I know these cookies don’t look like much, but they are just about the easiest cookies you’ll ever make. They’re SO chewy. And very, VERY addictive. I’ve been eating these cookies so many times throughout the years. It’s a classic old school type of Swedish recipe – and it’s definitely a classic for a reason. Now if you want to be really serious with your cookies you should temper the chocolate. I just sort of wanted to eat them so I simply melted the chocolate. I’ve tried tempering chocolate a couple of times but for me it just wasn’t worth while even though the chocolate hardens SO fast and it looks so much better. It totally makes sense if you’re into making fancy desserts though! I’ll leave that up to you!
Fall is by far, my favorite season. Maybe not always weather-wise (I live in Sweden you guys), but definitely inspiration-wise. It feels like starting over somehow, and I get so many new ideas that I often don’t even know where to begin. One of the many things I enjoy most about fall are all the beautiful, colorful leaves. I become obsessed with finding the most beautiful ones and preserving them between pages in old books. I keep some books solely for this purpose. And I enjoy the baking too, of course. All the beautiful apples and pumpkins and all my favorite spices. Long walks in the forest and lots of chai tea and hot chocolate. I could go on.
This pie has been lingering in my mind for a while. Actually since the first time I tried making vegan meringue which was.. almost a year and a half ago now. I find it absolutely fascinating that chickpea brine (which is sort of gross) can turn into a beautiful, luscious meringue. Mind blown! Now I’m curious to know, have you ever tried making or eating vegan meringue?
Have I told you how much I enjoy making anything that involves a pie crust? You wouldn’t think so looking through my blog (there are so few pie recipes), but I do. I really do. There’s something so satisfying about mixing together flour and butter to the perfect texture with your hands. You can make it in a food processor too of course, but I don’t own one and would probably still do it by hand. One of my new obsessions is slicing butter thinly with a cheese slicer. Mmmm.. so satisfying! Why haven’t I thought of that before?
Speaking of my love for pies (and tarts, galettes, crumbles… you get the idea), my new book Lomelino’s Pies will be available very soon (October 24th!) and I couldn’t be more excited about this one! It contains all of my favorite pie recipes. Classics like Apple Pie, Strawberry Rhubarb Galette and Lemon Meringue Pie to Nutella and Cream Cheese Pie Pops, Blackberry and Chocolate Crumbles and Cinnamon Bun Apple Pie just to mention a few. It also contains my best techniques for making a beautiful and decorative crust and delicious ice creams and sauces. If you want to see some more photos from my book and read a little more about it, make sure to check out my publisher Roost books. And you can also pre-order it from Amazon right here!
I’m still trying to figure out what this delicious thing actually is. Not sure whether it’s a cake, a pie or even a giant cookie. I ended up calling it cobbler because I figured that was the closest thing to it. No matter what it is, it’s friggin good. So good that it’s become a staple in our house. And it’s SO easy to make. You’ll be surprised. The only thing that’s a little bit of work is slicing the apples. But no need to peel the apples, unless you want to, of course. Just imagine how easy it’ll be to make it with berries! Make sure to serve it with homemade vanilla sauce or ice cream. You won’t be sorry!
I can’t believe summer is already over! It went by way too fast this year, but no wonder since I’ve been busy moving (I seriously can’t believe how much stuff we had crammed into our old apartment) and shooting my friend My’s book which by the way is SO much fun. A new experience for sure, and we’re nearly there. Can’t wait until it’s published next spring, I need to show you guys what we’ve been up to for basically the past 1 1/2 years 🙂 Moving has been such a transition. Life feels better and the new apartment is great, but getting back into work, learning how the light ‘works’ here is definitely a learning process. Living without a dishwasher is also something I haven’t done in a few years…
My and I found this amazing little farm shop called Kaggagård where we shot some pictures for her book. They had the most gorgeous pumpkins so I decided to bring a few home with me. I made some pumpkin puree, roasted pumpkin and these little cakes. I think I might make some soup aswell, and pie. What’s your all time favorite pumpkin recipe?
Mini pumpkin cakes with caramel pastry cream and toasted lemon meringue frosting
Makes 4 small cakes
This is a delicious version of my favorite ever carrot cake, where I use both grated pumpkin, pumpkin puree and sour cream instead of grated carrot and apple sauce/peach puree. If you prefer using carrot or if you want to make a 6 inch cake, you can find instructions for the cake layers here and here.
- 150 g butter
- 1 3/4 cups grated pumpkin
- 3 large eggs
- 150 g (2/3 cup) granulated sugar
- 65 g (1/3 cup + 1 1/2 tbsp.) light brown muscovado sugar, firmly packed
- 180 g (1 1/4 cups) all purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. flaky salt
- 1 tsp. ground cinnamon
- 80 ml (1/3 cup) sour cream
- 80 ml (1/3 cup) pumpkin puree (if you don’t have pumpkin puree, use sour cream or apple sauce instead)
CARAMEL PASTRY CREAM
- 150 ml (2/3 cup) milk
- 100 ml (1/3 cup + 2 tbsp) heavy cream
- 1/2 vanilla bean
- 3 large egg yolks (save egg whites for frosting)
- 4 tbsp. (55 g) granulated sugar, divided
- 2 tbsp. (17 g) cornstarch
- pinch of salt
- 1 tbsp. (15 g) butter
- 4 large egg whites
- 200 g (1 scant cup) granulated sugar
- zest from 1 small organic lemon
- Heat oven to 350°F (175°C). Butter a 30 x 40 cm/ 11 x 16 inch sheet pan and cover with baking paper.
- Melt the butter and set aside to cool.
- Peel and grate the pumpkin.
- Beat eggs and sugars until fluffy and lighter in color and texture, about 3 minutes. Add the melted butter and beat until combined.
- Mix flour, baking powder, baking soda, salt and cinnamon in a bowl, then stir into the batter until just smooth.
- Add grated pumpkin, pumpkin puree and sour cream to the batter and stir until combined. Pour the batter into the prepared pan and smooth with a spatula.
- Bake for about 16-18 minutes, or until a cake tester comes out clean.
- Let cake cool completely before cutting out rounds with a 6,5 cm/2.5 inch cookie cutter. Wrap the rounds in plastic wrap or store in an airtight container if not using immediately.
- Pour milk and cream into a saucepan. Scrape the seeds out of the vanilla bean and add seeds and bean to the saucepan. Cook over medium heat until mixture comes to a boil. Remove from heat.
- In a medium bowl, whisk together 1 tbsp sugar, cornstarch, salt and yolks. Set aside.
- Put the remaining 3 tbsp of sugar in a heavy-bottomed saucepan. Place the pan over medium to high heat until the sugar starts melting around the edges. Turn the heat down to low and stir carefully with a spoon until sugar is melted and golden brown. Be careful not to burn the sugar! Stir in the butter.
- Very carefully pour some of the hot milk mixture over the melted sugar (it will bubble up so make sure to be careful as this stuff is hot!). Add the milk mixture little by little, then heat until everything is melted again.
- Slowly pour half of the hot milk mixture over the egg mixture to temper the eggs. Pour everything back into the saucepan and remove the vanilla bean.
- Whisk over medium heat until the mixture becomes very thick. Put the saucepan in a cold water bath, stirring every now and then to prevent a skin from forming. When mixture is cool, pour into a clean bowl and cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream. Put the bowl in the fridge until pastry cream is cold and thick – about 2 hours, but preferably longer.
- Put the first small cake layer on a small plate or cake stand. Spread with a layer of the pastry cream, then put the next cake layer on top. Repeat until you’ve used four layers for each little cake. Put the cakes in the fridge while you prepare the frosting.
- Pour egg whites and sugar in a clean and heatproof bowl (preferably stainless steel or glass). Put the bowl over a saucepan with simmering water. The bowl should fit snugly, and the simmering water should not be touching the bowl.
- Whisk the sugar and eggs constantly with a whisk until the mixture reaches about 65°C (about 140-150°F). If you don’t have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it’s ready.
- Remove the bowl from the heat, beat until white, fluffy and cool to the touch with a stand- or electric mixer. This step can take about 5-10 minutes. Stir in the lemon zest.
- Cover the cakes with meringue frosting and toast the meringue with a kitchen torch.
Summer berries are usually what I’m most inspired to bake with, but this summer has been different. I feel myself drawn to apples, cinnamon, cardamom, chocolate, rustic pies and so on. You know, comforting things.
Maybe it’s the weather, which hasn’t been very summery. I was craving cinnamon, so I read up on it, and found out there are two types commonly used – cassia bark and “true” cinnamon. I’ve been using cassia bark this whole time, which is WAY more common and still delicious in cinnamon buns and apple pies. But this “true” cinnamon. Oh man, that smell! It smells incredible – super sweet and fruity.
Now, true cinnamon IS hard to get by, but if you do, I highly recommend getting a few sticks to save for a rainy day. I did pair it with warm cherries, but I gotta say I still struggle with the chocolate + berry combo sometimes. Don’t get me wrong, it was totally delicious, but I might try the ice cream without the chocolate and pair it with cherries, or maybe even apples?
CINNAMON CHOCOLATE ICE CREAM WITH WARM CHERRIES
If you don’t have an ice cream maker, pour the mixture into a freezer container and put in the freezer. When partially frozen (after 2-3 of hours), take it out and whip it with an electric mixer to break up the ice crystals. Repeat 3-4 of times during the freezing process. Freeze until firm enough to scoop. It won’t be exactly the same as when you use a machine for churning but it’ll still be delicious!
- 4-5 ceylon cinnamon sticks (approx. 5-6 cm in length)
- 200 ml (3/4 cup + 1 1/2 tbsp.) milk, 3% fat
- 90 g (1/3 cup + 1 1/2 tbsp.) granulated sugar
- pinch of salt
- 300 ml (1 1/4 cup) heavy cream, 35-40% fat
- 2 large egg yolks
- 50 g semi sweet chocolate (55%)
- 1 tbsp. dark rum (can be omitted)
- 300 g cherries, pitted
- 3 tbsp. granulated sugar
- 1 tbsp. lemon juice
CINNAMON CHOCOLATE ICE CREAM
- Break up the cinnamon sticks slightly in a mortar and pestle. Put the cinnamon sticks in a saucepan together with milk, sugar, salt and half of the cream (150 ml). Let mixture come to a boil, then remove from heat and put a lid on the pan. Let steep for at least 1 hour.
- Pour the remaining cream (150 ml) into a large bowl and set a strainer inside. Keep this close while you go through the next steps.
- Whisk the egg yolks in a small bowl. Remove the cinnamon sticks from the milk mixture with a slotted spoon. Reheat the milk mixture over medium heat. Slowly pour the mixture over the egg yolks while whisking – this is to temper the yolks and prevent them from curdling in the next step.
- Pour the egg-milk mixture back into the pan. Return the pan to the stove and cook over medium heat while stirring constantly until mixture thickens. The mixture is done when it’s thick enough to coat the back of a spoon. Stir in the chopped chocolate and whisk until chocolate is melted and mixture is smooth.
- Strain the thickened egg-milk mixture into the prepared bowl with the cream. Stir until combined. If you wish to speed things up a little, put the bowl in an ice bath and stir until cool. Cover the bowl with a lid or plastic wrap and store in fridge overnight.
- Churn the ice cream in an ice cream maker according to your manufacturer’s instructions.
- Transfer ice cream to a freezer container. Smooth the top with a spatula, then loosely cover the surface of the ice cream with wax paper and freeze until almost solid, about 2-4 hours.
- Put the cherries in a sauce pan with sugar and lemon juice. Cook until cherries are slightly soft and liquids become syrupy in texture, about 5 minutes. Stir every now and then.
- If the ice cream has been stored in the freezer for longer than 3-4 hours, you might need to leave it at room temperature for a few minutes to soften a little bit before scooping. Serve with warm cherries.
So, I’ve been taking a small break from everything. Kind of involuntary but definitely necessary. Truth is I’ve been tired. Really tired. Exhausted to be honest. Trying to figure out which direction I want to go in. I’d like to blog more often but when thinking about what to make, I can’t come up with anything. My mind is blank. So I decided to take a step back and make a sourdough starter.
There is something so relaxing and therapeutic about sourdough. Watching it come alive, and bubble up over the edge of the jar. I know, it still involves baking but I wanted to do it just for the fun of it. And also, is there anything better than a slice of good sourdough bread with lots of salted butter? If you don’t have sourdough starter at home, you can totally make these pancakes anyway – just omit the starter from the recipe. I do like the tanginess it adds though!
Yields 8-10 small pancakes
- 30 g unsalted butter + extra for frying
- 150 g (1 cup) spelt flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tbsp. demerara sugar (or granulated sugar)
- 100 ml (1/3 cup + 1 1/2 tbsp) milk
- 100 ml (1/3 cup + 1 1/2 tbsp) yogurt
- 1 egg
- 3 tbsp. sourdough starter (can be omitted)
- 1/4 tsp. pure vanilla powder
- maple syrup, to serve
- Melt the butter in a skillet or saucepan and cook, stirring occasionally, until the butter is brown and smells nutty. Set aside to cool.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt and sugar.
- In a small bowl, stir together the milk, yogurt, egg and sourdough starter.
- Add the wet ingredients to the dry ingredients, then stir in the melted butter and vanilla until completely smooth. Let the batter rest att room temperature for 20 minutes.
- Heat up a frying pan with some butter. Fry about 2 tbsp of batter for each pancake. Flip when tops are bubbly, then fry until golden brown.
- Serve with maple syrup, fresh berries or jam.
I remember the first time I tried chocolate with sea salt. It sounded weird to me at first, but as soon as I took the first bite, I was delighted. It instantly became a favorite. Nowadays, I rarely make anything chocolatey without a good extra pinch of salt. And the same goes for caramel, which is so intensely sweet on its own. Salt adds depth, and maximizes the flavor to bring out all the good stuff. This notion is something I keep coming back to when I think about food, and life in general. How differences should be celebrated, how they enhance each other. Opposites attract. Our differences are what makes us interesting, and food, in flavor and texture. Sweet and salty. Smooth and crunchy. These tartlets have it all. A crisp, nutty shortbread crust, a crunchy hazelnut filling topped with a rich, smooth chocolate ganache and flaky salt on top. Just the right balance between flavors and textures.
Some of my recent favorite flavor combinations are chocolate & salt, rhubarb & cardamom, strawberry & balsamic and coconut & coffee. What are some of your favorite combinations?
Makes 10 small tartlets
I used my Electrolux* blender to mix the toasted hazelnuts into a fine meal but you could also use a food processor if you don’t have a blender. If you don’t have tartlet pans with removable bottoms, you can cut long strips of baking paper and put along the bottom of the pans before you press in the dough. This will make it so much easier to remove them from them from the pans once baked! Crust with nut filling can be made a day ahead.
- 100 g (25 g for crust + 75 g for filling) hazelnuts
- 25 g toasted hazelnuts
- 180 g (1 1/4 cup) all purpose flour
- 1 tbsp. light muscovado sugar
- pinch of flake sea salt
- 150 g (about 1 1/4 stick) salted butter
- 45 g (1/4 cup) light brown muscovado sugar
- 100 g (1 scant stick) salted butter
- 2 tbsp. liquid honey
- 2 tbsp. heavy cream
- 75 g toasted hazelnuts, coarsely chopped
- 200 g semi-sweet chocolate (around 55%), chopped
- 240 ml (1 cup) heavy cream
- Flaky sea salt, to sprinkle
- Preheat oven to 175°C (350°F).
- Spread 100 g hazelnuts in a single layer on a baking sheet and toast until fragrant and lightly browned, about 8-12 minutes. Let cool. Put the toasted nuts in a clean kitchen towel and rub to remove as much of the skins as possible.
- Put the nuts in a blender along with the flour, sugar and salt. Mix until nuts are finely ground. Pour mixture into a bowl. Melt the butter and stir into the dry mixture until just incorporated and a dough forms.
- Using your hands, press the dough into the tartlet pans (I used about 35 g of dough for each pan, my pans are approx. 10 cm across), smoothing the edges with your fingertips. Prick the bottoms of the dough and transfer the pans to a baking sheet. Bake for 15 minutes. Let cool while you prepare the filling.
- Mix sugar, butter, honey and cream in a saucepan. Stir together and let come to a boil. Let simmer for a minute, then stir in the 75 g of chopped hazelnuts. Divide the mixture between the tartlet shells.
- Bake on the lower rack of the oven at 175°C (350°F) for 18-20 minutes or until filling is golden brown and bubbling. Let cool completely.
- Place the chopped chocolate in a bowl.
- Pour the cream into a saucepan and place it over medium high heat until cream is very hot but not boiling. Pour the cream over the chocolate – make sure all the chocolate is covered with cream, if not, press chocolate down with a spoon. Let stand for 30 seconds, then stir with a spoon until chocolate is melted and ganache is completely smooth. Make sure to stir carefully, or you’ll get lots of air bubbles in your ganache. Let cool to room temperature.
- Pour the ganache into the tartlet shells. Let stand until set, about 1-2 hours in room temperature (refrigerator will be a bit faster). If you want a shiny surface on the chocolate, use a torch to very carefully toast the chocolate. Sprinkle with sea salt flakes.
*This post was made in collaboration with Electrolux. All opinions are as always, my own! 🙂
The first time I heard of Italian cream soda (also known as French soda, apparently) was a few years ago – but I didn’t try one until last summer (a strawberry balsamic one which was insanely delicious!). I was hesitant at first. A fruit syrup, sparkling water and… cream? Yes, indeed. The cream part is what struck me as odd. I’m wondering why I was so surprised, they’re all such wonderful wonderful things. To my surprise, they were even more wonderful together. Best of all is of course, it’s super easy to make. You can use just about any fruit or berry. AND you can also add a shot of vodka or rum for a grown-up version 🙂
If you can’t find half and half cream in your country, you can make your own by mixing equal parts milk and cream. If you’re in Sweden, you can use ‘Kaffegrädde’ which is about 10% fat. Replace half and half cream with coconut milk to make a dairy free version.
- 150 g rhubarb, chopped (1 1/4 cups, about 2 stalks)
- 1/2 inch (1,25 cm) fresh ginger, finely chopped
- 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
- 200 ml (3/4 cup + 1 1/2 tbsp) water
- 1/2 vanilla bean
- sparkling water
- half and half cream or coconut milk
- Put rhubarb, ginger, sugar and water in a saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and bean to the saucepan. Let mixture come to a boil, then let simmer for about 10 minutes until rhubarb is soft.
- Mash the rhubarb. Strain mixture over a bowl. The compote that is left in the strainer can be eaten with some milk, or used to top oatmeal. Pour the syrup back into the saucepan together with the vanilla bean. Let come to a boil agan and let simmer for an additional 10 minutes or until slighly reduced and thickened. Set aside to cool completely. Remove the vanilla bean.
- When the syrup is cool – put ice in a glass. Top with 3-4 tbsp syrup. Fill upp with sparkling water and half & half or coconut milk to your liking. I used about 150 ml sparkling water and 50-75 ml cream for each glass, but it’s totally up to you. If using full fat coconut milk, use a bit less – maybe 2-3 tbsp. Mix with a spoon or a straw and enjoy!
Mocha squares have about a million names in Swedish. Ok, so I exaggerated a little bit. Maybe not a million, but definitely a lot more than your average cake (Snoddas, Kärleksmums, chokladrutor, mockarutor… the list goes on). Usually they’re made with a super sweet glaze on top but I wanted to make a smooth, creamy buttercream type of frosting instead. And it’s definitely not overly sweet as it sometimes can be. I mean… who can say no to that swirly chocolate frosting? I know I can’t. I’ll happily eat it straight from the bowl.
In case you don’t have a sheet pan, you can make this recipe as cupcakes too! I tried and they were equally delicious. It’s totally up to you! Find instructions in the recipe and photos at the bottom of this post, in case you’re interested.
Still can’t believe I’ll be in the US next month to hang out with my sweet friends Eva, Carey and Maggie (+a bunch of other awesome people)! I’m so nervous and super excited at the same time.. I’ve never traveled that far. Actually I’ve never even been outside Europe. It’s about time! What are some of your best travel tips? Or advice on how to not get super jetlagged? Bring this cake, maybe? I think that would be a little bit suspicious, no? 😉
Yields one sheet cake, serves 8-10
You can also make this recipe as cupcakes! Halve the cake recipe (but make the full frosting recipe) and divide the batter between 12 medium sized cupcake liners. Bake at 175°C for 16-19 minutes or until a cake tester comes out clean.
- 150 g (about 1 1/4 stick) butter
- 270 g (1 3/4 cups + 3 tbsp.) all purpose flour
- 30 g (1/3 cup) cocoa powder
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 eggs
- 250 g (1 cup + 3 tbsp.) granulated sugar
- 1/4 tsp. vanilla powder
- 150 ml (2/3 cup) milk
- 50 g dark chocolate (70%), chopped
- 75 g (2/3 stick) softened butter
- 90 g (2/3 cup) powdered sugar
- 1/8 tsp. salt
- 3 tbsp. cocoa powder
- 3 tbsp. freshly brewed coffee (cooled)
- 1 tbsp. cream or milk
- shredded coconut, to sprinkle
- Preheat oven to 175°C (350°F). Grease a 20×30 cm sheet pan or roasting pan and cover it with baking paper.
- Melt the butter and set aside to cool.
- In a medium bowl, stir together flour, cocoa powder, baking powder and salt.
- Beat eggs, sugar and vanilla powder until light and fluffy, about 2-3 minutes. Add in the dry mixture and stir until smooth.
- Add in the melted butter and milk and stir until completely smooth.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the lower part of the oven for 20-25 minutes or until a cake tester comes out clean. Let the cake cool under a clean kitchen towel.
- Melt the chocolate in a double boiler or in a microwave. Let cool to room temperature.
- Beat the butter and powdered sugar until mixture becomes light and fluffy.
- Stir in the melted chocolate and beat until smooth. Add salt, cocoa powder, coffee and cream and beat some more until completely fluffy and smooth.
- Spread the frosting on the cake and top with shredded coconut. Cut in squares and serve.