pannkakstårta

the other night we had a swedish night at our apartment. i made my roommates köttfärspaj for dinner and then pannkakstårta for desert. i can´t remember the last time i had pannkakstårta but belive me when i say, it is SO worth making and eating it is like a dream.  

to get the recipe to make swedish pannkakor (pancakes) see my other post about swedish pancakes; http://itstimetobake.blogspot.com/2011/03/pannkakor.html. 

after making all your pancakes let them cool on a plate for a bit. 

this is what you need to make your pannkakstårta...

fresh or frozen raspberries

whipped cream

raspberry jam 

geléhallon (swedish candy) for decoration or fresh raspberries

place one pancake on a plate and put fresh raspberries on the pancake. place another pancake on top of the first one and then ad some cream and raspberry jam (mix the two together before adding) on top of that pancake. keep doing this process until you have used all the pancakes.
when placing the last pancake on top of the pile, decorate the cake with whipped cream and geléhallon/ fresh raspberries or what ever you want to use, just use your imagination.

enjoy.. just like Petson and Findus..

chokladbollar

one of the absolute easiest cookies you can make is swedish chokladbollar. you don´t need a owen and the recipe contain of only 6 ingredients. 

me and me friend emelie used to make chokladbollar after school all the time when we were kids. we made two hugh chokladbollar (instead of a lot of small once) and ate them with a glas of milk (not very healthy, i know, but it was very delicious). 

  

100 gram smör                                   1/2 cup butter

1 dl socker                                          1/2 cup sugar

3 dl havregryn                                     1 1/3 cup oats

2 msk kakao                                        2 tablespoon cacao

1 tsk vanillinsocker                              1 teaspoon vanilla extract

2 msk kokt kaffe (om man vill)             if you like to 2 tablespoons cold coffee. 

pärlsocker                                           swedish pearlsugar

mix all the ingredients together in a bowl, don´t be afraid to use your hands. roll the dough into around 20 small balls and roll each of them in pärlsocker. 

put the chokladbollar in the fridge for an hour before eating. 

chokladbollar are perfect if you don´t feel like going to the store to buy candy on a friday night or if you want something small with your coffee.

enjoy.

pärlsocker

pärlsocker is used to decorate some of our famous cakes in sweden. the most common use is to sprinkle it over our famous kanelbullar and chockladbollar. pärlsocker is, like we say in sweden: "the dot over the i", it´s the last detail that makes the cakes look extra swedish and it also makes them taste delicious. 


pärlsocker is hard to find here in the states, ikea, swedish shops and other well-assorted stores sell it sometimes. i havn´t been able to find it here in cedar city so when i visited chicago last week (that´s why i havn´t been baking lately) i bought some in the swedish shop http://www.theswedenshop.com/. if you visit chicago their are a lot of swedish stores in andersonville (the towns swedish neighbourhood), keep your eyes open because they have a swedish bakery where you can find a lot of our delicious cakes and that´s something you don´t want to miss. 


enjoy. 

pannkakor

when I was a child my grandma, mormor kerstin, use to make pannkakor (swedish pancakes) every monday for me and all my cousins. i loved pancake mondays, not only because my grandma makes the best pancakes, but also because i loved being at my grandparents house. 

yesterday sweden celebrated these delicious pancakes, it was pannkaksdagen (the pancake day). so today (a day to late, i know) i thought it would be great to both celebrate my roommate michelle's birthday and the pancake day by making everyone in my apartment swedish pancakes for breakfast.

ingredients

2 1/2 dl mjöl                                         a little bit more then 1 cup of flour
1/2 tsk salt                                            1/2 tsk salt
6 dl mjölk                                             2 1/2 cup milk
3 ägg                                                    3 egg
3 msk smör                                            3 msk butter (melted)
2 msk socker                                         2 msk sugar
... and then my grandmas secret ingredient, around 3 msk carbonated water. gives the pancakes a little crust on the edges. 

1. mix flour and salt. pour half of the milk in the dough and mix it to a smooth dough. 

2. pour the rest of the milk and then the eggs in the dough (and the carbonated water). 

3. let the dough rest for around 30 minutes (if you got the time). pour the melted butter into the dough.

4. take a frying pan and ad butter. when the butter is melted pour around 1/4 - 1/2 of a cup of dough in the pan (depending on your pans size). when the dough is still, flip the pancake. 

eat them warm with raspberry-, strawberry or any other kind of jam that you love. ad a scoop of vanilla ice cream or whipped cream to make them extra tasty.  

some swedish pancakes tips

making swedish pancakes for the first time can be tricky, especially because they are very thin and therefor fragile. you can try to take less milk and/or little more flour if you find that the pancakes are hard to flip. also, don´t forget to let the dough rest for 30 minutes before making them, it makes the whole flipping process a lot easier.

how the siwerz family eats swedish pancakes

my family normally eats swedish pancakes for dinner. we have soup as the main dish and then we enjoy some of my mom´s delicious pancakes (almost like a desert). 

another thing you can do with swedish pancakes is pannkakstårta (pancake-cake). you just take one pancake (fold it out) put cream on it. then you place another pancake on top of the creamed one and put raspberry jam on it, then another pancake and you put cream on that one... you continue doing this until you have a pile of pancakes. put fresh raspberries on top of the pile and then some powdered sugar over it, looks great, is easy to do and taste like heaven. ps. great for birthdays parties. 

there are so many other things you can do as well, check out this webpage: http://www.pannkakor.se/ to get some ideas. 

enjoy!


ps. forgot to take pictures of the pancakes I made this morning (was to hungry=). so the pictures are from two other blogs http://www.thebittenword.com/thebittenword/2010/10/swedish-pancakes.html and bjorkman.blogspot.com. 

snickerdoodles

snickerdoodles are cookies smiliar to our swedish kaneldroppar (sju sorters kakor). they contain some ingrediences that are hard to get a hold of in sweden.. so this recipies is for all americans out there.

1 cup of soft shortening

2 3/4 cups flour

1 1/2 cup sugar

2 tsp cream of tartar 

2 eggs

1 tsp baking soda

1/2tsp salt

1. start by mixing the soft shortening with a hand mixer. pour in all the other ingredience and stir well. 

2. roll into balls the size of a walnut. roll in a mixture of cinnamon and sugar (1 cup of sugar to 2 tsp cinnamon). 

3. drop onto an ungreased cookie sheet. bake for 8-10 minutes at 400 degrees farenheit.

if you really want to try baking snickerdoodles in sweden i know they sell ”cream of tartar” in ”apoteket” some times, but it´s kind of hard to get a hold of. 

enjoy!

mamma jill ellison´s banana bread

my roommate brook makes the best banana bread. I asked her to bake it so I could put it up on my blog, so here it is. It´s easy and super good. 

1/2 cup butter                  100 gram smör

1 cup sugar                        2 1/3 dl socker

2 eggs                               2 ägg

3 mashed bananas              3 mosade bananer 

2 cups flour                       4 2/3 dl mjöl

1 tsp baking soda               1 tsk bikarbonat 

1. cream butter and sugar. add eggs and banana and mix it all together (with a hand mixer). mix the flour and baking soda, then pour it into the dough.

2. bake the banana bread in 350 degrees fareheit for 30 min (if you make it into a bread). if you make muffin cups bake them for 15-20 minutes. stick a knife or a toothpick to check and see so the bread is done.

in sweden we would problably eat this banana bread for fika becuase it´s kind of sweet, but here in the states we eat it for breakfast!

if you make muffins out of the banana bread and then put frosting on top, they can be really good as cup cakes. use your imagination. 

thank you mamma jill and brook ellison for this recipie! 

to see some more recipes and a very pretty blog that I love, for all swedes out there http://sotasaker.com/manadens-sotsak-frukt/

kaneldoppade mörkakor

I was looking for tasty recipies to bake and share with everybody on my blog the other day. I have never baked ”kaneldoppade mörkakor” before and realized that I promised to bake more of swedens great ”sju sorters kakor” so I thought I would try them. they are super easy to bake and go really great with your fika and cup of coffee. 

me and my roommates just finished my cup cakes I baked the other day, they are so good so if you haven´t tried baking them, you need to! I think my roommates and I are starting to become addicted to tasty swedish pasteries. its probably the best thing you can be addicted to.

kaneldoppade mörkakor

ingredience

300 g smör                                          1 1/2 cup butter

7 msk strösocker                                  7 tablespoons sugar

2 1/2 dl havregryn                          1 1/4 cup oats

1 1/2 tsk vaniljsocker                          1 1/2 teaspoon vanilla extract 

ca 4 1/2 dl vetemjöl                            2 1/4 cup flour

socker/ sugar and kanel/ cinnamon to roll the cookies in. 

1.  preheat the oven to 392 degrees fahrenheit/ 200 degrees celsius.

2. whip the butter and the sugar until it´s fluffy. add oats, vanilla extract and flour to the dough and mix the dough until it´s smooth.

3. roll small balls and dip them in sugar and cinnamon.

4. put the balls on a cookie sheet and press the balls with your finger so they get a little bit more flat. 

5. place the cookies in the middle of the oven, or in the lower level for about 8-10 minutes. they easily burn, so don´t forget to keep an eye on them.

let the cookies cool on a rack and store them in a plastic container.

enjoy

chocolate cupcakes

one of my favorite things to bake is cupcakes. i know... they are not swedish pasteries, BUT they are becoming more and more common in all our cafes and also when you go for fika at your friends houses. 

i have tried to find the best chocolate cupcake recipe for awhile and i realized that you sometimes need to mix recipies (http://www.kokaihop.se/recept/choklad-brownie-cupcakes-med-chokladfudgefrostinghttp://www.recept.nu/1.122128/leila_lindholm/kakor_tartor/choklad_cupcakes) and use your own imagination, so what can i say more then... enjoy!

ingredience

150 g smör                                          3/4 cup butter
2 st ekologiska ägg                               2 eggs
1.5 dl strösocker                                  3/4 cup sugar
1 tsk vaniljsocker                                1 teaspoon  vanilla extract
2 dl gräddfil                                        1 cup sour cream                                                  
1 st citron, skalet                                1 lemon, just use the peal.
3 dl vetemjöl                                      1 1/2 cup flour
2 tsk bakpulver                                    2 teaspoons baking powder
1 dl kakao av god kvalitet                     1/2 cup cocoa
1 nypa salt                                           a pinch of salt

1. preheat the oven to 392 degrees fahrenheit/ 200 degrees celsius.

2. whip the eggs and the sugar until fluffy. melt the butter and let it cool for a bit. mix the butter, the sour cream and the vanilla extract with the dough. 

3. mix all the dry ingredients; flour, cocoa powder, baking powder and salt. stir it into the dough, make sure you don´t whip it to hard, you don´t want the air to disappear. 

4. i used some of my roomates leftover valentine chocolate, crushed it and stirred it into the dough.

5. place the muffin cups in a muffin pan and fill the cups 2/3 with dough. 

6. put the muffin pan in the middle of the oven for about 15-20 minutes depending on how big your muffin cups are.

frosting

150 gram smör                  3/4 cup butter

120 gram dark choclate     3/4 cups of dark choclate

160 gram florsocker i used almost 1 1/2 cup of                                         powered sugar

1,5 tsk vaniljarom            1,5 teaspoon vanilla extract

1. hand mix the melted butter with powered sugar and vanilla extract. 

2. melt the dark chocolate (over boiled water) and pour it in with the other ingredients. use the hand mixer until the frosting is fluffy. then the best part starts, decorating. just use your imagination.

keep on baking!