I know I’ve been gone from this blog for a while and I’m so sorry for that, but now I’m back and ready to get back into baking and share lovely recipes with you ♥
Today I’ve had a day off work and I feel very excited, cause on Friday it’s my last work day and then I will take a 5 weeks break and have a great summer vacation with my family. Been waiting a long time for this…well, like 2 months when my summer mode kicked in because of the really hot weather we’ve had for a long time 🙂 Finally we can relax, have fun, do shorter family trips and do housework that needs to be done.
We are kicking off our vacation by going to a Guns n’ Roses concert this Saturday 🙂
Besides from working out, relaxing and doing laundry, I’ve baked this really nice pineapple pie today.
A few years ago I was served Pineapple Pie at work as a co-worker of mine had baked one and served it to us when we had a break, and that was my first time eating Pineapple Pie. I was amazed at how good it was and so easy peasy to do, cause, of course, we others wanted to have the recipe.
This is not the recipe though as it’s slightly different but just as good as I can remember 🙂
Want to start by wishing you a lovely Friday and weekend that we have in front of us 🙂 It was a long time since I baked anything with carrots and I really wanted to do a yummy carrot recipe for you, so what a chock. I have a really delicious gluten-free carrot cake recipe for you today 🙂
This amazing gluten-free carrot cake recipe is kind of addicting I must say 🙂 It’s a very soft and moist cake and the best thing is that it isn’t just gluten-free, it also is less sugar in this cake. I wanted to make something for you who may not want or need a huge sugar rush and are looking for something less sweet and that is both gluten-free and with less sugar. So, this carrot cake is perfect!
Put eggs and stevia sugar in a deep baking bowl and whisk with an electric mixer for about 2 minutes.
Add oil, the grated carrots, lemon peel and lemon juice. Whisk it together a few seconds.
At last add baking powder, vanilla powder, cinnamon and almond flour and whisk it until you have a nice dark cake batter.
Pour the batter into a pan in the size about 31x20 cm. Add the chocolate buttons on top and put the pan in middle of the oven. Let the cake bake for 40-45 minutes. NOTE: The time depends on the oven you use!
Let the cake cool down on the counter and then cut the cake into smaller pieces (or bigger if you want :))
NOTE: If you want to make it with even less sugar, you can skip the chocolate buttons or you can choose sugar-free chocolate instead.
As you may have already figured it out, I still want to mention that you can’t compare this gluten-free and less sugar carrot cake with a classic carrot cake. This is a little different from when you use all-purpose flour and sugar. But these small carrot cake pieces are very addicting 🙂
My youngest daughter wanted the one piece after another and as a mother, it doesn’t feel too bad to give your child a cake like this in the middle of the week. Cause it’s less sugar in them!
It’s Friday and I had a half day at work and now my Easter weekend has started, feel very lucky as I have about 1,5 week off from work now and can be home with my kids who have an Easter break next week from school 🙂
Earlier this week I felt for a little Easter baking, so I went ahead and made some nice chocolate Easter cupcakes with bright yellow cream cheese frosting.
Whisk eggs and sugar really white and fluffy. (I used an electric mixer)
Add baking soda, powder sugar, and cacao and whisk it together.
Pour in the butter and milk mixture and add the flour. Whisk it all together to a nice cupcake batter.
Place cupcake cups on an oven plate or use a cupcake form. And fill the cups about 2/3.
Let the cupcakes bake in the middle of the oven for 10 minutes.
Then let them cool down on the counter.
While the cupcakes are cooling down, you can start making the frosting.
Whisk or stir all the frosting ingredients together with a hand whisk or with a tablespoon until you have a nice yellow creamy frosting.
Start with like 2 tablespoons of color and add more if you want to make the frosting a bright yellow color!
Decorate the cupcakes with something Easter related, like colorful sprinkles, chocolate eggs or jelly candy eggs.
When my daughter saw these chocolate Easter cupcakes on the counter after she came home from school that day, she really brightening up and wanted to have one immediately. She thought they were so pretty 🙂
Really love using cream cheese frosting, cause it balances the sweet icing sugar very well and it makes the frosting to not being too sweet.
Can you believe it, we are 1 day from the Easter holiday and I really looking forward to having a nice family Easter.
This is another holiday where we like to eat…right?! 🙂 We want to make yummy Easter food and eat a lovely dessert. If you are still figuring out what to make for dessert or for a little treat, cause we need something good to serve with the coffee or that the children can enjoy, I may have a great resource for you. I’ve been looking and found some amazing recipes from other food bloggers, so happy that many wanted to contribute to this Easter dessert roundup and give inspiration for amazing ideas for Easter desserts!
Had such a lovely weekend home alone with my kids, as my husband were in Germany over the weekend. Yesterday we had such a nice Spring day with a lot of sun. The sun actually was warming and while my two daughters were playing in the grass in our garden as they had gotten some energy after both of them have been sick during the week, I took the time and sat down in the grass and enjoyed the warm sun. It really felt like Spring is finally here!
As Spring is here we are starting to get more energy and we want to spend a little more time outside. People and families tend to drink their coffee and lemonade outside and doing nice picnics in the garden or maybe on the playground when the Spring weather is lovely.
Nutella and vanilla cream rolls are perfect for on the go rolls to bring for “fika” (as it called in Swedish :)), when you want to bring a snack with you when you are going out or when you are just taking a coffee on the porch.
Nutella and Vanilla Cream Rolls
The filling with Nutella and vanilla cream are SO delish and it’s great to have a bunch of these rolls in the freezer, cause then you have something good to serve when you have friends over. You can defrost them a little in the microwave or let them defrost on the counter for a while before serving.
Melt the butter in a pot. Add the milk and let it be about finger heat, about 37 degrees.
Crumb the yeast into a big baking bowl. Pour some of the liquid in and stir so that the yeast dissolves. Add the remaining liquid and sugar and salt.
Add most of the flour. However, save a little for later so, about 0,4 cup to use when you are working with the dough on the table.
Work the dough into a smooth dough. You can use a machine or just do it by hand like I usually do (as I don't have any awesome kitchen machine yet :)).
Knead the dough smoothly on a floured table or on the kitchen counter. Then cut it into two pieces.
Roll each piece into a rectangular flat cake. You can roll so the dough is about under 1 cm thick, around 0,5 cm thick.
Use a butter knife or like a spatula for layering the Nutella. I used the whole jar of 250 grams Nutella for both pieces. Then roll both pieces into two big rolls.
Cut the rolls into smaller pieces, about 2-2,5 cm thick pieces. (It's okay if some are getting thicker :)) Put the small rolls on an oven plate with baking sheets, it's a good idea to leave some space between each roll as they rise even more in the oven, so prepare two plates with baking sheets.
Now the Nutella rolls need to lay under towels again, so they can rise for 30 minutes before you do the last touches.
When the rolls are resting, you can prepare the vanilla cream. NOTE: I didn't use a homemade vanilla cream for this recipe. I used a mixture that I added with milk and mixed it together. It works great whatever you choose for the vanilla cream. Put on the oven to 250 Celcius (482 F).
When the 30 minutes are done it's time to do a small hole in the center of each Nutella roll, just so you have a base for your vanilla cream. Take a teaspoon and put a little vanilla cream in the center of each roll.
Take the egg and whisk it into a small bowl, cause now it's time to brush each roll before they are going into the oven. I didn't brush egg on the vanilla cream, so just brush around it and on the sides.
Bake one plate at a time in the middle of the oven for 7-8 minutes. After they are finished in the oven, let them cool down.
Before serving...sprinkle over some powder sugar (optional).
As you may already know, is that my little Melody has been sick this week and I’ve been fortunate to be able to be home with her a few days this week. That has been giving me more time to bake and I’ve been focusing on muffins ?? I have this very nice simple recipe for you today, Berry Muffins.
It’s a pretty standard muffin recipe, but you can do so much with it and add whatever you like ?? And in this recipe, I chose to add berries cause you can never go wrong with berry muffins…right?!
We are battling with cold in our family right now, I’ve stayed home from work with Melody for a couple of days cause doing the weekend she really was getting cold with runny eyes, noise and she got this terrible cough. So, it hasn’t been an option to let her be in daycare so I’ve been home with her.
Anyways, I hope your week has been good so far and today I have a yummy recipe for you, Apple Cake.
This is a favorite apple cake in our family and the lovely smell this cake brings into the kitchen is amazing. Just love when it smells homebaked ♥
Lubricate a round cake pan with removable edges. I have used a round foil pan in a size of 22 cm in diameter for this recipe, which I only lubricated and it works just as well.
Whisk the butter and sugar with an electric mixer, then add egg and baking soda and whisk to a smooth fine batter.
Add flour and milk. TIP: Do not use a cup measurements for the flour as you dig in the bag, pour the flour into a larger sized bowl. The flour becomes too packed and can lead to a dry cake. Do not stir too much, only until the flour and milk are mixed with the batter.
Pour the batter into the cake pan. Spread the batter slowly evenly into the pan.
Cut the apples into thinner slices.
Take a deep bowl. Mix the sugar and cinnamon into the bowl and add apple slices to the mixture of sugar and cinnamon. Allow the apples to suck the mixture properly and make sure all the apples are well-sourced with sugar and cinnamon.
Then put the slices over the batter and squeeze them a bit, sprinkle some extra sugar and cinnamon on the cake before you put it in the oven.
Bake the cake at 175 Celsius degrees (347 F) in the lower part of the oven for about 45
If you try it, I would love to know so please come back and let me know what you think of the recipe!
If you try this awesome apple cake, I would love to know so please come back and let me know what you think of the recipe!