Gluten Free Health Bread Glutenfritt Nyttobröd

Believe it or not, sandwiches (or smörgåsar, as we say in Swedish) make a great fika! Even though we Swedes love something sweet with our coffee or tea, we also love our sandwiches. I usually eat mine with butter, cheese, ham, tomatoes and cucumber. When I'm back home at my parents' house, I'll even top my bread with liver paté and pickled cucumber. You'll just have to take my word for it, it's delicious.

If you ask me what foods I miss the most from Sweden, bread would be high up on that list for sure. I love my bread grainy and wholesome, which can be hard to find here in the grocery stores. So, when my cousin Anna-Karin recommended this recipe, I got really excited.

What I love about this bread is that there's no dough that needs to rise, and it doesn't take hours to make. You just stir the ingredients together and pour into a loaf pan, and bake. And more importantly, this bread is super healthy and gluten free, made with all sorts of nuts and seeds, like flax and chia. Bread that's actually good for you!

This bread would probably be really delicious with some dried apricots or cranberries in it. I might have to give that a try next time!

Bon appetit!

Ibland känner man för att fika med en god smörgås istället för något sött till kaffet. Något jag verkligen kan längta efter här i USA, är ett gott och nyttigt fullkornsbröd. Jag blev så glad när min kusin Anna-Karin tipsade mig om det här receptet. Det är ett jättegott glutenfritt bröd, fyllt med nyttiga nötter och fröer. Att brödet dessutom inte behöver jäsa, utan att ingredienserna bara blandas samman och hälls i en limpform, är ett stort plus!

Gluten free Health Bread

from Hembakat

5 eggs

100 g hazelnuts

100 g almonds

120 g flax seeds

150 g sunflower seeds

75 g pumpkin seeds

105 g sesame seeds

2 tbsp chia seeds

¾ tsp salt

2 tsp baking powder

250 g cottage cheese

Instructions:

1. Preheat oven to 355 degrees F. Whisk the eggs until fluffy.
2. Mix all nuts and seeds together with salt and baking powder in a bowl. Pour the mix into the eggs together with the cottage cheese.
3. Pour into a loaf pan that has been lined with parchment paper.
4. Bake in the lower rack of the oven for about 50 mins. Let cool in the pan.

Glutenfritt Nyttobröd

från Hembakat

5 ägg

100 g hasselnötter

100 g sötmandel

1 ¾ dl linfrön

2 dl solroskärnor

1 dl pumpakärnor

1 ½ dl sesamfrön

2 msk chiafrön

¾ tsk salt

2 tsk bakpulver

250 g keso

Gär så här:

1. Sätt ugnen på 180 grader. Vispa äggen fluffiga med en elvisp. Blanda alla nötter, mandlar, frön, salt och bakpulver i en skål. Rör ihop fröblandningen med äggsmeten och keson.

2. Häll smeten i en limpform, ca 1 ½ liter, klädd med bakplåtspapper.

3. Grädda limpan längst ner i ugnen i ca 50 min. Låt den svalna i formen.

Pokémon Birthday Cake Pokémontårta

This weekend we got to celebrate our sons' buddy, Dany, who turned six years old. Dany loves Pokémon, so I made him a cake with his favorite character, Pikachu. (That's the yellow little creature, for all of you who don't know.)

It's funny, I talked to some parents at the party, and we realized we know nothing about Pokémon, even though it was a big hit in the late 1990's. We do, however, remember the Tamagotchi. We all had key chains with our own little pet that we had to feed, put down for naps, and potty train. Basically, we all unknowingly got ready for parenthood!

Instead of a regular vanilla cake, I tried a new recipe for a buttermilk cake from The Sweetapolita Bakebook, and I really liked it. I filled the cake with a strawberry mousse and covered it with a vanilla bean buttercream and fondant. The number six and Pikachu were made out of fondant as well.

Happy Birthday once again, Dany!

I helgen firade vi pojkarnas kompis, Dany, som fyllde sex år. Han älskar Pokémon och speciellt Pikachu, så jag gjorde en Pokémoninspirerad tårta till honom. Tårtan hade buttermilkbottnar (ungefär som filmjölk och kärnmjölk) och var fylld med jordgubbsmousse och täckt med vaniljsmörkräm och fondant. Figurerna var även gjorda med fondant.

Meringue Nests with Fresh Berries Marängnästen med färska bär

Meringues bring back so many childhood memories for me. My dad used to eat them crushed over vanilla ice cream, and my aunt would use them to make the most delicious dessert with ice cream, bananas, chocolate sauce and whipped cream, called Marängswiss. Meringues are one of those special treats that makes me feel like a kid, just the way cotton candy does!

These meringue nests are easy to whip up and makes a perfectly light dessert for these last days of summer. Delightfully crisp on the outside and wonderfully chewy on the inside, just the way I like them! Fill them with fresh strawberries, blackberries, blueberries and raspberries, and garnish with mint leaves.

Vi har fortfarande runt sommarvärme här i Washington, så en lättare sensommardessert som de här marängnästena med färska bär är perfekt. Marängerna är krispiga på utsidan, men sådär mumsigt sega i mitten. Precis som de ska vara. Fyll dem med hallon, jordgubbar, blåbär och björnbär och toppa med lite mynta. Det blir inte enklare än så här!

Meringue Nests with Fresh Berries

(from "bake" magazine, spring 2016)

Makes 8 servings

4 egg whites, room temperature

1/2 tsp vanilla extract

1/4 tsp cream of tartar

3/4 cup sugar

4 cups fresh berries

fresh mint leaves for garnish

1. Preheat oven to 215 degrees.
2. Beat egg whites, vanilla extract and cream of tartar until foamy. Add sugar, a little at a time, and beat until stiff peaks.
3. Make 8 mounds on a baking tray lined with parchment paper. Using the back of a spoon, shape each mound into a nest.
4. Bake for 2 hrs, then turn off the heat and let it sit for another hour in the oven.
5. Fill the nests with fresh berries and garnish with mint.

Marängnästen med Fäska Bär

(anpassat från tidningen "bake", vårnumret 2016)

för 8 pers

4 äggvitor, rumstemperatur

1 tsk vaniljpulver

2 dl socker

0,5 tsk vinäger

9 dl färska bär

Färsk mynta till garnering

1. Sätt ugnen på 100 grader. 

2. Vispa äggvitor, vaniljpulver och vinäger till ett skum. Tillsätt sockret, lite i taget, tills marängsmeten är fast.

3. Gör åtta stora klickar på en plåt med bakplåtspapper. Gör fördjupningar i varje maräng med en sked. 

4. Baka i ugn i 2 h. Stäng sedan av värmen och låt stå en 1h till med ungsluckan stängd.

5. Ta ut marängnästena och fyll med färska bär och garnera med mynta.

First Day of School Party

It's a strange feeling when all of the sudden you have a kid in school. My little 'baby' now picks out his own clothes when we're out shopping, loves to eat 'fancy' cheese and smoked salmon, makes up his own jokes (they never make sense), and watches family game night shows. It's been a joy to have him home with me for the past five years, and to see him grow up to be this funny, little person with a heart of gold.

Needless to say, there were some watery eyes on first day of school. Mommy's eyes, that is. Thankfully, I kept myself busy by putting together a First Day of School Party for the kids and parents from the playground. The kids got to play and have fun, while we parents celebrated that we survived the first day!

I made two cakes, one vanilla cake with a chocolate buttercream and fresh strawberry filling, covered with a vanilla buttercream and chocolate ganache. The second was the traditional Swedish gooey chocolate cake, topped with a chocolate buttercream and an Italian meringue, that I garnished with white raspberries.

This was such a fun party, I think it needs to become a tradition! That is, until it's not "cool" any more...

An Old Fashioned Birthday Cake

My amazing hubby, Matt, turns 35 years old today! He's a hard working father, a caring husband and a wonderful best friend. And he makes mean cocktails. 

Some nights he will be working on making his own bitters and syrups, while I bake, and it's somehow become our "thing". We are having so much fun hanging out in the kitchen together.

So, for his birthday cake I wanted to surprise him by making a cake that resembles an Old Fashioned cocktail. A bourbon butter cake with an orange buttercream. I decorated this naked cake with fresh flowers, by inserting the stems (which I had first covered with florist tape) into straws, and then putting the straws in the cake. Hey, men deserve flowers too!

Happy Birthday, my love!

Chocolate Brownie and Lemon Cheesecake with Italian Meringue

I can't begin to tell you how excited I am that summer is finally here! We've had a series of rainy weeks here on the East coast, but we can finally switch out our rain jackets and boots for shorts and flip-flops. And of course, we need to make a summery dessert to celebrate!

This tasty goodness is a perfect composition of decadent chocolate brownie, creamy lemon cheesecake and a light Italian meringue. I mean, what's not to love?

I love rustic looking desserts, mainly because they're usually easy to assemble and let the ingredients be the star of the show. This was my first time using frozen raspberries, and I love how beautiful they look! They add a nice colorful touch to the dessert and pairs nicely with the lemon flavor, too.

In the making of this dessert I am especially proud of two things, 1) I didn't light the kitchen on fire using the blow torch, and 2) I restrained myself from eating half of the dessert before it made it to the table. I might have had a few "test bites".

Happy baking!


Fudge Brownies
from Passion for Baking

9 oz. (250 g) dark chocolate (55-60% cocoa solids)
½ cup (120 g) unsalted butter
4 large eggs
1 ¾ cups (350 g) granulated sugar
½ cup (60 g) all-purpose flour
3 tbsp cocoa powder
½ tsp sea salt
7 oz. (200 g) dark chocolate, chopped
1 tsp vanilla extract


Directions:

1. Preheat the oven to 350°F (180°C) and line a 9 x 12-inch (25 x 30 cm) baking pan with baking parchment.
2. Place the 9 oz. (250 g) chocolate into a heat proof bowl with the butter and melt over a pan of simmering water. Remove from the heat.
3. Place the eggs and sugar into a mixing bowl and stir with a hand whisk. Stir in the melted chocolate mixture.
4. Sift together the flour, cocoa powder and salt and fold into the mixture. Fold in the chopped chocolate and vanilla. 
5. Pour the batter into the lined pan and bake for 30 minutes, no longer. Let cool completely.

Lemon Cheesecake
from Passion for Baking

150 g sugar
Finely grated rind of 2 lemons
1 ¼ dl lemon juice (ca. 3–5 lemons)
3 large eggs
2 gelatin leaves
300 g cream cheese


Directions:

1. Combine sugar, lemon zest, lemon juice and egg in a pan and heat it over low heat, stirring constantly. 
2. Add gelatin leaves in cold water for a few minutes to soften them. 
3. When the batter begins to thicken, squeeze water out of the gelatin leaves and have them up in the boiler. Stir well so the gelatin is completely dissolved. 
4. Pour the mixture into a blender. Let lemon mixture to cool for 5 minutes (or until the mixture is 60 ° C) before adding cream cheese. Then run the blender for a few minutes so that the lemon mixture is completely smooth. 
5. Pour it over the cooled brownies bottom and set the cake cool, for a few hours or overnight.

For the Italian Meringue recipe, check out this earlier post.

Hawaiian Birthday Cake

I recently had the great honor of making a surprise birthday cake for the Swedish Ambassador's Chef, Frida, whom I've become friends with through the Swedish community here. This is an incredibly talented woman who, before the age of 30, had already served her amazing dishes to both royalty and celebrities. No pressure, Eve!

Frida has always wanted to go to Hawaii, so her closest friends had planned a surprise Hawaii themed birthday party at Archipelago, a cool new tiki bar here in D.C. I was asked to make a cake to go with the theme, and the result was this coconut cake with a coconut and pineapple filling.

I had so much fun working with the design on this one, which included a few new "firsts" for me. The bottom tier is hand painted palm leaves on fondant. I used edible dusts that I mixed with vodka to create a watercolor consistency, and it definitely gave me an itch to try to paint more cakes. The second tier is a fondant cake that has been covered with confetti sprinkles, and then painted with a mixture of gold dust and vodka using a painting brush. Now, before you think "that's one boozy cake!", I should let you know that the alcohol evaporates and leaves no taste at all.

The Hibiscus flowers are made out of gum paste, which is a sturdier, more elastic and faster drying version of fondant. I  got a book by Alan Dunn, called Sugar Flower Skills, that has detailed step-by-step instructions. It is a little intimidating at first, but I can't wait to learn more!

Once again, Happy 30th Birthday, Frida!

Carolina's Baby Shower Cake

This past weekend has been filled with baby celebrations. One of my amazing sisters, Hanna, gave birth to a little baby boy, two of my friends announced that they are pregnant, and my dear friend Carolina had her baby shower. A total baby extravaganza!

I had the honor of making Carolina's baby shower cake. Carolina is Swedish just like me, and we first met five years ago at a Swedish baking event here in D.C. One fika, and we've been friends ever since.

The momma-to-be wished for a classic white cake with gold baby chucks on top. I had made the fondant baby shoes once before, after finding this great tutorial online, but this gold glitter version was so much fun to make. I kind of wish I had a pair in my size.

Congratulations to this beautiful couple! Our family can't wait to meet your little guy!

Lemon Almond Bars with Italian Meringue

I can't believe it's almost been a year since my very first blog post, the Speckled Easter Cake! I'm having so much fun on this baking journey. One year later, and I'm back with a new Easter post.

Our friends invited us over for an Easter potluck this past weekend, and since spring is in the air, I wanted to bake a fresh and fruity dessert to bring. When I came across this Lemon Almond Bars with Italian Meringue recipe, I knew it was calling my name. I know I've told you before, but lemon desserts are high up on my list of things I love.

Now, what makes this dessert better than a traditional lemon bar (and trust me, I do love a good lemon bar), are the two layers of almond cake that surrounds the lemon filling. The sweetness from the almond cake, the tartness of the lemon, and the smooth Italian meringue - it's pure magic.

Speaking of meringue, do you want in on a secret? I've been terrified of making Italian Meringue ever since I tried an Italian Meringue Buttercream recipe a year ago and failed miserably. To my surprise, it turns out it's not that hard at all! This time I had a good cooking thermometer, so I knew when the sugar mix had the right temperature before going into the whipped egg whites. After that, the Kitchen Aid worked its magic, and the result was a beautiful meringue.

I might have to come up with a similar cake idea, because this recipe was a perfect combination of fresh, light and creamy.


Lemon Meringue Bars
from Hembakat

Almond cake layers

400 g almond paste
100 g butter, room temperature
4 eggs
3 tbsp flour


Lemon filling

1 ½ gelatin sheets
1/3 cup fresh lemon juice
90 g sugar
3.38 oz water
15 g corn starch
1 egg yolk
25 g butter


Italian Meringue

4 egg whites
3.38 oz water
135 g sugar
1/2 tsp vanilla sugar


Instructions:

1. Preheat oven to 350 degrees. Finely grate the almond paste into a mixing bowl. Whip in the butter and the eggs, one at a time. Lastly, fold the flour into the mix.

2. Dress two 8 inch square baking dishes with parchment paper. Divide the batter into the dishes, and bake for about 17 minutes. Let cool.

3. Lift the cakes from the baking dishes, and remove the parchment paper. Clean one of the pans and cover the inside with plastic wrap. Put one of the cakes in the pan with the baked side upward.

4. Filling: Put the gelatin in a bowl of cold water for about five minutes. Bring the lemon juice and half the amount of water to a boil.

5. Mix the corn starch with the egg yolk and the remaining amount of water in a mixing bowl. Stir the warm lemon mix into the egg yolk and whip on high speed. Pour it back into the saucepan and let it simmer until the cream thickens. Pour the lemon cream into a bowl and add the butter, a little at a time, and stir until smooth.

6. Remove the gelatin from the water and gently melt in a saucepan. Pour it into the lemon mix, while still warm. Pour the lemon curd on top of the almond cake. Transfer the second layer almond cake, baked side down, on top of the lemon filling. Cover with plastic wrap and put in the freezer for at least three hours.

7. Meringue: Pour the egg whites into a clean mixing bowl. Boil water and sugar until it reaches a temperature of 250 degrees. When the thermometer reaches 230 degrees, you start whipping the egg whites. When the sugar mixture reaches 230 degrees, gently pour it into the egg whites, whipping on high speed for a few minutes. Lower the speed, add the vanilla sugar and whip until the meringue has cooled.

8. Take out the cake from the freezer, and remove from the baking pan. Spread 2/3 of the meringue on the cake. Cut the cake into 12 rectangular pieces, while still frozen. Use the remaining meringue to decorate the pieces. I used a round tip, but you can also cut off one of the corners of a zip lock bag and get the same result. Torch the top of the meringue with a culinary torch.

Blackberry Mousse Cake

When we were in L.A. over the holidays, my in-laws gave me a shopping spree at Surfas Culinary District for Christmas. Imagine a big warehouse stocked with anything a chef or a baker could ever want or need. Let's just say I was in baker heaven. One of the things I picked up were these cake rings for making mousse cakes, and this past weekend I finally tried it out.

Since it was my first time making a mousse cake, I thought I'd share what I learned:

- You will need either a cake ring or a spring form pan, so that you can release the sides easily. If you use a cake ring, make sure you have a cake round to put underneath. 

- To get those nice and sharp edges, you can cover the inside of the pan with plastic strips, called acetate sheets. Those are the clear ones you usually see on mousse cakes in bakeries. I've heard that plastic wrap around the cake ring should work too, but it might leave marks if you don't get it on smoothly.

- Let the berry syrup and gelatin mix cool slightly but not set, since whipped cream doesn't like heat.

- When making the mousse, fold the whipped cream very gently into the berry-gelatin mix. Use a spatula and fold around the sides of the bowl and over. You want to make sure you don't over mix, which will cause the mousse to get runny.

- Freeze the mousse cake before removing the cake pan and plastic strips to get a smooth finish on your cake. Since I missed this memo and only chilled mine, it got a sponge-like look. Note to self: freeze the mousse cake!

You can use your favorite recipe for a cake, and cover it with mousse to make a stunning (and yummy!) presentation. Make sure you make the cake smaller than the cake ring you are using, since you will want the mousse to cover the sides. I made a 4 inch cake inside of a 6 inch mousse ring. This one is a vanilla sponge cake, filled with a blackberry syrup and lemon curd, and topped with a chocolate ganache. Since the mousse has such a light and delicate blackberry flavor, I thought the lemon was a little overpowering. Next time I will go for a more subtle filling, like vanilla or chocolate.

Blackberry mousse

from Sockerblomman

350 g blackberries

2 tsp sugar 

100 g confectioners sugar
4 gelatin sheets or 2 tsp gelatin
350 g heavy cream


Directions:

1. Put the blackberries and sugar in a pan and bring to a boil. Mush the berries with a fork.
2. Remove from heat and strain the pure into a bowl. Let cool.
3. Reheat a little of the pure and mix with the gelatin. Mix the remaining blackberry with the confectioners sugar. Blend the two pures together.
4. Whip the heavy cream and gently fold it into the blackberry pure. 
5. Pour into a prepared mousse cake ring or spring form pan, and freeze for at least 4 hours.

Swedish Semlor

Today is Fat Tuesday, or as we also call it in Sweden, Semledagen (Semla Day). Semla is a delicious pastry made out of a cardamom bun, filled with almond paste and whipped cream. It's so popular, I would call it more of a semla season rather than day. My dad would start baking these at least a week ahead, and we would have them every night for fika until we ran out. And then he'd make some more.

Now, there're semlas and there are semlas. This recipe knocks it out of the park with its home made vanilla and cardamom custard almond paste. Making your own almond paste is super easy, fun, and it tastes better than the store-bought version.

The mommies from the playground put together a Valentine's Day party for the kids today, so the boys and I brought these heart shaped semlas as a treat. Sharing is encouraged with these, because it's easy to have one, and then another...

Semlor
from Roy Fares


Dough 

200 g of milk
260 g flour
30 g yeast

Warm the milk to lukewarm. Then mix it with the flour and yeast and run it in a kitchenaid with a hook until it form a dough, let rest for about 15 minutes.

Add

160 g wheat flour
55 g egg (1st)
2 g salt
5 g ground cardamom
100 g butter - room temperature
85 g granulated sugar

Mix in the remaining ingredients on low speed then a little faster in about 7-10 minutes, until the dough is shiny and elastic. Divide the dough in 14 equal pieces about 60 g / pc. Round the buns with your hands and place on baking sheet with parchment paper. Let rise under a cloth to double size of about 1.30 to 2 hours. Bake in the oven at 410 degrees F and bake for about 8 - 10 minutes, until the bun got a nice golden brown color.


Almond paste

200 g almonds - blanched
200 g caster sugar
possibly some water


Boil some water and pour over the almonds and let them soak for 15 minutes or overnight. Pour the almonds through a sieve and let drain. Add almonds and granulated sugar in a food processor and blend until the almonds begin to feel smooth and delicate, perhaps you may need to add some water if it feels dry. Knead the almond paste and wrap in plastic, store in the fridge.


Almond filling

400 g almond paste (the one you made above)
5 g ground cardamom
70 g of egg yolk (5)
90 g granulated sugar
30 g corn starch
1 vanilla pod
250 g of milk
15 g butter - unsalted

Mix the cardamom, egg yolks, sugar and corn starch in a bowl. Split the vanilla pod lengthways, scrape out the seeds and add them in a saucepan with the milk. Boil, stirring, and then pick up the pod. Pour the hot milk mixture into the bowl with the egg yolks and mix well. Pour everything back into the saucepan and heat over medium heat and constant stirring until it becomes a thick fine vanilla cream. Pour the cream into a bowl, add the butter and mix. Cover with plastic and let cool in the refrigerator at least 2 hours. Then mix little by little of the custard with the almond paste to a smooth and delicate cream.

1 l cream - whipped (should be on the semla)


Assembly

1. Cut into the bun with scissors a triangular top
2. Fill the hole with cream
3. Pipe on some cream
4. Put on the top and dust some icing sugar

Penguin Cake

This weekend I got to do this cute chocolate cake for our sons' buddy Tristan, who's favorite animal is penguins. I love making surprise cakes and seeing those happy smiles!

This cake was all chocolate, which is Tristan's favorite. I dressed it with fondant and piped a fuzzy fur with buttercream that I had colored. I also made a glittery snow base for the cake using fondant and clear sprinkles.

Wilton has come out with a new set of colors to color fondant and buttercream with, called Color Right Performance Color System. It includes eight ultra-concentrated colors that can be mixed into any hue you want, and you only need to use a tiny amount. This was my first time using it, and I love it! I can't wait to try and blend my own colors, especially those hard to find pretty pastels.

If you're looking for a great chocolate cake recipe, check out this recipe I posted a while back!