A lot of people (including myself) should be avoiding milk products, so I’m always looking for ways of making TASTY and creamy toppings for cakes and cupcakes that are lactose free. This is not only really tasty (and creamy!) – It is incredible easy as well. I made the mix last night and only quickly topped off the muffins (I made Luxurious chocolate muffins) this morning. What? Do you not eat cupcakes for breakfast?
Pancakes, Muffins, scrambled eggs, grilled vegetables – I love breakfast! I wrote a post about it before and I decided it was time to do another one. If you’ve had toast, muesli or porridge as a first meal all your life, it can be tricky to come up with healthy alternatives at first. But let me assure you – breakfast can be both nutritious and delicious. And a lovely way to wake up!
In Sweden there is an expression, saying that a “loved child has many names” – and this is a good example. The cake I’m referring to as “snoddas” is also called mockarutor (mocha squares), kärleksmums (love yummy) or kokosrutor (coconut squares) just to mention a few. And my finnish friends around the world probably has a few more names for it too since it’s an equally popular cake over there.
My son has come to an age where he seems to be able to eat basically all the time. He is constantly going into the kitchen to look for something to munch on even though he just ate several large portions of whatever I cooked at the last meal. The most popular snacks are fruit and muffins. We can easily go through 40 (mini) muffins on a day. No wonder I bake so much! These are my latest creation. I made them twice within 12 hours… They are delicious!
The biscotti come from Italy and are pretty famous all over the world. The name origins from Latin and means “twice baked”. This double cooking procedure is supposed to make them last very long if stored correct. Well, I must have done something wrong – because mine were gone within a day. Yum!
Guess what! I found the secret to really good cookies! Yes!, and I’m as surprised as anyone else might be. It was a coincidence actually. A Scandinavian company asked me, if I’d like to bake, using their coconut oil. Of course I wanted to do that! And so – instead of using butter, as always before – I used coconut oil when coming up with a few new cookie recipes. Turns out – Coconut oil is actually a perfect match with cookie dough! First out – a chocolate chip cookie:
Every now and then I feel the need to bake something really fancy. Now, fancy does not equal sugar bomb in my world, and I’ll always be sticking to gluten free and grain free. Still – a real cake with whipped cream and all. “Tårta”, we call it in Sweden. Or even “gräddtårta”. So here you go – a real fancy gräddtårta with whipped chocolate cream.
Having been trying several different interesting combinations of food for baking and cooking with spinach this weekend, I also came up with these muffins. Laying awake in the morning trying to think of fruit or berries that could make a great combination with the healthy green that is supposed to make us strong – I thought of strawberries. But then, I often think of strawberries… Anyway…
This weekend has been all about spinach. My family has been eating these healthy green leafs in so many weird, but most times very tasty, combinations that we must soon look like Popeye and Olive . Voted to be the most popular creation of the last three days was this cake – A fantastic taste-combination of spinach, banana and cinnamon!
As so many things in life, adding zucchini to the minced meat when making meatflats was just one of those spontaneous ideas I had that turned out much better then I had expected. They add the right amount of moist to make the perfect texture, and I guess that if you have kids who don’t like to eat veggies (luckily mine love pretty much any veggie I put on the table) this could be a great way to sneak them in…