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As you might know by now, I usually say, “If you make it you will eat it….”

That would be my biggest reason for not having my food pantry and fridge full of sweets for the holidays (besides the obvious space restrictions in the fridge of course). I try to just make a little bit of my favorites. Ones it is gone it is gone. I will not make more. It’s a good rule.

My sister has always been the one making the candy for Christmas. She is very good at it. We have specific  candies that we will only make for this time a year. It would be “Knäck” (a kind of toffee), Fudge, Truffles, Marzipan pigs dipped in chocolate, Marmalade & Mint kisses. There are many more but these are the most common ones. This year I am cutting down I only made five kinds of candy (I know, that doesn’t sound like cutting down…)

Here are my very favorites. I hope you will enjoy them. Keep them in the fridge since they have chocolate, cream or butter in most of them.

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“Knäck” (Toffee).

1 c. heavy cream.

1 c. granulated sugar.

1 c. light syrup.

1/4 – 1/2 c. chopped almonds. (either peeled almonds or almond slivers).

Zest from one orange.

Directions;

Boil the heavy cream, sugar and syrup until it reaches 250 F degrees (126 C). It will take about 40-60 minutes. While this is boiling, blanch the almonds by putting them in a bowl with water into the microwave for about 1 minute. This is the easiest way to blanch them. Just “pop” them out of their skin. Chop them into semi small pieces. Put out little paper cups onto a cookie sheet.

To see if the knäck is ready, make a “marble test” by dripping a little of the mixture into an ice cold glass of water. If it after a minute or two can be shaped into a marble, it is ready. Take it off the heat. Add the almonds and the orange zest. Pour into a pitcher for easier distribution into the paper cups or pour into a paper cone made out of parchment paper. Cut off the tip and pour into the cups. Let cool.

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Ice Chocolate.

This is so easy it is a crime… (almost).

7 oz (200 gr.) 70% Dark Chocolate.

3.5 oz (100 gr.) Coconut oil (Coco fat).

Zest from one orange.

Melt the coconut oil and chocolate  in a pan on medium heat. Mix in the orange zest. Pour into little aluminum (or paper) cups. Let cool down. Keep in the fridge in an airtight container.

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Gingersnap Truffles.

Note that you need two days for this recipe.

8 oz. dark chocolate (225 gr.).

1/2 c. heavy cream.

1 tbsp. light syrup.

1 tbsp. good honey.

1 tbsp. unsalted butter.

1/2 tsp. ground cinnamon.

1/2 tsp. ground cloves.

1/2 tsp. ground dried ginger.

A few ginger snaps. Well crushed.

Directions;

Boil honey & syrup until slightly darkened. In a separate pot let heavy cream & spices come to a boil. Pour over the honey & syrup. Move away from the heat. Add the chopped chocolate and let melt in the mixture. Add the butter And mix until it becomes a nice and smooth  “batter”. 

Add to a parchment paper cone and make sure it is well sealed at the top (fold over with little “pinches”). Let sit in over night in room temperature. The day after, cut off the tip of the bag. Squeeze out little “balls” about 2 1/2″ or so onto some parchment paper. Roll into nice and even balls (put them back into the fridge if they are too soft to roll). Roll them in crushed ginger snaps. Keep cool in the fridge.

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White chocolate truffle with lime.

1/2 c. of heavy cream.

10 1/2 oz. white chocolate ( 300 gr.). Broken up into pieces.

1 tbsp. unsalted butter.

Zest from a lime.

1 tbsp. of a great liquor like Cointreau or cognac. I used Xante’, a Swedish pear cognac liquor.

Powdered sugar.

Directions;

Let butter and heavy cream come to a boil. Take off the heat. Add the chocolate. Stir until totally melted. Add the alcohol and lime zest. Pour into a parchment paper lined shallow square container. Let cool in the fridge for about 3-4 hours. When cooled down, cut into small squares. Either keep them as squares or roll some (or all). Sprinkle some powdered sugar over the chocolate. Keep in the fridge.

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“Kitchen sink” Chocolate.

10 1/2 oz. (300 gr.) dark chocolate.

3/4 c. corn flakes.

3/4 c. chopped pecan nuts (or mixed nuts).

3/4 c. mini marshmallows.

3/4 puffed rice.

1/4 c. minced candied ginger (optional).

Zest from 1 orange.

Directions;

Add all ingredients together in a bowl except the chocolate. Mix well.

Melt the chocolate in a double boiler (or in a bowl over a pot with boiling water). When melted pour it over the nuts and things. Mix well with a spatula (so the corn flakes doesn’t break).

Take two spoons and pour out the mixture onto parchment paper lined cookie sheets. Create little clusters. Keep in the fridge.

Pack your candy in beautiful containers.

Pack your candy in beautiful containers.

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I hope you will enjoy one or all of my Christmas candies!!

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This weekend marks the start of all Glögg parties. Glögg is a mulled wine. It is brewing or at least being heated up in most  Swedish homes in December. Since the winter is dark and cold, we look forward to warming ourselves up by drinking a nice hot cup of Glögg served with some home-baked saffron buns and ginger snaps. We have Glögg parties all through the month. Since I love Christmas I have no problem squeezing a couple of these parties into my very hectic cooking and baking schedule for the weeks leading up to christmas.

Traditionally, the saffron buns are little “twisted” buns with raisins. But I never really liked raisins. I love dried cranberries (and almond paste), so I have eliminated one and added two… yum is the only thing I can say to describe these little bundles of joy. I have also made them round with some pearl sugar on top. For us, saffron is a typical spice for the holidays. I would say saffron, cinnamon, cloves, orange, ginger are some of the most typical smells and tastes of our christmas.

So the christmas countdown starts with first of advent, the first of the 4 Sundays before christmas. This is a much-anticipated event. Kids park themselves in front of the tv to watch the advent calendar. Every day you have to open a “door” (lucka in swedish) and find either a picture of something connected with that days show or just something belonging to christmas. If you are really lucky, you have one of the chocolate filled calendars (I never was that lucky, mine always just had a picture…figures.)

So my friends, here is a little Glögg party for all of us. Happy first of Advent. And yes, forgot to say… I apologize  in advance for the next few blog entries will be all christmas stuff. What can I say, I just love it! This is my favorite time of the year (except laying on the beach in the summer of course).

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Saffron buns.

1 gram of saffron. 

1/2 tsp. of salt.

A few drops of alcohol (to help the saffron develop its taste).

50 grams of fresh yeast. I package. (You can also use dry yeast, equal to 1 package fresh.)

1 1/2  stick (175 grams or 6 ounces) of unsalted butter.

2 c. (5 dl) skim milk.

2/3 c. light syrup  or granulated sugar (1 1/2 dl).

1 large egg.

6 1/2 c. flour (17 dl).

Directions;

Mix saffron and salt together with a pestle to break the saffron up. Add a few drops of alcohol to get the saffron to start releasing its distinctive taste. 

Just add enough alcohol to make the saffron starting to dissolve.

Just add enough alcohol for the saffron to dissolve.

Crumble up the yeast and add to a bowl. 

Melt the butter in a pan. Add the milk, saffron and syrup. Let it become finger warm. Add to the yeast. Stir slowly to dissolve the yeast. Add the beaten egg. Add the flour. Mix very well. Preferably with a mixer. Sprinkle a little flour on top and add a towel on top. Set aside to rise for about 45 minutes or to at least double in size. 

Let dough rise for about 45 minutes. Cover with a kitchen towel.

Let dough rise for about 45 minutes. Cover with a kitchen towel.

The size should double after 45 minutes.

The size should double after 45 minutes.

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When risen, pour dough on to a floured surface. Cut into 2 parts (if you are doing half plain and half with almond paste). Start working the dough. You can make these buns as regular cinnamon buns if you want to. Just add almond paste with butter and cinnamon and spread over the dough that has been rolled out into a square. Roll up into a sauce shape. Cut pieces about 2″ thick (about 5cm). Bake either one by one or squeeze them into a cast iron skillet (small one) Let all rise once again. When done, brush with egg wash and bake in a 450-500 F (225-250C) oven. 

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IMG_0684Saffron buns filled with almond paste.

Divide the dough into equal size balls. Roll them to a nice ball. Squeeze a little cube of almond paste into the center. Cover it up by rolling it a little more. Add buns to a lined cookie sheet. Brush with egg wash. Sprinkle over some pearl sugar or chopped almonds. Bake for about 5-9 minutes or until golden brown.

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The traditional saffron bun.

Roll dough into a long “sausage”. Cut into hand long pieces. Roll each end in opposite directions. Push down a raisin or dried cranberry into the center of the rolled up end.

Brush with an egg wash and bake for 5-7 minutes or until golden brown.

You can also use a cookie cutter. Not a traditional way of making these buns, but for a very few of the christmas items I am willing to experiment. As long as one don’t go to far away from the traditions.

Skillet Saffron buns.

You can also fill the buns with almond paste mixed with butter & cinnamon. Spread it out over the rolled out dough. Cut into 2″ pieces. Pack tight into a small cast iron pan, greased. Bake in a 400-425F (200-200+C) oven until golden brown. Brush with egg wash and sprinkle chopped almonds or pearl sugar on top.

"Break off" Saffron buns with almond paste filling. Baked in a small cast iron skillet.

“Break off” Saffron buns with almond paste filling. Baked in a small cast iron skillet.

 

Pack the unbaked buns with filling tight in a greased skillet.

Pack the unbaked buns with filling tight in a greased skillet.

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Home-made Glögg.

There are many versions of Glögg. I prefer a white version but people in general drink the red wine Glögg.

1 bottle of good red or white wine.

2 pieces of dried pommerans or orange peel.

1 piece of dried ginger.

2 cinnamon sticks.

5-7 cloves.

5-7 cardamom pods.

1/2 c. of sugar.

1/2 c. of port wine. (optional).

A small handful of raisins.

Heat wine on the stove. Note, DONT BOIL IT. Add the spices. Take the pot off the heat. Let sit and “marinate” for a couple of hours or over night until desired taste. Remove all spices and pour onto bottles or serve right away with skinned almonds and raisins/dried cranberries.

You can also make an alcohol free version. Jut use a good fruit juice. Black currant or blueberry is great for this. Use a more concentrated juice and let spices sit longer in the juice before removing them.

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You can use store bought ginger snaps and just decorate them. (I made my own though. Will post recipe at a later date. Am making more…)

Take 1 c. of powdered sugar. Add the egg white from one egg. Add a couple of drops of white vinegar. Mix well. Add to some parchment paper shaped into a cone. Cut of the tip of the cone and start decorate the ginger snaps. 

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Before we had Santa, our christmas “guy” was the christmas goat. To represent him we decorate with these straw goats. I have many of them. All sizes.

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A little mini advent calendar. I am so lucky. My sister-in-law usually sends us these for christmas. Thank you Jaana.

Happy first of advent.

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Did you know, that in the US, Halloween is one of the bigger celebrations of the year???

People spend an enormous amount of money on decorations, costumes and candies. There are parties where people compete on who has the best costume.

Halloween is another one of those celebrations that I didn’t grow up with. I never used to bake “finger cookies”with fake blood or make faux”eye ball dishes”. Yikes…. I have also always been afraid of people in masks. I guess the fact that you can’t see who is behind the mask was so scary that I never really tried to adapt to Halloween.

I have created my own Halloween tradition, my family and I carve pumpkins. It is so much fun. We skip all the costumes and candies and stick to the carving. It is a little messy and crazy in the kitchen when we start, but it is so much fun. When done, we place them on the steps in front of the house with a lit candle inside.

So instead of giving you a recipe of some scary food or dessert I am giving you the best cheesecake ever!!!! Pumpkin Cheesecake with Ginger/Pecan crust!!!

It is just so smooth,light and fantastic and it gives you a little teaser for the holidays to come.

Halloween Pumpkin Cheesecake with Ginger/Pecan crust.

Ginger/Pecan crust;

1 c. flour.

1/4 c. chopped candied ginger.

1/4 c. chopped pecans.

1 stick of unsalted butter (113 grams).

1/4 c. brown sugar.

1 tbsp. cold water.

Pinch of salt.

Directions;

Mix flour, ginger, pecans, sugar & salt in a food processor. Make sure all is very finely ground. Add butter and water. Mix until it becomes a crumbly “dough” .

Take the dough and press into a lightly buttered pan (about 3″ high & 9″ in diameter).

Wrap some foil around the outside of the pan. Bake it in a 350 F degree oven (175 C) for about 25 minutes or until it starts to lightly brown.

When done, let cool completely on a wire rack.

The Pumpkin filling;

1 c. pumpkin puree (any kind. Bake it in the oven and scrape out the “meat” when done or just use canned pumpkin puree. I baked an acorn squash.)

1 1/4 lb. good cream cheese (aprx. 550grams).

1/2 c. heavy cream.

4 large eggs.

1/2 c. granulated sugar (white sugar).

1/2 c. light brown (or dark) sugar.

2 tsp. vanilla extract or vanilla sugar.

1 tsp. ground cinnamon.

1/2 tsp. ground ginger.

1/4 tsp. ground nutmeg.

1 tsp. potato flour or cornstarch.

Rind of a clementine , orange or satsuma (optional).

1/4 tsp. salt.

Directions:

Whisk together the pumpkin puree, heavy cream, vanilla extract or sugar, ground ginger, cinnamon & nutmeg & salt. Set the mixture aside.

In another bowl use a hand mixer (or if you rather use a stand mixer) to soften the cream cheese. Add the sugars. Mix well. Add the potato flour or cornstarch & the eggs, one at a time. Add the clementine rind at this time. Combine the two parts of the filling. Mix well.

Pour the batter onto the crust. Put the pan in a water bath (oven proof pan with water reaching aprx. 1″ up on the foil covered cheesecake pan.) Bake in the middle of the oven in a 325F degree ( 160C) for about 70-80 minutes or until done. The center of the cake will be slightly wobbly but it will set as it cools down.

To prevent the cake from “cracking”, run a paring knife around the sides of the cake. Let cool. You can let it cool over night in the fridge as well.

Serve with some whipped cream. It makes it a little heavy but it is yummy. If you would like to, you can add some clementine zest or juice to the whipped cream. Another way to “spike” the whipped cream is to add a little ground ginger to it while whipping. This gives it a little “bite”.

You can dust a little ground cinnamon over the cake as well.

Enjoy!!

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In Sweden, we have something called all saints day (Allhelgona). We light candles at gravesites or memory groves. This to pay our respect to the dead loved ones. These candles are special “grave candles” that burns non stop for about 3 days. It is so beautiful and peaceful to travel trough Sweden during Allhelgona.

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I try to always grow some kind of pumpkin in the garden. This year, we grew these little miniature ones.

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Our carved pumpkins on the steps to our house.

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Happy Halloween!!!

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I just love my garden!!!

I am at the end of all my “farming” for this year. I have a small garden but it is well planned and we get lot’s of fruits, vegetables and herbs from it all through the summer.

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A great harvest.

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I have a lot of herbs. Basil is of course one of the staples.

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Herbs cut for drying. I make my own “Herb the Brooklyn” mixture.

It includes dried basil (Genovese, lemon/lime, Greek,cinnamon basil), Thyme, Lavender, Oregano, Mint, Rosemary, Sage (purple, golden & regular Sage), Chives, Mexican coriander (recao is another name for it) & Marjoram. This mixture is my every day spice. I use it for everything. You can call it one of my secret weapons.

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Lavender.

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I also make a more “Swedish” mixture of dried Dill, Parsley & Chives. This herbal mixture is great for any seafood but you can also use it for many other things.

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A great tip for herbs is to cut them fine and pack them into glass jars. All through the winter, you will now have “fresh” herbs. Just take the jar out and scrape with a fork directly into the food you are cooking. Or perhaps you are making a cold sauce that needs some herbs. Just add some from the frozen jars. I always have Dill, Parsley, Cilantro & basil in jars all over my freezers (yes I have 2 freezers. One in the kitchen for an everyday” use and one in the basement for all my bulk purchases and harvesting.

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All sorts of cherry tomatoes. I keep them on my deck so that there is an “easy access”. I don’t have to go into the garden itself to snack on some sun ripe cherry tomatoes.

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We love to always have a variety of tomatoes. They are just so delicious to use as they are or to cook with.

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I am always looking forward to my home-made tomato sauce. It is a mixture of all my different kinds of tomatoes and a whole bunch of herbs like Basil, Oregano & Thyme.

I cut it all into small pieces and then boil it down to a good consistency. I also add a few very finely cut fresh hot peppers. To keep the sauce for the winter I pour it into extremely clean glass jars. I always boil the lids separately to make sure there is no bacteria hanging out. Then, I put the jars in a water bath in a large pot (the water should only reach up to the lid). Let them come to a boil and then simmer for about 25-35 minutes. It depends on how long I boiled the sauce itself. When done, take the jars up and but on a dry towel to cool down. When you hear a little “pop” from the pressure of the lid, the canning of the tomato sauce is done. Keep in a cool and dark place. You might want to check the jars ever so often to make sure the sauce is still good.

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Physalis. Just be careful with it.  It is one of those plants that ones you plant it you will always have them in your garden. They replenish themselves greatly.

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Asters. My mothers favorite flower. I always plant them for her, even though she is in Sweden.  I always have Asters & Bleeding hearts my mothers favorites, Lobelia my fathers favorite & Ranunculus my sisters favorite.

Happy fall to all of you.

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It is August, that means CRAWFISH PARTY!

(Or crayfish as they also are called).

In Sweden, we love our crawfish.

Come August, we are all ready to fight the mosquitoes and sit outside eating crawfish. We would set a rustic table with platters of crawfish, shrimp, sharp cheese pies, hard bread and cheese, beer and lot’s of Vodka. We eat, drink and sing “snaps songs” (drinking songs).

You could just as well have your crawfish party inside. You just need to be  little more careful of not dropping shells on the floor…

Lanterns are hung all over. We also have garlands looking like little crawfish holding hands. It is great. There used to be restrictions of when to start eating them but now you can eat crawfish anytime.

I remember when my father used to catch crawfish.

It was crazy, scary and fun. I used to go with him. He had two different techniques. The easiest would be the common way. One would lay down crawfish cages in the evening. They would have a piece of herring stuck as bait in them. We would go and pick the cages up very early in the morning, around  6 – 7 am. If we were lucky, they would be full of crawfish.

The second and more doubtful version of collecting crawfish would be the crazy way (and I think my dad would be the only one doing it this way).

This version would involve us putting on our bathing suits and going into the lake. My dad and I would lay down in the water and float, using our arms to “walk” on the bottom. We would feel under the stones for crawfish. I would always be scared so I used to poke with a stick. My dad would get mad and say “Stop it, you will hurt them!” “But what about me?” I would answer. The thing is, when the crawfish would pinch your fingers you should just pull them out gently from underneath the stone. It would really hurt… I never liked it. But it was an adventure.

To fish for crawfish this way, there would be a little bit of a logistical obstacle. Where would one but the crawfish??  My brave father solved this in a very clever but  risky way. He would put the crawfish in a plastic bag. SInce his hands were busy “feeling” for more crawfish and “walking” on the bottom of the lake, he would put the plastic bag of crawfish in his trunks. Now that is one brave man!!! And I always said, thank god all 4 of me and my siblings already were “here”…

Anyway, after catching all the crawfish, he would let them loose all over the kitchen floor. All of us kids would escape up on chairs and tables. Scary times and brave parents. What else can I say?

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Västerbottenpaj. ( A sharp cheese pie.)

1 1/2 c. of flour.
1 stick of butter (about 130 gr.)
3 tsp. of cold water.
3 egg.
1 c. heavy cream.
1 c. shredded “Västerbotten” or other sharp cheese, Gruyère for example.
salt

Directions;

Mix butter, flour and water into a dough.

Add the dough to a shallow pie dish, medium size. Start working the dough into the dish.

When dough is well-distributed into the dish, take a fork and make little holes all around the pie shell. Bake it in a 450F (225C) degree oven. for about 10 minutes or until it is just starting to dry up.

Mix the eggs, cream & cheese in a bowl. If needed, add a little salt. Note that the cheeses usually are very salt. Pour into the pre-baked pie-shell. Bake in the oven for about 30 minutes or until the cheese is starting to turn golden brown on top.

You can eat it like this or decorate it with sour cream and caviar on top. Usually we just eat it plain in thin slices.

Enjoy.

kräftskiva (kraftskiva), or crawfish party is an traditional Swedish festivity. It usually occurs during the late summer in August, during the crawfishing season. The original reason to hold the celebrations in August, is because of the large fishing of crawfish in the late 1900th century. This resulted in a stop for consuming crawfish for the whole year until the crawfish-premiere at the 8th of August. This restriction was lifted in 1994, but the tradition remained and many Swedes still celebrate their kraftskiva around August 8th.In addition to the crawfish many different dishes are served at the ‘crawfish-table’. Much like midsummer, homemade bread, butter and cheese is served. Common is also different pies like cheese-pie, preferably with vasterbotten-cheese. Other dishes served is for instance various pasta-salads, potato-salad, green salad and cold sauces like aioli or Thousand Island Dressing. For dessert, strawberries with whipped cream and / or vanilla ice-cream is common.To drink at the kraftskiva, beer is most common. You will also find the ‘nubbe’, which is schnapps. Preferred kinds are nubbe flavoured with elder, Aquavit and for instance Absolut Vodka. Before each nubbe, everyone attending is supposed to sing a ‘nubbevisa’ which means schnapps-song.If you’d like to try a Swedish kräftskiva or crayfish-party at home, here are some recipes to try. Like midsummer the kräftskiva is held outdoors at a long table or ‘langbord’ to fit in everyone attending at the same table.

Ikea has a huge Crawfish party once a year. It is not really a traditional party but it works. As long as they have the crawfish I am fine. The Swedes sing songs, drink some smuggled wine and snaps and eat lot’s of crawfish.

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And so it is finally here. The 2012 Olympics!!!!!!

I love watching the Olympic games. Unfortunately everything else around me has to take a backseat during these weeks of competitions. The routine and organization around the house and my time keeping go out the window. In the morning you can tell which people in the subway and at work has been up all night watching the games.

In my house we have three teams to route for; Sweden, USA & of course S:t Lucia. It is great to have “choices”. But ultimately of course, I will sit and cheer for the Swedes. Sorry, but I have to do it.

I think there will be lot’s of “take outs” and “sandwich or non-cooked” dinners going on around the world.

Or, you could do as I do, prepare multiple meals ahead of time. I cook weekly meals and just pop them in the micro wave or the oven. It is all about speed & simplicity during sports events, right??

And, to make sure we last through our days, here are some home-made “Olympic Power bars” and some Trail mix for all of us.

Just a little note. I have used a whole lot of different berries, fruits and nuts in both the power bars and the trail mix. You really don’t have to do that. It is just that I have so many different kinds in the house that I have the luxury of using such a variety. For example, for the power bars It is just as good to only use raisins, oats and almonds if that is what you have at home.

Enjoy the games!! May all your favorite (or all the Swedes) win!!!

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Home made Power bars.

Makes about 14-18 bars.

1 c. old fashion oats.

1 c. dried fruits & berries. I used a mix of dried cranberries, bananas, pineapples, figs, blueberries & mangoes.

1 c. of chopped nuts. I used a mix of hazelnuts, raw cashews, pecans & almonds.

1/2 c. dried coconut flakes or shredded coconut.

1 tbsp. ground cinnamon.

2 tbsp. chopped Gojji berries. (This is not necessary, but I always have it in my food pantry so I used it.)

1/2 c. low or non-fat greek yoghurt.

1 tsp. ground ginger. Fresh or dried. (optional).

1/2 -1 egg (optional).

1-3 tbsp. good tasting honey. 

Dark chocolate (optional).

Directions;

Chop up nuts, fruits & berries. Add to a bowl. Mix in the coconut, honey, yoghurt, and all the rest of the ingredients.

If you add the egg, they become more chewy and dense and a little bit more “baked”. But, the egg keeps the bars better together.

I have made both with and without the egg. I actually prefer without.

Add the mixture to a parchment paper lined large pan. Spray the paper with cooking spray so it is easier to get it out after baking. Make sure to press the mixture down and distribute it well into corners all around.

Bake in a 350 degree oven (fahrenheit) for about 25-30 minutes, or until you see it is drying up very slightly at edges.

Take out of the pan and put on a cutting board. Cut perfect squares. Add them to a drying rack. Let the bars cool down and dry out a little.

If you would like to, melt some dark chocolate and dip one end of the bars into it. It looks really good and professional.

Well, that is really it. These bars are great to keep around the house.

Store them in air tight containers.

Enjoy!!!

Trail mix.

To make your own trail mix, you just need to mix nuts, dried fruits/berries & seeds together.

It is healthier if you use “raw” nuts. Not toasted.

Use any amount you would like too. Just remember to balance it with somewhat equal parts nuts and fruits/berries.

I used;

Dried mangoes, bananas, cranberries, apricots & blueberries. Cashews, hazelnuts, peanuts, almonds, pumpkin seeds & sunflower seeds.

Cut up the dried fruits & berries if needed. Mix all of it together. Portion it into small “snack bags” for easy access for when you are “on the run” or just a big air tight container.

Enjoy!!

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You know how you sometimes would like to make a pretty and impressive dessert but don’t really feel like putting in the time???

Well, look no further. Here is a super easy and a really beautiful dessert that would impress everybody.

Always try to keep some puff pastry in the freezer. It has saved me many times.

If my guests would give me some warning, I defrost it over night in the fridge. If no warning, you can defrost it in the micro wave. Just be careful not do defrost too much so that the puff pastry looses it’s flakiness.

Either you use that every so handy cookie cutter, a regular pastry cutter or why not just a knife, to cut out a preferred shape.

Put your cut out shapes onto a cookie sheet. Parchment paper or silk mat.  I love using the silicone silk mats. They are perfect for almost all baking. Things do not stick and they are easy to clean (bonus round right there).

You can make this any time a year. It works for summer just as well as for Christmas, Thanksgiving or any other occasion.

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Puff Pastry Berry delicious.

1 package of frozen puff pastry.

1 egg.

Powdered (confectioners’) sugar.

Heavy cream/whipping cream.

Fresh Berries. I used blueberries and raspberries.

Jam. I used a Blueberry jam.

Sprigs of mint for decoration.

Directions;

Unfold the puff pastry. Cut out any desired she and put them onto a lined cookie sheet.

Brush lightly with an egg wash (wished egg).

Bake in the oven at 400-450 degrees for about 8-10 minutes or until golden brown.

Let cool on a rack.

Whip the heavy cream and mix it with a great tasting jam.

When the puff pastry shapes has cooled down, cut them length wise in half. Fill it with the whip cream jam.

Place them on a serving dish. Place berries all around. Sprinkle with powdered sugar.

That is actually it super easy. 

Enjoy!!!

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