August 26, 2016

Gluten free chocolate chip cookies



I've been thinking about making these cookies for a couple of weeks now. I'm pretty bad at planning posts for my blog - I bake and shoot whenever inspiration hits me. But with these, I simply couldn't get them out of my head. I'm probably not presenting anything new or innovative with this recipe, but it is a pretty darn good cookie, and sometimes that is better and more delicious than anything (and did I say addictive too?). I adapted the recipe from my regular chocolate chip cookies, I just added a bit more butter. Oh, I added pecans too, because I had chopped pecans in my pantry and I wanted to use them for something.

If you haven't baked with buckwheat before, you definitely should! It has a particular flavour, almost a little hazelnutty. As for the texture, they're definitely just like the "real" deal. We ate them all in one go. Except one that I saved for the next day, you know, just to check the texture. I think I liked them even better the next day.

I also have some exciting news to share with you! If you look in the menu up here you can see "shop". If you press that you will be redirected to my little shop where I sell vintage and second hand props, and some of my photos in print. So excited about this, and I hope you'll like it too! You can check out the shop here too: http://printsandprops.se/





https://c1.staticflickr.com/9/8155/28959994870_e753a07dfa_b.jpg

GLUTEN FREE CHOCOLATE CHIP COOKIES
Makes 10-12 cookies


Ingredients
100 g (1 scant stick) salted butter
1 cup (150 g) buckwheat flour
1/4 tsp baking soda
1/4 tsp flaky sea salt
3 tbsp (45 g) granulated sugar
1/3 cup + 2 tbsp (65 g) light brown muscovado sugar
1/4 tsp vanilla powder or 1/2 tsp vanilla extract
1 egg yolk
100 g dark chocolate (70%) or chocolate chips, chopped
40 g chopped pecan nuts (can be omitted), chopped


Directions
1. Melt the butter and let it cool.
2. Mix buckwheat flour, baking soda and salt in a medium bowl.
3. Beat together sugars, vanilla, egg yolk and melted butter until smooth and slightly paler in color. Add the dry ingredients, chocolate and nuts and stir until combined. Wrap dough in plastic wrap and put in the fridge for 1 hour or overnight.
4. Heat oven to 175°C (350°F). Line a baking sheet with baking paper. Divide the dough into 10-12 pieces (I use 35-40 g per cookie) then place them on the baking sheet.
5. Bake for 10-13 minutes. Let cool completely.

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August 8, 2016

A peach carrot cake with cream cheese frosting + A Saveur blog awards finalist!



First things first... THIS CAKE! Peach and carrot may sound like a strange combination but it definitely isn't. It's one of the most delicious cakes I've ever made, and I ate about half of it in a couple of days (don't worry, the other half was eaten too, but not by me).

And you know what else? I forgot about my blog birthday.. yet again. I forget every year! I guess that happens when the blog is growing up, each birthday gets less and less noteworhty. Now the blog is 7 years old. Crazy!

I also have some other exciting news to share with you.. I'm one of the finalists in the Best Baking & Sweets category in the Saveur Blog Awards. It's seriously such a great honor to be a finalist! Click here to view all finalists and to cast your votes, or click the Saveur link in the sidebar to the right. Remember to vote early and often!

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August 1, 2016

Vegan coconut + rose petal ice cream with cardamom crumble topping



These roses remind me of how I used to make "perfume" for my mother as a child. I picked rose petals and mixed them with sand and water in my little plastic bucket (the sand had the function of a pestle and mortar). Come to think of it, she never used it. How ungrateful. However, this ice cream is nothing like that perfume. I stepped up my game since then. Promise.

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July 25, 2016

Croatia photography & styling workshop




It's been a few months since the Croatia workshop with the wonderful ladies of First We Eat (Eva and Carey), Maggie and Zhanna and thinking back, I can honestly say that it was one of the best experiences ever. Seriously, I will never forget this house. Or the wonderful group of attendees.
I'm not a morning person, not in any way, but waking up at the crack of dawn and seeing that magical view from the house.. totally worth it. And every morning when I came down to the kitchen, Carey, who is definitely a morning person, had already made coffee. Oh, and did I mention the kittens? I could go on about this workshop..
And therefore I'm happy to say, this January I'm coming to Costa Rica with them! I'm sure it will be mindblowing and amazing in every way possible. It's about photography, chocolate and coffee, literally my favorite things in life. And maybe I'll even make chocolate cake for you if you come. For more info and registration, please read more HERE.

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July 9, 2016

Fluffy sponge cake with balsamic strawberries



There is almost nothing that says summer as much as a simple, fluffy sponge cake with cream and strawberries. And while I do enjoy that as it is, in all its simplicity, I wanted to add something. And strawberries and balsamico is pretty much a match made in heaven, I know that since I made a cream soda with balsamic strawberries for a magazine not too long ago. It was honestly one of the best things ever, that I will make many times this summer.

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June 14, 2016

Strawberry rhubarb pie with elderflower




Strawberry rhubarb pie is one of those classics that I absolutely adore. And that's exactly why I hesitated a bit before adding elderflowers to the mix. But I'm glad to say it turned out so well, with just a hint of elderflower flavor. Perfect.

I know it looks like this pie has a huge puddle in the bottom, but it doesn't, really. I was eager to photograph the inside and let it cool just 1 1/2 hours which is not enough to let it firm up completely.. I know, my bad. And it's definitely not soupy like many other strawberry rhubarb pies I've tried. I macerate the fruit and then cook the liquids before I add them back to the pie (don't want to lose any of that precious flavor!). I know it sounds like many steps to go through but I highly recommend trying it, to avoid a soggy pie bottom.

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