Happy Birthday Sugar and Spice Baking 2 years old! Princess cake with creamy vanilla custard, vanilla cream and strawberry jam….On top of that, a yummy strawberry marzipan cover… Mmmm..

Happy Birthday Sugar and Spice Baking 2 years old! 😀 Today, is 2 years ago, since I started my Blog Sugar and Spice Baking. To celebrate it, I have baked a Princess cake with creamy vanilla custard, vanilla cream and strawberry jam….On top of that, a yummy strawberry marzipan cover… It’s an easy cake to make, it’s just the marzipan cover which can be a bit tricky to put on. 😉

Ingredients:

• Sponge cake
• 300 ml creamy vanilla custard
• 400 ml cream, mixed with 3 teaspoons vanilla sugar
• 100 ml strawberry jam
• pre-made strawberry marzipan
• roses of marzipan
• icing sugar

   😀

Happy Birthday Sugar and Spice Baking 2 years old! 😀

 

 

 

 

Fresh Fruit Salad with Vanilla Whipped Cream

Anyone up for some Fresh Fruit Salad with Vanilla Whipped Cream? Very simple to make and oh so yummy to fill your tummy with!! 😀

Recipe (makes 2 portions) 

• 1 banana
• 1 kiwi
• 1 clementine
• 8 strawberries

😀

Chop the banana, kiwi, clementine and strawberries into smaller pieces. Put them in a bowl. Mix it all together.

Serve with yummy vanilla whipped cream!

Happy Fruit Salad Making Everyone! 😀

Chocolate Sauce Strawberry Chocolate Bar Muffins

I am back in Stockholm, Sweden over the Weekend and celebrating it with baking Chocolate Sauce Strawberry Chocolate Bar Muffins. 😀 Yummy muffins! If you want to add an extra treat, just decorate the muffins with icing… mmmm… 😀

Recipe (makes 24 small muffins)

Mixture

• 125 g butter
• 1 ½ dl granulated sugar
• 2 eggs
• 1 tablespoon vanilla sugar
• 2 teaspoons baking powder
• 1 tablespoon cocoa
• ½ dl chocolate sauce
• 4 ½ dl plain flour
• 1 ½ dl whole milk
• 100 g chopped Marabou strawberry chocolate bar

Decoration

• icing

Preheat the oven to 175 degrees C.

Place 24 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 sugar, baking powder, cocoa and flour into the bowl and whisk a bit.

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

Finally, stir the chocolate into the mixture until everything is just incorporated.

Pour the mixture into the paper cases until 2/3 full.

Bake in the middle of the oven for about 15-20 minutes.

Allow to cool before you put the icing on.

Enjoy!

Happy Chocolate Baking!  😀

Swedish Rice Pudding ….Mmmmm…

A few days ago I made Swedish Rice Pudding. The pudding suits perfectly after a light dish such as fish, soup or vegetables. The final result was higher than my expectations and it tasted very yummy… 😀

😀

Recipe (makes 4-6 portions) 

• 3 dl water
• 1 ½ dl short grain rice
• 7 dl whole milk
• 3 tablespoons caster sugar
• ½ teaspoon salt
• 3 eggs
• 12 flaked almonds

Heat the water. Place the short grain rice in the same pot and let it boil on a low heat until the water has boiled in. Add the milk. Let the porridge simmer on a low heat with the lid on, until the rice is soft, 35 minutes; don’t stir. Thereafter, add the sugar and the salt.

Whisk the eggs and mix them with the porridge and the flaked almonds.

Pour the mixture into a greased tin.

Bake low in the oven on 200 degrees Celsius for 20 minutes.

Let it cool down and serve the pudding with strawberry jam or  fruit conserve.

Happy Rice Pudding! 😀

Swedish “Strassburgare”

The fifth cookie is a MUST!!! In Sweden we name the cookie “Strassburgare“. It has a rich flavour of vanilla and butter. Mmmm… delicious… 😀

😀

My sweet boyfriend… the first time I met him! Haha 😀

Recipe (makes 10)

Mixture

• 100 gr butter, at room temperature
• 0.5 dl icing/confectioners’ sugar
• 1 ½ tablespoons vanilla sugar
• 1.25 dl plain flour
• 1 dl potato flour

Decoration 

• icing/confectioners’ sugar
• strawberry jam

Preheat the oven to 175 degrees C.

Place parchment paper on a baking sheet.

Stir butter, icing/confectioners’ sugar and vanilla sugar until you get a smooth mixture.

Add potato flour and plain flour into the mixture and continue to whisk until everything is just incorporated.

Use a piping bag to make 10 lengths with on a baking sheet.

Bake the cookies in the middle of the oven, 10-15 minutes.

Let them cool.

Finally, decorate the cookies with icing/confectioners’ sugar and strawberry jam.

Before serving, let them rest a bit in the fridge, to get the perfect flavour.

You can store them in the freezer in minimum six months.

Happy Swedish Strassburgare Baking! 😀

Swedish “Wienerstänger” – Wiener canapés

The fourth cookie is named “Wienerstänger” (in English Wiener canapés). It is an absolutely delicious biscuit with a flavour of strawberry and buttery vanilla dough. Do not forget to pour the topping over the cookie when it’s cold, otherwise it will just disappear when the biscuit is warm… 😀

I don’t know where the name of the biscuit comes from… but one guessing could be that it comes from the Swedish word “Wienervals” (in Eng. Viennese waltz)… 😀

Recipe (makes 20) 

Dough

• 125 gr butter
• 0.75 dl caster sugar
• 1 egg
• 2 teaspoons vanilla sugar
• 3 ½ dl plain flour
• ½ teaspoon baking powder
• ½ dl strawberry jam

Decoration 

• 0.75 dl icing/confectioners’ sugar
• 1 tablespoon water

Preheat the oven to 225 degrees C.

Place parchment paper on a baking sheet.

Stir butter and sugar until fluffy.

Pour the egg into the mixture.

Add the flour, vanilla sugar and baking powder and work all together until you get a smooth dough.

Let it rest in the fridge for about five minutes.

Roll into two lengths. Place them afterwards onto the baking sheet.

Make a dip in each length.

With a piping bag, pipe the dip on each lengths, with strawberry jam.

Bake in the middle of the oven, 10-12 minutes. Meanwhile stir the icing/confectioners’ sugar and water together.

Cut the lengths into 2 cm pieces when they are still warm.

Let them cool.

Pour the topping over the lengths and let the biscuits rest in the fridge to get the perfect flavour.

You can store them in the fridge or in the freezer.

Without topping!

Wienerstänger with topping!

Happy Viennese Waltz Baking Everyone! 😀

Swedish Strawberry Marmalade Bread Cookies

Tonight, I baked some delicious Swedish Strawberry Marmalade Bread Cookies… They are very easy to make and they taste beautiful!! 😀

We LOVE the Swedish cakes and buns don’t we?! 😀

Recipe (makes 18) 

Dough

• 150 gr butter
• ½ dl sugar
• 1 egg yolk
• 2 teaspoons vanilla sugar
• 3 dl plain flour

Brushing and decoration 

• egg white
• pearl sugar

Filling 

• 2 tablespoons with St. Dalfour’s strawberry marmalade

Stir the butter and sugar until fluffy.

Add the egg yolk and vanilla. Work the flour quickly into the mixture. Shape the dough into a 40 cm long roll.

Let the roll rest in the fridge until it’s fixed.

Cut the roll into 2 cm thick slices. Roll each of them.  Place the balls afterwards into paper cases on a baking sheet.

Press your thumb in the middle of each cookie to make a dimple. Brush them with the egg white and sprinkle with pearl sugar. Put some marmalade into the dimple.

Bake in middle of the oven at 200 degrees C, 15 minutes, or until the cookies are golden brown.

Happy Swedish Baking Everyone! 😀

Swedish Secrets – Blueberry & Strawberry Muffins

Mmmm… I just LOVE Swedish home-baked muffins! I have used a GREAT recipe for YEARS!! Normally, I add apples and cinnamon (my absolutely favourite!!!)  in the mixture, but today I baked it with Blueberries and Strawberries. The Swedish summer is almost over, only August left before the chilly Autumn will come, but I shouldn’t complain! I live in one of the countries I love and it can be very cozy to drink tea and eat Swedish cakes and buns in a warm room filled with love and candles. 😀

I remember when I started to bake with my British boyfriend. I was so used to the Swedish words and really tried to explain for him what I needed in the supermarket by using noises and sign language…. “You know the stuff which you are wroom wroom the ingredients with”. Luckily, he is an intelligent and sweet guy, haha 😀 … so he understood what I meant and was very patient. 😀 Nowadays, I still keep learning, but luckily, I don’t have to say wroom wroom… or sound as the noise of the tyres on a car. Today, I know that it’s a whisk I need to use when I bake muffins. 😀

 

Recipe (makes 10 big muffins)

Mixture 

• 125 gr butter
• 1 ½ dl sugar
• 2 eggs
• 4 ½ dl plain flour
• 2 teaspoons baking powder
• 1 ½ dl whole milk
• 1 tablespoon vanilla sugar
• 300-400 gr blueberry & strawberry
• ½ tablespoon sugar to make the blueberries & strawberries sweeter

Optional Decoration 

• icing/confectioners’ sugar

Preheat the oven to 170 degrees C (325 degrees F) Gas 3.

Let the blueberries and strawberries drain off.  Powder them in a separate bowl with ½ tablespoon sugar to make them sweeter. Stir the blueberries and strawberries a bit.

Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour  the vanilla sugar, baking powder and flour into the bowl.  Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, pour the blueberries and strawberries into the mixture and stir until everything is just incorporated.

Spoon the mixture into the paper cases until two-thirds full.

Bake in the preheated oven for about 30 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

An optional suggestion is to decorate them in the end with icing/confectioners’ sugar or you can make some frosting to decorate the muffins with.

Happy Swedish Baking Everyone!!! 😀 

The Hummingbird Bakery’s Chocolate Cupcakes

I have made the most delicious Chocolate Cupcakes based by the recipe from The Hummingbird Bakery’s book “Cupcakes and Muffins”. I have just changed a few things to put my touch on it. 🙂 I hope you enjoy it as much as we did. The cakes tasted AMAZING!! 😀

Recipe (makes 12 cupcakes)

Chocolate mixture

• 100 g (3/4 cup plus 2 tablespoons) plain all-purpose flour
• 2 ½ tablespoons unsweetened cocoa powder
• 140 g (a scant 3/4) caster sugar
• 1 ½ teaspoons baking powder
• a pinch of salt
• 40 g (3 tablespoons) unsalted butter, at room temperature
• 120 ml (½ cup whole milk)
• 1 egg
• 1/4 teaspoon vanilla extract
• 1 quantity Chocolate Frosting
• Chocolate vermicelli or edible silver balls/dragees, to decorate

Ps. I chopped some pieces with milk Chocolate (50 g) and added it into the mixture, before I put it in the oven. To decorate, I used fresh Spanish strawberries and sprinkles instead.

Preheat the oven to 170 degrees C (325 degrees F) Gas 3.

Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps. (I used my very helpful boyfriend as a mixer, lol, because I couldn’t find my own one – worked perfectly! 😀 )

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

When the cupcakes are cold, spoon the Chocolate Frosting on top and decorate with chocolate vermicelli or silver balls/dragees.

Chocolate 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 tablespoons whole milk

Beat the icing/confectioners’ sugar, butter 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. I got help from my lovely boyfriend again. A great opportunity to have some quality-time together. 🙂

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.