Apple Cumble

Apple Crumble (Äppelpaj)

 

Nothing says Summer quite as much as fresh apple crumble! Serve with whipped cream, ice cream or vanilla sauce!

Ingredients

  • 1 1/2 pounds of apples
  • 1 teaspoon cinnamon
  • 2 teaspoons of sugar
  • A bit of salt
  • Butter for the pie dish
  • 1 stick of butter
  • 1 cup of flour
  • 1/2 cup of oatmeal
  • 3/4 cup of sugar

Instructions

1. Butter a pie dish. Pre-heat oven to 400 degrees F.

2. Add the cinnamon, salt and 2 teaspoons of sugar to the dish.


3. Peel, core and slice the apples.
Apple Cumble
4. Toss the apples with the sugar and cinnamon until totally coated.
Apple Cumble
5. Combine the butter, flour, oatmeal and sugar and work the dough until you have lumps.
Apple Cumble
6. Crumble the lumps over the apples and bake in the oven for about 30 minutes.
Apple Cumble
7. Remove from oven and let the crumble cool for a bit. The serve with your favorite topping.
Apple Cumble

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Blackberry Muffins

Blackberry Muffins (Muffins med björnbär)

 

You have to try these! And please use fresh blackberries. I made these with one of my boys and he loved them, do definitely child approved!

Ingredients

  • 2 1/2 cups of flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • 2 eggs
  • 1 cup of sour cream
  • 1 teaspoon of milk
  • 1 cup of sugar
  • 1 stick of warm melted butter
  • 1 teaspoon of vanilla
  • 1 1/2 cups of fresh blackberries

Instructions

1. Line muffins cups and set aside. This batch makes about 18 muffins. Preheat the oven to 400 degrees F.
Blackberry Muffins
2. Combine the dry ingredients flour, baking powder, baking soda, cinnamon and salt in bowl.
Blackberry Muffins
3. Combine wet ingredients in a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
Blackberry Muffins
4. Add the wet mixture to the dry mixture, and mix together until the dry ingredients are moistened.
Blackberry Muffins
5. Gently fold in the blackberries.
Blackberry Muffins
6. Fill the muffin cups about 2/3 up and bake in the oven for about 20 minutes until a toothpick comes out clean.
Blackberry Muffins
7. Once ready let them sit for a few minutes before serving.
Blackberry Muffins

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Peach Cobbler

Peach Cobbler (Persikor med havretäcke)

 

The kids and I recently went and picked peaches at the grandparent’s and I decided to make a cobbler with some of them. Turned out really good! You can serve it with either ice cream or whipped cream.

Ingredients

  • 4 cups of sliced or chopped peaches (no skin)
  • 1/2 cup of flour
  • 1/2 cup of cold butter
  • 1 teaspoon of ground cinnamon
  • 1/2 cup of brown sugar
  • 1 cup of rolled oats
  • Our favorite ice cream

Instructions

1. Start by scoring the tip of the peach with and X. Bring a big pot of water to a boil.
Peach Cobbler
2. Add a few peaches at the time and boil for about a minute. Remove with a slotted spoon.
Peach Cobbler
3. Prep an ice bath for the peaches and put them in there right after boiling. Let them sit for a minute.
Peach Cobbler
4. Peel the skin with a pairing knife. Repeat the remaining peaches.
Peach Cobbler
5. Slice or chop the peaches until you have 4 cups.
Peach Cobbler
6. Pre heat the oven to 360 degrees F. Fill the bottom of a 8×8 oven safe pan.
Peach Cobbler
7. Mix the flour, brown sugar, butter, cinnamon, and salt in a separate bowl.
Peach Cobbler
8. Add the rolled oats and mix well.
Peach Cobbler
9. Spread evenly over the peaches.
Peach Cobbler
10. Bake in the middle of the oven until bubbly and the surface is browned, about 30 minutes. Remove and let cool for 15 or so.
Peach Cobbler
11. Serve with your favorite ice cream!
Peach Cobbler

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White Chocolate Cake with Rhubarb

White Chocolate Cake with Rhubarb (Rabarber kladd kaka)

 

This was my first time making this cake and it was a big hit with everyone. Yay!

Ingredients

  • 1 1/2 cups of white chocolate
  • 2 sticks of butter
  • 2 cup of white sugar
  • 4 eggs
  • 3 teaspoons of vanilla syrup
  • 2 1/2 cups of flour
  • 2 sticks of rhubarb

Instructions

1. Slice the rhubarb into sticks.
White Chocolate Cake with Rhubarb
2. Butter a spring form baking dish and put aside.
White Chocolate Cake with Rhubarb
3. Melt the butter and add the chocolate. Stir until combined.
White Chocolate Cake with Rhubarb
4. In big bowl, whisk the eggs, sugar, vanilla syrup until combined. Add the chocolate mixture. Finally add the flour and stir until combined.
White Chocolate Cake with Rhubarb
5. Pour the batter into the spring form.
White Chocolate Cake with Rhubarb
6. Place the rhurbarb slices on the cake.
White Chocolate Cake with Rhubarb
7. Bake at 390 degrees F for about 35 minutes until golden brown.
White Chocolate Cake with Rhubarb
8. Let it chill for a bit before serving with ice cream or whipped cream.
White Chocolate Cake with Rhubarb

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Sticky Cake

Sticky Cake (Kladdkaka)

 

This is the Swedish version of a brownie, with a much more sticky center. Soooo very good! Serve with your favorite ice cream or cool whip.

Ingredients

  • 1 cup of flour
  • 1/2 cup of unsweetened cocoa powder
  • 1 pinch salt
  • 4 eggs
  • 2 2/3 cups white sugar
  • 2 tablespoons vanilla extract
  • 1 cup of melted butter
  • Ice cream or cool whip

Instructions

1. Preheat oven to 300 degrees F. Grease an 8-inch pie plate.
Sticky Cake
2. Sift together the flour, cocoa powder, and salt. Set aside.
Sticky Cake
3. Stir the eggs into the sugar until smooth.
Sticky Cake
4. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter. Stir until well combined.
Sticky Cake
5. Pour into prepared pie plate.
Sticky Cake
6. Bake on the lower rack of the preheated oven for 35 minutes, until the center has slightly set. Allow cake to cool for 20-30 minutes in the pie plate.
Sticky Cake
7. Serve warm topped with cool whip or ice cream.
Sticky Cake

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Rhubarb Crisp

Rhubarb Crisp (Rabarber paj)

 

I was so happy when I found fresh rhubarb at the store and just had to make a crisp for dessert. Serve with ice cream or whipped cream. Or both!

Ingredients

  • 4 cups rhubarb
  • 1 cup sugar
  • 1/4 cup of flour
  • 1/2 teaspoon of cinnamon
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 cup of rolled oats
  • 1/2 cup of melted butter
  • Your favorite ice cream

Instructions

1. Slice the rhubarb.
Rhubarb Crisp
2. Combine rhubarb, sugar, flour and cinnamon.
Rhubarb Crisp
3. Pour into a 8×8 inch baking dish.
Rhubarb Crisp
4. Combine flour, brown sugar, rolled oats and melted butter.
Rhubarb Crisp
5. Sprinkle the mixture over the rhubarb mix.
Rhubarb Crisp
6. Bake at 375 for 35 minutes.
Rhubarb Crisp
7. Serve with ice cream!
Rhubarb Crisp

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Cinnamon and Chocolate Raspberry Twists

Cinnamon and Chocolate Twists (Kanel och choklad längder)

 

These baked twists are quite common in any Scandinavian bakery. I used puff pastry dough in this recipe instead of a regular dough, so much easier and quicker. You can try any sort of fillings for these as well. Yum!

Ingredients in the Chocolate Twist

  • 1 sheet of puff pastry
  • 1 block of chocolate, preferably milk chocolate
  • Raspberry jam
  • 1 egg, beaten
  • A few almonds, chopped up

Ingredients in the Cinnamon Twist

  • 1 sheet of puff pastry
  • 1 stick of butter
  • 1 tablespoon of cinnamon
  • 1 tablespoon of sugar
  • 1 egg, beaten
  • A few almonds, chopped up

Instructions for the Chocolate Twist

1. Unfold the puff pastry sheet. Place the chocolate bar in the middle and cut the dough as per the picture below.
Chocolate and Raspberry Twist
2. Remove the top strands of puff pastry.
Chocolate and Raspberry Twist
3. Spread raspberry jam on top of the choclate.
Chocolate and Raspberry Twist
4. Fold the top part of the puff pastry sheet over the chocolate.
Chocolate and Raspberry Twist
5. Braid the strands of dough until you reach the last ones which you need to remove.
Chocolate and Raspberry Twist
6. This is what the final should look like.
Chocolate and Raspberry Twist

Instructions for the Cinnamon Twist

1. Unfold the puff pastry sheet. Mix the butter, cinnamon and sugar in a bowl.
Cinnamon Twist
2. Spread the butter mix in the middle of the dough.
Cinnamon Twist
3. Remove the top strands of puff pastry. Fold the top part of the puff pastry sheet over the chocolate.
Cinnamon Twist
4. Braid just like you did with the chocolate twist.
Cinnamon Twist
5. Brush the twist with the beaten eggs.
Cinnamon Twist
6. Spread the almonds on top of each twists.
Cinnamon Twist
7. Bake at 450 degrees F for about 15 to 20 minutes. Please check on them every once in a while so they don’t burn.
Cinnamon Twist

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Finish Cookies

Finish Cookies (Finska pinnar)

 

Love these decadent cookies! Perfect for fika (coffee and cookie time which happens a few times a day for the typical Swede), or a kids party or just for whenever you feel like eating them!

Ingredients

  • 2 cups flour
  • 5 tablespoons of sugar
  • About a cup of chopped up butter
  • 2 tablespoons of grated lemon zest
  • 1 egg, lightly beaten
  • Pearl sugar

Instructions

1. Measure all the ingredients.
Finish Cookies

2. Mix them all together and knead until dough is smooth and firm.
Finish Cookies

3. Shape the dough into a cylinder and wrap in plastic wrap. Refrigerate for an hour.
Finish Cookies

4. Remove and roll between two parchment papers until about 1/2 inch thick and shaped like a rectangle.
Finish Cookies

5. Brush the dough with the egg.
Finish Cookies

6. Sprinkle the Pearl sugar on top (can be found in Scandinavian Specialty stores). And roll over lightly with the rolling pin.
Finish Cookies

7. Cut up into 2″x1″ sizes and bake at 375 F for about 15-18 minutes.
Finish Cookies

8. And here they are!
Finish Cookies

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Mango Cheesecake

Apple Mango Crisp (Äpple och mango paj)

 

For some extra flavor try adding mangos to a basic apple crisp. I served this with vanilla sauce that I got at a specialty store here in Seattle, but some vanilla ice cream or whipped cream will be just as tasty!

Ingredients

  • 1 1/2 cups of rolled oats
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/4 cup of melted butter
  • 3 green apples, cored and chopped coarsely
  • 3 red apples, cored and chopped coarsely
  • 3 tablespoons lime juice
  • 1/4 cup of flour
  • 4 cups mangoes, chopped coarsely (frozen or fresh)

Instructions

1. Preheat oven to 375. Grease a 13×9 cake pan.
apple mango crisp

2. In a medium bowl, stir together rolled oats, flour, sugar, and cinnamon; stir in butter and distributing evenly. Set aside.
apple mango crisp

3. Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
apple mango crisp

4. Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
apple mango crisp

5. Bake (uncovered) for 30 minutes; turn pan around, bake another 10-15 minutes (apples should be tender throughout).
apple mango crisp

6. And here it is!
apple mango crisp

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Daim Cake

Daim Cake (Dajm kaka)

 

Daim is a Swedish chocolate that can be found in specialty stores here in the States. One place is World Market (Cost Plus). This recipe is based on a basic sticky cake batter but I added some Daim to it to add a little extra flavor. A hit with everyone!

Ingredients

  • 4 eggs
  • 2 cups of sugar
  • 3 teaspoons of vanilla extract
  • 8 tablespoons of cacao
  • 1 cup of flour
  • 1 1/2 stick of melted butter
  • 3 bars of Daim chocolate
  • Cool whip
  • Sliced fruit of your liking

Instructions

1. Melt the butter and let it cool down slightly.
Daim Cake

2. Spray a pan that has removable edges on it with Pam.
Daim Cake

3. Add the eggs, sugar, vanilla extract, cacao, flour and melted butter in a big mixing bowl.
Daim Cake

4. Chop up the Daim bars.
Daim Cake

5. Add half of the Daim pieces to the batter and mix.
Daim Cake

6. Pour the batter into the cake form and top with the remaining Daim pieces. Bake at 350 degrees F for about 30 minutes. You still want the center to be soft. Serve with cool whip or whipped cream and your favorite fruit.
Daim Cake

7. And here it is!
daim cake

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