Last Minute Wiener Nougat Rocky Road


Almost there! Christmas is celebrated tomorrow in Sweden. We’re wrapping up the last gifts and we’re hoping for Santa to arrive through the chimneys tonight. For a last minute sweet, try this recipe!

Last Minute Wiener Nougat Rocky Road

30 pieces

  • 100 g sliced almonds
  • 250 g nougat
  • 150 g dark chocolate
  • 15-20 g marshmallows
  • 40-50 g peanuts

Cut out a piece of parchment paper that will cover the inside of a pan (15×20 cm / 8×6 inches). Roast the almonds. Cut the nougat into small pieces and chop the chocolate. Put the pieces in a bowl and melt in the microwave or over boiling water. Mix with the almonds and pour the mixture into the pan. Let cool until the mixture is room temperature and then spread marshmallows and peanuts on top. Put plastic wrap over the pan and put it in the fridge over night. 

Christmas Fruitcake


We’ve spent a lot of time in London lately and inspired by British fruitcakes we wanted to do a really juicy one. This is a crossover between a British traditional fruitcake and an American lemon bundtcake. Perfect for the season!



Christmas Fruitcake


A fresh Christmas cake with a twist of lemon!


About 12 pieces


  • 225 g butter
  • 1 cup / 2,4 dl cane sugar
  • 3 eggs
  • 2 cups / 4,8 dl wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla sugar
  • A pinch of salt
  • 1 lemon, the finely grated zest and the juice
  • ⅔ cup / 1,5 dl heavy cream
  • 1½ cup / 3,5 dl dried fruit, for example raisins, dried apples, pickled orange zest and pickled citrus fruit
  • 1 cup / 2,4 dl nuts, roughly chopped




  • 1 egg white
  • 1¼ cup / 3 dl confectionary sugar
  • 1 tablespoon lemon juice


Set the oven to 175°C/350°F. Butter a cake mold and sprinkle it with crumbles. Whip butter and sugar until it gets white. Add the eggs, one at a time. Mix wheat flour, baking powder, vanilla sugar and salt and stir it into the paste. Add lemon juice, zest, cream, dried fruit and nuts. Pour the paste into the mold. Bake in the middle of the oven for about 50 minutes. Let the cake stay in the mold for a few minutes. Turn the cake over on a plate and let it cool under the mold. Beat the egg white lightly and mix with powdered sugar and lemon juice until it’s smooth. Put the frosting on the cake and let it harden.



Caramel Apple Donuts

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It’s getting a bit chilly outside and we love baking this time of the year. Donuts are fun to make and these with apple and caramel taste are awesome for all the holidays coming up, Halloween, Thanksgiving, Xmas… Happy Fall!

Caramel Apple Donuts

About 40

  • 2 apples
  • 1 teaspoon butter
  • 2 tablespoons cane sugar
  • ½ teaspoon ground cinnamon
  • 50 g fresh yeast or 1 package dry yeast
  • 150 g butter
  • 5 dl/2,1 cups milk
  • 1 dl/0,4 cup cane sugar
  • ½ teaspoon salt
  • ca 900 g wheat flour
  • oil for deep frying, for example corn oil
  • 4 dl/1,7 cups cane sugar
  • 4 tablespoons water
  • 4 tablespoons roughly chopped nuts

To roll the mini donuts in

  • 1,5 dl/0,5 cup cane sugar
  • ½ teaspoon ground cinnamon

Dice the apples into small cubes. Fry the apple cubes in butter on mid heat, sprinkle with sugar and cinnamon. Move the pieces into a bowl and let them cool. Heat the milk and butter according to instructions on the yeast package. Crumble the fresh yeast or pour the dry yeast into a bowl and pour the milk butter mix over it. Stir. Add the sugar and salt and gradually add the flour. Add the apple pieces (for a stronger cinnamon flavor, add 1 tsp. cinnamon to the dough). Work the dough for about 5 minutes so it gets smooth. Roll the dough until it gets about 1½-2 cm/½inch thick. Punch out the donuts with a cutter and make a whole in the middle of each donut (save the dough in the holes for mini donuts).

Let them rise for about 10 minutes, then fry the donuts until they get light brown in oil with a temperature of about 170°C/340°F.

Boil the sugar and water into caramel (it’s best to divide the amount and boil two batches of caramel to make time for dipping all the donuts before the caramel hardens). Don’t stir; instead, shake the saucepan every now and then. Put the bottom of the saucepan in cold water when the caramel gets a nice, golden brown color. Pour some of the caramel on the donuts or quickly dip one side of them in the saucepan and sprinkle some nuts before the caramel hardens.

Crazy Chocolate Cake

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Chocolate cake with smoked peaches and smoked salty almonds. You don’t need that much imagination to figure out it’s crazy good, right?

To do this exactly as we did it you will need a gas burner and a camping smoke. And the cake needs 5 hours in the refrigerator to harden. It’s worth it. Of course you can also make  just the cake and serve with something else. Like smoked apricots and smoked salty hazelnuts. So much easier to make:).

Crazy Chocolate Cake with Marshmallows, Smoked Peaches and Smoked Almonds

If you wish, serve this chocolate cake with caramel ice cream! Yum!

12 pieces

  • 400 g dark chocolate 56-%70 %
  • 100 g butter
  • 4 eggs
  • 2,8 dl/1,2 cups cane sugar
  • 2 dl/0,8 cup wheat flour
  • 100 g marshmallows

Set the oven to 175°C/350°F.
Chop the chocolate and melt it together with the butter in a microwave oven or in a water bath. Stir together egg and sugar, just stir, don’t whip. Stir the chocolate butter into the egg paste and add flour. Pour up the paste in a buttered and lightly floured springform pan about 20-22 cm in diameter. Bake the cake in the middle of the oven for about 25-27 minutes. Take it out and let it cool. Let it harden for one day in room temperature or five hours in the refrigerator. Put marshmallows on top and burn the surface of the marshmallows with a gas burner.

Smoked Peaches

  • 6 peaches
  • 2 tbsp. liquid honey
  • Cherry chips or oak chips
  • 2 Rosemary twigs

Smoke the peaches in a smoke box. Put chips at the bottom. Split the peaches in the middle and put them on the grate in the smoke. Put two Rosemary twigs in the box if you want. Close the lid and put the smoke box on smoldering charcoal or on a hot plate (no gas plate, or the heat will be too concentrated). They are done when they start to soften, which usually takes about 5-10 minutes. Put the peaches on a plate and drizzle liquid honey over them.

Smoked Salty Almonds

  • 150 g almonds
  • 1 egg white
  • ½ tsp. salt

Put the almonds in the egg white and then let them dry a little. Sprinkle the salt over them and put them on aluminum foil. Put the foil with the almonds on the grate in the smoke. Close the lid and put the smoke box on smoldering charcoal or on a hot plate. It will take a different amount of time depending on how hot it is, you have to check.

1, 2, 3 Chocolate Sauce

  • 1 part cocoa
  • 2 parts cane sugar
  • 3 parts water

Heat all ingredients and let boil for 5-10 minutes until it starts to thicken. It will thicken a bit more while cooling down.

Smoked Pears with Blue Cheese, Maple Syrup and Pecans

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The smoke is back! Smoking fruit is so much fun and gives the fruit a ripe, sweet and smoky flavor. It’s time for delicious smoked pears with blue cheese and the American favorite maple syrup (if you haven’t visited a maple syrup farm yet, do so, yum…)

Smoked Pears with Blue Cheese, Maple Syrup and Pecans

4 servings

2 pears
125 g blue cheese, locally produced
2-3 tbsp. maple syrup
60 g pecans

Smoke the pears in a smoke box. Put cherry chips or oak chips in the bottom. Split the pears in the middle and put them on the grate in the smoke. Close the lid and put the smoke box on smoldering charcoal or on a hot plate (no gas plate, or the heat will be too concentrated).  They are done when they start to get soft, which takes about 10 minutes. Roast the pecans in a dry pan. Put the pears on small plates , drizzle maple syrup over them, put blue cheese on them and serve with the pecans.

Peanut Pops

It’s freakin hot in nyc and we all long for ice cream right? We made these delicious peanut pops and added a little splash and crumble… after all, that’s what food styling’s been about lately. Did we stop in time :D?HaveaYummyDay22SusannaBlavarg072copy2HaveaYummyDay2SusannaBlavargg093

Peanut Pops

Ca 5 pops

  • 6 egg yolks
  • 1 vanilla pod
  • 3/4 cup/1,75 dl sugar
  • 2 cups/5 dl heavy cream
  • 1 cup/2 1/2 dl milk
  • 1/4 teaspoon salt
  • 60 g peanut butter (2 small bags)
  • 150 g milk chocolate
  • 50 g salty peanuts
  • ½ teaspoon sea salt

Whisk the egg yolks and half of the sugar lightly in a bowl. In a pan, combine the rest of the sugar, heavy cream, the cut and scraped vanilla bean, milk and salt. Heat until it simmers. Pour two spoons of the cream mixture into the egg bowl while whisking. Slowly pour the egg mixture into the pan while whisking. Heat until it simmers. Remove the vanilla bean and add the peanut butter.  Chill the mixture until cold.

Pour the ice cream into ice pop molds. Put wooden sticks into the molds and put the molds in the freezer overnight. Loosen the pops by quickly pouring lukewarm water over it and carefully try to loosen them. Put them on a plate or a small tray and put them back in the freezer. Chop and melt the chocolate in the microwave in intervals, stir every now and then as not to burn it. Dip the ice pops in the chocolate one after another and sprinkle peanuts and sea salt over them before the chocolate has hardened. You have to be quick here. Eat the ice cream right away, or keep them in airtight jars in the freezer. You can also put each ice cream in a cellophane bag and tie with a cotton thread.

Maple Pecan Ice Cream


Happy Monday and Happy Cooking!

According to chef Elisabeth, who was testing this Maple Pecan recipe recently, this ice cream is just crazy good. Do you agree?

Maple Pecan Ice Cream

6-8 servings

For caramel:

  • 4 tablespoons raw sugar
  • 1 tablespoon water
  • 100 g pecan nuts
  • 1 vanilla pod, Bourbon
  • 4 dl/1,7 cups milk, 3% fat
  • 3 dl/1,25 cups heavy cream
  • 6 egg yolks
  • 2 dl/0,9 cup raw sugar
  • 4 tablespoons maple syrup

For serving:

  • Maple syrup
  • Meringues

Boil caramel out of sugar and water. Quickly add the nuts and put them on a baking paper. Let the nuts cool and chop them into rough pieces.

Split the vanilla pod on the long side and scrape out the seeds. Boil milk, cream, vanilla pod and seeds in a stainless saucepan. Whisk yolks and sugar almost to a fluff. Add maple syrup and pour the hot cream mixture over the yolks, then pour everything back into the saucepan and stir. Let the mixture simmer to 85 degrees Celsius or until it starts to thicken from whisking sturdily. Take off the heat; do not let it boil. Pour the mass into a bowl and cool. Sieve and use an ice cream maker until it gets a creamy and solid texture. Add the nuts. Move the ice cream to another bowl. Put the ice cream in the freezer for at least 1-2 hours to make it easier to scoop. Serve with extra maple syrup and meringues. You can also caramelize some extra nuts for serving.

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