52 | 52 Knäckebröd (Swedish Crisp Bread)

I can't believe that 2015 is almost over already.

It's been kind of a strange year but the baking was like the years before - from ridiculously yummy to not so good at all.

Wishing you just the best for 2016 and all your baking (and other) projects.

I will take a break from blogging (not baking) but I might be back in 2017.

So stay tuned ;)

And like last time, I will end the year with something savory.

You'll love it, I'm sure.

 

Knäckebröd (Swedish Crisp Bread)

From Chefkoch

300 g (2 1/3 cups) spelt or whole wheat flour

30 g (2 generous tablespoons) butter

250 ml (1 cup) milk

1 teaspoon salt

1 knife point baking powder

2 tablespoons seeds of your choice (sesame, poppy, pumpkin, sunflower, chia...)

and/or 1 tablespoon dried herbs (dill works very well, rosemary, oregano...

• Knead all ingredients together (yes, it's sticky but don't worry). Let sit for 5 minutes.
• Roll dough very thinly (about 5 mm/0.2 in) between 2 sheets of parchment paper (but be prepared for a lot of it to stick to the top paper) or just use your fingers to spread the dough thinly on a piece of parchment paper (this worked better for me). Cut into stripes or squares and poke some holes with a fork.
• Bake at 220°C (425°F). for about 20 minutes. Keep an eye on it and adjust the time (don't let it burn but leave it in a bit longer if it's not crispy enough after 20 minutes).
• Do not store in an airtight container or plastic bag or it will go soft. I just wrapped it in parchment paper.

 

My modifications:

I used half spelt and half whole wheat flour and I would do it like this again. And I made one half with pumpkin seeds, the other half with dill.

The taste:

Delicious! I don't think I will buy it again. It's so quick and easy.

What's your favorite bread recipe?

51 | 52 Hazelnut Cinnamon Macaroons

Merry Christmas!

I hope you're enjoying this special season among family and friends, with lots of laughter and good food.

In case you're looking for a last-minute baking project - these Hazelnut Cinnamon Macaroons might be it:

 

Hazelnut Cinnamon Macaroons

From Saisonküche

3 eggs

50 g (3 1/2 tablespoons) butter, melted

60 g (1/3 cup) sugar

1 tablespoon cinnamon

200 g (2 cups) hazelnuts, ground

1 tablespoon flour

• Preheat oven to 180°C (350°F).
• Divide eggs.
• Mix together egg yolks, sugar, cinnamon, ground hazelnuts, flour, and melted butter.
• Beat egg whites until stiff and carefully fold into the egg yolk mix.
• Make heaps using two teaspoons and put onto prepared baking sheet.
• Bake for 15 minutes. Let cool.

 

My modifications:

None.

The taste:

Like Christmas. Nuts and cinnamon. You can't go wrong with this combination.

What are your favorite Christmas macaroons?

50 | 52 Cardamom Biscotti

Christmas is just around the corner. 

(I know, I know, #takeadeepbreath...)

I have to admit that with sunny days, blue skies, and around 14°C (57°F) outside temperature, I find it very hard to get into the Christmas spirit.

(Not that I'm complaining about this awesome weather! No, I'm really not. But it's not very christmassy for this part of the world.)

So anyway - I mostly blame it on the great weather that I haven't baked any Christmas cookies yet.
So let's start with some Biscotti that are not entirely christmassy. Alright?

 

Cardamom Biscotti

From Martha Stewart

160 g (1 1/4 cups) flour

2 teaspoons baking powder

pinch of salt

(1 cup) almonds, blanched and ground

1/2 teaspoon cardamom, ground

150 g (3/4 cup) sugar

2 eggs, plus 1 egg white for brushing

1 teaspoon vanilla extract 

• Preheat oven to 160°C (325°F).
• Combine flour, baking powder, and pinch of salt in a bowl. Add almonds, cardamom, and the sugar (minus 2 tablespoons). Whisk eggs and vanilla together and add to dry ingredients. Knead together with your hands until well combined.
• Transfer dough onto baking sheet with parchment paper, roll into a log of about 22cm / 9in length. Flatten top a bit and bake for about 30 minutes.
• Whisk egg white a bit, then brush log with it. Sprinkle with 2 tablespoons sugar. Bake for another 15 minutes.
• Let cool for 10 minutes. Cut into 0.5cm/0.25in thick slices and lay them out flat on the baking sheet. Bake for another 15 minutes. Let cool on a wire rack.

 

My modifications:

None. (Except for using ground cardamom and not grinding it myself.)

The taste:

Good, like biscotti. Very subtle cardamom flavor (but maybe it will come through more after a couple of days.)

What is your favorite cookie that's not so christmassy?

49 | 52 Earl Grey Cake with Chocolate and Hazelnuts

Earl Grey tea. Such a classic, right? And so good!

So when I saw this recipe for Earl Grey cake, I had to try it (obviously).

It just sounded like the perfect cake for a cold fall day.

Tea, chocolate, and hazelnuts.

Earl Grey Cake with Chocolate and Hazelnuts

From Brigitte 24/2015

For the cake:

3 bags Earl Grey tea

250 g (1 cup plus 2 tablespoons) butter, softened

200 g  (1 cup) sugar

1 teaspoon cinnamon

pinch of salt

4 eggs

200 g (1 1/2 cups) flour

1 1/2 tablespoon cocoa powder

1 teaspoon baking powder

50 g (1.7 oz) hazelnuts, ground

50 g (1.7 oz) dark chocolate, finely chopped

50 g (1.7 oz) dried figs or dates, finely chopped

50 g (1.7 oz) whole hazelnuts, finely chopped

For the glaze:

70 g (1/3 cup) sugar

4 bags Earl Grey tea

50 g (1.7 oz) dark chocolate

1 tablespoon dark chocolate, coarsely chopped

1 tablespoon hazelnuts, coarsely chopped

1 teaspoon Earl Grey tea leaves (from the bag)

• For the cake, bring 180 ml (3/4 cup) water to a boil and add the 3 bags of tea. Let sit for 10 minutes. Remove tea bags.
• Preheat oven to 180°C (350°F).
• Beat together butter, sugar, cinnamon, and salt until creamy. Add eggs, one at a time, mixing well after each addition. 
• Sift in flour, cocoa, and baking powder. Add ground hazelnuts and 125 ml of the prepared tea.
• Add finely chopped chocolate, figs or dates, and nuts. Pour batter into prepared pan and bake for about 45 minutes.
• Let cool for 10 minutes, remove from pan, and let cool completely.
• For the glaze, bring to a boil 100 ml (1/3 cup plus 2 tablespoons) water with the sugar and 4 tea bags. Let simmer for about 10 minutes. Remove tea bags, squeezing them well. 
• Stirring well, let the 50 g chocolate melt in the sirup. Let cool a bit and pour over cake, distributing it well. Sprinkle with chopped chocolate, hazelnuts, and tea leaves.

 

My modifications:

None.

The taste:

Like a chocolate cake. And a very dry one at that. With a teeny tiny hint of Earl Grey tea. If even. So all in all a big disappointment, I'm afraid.

Have you baked anything with tea yet? What and how was it?

48 | 52 Pecan Chocolate Whiskey Pie

I hope all of you who celebrate it had a lovely Thanksgiving!

According to what people posted on Instagram, it was the year of Pecan Pie.
Which is nothing new, I know.

But this year, I only saw Pecan Chocolate Whiskey Pies. Seriously though.
How can you people do this to me?

I mean, pecans PLUS chocolate PLUS whiskey? Yes, please!

So I had to make one, too. Without Thanksgiving. But that's alright.

Pecan Chocolate Whiskey Pie

From Joy the Baker

For the crust:

113 g (1/2 cup) cold butter, in small cubes

210 g (1 1/2 cup) flour

2 teaspoons sugar

1/2 teaspoon salt

80 ml (1/3 cup) cold buttermilk

For the filling:

200 g (1 cup) sugar

250 ml (1 cup plus 2 tablespoons) molasses

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla extract

2 tablespoons whiskey

75 g (1/3 cup) butter, melted

100 g (1 cup) pecans, chopped

85 g (3 ounces) dark chocolate, coarsely chopped

• For the crust, whisk together flour, sugar, and salt.  Add cold butter cubes and work the butter into the flour mix with your fingers. Add the buttermilk and knead together.
• On a lightly floured surface, knead the dough into a disk.  Wrap it in plastic wrap and put in the fridge for 1 hour. 
• Roll out the pie crust on a well floured surface - about 3mm / 1/8 in thick and about 30 cm / 12 in in diameter.  Transfer to a pie pan and trim the edge. Cover with plastic wrap and put it in the fridge for another 30 minutes (minimum; 3 hours max).
• Preheat oven to 180°C (350°F). 
• For the filling, whisk together sugar, molasses, salt, eggs, vanilla extract, whiskey, and melted butter until well combined.
• Sprinkle pecans and chocolate around the bottom of the pie. Pour filling over the chocolate and nuts.
• Bake for about 45 to 55 minutes (until it jiggles uniformly, not just in waves).  
• Let cool completely before refrigerating. 

 

My modifications:

None. (Using Irish whiskey instead of bourbon doesn't count, right?)

The taste:

Oh. My. Goodness. Thank you.

Thank you everybody for showing me all your delicious pictures and thereby making me want to try this pie. Thank you.

(I'm just trying to figure out how to turn this into candy. Because let's be honest here. Who needs a pie crust?)

What is your favorite Thanksgiving pie?

47 | 52 Prinzenrolle

Do you ever buy cookies at the grocery store? 

Even if you love to bake, I am sure you do. At least every once in a while.

One of my husband's favorite store-bought cookie is 'Prinzenrolle' (which translates literally to 'Prince's roll').  It was apparently invented by Belgian baker de Beukelaer in 1870 and was originally called 'Le petit prince fourrée' (the small filled prince). It is now called 'Prinzenrolle' in German because it comes stacked in a roll. 35 millionen rolls go on sale in Germany every year.

So one night when the hubby was craving them but we didn't have any, I tried to make them.
(Yes, I know, I'm a good wife. I'm patting myself on the back as I'm writing this.)

Prinzenrolle

From woman.at

For the cookies

500 g (4 cups) flour
250 g (2 cups) powdered sugar
1 package vanilla sugar (or 1 teaspoon vanilla extract)
pinch of salt
250 g (1 cup plus 2 tablespoons) butter
2 eggs

For the filling

250 g (1/2 lb) dark chocolate
150 g (1/2 cup) Nutella

• For the cookies, knead together flour, sugar, salt, butter, and eggs until you have a smooth dough. Wrap up and let cool in the fridge for 30 minutes.
• Preheat oven to 160°C (320°F). 
• Roll out dough on a floured surface (about 0.5 cm/0.2 in) and cut out rounds. Place on cookie sheet and bake for about 15 minutes. Let cool completely. 
• For the filling, melt the chocolate over a bain marie. Add Nutella and stir to combine.
• Put a bit of filling on one cookie and press second cookie on top.

My modifications:

The original recipe adds 4 tablespoons of Amaretto to the filling. I don't like it so I just left it out.

The taste:

Not like Prinzenrolle. But like a good, homemade chocolate-filled cookie.

What's your favorite cookie? Store-bought or homemade? Filled or not?

46 | 52 Coconut Buttermilk Cake

Coconut and buttermilk. Sounds like the perfect pair for a cake, right?

I thought so.

There was some buttermilk in the fridge that needed to be used up and I hadn't baked anything with coconut in such a long time, so this seemed to be the perfect recipe:

Coconut Buttermilk Cake

From Gonna Want Seconds

For the cake:

170 g (1 1/2 sticks) butter, room temperature

260 g (2 cups) flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

200 g (1 cup) sugar

1 teaspoon vanilla extract

3 eggs

240 ml (1 cup) buttermilk

120 g (1 1/4 cups) shredded coconut 

For the glaze:

 

2 tablespoons buttermilk

25 g (1/4 cup) shredded coconut

130 g (1 cup) powdered sugar

• Preheat oven to 175°C (350°F).
• Combine flour, baking powder, and salt and set aside.
• Beat together butter and sugar for 5 minutes. Add vanilla. Add eggs one at a time and mix well after each addition.
• Add buttermilk and flour mix alternatingly. Fold in coconut.
• Pour batter into prepared pan (loaf or bundt cake) and bake for about 60 minutes. Let cool.
• Bake remaining shredded coconut for about 5-10 minutes in the oven until golden brown (be careful not to burn it). Let cool. 
• For the glaze, whisk together powdered sugar and buttermilk. Drizzle over cake and sprinkle with toasted coconut.

My modifications:

None.

The taste:

Good! Very moist and 'milky'. And coconutty, of course.

What's your favorite coconut recipe?