Raspberry Caves – Hallongrottor


This is the Swedish version of a snickerdoodle, or similar, childhood cookie that your grandma would offer you when you went over for coffee in the afternoon. They are quite similar to regular thumbprint cookies, but they are larger and the dough contains a little bit of baking powder. They are very easy to make, and super cute to have around!

Recipe / Recept

1.8 cups of flour / 4.5 dl mjöl

0.35 cups of sugar / 0.75 dl socker

200 g butter / 200 g smör

1 tsp baking powder / 1 tsk bakpulver

1 tsp vanilla / 1 tsk vaniljsocker

raspberry jam / hallonsylt

1.Preheat the oven to 400 F. / Sätt ugnen på 200 grader.

2. In a blender, mix all ingredients except jam until a dough is formed. / I en mixer, mixa alla ingredienser utom sylten tills det blivit en deg.

3. Roll small balls and press out in a muffin thin. / Rulla bollar och tryck ut i en muffin form.

4. Create a cave in the middle with your thumb. / Skapa en grotta i mitten med hjälp av din tumme.

5. Fill the hole with jam. / Fyll hålet med sylt.

6. Bake for about 12 min, or until golden on top. / Grädda i ca 12 min, eller tills gyllene på toppen.

7. Done! / Klart!

P.S Stays well in the freezer. / P.S Förvaras väl i frysen.




Love Mums – Kärleksmums


This type of cake reminds me of when I was little, since it was one of the first things my friends and I learned how to make! It’s still as good today, and is very easy to make, the glaze makes the cake crazy moist, and gives it a great coffee taste. If you don’t like coffee, the coffee can be left out!

Recipe / Recept

5 eggs / 5 ägg

1.4 cups of sugar / 3.5 dl socker

1.8 cups of flour / 4.5 dl socker

3 tsp of baking powder / 3 tsk bakpulver

8 tbsp of cacao powder / 8 msk kakao

300 g of butter / 300 g smör

0.8 cups of water / 2 dl vatten 

Glaze / Glasyr 

4 tbsp espresso coffee / 4 msk espresso kaffe 

0.4 cups of heavy whipping cream / 1 dl vispgrädde

1 cup of icing sugar / 2.5 dl florsocker

1/2 dark chocolate bar / 1/2 mörk chokladkaka

shredded, unsweetened coconut / riven kokos

1.Preheat the oven to 440 F. / Sätt ugnen på 225 grader.
2.Whisk sugar and eggs together until light and fluffy. / Vispa ihop socker och ägg tills det blir fluffigt.
3. Carefully add flour, baking powder and cacao powder. / Blanda försiktigt i mjöl, bakpulver och kakao.
4. Melt the butter and add in the water, ad to the batter. / Smält smöret och lägg i vatten, blanda i smeten.
5. Bake for about 15-20 min, or until the cake is just set in the middle. / Grädda i 15-20 min, eller tills kakan precis stelnat i mitten.
6. Let cool. / Låt svalna.
7.Mix together cream, coffee and chocolate in a pot, and stir until the chocolate is melted. / Blanda ihop grädde, kaffe och choklad i en kastrull rör tills chokladen smält.
8.Add in the icing sugar. / Lägg i florsockret.
9.Let cool. / Låt svalna.
10. Spread over the cake and sprinkle with coconut. / Bred glasyren på kakan och strö över kokos.
11. Let cool in the fridge. / Låt svalna helt i kylen.
12. Done! / Klart!