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

Posted on Apr 2, 2014 by Sugar and Spice Baking

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. 😀

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.

Happy Baking Everyone! 😀

Chocolate Orange Cupcakes with a Chocolate Orange Frosting… Lush!

Posted on Nov 3, 2013 by Sugar and Spice Baking

What could be better to end the weekend with than Chocolate Orange Cupcakes with a Chocolate Orange Frosting? Devine Cupcakes with a rich flavour of Chocolate and Orange… 😀 Forget about everything which has to do with diet this weekend! Have two of them and indulge… 😀

Recipe (makes 12)

Mixture

125 g unsalted butter
1 dl granulated sugar
1/2 dl dark brown soft sugar
2 eggs
4 1/2 dl plain flour
2 teaspoons baking powder
1 teaspoon vanilla extract with seeds
2 tablespoons cocoa powder
3 teaspoons orange zest
100 g dark chocolate chips
1 1/2 dl milk

Frosting

300 g (2 1/3 cups) icing/confectioners sugar, sifted
100 g (6 ½ tablespoons) unsalted butter, at room temperature
40 g (1/3 cup) unsweetened cocoa powder, sifted
3 teaspoons orange zest
3 tablespoons whole milk

Muffins:

Preheat the oven to 175 degrees C.

Place the paper cases on a baking sheet.

Stir the sugar and butter until fluffy in a bowl.

Add the eggs and continue to whisk.

Pour the vanilla extract, baking powder, cocoa powder, orange zest and flour into the bowl and whisk a bit.

Add the milk and continue mixing for a couple of minutes more until the mixture is smooth.

Pour the chocolate chips into the mixture and stir until everything is just incorporated.

Pour the mixture into the paper cases with help of a tablespoon.

Bake in the middle of the oven for about 20 minutes.

Allow to cool before you put the frosting on.

Frosting:

Beat the icing/confectioners’ sugar, butter, orange zest and cocoa in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Cupcakes:

Pipe the chocolate frosting on top of the muffins and sprinkle them with orange zest.

Happy Cupcake Baking Everyone! 😀

Toblerone Cupcakes with a delicious Toblerone and Vanilla Frosting

Posted on Oct 20, 2013 by Sugar and Spice Baking

Good morning Everybody! 😀

Yesterday, I baked some very yummy Toblerone Cupcakes with a delicious Toblerone and Vanilla Frosting on.

😀

Recipe (makes 6 big muffins)

Mixture

50 g Toblerone, chopped into smaller pieces
2 1/4 dl plain flour
0.75 dl milk
70 g unsalted butter
1/2 tablespoon vanilla sugar
1 teaspoon baking powder
0.75 dl granulated sugar
1 egg

Frosting

2 cups icing sugar
5 tablespoons unsalted butter, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract
25 g grated Toblerone

Decoration

25 g Toblerone

Muffins:

Preheat the oven to 175 degrees C.

Place the paper cases on a baking sheet.

Stir the sugar and butter until fluffy in a bowl.

Add the egg and continue to whisk.

Pour the vanilla sugar, baking powder and flour into the bowl and whisk a bit.

Add the milk and continue mixing for a couple of minutes more until the mixture is smooth.

Pour the chopped Toblerone pieces into the mixture and stir until everything is just incorporated.

Pour the mixture into the paper cases with help of a tablespoon.

Bake in the middle of the oven for about 20 minutes.

Allow to cool before you put the frosting on.

Frosting and Cupcakes:

Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.

Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. Finally, pour the grated Toblerone into the frosting and stir until everything is just incorporated.

Pipe the frosting on top of the cupcakes and decorate with Toblerone!

Happy Toblerone Cupcake Baking Everyone! 😀

Swedish Chocolate balls in the replay…

Posted on Oct 2, 2013 by Sugar and Spice Baking

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! 😀

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.

Happy Chocolate balls Baking Everyone! 😀

Custard & white chocolate biscuits

Posted on Jul 28, 2013 by Sugar and Spice Baking

I’m a big fan of custard and I also love chocolate, so I decided to bake these yummy custard and white chocolate biscuits. Heaven! They taste like a combination of shortbread, custard and white chocolate. 😀

Recipe (makes about 25)

140 g butter, at room temperature
175 g granulated sugar
1 egg
1 tablespoon vanilla sugar
225 g plain flour
2 teaspoons baking powder
91 g custard powder
85 g white chocolate, chopped into small chunks

Heat oven to 180 C degrees. Line 2-3 baking sheets with parchment paper.

Put the butter and sugar in a food processor and mix until light and fluffy.

Add the egg and vanilla and mix well.

Sift together the flour, baking powder and custard powder. Then pour into the bowl and mix it all together until you get a smooth and firm dough.

Finally, take the dough out from the food processor and work the chocolate in by hand.

Roll the dough into small walnut balls. Then place them on the baking sheets, a little apart.

Press each biscuit down lightly with your fingers.

Bake in the middle of the oven for 12 minutes or until golden brown.

Finally, let them cool on a wire rack.

Happy Custard and white chocolate biscuits Baking Everyone! 😀

Swedish Mocha Squares/Love Yummy

Posted on Jul 17, 2013 by Sugar and Spice Baking

This Swedish treat has got a few different names such as Mocha Squares (Mockarutor) and Love Yummy (Kärleksmums). A very nice and yummy chocolate treat. The cake is coated with a chocolate ganache and coconut. 😀