Me And My Sweets

Cookies with Salty Peanuts

2012-03-11T19:11:00.000+01:00

These little delicacies are divine, and the salty peanut flavour makes them hard to resist. Crunchy, sweet, salty and absolutely marvellous:-)

Cookies with Salty Peanuts, 40 pcs
200 grams butter, room temperature
2 dl sugar
2 dl oats
2 dl chopped salty peanuts
1 tsp baking-powder
3 dl flour

Pre-heat the oven to 175 degrees C.

Whisk butter and sugar fluffy. Add the other ingredients and combine to a smooth dough.

Roll the dough into small balls, and place on an oven paper covered baking plate.

Bake the cookies in the middle of the oven for about 12-15 minutes. Cool down before indulging.

Enjoy!

Vanilla and Blueberry Cupcakes with Blueberry Frosting

2012-03-08T15:03:00.001+01:00

I was browsing recipe sites the other day, which I do, a couple of days each week for inspiration... :-) I found lots of cutie cupcakes on Baker Girl and I instantly felt that I just had to make my own batch of cupcakes. I went for Vanilla and Blueberry Cupcakes with Blueberry Frosting. Blueberries gives the frosting such a pretty natural colour without using any artificial colourings.

Since I'm a big fan of these sweet and delicious berries, this is my contribution for the Swedish blog Söta Sakers, monthly challenge with the encouragement of baking something personal.

Vanilla and Blueberry Cupcakes, 12 large
3 eggs
3 dl sugar
75 grams butter
1,5 dl milk
4,5 dl flour
2 tsp baking-powder
2 tsp vanilla sugar
2 dl blueberries

Blueberry Cream Cheese Frosting
60 grams butter, room-temperature
5 dl icing sugar
1 tsp vanilla sugar
100 grams cream cheese
Blueberries

Pre-heat the oven to 200 degrees C.

Whisk egg and sugar white and fluffy. Melt butter, add milk and bring to boil. Add to the egg and sugar mixture.

Combine flour, baking-powder and vanilla sugar. Add to mixture and carefully combine. Do not mix as this will give you dense cupcakes. Pour the mixture in muffin cups, fill it to 1/3, add blueberries and fill the muffin cup to 2/3 with mixture.

Bake in the oven for about 20 minutes. Let the muffins cool-down before decorating with Blueberry Cream Cheese Frosting.

Blueberry Cream Cheese Frosting:

Whisk butter, icing, sugar and vanilla sugar into a smooth cream. Add the cream cheese and blueberries according to what colour you would like to achieve. Maybe you have to add more icing-sugar depending on how much fluid there is in the blueberries. Spread the frosting on your cupcakes and decorate with sprinkles, blueberries etc.

This is also my contribution to the Foodie Friday virtual cookbook.

Enjoy!

Smoked Salmon Pirogues

2012-03-05T15:53:00.000+01:00

These Finnish Pirogues filled with smoked salmon and spinach are great for a light lunch together with a colourful salad or as one of the dishes at the buffet table. The dough is baked without yeast and is therefore quite quick to make. But it needs to rest in the fridge for about 30 minutes before you add the filling.

Smoked Salmon Pirogues, 12 pcs
6 dl wheat flour
1 pinch of salt
250 grams butter, room-temperature
1 egg
2 tbsp water

Filling:

150g smoked salmon
2 hard-boiled egg
1 1/2 dl cold, cooked rice
3-4 tbsp dill, finely shopped

1 egg for brushing

Mix flour, salt and butter. Whisk the egg together with water and add it to the butter- and flour mixture. Work the dough and let it rest in the fridge for about 30 minutes.

Pre-heat the oven to 225 degrees C. Finely chop the salmon and the eggs. Combine with the rise and dill.

Divide the dough into two and roll out each piece. Cut each peace into 6 squares, 10x10 cm. Place a small amount of filling onto each square, brush the edges of the dough with a beaten egg, fold the dough into a triangle och press the edges.

Place the pirogues onto a oven paper covered baking plate. bake in the middle of the oven for about 15 minutes until golden.

Enjoy!

Chocolate and Raisin Shortbread Cookies

2012-03-04T12:33:00.002+01:00

I'm a big fan of shortbread cookies, they are easy to make and taste divine. The light texture makes them almost melt in the mouth. These once are studded with dark chocolate and raisins.

Chocolate and Raisin Shortbread Cookies, 45pcs
100 grams butter, room temperature
1 dl sugar
1 egg
3/4 dl raisins
50 g dark chocolate
3 dl flour
1/2 baking-powder

Preheat oven to 175 degrees C.

Mix butter and sugar well. Add egg, finely chopped dark chocolate and raisins and combine. Combine flour and baking-powder and add to the mixture. Place small dollops of mixture onto an oven-papered covered baking plate. Bake for about 12 minutes. They should not get much colour.

Enjoy!

White Loaf - Perfect for Toasting

2012-03-02T13:37:00.003+01:00

I love freshly baked bread! This white loaf is amazing and easy to bake. It's delicious freshly baked but it's also perfect for toasting. Add some butter and marmalade and you have a nice breakfast or afternoon meal. Slice and keep in the fridge.

This is my contribution to Foodie Friday, a virtual cookbook for foodies like me and many of you:-)

White Loaf

25 g yeast
3 dl lukewarm water

1 tbsp sugar

1 tbsp rape-oil

1 tsp salt

5 1/2 dl wheat flour

Topping:

1 egg-white

sesame seeds/oatmeal/poppy seeds

Crumble the yeast into a baking bowl and add the lukewarm water, stir until the yeast is dissolved. If you are using dry yeast, the water should not be 37 degrees C, but at least 42 degrees C, otherwise the dough will not rise.

Add sugar, oil and salt and stir. Add the flour and work the dough until smooth. Cover with a kitchen-towel and let the dough rise for about 30 minutes in a warm place.

Place the dough onto your baking table and knead the dough for a while. Add some flour if needed. Shape into a loaf and place in an oven-papered covered loaf-tin. Set aside and rest for another 30 minutes, cover with a kitchen-towel.

Whisk the egg-white and brush the loaf. Sprinkle some oats, poppy-seeds or sesame-seeds. Bake in the oven for about 25 minutes at 225 degrees C.

Enjoy!

Almond and Saffron Cake with Whipped Cream and Lingonberries

2012-02-29T14:05:00.000+01:00

This is a recipe I've wanted to try for for sometime now, even though it might seem a bit Christmassy with the saffron flavour. Although, I think this cake would be equally tasty without the saffron, and instead of the lingonberries you can add strawberries or some other berries to give it less of a Christmas flavour:-) Experiment! :-)

Almond and Saffron Cake, serves 8

3 eggs

2 dl sugar

2 dl almond flour

3 dl wheat flour

2 tsp baking powder

1 tsp vanilla powder

0,25 grams of saffron

1/2 dl milk

100 g butter, room temperature

Topping

Whipped cream

Lingonberries

Pre-heat the oven to 175 degrees C.

Whisk egg and sugar until white and fluffy.

Place all dry ingredients in a separate bowl and combine.

Add milk and butter, cut in cubes, to the egg and sugar mixture. Mix at low speed. Continue to mix and meanwhile add the flour mix.

Butter a round baking tin with a rim that can be detached from the base. Pour the mixture and bake for about 30 minutes until golden, and is dry inside.

Let the cake cool down. Whip the cream. Divide the cake. Spread half of the whipped cream on the first cake, sprinkle some berries on top. Place the second on top, and spread the remaining whipped cream

on top and sprinkle the rest of the berries on top.

Enjoy!

Chocolate Buttercream Macaroons

2012-02-25T15:21:00.000+01:00

This cookie is an old time favourite and you can buy them at every café in Sweden. It's similar to the French macaroon. The sticky yet soft macaroon is made of almond and sugar with a smooth chocolate buttercream filling and chocolate glaze. Yummie! It's not complicated or difficult to make these macaroons, but it takes a while though.

Almond Macaroons, 12-16pcs
275 grams almond paste
1 egg white

Chocolate Buttercream Filling50 grams dark chocolate
125 grams butter, room temperature
1 1/2 dl icing sugar
2 tsp vanilla sugar
1 egg yolk

Topping
150 grams dark chocolate

Preheat the oven to 175 degrees C.

Grate the almond paste coarse with a grater. Mix in the egg white until the dough is smooth. The dough will be quite thick.

Spoon rounded dollops of paste onto baking paper covered baking sheets. You can use a piping bag if you want them to look neater). Bake in the oven for about 12 minutes, until they get some colour.

While the macaroons are set aside to cool, you can prepare the buttercream filling.

Melt the chocolate over a hot-water bath. Let it cool. Whisk butter, icing sugar, vanilla sugar and egg yolk to a fluffy mixture. Combine with the melted chocolate. If too loose, whisk some more, until fluffy and smooth.

Spread the flat bottom of the cookie with the buttercream and make the buttercream somewhat pointed. Let the macaroons cool in the refrigerator for about 30 minutes.

Melt the chocolate for the topping in a hot-water bath. Dip the buttercream in the chocolate. Place on a plate and let the chocolate cool down in the refrigerator.

Enjoy!!

Strawberry Shortcake Cookies

2012-02-23T14:35:00.001+01:00

OMG!!! This must be the best cookies I've ever tried!! The recipe is from Martha Stewart and it's absolutely amazing.

Best is to use fresh strawberries, I used frozen once as I had some from last summer in my freezer, and there's nothing wrong with the taste what so ever. But I think they might turn out a bit prettier if I'd made them with fresh strawberries. Next time:-) The cookie dough turned out a bit pinkish as the strawberries were very moist.

Strawberry Shortcake cookies, about 20

12 oz strawberries, hulled and diced

1 tsp lemon juice

1/2 cup + 1 tbsp sugar

2 cups flour

2 tsp baking powder

1/2 tsp salt

6 tbsp butter, cold and cubed

2/3 cup heavy cream

sanding sugar

Preheat the oven to 375 degrees F. (19 C.)

Combine strawberries, lemon juice and 2 tbsp of sugar. Set aside. Whisk flour, baking powder, salt and remaining 7 tbsp of sugar. Cut in butter until coarse crumbs. Stir in the cream until the dough start come together and then stir in strawberry mixture.

Scoop out onto a prepared baking sheet. Sprinkle with sanding sugar and bake for about 25 minutes, until golden.

Best served immediately but can be stored in an airtight container in room temperature for up to 1 day.

Enjoy!

Today it's Fat Tuesday and in Sweden we eat Semla

2012-02-21T15:45:00.000+01:00

Today it's Fat Tuesday and according to tradition this is the day when we are supposed to eat fatty foods before the fasting begins. In many English speaking countries this is also known as Pancake Day, in other countries it might be known as Mardi Gras. In Sweden this day is known as Fat Tuesday and we eat a pastry called Semla. It's a cardamom-spiced wheat bun, filled with almond paste and topped with whipped cream.

Semla, 26 pcs150g butter

5 dl milk

50 g yeast

1,5 dl sugar

3 tsp ground cardamom
0,5 tsp salt
15 dl wheat flour (approximately)

Topping and filling
200 g almond paste/marzipan
1 dl milk
3 dl whipped cream

Melt the butter in a saucepan. Add the milk and warm the mixture to 37 degrees C. Lukewarm. Pour into a bowl. Crumble the yeast into the mixture and let it dissolve while stirring.

Add sugar, cardamom, salt and most of the flour. Stir until you have a smooth dough. Make sure you do not use too much flour as it will make the buns dry. It's better to add extra flour when you form the buns. Try to work the dough for at least 10 minutes. Cover the dough with a kitchen towel and allow to rise in a warm spot for about 45 minutes.

Sprinkle remaining flour onto your baking board and divide the dough into 26 pieces. Roll the dough pieces to form buns. Place the buns on a baking sheet and cover with a kitchen towel. Let the buns rise for about 30 minutes. Preheat the oven to 225 degrees C. bake the buns for about 10 minutes, until golden and center is firmed. Don't bake too long as it will make the buns dry.

Assembling:

Cut the tops of he buns and set aside. Scoop out a little of the center of the bun and place in a bowl. Add in the bowl, almond paste/marzipan and milk and mix to a soft mixture. Put a dollop of the mixture back into the the bun.

Whip the cream until soft and airy. Pipe whipped cream on top of the filling. Replace the tops onto the buns and dust confectionersr's sugar on top before serving.

Happy Baking!

Triple Berry Crumble

2012-02-19T14:19:00.001+01:00

One of my all time favourites when it comes to dessert is the Berry Crumble. A warm pie with my favourite berries served with cold vanilla ice cream is impossible to resist. A great deseert all year round. Why not serve it whith any of the 3 x custards I posted yesterday:-). For this berry crumble is used blueberries, raspberries and cloudberries.

Triple Berry Crumble, serves 6
150 g butter
2 1/2 dl flour
1 1/2 dl rolled oats
1/2 dl sugar
400 g mixed berries ( I used blueberries, raspberries and cloudberries)

Prehet the oven to 225 degrees C.

Spread your berries in a baking dish.

Combine sugar, flour and oats in a bowl. Cut in butter until and mix with fingers until crumbly. Sprinkle on top of your berries.

Bake for about 20 minutes until golden.

Serve warm with vanilla ice cream or custard.

Enjoy!

3 x Amazing Custards

2012-02-18T20:33:00.000+01:00

If you've tried home made custard it's very hard to go back to shop bought ones. When I first tried one of these custard recipes I thought I was in heaven:-) Yummy Yummy Yummy! Need I say more?! Here are three great recipes for vanilla custard.

1 Custard, serves 8
1 vanilla pod
6 egg yolks
1 dl sugar
6 dl whipped cream

Use a sharp knife, split the vanilla pod and scrape out the seeds. Whisk egg yolks, sugar and vanilla seeds light and creamy. Whip the cream airy and and blend carefully with the egg mixture.

2 Custard,serves 8
5 dl milk, 3%
1 vanilla pod
1,5 dl sugar
7 egg yolks
1,5 dl corn flour
50 g soft butter

Use a sharp knife, split the vanilla pod and scrape out the seeds. Add both the pod and the seeds in a small saucepan along with the milk. Bring to boil.

Whisk sugar, egg yolks and corn flour airy. Pour the hot milk while stirring. Pour the mixture back into the saucepan and carefully heat it while stirring. Don't let custard boil as it might hurdle. As soon as the mixture starts thickening pour it quickly into a cold bowl.

Add butter and let it melt, and whisk. Let it cool down before serving.

3 Custard, serves 8
5 dl milk, 3%
1 vanilla pod
1,5 dl sugar
7 egg yolks
0,75 dl corn flour
25 g soft butter
2 dl cream

Use a sharp knife, split the vanilla pod and scrape out the seeds. Add both the pod and the seeds in a small saucepan along with the milk. Bring to boil.

Whisk sugar, egg yolks and corn flour airy. Pour the hot milk while stirring. Pour the mixture back into the saucepan and carefully heat it while stirring. Don't let custard boil it might hurdle. As soon as the mixture starts thickening pour it quickly into a cold bowl.

Add butter and let it melt, and whisk. Let it cool down.

Whip the cream and blend carefully with the cold custard.

Ham and Cheese Muffins

2012-02-15T17:12:00.000+01:00

This is the first time I've baked ham and cheese muffins or even salty muffins. But I'm definitely going to do it again:-) I had soup for dinner last night and these muffins made it more hearty. They are also great for breakfast, afternoon snack or for picnic.

Ham and Cheese Muffins, 12 pcs

4,5 dl flour
1 tbsp baking powder
pinch of salt
ground black pepper
100 g chopped smoked ham
140 g grated cheddar cheese
2 eggs
2,5 dl milk
85 g butter

Preheat the oven at 200 degrees C. Grease a muffin baking plate or use paper muffin liners.

Combine flour, baking powder, salt, pepper in a bowl. Add chopped smoked ham and almost all grated cheddar cheese and combine. Leave some cheddar cheese to sprinkle on top of your muffins before baking.

Beat the eggs, in another bowl, add milk and butter and whisk. Add the mixture to the dry ingredients and combine until well blended, but do not stir too much. Divide batter evenly among the muffin cups. Sprinkle remaining cheese on top of the muffins.

Bake the muffins in the oven for about 20 minutes, until golden. Serve warm!

Enjoy!

Swedish Brownie - Sticky Cake

2012-02-13T16:19:00.001+01:00

This cake is gooey, muddy and sticky and super delicious for you chocolate lovers! When baked to perfection the cake should have a thin crust and a gooey inside. In Sweden we call it Sticky Cake and it reminds of the American Brownie. There are two big differences; the amount of sugar and baking powder. The Sticky Cake has more sugar and much less baking powder, which results in a more dense and sticky cake.

Swedish Brownie - Sticky Cake

1 dl melted butter
2 eggs
2 1/2 dl sugar
1 1/2 dl flour
4 tbsp unsweetened cocoa
1 tbsp vanilla powder
1 pinch of baking powder

1 pinch of salt

Preheat the oven at 180 degrees C.

Do not use a mixer for this cake, as it will make the cake fluffy and for this cake we want it to stay dense.

Stir the melted butter, sugar and egg. Add flour, cocoa, vanilla powder, baking powder and salt and stir together.

Butter and bread a spring form. I used desiccated coconut, as I like the coconut flavour.

Bake for about 20 minutes, until the cake is well baked around the edges and still gooey in the inside. The surface should be crisp. However, if you prefer it a bit more solid, you can just leave it in the oven for an extra few minutes.

Cool down and serve as it is with sprinkled powdered sugar, or like I did with whipped cream and your favourite fruit and berries.

Heart Shaped Valentine's Day Inspiration

2012-02-10T13:57:00.000+01:00

Valentine's Day is just around the corner and for that occasion I've gathered some heart shaped sweeties for you. I must admit though, I have mixed emotions when it comes to Valentine's Day. At one point I want to do something special and romantic with my loved one, on this particular day, and we often go out for dinner or have a nice evening in, but at the same time, it can sometimes feel a bit forced and like a "must". I definitely prefer small thoughtful gestures in our everyday life together:-). Or, to be absolutely honest, I prefer thoughtful gestures everyday PLUS on Valentine's Day;-)

Eat Little Bird has made these cute looking Cheesy Hearts.

Authentic Suburban Gourmet made these Raspberry Jam Filled Heart Cookies. I love jam cookies and these looks stunning.

Sucree Athens made heart shaped Forever Brownies, and who doesn't love chocolate for Valentine's Day?!

Last but not least, a Passionate About Baking made this beautiful and yummy looking Strawberry Meringue Layer Cake.

Happy Baking!

High Protein Bread Rolls

2012-02-08T14:59:00.002+01:00

Is there a better way to start your day than freshly baked bread rolls?! With a nice breakfast, I can sit down, relax, and enjoy myself for hours, or until it's time for lunch:-)...if it's a weekend that is. Today, it's my moms birthday so I prepared bread rolls yesterday evening and baked them this morning. Unfortunately, we both had to hurry off to work after finishing our breakfast, but still, it's a luxury to have a long breakfast, especially on a working day. By the way, my mom loved these bread rolls.

For this rolls I baked using Manitoba Cream flour which is a high protein flour. A high protein flour develops more gluten than regular wheat flour, thus resulting in really fluffy and pillowy bread. I'm sure you can use your regular flour too with almost the same result. I haven't tried for this particular bread, since it's the first time I'm baking them:-). I wanted to sprinkle poppy seeds on my rolls, but couldn't find any at the supermarket I went to, so I had you settle for sunflower seeds and oatmeal, which worked very well too.

This is my contribution the the challenge at the Swedish blog "Sweet Things" - Söta Saker - Månadens Sötsak. The challenge this month was to create something relating to breakfast. .

High Protein Bread Rolls

40 g yeast
3 1/2 dl lukewarm water
2 tsp salt
2 tsp sugar
4 tbsp olive oil
about 8 dl of Flour (Manitoba Cream)

Topping:
1 egg white
poppy seeds, oatmeal, sunflower seeds etc.

Add yest (if you use dry yeast, add it to the flour), water, salt, sugar and olive oil in a bowl and blend until the yeast dissolves.

Add the four och mix in a kitchen aid for about 15 minutes or by hand for 30 minutes.

Let the dough proof covered with a kitchen towel for about 40 minutes.

Shape small round balls and put the rolls onto an oven paper covered baking plate. Beat an egg white, brush your rolls and then sprinkle your choice of topping.

Let the rolls proof again for about 30 minutes. If you wish to have freshly baked bread rolls in the morning, let the rolls proof in the fridge, covered by a kitchen towel, over night.

Bake in the oven at 220 degrees C for 10-12 minutes, until slightly golden.

If you wish to have a more crisp surface on your rolls, spray some water into the oven while baking.

Happy Baking!!

Chocolate Cookies

2012-02-06T23:26:00.001+01:00

I think I got a hang-up on cookies at the moment. Not only are many cookies quick and easy to bake, but also, just delightful. Cookies are the thing when it's freezing cold outside because the oven makes my flat oh so warm:-), and it's so nice to cuddle up in the couch with freshly baked cookies and a cup of warm tea.

Chocolate Cookies, 40pcs

200 g butter
2 1/2 dl sugar
5 dl flour
4 tbsp cocoa powder
1 tsp baking powder
1 tbsp vanilla powder
1 egg

topping:
1 egg
pearl sugar

Pre-heat the oven to 200 degrees C.
Melt butter slightly and add sugar, flour, cocoa powder, baking powder, vanilla sugar and egg. Mix into a smooth dough.

Divide the dough into 6, and roll to lenghts. Place onto a oven paper covered baking plate. Flatten the lenghts to about 0,5 cm. Brush the lenghts with a beaten egg and sprinkle pearl sugar on top.

Bake in the middle of the oven for about 15 minutes.

Cut the lenghts in oblique pieces, about 2 cm wide, while still warm. Let the cookies cool down.

Enjoy!

Swedish Chocolate Twirls

2012-02-02T23:17:00.004+01:00

This recipe is truly a Swedish classic, but with a twist - chocolate. What can go wrong with that combo?! :-) I love the classic Swedish Cinnamon buns and in Sweden it's served at every cafe and every home. We Swedes never ever get tired of them and they are perfect at every occasion. You can keep them in the freezer and warm in the oven when you crave one.

You might wonder what the difference is between this recipe and American Cinnamon buns. Well, first of all - cardamom in the dough. Second - these are baked in a very hot oven for just a few minutes which makes them light and fluffy, with a golden surface yet not dry or over baked. Fourth - the most important, we don't use glaze!

Swedish Chocolate Twirls

2 1/2 dl milk
50 g butter
25 g yeast
1/2 tsp salt
1/2 dl sugar
1 tsp pounded cardamom
6-7 dl flour

Filling:
70 g room temperature butter
2 tbsp brown sugar
100 g dark high quality chocolate
(if you would like the classic Swedish buns, leave out the chocolate and add cinnamon instead)

1 egg
2 tbsp pearl sugar

Add milk and chopped butter in a bowl and warm in the microwave until lukewarm (37 degrees C.)

Crumble the fresh yeast into the milk and butter liquid (if you use dry yeast, add it with the flour instead). Let the yeast melt and add salt, sugar, pounded cardamom and blend well.

Add the flour and combine to a smooth and silky dough. The dough should easily come off the bowl but be careful not to add to much flour as it will make your buns dry. You can put extra flour when you roll out the dough later on, if you need. Cover with a kitchen towel and let it proof for about 40 minutes in a warm place. It should rise to double the size. I usually put the oven on beforehand (250 degrees C.) to make the kitchen extra warm.

Tip the dough onto your flour powdered baking table and divide into two. Roll out each part to a rectangle. Spread the whole rectangle with butter, sprinkle brown sugar and your chopped dark chocolate on half of the rectangle. Cut 1,5 cm lenghts, twist and fold into a knot. Put your bun in a paper cup and into a muffin tin. You can also put them directly onto a oven papered baking plate.

Cover and leave them to proof for another 20 minutes.

Beat the egg and brush this carefully on the bun. Sprinkle with pearl sugar. bake in the oven for about 7 minutes in 250 degrees C until golden.

Enjoy warm with a glass of cold milk!

Coconut Dreams

2012-01-31T21:35:00.001+01:00

I must apologise for not posting any new sweets for a couple of days, but as you can see I've been working on my blog design. I hope you like it? It took me many, many hours....I'm a newbie blogger...so everything takes such a long time. I think I spent two hours or more just to figure out how to add a post divider...but hey, it's cute, so it was worth it:-)

Ok, lets bake cookies! These are brittle and airy cookies with coconut flavours that will make you dream away......and suddenly you've eaten them all! That's how tasty they are! :-)

Coconut Dreams, 25pcs

200 g butter
1 1/2 dl sugar
2 tsp vanilla powder
2 1/2 dl desiccated coconut
4 tsp baking powder
about 5 dl flour

Preheat the oven to 150 degrees C.

Melt the butter and let it cool a little bit, add sugar and vanilla powder and mix well.

Add coconut flakes, baking powder and flour and combine.

Roll to round balls and bake for about 20 minutes.

I hope you like them!

Tiger Cake - Lemon and Chocolate Sponge Cake

2012-01-26T22:48:00.001+01:00

In Sweden we call this cake "Tiger Cake" since the cake has stripes similar to a tiger. Is this cute or not?! :-) It's a perfect mix between lemon sponge cake and chocolate sponge cake. It's like eating two cakes at the same time!

This is my contribution the the challenge at the Swedish blog "Sweet Things" - Söta Saker - Månadens Sötsak. The challenge this month was to bake a classic sweet thing. I haven't eaten this cake since I was a little girl, and that is a mistake! This is a great cake for every occasion:-)

Tiger Cake

200 g butter
2 1/2 dl sugar
3 eggs
4 dl flour
1 tsp baking powder
1 dl milk
2 tbsp cocoa
1 tbsp vanilla powder
zest from 1 lemon

Preheat the oven to 175 degrees C.

Mix melted butter and sugar add one egg at a time and mix until the batter turns white.

Blend flour and baking powder in another bowl and add to the batter. Add the milk and combine carefully. Don't mix to much as it will make the cake dense.

Pour 1/3 of the batter into another bowl, add cocoa and combine carefully.

Add vanilla powder and the lemon zest in the other batter bowl, combine carefully.

Pour half of the light batter into a loaf tin, then pour the cocoa batter and finally the rest of the light batter.

Use a fork and stroke the batter a little bit to create a marble batter.

Bake in the oven for about 1 hour. Until the stick comes out clean when picking the cake.

Serve the cake with vanilla custard, ice cream or like I did, with melted dark chocolate, or just the way it is.

Johanna ♥

White Chocolate Mousse with Passion Fruit

2012-01-22T20:51:00.000+01:00

I made this marvellous dessert this Friday and it was highly appreciated! It's a very good choice if you are planning a dinner party and want to spend as little time as possible in the kitchen once your guests have arrived. Another excellent thing about this dessert is that is doesn't require much effort before the guests arrive either... :-)

White Chocolate Mousse with Passion Fruit, 4pcs

1 dl double cream
1 dl Turkish yogurt
100 g white chocolate
1/2 vanilla pod
4 passion fruits

Whip the cream until it turns quite firm.

Melt the chocolate in the microwave, medium heat, but be careful as white chocolate turns crumbly in high temperatures. Add the vanilla seeds to the melting chocolate and combine.

Add white chocolate and Turkish yogurt to the whipped cream and blend carefully.

Divide the mousse in 4 dessert cups and place in the refrigerator for about 1 hour.

Cut the passion fruits in half and use a spoon to remove the seeds. One passion fruit per portion is usually just right.

Johanna ♥

Raspberry Cookies

2012-01-19T14:53:00.000+01:00

Cookie time! Ok, I made cookies again...I can't help it...cookies are so easy to make, so delicious and I can't eat so many!!! These cookies are perfect if you have very little ingredients at home. My grandmother used to bake these all the time when i was a little girl. I love cookies with jam, the sweetness and juiciness of the jam and then the crunchy cookie...mmmm.

Raspberry Cookies, 40pcs

3 tbsp sugar
100 g butter
2 1/2 dl flour
2 dl raspberry jam

Glaze
1 dl icing sugar
1 tbsp water

Preheat the oven to 200 degrees C.

Mix sugar and butter porous. Add the flour and combine.

Shape the dough into 2 lenghts, flatten a bit with your fingers. Flatten in the middle where you then put the raspberry jam.

Bake for about 20 minutes or until the cookies get some colour.

Mix icing sugar and water into a glaze and coil over the cookie lenghts. Cut the lenghts diagonally, about 2 cm wide. Cool down and enjoy!

I hope you like them as much as I do!

Johanna ♥

Oatemeal and Chocolate Cookies

2012-01-18T15:49:00.000+01:00

Oatmeal cookies may be old fashioned, but who doesn't love them?! For me it's perfect as an everyday treat since it's not to sweet. I divided my dough into two and mixed half with chocolate and let the other half stay plain. Sometimes, the simple things are the best!

Oatmeal and Chocolate Cookies, 25 pcs

150 g butter
2 dl sugar
3 dl oatmeal
2 dl flour
2 tsp baking powder
100 g chocolate (for all 25 cookies)

Preheat the oven to 175 degrees C.

Mix butter and sugar until porous.

Add oatmeal, flour and baking powder and combine.

Finely chop the chocolate, add it to the dough and combine.

Shape your dough into small balls and place on a oven paper covered baking plate.

Bake the cookies for about 20 minutes or until they have obtained a little bit of colour.

Let the cookies cool down and then eat with a big glass of cold milk!

Johanna ♥

Superquick Breakfast Rolls

2012-01-17T18:09:00.003+01:00

Freshly baked bread in the morning is one of the best things I know. It smells lovely, and it definitely puts a smile on my face while eating breakfast:-)

These breakfast rolls are very quick to make as you let them rise in the oven while the oven gets warm. So no need to sit around waiting until the dough has risen until double the size, make nice rolls, and then let them rise again....and then finally bake them....

Breakfast Rolls, 12 pcs

50 g yeast
4 dl water
1 tsp golden syrup
1 tsp salt
3 tbsp oil
1 dl sifted rye flour
2 dl graham flour
2 dl oatmeal
5-6 dl wheat flour

Crumble the yeast into a bowl and dissolve in lukewarm water (37 degrees C). Add golden syrup, salt and oil. If you use dry yeast, mix it with the flour instead.

Add all dry ingredients and blend until you have a smooth dough.

Place the dough onto you work bench and divide into 12 pieces. Roll your dough to form round breakfast rolls. Powder with flour, cut and place on a oven paper covered baking plate.

Place the baking plate in the oven and bake for about 20-30 minutes. Note that the oven needs to be COLD when you place your baking plate in the oven. Heat the oven to 200 degrees C. The breakfast rolls will ferment meanwhile the oven gets warm.

Enjoy with salty butter and your favourite toppings!

Johanna ♥

Lemon Cake

2012-01-16T19:43:00.003+01:00

This cake is very moist and almost a bit wet in the centre and it has lots of lemon flavour since you use the whole fruit. It can for some be slightly bitter and if you prefer less bitter taste, opt for 3 large lemons instead of 4 smaller ones. Another thing to consider is to buy lemons with thinner skin or you can reduce the amount of skin.

My cake came out a bit too bitter, so next time I make this cake, I will go for less skin and cook the lemons even longer...

I found this recipe at Eat Little Bird and she has plenty of inspiring recipes. I will be sure to visit her blog very often from now on:-)

Lemon Cake

375-400 g unwaxed-lemons (about 3 lemons)
250 g caster sugar
250 g almond meal
6 eggs
1 tsp baking-powder

Place the lemons in a medium saucepan and cover with water. Bring the water to boil and then reduce to a simmer. cook the lemons for about 1- 1,5 hours, until the lemons are soft and a spoon goes through the skin very easily. Once soft, place in a bowl and let them cool down.

Preheat the oven to 190 degrees C. Grease the cake tin, about 20 cm.

Mix the lemons in a food processor until you have a fine purée. Remove any seeds that remain. Add sugar, almond meal, eggs and baking powder. Mix again until well combined. Pour the batter into the cake tin and bake for about 1 hours. Insert a metal skewer in the middle of the cake and when it comes out clean, the cake is ready.

Happy Baking!

Johanna ♥

Chocolate Espresso Bundt Cake with Chocolate Cinnamon Glaze

2012-01-13T15:50:00.002+01:00

This is a perfect cake for chocolate lovers!!! My brother just came back from London and since he is a true chocolate lover, this is especially made for him.

Chocolate Espresso Bundt Cake with Chocolate Cinnamon Glaze

8 oz butter
1/2 cup cocoa

3/4 cup strong cold coffee

2 cups sugar

1 cup sour-cream

1/2 tbsp vanilla sugar

2 eggs

2 cups flour

1 tsp baking-powder

1/2 tsp salt

Glaze

4 oz high quality dark chocolate

1/3 cup butter

1 1/2 tsp light corn syrup

1 tsp cinnamon

Preheat the oven to 350 degrees F. Butter and flour a 10-12 cup bundt pan.

Melt butter in a large sauce-pan over medium-low heat; add cocoa and stir until smooth. Whisk in the cold espresso and remove from heat. Add the sugar, sour-cream, vanilla-powder, eggs to the warmed cocoa mixture and whisk until smooth.

Add flour, baking soda and salt into another bowl and blend well. Then add the flour mixture to the first mixture and whisk until well blended.

Pour batter into the prepared pan. Bake for 40-45 minutes, or until your wooden stick is dry when sticking it into the cake.

Cool in pan for about 20 minutes and meanwhile prepare the glaze.

Place all the ingredients for the glaze in a medium heath proof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.

Pour the glaze over bundt cake.

Happy Baking!!

Lazy Weekend Breakfast

2012-01-12T20:23:00.001+01:00

Weekend breakfast is one of the best meals of the day, in my opinion. I love to sit down and eat my breakfast at a slow pace, read the morning newspaper, and talk for hours, deciding on how to spend the rest of the weekend. Sometimes breakfast doesn't end until lunchtime...

I hope you like the inspirational recipes and pics I've chosen for you.

Yummy Mummy Kitchen has made these delicious looking egg and spinach fillo cups.

Or why not bake this brioche loaf from Snippets of Thyme . When I was studying in London I worked part-time at a café and we had the most wonderful brioche. It was perfect as breakfast or with my after-noon tea with a sweet marmalade.

If you would like something delicious but also easy and quick to make a breakfast parfait is a nice option. I found this Blueberry breakfast parfait at A Splash of Vanilla. Blueberries are the best!!! It's my absolute favourite berry.

If you prefer something more salty, these Bacon and Egg cups from Crepes of Wrath looks delicious.

Johanna ♥

Apple Crumble with Cardamom Yoghurt

2012-01-09T20:24:00.000+01:00

This Apple Crumble is perfect when you have little time for preparing a dessert for your guests, or if you crave something sweet immediately and have no patience to wait....The best thing is, that's it's not super unhealthy either. This recipe has no real measurements so just take a little bit of everything...it's as simple as that.

Quick, easy, few ingredients, no baking needed, almost healthy..what's not to like?! :-)

Apple Crumble with Cardamom Yoghurt

A handful of nuts/seeds/rolled oats
Apples
A dollop of butter
A few pinches of raw sugar
Cinnamon
Vanilla yoghurt
Crushed cardamom seeds
Honey

Roughly chop the nuts and roast your nuts and seeds with some rolled oats in a dry frying pan. Set aside.

Cut your apples into slices. Fry them until soft, with butter and raw sugar in the frying pan, approximately 5 minutes. Sprinkle some cinnamon on top.

Meanwhile, mix yoghurt with crushed cardamom seeds, add a little bit of honey.

Place your apples on a plate, sprinkle with your nuts/seeds/oats mix and serve with your cardamom yoghurt.

Johanna ♥

<a href="http://www.bloggregistret.se/">Rösta på mig</a>

Pancake Cake

2012-01-08T19:21:00.000+01:00

Do you like pancakes? Do you like cakes? Then, this is for you, this is no normal cake, it's pancakes turned into a cake! How wonderful isn't that?! Pancakes, whipped cream, your favourite jam and berries all parcelled into a big beautiful, delicious cake. You don't even need an oven. Try it, and I promise you wont be disappointed!

FOTO: www.norrmejerier.se

Pancake Cake, 10 pancakes

3 eggs
1 l milk
5 dl flour
1/2 tsp salt
1 tbs butter

Topping and Filling
5-6 dl double cream
300 g strawberry jam
200 g strawberries

Whisk the eggs, half the milk and salt. Add the flour and whisk into a smooth batter. Add the rest of the milk and the butter and blend well.

Heat a frying pan and add a small dollop of butter. When the butter has turned golden, pour a cup of batter into the pan, tilt the pan to spread the batter evenly. Cook 2-3 minutes until golden on a medium heat, each side. Repeat until you have used all the batter. Set the pancakes aside to cool.

Whip the cream. Get your favourite jam and berries. And now it's time to build the cake.

Start with one pancake. Spread a mixture of whipped cream and jam on top of it and then add the next pancake. Repeat until all your pancakes have a filling in between the layers. On your top pancake only add whipped cream and decorate with your berries.

Johanna ♥

<a href="http://www.bloggregistret.se/">Rösta på mig</a>

Fruity Smoothie

2012-01-07T11:11:00.000+01:00

I read a travellers magazine about Thailand this morning and saw all the lovely photos of beaches, spicy foods and coral blue oceans and remembered when I was in Malaysia last year and had the most wonderful smoothies every single day!! I miss it!! Especially since the weather here in Stockholm, is cold and grey at the moment.... So I made myself a fruity smoothie to cheer me up and at least have a little taste of Malaysia.....sometimes I'm easily amused and satisfied! :-)

Fruit Smoothie

1 apple
1 banana
1 orange

Peel the fruits and mix with a blender add some ice. No sugar is needed since the banana gives the smoothie a natural sweetness.

So easy, so healthy and soooo yummy! Great for breakfast, snack or as a dessert even. Fruit smoothies are an excellent way to increase your intake of your daily-5 of fruit and vegetables! :-)

Johanna ♥

Banana Muffins with coffee and spices

2012-01-06T11:00:00.005+01:00

If you have really nasty brown bananas, ready to be thrown into the bin, don't! Instead make these lovely banana muffins flavoured with coffee, ginger and cinnamon. The browner the bananas, the better! Please don't use fresh, ripe and nicely yellow bananas as the flavours wont be equally satisfying.

Banana Muffins, 10 pcs

100 g butter

3 dl sugar

2 eggs

5 dl wheat flour

3 tsp baking powder

1 tsp ginger powder
2 tsp cinnamon powder
2 brown bananas
1/2 dl cold coffee

Preheat the oven to 200 degrees C.

Whisk together melted butter and sugar add one egg at a time and mix well until the batter turns with and fluffy.

Mix together in a bowl; flour, baking powder, ginger powder and cinnamon.

Mash the bananas and add the coffee and blend.

Add the flour mix and the banana/coffee mix to the egg/sugar/butter mix and blend carefully. Do not blend too much or too hard as this will make the muffins dense and we prefer them fluffy.

Divide the batter among muffin cups (each should be about three-fourths full). Bake until puffed and golden brown. Insert a wooden pick or skewer into the center of the muffin and when it comes out clean, the muffins are ready. It takes about 20-30 minutes.

The muffins are great to eat the same day, but even better and more moist the day after. I always eat some the first day and more the next day....I mean, who can resist freshly baked muffins?

Johanna ♥

<a href="http://www.bloggregistret.se/">Rösta på mig</a>

Kick-start 2012 with Healthy Foods...with a Sweets Ending

2012-01-04T21:00:00.000+01:00

It's a NEW YEAR and lots of new experiences to look forward too! I love the thought of having a whole brand new year ahead of me. I have dreams of how I would like it to be and I hope many of them will come true! I will cross my fingers, work hard and hope for some help and luck along the way! :-)

After the holidays with all the foods and sweets we've been stuffing us full with I thought you might like some healthy tips to kick-start a well balanced lifestyle.

Why not try this Detox Superfood Salad from Yummy Mummy Kitchen. If your are ready to kick-start 2012 with a detox salad, this one doesn't only look beautiful, and is good for your body but I bet it also taste divine! It's packed with antioxidants.

Also, I do hope you eat breakfast?! It's the most important meal of the day and really sets the ground for how well you will eat for the rest of the day. For breakfast I can highly recommend oatmeal porridge. I know, it sounds sooo boring and way too healthy. You just need to learn to spice it up a little bit. I can honestly say that I eat this almost every single day and have done so the past couple of years and I NEVER EVER get bored. I still like it and i still find it the best breakfast ever!!!

Anjas Food 4 Thought has made this wonderful oatmeal porridge with mashed bananas and blueberries. And you can mix whatever you like into your porridge; cinnamon and apples are perfect, well, all kinds of fruit and berries are perfect. You can also add raisins, nuts and seeds to make it more crunchy, honey....the variations are endless....

But if you still prefer something a bit more sweet or maybe make a delicious weekend breakfast. Why not try Cozy Cottage Cute's Wholegrain Raspberry Pancakes: Who can resist that!!! :-)

Do you like to eat snack when the famous 3 o'clock tiredness arrives?! Why not make these Homemade Apple Chips from The Italian Dish Blog.

How about some Pumpkin Spice Latte? The Pastry Affair made one sounded oh so delicious!!! I thinks this on can remove some of the sweet cravings we've created during the holidays.

If not, I have a lovely Double Chocolate Cake with Hot Fudge that will make you smile like a fool! :-) Stop by Jamie Cooks it Up to find the recipe to your own chocolate heaven!

Johanna ♥

Cherry Clafoutis with Vanilla Ice-Cream

2012-01-02T13:50:00.002+01:00

There is always a constant pressure to do something spectacular on New Years Eve and often the celebrations are not that fabulous and I can even end up a bit disappointed. This year me and my boyfriend decided to stay in, just the two of us, and make an amazing dinner and buy a really nice bottle of Champagne and have a chill night. The result!? The food was amazing, my dessert was perfect, the Champagne was the best I've ever tried and we had a really good time!!

I made a Cherry Clafoutis for my New Years Eve dinner which is a classic French cake. It's moist, it has the perfect amount of sweetness and it's not too heavy after a 3-course meal. But hey, on the other hand, there is always room for dessert! I think we have a completely different stomach for desserts that's not connected to the food stomach at all:-)

Cherry Clafoutis

6 egg-whites
2 1/2 dl icing sugar
1 dl almond flour
1 dl wheat flour
1 tsp vanilla sugar
1 tsp baking powder
100 g butter
hand full cherries

Preheat the oven to 175 degrees C.

Melt the butter.

Whisk egg-whites and icing sugar in a bowl, with an electric mixer until white.

Put all the dry ingredients into a bowl and mix together.

Pour the egg and sugar batter into the mix of dry ingredients. Fold and blend carefully. Do not mix hard, as this will remove the air that you just whisked into the egg and sugar batter.

Add the melted butter and continue to carefully blend together.

Pour the mix into a round baking-tin, approximately 23cm in diameter. Place the cherries in the mix.

Bake the cake for 20-25 minutes until golden. Serve with ice-cream or whipped cream.

Johanna ♥

<a href="http://www.bloggregistret.se/">Rösta på mig</a>

Champagne and Sweets for New Years Eve

2011-12-29T17:17:00.000+01:00

It's time to start preparing the New Years menu...and there is so much to choose from!! Since this blog is all about sweet stuff I thought you could use some inspiration on what to make for dessert.

Why not try this amazing Ferrero Rocher for New Years Milk Chocolate Cake with Hazelnuts from the blog Creative Culinary. Who doesn't love Ferrero Rocher?!

Or this amazing Raw Vegan Chocolate Cake and Berries from I Heart Baking. It sounds delicious and different!

Champagne time!! New Years is all about Champagne! And this Pomegranate Champagne Punch from 20 Something Cupcakes sounds like the perfect sparkling pre-dinner drink.

Mmmmm I love baked brie! Ok, I know this is not really a sweets dessert but it's equally delicious anyway and I just can't resist the combo of salty cheese with and a sweets chutney and a glass of fine wine.... Check out the recipe for this Baked Brie with Mulled Wine Cranberry Sauce and Glazed Pecans from Life Tastes Like Food.

Ice Cream or Sorbet works all the time and all year round. And Zested has made these super cute Sugarplum Champagne Sorbet that's hard to resist!!! But it's almost a shame to eat them.

New Years calls for lots and lots of bubbly Champagne and A Splash of Vanilla has the perfect Pink Champagne Cocktails. I couldn't agree with her more; it's glamorous but oh so intoxicating if you have one too many...so you've been warned:-)

HAPPY NEW YEARS!!!!!!!!!

Johanna ♥

Healthy Butter-Milk Loaf with Nuts and Lingonberries

2011-12-27T20:25:00.001+01:00

After all our Christmas food, cakes, cookies, chocolates and candy it's time for some healthy bread baking. Don't let the long list of ingredients scare you off, despite the many ingredients it's not difficult to make. It's also easy to add or remove spices, nuts, dried fruits and berries to make it suit your personal taste.

Butter-Milk Loaf

3 dl wheat-flour
2 dl sifted rye-flour
1 1/4 dl graham-flour
1/2 dl wheat bran
1 1/2 crushed rye
1 dl hazelnuts
1/2 dl sunflower seed
1 tsp fennel seed
1/2 tsp caraway powder
1/2 tsp aniseed
1 tsp salt
2 tsp bicarbonate
1 dl lingonberries
1 dl golden syrup
6 dl butter-milk (I think you can use natural yogurt too)

Preheat the oven to 175 degrees C.

Chop the hazelnuts coarsely and put into a bowl.

Add all the dry ingredients including the spices and sift into the bowl. Mix it together.

Add the golden syrup, lingonberries and the butter-milk. Mix it all together quickly.

Put the sticky dough into a greased 1 1/2 liters bread-tin. Don't let the bread-tin be filled more than 2/3 since the bread will rise in the oven.

Bake the bread in the middle of the oven for about 90 minutes. Cover with foil if the loaf starts to get to dark.

You can add the flavours you like to this bread, use different kind of spices, other kind of nuts and seeds or dried fruits. I for example added lingonberries to the original recipe since I like the taste. You can use raisins, dried apricots, mashed or grated apples, carrots, well basically anything you like.

Johanna ♥

Christmas YOGA

2011-12-21T17:10:00.000+01:00

While on holiday why not try Yoga?! I do it once a week and it's great when you are stressed or starting to feel a bit stiff in your muscles. It definitely helps you relax. For the holidays I highly recommend the Savasana exercise, as pictured above!:-)

Johanna ♥

Lovely Soft Gingerbread Cake

2011-12-19T15:39:00.004+01:00

OMG! You have to try this one! It's juicy, it's christmassy, it's soft, it's just lovely! I got this recipe from my boyfriend's mom, who in return got it from her husband's grandmother....so you could say the recipe is well tried in other words. And still does the trick! :-)

Soft Gingerbread Cake

3 1/2 dl sugar

2 tsp cinnamon powder

1 1/2 tsp clove powder

1 tbsp baking powder

4 1/2 dl wheat flour

2 tbsp lingonberry jam

3 1/2 dl butter-milk ( I think you can use unsweetened natural yogurt too)

75 grams melted butter

Preheat the oven to 200 degrees C.

Mix all the dry ingredients in a bowl.

Add melted butter, butter-milk (or natural yogurt), lingonberry jam and blend to a smooth mixture.

Pour the mixture into a baking tin and bake in the middle of the oven for about 30-40 minutes. Use a toothpick to see if the cake is ready. The toothpick should be dry after putting it into the cake.

Let the cake cool down and then indulge in this absolutely wonderful Christmas cake!

Johanna ♥

Crispbread a Swedish Classic

2011-12-19T13:26:00.000+01:00

I found a recipe for crispbreads in a magazine and it sounded quite simple to make, so I thought I try and see for myself. In my family we eat a lot of crispbreads, as a snack or as a compliment for dinner. We always buy it at the supermarket, but since everything else homemade tastes much better than store bought, these should to?!

It wasn't that difficult, but since I decided to use gingerbread moulds it took a while. But it was worth it, they are so much prettier than just breaking them into pieces. For this recipe I used traditional bread spices such as fennel and caraway, but why not try to bake it with cinnamon to make it a more christmassy bread. The possibilities are endless:-)

Crispbread

25 grams of yeast
5 dl lukewarm water
1/1/2 tsp salt
1 1/2 tsp caraway powder
1/2 tsp fennel powder
2 dl wheat flour
9 dl rye flour

Make crumbles of your fresh yeast and mix with the lukewarm water and salt, in a bowl until it dissolves. (If you are using dry yeast, mix the yeast with the flour instead).

Add spices, wheat flour and almost all rye flour. Make sure the dough is not to hard but still firm. Mix thoroughly, easiest is to use a food processor.

Let the dough rest for about 1 h 15 minutes.

Divide the dough into 4 parts. Roll it out and make the dough really thin, about 2 mm. If you make them to thick, you will end up with a very thin soft bread instead.

Use gingerbread moulds to form the crisps into different shapes or just place it directly onto a oven paper covered baking tray. Pick th crispbrads with a fork or use a knobben rolling pin. Let it rest for about 5-10 minutes.

Bake in 250 degrees C, for about 10 minutes. Let the crisps cool down. If you made big crisps instead of shapes, break them into normal sized pieces once they are cold.

Johanna ♥

All In...Christmas Chocolate

2011-12-18T21:29:00.001+01:00

Chocolate is a favourite amongst many...including me...and homemade chocolate candy is perfect as DIY gifts for Christmas or as a treat for yourself! :-) I know I've already made chocolate, but it's impossible to make too much! This time the flavours are; Ginger and Hazelnut/Peach/Coffee.

With these chocolate treats I will also join "The Sweet of the month" or as it's called in Swedish "Månadens Sötsak". Every month Söta Saker has a challenge, where she challenges bloggers to bake something related to the challenge of the month. This month she challenges us to go "all in".

Hazelnut Peach Coffee Chocolate

200 grams coffee flavoured dark chocolate, 70%
1 handful hazelnuts
1/2 hand of dried peaches

Ginger Chocolate

200 grams dark chocolate, 70%
1 handful candied ginger

I prefer a high quality dark chocolate with at least 70% cocoa. You can however of course use your favourite chocolate whether it's dark or milk chocolate.

Roast your hazelnuts in a frying pan until they have added some colour. Rub off the peel from the nuts. Chop into smaller pieces.

Cut the dried peaches into smaller pieces.

Cut the candied ginger into smaller pieces.

Finely chop your chocolate into even sized pieces and place in a heatproof bowl that fits in a saucepan.

Fill your saucepan with water and place your bowl on top. Make sure the bowl doesn't touch the water. And, make sure that no water comes into the chocolate as this can make the chocolate hard and lumpy.

Stir the chocolate frequently over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.

Once the chocolate is melted, mix it with your roasted hazelnuts and dried peaches. And with your candied ginger.

Place your chocolate mix on a flat surface covered with oven paper. Flatten the mix until about 5mm thick. Set aside to cool down. Then cut your chocolate into bite-sized pieces.

It's best to keep your chocolate in a cool pantry. If you keep them in your refrigerator they will sweat. But maybe you don't need to worry as these little things tend to go quickly....

Johanna ♥

Gingerbread Flavoured Christmas Inspiration

2011-12-16T16:18:00.000+01:00

Finally Friday! It really is time to go Christmas shopping, baking, preparing all the foods and making some yummie Christmas candy, this last weekend before Christmas. I hope you've have time for some relaxing as well?! Christmas is supposed to be a joyful time of year, but it seems like people are getting more stressed for every year. It's really no big deal if you don't make all your food, cakes, cookies, Christmas candy by yourself or have a perfectly cleaned house. It's more important to enjoy yourself and spend some extra time with your friends and family!

Here are some inspirational links for the weekend!

Gingerbread Cupcakes with Cinnamon from Melissa's Munches. They are so cute, it's ALMOST a shame to eat them...!

Hot Cocoa with Holiday Dippers from Nestlé kitchens. A prefect DIY gift!

Gingerbread Waffles from La Kocinera. Maybe for breakfast this weekend...

Gingerbread Ice-Cream from Tracey's Culinary Adventures. It may be cold here in Sweden but according to statistics we eat the most ice-cream in the world!! Sounds crazy, but ice-cream is YUMMIE...even if it's winter and really cold and dark outside...! :-)

Johanna ♥

Chocolate with Gingerbread Crumble

2011-12-14T19:26:00.001+01:00

If you like chocolate and you like gingerbread cookies why not mix them?! I bought this kind of chocolate treat a few years ago at a Christmas Fair and fell deeply in love! I do not know how exactly theirs were made, however this is my recipe and it works for me. I hope you'll like them!

Chocolate with Gingerbread Crumble

200 grams dark chocolate, 70%
20 gingerbread cookies

How many gingerbread cookies you use will depend on the size of the cookies and how much crumble you prefer in your chocolate. When it comes to the chocolate, I prefer a high quality dark chocolate with at least 70% cocoa. You can however of course use your favourite chocolate whether it's dark or milk chocolate.

Crush your cookies with a pestle into crumbles.

Finely chop your chocolate into even sized pieces and place in a heatproof bowl that fits in a saucepan.

Fill your saucepan with water and place your bowl on top. Make sure the bowl doesn't touch the water. And, make sure that no water comes into the chocolate as this can make the chocolate hard and lumpy.

Stir the chocolate frequently over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.

Once the chocolate is melted, mix it with your crumble.

Place your chocolate and gingerbread crumble mix on a flat surface covered with oven paper. Flatten the mix until about 5mm thick. Set aside to cool down. Then cut your chocolate into bite-sized pieces.

It's best to keep your chocolate in a cool pantry. If you keep them in your refrigerator they will sweat. But maybe you don't need to worry as these little things tend to go quickly....

Johanna ♥

OMG!! The cutest Gingerbread Houses!!

2011-12-13T11:35:00.002+01:00

You absolutely must check out these amazing and super cute gingerbread houses! I've never seen anything like it! The blogger is Sweetopia and her website is amazing with lots of tutorials, recipes and amazing pics.

GRX52YNN5U9V

I hope these gingerbread houses will get you inspired to bake your own fabulous creations for Christmas.

They don't only look beautiful, but also yummie. I wonder if she's able to just have them as decorations...

Johanna ♥

Gingerbread Cookies

2011-12-11T18:40:00.001+01:00

Gingerbread biscuits is a must this time of year. It's hard to say no to these cute looking crunchy cookies..and they are best served with a big glass of cold milk. I know, milk and cookies are for children, but I can't help it, the combination is just unbeatable!

Gingerbread biscuits

5 dl sugar

3/4 dl golden syrup

1 1/2 dl water

265 g butter

1 tbsp bitter orange powder (optional)

1,5 tbsp cinnamon powder

1/2 tsp ginger powder

1 tsp cardamom

1 tsp clove powder

1 tbsp bicarbonate

1 kg flour (max)

Day 1

Place sugar, syrup, water, butter and spices (do not add the bicarbonate) in a saucepan and warm until the butter has melted.

Let the mixture cool down.

Mix about 8 1/2 dl of the flour with the bicarbonate. Add the mixture and blend well. If the dough is too loose add more flour. However, you do not want to add too much flour as this will make the dough too hard. It's better to add in more during the baking.

Let the dough rest over night in the refrigerator wreapt in plastic foil.

Day 2

Keep the dough in room temperature for about 2 hours before baking, to make the dough less hard.

Preheat the oven to 200 degrees C.

Knead the dough and check if you need to add more flour.

Roll out the dough until its 2mm thick. Shape the dough in gingerbread molds of your liking. Place the gingerbread on an oven plate covered in papersheeting, and into the oven.

Let bake in oven 5-10 minutes until golden.

Johanna ♥

A different kind of Apple Cake

2011-12-11T18:07:00.001+01:00

Thanks brother!! It's thanks to my older brother that I've baked this cake. It's somewhat different from other apple cakes I have baked or eaten, and it must be one of the juiciest ones too. I truly understand why it's his favourite!

Appel Cake

Pastry

100 g butter

2/3 dl sugar

1 egg

3 dl flour

Filling

5 dl sour cream

2 dl double cream

2 eggs

1 1/2 dl sugar

1 tsp vanilla sugar

3 apples

cinnamon

Pastry:

Mix butter and sugar. Add the egg and flour and quickly work into a dough. Press the dough into a baking-tin with a detachable brim.

Filling:

Mix all the ingredients except, the apples and the cinnamon, into a smooth mixture. pour the mixture into the baking-tin.

Peel the apples and cut thin slices. Put the slices onto the filling. Sprinkle cinnamon on top.

Bake for about 1 hour in 175-200 degrees C.

At the end of the baking, if the cake is getting a bit dark, cover it with foil or oven paper.

Let the applecake cool down and then place in the refrigerator for about 1 hours before serving, to allow the applecake to set.

ENJOY!

Johanna ♥

Swedish Chocolate Balls

2011-12-08T19:40:00.001+01:00

This is a classic Swedish recipe and a favourite amongst many. It's one of the first things children learn to make and it's very popular at kids parties. However, you can find these chocolate balls at every café in Sweden. The traditional name for this ball is negerboll (negroball), however since that is a very offensive name, the name has changed to chocolate balls. To read more click here.

They are very easy to bake since they don't require any cooking or baking. Making a treat for yourself can't get much easier than this!

Chocolate Balls, 25 pcs

100 g butter
1 dl sugar
3 dl regular rolled oats
2 tbs unsweetened cocoa powder
1 tsp vanilla sugar
2 tbs cold strong coffee

Place the ingredients into a bowl and mix together into a dough, using your hands.

Pinch of small pieces of dough and roll between your hands to make small balls. The size is totally up to you. Some prefer small chocolate balls and other prefer bigger ones.

Then roll your chocolate balls in coconut flakes, nib sugar or sprinkles.

Your Chocolate Balls are now ready to be eaten. But if you prefer them colder and more firm, place them in the refrigerator for about 1 hour.

Below you can see Chocolate Balls covered in nib sugar. This pic is from She Simmers a thai cooking blog.

These colourful Chocolate Balls are covered in sprinkles which makes them very colourful. I found this pic from a super nice Swedish blog Söta saker that I often read to get inspiration.

Johanna ♥

Raspberry Thumbprint Cookies

2011-12-08T13:34:00.001+01:00

These cookies are absolutely delicious! They are a favourite of mine and also very easy to make. My grandmother used to bake them when I was a little girl, so always when I eat these I think of her. They are perfect to have at hand in the freezer. I made mine with raspberry jam, but of course you can use any jam you like.

Raspberry Thumbprint Cookies, makes about 20

4 1/2dl flour
1dl sugar
1tsp baking-powder
2tsp vanilla sugar
200g butter
raspberry jam

Place all dry ingredients in a bowl, add the diced butter and work quickly to a smooth dough. Do not overwork it. It's easiest to use a food processor or a stand mixer but you can use your hands too.

Preheat the oven to 200 degrees C.

Divide the dough into 20 pieces. Roll each piece into a small boll and place in paper cups. Use your thumb to press a deepening in each cookie. Fill it with your favourite jam.

Bake your cookies for 10-12 minutes. Don't let the cookies colour too much.

Enjoy!

Johanna ♥

Christmas Fair

2011-12-04T22:24:00.001+01:00

I LOVE going to Christmas Fairs! I always try to go to at least one before Christmas since it gets me into the Christmas mood straight away and it's such a wonderful feeling. This weekend I went with a very good friend of mine to Skansen which was founded in 1891 and was the first open-air museum. It exhibits historical buildings, gardens, animal enclosures, festivities, folk music and living crafts. The surroundings make it a great place for a Christmas Fair!

I had one Lussekatt (Saffron Bun), they were nice but I must say...I prefer my own...:-)

This is a "Kolbulle", I have no word for it in english but it's kind of thick pancake with bacon. It's an old Nordic dish that miners and lumberjacks used to eat. It was easy to make in primitive conditions and it gave the workers the well needed energy.

Johanna ♥

Sticky Toffee Cookies

2011-12-04T21:32:00.001+01:00

These Toffee Cookies are irresistible! And the best thing is that they are super easy and quick to make and you do not need a lot of ingredients either. It takes less than 30 minutes, so they are perfect to bake when you have guests and nothing prepared. Or if you just want a treat for yourself:-).

Sticky Toffee Cookies

100g butter
1dl sugar
1tbs syrup
2,5dl flour
1tsp baking-powder
1tbs vanilla sugar

Place all the ingredients in a bowl and mix together into a dough. It's easiest to just use your hands.

Roll the dough into 3 finger thick lenghts, almost as long as your baking plate. Put oven paper onto your baking plate and then place the lenghts on it. Flatten the lenghts some.

Bake in the middle of the oven for about 12 minutes at 175 degrees C.

Cut the lenghts into pieces while still warm. Split the cookies apart when once they have cooled down.

Johanna ♥

Inspirational pics from food mecca London...

2011-11-30T15:09:00.001+01:00

I had a such a great time in London! It was a lot of fun to meet my friends from University again, and to be in a city I love. Even if I haven't seen some of them since last year, it only felt like yesterday, but I hope it wont be too long until I see them again. The weather was nice too...yes actually...much better than Stockholm at least. Sunny days, lots of yummi foods and cakes, Starbucks coffee, strolls in Kensington gardens and Hyde Park, Borough Market and Portobello Market. What else can a girl want?!

If you would like to bake flower-pot bread you can find a really nice recipe from Not Quite Nigella. These lovely breads will be the talk of the night at your dinner party. Not Quite Nigella will provide you with an step-by-step recipe that is very easy to follow. So bake away!

My treat when visiting Portobello Market was the dark Chocolate Pistachio Slice from Popina, a bakery/brand that was founded in 2000 by Isidora Popovic. She started off with a grant from Prince Charles' Prince's trust and a stall at Portobello Market. I found the recipe at Rosas yummy yums and i recommend you try it. I absolutely loved it!! The tart is made of a perfectly chocolaty shortcrust pastry, filled with a soft and smooth génoise tasting of both sweetness and light bitterness in a perfect combination AND on the tarts were glazed with a dark ganache and sprinkled with pistachios. Mmmmmm!

Johanna ♥

Quote of the Week!

2011-11-24T14:55:00.001+01:00

"In the middle of difficulty lies opportunity" - Albert Einstein

It may not be easy to relate to above quote when something negative happens in your life, but I agree with one of the smartest man ever lived :-) Sometimes you need a kick in the but! When bad things happens, it's a great opportunity to evalutae your life and yourself and hopefully the negative thing that happened might end up being the best thing that could ever happen to you....

Johanna ♥

I Totally Agree!

2011-11-23T17:53:00.001+01:00

This is a true saying for a sweettooth like me and many of you!

Johanna ♥

I'm going to London!

2011-11-23T17:12:00.001+01:00

This weekend I will go to London with my boyfriend for a reunion with some of my frinds from univeristy. Some of us will fly in from different cities in Europe and some are living in London. I'm really looking forward to see them all again, even though I was in London just a few weeks back and met some of them:-). I really love London, it's an amazing city!!

I'd love to go to the Borough Market while in London, they have a large number of foods stalls with everything you can imagine...and a little bit more. It's a paradise for a foodie like me! :-)

I will also definitely visit some of my favourite cafés and bakeries, such as The Hummingbird Bakery. Their specialty are cupcakes, but the cakes and brownies are also divine! And I'm not the only one who likes their sweet things as it's often a very long queue outside the shop, especially on Friday afternoons.

Illustration by Debbie Adamson

Their cheesecake brownies is one of my favourites!

Another favourite worth mentioning is Ottolenghi who offers both food and desserts based on the mediterrainen cuisine. They don't use preservatives, colourings and mostly buy local produce.

When I return, I'll hope to have some mouthwatering pics to share with you along with lots of inspirational recipes!

Johanna ♥

Christmas is apporaching!

2011-11-21T19:53:00.001+01:00

I love Christmas! I love everything about Christmas, the decorations, the Christmas carols, the food and desserts..of course, but most of all I love that it's the time of year when we spend a lot of time with friends and family. This weekend me and my mom went to my grandmothers to bake "Lussekatter". It's a saffron bun which is strongly associated with Christmas in Sweden. We bake and eat it during the entire month of December and since it's December very soon, I thought it's about time to get started with the Christmas preparations.

The saffron gives the bun this beautiful yellow colour.

Lussekatter/Saffron buns, 30pcs

150g butter
5 dl milk, 3%
50 g yeast
1 g saffron
2 dl sugar
1 egg
1 tsp salt
1,5 l flour approx.

egg and raisins for garnishing

Melt the butter and add the milk to lukewarm (37 degrees C).

Crumble the yeast into a bowl, add the salt and then pour the butter and milk mix over it and let the yeast melt while stirring (if you are using dry yeast, blend it with the flour instead).

Add saffron, sugar, egg and about half the flour (make sure you have no lumps in the flour before adding it to the liquid dough). Work the dough until smooth and easy and then add the rest of the flour.

Maybe you need to add more or less flour than in this recipe, you have to add enough flour so the dough nearly lets go of the bowl. It's not supposed to be too sticky, but still if you add too much flour the buns will be dry. It's better to have a bit too little flour at this point and add more if needed when you form the buns. Spread some flour on top of the dough and cover with a clean kitchen towel. Let it rise to double its size. It takes about 1 hour.

Put the dough onto the floured pastry board and work the dough a few minutes. Take a small piece of dough and roll it to a S-shaped bun or the shape you prefer.

Here are a few examples of how you can form the buns. The most popular shape is the S-shape.
Preheat the oven to 225 degrees Celsius.

Put the buns on a non-stick oven paper on an oven tray and let it rise again for about 20-30 minutes.

Brush with whisked egg and then garnish at top and bottom of each S with raisins. If you add the raisins first and then brush the buns with whisked egg, the raisins will fall out, during the fermentation.

Bake in oven for about 5-10 minutes depending on size, until golden.

Let them cool down a little bit before settling down to enjoy your treat!

Johanna ♥

Chocolate and Cardamom Cupcakes

2011-11-16T20:34:00.001+01:00

It's getting colder and colder here in Sweden, even if the weather is still unusually warm for the time of year with temperatures around 7 degrees Celsius, it still feels cold..and soon the snow will probably start to fall...and on top of it all, it gets dark already around 4-5pm! Don't get me wrong I actually love wintertime, and it's amazingly beautiful on a sunny winter day with the sparkling white snow. One of the best things to do on a winterday like that, is to dress warm and go out for a long walk on the countryside and afterwards stay at a cozy café for a "fika". You out there who are not Swedish may not be familiar with the "fika" culture we have in Sweden. Basically it means to have a coffee/tea/hot chocolate/cold drink-break with something sweet to eat, or sometimes a sandwich. So, even if I do like wintertime and especially Christmas, I must confess that I do miss Singapore...with its warm and sunny weather:-).

But so far we don't have any snow, and the trees are still very beautiful with all its colours!! I found this little cutie mushroom in the forest few weeks back, I know it's poisonous, but sooo cute and chubby, and I can't help smiling every time I see this picture! :-)

The perfect thing to do when the temperature is falling is to stay in, bake something delicious and invite your friends for a "fika" or movie night. Who can resist freshly baked cupcakes for instance?!? Not me! My brother and his girlfriend are at my place at the moment, visiting from London. And since it's her last day here before returning to studies in London, I thought I'd be a nice host and bake cutie cupcakes:-)

I baked both chocolate cupcakes (as my brother loooooves chocolate) and cardamom cupcakes; because that's one of many favourites...do I need to mention it's a favourite amongst many...:-)

Cupcakes
100 g unsalted butter
2 eggs
1,5 dl sugar
1tsp vanilla sugar
2 dl milk 3%
4 dl flour
2 tsp baking powder
1 pinch of salt

For the chocolate cupcakes I had 4 tbs of cocoa, for half of above mixture - but you can use as much or as little as you like. It all depends on the taste.

For the cardamom cupcakes I used whole cardamom seeds and then a pestle to break them into smaller pieces. You can use cardamom powder, but I like the taste of bigger bits. I used about 1tsp for half of above mixture.

Preheat the oven to 200 degrees C if you are making big cupcakes and 225 if you are making small ones.

Mix egg, sugar and vanilla sugar until white and fluffy. Stir in melted butter and milk. Mix flour, baking powder and salt and stir carefully into the mixture. Do not stir too much. If you mix it too hard, the "fluffiness" will disappear and make your cupcakes a bit dense. Now you can add the flavour of you preference, chocolate, cardamom, cinnamon, berries etc. Stir in, and taste:-)

I prefer to use a baking plate for muffins when I make cupcakes, because you minimize the risk of the cupcakes being too wide in its shape. Place paper moulds in the baking plate. Fill the moulds to 2/3.

Bake for about 20 minutes if your are making large cupcakes, and 12-15 minutes if you are making small ones. Check if the cupcakes are ready by sticking a toothpick into one of them, and if there is no mixture on the toothpick, your cupcakes are ready.

Leave the cupcakes to cool down and meanwhile you can make your topping.

Cream Cheese Frosting
60g soft butter
5dl icing sugar
1tsp vanilla sugar
100 g cream cheese
A few drops of caramel colouring

Mix soft butter, icing sugar, vanilla sugar until creamy. Add and stir in the cream cheese. Add caramel colouring and mix well, or keep it white.

When the cupcakes have cooled down, spread the cream cheese frosting onto the cupcake or use a pastry bag with a nossle to make nice patterns. Decorate your cupcakes with flowers, sprinkles, etc. I made my own marzipan roses to decorate my cupcakes with.

Marzipan roses
Use marzipan and caramel colouring of your choice, or buy pre-coloured marzipan. Put plastic film on your baking table and on the marzipan, otherwise it will stick onto your rolling pin. Roll the marzipan until 2 mm thin. Cut thin stripes with an narrowing ending. To make the rose, start with the narrow part of your stripe and roll into a rose. All I can say is, practice, practice and it's actually not that difficult:-). Not that mine are perfect, I need some more practice myself.

Now, make some coffee or tea, gather your friends and it's fika time!!!

Johanna ♥

Petite Cinnamon and Berry Tartelettes

2011-11-07T21:26:00.000+01:00

I had planned to bake something with blueberries since it's a favourite, and it goes very well with basically everything sweet you'd like to bake... at least in my opinion. But then I remembered this little recipe. I baked these tartelettes earlier this fall when I was in northern Sweden on a holiday for a couple of days and I had lots of freshly picked lingonberries. Cinnamon and lingonberries goes very well together and feels a bit autumn like….so blueberries have to wait until another day...

But of course you can bake these tartelettes and fill them with whatever you prefer; berries, apples, pears or your favourite jam. These tartelettes are really easy to bake and it's also easy to change the recipe to suit your own tastebuds. Like switch from cinnamon to cardamom or vanilla and use the topping of your preference. I filled my tartelettes with both lingonberries and raspberries this time.

I must say, all berries, like strawberries and blueberries for example tend to taste both more and sweeter in northern Sweden, due to the midnight sun. So if you have the chance to try berries from this part, do so, and I promise, you'll love them as much as I do! I have my freezer filled with handpicked berries from northern Sweden and it feels nice to be able to bake your own cakes with truly organic berries. It takes a while to pick those little things but also, to be in the forest for a couple of hours is the best relaxation I know. I never take naps during the day, but when I’m up north, my days are jammed with outdoor activities like fishing, picking berries or just walking in the forests, if I lay down, it doesn’t take long until I’m all asleep. I blame it all on the fresh air:-)

As you might know Cinnamon, besides beeing a great tasting spice, has several health benefits and can even aid weight loss, by keeping your blood sugar levels and insulin levels in check. There are several ways to increas your daily intake of cinnamon; you can make your own Cinnamon-tea, sprinkle cinnamon powder in your müsli, porridge, fruit sallad, or in different kind of foods. It doesn't matter how you consume the cinnamon, as long as you do it on a regular basis. However, make sure that you are using true cinnamon, the Ceylon cinnamon and not Cassia, also known as Chinese cinnamon, wich has similar flavour but not the same health benefits. Cassia also contains coumarin and can cause liver and kidney damages in large quantities.

Of course, you'll not loose weight by by eating these tartelettes, even if they contain cinnamon, but they will taste amazing and the other health benefits still remain.

Petite Cinnamon and Berry Tartelettes, 16 small pcs
100 g butter – room temperature

½ dl sugar

1 tsp

1 egg

3 dl wheat flour

Topping

3 dl Whipped Cream

2 dl Lingonberries or other berries according to taste

Sugar, amount depending on your berries

Mix soft butter, sugar and cinnamon in a baking bowl with a hand mixer or by hand. Add the egg and flour and mix into dough with a spatula or by hand. Let the dough chill in the fridge for about 30 minutes.

Preheat the oven to 200 degrees C.

Divide dough into 16 pieces (or less if you have larger tart pans). Press each pieces of dough into the individual tart shells, fitting the dough to the bottom and the sides. Don’t press the dough to thin.

Line each tart shell with foil and fill with pie weights or dried beans. Place shells on a baking plate and bake for 15 minutes or until golden. If you don't the tartelettes will rise a little, but if you don't mind it's not necessary to use weights. You can also prick holes in the tartelettes with a fork.

Let the tartelettes cool some, before removing the shells.

Mix whipped cream with berries of your choice (save some for decoration) add sugar if you’re using sour berries. Garnish each cinnamon tartelettes with a dollop of whipped cream and berries.

Enjoy your freshly baked Petite Cinnamon Berry Tartelettes!

Johanna ♥

Hellooooo, is there anybody out there...?!

2011-10-27T15:52:00.000+02:00

So you've found my blog!

I'm just getting started, but I hope you'll find what I have on my site so far, interesting and that you'll continue to follow my blog and my adventures in the kitchen and in life.

My great passion in life is everything involving sweets and food. I like to read about tasty recipes in magazines and blogs, I like to watch food and dessert shows on TV, but most of all, I love to eat the tasty sweets I bake myself. When I've baked something truly delicious, and I've had my very first bite of my creation, I have this stupid but yet very, very satisfied smile on my face!

My boyfriend loves my cooking and baking, but honestly gets a bit bored, when I yet again am overly excited of some new recipe I found and want to discuss the delicious little treat in detail...and that's why I thought I'd start this blog. It's better and more rewarding for me to share my interest with others, who have the same passion for delicious desserts as me. I will also write about other things I find interesting, such as travelling, healthy lifestyle and whatever that crosses my mind.

I will make my next update as soon as I find the perfect recipe to share with you. I want it to be something special and it will probably include blueberries as it is a favourite berry of mine. It's delicious in its taste, it's perfect for baking with its heavenly blue colours and it's considered to be a super berry with great nutritional benefits. Ok...I used the word "nutritional" ingredient in the same sentence as baking, but don't worry, my recipes will not include any skinny muffin, low fat, no sugar desserts. If I eat desserts, it needs to be the real, fully flavoured, sweet and buttery thing, without artificial and strange substances. I rather eat a real choklate cake with lots of calories that tastes amazing instead of a sugare and fat free muffin that tastes of nothing. The latter is not worth the calories in my opinion...

Thanks for popping by and I hope you'll continue to follow my blog!

Johanna ♥