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!

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!

Cinnamon Flavoured Semolina Pudding with Raspberries

This is an easy dessert that tastes absolutely heavenly. This soft pudding has an unique texture only semolina granules can  create. Add some cinnamon powder and top with your favourite berries or jam. If you reduce the amount of sugar you can even have it for breakfast. And  who doesn't like a dessert for breakfast.

Cinnamon Flavoured Semolina Pudding with Raspberries, 8-9 portions

1 l whole milk

200 g heavy cream
a pinch of salt
100 g sugar
1 vanilla pod, split length ways, seeds scraped out
100 g semolina
Cinnamon according to your likening
200 g fresh raspberries

Heat milk, heavy cream, salt, sugar as well as the scraped out seeds of a vanilla pod (add the pod, too) in a large saucepan. Bring to a boil, then remove from heat and discard the vanilla pod (or use for something else). Slowly add the semolina while continuously stirring, then return to the heat, bring to a boil again and let simmer for another minute until it has thickened a bit. Add cinnamon flavour according to your own personal taste. Fill in little glasses or pots. Add fresh raspberries on top.

The little pots can be enjoyed warm or cold and can be kept in the fridge (covered) for a couple of days, too.
 

 

ENJOY!

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!

Blueberry Semolina Pudding

This pudding brings up so many childhood memories for me! My grandmother used to make this for me. In Sweden we usually make this with lingonberries but I wanted to try it out with fresh blueberries and I wasn't disappointed. If you don't make it overly sweet you can eat it for breakfast, but if you add lots of sugar and eat it with cream is more like a dessert.



Blueberry Semolina Pudding, serves 4
2 1/2 dl milk (200ml)
2 1/2 dl water (200ml)
1 dl semolina
1 dl fresh or frozen blueberries or jam
Sugar according to taste
2 tsp vanilla sugar


Pour milk and water into a medium pot and bring to a boil over medium heat. Slowly sprinkle semolina while continuously whisking. Remove from heat after 5-6 minutes. Add vanilla essence, blueberries and sugar if needed.  Pour into another bowl and whict with an electric mixer for about 5 minutes until fluffy. Serve with milk or cream and add extra blueberries on top.

ENJOY!

My Sweet Party June - Summer Fruits

My first My Sweet Party was in my opinion a success! You contributed with 60 amazing chocolate recipes! Thanks everybody! You've done a great job inspiring us with your recipes. In a few days I'll feature my top three favourites, so please visit soon again to see if your Chocolate recipe is amongst my favourites:-).
Today it's the 1st of June and it's time for a new theme and I hope you'll like to participate. The theme for June is SUMMER FRUITS. Link up your contribution of something summary and fruity:-) and beginning of July I'll feature my top three recipes and blogs. If you need more information about the rules for My Sweet Party, please check it out here.


My Sweet Party Rules
1. Become a follower of "Me And My Sweets".
2. Add "My Sweet Party" logo to your post with a link back to your host blog "Me And My Sweets". Add the "My Sweet Party" link for that particular month so other bloggers can find recipes, receive more visits/comments and discover new inspiring blogs.
3.Place "My Sweet Party" button on the sidebar of your blog.
4. Post a link of your months contribution to "My Sweet Party"
5. Visit other participants for delicious inspiration - make sure you have some treats while browsing as I'm sure you'll be craving sweets after a short while:-)

Here's "My Sweet Party" button for you to grab. And the link to your host http://www.meandmysweets.blogspot.co.uk/

My contribution for June is a Key Lime Pie. I made it together with a friend of mine, it's her signature sweet, and it's heavenly!! I would say, it's THE dessert in a summer evening. The crust is sweet and grainy, the filling flavoured with lime is creamy and tangy, and the topping is made of fluffy whipped cream. WOW! Need I say more:-)

Don't be scared off by the list of ingredients or the fact that it needs time to set in the fridge. It is fairly easy to make, and it's worth the wait:-)

Key Lime Pie

The crust:
16 digestive cookies (original)
113 grams regular unsalted butter

Lime mousse:

4 large egg yolks
375 grams condensed milk (1 can)
2 tbsp of lime zest (taken from 4-5 nice and green limes – keep some zest in the fridge for the food styling in the end)
½ cup lime juice (squeezed from fresh limes and top up with lime juice bought in a bottle)

Whipped cream:

½ cup (or more) of whipping cream
2 tsp of vanilla sugar     

The crust:

Pre-heat oven at 180° C.

Crush the digestives until they’re almost in powder form. Melt the butter and mix it well with the digestives. Lightly butter a round pan. Press the butter & digestives mix onto your pan forming a flat base. Bake in the oven at 180° for 10-12 min. (until light brown).

The lime mousse:

Beat the egg yolks until they’re fluffy (not too fluffy –so still quite firm) and light yellow. Add all the condensed milk. Add half the lime juice and the 2 table spoons of lime zest and beat at a low speed. Add the rest of the lime juice and beat until well mixed. Pour the mousse on your –already baked now– crust. Bake all of it in the oven at 180° for 12 min.

Finally:

After you’ve taken your pie out of the oven; leave it on the kitchen table for about 1 hour until it cools down and then put it in the fridge for at least another hour (it needs to be a bit chilled so the whipped cream won’t start melting as soon as you put it on top).

Add the vanilla sugar to the cream and then whip until it’s quite thick and dense. Add the whipped cream on the pie and cover it completely until it’s thick and flat. Sprinkle some of your remaining lime zest on the pie to style it up!





I linked up to Foodie Friday and Sweets For Saturday

ENJOY!

American Cinnamon Roll Pancakes

Since I did my American Pancakes for the first time a few weeks ago, American Pancakes is a now a favourite weekend breakfast. So when I found this Cinnamon Roll Pancake recipe the other day, I new it was a must try:-). I wasn't disappointed with the result:-)

The original recipe required only wheat flour, but I decided to make my Cinnamon Roll Pancakes with half wheat flour and half rye flour to make them slightly healthier. The rye flour flavour gets disguised by the sweet cinnamon filling and the addition of sweet maple syrup at serving.





American Cinnamon Roll Pancakes, makes about 8 pancakes
1/2 cup all-purpose flour
1/2 cup rye flour (you can also use only white flour)
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tbsp oil (I used sunflower oil)
1 large egg, lightly beaten

Cinnamon Filling
1/4 cup butter melted
1/2 cup brown sugar
1/2 tbsp cinnamon (I added extra)

For the cinnamon filling. Mix melted butter, sugar and cinnamon. Pour filling into a pastry bag with a small tip. Set aside as you don't want this to remain super liquidy. It's best if it becomes a consistency similar to toothpaste.

For the pancake batter. Add flour, baking powder and salt in a bowl and whisk together. Whisk in milk, oil and egg until batter is moistened. A few small lumps are fine.

Heat large skillet over medium-low heat. Place oil or butter in the pan. Scoop about 1/2 cup batter onto the skillet. I could make two pancakes at the same time. When pancakes start to cook a little, swirl in the cinnamon filling. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

TIP!
Clean the skillet after each pancake, as there will be some cinnamon filling left and it will burn easily. You don't want your pancakes to taste of burnt sugar!





Serve your pancakes with maple syrup and fresh berries.





ENJOY!

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 recipe is my contribution for Sweets for a Saturday

American Pancakes

Today I made American Pancakes for the first time! Why haven't I made them before?! Honestly, I have no idea. In Sweden we make thin pancakes, and those I've eaten many, many times:-) And I love them! But American Pancakes, I've eaten them only once or twice before, but never made them myself. I definitely have to make them again, they are light, fluffy and great when you're in the mood for a lazy weekend breakfast. OK, it's not a weekend today, but I had my day off, so I could enjoy a loooong and lazy breakfast anyway:-)

Top your pancakes with your favourite berries, maple syrup and you're set for a fabulous start of the day.






American Pancakes, serves 4
2 1/2 dl flour (250ml)
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
2 1/2 dl milk (250ml)
2 tbsp melted butter + butter for cooking
1 egg

Mix the dry ingredients in a bowl. in a separate bowl mix together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into flour mixture and beta until you have a smooth batter. Any lumps will soon disappear with a little mixing.

Heat a non-sticking pan and add a knob of butter. When melted, add about two tablespoons of batter for each pancake - add another ladle of batter or more if it fits in your pan.

When the top of the pancake begins to bubble, flip it over and cook until both sides are golden brown. Repeat until you used up all your batter.

Serve immediately with maple syrup and fresh berries.

This is my contribution to Breakfast Ideas Mondays.

Enjoy!

Waffle Day

Today in Sweden it's Waffle Day! Such a great day! Why waffles you might wonder? Well, it's mainly because of a misunderstanding of the phrase, "Vår fru dagen" which in English means "Our Lady's Day". The Swedish phrase sounds like "våffel dagen", meaning Waffle Day and that's why we eat waffles today:-) "Our Lady's Day is a Christian holiday, celebrated on the 25th of March, 9 months before Christmas and this was the day the announcement to Virgin Mary that she would become mother of Jesus.

Ok, enough history, let's make waffles!

           (Picture from: www.oetker.se)

I prefer sweet waffles with whipped cream and blueberry jam. However, you can use the same recipe as below, and make savoury waffles. Just by adding your preferred toppings as, salmon and creme fraiche, pear and goats cheese, basically anything you like.


Waffles, 4 persons
6 dl milk
3 dl flour
1/2 tsp salt
3 eggs
2-3 tbsp butter


Pre-heat the waffle iron.

Pour half of the milk into a bowl, add flour and salt and whisk until smooth. Add the remaining milk and eggs, whisk well.

Brush the waffle iron with butter and start making your lovely waffles until crisp and golden.
Enjoy!

Almond and Saffron Cake with Whipped Cream and Lingonberries

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!

White Chocolate Mousse with Passion Fruit

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... :-)