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!

Mini Salmon & Spinach Quiche's

These Mini Salmon & Spinach Quiche's, baked in muffin pans are delicious for a light lunch, dinner or as a part of an amazing Sunday brunch. The crust is light and crispy and the filling is perfectly creamy. I just love the combo of salmon and spinach in a quiche! It's a top ten flavour marriage, at least for my taste buds.

If you're feeling lazy you can use store bought pie crust, but honestly this pie crust is super easy to make.

Salmon & Spinach Mini Pies, 10 pcs

Pie crust
150 grams cold butter
3 dl flour (300ml)
2 tbsp water

Filling
3 eggs
1 dl cream (100ml)
2 dl milk (100ml)
100 grams fresh spinach
150 grams smoked salmon
125 grated cheese
grounded pepper

Pie crust
Place butter and flour in a bowl and crumble together with your fingers. Add water and work quickly into a dough. Divide the dough into 10 pieces and line the muffin pan with your pie crust. Let the dough rest in the refrigerator for 30 minutes.

Preheat the oven at 200 degrees C. Prick the pies with a fork and pre-bake for about 8 minutes.

Filling
Whisk egg, cream, milk and pepper. Quickly fry the spinach with some butter. Chop the salmon. Divide spinach, salmon and cheese in your pre-baked pie shells. Pour the egg mixture on top.

Bake the mini salmon and spinach pies in the middle of the oven for about 20 minutes, until nice golden colour and the filling is firm to the touch.

Serve with a fresh green salad.

ENJOY!

Yogurt & Oat Scones

Scones are quick and easy to make for your for afternoon tea or a long lazy weekend breakfast. This recipe is my favourite scone recipe as the texture is soft and light yet the outside is slightly crispy. And they have the right level of sweetness.  Serve with butter, cream cheese or marmalade.

Yogurt & Oat Scones,  8 pcs
4 1/2 dl flour (450ml)
3 dl porridge oats (300ml)
1/2 tsp salt
1 1/2 tsp baking powder
1/2 dl sugar
125 grams butter, cold
1 egg
2 dl yogurt (200ml)
2 tbsp milk and oats for brushing the scones


Pre-heat the oven to 250 degrees C.

Combine the dry ingredients, add butter and crumble it together. Add yogurt and egg and knead very lightly to a smooth dough. If you knead the scones too much they'll turn out dense and not light and fluffy.

Flatten the dough until about 3 cm high, use a glass to cut round scones.

Place the scones onto an oven papered baking plate. Brush with milk.

Bake in the oven for about 15 minutes, until golden.

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!

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.

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!

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.

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. 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.


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!

Cinnamon Bun Braid

This is a true classic in Sweden! A beautiful Cinnamon Braid. You can buy this everywhere and it's loved by everyone. It's not difficult to make, but since it's made of yeast it requires some waiting while the dough is rising. But once you feel the cinnamon flavour from the oven that fills your home, i promise it's worth the wait.


Cinnamon Bun Braid, 2 braids
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:
75g butter, softened
1dl sugar (100ml)
2 tbsp vanilla sugar
2tbsp cinnamon powder

Decoration:
1 egg
pearl 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 (200 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 2 pieces. Roll out each piece to a rectangle on a lined baking plate. Spread butter, on the middle 1/3rd of the rectangle, and sprinkle the dry ingredients on top. Cut 2cm, diagonal strips of the two outer parts. Make braids of the lengths to braid. Cover with a kitchen towel and set aside to rise for about 40 minutes.

Brush the braids with a beaten egg and sprinkle pear sugar on top. Bake in the oven for about 15-20 in 200 degrees C. until golden.



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!

Buns with Vanilla Cream Filling

Another word for these buns in Sweden are Sun Buns, because the middle filling looks like the sun. I like that name, it sounds cute and summery. The taste is absolutely heavenly, a soft cardamom flavoured bun with a vanilla cream filling. One of my favourite buns!

Buns with Vanilla Cream Filling, 16pcs
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:
5dl milk, 3% (500ml)
1 vanilla pod
1,5dl sugar (150ml)
7 egg yolks
1,5dl corn flour (150ml)
50grams soft butter

Decoration:
butter
2 caster 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 (200 degrees C.) to make the kitchen extra warm. Meanwhile make the vanilla cream filling.

Filling:
Use a sharp knife, split the vanilla pod and scrape out the seeds. Add both the pod and the seeds in a small saucepan along with the milk. Bring to boil. Whisk sugar, egg yolks and corn flour airy. Pour the hot milk while stirring. Pour the mixture back into the saucepan and carefully heat it while stirring. Don't let custard boil as it might hurdle. As soon as the mixture starts thickening pour it quickly into a cold bowl. Add butter and let it melt, and whisk. Set aside to cool down.

Tip the dough onto your flour powdered baking table and divide into 16 pieces. Roll each piece to buns, flatten a bit. Place on a lined baking plate, cover with a kitchen towel and set aside to rise for about 40 minutes. Fill a piping bag with the vanilla cream, and pipe  into the middle of each bun.

Bake in the oven for about 7-8 minutes in 200 degrees C. until golden. Let the buns cool a little bit before brushing them with melted butter and sprinkle caster sugar on top.

Enjoy!

Soft Chewy Oatmeal and M&M Cookies

Cookie time! I've made a batch of soft, chewy Oatmeal and M&M Cookies. The trick is to get cookies out from the oven when they seem undercooked. That's what makes them soft and chewy, and not to mention, absolutely irresistible!

Oatmeal & M&M Cookies, 10 cookies
120g butter, softened
1dl (100ml) light brown sugar
1 egg
1 1/2 dl (150ml) flour
1/2 dl (50ml) rolled oats
1/2 tsp baking powder
1/4tsp salt

Decoration: M&M's or Non-Stop

Preheat oven at 180C and line a cookie sheet with baking parchment.

Place butter, brown sugar, eggs and in a bowl and mix with an electric mixer until smooth. Add flour, rolled oats, baking powder and salt, combine. Chill the dough in the fridge for 30 minutes before rolling. Roll into walnut sized portions. Flatten and decorate with M&M's. Bake for about 10 minutes. Longer if you want them more crunchy.

This is my contribution for the Swedish Månadens Sötsak.


ENJOY!

My Sweet Party - Top Three Favourites

Are you ready to see my Top Three favourites from My Sweet Party - August where the theme was Childhood favourites? You certainly know how to make me drool:-)

First out is these colourful Pinkalicious Meets Confetti Cookies from Hugs & Cookies XOXO.  Aren't they adorable?!

Or, what about these soft and chewy Snicker Cookies from In Her Chucks? Pure heaven if you ask me. Cookies, chocolate, caramel, peanuts, what's not to like?

And finally, these delicious babies from That Skinny Chick can Bake, Mounds Bars . Oh My Goooood, they look amazing!

I hope you are inspired and like my picks!