Melting snowmen !

I started seeing them everywhere on Pinterest and could not resist. So i decided to try them out for our Xmas diner last Saturday.


It’s easy:

The biscuits

200 g of butter
4,5 dl flour
1dl agave syrap
2 tsp ginger
1 egg yolk
2 tsp vanilla extract

Mix butter and flour. Add the syrap, ginger, egg yolk and vanilla and mix. Shape into a bowl and put in the fridge for about 40 min.

Then shape little “round” cookies and bake for about 10 min at 180c.

Once they cooled down, it’s time for the icing.
Basicallly one egg white and powedered sugar (until you reach the rght consistency, not too liquid, not too thick). And spread it on the biscuits, make sure it goes overboard so it looks like the snow men are melting.
Add the little buttons:-)

Put the marshmallows in the oven for a few minutes so it just start melting a bit at the bottom and it is easier to stick them on the biscuits and so the snow mens heads are not too high/straight.
Have fun with drawing their faces with colored sugar pencils.



Little biscuits just like when i was a kid

Sometimes in the evening i just feel like baking. But i also feel pretty lazy. So i need recipes that don t involve complicated ingredients.
That’s when i came across a recipe that seemed super easy and reminded me of biscuits i used to stuff myself with when i was younger.

– 100g of unsalted butter
– 10 g of sugar
– about a big tsp of agave sirap
– 1/2 tsp of vanilla extract
– 100 g of self rising flour
– 5 or 6 mini toblerone

Mix the butter, sugar, vanilla extract in a bowl until fluffy. Stir in the flour and mix to make a dough.
The recipe said i should place the dough in a piping bag but i couldnt find any so i just shaped little “fingers” with my hands.
But in the oven for about 10-15 min at 160c.

Melt the toblerone chocolate and once the biscuits have cooled down, dip the ends of each of them into the chocolate. Leave to set.



home made tortillas !

I could not believe how easy it was:

mix 100 g of flour with 1 tsp of salt, 1/2 tsp of baking powder, 70ml of olive oil, 120 ml of hot water. Make it into a ball and let set for 30 min.


Then, separate in about 10 little balls and roll out of a bit of floured surface. Cook each side in a pan and add cheese, avocado, spinach, garlic, ham…whatever you feel like actually. ENJOY




Pumpkin …or apricot & Nutella pie !

For our late Thanksgiving this year we wanted to try Sally’s recipe: the Nutella Pumpkin pie 🙂

That was without taking into account that pumpkin is not a commom product here in Sweden. And since we didnt have time to go thru all the stores in Stockholm we settled for apricot (mostly for the colour. It only occured to us afterwards that sweet potatoes might have had a taste closer to pumpkin than apricot…)

Oh yeah and we didnt find gingersnaps so we took pepparkakor.

Anyhow. We gave it a try.

So for the bottom:

– about 150g of pepparkakor crumbs
– 2 tablespoons of sugar
– a pinch of salt
– 5 tablespoons of melted unsalted butter melted

–> mix together and press at the bottom of the cake form.

The cake:

– 3 larg eggs
– 420 g of apricot (can)
– about 118 ml of heavy cream
– 100g of brown sugar
– 1,5 tsp of cinnamon
– 0,5 tsp of ginger
– 0,5 tsp of salt
– about 90g of Nutella

Wisk the eggs and add the apricot, the cream, sugar, cinnamon, ginger and salt.
Pour in the form over the crumbs mixture. Save 1/2 cup of the mixture for later.
Mix the Nutella with that mixture cup and pour over the cake. Swirl 🙂

Put in the oven at about 180c for  40 min. Let cool down. Eat with vanilla ice cream !!



Owlloween Honey !

For Halloween Lune de Miel was organizing another contest, a recept with honey of course on the Halloween theme.
I entered my contribution the very last day when i finally got great inspiration checking Juices and Cakes 🙂

I made Owlloweens 🙂

– mini toblerone bar
– 2 eggs
– 75g of butter
– 80g of flour
– 65g of sugar
– 2 tsp of baking powder
– 2 tbsp of honey
– oreo cookies
– marabou/philadelphia spread

Mix the sugar and the eggs, then add the flour, baking powder and butter.
Add 3 mini toblerone bars in pieces and the honey. Put in the cupcakes/muffins forms and in the oven for about 20 min at 180c.

Once they cooled down top with the spread and decorate with the oreo cookies, you might have to cut a bit of the muffin / cupcake top to make it flat and enable decoration 🙂

Pour Halloween Lune de Miel organisait un autre concours: une recette avec du miel bien sur et un thème Halloween. C’est le tout dernier jour du concours que j’ai trouvé de supers idées sur le blog de Juliette Juices and Cakes 🙂
J’ai fait des Owlloweens 🙂
– Mini Toblerone
– 2 oeufs
– 75g de beurre
– 80g de farine
– 65g de sucre
– 2 cuillères à café de levure
– 2 grandes cuillières de miel
– oreo cookies
– marabou/philadelphia pate à tartiner 


Mélanger le sucre et les oeufs puis incorporer la farine, la levure et le beurre.
Ajouter ensuite 3 mini Toblerone en morceaux et le miel. Repartir dans des petits moules et mettre au four environ 20 min à 180c.


And you know what? I was one of the 5 winners 🙂 And i received yesterday in the mail a Movie card for 2 tickets !
 TACK LUNE DE MIEL ! Check out the other really cool winning recipes here !

Et vous savez quoi? je suis une des 5 gagnantes 🙂 Et j’ai recu hier au courrier une carte de ciné avec 2 billets !  MERCI LUNE DE MIEL ! Découvrez les autres super recettes ici !


When you bite off more than you can chew…or the Bavarian nightmare.

2 weeks ago my boss invited us (colleagues and better halves) at his place for diner. I said i would bring the desert. Since i always bring cakes and stuff at work i think they were pretty happy about it, and as it was on a Monday evening i thought i would take advantage of my free time on Sunday to work on a super cake, challenge myself a bit.

That is when i came over a picture of a chocolate and raspberry bavarian torte on Pinterest.  And i thought, how hard can it be?

Answer: VERY. 

On Sunday, full of naive optimism i bought my ingredients, put on my pretty apron (Thanks Elo) and started on. Everything went wrong immediatly. A poured my flour in the sink, converted the measurement from CUP to Grams wrong, for some reason thought that egg yolk was the white instead of the yellow…OMG. After 30 min i was already irritated and exhausted.

When the chocolate cake came out of the oven i saw immediatly it would be a nightmare to cut in half.
And when i burnt the sugar, that’s when i lost it and that’s also when älskling looked over the computer and saw me, hair all ever the face in my pretty/covered in raspberry and chocolate apron, about to tear up. And then he did something that i think saved my day, and the cake. He said he would help. We both worked on cutting the cake in half and with his encouragement i managed to finish it up, q bit disapointed (didnt look, A THING like the pic on Pinterest) but quite relieved to be done and have something to present the next day. älskling even got the idea of white chocolate on top 🙂

The next day, it didnt look that bad anymore, and when we cut through it, it looked awesome !!! And when we tasted it….it was YUMMY !

The cake:

3 eggs and 3 egg yolk
140G sugar
1/8 tsp Salt
33G flour
50G cornstarsh
28g cocoa powder

beat the eggs, sugar and salt together, then put the bowl over a pan of simmering water and continue to beat with the mixer till it gets warm. Remove from the water and continue beating till it cooled down and increase in volume and gets thick.

Then sift together the flour, cornstarsh   and coca and add to the egg mix, folding gently with a spatula.

Put everything in a form and bake for 30 min.

Raspberry Syrup:
48g sugar
0,78dl water
0,60dl raspberry liqueur (that i exchange for some kind of raspberry syrup cause i couldnt find any liqueur at the supermarket)

Combine sugar and water in a pan in medium heat until it boils. Wait until it cools down and add the liqueur.


640g raspberries
143g sugar
0,78dl raspberry liqueur
14g gelatine powder
360g heavy cream

Combine the raspberries and the sugar in a saucepan. Heat until it boils and let simmer 10 min. Then sift into a boil and let cool down. Mix the liqueur and gelatine into a boil and let set for 5 min. Then put it 10 min in the microwave till the gelatine becomes liquid. Mix into the raspberry purée. Beat the heavy cream in a bowl on high speed and the fold in the raspberry purée.

–> Once the cake has cooled down, cut it in half.

Spread half of the syrup in the center of the cake and then some Nutella. Cover with the bavarian mix. Put back the top part of the cake and do the same thing. Cover with the rest of the Bavarian the whole cake. And put in the fridge for at least 2 hours.

We decorated with fresh raspberries and white chocolate.

Il y a 2 semaines mon boss nous a invité (collègues et conjoints) a dîner chez lui. Comme j’apporte toujours des gâteaux au boulot je me suis proposée pour faire le dessert, je crois qu’ils étaient contents. Et comme le dîner était un lundi soir j ai décidé de mettre a profit mon dimanche pour tenter quelque chose de nouveau, un peu plus élaboré.

C’est la que je suis tombée sur la photo d’un Bavarois chocolat Framboise sur Pinterest. Ça ne pouvait pas être bien compliqué!?

Réponse: SI

Le fameux dimanche, pleine d’enthousiasme naïf j’ai acheté mes ingrédients, ai mis mon beau tablier (merci Elo) et je me suis lancée. Tout a tout de suite très mal démarré. J’ai renversé la farine dans l’évier, j’ai mal calculé les conversions de CUP à grammes, j’ai oublié que egg yolk ce n était pas le blanc mais le jaune…bref, l’horreur. Et lorsque le gâteau au chocolat et sorti du four j ai tout de suite vue qu il serait très difficile de le couper en deux.

C’est lorsque j ai brûlé le sucre que j ai craquée. C est aussi a ce moment la qu’älskling a levé la tête et m’a vu complètement dépitée, les cheveux en bataille, le tablier couvert de chocolat et de framboise, au bord des larmes. Et c’est la qu’il a dit quelque chose qui a sauvé la journée et le gâteau: je vais t’aider. Et il l’a fait. Ensemble nous avons réussi a couper le gâteau en deux et c’est même lui qui a eu l’idée de rajouter le chocolat blanc sur le dessus. Une fois dans le frigo j’étais déçue car il ne ressemblait en rien à celui de Pinterest mais soulagée d en avoir fini et d’avoir quelque chose a présenter le lendemain.

Le lendemain justement il n’avait déjà plus l’air si horrible, et surtout, un fois coupé on voyait parfaitement les jolis couches de chocolat et framboise, et une fois goûté, MIAM !

Le gâteau:

3 oeufs et 3 jaunes d’oeufs
140G sucre
1/8  petite cuillère de Sel
33G farine
50G maïzena
28g chocolat en poudre

Battre les oeufs, le sucre et le sel. Mettre dans un boule au bain marie et continuer a battre jusqu’à ce que la mixture soit chaude puis retirer du feu et battre jusqu’à ce que ça refroidisse et que la mixture devienne et baisse et double de volume.

Ensuite tamiser et mélanger la farine, maïzena et le chocolat en poudre et ajouter à la mixture “oeufs” doucement avec une spatule. Mettre au four pour 30 min.

Sirop Framboise:
48g sucre
0,78dl eau
0,60dl liqueur de framboise (impossible d’en trouver ici au supermarché alors j’ai pris une sorte de sirop de framboise)

Mélanger eau et sucre dans une casserole jusqu’à ébullition. Attendre que le mélange refroidisse puis ajouter la liqueur.


640g framboises
143g sucre
0,78dl liqueur de framboise
14g poudre de gélatine
360g crème épaisse

Combiner framboises et sucre dans une casserole. Faire bouillir puis laisser mijoter 10 min. Ensuite égoutter dans un bol et laisser refroidir.
Mélanger la liqueur et la gélatine et laisser reposer 5 min puis passer 10 sec au micro ondes jusqu’à ce que la gélatine devienne liquide. Mélanger à la purée de framboises.

Battre la crème puis y ajouter la purée de framboises.

–> Une fois le gâteau refroidi, le couper en deux.

A l’intérieur, répandre la moitié du sirop puis étaler du Nutella; couvrir avec une partie du bavarois. Remettre le haut du gâteau et faire la même chose avec le sirop, Nutella et avec le reste du bavarois, couvrir l’ensemble du gâteau.

Laisser au frigo au moins 2 heures. Décorer avec des framboises et du chocolat blanc.


Peanut butter and raspberry bars

Once again, Thank you Sally for this awesome recipe that makes my morning much happier (still 2pieces left). I’m french so i didn’t experience the “peanut butter / jelly” sandwish thing when i was a kid. I have to admit it even sounded a bit gross when i first heard of it. But then i tried and i shut up, cause my mouth was full of peanut butter and  jelly.

  • 113 g of butter
  • 100 g of brown sugar
  • 56g of sugar
  • 260g of crunchy peanut butter
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of baking powder
  • 187 g of flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • Raspberry jam

To put on top:

  • 1 table spoon of brown sugar
  • 25g of rolled oats
  • 150g of white chocolate chips

Put the oven at 180c.
Cream butter with sugars, add the peanut butter, then the egg, then the vanilla and then slowly the baking powder, the flour, the salt and the cinnamon. Do not over mix.

Lay in the mold, spread the jam over and top with the mixed brown sugar/oats/chocolate chip

Bake for 40 min. I put it in the fridge afterwards for a while until i could cut bars…and ENJOY THEM ALL !

Encore une fois, MERCI Sally pour cette recette qui ne cesse de rendre mes matins heureux (encore 2 morceaux !). Je suis francaise alors je n’ai pas connu les sandwishs “confiture/ beurre de cacahouètes” dans mon enfance et j’avoue qu’avant de gouter, cela me semblait un peu..”beurk”…mais c’était avant de gouter donc, car aprés je ne disais plus rien..j’avais la bouche pleine.

  • 113g de beurre
    100 g de sucre roux
    56 g de sucre
    260g de beurre de cacahouètes
    1 oeuf
    1/2 petite cuillère d’extrait de vanille
    1/2 petite cuillère de levure
    187g de farine
    1/2 petite cuillère de sel
    1/2 petite cuillère de cannelle
    Confiture de framboise

Pour le dessus:

  • 1 grande cuillère de sucre roux
  • 25g d’avoine
  • 150g of de “copeaux” de chocolat blanc

 réchauffer le four à 180c. Mélanger le beurre et les sucres puis ajouter le beurre de cacahouète, l’oeuf, la vanille puis doucement la levure, la farine, le sel et la canelle. Ne pas trop mélanger.

Remplir le moule et repartir une bonne couche de confiture sur le dessus puis ajouter le melange sucre roux/avoine/chocolat blanc. Mettre au four environ 40 minutes. Puis au frigo le temps que cela durcisse….couper en petites parts et déguster une à une…