt
3 large eggs, at room temperature
2/3 cup (140 g) granulated sugar + extra for rolling
1/2 tbsp water

Rhubarb strawberry compote (makes 1 cup)
200 g fresh rhubarb, cut in 1/2 inch pieces
75 g strawberries, fresh or frozen, cut in small pieces
1/3 cup (85 g) granulated sugar
1/8 tsp vanilla powder or 1 tsp vanilla sugar
1/4 tsp freshly ground cardamom
2 tsp cornstarch + 2 tsp cold water

Strawberry buttercream
100 g (1 scant stick) softened butter
3/4 cup powdered sugar
150 g cream cheese, at room temperature
75 g strawberries, pureed

Garnish
Fresh strawberries

DIRECTIONS
Rhubarb strawberry compote
1. Combine rhubarb, strawberries, sugar, vanilla and cardamom in a saucepan.
2. Stir over medium heat until sugar dissolves. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
3. In a small bowl, combine cornstarch and cold water. Pour cornstarch mixture into saucepan, stirring until combined. Let mixture simmer for 2 minutes. Transfer compote to a bowl, cover and chill until completely cold. Can be made one day ahead.

Cake
1. Preheat oven to 250°C (480°F). Cover a large baking sheet or a roasting pan (one that fits your oven) with baking paper.
2. Mix flour, baking powder, cardamom and salt in a bowl. Set aside.
3. Beat eggs and sugar until very pale and fluffy, about 5 minutes. Sift in the flour mixture, add the water and stir carefully until mixture is smooth. Spread mixture on the baking paper almost all the way to the edges of the paper. It should be thin but not so thin that you can see the paper through the mixture. Bake for 5 minutes.
4. While the cake is baking, put a piece of baking paper (larger than the cake) on your work surface. Sprinkle sugar on the baking paper.
5. Remove the cake from the oven, then carefully turn the cake over with the "top" facing down on the sugar. Carefully peel off the bottom piece of paper. Let cool completely.
6. Spread the compote over the cake. Cut four long strips, lengthwise (i.e. start cutting from the short side). If needed, use a measuring tape to get evenly sized strips. I find it easier to use a pizza slicer than a knife to make even layers.
7. Start with one strip and roll, then take the next strip and put it right next to the edge of the first strip and roll. Repeat the same steps with all layers.
8. Once your roll cake is ready, simply tip it over and place it on a plate or a cake stand. If it feels unstable, wrap it in plastic wrap and put it in the fridge while you prepare the buttercream.

Strawberry buttercream
1. Beat the butter until light and creamy. Add the powdered sugar and beat until smooth. Beat in the cream cheese and the strawberry puree. If buttercream is too loose, put the bowl in the fridge for a while.
2. Spread a thin layer of buttercream on the cake using an offset spatula. Refrigerate for 15 minutes.
3. Spread the remaining frosting all over the cake.
4. Garnish with fresh strawberries.

firstname.lastname@example.com:blogger.com,1999:blog-531944441251853933.post-87821044570445768302015-04-21T21:56:00.001+02:002015-05-18T11:10:06.959+02:00Breakfast in bed - Lemon ricotta pancakes

If you follow me on Instagram, you've probably seen these pancakes a few times, but they are so worth mentioning again. I keep coming back to this recipe over and over again, and I usually eat them at least once a week. Best pancakes, hands down. Really. They've earned their place on this blog.
And the best bedding, too. These sheets from Evencki are so soft and so silky, I just couldn't resist having breakfast in bed. Honestly, I don't think I ever slept better than in this bedding. And I've slept a LOT. Trust me. Sleeping happens to be one of the things I'm best at in life, unfortunately. Though I must say it's also one of my favorite activities. I try really hard to be a morning person and get up early every day, but it's a struggle. If I didn't have coffee in my life, I would probably never get up. I set four alarms each morning, and sometimes it works and I wake up, but I can just as easily snooze for 3 hours more. Like that one time I overslept when I was going to be on live TV for the first time. No biggie. And one time I missed my train too,  I woke up five minutes before the train left and called the train station, still half alseep. I had to buy a new ticket. I think I need more alarm clocks in my life.

LEMON RICOTTA PANCAKES
Gluten-free as long as you use gluten-free rolled oats!

Makes 15 small pancakes

Serves 2-3

INGREDIENTS
PANCAKES
3 eggs
3 tbsp milk
3/4 cup ricotta cheese
3/4 cup gluten free rolled oats
1 1/2 tsp baking powder
pinch of salt
zest from 1 lemon

MASCARPONE TOPPING
1/3 cup mascarpone cheese
1-2 tbsp milk
1 tbsp frozen blueberries, thawed and mashed
1/2-1 tbsp powdered sugar if desired

Fresh blueberries
Shredded coconut
Maple syrup

INSTRUCTIONS
Pancakes
1. Mix all ingredients for the pancakes with an immersion blender until smooth.
2. Fry heaping tablespoons of batter on medium low heat in some butter or oil.

Mascarpone topping
1. Mix mascarpone cheese with milk, blueberries and powdered sugar if desired. Spread on top of pancakes, or serve with your favorite topping.

*Post sponsored by Evencki. All opinions are my own.email@example.com:blogger.com,1999:blog-531944441251853933.post-71285347881903892642015-03-24T16:42:00.005+01:002015-05-04T17:56:53.488+02:00Vegan no bake chocolate mousse cake

Can I just say how impressed I am by this cake?
I had a whole bunch of leftovers from the last "raw" cake I made so I took the opportunity to make a chocolatey version too, cause you know, you gotta have chocolate. I pretty much improvised so there are all kinds of good stuff in this one. It tastes a bit like coconut, a bit like peanut butter, banana, and chocolate of course. And just the right amount of espresso. That might sound like a lot of stuff, but to me, it's perfection.
And let's talk about the texture. This cake is so creamy and smooth, like a mousse cake. I would never in a million years guess that a piece of this cake is actually pretty good for you. Almost too good to be true, right?!

If you compare this cake to the last one I made, this one is definitely more like a mousse cake while the other one is a bit more like ice cream. I love them both and I'm sure I will make them again and again.

NO BAKE CHOCOLATE VEGAN MOUSSE CAKE
This cheesecake is completely gluten-free, dairy-free and egg-free

Makes 1 small cake (18 cm/5 inches) but you can of course double the recipe ro make a bigger one!

Serves 8

INGREDIENTS
CRUST
1/2 cup (100 g) pitted dates
1/2 cup (85 g) almonds
1/4 cup (25 g) shredded coconut
1 tbsp cocoa powder
pinch of salt
1/2-1 tbsp espresso or strong coffee

FILLING
1/2 cup (85 g) cashew nuts, soaked in water overnight then drained*
3 tbsp coconut oil
1/3 cup coconut milk (full fat)
2 tbsp cocoa powder
2-3 tbsp maple syrup (to taste)
1/2 cup peanut butter
3 tbsp espresso or strong coffee
1 banana

CHOCOLATE SAUCE
1 tbsp coconut oil, melted
1 tbsp cocoa powder
1/2 tbsp maple syrup

TOPPING
Cocoa powder
Chopped pistachios or nuts of choice
Shredded coconut

INSTRUCTIONS
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates, coconut, cocoa powder, salt and pulse until a paste forms. Add espresso as needed and pulse until paste is smooth.
2. Press mixture into a 6 or 7 inch springform pan with the bottom covered with plastic wrap (if you don't have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put coconut oil, coconut milk, cocoa powder, maple syrup, peanut butter and coffee in a sauce pan and heat very gently until mixture is quite loose and all ingredients have melted (this step is to make the filling a bit looser - or it will be too thick to mix smooth in the food processor/blender).
4. Pour the ingredients from the sauce pan plus the cashews and the banana into a blender or food processor and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for 2-4 hours or until filling is set.

After the mixture was set, I actually stored the cake in the fridge instead and it held up fine! It was more like a mousse cake. Delicious! So if you know you will eat the cake within a day or two - store it in the fridge, if you want to save it longer store it in the freezer.

CHOCOLATE SAUCE
1. Mix all ingredients in a small bowl. Powder some extra cocoa powder on top of the cake.
Drizzle sauce over cake and top with chopped pistachios and shredded coconut if desired.

*If you're in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight

email@example.com:blogger.com,1999:blog-531944441251853933.post-55071451968031306322015-03-16T17:10:00.001+01:002015-05-04T17:57:11.518+02:00Vegan no bake blueberry lemon cheesecake

I'm a little bit too excited about this post.
I received the most beautiful bed linen from Evencki the other day. This lovely plum color makes my knees weak and it was just begging to be photographed with a pretty cake. My inspiration has been low lately and this was exactly what I needed. This, and the beautiful spring weather we're having (our thermometer says 12°C today!). My friend Lua experimented with a raw and vegan cheesecake the other day and she told me all about it when we met over the weekend. So I had to give it a try, too. And I must say I'm very impressed with the outcome. Incredibly creamy, sweet, tangy, rich and just perfect.

I know, this blog is usually all about the sugar and the flour, and it has been for the past.. 5 1/2 years now.
Maybe you're thinking I've stopped eating sugar, flour, eggs and dairy. I haven't, though I really enjoy trying something different every now and then. It's a great way to find some new inspiration, because sometimes you just get stuck in your ways. It's like when I'm trying to think of something to eat for dinner. We have like 5 dishes that we eat over and over again and I can't imagine that there are other dishes in the world except for these 5. I'm like.. "uhmmm, maybe pasta, rice... or potatoes". Does anyone else feel the same way?

Oh, and this cake totally looks huge in the photos but in reality, it isn't. It's only 12 cm, so it's tiny and cute.

NO BAKE BLUEBERRY LEMON VEGAN CHEESECAKE
This cheesecake is completely gluten-free, dairy-free and egg-free
Makes 1 tiny cheesecake (12 cm/5 inches) but you can of course double the recipe ro make a bigger one!

Serves 4

INGREDIENTS
CRUST
1/2 cup pitted dates
1/2 cup almonds
pinch of salt

FILLING
3/4 cup cashew nuts, soaked in water overnight then drained*
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries

TOPPING
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut
Edible flowers

INSTRUCTIONS
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 5-inch springform pan (if you don't have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

*If you're in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight

Recipe adapted from Sift & whisk

email@example.com:blogger.com,1999:blog-531944441251853933.post-67855141582575896712015-02-11T19:34:00.001+01:002015-04-30T15:01:10.059+02:00Chocolate cake with caramel buttercream and crunchy caramel popcorn

Over the past 5 1/2 years I've taken countless photos. It would be quite exciting to know the exact number... or maybe not.
Out of all these, obviously I love all the photos I post, more or less. But there are some that are special. Those that have a little extra something.
This whole shoot is exactly like that for me.
What makes it even more special is that the house we shot this in is no longer what it used to be. Obviously, the house was pretty run down and in great need of renovation, but still.. look at that turquoise kitchen cabinet and that beautiful golden medallion wallpaper. The paintings, the marble table and the chair. I could spend a long time in there, just looking through the old newspapers lying around.

I had been in this house a few times prior to shooting in it, with permission from the owners of course. When I was working on my last published book "Sweet food & photography" I told my publisher about this house and I could see the excitement in her eyes. I told her about the wallpaper, the newspapers (I had yet to discover the kitchen cabinet) and the light. There is definitely something special about the light in old houses. She said to me "you HAVE to take photos in this house". So I took her advice. First, we (and by we I mean me and my friend/assistant Emma) made a test shoot with some muffins and pies I had lying around at home. I remember it was so freezing in the house that day. Even colder than outside. I think this was in April 2014. I realized that it was a perfect location to shoot and that I had to come back and do it again.

About one month later we came back to shoot. Everything was exactly as we left it. What I also love about this shoot is that I didn't even have to bring any props. We found everything we needed in the house (except for the cakes, flowers and plates, obviously). Now, all of that is gone. I'm a rather nostalgic person, so the fact that it's all gone makes me think about it even more. I try to remind myself that the house was in pretty bad shape and that it was just a matter of time before it had to be demolished or something. Now, the house has new owners, turning it into their dream house. I'm just happy I was able to take these photos before it was too late! Of course, I gave a copy of my book to the previous owners as a thank you for letting me shoot there.
Many of these photos are from my book Sweet food & photography, which is being translated into English, French, Dutch and German. Feeling very grateful! I also felt like I had to share this recipe from the book because it truly is one of the best cakes. The crunchy caramel popcorn on top.. well, all I can say is, try not to eat them all straight from the baking sheet...
Oh, and by the way, that framed photo to the right in the photo above is of a kitten sitting on a table next to a cactus. How great is that?

CHOCOLATE CAKE WITH CARAMEL BUTTERCREAM
AND CRUNCHY CARAMEL POPCORN
Recipe from my book Sweet food & photography

INGREDIENTS
CHOCOLATE CAKE
75 g (about 5 1/2 tbsp) butter
1 3/4 cup + 2 1/2 tbsp (270 g) all purpose flour
2/3 cup (60 g) cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cup + 1 tbsp (340 g) granulated sugar
pinch of salt
2 eggs
barely 1 cup milk
2/3 cup strong hot coffee or water

SALTED CARAMEL
2/3 cup heavy cream
1 cup (225 g) granulated sugar
1 scant stick (100 g) cold butter, in cubes
1/2 tsp sea salt flakes

CARAMEL SWISS MERINGUE BUTTERCREAM
4 egg whites (approximately 150 g)
3/4 cups + 1 1/2 tbsp (180 g) granulated sugar
2 sticks + 2 tbsp (250 g) butter, at roomtemperature, cut in cubes
1/3 cup + 1 1/2 tbsp caramel (recipe above)

CRUNCHY CARAMEL POPCORN
1 bag of salted microwave popcorn (only use half of the popcorn for this recipe), or make your own
1/3 cup + 1 1/2 tbsp caramel

INSTRUCTIONS
CHOCOLATE CAKE
1. Preheat oven to 350°F (175°C). Butter and flour two 6-inch (15 cm) baking pans.
2. Melt the butter and let it cool.
3. Sift flour, cocoa powder, baking powder, baking soda, sugar and salt into a large bowl. Add eggs, milk, coffee and butter and stir until batter is smooth.
4. Divide the batter between the baking pans and bake for 30-35 minutes or until a cake tester comes out clean. Let the cakes cool in their pans before you turn them out onto a cooling rack to cool completely.

SALTED CARAMEL
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you're using a baking thermometer, the sugar should be about 338°F (170°C).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth. Stir in the salt.
4. Pour caramel into a jar and let cool to room temperature while you make the buttercream.

CARAMEL SWISS MERINGUE BUTTERCREAM
1. Pour egg whites and sugar in a clean and heat proof bowl (preferably stainless steel or glass). Put the bowl over a saucepan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl.
2. Whisk the sugar and eggs with a whisk constantly until the mixture reaches about 65°C (about 140-150°F). If you don't have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it's ready.
3. Remove the bowl from the heat, beat until white, fluffy and cool with a stand- or electric mixer. This step can take about 5-10 minutes.
4. When the bowl feels cool to the touch, start adding the butter, piece by piece. Don't worry if the mixture looks curdled and soupy just keep beating until smooth! Add the caramel and beat until smooth.

CRUNCHY CARAMEL POPCORN
1. Preheat oven to 300°F (150°C).
2. Make the popcorn according to the instructions on the bag.
2. Put half of the popcorn and the caramel (if the caramel is too thick, heat it for a few seconds in the microwave) in a bowl and stir until the popcorn is coated with caramel. Spread popcorn in a single layer on a baking sheet covered with baking paper.
3. Bake the popcorn for 15 minutes, stirring a couple of times. Remove baking sheet from the oven and leave to cool.

ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut both cake layers in half using a sharp serrated knife (you'll end up with four thinner layers). Put the first layer on a cake board or a cake stand. Spread buttercream on the first layer. Add the next layer and repeat until you've used up all four layers
2. Spread a thin layer of buttercream all over the cake (this is the crumb coating layer, to hold all the crumbs in place) using an offset spatula. Put the cake in the fridge for about 10 minutes or until the crumb coating layer has firmed up a bit (leave the bowl of frosting in room temperature).
3. Spread the remaining buttercream all over the cake until cake is smooth. For a totally even and smooth surface, dip an offset spatula in warm water and dry it between every pass. Works like a charm!
4. Put the crunchy popcorn on top of the cake and pour remaining caramel sauce over.

email@example.com:blogger.com,1999:blog-531944441251853933.post-26942036274550513802015-01-12T15:05:00.000+01:002015-04-30T15:04:01.139+02:00Double chocolate banana muffins with mascarpone frosting and bourbon caramel sauce

So, this is my first post of the new year. I know, I know, it's already the 12th , but I felt like I had to mention it. 2014 sure had its ups and downs. My trip to Iceland and the release of my new book Sweet food & photography are two of my favorite things from last year.

I have been baking like never before these past weeks, something that hasn't been very noticeable on the blog. Finally I had some time to bake for the blog.
I had two very sad looking bananas lying in my kitchen that I didn't want to throw them away, so I figured I'd make something easy with them. Chocolate muffins maybe? Then I remembered I still had the jar of dry ingredients from my last blogpost! So I used that and added the bananas. I didn't think these muffins could get any better, but boy was I wrong. They came out even more moist than before. So, when in doubt, add a banana or two. Well, maybe they don't go with everything.. These muffins are absolutely perfect without the frosting, but I have a thing for this particular one. Mascarpone frosting. It's not very sweet, it just adds that extra creaminess. And the bourbon caramel sauce. Don't even get me started the bourbon caramel sauce. Honestly, I don't even particularly like drinking beverages with alcohol (and especially not bourbon) but in baked goods, it just works so well.

Double chocolate BANANA muffins WITH
MASCARPONE FROSTING AND BOURBON CARAMEL SAUCE

If you don't have buttermilk at home, you can make your own by adding 1 tbsp lemon juice to just under 1 cup of milk. I actually mixed a little sour cream, milk and lemon juice and it worked like a charm!

Double chocolate banana muffins
makes 20-22 medium sized muffins or about 15-17 normal sized

INGREDIENTS
2 cups (300 g) all purpose flour
¾ cup + 1 ½ tbsp (80 g) cocoa powder
1 tbsp baking powder (yes, tablespoon!)
1/2 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp (250 g) granulated sugar
100 g butter (1 scant stick), melted
1 cup buttermilk
2 large eggs
2 very ripe bananas
150 g dark chocolate (70%), coarsely chopped (or chocolate chips)

INSTRUCTIONS
1. Heat oven to 200°c (392°F). Prepare a muffin pan with 12 muffin liners (or if you have two pans and can fit them both in the oven, prepare both of them with liners).
2. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside.
3. Mix sugar, butter, buttermilk, eggs and mashed banana in a large bowl. Add dry ingredients to wet ingredients and mix until just combined.
4. Stir in chocolate, but save 1/4 of it to put on top of muffins. Divide batter between 20-22 medium sized liners, filling them almost to the very top. Sprinkle with remaining chocolate pieces.
5. Bake for 16-18 minutes or until a cake tester comes out almost clean.

Bourbon caramel sauce
INGREDIENTS
1 1/2 tbsp bourbon (rum would work too)
2 tbsp milk
3 ½ tbsp heavy cream
1/3 cup (70 g) granulated sugar
25 g butter
pinch of salt

INSTRUCTIONS
1. Carefully heat bourbon, milk and cream in a saucepan. It should be hot but not boiling.
2. Meanwhile, put the sugar in another sauce pan and heat until it starts to melt. Carefully stir sugar with a spoon until all sugar has melted and has become a golden brown color.
3. Add the butter and stir until melted. Very carefully (it will bubble up!) add the heated cream mixture. Stir until smooth, add the salt and pour into a jar to cool. Put in the frige to become completely cold.

Mascarpone frosting

Makes enough frosting for about 12 muffins

INGREDIENTS
250 g mascarpone
1-2 tbsp powdered sugar (or to taste)
½ cup heavy cream

INSTRUCTIONS
1. Beat the mascarpone and sugar until smooth. Add cream and beat until firm.
2. Fill a piping bag fitted with a large star tip (I used Ateco 869) and pipe "blobs" of frosting on top of the muffins. Pour some caramel sauce on top of each muffin.

email@example.com:blogger.com,1999:blog-531944441251853933.post-19337962488093292772014-12-16T19:18:00.002+01:002015-04-30T15:04:52.276+02:00DIY - Edible gifts in jars

First, I have to tell you that I'm beyond excited about this post! I don't think I've ever put so much time and effort into making one blogpost (in 5 1/2 years people!). Totally worth it though. I loved every second of it and I've been so excited to share this with you so you can go ahead and make your own gifts. I read somewhere that DIY gifts like these were for "lazy" people but I'm of a different opinion. To me, making a gift really shows that you care. That you put time and effort into making something unique for that special someone.

I made labels using photoshop, printed them on thick white paper which I then used double-sided-tape to stick to the jars. Instructions can be put on the back of each jar, or you can just print them on paper and hand them over to the person who receives the gift.

HAZELNUT CHOCOLATE SPREAD
ALSO KNOWN AS HOMEMADE NUTELLA
Makes 2 cups (500 ml)

I'm so excited about this recipe, I don't even know where to begin! First of all, there are no strange ingredients in it. You could almost say it's healthy, right? It's a perfect spreadable consistency, straight from the fridge. How awesome is that?? And best of all, it tastes amazing! It's a bit more grainy (from the hazelnuts) than store-bought but I actually like that.

INGREDIENTS
150 g hazelnuts
2-3 tbsp honey
2 tbsp vegetable oil, such as canola or rapeseed
1/4-1/2 tsp salt
150 g dark chocolate (70%), chopped
2/3 cup (150 ml) milk

INSTRUCTIONS
1. Preaheat oven to 175°C (350F).
2. Spread hazelnuts in a single layer on a baking sheet. Toast for about 12-14 minutes or until slightly browned and fragrant (make sure to keep an eye on them as they burn quickly and when burnt they will have a very bitter taste).
3. Put the nuts in a clean kitchen towel and rub to remove skin. You probably won't get all of it out but that's ok! Just make sure to remove the excess.
4. Put the nuts in a food processor or blender while still warm and mix until as finely ground as possible. Add the honey, oil and salt and mix until it resembles a grainy marzipan-like paste.
5. Melt the chocolate in a microwave or in a bowl over a saucepan with simmering water. Remove bowl from heat and stir in the hazelnute paste. Stir until smooth.
6. Heat milk in a saucepan until hot but not boiling, add to the chocolate mixture a little at a time and stir until completely smooth. Make sure to taste the nutella to see if you wish to add more salt or honey.
7. Pour into a jar and put in the fridge to cool. Keeps for about 1 week in the fridge (though I ate it all pretty quickly).

herb salt WITH LEMON

INGREDIENTS
1/4 cup sea salt flakes (such as Maldon)
1/4 cup fresh herbs, tightly packed in the measuring spoon - I used basil, oregano and rosemary
zest from 1/2 lemon

INSTRUCTIONS
1. Put half of the salt and half of the herbs in a mortar and pestle (I'm sure a food processor would work as well).
2. Grind the mixture as finely as possible.
3. Add the rest of the salt, herbs and lemon zest and grind a bit more.
4. Spread mixture thinly onto a baking sheet and let dry overnight. Put salt in a small jar.

Double CHOCOLATE MUFFIN mix
makes 12 muffins

INGREDIENTS & TOOLS
One 5-cup (1,2 liter) jar

2 cups (300 g) all purpose flour
1 tbsp (tablespoon) baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups + 1 1/2 tbsp (80 g) cocoa powder
1 cup + 2 tbsp (250 g) granulated sugar
150 g dark chocolate chips (or half milk chocolate, half dark chocolate)

INSTRUCTIONS
1. Mix flour, baking powder, baking soda and salt in a jar.
2. Layer in the following order, making sure to pack each layer down tight:
-Half of the flour mix
-Cocoa powder
-Rest of the flour mixture
-Sugar
-Chocolate

Enclose the following instructions and a set of muffin liners
DOUBLE CHOCOLATE MUFFINS
makes 12

INGREDIENTS TO ADD
100 g (1 scant stick) butter, melted
1 cup buttermilk
2 large eggs

INSTRUCTIONS
1. Preheat oven to 200°c (392F). Prepare a cupcake pan with 12 muffin liners.
2. Mix melted butter, buttermilk and eggs in a large bowl.
3. Reserve some of the chocolate chips for the top of the muffins. Add the rest of the contents of the jar and stir until combined.
4. Divide batter between 12 liners, filling them completely full. Add reserved chocolate chips to the tops if desired.
5. Bake for 18-21 minutes or until a cake tester comes out almost clean.

OATMEAL COOKIES
WITH CHOCOLATE LENTILS
Makes 25 cookies

Adapted from Bakerella

INGREDIENTS & TOOLS
One 4-cup (950 ml) jar

1 1/3 cup (185 g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup (90 g) rolled oats
1/2 cup (75 g) chocolate lentils
1/2 cup (100 g) + 1/4 cup (40 g) chocolate chips (I used a mix of dark chocolate and milk chocolate)
1/2 cup (100 g) raw turbinado sugar
1/2 cup (100 g) granulated sugar

INSTRUCTIONS
1. Mix flour, baking powder, baking soda and salt in a bowl.
2. Layer in the following order, making sure to pack each layer down tight:
-Flour mixture
-Oats
-Chocolate lentils
-Chocolate chips
-Raw turbinado sugar
-Granulated sugar
-More chocolate chips (just to fill all the way to the top, and more chocolate never hurt anyone, right?)

Enclose the following instructions
OATMEAL COOKIES WITH CHOCOLATE LENTILS
Makes 25 cookies

INGREDIENTS TO ADD

1 slightly beaten egg
1 stick (113 g) butter (melted slightly in the microwave)
1 tsp vanilla extract

INSTRUCTIONS
1.Preheat oven to 175°C (350F)
2. Mix wet ingredients with the contents of the jar. Roll dough into 1 1/2 inch (3 1/2 cm) balls, place on a baking sheet covered with baking paper and bake for about 12-14 minutes.

CHAI LATTE SPICE MIX

INGREDIENTS
1/4 cup ground cinnamon
2 tsp ground ginger
1 tbsp ground cloves
1 tbsp ground cardamom
1 tsp vanilla powder
2/3 cup (135 g) raw turbinado sugar

INSTRUCTIONS
Mix all ingredients and put in airtight jar.

Enclose the following instructions and a couple of tea bags:
CHAI LATTE
Makes one serving

INGREDIENTS
2/3 cup milk
1/3 cup + 2 tbsp water
1 bag of black tea
2 1/2 tsp chai spice mix

INSTRUCTIONS
1. Bring all ingredients to a boil in a saucepan and stir until dissolved.
2. Let sit for one minute.
3. Strain mixture once or twice and top with frothed milk and cinnamon.

CINNAMON GRANOLA

INGREDIENTS
2 cups (180 g) rolled oats
100 g slivered almonds
1/4 cup maple syrup
1 tbsp vegetable oil
1/2 tsp cinnamon
1/4 tsp vanilla powder
1/2 tsp salt

1/2 cup (30 g) coconut flakes
1/2 (75 g) cup raisins

INSTRUCTIONS
1. Preheat oven to 150°C (325F).
2. Mix oats, almonds, maple syrup, oil, cinnamon, vanilla and salt in a large bowl. Stir until all dry ingredients are coated with the wet.
3. Spread mixture on a baking sheet covered with baking paper.
4. Bake for 45 minutes, stirring every 10 minutes or so.
5. Spread the coconut flakes on the baking sheet and bake for another 10 minutes or until mixture is golden brown.
6. Let cool, add raisins, then pour into a jar.

firstname.lastname@example.com:blogger.com,1999:blog-531944441251853933.post-53084883373234787312014-12-10T10:50:00.000+01:002015-04-30T15:04:52.281+02:00Four hot drinks for the holidays

There is nothing more comforting than a hot cup of cocoa during the holidays. In fact, I don't think I drink hot cocoa any other time of the year than December. Maybe January if it's cold and snowy (and it always is, and February, and March..). December is never as cold and snowy as I wish it was. Right now I'm sitting in front of my computer (obviously) and the rain is pouring down and it looks like it's not gonna stop for a while. Make that days. And I'm drinking cardamom coffee. Now there's another tip for you, just put some freshly ground cardamom with your coffee grinds and you have cardamom coffee. Ta-da!
Here are a few of my favorite hot drinks which I seem to come back to every year. Enjoy!

hot chocolate
WITH CINNAMON AND ORANGE LIQUEUR

Makes one huge or two smaller cups. If you don't want to use cointreau but still want the taste of orange, use orange chocolate or add a piece of orange peel together with the cinnamon stick.

1/3 cup + 2 tbsp water
50 g dark chocolate (70%)
1 cinnamon stick
1 cup milk
1-2 tbsp cointreau (orange liqueur)

3 tbsp heavy cream, whipped
Cocoa powder, to dust
grated dark chocolate

Put water, chocolate and cinnamon in a saucepan and heat until chocolate has melted. Add milk and bring to a boil. Add cointreau if desired.
Serve hot chocolate with whipped cream, cocoa powder, grated chocolate and a cinnamon stick.

EASY GINGERBREAD LATTE

Gingerbread spice mix

I highly recommend grinding cardamom and cloves at home instead of buying. It does make a huge difference - just make sure to grind them finely!

4 tsp ground cinnamon
4 tsp ground ginger
3 tsp freshly ground cardamom
3 tsp freshly ground cloves

Mix all ingredients and store in an air tight jar.

Easy gingerbread latte
Makes one large cup

2 - 4 tbsp espresso or strong coffee
1 cup milk
1 tsp gingerbread spice mix
2 tsp cane syrup or molasses
1/4 tsp vanilla extract

3 tbsp heavy cream, whipped
Gingerbread spice mix, to dust

Bring espresso, milk, spices, syrup and vanilla to a boil in a saucepan. Strain if needed. Pour mixture into a large cup and top with whipped cream and a dust of gingerbread spice mix.

HOT DULCE DE LECHE
WITH CHOCOLATE

Makes one large cup

You could totally leave out the chocolate if you wanted too, and even top with whipped cream and some more dulce de leche.. oh man.

1 cup milk
2-3 tbsp dulce de leche
10 g dark chocolate

Heat milk, dulce de leche and a piece of chocolate in a saucepan until chocolate has melted. Let come to a boil, then pour into a cup. Top with frothed milk and a sprinkle of cinnamon.

Easy CHAI LATTE

Chai spice mix
This is my very easy version of chai latte. There are of course other ways such as boiling a chai syrup with cinnamon sticks, fresh ginger and so on, but if you're in for a quick fix - this recipe is for you!

2 tbsp ground cinnamon
1/2 tbsp ground ginger
1/2 tbsp freshly ground cardamom
1/2 tbsp freshly ground cloves
1/2 tsp vanilla powder

Mix all ingredients and store in an airtight jar.

For the chai latte
Makes one cup

2/3 cup milk
1/3 cup + 2 tbsp water
2 tsp black tea (or 1 teabag, I used apple tea for example)
1 1/2 tsp chai spice mix
1/2-1 tbsp light muscovado sugar or raw turbinado sugar (1/2 tbsp is enough for me)

Bring all ingredients to a boil in a saucepan and stir until sugar is dissolved. Let sit for one minute. Strain mixture once or twice and top with frothed milk and cinnamon.

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