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!

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!

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!

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!

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!

Chocolate & Orange Sticky Cookies

Chocolate and orange is such a lovely combination! These little cookies are ready in no time, and you don't have to be an expert in baking for succeeding. These Chocolate & Orange Sticky Cookies are from now on on my Cookie Top List as they are super easy and highly appreciated! I also like the fact that they are a bit chewy....mmmmm! If you prefer them more crunchy, bake them for another minute or two.


Chocolate & Orange Sticky Cookies, 35-40 cookies
200 gram butter, room temperature
2 1/2 dl sugar (250ml)
1 tbsp corn syrup
1 1/2 tsp baking powder
1 tsp vanilla sugar
5 dl flour (500ml)
1 dl unsweetened cocoa (100ml)
zest from 1 orange

Preheat oven at 175 degrees C.

Place all ingredients in a bowl and combine. Divide the dough into 3 pieces and roll into long rolls and place on an oven paper covered baking plate. Flatten the rolls until about thick as your finger.

Bake for about 10-12 minutes. Let them cool somewhat before cutting them diagonally.

ENJOY!

Raspberry Buns

I've made buns! Again! I think I'm in some kind of yeast baking mood or something and at the moment my body craves buns all the time. Weird but true. I hope you don't mind. I'll promise to bake something else than buns the next time.

These are filled with raspberry jam, but you can of course fill them with your favourite flavour. These buns are granny style buns, and I've got fond memories of my grandmother baking these.

Raspberry Buns, 20 buns
3dl milk (300ml)
150grams butter
50g fresh yeast
1,5dl sugar (150ml)
1egg
0,5tsp salt
1 tbsp pounded cardamom
11-12dl flour (1200ml)

Filling:
Raspberry jam

Decoration:
1 egg
Powder 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, the milk and butter mixture should be warmer than 37 degrees C.) Let the yeast melt and add sugar, egg, 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 rise for about 60 minutes in a warm place. It should rise to about double the size. I usually put the oven on beforehand (250 degrees C.) to make the kitchen extra warm. Meanwhile make the vanilla cream filling.

Tip the dough onto your flour powdered baking table and divide into 4 pieces. Roll out each part to a rectangle. Cut each piece into squares.  Place a dollop of raspberry jam in the middle of each square. Fold the edges of the squares into the middle, press together, make sure to keep the jam inside the buns. Place your buns in a paper cup or directly onto a oven papered baking plate.  Cover with a kitchen towel and set aside to rise for about 20 minutes.

Beat the egg and brush this carefully on the bun. Bake in the oven for about 8 minutes in 250 degrees C. until golden. Sprinkle powdered sugar on top before serving.

ENJOY!

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.

ENJOY!

My Sweet Party - My Top 3 Favourite Pies

I've picked out my three favourite pies from your link ups and as always, it was difficult to choose from all the yummy stuff you've baked. If you wanna have a look at all contributions for My Sweet Party - July and the theme, My Favourite Pie, check them out here.

First we have this amazing looking all American Blueberry Pie from In Her Chucks. The pie crust is said to be foolproof and the key ingredient seem to be vodka?! I've never made a pie crust with vodka before but apparently it's essential for the texture of the crust. I'm curious and this Blueberry Pie is bookmarked!




I also picked out this creative Chocolate and Raspberry Pie from The Chocolate Box. It's a Swedish blog but you can use the google translation button at the right hand side. The pie is filled with fresh raspberries, smooth chocolate cream and on top of that goodness is a thick layer of oat crumble. Sounds intriguing to me!





And finally I picked this summery and rustic looking Italian breakfast pastry, Fresh Peach Crostata from The Boot. I just love the look of this pie; simple, fruity, summery, fresh and absolutely my cup of tea. Eating a slice of this for breakfast on a warm summer morning I can imagine the feeling of being transported to Italy...

Enjoy!