Happy Halloween

   fiHave a Yummy Day 14 Oct 1515278

Hey, it’s finally Halloween again! October-November is like the best time of the year, first it’s Halloween and then Thanksgiving. I’m in nyc and will join the big parade that starts at Canal Street and goes along 6th Ave every year. As a neon glowing jellyfish:). But first I will make these amazing pumpkin pie pancakes, Elisabeth made them a few days ago when we shot this post at the studio in Stockholm and I promise they are delicious! /Susanna

Pumpkin pie pancakes with chia marmalade and cinnamon cream

4 servings 

  • 2 eggs
  • 180 g flour
  • 1¾ cup / 4 dl milk
  • ¾ cup / 1½ dl pumpkin pure, boiled och mixed  (Butternut or Moscato)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground dried ginger
  • ¼ teaspoon ground nutmeg

Whisk together the eggs, flour and half of the milk. Add the remaining milk, pumpkin pure and the other ingredients. Whisk until smooth. Let the batter cool for about 20 minutes in the fridge. Fry thin pancakes in butter, in a pan, on medium heat.

Chia marmalade

  • 1¾ cup / 4 dl mixed berries, blueberries and blackberries
  • 1 cup / 2 dl diced mangoes, frozen or fresh
  • 2 tablespoons raw sugar
  • ½ cup / 1 dl chia seeds
  • 5 tablespoons water

Mix all the ingredients for the chia marmalade in a bowl or in a glass jar. Put plastic or a lid on and let stand in the refrigerator overnight.

Serve with

  • whipped cream
  • ground cinnamon

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Orange and pistachio meringues

about 25-30 meringues

  • 1 cup/ 2 dl egg whites
  • 2 ¼ cup/ 4 ½ dl sugar
  • 1 orange, finely grated zest
  • 50 g dark chocolate 64-70%
  • orange food color
  • 5 tablespoons chopped pistachios

Pre heat the oven to 250˚F/120˚C.

Mix the egg whites and sugar in a stainless steel bowl. Put the bowl in a water bath and heat the meringue mixture to 136˚F/58˚C while whipping. Remove the bowl from the water bath and whisk with an electric mixer until it’s cooled. Add the orange zest. Melt the chocolate carefully in the microwave and turn it into the meringue so that it becomes marbled. Mix in a little orange food coloring. Place the meringues, using two spoons, on a baking tray with baking paper. Sprinkle with pistachios. Bake the meringues in the oven for 35-40 minutes, they should be a little chewy in the centre.

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Pumpkin and orange ice cream

Pumpkin curd

  • 5 tablespoons pumpkin pure
  • 90 g sugar
  • 100 g soft butter
  • 2 egg yolks
  • 1 orange, finely grated zest and juice

Whisk together the ingredients and simmer over medium heat until thickened. Pour the curd in a bowl directly, so that it does not become too hot in the bottom. Cool it and pour it into a piping bag.

Pumpkin and orange ice cream

  • 1 vanilla pod
  • 1¼ cup / 3 dl milk
  • 1¼ cup / 3 dl heavy cream
  • 6 egg yolks
  • 180 g sugar
  • ¾ cup / 1½ dl pumpkin pure
  • 1 orange, finely grated zest and its juice

Serve with

  • ground cinnamon
  • maple syrup

Split the vanilla pod lengthways and scrape out the vanilla pod. Boil the milk and cream with the vanilla pod and seeds into a stainless steel saucepan. Whisk egg yolks and sugar fluffy. Pour the hot cream mixture over the yolks and pour everything back into the pan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Remove from the heat, it should not boil. Add the pumpkin puree and orange zest and juice. Pour into a bowl and let cool. Run it in the ice cream machine. Swirl the curd into the ice cream and sprinkle ground cinnamon over. Place in the freezer until ready to serve.

We used these pretty black bowls, that stays cool if you hold them under cold tap water before serving, for our ice cream. You can also write on them with chalk. From Finnish Magisso (magisso.com).

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Pumpkin waffles with pumpkin and orange ice cream

Belgian waffles are baked in a Belgian waffle iron and get really fluffy and high, but it also works great to bake this in any other waffle iron.

12 servings

  • 2 eggs
  • 125 g butter
  • ½ cup / 1,5 dl milk
  • ½ cup / 1 dl water
  • ¾ cup / 1 ½ dl pumpkin pure
  • ¼ package dry yeast or 15 g yeast
  • ½ teaspoon salt
  • 4 ½ tablespoons sugar
  • 2 teaspoon vanilla sugar
  • 450 g flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon ginger

Break the eggs and separate the yolk from the egg white. Pour the egg whites in a clean, dry bowl and the yolks in a separate bowl. Melt the butter, add the milk, water, pumpkin puree and the butter and heat to 99˚F/37˚C. Crumble the yeast into a bowl and pour the liquid over. Whisk in the egg yolks, salt, sugar, vanilla sugar, flour and spices in the liquid. Stir until it becomes smooth. Whisk the egg whites and fold into the mixture let the batter rest for 20 minutes. Bake the waffles in a waffle iron. Brush the waffle iron with butter between baking the waffles.

Caramelized nuts

  • 90 g sugar
  • 1 cup / 2 dl mixed nuts, brazil nuts, pecan och walnuts

Melt the sugar to a light brown caramel in a pan. Add the nuts and pour onto a baking sheet. Let cool and chop coarsely.

Serve the waffles with ice cream, maple syrup and nuts.

Apple Season

Have a Yummy Day Oct 15 Susanna Blavarg15052

The apple trees are heavy with fruit and we just had to make some apple pastries and flatbreads. Roses are easy to make but they look awesome and they taste delicious. Flatbreads are even easier and if you multiply the recipe you can bake for many. Give them a try!

Apple roses

Serve with whipped cream

6 roses

  • ⅓ cup / ¾ dl almond paste
  • 35 g soft butter
  • 1 tablespoon sugar
  • ½ egg
  • 3 tablespoons apricot marmalade
  • 3 puff pastry sheets about 13×13 cm/5×5 inch
  • 3 red apples
  • 1 lemon
  • butter for the baking tray
  • cinnamon for powdering

Heat the oven to 390˚F/200˚C. Grate the almond paste finely and place it in a bowl. Add the butter, sugar and eggs. Whisk the mixture with an electric mixer.

Cut the pastry plates in half and roll out each lengthwise so they are about 17 cm/7 inches long. Core the apples with a round apple corer. Cut the apples in half and slice thinly into half-moons. Squeeze the lemon in a bowl. Add the apple slices to the lemon juice and some water for 2-3 minutes. Spread apricot marmalade and almond mixture on one half of the puff pastry lengthwise. Add apple slices overlapping each other, on the filling, with the cut middle edges towards the center of the dough. Fold the other part of the dough over the apples and roll up the dough and apples into a rose. Put the roses in a greased muffin pan. Bake in the oven for about 10-15 minutes, until the pastry got a nice golden color. Powder with cinnamon.

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Apple flatbread

Serve with vanilla cream or vanilla ice cream

4 pieces of bread about 8 servings

  • 25 g fresh yeast or 1 pkg of dry yeast
  • ¾ cup / 1½ dl milk
  • ½ cup / 1 dl water
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • ¼ cup / ½ dl soft butter
  • about 3 cups / 7-8 dl flour


  • ¾ cup / 1½ dl almond paste
  • ⅓ cup / ¾ dl soft butter
  • 2 tablespoons sugar
  • 1 egg
  • 4-5 red apples

Apricot syrup glaze

  • 3 tablespoons sugar
  • ¼ cup / ½ dl water
  • ¼ cup / ½ dl apricot marmalade


  • ½ cup / 1 dl sugar
  • 2 tablespoons water
  • cinnamon for powdering

Heat the oven to 435˚F/225˚C. Crumble the yeast into a bowl. Heat milk and water to 99°F/37°C. Pour over the yeast. Add sugar, salt, butter and work the flour in it little by little. Work the dough for 3-4 minutes until it is smooth. Let the dough rise at room temperature for 30 minutes. Meanwhile make the apricot syrup glaze. Boil the sugar and water, pull the pan from the heat and stir in the marmalade. For the filling grate the almond paste finely and place in a bowl. Add the butter, sugar and eggs. Whisk the mixture with an electric mixer. Turn the dough onto a lightly floured surface and divide it into four pieces. Roll out the dough until it is about 3-4 mm thin. Put the dough onto two baking trays with baking paper. Spread the filling on the dough but save 1 cm around the edges. Slice the apples thinly on a mandoline slicer. Put the apple slices on the filling. Bake in the oven for about 12-15 minutes. Remove and glaze. Boil a light caramel on sugar and water and drizzle over the bread. Sprinkle lightly with cinnamon.

Rhubarb Mazarin Pie


It’s rhubarb season! This pie is really easy to make and tastes delicious. Happy baking!

Rhubarb Mazarin Pie

About 8 pieces

  • 10 thin red rhubarb stalks, about 8 inches/20 cm long
  • ½cup / 1dl sugar
  • ½cup / 1dl water
  • 1 tsp butter

Pre-heat the oven to 350°F/175°C. Put the rhubarb horizontally in a baking sheet and spread the sugar, water and butter on top. Bake it for 10 minutes in the middle of the oven. Let cool. Pour out the liquid in a pot and save it. 

  • 5 puff pastry rectangles, about 7×20 cm
  • 1 egg for brushing

Heat the oven to 390°F/200°C. Roll out the puff pastry. Put three rectangles on a baking sheet covered in parchment paper, so that they overlap with about 1/3 inch / 1 cm. Brush with whipped egg, so they stick to each other, where they overlap. Cut out edges of about ½ an inch/1½ cm, brush with egg underneath and put on top along the sides of the rectangle. Prick everything except the edges with a fork. Brush the edges with egg. Put the puff pastry in the oven for about 10 minutes. If the pastry puffs up in the middle you can push it down with a fork. 

Mazarin Filling

  • 35 g soft butter
  • 1/3cup / 3/4dl sugar
  • 200 g almond paste
  • 2 eggs, room temperatured
  • 1 tbsp flour

Heat the oven to 390°F/200°C. Mix butter and sugar. Grate the almond paste finely and mix with the sugar and butter. Add one egg at a time. Add the flour. Spread the mixture over the pastry puff and put the rhubarbs on top. Bake in the oven for about 20-25 minutes.

Boil the liquid from the rhubarb until it thickens and the consistency becomes like a syrup. Take out the pie and drip the rhubarb syrup on top. 

For serving:

  • Fresh herbs, for example Spanish chervil and oxalis to spread on top.
  • Vanilla ice cream or vanilla sauce.

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Coconut summer!

Have a Yummy Day June 15 Susanna Blavarg10461

Happy midsummer! We made some refreshing recipes for lovely summer treats. May the sun be with you!

Key Lime Juice

A fresh mix of coconut water, honey and lime.

4 glasses

  • 1¼ cups / 3 dl coconut water
  • 4 key limes or limes
  • 1-2 tbsp liquid honey
  • Ice

Pour coconut water in a jug. Squeeze the juice from two of the limes and add to the jug. Slice the rest of the limes and add to the drink. Flavor with honey and serve with ice. 

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Vegan Coconut Ice Cream

  • 1½ cups / 4 dl coconut milk
  • 4 tbsp corn flour
  • 1 vanilla pod
  • 4 tbsp neutral oil, like sunflower oil
  • ⅔ cup / 1 dl coconut cream
  • ½ cup / 1 dl honey

Mix coconut milk and corn flour in a saucepan. Cut the vanilla pod vertically and scoop out the seeds. Put both the seeds and the pod in the saucepan and boil while beating forcefully. Remove from the heat and pour in the oil in a thin beam while beating. Add the coconut cream and honey while beating and cool down the mixture in a water bathe. Put the mixture in an ice cream machine. It will take a little longer than with regular ice cream. Eat directly or put in the freezer. If it sits in the freezer for more than an hour you will have to take it out about five minutes before eating.

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Coconut and Chia Bars

About 12 pieces

Seed Bars

  • 1 cup / 2½ dl walnuts
  • ½ cup / 1 dl chia seeds
  • 4 tbsp flax seeds, grounded
  • 5 tbsp hemp seeds
  • ½ cup / 1 dl coconut, grated
  • ¾ cup / 2 dl pumpkin seeds
  • ½ cup / 1 dl dried blueberries or raisins
  • 1 cup / 2½ dl / 250 g dates
  • 3 tbsp coconut oil

Chocolate Coating

  • 100 g dark chocolate, chopped
  • 50 g white chocolate, chopped
  • 2 tbsp grated coconut

Mix all dry ingredients and put aside 3 dl of the mixture. Mix the remaining dry ingredients along with dates and coconut oil in a food processor. Mix in the dry ingredients you had put aside by hand. Spread the batter over a baking sheet covered in parchment paper and put in the fridge for at least an hour. Melt the chocolate. Spread the dark chocolate over the surface and drizzle the white chocolate on top. Sprinkle the grated coconut on the chocolate. Let cool. Cut into pieces and keep in an airtight jar in the fridge.

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Swedish Kladdkaka

HAYD3921 Susanna Blavarg 1

Swedish Kladdkaka is easy to bake and sooo yummy. It’s very popular in Sweden. It translates as sticky cake, it should be sticky inside, so don’t leave it for too long in the oven. This is the classic one:

Classic Swedish Kladdkaka

  • Butter and flour for the pan
  • 2 large eggs
  • 1¼ cup / 3 dl caster sugar
  • 100 g butter
  • 1 tsp vanilla sugar
  • 4 tbsp cocoa powder
  • ¾ cup / 2 dl all purpose flour
  • 1 cup heavy cream for serving

Pre heat the oven to 400°F/200°C. Butter and flour an 8″ springform pan. Whisk the eggs and sugar together in a bowl until light but not fluffy. Melt the butter and stir while adding it. Add all the dry ingredients and stir it all until smooth. Pour the mixture into the pan and bake on the lowest rack in the oven for 15 minutes. It should be sticky inside. Remove the cake and let it cool for an hour.

Powder with cocoa and serve with lightly whipped cream.

Swedish Semla Layer Cake


Today fettisdagen is celebrated in Sweden and this is the big day for having a Swedish semla. This year’s semla season have been extraordinary in Stockholm, with all the bakeries making their own versions of the traditional semla. Most trending have been Mattias Ljungberg’s Semmelwraps, which you can try at the Tössebageriet if you’re in Stockholm. We’re in New York though, longing for semlas today. But a few days ago we baked this semla layer cake to show you guys what to do if you want to celebrate fettisdagen in an extraordinary way. Yum.

Swedish Semla Layer Cake

  • 25 g fresh yeast or 1 pkg dry yeast
  • 1 cup / 2 ½ dl milk
  • ⅓ cup /¾ dl sugar
  • ¼ tsp salt
  • 1 tsp cardamom seeds, crushed in a mortar
  • A few drops of vanilla extract
  • 75 g soft butter
  • 2 ½-3 cups 6-7 dl flour
  • 1 egg for glazing, lightly whipped with a fork


  • 300 g almond paste
  • 3 tbsp milk or water
  • 2 cups / 5 dl heavy cream

For garnishing:

  • Icing sugar

Crumble the yeast in a bowl. Heat the milk to  98 °F/37 °C. Pour the milk into the bowl with yeast. Stir until the yeast dissolves and add sugar, salt, cardamom and vanilla extract. Add the butter. Work the flour into the dough little by little until the dough is smooth. Keep working the dough for 5-10 minutes. Let the dough rise under a tea towel for about 30 minutes.

Heat the oven to 355 °F/180 °C. Put the dough on a lightly floured surface and shape it into a round bun. Put the bun in a buttered cake pan with a removable bottom and a diameter of about 7-8 inches/19-20 cm. Let rise under a tea towel for another 30 minutes. Brush the bun with egg and bake in the center of the oven for about 25 minutes (if the surface of the bun is turning brown towards the end you can move the bun further down in the oven). Take out the bun and let it rest in the pan for a couple of minutes. Remove the edges of the pan and let the bun cool under a tea towel.

Grate the almond paste and mix it with milk or water. Whip the cream and pour it into a piping bag with a star shaped tip.

Cut the bun into three layers and cut out a triangle out of the top one. Spread almond paste and pipe cream over each layer. Put the layers together and powder with icing sugar.

Serve with coffee or milk or the old fashioned Swedish way: put your slice of the semla in warm milk in a soup-plate.

New Year’s Dream Cake


Happy New Year! Most of you must have celebrated by now. Hope it was a lovely night. For 2015 dinner parties we made this cute and yummy chocolate/vanilla/orange cake. Please try!

New Year’s Dream Cake

Chocolate Sponges

You will need two chocolate sponges for one cake, which means you need two batches of these ingredients:

  • 1 cup / 2½ dl flour
  • 1 cup / 2½ dl sugar
  • ½ cup / 1¼ dl cocoa powder
  • 1 teaspoon bicarbonate
  • ½ teaspoon baking powder
  • 2 eggs
  • 4/5 cup / 2 dl milk
  • ⅓ cup / ¾ dl cooking oil  

Set the oven to 170°C / 340°F. You can make both sponges at the same time if you have two cake tins with a diameter of about 19-20 cm / 7-8 inches. Otherwise just make one sponge at a time. Grease the tin and powder with a little flour. Mix all dry ingredients in a bowl. Whip the eggs gently and add milk and oil. Add the egg mixture to the dry ingredients and whip until the mixture is smooth. Pour the batter into the cake tin and bake for 35-40 minutes.

Let the sponge rest 5 minutes in the tin. If the sponge is bigger than the tin you can place a pan on top to press the sponge so that the surfaces becomes flat. Turn the sponge upside down on a plate and let cool under the tin. Slice both sponges into two layers so that you have four sponges.

Orange Frosting

  • 75 g soft butter
  • 1 cup / 2½ dl icing sugar
  • a few drops of vanilla extract
  • 200 g cream cheese
  • ½ orange, finely grated peel and a few drops of the juice

Whip the butter. Add the icing sugar and vanilla extract to the butter. Add the cream cheese, orange peel and orange juice and whisk.

Spread the frosting over the first sponge and repeat between the other sponges. Cover the cake in plastic wrap and let cool in the fridge a couple of hours. This will make it easier to cover the cake in vanilla frosting. Make the vanilla frosting while the cake is in the fridge.

Vanilla Frosting

  • 150 g soft butter
  • 2 cups / 5 dl icing sugar
  • a few drops of vanilla extract
  • 400 g cream cheese

Whisk the butter and add icing sugar and vanilla. Add the cream cheese and whip into a smooth frosting.

Put a round tip in a piping bag or cut a hole of about 5-6 mm. Fill the piping bag with frosting. Cover the cake in frosting using the piping bag. This will make sure that no cake crumbs will be mixed with the frosting. Spread out the frosting so that it covers the cake evenly. Make bows around the edges of the cake using a star-shaped piping tip. Decorate the cake with fir trees made of sugar paste and add some deer or reindeer if you like. You can also powder the cake with icing sugar.

Sugar Paste Trees

Sugar paste can be bought in well-stocked food stores or on the internet. Spread out the paste between plastic using a rolling pin to make a thin layer of about 3-4 mm. Use a cookie cutter to make the trees. Let dry in room temperature over night so that they can stand by themselves on the cake. Turn them at some point so that they become dry on both sides. The edges can be covered in icing made of egg white and icing sugar.


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