Sourdough Lussebullar

Today I saw snow!
SNOW! <3
It got me into a good Holiday spirit so I decided to make Lussebullar with sourdough, something I've never made. Of course I've made Lussebullar! But never have I added sourdough into the dough!
But right now I'm really into sourdough, and I know you can add sourdough into regular Cinnamon Buns so why not in Lussebullar?

Ingredients:
75 g melted butter
2,5 dl soy milk
25g yeast
1,5 dl sourdough
1,25 dl sugar
½ teaspoon salt
4 dl Manitoba Cream Flour
5 dl flour
Raisins or Marzipan or both


Preparation Instructions:
Crumble the yeast into a big bowl.
Melt the butter and add the soymilk(I heat the soymilk a little before in the microwave, if you add the soymilk directly into the melted butter it could clump, and it's not so fun)
I'd recommend you to use an digital meat thermometer, so that you can get an exactly 37 C, that's when you get the best result.
Pour the milk mixture over the yeast and stir till the yeast has dissolved, now add 0,5 g of saffron.
Then add the sugar, salt and 2 dl of regular flour and 2 dl of Manitoba Cream, and the sourdough, stir.
Now add 2 dl of Manitoba cream an stir.
Now add 3-4 dl flour with 1 dl at a time till the dough is smooth, it shouldn't stick to the bowl or to anything, but it should still be a little sticky to the touch, but the dough shouldn't stick to your fingers.
Now you have to let it sit for 30 minutes while it rises.
When it has doubled in size make buns! If you want to add marzipan into the dough, then take you marzipan and cut it into little pieces and knead it in.
I'm going to make half with marzipan and the other half with out anything.
The traditional shape is to make a rope of dough about six inches long (about 15 cm) and then form it into an S. Lay it on a wax paper and tuck raisins into the curls of the S.
Now, when you have done this with all the dough it has to sit for another 30 minutes. Now is a good time to put on the oven 225 C or 427 F.

After 30 minutes it's time to pop the first baking plate into the oven, but before we do that we can if you'd like, to brush the buns with a mixture of ½ dl liquid butter and ½ dl oat cream and then  just pop it in the oven.
Usually they should bake for about 8-10 minutes, but it depends on how big you've made them.

Chocolate chip cookies

All alone?

Ready for bed?
Not nearly satisfied of what they day have had to offer you?
THEN WHIP UP SOME CHOCOLATE CHIP COOKIES!

Ingredients:
½ dl liquid butter
2 teaspoons vanilla
1 teaspoon baking powder
1 dl sugar
1 dl oat cream
1½ dl oatmeal
2-3 dl flour
1 dl chocolate chips
1 tablespoon of coco if you want.

Preparation Instructions:
Mix all the ingredients to a smooth dough.
Roll smalls balls of the dough that you flatten on a wax paper.
Bake your cookies for 10-15 min in 225 C / 437 F.

Chocolate Bisques

Almond bottom:
 Ingredients:
200 g Almond
1 tablespoon liquid butter
1 teaspoon of baking powder
3 tablespoon of oatmeal cream
1,5 tablespoon flour
1 tablespoon of sugar

Preparation Instructions:
Mix the almonds to a fine powder, add all the other ingredients and stir to a smooth dough.
Now you can either make big cakes or small ones, depending on if you'd like mini bisques of regular, I made both.
Heat the oven to 175 C / 347 F and bake the cakes for 15-20 min.
Take them out and let them cool, now make the Butter cream.


Chocolate Butter cream:
Ingredients:
½ dl oatmeal cream
150 g butter
½ tablespoon vanilla
1 tablespoon coco
75 g melted dark chocolate
1 dl powder sugar

Preparation Instructions:
Mix all the ingredients together, except for the chocolate.
After you've mixed all the ingredients into a smooth cream, add the melted chocolate and mix together.
Now you can either just put the butter cream on the almond bottoms with a spoon, or use a decorating bag like I did.
After all the almond bottoms are covered with the butter cream, put them in the freezer for at least 2 hours.

Now melt 250 g of dark chocolate and dip the bisques in it so that they are totally covered.
Wait till the chocolate has dried then stuff your face!

Frozen Bisques

Sorry for the bad pictures, but they got done late last night, and you know effort and stuff.

Sourdough Bread with Apricot, Figs and Walnuts

I love bread with lots of nuts and dried fruit in it!
It's awesome!
Especially with raisins, it's so yummy with raisin bread! Best thing ever!

Ingredients:
50 g yeast
5 dl water at 37 C / 98 F
2 teaspoons of salt
13 dried apricots
8 figs
100 g walnuts
6 dl of Manitoba Cream Flour
10 dl rye flour

Preparation Instructions:
Crumble the yeast into a large bowl, add the water and stir till the yeast has dissolved.
Add the salt and stir.
Add 2 dl of rye flour and 1 dl of Manitoba Cream flour and stir.
Now add two thirds of the sourdough you've made the past days and stir.
Now split the apricots in half, and split the figs in four, mix them with 100 g walnuts and add into the bowl.
Add 5 dl of Mantioba Cream flour and stir, now add 2 dl of rye flour and stir, from now on add 1 dl of rye flour at a time.
Now leave it to rise for 60 min.
Tip the dough over on to a wax paper and split the dough into two and form into whatever bread you'd like. I've chosen to make two large breads.
Now let them rise for 40 min.
Heat the oven to 225 C or 437 F. Bake the bread for 40-50 min.

Yes, it's real cheese, I made a sandwich for my boyfriend before I went to work.

Sourdough

It's actually easy to make sourdough, you don't need to do so much, just don't forget about it.

Ingredients:
3 dl rye flour
1 dl  grated apple
4 dl water at 45 C

Preparation Instructions:
Mix all the ingredient together in a container with an airtight lid., the container can only be half full.
Let it stand i warm temperature, like beside the stove. Now for 2 to 3 days let it sit there while you either stir och shake the container at least two times daily, preferably more.
When it has started to bubble and smells sour, it's time for step 2.

Dag 1

Dag 2

Ingredients:
2 dl rye flour
1 dl flour
3 dl water att 45C

Preparation Instructions:
Mix it all togheter with the dough from step 1 and leave it beside the stove for 1 day.
If the sourdough now bubbles and smells sour you can go ahead and use it, if not let it stand for one more day.
The sourdough that you don't use, keep it in a container with a lid on in the fridge and to keep it alive feed it once a week with ½ dl water and 1 tablespoon of rye flour, and with that I mean, add it into the dough and stir.

Day 3

Day 3 with the ingredients in Step Two added

Day 3 on the evening

Day 4

Day 4 after I stirred

 Now it's ready to use!
I'm working on a recipe right now, if it gets any good I, which hopefully it will, I'll get back to you with it!

Apple dumplings/doughnuts

Sorry for the bad iphone pictures, it's all I have.

Yesterday I made Apple dumplinings/doughnuts, don't really know what there called in English, ah well, Äppelmunkar in Swedish.
I didn't like the recipe, and I didn't like the outcome, so I won't write it down.
To bad for you, or not really at all.
But tomorrow I'll write down a sourdough recipe, with day to day pictures!
Something I always wanted, especially the first time I tried to make some.
And of course the explanation behind what it really means to feed your sourdough.
Sure everyone says you have to do it, if you don't just freeze it, but I'll never gotten an explanation on how it's really done, until now!
So sit tight till tomorrow, and I think that on Wednesday I'll make bisques.
Yum yum!

Carrot Cake

I actually don't really like carrot cake, it's way to sweet for me, but my boyfriend like it, so I make it for him.
I won't lie, I'll snatch a piece for me self sometimes but it's not nearly a favorite.
I would never make it if my boyfriend didn't like it.

Ingredients:
1 dl liquid butter, like Milda Culinesse, it's about 100 gr of butter
1 dl sugar
2 dl flour
0,5 dl soyflour, I add it so that the finished thing doesn't crumple so much
1 dl soymilk
½ dl oat cream
0,5 teaspoon cardamom
3 teaspoons of No egg
2 teaspoon vanilla
2 teaspoon baking powder
1 carrot finely grated

Preparation Instructions:
Preheat the oven to 175 C or 347 F. Line a small baking pan with butter and breadcrumbs.
Add the butter with the sugar and mix.
Then add the flour, mix.
Add the soy milk and the oat cream, mix.
Then add everything else and mix.
Then just get it all into the baking pan and pop it in the oven for 40 minutes.
Take the cake out and let it cool completely.
Now do the frosting.

Cream cheese frosting
Ingredients:
70 g butter
50 g natural cream cheese
2,5 dl powdered sugar
1 teaspoon vanilla
1 teaspoon of orange juice
1 teaspoon of lemon juice

Preparation Instructions:
Mix it all to a creamy frosting that should taste delicious!
Spread it over the cake.
Enjoy!

The frostings weird color is from me trying to get an orange look. I failed.

Easy Peasy Raisin and Pumpkin seeds Bread

Right now I'm waiting for the bread to rise.
I love to bake, and I also love to bake bread, mixing creating delicious bread, if you are lucky, you can't always succeed , sadly.
Well our home was empty with any breakfast thingies, so when I went to the store I decided to bake my own bread rather than to buy some,
I mean it's so much more nice, funny, delicious.
I just love newly baked bread that you smear butter on, so it melts and just stuff you face!

Ingredients:
50 g yeast
4 dl water at 37 degress
2 teaspoons of salt
1 tabelspoon of bread syrup
Around 10 dl flour (I never measured! But I'll guess it was around 10 dl)
1 dl pumpkin seeds
1,5 dl raisins


Preparation Instructions:
Crumble the yeast in a bowl add the water and stir till the yeast dissolves.
Add salt and the syrup, and mix in half the flour.
Now add the pumpkin seeds and raisins, and start to add 1 dl at a time and mix till the dough is smooth, it shouldn't stick to the bowl or to anything, but it should still be a little sticky to the touch, but the dough shouldn't stick to your fingers.
Now you have to let it sit for 40 minutes while it rises.
When the dough has doubled in sizes you can either make one large bread or small bread buns, form the dough into the bread you want, use a little extra flour so the dough doesn't stick to everything, and put it on a wax paper.
Now leave it to rise for 30 min, you can start to preheat the oven while you wait, so set it on 200 C or 392 F.
Let large breads bake for about 50-60 min and small breads for 15-20 min.

My bread is done now, and I've tasted it, it's really good!
And it came out much more beautiful than I thought, I mean I didn't follow any recipe at all,
So if you want a really good sweet fluffy cloud like not dry at all bread bun, try this recipe.
I'll have to do it again soon and measure everything, but till then you'll have to make do.

Just look how fluffy and delicious it looks!

Ahoy there!

I haven't baked anything for a while, not since Saturday, it's to many days.
I have to make something tomorrow!
Just have to figure out what, I have three ideas, but I don't now which I want to do most.
Maybe I'll just do all three tomorrow!
Or bake one thing each day for three days.
Oh, we'll see.
Anyhow I'm really looking forward to it!

Olives

Yes I love olives,
More than I love cake right now.

And I've been tasting around to find the perfect olives,
Right now I actually think I had them the first time, and it will be a while before I can buy more expensive olives to try.
 

These olives aren't that expensive, I think on package costs 12-13 kr, but they were disgusting!
Seriously bad. Mostly they just tasted sour, and nothing like olives at all.
Never ever buy those!
They are awful like -10937364483 out of 5 stars.

These are my favorite! They only cost 9,95 kr, and have kind of a hard flesh but still taste creamy and delicious!
5/5!

 These are also good, taste like olives.
4/5.

 These we're expensive, think I paid around 40 kr for this can.
And sure they don't taste that bad, but the flesh is soft, not really a hit, and not worth it's money, but there okay.
3/5

These was also expensive, a little jar for plenty of money, really big green olives.
Really nice, but a little to soft in the flesh.
4/5

And on to the last jar with olives.
These was also soft, I want something to chew on, something with an existing consistency.
Not that bad though in taste.
3/5


That's all the olives I've tried, not much, I'm not any olive expert exactly, but I'll hope to try some more different olives soon, when I fell rich.
If you have a tip for good olives, please tell me.

Think I'll have to go and eat some of my own marinated olives in fresh Rosemary and Garlic.
Delicious!

Prinsses cupcakes for me and Coffee ganache cupcakes for the grown ups

Today(Saturday 2/10) I'm going to a PAAARTEY!

And I thought it as an excellent excuse to use my cake leveler! But with out making a cake.
I will make cupcakes instead, and I decided to start with them right away, they will need a lot of cooling down time before you can start decorate.
So here we go kids and grown ups!

Step One
Ingredients:
250 g of rum temperated butter
3,5 dl sugar
5 dl flour
1,5 dl soyflour, I add it so that the finished thing doesn't crumple so much
2,5 dl soymilk
2 dl oat cream
6 teaspoons of No Egg
5 teaspoon vanilla
5 teaspoon baking powder


Preparation Instructions:
Preheat the oven to 175 C or 347 F. Line your cupcake pan with cupcake liners.
Add the butter with the sugar and mix.
Then add the flour, mix.
Add the soy milk and the oat cream, mix.
Then add everything else and mix.
Now you can evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool. 

When the cupcakes have completely cooled take them out of the cupcake liners and take you cake leveler (if you don't have one a knife is good) and split the cupcake about 1 cm from the bottom and then split the top about 1 cm from the top, so that you have an bottom piece a middle piece and the top piece.

Step two
Ingredients Princess cupcakes:
Raspberry jam
2 tabelspoons of Vanilla cream sauce
2 dl Soy milk
2 teaspoons liquid butter
2 teaspoons Vanilla sugar
2 tabelspoons Sugar

Preparation Instructions:
Star with cooking the vanilla cream sauce according to the instructions, make two portions, add 2 teaspoons of vanilla sugar and 2 teaspoons of liquid butter. Put it aside and let it cool.
Now take half of the split cupcakes, add 1 teaspoon of raspberry jam to the bottom piece put it in a new cupcake liner, and put the middle piece on top, now spread 1-2 tablespoons of vanilla cream sauce and then put the top piece on.
Now it's ready to get decorated!

Ingredients Coffee ganache cupcakes:
75 g chopped dark chocolate x 2
12 teaspoons of oat cream
1 teaspoon coffee

Preparation Instructions:
Cut the chocolate into small piece and put it into two separate bowls.
Heat the oat cream to a boil, immediately pour 6 teaspoons of the boiling cream over the chocolate in one bowl and allow to stand for 5 minutes. Stir with a whisk until smooth.
Now add 1 teaspoon in the oat cream thats left, heat a little and pour it over the other bowl. Stir with a whisk until smooth.
Because it's so little cream it can be necessary to heat the ganache in the microwave for 10 seconds so that all the chocolate melts.
Now take the rest of the split cupcakes, add 2 teaspoons of chocolate ganache to the bottom piece put it in a new cupcake liner, and put the middle piece on top, now spread 2 teaspoons of coffee chocolate and then put the top piece on.
Now it's ready to get decorated!
But to do that we'll need frosting.


Step Three
Ingredients:
150 g room temperated butter
2 dl powdered sugar
1 teaspoon vanilla

Preparation Instructions:
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
Add the vanilla and powdered sugar. With the mixer on low speed, gradually beat in the sugar.
Tint the frosting with desired food color.
Now add it in your decorating bag and choose the decorating tip to your liking.
Just add the frosting on your cupcakes.
I decorated them with sugar colored with food color and the marzipan bows I made.

Marzipan bows, handmade.