Wednesday, April 27, 2011

going away for a while

to bake and not to bake.

during this spring i have tried some really good recipes, new and old. i hope that you have enjoyed reading my posts and maybe even found some new favorite cookies and cakes.

to bake and blog has become a part of my life these days and something that I really enjoy. unfortunately i am going away on a trip in the states and canada until the beginning of june.. this means i won´t be able to bake and to blog. 


please be patient, when i return to sweden i´m continuing blogging and baking. i hope that you guys still want to follow me!

until then, don´t forget to continue to bake and to smile a lot, makes everything so much better!

rebecka siwerz 

Sunday, April 24, 2011

cupcake sisters

one thing that i have started to love about being in the states is the fact that you can watch cooking- and baking shows almost around the clock on tv here. if food channel doesn´t have a show there is a good chance that travel channel or tlc does. one show that i love watching and that i have been following for some time is "cupcake sisters".

the show is about two sisters; katherine kallins and sophie lamontagne who together followed their dream and opened a cupcake business called "georgetown cupcake". their business was a hit from start and now they are baking more then 5 000 cupcakes per day (pretty insane i know). 

if you have the chance to see the show on tv, you should! or ever better... if you ever visit washington dc the sisters now have two cupcake shops; one in gerorgetown and one in bethesda. 
i think their cupcake shops should be in every guide book... looks so delicious and worth a trip.


ps. here is a video with some baking tips from the cupcake sisters.

Wednesday, April 20, 2011

dubbla chokladkakor med jordnötssmör

Foto: Marie Pierre Morel

 i found this great recipe yesterday and it´s from the book ”jag vill ha choklad” (trish deseines). it sounded so good that i just had to try it. a decision that i haven´t regretted. to be honest these are the most delicious cookies i have baked this spring. 

these cookies are a perfect mixture of salt and sweet. a combination between american and swedish recipes.

 120 gram mörk choklad                                   1/2 cup/ 120 gram dark chocolate 
120 gram smör                                                1/2 cup butter
3 1/4 dl socker                                               1 1/3 cup of sugar                                          
3 ägg                                                             3 eggs
2 dl vetemjöl                                                 a little bit more then 3/4 cup flour
1,5 tsk bakpulver                                            1,5 teaspoon baking powder
3 dl cacao pulver                                            1 1/4 cup cacao powder
120 gram mjölkchoklad                                   1/2 cup/ 120 gram milk chocolate

fyllning                                                         to put in between the cookies
150 gram jordnötssmör                                   150 gram peanut butter
6 msk florsocker                                             6 tablespoon powdered sugar 

1. preheat the owen to 170 degrees celsius 345 degrees fahrenheit

2. melt the dark chocolate with the butter in the microwave or in a bowl over boiling water (i prefer over boiling water). let it cool.

3. pour sugar and eggs that you have whipped in another bowl. add baking powder, flour and cacao powder. pour in the melted chocolate and butter. stir the dough well.

4. chop the milk chocolate in small pieces and mix them into the dough.

5. take a teaspoon filled with the chocolate dough and roll it into a ball. do this with the whole load and put them on a baking sheet. 

6. bake the cookies in the owen for about 12-15 minutes and then let them cool.

7. mix the peanut butter with the powdered sugar. take some of the mixture and place it on the bottom of one cookie and then place another cookie on top.
these cookies are perfect with coffee, with ice-cream or with a cold glass of milk.

enjoy everyone!

Monday, April 18, 2011

egg and milk
- to all of you swedes that love american food..
- to all of you that enjoy a morning with with friends and family.. 
- to all of you that love the feeling you get when you visit an american diner..  
 i hope you haven´t missed "egg and milk"?!

it´s the mixture between the lovely environment and the delicious bagels/pancakes/smoothies/yoghurt that makes "egg and milk" one of my absolute favorite places to eat breakfast at.

.. i´m telling you, you won´t regret it!

egg and milk
övre husargatan 23 
linnestaden, göteborg

Tuesday, April 12, 2011


this is the most common swedish cake, so if you havn´t baked it, it´s about time!
it is a simple recipe, so everyone can make it. you can use this recipe to make cupcakes, muffins and other things, just use your imagination. 
my mom use to make sockerkaka and then after baking it she would poor a mixture of melted butter, milk and vanilla extract on top of it (it need to be warm). then she would sprinkled some coconut flakes on top. it really makes the sockerkaka even more delicious.
you should try it.

                     found this picture on my favorite blog:
2 ägg                                                          2 eggs
2 1/2 dl socker                                            a little bit more then 1 cup sugar 
100g smör                                                   1/2 cup butter
1 1/2 dl vatten                                            a little bit more then 1/2 cup water
2 tsk vaniljsocker                                         2 teaspoons vanilla extract
3 dl vetemjöl                                              1 1/4 cup flour
1/2 dl potatismjöl                                       1/4 cup cornflour, there is´nt any potato flour in the states.
2 tsk bakpulver                                           2 teaspoons baking powder
1. use regular butter or ”pam” to butter you sockerkaksform/ baking pan. 
2. preheat the owen to 200 degrees celsius/392 degrees fahrenheit. 
3. mix egg, sugar and vanilla extract with a hand mixer. keep mixing until the dough is fluffy and smooth (this is important). during this time, melt butter on the stove or in the microwave, should be brought to a boil). 
4. mix flour and baking powder, in a separate bowl.
5. mix the boiling butter with the egg-dough and poor in the flour mixture as well (don´t use the hand mixer). poor the dough into the sockerkaksformen/baking pan and bake the sockerkaka in the owen for about 30 minutes (depending on how fast your owen is). to know that the cake is done use a match or a wooden toothpaste and stick it into the cake, if the dough doesn´t get stuck on the match, the sockerkaka is done. 
6. turn the sockerkaksformen around over a plate so you get the cake out from the baking tray. 
by the way... this is what a sockerkaksform looks like, i don´t know what it´s called here in the states?! 
this is a design by anders pette and can be found at cervera.  

Sunday, April 10, 2011


this use to be one of my absolute favorite cookies when i was younger. i remember that both my grandmas use to make them for fika when i came to see them. they are a part of the famous ”sju sorters kakor” in sweden and have a delicious carmel taste. the key to success is to be fast and to take the kolakakor out from the owen before they get to crispy, this cookies are better when they are chewy.
200g smör                                     1 cup butter
1 3/4 dl socker                              3/4 cup sugar
1 1/2 msk vaniljsocker                   1 1/2 tablespoon vanilla extract
2 tsk bakpulver                              2 teaspoons baking powder
2 msk ljus sirap                              2 tablespoons light syrup
5 dl vetemjöl                                2 1/5 cup flour 
1. preheat the oven to 175 degrees celsius and 350 degrees fahrenheit. 

2. mix room temperature butter with sugar, use a hand mixer. add vanilla extract, baking powder and syrup. mix it well.

3. poor the flour into the dough and mix with the hand mixer. first there will be smaller crumbles, but keep on mixing until the crumbles get bigger, that´s when the dough is done.

4. knee the dough on a baking table and split it in four parts. role the dough into four long lines and them put them on a baking sheet. (keep them fairly far apart from each other so they don´t get stuck in each other when been baked). 

5. put the kolakakor in the owen for about 13-18 minutes, they should look golden when they are done.
let the cookies cool for a bit and then cut them into oblique pieces.

if you havn´t tried these, you should, they are delicious. 


Tuesday, April 5, 2011

new york cheesecake med blåbär.

as you might know from preview postings i am a hugh fan of leila lindholm. she is a great baker and chef in sweden ( 

last year, around this time, me and my boyfriend daniel lived in stockholm and we started to become a little obsessed with one of her cakes, "the new york cheesecake with blueberries". we made it for our birthdays and had some friends over for fika. it´s without a doubt a recipe worth dying for, so i though i would share it with you guys, even though it´s not a swedish cake.

300 gram digestivekex                         1 1/4 cup graham cracker crumbs
150 gram osaltat smör 3/4 cup butter
1 dl strösocker                                    1/2 cup sugar
1 dl majsmjöl                                      2 tbsp cornstarch
2 tsk vaniljsocker                                2 tbsp vanilla extract
600g philadephia                                 2 1/2 cup cream cheese, softened 
2.5 dl 10% kesella                                this is not available in the states
3 st ägg                                               3 eggs   
1 dl vispgrädde                                    1/2 cup whipped cream
200 gram vit choklad                            1 cup white chocolate 
1 dl frysta blåbär                                 1/2 cup frozen blueberries

1. heat oven to 347 degrees fahrenheit/ 175 degrees celsius.

2. mix crumbs with melted butter.

3. press firmly and evenly in bottom of ungreased baking pan. put in the oven for about 10 minutes and let it cool.
4. mix sugar, cornstarch and vanilla extract in a bowl. pour in the kesella (if you have it otherwise replace it with more whipped cream) and the cream cheese and mix with a hand mixer. 

5. heat the oven to 392 degrees fahrenheit and 200 degrees celsius. ad the eggs and mix. pour in the cream a little at a time and mix constantly.

6.melt the chocolate in a bowl over boiling water and pour it into the dough. pour over the crumble and spread the blueberries on top of the cheesecake. bake in the oven for 30 minutes, cover it with foil when it´s starting to get golden so it doesn´t get burnt. turn of the oven and let the cheesecake stand in the after heat for about 30 minutes.

7.let cake need to chill for at least 8 hours, the best thing is to let it stay in a cool place over night.