The Cookie Monster Cupcakes

Noone who is interested in baking could possibly miss the cookie monster cupcakes that are all over the web. And why shouldn't they be? They're adorable, look professional and so easy to make, so I went to the store to pick up a few things needed, but to my surprise there were NO blue sprinkles or mint kisses or anything that could make eyes. So I created a monster...

...behold cookie monster's girlfriend!

I haven't come up with a good name for her yet, but isn't she pretty? ;)

I used a random good chocolate cupcake recipe that I had close by, covered them in pink vanilla butter cream, dunked in strawberry sprinkles and used white buttercream and non-stops for eyes. Simple. =)
Cutting the chocolate cookie in half proved to turn out the best, and leaves you with chunks of broken cookies to snack on!

Pumpkin pie

So I finally went around and made my first pumpkin pie. I've only had pumpkin pie once in my life so I was unsure how this would turn out, and what a normal pumpkin pie should look like when it's done and so on. I have to say that I'm pretty pleased with the results. It's been a long time since I really enjoyed one of my own pies this much.

Pie crust:
3 dl flour
200 gram butter
3-4 tbsp water

Mix flour and butter.
Add water until good consistency.
Wrap and store in fridge until it's time to roll.

Pumpkin filling:
750 gram pumpkin
1/2 dl brown sugar
1/2 dl sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 eggs
3 dl half & half

Dig out the seeds and everything unwanted from the pumpkin, cut off the skin. Chop the meat into chunks. Try to make sure that you have about 750 gram of pumpkin chunks. Put the pumpkin in a pot and boil for about 20 minutes. Drain the water and puré the pumpkin meat.

Mix pumpkin puré, brown sugar, sugar, salt, cinnamon, ginger and nutmeg in a bowl.
Whisk together eggs and half&half then add it to the pumpkin mixture.

Line a pie dish that is about 20 cm in diameter with pie dough, not too thick. Pour in the pumpkin pie filling.
Bake for 15 minutes at 250 C then another 40-45 minutes on 200 C.

If your pie, like mine, gets too much color towards the end - cover it with tinfoil but make sure that the tinfol does not touch the top of the pie or it might stick to it. I solved this by putting a rack in the oven and placing the tinfoil on that.

Day of the Mudcakes!

Today is the day of the mudcakes, kladdkakans dag.

I didn't know this until after I made this cake but now that I do I just have to share it with you.
When I was testin out another type of cake in the kitchen I had some pie crust dough left over and I felt the need to get creative so I pulled out my little portion sized creme brulé cups and went for it.

Pie crust:
1 dl flour
70 gram butter
1 tbsp water

Mix flour and butter.
Add water until you have a good consitency.
Wrap and store in the fridge.

Mud cake filling:
1 dl sugar
1 egg
1/2 tsp vanilla sugar
50 gram butter
1/2 dl flour
1 1/2 tbsp cocoa
pinch of salt

50 gram chopped dark chocolate

Whisk together eggs, sugar and vanilla sugar until white and fluffy.
Add flour, cocoa and salt and mix until combined. Add the butter.

Chop the chocolate into fairly large chunks and set aside.

Take your pie dough and line four small portion sized, oven safe cups. You will probably have some dough left over.
Divide the chocolate batter between the four cups and sprinkle the chocolate chunks on top.

Bake at 175 C for about 15 minutes. Let cool, preferably over night, before serving.