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Archive for the 'Christmas' Category

Bake a gingerbread gable instead of a whole house!

Monday, December 12th, 2011

Is just the thought of baking a whole gingerbread house too cumbersome for you? An easy way out is to make only one wall with gable that you decorate with icing and a ribbon. I used my normal gingerbread dough and rolled it out thinly directly on a parchment paper. I cut out a wall with a gable and a chimney on free hand with the help of a ruler. I used a small square shaped cookie cutter for the windows. I then carefully placed the parchment paper on a baking sheet and baked it for 6 minutes in 200 degrees C. When it was completely cool, I decorated it with icing, silver dragees and a ribbon. Don’t forget to make holes in your gable before you bake it if you want to thread it with ribbons.

Gingerbread lanterns

Sunday, December 5th, 2010

Are you bored of gingerbread houses? Why not make a lantern instead? A gingerbread lantern is a fun and easy project. You need gingerbread dough, hard candies in different colours, sugar, icing and sprinkles.

First you crush the hard candies.

Roll out the gingerbread dough. Cut out 4 rectangles or squares directly on a lined baking sheet, I used a lid from one of my tins for the rectangles. Cut out patterns with cookie cutters and stamp the dough with text and cutters. The only limit is your imagination! Fill all the holes with the crushed candies. Bake in 175 degrees C for about 10 minutes until the candy has melted.

Let the pieces cool. If the edges are a bit crooked, polish them at a 45 degree angle with a very sharp grater (I use one of my microplane). Melt the sugar (be careful!). Dip the edges in the sugar and carefully assemble 4 rectangles together. When completely cool and stable, decorate with icing and sprinkles!

Once ready put a small candleholder with a candle in each lantern. And remember to never leave a candle unattended!

Mini trifles

Tuesday, December 22nd, 2009

We had a Christmas party for our friends a couple of weeks ago. It took some time to decide what to serve for dessert so I ended up making two different ones. As we were having some British guests I wanted to make trifle and I decided to make individual ones as I came to the conclusion that one big trifle would become extremly messy when serving a lot of people. Also when making individual trifles it’s easy to make an alcohol free batch for drivers – still someone managed to hit our neighbour’s mailbox really hard after the party, but that’s another story… :-)

    Mini trifles
    (a rough sketch. serves 30 people)

    30 plastic cups
    1 sponge cake (I baked a normal one in a loaf pan. When cool I cut it in half length wise and then I cut 15 slices which resulted in 30 pieces)
    around 500 gram thawed berries (a mix of raspberries, bilberries, red currants, blackberries)
    around 700 ml vanilla custard (I was lazy and used store bought ready custard)
    Sherry to taste – optional
    sugar – optional (since the other dessert that I served was extremely sweet I omitted sugar in this one as I thought the custard was sweet enough).
    500 ml double cream, whipped
    two large handfuls of unsalted pistachios, chopped

    Place a slice of sponge cake in each cup. Next place berries in each cup, sprinkle with sugar if wanted. Drizzle sherry. Pour some custard in each cup. Next divide the whipped cream and finish with pistachios.

Almond brittle with gingerbread spice

Sunday, November 22nd, 2009

Easiest Christmas candy recipe ever and truly delicious! I made a batch while waiting for my two pound cakes (for some Trifle) to bake.

    Almond brittle with gingerbread spice
    (adated from a recipe that I found in a Swedish newspaper)

    200 ml caster sugar
    25 gram butter
    1 tsp gingerbread spice
    0.5 tsp cardamom
    100 gram peeled shaved almonds

    Put sugar and butter in a frying pan. Let melt on low-medium heat while stirring (preferably with a silicon ladle). When the mixture has become golden coloured add spices and almond. Combine carefully, the almonds will most likely cool the sugar so it will become lumpy. Just heat carefully until the mixture is runny again.
    Pour the mixture over a big baking sheet lined with parchment paper. Cover with another parchment paper and carfully roll with a rolling pin until spread thinly and evenly. Allow to cool, then break into pieces.

Christmas lasts all the way ’til Easter

Sunday, April 1st, 2007



Ice chocolate

Saturday, December 23rd, 2006


Ice chocolate, to the left with almonds and to the right with walnuts.

Ice chocolate, ischoklad, is a typical Swedish Christmas candy which is made really easily. I must admit that I have no clue where the name comes from, maybe because you have to store these chocolates in the fridge or else they’ll melt.

    Ice chocolate (ischoklad)
    (makes about 45)

    200 gr chocolate
    80 gr copha (Swe: kokosfett, Eng: Palmin)
    45 tiny aluminium cups
    optional: your favourite nuts
    optional: orange liquor

    Break the chocolate into pieces and put it in a deep heatproof bowl together with the copha. Melt them at a rather low temperature in the microwave. Stir the mixture and pour it into the aluminium cups.
    I usually fill up 25 of the cups, then I add some drops of orange liquor to the rest of the mixture and fill the remaining cups. Add nuts. Store in the fridge, in airtight containers with a sheet of greaseproof paper between each layer.

Moomin gingerbread house!

Sunday, December 10th, 2006

Tada! Here is finally our little family project: a Moomin gingerbread house! We found the template here and we used some of our normal gingerbread cookie dough. We had great fun doing the Moomin house and next year we’ll try something more difficult :-)

Fredrik is applying “snow” on the moomin house roof.

Lussekatter or Lucia cats or Saffron buns

Monday, December 4th, 2006

Yesterday was the first sunday of Advent. Christmas is getting closer and closer and it’s time to get into that Christmas mode. We bought new Advent star lights for our windows which we hang up, we baked ginger bread cookies and we started on building a ginger bread cookie house which we’ll finish this evening. And for our Advent breakfast I baked Lussekatter which means Lucia Cats. They are basically S formed Saffron buns which are very common in Sweden before Christmas and especially on Lucia day. I always use the same recipe, the one from Arla which contains quark (Kesella) as it makes the buns moist and nice. I really recommend this recipe, the saffron buns becomes very moist and juicy, far from the dry ones found in stores. The only thing I’ve changed about the recipe is that I add more saffron, which both I and Fredrik like a lot.

    Lussekatter

    50 g fresh yeast
    100 g butter
    500 ml milk
    250 g Kesella lätt (quark)
    1.5 g saffron (3 Swedish “bags” of saffron).
    150 ml caster sugar
    abour 1700 ml flour

    For garnishing:
    raisins

    For brushing:
    1 beaten egg

    Melt butter in a pan and add the milk. Make sure that the mixture is lukewarm (37 degrees C). Pour the mixture over the finely divided yeast. Mix and then add the remaining ingredients. Work the dough so it becomes smooth and nice. Cover the dough with a kitchen towel and let it rise for 40 minutes.

    Knead the dough, divide it into 32 pieces. Form each piece of dough into a string, 15-20 cm long, then arrange the string in a double S. Place 2 raisins at the ends of each bun. Cover the buns with a kitchen towel and let them rise for 30 minutes.

    Brush the buns with the egg and then bake them in the oven at 225 degrees C, about 5-8 minutes until they are golden brownish yellow.