Thursday, November 25, 2010

Pepparkaka Delight!

Greetings and Happy Thanksgiving to all who come from the States and are celebrating this great holiday! This is one of my favorite holidays to celebrate. The smells, sites and atmosphere that engulf you when you gather together with family and friends is such a delight and I have wonderful memories of celebrating Thanksgiving. Since I live in Sweden and this is not a Swedish holiday, my husband and I, along with our other American/Swedish friends, have to be creative in our celebration. For instance, we are having chicken, rather than turkey, because here it cost around $20 per kilo for a turkey...and that is way too much money. We instead buy whole chickens and stuff them...like a turkey. We will also not have sweet potatoes or pumpkin pie, but on our spread will be a delicious cuisine that will satisfy our taste pallet. I have decided this year as well, to play the Macy's Thanksgiving Day parade while people arrive, to help bring in a bit more tradition. I am looking forward to our evening!

For my baking endeavor today, I have made something very special. It's a simple recipe that I have created myself. In Sweden, they have a wonderful cookie called Pepparkaka (similar, but not the same as, gingerbread cookies). These cookies, if I am not careful, I can eat a whole box in no time. They are light weight crisps that taste like cardamom and cinnamon and seriously melt in your mouth. Anyway...
I have made a pepparkaka cream layered cake. First layer is melted chocolate, then the cookies, then a layer of whip cream, then cookies, then cream, then cookies dipped in chocolate and set on top to make a pretty design. And then I set the whole thing into the freezer and will take it out tomorrow morning before serving.
It tasted really good just in bits before I froze it, so I am confident that it will taste good tomorrow as the finished project.

Well it's now lunch time and I need to finish up a few things before heading off.

Until my next post...be thankful for the things that you have in your life!
Barefoot and Baking in the kitchen

Recipe for Frozen Pepparkaka Cream Cake

Box of pepparkaka or gingerbread cookies
Big bar of dark chocolate, melted with 2 tbls. of cream
1.5 cups (or 3dl) whipping cream, whipped

Smear some chocolate on bottom of pan, save enough to dip the cookies later
lay cookies on top, crumble some too, cover the bottom
Put on cream, then follow with more cookies, crumbled and remaing cream and then dip your remaining cookies in chocolate and set nicely on top. Freeze for a few hours or overnight!
Enjoy with a nice cup of tea or coffee.

Wednesday, November 24, 2010

The office is getting snickerdoodled today!

I decided this morning that I would bake some snickerdoodle cookies, which are one of my favorites, and bless my co-workers with them. You know, I think everyone...no matter what the situation, likes to be thought of and cared for in some small way. When someone's kindness reaches out to you and shows you that they wanted to make your day special...it's such a great feeling. I also think it's such a great feeling to be the one to reach out and show kindness...just simply because I can. I love to see people happy and enjoy life. It is one of my greatest joys and I know that through my baking that happens. This is not to boast as if I am the master baker...I am not...but I thrive on seeing others enjoy themselves, especially when it was through something I have done. It does my heart good. So today my office and co-workers are getting snickerdoodled!

Until my next post...bless those around you in some small way...I promise they will love it.

Barefoot and Baking in the kitchen

Monday, November 22, 2010

Tis the season to be cookied



Greetings from a very snowy Sweden! As I type, the snow is swirling and floating downward to the ground, covering everything in its path. Today I just can't seem to find my energy and would like nothing more than to wrap up in a fleece blanket and drink hot cocoa while I watch a movie...
However, that wish cannot come true yet, since I have a task of baking ahead of me. This is my final baking for this group of 40 people, but I think it will end with a bang! I have decided to bake traditional American style Christmas sugar cookies with butter cream frosting (colored of course to fit the season). I have several cookie cutouts that I will use, but have to search for a Christmas tree shape which was always a favorite of mine as a child. Christmas cookies, were a blast to make when I was young and I admit they are still a blast. I love to cut out the different shapes, bake them, smell them as they bake, and decorate them once they have cooled. It's always hard not to get a little stomach ache, from licking your fingers after each decorated cookie, but this time I will refrain from that.

Well I better get started on this project that I know will take all afternoon and tomorrow morning to complete.

I am excited about my next baking endeavor on Thursday, as I have a fun surprise in order.

Until my next entry let your taste buds tingle with delight!
Barefoot and Baking in the kitchen

Here is the Sugar Cookie Recipe: (Note: I never use Crisco, since for one, Sweden doesn't have it and two I think it's really bad. So if you are like me, use margarine or real butter. Also I added 1 tsp. of almond extract to one of the batches and it tasted great! You can do that, as well as, adding 1 tsp. to the frosting for those cookies if you want.)

Sugar Cookies

Sugar Cookies
A simple sugar cookie recipe with a tender, flaky texture and a buttery taste. Yum!
Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder
Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it.
Can be stored in freezer undecorated for 2 months. Dough also freezes well.
Note: Yield varies greatly depending on how thin you roll out the dough and how large your cookie cutters are, but an overall guideline is 24 cookies.

Buttercream Frosting

Buttercream Frosting
Using shortening in this recipe instead of real butter makes the frosting much more stable and long-lasting for cookies that are going to sit out a while before consumption.
1 cup Butter-Flavored or Golden Crisco ( solid vegetable shortening )
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 fluid ounces heavy cream
gel or paste food coloring (optional)
Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended. Add salt, vanilla, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. If desired, divide frosting into several small bowls and stir in food coloring to create various colors of buttercream frosting.

Variations:

For a pure white frosting, use white shortening and clear vanilla.

For a whiter colored frosting that uses real butter but still holds up well at room temperature, use 1/2 cup white shortening and 1/2 cup unsalted butter.

Monday, November 15, 2010

The right cookie for the right season

Well, it's Monday again and I was so tired this morning when I woke up at 6:00 for Zumba lessons. I did eventually make it to the class, but it took me a while to get my brain and body to co-ordinate. I am now sitting here in my wicker chair, waiting for a new oven to be put in the kitchen, so that I can begin to bake Oatmeal Spice Cookies. I don't know what it is, but I think Autumn and up to Christmas are the best times of the year to bake. Perhaps it's that the weather is most often drab and cold and therefore, you need a bit of warmth and sweet things to cheer you up. Whatever the reason, the spices and tastes from these cookies fit perfectly into this time of year. I had a neighbor when I was a little girl, I may have mentioned her in an earlier post, her name was Grace. She was in her 80's I think when I met her and she always had something baking in the oven. It is a memory ingrained into my brain, of walking into her house, the screen door hitting the frame, and inhaling the smell of cookies fresh out of her oven. I of course, enjoyed me a many cookie at her house, with a glass of cold of milk to help it travel down to my little tummy and make the experience a memory I now savor. That is somehow a dream or longing I also have, for anyone that comes to my house, to feel welcome and sit down for a little cake or cookie and be filled with tasteful bliss. So if you are in the neighborhood, you can feel free to pop by for a treat!

I have made these spice oatmeal cookies before and they were a hit. They taste great with a glass of cold milk, if you are interested in baking them.

I now hear that the man putting in the oven is nearly done, so I will end this post in order that I don't have to bake all evening long.

Until my next post, have a pleasant time this season and treat others to your sweets.

Barefoot and Baking in the kitchen









Recipe for Spicy Oatmeal Raisin Cookies
Ingredients:
1C butter, softened
1C brown sugar
1/2 C sugar
2 eggs
1 tsp.baking soda
1 tsp. vanilla
1 1/2 C flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
3C oats
1C raisins

In a large bowl, cream together butter, sugars, eggs and vanilla. Combine flour, soda, cinnamon, cloves and salt. Stir in oats and raisins. Put in spoonfuls on cookie sheet. Bake 10-12 minutes at 175C or 300F

Thursday, November 11, 2010

Awesome Carrot Cake

Greetings from a toasty kitchen. There is fresh bread baking in the bread machine (yes I do use one of those, but I totally love to make bread the old fashioned way too!) and an absolutely amazing carrot cake baking in the oven. This super tasty carrot cake, was actually requested for tomorrow's recipients, which does a baker's heart good, when her cakes are specifically requested. That means it left an impression! So I was excited to endeavor on this task this afternoon. This cake, seriously tastes amazing. I have only made it once, but I got the recipe from good 'ol Martha Stewart. It is a normal carrot cake, with a twist of ginger! The icing consists of cream cheese, orange zest, ginger and powdered sugar. Then to top it off, you decorate the cake with candied carrots. It's a sticky process, but super fun and I sprinkle cinnamon all over to make it all go well together. The cake on Martha Stewart is supposed to be 4 layers...that woman loves her layered cakes I tell ya, but I don't have the proper tools and pans for that, so I make one cake and then cut it in half. The taste is still brilliant and keeps your taste buds happy until the last bite!

Yesterday I tried a new thing of sugaring oranges to give them a snow like effect. I was helping decorate for an evening dinner for about 100 people and so I chose a fall/winter theme. I had one red rose for the center and a deep brown square plate, with a small pine branch, orange slice, cinnamon sticks and a candle. It was simple, but elegant. I used dry sugar that I had mixed with liquid to sprinkle over the plate of things to look like snow. It was really nice. My snow like effect of the oranges however, was not a success, since they had too much liquid which soaked up the sugar. A friend of mine suggested at the party, that for next time I use egg white and then apply the sugar. This is just a tip in case you are interested in frosting things like fruit for the winter season approaching. I think it gives a little glitter to make the piece look more classy and elegant.

I need to get dinner going now. We are having leek and potato soup with homemade bread. =)
It's the perfect meal, for this cold, snowy evening.

Until my next post enjoy your food!
Barefoot and Baking in the kitchen

Recipe for this awesome carrot cake below. Feel free to improvise...I don't do everything Martha says. This cake does take some time, but once it's done...it's so worth it.

 

 

 

 

 

 Carrot Ginger Layer Cake with Orange Cream Cheese Frosting

Makes 1 four-layer cake, serves 10 to 12
  • Unsalted butter, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1 cup (3 ounces) pecan halves (optional)
  • 1 pound large carrots, peeled
  • 3 large eggs, room temperature
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract
  • 2 cups sugar
  • 1 1/2 cups butter
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon

Directions

  1. Heat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
  2. Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
  4. Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  5. Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
  6. If using the candied carrot strips, set a wire rack over a baking pan. Using your fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with the remaining carrot strips.
  7. Gently place tapered end of a carrot strip in center of cake, and gently press it down the side of the cake; place a second strip next to it. Continue applying strips around entire cake. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve

Orange Cream Cheese Frosting

Ingredients

Makes 5 cups
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 (8-ounces each) cream cheese, room temperature
  • 3 cups confectioners' sugar
  • 1 tablespoon freshly grated orange zest
  • 2 tablespoons freshly grated ginger
  • Pinch of salt

Directions

  1. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.

Candied Carrot Strips

Ingredients

Decorates 1 eight-inch cake
  • 12 large carrots, peeled
  • 7 cups sugar

Directions

  1. Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips, and set aside.
  2. In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots, and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.
  3. In another small stockpot, combine the remaining 3 cups sugar with 1 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup. Transfer carrots and new sugar syrup to an airtight container, and store, refrigerated, up to 3 days.

Monday, November 8, 2010

Barefoot and Baking...and the weekend!

Greetings on this Monday morning, from my cold and frosty office. I work in a place where the heating goes on regular mood swings...some days it's warm and some days it's cold. It could also be that the building is old and the heating system is not so efficient. Whatever the reason, my fingers are little frozen sticks that make it hard to type. I don't know about you, but I had a pretty fun weekend. Friday night my husband and I made homemade pizza and watched The Back Up Plan which I thought was hilarious, but definitely turned off the baby button for me..at least for now. Then on Saturday, a friend of mine invited me to celebrate Diwali (The Festival of Lights) an Indian holiday which is apparently one of the biggest holidays celebrated in India. We were among 7 other non-Indians, amidst around 120 Indians. The atmosphere was buzzing from the moment we arrived. A little note about myself here: I totally thrive hanging out with other cultures and experiencing different cultural celebrations, food and traditions. I have always been this way and tend to flock toward people that are not from my country or that are from a different ethnicity. I love it! I feel at home in some way. So on Saturday night I was totally in my realm. The smells though (being from America) can still get to me. I tend to find strong body smells hard to handle, but thankfully there was incense burning so that covered the other unpleasant smells. As the festivities begin, I was so excited at what I would experience throughout the evening. The Indian people were really proud of their nationality and culture and traditions. As the night progressed, the one thing I was really looking forward to was the food. The first thing we were served, was vegetables, covered in flour, deep fried to make a sort of clump, which you were to dip into the mint chili chutney served with it. You can imagine...me not being India or ever having been in India that my mouth was quite on fire with the spice, but the taste was amazing. If it didn't leave a burning sensation on my lips, I would have downed that chutney, nevertheless, I left the remaining bit to be thrown away. After this "snack" the dancing program began, with several dances and solos (accappella). It was lovely, the women in their punjabis and glittery outfits dancing around was like being in a Bollywood film. After this came the main meal, which was so yummy. Chicken curry, rice, naan bread, and other things that I had no clue what they were, but were incredible. Again though, the burn on my lips was terrible, but the food tasted so good I could hardly stop eating. The whole night was such a wonderful experience and I was so privileged to celebrate with these people. The rest of the weekend sailed by and suddenly it's Monday...my normal baking day!

For today, I have chosen a simple and well known recipe...Cinnamon Buns. I have already blogged about these before when I made them for myself a few weeks back, but I thought they would be a perfect treat for this November day. It's cold outside, but hot buns make you feel so cozy inside. And since I am baking for 40 people, buns are easy to bake in quantity.

Now I need to get back to other things before lunch time.

Until my next entry...drink some hot cocoa and enjoy the glories around you!

Barefoot and Baking in the kitchen

Thursday, November 4, 2010

Black and White Delight


Greetings! Seems like it's been a while since my last post...which was Sunday. I usually blog on Mondays too, but this week I didn't bake as usual on Monday, so therefore no blog. Today I was so happy to be greeted by the sunshine and blue sky. The past several days, maybe even week, it's been raining and cold and I have longed for the day when the sun will say hello. Today is a perfect autumn day and of course I like to bake on these days. Currently I have a mess in the kitchen to clean, one of two cake crusts in the oven and dinner cooking in another oven. I thought, what a perfect opportunity to blog about my endeavor. The recipe I am attempting today is brand new and I got it out of a very traditional Swedish cookbook (Vår Kok Bok). It's a frozen cake called Frozen Black and White Dessert. Dark and white chocolate are the core ingredients...hence the name Black and White. Since I have never made it and never tasted it before, I have no idea how it will be, but the picture...of course looks divine! A chocolate baked crust, with a frozen creamy middle and chocolate shavings to decorate the top. Yum!!

I also mentioned that I have dinner cooking in another oven. We are having guests over tonight and I am making (crock pot style), a nice piece of beef with onions, garlic, thyme, pepper and salt. On the side, roasted potatoes, carrots and another type of root...I can't remember the name of, in the oven. For dessert, ice cream and strawberries. I am looking forward to it!

I better get back to my many tasks.

Until my next post enjoy your food and the weather!
Barefoot and Baking in the kitchen

Just out of the freezer and ready to be eaten in a short bit













With sprinkled cocoa and chocolate shavings! 













This was a really nice cake to make