Swedish Meringue Suisse (Marängsuisse) filled with whipped cream, vanilla ice cream, meringues, Belgian chocolate sauce and chopped bananas… mmmm…! Happy Birthday Sugar and Spice Baking 8 months!

Posted on Mar 6, 2013 by Sugar and Spice Baking

Mr. Croco and Mr. Octo are celebrating Sugar and Spice Baking’s 8 month’s Anniversary with a delicious Swedish Meringue Suisse (filled with whipped cream, vanilla ice cream, meringues, Belgian chocolate sauce and chopped bananas…) YUMMY in your tummy! 😀

Recipe (makes 3-4 portions)

2 dl double cream mixed with 1 tablespoon vanilla sugar
3 dl Carte d’or vanilla ice cream
2 bananas, chopped
1 dl Belgian chocolate dessert sauce with British double cream
10 plain mini meringues
sugar strands to decorate

Whip the cream.

Just chuck all the ingredients in a medium sized bowl and mix it all together!

Eat it with pleasure!

😀

Happy Swedish Meringue Suisse Making and Happy Sugar and Spice Baking 8 months! 😀

Swedish yum yum Chocolate balls … so easy to make so even kids can bake them!

Posted on Aug 3, 2012 by Sugar and Spice Baking

Yesterday, I got some superb help from my two half Swedish/half British TOP Bakers, Alice (6 yrs old) & Toby (5 yrs old)! These Swedish Chocolate balls are so EASY to make so even kids can bake them…

What did we think about the Chocolate balls?

Alice: “Tastier than delicious because they have chocolate and pearl sugar!”

Toby: “They were tasty because they have pearl sugar on and were sugary! The chocolate was sugary and very tasty! “

After such a GREAT review I can only advice you guys to bake them as well! Kids are ALWAYS excellent judges when it comes to baking and sweets… I certainly think so!!! 😀

What did we enjoy with making them?

Alice: “Everything was fun with the baking and because we baked together.”

Toby: “To roll them in pearl sugar.”

What can be more joyful than baking with your family and especially with kids?! I can’t think of anything. 😀 Good luck with your baking and hope you enjoyed reading my post! 😀 The recipe is below…

Recipe (makes about 80 chocolate balls)

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.

Oooops!!! Some chocolate balls are missing!!! 😀 Where did they go? 😀

Swedish Secrets – Blueberry & Strawberry Muffins

Posted on Jul 31, 2012 by Sugar and Spice Baking

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.