Chewy Maple Almondbutter Cookies

Chewy Maple Almondbutter Cookies - AMAZING!
That's the short version. The longer version goes something like this..

So I'm currently on vacation in the States and being the foodie that I am, I have to try as many things as possible, so I ended up with this Raw Maple Almondbutter that I planned on using on my morning oats, yoghurt etc. but it turned out that Raw Maple Almondbutter isn't near as exciting as it sounds. Compared to peanutbutter it is really bland actually. So what do I do? I can't just toss it, no way! So off to one of my foodie websites I went for inspiration and using a peanutbutter cookie recipe I created this one and who would have thought. Bland Raw Maple Almondbutter is actually not so bland in cookies. These cookies turned out so nice and chewy. Halfway between Maple Almondbutter cookie dough and Maple Almondbutter cookies. I like to say that, can you tell? So here they are: Chewy nommy Maple Almondbutter Cookies!

Chewy Maple Almondbutter Cookies
0.4 Cup Raw Maple Almondbutter
1/2 to 2/3 stick of butter(or about 75g)
0.45 Cup White Granulated Sugar
0.45 Cup Light Brown Sugar(Muscovado sugar)
1 egg
100g about chocolate(coarsly chopped or chocolate chips - I eyeballed it)
1 Cup White All Purpose Flour
2 tsp vanilla extract(imitation works just fine)
1/2 tsp baking soda

Whit a handmixer(or whatever you like to use) whisk butter, Raw Maple Almondbutter, Sugar and Light Brown sugar until soft and well incorporated.
Add the egg and mix until incorporated.
Add the chocolate, flour, vanilla and bakingsoda until just combined.
Form the batter into 2-3 turds the length of your baking tray and flatten them to no more than 1/2 an inch thick.
Bake at 400F for 8-10 minutes depending on how chewy you like them. They're done when the edges begin to brown.
Let the long flat turds of cookies cool for a little while(but not cool completely) and then cut them crosswise like in the picture.

Simple but Beautiful Cake Decoration

I have been making alot of cakes lately. First the graduation cakes, then another cake for a birthday. It was alot of work, but oh so fun. I really can sit all day and just fiddle with details. It's both stressful and relaxing at the same time. :p Here's a picture of the last cake that I made. It's a very simple and easy to make cake and cake decoration, but still pretty good looking if I may say so myself. ;p

I really enjoyed having time to pay attention to the little details. Much different than producing several identical cake in a short time. Both is fun and rewarding in their own ways though.

Zebra Tiger Cake

Zebra cake, or white tiger cake? I couldn't decide! Today was spent flavour testing for a future order. While I was making a cake anyway, I couldn't help but play around with the decoration as well.

Chocolate Blueberry Vanilla-custard Cake

Isn't it just too adorable?

The blueberry curd I used for this cake is amazing!

225 g blueberries
1 lemon(zest and juice of)
2 dl sugar
2 tbsp vanilla sugar(or 1 tbsp of vanilla extract?)
50 g butter
2 eggs

Put the blueberries and lemon zest and juice in a pot and boil on medium-low for about 10 minutes, stirring occasionally.
Strain the mixture through a sieve into a glass bowl. Use the back of a spoon to work it through. Toss the peels.
Put the glass bowl over a simmering pot. Add sugar, vanilla, butter and eggs to the glass bowl and stir continuously for about 20-30 minutes or until the mixture is nice and thick.

If you are unsure whether your curd is done or not, you can test by putting a small amount on a plate and put in the fridge for a few minutes before you check the consistency.

Biskvi

This is a very interesting cookie/pastry. It's originally from france, but if you try to look it up there doesn't seem to be any english name for it and it seems alot of people outisde of Sweden have never heard of, or eaten a biskvi. This is crazy because they're delicious beyond imagination! The base cookie crispy yet sticky chewy like toffee, topped with delicious buttercream and finally dipped in chocolate. It's like someone took all the best things of the baking world and put in one cookie.

Since this is a 3 step cookie I have mixed and matched my favorite recipes and created a completely awesome combo of chewy base, a light and fluffy french buttercream with the tiniest hint of salt and finally some dark chocolate on top.

Biskvier:

The Base:
400 g almond paste
200 g sugar
100 g egg whites(keep the yolks)

Preheat oven to 180C.
Mix the almond paste with the sugar until incorporated. If you, like me, have a pretty weak mixer you might want to use your hands for this.
Mix in the egg whites, just a little bit at a time until you get a good consistensy. This can be a little tricky. It has to be soft enough to be pipable but not so soft that it just leaves puddles on your baking tray. If you try to make a peak in the batter it should slowly sink back into the rest of the batter, but not all the way. There should still be some lines left.

Pipe the batter onto baking trays, think 4 cm diameter coins.
Leave plenty of room between each cookie because they will expand.
Bake for about 12 minutes or until golden brown.
If they sink too much in the middle, you either made them too big or they were not done.
Cool the cookies on the tray and then stick the whole tray(or baking sheet) in the freezer. This way you can get them off the tray without ruining them.

The french buttercream:
170 g sugar
200 g water
160 g egg yolks
450 g butter(not unsalted)
50-100 g dark chocolate

Measure out your egg yolks and your butter.
Put the sugar and water in a pot, preferably a wider one(it's quicker).
Gently heat the sugar and water while stirring until all the sugar is dissolved.
Continue to eat on medium without too much stirring until the syrup is at 106C(you can also test by putting some syrup between your thumb and index finger. If you get a string when you pull them apart then the syrup is ready).
When the syrup is almost done, put the egg yolks in your mixer and whip until foamy.
When the syrup is done, gently stream it into the egg yolks while the mixer is running. Avoid getting syrup on the side of the bowl. Mix until fully incorporated.
Slowly add your butter in small blobs. It might look like the mixture is curdling, but be patient and it should come together. Mix well between each addition of butter.
Carefully melt the chocolate in the microwave. Stop your kitchen robot, quickly dump the chocolate into the buttercream - make sure it doesnt hit the side of the bowl, and turn the machine back on.
Whip until well incorporated and then stick it in the fridge for a while to help it set.

For the chocolate cover:
400 g dark chocolate
canola oil

Assembly:
Flip your cookies upside down and pipe a generous blob of buttercream on the bottom of each cookie.
Stick the cookies in the freezer for about 10 minutes.

Melt your chocolate on as low heat as your patience allows. If the chocolate is too thick for good dunkin add some canola oil. A few teaspoons to a tablespoon should do the trick.
Dip the buttercream side of each cookie into the chocolate, making sure it fully covers the buttercream and the entire bottomside of the cookie, right up to the edge.
Let any excess run off and leave on a tray or rack to set.

And there you have it. Alot of steps and takes a while to finish, but I have never met anyone who hasn't been all over these things. If you're in need of some good therapy-time in the kitchen then these cookies are well orth the effort!

Strawberry Cheesecake

Ok so I had to share this one too. This cheesecake was the best I can remember ever eating. Though, I don't eat cheesecake all that often. Usually not even once a year! It's not something I'm proud of but there you have it. A baker that fails at eating cake..

This cheesecake had the perfect ooey gooey texture that just makes you want to eat more and more and more.

Double Strawberry Cheesecake:

Crust:
200g digestive cookies
100g butter, melted

Filling:
700g full fat philadelphia
1 tsp vanilla sugar(or extract)
1 1/4 dl sugar
3 eggs
80g frozen strawberries, defrosted
strawberry jam

Blend or crush the digestive cookies and mix them with the melted butter.
Press the mixture into a medium-small springform and chill for about 30 minutes.

Preheat oven to 150C.
Whip the philadelphia, vanilla and sugar until smooth.
Add the eggs one at a time and don't forget to scrape down the bowl.
Gently fold the defrosted berries into the mix.
Put about half of the mix into your springform.
Gently spread a layed of strawberry jam on top, not too thick.
Add the other half of the cheesecake mix on top of the strawberry jam.
Bake for about 35-40 minutes or until it's slithly browned in the middle and a little bit darker around the edges.

If you don't want it to crack, wrap the bottom of the springform in aluminum and put it in a deep baking tray that you fill with water about half way up the side of the spring form. Bake it like this.

The Perfect Oatmeal Cookie

I've been on a hunt for these cookies for a long time. Ultimately I'm looking for the perfect subway cookie copycat recipe, but I came across these and they're nice and chewy and yummy AND so easy to make. Works for me!

Chewy Oatmeal Cookies:

150g margarine
1 1/2 dl sugar
1 1/2 dl raisins
3 dl oatmeal(not instant)
1 1/2 dl flour
1 tsp baking soda

Mix all dry ingredients in a bowl.
Add the butter and work it til you get a dough-like mix.
Spoon out and roll each portion to a ball and flatten it on the tray.
Bake at 175C until the cookies melt down a little and just start to brown around the edges - about 10 minutes, but do not over bake if you want them nice and chewy!

Pumpkin Cheesecake

I made this for my love on his birthday since he loves pumpkin pie and cheesecake and so pumpkin cheesecake wins any day in his book.

I made another cheesecake a while back and to be honest I liked that one much better. This one was a little more creamy and less sticky-cheesecakey which is how I like it, but it had a good pumpkin flavour and my lover ate the whole thing almost by himself. It was his cake afterall! ;p

Pumpkin Cheesecake:

Crust:
1 ½ cups digestive cookie crumbs
1/3 cup margarine, melted
1/4 cup sugar

Mix all 3 ingredients in a bowl, then press it into a medium sized spring form pan.
Bake at 175C for 8 minutes, dont let it brown. Cool while you make the filling.

Filling:
673 g philadelphia
1 cup sugar
1/4 cup lightly packed light brown sugar
2 eggs
1 small can pumpkin puree(420g)
2/3 cup sweetened condensed milk
2 tbsp corn starch
1 1/4 tsp cinnamon
1/2 tsp nutmeg

Beat the cream cheese, sugar and brown sugar until fluffy. Beat in the eggs, pumpkin and condensed milk. Add corn starch, cinnamon and nutmeg and beat well until really mixed.
Poor filling into crust and bake for 50-60 minutes until the edges are set but the center still jiggles slightly.
Let the cake cool and stick in the fridge over night.

If you dont want the cheesecake to crack while you bake it, cover the bottom of the springform in tinfoil and put in a deeper oven tray. Fill the tray with water so that it comes about halfway up the sides on the springform.