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!

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!

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!

Coconut Swirl Brownies

Oh my! these Coconut Swirl Brownies are absolutely amazing! Chocolatey and fudgey with coconut flavoured marbleizing. They are "A party in my mouth delicious"!


Brownies
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1/2 cup butter, softened
3 large eggs
1/3 to 1/2 cup unsweetened cocoa depending on how rich you like it

Coconut topping
1/2 cup unsweetened desiccated coconut
1 egg-white
1 tbsp sugar
1/4 cup whipping cream

Preheat oven to 180 degrees C (350 degrees F). Grease an 8-by-8-inch (20cm) baking dish.

Add flour, sugar, cocoa, salt and softened butter to a bowl and beat until combined.

In a separate bowl, whisk egg and pour into the flour mixture and beat until smooth and creamy, about 2 minutes. Pour mixture into the baking dish.

Combine all ingredients for the coconut swirl. Drop dollops of coconut mixture (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 20 to 25 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

ENJOY!

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.





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.





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!

Brownie Lime Cheesecake

I love brownies! I love cheescake! So when I strumbled upon this recipe for a brownie cheescake a while ago, I bookmarked it, then forgot about it....then I found it the other day going to my recipe book. And now it was about time to try it out! I'm a little disappointed though as I overbaked it a little bit, so it wasn't as sticky as I'd hoped it would be. So next time I'll make sure to NOT overbake it...I'll stick to the amount of time suggested  in the recipe....but the cheescake filling seemed too loose, so I kept it longer in the oven...bad choice! Next time, I'll stick to the recipe and I'm convinced I've got a winner brownie cheescake.

Brownie Lime Cheescake
150g butter
2 eggs
1,5 dl sugar (150ml)
1,5 dl crushed digestive cookies (150ml)
1tsp vanilla sugar
1tsp baking powder
1,5 dl flour (150ml)
4tbsp cocoa, unsweetened

Filling:
2 eggs
Juice from 1 limefruit
1tsp vanilla sugar
0,75dl sugar (75ml)
400g cream cheese

Preheat oven at 175 degres C.

Melt butter. Mix sugar and egg until fluffy. Add vanilla sugar, baking powder, flour, butter, crushed digestive cookies and cocoa, combine. Pour into a greased baking tin. Bake for 15 minutes.

Meanwhile make the filling. Whisk egg, limejuice, vanilla sugar and sugar. Add cream cheese and combine. After 15 minutes, take out the brownie from the oven, and gently pour the cheescake filling into the middle. Bake for another 30 minutes. The cake should be a bit sticky in the middle.

This is my contribution for Melting Moments linky party.


ENJOY!

Apple Custard Tea Cake

This teacake gets a big thumbs up! The grated apples and of course the custard make it moist and yummie. It also has a hint of cinnamon flavour to it. It prefect for your afternoon tea or even as a dessert. The cake is equally delicious the day after, so  you can very well preparem this cake in advance.

Apple Custard Tea Cake
125 grams butter, room temperature
2 dl sugar (200ml)
2 eggs
4 1/2 dl flour (450ml)
2 tsp baking powder
1 tsp vanilla sugar
2 grated apples

Custard
2 egg yolks
3 dl milk (300ml)
3 tbsp sugar
1 tbsp corn starch
1 vanilla pod


Divide the vanilla pod and place the seeds in a saucepan. Add the other ingredients and stir. Let the mixture simmer and whisk by hand at the same time, until custard thickens. Don't let the cream boil as it easily burns. Set aside, and let it cool.

Preheat the oven at 175 degrees C. Grease and flour a cake tin.

Combine butter and sugar and then add the eggs one by one, while whisking. Add the rest of the ingredients and combine carefully. The cake mixture is rather thick. Spread half the batter in the cake tin. Spread the custard over the cake mixture. Then add the remaining cake batter, easist is to place dollops of the cake batter on top of the custard and then carefully even it out with a spatula. Bake inte the middle of the oven for about 45 minutes or until a stick comes out clean.

Don't miss out of My Sweet Party - July! The theme for this month is My Favourite Pie.


ENJOY!

Coconut Cake with Lemon Frosting

Coconut and lemon is a summery combination! It is a lovely cake, not too sweet and the lemon frosting adds a nice freshness. Next time though, I will add more coconut and use less flour as I would prefer it to be more coconut flavoured. This cake has no WOW factor to it, but it’s very enjoyable, and subtle in it’s flavours and great for your afternoon tea or coffee. You don’t always want an explosion of flavours, sometimes you like it simple and plain.

Coconut Cake with Lemon Frosting

150 grams melted butter

2 eggs

3 dl sugar (300ml)

½ dl desiccated coconut (50ml)

4 ½ dl flour (450ml)

2 tsp baking powder

1 ½ dl milk (150ml)

1 lemon, zest and juice

Icing sugar until frosting has the desired texture

Desiccated coconut to sprinkle on top of the cake

Preheat oven at 175 degrees C.

Melt the butter. Mix egg and sugar until fluffy. Combine coconut, flour, baking powder in a separate bowl and add along with melted butter and milk to egg mixture. Pour into a greased and floured (I used desiccated coconut) baking tin, about 20 cm. Bake for about 20-30 minutes, until a stick comes out clean. Let the cake cool and meanwhile prepare the frosting.

Combine zest and juice from 1 lemon with icing sugar until your have the desired texture.  I used juice from one large lemon and therefore needed about 5 dl (500ml) of icing sugar. I ended up with a lot of frosting! But I poured it all over the cake once it had cooled down. I thought it would be nice with a lot of frosting.


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

This is contributed to Foodie Friday and Sweets for Saturday.

ENJOY!

Raspberry Squares with Coconut-Caramel Topping

HAPPY MIDSUMMER'S EVE!!!! Today we celebrate Midsummer's Eve in Sweden, it's a solstice celebration where we celebrate the longest day of the year. It's one of our greatest celebrations of the year, almost as big as Christmas. So, yes, today we have holiday in Sweden and we eat a lot of food like; soused herring, the year's first potatoes, chives, sour cream, snaps, beer and the first strawberries of the season is a vital ingredient on the menu. If you're interested to know more about Midsummer's Eve, check it out here.

We usually eat a Victoria sponge cake, first layer filled with mashed bananas or thick vanilla custard and second layer with strawberry jam. Spread the cake with whipped cream and top with lots of fresh strawberries. That's a traditional Swedish Strawberry Cake. It's also very common to eat this kind of cake on birthday's.

But I wont bake a traditional Midsummer's Cake this year because we're having a picnic and the cake would most likely be ruined. But I will definitely eat a lot of strawberries today!:-) But plain fresh ones instead, not too bad:-).

I've baked Raspberry Squares with Coconut-Caramel Topping and I think it will be a great substitute:-) However for me it wont be squares because I couldn't find a disposable squared baking tin at the supermarket, only round ones. But hey, the taste will be the same:-) And I assure you, this is amazing! Sweet, summery, a little bit sticky and the coconut-caramel topping tastes like a sunny afternoon. I bet these squares are delicious too, without the topping and instead eat it with a creamy vanilla ice-cream:-)

Raspberry Squares with Coconut-Caramel Topping
150 gram raspberries, fresh
125 gram butter, room-temperature
1 1/2 dl sugar (150ml)
2 eggs
1/2 dl milk (50ml)
3 1/2 dl flour (350ml)
2 tsp vanilla sugar
2 tsp baking powder
1 pinch of salt

Coconut-Caramel Topping:
3/4 dl cane sugar (75ml)
1/2 dl golden syrup (50ml)
3/4 dl double cream (75ml)
100 gram dessicated coconut
40 gram butter


Preheat oven at 175 degrees C.

Mix butter and sugar until soft. Add one egg at a time while mixing and thereafter milk.

Combine flour, vanilla sugar, baking powder and salt in a separate bowl and then add to the butter mixture along with raspberries. Combine carefully and try not to crush the raspberries. The mixture will be rather thick.

Grease and flour a squared baking tin or cover with oven paper, and spread the mixture evenly. Bake just below the middle of the oven for about 40 minutes, or until a stick comes out clean.

Meanwhile, prepare the coconut-caramel topping. Place all ingredients in a saucepan, let simmer on low heat for a couple of minutes, while stirring.

Take out the cake from the oven and spread coconut-caramel mixture evenly onto the cake. Adjust temperature at 200 degrees C. Place the cake just below the middle of the oven and bake for another 15 minutes, or until coconut-caramel topping is golden. Let the cake cool and cut into squares.

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

ENJOY and HAPPY MIDSUMMER'S EVE!

This was my contribution for Sweets for Saturday and Foodie Friday.

Very Chocolate Whoppie Pies

Chocolate Whoppie Pies for the chocolate addict! These are rich, decadent and heavenly for the chocolate lover! Two very chocolaty soft and moist cookies sandwiched with a delicious chocolate filling, what's not to like?!:-). The chocolate cookie itself can be described as a Devil's Food Cake in a cookie form. And we all love a Devil's Food Cake, don't we;-)

Chocolate Whoppie Pies
60 grams butter, room temperature
2 1/2 brown sugar (250ml)
4 tbsp sunflower oil
1 egg
2 tsp vanilla sugar
4 dl (almost) flour (400ml)
1 1/2 dl cocoa unsweetened (150ml)
1 1/2 tsp baking powder
1/2 tsp salt
2 1/2 dl milk (250ml)

Chocolate Filling
3 dl icing sugar (300ml)
1 dl cocoa (100ml)
4 tbsp butter, room temperature
3 tbsp cream
1 tsp vanilla sugar
1/2 tsp salt

Preheat the oven at 200 degrees C.

Whisk butter, brown sugar and oil until combined. Stir in egg and vanilla sugar. In a separate bowl, combine flour, cocoa, salt and baking powder and add to the mixture. Whisk at low speed. Add the milk and stir until you have a smooth batter, a bit thick.

Place small dollops of batter (or use a piping bag) onto an oven paper covered baking plate. Bake your whoppies for about 7-10 minutes. The tops should spring back when you lightly press the whoppies. Let the whoppies cool on a wire rack.

Meanwhile make the chocolate filling by combine everything together. Then pipe chocolate filling onto the flat side of the whoppie and press another whoppie on top.

The assembled cookies can be stored, covered, in the refrigerator for several days, if they last that long...


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

This is my contribution for Sweets for a Saturday and Foodie Friday

Lemon and Rosemary Cake

Today it is The National Day of Sweden!! Hurray for Sweden and all my Swedish readers!! We've only had a National Day since 1983, before that this day was known as Swedish Flag Day. In other words, our National Day is fairly new.

How about celebrating this wonderful day with a mouth watering, zingy and flavourful, Lemon and Rosemary Cake? After you've let the cake cool it's drenched with a thin lemon and rosemary syrup and this is the key to this very moist and wonderful summery cake.

It feels like I've been baking quite a lot of lemony things lately...but I just can't help myself, lemon is soooo tasty and goes so well with all kinds of sweet things, don't you agree?





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


Lemon and Rosemary Cake, 15 pcs
225 grams butter, room temperature
1 tbsp finely grated lemon zest
2 1/2 dl sugar (250ml)
1 tsp vanilla sugar
1 pinch of salt
3 eggs
2 1/2 dl flour (250ml)
1 1/2 tsp baking powder
2 1/2 dl sour cream (250ml)

Syrup
1 1/4 dl lemon juice (from 2 lemons) (125ml)
1 1/4 dl water (125ml)
2 1/2 dl sugar (250ml)
2 sprigs of rosemary


Preheat the oven at 180 degrees C.

Grease a baking tin (16 x 26cm) or place parchment paper to fit. Whip butter, lemon zest, sugar, vanilla sugar and salt until white and fluffy. Continue whipping and add one egg at a time.

Carefully add the flour combined with the baking powder and the sour cream. Whisk the batter until smooth. Pour batter into baking tin and bake for about 35 minutes until golden or until an inserted stick in the cake comes out clean. Set aside to cool for 5-10 minutes.

Syrup:
In a small saucepan, add all ingredients for the syrup, gently heat until sugar dissolves. Bring to boil and let simmer for about 5 minutes until the syrup thickens a little bit.

Pierce small holes in the cake with a toothpick or similar and pour syrup over while warm. Serve like it is or with whipped cream.

This is my contribution for Månadens Sötsak at the Swedish blog Söta Saker. Jag är med och tävlar om en rabattkod hos Groupon. This is also my contribution for  Foodie Friday.




ENJOY!

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

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 this....now 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 !!!