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Gingerbread Cookies

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Some years ago I thought lace doilies where.. uhm, let’s say something you would find at your grandma’s house (absolutely no offence to grandmothers, they’re the best). And now all of a sudden, you can find them in my house. It’s funny how some things change. I see lace doilies a lot since I go to flea markets every week, and one day when I saw a huge stack of them I got an idea.

The pattern is often quite beautiful and would translate well onto cookies. So I picked out a few, the trick is to choose the ones that are smooth and non hairy (in lack of a better word) or you’ll end up with hairs in you cookies. And of course, it should also be clean!

I see myself as decent at piping gingerbread houses, but cookies? Nope. Not sure why! That’s why I looove these cookies. They look fancy and there’s almost no extra work! I’ll be using some of them as gift tags together with wax paper and silk ribbons from Nåde.


Gingerbread cookies

Makes approximately 75 cookies

INGREDIENTS

  • 100 g (1 scant stick) salted butter
  • 75 ml (1/3 cup) molasses or dark syrup
  • 135 g (2/3 cup) granulated sugar
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1/2 tsp. ground cardamom
  • 75 ml (1/3 cup) heavy cream
  • 300 g (approx. 2 cups) all purpose flour
  • 1 1/2 tsp. baking soda
  • pinch of salt

INSTRUCTIONS

  1. Combine butter, molasses and sugar in a saucepan and place over medium heat. When the mixture is melted, stir in the spices, remove from the heat and let cool for 5 minutes. Stir in the heavy cream.
  2. Combine the flour, baking soda and salt in a bowl. Pour the wet mixture into the dry mixture and stir until a soft dough forms. Cover the bowl and let it rest in the fridge for at least 24 hours.
  3. Preheat the oven to 390°F (200°C).
  4. On a lightly floured surface, roll out pieces of dough to about 5-6 mm thickness. Dust some flour over the dough. Place a clean lace doily on top and gently press it onto the dough, then roll out the dough to 3-4 mm thickness. The cookies need to be quite thin or they will puff up too much in the oven and the pattern will fade. Gently remove the doily and cut out cookies using cookie cutters or a knife.
  5. Bake the cookies for 5-6 minutes depending on size. If you’d like to use them as gift tags, make a small hole with a toothpick as soon as the cookies come out of the oven. Let cool completely.

Homemade Chai Concentrate + Chai Latte

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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

  1. 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.
  2. Remove the saucepan from the heat and add the tea. Let steep for 10 minutes.
  3. Discard the tea bags and let the mixture cool.
  4. 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

  1. 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!

Gingerbread Village Cake

By 43 Comments


I have to say, I absolutely LOVED creating this cake. It’s the most fun I’ve had in the kitchen in a long time, and I definitely felt like I was a kid again. Which I think is exactly what baking and blogging should feel like! I can’t say it was without a little bit of frustration too, which is also part of baking, photographing and blogging I guess.

I can’t even remember the last time I piped icing on gingerbread cookies and at first it was just frustrating but after a good night’s sleep (it never fails me), I sort of got the hang of it. I will probably never be a master at it but I do enjoy it! Perhaps this year will be the year I make a gingerbread house again? We’ll see, we’ll see…

I love experimenting with recipes and tried a couple of different versions for the gingerbread layer, but in the end, this one with lingonberries was definitely my favorite. Lots and lots of flavor and so moist (I know a lot of people hate that word but I don’t know what other word to use, hehe).

I also experimented with getting that blueish grey shade on the cake. I was thinking about how blueberry powder reacts when I add lemon juice to it – it becomes pink when you add something acidic, so I figured it would become more blue when adding something alkaline. And it totally worked! Feel free to try it if you want, or don’t if you think it sounds weird. I promise you it’s not though! Hope you like it!

GINGERBREAD VILLAGE CAKE

Makes one 9-inch layer cake

Some notes about this recipe:
-If you can’t find lingonberry jam for this recipe, I bet frozen lingonberries would work too, just thaw them and stir them together with a little bit of sugar. Apple sauce might work too but I haven’t tried either of those suggestions.
-I used store-bought gingerbread dough for this cake but feel free to make your own! If your cookies float out too much during baking, be prepared with a sharp knife as soon as they get out of the oven – and cut the edges again. The cookies are still soft when they get out of the oven!
-Because I prefer not to use artificial food coloring, I experimented with black sesame and blueberry powder! I wanted the cake to be slightly grey/blue so I added some black sesame paste which does give a slight taste to the cake. Omit the sesame seeds if you know you don’t like them. I added baking soda to blueberry powder to change the ph of it. This doesn’t affect the flavor at all, but feel free to omit this from the recipe if you want. Or use a food coloring of your choice! Or just leave the cake white. All options are totally fine!

INGREDIENTS

Gingerbread cake

  • 200 g (1 3/4 stick) salted butter
  • 360 g (2 1/2 cups) all purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. flaky salt
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground ginger
  • 1 tsp. freshly ground cardamom
  • 2 tsp. freshly ground cloves
  • 1 tsp. allspice (can be omitted)
  • 4 large eggs
  • 360 g (1 2/3 cup) granulated sugar
  • 250 ml (1 cup) sour cream
  • 150 ml (2/3 cup) lingonberry jam

Gingerbread cookies

  • about 500 g of gingerbread dough (I used store-bought but feel free to use homemade)
  • 150 g (1 cup) powdered sugar
  • 1 1/2 – 2 tbsp. lemon juice (or as needed)

Frosting

  • 200 g (1 3/4 stick) softened butter (I use salted but feel free to use unsalted)
  • 250 g (1 2/3 cup) powdered sugar
  • 300 g cream cheese, at room temperature
  • 1/4 tsp. vanilla bean powder
  • zest from 1 orange
  • 2 tbsp. black sesame seeds + 2 tbsp. maple syrup (can be omitted)
  • 2 tsp. blueberry powder + 1/4 tsp. baking soda + 1-2 tsp. water (optional)

INSTRUCTIONS

GINGERBREAD CAKE

  1. Preheat the oven to 175°C (350°F). Grease and flour two 23-24 cm (9 inch) springform pans. Set aside.
  2. Melt the butter and set aside.
  3. Mix flour, baking soda, salt and spices in a medium bowl. Set aside.
  4. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes.
  5. Add the dry ingredients and butter to the egg mixture in additions, and stir until completely smooth. Stir in the sour cream and lingonberry jam.
  6. Divide the batter between the prepared pans. Bake on the middle rack for 25-27 minutes or until a cake tester comes out clean.
  7. Let cool in the pans for 15 minutes, then unmold onto a cooling rack to cool completely.

GINGERBREAD COOKIES

  1. Knead the dough lightly with floured hands to make it soft and pliable. Lightly flour the table and the rolling pin and roll out to 2-3 mm thickness.
  2. Cut out little house shaped cookies using a knife, or a cookie cutter if you have one (I made my cookies between 5-8 cm high, as the cake is around 8 cm high). Bake the cookies at 175°C (350°F) for about 5-8 minutes depending on size. Let cool completely.
  3. Stir together powdered sugar and lemon juice in a small bowl. Start with a small amount of juice and add more until icing reaches a good piping consistency. Your mixture should be thick enough that it will not run when piped, but not so thick that you can’t squeeze it through a piping bag.
  4. Transfer icing to piping bag and cut a tiny hole in the bag for piping. Decorate the cookies and let the icing harden before placing the cookies on the cake.

FROSTING

  1. Beat butter and powdered sugar until pale and fluffy. Add cream cheese and vanilla and beat until just smooth. Stir in the orange zest.
  2. Place the black sesame seeds and maple syrup in a mortar and pestle. Crush and grind the seeds until a paste forms. Stir the paste into the frosting.
  3. If the frosting seems soft, place the bowl in the fridge while you prepare the next steps.

ASSEMBLY

  1. Cut both cake layers in half using a serrated knife so you get four cake layers.
  2. Place the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer. Repeat this until you’ve used up all layers.
  3. Spread a thin layer of frosting all over the cake. Place the cake in the fridge for a few minutes if the frosting is soft.
  4. Place the blueberry powder and baking soda in a small bowl and stir in some water. Let stand for a couple of minutes, then add to the remaining frosting. Stir until smooth.
  5. Cover the cake with the remaining frosting and decorate with the gingerbread cookies. I placed toothpicks behind the cookies on top of the cake to get them to stand up. Dust with snow (aka powdered sugar) if desired.

Apricot blueberry galette

By 35 Comments

What a summer we’ve had so far. 2 1/2 months and I can only remember like.. two days of rain. Basically it’s too hot to do anything, let alone bake, but I just couldn’t resist these beautiful apricots.

I was going to pick blueberries in the forest, but turns out they’re teeny tiny. Perhaps it’s not a good summer for blueberries, or maybe I need to wait a little longer? Anyway, galettes are my absolute favorite thing to make with fruits. Pie crust makes literally everything better, and you can basically just throw in any fruit you have at home. Doesn’t need much else to be honest.

Speaking of summer, I’ve come to realize these past two years that summer is in some ways my least favorite season. Don’t get me wrong, I love some things about summer – like the produce, being able to hang out at the beach, finally getting some vitamin D, etc. But it also completely stresses me out.

I have zero inspiration and suffer from major FOMO. I feel like I should be doing fun and amazing things every day, preferably every minute of every day too, and it takes me to a point where I just want to crawl under my blanket (no wait, it’s too hot for that) and watch Netflix. Actually I’ve read a little about it and seems like I’m not alone (it’s called reverse seasonal affective disorder). Do you feel the same way or do you love summer? If not, which is your favorite season?

APRICOT BLUEBERRY GALETTE

Yields one tart, 6-8 servings

INGREDIENTS

PIE CRUST

  • 180 g (1 1/4 cups) all purpose flour
  • 1 tbsp. granulated sugar
  • 1/4 tsp. flaky salt
  • 150 g (about 1 + 1/3 stick) very cold salted butter
  • 3-5 tbsp. ice water

FILLING & TOPPING

  • 500 g (about 7-8 depending on size) apricots
  • 125 g (about 1 cup) fresh blueberries
  • zest and juice from 1/2 small lemon
  • 50-75 g (4-6 tbsp.) turbinado or granulated sugar
  • 1/4 tsp. vanilla bean powder
  • 1/4 tsp cardamom
  • 2 tsp. cornstarch
  • 1 egg
  • pinch of salt
  • 1 tbsp. turbinado sugar

INSTRUCTIONS

PIE CRUST

  1. Mix together flour, sugar and salt in a large bowl. Use a cheese slicer, if you have one, to slice the butter thinly – if not, you can simply dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
  2. Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
  3. Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.

ASSEMBLY & BAKING

  1. Let the dough rest for a few minutes at room temperature. Roll out the dough into a large circle about 1/8 – 1/4 inch (3-5 mm) thick, on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface.
  2. Using the rolling pin, transfer the dough to a baking sheet covered with baking paper.
  3. Halve the apricots and remove the pits, then place the apricots in a bowl with the blueberries. Toss with the lemon zest, juice, sugar (adjust to sweetness of fruit), vanilla, cardamom and cornstarch. Arrange the fruit on top of the dough, leaving a border around the edges. Fold the dough over the fruit and press gently to seal. Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C (390°F).
  4. Whisk together the egg with a pinch of salt in a small bowl. Brush the edges with the egg wash, then sprinkle with turbinado sugar.
  5. Bake until golden brown, about 35-40 minutes. Let cool, then serve with vanilla ice cream.

Apple pie with a purple blueberry crust

By 28 Comments


Purple pie crust. It’s a thing of beauty. To be honest I had no idea if it would even work! But I knew I had to give it a shot as soon as the idea popped up in my head. And since we have some beautiful winter apples, I figured that would be the best way to go. Because you can never really go wrong with apple pie, am I right?

Some tips if you’re thinking about making this pie, or pies in general. Make sure not to brush the pie with any egg wash if you want to keep the purple color. It won’t be as impressively purple after baking, but as you can see it will keep some of the color! I wasn’t really thinking too much during my first try, so I brushed the pie with egg white.

Needless to say, the pie browned a lot and you could see very little of the purple. The second time, I left it as is (as you can see in the photos) but used a little less (maybe 1 1/2 tbsp.) blueberry powder so the pie came out a lot lighter. Next time, I’ll use more blueberry powder and I might brush it with a syrup right after baking, like I did HERE. I bet that would be delicious and it would also give a nice sheen to the pie!

Blueberry powder is easily accessible in Sweden, where you can find it in super markets and in health stores. I used the brand Kung Markatta, and it gave this beautiful color. Different brands can give slightly different colors of purple/red. The blueberry powder doesn’t really give any blueberry flavor, and it also doesn’t affect the consistency of the crust.

You can totally make this pie without the blueberry powder too! It’ll still be SO incredibly delicious. I say apples and oranges were meant for each other. You can totally use lemon zest and juice too, if that’s more up your alley. Make sure to use apples that are not overly ripe. That’ll make the filling mushy. Oh, and the pie dough can be made up to a day ahead.

If you’re making a very tight lattice like I have here, make sure there are still some small holes for the filling to seep through, or your lattice might puff up during baking and break. And always let the pie cool completely after baking to make sure the filling firms up. If you want to serve the pie warm, re-heat each individual slice instead.

I think that’s about it.. although I can go on and on about pies!

APPLE PIE WITH A PURPLE BLUEBERRY CRUST

Makes one pie

Make sure to read the post above for tips and tricks on this recipe!

 

INGREDIENTS

BLUEBERRY CRUST

  • 2 tbsp. freeze dried blueberry powder
  • 3 tbsp. cold water
  • 300 g (2 cups + 1 tbsp) all purpose flour
  • 2 tbsp. granulated sugar
  • 1/2 tsp. flaky salt
  • 250 g (2 sticks plus 2 tbsp.) very cold salted butter
  • 1-3 tbsp. ice water (as needed)

APPLE FILLING

  • 1 kg apples (about 6, depeding on size)
  • 100 g (scant 1/2 cup) granulated sugar
  • pinch of salt
  • zest and juice from one small blood orange (about 3 tbsp. juice)
  • 3/4 tsp. freshly ground cardamom
  • 1/4 tsp. ground cinnamon
  • 25 g salted butter
  • 2 tbsp. water
  • 2 tbsp. cornstarch

INSTRUCTIONS

PIE CRUST

  1. Stir together blueberry powder and water in a small bowl. Set aside. Mix together flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut or rub the butter into the flour mixture until dough is crumbly but there are still some small visible pieces of butter.
  2. If you want the dough to have a completely smooth purple color – place the mixture in a food processor, add the blueberry powder and water mixture and pulse until just smooth. You might need too add an extra tablespoon or so of ice water if the dough is too dry. Make sure not to overmix the dough!
  3. Divide the dough into two pieces, one slightly bigger than the other (the bigger one will be for the lattice top). Place each piece of dough between two pieces of plastic wrap. Flatten into discs using a rolling pin. Place in the fridge for at least one hour.

APPLE FILLING

  1. Peel and core the apples and slice them in about 6 mm (1/4 inch) thick slices. Place the slices in a bowl and add sugar, salt, zest, juice, cardamom and cinnamon. Gently fold so that everything is distributed evenly. Let stand for about 5-10 minutes or until the apples start releasing liquids. Gently stir every now and then.
  2. Melt the butter in a large saucepan, and with the pan over medium heat, add the apple mixture and cook, stirring often, for about 2 minutes or until the apples release more liquid. Stir together the water and cornstarch in a small bowl, and add to the saucepan. Stir constantly until liquids thickens, about 1 minute. Spread filling onto a large plate or a wide bowl and let cool completely.

ASSEMBLE AND BAKE

  1. Preheat oven to 200°C (390°F).
  2. If the dough is very cold and hard, leave it in room temperature for a little while before rolling it out. Roll out the smaller piece of dough to a large circle on a lightly floured surface, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick – or roll the dough out directly onto a piece of baking paper.
  3. Using the rolling pin, transfer the dough to a 8-9 inch pie pan. Trim the edges of the crust, but make sure to leave a little overhang if you want to crimp the edges. Set aside.
  4. Roll out the second piece of dough, and cut out 10 strips (or the desired amount) of dough using a knife or pizza cutter.
  5. Spoon the cooled filling into the pie pan. Place the strips in a lattice pattern on top of the filling (see a video on how to make a lattice top in THIS POST). Trim excess dough around the edges using a knife or kitchen scissors.
  6. Place the pie in the freezer for 15 minutes.
  7. Remove the pie from the freezer. Place a baking sheet or a piece of baking paper (to catch drips from the pie) on the lowest rack of the oven. Bake the pie for 10 minutes at 200°C (390°F), then lower to 175°C (350°F) and bake for an additional 35 minutes. If the edges are browning too much, cover them loosely with aluminum foil. Turn the oven off and leave the pie in the warm oven for an additional 10 minutes. Remove the pie from the oven and let cool completely before serving with sweetened whipped cream or vanilla ice cream.

Spara

A trip to Norway + Brownies with salted caramel and toasted meringue and a gingerbread bundt cake

By 56 Comments

Last week, I was lucky enough to spend a few days in winter wonderland… errr, I mean at Melgården in Norway with some wonderful friends, Olivia of Adelasterfoodtextures, Samantha of The Botanical Kitchen, Kati of Blackwhitevivid and of course, the lovely lady of the house, Live of Melgården. Only sweet Krissy of Cottage farm missing!

Melgården truly looked like my idea of winter wonderland, SO cold (-19°C one day, brrr) and lots and lots of snow. Rolling hills, fog and frost on the windows. Like a dream come true. It made me feel like a kid again on so many levels. My fingers and toes weren’t as excited as I was though, nor was my camera gear or my phone battery which died within 10 minutes outside.

Melgården is like something out of a fairytale, or possibly a Wes Anderson movie, and I dare to say it’s every food photographer’s dream with all the rustic backdrops and props, and that GORGEOUS scenery. We drove through a snowy Sweden all the way up to snowy Rena, Norway, with the car full of fresh vegetables and props. We almost couldn’t fit in there!

I couldn’t believe how efficient we were. With about 5 hours of daylight each day and in two days, I shot FOUR cakes (I can only share two of them here though.. 🙂 ) and a whole bunch of other beautiful things that you can see in this post. That’s why I love working in a team so much, especially this team <3

And this is why I’m delighted to share that Olivia, Krissy and I will be hosting a workshop again, at Melgården in 2018! I literally can’t wait!! If you’re interested, make sure to subscribe by e-mail for more details and prerelease. You can fill in your e-mail address in the sidebar on the right 🙂

I’d also like to take the time to thank you for your continued support this year! It wouldn’t have been the same (or at all!) without you. Wishing you all Happy Holidays and a very Happy 2018!

BROWNIES WITH SALTED CARAMEL AND TOASTED MERINGUE

9-12 servings

Some notes about this recipe: If you’re not a fan of hazelnuts, you can definitely make these brownies with walnuts, pecans or almonds (I’ve tried all and they’re all delicious!). The brownies are also super delicious without caramel and meringue if you prefer that. When test baking, I baked my brownies for 32 minutes – it was almost set, slightly wobbly in the middle and it came out gooey and delicious. After a day in the fridge it has exactly the consictency I like in brownies! Make sure to have a look HERE in case you’d like to make an edible gift out of this recipe.

INGREDIENTS

Brownies

  • 100 g (3.5 oz) hazelnuts
  • 150 g (about 1 + 1/3 stick) salted butter
  • 4 tbsp. (1/4 cup) coffee
  • 150 g (1 cup) all purpose four
  • 1/2 tsp. baking powder
  • 30 g (1/3 cup) cocoa powder
  • 1/2 tsp. flaky salt
  • 135 g (1/2 cup + 2 tbsp.) granulated sugar
  • 110 g (1/2 cup + 2 tbsp.) light brown muscovado sugar
  • 3 large eggs
  • 150 g (5.2 oz) dark chocolate, chopped

Caramel

  • 110 g (1/2 cup) granulated sugar
  • 50 g (3 tbsp.) salted butter, in small cubes
  • 75 ml (1/3 cup) heavy cream
  • 1/4 tsp. flaky salt

Meringue topping

  • 2 large egg whites
  • 90 g (1/3 cup + 1 1/2 tbsp.) granulated sugar
  • 1/2 tsp. lemon juice
  • zest from 1 orange

INSTRUCTIONS

Brownies

  1. Preheat the oven to 175°C (350°F). Place the nuts in a baking dish and toast for 10-12 minutes or until fragrant and slightly browned. If the nuts aren’t already skinned, wrap them in a kitchen towel and rub until most of the skins come off. Let cool completely, then chop them coarsely.
  2. Melt the butter in a saucepan and set aside to cool.
  3. Butter a baking pan, approximately 17 x 17 cm (measured at the bottom of the pan, the top is 20 x 20 cm) and cover it with baking paper.
  4. In a large bowl, stir together flour, baking powder, cocoa powder, salt, granulated sugar and brown sugar. Add the melted butter, coffee, eggs, chopped nuts and chocolate and stir until completely smooth.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until cake is almost set but the center wobbles slightly.
  6. Remove from the oven and let the cake cool in the pan.

Caramel

  1. Place the 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 gently with a wooden spoon until sugar is completely melted and golden brown. Be careful not to burn the sugar! Stir in the butter, piece by piece, stirring between each addition.
  2. Little by little and very slowly pour the cream into the saucepan with the melted sugar and butter (it will bubble up so make sure to be careful as this stuff is hot!). Stir until smooth. Pour caramel into a heat proof bowl and let cool completely.

Meringue topping

  1. Place egg whites, lemon juice and sugar in a clean and heatproof bowl (preferably stainless steel or glass).
  2. 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 egg whites 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.
  3. 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 orange zest.

Assembly

  1. Place the cake on a plate or serving platter. Drizzle/spoon caramel on top, then spread the meringue over the caramel. Brown the meringue using a kitchen torch.

GINGERBREAD BUNDT CAKE

Makes 1 bundt

Some notes about this recipe:I used a 10 cup bundt pan to bake this cake and it was actually slightly too small for the batter so I would suggest putting a piece of baking paper underneath the pan while baking so the batter doesn’t end up on the floor of your oven, or reserving some of the batter to bake some muffins. A 12 cup pan would probably be more suitable.

 

INGREDIENTS

Gingerbread bundt cake

  • 540 g (3 3/4 cups) all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. flaky salt
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground ginger
  • 2 tsp. freshly ground cardamom
  • 2 tsp. freshly ground cloves
  • 1 tsp. ground bitter orange peel (can be omitted)
  • 4 large eggs
  • 240 g (1 1/4 cup) light brown muscovado sugar (or regular light brown sugar)
  • 200 ml (3/4 cup + 1 1/2 tbsp) cane syrup
  • 250 g (2 + 1/4 stick) salted butter
  • 200 ml (3/4 cup + 1 1/2 tbsp) heavy cream
  • 300 ml (1 1/4 cup) milk

Cream cheese glaze

  • 120 g (3/4 cup + 1 1/2 tbsp) powdered sugar
  • 100 g cream cheese
  • 1-3 tbsp. freshly squeezed orange juice

INSTRUCTIONS

Gingerbread bundt cake

  1. Preheat the oven to 175°C (350°F). Grease and flour a large bundt pan with 10-12 cup (preferably 12 cup) capacity. Set aside.
  2. Mix flour, baking soda, salt, spices and ground bitter orange peel in a bowl. Set aside.
  3. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add cane syrup and beat until smooth.
  4. Melt the butter in a saucepan and stir in cream and milk.
  5. Add dry ingredients and butter mixture to the egg mixture in additions, and stir until completely smooth.
  6. Pour the batter into the prepared pan. Bake in the lowest oven rack for 55-65 minutes, but start checking doneness after 50 minutes. Keep an eye on the cake during the whole baking time so the top won’t brown too fast (if it does, carefully place a piece of baking paper or aluminum foil on top).
  7. Let cool in the pan for 15 minutes, then unmold onto a cooling rack to cool completely. The cake will most likely come out domed, so feel free to even that out with a sharp serrated knife once the cake is cool.

Glaze

  1. Combine powdered sugar and cream cheese in a bowl. Beat until smooth and creamy, about 1 minute.
  2. Stir in orange juice to desired consistency. Pour the glaze over the cooled cake.

Apple Frangipane Honey Tart

By 31 Comments

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!


APPLE FRANGIPANE HONEY TART

Yields one tart, 6-8 servings

INGREDIENTS

PIE CRUST

  • 240 g (1 2/3 cups) all purpose flour
  • 1 1/2 tbsp. granulated sugar
  • 1/4 tsp. flaky salt
  • 175 g (about 1 1/2 sticks) very cold salted butter
  • 5-8 tbsp. ice water

CINNAMON HONEY FRANGIPANE

  • 75 g (2/3 stick) softened salted butter
  • 3 tbsp. honey
  • 1 tsp. ground cinnamon
  • 1 medium egg
  • 75 g (2/3 cup) almond flour
  • 2 tsp. all purpose flour

TOPPING

  • 5-6 (450-500 g) medium apples (I used ‘Discovery’)
  • juice from 1 small lemon
  • 1 egg
  • 1 tsp. water
  • 1/4 tsp freshly ground cardamom
  • 1 tbsp. turbinado sugar

HONEY GLAZE

  • 1 tbsp. honey
  • 1 tbsp. water

INSTRUCTIONS

PIE CRUST

  1. Mix together flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
  2. Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
  3. Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour.

CINNAMON HONEY FRANGIPANE

  1. Beat butter and honey until creamy, about 1 minute. Add the cinnamon, egg and almond flour and beat until smooth. Fold in the flour. Cover the bowl and set aside.

ASSEMBLY

  1. Roll out the dough to a large rectangle (slightly larger than the sheet pan in the next step, if using one) on a lightly floured surface, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
  2. Using the rolling pin, transfer the dough to a 28 x 18 cm (11 x 7 inch) sheet pan, or put the dough directly on a baking sheet covered with a piece of baking paper. Trim the edges of the dough if desired, but make sure to leave a little overhang to shape the edges. You can use the leftover dough to cut out decorative shapes. If you’re baking the tart in a pan, prick a few holes in the bottom using a fork.
  3. Spread the frangipane over the rolled out dough, leaving the edges free from filling. Place in fridge while you prepare the topping.

TOPPING & BAKING

  1. Preheat oven to 225°C (437°F).
  2. Peel the apples and slice them thinly, removing the seeds. Place the slices on top of the frangipane filling. Squeeze the lemon over the apples.
  3. Fold the overhang of the dough over the filling and use a little bit of water to stick any shapes or decoratives cut-outs to the crust. Put the tart in the freezer for 15 minutes.
  4. Meanwhile, mix the egg with 1 tsp. of water in a small bowl. Grind cardamom and mix with 1 tbsp. turbinado sugar. Remove the tart from the freeezer, brush the crust with egg wash and sprinkle crust and fruit with the cardamom sugar.
  5. Bake the tart at 225°C (437°F) for 15 minutes, then lower the temperature to 175°C (350°F) and bake an additional 30-32 minutes or until crust is golden.
  6. While the tart is baking, combine honey and water in a saucepan and let come to a boil. As soon as the tart comes out of the oven, brush edges and fruit with the glaze. Drizzle any leftover glaze over the fruit. Let cool a little, then serve with sweetened whipped cream.

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Semla ice cream sandwiches

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A “semla” is a typical Swedish pastry – a soft, sweet cardamom scented wheat bun, filled with almond paste, whipped cream and dusted with powdered sugar – eaten first and foremost on Fat Tuesday, which happens to be February 28th this year. And you’ve seen it on my blog before. The past couple of years, a number of semla hybrids have been emerging in Sweden – a semla wrap, princess cake semla, semla cake, semla smoothie (!) .. I think you get the idea.
These delicious ice cream sandwiches consist of a heavenly cardamom ice cream swirled with almond paste, pressed between two crunchy, yet soft cookies. It’s important to get the texture of the cookie right, or the ice cream will be pressed out on the sides when you take a bite.


I’ve been thinking about making this ice cream for a while, but putting it between two cookies was pretty much a last minute decision. A good decision if I may say so. It has taken me a couple of weeks just to get back to thinking about ideas for the blog, but here it is, finally! So what’s happened since my last update? Except for all the tax papers and VAT return stuff – well, I’ve been doing some really fun freelance work and it’s taken up most of my time, hence the lack of updates here. I’ve also gotten myself a little studio space which I’m so excited about! It’s really tiny, but I’m used to working in small spaces so I think it’ll be perfect for me. Working from home has a lot of advantages but it also comes with quite a few disadvantages. I can’t WAIT to move in there in a couple of weeks time, and to get out of the house more often. Right now I’m looking for the perfect rustic table for the studio (because I obviously need more, I only have FOUR at home). So maybe next time I post, the photos will be from my little studio.. Hopefully it won’t be that long until my next post!




SEMLA ICE CREAM SANDWICHES

Makes 10-12 small ice cream sandwiches

-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!
-The cookie recipe makes about 24-26 cookies, if you re-roll the leftover dough.

INGREDIENTS

CARDAMOM ICE CREAM

  • 1 1/2 – 2 tsp. whole cardamom seeds
  • 200 ml (3/4 cup + 1 1/2 tbsp.) milk, 3% fat
  • 90 g (1/3 cup + 1 1/2 tbsp.) demerara sugar
  • pinch of salt
  • 300 ml (1 1/4 cup) heavy cream, 35-40% fat
  • 3 large egg yolks

ALMOND PASTE

  • 100 g (3/4 cup) whole organic almonds
  • 2 tbsp. demerara sugar
  • 4-5 tbsp. water or milk
  • pinch of salt

COOKIES

  • 165 g (1 cup + 2 1/2 tbsp) all purpose flour
  • 1/2 tsp. baking powder
  • pinch of salt
  • 60 g (1/2 stick) softened butter
  • 70 g (1/3 cup) demerara sugar
  • 1 large egg
  • 1/4 tsp. vanilla powder
  • Powdered sugar, for dusting

 

INSTRUCTIONS

ICE CREAM

  1. Grind the cardamom seeds finely in a mortar and pestle. Put the cardamom in a saucepan together with milk, sugar and salt. Let mixture come to a boil, then remove from heat and put a lid on the pan. Let steep for 30 minutes.
  2. Pour the cream into a large bowl and set a strainer inside. Keep this close while you go through the next steps.
  3. Whisk the egg yolks in a medium bowl. Reheat the milk mixture over medium heat. Slowly pour the milk over the egg yolks while whisking – this is to temper the yolks and prevent them from curdling in the next step.
  4. Pour the egg-milk mixture back into the pan. Return the pan to the stove and cook over low heat while stirring constantly until mixture thickens. The mixture is done when it’s thick enough to coat the back of a spoon.
  5. Strain the thickened egg-milk mixture into the 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 and store in fridge overnight.

ALMOND PASTE

  1. Preheat the oven to 175°C (350°F). Spread the almonds on a baking sheet and toast for 8-10 minutes or until fragrant. Let cool.
  2. Put the toasted almonds, sugar and water (start with the smaller amount) in a blender or food processor and process until fairly smooth but some small bits of almonds remain.

ICE CREAM, CONTINUED

  1. Churn the ice cream in an ice cream maker, according to your manufacturer’s instructions.
  2. When the ice cream is soft serve consistency, swirl in the almond paste.
  3. Transfer ice cream to an approximately 30 x 30 cm freezer container covered with wax paper. 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.

COOKIES

  1. In a medium bowl, mix together the flour, baking powder and salt. Set aside.
  2. Beat butter and sugar until light and creamy, about 2 minutes. Add the egg and vanilla and beat until combined.
  3. Add the flour mixture to the butter mixture and stir until a dough forms. Flatten into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
  4. Preheat oven to 175°C (350°F). Lightly flour your work surface, and roll the dough out thinly, about 5 mm thick. Use a 6 cm (2.3 inch) cutter to cut out rounds of dough. Re-roll dough if needed.
  5. Put the rounds on a baking sheet covered with baking paper. Bake for 9-11 minutes or until edges start to brown slightly. Let cool completely.

ASSEMBLY

  1. 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.
  2. Use a 6 cm cutter to cut out rounds of ice cream – or simply scoop some of the ice cream and place between two cookies. Put the sandwiches in a freezer container and freeze for another hour or so before serving. Dust with powdered sugar.

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Cinnamon bun cake with lingonberries

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Cinnamon bun cake with lingonberries
No matter how many delicious things I try, cinnamon buns will always be on the very top of my list. Definitely in top five at least. Possibly even top three. I’ve been toying with the idea of turning the classic Swedish cinnamon bun into a cake and this is definitely it. I guess this recipe should be called ‘cardamom cake with lingonberries, brown butter cinnamon frosting and cream cheese glaze’ but I don’t think I have space for that on here. Cinnamon bun cake with lingonberries it is.

Cinnamon bun cake with lingonberriesThose who have been following for a while probably know how much I love cardamom and cinnamon. There is just something about that smell that makes me… feel things. I just want to sit down by the fireplace I wish I had, and enjoy a big cup of tea or coffee and eat this cake. Really, having a fire place is one of my biggest dreams.

The brown butter cinnamon frosting in between the layers of this cake reminds me of cookie dough, in the best way possible. And if you have access to it, I recommend using pearl sugar for “dusting” the pan as it gives the cake a lovely crunch and definitely makes it more cinnamon bun-like. Pearl sugar (‘pärlsocker’ in Swedish), or nib sugar, is a large granule sugar that doesn’t melt when baked. Here in Sweden it’s most commonly used for cinnamon buns and chocolate balls. I read somewhere that dusting the pan with granulated sugar instead of flour will create a lovely crunchy crust on the outside of the cake but I have yet to try. The lingonberries add some tartness to an otherwise quite sweet cake. I’m sure cranberries would work well too!

Cinnamon bun cake with lingonberriesCinnamon bun cake with lingonberries
Cinnamon bun cake with lingonberriesCinnamon bun cake with lingonberriesCinnamon bun cake with lingonberries

Cinnamon bun cake with lingonberries

Yields one 6-inch cake, serves 6-8

This cake is absolutely delicious and reminds me of Swedish cinnamon buns. Note that if you use the pearl sugar in the pan it gets quite sweet, but it does add a lovely crunch to the cake which makes all the difference.
Cake recipe adapted from the book “Allt om det goda – Kaffekalas”.

Ingredients

Cardamom cake
  • 300 g (2 cups) all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp whole cardamom seeds, finely ground
  • 100 g (1 scant stick) softened butter
  • 270 g (1 + 1/4 cup) granulated sugar
  • 1/4 tsp vanilla powder
  • 1 large egg
  • 100 mL (1/3 cup + 1 1/2 tbsp) sour cream
  • 150 mL (2/3 cup) milk
  • 60 g lingonberries (fresh or frozen)
  • Pearl sugar (can be omitted)
Brown butter frosting
  • 100 g unsalted butter
  • 1 1/2 tsp. ground cinnamon
  • 45 g (1/3 cup) powdered sugar
  • pinch of salt
  • 1-2 tbsp. milk
Cream cheese glaze
  • 75 g cold cream cheese
  • 75 g (1/2 cup) powdered sugar
  • 1-2 tbsp. milk
Decoration
  • Cinnamon
  • Pearl sugar

Instructions

Cardamom cake

  1. Preheat the oven to 175°C (350°F). Grease two 6 inch (15 cm) cake pans. “Dust” the sides and bottom of the pans with pearl sugar. If you don’t have pearl sugar – bread crumbs or all purpose flour also work, but you won’t get that lovely crunch. Dusting the pan with granulated sugar might work as well, but I haven’t tried it.
  2. In a medium bowl, mix together the flour, baking powder, salt and ground cardamom. Set aside.
  3. In a large bowl, beat butter, sugar and vanilla until pale and creamy, about 2 minutes. Add the egg and beat until smooth.
  4. Fold the dry ingredients into the butter and egg mixture. Add the sour cream and milk and stir until batter is smooth.
  5. Divide half the batter (1/4 of the batter in each pan) between the prepared cake pans and smooth the tops with a spoon. Sprinkle lingonberries on top – then divide remaining batter between the pans, smoothing the tops again with a spoon. Sprinkle with more pearl sugar.
  6. Bake cakes on the lower rack for about 50 minutes or until a cake tester comes out clean. Let the cakes cool in their pans for 5 minutes, then invert cakes onto a wire rack to cool completely.

Brown butter frosting & assembly

  1. Place unsalted butter in a small saucepan on medium heat and stir until it melts completely. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer.
  2. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).
  3. Beat the butter until pale and creamy, about 2 minutes. Add the cinnamon, powdered sugar and salt and beat until completely smooth and fluffy, about 2-3 minutes. Add milk and beat until frosting is smooth.
  4. Put the first cake layer on a plate and spread with frosting. Place the second layer on top of the frosting.

Cream cheese glaze & decoration

  1. Beat cream cheese and powdered sugar until smooth. Add milk to desired consistency.
  2. Pour or spoon glaze over the cake. Dust with cinnamon and sprinkle with pearl sugar.

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Vegan coconut + rose petal ice cream with cardamom crumble topping

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These roses remind me of how I used to make “perfume” for my mother as a child. I picked rose petals and mixed them with
sand and water in my little plastic bucket (the sand had the function of a pestle and mortar). Come to think of it, she never used it. How
ungrateful. However, this ice cream is nothing like that perfume. I stepped up
my game since then. Promise.

We are eating more and more vegan at home. Except for cheese. I love cheese.

This ice cream though, never in my life did I expect it to be so creamy and delicious with so few ingredients. I’ve had some bad experiences with rose flavored things in the past, which I usually find way too “soapy” for my taste. This ice cream has a lovely floral note and the rose flavor is not overwhelming. If you want more rose flavor, you can always add more petals to your liking or even a little rose water. Of course, you also have to be very into coconut to like this ice cream. Don’t miss out on the cardamom crumble topping, which adds a lovely crunch.

When using fresh roses for baking or cooking, absolutely make sure they are unsprayed! The ones you buy at the florists are usually sprayed and shipped a long way. If possible, pick from your own garden or in an area where it’s ok to pick flowers. You can also buy already dried rose petals, just make sure they are for culinary uses. When choosing roses, the darker shade you go for, the more pronounced flavor.






VEGAN COCONUT + ROSE PETAL ICE CREAM
WITH CARDAMOM CRUMBLE TOPPING
Serves 6

-Make sure to use unsprayed roses! If you buy dried rose petals, make sure they are for culinary uses.
-Drying rose petals in the microwave is a very, very quick way to do it. You can do it in the oven too on a low temperature, but it will take longer.



Ingredients
For the dried rose petals
Fresh roses
A microwave safe plate
Paper towels

For the ice cream
2 cans (400 ml x 2) of full fat coconut milk
pinch of salt
1 vanilla bean (split, and seeds scraped out)
1/2 cup (115 g) turbinado sugar (you could also use granulated sugar or maple syrup)
6-8 tbsp dried rose petals

Cardamom crumble
Recipe adapted from Tea Malmegård’s book “Desserter!”
3 tbsp + 1 tsp (50 g) turbinado sugar
2/3 cup (90 g) all purpose flour
pinch of salt
3 tbsp + 1 tsp (20 g) rolled oats
1 tsp freshly ground cardamom
4-5 tbsp coconut oil (not liquid but not completely firm either.. put the jar in the fridge for a while if too liquid) or 60 g of softened butter

For the topping
Dried rose petals

Directions
Dried rose petals
1. Pull the rose petals off the stem and place them in a single layer on a paper towel lined plate.
2. Microwave on high for 60 seconds. The petals will likely still have some moisture in them so what you need to do is to microwave an additional 30-60 seconds, or until the petals are completely dry and crispy. Beware when removing the plate from the microwave as the plate will be very hot!
3. Spread petals on a cookie sheet and let them airdry for 6 hours if needed (I used mine right away, too impatient). Store in an airtight jar.

Ice cream
1. Place coconut milk, salt, vanilla bean+seeds, sugar and rose petals in a sauce pan. Heat until mixture is hot but not boiling. Stir until sugar is dissolved. Remove from heat and put a lid on the pan. Let mixture steep for 30 minutes.
2. Strain through a fine wire sieve into a bowl. Cover bowl with plastic wrap and refrigerate until completely cool.
3. Using an ice cream machine, churn the ice cream according to the manufacturer’s
instructions. Once the ice cream reaches soft serve consistency, transfer to a freeze proof container, sprinkle some extra dried rose petals on top and freeze until
firm enough to scoop, approximately 2-4 hours. If the ice cream feels hard after some time in the freezer, remove it from the freezer 15 minutes prior to serving.

If you don’t have an ice cream maker, pour the mixture into a freeze proof container and put in the freezer. When partially frozen (after a couple 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!

Cardamom crumble topping
1. Preheat oven to 175°C (350°F).
2. Place sugar, flour, salt, oats, cardamom and coconut oil in a bowl. Using your hands, mix together until crumbly.
3. Spread on a baking paper covered baking sheet and bake for 8-10 minutes. Let cool, then serve with ice cream.