Daring Bakers Challenge: March 2010

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

For recipe, head on over to the The Daring Kitchen... Or just click
[ HERE ] if you're lazy.


Italian strawberries and ripe, juicy oranges? Yes, please!
To be honest, I'm not much of an orange person. It's not that I don't like them - I do - but for some inexplicable reason I'm ridiculously picky when it comes to oranges. In order for me actually eat one, it has have to have the exact right texture, scent, colour and, obviously, flavour. I don't know how many oranges I've peeled just to end up throwing away throughout my 20 (21 in a week! *hint hint*) years on this planet... All I know is that it's far too many.


No. I didn't blanch the oranges. And yes. that was a poor choice. I'm not the brightest crayon in the box. ;)

For some reason though, despite the challenge being an orangeydessertish one (and a tian at that, I'd never even heard of a tian before this challenge, and when I did my research all that popped up on google were vegetable and seafood creations. My inital reaction was "Vad i helvete?!" <- don't google that. It'll ruin my image.) this challenge made me feel more excited than I have in a long time. I have no idea why, but I'm thankful it did. The end result was not only goregeous, but utterly and completly delicious. I'll definitely be making this dessert again!
Segmenting oranges gets messy. See: LINK

Next time I make it though, I will NOT be making everything but the Patee Sable in in the middle of the night. Granted, the finished dessert did make a lovely midnight snack, but that was not my intention. Daylight pictures > Nighttime pictures. End of story. I also won't be making it in a foil-piepan. Unless I haven't bough proper cookie cutters until then, in which case I will. xD


If that's not sex in a food processor, I don't know what to believe in anymore.

That, my dears, would be Pate Sablee in the making. It's delicious. I made mine using salted butter (blasphemy?), vanilla sugar (let's just say that vanilla extract and I are no longer dating) and an eff-woo attitude towards my measuring tools.


Yum. Yum. YUM. That pretty much sums up my feelings about the PS.
Oh and just for the record - if you click the pics you'll see larger sizes of the same images. Just a little fyi. :) Except for the image above unfortunately.. all my pictures of the finished patee sable were as blurry as a picture of the Loch Ness monster. But enough about that, let's talk about all the lovely things I learned when making this dessert... All but one are represented in the image below.

1.2.3 Not only you and me, got one eighty degrees and I'm caught in between countin' 1,2,3.

1. Segmenting small oranges takes forever. Especially when using an oversized, blunt knife.

2. Talking to your sister while whipping cream is a horrible idea that will lead to a bad case of overwhipping. And you know what? There is nothing sexy whatsoever about overwhipped whipped cream. Except maybe the flavour.

3. When the recipe for the marmalade says "Blanch the orange slices 3 times" & "finely mince them" ...don't be creative (a.k.a lazy). Really, don't. I ended up wasting pretty much all of my marmalade when separating the orange slices from the finished product and it took forever. The marmalade did end up superyummy though. :) (once the bitter orangeslices were removed that is)

4. Caramel+Malin don't go together well. At all. I ended up making a gigantic mess on the stove, burn myself, waste a lot of juice (and sugar). It was a disaster and I failed miserbly, but that's okay, it still tasted great.

Looks can be deceiving.

I talk too much. SO. Over to more intresting things: THE FINISHED PRODUCT. (what, no standing ovation? Pfft.) Which was delicious. I pretty much ate the entire thing all by myself. In less than 24 hours. It was so good, I didn't worry about the calories at all. Not even once.

Is it too obvious that the strawberry is a desperate attempt to try and look artsy? xD

Sooo delish! I'll definitely be making this again :)

Yummyness on a plate, with and without saucy deliciousness.

I like to think of it as my own (now deceased) personal little edible [Glow in the Dark] version of [ Pac Man ]. In other words - complete and utter awesomeness.

I mean honestly. Could ANYONE say no to that?


I sure as hell couldn't. :)

EDIT: ...Damnit. I forgot about my background not being white. Isch. Not okay. Blergh. I'll fix it. When I get the time. So probably never. >_>

Lovely, Just lovely.

I love tiramisu. I really do. In fact, love doesn't even begin to cover my feelings for tiramisu. If I were to be executed (which, seeing as we don't practice the death penalty in Sweden, I probably won't) my last meal would have tiramisu in it. And probably a million other things as well seeing as I am a pig... but that's not the point.

I was delighted when I found out that the February Daring Bakers challenge was just that - tiramisu. The first thing I did was to run out and buy myself a bottle of Vecchioflorio, the only marsala wine I could find (Systembolaget fail? Maybe. I wouldn't know). Unfortunately, that's as far as I got. Real life caught up with me in every single way possible, and I neither had the time nor the energy to deal with the challenge. I will though. Just not now. For now, I'll just torture myself by admiring, and drooling over, others' creations.

ANYWAYS. Point is: If you haven't, head on over to The Daring Kitchen for a visual tiramisugasm of major proportions (and the recipe of course!).

Where the eagles cry.

I uploaded a new image to my [ devart ]
It made me smile that 4s after I'd posted it, someone added it to one of their collections. Not that many people find my photos. Not that many people care. Not that many people like them. And that's okay. But everytime someone likes what I've uploaded, it makes my heart smile. :)

78 things.

I just got back from bowling with a couple of my classmates. I'm terrible at bowling, but I had a lot of fun regardless...and now I'm completly, and utterly exhausted. So, instead of playing with the new generation of behavioral scientists at my university or facing my demons and finally bake a lovely, flour-less chocolate cake, I'll just post this instead.

78 things that make me happy.


Click image for full-size view.

Some of them are obvious, some are not.
Some are more important than others, and some got lost on the way.
But then again, that's life.

Image credit to Youniverse.com
You should check out their visual dna personality tests... they're fun to take, pretty to look at and spot on. At least they were for me. Though, I'm not sure that's a good thing.

xoxo

Daring Bakers Challenge: Januari 2010

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

To open recipe and instructions in Microsoft Word, click [ HERE ]
Oh. and btw, it doesn't take two whole days. It takes like 45 min +2 1/2 hours. Don't let my slowness scare you away.

Whereas I didn't make my nanaimo bars gluten-free (it would've been far too expensive if I had seeing as 1) it had just been christmas and 2) I hadn't gotten my study grant yet. I still havent. And I have bills to pay, hello panic attack?) I did, however, read up a bit on Celiac Disease as a way of making up for my stinginess. If you're intrested in doing so, I suggest clicking one of the two links below (the second one is in swedish).

[ Celiac Disease ]
[ Glutenintolerans ]

---- Day 1 ----

Note to self:
Don't you EVER make graham crackers again. Do you hear me? They are evil. EVIL. Oh, you don't remember why? No? Let me enlighten you, dear - Graham Crackers BROKE your mother's oven. Yeah. That's right. Broke. The things on the inside of the oven fell apart. You know, where you hang the "baking-plates"?

Okay. Maybe, just maybe, it was my fault. But I don't know what I did. Actually I do. - I didn't do a thing. Ahem. I was just sitting in the other room, chatting with one of my friends on msn (I love her to death... and not only because her life is like something out of days of our lives.. it's very amusing, I tell ya. She even has a Stefano, I kid you not. The only thing missing is an evil twin) when I heard a loud noise coming from the kitchen. Fortunately, I managed to fix it without waking up my mother... that would've been bad. o.O;

... The image is supposed to be centered, but apparently, blogger hates me too. xD
You'll have to use your imagination. Do it. Come on. Think like the picture. BE THE PICTURE. Okay. I can't blame you if you don't - I wouldn't want to be that picture either :P

Yes. I did forget them in the oven. That's why they look so bad (see those disgusting fat stains? That used to be covered in burnt graham crackerishness. Yum) Well. That and the fact that the image quality is crap. Photobucket, much like those graham crackers once were, is hating on me. Very much so. The crackers tasted alright though, not that I had much to compare them with - I'd never eaten graham crackers before so I didn't quite know what to expect. If I ever make them again, I'll probably use another kind of honey, the kind I used wasn't as mild as I'd expected, and I'll probably reduce the amount of baking soda :P Don't tell anyone, but I accidentally added too much baking soda (I forgot that I'd halfed the recipe), so they were a bit too thick for my liking - in other words: good thing the recipe called for graham cracker crumbs. And good thing I used a not-mild enough honey - it hid the baking soda flavour nicely. Oh, and good thing I'd never made graham crackers prior to the DB challenge... you know what that means, don't you? I get to say that I've never eaten such delicious AND pretty graham crackers before. Ever. And. It's not a lie. :)

---- Day 2 ----

Unlike the previous day, day 2 did not bring any unpleasant surprises. My only surprise was that I didn't hate the Nanaimo Bars. To be honest, I'm a bit of a food snob sometimes. Especially when it comes to baking. Swedish pastries/cakes/muffins/other baked stuff are just "SO" much better (even if they're not) than for example American, or, as in this case - Canadian (... I'm very good at being obnoxious in case you hadn't noticed, very easy to dislike) I know it's all in my head, and that other countries have awesome recipes too, but I tend to shoot recipes down before giving them a try. Especially when I get insecure in my own ability. I guess it all boils down to the fact that a) I overanalyze recipes, making them seem odder than they really are b) I grew up here, eating a certain type of pastries etc. It's what I'm used to. (In all fairness though, I've had my fair share of odd foreign recipes) And I'm sorry. But vanilla extract will never float my boat. Not even the pure vanilla extract. There. I said it. I'm breaking up with vanilla extract.

That being said: Back to the bars - I absolutely loved the bottom layer. I only wish I'd added a couple of teaspoons of coffee to it as I had intended to in the first place. Maybe a bit of oatmeals as well. The middle layer - not so much. At least not in it itself. The top layer was a dream (despite me not waiting for the chocolate too cool enough.. Bad choice.), but then again, how could it not be? It's chocolate. And together - much, much better than I had expected. A bit sweet, but I liked them anyways. My mother loved them. My sisters seemed to love them as well. :)

I can't wait to see what next months recipe will be. Or to what corner of the world it will take me (and yes, I do realize I could just take a look in the hosting schedule thread, but I don't want to - that would ruin the surprise) - Oklahoma? Brazil? India? Australia? Or perhaps France? (Ok. It's probably an american who will host, but I won't let that burst my bubble. I refuse to let it burst my bubble. My bubble is solid). My point is - I don't think I'll ever cease to be amazed by how small the world have gotten. It's amazing. In fact, I think I might dive into google and see where to travel next. I'm thinking either the moon, South Africa or Hollywood. Something intresting might have happened in Perez-land. Maybe Brangelina adopted another kid.

xoxo

Ps. Scratch the where-do-I-travel-next-part. I'm going to Quantico, baby. Spencer Reid awaits.

A cup of coffee in the morning.

Lately, I've been having trouble gathering my thoughts - I know exactly what I want to write, but I just can't seem to find the words. They're in there somewhere, I know it... I just don't know where and it's extremely frustrating. So. Instead of wasting more time staring at the screen, I'll just post a picture from last summer instead:


Click image for original size (and my devart).

I miss...

Leila's Rocky Road

To me, nothing says christmas like that 5 minute cooking show one of the swedish tv channels used to broadcast every morning (with the exceptions of fridays) during the month of december a couple of years ago. Sadly, they don't anymore...and I won't lie, without that show, december mornings mostly feel like a waste of air, space and days. December evenings on the other hand, not so much. Mainly due to the fact that another swedish television channel (God bless them) airs a show featuring one of the chefs introduced in the earlier programme, Leila Lindholm. Funnily enough, I did not like her at all to begin with. She's pretty. She bakes. Her boobs are bigger than mine. It's only lately that I've begun to appreciate her (and her recipes, despite her having a whole lot more of a sweet tooth than I do.)

By the way - Feel free to ignore the crappy quality of the two images of the final products. I was a bit too distracted by shoving down as many rocky roads down my throat before J. would realize what I was up too to bother taking decent photographs. Sorry. :P




Leila's Rocky Road
Recipe by: Leila Lindholm - CLICK

About 12 "cookies" (huge cookies, I might add. We made a bunch of smaller ones instead)

600 600g dark (good quality) chocolate - 70 %
2 2 bags (440g) "dumlekola" - toffee with a coat of chocolate. Yum.
2 2 handfulls of mini marshmallows - we used regular size cut in fours.
3 3 dl salted peanuts (a bit less than1 1/2 cup)
1 1 dl pistachio nuts (a little less than 1/2 cup)

The process is really simple - just melt the chocolate in a waterbath and mix everything together. Spread out in a baking pan covered with parchment paper and allow to cool in fridge. When firm, cut in squares. Store in an airtight box (in the fridge) Et voila. :)

The Verdict? I've said it before and I'll most likely say it again - generally, sweet stuff isn't my cup of tea. Don't get me wrong - I'll eat it, but I'm not crazy about it. I'd rather drown in chips than in cupcakes, if you know what I mean - but I have to say, the mix of salty and sweet in this candy was not bad... to be honest, I loved them (as did everybody else who tasted them). So, so delicious. I wasn't too fond of the marshmallows though and if I ever make them again, I'll most likely either reduce the amount or replace them with walnuts or something...you can never go wrong with walnuts. Ever.

Daring Bakers Challenge: December 2009

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

Seeing as Anna's recipe called for molasses, which I'm not even sure what it is, though a very quick (and by a very quick I mean a three-seconds) google told me it had something to do with both sugar and horses, I decided to go with Y's recipe (plus, I'm swedish, so not choosing it would've almost been a sacrilege, although I suppose altering the recipe could be considered that as well. You see, after having read a very wise post made by MandyM in the DB forum, I decided to reduce the amount of flour from 825 to 625 grams and it worked wonderfully - the dough did not turn out dry, nor did it shrink (with the exception of the first batch in the oven -but I'm certain that one only shrank because I'd forgotten to change the oven mode from the "quick heating" mode as the second one did not shrink at all)

Scandinavian Gingerbread (Pepparkakstuga)
from The Great Scandinavian Baking Book by Beatrice Ojakangas http://astore.amazon.com/thedarkit-20/detail/0816634963

1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g] - I used 625

Templates (nice and greasy, eh?), Decorated walls, Gingerbread... It's like christmas in a box, without a box. The sugar windows were made by melting a cup of a sugar and pouring it in the cut out windows, then allowing it to cool. Piece of cake.

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

I got my template from milda.se, you can download a pdf file with it HERE

Royal Icing:
1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

Simple Syrup:
2 cups (400g) sugar

Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes,remake it.

I wish I had an intriguing story to tell about the process, especially seeing as this was my first Daring Baker's challenge, but I don't. In fact, the most exciting part of it was burning my finger on melted sugar and ending up with a rather cool looking blister. I wish I'd taken a picture of it, it was that awesome.

Gingerbread Muffins

A couple of days ago I did something I promised myself that I'd never, ever do. I think I'll just let the pictures speak for themselves:

Yes. That's cake mix. Gingerbread cake mix of awesomeness. Only, not so awesome and more okay? (Note the overflow in the top right picture, apparently I fail at measuring 2/3rds with my eyes). And just for your information, those muffins are supposed to look like that. Yeah. Homemade. Rustic. Like they were made by a five-year old.

I'd write a how-to, but I mean seriously - it's on the box, so I'll just post an image of Mr. Moose instead:



Mmm. Spotted moose. Moose med korv. Isn't he adorable? Almost as adorable as these two sparkling ciders:




I'm positive they both taste like crap (I mean come on...tangerine+mistle & tangelo+ginger? No thank you Xide.), but I don't care. They're like snowglobes full of sparkling awesomeness, and if that's not what christmas is about, then I'm switching to Hanukkah.

Yes. This post merely exists because I wanted a Merry Christmas post but couldn't figure out how to write one. I'm tired and in a bad mood. Bliss. Anyways:

MERRY CHRISTMAS!

Wishlists.

Generally, I hate writing Christmas Wishlists - I'm incapable of figuring out what I want and as a result, people tend to get upset about it. I don't know why people fuzz so much about what to get others (yet, I do it myself) - I rarely, if ever, dislike a gift I've been given.. In fact, I can't remember that ever happening. So yeah, I really don't see why the whole "finding the perfect gifts"-part creates so much anxiety. After all, it really shouldn't... as cliché as it may sound, the thought is the part that matters... the gift is just an added bonus. ;)

That being said, I have decided to list three sources of awesome gifts. Who knows, maybe you'll find something you'd like?

1. Unicef Inspired Gifts


"Children die everyday from preventable causes - for want of a simple vaccination, or from lack of clean water or proper nutrion" - Unicef USA: Inspired Gifts

It may not be much, but it's something - and it matters. We can't all be Angelina Jolies, although that would be awesome (except for the homewrecking-part). With prices ranging from cheap to uberexpensive, you're sure to find a suitable gift for a friend, family member or why not yourself? I think I'm going to buy polio vaccine for myself. :)

2. Lush


Gift Sets (the cutest things EVER; ), Whipstick, A Crash Course In Skincare (a miracle worker), Mmm Melting Marshmallow Moment

I have a terrible complexion - at 20 I STILL get a huge amount of zits, especially during that time of the month (and the week leading up to it). And to make things worse, the damn thing has decided to started aging on me as well - I'm well on the way of becoming a raisin. Okay, that might be the BDD talking (or so J. would say) but still - I hate it. That's were Lush comes in.. I love everything about Lush, except maybe for the prices. I love the quality, the fact that it works wonders and I most definitely love the cute clerk. ;)

3. ModCloth


Where's Your Shred At? Cardigan, Señor Don Gato Tea Set, Rainy Day Friends Earrings, Blowing Bubbles Dress

As much as I don't like Perez Hilton, I have to say, if it wasn't for him I never would've discovered the awesomeness that is ModCloth. Having never actually bought something from there, I think it's about time that I do.

Old people.

I'm not going to lie. Truth is, I'm a bit of an old-people-rascist - and honestly, I try not to be, but they just creep me out. Not all old people of course, but a lot of them. The old man who decided that throwing himself infront of my bicycle the other day whilst screaming something along the lines of: "You can't ride your bicycle here! IT ISN'T A BICYCLE PATH!!!", when in fact, it was (generally when there's a white painted bicycle on the road that means it's okay to ride there, right?) is not one of the select few. Seriously. What is wrong with some people? Maybe he couldn't help it, I don't know, and frankly - I don't care. Regardless of the underlying reasons, I do not think that those excuse or make such behaviour okay. I could've ended up seriously hurting him (or myself considering the fact that a car rode by just as he decided to throw a fit). Thank God the only injuries that came from this weren't too bad (though, I wish he'd been the one who ended up with a bruised knee, broken shoes and a dash of humilion, would've served him right) ... It's just, UGH. It pisses me off.

On a brighter note - it's christmas soon! And that means Christmas holidays. No university. No studying. Just me, the people I love and lots and lots of apple cider (okay, maybe not so much, but who cares? It's christmas!). Speaking of which, I wish I could justify paying 60 SEK for this ornament:



But I can't :( - I do not have, nor while I buy, a christmas tree this year. I think I'll just buy a couple of these instead:



Yes. It sparkles. It's like the Edward Cullen of ciders. Only redder, and much more delicious. I think. I mean. Vampires are dead, so I reckon they don't taste too nice. Then again, I've never had a x-mas Xide (yes, the picture is old), so I suppose that could be equally as disgusting.

Cupcake phone? Pffft.

That's ancient history... haven't you heard? I want a cupcake dress for christmas. All the cool kids do. Totally. Except. I've never seen a cool kid with a cupcake dress, but I'm sure they'd wear them if they knew they existed. Who wouldn't?



I mean, seriously, how cute is that? It even has a bow.



I loves it. Yes. With an s. This beauty comes from etsy user Ananya. However, I highly doubt I could pull that look off. I wish I could, but I most likely wouldn't... and even if I could it'd probably look stupid on me anyways as I lack, eh, certain assets so I think I'll stick to admiring it from a distance.


Tip of the day: Apparently, eating cashewnuts + poking yourself in the eye = BAD idea. Really bad. My eye hurts.

...and isn't it ironic, don't you think?

I hate shoes. I hate sunflowers. I hate people when they defend war. I hate my bills. I hate easter. I hate bad hairdays. And I hate listing things that I hate. But above all those things, I hate cooking. I hate everything about it. I hate how, unlike baking, it's not an exakt science. I hate how you have to touch dead stuff when dealing with it (sometimes at least). And I hate the fact that I can't even make soup without burning it.

Yes. Burning soup. I didn't even know that was possible, but whatever, I guess it is. Anyway, I got hungry the other day and decided to feed myself, but I was out of peasoup. And tomatosoup. And raspberry/blueberry soup. (What can I say, I love soup?) And pretty much everything eatable except an onion and a couple of potatos. So I whipped out an old home-ec coursebook from 8th grade and found this:



Onion & Potato-Soup - Student Version. (about 2-3 portions)
approx time: 25-30 min.

4 medium sized potatos (I ended up using 2 medium+ 3 tiny)
1 onion (yellow)
1 dice vegetable stock.
butter (to fry in, I'd say about 1 tbsp)
black pepper, salt

Directions
1. Peel and slice the onion and potatos.
2. Melt the butter
3. Fry the onion lightly - you know, just so it makes that fzzzz-ing sound for a few minutes.
4. Add the potatoes + about 2 cups (a little more) of water + vegetable stock
5. Lower the heat and let boil under lid until potatoes are soft (took me about 15 minutes).
6. Season away.

Look at that... I promise you, you won't find a simpler soup than that - it's pretty much a fool-proof recipe (considering I burnt it I should probably stop talking now, but I like trying to sound like a pro and failing miserably at it, so I won't). And the best part? It's CHEAP. Isn't that amazing? I think it is, but then again, I'm poor.

And the verdict? It's edible. It's potatos. It's...kind of dull. A bit too safe for my tastebuds (at least soupwise) and I wouldn't really call it a culinary masterpiece. Or even culinary for that matter. It was a bit, well, flavourless, maybe I didn't season it enough. And to be honest, IMO, potatos should be enjoyed on their own. Using them in a soup is really such a waste.

bon appétit?

I know what you're going to say.

"Mustard on a...WHAT?!

So, spare me. Granted, there's probably no need for that since only two people know of this blog's existance, one being my sister (and she 1: loves mustard as much as I do and 2: has seen me eat weirder things) and the other one, A., well. Her father eats mustard like this. Only with a slice of cheese on top as well. So, maybe it's not so weird after all? I don't know. Anyway, I find it amazing how I fail to write posts - and bake - I've been so preoccupied with studying this past week. It's ridiculous. Both my failure and the studying...I'm sorry, but I just don't give a damn about maleorgan(Yes. I did, in fact, just censor myself. I'm not sure if I'm allowed to say the p-word on here)envy. I feel like...Wow. I'm suffering from it, lovely. Wow. Can we please skip this and study something I don't already know? ;)

But this post isn't about maleorganenvy. Or Freud for that matter, who apparently isn't that big of a deal in psychology yet my coursebook keeps bringing him up. Someone explain that to me? This post isn't even about the awesomeness that is mustard (I'm just going to point out that despite that fact; I do love mustard, perhaps even more than I love potatos and that's saying something). It is about, well, nothing? Or rather, my dinner. So I suppose mustard is kind of integrated in all of this.


Oh hai there, tomato/chili-powder soup and swedish crispbread with Scanian mustard on it.

I found a recipe!

It's not the recipe I usually use when making Kladdkaka, but sometimes change is a good thing, right? I've never actually made one that has actual chocolate in it, so I figured it was time for a change. Hopefully, it'll turn out just as gooey and delicious.

Click the image for recipe (in swedish).
Note that the image is not mine.

As I was busy procasting earlier before today, I came up with a list of stuff I'd like to bake:

- Kladdkaka, se recipe above.
- Mini Gingerbread Cheesecakes (so cute for christmas!)
- Lingonberryfudge.
- Saffron pancakes.
- Christmas Cupcakes of some sorts.

...is it obvious that I can't wait 'til December? -sigh-
Oh, wow. Three posts in a day. I'm not spamming this place up at all. Lovely. -_-'

All I want for christmas is... a cupcake phone.

Happiness just isn't happiness if you can't have a cupcake phone. I don't get it. How come they make hamburger phones and apple phones, yet NO ONE has thought of the idea of making a cupcake phone? Or at least created one. Seriously. Hamburgers might be good, and apples too, but cupcakes? They're awesome. No. They're BEYOND awesome.

I have no idea as to why I've become so obsessed with cupcakes lately, they've completly taken over the spot in my heart that used to be reserved exclusively for My Little Pony-worshipping (sorry, Rainbow Dash!). Though, to be honest I'm more of a muffin person than a cupcake person, even if I'd rather bake cupcakes. Cupcakes, despite their undeniable cuteness, are just too sweet for my tastebuds... and don't even get me started on the frosting. Ick. Let's just say that it's not exactly my cup of tea and leave it at that. There's no need for namecalling. I do, however, love cupcake items. In fact, it's probably a good thing that a lot of etsy users don't ship their products to places outside of the US and Canada. And that my ears aren't pierced (those orange and chocolate earrings are to die for!). I would've been ruined. And let's face it, who could've blamed me?


These beauties come from etsy users
PetitPlat, KcSoapsNmore, sweetsurprises & aStudiobytheSea.

Every Me, Every You.

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Okej. Det ser dumt ut när den finns också. Men det är inte relevant?