Happy Halloween

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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.

Rhubarb Mazarin Pie

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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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Swedish Semla Layer Cake

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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

Filling:

  • 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

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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.

Pumpkin Soup and Pumpkin Whoopie Pies

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Hey guys! Hope fall is great. 10 days ago we were driving down Highway 1 from SF to LA and along this beautiful, beautiful road we stopped by vineyards, farmers’ markets and lovely pumpkin farms. Back home again we decided to cook a delicious pumpkin soup and some pumpkin whoopie pies, so perfect for this season.

 

 

 

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Pumpkin Soup with Coconut, Sirascha Oil and Wild Herbs

  • 500 g Muscat or Butternut pumpkin, seeded
  • ½ yellow onion
  • 2 garlic cloves
  • 2 cups / 5 dl vegetable stock
  • 1 cup / 2 dl coconut cream or coconut milk
  • salt
  • black pepper, freshly grounded
  • 5 twigs of basil
  • 50 g coconut chips
  • 1 tablespoon Sirascha sauce
  • 1 tablespoon olive oil
  • wild herbs, like yarrow, cicely, thyme and oregano
  • butter for frying

Cut pumpkin into 1-inch pieces and boil until soft in lightly salted water. Remove the water and mix the pumpkin with a blender. Chop the onion and fry it on mid-heat in butter in a saucepan – it should not turn brown, just soften a little. Chop the garlic finely and stir into the saucepan. Add the pumpkin puree, stock and coconut cream. Add salt and pepper and taste. Blend the basil and add the coconut chips, mix until the coco has turned green. Mix the Sirascha sauce and the oil. Pour the soup into deep plates, drizzle the Sirascha oil and sprinkle with the basil coco. Garnish with herbs.

 

 

 

 

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Pumpkin Whoopie Pies

About 20-25 whoopie pies

  • 2 eggs
  • 1 cup / 2½ dl caster sugar
  • ½ cup / 1 dl cooking oil, like rapeseed oil or sunflower oil
  • ¾ cup / 2 dl pumpkin puree, boiled and blended pumpkin
  • 2 teaspoons gingerbread spices (ground clove, cinnamon, ginger)
  • 2 teaspoons baking powder
  • 1⅔ cup / 4 dl wheat flour

Lemon and Vanilla Frosting

  • 200 g cream cheese
  • 75 g butter, soft
  • ¾ cup / 2 dl confectionary sugar
  • 1 teaspoon vanilla sugar
  • ½ lemon, finely grated zest

For powdering

  • 1 tablespoon cocoa
  • 1 tablespoon confectionary sugar

Set the oven to 350˚F / 175˚C. Whisk eggs and sugar to a fluff. Add oil and pumpkin puree. Mix all the dry ingredients and add to the paste, whisk to an even texture. Put baking paper or two trays and pour clicks of the paste on them. Bake in the middle of the oven for about 12 minutes. Let the cakes cool for a few minutes and then move them to a grate. Mix all the ingredients for the frosting with a whisk. Fill a piping bag with the frosting and pipe filling on half of the cakes. Put the other halves on top. Mix the cocoa and powdered sugar and powder the cakes before serving.

Brown Sugar-candied Walnuts

  • 100 g walnuts
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup

Put a baking paper on a tray. Toast the nuts in a dry frying pan on mid-temperature, powder with brown sugar and let it melt. Add the syrup and turn the nuts over. Move the nuts to the tray with baking paper. Let the nuts cool, chop them roughly – they should almost be whole – and serve in a bowl with the cakes.

Passion Fruit Cream Cheese Ice Cream with Passion Fruit Syrup

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Another recipe we made for Style Me Pretty Living. This ice cream is super super fresh.

Passion Fruit Cream Cheese Ice Cream with Meringue and Passion Fruit Syrup

Meringue

30 pieces

  • 2 egg whites
  • ½ cup caster sugar
  • ½ teaspoon vinegar or lemon juice

Set the oven to 210˚F / 100˚C. Whisk egg whites, sugar and vinegar in a stainless bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F / 55˚C. Take the bowl off the heat and keep whisking until the meringue cools. Fill the meringue into a piping bag with a star-shaped nozzle and pipe pieces of meringue, about 2 inches wide, onto a baking tray covered with baking paper. Bake in the middle of the oven for about 1 h. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Otherwise, you can turn off the oven and let the pieces be in the remaining heat for about 10 minutes. Let the meringue cool. Store in an airtight jar in room temperature.

Homemade Cream Cheese

It’s fun and easy to make your own cream cheese!

  • 1 liter processed sour milk
  • 1 ⅓ cup  sour cream
  • salt

Heat the sour milk and sour cream to 120˚F / 50˚C (slightly warmer than lukewarm). Stir the mass for a couple of minutes until its texture starts to change. Pour it into a sieve with a coffee filter and let the cheese mass sift for 5-6 h in cool room temperature. Add a pinch of salt.

Passion Fruit Cream Cheese Ice Cream 

8 servings

  • 3 egg yolks + 2 egg whites
  • ¾ cup cane sugar
  • 1 teaspoon vanilla sugar or a few drops of liquid vanilla essence
  • a pinch of salt
  • 1 ⅓ cup heavy cream
  • ½ cup passion fruit purée
  • 1 passion fruit

Whisk together cream cheese, yolks and sugar. Add vanilla sugar and salt. Whisk the cream and egg white separately and then add the cream first, then the egg white. Mix the mass with the passion fruit purée and the pulp of the passion fruit. Pour the ice cream mass into a mold. Put the mold in the freezer for at least 5 h.

Passion Fruit Syrup

  • 5 passion fruits
  • ½ cup water
  • ½ cup caster sugar

Split the fruits in half and scrape out the pulp and seeds. Boil the contents with water and sugar to a thin sauce. Let it cool and serve with the ice cream.

Put ice cream between the pieces of meringue and serve with the passion fruit sauce.

Strawberry Ice Cream Wreath

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We made this delicious Strawberry Ice Cream Wreath for Style Me Pretty Living http://www.stylemepretty.com/living/. Make it on your biggest tray or serving plate.

 

Strawberry Ice Cream 

 

  • 10 servings
  • 1 vanilla pod
  • 1 ⅓ cup milk
  • 1 ⅔ cup  heavy cream
  • 7 egg yolks
  • ¾ cups cane sugar
  • 1 cup strawberry purée (blended and sifted strawberries)

Cut open and scrape the vanilla pod. Boil milk, cream, vanilla pod and seeds in a stainless steel saucepan. Whisk the yolks and sugar fluffy Pour the hot cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F / 85˚C or until it starts to thicken from heavy whisking. Take off the heat, do not let it boil. Pour the mass into a bowl and let it cool in an ice water bath. Sift the mass, add strawberry purée and use it in an ice cream machine. Put the ice cream in the freezer for 1-2 hours.

Raspberry Meringue

 

About 40 pieces of meringue

 

  • 2 egg whites
  • ½ cup caster sugar
  • ½ teaspoon vinegar or lemon juice
  • 1 ½ tablespoon raspberry purée
  • Red food dye

Set the oven to 210˚F / 100˚C. Whisk egg whites, sugar and vinegar in a stainless bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F / 55˚C. Take the bowl off the heat and keep whisking until the meringue cools. Add raspberry purée and dye. Fill the meringue into a piping bag with a star-shaped nozzle and pipe pieces of meringue onto a baking tray covered with baking paper. Bake in the middle of the oven for about 1 h. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Otherwise, you can turn off the oven and let the pieces be in the remaining heat for about 10 minutes. Let the meringue cool. Store in an airtight jar in room temperature.

 

  • 1 litre strawberries
  • 1 litre raspberries
  • 10 oat cookies

Put strawberries, raspberries, roughly chopped meringue, chopped oat cookies and strawberry ice cream in a circle on a big serving plate or a tray.

 

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