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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 →
If you love my Norwegian Recipes, you can find all of them here.
Carrot cake is my boyfriends favorite! The Norwegian version is so easy to make and full of flavor! I think it’s also one of the healthiest cakes you can bake because the main ingredient is carrot!
Don’t get me wrong, I love a good frosted cake, but sometimes there is just too much frosting. I love a cake where the actual cake tastes really good as well and not only serves as a vessel for the frosting. I am I the only one? Carrot cake is moist, delicious and just gets better and better! Some cakes you want to bake and eat it as soon as it gets out of the oven, but this one you can even bake the day before if you want to. It just gets better and better when the carrots gets to sit and get more moist for a few hours. Or you can eat it right away, hot and delicious with vanilla ice cream on the side:)
What you’ll need
1 Cup/2,5 dl Sugar
1.5 Cups/3,5 dl Flour
3 tsp Cinnamon
2 tsp Baking Soda
1⁄2 tsp Salt
1 tsp Vanilla Sugar or Vanilla Extract
Almost (3/4) a 1/2 of a Cup/1 dl Olive Oil
2 Cups /4 dl of packed ground carrots
1 pack of Cream Cheese. I use the regular, but if you want flavor you can use pineapple, apricot or any kind you’ll like.
1 Cup of Powdered Sugar. I actually only use Cane Powdered Sugar because I think all powdered sugars taste different, and this in my opinion is the best one. Lucky for me, it’s the most common one and every store carries it.
1 tsp Vanilla Sugar or Vanilla Extract
This is a single layer cake, so if you want a higher cake or more frosting you can double the recipe and make 2-4 layers.
First, I want to show you a trick! You know when you’re cutting vegetables and the cutting board keeps sliding all over the counter? Annoying right? Well, if you put a damp wash cloth under the cutting board, it sticks to the countertop and will stay still! Start by peeling and cutting the carrots into smaller pieces. Now you need to mince the carrots. You can use a grater and these ones from Ikea are great because they have a collection bowl underneath to make things a whole lot easier! I am on the other hand even more lazy so I just grind them in my Cuisinart chop/grinder. I got it for Christmas and I love it! So easy to grind up nuts, vegetables or to make sauces! Chop/grind/grate until the carrots are moist and in tiny tiny pieces. You don’t want big chunks of carrot in your cake! In a large bowl, mix sugar and eggs and whisk until it has a thick and creamy white consistency. It usually takes between 5-10 minutes on high speed and should resemble eggnog once it’s done! Add all the other dry ingredients together in a smaller bowl and add it to the mix. Add the Vanilla Extract. Once it’s all mixed together. Add the Carrots and then the Olive oil. Save a pinch of the carrots for decoration later on if you want to :) Mix it all together for about one minute. Ready for another trick? It really annoys me when a cake sticks to the bottom of your pan and even though it says it’s non-stick, it usually sticks. Well, I have found a solution! I just add Parchment paper to the bottom. I don’t want it all along the sides because it creates an uneven side and the sides usually comes off pretty quick with springforms anyways :) Find your pan, and open the lock. Lay Parchment paper over the bottom of the form. Put butter along the sides of the form. This will help it stay loose as well as give the cake a tasty side! Lay the loose side ring on top of the bottom, over the parchment paper. Lock it tight over the paper. Cut the access paper and that’s it! Noe you have a leak free and easy to remove cake pan! Pour the dough into the pan. Bake in the oven on 350 degrees (180-190 Celcius) for 45 minutes. Once it’s done, let it cool for about 10-15 minutes before you remove the side panel. Let the cake chill for as long as you would like, but at least 1-2 hours before you put frosting on it. If you’re in a hurry, the the cake cool for 15 minutes in room temperature and 15-30 minutes in the fridge. In the meantime, clean up and pull out everything you need for the frosting. I got some questions about the mixer I use, and it’s this one from Oster. I love it because it has a slow speed, which in my opinion is crucial for powdered sugar mixing and it has dough hooks for yeast recipes! Once you’re ready, mix cream cheese and powdered sugar in a bowl. Mix on low speed until it starts to melt together. It should look something like this when done. Smooth and creamy! Make sure the cake has cooled down and add the frosting on top. I usually start from the middle and work my way out in circle movements. And you’re done or you can add a dash of the grated carrots for decoration. Enjoy! :) I hope you’ll like it! If you love my Norwegian Recipes, you can find all of them here.
Have you ever hear of Norwegian Skoleboller? Or Sweet School Buns? Custard Buns? I am not sure what the correct translation is here, but they are the most delicious Norwegian pastry I know! Its sweet buns with vanilla custard, sugar glaze and coconut flakes. Yum! They’re actually called Skoleboller or Sweet School Buns because they used to be included in your school lunch. I don’t know who in their right mind would send this off in their kids lunch box, because its a pretty sweet treat, but anywho, they’re good and maybe that’s why!
I have never met anyone who didn’t like sweet buns. Kids love them, adults love them and they are actually quite filling and not just all sugar. You won’t get nauseas like you might be after that 4th piece of chocolate cake. Yes, we’ve all been there! The perfect thing about sweet buns, is that you can make a bunch and just freeze what you don’t use. They reheat perfectly if you pack them in some foil in the oven.
Making buns usually takes a little bit of time, but its a great recipe to include kids in and make it into a family activity. We used to bake them all the time when I was a kid. My dad actually wanted to be a baker, until he realized how early he would have had to get up every morning!
Ok, now lets get on to what you came here for. The recipe!
What you’ll need:
1 stick and one tblsp of butter (125 grams)
1.5 cup of milk (3.5 dl)
1 pack of dry yeast. I usually use the rapid yeast
1/2 tbsp of baking powder
1/3 cup of sugar (75 grams)
4 1/3 cups of all purpose flour (550 grams)
2 eggs (only one in the dough)
Blend together sugar, flour, baking powder, and yeast in a bowl.You don’t need these dough hooks, but I love them for any pastry/yeast baking! I was on the hunt for a hand mixer with dough mixers and slower speed settings for so long! I was tired of mixing powdered sugar with powdered sugar all over my kitchen! Finally I found this hand mixer from Amazon. Dough mixers AND slow speeds. So much easier!Melt the butter and add the milk once its melted. Heat the mix up to around body temperature. (37 Celsius or 98 Fahrenheit) . I usually try to drip a few drops on the inside of my wrist to see if its ready and if I can’t really feel it on my wrist, its perfect temperature. Mix in the butter and milk with the dry ingredients. Add 1 egg and mix it in. When it comes to the flour, I usually add 2-3 cups first and see how much I need. Sometimes 4 is enough and sometimes I need to add a little more. You dough should have a firm and not too sticky consistency. Like thisPut the dough aside and cover the bowl with a kitchen cloth. Make sure there is no draft from any windows when the dough is set to rise because yeast likes it warm. Let is rise for 30-40 min depending on how much time you have. Once its done, it should be noticeably larger. Sprinkle some flour on the surface you want to work on and pour out the dough. Roll it into a sausage shape and cut even pieces. I made two sausages and cut each one in 10 pieces. The goal is then to shape them into round balls or any kind of shape you want them to be! Once they are all shaped how you want them, add them to a cooking sheet with parchment paper. Mix 1 egg in a small bowl and brush a few strokes on each bun. Let the buns sit for about 30 minutes under a kitchen towel for additional rise. Once they are good to go, make a dent in the top of the bun to fit the vanilla custard. Scoop the vanilla custard into the dent and make sure you don’t put too much because it will only spill over in the oven. Set the oven to 430 (225) degrees and bake for 5-10 minutes depending on how large the buns are. Once they turn golden around the edges, they are done :) Let them cool for about 15 minutes to let the custard set. Add powdered sugar glaze and coconut flakes and eat! Enjoy :) Yum! Would love to hear how you like them?
I am back with another Norwegian recipe! Yesterday was St. Lucia day so I decided to make some Lussekatter, also known as Saffron buns or St. Lucia buns. Wait let’s rephrase that. I tried to make Lussekatter. To be honest I never really knew the story of St. Lucia day, but after some googling I found some information that seems accurate and according to my memories.
” Saint Lucia Day is on 13 December, in Advent. Her feast once coincided with the Winter Solstice, the shortest day of the year before calendar reforms, so her feast day has become a festival of light. In Scandinavia, where Lucy is called Lucia, she is represented by a person dressed in a white dress and red sash with a crown or wreath of candles on her head. In both Norway and Sweden, girls (or sometimes boys) dressed as Lucy carry rolls and cookies in procession as songs are sung. It is said that to vividly celebrate St. Lucy’s Day will help one live the long winter days with enough light.” –Wikipedia”
I am adding in a picture so you can see that its kind of cute, but cartoon style because I don’t want to be a creeper and add a picture of someone else’s child on my blog. If you do a google search for St.Lucia day, you can see real life images :)
To me, St. Lucia brings back memories of my kindergarden days where we would dress up in white, wear the headband, bake Lussekatter/Saffron buns and parade through the kindergarden singing songs. Writing this out, I agree it sounds weird and maybe even a little bonkers, but it was fun and the buns are amazing!
On to the recipe. I found it on “Matglede“, which is a free Norwegian recipe app made by Tine, one of the larger dairy brands in Norway (I checked and its available in the us iTunes as well). Its usually really good and they have some great recipes in there. The only problem this time around was that the instructions were a little off. One little detail was not right and because its been a year since I made saffron buns last, I followed the recipe and it got messed up! So here is what I did and what you should do instead!
Start by pulling out all your tools and ingredients! You’ll need:
1 1/3 stick/150 grams of butter
2 1/4 cup/5 dl Milk
2 small packets (of the 3 pack) /50 gram yeast
1 g saffron
2/3 cup/150 grams of sugar
0.5 tsp salt
4 1/2-5 cups/13 dl flour
1 egg, plus one for brushing
1. Stir together all the dry ingredients, except the saffron. Here is where I got tricked partly by the recipe and party by the fact that I was multitasking while baking. Not always a good idea.
2. Melt butter, add milk, saffron and bring it to about 99 degrees fahrenheit (37 celcius)
3. Combine all the ingredients and let it sit in a room temperature area for 30-40 min. Make sure you don’t have any cold draft coming from a window or similar. Yeast likes it warm. This is where your dough should look like a pretty yellow sun color and my dough still has saffron flakes all over…uh.
4. Take out the dough, add some flour to a working surface and start kneading it. Cut it into pieces depending on how large you want your buns to come out. Remember they will double in size from what you make at this stage.
5. Roll the strings into 8’s and add raisins. These should be yellow by now…
6. Stir together one egg in a small bowl and brush the buns lightly on top.
7. Cover them with a kitchen towel and let them sit for 30-40 min. The longer they sit, the more the yeast rises. If you use rapid yeast 20-30 might be enough. I usually just go do something else during the wait times. Like clean up my mess!
8. Preheat the oven to 450 Fahrenheit or 225 Celsius and bake for 5-8 min depending on how big they are.
Don’t judge a book by its cover! Its the inside that counts right? They tasted really good! Have you ever made some? Is this totally weird? Let me if you liked the post!
If you have been following along, you know how excited I am for fall this year. It’s finally getting colder in San Francisco and today I was in the mood for something sweet so I decided to bake! I love anything apple cinnamon flavored and with a touch of vanilla ice cream, Apple Cake is heavenly! I actually like to bake, but I am all for the simpler recipes. I don’t have the patience if you have to fly through hoops and hassles to get the result. After all, I am in it for the baked goods at the end!
I don’t really know where the recipe is originated, but I am very lucky to have a few homemade cookbooks with my moms and both my grandmothers favorite recipes, which is where this one is from :) My grandmother on my dad’s side passed away a few years ago, which totally broke my heart because we were very close. I have so many memories from her cooking up the most delicious meals and dessert throughout the years and I feel incredibly honored to have her recipe booklets!
I figured there is probably a few Norwegian recipe gems that I can share with you, so I started a new series: Norwegian Recipes! Let me know how you like it :)
Ok, moving on to what you came here for: Warm Apple Cake with Vanilla Ice Cream
4.5 oz/125 grams of butter
4.5 oz/125 grams of sugar
4.5 oz/125 grams of all purpose flour
1 tsp baking powder
3 apples (I used red gala, but you can choose any kind you want)
2 tbsp brown sugar
1 tsp cinnamon
Preheat the oven to 395 degrees. (200 Celsius)
What to do
1. Stir together all the dry ingredients (except brown sugar and just a dash of cinnamon)
2. Cut the butter into smaller pieces and stir it in. This is where I could have spent some time cutting out perfectly shaped small cubes of butter, but then I didn’t…
3. Add in the eggs and stir it all together. I was on the hunt for a hand mixer with better attachments and slower speed settings for so long! I was tired of mixing powdered sugar with powdered sugar all over my kitchen! Finally I found target=”_blank”this hand mixer from Amazon. Dough mixers, better regular mixers AND slow speeds. So much easier!
4. Add the batter into a 9-10″ (24 cm) round pan. Peel the apples and cut into thin slices. Push the apples into the cake in circles. Wipe over the dough and add another layer of apples for decoration.
If you have a dishwasher, you can just butter the pan, but because I don’t, I used parchment paper. Yes, I have gone five years with no dishwasher. Five! If you ever think about moving to a big city, make sure you can go without a dishwasher. They do not exist here… but I digress. The cake is now ready for the preheated oven! And while it’s baking for 25-30 min, you have lot’s of time to do the dishes :)