Hot Dog Buns

As with the burger buns I'm not a big fan of the store bought spongy type. For some reason it just don't feel right. So when eating hot dogs I always make my own buns. It's really quite easy. I hope you will try it too.

Ingredients;

2 tbsp butter (25 grams)
1 1/4 cup milk (3 dl)
a little bit less than 1/2 cup water (1 dl)
10 grams dry yeast
1 tsp sugar
1/2 tsp salt
3 3/4 cups bread flour (500 grams)

Melt the butter, add milk and water.
Combine the dry ingredients in the mixer bowl then add half the liquid mix (lukewarm). Beat then add gradually the rest of the liquid. Beat for another 5 to 6 minutes using the dough hook.

Cover the bowl and let sit for 45 minutes or until the dough has more than doubled its volume.

Roll out the buns and put on a parchment covered baking sheet. Cover the buns and let sit for a second rise about 30 minutes. Spray the buns with water and bake in the oven on 428 F for 10 to 15 minutes.

Focaccia

The Focaccia is a close cousin to the pizza, but it is lighter and thicker. Focaccia can be served plain but also allows for a lot of creativity when it comes to the topping. You can just add olive oil and sea salt or you can go wild with herbs, pestos, olives etc. I have tried several recipes but this one is as of now my favorite. I got the recipe from a close friend Gry who got it from a neighbor at their cabin.

Ingredients;

2 cups plus some water (5dl)
12 grams dry yeast
2 tsp salt
1 tbsp sugar
2 tbsp oil
6 cups bread flour (800 grams)

Combine the dry ingredients in the mixer bowl. Add the oil and half the water (lukewarm) while the mixer is running. Use the dough hook. Gradually add the rest of the water and beat for about 5 to 6 minutes. Cover the bowl and let sit at room temperature for 1 hour. Pour the dough onto a lightly oiled rimmed baking sheet. Use a rubber spatula to scrape the dough onto the baking pan. Use oiled hands and gently pull and stretch the doug evenly out to the edges. Drizzle wit olive oil and sea salt then using your fingertips create dimples all over the surface of the dough. Cover and let the dough rise for another hour. At this time add whatever topping you prefer, rosemary, olives, pesto etc. then bake in the oven (preset to 400F) for 30 to 45 minutes depending on the oven and the thickness of your focaccia. The top is supposed to be golden brown. Transfer to a rack and cool slightly then slice it and serve warm or at room temperature.

Mmmmmm!

Wholewheat slider buns

Last week we had a big party celebrating the Norwegian constitution day, 17th of may. The serving was buffet style and everything was made in advance. One of the dishes was hamburger sliders (small burgers) and wholewheat burger buns. Buying burger buns where we live that doesn't have the consistency of a sponge is almost impossible so those I had to make from scratch. This might sound hard but it is really quite easy.

Ingredients;

1 1/2 cup water

10 grams instant or other active dry yeast

1 tsp salt

1 tbsp oil

50 grams fine wholemeal rye

190 grams fine whole wheat

250 grams bread flour 

Combine the dry ingredients in a bowl and add the water (lukewarm) and oil. If using a mixer use the dough hook and add half the water and the oil first while the mixer is running. Gradually add the rest of the water. Continue running the mixer for about 5 to 6 minutes. 

Cover the bowl with plastic foil and a towel and let stand in room temperature for approx. 45 minutes while the dough is rising to about double size.

Remove the dough from the bowl and onto a floured work surface. 

Roll the dough flat with a rolling pin to approximately 3/4 inch and cut out rounds with a cookie cutter (or a cup if you don't have a cookie cutter the right size). Add the burger buns to a baking sheet covered with parchment paper then cover the buns and let stand covered for another 45 minutes in room temperature.

Spray the buns with water and bake in the oven at 392 F for about 10-15 minutes depending on your oven.

Happy Hamburger!

Caramelized Apple Tart with Basil Cinnamon Sorbet

This might sound like a strange combination but I can assure you it tastes heavenly.

Ingredients;

Basil Cinnamon Sorbet;

1 pot of basil

1 1/4 cup sugar

1 1/4 cup water

A little bit less than 1/2 cup of fresh orange juice

4 cinnamon sticks

Can be made ahead, keep in freezer.

Bring water, sugar and cinnamon sticks to a boil. Add the orange juice and let simmer a couple of minutes. Remove from heat and let cool completely. Remove cinnamon sticks and blend the liquid together with the basil in a blender until smooth and green. Add to an ice-cream maker and run until sorbet consistency. Keep in freezer until 10 minutes before using it.

Apple tarts;

3 sheets puff pastry or one can butter flake crescent roll

8 apples

2 tbsp butter, melted

1 tsp cinnamon

1/2 to 3/4 cup sugar

Roll the puff pastry until it has a thickness of apps. 3mm. Cut rounds using a small plate of desired size as a template. Using a fork make small holes in the pastry. Peel and remove the inner core of the apples then cut in thin slices. Arrange on the puff pastry. Brush with the melted butter and sprinkle with cinnamon and sugar. Bake in oven for 15 minutes at 425F. They should be golden and caramelized. You can bake them halfway ahead of time and finish just before serving.

Arrange on a platter.

Eat and be merry!

Mettes Brownie

Ok, I'll just get it over with. This is not the right cake if you are overly concerned about  calories. This has enough fat and sugar to last a lifetime....

Ingredients;

6 eggs

3 1/2 cups sugar

3 sticks butter (approx 350 gr)

2 cups flour

4 tsp vanilla sugar (or extract if you cant get the sugar)

10 tbsp dark cocoa powder

Melt the butter in a small pot, let cool. Add the sugar and eggs to a big bowl and blend well using a spatula. 

Sift the flour together with the other dry ingredients then add to the egg and sugar mix together with the butter. Add the batter to a baking sheet lined with parchment paper. 

Bake in the oven at 350 F for 25 to 30 minutes depending on how soft you want the brownie. 

Ok, bad picture I know, I think it was sugar overload or something, haha!

Crisp Bread

This recipe has been a big hit back in Norway over the last years. Lots of fiber, no white flour.

Ingredients;

1 cup coarse rye meal
1 cup sunflower seed
1 cup flaxseed
1 cup sesame seed
2 cups oatmeal
2 1/2 tsp salt
3 cups of water

Preheat oven to 350F.

Add all ingredients to a bowl and stir until blended. Spread dough in a thin layer on 2 baking sheets covered with parchment paper.
Bake for 10 minutes and remove from oven. Using a pizza slicer cut the crisp bread into pieces of preferred size. Put the crisp breads back in the oven and continue to bake for approx. 1 hour.
Pay attention so they don't burn...

Eat alone or with your favorite topping!

Gingerbread Biscotti

With the taste and smell of Christmas these are sure to become a big hit at least at our house. Perfect for gift giving wrapped in cellophane bags.

Ingredients;

1 stick butter (113 gr)
1 cup sugar
3 eggs
3 1/2 cup flour
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 teaspoon cardamom
3 tsp baking powder
1tsp vanilla extract
1/2 tsp salt

Preheat oven to 350F

Beat butter and sugar until fluffy and white. Add the eggs one at a time beating to blend the eggs with the butter/sugar mix between each egg. In another bowl mix the dry ingredients. Add the dry ingredients (I prefer to sift it but I don't think its necessary) and the vanilla extract and mix until the dough is well blended.

Line a large baking sheet with parchment paper.

Divide the dough evenly in 2 equal mounds and place on the baking sheet. With moist hands space the dough evenly apart and form into 2 logs (9 by 3 inch, or longer if you prefer the biscotti not as thick).
Bake for 15 minutes and remove from oven. Cut the logs crosswise into 3/4 inch thick diagonal slices. Arrange the slices cut side down at the same baking sheet and place in the oven once more. Bake until dry and crispy. Let cool completely!

Caramelitas

As you might have noticed I don't post to many recepies for Sweet Stuff on my blog. I guess I'm more of a food person than a sweets person. This recipe though, for some reason, caught my attention and I just had to try it. Even though I'm not a big chocolate fan this is really good. The predominant taste is Caramel and that I do like...

Ingredients;

32 caramel squares ( I used some fudge like I found at Publix)

1/2 cup heavy cream

3/4 cup melted butter

3/4 cup packed brown sugar

1 cup flour

1 cup rolled oats

1 tsp baking soda

6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until caramel squares are melted and  it's completely smooth then set aside to cool. 

In a separate bowl combine melted butter, sugar, flour, oats and baking soda. Pat half of the mixture into a  8"x8" pan covered with parchment paper. Bake at 350F for 10 minutes. 

Sprinkle chocolate chips over the crust then pour the caramel mixture over the chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake for an additional 15-20 minutes. The edges should be slightly brown. Remove from oven and cool completely before cutting into small squares. If the caramel still feels  to sticky put it in the refrigerator for a couple of hours then try. 

Sweet dreams!! I mean sweet eats!!!

Apple Bran Muffins

This recipe is from another favorite cook-book of mine, "Power Foods" by the boss her selves (Martha Stewart)

I make it when we crave something different and a little bit on the sweet side for breakfast but still not to unhealthy and filling enough to keep us going until lunchtime.

Ingredients;


2 cups unsweetened applesauce
About 1/2 cup pitted and chopped dates
1 cup wheat bran
1/2 cup low fat buttermilk
1 large egg
2 tbsp honey
1 tbsp grated fresh ginger
1/2 tsp pure vanilla extract
1/2 cup plus 2 tbsp all-purpose flour
2 tbsp ground flaxseed
1 1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/4 cup old-fashioned rolled oats (not instant)

Vegetable oil cooking spray if you're not using muffin baking cups like I did.

Cook applesauce and dates in a saucepan at medium heat until mixture is reduced to 1 1/4 cup. Make sure you stir frequently to make sure it doesn't burn. This takes about 15 to 20 minutes. Transfer to a bowl and let cool.

When the applesauce mix has cooled completely add bran, buttermilk, egg, honey, ginger and vanilla and stir to combine. Let the mixture rest for about 10 minutes.

In another bowl whisk together flour, flaxseed, baking soda, salt, allspice and oats then add to the applesauce mixture and blend.

Either coat two muffin pans with the cooking spray or use the baking cups. Spoon the batter into the prepared cups, filling each to the brim.

Bake at 375F, rotating the tins halfway through, until a tester comes out clean, about 20 minutes.
Let cool completely in the tins on wire rack.

Can be stored in an airtight container at room temperature for up to 3 days but they are most likely gone before that!!!

Low Carb Bread

I have tried several recipes for low carb bread and this is the best I have tried so far. I keep it in the refrigerator, that way it stays fresh for several days. Tastes sooooo good with Norwegian goat cheese (geitost) that you can by in the cheese section at Whole foods.

Ingredients;

4 eggs
1 tsp baking powder
2/3 cup butter milk
3 tbsp sunflower oil
60 gram bran
40 gram flax seeds
50 gram sesame seeds
50 gram sunflower seeds

Whisk the eggs, sunflower oil and buttermilk together in a bowl.
Mix all the dry ingredients in another bowl and then add to the liquid. Mix with a ladle until combined. You should have a rather wet dough by now. Add the dough to a nonstick loaf pan (I spray with no-stick cooking spray even though it's supposed to be nonstick) and bake in the oven on 350F until a cake tester comes out clean.

This takes approx. 30 minutes depending on your oven.
Place on a rack until cool.

Cut in hearty slices and enjoy with your favorite topping!

Mmmmmm!

Burger buns!

The Americans love their burgers and even if I just buy the regular burgers in the meat isle at Publix they are really good when you add some spice to them before you put them on the grill.
The buns though they are a totally disaster! They are somewhat sweet, way to soft and rather spongelike so when we have burgers I always make my own. (Later i will give you my burger recipe but this time I cheated and just bought the regular Publix ones!)

Ingredients;

2 envelopes dry yeast (I use Fleischmann's® Active Dry Yeast)
1 1/4 cup lukewarm water
4 tsp olive oil
2 eggs
1 1/3 pounds flour
1 tsp turmeric
sesame seeds
1 egg for brushing

Whisk the yeast in the lukewarm water until it's dissolved. Add oil, egg, flour and turmeric. Knead with your hands or preferably a mixer until the dough is smooth. . When I use my Kitchen Aid I run it for at least five minutes

Let stand covered in room temperature for at least 30 minutes under a towel. I also put Glad Cling Wrap under the towel. After 30 minutes or when the dough has doubled its size divide the dough into pieces and make rolls.

Put the buns on a baking sheet and flatten them. Let them rise for another 15 minutes under a towel then brush them with the egg (beaten) and sprinkle with sesame seeds.

Bake in the oven on 390F for appr. 15 minutes.

Serve with the burgers of your choice and enjoy!

Ginger-Cake

This is another Christmas cake from my favorite blog Mat på Bordet. It's a very traditional Norwegian Christmas cake and I remember my grandma used to bake one as well. (I just didn't get the recipe, luckily Ina got one).

Ingredients;


450 gr sugar
500 ml milk
900 gr flour
500 gr dark sirup (I used dark corn syrup)
1 egg
1 tsp cinnamon
1 tsp pepper
1 tsp cloves
4 tsp baking powder

Mix all the dry ingredients. Heat the milk and the syrup while stirring until blended. Pour into the mixer bowl and add the egg (slightly beaten first). Add the dry ingredients and mix on medium to high until you have a dough.

Pour into greased bread-tins and bake on 355F for 20-30 minutes. It's done when the the tester comes out clean. Make sure you don't bake to long it will get dry.

 Let cool.
Can be stored for several weeks in a refrigerator.

Happy holidays!

Pepperkaker (Gingerbread-cookies)

Every Christmas since I was a kid I have been making these cookies or "Pepperkaker" as we call them in Norway. The recipe is a mix of a recipe I got from my grandma and one from my favorite blog Mat på bordet. The reason for mixing these two recipes is the one from "Mat på bordet" works best with the american flour (it's easier to roll out) but the one from my "Grandma" has the spice mix I'm used too and therefore means Christmas for me.

Ingredients;


500 gr brown sugar
150 ml light syrup (I used Lyle's golden syrup)
150 ml water
300 gr butter
15 dl flour
2 tsp orange peel (Spice, I buy it at whole foods)
1 tsp ginger
1 tsp ground cloves
2 tsp cinnamon
2 tsp ground pepper
3 tsp baking soda

First you heat sugar, water and syrup in a pot until boiling. Remove from heat. Add butter. Let the mixture cool without touching.
When cool pour into the mixer bowl, add the spices and blend. Add the baking soda and half of the flour, mix well.

Add the rest of the flour little by little making sure you don't add to much. (It shouldn't be a problem, at least it never was for me but just to be on the safe side...) The dough is supposed to be firm but still a little bit sticky.

Cover the bowl with cling wrap and put in the refrigerator until the next day. 

When making the "pepperkaker" add flour to the baking surface and use a rolling pin to roll out the dough as thin as possible. Use cookie cutters to make the cookies. Put them on a cookie tray lined with parchment paper and bake for approximately 7 minutes on 350 F.
Pay attention they turn brow fast.

When cooled down you can eat them as is or decorate them with royal icing, choc chips, m&m's or whatever.

These I baked on a stick (just put the stick on the baking sheet and press the dough firmly on top of it, it will stick when baked)

Happy Holidays!!

Royal icing

Since we're getting close to the holidays I thought I add this recipe for royal icing. It is great for decorating gingerbread houses, "Pepper-kaker", Sugar cookies, Cup-cakes.


Ingredients;


1 egg white
1/4 tsp lemon juice
3,5 dl powdered sugar


Beat the egg white until white and fluffy then add the lemon juice. Add the powdered sugar gradually while beating (on low speed, you don't want the powder all over your kitchen). The icing is done when firm and don't fall in when you stop the mixer.

SnickerDoodle Cupcakes

This week-end Elsa our youngest made these delicious Cupcakes. I'm not a big fan of all the chocolate this and chocolate that (the only person on the earth I know...) so these were perfect for me.

Ingredients;


1 1/2 cup all purpose flour
1 1/2 cup cake flour
1 tbs baking powder
1/2 tsp salt
1 tbs ground cinnamon 
1 cup unsalted butter (room temperature)
1 3/4 cups sugar 
4 large eggs (room temperature)
2 tsp vanilla extract
1 1/4 cups milk 


Preheat oven to 350F and line muffin tins with paper liners.


Sift the flour, baking powder, salt and cinnamon in a bowl.
In another bowl cream butter and sugar until fluffy (white). Add the eggs, one at a time, while beating until each one is incorporated. Scrape the sides if needed. Beat in the vanilla. Add the flour and milk alternating on low speed (three or four batches). Make sure its thoroughly combined between each batch.Pour the batter in the already prepared muffin tins, filling 3/4 full. Bake about 20 minutes until tester in the middle comes out clean. 


Transfer the tins to wire rack and let cool completely before removing the cupcakes. 

The cupcakes cam be eaten as is (my favorite), dusted with sugar and cinnamon or with some type of frosting like this one;


Frosting;


8 oz. cream cheese (250g)

1 tsp. vanilla extract (or 2 tsp vanilla powder)
1 cup powdered sugar
2 tbsp. soft butter

Mix, I use my kitchen aid with the flat beater at medium to high speed until light and fluffy. Sometimes if it doesn't have the right consistency (the one I like...) I just add more powdered sugar.

Use a pastry bag with a large plain tip to pipe frosting on the cupcakes. 

Elsa also dusted them with cinnamon. Looks yummy don't they.

Pumpkin Bread

After pumpkin carving for Halloween I now have pumpkin seeds and pumpkin flesh waiting to be used.
Todays recipe is Pumpkin Bread. I used the same recipe i used for Banana Bread , replacing the mushed banana with pumpkin flesh.

Ingredients;


2 tablespoons butter
1/2 cup whole-wheat flour
3/4 cup all-purpose Flour
1/4 cup ground flaxseed
3/4 teaspoon coarse salt (I'm sure it works well with regular salt also..)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg, plus 1 large egg white
1/2 cup packed light brown sugar  (I used a little less)
1 1/2 teaspoon pure vanilla extract
1 cup pumpkin flesh
1 tsp pumpkin spice

First preheat the oven to 350F and spray a 9 by 5 by 3 inch loaf pan or brush with butter or oil.


To prepare the pumpkin flesh; when carving the pumpkin save the flesh and then bake it in the oven (350F) until tender and transfer to a blender. Puree until smooth. If this makes more than 1 cup you can freeze the rest and use for your thanksgiving pumpkin pie...

In a bowl whisk flours, flaxseed, salt, pumpkin spice, baking powder and baking soda.

In another bowl with an electric mixer on medium speed, beat the egg and egg white until combined then add melted butter, sugar, vanilla and the pumpkin puree. Mix until just combined. Add the flour mixture and mix on low speed until incorporated. 

Pour the batter into the pan and bake until golden brown and tester comes out clean. I baked for 30 minutes. Let  cool slightly in the pan then turn onto rack. Cool completely, top side up. Best if eaten same day.

Hope you all had a wonderful Halloween yesterday.

Banana Bread

Today I had two bananas that was very ripe so I decided to make banana bread. I didn't want a banana bread with tons of sugar and fat and in the end I found a recipe in power foods that I made without the walnuts and it turned out pretty good.

Ingredients;

2 tablespoons butter
1/2 cup whole-wheat flour
3/4 cup all-purpose Flour
1/4 cup ground flaxseed
3/4 teaspoon coarse salt (I'm sure it works well with regular salt also..)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg, plus 1 large egg white
1/2 cup packed light brown sugar  (I used a little less)
1 1/2 teaspoon pure vanilla extract
3/4 cup mashed very ripe bananas (I used 2 1/2)

First preheat the oven to 350F and spray a 9 by 5 by 3 inch loaf pan or brush with butter or oil.

In a bowl whisk flours, flaxseed, salt, baking powder and baking soda.
In another bowl with an electric mixer on medium speed, beat the egg and egg white until combined then add melted butter, sugar, vanilla and bananas. Mix until just combined. Add the flour mixture and mix on low speed until incorporated. Pour the batter into the pan and bake until golden brown and tester comes out clean. I baked for 30 minutes. Let  cool slightly in the pan then turn onto rack. Cool completely, top side up. Best if eaten same day.

Enjoy!