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raspberry scones

Here we go! Number 10/10 on my list of recipes from Eggton’s scrumptious blog. I almost can’t believe it. Mostly I can’t believe it because I thought this was post 8, then I scanned through my past posts and realized I hadn’t listed two of my recipe posts. So, here it is. The final recipe for number 21 on my 30 before 30 list.

These scones couldn’t be a better pick to wrap up this list. Seriously guys, you gotta make these.

For any clarity needs and a side bar on Ranger Rick and tulip cruelty, here’s the original post.

The ingredients you will need:

  • 2 cups flour
  • 1/4 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 tbs. butter cut into 12 inch cubes and then frozen (since this is in italics you know it’s serious)
  • 3/4 cup heavy cream
  • 1 cup frozen raspberries (again, important word in italics)

The steps you will take:

  1. Mix dry ingredients in a bowl; flour, sugar, baking powder and salt. Whisk everything to reduce clumps.
  2. Add frozen butter to the bowl. Eggton says to use a pastry blender or a dough scraper here, I don’t have those appliances so I used a hand mixer. My scones tasted awesome (though you’ll never know if I’m telling the truth, will you?). Regardless, I say a hand mixer also works. You’ll just have to trust me. You’re done mixing when the largest pieces of butter are about the size of a pea.
  3. Pour the cream into the mixture and mix with your hands. Again with the italics, yes. Stop when the cream is no longer creamy and the dough is sticky. There will still be loose flour in the bowl. Deep breath, it’s supposed to be there.
  4. Turn the mixture onto a lightly floured counter and form into a rectangle. Flip it over and form a rectangle again, repeat this until the rectangle is no longer coming apart. (Or coming apart less). Handle the dough as little as possible so the small chunks of butter stay intact.
  5. Use a lightly floured rolling pin to flatten the rectangle into a pan 8×10 rectangle as best you can. Push it back together if it comes apart.
  6. Gently press the frozen raspberries into the bottom 2/3 of the dough. It’s okay if the raspberries break and/or don’t really press into the dough.
  7. Fold the top third of the dough over the raspberries. Use a knife or other tool to scrape under the dough first, if necessary. This will result in a log(ish) shape.
  8. Gently roll the log into a rectangle using the lightly floured rolling pin. Eggton says it should be 1 inch thick, mine were not, but good for you if you can get them that thin. Cut the flattened dough into triangles and transfer the triangles into the freezer.
  9. Heat oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment paper.
  10. Remove the triangles from the freezer, place two inches apart on the baking sheet, and brush each scone with a thin layer of cream. Sprinkle each scone with a little bit of sugar to really top everything off.
  11. Bake for 20 min (or more) until the scones are golden brown and your home smells wonderful.
  12. Allow the scones to cool on the baking sheet for a while before moving to the cooling rack. Or before eating every single scone while standing hunched over the oven. Your call.

The wonderful scones you will eat:

Until next time!

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twice-baked potatoes

These are actually Rebekah’s twice-baked potatoes. I don’t actually know Rebekah, but she knows her potatoes! Eggton posted about these scrumptious spuds a while back, and as usual her pictures make me want to eat my computer screen.

I haven’t changed the instructions much, but definitely check out the original post here.

Ingredients:

  • 3 medium russet potatoes
  • 2 Tbsp. of olive oil (or a little bacon grease, for the true Southern experience)
  • a few dashes of kosher salt
  • 4 Tbsp. butter (half a stick), cut into a bunch of smaller pats
  • 3 oz.+ whipped cream cheese spread (buy an 8-0z. container)
  • 1/4 c.+ heavy whipping cream (buy a half pint)
  • salt and pepper
  • 1 1/2 c.  grated cheddar cheese
  • a dash of cayenne pepper

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Directions:

  1. Preheat the oven to 400 degrees. (Or 205 centigrade).
  2. Thoroughly scrub and dry the potatoes and poke a bunch of holes in each with a fork.  Rub olive oil into the skins, coating them thoroughly. Place the potatoes on a baking sheet and sprinkle with kosher salt. (I chose to generously sprinkle).
  3. Bake 45 minutes to an hour or more, until they give a little when handled with a potholder or they’re tender when pierced with a fork (it’ll depend on the size of your potatoes). Remove the potatoes from the oven and let them cool enough to handle (Eggton says you can just proceed here if you want, holding them in a towel or something – I was afraid of burning myself so I waited). In the mean time reduce the heat to 350 degrees (176 C).
  4. Cut the potatoes in half lengthwise and carefully scoop out the insides with a spoon and transfer the insides to a mixing bowl.  Be careful to leave a little potato flesh on the skins so that the potato skin stays up like a canoe.  (If you dig too much out from the side walls, the papery skins will tear or collapse inwards and it’ll be harder to fill.)
  5. Add the butter and the whipped cream cheese to the baked potato and beat in a mixer until smooth.  (If you don’t have a mixer, you could use a potato smasher.)  Beat in the cream and some salt and pepper. Taste it. Here’s where Eggton adds more whipped cream cheese and more cream because, you know, what the heck. Some people also throw in pieces of bacon, green onions, and some grated cheddar at this point.
  6. Mound the baked potato mixture into the potato skins you hollowed out. It’s okay if the filling rises above the brim of the skin. Sprinkle some of the grated cheddar cheese on top of each and then sprinkle with a dash of cayenne if you want. (You should want the cayenne).
  7. Place the potatoes back on the baking sheet and return them to the oven until they’re heated through and the cheese is melted.

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I love me some potatoes, and I love me some cheese, so the combination is always a hit with me. I made some with less cheese for Evelina, promptly forgot which were which and we just ate them as they came. Try out the recipe, let me know what you think!

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crumb cake

Eggton’s grandmother apparently makes some unreal crumb cake.

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I don’t pretend to do it better than she, so here’s Eggton’s recipe (originally found here):

Ingredients:

For the cake–

  • 2 1/4 c. flour
  • 1 c. sugar
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 12 Tbsp. butter (1 1/2 sticks)
  • 3/4 c. milk
  • 2 eggs

For the crumb topping–

  • 1 1/4 c. flour
  • 1 c. sugar
  • 3 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 8 Tbsp. (1 stick) butter
  • 1 tsp. vanilla

Directions:

First, make the cake.

In the bowl of an electric mixer, combine the dry ingredients for the cake (flour, sugar, baking powder and salt).  Cut the butter into small pieces and add to the dry ingredients.  Mix until the chunks of butter are gone and it looks like cornmeal.

Side bar: the mixing is very important, mix the extra mile
– it’s worth it in the end.

In a separate small bowl, whisk the eggs and milk together with a fork.  Add to the batter and mix for about 1 minute, until fully incorporated.  Pour into a buttered 13 x 9 x 2″ baking dish.  (Don’t bake yet because you still have to add the crumbs!)

Preheat the oven to 350 degrees.

Then, make the crumbs.

In a medium-large bowl, combine the dry ingredients for the crumbs (flour, sugar, cinnamon, baking powder and salt).  Melt the butter and add the vanilla to it.  Pour most of the butter mixture into the flour mixture slowly, using a fork to make crumbs as you go.  **Note**  You don’t want to smash the mixture into one big, super-wet crumb.  Rather, you want a lot of little clumps and barely any left-over flour.  So fluff the flour mixture with a fork as you dribble in the butter, and stop adding the butter when the flour is almost totally gone.   If you don’t use all the butter, that’s okay.  You want to add enough butter so that the crumbs aren’t floury, but not so much butter that the crumbs all melt together.

Side bar: make sure you put in the appropriate amount of baking powder or
your crumbs will taste a little weird, and you’ll spend 15 minutes trying to
remove baking powder from a bowl that already contains other ingredients.

Using your hands, sprinkle the crumbs evenly over the batter.  **Note** Hold your hands close to the batter; don’t drop the crumbs from high in the air or they’ll sink into the cake and they won’t be crumbly and crunchy.  If your crumb mixture is too wet and sticks together instead of forming crumbs naturally, hold a handful of topping right over the cake and rub between your fingers to make the crumbs by hand.

Side bar: note the note

Bake 30-35 minutes until a tester comes our clean and the crumbs have baked through.  If you used a glass pan, you’ll be able to see that the sides of the cake are a light golden brown.  Let the cake cool before you cut into it.

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I hope this awesome recipe, along with my side bar tips will help you make a great crumb cake. I recommend inviting lots of people over to share it with. Or bring it to work and feed your co-workers like I did. Trying to eat this much crumb cake alone will give you a stomach ache.

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evelina’s favorite lasagna

Guys, it’s time to celebrate! I have finally done it! The lasagna to rule all lasagnas.

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That’s right, it’s a dessert lasagna. It’s a magical chocolatey treat, that Evelina truly does enjoy. Time to officially check off number 15 on my 25 before 25 list (moved over to my 30 before 30 list). Seriously guys, I’m so stoked to tell you about this lasagna.

While this may not be quite as nutritional as the latest recipes I’ve posted, this lasagna is truly good for the soul.

Ingredients:

  • 36 regular Oreo cookies
  • 10 tbs butter, melted
  • 1 100g package cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 2 tbs cold milk
  • 5 dl whipping cream
  • 4 portions chocolate pudding (for 4 people)
  • 5 dl cold milk
  • chocolate pieces to decorate

I originally saw this recipe on a friend’s Facebook, but when I went back to try to find it, it was long gone. So I just Google searched a recipe, but ended up changing it considerably. This is what I did.

Directions:

  • Using a dull knife cut the Oreo cookies in half, then slide the cream off. Place the Oreo cookies in a closable plastic bag, saving the cream centers for later.
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  • Crush the cookies with a rollingpin. You can also use a food processor, but seeing as we don’t have one I opted for the rollingpin method. You’re looking for fine crumbs.
  • In a 9×13 in pan empty in the Oreo crumbs and combine with melted butter. Using a fork, mix the Oreo crumbs and butter evenly. With the fork push the Oreo and butter mixture firmly and evenly across the bottom of the pan. Place pan in refrigerator while preparing the next layer.
  • In a large bowl whip 5 dl whipping cream.
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  • In a medium bowl use a hand mixer to mix the cream cheese and 2 tbs milk until fluffy. Then add the sugar and 1 & 1/4 cups whipped cream. Mix well. Spread this layer over the Oreo crust. Return to refrigerator between layers.
  • In a medium bowl prepare chocolate pudding according to package instructions, I used 5 dl cold milk whisked into the chocolate pudding mix. Place the pudding in the refrigerator for 1-2 minutes. Or leave at room temperature for up to 5 minutes.
  • Spread the slightly chilled chocolate pudding over the cream cheese mixture. Carefully place the Oreo cream centers on top of the chocolate pudding layer and return to refrigerator for -10 minutes to allow pudding to solidify.
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  • Spread the remaining whipped cream as the top layer, and decorate with chocolate pieces.
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  • Best served after being chilled for an additional 30-45 minutes.

This dessert comes highly recommended, let me know if you try it out!

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apple bran muffins

Number 21 on my 30 before 30 list is to cook 10 things off of this awesome blog. I chose to bake some apple bran muffins, and not just because this is the very first thing on the recipe index, but because they look this scrumptious on the blog:

Picture from eggton

Picture from eggton

These are listed as breakfast muffins, and I was pretty sceptical to begin with, to be honest. I was thinking we could just have them as dessert if they were too sweet. But they were not! They were savory and scrumptious, and just all around excellent. Not too sweet to eat for breakfast, and quite filling.

I followed the recipe exactly as written on eggton:

Ingredients:

  • 1 1/2 c. wheat bran
  • 1 c. buttermilk
  • 1/3 c. vegetable oil
  • 1 egg
  • 2/3 c. brown sugar
  • 1 tsp. vanilla
  • 1 c. flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 small to medium apple, peeled and diced into 1/2″ cubes (about 1 c.)

Directions

  • Heat the oven to 375 degrees.
  • Combine wheat bran and buttermilk in a medium bowl and let sit for 10 minutes.
  • In a separate large bowl, mix the oil, egg, sugar and vanilla.
    In a separate small bowl, mix the flour, baking soda, baking powder and salt.
  • When the bran has soaked for ten minutes, scoop it into the bowl with the oil and egg mixture.  Stir until just combined.  Stir in the flour mixture until just combined.  Add the apple pieces and stir until just combined.   Using a melon baller, ice cream scoop or spoon, transfer the batter into a muffin tin lined with paper liners (fill the liners 3/4 or 4/5 of the way up).
  • Bake the muffins for 15-20 minutes, or until the middles have set and a tester inserted in the muffins comes out clean.
My muffins - yum!

My muffins – yum!

I ate the last of my muffins just the other day, and I’m ready to bake some more.

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let’s start with an easy one: two. bake a rulltårta

Yes, I did buffer my list with easy items. Instead of: see the seven wonders of the world, I put things like: bake a rulltårta on my list. Yes, this was an easy item. Not all of the items on my list were so easily completed, but the easy ones were just as much things I wanted to achieve as the rest of them. 

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Now, rulltårta is a Swedish word (notice the å), and when directly translated, translates to roll cake. A very accurate description of the actual cake. The Swedes are a literal people. (Literal translation of gums – tandkött – is teeth meat. Chew on that one for a minute. Huge pun intended.)
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Rulltårtor (the plural form for roll cake) are exactly what the name implies. A rolled up cake. When done right, they are a fluffy, rolled up joy. When done how I did them, they’re still a joy (because it’s cake we’re talking about) but possibly slightly less fluffy….and even.
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My one piece of advice? Thinly spread your cake batter. THINLY. I cannot emphasize that enough. My cake could have really just been a regular old cake. Or a cake folded in half. I was semi successful in achieving the roll – swirl, the appearance when you cut into the roll cake. But let’s just say the first time isn’t the charm.
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There are many recipes for roll cakes, and many occasions for them. I’m sure to have more chances with this one in the future. And now I know. THINLY spread the cake batter. Thinly.
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photo 2
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Got it.
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rulltårta

That’s right! I made a rulltårta this evening. I’m gonna go ahead and call it a roll cake. Checking off number 2 on the 25 before 25 list!

I made a gingerbread and lingon berry roll cake. I’m gonna go ahead and directly translate the recipe I used from Arla. Of course, with my own helpful hints.

Ingredients:

Bottom:

  1. 2 dl flour
  2. 3 krydmått sodium bicarbonate
  3. 1 tablespoon Christmas spices, your own blend
  4. 4 eggs
  5. 1.5 dl sugar
  6. 2 tablespoons sour milk

.

Lingon and cream cheese frosting:

  1. 100 g butter, unsalted, at room temperature
  2. 300 g cream cheese
  3. 1 tablespoon vanilla sugar
  4. 1.5 dl icing sugar
  5. 2 teaspoons whipping cream
  6. 0.5 dl lingon jam

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Directions:

Bottom:

(Helpful hint 1: read all the directions before you start, it helps you make less mistakes). Set the oven to 250 degrees Celsius. Mix all dry ingredients. (Helpful hint 2: Not the sugar.)

01

Whip the eggs and sugar until fluffy and airy. (Don’t do what I did and later try to remove as much of the sugar as possible from the bowl with the flour and other dry ingredients. Sugar is a friggin’ dry ingredient.) Use a “potlicker” (that direct translation of a spatula is just too good not to include) to pour the whipped eggs & sugar into the dry ingredients.

02

Add the sour milk. Mix with a spoon.

04

Spread the mixture onto a baking sheet with baking paper. (Helpful hint 3: spread very thinly. Very. Seriously, super thin.)

05

Bake in the oven for 5-6 minutes. (Helpful hint 4: watch it, 5 minutes is on the long side, especially if you listened to helpful hint 3 – which I did not do, and it was on the thicker side.) When ready, take out and let cool.

07

While baking the bottom, mix the frosting.

Lingon and cream cheese frosting:

Whip butter and cream cheese until fluffy and white. (The picture got weird, it really was white. You’ll have to trust me.)

06

Whip in the vanilla sugar and baking sugar gradually. (Helpful hint 5: seriously read all the directions before baking, doing what I did and just dumping the sugar in just isn’t as good.) Whip until the frosting is formed. To finish off the frosting add the whipping cream and lingon berry jam. When prepared spread the frosting on the bottom.

08Spread the frosting evenly. Helpful hint 6: don’t eat a lot of the frosting, there is less for the cake if that happens. Now comes the hard part, rolling up the cake. I thought this would be tricky, but it actually wasn’t! Be sure the bottom isn’t stuck to the paper, peel it off a little and carefully roll your cake!

09

Helpful hint 7: If it doesn’t look super pretty, just put it on a super pretty cake dish. It’ll taste great, so it’s fine if it’s not the prettiest the first time around. That’s what I told myself.

10Try it out! I hope you like it!

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