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It’s getting crisper outside and Fall is right around the corner, if not here already. There is nothing like a good cup of hot chocolate and cinnamon rolls while watching the wind pick up leaves outside this time of year. In Bergen, where I am from in Norway, it used to rain a ton so fall would include lots of inside weather and everyone would do anything to make it extra cozy.
Skillingsboller or cinnamon rolls are one of my favorite Norwegian Recipes and there are tons of different types you can make, but today I’ll share one with a twist. I am a total sucker for baked goods, so delicious! I’ve shared the recipes for regular Skillingsboller and Skoleboller in the past if you’re looking for something even sweeter with a little coconut kick. Continue reading →
Apple Cinnamon desserts are my ultimate favorite so when Thanksgiving rolls around, I am eating apple pie left and right. The only problem is that if I make a giant apple pie, I am going to eat a giant apple pie, so this year I decided to make mini apple pies instead! I made a large batch and then I portion controlled by freezing some of them so I wouldn’t eat them all at once. Now that I think of it, making different kinds of mini pies all at once would be super easy as well. If you’re making them for a party, people can then pick their favorite. Mini Apple Pies? Yes please! This recipe looks delicious. #applepie #recipe #minidessert Click To Tweet
If you’re not into pies, I can recommend this Norwegian Apple Cake instead. More like a coffee cake and so delicious!
Last year was the first time I ever made Apple pie from scratch and loved it! I couldn’t believe how easy it actually is. I love Joy the Baker’s Pie Recipe so I used that as a base for the mini pies. The crust makes two 9″ pies or 24 mini pies.
Buttermilk Pie Crust
2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup (5 to 6 ounces) buttermilk
The most important thing when making pie crust is that the butter is kept cold so start off with butter that has been in the fridge for at least a little while. Cut it up into small cubes and then freeze for 15 minutes.
Add the flour, sugar and salt and blend together. Set the entire bowl in the fridge for 10+15 minutes so the butter cools down again. Add the butter milk and mix together until you have a smooth pie dough. Try to act quickly to the butter stays cool. Chill the dough in the fridge for at least an hour while you make the filling. If you’re making two large pies, you can split the dough and wrap them in plastic film. You can keep the dough in the fridge for up to three days and in the freezer for about three weeks.
Apple Pie Filling
2 1/2 lbs organic apples, peeled, cored and sliced (or cubed if you prefer that). I used a combination of Granny Smith, Royal Gala.
1 Tablespoon freshly squeezed lemon juice (can be skipped if you don’t have it)
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 – 1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably fresh grated
1/4 teaspoon salt
2 Tablespoons unsalted butter
1 Tablespoon plus 1 teaspoon cornstarch
Start by cutting up apples.
Add both sugars, lemon juice, cinnamon, nutmeg and salt to the bowl of Apples and blend together. Cover up the bowl with a kitchen towel and let it sit for at least 30 minutes (or up to three hours). This is when I just added and blended it together.
Once it’s done, it should look something like this. Pour the apples over a strainer and let it sit so most of the juices are left in the bowl.
In a small saucepan, add the butter, let it melt and add the left over liquid. You should have around 1/2 cup of liquid left from the apples, but don’t freak out if you dont :) Add the cornstarch to the mix and let it simmer while gently swirling the liquid (dont’ stir too hard). The liquid should almost caramelize and come down to about a 1/3 of a cup.
Pour the syrup over the apples and blend. Should look something like this.
Take out the pie dough and roll out with some flour so it doesn’t stick. On a side note, do you see how small my countertop is? Yep, that’s the whole thing! Ahh, the joy’s of living in a studio apartment.
Find a small circular object that you can use to trace. I just used this large coffee cup and that worked like a charm. Make circles for how many mini pies you want to make. Save some dough if you want to add any crossing/decoration on the top of the pies. And add them to a muffin pan! Just take the circle of dough, place it in the muffin pan and make sure the dough comes up along the sides. Add the filling to each mini pie and preheat your oven to 425 degrees. Let them bake for 20-25 minutes until they are lightly brown on top. If you have pie dough covering the top, remember to leave a little breathing hole and sprinkle some sugar on top for added deliciousness.
Let them rest for about 30 minutes in the pan after cooking and voilà!
It’s summertime and that always brings back lots of childhood memories for me. Today I’ll give you the recipe for the famous Norwegian “Lompe”. There is no direct translation, but you can call it potato lefse, potato pancake or potato tortilla to get a better idea of what it actually is. In Norway there are all kinds of weird traditions that differ based on where in the country you’re from and Lompe is a great example! Continue reading →
I haven’t really celebrated 4th of July for that long, and I know it’s not the reason it’s celebrated, but I love all the summer fun that comes along with it. Bbq’s, parades and fun times with friends! July is usually pretty hot so I want to make a light and fresh cake! In red,white and blue of course!
Have you ever had a Meringue or a Macaron cake? It’s actually pretty easy to make and so delicious! I make it with a Meringue crust or bottom which is pretty sweet and then fill it with vanilla custard mixed with whipped cream and fresh berries on top to freshen it up! It melts in your mouth, but still feels super fresh and super light! Perfect for a hot summer day! We actually eat this cake a lot for 17th of May in Norway, which is our National Day!
The great thing about this cake is that you can make the crust in advance. As long as you keep it dry, it’s stays fresh for a long time.
What you’ll need for the cake:
2 tsp white vinegar
1.5 cups of Sugar (Good full cup)
2 tsp corn starch
Set your oven to 480 degrees (250C). Yes, do it before you start making the cake.
Mix the eggwhites in a bowl until they start to foam. Add the Vinegar and vanilla extract, then mix until it’s combined.
Add the sugar and corn starch. Whip the mix until you can turn the bowl upside down and nothing comes out! Yep, you read that right! It should be fluffy, but firm enough so it stays in the bowl. Take out a cooking sheet, add parchment paper and turn the paper inside out. Find a round pan or a round bowl and trace around with a pencil. Turn the paper back around and pour the dough onto the circle.This might sound crazy, but when you’re making the cake, it will make sense. Just remember the upside down trick with the bowl! :) If you want to make smaller versions, you can! Just trace a smaller bowl. Turn your oven down to 210 degrees (100C) and bake the cake for 60-70 min. Once the cake is done, let it cool down for at least an hour.
What you’ll need for the fill:
2 cups of Vanilla Custard
1 1/4 cups of Heavy Whipped Cream
Fresh Organic Strawberries
Fresh Organic Blueberries
Fresh Organic Raspberries
You can either make Vanilla Custard from scratch or buy it pre-made. Whip up the Heavy Whipped Cream with the sugar. Once it’s nice and fluffy, mix it with the custard. Add the berries and you’re done! If you want to get creative, you can use the berries to make the American flag! *I went a little heavier on the vanilla custard so the fill is more liquid than usual. Can’t be perfect every time! :) Time to clean up my mess…
Spring is in the air and that means summer is right around the corner! I love making smoothies once it heats up outside because it’s so easy and fresh. I am usually not that hungry when it gets really hot outside and a smoothie is a perfect small in between meal!
What you’ll need for one large glass
A handful of Raspberries
Orange juice. As much as you want depending on how liquid you like your smoothie
2 tbsp Greek vanilla yogurt
3-4 Ice cubes
A blender or a hand stand mixer
Oh, and I have another trick for you! Peel the banana along two of the sides and keep one. That way you can cut the banana into slices without having to worry about any spills or pieces flying everywhere! Yes, we’ve all been there.
Peel of the stem of the Strawberries and give them a rinse. Add everything in the blender and hit crush/blend/swirl or whatever your blender says! And done, enjoy! :) And then clean up… I hope you’ll like it!