Playful Pies

This has been one intense week. But also a bright shiny one, spring is arriving and the sunbeams finally starts to warm your face. I love little cute messages on things where you might not otherwise would have expected them, like on sweet food. These playful pies turned out to be my main Sunday activity, I'm adding that with a walk in the sun and then some rest before the new week starts. 


Recipe
3 small pies, 18 cm (perfect to share with someone special)
 
Pie crust (I made three batches of this pie dough recipe, one at a time.)
300 ml flour
a pinch of salt
1 tablespoon icing sugar
130 g cold butter
2 tablespoon icecold water
 
Filling
1 quart frozen mixed berries - I used blueberries, raspberries, blackberries and lingonberries (1 l)
3 tablespoon flour
1 tablespoon cornstarch 
1 teaspoon vanilla powder
zest from 1 lime
1/2 cup caster sugar (1 dl)
 
Egg wash
1 egg yolk
1 tablespoon heavy cream
 
Mix the dry ingredients for the pie crust. Add the diced butter and mix until it starts to crumble. Add the water a little at a time and mix just until the dough comes together. Wrap in plastic foil. Repeate two times. Refridgerate for about three hours. You can prepare this step one day ahead. 
 
Heat oven to 200°C, fan.
 
Roll out the dough to about 3 mm thick. My tip is to roll between two layers of plastic foil, that avoids the dough from sticking and it's easy to lift it into the pie pan. Leave about 1 cm overhang. Repeate for the second and third pie.
 
Mix the dry ingredients for the filling in a bowl. Add the berries and make sure they are completed coverered with the mix before putting it all in the pie pan. 
 
Roll out the other halfs of the dough, in the same way as earlier. Brush the edge of the pie pans with gently beaten egg yolk and heavy cream. Either cut out figures or letters, brush them with the egg wash and place in a pattern over the pie, or put the pie sheet as a lid over the pie. In that case, score the lid with a knife. 
 
Bake the pies in the middle of the oven for about ten minutes. A tip is to put a baking tin lined with parchment paper under the pies, in case some of the filling pours over during baking. Lower the heat to 175° and bake for another 40 minutes, or until golden brown. Let cool on an oven rack.
 
Easy vanilla custard
1/2 teaspoon vanilla powder
3 egg yolks
1/4 cup caster sugar (1/2 dl)
300 ml heavy cream (3 dl)
 
Whip egg yolks, caster sugar and vanilla powder light and fluffy in a bowl. Whip the heavy cream in another bowl and add to the egg mixture.



Find more inspiration at @nina_cederholm on Instagram

Blueberry Cardamom mini Cupcakes

I really do prefer mini size when baking, often a mini sweet treat is simply enough to feed your craving. Cardamom and blueberries is a magical flavour combination, and these cupcakes are so easy to make! The deep purple frosting is naturally coloured from blueberries, I use a powder made 100% from freeze dried blueberries, all natural and healthy. Also, I grown a bit tired of frosting with lots of icing sugar and butter, it easily gets to sweet and fat in flavour. My frosting is made of mascarpone cheese and heavy cream, and just about 1/3 - 1/2 cup (1 dl) icing sugar.
 
These little mini treats are served perfectly with a cup of coffee, maybe for a sunday afternoon break? At least in  my home. Happy baking!



Recipe 
Approx 24 mini cupcakes
100 g butter 
1 teaspoon cardamom seeds
100 ml milk (1 dl)
2 egg 
135 g caster sugar (1,5 dl)
180 g flour (3 dl)
1 teaspoon baking powder 
1 pinch of salt
3/4 - 1 cup frozen (or fresh) blueberries
 
250 g Mascarpone cheese
250 ml heavy cream (2,5 dl)
60 g icing sugar (1 dl)
1 tablespoon lime juice
4 tablespoon blueberry powder
 
freeze dried blueberries for decoration
 
Heat oven to 175°. Grind cardamom seeds. Melt butter on low heat in a sauce pan, add cardamom and milk and take away from heat. Beat eggs and sugar for about 5 minutes, until white and fluffy. Mix all dry ingredients in a bowl. Add the buttermixture to the eggmixture and stir until well combined. Sift over the flourmix and carefully turn into well combined. Finally add the blueberries and carefully turn just until well divided in the batter, too much mixing and the batter turns purple. Put muffin cups in a muffinpan and divide batter evenly. Bake in the middle of the oven for about 15-20 minutes. Try with a cake tester, when it's dry, the muffins are ready. Let cool completely. 
 
Whip mascarpone and heavy cream until fluffy. Add all other ingredients and whip to a firm frosting. Fill a piping bag and pipe each cupcake. For these cupcakes I used a "open star" decorating tip. I decorated mine with freeze dried blueberries, that I bought at the super market. Perfect if you prefer using only natural ingredients.
 

More inspiration at my Instagram account: @nina_cederholm  
 
 
Kategori: Cupcakes Taggar: blueberries, cardamom, cupcakes;

Salty Liqourice Weekend Feast

This weekend I craved liqourice in all its forms, the salty kind. Something else, that I also crave from time to time, is icecream. So I made Salty Liqourice Ice Cream. In the beginning of march in Sweden... You might think it's to cold for icecream, or maybe you, like me, love it all year round. 


AND to continue this salty feast, I made a dreamy Salty Liqourice Chocolate Ganache and spreaded it over mini Liqourice muffins. Find the recipes for both liqourice treats below. Yum!
 
Recipe: Salty Liqourice Ice Cream
1/2 litre
2 egg yolks
45 g caster sugar
250 ml heavy cream
60 g turkisk peppar godis (swedish salty liquorice candy) 
250 ml milk 
1 tsp vodka or vanilla extract - the alcohool makes the icecream more creamy and not as icy. 
 
Gently whisk together egg yolks and sugar in a bowl. Grind the liqourice candy and put in a sauce pan together with heavy cream. On medium heat, and while stirring, melt the liqourice and heat until it just starts to boil. Carefully, while stirring, pour it over the eggmixture. Put it back into the saucepan and heat, while stirring, until thicken. Strain and pour into a new bowl. Add the milk and vodka/vanilla extract. Put in refridgerator and let cool completely before pouring in the ice cream maker and freeze for about 20 minutes. Transfer ice cream to a freezer-safe bowl or pan, and freeze 4-5 hours.
 
Recipe: Salty Liqourice Chocolate Ganache
Approx 24 mini cupcakes
100 g butter 
1 tablespoon Liqourice Powder 
100 ml milk 
2 egg 
135 g caster sugar
180 g flour 
1 teaspoon baking powder 
1 pinch of salt
 
150 g dark chocolate
150 ml heavy cream
30 g turkisk peppar godis (swedish salty liqourice candy)
 
Heat oven to 175°. Melt butter on low heat in a sauce pan and take away from heat. When butter has melted, add liqourice poeder and milk and stir. Beat eggs and sugar for about 5 minutes, until white and fluffy. Mix all dry ingredients in a bowl. Add the buttermixture to the eggmixture and stir until well combined. Sift over the flourmix and carefully turn into well combined. Put muffin cups in a muffinpan and divide batter evenly. Bake in the middle of the oven for about 15-20 minutes. Try with a cake tester, when it's dry, the muffins are ready. Let cool completely. 
 
Finely chop the dark chocolate and put in a bowl. Grind the liqourice candy and put in a sauce pan together with heavy cream. On medium heat, and while stirring, melt the liqourice and heat until it just starts to boil. Pour over the chocolate, and stir together after about 30 seconds. Put in the fridge if you want to speed up the time for the ganache to harden. Use a palette knife to spread over the muffins. 



All my photos on @nina_cederholm, Instagram