Cinnamon Inspirations

I love everything flavoured with cinnamon, especially during fall and winter. And since Christmas is approaching, and this spice is THE number one Christmas spice, I thought I'd give you some Cinnamon Inspiration from the blog world.


If you love Cinnamion Rolls but doesn't have the time or want to put in the effort of making a yeast based dough, this is a great option Cinnamon Roll Coffee Cake with Cream Cheese Glaze from Averie Cooks.






This Hungarian Cherry & Cinnamon Cake sounds amazing. From blogger Italy on My Mind






Or if you're a biscotti lover, why not pop over to blogger Cookie Crumble who has the recipe for these fab Cinnamon Biscotti's.






Mmm these Apple Cider Doughnuts looks absolutely super yummie! Blogger Carpé Season sure knows how to tease my tastebuds...






ENJOY!

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

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

Decoration
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.


ENJOY!

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.


ENJOY!

Pear Inspiration

Pear is a sweet and delicious fruit that is perfect for baked goods but it's also equally amazing as an ingredient in a savory dish.



Why not try this beautiful Pear Walnut Gorgonzola Pizza from Kitchen Confidante.






These Baked Korean Pears in Wonton Crisps Honey Cinnamon Mascarpone from Cooking on the Weekends are looks absolutely amazing. Her pictures make me drool and wanting those Korean Pears right now.






WOW! How about starting up the day with a bunch of Caramel Sea Salt Pear Pancakes. Yum Yum! Cookin' Canuck sure knows how to make a proper breakfast.






The photos on Yummy Supper blogs are absolutely gorgeous! Her Little Pear Tarts are equally gorgeous looking.






ENJOY!

Potato Bread

If you have left over boiled potatoes from dinner use it to bake this amazing moist and great tasting bread.

4 Potato Bread
8 boiled potatoes, mixed
6 dl milk (600ml)
50 grams of yeast
2 tsp salt
2 tbsp dark corn syrup
2 tsp bread spice (mix of anise, fennel, caraway)
2 dl rye flour (200ml)
14-15 dl (1400-1500ml) wheat flour

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

Add golden salt, syrup, bread spice, mixed potatoes into the milk and yeast mixture. combine. Add rye flour and wheat flour a little at a time and combine until you have used almost all the flour. The dough should become smooth. 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.

TIP:
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. Otherwise....work 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 equal sized pieces. Make large round loafs and place on an oven paper covered baking plate. Use a glass to make a whole in the middle of the bread. Sprinkle some flour on top. Leave and let rise for another 30 minutes.

Preheat the oven to 230 degrees C. Bake in the middle of the oven for about 15 minutes, until your bread has lots of colour. Let cool on an oven rack.


ENJOY!

Chocolate Rapberry Cupcakes with Raspberry Cream Topping

I had some raspberries in my freezer and since I'm craving chocolate at the moment, must be from my previous post about those Kahlua Cupcakes....I whipped up a batch of Chocolate Muffins, added raspberries and made a simple Raspberry Cream Topping. Mmmm heavenly! The rich chocolate muffin feels less heavy with this fresh raspberry cream topping...I know, cream isn't really light...but the taste of the raspberries adds freshness.


Chocolate Raspberry Cupcakes, 12pcs
125 grams butter, room temperature
2 dl sugar (200ml)
2 egg
1 1/2 dl cream (150ml)
4 1/2 dl flour (450ml
2 tsp baking powder
4 tbsp cocoa, sifted
Raspberries

Raspberry Cream
Whipping cream
Raspberries, hand full


Preheat the oven at 175 degrees C.

Combine butter and sugar and then add the eggs one by one while whisking. Add the rest of the ingredients and place small dollops of batter in muffin cups placed in a muffin tray. Place 4 raspberries in each muffins and place another dollop of batter on top. Bake in the middle of the oven for about 20 minutes or until a stick comes out clean.

Raspberry Cream
Whip your cream until fluffy and about a handful of raspberries, whip again until well combined and your cream has turned into a nice pink colour.




ENJOY!

Mango Inspiration

One of my favourite fruits is the Mango, sweet, moist and almost a dessert on its own. Just cut into small pieces and enjoy the natural sweetness of the fruit, no addition of sugar is needed. I've never baked with mangoes before and thought I'd browse the blogosphere to see what others have baked with this amazing fruit. This is just a few of all amazing recipes I found.


This Mango Mirror Cake from Sugar & Everything Nice looks absolutely adorable!






4th Sense Cooking made this beautiful Eggless Mango Cake.





Or why not try these tropical flavoured muffins? Coconut Cream Banana Mango Muffins, from Laura Levys Recipes. 




This Mango & Cardamom Upside Down Cake baked by English Patis looks super moist and is from now on, on my baking list.





Nourishing Meals made this fresh Mango Coconut Pudding.



ENJOY!

Apple Cheesecake

 

An apple a day keeps the doctor away, and why not having your daily apple intake by making this amazing cheesecake :-). This is definitely the best cheesecake I've ever eaten! Apples, cinnamon, the crunchy crust and the smooth yet not too sweet filling...OH MY..it's insanely delicious!

 

 

 

 Crust14 digestive graham cracker, mixed into crumbs
50 gram butter, melted
2 tbsp sugar
1 tsp ground cinnamon

Glazed Apples4 medium apples, peeled and cored
2 tbsp butter
2 tbsp sugar
1 tsp ground cinnamon

Filling800 gram cream cheese, softened
1 dl (100 ml) sugar
1 dl (100ml) corn starch
2 tsp vanilla sugar
4 eggs
1 dl heavy cream

Preheat oven to 175°C. For the Crust, mix all ingredients in medium bowl. Press firmly onto bottom and 22cm springform pan. Set aside. Bake in the oven for about 5 minutes.

For the Glazed Apples, cut apples into thin slices, add remaining ingredients to apples in large skillet. Cook on medium heat 5 to 10 minutes or until apples begin to caramelize, turning frequently. Arrange arrange apples on bottom of the baked crust.

For the Filling, beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and corn starch. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add the cream and beat again on low speed. Spoon evenly over apples.

Bake 40 to 60 minutes or until center is almost set. Turn oven off and allow cheesecake to cool in oven for 30 minutes with door slightly ajar. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

ENJOY!

Kahlua Chocolate Cupcakes

I'm a big fan of Kahlua and Chocolate Cupcake,s so when I found this recipe I immediately put it on top of my baking list. The chocolate cupcake itself is moist and has a rich chocolate flavour and then it's drenched with Kahlua and topped with Kahlua buttercream. It's grown up cupcake for sure!



Kahlua Chocolate Cupcakes, 21 pcs
½ cup vegetable oil
1 ½ cups granulated sugar
½ cup lightly packed brown sugar
2 tsp vanilla
2 eggs at room temperature
1 ¾ cup all purpose flour
¾ cup dark chocolate cocoa powder
1 tbsp espresso powder
¾ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk
1 cup hot water

Kahlua
Preheat oven to 375 F degrees. Line your cupcake pan with liners.

In the bowl of an electric mixer with the paddle attachment, mix together the oil, sugars, vanilla, and eggs until completely combined or about 2 minutes.

While they are mixing, whisk together the flour, cocoa, espresso powder, baking soda, baking powder and salt in a large bowl. Alternating flour and buttermilk, add the flour in thirds, beginning and ending with the flour. Scrape the sides and only mix until combined.
Fold in the hot water and mix until combined.

Fill cupcake liners 3/4 full. Bake for 10 minutes then rotate pan. Bake another 5 minutes.

Cool in pans for 5 minutes then to a wire wrack to finish. While still warm, poke 8-10 holes in the cupcakes with a tooth pic. Using a brush, drench the cupcakes with Kahlua. Three times. Yes, you want LOTS of Kahlua in your cupcakes.

Kahlua Buttercream
1 cup (2 sticks) unsalted butter, room temperature
2lbs (1 bag) of powdered sugar, sifted
2/4 cup Kahlua
In the bowl of an electric mixer using the WHISK attachment, whip the butter. One cup at a time, add the sifted powdered sugar. Scraping the sides of the bowl after each addition and mixing until thoroughly combined. Between each addition of sugar, alternate between adding the Kahlua and sugar. Whip on high for 2-3 minutes. Chill for 5-10 minutes before piping onto cupcakes. Dust each cupcake with dark chocolate cocoa powder.










ENJOY!

Chocolate and Toffee Thumprint Cookies

These cookies are insanely easy to make and absolutely to die for! They are a favourite of mine and I easily can eat way to many! They store well for a week or so in an airtight container...if they last that long at your place...


Chocolate and Toffee Thumbprint Cookies, makes about 20
4 1/2dl flour (450ml)
1dl sugar (100ml)
1tsp baking-powder
2tsp vanilla sugar
200 grams butter, room temperature
Chocolate and Toffee candy

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 chocolate and toffee candy.

Bake your cookies for 10-15 minutes. Don't let the cookies colour too much.

Enjoy!

Whoppie Pie Inspiration

Whoppie Pies are amazingly yummie! A soft chewy cookie sandwiched together with a delicious filling. What's not to like?! Below are some great inspiring recipes for you and me to indulge in.



Perfect fall flavoured Pumpkin Whoppie Pies from Steamy Kitchen.





I love cookies with oatmeal so I couldn't resist these lovely Oatmeal Whoppie Pies from Oishii Treats.





Oh my, these look amazing!! Mint Chocolate Chip Whoppie Pies from Tracey's Culinary Adventures





Or these Chocolate & Salted Caramel Whoppie Pies from Erin's Food Files. They look rich and decadent, just the way I like it!





If you prefer something more refreshing why not try these cute Lemon Whoppie Pies  from Sweet Peas Kitchen




ENJOY!

Dried Fruit & Walnut Quick Bread

If you like a healthy yet sweet bread, then this is for you, a full flavoured Dried Fruit and Walnut Quick Bread. The dried apricots and raisins adds a nice sweetness to this quick bread and the walnuts and sunflower seeds ads to a crunchy texture. I love quick breads as they are super simple to bake and you can easily change the recipe to suit your personal taste.

This kind of bread is best the day after baking, to let it "set", and you can easily store it for about two weeks in a plastic bag.

Apricot, Raisin and Walnut Quick Bread

3 dl flour (300ml)
2 1/2 dl rye flour (250ml)
1 dl porridge oats (100ml)
2 dl crushed rye (200ml)
1 dl dried apricots (100ml)
1 dl raisins (100ml)
1 dl walnut (100ml)
1 dl sunflower seeds (100ml)
1 dl linseeds (100ml)
1 1/2 tsp salt
1 1/2 tsp bicarbonate
1 1/2 tsp baking powder
1 tsp fennel seed
1/2 tsp caraway powder
1/2 tsp aniseed
1 dl light molasses syrup (100ml)
4 1/2 dl butter-milk (or natural yogurt) (450ml)

Decoration: oats

Preheat the oven at 200 degrees C.

Chop walnuts and dried apricots coarsely and put into a bowl. Add all the dry ingredients including the spices and combine. Add syrup and yogurt. 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. Sprinkle oats on top for decoration.

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

ENJOY!

Fall Flavoured Cookies and BLOGHOP

Fall has definitely arrived to Sweden and I've been super busy at work which is why I haven't been blogging as much as I'd like to. Cookies are quick and easy to bake and what is more suitable than some Fall Flavoured Cookies? Not only do I love the flavours of cinnamon and ginger but spiced baked goods smells oh soooo wonderful!

I decided to do my very first blog hop and I do hope you'd like to join! Add your cookie recipe in the link below and let the cookie swap begin! It starts now and end 31st of October.

WHAT IS A BLOG HOP? If you're new to blog hopping, here is what you need to know... a blog hop is an amazing and super easy way to show off your deliciously baked goods by linking your recipe(s) below. By doing so, you will meet new bloggers and build a network of new followers. Add your recipe to the link below and please visit other blogs in the linky. Let them know that you are a new follower and ask them to stop by and visit you back. Sharing is caring!

I only have 2 simple requests:

1. Post "Me and My Sweets" button somewhere on your blog post or sidebar with a link back to my blog.

2. Please follow my blog via Google Friends Connect, e-mail or Bloglovin, and leave a comment. I will follow you back!

Fall Flavoured Cookies, makes 24
125 grams butter, room-temperature
2 1/2 dl brown sugar (200ml)
1/2 dl light molasses (50ml) (I used golden syrup and the cookies were still great)
1 egg
5 1/2 dl flour (550ml)
1 1/2 tsp bicarbonate
1 1/2 tsp powdered ginger
1/2 tsp powdered cinnamon

Decoration: sugar

Combine butter and sugar in a bowl into a smooth mixture. Add egg and molasses, I used golden syrup and the cookies turned out delicious, and combine. Combine the dry ingredients and add to the butter mixture. Work into a smooth dough. Place in the refrigerator for about 60 minutes.

Preheat the oven at 200 degrees C. Roll the dough into 24 small balls and roll them in sugar. Place the balls onto an oven papered baking plate. Bake in the oven for about 10-12 minutes. Let the cookies cool before serving.

ENJOY!

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





ENJOY!