3 Ingredient Chocolate Truffles – Chokladtryfflar på 3 ingredienser

Ok… i don’t know if I’m the only one guilty of being stuck at these tasty videos on Facebook, where everything they make look delicious (it’s seldom healthy, and seldom holds nutritional value, but still). Last week I didn’t only look, but I actually MADE two of the recipes that I had seen, and the first one was these delicious 3 ingredient chocolate truffles. I wouldn’t call them truffle truffles, but they were really delicious. In the original video they used chocolate sprinkles, which I exchanged for coconut! Try it out!

Recipe / Recept 

1 jar of condensed milk / 1 burk kondenserad mjölk 

40 g of butter / 40 g smör 

2/3 cups of cacao powder / 1.6 dl kakao 

unsweetened coconut flakes / osötad kokos

1. Melt the butter in a pot. / Smält smöret i en kastrull.

2. Add the condensed milk and the cacao powder. / Lägg i den kondenserade mjölken och kakaon.

3. Let simmer while stirring for about 8-10 min, or until the batter loosens from the sides of the pot. / Låt puttra medan du rör i ca 8-10 min, eller tills smeten lossnar från kanterna av kastrullen.

4. Butter a plate and pour on the chocolate batter. / Smöra en tallrik och häll på smeten.

5. Let cool in the fridge for about 1.5 h. / Låt svalna i kylen i ca 1.5 timmar.

6. Roll small balls and coat in coconut or sprinkles. / Rulla små bollar och täck i kokos eller strössel.

7. Done! / Klart!

Quinoa Coconut Oatmeal – Quinoa Kokos Gröt

Here comes another recipe for oatmeal! Breakfast goes between being my favorite meal to my least favorite meal during different periods. It’s fun to have a nice breakfast, but sometimes time is crunched. I made double of this oatmeal, so that I can have the other half tomorrow!

Recipe (2 servings) / Recept (2 portioner) 

0.5 cups of quinoa / 1.25 dl quinoa 

1 cup of coconut milk / 2.5 dl kokosmjölk (den sorten man köper på tetra pack)

0.5 cups of water / 1.25 dl vatten 

1 tbsp rolled oats / 1 msk havregryn 

1 tbsp of chia seeds / 1 msk chia frön 

1.Mix quinoa, coconut milk and water in a pot and bring to a boil. / Blanda quinoa, kokosmjöl och vatten i en kastrull och koka up.

2. Add a lid and let simmer for about 15-20 min or until the liquid is almost gone. / Sätt på ett lock och låt puttra ca 20-25 min eller tills vätskan nästan är borta.

3. Add oats and chia seeds and boil for another 2 min. / Lägg i havregryn och chiafrön och koka i 2 min till.

4. Done! / Klart!

5. Add toppings of choice. / Toppa med valfria tillbehör.

Banana & Chocolate Cheesecake – Banan & Choklad Cheesecake

I don’t make a lot of cheesecakes, mostly because of my own impatience, and the slightly longer cooking times. Although, my friend Samantha made a cheesecake a couple of weekends ago, and I got inspired (because it was so good) to make one as well! I altered the recipe slightly by adding one egg since I don’t bake with corn starch. I added some chocolate powder to the crust, and banana to the filling, and it came out to be delicious! Try it yourself!

Recipe / Recept 

1.5 cups of crushed graham crackers / 6.25 dl smulor av grahams kex 

1 stick of butter / 113 g smör 

2 tbsp of cocoa powder / 2 msk kakao

1 tbsp of sugar + 0.8 cups / 1 msk socker + 2 dl

2 pounds of cream cheese / 900 g cream cheese

3 eggs / 3 ägg

1 tsp vanilla / 1 tsk vaniljsocker 

1 cup of light sour cream / 2.5 dl lätt creme fraiche 

2 bananas / 2 bananer 

1. Start by pre heating the oven to 450F. / Sätt ugnen på 250 grader.

2. Melt the butter and mix with the cookie crumbles as well as the cacao powder and 1 tbsp sugar. / Smält smöret och blanda med kaksmulorna, kakaon och socker.

3. Press out in a round baking pan. / Tryck ut i en rund spring form.

4. Let chill in freezer. / Låt kylas i frysen.

5. Mix sugar, eggs, sour cream, vanilla and cream cheese together. / Vispa ihop socker, ägg, creme fraiche, vaniljsocker och cream cheese.

6. Set aside one third of the batter. / Lägg en tredjedel av smeten i en annan skål.

7. Whisk in the two bananas in the bigger batter. / Vispa i två bananer i den större smeten.

8. Spread the banana batter on top of the crust, and the plain batter on top of the banana batter. / Bred på banansmeten på botten, och den vanliga smeten på banan smeten.

9. Bake for 10 min, then decrease the heat to 200 F and bake for 50 more min. / Grädda i 10 min, sänk värmen till 90 eller 100 grader och grädda ytterligare 50/45 min.

10. Take out and let cool. / Ta ut och låt svalna.

11. Keep in the fridge. / Låt stå i kylen.

12. Done! / Klart!

Raspberry Caves – Hallongrottor

This is the Swedish version of a snickerdoodle, or similar, childhood cookie that your grandma would offer you when you went over for coffee in the afternoon. They are quite similar to regular thumbprint cookies, but they are larger and the dough contains a little bit of baking powder. They are very easy to make, and super cute to have around!

Recipe / Recept

1.8 cups of flour / 4.5 dl mjöl

0.35 cups of sugar / 0.75 dl socker

200 g butter / 200 g smör

1 tsp baking powder / 1 tsk bakpulver

1 tsp vanilla / 1 tsk vaniljsocker

raspberry jam / hallonsylt

1.Preheat the oven to 400 F. / Sätt ugnen på 200 grader.

2. In a blender, mix all ingredients except jam until a dough is formed. / I en mixer, mixa alla ingredienser utom sylten tills det blivit en deg.

3. Roll small balls and press out in a muffin thin. / Rulla bollar och tryck ut i en muffin form.

4. Create a cave in the middle with your thumb. / Skapa en grotta i mitten med hjälp av din tumme.

5. Fill the hole with jam. / Fyll hålet med sylt.

6. Bake for about 12 min, or until golden on top. / Grädda i ca 12 min, eller tills gyllene på toppen.

7. Done! / Klart!

P.S Stays well in the freezer. / P.S Förvaras väl i frysen.

 

 

Carrot Cake Oatmeal – Gröt med smak av Morotskaka

I’ve been reading on a couple of blogs about a carrot cake oatmeal. I thought it sounded delicious, since carrot cake is one of my favorite cakes (my best recipe is here). I didn’t have everything that I needed for the recipes that I had seen online, so I made my own version (and of course all the ingredients are substitute-able for whatever you have at home…). I added chia seeds as well, in order to amp up the protein! Enjoy!

Recipe (1 large bowl) / Recept (1 stor portion) 

1 small carrot or 4 mini carrots / 1 liten morot eller 4 mini morötter

0.4 cups of rolled oats / 1 dl havregryn 

0.8 cups of water / 2 dl vatten 

0.5 tsp cardamom / 0.5 tsk kardemumma

0.5 tsp cinnamon / 0.5 tsk kanel 

0.5 tsp of ginger (fresh or dried) / 0.5 tsk ingefära (färsk eller torkad)

1 tbsp of chia seeds / 1 msk chia frön 

1 tbsp greek yogurt / 1 msk grekisk yoghurt 

a drizzle of honey / lite honung 

1. Grate the carrots. / Riv morötterna.

2. In a pot, add carrots, oats, water and spices together. / I en kastrull, blanda morötter, havregryn och kryddor.

3. Bring to boil and add in the chia seeds. / Koka upp och blanda i chia frön.

4. Let simmer on low heat until the water is gone, stir occasionally. / Låt koka på svag värme och rör då och då.

5. Take of the heat and top with yogurt and honey. / Ta av från värmen och toppa med grekisk yoghurt och honung.

6. Enjoy!

Gluten Free Blood Orange, Almond & Ricotta Upside Down Cake – Glutenfri Blodapelsin, Mandel & Ricotta Upp & Ner Kaka

Ok, I saw this cake on buzz feed originally, and I was mesmerized.I ended up using the smitten kitchen recipe instead, since I know that the recipes are usually really good! The only thing I changed was that I used 3 small blood oranges instead of 2, plus 1 whole for the layering.  I’ve never made an upside down cake before, so I was a little scared of as how it would turn out. I had been warned from other blog commenters that it could be very hard. BUT, I made it! The cake came out perfect, and is so crazy moist! My only caution would be that it is very sweet – so would be perfect to serve with greek yoghurt or sour cream or something like that to balance it out. Otherwise, ready, set, bake!

Recipe / Recept 

1/2 cup brown sugar / 1.25 dl muscovado socker 
1 tablespoon water / 1 msk vatten
3 large eggs, separated / 3 ägg, delade i gula och vita
2/3 cup granulated sugar / 1.35 dl socker
3 + 1 small blood oranges, or another orange of your choice / 3 + 1 små blodapelsiner
1/2 cup butter, softened / 115 g smör
2/3 cup (165 grams) ricotta / 1 2/3 dl ricotta
1/3 cup cornmeal / 0.8 dl majsmjöl
1 cup almond flour or meal / 2.5 dl mandelmjöl 
1/2 teaspoon salt / 1/2 tsk salt

1.Start by cutting out parchment paper to line the baking mold. / Börja med att klippa ut bakplåtspapper som täcker botten av formen.

2. Butter the bottom and cover with the paper. / Smöra botten och lägg på pappret.

3. Mix brown sugar with water and spread on the parchment paper. / Blanda brunt socker och vatten och täck bakplåts pappret.

4. Heat the oven to 300 F. / Sätt ugnen på 150 grader.

5. In a bowl, grate the zest of the 2 oranges and mix with the white sugar. / I en skål, riv skal från två av apelsinerna och blanda tillsammans med sockret.

6. Separate the eggs and whisk the egg whites until fluffy and hard. / Separera äggen och vispa äggvitorna till ett hårt skum.

7. Add butter to the sugar and zest and mix until soft. / Blanda i smöret i sockret och vispa tills de blivit mjukt.

9. Add the egg yolks in, one at a time. / Blanda i äggulorna, en åt gången.

10. Add the juice from 3 oranges and ricotta, mix. / Blanda i saften från 3 apelsiner och ricotta.

11. Add in the flours. / Blanda i mjölen.

12. Carefully fold in the egg white foam, just until it’s mixed with the rest of the batter. / Vik försiktigt in skummet från äggvitorna, rör bara tills de precis är blandat.

13. Cut the last orange in slices ad thin as you can, and add on top of the brown sugar and water in the pan. / Skiva den sista apelsinen så tunt du kan, och lägg i botten av formen.

14. Carefully put the batter on top. / Lägg försiktigt på smeten.

15. Bake for about 45 min (mine took 50) but check with a toothpick and when it comes out dry, bake for another 5 min (the cake is still soo moist). / Grädda i ca 45 min (min tog 50) och kolla med en tandpetare om den kommer ut torrt. Grädda ytterligare 5 min efter (den blir fortfarande sjukt saftig!).

16. After it’s been out for 5 min, turn it upside down. / När den varit ute ur ugnen 5 min, vänd den upp och ner.

17. Let cool. / Låt svalna.

18. Done! / Klart!

 

Happy Valentine’s Day – Glad Alla Hjärtans Dag

As of tomorrow, the blog will return to its normal self! Here’s one last heart post, for the non chocolate-lover!

Recipe / Recept 

30 g of instant yeast / 50 g jäst

2 cups of whole milk / 5 dl röd mjölk

0.4 cups of sugar / 1 dl socker

 3.5 ounces of butter / 100 g smör

 1/2 of teaspoon salt / 1/2 tsk salt

2 teaspoons of cardamom  / 2 tsk kardemumma

about 4-5 cups of flour / 10-12 dl vetemjöl

Filling / Fyllning

Butter / Smör

Cinnamon / Kanel

Cardamom / Kardemumma

Sugar / Socker 

1 egg / 1 ägg

1. Heat the milk until body temperature. / Värm mjölken till rumstemperatur.

2. Pour the milk over the yeast and resolve. / Häll mjölken över smulad jäst och låt lösas upp.

3. Add sugar, butter, salt and cardamom. / Tillsätt socker, smör, salt och kardemumma.

4. Add the flour, bit by bit. / Tillsätt mjölet, lite i taget, du kan använda degkrokarna på vispen.

5. When the dough just releases from the edges, stop adding flour. / När degen precis lossnar från kanterna räcker det med mjöl.

6. Let rise for 30 min under a kitchen towel. / Låt jäsa i 30 min under en kökshandduk.

7. Roll the dough out thinly, 1/3 at a time. / Kavla ut degen tunt, 1/3 i taget.

8. Spread the dough with butter, sugar, cinnamon and cardamom. / Bred på smör, kanel, kardemumma och socker.

9. Fold the dough. / Vik degen.

10. Cut thin strips of the dough. / Skär tunna strimlor av degen.

11. Twist the dough. / Vrid strimlorna.

12. Shape hearts. / Forma till hjärtan.

13. Let rise for another 30 min under a kitchen towel. / Låt jäsa ytterligare 30 min under en duk.

14. Heat the oven t0 480 F. / Sätt ugnen på 250 grader.

15. Beat the egg slightly. / Vispa ägget med en gaffel.

16. Brush the egg on the hearts and sprinkle with pearl sugar. / Pensla på ägget på hjärtbullarna och strö på pärlsocker.

17. Bake for about 8-10 min, or until golden. / Grädda i ca 8-10 min eller tills bullarna är gyllene.

18. Let cool. / Låt svalna.

19. Done! / Klart!

Throwback Thursday: Double Chocolate Cupcakes / Choklad Cupcakes med Choklad Frosting

I’m reposting this recipe today because I remember how good these cupcakes were, as well as it is one of the posts that made it onto food gawker ( ❤ ). Enjoy!

Recipe / Recept

1/2 cup butter / 115 g smör

2 ounces semi-sweet baking chocolate / 50 g choklad

1/2 cup cacao powder / 1.25 dl kakao

3/4 cup all-purpose flour / 1.8 dl mjöl

1/2 teaspoon baking soda / 1/2 tsk bikarbonat

3/4 teaspoon baking powder / 3/4 tsk bakpulver

1/4 teaspoon salt / 1/4 tsk salt

2 large eggs / 2 ägg

1/2 cup sugar / 1.25 dl socker

1/4 cup light brown sugar / 0.6 dl muskavado socker

1 teaspoon vanilla extract / 1 tsk vaniljsocker

1/2 cup milk / 1.25 dl mjölk

2 tsp of lemon juice / 2 tsk citronsaft 

Frosting / Frosting

1 stick of butter / 115 g smör 

1.5 cups of icing sugar / 3 dl florsocker

1/4 cup of cocoa powder /0.6 dl kakao

1 tsp vanilla extract / 1 tsk vaniljsocker

1.5 tbsp of creme cheese / 1.5 msk creme cheese

3 tbsp of half and half / 1.5 msk mjölk / 1.5 msk grädde

1. Preheat the oven to 350. / Sätt ugnen på 175 grader.

2. Prepare a muffin thin. Mix the milk with the lemon juice. / Förbered en muffin plåt. Blanda mjölken med citronsaften.

3. Melt butter and chocolate together. / Smält smör och choklad tillsammans.

4. Whisk the eggs with the sugars. / Vispa ägget med socker.

5. Add all other ingredients. / Tillsätt alla andra ingredienser.

6. Distribute to 12 muffins. / Fördela till 12 muffins.

7. Bake for about 18 min, or until not sticky when putting a toothpick in. / Grädda i ca 18 min, eller tills en potatissticka inte längre är kladdig.

9. Let cool completely. / Låt svalna helt.

10. Mix the butter with the sugar for the frosting. / Vispa smöret med sockret.

11. Add cocoa powder and vanilla extract. / Tillsätt kakao och vaniljsocker.

12. Add the creme cheese. Keep whisking. / Tillsätt creme cheese. Fortsätt vispa.

13. Pour in the half and half. / Tillsätt mjölk och grädde.

14. Whisk a little more. / Vispa lite till.

15. Frost the cupcakes. / Spritsa cupcakesen.

16. Done! / Klart!

Chocolate Mousse Cake Pops – Chokladmousse Cake Pops

I’ve once made cake-pops before, but then I took the easy route with store-bought frosting and pre made cake (yes, it happens 🙂 ). This time, I had made a cake to make mini heart shaped chocolate cookies, but the cake turned out strange in its consistency and I ended up debating to throw it. Then I remembered that I had heart shaped bang molds and chocolate mousse in the frige, so i crumbed the cake up, mixed in the chocolate mousse and after a couple of hours in the fridge, I chocolate dipped the hearts and my cake pops were done!

Recipe / Recept 

3 eggs / 3 ägg 

1 cup of sugar / 2.5 dl socker

2.6 ounces of butter / 75 g smör 

1.4 cups of flour / 3 dl mjöl 

1.5 tsp of baking powder / 1.5 tsk bakpulver

0.3 cups of water / 3/4 dl vatten

3 tbsp of cacao powder / 3 msk kakao 

Chocolate Mousse (This is more than you need, so there will be plenty of leftovers) / Choklad mousse (Det här blir mer än du behöver, så kommer finnas en del kvar)

2 cups of heavy cream / 5 dl grädde 

200 g dark chocolate / 200 g mörk choklad 

1 egg yolk / 1 ägg gula 

Other things needed / Övriga saker

Chocolate for coating / Choklad för doppning

Sprinkles / Strössel

Cake pop sticks / Cake pop pinnar

 

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Spray a baking mold with non stick spray. / Smöra och bröa en form.

3. Whisk eggs and sugar fluffy. / Vispa ägg och socker fluffigt.

4. Melt the butter. / Smält smöret.

5. Add in butter, flour, vanilla and baking powder to the sugar and egg. / Blanda i smör, mjöl, vaniljsocker och bakpulver i ägget och sockret.

6. Divide the batter in 2 parts. / Dela smeten i två.

7. Mix one with cacao. / Blanda i kakao i den ena.

8. Add in the chocolate chips, white once in the vanilla batter, and dark in the chocolate batter. / Lägg i chokladen, vit i vaniljsmeten och mörk i chokladsmeten.

9. Layer the cake batters in the mold with milk chocolate in between. / Lägg i smeten i lager i formen.

10. Bake for about 35 min. / Grädda i ca 35 min.

11. Whisk the cream until it has a quite thick consistency. / Vispa grädden hårt.

12. Carefully melt the chocolate, remove from heat and add in the egg yolk. / Smält chokladen försiktigt, ta bort från värmen och rör i ägg gulan.

13.  While whisking, add in the chocolate to the cream. / Vispa i chokladen i grädden.

14. Put in the fridge for about 1 hour (preferably more). / Ställ i kylen i ca 1 timme (helst mer).

15. Let the cake cool and make crumbs in a bowl. / Låt kakan svalna och mosa den i en skål.

16. Mix in about 1/2 cup of chocolate mousse (or more depending on consistency). / Blanda i ca 1.5 dl choklad mousse (eller mer beroende på konsistens).

17. Roll balls or divide into molds. / Rulla kulor eller lägg i formar.

18. Freeze for 20 min. / Frys i 20 min.

19. Put in the sticks in the cake pops. / Sätt i pinnarna i cake popsen.

20. Melt chocolate and dip the cake pops. / Smält chokladen och doppa cake popsen.

21. Sprinkle with sprinkles. / Strö på strössel.

20. Done! / Klart!

Easy Chocolate Mousse Trifle – Superlätt Chockladmousse Trifle

Good Morning Tuesday! Chocolate Mousse is something that I’ve always had a weakness for – but it can be very disappointing if it’s not good!! Previously, I’ve posted two different chocolate mousse recipe, and here comes a third one that’s perfect for Valentine’s (or any other) day! Make a trifle by adding raspberries (or strawberries, or bananas for that matter) between the layers! Enjoy!

Recipe (6 trifles) / Recept (6 små glas)

2 cups of heavy cream / 5 dl grädde 

200 g dark chocolate / 200 g mörk choklad 

1 egg yolk / 1 ägg gula

raspberries / hallon

1.Whisk the cream until it has a quite thick consistency. / Vispa grädden hårt.

2. Carefully melt the chocolate, remove from heat and add in the egg yolk. / Smält chokladen försiktigt, ta bort från värmen och rör i ägg gulan.

3.  While whisking, add in the chocolate to the cream. / Vispa i chokladen i grädden.

4. Put in the fridge for about 2-4 hours (or more). / Ställ i kylen i ca 2-4 timmar (eller mer).

5. Layer raspberries and chocolate mousse in a glass. / Bygg lager av hallon och chokladmousse i ett glas.

6. Done! / Klart!