Danish”Hindbærsnitter” – frosted raspberry pop tarts!

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I have tasted Hindbærsnitter twice in my life. Today, making these, and a year ago, when I made my first batch ever of Hindbærsnitter. This was embarrassingly enough also my first taste of hindbærsnitter after 5 years in Denmark, where these sweet pop-tart-looking things appear and are sold in every bakery  you go by. And lord knows I´ve been around those Danish bakeries quite often, so I´ve had several opportunities to try them out. Buuut there were always some Cinnamon-rolls or other tempting goods that got in the way, so I never really got around to it. But last summer I made a lot of raspberry marmalade, and I needed to put it to use, so I thought of the so-called Hindbærsnitter and decided to give it a go. And it was good, I tell ya… And I couldn´t help but thinking: What took me so long? Why haven’t I tasted them before?

(Well I´m not sure if this really counts: I mean, I´ve only tasted my own , never a true Danish hindbærsnitte, so for all I know, my version might be waaaay off. But I don´t think so, though. I´ve done my recipe research, so I think a Dane would approve…)

And fast forward to today, I´m where I was a year ago. I needed an excuse to keep me busy inside, as it´s pouring down outside, and to treat myself with something sweet…  After all it´s suppose to be my summer holiday, and with this weather and temperature I thought I deserved a day on the sofa, accompanied by baked goods, coffee and a good book. So I stayed inside making raspberry marmalade and went on baking Hindbærsnitter. Luckily, they came toghether quickly and without much effort, so the rest of the day could be spent relaxing enjoying the results…

Like I remembered, they were lovely. Really sweet both by their look and taste. I might have gone a little overboard with the frosting, but who cares. Days like these crave sugar…!

Hindbærsnitter

  • 250 g all purpose flour
  • 1 tsp baking powder
  • 250 g cold butter (chilled and cubed)
  • 250 g sugar
  • 1 egg
  • + about 300 g raspberry jam

Frosting

  • 400 g confectioners sugar
  • + water or lemon juice

Method

Preheat oven to 200 degrees C and line two baking sheets with parchment paper.

Make the dough: Stir together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl and add the egg. Mix just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Refrigerate for 3o minutes.

Make the tarts: Divide the dough in half, and place on a lightly floured work surface.  Roll the crusts with a rolling-pin into a size of 12×25 cm and  3-4 mm thickness.

Bake in a preheated oven until the edges are lightly golden brown, about 10 minutes. (Be sure to keep an eye on them, time depends on how thin you roll them) Allow to cool on the baking sheets.

Meanwhile, stir together the confectioners’ sugar and water/lemon juice and make a spreadable frosting. It should be quite thick. Spread one of the cooled tarts with frosting and sprinkles. (I used freezedried berries) Spread raspberry jam out on the other pastry.  Sandwich them together, the frosted pastry on top of the raspberry spread. Press them a little together if you manage, and cut into (in)appropriate sizes.

Serve once the frosting is completely set or not, if you can’t wait (like me) and like it a little soft and sticky. Now all you need is a blanket and a cup of hot beverage, and something to read, and the summer-rain can just keep coming…cause I´ve got hindbærsnitter, the perfect accompaniement on a rainy day!

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Rhubarb muffins

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Rhubarb season is finally upon us! My favorite season? At least one of my favorite vegetables! Yes – it´s a vegetable!!!

When rhubarb arrives and you see various recipes for rhubarb crumble, lemonade and muffins – it´s a sure sign of spring and a promise of summer. I might try out a new recipe each year, but I usually fall back to crumbles and this old classic: My mother´s rhubarb muffin. Mum knows what she´s doing already, so no need to change or tweak this. It´s simply perfect.

So when I visited my parents yesterday, I made a request for some rhubarb, and in my defense the saying says to pick it within midsummer which is only a few days away….So I took home a large bunch to do some baking. When my father saw me and the rhubarb he suggested the muffins. He loooves them. So do I. Actually, everyone does. So the idea was planted in my head: What better way to start rhubarb-baking-season than with a real family classic!

So, today, equitted with rhubarb, eggs, butter and apron I realized: The recipe is in my recipe book which currently is located in copenhagen! And my mother is out of town!!! What to do? Well, luckily, it´s not the only rhubarb-muffins-recipe on the planet (one of the best, perhaps) so I turned to google as I often do and found what seemed like a good replacement!

And indeed it was! Actually, in a way this is a more extravagant version of the usual…

Maybe a little less gooey, but my go-to-recipe is so gooey you need a spoon, so that´s maybe a little overexaggerated for some! 😉 Anyway – both equally delicious!

I hereby declare rhubarb-season for opened!

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Rhubarb muffins

Rhubarb compote/ Rabarberkompot
10 oz rhubarb / 300 g rabarbra
1/2 vanillabean/ ½ vaniljestang
2.5 oz sugar / 70 g sukker

Clean and cut the rhubarb in inch-sized chunks. Pour rhubarb, sugar and vanillaseads and bean in a pan and stir. Cook on medium heat until everything is soft and compote-looking.

Rens rabarbraen og skjær dem i skiver på 2-3 cm
Ha rabarbra, sukker, vaniljekorn og den halve tomme vaniljestang i en gryte – og rør det sammen. La rabarbraen simre ved middelvarme til de er møre og minner om en grov pure.

Muffins

3 eggs / 3 egg
6.5 oz sugar / 180 g sukker
8 oz flour / 220 g mel
2 tsp vanilla sugar / 2 tsk. vaniljesukker
1.5 tsp baking powder / 1,5 tsk. bakepulver
5 oz butter (melted) 150 g smør (smeltet)
4.5 oz marcipan finally chopped / 120 g revet marsipan

Whisk egg and sugar until creamy. Stir in the dry ingredients and the melted and cooled butter. Finally fold in the chopped marzipan. Divide the batter in muffin cups, and top with a spoonful of the rhubarb compote. If desired, sprinkle with crumble!  Bake for 20-25 minutes at 350 F.

Pisk egg og sukker til en luftig masse.
Rør alle de tørre ingredienser i og det afkjølede smør.
Vend til sist revet marsipan i muffindejen.
Fordel deigen i muffinsformer. Top med rabarbrakompott og drys en teskje crumble over.
Bag ved 180 grader i 20-25 min.

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Banana-coconut bread

I love banana bread.

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For various reasons:
1: Bananas
2: It´s called bread, but it´s actually a cake in disguise.
3: You can play around with it and add whatever, and it usually works!

Which means, to sum it up: you can make it as bread-like, or cake-like as you want, use different kinds of flour, wheat, spelt – whole grain or not, adding nuts chocolate or other things, even make it sugar free – and the banana bread can handle it!

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Banana bread is therefore very forgiving to work with, which is perfect for me as I have a hard time following a recipe to the point. I usually end up adapting it, intentionally or not, usually because I don´t have the exact ingredients on hand, and I´m too lazy to go out get it once my mind is set on baking.

This time however, I planned on following the recipe, as I found the pictures and description of the cake very intriguing. As all other recipes on this blog. Check it out! What made this different from other banana breads, was the caramelization of the bananas. Anything caramelized is just… better!
So that would be unchanged, that was for sure.
But somehow I ended up making my own version of the recipe, as I had some almond flour I wanted to use. And I usually try to make cakes more whole grain when I can, as I know I will be the one eating it sooner or later, the same thing about sugar: I often reduce the amount (so I can eat more 😉 and besides, for banana cake, a lot of sugar is usually not needed as the bananas themselves add alot of sweetnesss. Especially if you use brown bananas. The browner – the sweeter – the better!

I had a good amount of frozen brown bananas put aside for this cake, which finally could come togehter on a rainy sunday! I was a litte curious about the result, but even if the cake became somewhat diffrent then the original recipe, I thought it was delicious and a perfect afternoon treat! The banana-coconut flavour was a lovely combination even without the chocolate! I´m sure added chocolate would be lovely too, but without, you could always add some nutella or other chocolate spread if you get the cravings!

I allowed myself a decent slice with butter on top, because there no such thing as butter on freshly baked goods. Next time, I can try chocolate. But the cake on it´s own is perfectly good too! And actually quite healthy, after I twisted the recipe a litte around! Enjoy, one way or another, I´m sure it´ll be delicious either way!

Roasted banana and coconut cake – my way!
(Adapted from this recipe)

Ingredients:
4-5 browned bananas
175 g flour/ 1 1/4 cups –
(I used about 75 g almound flour and all purpose/whole wheat flour)
50 grams/ 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
75 grams/ 1/3 cup loosely packed brown sugar
1 dl/ 1/3 cup canned coconut milk (may swap butter milk or greek yogurt)
1/2 cup coconut oil, melted (or swap canola oil – which I did)
1 teaspoon vanilla extract
50 grams / 1/2 cup toasted coconut flakes (optional)
2 tablespoons unsweetened coconut flakes (optional)

Instructions

Preheat oven to 200 C or 400 degrees F.
Line a baking sheet with parchment paper or a silpat. Peel the bananas and lay them flat on the baking sheet, and sprinkle with sugar. Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized. Remove from the oven and let cool 5 minutes. Once cool enough to handle, mash the bananas and set aside. Reduce the oven temp to 175 C / 350 degrees F.
Spray a 9×5 loaf pan thoroughly with nonstick spray.

In a small bowl, combine the different flours, baking soda and salt, whisking thoroughly. Set aside.In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and canola oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.

Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown, tent the bread with aluminum foil. Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.

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Whole wheat blueberry rolls

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Long time no blogging. I know. Seriously a long time. And I can´t really blame life of getting in the way or something like that, as I´m ending my 2-months long summer holiday with no job, no – or very little studying and not really any good summer-weather either, “forcing” me outside… So there should have been plenty of opportunities to bake, cook and blog, but too much time makes me lazy… What can I say? The less I do, the less I….do. But now I´m back! Because I´ve really actually cooked and baked and eaten a lot of good food this summer, so I guess I ought to share some of it, and not keep it all to myself!

The last weeks, when there was several days in a row without rain (yeah, I know) I packed my blueberry-picker and went hunting. (Appearantly the picker is a somewhat Norwegian, or maybe scandinavian? thing, because it really attracts tourists!) I´ve had heard that the blueberry season was started, and some friends had already been having good luck finding berries, so I was pretty optimistic. But I have to say I was a little disappointed. There weren´t as many as previous years, and besides, they were small, but I thought to myself that a cold summer with a slow ripening process would produce even better berries, as the case is for strawberries. It wasn´t until some old ladies came along and spotted me and my picker in the woods, who also noticed the small size of the berries and claimed that they weren´t sweet, that I actually took a berry-tasting-test. I thought they might have said it to scare me off and have the berries to themselves, but they were right. The blueberries weren´t really sweet. Bummer. But I finished the surrounding blueberry bushes and started to walk home. On my way I came to talk with another guy curious about the berry situation, who asked about ripeness, size and flavour. When I said that they were pretty small and also a little sour, he said “Well, then it´s almost a complete waste of time!” And I wondered, was it? Did I spend so many hours for nothing? I would prove him wrong! These blueberries maybe aren´t the best for snacking, but put into baked goods in companionship with sugar and butter, that would probably make up for it! I made some jam right away, which was lovely, but now, it´s time to do some baking, I figured! Today I invited a friend over for coffee and something home-baked, so I figured it was a nice opportunity to use some of the berries. I finally made a decision on what to bake (my first intention was a blueberry bundt cake, eventually a pie – but as there was just the two of us, I figured it would be better with something in a serving size that also could be frozen) and landed on these blueberry rolls.

I was a little short of time, so I tweaked my single-rising yeast recipe, and adapted it to a more suitable number of rolls. I substituted most of the wheat with whole wheat, and used fresh blueberries, butter, sugar and marcipan for the filling. They turned out delicious! A little burned, but still good!

Whole wheat blueberry rolls

  • Prep time: 1 hour and 30 minutes (or more if you have the time)
  • Cooking time: 15 minutes
  • Total time: 2 hours

Ingredients – makes 12 rolls

  • 2 dl milk
  • 100 g butter
  • 100 g powered sugar (which I replaced with regular sugar)
  • 30 g fresh yeast
  • 1/2 tsp cardamom powder
  • 500 g flour (I used about 3/4 whole wheat, and 1/4 regular wheat)
  • 2 dl blueberries
  • 50 g sugar
  • 50 g butter
  • 50 g marcipan

Instructions:

Bring milk, sugar and butter to a boil in a large pan. Remove from heat and allow to cool until it reaches a lukewarm temperature. You can speed up the cooling-down process by putting the pan in the zink filled with cold water. Add the yeast into the mixture, and stir in cardamom and the flour. (If the pan isn´t big enough, simply pour the milk-mixture into another bowl, and then add the flour) Knead the dough into an elastic large ball, using your hands dusted lightly with flour. (If you have them time, put the dough in a covered bowl, and let rise in a warm place about 1 hour or until the dough has doubled in size – but the original recipe actually skips this point!)

Preheat oven to 200 degrees Celcius. Roll the risen/or unrisen dough out on a lightly floured surface, until it is approx 30×40 cm long and 1/2 cm thick. (The thinner you get it, the more area you have for filling, so that might have to be adjusted up or down accordingly if you roll it thicker or thinner)
To make filling, combine all ingredients in a bowl, mashing the berries slightly.
Spread the filling evenly over the surface of the dough.

(Whereever you go from here, is entirely up to you, whether you want to roll them like a cinnamon roll, or make them something like mine. I won´t say how I my rolls got their look, cause I did it wrong (again) and it turned out quite messy… If you´re like me, and cannot figure out the twisting, here´s an instruction video: How to twist a cinnamon-roll, or else, here´s how it goes)

Now fold a third of the dough towards the middle, and fold the other third over the first one, so you have 3 layers of dough. Cut the dough into 12-15 strips about 2 cm wide. Twist each strip until the dough stretches 20 cm long. Twist it around to shape it into a snail shell (roll) tugging the end of the dough under the roll Place the buns on a baking sheet covered with baking paper, with the twists facing upwards. Cover and let them rise to reach the double size for approximately 1 hour. Sprinkle the buns with sugar and chopped almonds. Bake them on 200 C for about 12-14 minutes or till they turn golden. Cool on a rack, or enjoy immediately, when they´re still warm and the filling is gooey…

Perfect to break apart and eat it bit by bit, making room for a zip of black coffee in between the bites! I love to eat them like that, getting a feeling of all the different textures and flavors. And the berries were perfect in these rolls! The buns turned out sweet and buttery, hearthy and filling because of the whole wheat, and the marcipan gave a lovely almondy flavour! I knew the berry picking wasn´t a waste!

Super moist bananabread with pecans!

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First things first: Is it banana bread? Or is it banana cake? To me, it´s cake. I mean, when I can choose between cake and bread – well, the answer it pretty much given… And another thing, why would one call it bread, by any means? It contains lots of sugar, butter, fruits and no yeast – unlike any bread. But you do, usually, bake it in a bread-like-pan…. So I guess that´s why it´s got it´s bread-name. Anyway, who cares, as long as it tastes like cake! And when you can present it as bread, though in reality it is a cake, everyone´s concience is clean: The baker´s and the eater´s. (Or mine, as it would be called in my case…)

I had some very overripe bananas lying around – and so starts every story of a banana bread. (cake)
Actually, I had kind of let them overripe on purpose, so I could have an excuse to bake with them! But only partly…My mother bought all kinds of food, and pretty much filled my fridge and freezer before she left, so it was inevitable that something would – not go to waste – but, end up in baked goods. Maybe that was her plan all along. Ahh, she knows me too well!

So, Sunday came, the bananas were brown as ever, and I had cake-cravings! Off to the bookshelf to find a nice recipe. I do have a couple of winner banana-bread recipes, that are just amazingly good, but I´m kind of in this getting-to-use-my-cookbooks-flow for the moment, so I grabbed three candidates and started the search. I almost turned to Dorie, again, but then it would be a bundt, and not a loaf. I wanted a loaf. And I feel with her, I shouldn´t change the recipe too much, I have a feeling it´s best to leave it to her. And I wanted to use some yoghurt and nuts, cause that´s good stuff in a banana bread. So, finally, I picked the banana pecan bread, from Leila Lindholm´s Piece of Cake. The picture of that bread was one of the first things that got stuck on my mind from that book, along came many other things… And one of the reasons I got the book! Besides, it´s so pretty! But, I haven´t really baked anything from it yet besides a bread, so it was about time I started the serious business – on to the cakes!

I adapted the recipe slightly, substituting some of the butter with yoghurt, powdered sugar with sugar, and some of the flour with whole wheat, but the original recipe goes like this. And I only had 3 bananas… But I don´t have the measurements I used, so I present to you the original recipe!

Pecan-banana bread

150 g butter
1 dl sugar
2 dl powdered sugar
4 ripe bananas
2 eggs
3 dl flour
1 ts baking powder
pinch of salt
75 g pecan nuts

Stir the sugars and butter light and creamy.
Mash the bananas (keeping a few chunks if you like – I know I do!) and stir them into the batter. Add the eggs. Mix the dry ingredients and pecans, and gently fold them into the batter. Pour into a buttered loaf-pan, and bake the cake for about 30 minutes in the center of the oven. (Mine needed longer) A toothpick inserted in the center of the cake should come out clean. Allow to slightly cool, and dig in!

This cake can be served pretty much any way you like: Warm or cold, with our without butter, nutella, ice cream….you get the picture. I thought it was really good straight from the oven, warm and nice, so that the butter I added just melted into the cake. But on the other hand, it´s also really good the second, or third day, when it has had time to set – then you really get the moistness of this cake… Yummy either way!

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World peace cookies

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If you´re well known in the cookie buisness, you might have heard of these. If not, let me introduce you. These cookies come from Dorie Greenspan´s “Baking – from my home to yours”. When I finally got my hands on this book, I was kind of overwhelmed. First of all by its size and weight (it was a gift) – it was enormous! And secondly, and maybe most importantly, by the number of recipes. (I guess I should have predicted that, given its size, but – well, what can I say…) The book doesn´t waste a lot of space or pages on pictures – which I normally don´t think is a waste – on the contrary, it´s what makes me want a cookbook, and what makes me purchase it. But here, I´m thankful the pictures are left out to make room for more recipes. After all, it was a struggle to get that book, as you can read here

But, when I was going to start baking, I had no idea where to start. I mean, where does one start with over 300 recipes? And almost without any pictures to tempt me? Hmm. One starts at google, of course! I searched for “best, or favourite recipes”, and after a little googling, there were a few recipes that seemed more popular than others. One of them were something called world peace cookies. (Another was Swedish visiting cake, so that´s next on my list!) A cocoa-cookie with sea salt and chocolate chunks. Well, that didn´t exactly put me off! Though, normally I like my cookies non-chocolate. That is, without cocoa in the batter. But not completely without chocolate! Hell no! Bring on the chocolate chunks! But, I decided to have an open mind. So many people can´t be wrong. And it´s not like I dislike chocolate cookies, they´re just not my favourite. Until now.

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I made these for the first time a while ago, but they turned out butt ugly, delicious though, but not to be broadcast worldwide. Sorry guys, I´m shallow. These turned out better. And I know what you´re thinking: They´re not that good looking. And seriously, can they be that good? Isn´t it just another cookie?
No – it´s not. It´s a cookie, yes, but it´s a really, really good one.

The taste is rich and very chocolatey. It´s enhanced by the addition of sea salt. Oh chocolate and sea salt. How I love you two together. And my photos don´t really do them any justice, and that´s not just because of my lack of photo-skills, it´s because any photos of these cookies can´t show how yummy-tasty they are! Appearantly these cookies got their name, by Dorie’s neighbour who thought that a daily dose of these cookies would be enough to instigate world peace. Well, I don´t know about that. I see his point, but on the other hand, these cookies might as well start a world war. You get the point: They´re good.

World Peace cookies

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chipsWhisk flour, cocoa powder, and baking soda into medium bowl.

Using electric mixer, beat butter in large bowl until smooth and creamy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat gently just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on a sheet of plastic wrap or parchment. Form each piece into 1 1/2-inch-diameter log. Wrap each tightly and chill until firm, about 3 hours. (Note: this can be done in advance – logs can be stored in the fridge up to three days before slicing and baking).

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Preheat oven to 325°F. Line baking sheets with parchment paper. Using a sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space cookies 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), exactly 12 minutes. Transfer to rack and cool before enjoying with a large glass of milk.

Makes 20-22 cookies.

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No knead bread – in a pot!

Making bread has never been easier! Or better! (Because when is easy not better, really?) Bread is not what it used to be. It´s still delicious, warm from the oven with butter melting into it, and a nice crust that holds it together. That hasn´t changed. What has changed, is the making of the bread. If I only knew what I know now… That all that kneading – is not really necessary! I was taught that when making bread, the most important thing is to knead the dough, for a loooong time. And several times. If you didn´t do that, the bread wouldn´t rise, it´d turn into a compact brick-like-bread-wannebe, and without the light fluffy texture you want from a good bread. So, that was the rule! Knead like crazy!

Still, I must admit, I didn´t always have the patience (or muscle strength for that matter…) to do that. I kneaded for some time, but never as long as the recipe demanded. Maybe I could have if I had, like, a pink or turquoise Kitchen Aid…? (Ahem….someone´s birthday is coming up soon…) And do I need that now that I don´t knead anymore! I do… It has other qualities! Besides, it´s pretty! Anyways, back to the bread. I know the no-knead-thing is kind of yesterday´s news around blogland, or any land, I guess. Even this particular kind is to be found on various blogs and sites around the internet, but to me, it was new! This is my first attempt at baking bread in anything else but a bread-pan. You see. The thing is. You bake the bread in a pot! Yup – that´s right! And doing that you get a crackly crust and a moist and fluffy inside – aka – yummy bread!

The simple method involves mixing all of the ingredients, letting the dough rise for a rather flexible stretch of time (8-20 hours-ish), and baking it at a really high heat after some minimal shaping and some extra rising time in a preheated dutch oven. The steam trapped by the pot’s lid contributes to a crispy, chewy crust, while an extremely hot pot assures a high and fast rising.

And the result: A perfectly symmetric round, beautiful tasty bread!
Looks good, and tastes good. And it´s dead easy! (And no kneading involved!)


No knead bread (1 bread)

250 g wheat flour
175 g spelt flour
3,5 dl water
0,5 ts dry yeast
2 teaspoons salt

1: Mix everything together in a big bowl, using a wooden spoon. There´s no need to get your stand mixer out, but if you want to, go ahead using the paddle attachment. When everything´s throughly mixed, and there are no lumps, cover with plastic wrap and let sit 12-20 hours in room temperature.

2: Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Transfer to a bowl, and let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 200C/ 450F.

3. Bake: Your dough should have doubled in size. (Mine didn´t though…but it did increase!) Remove pot from oven. Carefully transfer the dough into the hot pot, making sure not to puncture it too much. It doesn’t matter which way it lands, though. Shake to even dough out. Cover. Bake 30 minutes. Uncover – aka remove the lid – and bake another 15-20 minutes or until the crust is beautifully golden. Remove and let cool on wired rack.

4: Enjoy! (Like most breads, it´s best eaten within a couple of days.)


Carrot spice muffins

We´re having a group project at school for the moment. It´s not really hard. There´s really not a lot to do. It´s not very time consuming. We just have to get together, from time to time, to figure out what to do next and to plan and divide the tasks between us. Quite frankly, I feel like I´m having a vacation, because there are so little to do, so few lectures, and the ones we have finish before noon, so there´s a lot of time waiting to be filled! It´s not like I have a job, a specific hobby or workout schedule, so what else to do than bake! Wait, I guess that IS my hobby! 😉

I´ve been trying out a few recipes from my beloved Baking from my home to yours, which I feel obliged to, as it was such a hassle to get it. But within the muffin section I have only tried one recipe – the great grain muffins. On the other hand, I´ve baked them a couple of times, cause they are so tasty! But if the rest of the muffins are as good as them, I think I ought it to myself to bake my way through them! I wanted to bring some muffins to school for my group to enjoy, for a day we planned to stay at school finishing our project. And since I and my fellow students study nutrition, I decided the carrot muffins would be appropriate! Slightly healthier, but still with the sweetness and moistness of a regular carrot cake, but without the frosting. Though frosting probably could work out very well too… (Or maybe omitting the frosting is the the health-alibi. Whatever. When you put vegetables into muffins it equals healthy in my world!)

So, the verdict: They were absolutely lovely! I got praises and requests about the recipe from the group, they were a total hit! I loved their moistness, but without that greasy feeling. And they´re just sweet enough, without leaving you with a feeling of going into a sugar-coma. And – believe it or not – I actually didn´t miss the frosting! I did put some butter on, just to try it out, but I guess that´s just me. I butter everything! But there was really no need to. I did cut back a little on the oil and sugar, which wasn´t a problem, and next time I´ll try to substitute some of the flour with whole wheat too. And, before you dig in, I have to say: let them cool. It´ll be worth it. The flavour intensifies and they become so much better! And I loved the different textures provided by the carrots, raisins and walnuts. I didn´t have coconut, so I left that out, but I guess that would be a nice addition texture- and taste-wise! I´ve actually never tried coconut in carrot cake, so I guess it´s time to face that fear! Next time. Because there will certainly be a next time with these!


Carrot Spice Muffins

from Baking: From My Home to Yours, by Dorie Greenspan
makes 12 muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup (packed) light brown sugar
2/3 cup flavorless oil, such as canola, safflower or corn
2 large eggs
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1/2 cup shredded sweetened coconut
1/3 cup moist, plump currants or raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped

Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pans, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over-mixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Or just leave them the way they are!

Great Grains Muffins – and a much anticipated cookbook…


Hello! I decided to do a little makeover here – you like?
I wasn´t sure what style or coulour to pick, but when in doubt, go with pink! As the old saying goes… Pink is girlie, sweet, and one of my favourite colours, and goes well with the name of this blog, though it´s not all cake and frosting in here. But maybe that will change. Maybe there´ll be more of that to come from now on. Because. You see. I got a birthday present from my sister. A book. A cookbook, or to be more precise, a baking book. The book we´re talking about is Baking, from my home to yours by Dorie Greenspan. And that probably doesn´t sound like a big deal, but it was. First of all the book was huge, thick and heavy – more than 300 recipes! I didn´t expect that. (My sweet sister had to drag that thing around during her vacation) But I´ve become somewhat obsessed with getting this book, as it turned out that wasn´t so easy for me living in Norway or now Denmark. I tried ebay, but noone would ship to Scandinavia. I tried amazon. They wouldn´t ship to Norway. So I had to move to Denmark. (Not exactly, I´m not that obsessed..) But I did move to Denmark, and decided to try from here. And hooray, Amazon would ship the book here! So I got an account and made an order. I thought. But no, I made three orders! But by the time I noticed, the books were already on their way somewhere over the Atlantic. Ok. I wanted this book, but three? Not really necessary. I could try to sell them, but I guess people aren´t that into cookbooks in English with US measurements here. That´s just me! And either way, it would turn out quite expensive as I had to pay the duty on those massive books. The books made it all the way to my post office, I was informed that they had arrived, and it was sad deciding on not picking them up and let them return to sender. So close! And than it took some time for me to respond to Amazon, and eventually getting my money back, and then decided that if I ever were to get my hands on that book, I had to order a ticket to the US, enter a bookstore physically and purchase it. It was too complicated otherwise. By this time, it was getting into an obsession as you may notice. I stopped thinking about it, as much as I could. But it never completely left my mind. So when my sister was going to California for a wedding this summer, I made a little request Conveniently my birthday was coming up…I was excused! I made sure to write down the name and the author for her. I wasn´t going to let bad memory stop me!

And then. She came back. With a present. She handed it over to me, and I was so glad to see it was a book! Because a book, meant the book. But man, was I surprised by the size!

The reason I had to get this book (I guess the main reason is that it was so hard to achieve) is that I´ve made several of the recipes from this book, only that I found them online. But each and every one of them turned out great! Some of them instantly turned into favourites, like , and not to mention this baby . So now there´s no excuse not to bake – not that there ever is to this girl! My motto is: There´s always an excuse to bake, to celebrate and to have cake! So with finally getting my hands on this baking-bible, I realize I have to get started to work my way through the 300+ recipes! And here it goes, my very first recipe: I started with muffins. Not the overly sweet cake-like kind, but a more filling muffin, that you can easily have for breakfast. It´s still sweet, but not in a sugar-overload kind of way, just perfect for breakfast or as a little accompaniement to a cop of coffee, whatever time of the day. This recipe had a picture of the muffins, and both the picture along with the title of the muffins, was what made me decide on baking these as the very first thing. And a quick look at the recipe showed that they were made partly with oatmeal and wholemeal, and healthier is always a plus when you bake a lot, and live alone… The muffins are called Great grains muffins, and the picture showed a perfect muffin (of course), bursting with prunes, and served with cheddar and a cop of coffee with milk. Yum, yum, yum – I wanted that scenario in my kitchen too! So, on with the apron and get baking!
I didn´t have prunes, so I substituted that with raisins. I didn´t have buttermilk either, but I had some crème fraiche I used instead. I also think I increased the amount of wholemeal. And I didn´t have cheddar either, but as Dorie says, the muffins are great with butter, or even plain. And butter, in my world, is never, ever wrong. Not this time either!

Great Grains Muffins (Dorie Greenspan, Baking from my home to yours)

1 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old-fashioned oats
1/4 cup sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
1 stick (8 tablespoons) unsalted butter, melted and cooled
3/4 cup quartered moist, plump prunes or other dried fruits ( cut up as necessary) and/or chopped nuts (optional)

Rhubarb muffins

Hooray! First of all, it’s spring! And summer is here soon, though it feels like it’s already summer here today. 18 degrees C and sunshine – that’s summer, whether I’m here in Denmark or home in Norway. And secondly, and most importantly, rhubarb is in season! Nothing says spring or early summer more than rhubarb desserts and muffins. Although I love rhubarb in a strawberry/rhubarb pie, this soup, my mother’s rhubarb compote, rhubarb crumble……..this, is what exites me most! This is first on my rhubarb-list. Then comes the pie, that’s really good too…and it brings back memories from past summers, when my family have friends over and we just sit eating, talking, laughing and munching into the Norwegian summer night that never gets the chance to go dark, before the sun rises again. Lovely. But that’s another story. I’m a sucker for nostagia, especially the summer-related kind. Can’t help it. Now for the muffins. These darlings are a newer acquaintance, but instantly became a hit in my family, and I’ve been making them at least a couple of times every rhubarb season since. What surprised me the most when I first made them, was how incredible moist they were. We actually had to get a spoon, and scoop out the delicious muffin-rhubarb-goo and eat it like a mini dessert from a paper bowl. But the good thing about it, although I like to eat things with a spoon in general even if it’s not needed, I find it very comforting, was that we could really scrape every last bit of muffin out of the muffin cup. Very nice. And economic and ethically right, not to waste food. Which brings me to why I made these muffins right now. We have a group project at school to prepare a meal for about 200 people, sell it, and make all kinds of budgets, PR, hygienic controls. It’s quite a project. And it has to be a somewhat sustaineable meal. So we decided to go for a koncept of exploiting the nature in a good way, to go out and find edibles in the forest, your backyard or on the way to work for that matter. To use whatever’s in season, and to shop locally. So since rhubarb is in season, I suggested it, since a lot of people have it in their gardens. But mostly, to have an excuse to make them. What can I say, they are de-licious. And a smash hit with my fellow group members. And it looks really pretty. I’ve never had that purple rhubarb before, and it gave the muffins an almost plumlike pinkish colour. But tastewise, it’s all the same. Phew.


Rhubarb Muffins

100 g butter
2 dl sugar
3 eggs
ca 2 dl flour
1,5 teaspoon baking powder
0,5 dl rhubarb juice
250 g rhubarb 0,5 dl sugar
0,5 dl water

Cut the rhubarb into pieces and bring to a boil together with sugar and water. Boil until the rhubarb softens. Strain the rhubarb to squeeze out the juice. In a bowl combine the sugar and butter and stir. Add 1 egg at a time. Sift the flour and baking powder into the mixture. Turn the rhubarb syrup carefully into the batter. (If you use the purple rhubarb, to make a marbled effect. Or just turn it in if you want a pink batter! If you use the pale rhubarb it doesn’t really matter.) (I also made a batch of unmarbled muffins, so you can skip the straining if you don’t bother or want to. That works too! But I think I’d do it, I think it makes them so deliciously moist.) Fill the cups 3/4 full, and top with a spoon of rhubarb in the middle. Bake for about 10 minutes for the small kind, and 15 minutes for large. Sift with powding sugar or make a simple glaze, and give them a whirl. And dig in, armed with a spoon for maximum pleasure…. They’re best eaten while warm, but that shouldn’t be a problem. Or served lukewarm, that also works. Or cold with a warm cup of tea as a late night snack when the Scandinavian summer air turns crisp. These are flexible babies! But whatever you do – just do it. Make them.