Chocolate and Banana Chia Pudding – Choklad och Banan Chia Pudding


Lots of Snack Hacks lately, and as fun as it is…. Some normal recipes are about to come. First out is this easy banana and chocolate chia pudding! It’s a perfect dessert, and is both gluten and lactose free! Make sure you don’t put the chia puddings too far back in your fridge, since it might make them freeze.

Recipe (2 servings) / Recept (2 portioner)

1 banana / 1 banan

0.75 cups of chia seeds / 2 dl chia frön 

1 cup of coconut milk / 2.5 dl kokosmjölk 

1 tbsp of cacao powder / 1 msk kakao 

Dark chocolate & raspberries for garnish / Mörk choklad och hallon till topping

1. Mash the banana. / Mosa bananen.

2. Split the chia seeds equally in two glasses. / Dela upp chiafrön i två glas.

3. Mix together the banana, milk and cacao powder. / Blanda samman banan, mjölk och kakao.

4. Pour over the chia seeds. / Häll blandningen över chiafrön.

5. Mix and put in the fridge for at least two hours. / Blanda och ställ i kylen i minst 2 timmar.

6. Garnish with dark chocolate flakes and raspberries. / Toppa med skivad mörk choklad och hallon.

7. Done! / Klart!


Snack Hacks – Coconut Coated Chocolate Strawberries


Recipe / Recept

Strawberries / Jordgubbar

Chocolate Chips (or other kind of chocolate) / Choklad

Unsweetened shredded coconut / Kokosflingor

1. Start by melting the chocolate in the microwave, put in on high for 60 sec, stir and then melt again on 60 sec. / Börja med att smälta chokladen i micron, micro på hög värme i 60 sek, ta ut och rör, och micra i 60 sek till.

2. Dip the strawberries, one by one and coat in coconut. / Doppa jordgubbarna en och en och rulla i kokos.

3. Keep in the fridge. / Förvara i kylen.

4. 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!


Chocolate Cookies with Hidden Marshmallows – Chokladkakor med Gömda Marshmallows


This recipe just completely slipped my mind! Made these sweet cookies together with my brother’s girlfriend (and my dear friend) Alexandra, this summer! These cookies comes from one of Sweden’s biggest food bloggers Jenny’s blog (recipe here). These cookies could be varied in eternity by just substituting the marshmallows for something else of your choice! The cookies are easy to make, and soft on the outside (which I really like). They are on the sweet side – so if you don’t want that, reduce the amount of sugar. I would recommend keeping the sugar coating though – just because it looks so adorable!

Recipe / Recept 

120 g of butter / 120 g smör 

0.4 cups of brown sugar / 1 dl farinsocker 

2 cups of flour / 5 dl vetemjöl 

0.6 cups of cacao powder / 1.5 dl kakao

1 tsp of baking soda / 1 tsk bikarbonat 

1 tsp of salt / 1 tsk salt 

0.8 cups of sugar / 2 dl socker 

2 eggs / 2 ägg

1 tsp of corn syrup / 1 tsk sirap 

Filling / Fyllning 

Marshmallows / Marshmallows 

Cane sugar / Strösocker 

1.Preheat the oven to 390 F. / Sätt ugnen på 200 grader.

2. Mix together sugars and butter. / Vispa ihop ägg och smör.

3. Add in flour and cacao powder. / Blanda i mjöl och kakao.

4. Add in the eggs. / Blanda i äggen.

5. Add the syrup. / Blanda i sirapen.

6. Cut the marshmallows in smaller pieces. / Klipp marshmallown i mindre bitar.

7. Create small balls with the marshmallow piece in the middle, it should be completely covered. / Rulla små bollar med marshmallown i mitten, den ska vara helt täckt.

8. Roll in cane sugar. / Rulla i strösocker.

9. Bake for about 5-7 min, until they’re just a little cracked at the top. / Grädda i ca 5-7 min, eller tills de precis spruckit något på toppen.

10. Let cool. / Låt svalna.

11. Done! / Klart!

P.S – they’re even more delicious kept in the freezer! / Dom är ännu godare om de kommer direkt ur frysen!


Homemade Oreos – Hemgjorda Oreos


This reminds me of my best friend Jewelle! She made, a couple of years ago, homemade oreos, and I remember how impressed I was. Yet, oreo cookies has never been a thing in my life, and I think that the oreos that you buy have a quite bland taste, even though that can be desirable from time to time! These oreos are much more chocolaty and tastes more like real chocolate cookies! They are easy to make, but I made a few adjustments to how they “should” be made. Mine are not of a perfect round shape. Why? Because I was way to impatient to chill the dough enough to be able to cut out rounds. I rolled small balls and pressed them out with the palm of my hand instead! Enjoy!

Recipe / Recept 

1.3 cups cocoa powder / 3.1 dl kakao

1.5 cups of flour / 3.75 dl mjöl

0.5 tsp of salt / 0.5 tsk salt 

2 sticks of butter / 230 g smör

1.5 cups of sugar / 3.75 dl socker

2 eggs / 2 ägg

1 tsp vanilla / 1 tsk vanilj 

Filling / Fyllning

1 stick of butter / 115 g smör

2 cups powdered sugar / 5 dl florsocker 

1 tsp vanilla / 1 tsk vaniljsocker


1.Start by mixing flour and cacao powder. / Börja med att blanda kakao och mjöl.

2. Mix together butter, eggs and sugar. / Vispa ihop smör, ägg och socker.

3. Mix all the ingredients. / Blanda alla ingredienser.

4. Chill for 30 min. / Kyl i 30 min.

5. Preheat the oven to 325 F. / Sätt ugnen på 160 grader.

6. Roll out small balls and flatten them with your palm. About the size of a larger teaspoon. / Rulla små bollar och platta ut med din handflata. Storlek av en större tesked.

7. Bake for about 12 min. / Grädda i ca 12 min.

8. Let cool. / Låt svalna.

9. Mix together all the ingredients for the filling. / Blanda samman alla ingredienser till fyllningen.

10. Spread the filling on one cookie and put another one on top. Match the sizes of the cookies if they came out uneven. / Bred på fyllning på en av kakorna och lägg en till ovan på. Matcha storlek på kakorna om dom inte blev helt jämna.

10. Done! Store in the fridge. / Klart! Förvara i kylen!


Delicious Chocolate & Pistachio Cookies – Supergoda Choklad & Pistage Snittar


Chocolate “cuts” as we call them in Sweden (just because you cut them side-wise even though you bake them as “one” dough) are a true classic. Just as the sesame syrup cookies, they are easy to make and a true crowd pleaser. In general, we sprinkle them with pearl sugar, but this time, I chose to use both pearl sugar and pistachios, just to spice it up (and, why settle with one when you could have both?). Recipe as follows;

Recipe / Recept 

200 g of butter / 200 g smör

1 cup of sugar / 2.5 dl socker 

1 tbsp of corn syrup / 1 msk sirap 

1 tsp of brewed coffee / 1 tsk kokt kaffe

3.5 tbsp of cacao powder / 3.5 tsk kakao

1 tsp of vanilla / 1 tsk vaniljsocker 

2 tsp baking powder / 2 tsk bakpulver 

2 cups of flour / 5 dl mjöl 


1 egg / 1 ägg

pearl sugar / pärlsocker 

pistachios / pistagenötter 

1.Set the oven at 400 F. / Sätt ugnen på 200 grader.

2. Mix all the ingredients for the cookies together. / blanda alla ingredienser till kakorna.

3. Chop the nuts. / Hacka nötterna.

4. Roll out 2 lengths of rounds of dough. / Rulla ut två längder deg.

5. Press down so that it is about 0.5 inch. / Pressa ut till ca 1.5 cm.

6. Whisk the egg. / Vispa ägget.

7. Brush the dough. / Pensla degen.

8. Sprinkle nuts and sugar. / Strö över nötter och socker.

9. Bake for about 13 min. / Grädda i ca 13 min.

10. Cut them sidewise immediately as they come out of the oven. / Skär på diagonalen när de kommer ut ur ugnen.

11. Let cool. / Låt svalna.

12. Done! / Klart!


Mini Chocolate Cupcakes with Chocolate Mint Frosting – Mini Chokladmuffins med Mintchoklad Frosting


These cupcakes are small yet delicious, and yet again combines my favorite ingredient combo; mint and chocolate. These particular mint chocolate cupcakes are topped with the Swedish candy Marianne – but any type of mint chocolate candies will do. Prepare to eat them all…. Because they’re just THAT good!

Recipe / Recept 


3 eggs / 3 ägg

125 g of butter / 125 g smör 

2.4 cups of sugar / 3 dl socker 

2.4 cups of flour / 3 dl mjöl

0.3 cups of water / 3/4 dl vatten

1.5 teaspoons of baking powder / 1.5 tsk bakpulver

1 teaspoon of vanilla extract / 1 tsk vaniljsocker

2 tbsp of cacao powder / 2 msk kakao


150 g of butter / 150 g smör 

2 cups of powdered sugar / 5 dl florsocker

100 g of mint chocolate / 100 g mintchoklad 

2 tbsp of cacao powder / 2 msk kakao 

Mint chocolate candies / Marianne

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

2. Whisk sugar and eggs fluffy and almost white, melt the butter. / Vispa socker och ägg pösigt och nästan vitt, smält smöret.

3. Mix all the dry ingredients together separately. Add the flour mix to the egg and sugar mix, be careful and add a little at a time./ Blanda alla torra ingredienser i en bunke. Tillsätt mjölblandningen försiktigt till ägg och socker mixen.

4. Add melted butter and water. / Tillsätt smält smör och vatten.

5. Add to the batter. / Blanda ner i smeten.

6. Put down muffin-thins in a muffin-pan, and fill 3/4 with batter. / Sätt formar i en muffinplåt, fyll till 3/4 med smet.

7. Bake for about 15 min. / Grädda i ca 15 min.

8. Let cool completely. / Låt svalna helt.

9. Make sure the butter is room temperatured. / Se till att smöret är rumsvarmt.

10. Melt the chocolate carefully. / Smält chokladen försiktigt.

11. Whisk together all the ingredients for the frosting. / Blanda samman alla ingredienser till frostingen.

12. Frost the cupcakes. / Spritsa på frostingen.

13. Top with chopped mint chocolates. / Toppa med hackad Marianne.

14. Done! / Klart!




Chocolate and Vanilla Dream Swiss Roll – Dröm Rulltårta


For those of you who follow my instagram, you know I baked a swiss roll about 2 weeks ago. As a child, this was probably one of my favorite pastries. It’s a fluffy chocolate cake and a vanilla cream filling. It’s a little tricky to make it stay together, but very quick and easy to make!

Recipe / Recept

Cake / Botten

3 eggs / 3 ägg

0.6 cups of sugar / 1.5 dl socker

0.3 cups of potato flour / 0.75 dl potatismjöl

2 tbsp of cacao powder / 2 msk kakao

1 tsp baking powder / 1 tsk bakpulver

some sugar / lite socker

Filling / Fyllning

7/8 stick of butter / 100 g smör

0.8 cups of icing sugar / 2 dl florsocker

2 tsp of vanilla / 2 tsk vaniljsocker

1 egg yolk / 1 ägg gula


1. Preheat the oven to 480 F. / Sätt ugnen på 250 grader.

2. Whisk egg and sugar together until fluffy. / Vispa ägg och socker fluffigt.

3. Add in all other ingredients carefully. / Blanda i alla andra ingredienser försiktigt.

4. On a lined baking sheet, spread out the batter. / På en plåt med bakplåtspapper, sprid ut smeten.

5. Bake for 6 min. / Grädda i 6 min.

6. Prepare another baking sheet with sugar on. / Förbered ett annat bakplåtspapper strött med socker.

7. As soon as the cake comes out, flip it over on the sugared sheet. / Så snabbt kakan kommer ut, vänd ner den på det sockrade pappret.

8. Carefully peel of the baking sheet. / Dra försiktigt bort bakplåtspappret.

9. Let cool. / Låt svalna.

10. Whisk together all ingredients for the filling. / Vispa ihop alla ingredienser till fyllning.

11. Spread on the cake. / Bred på botten.

12. Roll together with the baking sheet as your help. / Rulla ihop med hjälp av bakplåtspapper.

13. Cut in pieces. / Skär i skivor.

12. Enjoy!


Peanut butter Chocolate Overload Brownies – Jordnötssmör och Choklad “overload” Brownies


Reese’s is something that I’ve come to like over the past years that’s been spent in DC. The first time I tried it though, I was not so convinced at all. Mostly because they were so rich and a lot. But, a lot isn’t necessarily bad, but can be really good. My roommate found this recipe from Sally’s baking addition, and I had to try it, and, of course, spice it up a little. I went to the store and got both Reese’s pieces as well as mini peanut butter cups. Then I made the batters, added in Reese’s pieces in the chocolate batter, and chopped peanut butter cups to add on top. Let’s just say, these brownie’s aren’t for someone looking for a light pastry, but for someone looking to satisfy their extreme chocolate, candy, peanut butter and brownie cravings. The brownie turned out amazing, but it was so heavy! Like actually the physical weight. When I took it out of the oven I had to use both my hands (!!). Another remarkable thing was that the three layers I created turned into a swirl of chocolate and peanut butter mix which made the whole experience even better since it all mixed. Bottom line; the next time you get a huge sugar-card-chocolate craving – don’t hesitate that this will more than make you happy.


Recipe / Recept 

Brownie batter / Brownie smet 

0.5 cups of butter / 115 g smör 

220 g of dark chocolate / 220 g mörk choklad

3/4 cups of sugar / 1.8 dl socker

1/4 cup of brown sugar / 0.6 dl muscovado socker

3 eggs / 3 ägg 

1 tsp of vanilla / 1 tsk vaniljsocker

1/2 cup flour / 1.75 dl mjöl

3 tbsp of cacao powder / 3 msk kakao

a pinch of salt / 1 tsk salt 

Peanut butter batter / Jordnötssmör smet

3/4 cups of panutbutter / 1.8 dl jordnöttssmör

1 cup icing sugar / 2.5 dl florsocker

2 tbsp milk / 2 msk mjölk 

Garnish / Garnering 

Reese’s pieces / choklad och jordnöts chips 

Peanut butter cups

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

2. Melt the butter and chocolate while stirring. / Smält choklad och socker samtidigt som du rör.

3. Let cool. / Låt svalna.

4. Meanwhile, mix all ingredients for the peanut butter batter. / Under tiden, blanda alla ingredienser till jordnötssmör smeten.

5. Mix in egg and sugars into the chocolate mixture, beat until fluffy. / Blanda i ägg och socker i chokladmixen, vispa tills det är fluffigt.

6. Add in all other ingredients to the brownie batter while stirring. / Blanda i alla andra ingredienser till brownie smeten samtidigt som du rör.

7. Add in reese’s pieces to the brownie batter. / Lägg i reese’s pieces i brownie smeten.

8. Chop up the peanut butter cups. / Hacka peanut butter cupsen.

9. In a form, start with one layer brownie batter, then the peanut batter and then finish off with brownie batter. / I en form, bred ut brownie smet, sen jordnöts smet och sen brownie smet på toppen.

10. Add the peanut butter cups on top. / Strö över peanut butter cupsen.

11. Bake for 35 min. / Grädda i 35 min.

12. Let cool and then put it in the fridge for 2 hours. / Låt den svalna och kyl sedan i två timmar.

13. DONE! / KLART!

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