Showing posts with label Nuts. Show all posts
Showing posts with label Nuts. Show all posts

November 28, 2012

Almond & Pear Tartelettes

These portion sized Pear & Almond Tarelettes are sweet, fruity, nutty, crunchy and absolutely lovely.  Serve warm with vanilla ice cream or vanilla custard and enjoy! I hope you'll like them as much as I did.

Almond & Pear Tartelettes, makes 6-8

Pie crust
125 grams butter, room temperature
3 dl flour (300ml)
2 tbsp sugar
1 egg

50 grams almond flour
50 grams butter, room temperature
3/4 dl sugar (75ml)
1 egg
2 pears, peeled and sliced thin

Almond flakes

Preheat oven at 175 degrees C.

Place butter, chopped into cubes in a bowl, add sugar and flour. Use your fingers to make a crumble. Add the egg and quickly work into a dough. Add water if needed. Place in the fridge at let is rest for about 30 minutes.

Roll the dough on a floured work top and place sizable pieces in small tartelette shells. bake in the oven for about 10 minutes.

Mix together in a bowl, almond flour, butter, sugar and egg into a smooth mixture. Place your peeled and thinly sliced pears into your pre-baked shells. Cover with your almond cream and top with almond flakes.

Bake in the oven for about 25 minutes, until golden and cream has set.

This is my contribution for "Månadens Sötsak" at the Swedish blog Söta Saker.



November 20, 2012

Chocolate Hazelnut Cake with Peanut Butter Frosting

This a cake for chocolate and nuts lovers! The cake is baked without flour, instead the recipe calls for hazelnut flour, then you add lots of dark high quality chocolate and top it with a peanut butter frosting and mixed nuts. Yum Yum!!

Chocolate Hazelnut Cake with Peanut Butter Frosting
300 gram hazelnuts, mixed to fine powder
200 gram 70% dark chocolate, finely grated
100 gram 70% dark chocolate, chopped
1 tbsp cocoa powder, unsweetened
200 gram soft butter
1 dl sugar (100 ml)
6 egg yolks
6 egg whites

Peanut Butter Frosting
1/2 dl soft peanut butter (50 ml)
2 1/2 dl confectioners sugar (250 ml)
4 tbsp cocoa powder, unsweetened
1 tsp vanilla sugar
100 gram cream cheese
1 tbsp cold coffee
mixed nuts for topping

Pre-heat oven at 175 degrees C.

Place hazelnut flour, 200 grams finely grated chocolate, cocoa, soft butter and sugar in a bowl and mix until creamy. Add egg yolks and mix again.

Place egg whites in a dry and clean bowl and mix until you have a stiff foam. Add a little bit of the foam at a time to the chocolate batter, combine carefully, repeat until all foam is added to the chocolate batter.

Spread the chocolate mixture into a buttered, 24 cm spring-form. Place the chopped chocolate pieces into the cake.

bake in the middle of the oven for about 30-35 minutes or until a tooth pick comes out clean. However some of the chocolate pieces may stick on the pick even though the cake is ready.

Peanut Butter Frosting
Place all ingredients in a bowl and combine. Spread the frosting on top of the cake, once it has cooled down. Sprinkle mixed nuts on top.



October 21, 2012

Cupcake Inspiration

The weather has been super crappy in Stockholm today, a rainy and grey Sunday, so what is the best thing to do on such a day?! Baking and blogging of course:-) I've browsed through an obscene amount of food and baking blogs today to find inspiration for baking and to share some of my findings with you guys.

We all love cupcakes so here are a few mouthwatering recipes for your inspiration.

Why not try these decadent Double Chocolate Chip Cookie Dough Cupcakes from Just Putzing Around the Kitchen.

These Chocolate salted caramel Cupcakes sounds totally irresistible! Check out more pics at Brown Eyed Baker.

Yum Yum, sweet and citrusy Orange Creamsicle Cupcakes from Spabettie.

These Carrot Cake Cupcakes are on my baking list! I love carrot cake!! Check out Ambrosia's blog for more delicious recipes.

Bananas and chocolate is a heavenly combination, Easy Banana Cupcakes from Your Cup of Cake



October 3, 2012

Pumpkin Inspiration

I've gathered some heavenly pumpkin recipes for you. I'm literally drooling while browsing for yummie recipes....

What is your favourite pumpkin recipe?

Why not try this beautiful Pumpkin Pecan Bundt Cake from Magnolia Days.

Pumpkin Pecan Bundt Cake with a cream cheese glaze

This No Bake Pecan Pumpkin Cheesecake from Slow Cooking Kitchen looks insanely delicious.

Oh my these Mini Pumpkin Cheesecakes with Gingersnap Crust from Life (Made) Simple are just adorable.

Pumpkin and cookies! Why not try these soft and puffy little Pumpkin Chocolate Chip Cookies from Kitchen Meets Girl.

Who loves brownies? Who loves pumpkin? If you say yes to both, what then can be better than a Pumpkin Brownie Pie from Bakeaholic Mama?

I love Whoppie Pies! And these Pumpkin Whoopie Pies from Annies Eats are absolutely super cute!

Another must try is these gorgeous Pumpkin Spice Latte Cupcakes from Tracey's Culinary Adventures.

Pumpkin Spice Latte Cupcakes

Let's not forget the most important meal of the day; breakfast! And what is more suitable than Pumpkin Pancake from Zesty South Indian Kitchen?

I hope you've enjoyed my little pumpkin round-up!


October 2, 2012

Multi Seed Crackers

Healthy, crunchy, nutritious, low carb, Multi-Seed Crackers. Another great thing about these cracker is that they are super easy to make. Great with dips, spread, or plain. I love to eat them with hummus or avocado and a big cup of tea!

Multi Seed Crackers
1/2 dl flax seeds (50ml)
1/2 dl sesame seeds (50ml)
1/2 dl pumpkin seeds (50ml)
3/4 dl sunflower seeds (75ml)
2 dl cornflour (200ml)
1 pinch of salt
1/2 dl sunflower oil (50ml)
2 1/2 dl water, hot (250ml)
Sea salt flakes

Preheat the oven to 150 degrees C and prepare one baking sheet lined with parchment paper.

Place the flours, seeds and salt in a mixing bowl. Add the olive oil and stir it in with a fork. Add the hot water and mix it in. Spread the sticky dough evenly on your baking sheet, as thin as possible. Sprinkle some sea salt flakes on top. The recipe said 70 minutes, but my crackers had a nice, crunchy texture and golden surface already after 40 minutes,. Maybe my oven temperature was higher than called for...

Transfer to a cooling rack. Then break into preferred sized crackers. The crackers will keep for a few weeks in an airtight container.



September 23, 2012

Healthy Carrot & Seed Buns

Summer is over and it's getting colder in Sweden and what is better to eat on a rainy day but Soup and a hearty healthy Carrot Bread? In this recipe I added loads of different seeds since I love the crunchy texture and also, they get way healthier than eating just a plain wheat based bread. The carrots doesn't actually give much flavours to the buns but they do turn out beautiful orange coloured and very, very moist. I hope you like them!

Healthy Carrot & Seed Buns
25 grams of fresh yeast or 1tbsp dry yeast
4 dl water (400ml)
2 carrots, medium sized, finely grated
1 dl sunflower oil (100ml)
1 tbsp dark corn syrup (25 ml)
2 tsp salt
2 tsp bitter orange
1/2 dl sunflower seeds (50ml)
1/2 dl flax seeds (50ml)
1/4 dl sesame seeds (25ml)
4 dl rye flour (400ml)
7-8 dl wheat flour (700-800ml)

Crumble the fresh yeast into a bowl and add lukewarm water (37 d C). If you are using dry yeast, let it dissolve in warm water min. 43 degrees C. Set aside for 10-15 minutes while the yeast dissolves.

Add finely grated carrots, sunflower oil, syrup, salt, bitter orange, all the seeds, rye flour and almost all flour into the yeast mixture. The dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 20 minutes or in a kitchen aid for about 10 minutes. When you feel that the dough is ok, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.

The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. One trick is to take a piece of dough between your thumb and index finger, pull finger apart, if the dough between your fingers are thin and elastic, you've worked it enough. it more:-)

Sprinkle some flour onto work top and place the dough on top. Take small pieces of the dough and roll into buns. Place the buns on your baking sheet. Brush with milk.

Leave and let rise for another 30 minutes. Preheat the oven to 200 degrees C.

Bake in the oven for about 20 minutes, until your bread is golden coloured. Let cool on an oven rack.



August 26, 2012

French Dark Chocolate Mendiants

These little French chocolate treats are not only beautiful but super easy to make. It's also a great alternative to biscuits or cookies. Decadent dark chocolate that melts in yur mouth in combination with crunchy nuts. Yum Yum! You can top them with any dried fruits and nuts of your liking. I love nuts, not only in chocolate treats but in bread, muffins or snack so for me there was no question about what to sprinke my little cuties with. I like when salty flavours meets sweet so I sprinkled my Mendiants with salty cashew and pistachio nuts and added dried papaya for extra sweetness. Supereasy!

French Dark Chocolate Mendiants, about 18
200g (7oz) good quality dark chocolate
150g (7oz) assorted dried exotic fruits and nuts
A few edible silver sprinkles to decorate (optional)

Line a large baking sheet with baking paper.

Gently melt the chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the surface of the water.

Place teaspoons of the chocolate on the paper and smooth into 5cm circles. Working quickly, sprinkle over the dried fruits, nuts and silver sprinkles.

Leave for at least 30 minutes in the refrigerator to set.



August 17, 2012

Foodporn: Icebox Candy Bars

This is pure food porn! I found this recipe and amazing pics at Cookies and Cups and I was drooling while reading her post and of course I HAD to share it with you. In theses Icebox Candy Bars you've got chocolate chip cookies, peanut butter, twix, kit kat AND Nestlé Crunch Bars. That's a hardcore Candy Bar! It's like eating four desserts at the same time:-) I encourage you to check out Cookies and Cups for more inspiring recipes.

Icebox Candy Bars
3 cups crushed crunchy chocolate chip cookies, such as Keebler or Chips Ahoy (approx 24 cookies)
1/2 cup powdered sugar
1 1/4 cup peanut butter
1 cup chopped Twix bars, approx 12 mini bars
1 cup chopped Kit Kat (3/4" pieces) about 8 snack size packs.
1 (11.5 oz) bag of mini Nestle Crunch Bars

  1. Line a 9x9 pan with aluminum foil and grease lightly with butter
  2. Crush your chocolate chip cookies in the food processor or in a ziplock bag until they are a fine crumb.
  3. Mix in your powdered sugar with the cookie crumbs.
  4. In a microwave safe bowl melt peanut butter for 1 minute. Stir.
  5. Pour peanut butter over your cookie crumbs and stir until evenly coated.
  6. Set aside to cool for approx 10 minutes.
  7. Meanwhile chop your Twix and Kit Kat bars. When mixture is cooled, fold in your chopped candy bars.
  8. Dump this mixture into your prepared pan and spread evenly. Refrigerate this until set, about 30 minutes.
  9. When chilled, place unwrapped Nestle Crunch bars into a microwave safe bowl and heat for 30 seconds. Remove and stir. If not melted continue heating in 15 second increments until chocolate is melted.
  10. Remove pan from fridge and pour melted Nestle Crunch bars on top, spreading evenly.
  11. Place back in refrigerator for 20-30 more minutes until top layer is set.
  12. Remove from fridge, and let sit for 10 minutes at room temperature before slicing into squares or bars.



August 15, 2012

Brownie Cookies with Peanut Butter Frosting

WOW! Rich, dark chocolate, chewie, brownie cookies smooshed together with sweet and salty peanut butter frosting!! This must be one of the most delicious and utterly happy marriages ever! They are insanely good and the ultimate cookie for every chocolate and peanut butter lover!  Another great thing, it's actually quite simple to make these babies.

Brownie Cookies with Peanut Butter Frosting, makes 12
350g dark chocolate, chopped
40g butter
2 eggs
2/3 cups (150g) caster sugar
1 tsp vanilla extract
1/4 cup (35g)  plain flour, sifted
1/4 tsp baking powder, sifted

Peanut Butter Frosting:
1 cup (160g) icing sugar
1 cup (280g) smooth peanut butter
80g butter
1 tsp vanilla extract

Preheat oven at 180 degrees C. Place 200g of chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place eggs, sugar and vanilla extract in a bowl and mix for about 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and the remaining chocolate and allow to stand for 10 minutes. Spoon tablespoon's of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8-10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make peanut butter frosting, place sugar, peanut butter, butter and vanilla extract in a bowl and mix for about 5 minutes or until light and fluffy. Add the cream and mix for another 2 minutes. Spread half the cookies with peanut butter frosting and sandwich with the remaining cookies.


July 13, 2012

Peanut Butter Cookies

These cookies are yummie! It's both peanut butter and salted peanuts in them which makes them chewy, crunchy, sweet and salty at the same time. The recipe yields 40 cookies, but I'm sure they wont last long anyway...

Peanut Butter Cookies, 40
200 grams butter, room temperature
1 1/2 dl brown sugar (150ml)
1 1/2 dl sugar (150ml)
1 tsp vanilla sugar
1 egg
1 pinch of salt
1 dl peanut butter (100ml)
5 dl flour (500ml)
1 tsp baking powder
1 dl chopped peanuts (100ml) (I used salted peanuts)

Decoration: peanuts

Pre-heat oven at 200 degrees C.

Combine butter, sugar, brown sugar and vanilla sugar. Stir in egg and salt. Add peanut butter and stir. Combine flour and baking powder in a separate bowl and stir into the mixture. Add chopped peanuts and stir again.

Form balls of the dough, flatten them a little bit and decorate with peanuts. Place on an oven papered baking plate. Bake for about 10-12 minutes. Let them cool.

Don't forget to join My Sweet Party with your Favourite Pie!


June 9, 2012

Apple Muffins with Nut-Caramel Topping

Do you fancy a very moist apple muffin with a sweet, crunchy, nutty-caramel topping? Then this treat is especially for you! Don't forget the napkin while eating this muffin as the nut-caramel topping is a little bit sticky:-)

Apple Muffins with Nut-Caramel topping, 12pcs
75 grams butter
1,25 dl sugar (125ml)
1 egg
2 dl grated apple (200ml)
0,5 dl milk (50ml)
2 dl flour (200ml)
1 tsp baking powder
1 tsp vanilla sugar

50 grams nuts (walnut, hazelnuts, almond)
50 grams butter
1 dl brown sugar (100ml)
0,5 dl cream (50ml)

Preheat the oven at 180 degrees C.

Melt butter and let cool. Whisk butter and sugar fluffy and mix in the egg. Stir in grated apple and milk and finally mix in the flour, baking powder and vanilla sugar. Divide batter into muffin cups placed in a muffin tray and bake for about 15 minutes or until almost finished.

While the muffins are in the oven prepare the nut-caramel topping. Place all ingredients in a small saucepan and heat on a medium temperature until sugar dissolves. Bring to boil and let it simmer for about 5-10 minutes, until caramel thickens a little bit.

Pour nut-caramel mixture onto your muffins and bake another 5 minutes. Let the muffins cool before serving.

Don't forget to link up your contribution to My Sweet Party . The theme this month is Summer Fruits.

This is my contribution to Foodie Friday and Sweets for Saturday.



June 4, 2012

My Sweet Party -Top Three Chocolate Favourites

I've finally decided my top three favourites from my very first chocolate themed My Sweet Party. OMG! I was drooling over your contributions, everything looked super yummie and I've bookmarked lots and lots of your stuff. Great job everyone! The downside of I'm craving something chocolaty like crazy, but I haven't even a tiny little chocolate bar or cookie or whatever to stop my craving.....I'm such a newbie:-)

If you wanna check out every single chocolate contribution, do it here. But, remember to have something chocolaty close by:-)

OK, here are my top three favourites:

What is almost synonymous with chocolate when it comes to baking? Yup, BROWNIES:-) Katarina, the blogger of Hovkonditorn made these fabulous Oreo Mocha Brownies. By looking at her pictures you can easily see that they are melt in the mouth divine, and sticky, and wonderfully chocolaty.

Look at the stickiness at this one below:-) yum, yum, yum! Katarina is a Finland-Swedish woman living in Singapore. Her blog is written both in Swedish and English. Katarina's recipes are a mix between cooking, baking, and tips where to eat in Singapore. Be sure to pop over to here blog and be inspired!

My next favourite are these Chocolate Dipped Peanut Butter Donuts made by Dorothy from the super cute blog Crazy for Crust. I just love her blog and the way she writes and her amazing pictures makes me drool every time I check out her blog. Her blog is all about sweets, so if you're a sweet tooth like me, you probably like her blog too.

These are irresistible and bookmarked for sure:-)!

And finally we have these colourful and cute M&M cookies from lovely Maude at Spicy Cinnamon. Maude is a Canadian studying in Italy, she loves food, art and fitness. Her blog has a great combo of food, desserts and health. I also believe that you can eat whatever you like as long as you do it in moderation.  Her blog is definitely worth checking out! And now have a look at these cutie M&M Cookies! They made me smile instantly! They look chubby and childish and I LOVE them!

I hope you liked my round-up and that you are eager to participate in my next My Sweet Party - June - Summer Fruits !!!


May 29, 2012

Hazelnut and Raisin Cookies

Today I'm celebrating 100 followers! Thank you everybody for reading and following my blog!! It makes me incredible happy every time I see that someone has decided to become a new follower:-) You're the best!!! I also want to thank you for your lovely comments!

I've made cookies as it felt like it was a while ago. I found this, Hazelnut and Raisin Cookie recipe in a magazine and it was exactly the kind of cookie I wanted to try. It's soft inside, but yet crunchy from the hazelnuts. I was a little disappointed though that they didn't taste anything of the oats. Next time, I will add more oats, and reduce the amount of flour. 

They are best eaten the same day. I had one the day after, and it was still a nice cookie, but not nearly as good as when freshly baked along with a glass of cold milk:-)

Hazelnut and Raisin Cookies, 30 pcs
125 grams butter, softened
1 tsp vanilla sugar
2 1/2 dl sugar (250ml)
2 eggs
5 dl flour (500ml)
1 tsp baking powder
2 dl porridge oats (200ml)
1 dl hazelnuts, roughly chopped (100ml)
1 dl raisins (100ml)

Preheat the oven at 175 degrees C.

Mix butter, vanilla sugar and sugar until fluffy. Whisk and add one egg at a time.

Combine in a separate bowl, flour, baking powder, oats. Add to the sugar mixture and combine well. Add hazelnuts and raisins and combine.

Roll the dough into balls and place on a oven paper covered baking sheet. Flatten the cookies with a knife.

Bake in the oven for about 12-14 minutes or until the cookies has a nice colour.

Let the cookies cool a bit before serving. My suggestion is to serve the cookies with cold milk.

I linked up to Foodie Friday and Sweets For Saturday



May 14, 2012

Apple and Nut Bread

This bread is packed with healthy juicy red apples, protein filled mixed nuts like hazelnuts, cashew's, brazilian and pecan nuts, to make this bread even healthier I added crushed rye. What do you think? Can a bread get more healthy than this?! I was a little disappointed though, because the bread doesn't taste anything from the apples as I'd hoped it would. But the apples made the bread juicy and it's still a nice bread for a healthy breakfast.

Apple and Nut Bread, 4 loafs
100 grams of fresh yeast
1 L water
4 apples, grated
2 1/2 dl crushed rye (250ml)
1 tbsp salt
2 kg wheat flour (I mixed and used 50/50 wheat and rye flour)
3 handful of chopped mixed nuts

Crumble the fresh yeast into a bowl and add lukewarm water (37 d C.). If you are using dry yeast, let it dissolve in warm water min. 43 degrees C. Set aside for 10-15 minutes while the yeast dissolves.

Place crushed rye into another bowl add boiling water, set aside for 10 minutes, to let the rye go softer.

Add salt, grated apples, crushed rye and almost all flour into the yeast mixture. The dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry and dense. Work the dough by hand for about 20 minutes or in a kitchen aid for about 10 minutes. When you feel that the dough is ok, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.

The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. One trick is to take a piece of dough between your thumb and index finger, pull finger apart, if the dough between your fingers are thin and elastic, you've worked it enough. it more:-)

Sprinkle some flour onto work top and place the dough on top. Work the dough once again, this time, just a little bit, add extra flour if the dough is too sticky. Divide the dough into 4 pieces and place in loaf tins. 

Leave and let rise for another 30 minutes. Preheat the oven to 225 degrees C.

Bake in the oven for about 30 minutes, until your bread has lots of colour. Let cool on an oven rack.


Have you submitted a contribution to my first My Sweet Party ? The theme of my first party is chocolate and I would love you to join!

This is my contribution to Breakfast Ideas monday's