these are the posts tagged ‘baking’:

bake this: salted peanut butter cookies (with bits of chocolate)

we made these on one of our baking sessions with d., and they are so so so good! before these, i didn’t know i could bake cookies, let alone something this good tasting! the recipe is from orangette and is an absolute winner.

there’s a lot of butter and sugar and heaps of peanut butter in this recipe, and the amount of salt alone might make you raise your eyebrow, but fear not! the salt will intensify the peanut butter taste, and elevate it to memorable awesomeness!

“heavenly”, “paradisiacal” and “orgasmic” were some of the words used around the table to describe these cookies. they didn’t last long, and were subsequently baked in batches and shipped to family members across the country – because something this good deserves to be shared with the people you love. try them! :)

kanelbullar recipe

while in sweden, i sent postcards featuring cinnamon rolls to a few friends abroad, singing their praises and deliciousness… one of these friends decided that some baking was in order, so we’ve rolled up our sleeves and baked up the most delicious batch of kanelbullar that have ever left my oven. they’re soft and moist and just perfect. every bite is a guaranteed moan! :)

i found the recipe at chez larssons, and the only tweak we did was to double the amount of cardamom (because we’re all cardamom junkies around here).

you’ll need:

for the dough:
100 grams of butter
5 decilitres of milk
50 grams of yeast
1 1/2 teaspoon salt
1 1/2 decilitres of Sugar
2 tsp ground cardamom
5.4 cups of wheat flour

for the filling:
100 grams of butter
1 decilitre of sugar
2 tsp cinnamon

for the top:
1 egg
pearl sugar

melt the butter, add the milk and heat until finger warm (not too hot!). crumble the yeast into a bowl. add a little bit of the milk/butter mixture and stir until the yeast is dissolved. add the rest of the milk/butter mixture, salt, sugar and ground cardamom and 2/3 of the flour.

mix and add flour until the dough comes off the sides of the bowl. save a little bit of flour for later.

cover the dough with a tea towel and let it rise until double the size, about 35-40 minutes.

mix the dough for a few minutes in the bowl and then knead it on the flour dusted work top with the rest of the flour, until it doesn’t stick too much.

then divide the dough into two equal parts. use a rolling pin to flatten the two dough parts into 20×40 cm each. mix the filling ingredients in a small bowl and spread the butter/sugar/cinnamon filling on the dough.

fold dough in half length-wise, then cut and twist according to the photos on this post so that you make pretty little knots.

put the knots on a covered or greased baking sheet. let rise under a tea towel for 20 minutes. whisk the egg in a bowl and use a pastry brush to brush the egg onto the knots. sprinkle some pearl sugar on top.

place in the middle of a 250C oven for 8-10 minutes until gloriously brown.

you’ll be licking your hands too…

lighter banana muffins

i think these were the best muffins we’ve done in a long time. they’re fluffy, moist… and they have banana, which is always a big plus in my book :)

for 8 small muffins, you’ll need:
– 1 egg, beaten
– 2 ripe bananas, mashed
– 1 cup flour
– 1/2 teaspoon of salt
– 1/4 cup of sugar
– 1/2 teaspoon of baking soda

preheat the oven to 175C. lightly grease and dust 8 muffin cups.
in a medium bowl, combine eggs and bananas. in a separate bowl, mix together flour, salt, sugar and baking soda. stir banana mixture into flour mixture. fold in broken walnuts if desired (we did, they were good).
pour batter into prepared muffin cups, bake in preheated oven for 20-25min.

voilĂ ! :)