Vinn min bok Lomelinos Tårtor!

Hej vänner!
Nu är det dags för en liten tävling, och då ligger hela 5 exemplar av min fina bok Lomelinos Tårtor i potten!
Allt du behöver göra för att delta är att lämna en trevlig liten kommentar, och glöm inte att lämna mailadress! Tävlingen pågår t.o.m nästa fredag, alltså den 8:e juni kl 23.59.
Notera att tävlingen endast gäller för boende i Sverige!

Please note that this giveaway is for Swedish residents only! Sorry!
I am giving away 5 copies of my book!

Once Upon A Time, I Made Frog Cupcakes.

Before I made frog cupcakes, I was at a bonfire with my friend and her son.  A wrinkly fat spotted frog hopped right up to our feet.

My friend dared me to kiss the frog, because you never know, he might just turn into a prince.

..I just couldn't kiss him, even though I wanted to believe with every ounce in my heart that my prince would be revealed to me if I did.

So, instead...my brave friend with a fairy tale heart was willing to take the risk.  She kissed the frog.  I'd love to tell you that he turned into a handsome prince.   And maybe he did.  I won't tell you the rest of the story.  I'll leave it up to your wild imagination. ♥

A few days later, I made electric green frog cupcakes.

I piled and piped on green frosting bodies using a giant round cupcake tip. Healthy cupcake frogs have wrinkly fat bodies that their beady m&m eyes can barely peek out of!

This one wants a kiss.

The only thing missing here is a crown.

In my fantasy world, this is what a frog cupcake village looks like.  No two frogs are exactly alike of course.  Green confetti dots as their "spots." The pointy swirls on the top of the cupcake frog weren't planned, but that's what gives these cupcakes "character."

 If you are inspired by my frog cupcake village, I'd love to see what yours would look like!

walkin in a winter wonderland .....

life gets busy. 

we are swimming in end of school madness. 

a graduation is quickly coming up (hooooooray!!!)

a little girl turned five. 

house work.

yard work.

garden work (why! weeds! why!)

family visiting.

wisdom teeth coming out soon (ok so I'm totally dragging my feet making the appointment.......not really looking forward to that moment in my life)

my brain gets crowded.
jumbled

Berry & fruit popsicles

Det har varit varmt den senaste tiden (förutom idag naturligtvis..). Varmt väder kräver glass.
Det är liksom ok att äta flera glassar om dagen när det är varmt. Det är en bra ursäkt helt enkelt. För finns det något jag aldrig tröttnar på så är det just glass i alla dess former.
Jag minns att vi ofta gjorde den här typen av isglass när jag var barn. Man tog första bästa saft/juice, fyllde isglassformen, tryckte i pinnen och sen väntade man.
Alldeles för länge kändes det som. Sen åt man alla i ett svep och fick ont i tänderna. Enklare än såhär blir det nog inte, så de är perfekt att göra just en varm sommardag när man helt enkelt inte orkar eller vill sätta på spisen eller ugnen. Det bästa är att de inte innehåller något extra tillsatt socker, så de är inte så onyttiga! Slänger man då i extra frukt och bär så innehåller de ju t.o.m en del vitaminer!
Recept på svenska finns nedanför bilderna!


In English:
It's been hot lately. Hot weather calls for ice cream and I loove ice cream so I don't really mind. I remember making popsicles like these with different kinds of fruit juices when I was a kid. They're probably one of the easiest things you can make, so they're perfect for a hot summer day. There is no added sugar so they're not that unhealthy either!
They do take a few hours to freeze though so be sure to make them ahead.

Klicka för större bilder!
Click to enlarge photos!





Superenkla isglassar med frukt och bär

Du behöver:
Frukt- eller bärdryck/saft (jag använde blåbärsdryck i ett par och smultrondryck i de andra)
Blandad frukt och bär, välj det du tycker om!
Isglassformar
Glasspinnar

1. Fyll isglassformarna med fruktdrycken, cirka 3/4 full.
2. Fyll på med frysta/färska bär och frukt.
3. Ställ in i frysen cirka 1 timme eller tills glassen är tillräckligt stel för att sätta en pinne i mitten av glassen. Sätt i en pinne i varje form.
4. Låt stå i frysen några timmar, eller över natten. Låt varmt vatten rinna runt formen för att få loss glassen.

Green Eggs

Mr. Hungry and I come from two different worlds.  

In his world, no one would ever dream of squeezing the toothpaste tube anywhere but from the bottom.  Everyone is very relaxed and laid back; however, there are methods to dishwashing....very meticulous ones at that.  Staying up extremely late is the only way to live. Eggs are best eaten in their most natural state... sunny side up or possibly scrambled... unfussy with nothing more than a splash of milk or touch of salt and pepper.

In my world, one uses the toothpaste that is nicely sitting at the top of the tube.  Schedules are made to pack the most possible things into one day.  Going to bed at 9:00 p.m. is an absolute treat.  Eggs are best when they are dolled up with cheese and spinach and stuffy things like artichoke and garlic... not to mention they must lose their yolks.

Welcome to my world.  This is how we prefer our eggs.  

There is a great breakfast place in Houston called Baby Barnaby's (if you've been to one of the many Barnaby's, you need to venture into Montrose next to the original Barnaby's and only serves breakfast.  It's an experience).  They make green eggs like none other.  While I will never get close to the original, these are pretty darn good.  

Green Eggs
Recipe Notes
I prefer mine with just egg whites so I use 4 eggs instead of 3.
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 cup spinach, roughly chopped
1/2 cup artichoke hearts, chopped
1 tablespoon milk
3 large or extra large eggs
1/2 cup shredded monterey jack cheese
1/4 teaspoon salt
pepper to taste
Step by Step
In a medium size bowl, crack eggs and add milk.  Use a fork to whisk the mixture together.  Set aside.

Heat olive oil over medium high heat in a nonstick pan.  Add garlic and spinach.  Saute spinach until leaves wilt, about one minute.  Add artichokes and stir to heat through, about thirty seconds.

Add egg mixture and scramble with a spoon.  Continue to cook eggs, scrambling with a spoon.  When eggs are cooked through, add cheese and mix into eggs.  Sprinkle with salt and pepper to taste.  Cook until cheese is melted.

Remove from heat and serve immediately.

Makes 2 servings.

Memorial Day Cupcakes ♥

What does Memorial Day taste like to you?

To me, the purpose of a Memorial Day feast is to celebrate life & freedom in rich flavors. ♥  Think cherries, blueberries, pie, all while watching the parade, and don't forget the fireworks after.

That's what I tried to create inside of this cupcake.

A cherry, vanilla, blueberry cupcake parade.

With a Blueberry or Cherry Pie baked inside. ♥

For the fireworks..a sparkly pie on top!

I made three different cupcake batters and poured them on top of each other inside the cupcake liner.  One is blueberry velvet ♥ The second is a basic vanilla ♥And the third..is my red velvet batter.  I added a splash of almond extract to the red velvet so it tastes like cherries.

A perfect Memorial Day picnic..

 always includes a cherry or blueberry pie ♥

..and maybe a food fight?

Cupcake Wars where the weapons are frosting, pie filling, cake, and sparkles. 

♥

I love using mini tartlet tins to mold my mini pies!

They are the perfect size to bake pies inside of your cupcakes, and the edges are about as sharp as a cookie cutter.  I buy mine at a specialty kitchen store called the Wire Whisk.

 I love pie inside of cupcakes..

And on top of cupcakes..

even inside of cake! (see it done here)

Because it unites the cake & pie lovers together.

Even if it's just for one day.

Next on my list....is a savory cupcake♥

Uniting a picnic lunch and dessert..perhaps?

Happy Memorial Day ♥

French Muffins

English Muffins + French Toast Recipe = French Muffins

Think back to the last time you had an english muffin.  Remember how spongy it was with lots of holes and crevices? Now imagine soaking that little guy in eggs, milk, sugar and vanilla.  It might make you wonder how French toast got so popular.  It has nothing on French muffins.

We seem to have English muffins lying around here way more often than a loaf of thick challah or brioche bread so not only is it convenient, but I think I'm a convert.

Here's to hoping you can try this as soon as possible.

From my little kitchen to yours... Enjoy.





English Muffin French Toast
Adapted from The Kitchn
Recipe Notes
This made just enough batter for 4 muffins (8 halves).  It can easily be double to feed a crowd.
Ingredients
Canola oil, for frying
1/4 cup milk
1/4 cup heavy cream
2 eggs
1 1/2 tablespoons sugar
1 teaspoons good-quality vanilla
dash of cinnamon
4 English muffins, split in half
Powdered sugar and maple syrup, for serving

Turn oven on warming setting. Pour a 1/4 of canola oil into a large cast iron skillet (or heavy, flat-sided pan) and heat over medium-high until hot but not smoking.

In a shallow bowl, mix milk, heavy cream, eggs, sugar, vanilla and a dash of cinnamon together. Whisk thoroughly.  Add English muffin halves one by one to the batter and soak, flip over to make sure both sides are soaked thoroughly.

Add the muffin halves to the hot oil. Cook on the first side for about 30 seconds to a minute, flip and continue cooking until muffins are golden brown. (Reduce or increase heat, as necessary, to keep oil temperature hot but not smoking.) Gently shake excess oil from the muffins and place on paper towel lined sheet pan. Pat with additional paper towels to remove excess oil, if necessary. Keep cooked muffins in warm oven while continuing with remaining muffins.

Serve French muffins with powdered sugar, maple syrup and fresh berries.

Serves 4. 

friday senses

first pick

 

Harvesting: arugula. herbs. baby radishes to make room for the big guys.

 Running: I recently headed into a new web of trails. twisty turny, roller coaster-y, tree covered fun. 


Yoga-ing: lately I am really loving half moon.

Anticipating: a long weekend. grilling. hiking. mountains. yay.

Seeing: thunderstorms in the forecast. I love a good thunderstorm.....

Crying Over: My

Texas Sheet Cake Cupcakes

Mr. Hungry recently told me that I smelled like the inside of his Grandmother's purse.

I guess that's the kind of brutal honesty you get after four years of marriage.

One can only imagine what treasured opinions will be shared after 5, 10, 30 years of marriage??

But I cannot say I was offended... or even disagreed.

Here's my dilemma. Some of my favorite products might work like magic, but smell like stale potpourri.

I'm not much of a product girl, but to keep my wavy hair intact, products are required.  I have found the best hairspray in the world.  It's not sticky or gunky and you can brush your hair out the next day and it's like it was never there.  Magic.  Absolute magic, but the smell is a tad reminiscent of Elizabeth Taylor White Diamonds.  And every moisturizer to face product seems to have its own lightly floraly scent.  Put a dash of this and a splash of that and I'm a walking bowl of potpourri.  So yes, I have some personal problems to work out. 

When you open up one of these cupcakes and take a bite, stick your nose into that little bite shape and take a big whiff.  This is what I want to smell like.  Chocolate on chocolate... it's magic. 

Now you have to try these cupcakes so we can be on the same page.  

Okay, but even if you don't want to smell like fudge frosting all them time, I can almost guarantee you are going to want to eat it.  

Texas sheet cake might be one of the oldest recipes in the world... or at least in Texas.  It's a classic thin chocolate cake with a fudge and nuts (if you would like) frosting and it's heaven.  Having it tucked into cupcake form means it can now travel to destinations without silverware too... just what it has been waiting for. 

Texas Sheet Cupcakes

Recipe Notes
The key to making these reminiscent of texas sheet cake is to use very little batter in each one.  The batter will rise and trust me when I say you are going to want plenty of room for icing.  The icing is runny at first so if the you make full cupcakes, the icing will drip over the side.  If you are a true frosting freak, you might want to use only one tablespoon of batter to have more room for frosting.
One more key... do not make the frosting until cupcakes are cooled and you are ready to frost.  The icing will harden so you do not want to make it too early.

Texas Sheet Cake Cupcakes
Ingredients
For the cake
1 cup butter (regular... if you use unsalted add a teaspoon of salt to the dry ingredients)
1/2 cup hot water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

30 cupcake liners
For the frosting
6 tablespoons milk

4 tablespoons unsweetened cocoa powder

3/4 cup butter (1 1/2 sticks)

4 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

Step by Step

Preheat the oven to 350 degrees. Place cupcake liners into muffin pans. In a small sauce pan, melt the butter on medium low heat.  Add cocoa powder and stir to combine.  Pour hot water into pan and stir.  Allow to simmer for 30 seconds, then turn off the stove and set chocolate mixture aside to cool.   While butter is melting, combine flour, sugar, and baking soda in a large bow. Add eggs, buttermilk, vanilla, and coco mixture. Stir until well blended. Using a tablespoon, spoon exactly one tablespoon into each cupcake liner.  While pouring batter into liner, use your finger (after thoroughly washing your hands) or a small spoon to get all of the batter out of the spoon.  Using a teaspoon, spoon exactly one teaspoon into each liner using the same method.  Each cupcake should total 1 tablespoon and 1 teaspoon of batter.   Bake for 11-13 minutes or until done. Look for edges to spring back a bit when pressed and for the middle to be a bit springy as well.   Do not over cook. Cool completely.

Make frosting when ready to ice cupcakes.  In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil and stir. Remove from heat. Add vanilla, powdered sugar and pecans, if using. Drop a tablespoon full onto center of each cupcake and let it spread on the cupcake. Add a little bit more if there is room without the icing spilling over the sides.   The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.

the first of summer

summer treat





I remember the house I grew up in. A patio out back with a brown picnic table and orange and pink poppies overflowing the flowerbed. Summers spent with stacks of pb&j, running through the sprinkler, and always plenty of popsicles. They ranged from cream-sicles to push-pops to twin-pops, and as long as they were cold, we were happy.



Last summer we made our fair share of fresh

Rhubarb Ginger Bars

"To see the Summer Sky
Is Poetry, though never in a Book it lie -
True Poems flee."
 

~Emily Dickinson

I consider myself lucky. I have a friend who gives me rhubarb from his garden every spring.

Making a foil sling by having a foil overhang makes for easy cutting and removal later

So during wonderful and abundant times like these, I search for a good use of it.

cutting the butter into the crust/topping, you could make it easier on yourself by using a food processor

These bars are one excellent use!!!

They are buttery, slightly tart from the rhubarb and spicy from the crystalized ginger.

The crust ready for the oven

If you don't like ginger, don't worry. Don't use it. They will still be delicious.

Chopping up the rhubarb

Cinnamon can be substituted for the ground ginger, or just omit the spice altogether. And of course, omit the crystalized ginger.

I've labeled all of my dry goods in the pantry thanks to my handy label maker, a gift from my sister Melanie, Thanks Mel!

Chopping up the crystallized ginger

Rhubarb down

Topping down

The oats give the topping a nice texture and crunch.

Out of the oven

Oh yeah, buttery, rhubarb goodness

These are so good I think I will make them every Spring!


Another yummy rhubarb idea:

Rhubarb Nut Bread

Vintage cake stand with pink flowers  available at my Etsy shop, House of Lucien.





Rhubarb Ginger Bars

Ingredients


1 1/2 cups (150 g.) quick-cooking, or old fashioned, oats

1 cup (100 g.) all-purpose flour

3/4 cup (135 g.) brown sugar (packed)

3/4 cup, (1 1/2 sticks) (169 g.) unsalted butter

1/3 cup (68 g.) granulated sugar

 2 tablespoons all-purpose flour

3/4 teaspoon ground ginger

2 1/2 cups (250 g.) chopped rhubarb

1/2 tsp. salt

2 Tablespoons crystallized ginger, chopped finely - optional


Directions


Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line a square 8 inch pan with heavy duty foil, extending the foil beyond the edges to create a "sling." You can also use parchment paper instead of foil.

In a large bowl add the oats, flour, brown sugar and salt and stir. Cut the butter into small cubes. Add the butter and cut it into the mixture using a pastry cutter or 2 knives until it resembles coarse crumbs. Or alternately, use a food processor to complete this task.

Set aside 1 1/2 cups (185 g.) of the oat mixture. Press the remaining oat mixture into the bottom of the foil lined pan to make the crust. It might seem like a thick crust. Don't worry.

Bake the crust in the preheated oven for 40  minutes.

Meanwhile, in a large bowl add the 2 tablespoons of flour, the granulated sugar and the ground ginger and mix together. Add the rhubarb and toss to coat.

When the crust is done, add the rhubarb mixture to the hot crust and spread evenly. Add the remaining oat mixture and sprinkle it on top. Sprinkle the crystallized ginger, if using, on top of topping.

Bake for 45-50 minutes, until the top is nicely browned.

Cool on a wire rack. When cool, remove bars by lifting foil from pan. Cut into squares. Store in an airtight container if not eating immediately.