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CatPoet

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Posts posted by CatPoet

  1. Anna, nor do , if the cardamom is pre ground, people tend to add too much so you get hint of turpentine  and that you never get from fresh ground.   But yeah we swedes have a lot of cardamom in baked goods but this wasnt a Swedish recipe.

     

    Lingon bars?  You can make them with  cranberries and it is  butter biscuit base with jam and frosting.

  2. The "wild" strawberries didnt survive winter, not due to lack of care but due to birds adding seeds to the pot, trampling the plant and mating on top of them.   How ever  we have two tomatoes plants going out of 6 seeds  and  1 plant of  cayenne  chili out 10 seeds.   I hope my lettuce will do better and I might buy strawberry plants for my  balcony  unless  the "wild" strawberry suddenly comes to life.

    • Like 1
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    An owl cake. Make with chocolate and vanilla cake and  orange curd and pipped with chocolate cream and  marmalade cream.

     

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    This is the only picture I right now have of them due to my hard drive  crashing,  They are a  classic  Swedish "cakepop"  called  Arrakboll, they are normally flavoured with  arrak but we used almond extract, In Sweden we have a long tradition of waste not , want not  and this extend to bakeries,  there are pastries made with cookies crumbs, roll crumbs and  cake crumbs, because not even a flawed cake is useless here.

     

    We were three who made them,  I rolled and dipped  them in chocolate,  friend added  the prickles and hubby added nose and eyes.

    • Like 10
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    Owl cookies!!  They were surprisingly easy to make and  the dough smelled and tasted like the Swedish pastry  Semla so I think they will be great, They are bit more golden in real life but my camera battery is sharing  and I used my mobile which has  a bit of a problem with the camera. But beggars cant be choosers and this  smartphone is mine due to cake.,

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    I like this one, it looks like it about to giggle.

     

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    They all got different faces and this one look calm.  I did  change   the recipe slightly,  I used less  almond extract , the one we have only needs 1 to 2 drops to give a nice flavour and the cardamom I uses must be better quality then hers, because her amount  would be nasty and also I only use fresh ground cardamom , I find that the ready milled on  taste too much turpentine to be pleasant.

    • Like 9
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    A really yummy wheat loaf, it made by   first cooking part of the water, the fat and some of the flour   to like a start of a petite chou dough, the bread comes from a  weird French and Swedish  booklet, front missing.   The French guy does all the Wheat recipes and the Sweden all the rye ones.  This called  Mon Petite. It is still a normal size loaf but hey  it is in French it must be posh!

    • Like 1
  6. I would try  too cook it slower, lower heat but not too low.  That is the trick to get clear  glass window or tainted ( using fruits syrup) at Christmas, slow and steady and  trying to not burn it.  And that sets hard.

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    Test baking polar bear cookies.   Well they went perfect, except  I forgot I was dealing with an American recipe and this means the cookies are  big  so big that I have to remove the owl cookies the child wanted or she will  have a sore tummy.    I changed the recipe a little, instead of blue food dye , I had unsweetened cocoa powder  . So the idea now is  snakes, hedgehogs, polar bears and a Owl cake.

    • Like 12
  8. Oh I manage to  get onion sugar by mistake a few days ago..  but it was just browned onions and my daughter trying to help by adding 1 cup of brown sugar.  It sett hard.. it tasted  like onion, with onion bits and we came to the conclusion Onion candy is not  good. 

    • Like 1
  9. There is more to buns then the classical cinnamon roll..  

     

    What is your favourite non cinnamon filling for rolls?

     

    Please feel  free to share  memories, anecdotes  and  recipe for filling rolls, buns or  what ever you call them.

     

    I have many favourites  , I cant  choose   so every time I bake rolls I get to the spot of  oh I want this , no I want that and oh what I want this one and then I end up doing  just cinnamon because I cant decide, sad but true. So here are my favourite when I can decide or have made plan before starting baking.

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    I love to use marzipan and butter, equal parts with a little bit of vanilla or amaretto,  this  filling is perfect in saffron rolls  

    Toffee buns are also a favourite,   equal parts of   brown sugar,  icing sugar, butter   and a dash of vanilla  is mixed to a paste and then spread over the dough, it becomes like toffee , yum.

     

    Nutella, nutella rolls are heaven on a plate, well these days I have to use  vegan  milk free   hazelnut chocolate spread but it still taste good, not as great nutella but yeah good.

     

     

    So what about you lot?

    • Like 3
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