Samstag, 23. November 2013

Coconut Sugar Cookies

Instead of getting small mountains, I got flat cookies. I thought I had followed my own recepie correctly, but looking at the recepie I posted here a while back and the one I had written down in my book, I noticed a slight change. The amount of flour. In my book I had written tsp and on the blog tbsp. I used tsp for this one, and that is probably the reason they went flat, but they are still tasty ;) So I call those coconut sugar cookies now instead of coconut macaroon. ;) Mistakes make new cookies. It could also be the coconut flakes, maybe they where too finely grated or my oven, since I am using a different oven now than then. Who knows. Anyway I found them pretty and tasty enough to blog.


2 eggs
175g sugar
1/4tsp vanilla sugar
200g coconut
1-2tsp flour (if you want them this way, or you add 1-2tbsp flour for a more peaky cookies)

about 100g melted chocolate

The eggs and the sugar is beaten untill light and fluffy. Then the coconut and flour is added carefully with a spoon.

In a preheated oven to 175°C, bake for 10-12 minutes.

Let cool completely before adding the chocolate, either dip them in the hot cocolate or make a pattern with it on top of each cookie

In the making from the beginning to the end

Donnerstag, 21. November 2013

Spesíur - vintage icelandic cookies

Spesíur, have been baked before christmas in Iceland for a very long time, you could call them vintage. I am not even sure about the name, but I think it was an old name for something similar to a dime. But I know my grandmother used to bake these, and the taste of the baked cookie brought back sweet childhood memories of me back in her kitchen as a child. 

I am sure you already have everything you need to make these, make the dough tonight and bake them tomorrow. These are so easy and great to make.

You will need

500g flour
375g Butter/Magarine
200g powder sugar
1/4 tsp vanilla extract

Knead everything together and make 2 or 4 rolls depending on how big you want your cookies to be, I made 4

Cool in the refrigirator over night

Next day, preheat your oven to 200°C and cut your rolls in slices about 0.5cm thick and bake for 7-10 minute, depending on your oven. Cool on a wire wrack and enjoy

Look into the cookie jar

Montag, 11. November 2013

Cinnamon Buns - Kanilsnúðar

Cinnamon Buns the scandinavian way

In Iceland just like in Sweden, cinnamon buns are very popular. You can buy a giant one in the bakery in Iceland (it´s called Snúður) and it has a lovely chocolate ganache on top of it. It is so big that you usually cut it in 4 pieces and share it with someone. But oh how I sometimes want one. Unfortunately in German bakeries where I live, there are no Snúður or other icelandic bakery goodies for that matter. I did put on one of these little ones some chocolate and mmmh it tasted almost like home :)

Most of you probably know buns like this from IKEA, but believe me, homemade, they taste sooo much better.

If you have a bread machine, these are so easy and quick to make. But if you are used to making your dough the traditional way, I guess it is quick too. I used my breadmachine. I love my breadmachine, I should wear a button that says so. Anyways lets get to the recepie, so you can make 40 pieces of these ;) yes I know 40 sounds wow so many, but they run out fast, and they are great to put in the freezer as well. So no worries.


for the dough

150g butter at room temperature
500ml milk
1 portion dry yeast (ca. 5 tsps)
100ml sugar
1/2 tsp salt
1 tsp cardamomm flavor or 2 tsps of cardamomm pulver
850g white flour

for the filling (you can make this double if you like more filling)

100g soft butter
100ml sugar
2 tbsp cinnamon


Place the ingredients in your breadmachine according to manual instructions, or make a dough the "old way". My dough programm takes about 1 hour and a half. 

When the dough cycle is finished, place the dough on a surface you have sprinkled with some flour, punch it down and divide it into 4 pieces. While working on one piece, make sure the others are well tucked in under a dishcloth or plastic wrap.

With your rolling pin, make a rectangle, spread your cinnamonsugarbutter on top, letting the wide side of your recctangle face you. Roll the dough tightly upp, and cut into 10 equal pieces. I am using a muffin tin under my buns, so they are equal in size and wont stuck together in the oven, to have it cleaner, I placed a papercup in each mold of my muffin tin as well. I think they look cuter that way too and are great to take with you. Anyway once you have done this with all of your dough. It´s time for your buns to take another nap under the cozy dishcloth in a warm place for 30-40 minutes. 

In that time preheat the oven to 390°F or 200°C. 

Bake for about 5-8 minutes.

Sonntag, 10. November 2013

Oatmeal Toasting and Sandwich Bread

Recepie from King Arthur Flour

This bread is moist and fluffy, even after couple of days. Great to toast as well. 

I have written before on this blog, how much I love my breadmachine, without it I would never have the patience in making so many breads, buns and doughs. This recepie is no difference. It does take longer time than other breads though, due to the one hour rising time before baking. But it sure rewards it´s baker at the end of the day.

Here is what you need

3 cups of flour
1 cup of rolled oats (old-fashion oats)
2 tbsp butter
1 1/2 tsp salt
3 tbsp honey
2 tsps instant yeast or 1 packet active dry yeast
1 1/4 cup lukewarm milk

Bread Machine Method (for the Manual Method and picture tutorial click here)

Here you can see how easy it is to make this bread, if you own a bread machine, no sticky hands, and in 5 minutes, your machine is working the dough. You only have to place all of the ingredients into the pan of your machine, acording to manual instruction. Program machine for dough (takes about 1 1/2 hour in my machine). Relax time, you could do some crocheting while you wait for example ;-) It is important before you place your dough in the pan, that you greace it, otherwise it might stay stuck in it after baking.

After the dough cycle is finished, remove the dough, punch it back and shape it to fit in your breadpan. Cover the pan with the dough with a cloth or plastic wrap and let rise in a warm place for ca. 60 minutes. 

Preheat the oven to 180°C or 350°F. Brush the dough with some water and sprinkle over some of the oats you have left, this will give your bread a pretty look, but this is totally optional.

Bake for 35-40 minutes, if the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

I do hope you try this bread, I´m baking one of these each weak now, since I first tried it. In 3 hours your bread is ready, and you spend really little time making, if you use a bread machine for making the dough.

P.S. I am not affiliated with any companies producing or selling bread machines ;)

The cute oven gloves are hand crocheted by me. Want to see more of my handmade crochet - click on my link to my Woollen Thoughts Blog

Samstag, 9. November 2013

Madeira Cake

Madeira Cake - My Cup of Tea

Even though the name of this soft and moist teacake, makes one think it´s origin is from the Madeira Islands, it is not. There are several versions of this cake out there. 

The Madeira cake has a firm, yet light and moist texture. It´s origin goes back to the 18th and 19th century in England, and is one of Englands traditional teacakes, no wonder it tastes splendid with a cup of tea.

If not from the Madeira Islands, where does the name come from? You might ask. It is named after the Madeira wine, which was popular in England at the time and was often served with the cake. There is no Madeira wine in the cake, only some good quality vanilla extract and rind of lemon.

There is however a traditional cake of Madeira Islands, that is called Bolo de Mel, and it is made from sugarcane honey (molasses) and is much darker. I know I have to try that one soon :)

I have made this cake now several times, and it is always as lovely.

To make your own you will need:

225g plain flour
1 tsp baking powder
225g magarine or butter at room temperature
225g caster sugar
grated rind of 1 lemon (organic)
1 tsp pure vanilla extract
4 eggs


Preheat the oven to 180°C / 325°F, greace a 9x5 in (23 x 13cm) loaf tin, or two smaller ones

Stift the flour and baking powder, set aside

With an electric mixer, cream the butter/magarine, adding the sugar 2 tbsps at a time, until light and fluffy. Stir in the lemon rind and vanilla

Add the eggs one at a time

Lastly add the flour mixture and stir untill just combined, be carefull not to overstir

Pour the cake mixture into the tin and bake until a metal skewer inserted in the center comes out clean. Depending on your tin size, this can take up to 1 1/4 hour. I used two smaller tins, and baked them together for about 40min or until my metal skewer came out clean.

Let cool for aprox. 10 minutes before you unmould the cake from the tin onto a wire rack and let cool completely before serving

I love using Pam baking spray to coat my tins, but if you don´t have that on hand, use traditional way with magarine and flour

Enjoy on a cold autumn day with a cuppa of your favorite tea or madeira wine ;)