Sunday, February 23, 2014

Chocolate crinkles

Chocolate crinkles

about 50 cookies


440g granulated sugar
170-180 ml vegetable oil
70g cocoa
4 eggs
2 tsp vanilla extract
320g flour
2 tsp baking powder
½ tsp salt
powdered sugar


Preheat the oven to 180 degrees °C (350 degrees °F). Line a baking pan with parchment paper. Set aside.

Beat together granulated sugar, oil and cocoa in a large bowl until smooth. Beat in the eggs and vanilla extract.
In another bowl stir together flour, baking powder and salt, gradually add the flour mix to the cocoa mixture. Beat until well combined. Cover and refrigerate for a few hours. Minimum 3 hours.

Scoop a half tablespoon of dough and roll into 1-inch (2,5 cm) balls, roll them in powdered sugar and place on the lined baking pan, use a distance of 2-inches (5 cm) apart.
Bake the cookies about 11-13 minutes. 

Let the cookies cool on a wire rack.



Saturday, February 1, 2014

Salted caramel cheesecake bars

Salted caramel cheesecake bars

Crust
16 digestive biscuits or other graham biscuits
110g unsalted butter
67g granulated sugar

Filling
450g cream cheese
1 egg
50g granulated sugar
2 tsp vanilla extract
50g white chocolate
3 tbsp flour

Salted caramel
200g granulated sugar
83g unsalted butter
125 ml cream
1/2 tbsp salt (flaky salt, maldon salt)


Preheat the oven to 175 degrees °C (350 degrees °F), line a 20x26cm (8"x10") baking pan with parchment paper. Enough to let it overhang on the sides, this will make it easier to remove the cheesecake later. Set aside.

Make the crust: Use a food processor and pulverize the biscuits. Melt the butter, pour the crumbs into a bowl and mix with the melted butter and sugar. Press the crumbs into the pan and make a compact bottom. Bake for 5 minutes and let it cool while you prepare the filling.

Make the filling: Melt the white chocolate and let cool of a little.
Beat cream cheese, egg, sugar, vanilla extract, white chocolate and flour together with a handmixer until smooth. Pour the filling into the pan with the crust.
Bake for 30-35 minutes or until the cheesecake has set and the edges are lightly brown.
Let the cheesecake cool of in room temperature and then for another three hours in the fridge.
Lift the parchment paper and cheesecake out of the pan and cut it into square bars. And pour the cooled caramel over the cheesecake bars.

Make the salted caramel: Heat the sugar in a large saucepan on medium-high heat. (Use a bigger saucepan than you think you will need, it can get quite messy.) When the sugar starts to melt, start whisking. As soon as the sugar reaches a deep amber color (around 175 degrees °C/ 350 degrees °F) remove it from the heat and add the butter in parts, keep whisking continuously.

Return the saucepan to the heat and add the cream and keep whisking until the cream has been incorporated and the sauce have become smooth. Add the salt and whisk until dissolved.





Tuesday, January 28, 2014

Chocolate dipped peanut butter cookies


Chocolate dipped peanut butter cookies

about 20 cookies

1/2 cup smooth unsalted peanut butter
1/4 cup unsalted butter
1/3 cup light brown mucovado sugar
1 egg
1/4 tsp baking powder
1 tsp vanilla extract
3/4 cup oat flour (oats minced in a food processor)

1/2 cup to 3/4 cup roughly chopped dark chocolate or ready to use chocolate lenses.
 Flaky salt/ fleur de sel/ maldon salt, for sprinkle

Preheat the oven to 180 degrees °C (350 degrees °F). Line a baking pan with parchment paper. Set aside.
Whisk together the first 6 ingredients until smooth and creamy. Stir in the oat flour. Scoop a tablespoon of dough onto the baking pan, use a distance of 5 cm (2 inches) apart. Bake the cookies about 8-10 minutes until golden brown. Let the cookies cool of on a wire rack.

Melt the chocolate in a bowl over simmering water. Dip half of each cookie into the chocolate and sprinkle som flaky salt on the cookie, and leave to set.




Monday, January 14, 2013

December, oh what a month!

December is always a busy month, however, no excuse for my late post but this year has been extra busy. Here are some photos from my december month. Including a London trip, the construction of this year's gingerbread house, Christmas baking, New Year dessert, etc.

December är alltid en hektisk månad, dock ingen ursäkt för mitt sena inlägg men i år har den varit extra hektisk. Nedan följer lite bilder ifrån min december månad. Med bland annat en London resa, bygget av årets pepparkakshus, julbak, nyårsdesserten m.m.











Tuesday, December 4, 2012

Chocolate fudge cake with raspberry meringue buttercream



This is my absolute favorite recipe for a very moist chocolate cake and a heavenly raspberry meringue buttercream. I figured I had to share it with you!


For Swedish recipe, scroll down.


Raspberry meringue buttercream

4 egg whites
200 g of sugar
250 g of softened butter
100 g raspberry puree
Possibly some pink food color


Pour the egg whites and sugar in a heatproof bowl, set the bowl over simmering water on the stove. Beat constantly with a hand mixer until the mixture becomes about 65 degrees (°C), or until the sugar crystals are dissolved. Immediately remove from heat. 

Beat the mixture with and electric mixer or using a kitchen assistant until the mixture is fluffy and white like a meringue batter. Whisk until the mixture is cool, which can take up to 10 minutes.

Then add the softened butter, a little at a time.

Add the raspberry puree and whisk a few minuted until the frosting is smooth.Add a little pink food color if you want a stronger color.

Chocolate Glaze

100 g dark chocolate (70%)
50 g butter

Break the chocolate into pieces and cut the butter into cubes.
Melt chocolate and butter together slowly in a saucepan. Allow to cool. The glaze will thicken slightly, but still be runny.

Pour the chocolate glaze on top of the cooled cake and let it flow down over the edge.
If necessary, use a spatula to smooth glaze.

Decorate the cake with raspberries.






Chokladtårta

Mängd: En 6-tums (15cm), 3-lagers tårta Serverar: 8 +

180 g mjöl
300 g socker
90 g kakao
1 1/2 tsk (6 g) bakpulver
1 tsk (4 g) bakpulver
1 tsk (5 g)-salt
60 ml vegetabilisk olja
190 ml filmjölk
190 ml varmt bryggkaffe/espresso
2 ägg, rumstempererade, lätt vispade
2 tsk vanilj arom


Värm ugnen till 350 ° F (180 ° C). Förbered tre 6-tums (15cm) runda kakformar med smör och kakao. Sätt åt sidan.

Sikta alla torra ingredienser i en stor skål och tillsätt alla övriga ingredienser i skålen med de torra ingredienserna, blanda i 2 minuter med en köksassistent eller elvisp på medelhög hastighet och häll smeten i de förberedda formarna. Om möjligt, använd en köksvåg och väg smeten i formarna för jämna lager.

Grädda i 20 minuter och rotera formarna i ugnen efter 10 minuter. Bottnarna är klar när tandpetaren eller prov stickan kommer ut torr.

Låt svalna i formarna i 20 minuter, vänd sedan försiktigt ut bottnarna på galler och låt svalna helt innan ni fyller och klär tårtan.

Hallon maräng smörkräm

4 st äggvitor
200 g strösocker
250 g rumsvarmt osaltat smör
100 g hallon
Ev. rosa pastafärg


Häll äggvitor och socker i en värmetålig skål och placera den över ett vattenbad i en kastrull med sjudande vatten. Vispa hela tiden med en handvisp, tills blandningen är cirka 65 grader eller tills sockerkristallerna har smält. Ta bort skålen från värmen.
Fortsätt att vispa med elvisp eller med en köksassistent så som en KitchenAid tills blandningen är vit, fluffig och svalnat, som en marängsmet. Detta kan ta upp till 10 minuter.

Tillsätt smöret, en liten bit i taget. När allt smör är tillsatt, vispa i 3–5 minuter.

Kör hallonen till puré i en mixer.
Sila purén genom en fin sil för att bli av med kärnorna. Blanda ner purén i smörkrämen och vispa till en jämn frosting. Tillsätt lite rosa pastafärg om du önskar en starkare färg.

Chokladglasyr

100 g mörk choklad (70 %)
50 g smör


Bryt chokladen i bitar och skär smöret i tärningar. Smält chokladen och smöret tillsammans sakta i en kastrull. Låt svalna. Glasyren ska tjockna något, men ändå vara rinnande.

Häll chokladglasyren ovanpå den kylda tårtan och låt den rinna ner över kanten.

Använd eventuellt en spatel för att jämna till glasyren.

Dekorera tårtan med hallon.