Edible gifts

Homemade Chai Concentrate + Chai Latte

December 6, 2018 By linda 8 Comments

It’s been a couple of years since I made a post about edible gifts, so I thought it was about time! Thses posts are actually some of my favorite things to create and this recipe is just SO good. I already made three huge batches (I didn’t give any of it away though, hehee), some of which is waiting for me in the freezer. I’m pretty sure I will make a couple more batches before Christmas, some to keep and some to give away.

What’s also great about this recipe is that it’s so forgiving, and you can tweak it to your own liking. I for example, love my chai lattes to be quite sweet, but if you’re giving it to someone who isn’t keen on sweet things, you can make it with less sweetener.

It also feels more sustainable to not buy so much new stuff, I simply used bottles and jars that I already had at home! I bought a couple from a flea market too, I just cleaned them with a bottle brush and sterilized them in the oven. A lot of people don’t want more things to clutter their homes and minds, so edible gifts are just perfect. And if you have the patience, making some gingerbread house toppers to go with the gift, I’m sure that would be appreciated too! I didn’t use a template for them, I just cut out the pieces with a knife. I did cheat and used store bought dough though..

Here are some more edible gift ideas – flavored sugar from a couple of years ago, and muffin mix, herb salt, cookie mix, another chai latte mix, nutella and granola.

Homemade Chai Concentrate

Makes 6 cups / 1 1/2 litre

This recipe is very forgiving so you can tweak it to your own liking. I’ve tried it with both granulated sugar and a mix of honey and maple syrup and both are delicious! You can’t really taste any difference. I like my chai latte really sweet so I used 200 ml of honey in the recipe, but you can make it without any sweetener too! Don’t worry if the mixture is cloudy, I had that happen when I used honey and loose tea. Any leftover chai concentrate can be frozen in freezer proof containers. And don’t forget to write a little note with instructions to the lucky person who receives the gift!

INGREDIENTS

6 cups (1500 ml) water
100-200 ml (approx. 1/3 cup – 3/4 cup + 1 tbsp) honey or maple syrup OR 90-180 g granulated sugar
25 g fresh ginger, peeled and sliced
25 whole cloves (about 1/2 tbsp)
4 cinnamon sticks
4 whole star anise
15 cardamom pods (about 1/2 tbsp), lightly crushed
10 black peppercorns
a few pieces of fresh orange peel
5 bags of black tea or 3 tbsp (10 g) loose black tea

INSTRUCTIONS

Combine water and honey/sugar in a large saucepan. Let the mixture come to a boil and stir until honey/sugar is dissolved, then add all ingredients except for the tea. Place a lid on the saucepan and let the mixture simmer for 15 minutes.
Remove the saucepan from the heat and add the tea. Let steep for 10 minutes.
Discard the tea bags and let the mixture cool.
Strain the mixture through a fine mesh sieve, then pour into clean and dry airtight jars or bottles. Store in the fridge for up to one week.

Chai Latte

Serves 2

Depending on how sweet you made your chai concentrate and how strong you like your latte, I’d say you’ll want at least 1/3 part chai concentrate to 2/3 parts milk. For more flavour, use equal parts. You can leave out the whipped cream and use a milk frother for the milk. As for the tiny gingerbread houses, I made them using storebought dough, and I basically just cut out pieces with a knife and then ‘glued’ them together with icing!

INGREDIENTS

200 ml (3/4 cup + 2 tbsp.) chai concentrate
300 ml (1 1/4 cup) milk of your choice
whipped cream for topping
cinnamon, for dusting

INSTRUCTIONS

Heat the chai concentrate and milk in a saucepan. Pour into cups and top with whipped cream, cinnamon and a tiny gingerbread house/cookie if you want!

Edible gifts – flavored sugar

December 15, 2016 By linda 13 Comments

I’ve tried making flavored sugar before but was always annoyed with how it would turn into one huge, rock hard clump within just a few hours. And shelf life was.. not too great. So I tried drying it in a hot oven before putting it in a jar. Success! And that smell.. oh my! I can’t say anything about shelf life yet but I’m sure it’ll be ok for a few months. I’m pretty sure I’ll use it before that.
I’m so excited to use these sugars to make pink meringue (no artificial coloring!), to top my pies and crème brûlée, sugar cookies, for drinks or ice cream or to top fresh fruit. They’d be perfect for just about anything sweet I guess. I’d also like to try mint sugar, and ginger!

If you want more tips on edible gifts you can make a few days before christmas, check out my DIY – Edible gifts in jars post from a couple of years ago. It includes a lot of nice gifts such as brownie mix, oatmeal cookie mix, hazelnut chocolate spread, herb salt, chai latte spice mix and cinnamon granola.

Blueberry vanilla sugar

Yields 1 cup sugar

This sugar doesn’t taste a whole lot like blueberry, but it does taste a lot like vanilla! It also looks pretty, and it’s perfect to be able to make pink sugar without using a bunch of artificial ingredients. Lime or lemon zest would also make a great addition to this sugar.

INGREDIENTS

2 tsp. freeze dried blueberry powder
2 tsp. lemon juice
225 g (1 cup) granulated sugar
1 tsp. vanilla bean powder

INSTRUCTIONS

Preheat oven to 75°C (170°F).
In a medium bowl, mix together the blueberry powder and lemon juice and stir until a paste forms. Add the sugar and vanilla and stir with a spoon until the sugar is evenly pink.
Spread sugar on a baking sheet covered with baking paper.
Dry the sugar in the oven for approximately 30-35 minutes, stirring every now and then.
Let cool completely, then put sugar in a mortar and pestle to break up any large clumps. Store sugar in an air tight container.

Spara

Lemon herb sugar

Yields 1 cup sugar

I used rosemary and basil, which was what I had at home. Thyme or mint would also be delicious!

INGREDIENTS

1/3 cup + 2 tbsp fresh herbs
1 tsp. lemon juice
finely grated zest from 2 small lemons
225 g (1 cup) granulated sugar

INSTRUCTIONS

Preheat oven to 75°C (170°F).
Put the herbs in a mortar and pestle together with 2 tbsp of the granulated sugar and grind until herbs are finely ground. Add the lemon juice, lemon zest and the rest of the sugar and stir with a spoon until everything is well mixed.
Spread sugar on a baking sheet covered with baking paper.
Dry the sugar in the oven for approximately 40-45 minutes, stirring every now and then.
Let cool completely, then put sugar in a clean and dry mortar and pestle to break up any large clumps. Store sugar in an air tight container.

Orange rum vanilla sugar

Yields 1 cup sugar

The rum adds a very nice taste to this sugar, but if you don’t wish to use alcohol you can use more orange juice in place of it.

INGREDIENTS

225 g (1 cup) demerara sugar
finely grated zest from 2 oranges
1/2 tsp. vanilla bean powder
1 tsp. orange juice
1 1/2 tsp. dark rum

INSTRUCTIONS

Preheat oven to 75°C (170°F).
In a medium bowl, stir together all ingredients.
Spread sugar on a baking sheet covered with baking paper.
Dry the sugar in the oven for approximately 40-45 minutes, stirring every now and then.
Let sugar cool completely, then put sugar in a mortar and pestle to break up any large clumps. Store sugar in an air tight container.

Spara

DIY – Edible gifts in jars

December 16, 2014 By linda 61 Comments

First, I have to tell you that I’m beyond excited about this post! I don’t think I’ve ever put so much time and effort into making one blogpost (in 5 1/2 years people!). Totally worth it though. I loved every second of it and I’ve been so excited to share this with you so you can go ahead and make your own gifts. I read somewhere that DIY gifts like these were for “lazy” people but I’m of a different opinion. To me, making a gift really shows that you care. That you put time and effort into making something unique for that special someone.

I made labels using photoshop, printed them on thick white paper which I then used double-sided-tape to stick to the jars. Instructions can be put on the back of each jar, or you can just print them on paper and hand them over to the person who receives the gift.

HAZELNUT CHOCOLATE SPREAD
ALSO KNOWN AS HOMEMADE NUTELLA
Makes 2 cups (500 ml)

I’m so excited about this recipe, I don’t even know where to begin! First of all, there are no strange ingredients in it. You could almost say it’s healthy, right? It’s a perfect spreadable consistency, straight from the fridge. How awesome is that?? And best of all, it tastes amazing! It’s a bit more grainy (from the hazelnuts) than store-bought but I actually like that.

INGREDIENTS

150 g hazelnuts
2-3 tbsp honey
2 tbsp vegetable oil, such as canola or rapeseed
1/4-1/2 tsp salt
150 g dark chocolate (70%), chopped
2/3 cup (150 ml) milk

INSTRUCTIONS
1. Preaheat oven to 175°C (350F).
2. Spread hazelnuts in a single layer on a baking sheet. Toast for about 12-14 minutes or until slightly browned and fragrant (make sure to keep an eye on them as they burn quickly and when burnt they will have a very bitter taste).
3. Put the nuts in a clean kitchen towel and rub to remove skin. You probably won’t get all of it out but that’s ok! Just make sure to remove the excess.
4. Put the nuts in a food processor or blender while still warm and mix until as finely ground as possible. Add the honey, oil and salt and mix until it resembles a grainy marzipan-like paste.
5. Melt the chocolate in a microwave or in a bowl over a saucepan with simmering water. Remove bowl from heat and stir in the hazelnute paste. Stir until smooth.
6. Heat milk in a saucepan until hot but not boiling, add to the chocolate mixture a little at a time and stir until completely smooth. Make sure to taste the nutella to see if you wish to add more salt or honey.
7. Pour into a jar and put in the fridge to cool. Keeps for about 1 week in the fridge (though I ate it all pretty quickly).

Herb salt with lemon

INGREDIENTS
1/4 cup sea salt flakes (such as Maldon)
1/4 cup fresh herbs, tightly packed in the measuring spoon – I used basil, oregano and rosemary
zest from 1/2 lemon

INSTRUCTIONS
1. Put half of the salt and half of the herbs in a mortar and pestle (I’m sure a food processor would work as well).
2. Grind the mixture as finely as possible.
3. Add the rest of the salt, herbs and lemon zest and grind a bit more.
4. Spread mixture thinly onto a baking sheet and let dry overnight. Put salt in a small jar.

Double CHOCOLATE MUFFIN mix
makes 12 muffins

INGREDIENTS & TOOLS
One 5-cup (1,2 liter) jar

2 cups (300 g) all purpose flour
1 tbsp (tablespoon) baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups + 1 1/2 tbsp (80 g) cocoa powder
1 cup + 2 tbsp (250 g) granulated sugar
150 g dark chocolate chips (or half milk chocolate, half dark chocolate)

INSTRUCTIONS
1. Mix flour, baking powder, baking soda and salt in a jar.
2. Layer in the following order, making sure to pack each layer down tight:
-Half of the flour mix
-Cocoa powder
-Rest of the flour mixture
-Sugar
-Chocolate

Enclose the following instructions and a set of muffin liners
DOUBLE CHOCOLATE MUFFINS
makes 12

INGREDIENTS TO ADD
100 g (1 scant stick) butter, melted
1 cup buttermilk
2 large eggs

INSTRUCTIONS
1. Preheat oven to 200°c (392F). Prepare a cupcake pan with 12 muffin liners.
2. Mix melted butter, buttermilk and eggs in a large bowl.
3. Reserve some of the chocolate chips for the top of the muffins. Add the rest of the contents of the jar and stir until combined.
4. Divide batter between 12 liners, filling them completely full. Add reserved chocolate chips to the tops if desired.
5. Bake for 18-21 minutes or until a cake tester comes out almost clean.

OATMEAL COOKIES
WITH CHOCOLATE LENTILS
Makes 25 cookies

Adapted from Bakerella

INGREDIENTS & TOOLS
One 4-cup (950 ml) jar

1 1/3 cup (185 g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup (90 g) rolled oats
1/2 cup (75 g) chocolate lentils
1/2 cup (100 g) + 1/4 cup (40 g) chocolate chips (I used a mix of dark chocolate and milk chocolate)
1/2 cup (100 g) raw turbinado sugar
1/2 cup (100 g) granulated sugar

INSTRUCTIONS
1. Mix flour, baking powder, baking soda and salt in a bowl.
2. Layer in the following order, making sure to pack each layer down tight:
-Flour mixture
-Oats
-Chocolate lentils
-Chocolate chips
-Raw turbinado sugar
-Granulated sugar
-More chocolate chips (just to fill all the way to the top, and more chocolate never hurt anyone, right?)

Enclose the following instructions
OATMEAL COOKIES WITH CHOCOLATE LENTILS
Makes 25 cookies

INGREDIENTS TO ADD

1 slightly beaten egg
1 stick (113 g) butter (melted slightly in the microwave)
1 tsp vanilla extract

INSTRUCTIONS
1.Preheat oven to 175°C (350F)
2. Mix wet ingredients with the contents of the jar. Roll dough into 1 1/2 inch (3 1/2 cm) balls, place on a baking sheet covered with baking paper and bake for about 12-14 minutes.

CHAI LATTE SPICE MIX

INGREDIENTS
1/4 cup ground cinnamon
2 tsp ground ginger
1 tbsp ground cloves
1 tbsp ground cardamom
1 tsp vanilla powder
2/3 cup (135 g) raw turbinado sugar

INSTRUCTIONS
Mix all ingredients and put in airtight jar.

Enclose the following instructions and a couple of tea bags:
CHAI LATTE
Makes one serving

INGREDIENTS
2/3 cup milk
1/3 cup + 2 tbsp water
1 bag of black tea
2 1/2 tsp chai spice mix

INSTRUCTIONS
1. Bring all ingredients to a boil in a saucepan and stir until dissolved.
2. Let sit for one minute.
3. Strain mixture once or twice and top with frothed milk and cinnamon.

CINNAMON GRANOLA

INGREDIENTS
2 cups (180 g) rolled oats
100 g slivered almonds
1/4 cup maple syrup
1 tbsp vegetable oil
1/2 tsp cinnamon
1/4 tsp vanilla powder
1/2 tsp salt

1/2 cup (30 g) coconut flakes
1/2 (75 g) cup raisins

INSTRUCTIONS
1. Preheat oven to 150°C (325F).
2. Mix oats, almonds, maple syrup, oil, cinnamon, vanilla and salt in a large bowl. Stir until all dry ingredients are coated with the wet.
3. Spread mixture on a baking sheet covered with baking paper.
4. Bake for 45 minutes, stirring every 10 minutes or so.
5. Spread the coconut flakes on the baking sheet and bake for another 10 minutes or until mixture is golden brown.
6. Let cool, add raisins, then pour into a jar.

The BIG Christmas post!

December 19, 2012 By linda

I’m not going to waste any time writing a long story today so just sit back and enjoy!

Jag tänker inte slösa någon tid genom att skriva ett långt inlägg idag.. (recept på svenska kommer snarast!).

“Lussekatter”, vanilla saffron buns and almond paste saffron rolls

Four layer nougat bars

Hot chocolate spoons

Homemade vanilla extract

Brownie mix (recipe HERE)

Recipes after the jump

“Lussekatter”, vanilla saffron buns and almond paste saffron rolls

Saffron buns

Makes 30-40

50 grams fresh yeast

200 grams butter

1 gram saffron (2 envelopes)

3 dl milk

2 dl heavy cream

2 dl sugar

1/2 tsp salt

1 large egg

16 dl flour

Egg wash:

1 egg, lightly beaten

50 grams fresh yeast

Decoration:

Raisins

1. Crumble the yeast into a bowl. Melt the butter, add saffron, milk and cream and heat until about 37°C (barely warm to the touch) Add a little of the liquid to the yeast and stir until it has dissolved, then add the rest of the liquid.

2. Add the egg, sugar and salt and stir until dissovled. Add most of the flour (keep some for later) and work into a smooth dough. It should still be a little bit sticky (but manageable!). Leave the dough to rise, covered, for 45-60 minutes. You can see when the dough is ready as it will have doubled in size.

Lussekatter:

3. Now it’s time to make lussekatter! But before you do that, work in the remaining flour (if needed). Divide the dough into equals portions and shape each bun like an “S”. Put them on parchment paper. Leave some space between them as they will rise even more. Put two raisins in each bun.

4. Cover with a cloth and leave to rise for 30-45 minutes.

5. Brush with beaten egg. Bake in the middle of the oven at 250°C (480F) for about 7-9 minutes, depending on the size of the buns.

6. Let cool. Enjoy! Remember to freeze leftovers immediately or they will become dry very fast.

Vanilla saffron buns

1 saffron bun dough, steps 1 & 2

Vanilla filling:
225 g softened butter

1 1/2 dl sugar

1 tsp vanilla powder or 4 tsp vanilla sugar

Decoration:
Pearl sugar

1. Divide the dough into two pieces. Start by rolling out the first dough into a large rectangle (thickness of the dough is really up to you, I like my dough thin so there is room for lots of filling.. yum!).
2. Mix the ingredients for the filling and spread evenly (save half the filling for the rest of the dough) on the dough. To make the shape pictured, fold the dough into half and press with your hands to press filling together.

3. Cut out long strips of dough (about 2-3 cm wide) which you then cut in half lengthwise, leaving the top part uncut (imagine holding up a pair of pants in front of you, that’s what it should look like 🙂 )

4. Twist together and put on parchment paper.

5. Cover with a cloth and leave to rise for 30-45 minutes.

6. Brush with beaten egg. Sprinkle pearl sugar on top. Bake in the middle of the oven at 250°C (480F) for about 7-9 minutes, depending on the size of the buns.

Almond paste saffron rolls

1 saffron bun dough, steps 1 &; 2

Almond paste filling:
150 g softened butter

300 g grated almond paste

Decoration:
Almond flakes or pearl sugar

2. Mix the ingredients for the filling and spread evenly (save half the filling for the rest of the dough) on the dough.

3. Roll the rectangle into one large roll. Cut each roll into about 15-20 pieces and put in paper liners or on parchment paper.

4. Cover with a cloth and leave to rise for 30-45 minutes.

5. Brush with beaten egg. Sprinkle almond flakes or pearl sugar on top. Bake in the middle of the oven at 250°C (480F) for about 7-9 minutes, depending on the size of the buns.

Four layer nougat bars

Makes one 20×20 cm pan

Adapted from How Sweet Eats

Chocolate layer 1

150 g milk chocolate

50 g dark chocolate

1/4 cup/ 0,6 dl peanut butter

Butter your pan and cover with parchment paper (optional of course but easier to get it out of pan). Melt ingredients in a double boiler or in a saucepan, then pour into the prepared pan and spread with a spatula until even. Let cool completely in fridge. Prepare nougat layer.

Nougat layer

50 g butter

1 cup / 2,4 dl granulated sugar

1/4 cup / 0,6 dl evaporated milk (not sweetened!)

1 1/2 cups (or 1 jar / 213 g) marshmallow fluff

1/4 cup / 0,6 dl peanut butter

200 g salted peanuts, chopped

Melt butter in a saucepan, then add sugar and evaporated milk. Let simmer for about 5 minutes stirring occasionally. Add marshmallow fluff and peanut butter and stir until smooth. Take saucepan off heat and fold in peanuts. Let cool just slightly. Pour over chocolate layer, smoothing with a spatula. Put in fridge to harden.

Caramel layer

1/4 cup / 0,6 dl whipping cream

~280 g soft caramels/toffee (I used two bags of Werther’s original Cream Toffees)

Heat cream in a sauce pan over low heat. Add a few toffees at a time and stir occasionally until smooth. This can take a while. Pour caramel on top of nougat layer and put back in fridge.

Chocolate layer 2

150 g milk chocolate, chopped

50 g dark chocolate, chopped

1/4 cup / 0,6 dl peanut butter

Melt ingredients together in a saucepan then pour over caramel layer. Smooth off with a spatula. Put in fridge to harden completely. Refrigerate for a couple of hours at least then cut in squares (or whichever shape and size you prefer!). Store in fridge.

In Swedish:

Glasstårta med chokladbotten och körsbär

Jag gjorde en dubbed sats av receptet på bottnen men det var verkligen inte nödvändigt! “Resterna” använde jag för att smula över tårtan. Notera att bottnen blir vääldigt hård i frysen och tårtan är därför svår att skära i snygga bitar!
Receptet kommer från Gourmet Traveller.

2 liter valfri glass (jag använde vanilj)

Tårtbotten

110 g smör

150 g mörk choklad (53%), grovt hackad

150 g ljust muscovadosocker eller farinsocker

3 ägg

110 g kakao

95 g mjöl

Färska körsbär

1. Värm ugnen till 150°C. Smörj med smör, klä bottnen och sidorna av en 15 cm bakform med bakplåtspapper. Lägg smör och choklad i en kastrul på låg värmel, rör tills allt har smält. Dra bort kastrullen från värmen och tillsätt socker. Tillsätt äggen, ett i taget och rör ordentligt mellan varje tillsatt ägg. Sikta i kakao och mjöl och rör tills smeten är slät. Häll smeten i formen och grädda cirka 35-45 minuter.
2. Låt svalna en stund i formen och vänd sedan försiktigt ut kakan på ett galler. Låt svalna helt. När bottnen är helt sval, dela den på mitten så att du får två bottnar (var försiktig då bottnen är skör, men det är inte hela världen om den går sönder!).3. Smörj en 18 cm springform (det går även bra med större men då blir tårtan lägre) med smör och täck sedan sidorna och bottnen med bakplåtspapper. Klipp remsorna runt kanterna något högre än själva formen så att pappret sticker upp några centimeter över kanten. Ställ in formen i frysen.

4. Vispa glassen för att mjuka upp den, häll upp 1/3 av smeten i bottnen av den förberedda formen. Jämna till med t.ex. en sked eller spatel och lägg sedan på en tårtbotten. Kärna ur några körsbär, lägg dem på bottnen, häll i ytterligare 1/3 av glassen. Lägg på nästa botten och avsluta med resterande glass. Jämna till med en sked eller spatel. Ställ in i frysen 6 timmar eller över natten.5. Servera med färska körbär och eventuellt överbliven tårtbotten om du har någon! Annars funkar hackad choklad utmärkt också.

Four layer nougat bars

En 20×20 cm form

Chokladlager 1

150 g mjölkchoklad

50 g mörk choklad

0,6 dl jordnötssmörSmörj formen med smör och täck den med bakplåtspapper (så blir det lättare att dra ut hela “kakan” sen).
Smält
alla tre ingredienser i en kastrull på låg värme. När allt har smält,
häll det i formen över bakplåtspappret, och bred ut smeten ända ut i
kanterna med en sked. Ställ in i kylen för att svalna och stelna.
Förbered nästa lager under tiden.

Nougatlager

50 g smör

2,4 dl socker

0,6 dl kondenserad mjölk (den osötade varianten!)

1 burk / 213 g marshmallow fluff

0,6 dl jordnötssmör

200 g salta jordnötter, hackade

Smält
smöret i en kastrull, tillsätt sedan socker och kondenserad mjölk. Sjud
i fem minuter och rör om då och då. Tillsätt marshmallowfluff och
jordnötssmör och rör tills blandningen är slät. Ta bort från värmen och
rör i jordnötter. Låt svalna en aning och bred ut blandningen ovanpå chokladlagret. Ställ in i kylen för att stelna.

Kolalager

0,6 dl vispgrädde

280 g mjuk kola (jag använde två påsar Werther’s original Cream Toffees)

Chokladlager 2

150 g mjölkchoklad

50 g mörk choklad

0,6 dl jordnötssmör

Smält alla tre ingredienser i en kastrull på låg värme. När allt har smält,
häll det över kolalagret. Jämna till med en sked eller spatel. Ställ
formen i kylen igen minst två timmar, täckt med plastfolie. Skär i lagom
stora bitar.

Spara

Edible gift idea: Brownie mix

December 21, 2011 By linda 38 Comments

Click image for recipe!

Hemmagjorda julklappar är alltid uppskattade, särskilt sådana som smakar bra. Den här idén funkar med en mängd olika recept, problemet är bara att få ingredienserna att passa exakt i burken. Därför är det bra att avsluta med t.ex. choklad och nötter som jag gjort i det här fallet, så kan man bara lägga till eller plocka bort om det behövs. Glöm inte att packa ingredienserna hårt i burken (särskilt mjöl och kakao) så att de hålls på plats!
Scrolla ner lite så får ni se resultatet (dvs. browniesarna, eller vad man nu säger i plural). De är riktigt goda kan jag lova.

En annan trevlig sak att ge bort till någon som bakar mycket är vaniljextrakt som jag skrev om förra året.

In English:
Homemade christmas presents are always appreciated, especially ones that taste good! This idea can be used with whichever recipe you like, the problem is fitting all the ingredients into the jar. That’s why it’s good to top off with ingredients like nuts or chocolate, so you can use a little extra or a little less if you need to.
Make sure to pack everything tightly (especially the flour and cocoa powder) to keep everything in it’s place.
Scroll down a little bit to see the result (the brownies, that is..). They are sooo good. Promise.

Be sure to check out my homemade gift idea from last year, vanilla extract!

Efter 3 stora ägg, 150 gram smör, lite vanilj och 30 minuter i ugnen…

And the result, after adding 3 large eggs, 150 g butter, vanilla and baking for 30 minutes…

Browniemix

1 burk (1 liter)

1/2 tsk salt
2 1/2 dl mjöl
1/2 tsk bakpulver
3/4 dl kakao
1 1/2 dl farinsocker
1 1/2 dl strösocker
3/4 dl hackad mörk choklad/ mörka chokladknappar
3/4 dl hackad mjölkchoklad/ mjölkchokladknappar
3/4 dl hackad vit choklad/ vita chokladknappar
100 gram valnötter eller pekannötter

Tillsätt:
150 gram smält smör
3 stora ägg
4 msk starkt kaffe
1 tsk vaniljextrakt

Gör såhär:
Blanda salt, mjöl och bakpulver i en skål. Lägg ingredienserna i följande ordning (packa ingredienserna hårt) i en ren och torr burk:

1/2 av mjölblandningen
Kakao
Resten av mjölblandningen
Farinsocker
Strösocker
Mörk choklad
Mjölkchoklad
Vit choklad
Valnötter/pekannötter

Se till att skicka med instruktioner till den som får burken i present:

Värm ugnen till 175 C. Smörj en ugnsform.
Häll burkens innehåll i en stor skål och blanda väl. Smält smöret och låt det svalna något. Blanda de torra ingredienserna med det smälta smöret, ägg, kaffe och vaniljextrakt. Vispa till en jämn smet. Häll smeten i den förberedda formen och grädda 25-30 minuter.