Belgian Waffles - Pure goodness!

Quick & Easy Homemade Waffles

Makes 5 to 6 Belgian-style waffles

You’ll never use a mix again after you try this super easy recipe. I love topping them with fresh berries when they’re in season. Some preserved jam is a tasty pick-me-up during the cold winter months too. And if you grew up with Mrs. Butterworth or Aunt Jemima and still crave them no matter what anyone says about pure maple syrup, then head to Trader Joe’s. They make an agave-maple blend that’s got all the taste you want without the high-fructose corn syrup and artificial flavors.

1 3/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt


1 3/4 cups milk

2 large eggs

1/2 cup melted butter

1 teaspoon vanilla extract

Whisk the flour, baking powder and salt together in a medium bowl. In another bowl, beat the milk, eggs,  melted butter and vanilla extract. Pour the milk mixture over the dry mixture and stir with a fork until just combined. Let sit five minutes to “develop” (just a fancy word for letting the baking powder activate).

Meanwhile, heat your waffle iron. Pour, or ladle, enough batter to cover about 2/3 of the surface (the rest will spread once you close the top). Most waffle irons have a handy light that goes on or off, signaling the waffles are ready. A sure sign of doneness is once you see all the steam has stopped shooting out.

From:
http://www.injennieskitchen.com/2009/09/sunday-best-homemade-waffles/

Swedish Panncakes - Crepe style!

4 eggs

1 2/3 cups milk (4 dl)

7/8 cup flour (2 dl)

1/2 tsp salt

Sugar

1 tbsp Melted butter

More butter for frying the panncakes

Mix egg, milk, flour, salt and sugar smooth (no lumps)

Let it sit in the fridge for 1 hour (so the flour will thicken a bit) the mixture should be pretty soupy

Add melted butter

Heat up a frying pan add butter

Pour some of the panncake mixture in the pan

Tilt the pan all directions so you just barely coat the bottom of the pan

Flip the panncake over and brown the other side

Serve with whipped cream and your favorite jam! 

The thinner the Panncakes the better job you did :)

Make another one and enjoy!!

Semlor

It's that time of year again "Lent" or Fat Tuesday for the rest of you in the world. In Sweden you eat sweet buns with marzipan and whipped cream! I just made some Semlor, or as my son calls them " Hamburger Buns with whipped cream in between" Try the recipe and make some for yourself!

Semlor grundrecept

15 dl vetemjöl, (ca 900 g)

1,5 dl strösocker

5 dl mjölk

0,5 tsk salt

150 gsmör

50 g jäst

2 tsk kardemumma, stött

1. Smält smöret. Tillsätt mjölken och värm blandningen till 37 grader. Smula ner jästen i en bunke och rör tills jästen löst sig. Tillsätt socker, kardemumma, salt och nästan allt vetemjöl, spara lite till utbakningen. Arbeta ihop till en deg och knåda den ca 5 min i köksassistent eller 10 min för hand. Låt degen jäsa övertäckt i 40 minuter.
2. Ta upp degen på mjölad arbetsbänk och dela i 26 bitar. Rulla till runda bullar och lägg dem på plåtar med bakplåtspapper. Låt jäsa övertäckta ca 30 minuter. Sätt ugnen på 225 grader.
3. Grädda bullarna mitt i ugnen ca 10 minuter tills de har blivit gyllenbruna. Låt kallna på galler.

One happy boy eating his favorite "hamburger" once a year!!

Sunshine Cake

Ingredients

3 eggs
1 cup Sugar (2 1/2 dl)
1 1/4 cup flour (3 dl)
1 1/2 stick of butter (150 g )

Beat egg and sugar until fluffy
Add flour, then melted butter
Grease and bread a form
Pour the batter in it
Add apples or any fruit of your choice
Bake for 20-30 minutes at 375F

YUM!

Lussekattor

150 g butter (1 1/2 stick)
5 dl milk (2 cups)
1 gram of Saffran
50 g Yeast
125 g kesella (cottage cheese mixed with cream)
1 1/2 dl sirap
1 large egg
1/2 tsp salt
19-20 dl flour

1.    melt butter in a pot on stove add milk until fingerwarm, 97 degree
2.    grind saffron and a sugarcube, add to fluids
3.    mix yeast with fluids
4.    add kesella, sirap, egg and salt and most of flour
5.    work the dough until not sticky
6.    let it rest and rise until twice it size (about 40 min)
7.    Work the dough, make your figures
8.    let rest and rise for 25 minutes
9.    brush with egg, add raisin
bake in oven 480 F (250 degree C) 7-8 minutes

French Chocolate Macaron Cookie

Chocolate Macaron Cookie

Cookie ingredients
1 cup powdered sugar
½ cup almond flour — sliced almonds, pulverized very fine in a food processor
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugar

Chocolate Ganache Filling ingredients
½ cup heavy cream
4 ounces bittersweet or semisweet chocolate, finely chopped
Preheat oven to 290 degrees. Line two baking sheets with parchment paper and have a pastry bag with a #10 pastry tip (about 1/2-inch) ready.

1. Sift together the powdered sugar, cocoa powder and the almond flour.
2. Beat the egg whites with an electric mixer until they begin to foam and add the granulated sugar until very stiff and firm, about 2 minutes.
3. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a spatula.
4. When the ingredients are just incorporated — do not over mix — and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag. Placing the bag into a tall glass helps with this.
5. Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced. Let the cookies dry for about an hour so that a crust forms on the top. Bake for 12 - 15 minutes. Let cool completely before removing from the trays.
6. To prepare filling, place heavy cream in a saucepan on medium heat and set the chocolate over the saucepan in a stainless steel bowl. As the heavy cream warms and begins to boil, it will begin to melt the chocolate. 
7. Just before the cream boils remove it from the heat and pour over the chocolate. 
8. Put the mixture in a bowl; on low, blend ingredients together with an electric mixer; turn up to medium and whip until it lightens and cools to room temperature.
9. Spread filling on one half of the cookies and place a second cookie on top of the filling. Yields 12 macarons.

From: http://www.sunjournal.com/macaron

Chocolate Macaroons

Ingredients:
2 egg white
1/2 cup sugar (1.25 dl)
1/4 tsp salt
8 oz melted chocolate (230 gr)
1 bag of Coconut Flakes (7 oz or 200 gr)
1 tsp Vanilla Extract

1. Bet egg whites until fluffy, slowly add sugar+salt mixture until stiff!
2. Melt chocolate in microwave or in a double boiler, let cool
3. Fold chocolate into the egg white mixture
4. Add vanilla + coconutflakes
5. Drop heapning spoonful on parchment paper
6. Bake @ 325F (160C) for 15 min