December 16, 2014

DIY - Edible gifts in jars

First, I have to tell you that I'm beyond excited about this post! I don't think I've ever put so much time and effort into making one blogpost (in 5 1/2 years people!). Totally worth it though. I loved every second of it and I've been so excited to share this with you so you can go ahead and make your own gifts. I read somewhere that DIY gifts like these were for "lazy" people but I'm of a different opinion. To me, making a gift really shows that you care. That you put time and effort into making something unique for that special someone.

I made labels using photoshop, printed them on thick white paper which I then used double-sided-tape to stick to the jars. Instructions can be put on the back of each jar, or you can just print them on paper and hand them over to the person who receives the gift.

Makes 2 cups (500 ml)

I'm so excited about this recipe, I don't even know where to begin! First of all, there are no strange ingredients in it. You could almost say it's healthy, right? It's a perfect spreadable consistency, straight from the fridge. How awesome is that?? And best of all, it tastes amazing! It's a bit more grainy (from the hazelnuts) than store-bought but I actually like that.

150 g hazelnuts
2-3 tbsp honey
2 tbsp vegetable oil, such as canola or rapeseed
1/4-1/2 tsp salt
150 g dark chocolate (70%), chopped
2/3 cup (150 ml) milk

1. Preaheat oven to 175°C (350F).
2. Spread hazelnuts in a single layer on a baking sheet. Toast for about 12-14 minutes or until slightly browned and fragrant (make sure to keep an eye on them as they burn quickly and when burnt they will have a very bitter taste).
3. Put the nuts in a clean kitchen towel and rub to remove skin. You probably won't get all of it out but that's ok! Just make sure to remove the excess.
4. Put the nuts in a food processor or blender while still warm and mix until as finely ground as possible. Add the honey, oil and salt and mix until it resembles a grainy marzipan-like paste.
5. Melt the chocolate in a microwave or in a bowl over a saucepan with simmering water. Remove bowl from heat and stir in the hazelnute paste. Stir until smooth.
6. Heat milk in a saucepan until hot but not boiling, add to the chocolate mixture a little at a time and stir until completely smooth. Make sure to taste the nutella to see if you wish to add more salt or honey.
7. Pour into a jar and put in the fridge to cool. Keeps for about 1 week in the fridge (though I ate it all pretty quickly).

herb salt WITH LEMON

1/4 cup sea salt flakes (such as Maldon)
1/4 cup fresh herbs, tightly packed in the measuring spoon - I used basil, oregano and rosemary
zest from 1/2 lemon

1. Put half of the salt and half of the herbs in a mortar and pestle (I'm sure a food processor would work as well).
2. Grind the mixture as finely as possible.
3. Add the rest of the salt, herbs and lemon zest and grind a bit more.
4. Spread mixture thinly onto a baking sheet and let dry overnight. Put salt in a small jar.

makes 12 muffins

One 5-cup (1,2 liter) jar

2 cups (300 g) all purpose flour
1 tbsp (tablespoon) baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cups + 1 1/2 tbsp (80 g) cocoa powder
1 cup + 2 tbsp (250 g) granulated sugar
150 g dark chocolate chips (or half milk chocolate, half dark chocolate)

1. Mix flour, baking powder, baking soda and salt in a jar.
2. Layer in the following order, making sure to pack each layer down tight:
-Half of the flour mix
-Cocoa powder
-Rest of the flour mixture

Enclose the following instructions and a set of muffin liners
makes 12

100 g (1 scant stick) butter, melted
1 cup buttermilk
2 large eggs

1. Preheat oven to 200°c (392F). Prepare a cupcake pan with 12 muffin liners.
2. Mix melted butter, buttermilk and eggs in a large bowl.
3. Reserve some of the chocolate chips for the top of the muffins. Add the rest of the contents of the jar and stir until combined.
4. Divide batter between 12 liners, filling them completely full. Add reserved chocolate chips to the tops if desired.
5. Bake for 18-21 minutes or until a cake tester comes out almost clean.

Makes 25 cookies

Adapted from Bakerella

One 4-cup (950 ml) jar

1 1/3 cup (185 g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup (90 g) rolled oats
1/2 cup (75 g) chocolate lentils
1/2 cup (100 g) + 1/4 cup (40 g) chocolate chips (I used a mix of dark chocolate and milk chocolate)
1/2 cup (100 g) raw turbinado sugar
1/2 cup (100 g) granulated sugar

1. Mix flour, baking powder, baking soda and salt in a bowl.
2. Layer in the following order, making sure to pack each layer down tight:
-Flour mixture
-Chocolate lentils
-Chocolate chips
-Raw turbinado sugar
-Granulated sugar
-More chocolate chips (just to fill all the way to the top, and more chocolate never hurt anyone, right?)

Enclose the following instructions
Makes 25 cookies


1 slightly beaten egg
1 stick (113 g) butter (melted slightly in the microwave)
1 tsp vanilla extract

1.Preheat oven to 175°C (350F)
2. Mix wet ingredients with the contents of the jar. Roll dough into 1 1/2 inch (3 1/2 cm) balls, place on a baking sheet covered with baking paper and bake for about 12-14 minutes.


1/4 cup ground cinnamon
2 tsp ground ginger
1 tbsp ground cloves
1 tbsp ground cardamom
1 tsp vanilla powder
2/3 cup (135 g) raw turbinado sugar

Mix all ingredients and put in airtight jar.

Enclose the following instructions and a couple of tea bags:
Makes one serving

2/3 cup milk
1/3 cup + 2 tbsp water
1 bag of black tea
2 1/2 tsp chai spice mix

1. Bring all ingredients to a boil in a saucepan and stir until dissolved.
2. Let sit for one minute.
3. Strain mixture once or twice and top with frothed milk and cinnamon.


2 cups (180 g) rolled oats
100 g slivered almonds
1/4 cup maple syrup
1 tbsp vegetable oil
1/2 tsp cinnamon
1/4 tsp vanilla powder
1/2 tsp salt

1/2 cup (30 g) coconut flakes
1/2 (75 g) cup raisins

1. Preheat oven to 150°C (325F).
2. Mix oats, almonds, maple syrup, oil, cinnamon, vanilla and salt in a large bowl. Stir until all dry ingredients are coated with the wet.
3. Spread mixture on a baking sheet covered with baking paper.
4. Bake for 45 minutes, stirring every 10 minutes or so.
5. Spread the coconut flakes on the baking sheet and bake for another 10 minutes or until mixture is golden brown.
6. Let cool, add raisins, then pour into a jar.

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December 10, 2014

Four hot drinks for the holidays

There is nothing more comforting than a hot cup of cocoa during the holidays. In fact, I don't think I drink hot cocoa any other time of the year than December. Maybe January if it's cold and snowy (and it always is, and February, and March..). December is never as cold and snowy as I wish it was. Right now I'm sitting in front of my computer (obviously) and the rain is pouring down and it looks like it's not gonna stop for a while. Make that days. And I'm drinking cardamom coffee. Now there's another tip for you, just put some freshly ground cardamom with your coffee grinds and you have cardamom coffee. Ta-da!
Here are a few of my favorite hot drinks which I seem to come back to every year. Enjoy!

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December 5, 2014

How to pipe a rose cupcake

Now this post has absolutely nothing to do with Christmas, but hey, why not make these into Christmas cupcakes?! I just LOVE piping cupcakes like this so I thought I'd show you how I do it. The recipe for these white chocolate cupcakes with raspberry buttercream is in my new book, Sweet food & photography, which you can get for a really good price at Bokus right now. The perfect Christmas gift I think!
Note that this book is in Swedish, but it will be out in English in spring 2016, but while you're waiting for it you can always have a look in my cake book, Lomelino's cakes, which is finally available in English! Get it here!

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November 26, 2014

Gingerbread bundt cake with lingonberries

Bundt cakes make me nervous.
The cake doesn't, but the unfolding part does. That freaks me out every time. I can feel my heart beating faster every time I'm about to do it. I think it's because I've baked in some seriously bad bundt pans before. But this one is just awesome and the cakes come out perfect every time.
More than anything though, bundt cakes make me happy. There is just something so... simple about them that makes me love them. Simple and beautiful.

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November 3, 2014

Kladdkaka - Swedish chocolate cake

This cake is one of those cakes I take for granted somehow. I love it so much but I rarely bake it. Before I started baking like crazy, about 5 years ago, I used to bake two times a year, tops. Two times a year, that's it. And when I did, it was always "kladdkaka" (roughly translated "sticky cake" or "gooey cake" but I'll just call it Swedish chocolate cake). Why kladdkaka then? Well, first of all, it was the only recipe I knew how to make. Second, it's probably the easiest thing you could possibly make, and it's just so darn delicious.You simply have to make this one! And don't forget to serve it with whipped cream (vanilla ice cream is ok as well)!

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October 24, 2014

Iceland + iambear

I made a video for up-and-coming artist Iambear while I was in Iceland. Such perfect scenery for this song (which is called 16:40 by the way) I think. Listen to more awesome music from Iambear on Soundcloud. Note to self, next time, bring a working tripod to windy Iceland.

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October 18, 2014

Iceland part II

As I mentioned in my last Iceland post, we were in Reykjavik the first day and for a few hours the last day. I was so tired the first day that I had to go to bed early so I didn't get to see much. I was able to snap some photos the last day though.

I must say I was pleasantly surprised by the vegetarian options in the restaurants we went to! The first day I had vegan toast, not something you would find in my hometown exactly. Then in the evening I can't even remember what I ate because I was so tired. The second day I had a "bygotto" (risotto but with barley instead of rice). Even in the lobster restaurant they had a vegetarian option. I was pretty impressed. It's not often that I eat this good food whilst traveling. And in Sweden I'm used to having goat cheese and mushrooms in most dishes (ok, that might be an exaggeration but I hate goat cheese with a passion).

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October 12, 2014

Iceland part I

I've seen mountains. I've seen northern lights, waterfalls, beaches with black sand and pink sunsets. I've seen long empty roads. I've seen more sheep than I could ever count. I've bathed in hot springs (and a jacuzzi!).
We drove in the highlands through water and gravel without seeing a single soul for hours. In the dark and through the thickest fog I've ever seen. For a few minutes I was quite worried, but we kept our spirits up in the car. I've seen some unreal things that I never thought I would see. And in very good company. It has been a remarkable journey in so many ways and I will never forget it.
The beauty of Iceland has blown me away. It's a place of magic.

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October 2, 2014

Exhibition opening

Just nu förbereder jag för min allra första utställning. Otroligt spännande, och extra roligt att kunna ha den i min hemstad! Galleriet ligger i en anslutning till en tyg- och inredningsbutik så det kommer bli intimt och mysigt, precis som jag vill ha det. Om någon är sugen på att titta förbi på vernissagen finns all information i Facebookeventet. Utställningen kommer hänga kvar till 31 januari. Hoppas att vi ses där!

In English:
Right now I'm preparing for my very first exhibition. It's super exciting, and the fact that it's in my hometown makes it even better. Feel free to come by if you're in the area! For more info, check out the Facebook event.

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September 24, 2014

Sweet food & photography

Nu är min nya bok här!
Den innehåller cookies, tårtor, pajer, cheesecakes, cupcakes och andra sötsaker. Vad sägs till exempel om pavlovarulltårta med mascarpone och hallon, banoffee pie, briochebullar med choklad, stout pretzel cupcakes, macadamiakolapaj, chokladtårta med kolapopcorn, bärgalette, cheesecakebrownie med hallon, citronmarängtårta och apple fritters? Dessutom innehåller den tre informativa kapitel kring hur du bakar, dekorerar, stylar och fotograferar! Jag hoppas att du ska tycka om den, oavsett om du bakar recepten eller om du bara vill ha den att titta i. Framförallt hoppas jag att den ska vara inspirerande. För att få en liten förhandstitt kan du kika på videon nedan, eller på bilderna. Allt finns med i boken!
Passa på att köpa boken just nu för endast 179:- (ord. pris 199:-) hos Bokus (följ länken för att ta del av erbjudandet).

In English:
My new book has finally been released in Sweden! And I can already tell you that it will be out in English (US, Roost books) and German (AT Verlag). Wohoo! How great is that? The German version will be out in September 2015 and the US version sometime during spring 2016. Maybe you're wondering why it takes such a long time to translate into English. Well, Swedish and American ingredients differ quite a lot so all the recipes will need to be tested first. We want all the recipes to work, of course!

To celebrate, I made this video for my book. Hope you like it!

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