Sunday’s Cake | Frozen Pomegranate & Cashew Cake

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Another great cake from Green Kitchen Stories. Just have one thing to add with the pomegranate layer. I followed the recipe and found out to late that they mixed a part of the cashew layer with the pomegranate layer. That will make for a more creamy top layer. This cake is such a treat and I made it for my birthday last week and how pretty are pomegranates?! You can find the recipe here

 

Sunday’s Cake | Warm Pumpkin & Coconut Muffins

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Long pause from here – life has kept me busy in a very good way.

 

Lately I have  really gotten into cooking from some of my favorite food blogs and my cookbooks…that was my New Year resolution. The rule is I’m not allowed to buy any more cookbooks before I start cooking from the ones I have and there you have it…shortly after this I went out and bought The Kinfolk Table but that has been my only slip if library cookbooks doesn’t count?! If you follow  me on my instagram maybe you have noticed my breakfast quest like these ones here and here. Green Kitchen Stories has been my go-to for breakfast recipes for a long time and I love so many of their recipes. I’ll do a list of a few of my breakfast favorites soon.  So today I’ll start a series on my journal with Sunday ‘s Cake. Let me start with these Warm Pumpkin & Coconut Muffins. Gluten- and dairy free. Really delicious, moist and a real autumn treat with the spices and the hokkaido pumpkin.

 

You can find the recipe here . I adapted it a little. Changed the orange for a clementine and used agave instead of maple syrup.

 

 

Recipe | Carrot Cake

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Recipe:

1/2 cup of agave sirup

1 1/2 dl olive oil

2 eggs

100 g all-purpose flour

50 g whole wheat flour

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon natron

175 g shredded carrot

50 g chopped walnuts

1/2 teaspoon sea salt

 

Glaze:

3 tablespoons agave nectar or maple syrup (or to taste)

100-150 g cream cheese, room temperature

1 1/2 teaspoons vanilla sugar

 

Preheat oven to 350F / 180°

Use olive oil to butter a 2 l. loaf pan

 

Stir the agave sirup and olive oil together. Add one egg at a time and whisk until airy.

Sift together the flour, cinnamon, baking powder, natron and salt. Stir in the walnuts.

Add the flour mixture and carrots to the agave, oil and eggs and stir until everything just comes together. Spoon into the prepared pan. Bake for about 30-40 minutes or until a toothpick tests clean in the center of the cake – it’ll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

Makes one carrot cake.

 

 

Recipe | Sesame Banana Bread

IMG_5370 IMG_5367 IMG_5368 IMG_5371 IMG_5374 IMG_5380 IMG_5381bananabread-01 IMG_5407Had some pretty ripe bananas that I decided to make good use of. As well I had just been told my iron levels where low so it was a perfect fit with this overload of sesame seeds in this cake as sesame is a great source of iron. Found the recipe at 101 cookbooks. Check recipe here. Adapted it a little using  1/2 cup / 60 g of agave instead of 3/4  cup / 125 g sugar.

Made a tahin glaze (more sesame for me)

For the glaze:

2 1/2 tbs tahin

1/2 cup / 2 oz / 55g confectioners’ sugar

4-6 teaspoons freshly squeezed lemon juice

recipe | vegan chocolate fudge

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went vegan for 2 years, and now doing vegetarian with the occasional serve of meat (only when out). but still doing a lot of my vegan dishes and sweets especially. these vegan chocolate fudge are so good and will make great christmas presents with ginger snaps and some jams…thats the plan right now though these days before christmas are running a bit fast.

 

vegan chocolate fudge

Prep Time

5 min

Ingredients

3/4 cup coconut oil

2-3 tbsp agave

3/4 cup cocoa powder

1/2 cup all natural chunky peanut butter

1 tbsp vanilla extract

sea salt

Instructions

1. Melt the coconut oil in a saucepan over medium-high heat until completely melted.

2. Remove from heat and whisk in agave, cocoa, peanut butter and vanilla.

3. Pour into a parchment lined bread pan (or pie dish), sprinkle with sea salt and let chill for 1-2 hours until completely set.

discovering our city | rosendals trädgård

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this & that

this&that-09 this&that-02 this&that-01 this&that-03 this&that-04 this&that-05 this&that-07 this&that-06this&that-10pictures from the summer. made these tassel garlands for a birthday celebration and i kinda just left them up…it’s nice with some colour festiveness right! i also found these great tassel garlands at studiomucci at etsy, really loving these silver sand tassels. bear birthday celebration…home made cheesecake (double crust)…found this amazing recipe at cristal milk and will say it was a great success….decorated the cake with these cake topper flags i make…you can by them at my etsy shop very soon for now mostly knit. daffodils. home made pear/banana popsicles…free-styled this one. want to try out this popsicle recipe here…looks pretty fresh to me! sunny day and picnic with sausages, cold sweets potato salad, pea spread and home-made rugbrød…love my pastel star-wars container. tulips in lovely colours. ice cream from stikki nikki the flavours were: poppy seed pear, rhubarb and cookie and cream….not convinced about this place. been living in italy so guess its a bit ruined for me when it comes to gelato…i had avocado gelato in firenze and it’s still my favorite. elder flowers when blooming in my city..remember i made elderflower sirup here

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