Adorable Cloud Macarons

I don’t know about you guys but I’m a sucker for a Wedding, Christening, a Welcome party, Baby gender reveal party and any other joyous family occasion. I love them!

But I’m a wreck. Generally before, during and after the event.

I used to be more cynical, but since kids I can often be seen ugly crying at your events. Soz.

Our best friend sang. I cried. Photo cred: Matilda Söderström

Maybe it’s the lack of sleep, maybe it’s the hormone, maybe it’s the wine, I don’t know, but it just gets me.

Father dancing with daughter – I cry. Photo montage – I cry.

Mum speech – I cry.

Poem readings – I cry.

Puppies or babies – I cry.

Recently we celebrated our youngest addition, baby Laban, to our extended family tree. It was a wonderful party with family and friends with lots of tears (obvs) and laughter.

Camilla, my niece, bestie and Laban’s mother, is a fantastic baker and she made these adorable cloud macarons that I just had to share!

Here is the recipe:

170 g icing sugar

110 g sifted almond flour

90 g egg whites (about 3)

2 tablespoons sugar

For the Passion fruit filling:

125 g white chocolate

50 g passion fruit purée

2 teaspoons of honey

2 tablespoons double cream

Preheat your oven to 125. Sift and then mix the almond flour and icing sugar in a bowl. In a separate bowl, whip the egg whites. Top tip: Make sure the bowl is clean and dry beforehand!

Add the sugar and keep whipping until smooth and glossy.

Now carefully add the almond flour and icing sugar and the food colouring (if you’re using it).

Mix until the mixture is smooth and lumpfree.

Top tip!

1. Prep your baking sheet and make sure you’ve marked the size and shape of your macaron beforehand – it’ll make it super easy and straightforward to pipe your macaroons later.

2. Have a little bowl with water next to your baking sheet for dipping your finger and gently pressing down the “ends” with!

Now pipe your macarons onto a baking sheet. Let the macarons rest 45 minutes.

Bake for about 20 minutes in the lower part of your oven.

One way of knowing they’re done is to gently lift one and if you can easily remove it from the baking paper then you’re done.

Let your macaroons cool completely.

For the filling:

Break down the chocolate into smaller pieces.

Weigh the passionfruit purée.

Heat the chocolate and passion fruit gently in pan.

Stir gently from time to time. The filling is done when the white chocolate has melted completely and the filling is smooth and glossy.

Now add your food colouring and set the mixture in your fridge for at least two hours.

Once set and you’re happy with the mixture its ready to be piped in between your macarons.

Happy Cloud

Enjoy! ❤️

Love, Jess

Sticky Toffee Pudding + Chocolate Fudge Cake (or Kladdkaka)

As you know, I like my coffee.

Sweden is in the top 10 coffee consumers in the world. We like coffee in Sweden.

I mean, we reaaaaaally like coffee.

On a work trip to Stockholm a few years back my English colleague Clara didn’t slept at all that week due to the copious coffee consumptions.

But we not only drink coffee. You also eat buns, biscuits, patisseries, and cookies alongside it.

And you chat. You hang out in your favourite cafe for hours.

This is called FIKA and is part of the Swedish DNA.

More than often than not you’ll find Kladdkaka (Sticky Chocolate Cake) on the fika menu. It’s a firm favourite amongst Swedes and it’s easy to see why.

I added some Swenglish flavour and added dates to the recipe. The result was beautiful! Similar to a Sticky Toffee Pudding, but in Fudgy Chocolate Cake form. YUM.

Here is the recipe:

• 60g plain flour

• 2 tablespoons cocoa powder

• 1 pinch salt

• 2 eggs

• 275g caster sugar

• 1 tablespoon vanilla extract

• 110g butter, melted

• 3 medium sized dates, cut into fine chunks

1. Turn the oven on 175°.

2. Melt the butter in a pan. Remove from the heat once melted.

3. Sift together the flour, cocoa powder, and salt; and set aside.

4. Stir in sugar, eggs and vanilla into the pan with the butter.

5. Now stir in your dry ingredients. Mix well.

6. Finally add your chopped dates. Stir the mixture.

7. Pour the batter into a well greased pan and put into the middle of the oven for about 15 minutes.

8. The cake will end up quite flat, with a hard surface and gooey centre. (Yay)

9. Let the cake cool on a metal rack.

10. Serve with some whipped cream or ice cream and fresh fruit.

Enjoy ❤️

Love, Jess

Easy Peasy S’mores

“First I drink the coffee, then I do the things.”

Sums me up pretty accurately.

It can’t be any kind of coffee though. I’m quite particular. It has to be strong, with a healthy helping of frothy milk in a nice mug or cup. Yes, slightly OCD perhaps but there we are. I am a mum of three, I don’t have lots of luxuries left in this world.

But I also really like to experiment with coffee beans. I like to mix in some hazelnut coffee with my normal coffee beans. In time for Halloween and thanksgiving it’s Pumpkin spice.

Not the syrup mind you – it has to be the actual bean. I find the syrup too sickly for my liking.

My absolute favourite is an Amaretto Flavoured coffee from the Little Coffee Box Co. Just like dunking a gorgeous biscotti in your coffee!

Recently I discovered S’mores Coffee and it’s amazing. It tastes just like you’d expect it to. I can imagine sitting by the campfire with a cup of coffee slowing devouring some scrummy S’mores at the same time.

Speaking of S’mores. I found a really easy peasy recipe online I’d like to share with you.

Most S’mores recipes call out for Graham crackers. Unfortunately we don’t have them in England and so I was thrilled when I discovered this recipe which uses McVities Milk Chocolate Biscuits.

This recipe is so simple. Honestly, It’ll only take a few minutes to prep, cook and eat.

You’ll need:

⁃ Milk Chocolate Digestives

⁃ Marshmallows

⁃ Skewers or thin sticks

• Place the biscuit on a plate, chocolate-side up. This will be the base of your S’more.

• Set the top biscuit close by.

• Prep your bamboo sticks by soaking them in water

• Thread your marshmallows on the bamboo skewer

• Toast your marshmallows over an open flame until they’re hot and soft in the middle. If they catch on fire, just blow them out and continue toasting until browned. They’ll be even nicer!!

• Slide the toasted marshmallows onto the biscuit (chocolate side) and sandwich the top cookie on top.

• Press down slightly until the marshmallow oozes out the sides a little… Heaven.

Enjoy ❤️

Love, Jess

Jessica’s Tiger Cake

I’m obsessed with cake tins. I must have about a dozen already.

I’m prepared for any kind of Cake Tin emergency. You name your party and I bet I have a tin to match.

Some tins are perhaps more obvious than other.

Like my super cute gingerbread man tin and the equally adorable snowman tin. I also have Halloween covered with my Skull and Pumpkin tins.

I also have a Swedish Dala Häst tin, a Crayfish tin, a Darth Vader tin and a Spider man tin.

I also have more “traditional” shaped Socker Kaka cake tins.

Us Swedes do love a Socker kaka. And who can blame us, they’re delicious and easy to make. And goes so well with coffee.

A triple threat type of cake.

A traditional Socker Kaka was one of the first cakes I learned to make.

Speaking of tins, I recently acquired this beauty. How gorgeous?! It’s from the American company Nordic Ware.

But it’s no use having lots of tins if you’re not going to use it so today I tried making a Swedish classic sponge Cake, a Tiger Kaka.

I added some home made hazelnut butter too. We don’t buy the ready made kind… (I’m sure you’ve all seen the super cute banner advert. If not, here you go)

Anyway, adding the hazelnut butter made it even more scrumptious.

Here’s the recipe:

Jessica’s Tiger kaka

4 dl flour

2 1/2 dl caster sugar

3 eggs

1 tsp baking powder

Pinch of salt

Dash of vanilla extract

50 g margarine

1 dl milk or single cream

2 tbsp cacao

2 tbsp hazelnut butter

Heat your oven to 160°C (fan assisted)

Butter your cake tin and add the bread crumbs.

Whisk your butter and sugar until the mixture is light and fluffy. Add your eggs, one at a time.

Mix the dry ingredients, add the milk and gently fold into your butter and sugar mixture.

Put a 1/3 of your batter into a bowl. Mix in the cacao.

Add vanilla to the other batter mix.

Put the vanilla batter into your tin. Add the hazelnut butter into little chunks. And finally, pour over your cacao mixture. Using a fork, gently mix the two different batters and nut butter together. It doesn’t have to be precise.

Put your cake in the bottom part of the oven for about 45-60 minutes.

Check with a cake stick, if the batter comes off the stick then it’s done!

Let the cake cool for 5 minutes inside the tin.

Take the cake out of the tin and let it cool on a rack.

Once cooled you can dust some icing on top or just leave it as it is.

Enjoy. ❤️

Love, Jess

Cinnamon Mince Pie Buns

Holidays are hard work.

It’s also wonderful and magical, especially when you have kids, but it can be stressful and, for some, a sad and lonely time. 

If you have family abroad then Christmas time can make you extremely home sick.

I miss my parents, family and friends, the traditions – like Lucia, but also the Christmas food and all familiar smells.

Cinnamon, cloves, church candles, Star anise, Saffron buns, Julmust, Janssson’s Frestelse, Sill in all different varieties (pickled herring), Julmust, Gingerbread, oranges and clementines.

My parents have been staying with us for a week. They are over visiting the U.K. firstly to watch Jackson perform in his very first Shakespeare play, but also to spend some time with us before Christmas.

For our special Sunday mini Christmas, or “Lill Jul”,  I got to trial a recipe I’ve been dying to try. 

The ultimate Swenglish recipe I suppose – my Cinnamon Mince Pie Buns. 

The first batch came out a bit burned (the oven was too hot), and the second batch I added too much Mince mixture to, but they still tasted nice so I was hopeful.

I made my third batch this morning and they came out beautifully golden, and, I’m happy to say, scrummy to eat. 

Here’s the recipe I used: 

Jessica’s Cinnamon Mince Pie Buns

You’ll need:

A bowl for the dough

Little bowl for the filling mixture

Pot to heat the milk and margarine 

Time: About 2 hours 30 minutes 

Dough

  • 50g fresh yeast
  • 8 dl plain flour 
  • 50 g margarine 
  • 3 dl milk
  • 1/2 dl caster sugar 
  • 1 pinch of salt 

Filling 

  • 50 g margarine 
  • 2 tsp cinnamon 
  • 1/2 dl caster sugar 
  •  4 tbsp Mince Mixture 

Garnish 

  • 1 egg or milk
  •  Pearl sugar 

Make the Dough:

Crumble the yeast and put in a bowl.  Melt the margarine in a pot and add the milk. Warm the milk mixture until 37°C. Now pour some of the mixture over the dough and gently stir until the yeast has dissolved. 

Add the remainder of the milk mixture, sugar, salt and about 6 1/2 dl flour. (You’ll add the rest later when working the dough)

Start working the dough, either by hand or by using a machine. (Start with paddle and change for the hook attachment as you gradually add the flour) 

The dough is ready when it’s silky smooth and not sticking to the sides of the bowl. 

Put a cloth over the bowl and let the dough rest for about 30 min.

For the Filling: 

Cream your sugar and cinnamon with the margarine until you get a fine paste.

Once proved, start working your dough again. Add the remaining flour, little by little. Feel your way here; if you add too much flour your cinnamon buns will end up too dry. 

Cut the dough into two. Now roll each piece into a rectangular shape.

Add your cinnamon paste and your mince mixture. 

I added about two tablespoons for each dough.

From the longer side, roll each dough into a cylinder shape. Use a sharp knife to cut 2 cm thick pieces.

Put your cut pieces, either in paper bun cups or straight onto a tray with baking paper. 

Cover your Cinnamon Mince Pie Buns and let them prove for about 20 min. (They should double in size) 

Brush your buns with the whisked egg or milk and sprinkle the pearl sugar on top. 

Bake your buns in a very hot oven (250°C, 200°C for about 8 mins or until golden brown. 

Place on a rack to cool. ENJOY. 

God Jul ❤️ Merry Merry 

Love, Jess

How to make Swiss Meringue Raspberry Buttercream Icing

Söndagsbak.

It all starts off so harmoniously and zen.

You and your Child relaxed and ready to do some baking together.

Bonding time.

The Child gets to stir and mix the batter and help pour the batter into the cake tin. Most of the precious cake batter ends up on the floor and although you flinch involuntarily, you’re still pretty zen and it’s okay because, you know, it’s baking with Child time. But then halfway through, whilst stirring your Swiss meringue icing thinking why on Earth you decided to attempt a **Swiss Meringue, you realise that – No! You’re not actually that relaxed about the whole baking with Child thing and “No! you can’t pour oregano into the egg whites!!”

Still.

It was lovely to eat the cake in the end. And the icing was to die for.

Here’s the icing recipe I used:

Swiss Meringue Raspberry Buttercream

I started with my raspberry coulis. I heated the raspberries on a gentle heat in a pot until they were breaking down.

Once cooled, I ran it through the food processors and finally through a sieve to remove the pips.

Onto your icing. Your eggs should be at room temperature. Leave those bad boys out early on so they’re ready for baking time.

Whip your egg whites and sugar in a bowl over a simmering pan of water. The bowl shouldn’t touch the water. Keep whisking continuously. You need to keep going until it turns silky and smooth. The mixture will turn thinner and frothier as you go on.

A good tip is that if you rub the mixture between your fingers and if it’s grainy then KEEP GOING. (It took about 10 minutes of continuous stirring to get to this point). It’s really weird because I kept thinking it’s neeeeeeveer going to turn and then suddenly you end up with a silky and smooth texture.

The next step is important. Make sure your mixture is cool completely before you start adding your butter!

It’ll end up a runny mess otherwise – take my word for it! Ahem…

Once the mixture is cool, start whisking until stiff peaks. (Coincidentally this is a good time to reintroduce Child to the baking process. Try the old “I will flip the Meringue mixture over my head to see if it’s set.”)

Anyway. The result is amazing. The icing is so silky and luxurious!

Now you add your butter. It should be room temperature but still be able to hold its shape.

Add about a tablespoon at a time, and keep mixing.

Once I had added all my butter I mixed in the raspberry coulis, a pinch of sea salt (balance is everything right?) and stirred.

The result was absolutely fantastic! I’ll definitely be using this frosting/icing from now on. So tasty and not too sweet. Just spot on.

*Do not worry if your mixture is too runny. It’s still salvageable. I put it back into the fridge to cool down for twenty minutes and it was good to go.

**It really wasn’t that much extra work. It sounds like a palaver but it’s not. Trust me.