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Archive for September, 2011

Saveur’s list of 55 great global food blogs

Friday, September 30th, 2011

This morning I was amazed by the news that Saveur has included my blog in their list of 55 great global food blogs. I feel extremely honoured and surprised to be listed along with all the professional and fantastic food blogs on the list. Thank you Saveur!

Candy cane cookies with dark chocolate / Polkagriskakor med mörk choklad

Thursday, September 22nd, 2011

These yummy cookies are my second submission to the cookie contest arranged by Göteborgskex. They are absolutely delicious and contain crushed Polkagris which is a peppermint flavored candy cane from the town of Gränna in Sweden. The cookies are chewy with a delectable peppermint flavor that fits perfect with the dark chocolate. My husband brought them to work today and they were extremely popular.

I’ll post the recipe in Swedish first, and further down you’ll find it in English.

    Polkagriskakor med mörk choklad
    (ca 25 kakor)

    150 gram strösocker
    140 gram smör, rumstempererat
    1 dl ljus sirap
    1 tsk bakpulver
    300 gram vetemjöl
    100 gram väldigt mörk choklad, hackad
    en nypa havssalt
    1 polkagrisstång, krossad (ca 70 gram)

    Vispa socker och smör pösigt med elvisp. Tillsätt resten av ingredienserna och rör ihop till en smulig deg med elvispen. Ta en skopa deg med en kakskopa och lägg den på en bakpappersklädd plåt. Om du inte har någon kakskopa så kan du använda ett matskedsmått.
    Platta till kakorna försiktigt. Baka i 175 grader (varmluft) i 10 minuter. Dessa kakor flyter ut lite så ha gott om plats på plåten. Var försiktig så att du inte bränner dig på de smälta polkagrisbitarna som gärna flyter ut.

    ***

    Candy cane cookies with dark chocolate
    (around 25 cookies)

    150 gram caster sugar
    140 gram butter, softened
    100 ml light syrup (or corn syrup)
    1 tsp baking powder
    300 gram flour
    100 gram very dark chocolate, chopped
    1 pinch of sea salt
    1 polkagris candy cane, crushed (about 70 gram peppermint flavored candy cane)

    Beat butter and sugar with an electric beater until fluffy. Add the rest of the ingredients and combine to a crumbly dough with the electric beater. Using a cookie scoop take one scoop of dough and place on a parchment lined baking sheet. Repeat with the rest of the dough. Press each cookie gently with your hand. Bake the cookies for 10 minutes in 175 degrees C (convection oven). These cookies spread during baking, so make sure to enough space on the baking sheet. Be careful not to burn yourself on the melted candy.

Toasted oat flour cookies with sour cherries and pistachios / Skrädmjölskakor med sura körsbär och pistagenötter

Wednesday, September 21st, 2011

I was asked to participate in a cookie baking competition for bloggers, “Bageriets Bästa Bake Off Challenge”, arranged by Göteborgskex. I thought it would be fun to participate and it would also force me to spend some time on my neglected blog… We’re allowed to compose and post three cookie recipes for the competition and my first recipe is a lovely cookie consisting of toasted oat flour (skrädmjöl in Swedish), sour cherries and pistachios. I wasn’t sure about the combination first, but the tart cherries complement the pistachios and toasted oat flour really nice and the final result was scrumptious. The toasted oat flour gives the cookies a great nutty touch so please don’t substitute it if you want to make these cookies at home.

I’ll post the recipe in Swedish first, and further down you’ll find it in English.

    Skrädmjölskakor med sura körsbär och pistagenötter
    (ca 25 kakor. Skrädmjöl är ett aromatiskt mjöl som ger en nötig och god smak)

    150 gram strösocker
    140 gram smör, rumstempererat
    1 dl ljus sirap
    1 tsk bakpulver
    185 gram vetemjöl
    150 gram skrädmjöl
    1,5 dl hackade pistagenötter
    2 dl hackade frystorkade sura körsbär

    Vispa socker och smör pösigt med elvisp. Tillsätt resten av ingredienserna och rör ihop till en smulig deg med elvispen. Ta en skopa deg med en kakskopa och lägg den på en bakpappersklädd plåt. Om du inte har någon kakskopa så kan du använda ett matskedsmått.
    Platta till kakorna försiktigt. Baka i 175 grader (varmluft) i 10 minuter.

    ***

    Toasted oat flour cookies with sour cherries and pistachios
    (around 25 cookies)

    150 gram caster sugar
    140 gram butter, softened
    100 ml light syrup (or corn syrup)
    1 tsp baking powder
    185 gram flour
    150 gram toasted oat flour
    150 ml pistachios, chopped
    200 ml sour cherries (frozen dried), chopped

    Beat butter and sugar with an electric beater until fluffy. Add the rest of the ingredients and combine to a crumbly dough with the electric beater. Using a cookie scoop take one scoop of dough and place on a parchment lined baking sheet. Repeat with the rest of the dough. Press each cookie gently with your hand. Bake the cookies for 10 minutes in 175 degrees C (convection oven).