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! 😀


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


  • 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


  • 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!  😀


Swedish Mocha Squares/Love Yummy

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. 😀



Recipe (makes 25-35 slices)


  • 2 eggs
  • 3 dl granulated sugar
  • 1 1/2 dl whole milk
  • 4 1/2 dl plain flour
  • 2 teaspoons vanilla sugar
  • 1 tablespoon cocoa
  • 150 g melted butter
  • 2 teaspoons baking powder


  • 3 1/2 dl icing sugar
  • 4 tablespoons melted butter
  • 4 tablespoons strong cold coffee
  • 1 tablespoon cocoa
  • 2 teaspoons vanilla sugar


  • coconut to sprinkle

Stir the eggs and sugar until fluffy.

Add the vanilla sugar, cocoa and baking powder into the mixture.

Then, stir in the flour and milk until everything is just incorporated.

Finally, add the melted butter and mix it all together.

Pour the mixture into the baking sheet and bake in the middle of the oven at 175 degrees for 25 minutes.

Mix the melted butter, coffee, cocoa, vanilla sugar and icing sugar together until you get a smooth mixture.

Pour the ganache on top of the warm cake.

Finally, sprinkle the cake with coconut.

Cut the cake into square pieces.


Happy Love Chocolate Cake Baking Everyone!  😀

Lemon and Cardamom Buns… Happy Birthday Sugar and Spice Baking 11 months!

Hello Everyone! Now it’s time for some Sugar and Spice time again! 😀 Mr. Croco, Mr. Octo and Mr. Water Draggo are celebrating the Swedish National Day and Sugar and Spice Baking 11 months Anniversary. One more month to go before it’s 1 year!! Time flies away. Lots of flour, butter, eggs etc. and most of all time have been used during these 11 months and it has been great fun! I have baked a various selection of pastries; from my Hummingbird Spinach and Cheese muffins to Swedish Dream Cookies and different kind of Chocolate Cakes. Today, I will share a new Swedish recipe with you; Lemon and Cardamom Buns. A sweet and spicy bun for you to indulge when you want a special treat. Roll on the celebrations with Mr. Croco, Mr. Octo and Mr. Water Draggo and the festive Lemon and Cardamom Buns. Happy Birthday Sugar and Spice Baking 11 months old! 😀 lemon and cardamom buns sasb

Lemon and Cardamon Buns Sugar and Spice BakingLemon and Cardamom Buns Sugar and Spice Baking 2013Lemon and Cardamom Buns Sugar and Spice Baking June 2013

Recipe (makes 30 buns)

  • 150 g butter
  • 5 dl milk
  • 50 g dry yeast
  • 1 1/2 dl white syrup
  • 1/2 teaspoon salt
  • 2 teaspoons cardamom
  • 850 g plain flour


  • 100 g butter
  • 1 1/2 dl granulated sugar
  • 1 teaspoon cardamom
  • finely grated rind of lemon


  • 1 egg
  • pearl sugar

Melt the butter. Add the milk and heat to 40 degrees C.

Put the dry yeast in a bowl and add a bit of the liquid until the yeast has resolved. When done, add the rest of the butter/milk liquid.

Stir in the syrup, salt, cardamom and flour and work thorough until you have a smooth and firm dough.

Let it rest for about 60-70 minutes.

Cut the dough into two halves and roll out each piece of dough into a rectangle about 1 cm thick.

Spread the filling on the dough and fold in 1/3 of the dough towards the middle and then fold in the rest of the dough.  Do the same thing with the other piece of dough.

Cut out triangles of the rectangles and place them onto a baking sheet. Brush them with a ready whisked egg and sprinkle them with pearl sugar.

Put the oven on to 225 degrees C.

Bake the buns in the middle of the oven for about 10 minutes.


Lemon and Cardamon Buns Sugar and Spice Baking

Happy Lemon and Cardamom Buns Baking and Happy Birthday Sugar and Spice Baking 11 months old!  😀

Bo’s Cake … A spicy and moist Cake filled with yummy Lingonberry jam

My Granny used to bake a special cake for my dad which she called “Bo’s Cake“. A spicy and moist cake filled with yummy Lingonberry jam. Perfect for Christmas but works all year round for you guys who can’t resist cinnamon, ginger, cloves and Lingonberry jam. 😀 If you find it hard to find Lingonberry jam, just go the food section at IKEA. 😀

Bos Cake Sugar and Spice Baking

Recipe (makes 12 slices)

  • 4 1/2 dl plain flour
  • 3 dl granulated sugar
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 2 teaspoons bicarbonate of soda
  • 5 tablespoons milk powder
  • 1 1/2 dl lingonberry jam
  • 1 dl melted butter
  • 2 dl water

Preheat the oven to 175 degrees C.

Grease and line a small loaf tin.

Mix all the dry ingredients together in a medium sized bowl.

Melt the butter and allow to cool.

Pour the jam, butter and water into the same bowl as the dry ingredients and mix until everything is just incorporated.

Pour the mixture into the loaf tin and bake towards the bottom of the oven for about 40-45 minutes.

Use a ‘cake tester’ to see if the cake is baked or not.


Happy Bo’s Cake Baking!  😀

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!

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 birthday

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


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! 😀

America listen up! A mix between Swedish and American cinnamon buns

Cinnamon buns/rolls are very popular in SWEDEN and in THE UNITED STATES OF AMERICA!!! Therefore, I wanted to combine a Swedish Cinnamon bun recipe with an American Vanilla Frosting recipe which you cover the cinnamon buns with. Mmmmm…. YUM, YUM, YUM!!! 😀

In Chicago you can find the Swedish American Museum. Isn’t it so cool that we have something in common??!! Lots of Swedish people (about 1.3 millions) immigrated to America in the late 19th and early 20th centuries.  Maybe YOU are my unknown relative?!! Who knows?!! 😀 Hahaha! If you are interested of the museum, please don’t hesitate to visit their website: http://www.swedishamericanmuseum.org/childrensmuseum/about.php It is definitely worth a visit!

(The picture of the Viking boat is borrowed from Swedish American Museum’s website)

Are you ALL ready for the Swedish/American Cinnamon bun recipe?!! Here it comes!! Swiiiiischhhh… 😀

Recipe (makes enough for a small cinnamon party)

I made 3 doughs of wheat bread

  • 150 gr butter, at room temperature         (x3)
  • 5 dl whole milk                                                 (x3)
  • 50 gr yeast for sweet doughs                        (x3)
  • 1 dl caster sugar                                               (x3)
  • ½ teaspoon salt                                                (x3)
  • 2 teaspoons ground cardamom                 (x3)
  • 850 gr (approximately 14 dl) plain flour (x3)


  • 850 gr butter
  • 12 tablespoons cinnamon
  • 6 dl caster sugar



  • 4 eggs
  • pearl sugar


(Vanilla Frosting)

  • 4 cups icing/confectioners’ sugar
  • 2 tablespoons butter, melted
  • 3 teaspoons vanilla extract 
  • 6 tablespoons milk

Recipe for each dough: 

Heat the milk to 37 deg C (99 degrees F)

Crumble the yeast in a 3-4 litre bowl. Pour in the milk and stir then add the butter in pieces, sugar, salt and cardamom.

Measure the flour. Pour the flour right out of the bag into a measuring cup. Do not shake the measure.

Add the flour, but save ½ dl of the flour (for rolling).

Knead the dough vigorously, about 5 minutes with a mixer or 10 minutes by hand until it feels smooth.

Let the dough rise covered with a tea towel for about 30 minutes.

Work the dough with the mixer or knead gently on floured surface.

Roll out the dough about 4 mm thick and 50 cm wide, length is determined by the amount of dough you are working with. (I made the buns in different sizes).


Mix butter, cinnamon and sugar so it’s just incorporated.

Cinnamon buns: 

Put the filling on 3/4 of the dough and fold over each dough side over the middle one and then sweep off excess flour (some may be needed to avoid sticking).

Roll it out one more time.

Cut the strips about 10 mm wide and twist a knot and make it tight.

Place the buns on plates covered with parchment paper and again let them rise covered with a tea towel for about 40 minutes.

Preheat oven to 225-250 degrees C (437-482 degrees F). Brush the buns with the egg then sprinkle the pearl sugar  on top and then bake in the middle of the oven for 5-10 minutes.

Vanilla Frosting: 

In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk to reach a thick, hardly-able to stir consistency.

Spread over warm buns/rolls as soon as they are placed on a plate to let the frosting melt and run into the buns/rolls.

Take a plate! It’s CINNAMON PARTY!! Woohoo!! 😀

Yes please!!! 😀  I LOVE Cinnamon buns 😛

Happy Cinnamon bun Baking! 😀