Swedish ‘Havrebollar’ Oatmeal balls with a taste of vanilla and chocolate

I am celebrating my 31st birthday with making yummy Swedish ‘Havrebollar’ Oatmeal balls with a taste of vanilla and chocolate. A Swedish favourite among kids and adults. Easy to make and delicious to eat. 😀

Sugarandspicebakinghavrebollar

Recipe (makes 38)

(1 dl = 100 ml)

  • 250 g butter
  • 2 dl granulated sugar
  • 3 teaspoons vanilla sugar
  • 1 1/2 tablespoons Oboy or Cadbury drinking chocolate
  • 37.5 ml cold coffee
  • 7.5 dl oatmeal

Decoration

  • coconut

Mix butter, sugar, vanilla sugar and the chocolate powder until you get a smooth dough. Add the cold coffee and the oatmeal and work it all together until you get a smooth dough.

Let the dough rest in the fridge for about an hour.

Shape small balls and roll them in coconut.

Leave them to cool until set.

You can store them in the fridge or freezer.

Sugarandspicebakinghavrebollar

Happy Baking Everyone! 😀

Swedish Chocolate balls in the replay…

The Swedish Chocolate balls are back again. Do you remember when the two Top Bakers, Alice & Toby, made them last year?? 😀 Anyway, here they come again…. Enjoy! 😀

Chokladbollar2013

Recipe (makes about 40- 80 chocolate balls; it depends on the size)

Dough

  • 12 dl oatmeal
  • 400 gr butter or margarine, at room temperature
  • 4 dl sugar
  • 8 tablespoons cocoa
  • 8 teaspoons vanilla sugar
  • 8 tablespoons cold coffee

Decoration 

  • Pearl sugar, oatmeal or coconut

Stir butter/margarine until fluffy.

Add the remaining ingredients and work into a dough.

Shape small balls and roll them in pearl sugar, oatmeal or coconut.

Leave them to cool until set.

You can store them in the fridge or freezer.

Chokladbollar2013

Happy Chocolate balls Baking Everyone!  😀

Swedish Christmas treat… Knäck… (Toffee with almonds)

I want to wish you ALL a HAPPY ending of year 2012 and a HAPPY beginning of year 2013! Hope you all will have an amazing New Year’s Eve filled with joy and festive celebrations. I want to end this baking year with a special Swedish treat we have for Christmas in Sweden which is called Knäck. It is a yummy toffee filled of sweet chopped almonds. Mmmmm… 😀

Knäck

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Happy New Year

Ready for the recipe? 😀 Very simple and tasty! 😀

Recipe (makes about 75)

  • 2 dl whipped cream
  • 2 dl granulated sugar
  • 2 dl golden syrup
  • 25-50 gr chopped sweet almond
  • knäck paper cases

merry xmas

Put the knäck paper cases on a baking sheet.

Heat all the ingredients, except the sweet almonds, in a heavy-bottomed saucepan, for 20-25 minutes.

Stir from time to time meanwhile the toffee mixture is cooking.

Knäck som kokar

When the mixture is almost done, stir the chopped sweet almonds into the mixture.

With help of two teaspoons pour the mixture down into each paper case.

Allow the mixture to set.

Store the Knäck in the fridge or in a cool dry place.

Knäck2

Happy Knäck Baking & A Happy New Year! 😀

The meringue guy from the beach

The autumn is finally here in Sweden… Today, the meringue guy from the beach has honored Sugar and Spice Baking with his presence to remind us all about the summer of 2012. 😀

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Let’s get started! 

Recipe (makes 8)

  • 1 dl egg white (3 egg whites)
  • 2 dl caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon Dr. Oetkers yellow food colouring
  • 2 grapes

Preheat the oven to 100 degrees C.

Simmer the egg whites and sugar in a water bath until most of the sugar has dissolved.

Pour it into a dry and clean bowl. Beat the meringue mixture thick, shiny and creamy. Flavour the mixture with the vanilla extract in the end.

The meringues are done when you can turn the bowl upside down without the mixture falling out.

Colour the mixture with Dr. Oetker’s yellow food colouring.

Pipe the meringue mixture onto the parchment paper on a baking sheet (I didn’t have any parchment paper at home so I used foil instead).

Bake in the middle of the oven for about 60-75 minutes or until they are done. The meringues are done when they come off the parchment paper.

Finally, decorated the meringue with two grapes (you can use tape so his eyes will not fall off).

 Happy Meringue Baking!  😀

Homemade Vanilla Toffee

I only have one word for the Homemade Vanilla Toffee I baked today… YUM!!! YUM, YUM, YUM!!! 😀

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Recipe (makes 55-60) 

  • 2 dl cream
  • 3 dl caster sugar
  • 100 gr butter
  • 1 dl golden syrup
  • 1 tablespoon vanilla sugar

Heat all the ingredients, except the vanilla sugar, in a heavy-bottomed saucepan, for 20-25 minutes.

Stir all the time meanwhile the toffee mixture is cooking.

When the mixture is done, stir the vanilla sugar into the mixture.

Place about 55-60 small paper cases onto a baking sheet.

With help of two teaspoons pour the mixture down into each paper case.

Allow to cool in the fridge for about 20 minutes.

Store the Vanilla Toffee in a cool place.

Happy Toffee Baking! 😀

Vanilla Hearts & Tiny Men Meringues

Most girls do love pink! What could be better than making them some cute Vanilla Hearts & Tiny Men Meringues as a combined ice cream treat?!! 😀

*Thinking…thinking*

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Some Vanilla Hearts & Tiny Men Meringues!!! Yay! 

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Here come the EGGS!!! Start BAKING!!! Tuuut tuuut!! 😀

Recipe (makes 14 tiny men & 3 hearts)

  • 2 dl egg white (6 egg whites)
  • 4 dl caster sugar
  • 2 teaspoons vanilla extract
  • Dr. Oetkers red food colouring

Preheat the oven to 100 degrees C.

Simmer the egg whites and sugar in a water bath until most of the sugar has dissolved.

Pour it into a dry and clean bowl. Beat the meringue mixture thick, shiny and creamy. Flavour the mixture with the vanilla extract in the end.

The meringues are done when you can turn the bowl upside down without the mixture falling out.

Place almost half of the meringue mixture into a second bowl and colour the mixture with Dr. Oetker’s red food colouring.

Spoon or pipe the meringue mixture onto the parchment paper on a baking sheet.

Pipe hats, eyes and mouths on the meringues.

Finally, use the piping bag to make the 3 big heart-shaped meringues.

Bake in the middle of the oven for about 60-75 minutes or until they are done. The meringues are done when they come off the parchment paper.

Happy Meringue Love Baking! 😀

Big Vanilla Meringues

I am VERY proud of my home-baked Big Vanilla Meringues which I baked today! 😀 😀 Aren’t they a bit cool and nice?!! 😀

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Recipe (makes 3)

  • 1 dl egg white (3 egg whites)
  • 2 dl caster sugar
  • 1 teaspoon vanilla extract

Preheat the oven to 100 degrees C.

Simmer the egg whites and sugar in a water bath until most of the sugar has dissolved.

Pour it into a dry and clean bowl. Beat the meringue mixture thick, shiny and creamy. Flavour the mixture with the vanilla extract in the end.

The meringues are done when you can turn the bowl upside down without the mixture falling out.

Spoon or pipe the meringue mixture onto the parchment paper on a baking sheet.

With help of the back of a teaspoon, paint the meringues with Dr. Oetker’s red food colouring.

Bake in the middle of the oven for about 60-75 minutes or until they are done. The meringues are done when they come off the parchment paper.

Happy Meringue Baking! 😀