Brownies with Coffee Buttercream and Salted Caramel Brownies med kaffesmörkräm och salt kolasås

It's hard to beat a good, chewy, fudgy brownie with a crinkly crust. What's even harder to beat is a brownie like that, topped with a coffee buttercream and a salted caramel sauce! In my book, this is a winner.

I had a chocolate craving the other night and tried out a new brownie recipe that only uses melted semi-sweet chocolate instead of cocoa powder. It almost resembles a chocolate lava cake in it's rich chocolate flavor, but with a more fudgy consistency. For a nicer presentation, I baked them in a pop over pan that my hubby's grandmother bought me years ago. I love the shape they got! 

Since I'm a lover of anything coffee and chocolate, I made a vanilla buttercream with some brewed coffee in it, and it turned out delicious. The salted caramel on top is just another bonus to an already yummy dessert! 

As a finishing touch, I garnished the brownies with gold dusted rose petals and dried rose buds. 

Om du älskar brownies, är det här receptet något för dig! En chokladdröm som toppas med en fantastisk kaffesmörkräm och salt kolasås. Garnera med rosenblad och torkade rosenknoppar för vacker presentation!



Ultimate Brownies
by Handletheheat

1 cup (170 grams) semisweet chocolate chips
1 1/2 sticks (170 grams) unsalted butter, cut into pieces
4 ounces (113 grams) unsweetened chocolate, chopped
1 1/2 cups (300 grams) granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (94 grams) all-purpose flour
1/4 teaspoon fine sea salt


Directions

Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.

Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not over-bake. Let cool to room temperature. Serve at room temperature or chilled.



For the buttercream, I used this recipe and omitted the heavy cream and used cold brewed coffee instead.



Salted Caramel Sauce
by Bobby Flay

1 cup granulated sugar
½ cup heavy cream
2 tablespoons unsalted butter
¾ teaspoon kosher salt, or to taste


Directions

In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.

Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Chocolate Dipped Strawberries Chokladdoppade jordgubbar

I love chocolate dipped strawberries! They're so easy to make, delicious, and present beautifully. 

I recently came across a picture of chocolate dipped strawberries that had been arranged with flowers, and loved the idea. All you need is some floral foam (you'll find it in a hobby store like Michael's or a florist), a bouquet of flowers, some ribbon, and of course, strawberries and chocolate. 

The easiest way to coat strawberries with chocolate is to insert a toothpick by the stem, and gently dip the strawberry in the tempered chocolate. Make sure you melt the chocolate carefully, since it will become thicker if exposed to too much heat and end up looking lumpy. If you want to add some color to the white chocolate, mix with a few drops of gel coloring, or buy already colored candy melts. Put the other end of the toothpick in a styrofoam block to dry. This will make the strawberries evenly smooth on all sides.

To make the arrangement, take the floral foam and arrange the flowers and the dried chocolate covered strawberries. Make sure you're not leaving too much space so you expose the foam underneath. Wrap a wide ribbon along the sides and secure with some tape, and voilá!

Vem älskar inte jordgubbar doppade i choklad? Nyligen såg jag en rolig idé, där någon hade gjort ett arrangemang av blommor och chokladdoppade jordgbbar, och var tvungen att prova. Allt du behöver är oasis (finns att köpa i blomaffär eller hobbybutik), blombukett, jordgubbar, choklad och band att knyta runt arrangemanget. Det viktiga att tänka på när du doppar jordgubbarna är att chokladen värms upp långsamt, så att den inte blir för tjock. Använd gärna en tandpetare som du sätter in i jordgubben för att underlätta doppandet. Lycka till!

Éclairs Three Ways Éclairs på tre vis

Éclairs have been on my mental baking bucket list for a long time. They are so beautiful to look at, and even more delicious to eat! The only problem is that they look incredibly hard to make, right?

If there's one thing I've learned from my late night baking adventures, it's that just because a dessert is fancy looking, doesn't necessarily mean that you need a pastry degree to pull it off. What if I told you that these are actually easy to make and not very time consuming? 

Let's look more closely at these beauties. Éclairs are made from a choux dough, the same that is used to make beignets, churros and cream puffs. The only ingredients are butter, water, flour, salt and eggs. That's it! The key to this pastry dough is to stir the ingredients together in a saucepan using high heat. This makes the dough really high in moisture and will later make it 'puff' in the oven. You also want to start baking them at a higher temperature, only to lower it after about half of the cooking time. This makes a beautiful crust and creates a little vacuum in the middle of the pastry. A vacuum that will later be filled with all sorts of yumminess.

I made three different kinds of éclairs. The first one is filled with a home made nutella, covered with a dark chocolate glaze, and topped with a gold leaf that I made out of fondant and dusted with a gold luster dust. The second éclair is filled with lemon curd and topped with a torched Italian Meringue. The third is filled with a vanilla custard (or Mousseline), topped with a sugar glaze, and decorated with a few dried rose bud petals. Of course, you can always use jam or store-bought nutella as a filling.

There are different ways to fill an éclair. Some people cut the pastry length-wise, pipe the filling onto the lower part, and then put the top part back on. I made three small, evenly-spaced holes underneath and piped the filling into them. It doesn't leave any visible marks, but makes sure you get some filling with every bite, which is exactly what you want!

To frost them, simply make your glaze, gently dip the top of the éclair, and let set.

You will find the recipe for the choux dough below. If you want some tips on fillings, check out this chocolate buttercream recipe and this vanilla custard. Or you can just have fun with flavors and be creative!

Jag har länge velat prova att baka éclairs, men har alltid tyckt att det sett svårt ut. Det visade sig däremot vara både enkelt och snabbt! Éclairs är gjorda på chouxdeg som blandas samman på  en varm spisplatta och sedan bakas på först hög, och sedan låg värme i ugn. Detta gör att de blir härligt spröda på utsidan, men mjuka och ihåliga på insidan. Till sist fylls de med en god kräm av något slag och toppas med glasyr. Jag gjorde tre varianter - en variant var fylld med egengjord nutella, en annan med lemoncurd, och den tredje med vaniljkräm. Här följer ett gott recept på chouxdeg, som kan användas till att göra bland annat éclairs, petit choux eller churros. Lycka till!

Choux Pastry
from Allrecipes

1/2 cup (113 g) butter 
1 cup (235 ml) water 
1 cup (125 g) all-purpose flour 
1/4 teaspoon salt 
4 eggs 


Instructions:

Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.

In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a large star tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

Swedish Cinnamon Buns Kanelbullar

Happy Swedish Cinnamon Bun Day!

Today my Instagram feed was so full of cinnamon bun posts, I almost convinced myself I could smell the cinnamon! Of course I had to bake some of my own.

I used an easy and yummy recipe that I posted last year (you will find it here.) It makes the traditional Swedish cardamom buns, that are filled with a buttery cinnamon and sugar mixture, and sprinkled with pearl sugar. So delicious!

Needless to say, my Kindergartner was really happy about the surprise that was waiting for him when he came home from school!

Happy baking!


Glad Kanelbullens dag! Idag var mitt instagramflöde fullt med bilder på kanelbullar i alla dess former. Självklart var jag tvungen att baka egna! Jag använde samma goda recept jag lade ut här på bloggen i fjol (ni hittar det här.) Trevlig bakning!

Mini Double Chocolate Raspberry Cakes Minichokladtårtor med hallon

There's been this recipe by the Swedish master baker, Roy Fares, that I have been eyeing for the longest time. A chocolate cake with a hint of coffee, a to-die-for dark chocolate crémeux with raspberry puree, and a silky smooth milk chocolate meringue buttercream. 

Oh, and a chocolate glaze dripping down the sides. When it comes to cakes, there's no such thing as too much chocolate.

We had two good friends over for some late night fika this weekend. One of them, Charles, had just celebrated his birthday, and our friend Paul is moving back home to Los Angeles for a new job opportunity. This seemed like the perfect time to try out the recipe. Usually I would make one big cake, but I thought it would be fun to do something different and more personal.  (Besides, having a half leftover cake in the fridge when you're a stay at home mom is not the best idea...)

I'll be honest, mini cakes can be pretty time consuming, but they make for a beautiful presentation. Besides, doesn't it feel more special to get your own little cake?

Also, can we stop for a minute and talk about the chocolate crémeux? I'd never heard the term before, but learned that it means 'creamy' in French. I would describe it as a silky, smooth, and rich chocolate filling. It has a dark chocolate taste, almost bitter, but a sweet raspberry finish. I'm in love.

Big cake, little cake, doesn't matter. You'll love it!

Vi hade våra vänner Charles och Paul över på en fika i helgen för att fira en födelsedag och ett nytt jobb. Jag har länge velat baka Roy Fares berömda Double Chocolate Raspberrytårta, så det blev ett perfekt tillfälle! Istället för att baka en stor tårta, gjorde jag miniversioner som blev väldigt uppskattade. En fantastiskt god tårta som kommer att bakas igen. Receptet hittar du här nedan - du kommer att älska den!

Double Chocolate Raspberry Cake

by Roy Fares

Dark Chocolate Cremeux 

200g dark chocolate 64%

45g sugar (1/2 dl)

60g egg yolks (4st)

175g heavy cream (1 3/4 dl)

150g raspberry puree(1 1/2 dl)

(35g Cognac (2 msk) if you like)

1. Chop the chocolate and put in a bowl. 
2. Mix the egg yolks with sugar in a separate bowl. 
3. In a saucepan, boil the heavy cream and raspberry puree. Add it to the egg yolk mixture and stir. 
4. Pour it back into the saucepan, and on low heat, stir until the mixture thickens. Pour over the chocolate. (If using cognac, add to the chocolate mixture.)
5. Let stand for a few minutes and stir until a smooth creme.
6. Cover with plastic wrap and let sit in the fridge for at least 4 hours or overnight.

Cake

330g flour (5 ½ dl)

510g sugar (6 dl)

120g cacao (3 dl)

15g baking soda (1 msk)

7g baking powder (1 ½ tsk)

10g salt (1 ½ tsk)

10g vanilla sugar (1 msk)

165g eggs, room temp (3)

350g milk, room temp (3 ½ dl)

180g vegetable oil (2 dl)

350g hot coffee(3 ½ dl)

1. Preheat oven to 310 degrees. Butter and flour four 8" cake pans, and cover the bottoms with parchment paper. 
2. Sift together all dry ingredients into a bowl. 
3. In a seperate bowl, whisk together eggs, milk and oil. 
4. Add the dry ingredients to the egg mixture and blend until a thick and smooth batter. Add the coffee and mix well. 
5. Pour the batter into the prepared pans (about 410 grams in each) and bake on the center oven rack for about 40 minutes.
6. Check with a toothpick to see if it comes out clean and the cake is ready.
7. Let the pans cool.
8. If you can'r fit all of the pands in the oven at the same time, it is fine to let it sit until the first batch is done.
9. Let cool completely and remove from the pans. 

Milk chocolate meringue buttercream 

300g milk chocolate

450g unsalted butter, room temp 

10g vanilla sugar (1 msk)

150g egg whites (4–5)

220g sugar (2 ½ dl)

1 pinch salt

1. Chop the chocolate, and in a bowl, melt over a water bath. 
2. Set aside and let cool to room temp. 
3. Put egg whites, sugar and salt in a bowl, and heat over a water bath until the sugar crystals have melted. Whisk every now and then. Lägg äggvitor, socker och salt i en skål. 
4. Remove from heat, and with a whisk or kitchen aid, beat the meringue until it has cooled and stiff peaks form.
5. Add the butter while whisking, a little at a time, and then add the chocolate.

Chocolate Glaze

100 g unsalted butter

50 g water (1/2dl)

140 g dark choclate

1. Melt the butter and water in a saucepan over medium heat.
2. Add the chocolate, and stir until the choclate is completely melted. 
3. Take off heat, set aside and let cool.

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.