Tuesday, July 29, 2014

Chocolate Fudge Heaven

We have the most delicious chocolate-fudge cake where I work so I really wanted to try to recreate it and this is what I came up with. 
Well it's more like a lot of fudge with a little bit of cake under it but who ever died of to much fudge on their cake? Yeah, nobody. Takes about 2 hours to make.

What you need : 
For the cake:
2 eggs 
3dl sugar
100g butter
1 tablespoon vanilla sugar
4 tablespoons cocoa powder
1 1/2 dl flour
2 teaspoon baking powder
100g dark chocolate 

For the Fudge:
220g butter
120g dark chocolate
1 teaspoon salt
1.5dl cocoa powder
400g confectioners sugar
4 tablespoons milk 

How you make it: 

Start with the cake: 
Step1: preheat your oven to 150 degrees Celsius

Step2: Start melting the butter while you whisk the eggs and the sugar together until it becomes white and fluffy. 
Step3Start melting your chocolate over a double boiler. 
Step4: Let the butter cool and then add it to the eggs and sugar mixture along with the other ingredients. Save the chocolate for last. 
Step5: Pour the batter into a spring form pan that you have already lined with butter to prevent it from sticking to the sides. Then put it in the oven for about 20-30 minutes. 
You should be able to stick a toothpick in the cake and have it come out clean.
Step6: Take it out and let it cool.
It doesn't matter if the cake isn't totally smooth on top. In fact, it's even better if it has sunken a bit in the middle so that it looks a bit like a bowl! 

It's fudge time:
Step7: Melt the butter in a heat proof bowl and place it over a double boiler and add the chocolate to it.
Step8: Add all the other ingredients and in the end it should be a shiny, silky mixture.
Step9: Pour the frosting on top of the cake while the cake is still in the spring form. 
Step10: Put it in the refrigerator for 3 hours.  

Serve with whipped cream and a raspberry sauce that you make by just heating up 200g frozen raspberries in a sauce pan with 0.5dl water. Bring it to a boil and just stir until it's become a runny sauce.  

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Sunday, July 27, 2014

Five Favorite - Places to go shopping.

I love places where I can find a little bit of everything. If I go somewhere with the intention of buying a certain thing I will probably not find it. Therefore I love going to department stores and malls where you can find a bunch of different things, brands and stores.

1. The grove (Los Angeles)
This is an outdoor mall that is filled with different stores and restaurants. It's really cozy and old fashioned in the way that it's located right by the old farmers market and there is always old music from the 30's playing in the background. This is one of those places that you don't have to visit just to buy something, you can walk around, eat some ice cream or lunch and just enjoy the place!

2. Centerra (Colorado)
Centerra is another promenade type shopping center, It has about 70 different stores including Macy's, Banana Republic and Victoria's secret. There are some great restaurants and I just love it when you don't have to be stuck inside for hours and hours and can actually go outside and get some fresh air in between stores.

3. The beverly center (Los Angeles)
Even though the place is so big that you don't really know where to start and when to stop the place has every store you might need. From forever 21 and ALDO to Prada and Jimmy Choo. It also has some really nice restaurants!

4. Åhlens city (Stockholm)
It's a big department store where they have loads of great brands, most of them Scandinavian. Every time I go to Stockholm this is one of those places I just have to go to.

5. Emporia (Malmö)
There is a reason why I try to stay away from this place and that is because I know that if I go there I won't be able to afford any food for the rest of the month. Even though the place kind of makes my head hurt from deciding between which of their 200 stores to enter I really like the different things they have to offer and I also love the architecture of the building.

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Thursday, July 24, 2014

Frozen Grapes

Frozen grapes are a great alternative for popsicles if you're trying to stay away from those kind of things during the summer. They're cold but not completely frozen and the stick prevents your hands from getting sticky. 

What you need: 
Grapes (seedless) 
BBQ sticks

How you make them: 
Step1: Push the grapes onto the stick. I chose 4 grapes per stick because that's a perfect amount for just a little snack. 
Step2: Run the grapes under some water and then put them in your refrigerator over night. 

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Monday, July 21, 2014

Lovely Links

1. Two ''drunk'' cats! So adorable and hilarious! (9gag.com)
2. The Makeup products you should REALLY be investing in (byrdie.com)
3. Networking for Introverts. (CupcakesandCashmere.com)
4. How to make yourself drink more water. (laurenconrad.com)
5. This video is just beautiful! ¨He Saved 669 Children During The Holocaust… And He Doesn’t Know They’re Sitting Next To Him.¨ (lifebuzz.com) 
6. DIY Faux gold earrings (fallfordiy.com)
7. Raspberry Lemon Cupcakes (sallysbakingaddiction.com)
8. 40 Creative Food Hacks That Will Change The Way You Cook (buzzfeed.com)

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Sunday, July 20, 2014

Airy Meringue cake

Is it the prettiest cake I've ever made?.. No.. 
Is it one of the most delicious cakes I've ever made?.. Absolutely! 
This is a cake that I would serve with family or just at a simple dinner with friends, people who you don't feel that you have to impress that much because the cake looks like a total mess when it lands on your plate but it tastes amazing! What's great with the meringue layers is that they make the cake very airy and not so heavy, in other words - perfect for this hot summer weather. 
This cake takes about 3 hours to make including the time that the meringue is in the oven. 

The only thing that can be a bit tricky with this cake is finding the time to assemble it. You have to assemble it right before you serve it otherwise it will just turn into a soggy mess because the moisture from the cream goes into the meringue. 

If you want to you can make the meringue a day before and just leave it out over night and then whip the cream and cut the fruit before the meal, assemble it in 10 minutes and then serve it. 

What you need:
For the meringue:
9 egg whites
3 pinches of salt 
6dl sugar
1 teaspoon lemon juice
food coloring - optional

For the filling and topping: 
Whipped cream 
1 liter Straberries
100g Blueberries
2 Bananas 
2 Pasionfruits

Start by making your meringue:
Step1: Preheat your oven to 100° Celsius
Step1: Use a plate to draw rounds on five pieces of baking paper so that all the meringue layers are the same size.
Step2: Start by whipping the egg whites and salt together to a hard foam.
Step3: Add the sugar and whip it until you achieve hard peaks (so that the meringue stands straight up when you lift your whisk.
Step4: add the and lemon juice (and the food coloring if you want to)
Step5: Fill the circles with even amounts of meringue and then bake them in the oven for one to two hours. When you take them out they should be hard on the outside but when you knock on it with your finger it should sound empty. 
Step6: Take the meringue out of the oven and let them cool. 

When the meringue has been baking for about one and a half hours:
Step7: Whip your cream, cut your fruit and berries into pieces that you think are good (I chose to slice my strawberries, bananas, cut the blueberries in half. Pour your passion fruit seeds out in a small bowl so that you can just spread them out with a spoon. 

Assemble the cake right before you serve it:
Step8: When the meringue has cooled place one on a plate and start by spreading out whipped cream on top of it and then put some fruit on top of the cream. A lot of fruit! Try to cover the cream with fruit except fror 1.5cm along the edge, if you don't have a lot of fruit you risk making your cake too sweet! I chose to have strawberries and passion fruit in the 1st and 3rd layer of fruit and bananas and blueberries in the 2nd and 4th layer.
Step9: Put another layer of meringue on top and do the same thing all over again with all the pieces of meringue. 
Step10: Put the last bit of meringue on top and then spread out some whipped cream and arrange some fruit on top. 

I just needed to have my bike in the pictures because I love how both the cake and bike are red, white and blue! 

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Friday, July 18, 2014

Chocolate and Strawberry tarts

Chocolate and strawberries.. The perfect combo. 
These tarts are quite heavy with all the chocolate ganache so make them really small so that they're just a few bites. These tarts aren't overly sweet either from all the dark chocolate so if your not so much for overly sweet things these are probably a good fit for you! 
They take about two hours to make 

What you need: 
For the crust: 
120g butter that is room temperature
1dl confectioners sugar
3dl flour 
1 egg yolk

For the filling:
300 62% chocolate
1.5 dl powdered sugar
2dl heavy cream
2 large egg yolks
3 tablespoons unsalted butter

For the topping: 
Fresh Strawberries

How you make them: 

Start with the crust, 
Step1: Preheat your oven to 180 degrees Celsius.
Step2: Mix all the ingredients together, wrap it in saran wrap and let it set in the refrigerator for 20 minutes. 
Step3: roll it out to a big circle that is about 4mm thick and then place it in a pan with a loose bottom and use a knife to remove the dough that is not deeded along the edges.
Step4: poke small holes in the bottom with a fork and then bake it in the oven for about 15 minutes till its golden brown.
Step5: Take it out, let it cool and turn of the oven because you won't be needing it anymore. 

Continue with the filling: 
Step6Chop the chocolate into small pieces and combine the chocolate and the powdered sugar in a heatproof bowl. 
Step7: In a saucepan bring the cream to a gentle simmer and then add it to the chocolate and stir until the chocolate has melted and you have a smooth and shiny chocolate mixture in front of you
Step8: Place the bowl with the mixture on top of a sauce pan with simmering water in it until the mixture has become smooth.
Step9: Whisk the egg yolks. In a separate heatproof bowl take about 1dl of the chocolate and mix it together with the eggs, then pour the mixture with the eggs into the other mixture and whisk to combine it well. 
Step10: Fill the crusts with ganache.
Step11: Cut the strawberries into smeller pieces and put them on top. 
Step12: Put them in the refrigerator for 30 minutes to let the ganashe become a bit harder. 

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Sunday, July 13, 2014

Nutella Truffles

So simple and so delicious! Takes a total of two and a half hours to make but two of those hours they're just sitting in the freezer so you're actually just working on them for 30 minutes

What you need: 
One jar of Nutella
50g Hazelnuts
300g Chocolate

How you make them: 
Start with the filing:
Step1: Cover the insides of a small container with baking paper. Try finding a container that resembles a square or rectangle. 
Step2: Pour nutella into the container.
Step3: Use a knife to mark the surface and draw 1.5cm wide squares on top.
Step4: Put a hazelnut in the middle of every square and push it in to the nutella so that it sticks.
Step5: Put it in the freezer for about 2 hours.

20 minutes before you take out your nutella squares:
Step6: Start to temper your chocolate. (If you don't know how to do that click here).

Step7: Take the now frozen nutella out of the container, take of the baking paper and cut the nutella into small squares (each one with a hazelnut on top) with a knife dipped in hot water.
Step8: Put a drying rack on top of a large bowl and then put the cubes on top of the drying rack. Pour the tempered chocolate on top of them. I wanted them to look a little messy, think it looks kind of charming in a way but you can also dip every cube into the tempered chocolate, tap the fork that you dip them with on the side of the bowl to get rid of any excess and then place it on a piece of baking paper.
Step9: Put them in the fridge until you serve them.

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Saturday, July 12, 2014

Current wish list - Birthday edition!

So now it's just a little bit more then a month left to go until my birthday so I figured that it was time that I put up a wish list. It looks like this years theme is 'gold'!

1. I've been lusting after these shoes since I first saw them on instagram like 4 months ago. 
2. I've heard so many great things about all of the Urban Decay NAKED palettes but i don't have a single one. I should really get on that!
3. How many people would put a marble rolling pin on their wish list for their 21st birthday? Not that many but I'm one of them!
4. I've been eying this gold plated cutlery set by Cutipol for ages!
5.  A pair of Friends headphones in rosegold in the model 'Taylor' have been high up on my wishlist for a long, long time now! gorgeous!
6. I adore these sunnies by Celine!
7. I need one of these Penny boards in my life! I just can't get enough of these pastel colors!
8. Think that these scissors would look pretty great on my desk! 
9. Another thing that has been topping my list of ''things i need to get one day'' is a kitchen aid
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Wednesday, July 9, 2014

Goodie bag from Willow Jolie

I've always liked makeup but lately I've started having more fun with it! I used to be the eyeliner-and-mascara type girl. I wouldn't really care a lot about it, I found something that worked and I stuck with that for about 5 years. I guess I was a little afraid to experiment with it, but now I have more fun with it. Mostly with my eye shadow so when my friend Gabriella from the blog Willow Jolie went to New York a while ago I asked her to bring me a goodie bag and this is what she got me! 

Three of these I use every day now!

The first thing is an eye shadow from L'Oreal Paris called Infallible in the shade bronzed Taupe (or number 890).
I am in love with it! I've always had a problem with my eye shadow creasing but this one just doesn't! 
You can blend it with other eye shadows and it's just so pretty! I always tried to stay away from to much sparkle before but this one I just can't stop using. 

The second thing that I just can't seem to get enough of is the Telescopic mascara also from L'Oreal Paris. A lot of the time I've had problems with that my mascara clumps together my eyelashes but this one doesn't do that at all! The only downside with it is that it takes a few seconds fir it to dry so that it sometimes leaves small  black marks over and under my eyes if I'm too stressed. 

And the last thing is something that I actually forgot to include in the picture above, but it's a bronzer from Milani called Baked Bronzer in the shade Soleil (or number 05). I just think it's perfect for that extra glow now during summer!

The other things that she also got me were: 
Color icon eyeshadow collection from wet n wild in Confort Zone (or number 738)
Color tattoo eyeshadow from maybelline in Pomegranate Punk (or number 30)
Gold lust eyeshadow from NYX 
Show Off Lip Lacquer from Rimmel in Galaxy (or number 301)
OPI in the shade Got the blues for red
The complete salon manicure from Sally Hansen in the shade Get Juiced (or number 400) 
Extreme wear from Sally Sansen in the shade Mellow Yellow (or number 360)

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Tuesday, July 8, 2014

Summer cake

This is a very summery cake, it's not very heavy and has a very airy sponge cake and strawberries are just perfect for summer. 
It takes about two and a half hours to make.

What you need: 
For the lemon curd:
1 dl lemon juice
2dl sugar
1dl water
1dl water
0.5dl maizena
2 egg yolks 
40g butter
Zest from one lemon

For the cake:
4 eggs 
2dl white sugar
2.5dl flour
0.5dl milk
40g butter
Zest from one lemon

5dl heavy cream
1 Liter strawberries

How you make it:
Start with the lemon curd, 
Step1: In a sauce pan mix lemon juice 2.5dl water and sugar and bring it to a boil. 
Step2: In a bowl mix 2dl water, maizena and egg yolks together and make sure that the maizena doesn't create any lumps. (keep the egg whites in a separate bowl for the meringue!) 
Step3: pour the warm fluids into the bowl with the cold fluids and combine well. 
Step4: Pour the whole mixture back into the sauce pan and stir until it becomes thicker. 
Step5: Pour it back into the bowl and add the butter in small pieces and stir it so that the butter melts and add the lemon zest.
Step6: Pour it into a bowl, cover it with saran wrap and put it in the refrigerator until you need it again. 

Continue with the cake: 
Preheat your oven to 170° Celsius. 
Step7: Separate the egg yolks from the egg whites and place them into two separate bowls. 
Step8: whisk the egg whites to a hard foam then add half of the sugar. Whisk until its a fluffy, white mixture. Add the rest of the sugar and whisk until you have achieved hard peaks (so that the peaks stand up when you take the whisk out). 
Step9: Add the egg yolks and incorporate them well. (whisk for about 30 seconds)
Step10: add the flour by folding it in with a rubber spatula a little at a time. This way you don't whisk the  air out of the batter.
Step11: Melt the butter in the microwave and add the milk and combine them. 
Step12: Fold the butter-mixture into the batter in four additions.
Step13: Put baking paper on the bottom and the sides of a cake pan and pour the batter into it, tap it against the table three times to get rid of any air bubbles and then bake it for 30-40 minutes. Take it out when you can stick a fork into the cake and having in come out clean. 
Step14: Put a damp kitchen towel on a table and then take the cake out of the oven and place it up-side-down on the towel. And leave it there to cool. Leave the cake pan over the cake for 30 minute so that you don't loose all the moisture. 

Time to fill and decorate the cake: 
Step15: Whip your cream and cut your strawberries. 
What I did with my strawberries was that I divided them into 3 groups: big, medium and others. I used the medium sized ones on top of the cake, the big ones I sliced in half and put them on the sides and the ''others'' I diced and put in the middle of the cake.  
Step16: Cut the cake horizontally in two pieces (or three if it's really thick). 
Step17: Put the bottom layer on a plate or cake stand and spread out a layer of lemon curd on top of it. Then a layer of strawberries (sliced, diced or however you want to cut them) then a layer of whipped cream. 
Step18: Put the top half of the cake on top of the filling and then cover the whole cake with cream.  Then put strawberries all over the outside of the cake. 
The last thing that I did before I served the cake was was that I shaved some dark chocolate and spread that out on top. 

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Saturday, July 5, 2014

Homemade Toblerone with hazelnuts

Well my main goal with these goodies was to get them to sparkle.. But that didn't happen. Instead it just looks like they're covered with small holes on the outside. Thankfully that didn't stop them from being delicious!! It was a total coincidence that they ended up tasting like Toblerone! I just wanted to make a ganache filling with caramel and hazelnuts inside. (Love it when things work out! wiiiih!) 
They take a while to prepare but actual time that you spend making them is about one and a half hour. 

What you need:
2dl cream                                                                   Ice cube tray
1dl sugar                                                                    mixer
1dl syrup
100g hazelnuts
200g dark chocolate
400g milk chocolate

How you make them:
Start with the caramel:
Step1: In a sauce pan bring 1dl cream, the sugar and syrup to a boil. Let it boil until you can take some out with a spoon and pour it into a glass with cold water. It should me really hard when you take it out of the water a few seconds later.
Step2: Spread out your hazelnuts on a piece of baking paper and then pour the caramel on top of them and let it solidify.

Continue with the ganache:
Step3: Chop up your chocolate and put the pieces into a heatproof bowl then bring the other 1dl cream to a boil and pour it over the chocolate. Let the chocolate melt and then just mix it all together so that you have a shiny ganache.
Step4: Break the caramel into pieces and put them in a mixer and mix until you have loads of tiny pieces. Add it to the chocolate ganache and mix it all together.

Prepare the mold:
Step6: Temper your milk chocolate and then pour it into the ice cube tray. Leave it there for one minute, tap the tray against the table a few times to get rid of any air bubbles then pour it back out so that you are only left with the sides covered in chocolate. Scrape of the chocolate that is on top of the dividers so that you can see a clear line in between every chocolate cube. 
Step7: Put the filling in a piping bag and pipe it into the mold but stop when you're about 2mm from the top edge. You need to fill it with chocolate too. (if your filling is to hard to pipe put the piping bag in the microware for about 15 seconds).
Step8: Pour chocolate over the filling. Tap the tray against the table again a few times to get rid of any air bubbles that might be there and then scrape of the excess chocolate from the top. Again, you should be able to see the dividers between the different cubes.
Step9: Now leave the tray in the refrigerator for about 2-3 hours.
Step10: Now the only thing you have to do is to take the chocolates out of the ice cube tray and put them on a plate.

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Thursday, July 3, 2014

Instafavorites from June

No better way to brighten up a rainy day then with some flowers!  //  Something that is so typical when it comes to me is that I can go shopping for something and get home with the most random things. This time I went shopping for a pair of black jeans and came home with a pair of vampire fangs instead… why not.  //  Luxembourg decorated one of their main shopping streets with 2100 umbrellas floating in the air. So beautiful. I just couldn't stop myself from smiling! 

When I came back to Sweden from Luxembourg I went to Copenhagen with two friends of mine to see John Mayer perform at Tivoli which is quite a small venue. It was so great. I find it hard to understand how someone who is so great just becomes better and better. I've seen him perform three times now and each concert is better then the last. A funny part about that night is that when my friends and I were walking back to the train station to get back home we were singing 'Dear Marie' really loud and all the sudden the drummer and one of the backup singers came out of a hotel right in front of us. 
I wish that I could have been cool and had just gone up to them and told them that it was a great show but nope. We all froze and just starred, kept walking like nothing had happened and then all turned around and starred again. Why aren't you cool Sofia.. whyyy?!  //  just saw some pretty clouds on my way to my summer house.  // I'm so happy about how my computer turned out! I literally can't look at it without smiling at the moment! If you want to know how I made it just look at my DIY for it!  

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Wednesday, July 2, 2014

Decadent chocolate balls covered with nuts.

Oh the trouble that we had trying to come up with a name for these. My sisters, one of their husbands and my grandparents and I were sitting around a table yelling things like "chocolate nut balls!", "knasbollar", "giant nuts!", "balls with nuts!", "super balls!". It was really hard to stay serious!

Getting back on a serious note, these are a more decadent version of my chocolate balls that I have grown up with and that have always been a family favorite (and it's basically your coffees best friend).
The nuts help balance out the sweetness of the chocolate.
Super easy to make!

What you need:
200g butter (Room temperature)
200g chocolate (60%)
1.5dl sugar
2 tablespoons cocoa
1 tablespoon vanilla sugar
2 dl flour
6dl oatmeal
100g Chopped hazelnuts 
100g Chopped macadamia nuts

How you make them:
Step1: Start melting the chocolate over a water bath
Step2: Mix the butter, sugar, cocoa and vanilla sugar together in a bowl.
Step3: Add the melted chocolate.
Step4: In a mixer mix the oatmeal for about 20 seconds so that the pieces get a little smaller.
Step5: Add the oatmeal to the mixture and combine it we'll and then add the flour.
Step6: Roll small balls out of the mixture and then roll them in the chopped nuts.

Put them in the refrigerator for about 30 minutes to let them set a little and then served them. Obviously you can leave them in the refrigerator for as long as you want before you serve them but at least 30 minutes.

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Tuesday, July 1, 2014

Summer House Details

This is by far my favorite room in our summer house. My mother and sister renovated it two years ago, Painted the wooden floors and ceiling white and the walls in a really light shade of purple.  Almost everything in this room are in different shades of white, purple or pink except for some pieces like the chairs and the table.
Everything except for the bedside tables, lamps and the beds are things that have been passed down thru the family or things that came with the house when my grandfather bought it 20 years ago.

If there is one thing that shows you that my sister Lina has been involved in the renovation of this room just look at the curtain rod above the table. It's just a stick that she hung over the window and hung the curtains on. 
I love it, it's things like that that make this room feel so homey. She also made the pillow cases on the bed and came up with the idea to put that cute paper in the drawers like they did during the 60's. 

This is the type of environment that I think of when I think of a summer house.

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