Category Archives: recipes

kaneelbullar (swedish cinnamon buns)

I don’t know where I found this recipe, I might have photocopied it somewhere, so please forgive me for not linking it to the original post. While going through a couple of recipes online to see where I might have found the one I am using, I saw that most recipes call for lukewarm milk instead of cold milk, but I stuck with the cold milk.


The dough should be kneaded well for at least 10 minutes but my hand-held mixer is not up to the task, so I tried kneading the dough with my hands. It was a terrible, sticky mess and I gave up. I also hadn’t dissolved the yeast properly, so I was quite curious to see how these buns turned out. While I was writing this and leaving the dough to rise I started feeling sorry for the dough and gave it another try (it hadn’t risen a millimetre yet).


I guess I used another 1 1/2 cups (200g) of flour trying to wrestle the dough under control, but I think it was worth it in the end. It did look a little bit better.


I rolled out the dough into four thinner squares and placed these smaller buns into mini muffin pans and ended up with 48 mini cinnamon buns.


kaneelbullar (swedish cinnamon buns)
Prep time
Cook time
Total time
Yields: 20
  • 1 cup 6 1 tablespoon (250ml) cold milk
  • 5½ tablespoons (80g) softened butter
  • 6 - 7 tablespoons (75g) sugar
  • 1½ teaspoon salt
  • 1 teaspoon cardamom
  • 2 packages dry active yeast (14g)
  • 4 cups (500g) flour (plus 1or 2 cups (200g) or more)
  • 1 egg (L)
  • 7 tablespoons (100g) softened butter
  • 14 tablespoons (120g) brown (granulated) sugar
  • 2 tablespoons cinnamon
  • 1 egg for brushing
  1. Mix the milk with the yeast and stir until dissolved.
  2. Then add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine.
  3. Keep the mixer on continuously using the dough hook while adding the flour.
  4. Work the dough for about 10 minutes with a mixer.
  5. Leave to rise (1 to 2 hours) until it’s doubled in size.
  6. Work through the dough with some more flour until the dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 18 x 14 inches / 45cm x 35cm).
  7. Spread a generous amount of butter evenly, then sprinkle with cinnamon and sugar.
  8. Roll the piece lengthways so you end up with a long, tight thin roll.
  9. Cut the rolls into about 20 pieces and place each in a muffin pan.
  10. Cover and leave to rise another 1 to 2 hours.
  11. Beat the egg with a pinch of salt and ½ teaspoon of water and brush carefully on the buns.
  12. Sprinkle with pearl sugar (optional).
  13. Bake at 480°F / 250°C for 8-10 minutes.


Even though I didn’t follow the instructions properly the miniature cinnamon buns turned out pretty OK. I’m sure they could have been better, probably not so dense, but they were still delicious.


salted black and white cookies

It has been quite a while since I last posted, but I’m trying to get back on track. The weather was very grim during the winter and taking pictures seemed utterly pointless without any kind of daylight – you’ll see what I mean when I finally come around to post my  x-mas cookie baking.

Anyway, I came across this recipe a while ago and decided to try it last weekend.  They are adapted from Joy The Baker, who in turn adapted them from Martha Stewart. I added a bit more more salt as well as a salted chocolate and I they turned out great.


5.0 from 1 reviews
salted black and white cookies
Prep time
Cook time
Total time
Yields: 48
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon salt
  • 13 (190g) tablespoons butter, softened
  • 1 cup (130g) confectioners’ sugar
  • 1 egg (M) - separated
  • 1 scraped vanilla pod
  • 2 tablespoons unsweetened cocoa powder
  • 3½ tablespoons (40g) salted dark chocolate, chopped
  • course sea salt
  1. Mix the softened butter and sugar on medium speed for 2 or 3 minutes.
  2. Add the egg yolk and vanilla bean.
  3. Gradually add flour and salt.
  4. Separate half of the dough and set aside.
  5. Add the cocoa powder and chopped chocolate to one half of the dough and mix until well combined.
  6. Turn out the doughs onto a lightly floured work surface and roll each into a 10 inch (25cm) log.
  7. Brush the top of the chocolate dough log with the egg white. Sprinkle the course salt on top.
  8. Then press the vanilla log on top of the chocolate dough log.
  9. Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.
  10. Preheat oven to 350° F / 175° C.
  11. Cut the log into rounds and place them on a baking sheet lined with parchment paper.
  12. Bake 10 to 12 minutes.



I used Mast Brothers Dark Chocolate with Sea Salt (72%).

chewy snickerdoodles

A while ago I went shopping with a friend and ended up buying baking weights and a home made soft, chewy snickerdoodle in a household goods shop. The cookie was so delicious I wanted to try and make them myself. I searched online and found this recipe from Sally’s Baking Addiction.

chewy snickerdoodles
Prep time
Cook time
Total time
  • 1 cup (220g) butter (room temperature)
  • 1⅓ cup (265g) granulated sugar
  • 1 egg (L)
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2½ teaspoons cinnamon
  • 1 teaspoon salt
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon
  1. Line baking sheets with parchment paper.
  2. Make the topping: toss ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl.
  3. Preheat oven to 375° F / 190° C.
  4. In a large bowl using a mixer cream the butter for about 1 minute on medium speed.
  5. Then add the sugar on medium speed until fluffy and light and mix in egg and vanilla.
  6. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
  7. Slowly add the dry ingredients to the wet ingredients in 3 different parts.
  8. The dough is quite thick and you may have to stir the rest by hand.
  9. Take 1.5 - 2 tablespoons of dough and roll into a ball, then roll the dough balls into the reserved cinnamon-sugar topping.
  10. Bake the cookies for 11-12 minutes.
  11. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.



They turned out nicely chewy but unfortunately not quite as good as the one I bought at the little shop.


brown sugar & spice cookies

So now that I have maple extract, I thought I could try it in a cookie and here’s what I came up with, an adaptation of a snickerdoodle. I actually made these a few months ago but never got around to posting the recipe. I liked the combination of spices and they were crisp on the outside and slightly soft and chewy inside.


spice cookies

brown sugar & spice cookies
  • 2 cups (250g) all-purpose flour
  • ¾ cup (95g) cake flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon molasses
  • 1 teaspoon maple extract
  • 1 cup (230g) butter
  • 1 cup (190g) golden caster sugar
  • ½ cup (100g) light brown soft sugar
  • 2 eggs
  • 6 tablespoons golden caster sugar
  1. In a large bowl mix the flours, cream of tartar, baking soda, salt, nutmeg and cinnamon together.
  2. Beat the butter with the sugars on high for about 5 minutes.
  3. Add the eggs one at a time beating well after each addition. Then add the vanilla extract, maple extract and the molasses.
  4. Slowly add flour mixture on until it is just incorporated.
  5. Chill the dough for 1 hour or longer.
  6. Preheat the oven to 350°F / 175° C.
  7. Once the dough is chilled, roll it into about 1 inch balls (I used a tablespoon measurement) and then roll in the golden castor sugar to coat.
  8. Place on a cookie sheet about 2 inches apart.
  9. Bake for 10 to 12 minutes
  10. Let cookies cool on the cookie sheet for about 2 minutes before moving them to a cooling rack.


spice cookies 2

maple walnut scones

A few weeks ago my friend J choose this recipe from Baked’s “New Frontiers in Baking” for me to bake, but because I was sure that maple extract could not be found in Berlin, I gave up on them immediately. But then just a week later my BFF Tracy from my time at Norwalk high school (a time when BFF might not have been used as an acronym yet), whom I hadn’t seen in 20 years found me on fb. Since she was going on a short holiday to Europe with her husband and daughter, she spontaneously decided to come to Berlin for a day. She asked me what she could bring from Florida and I asked for maple extract (among other things). It was an incredibly great day and I am immensely happy we have found each other again (even though I’m sorry I have to admit fb made it happen).


maple walnut scones
Prep time
Cook time
Total time
Yields: 12
  • 4 cups flour
  • ½ cup caster sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoon vanilla extract
  • 1½ cups (340g) butter, cubed and cold
  • 1 egg
  • ¾ cup buttermilk
  • 2 teaspoon maple extract
  • 1 cup toasted walnuts, chopped
  • ½ cup icing sugar
  • 2 tbsp maple syrup
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  2. Add the butter. Use your fingertips to rub the butter into the flour until you get little cornflake – sized pieces.
  3. In a separate bowl, whisk together the egg, the buttermilk and the maple extract, then pour the wet ingredients into the dry ingredients and gently knead the dough.
  4. Add the walnuts to the dough and knead gently.
  5. Move the dough to a lightly floured surface and use your hands to shape the dough into two discs.
  6. Preheat the oven to 350° F / 176°C and line a baking sheet with parchment paper.
  7. Cut each disk into 6 wedges with a knife and brush each scone with buttermilk and sprinkle with raw sugar.
  8. Bake for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  9. Transfer the scones to a cooling rack to cool completely.
  10. Add icing.


Sorry, this picture turned out blurry…




chocolate bread

I have been looking for recipes that require a lot of chocolate because I need to reduce my chocolate stash that has been magically building up in the last months. So after baking my favourite brownies last week I searched for a new recipe and came across this chocolate bread. It is adapted from my Paula Deen.

chocolate bread
Prep time
Cook time
Total time
Yields: 25
  • 2¼ cups (280g) all-purpose flour
  • 1 (190g) cup sugar
  • ¾ cup (145g) caster sugar
  • ¾ cup (85g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup & 2 tablespoons (150ml) crème fraiche
  • ½ cup & 6 tablespoons (200ml) milk
  • 1 cup (340ml) vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1¾ cups (320g) chopped chocolate
  1. Preheat oven to 325° F / 162° C.
  2. Grease two loaf pans (total size: 18 by 4,5-inch (46x12 cm) and line them with parchment paper.
  3. In a large bowl mix the flour, sugars, cocoa, baking powder and salt.
  4. Beat in the milk, crème fraiche, vegetable oil, eggs and vanilla extract and mix until well combined.
  5. Add the chocolate pieces and pour the batter into the prepared pans.
  6. Bake in the preheated oven for 80 minutes and let cool in the pans for 20 minutes.
  7. Remove the bread from the pans and cool completely on a wire rack.



I added a caramel chocolate to the dark chocolate and the chocolate bread turned out nicely moist and slightly gooey.


my favourite brownies

I’ve been making these brownies for at least 15 years, so I’m not sure where the recipe actually originated. It is one of my most used recipes, these brownies were especially popular at parties, where my friends would get the munchies for no apparent reason…

It’s a very basic recipe and you can use milk or dark chocolate, or a mix of both and you can add chocolate chips or nuts or marshmallows.


my favourite brownies
Prep time
Cook time
Total time
Yields: 20
  • 7 oz (200g) chocolate
  • 4 eggs (L)
  • 1½ cups & 4 tablespoons (340g) sugar
  • 11½ tablespoons (170ml) vegetable oil
  • 1 cup & 7 tablespoons (175g) flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoons vanilla extract
  1. Grease a 9 by 13 inch (22 x 28cm) baking pan or line with parchment paper.
  2. Melt the chocolate over a hot water bath. Some people melt chocolate in a microwave, but since I don't have one, I'm not sure how well that works.
  3. Cream the eggs and the sugar and then add the vegetable oil.
  4. Add the flour, salt, baking powder and vanilla extract, beat well.
  5. Preheat oven to 320° F / 160° C
  6. Then add the melted chocolate. It will sink to the bottom of the bowl, so scrape the bowl with a spatula to add evenly to the batter.
  7. Spread the batter evenly in the prepared pan and then add the chopped chocolate or nuts or....
  8. Bake for 25 minutes and let the pan cool on a wire rack for 20 minutes. If the brownies are too gooey in the centre bake again for another 10 to 15 minutes.