Pokémon Cookies

To make the Pokémon Cookies you first make cookies from the receipt of sugar cookies. You can make them in any shape or form you like and than decorate with Icing. I have here made Pokémon Pokeball Cookies.

Sugar Cookies

Ingredients

1 1/2 cup unsalted butter, softened

1 cup sugar

1 large egg

2 teaspoons vanilla extract

4 1/2 cups all-purpose flour

1/2 teaspoons salt

Directions

In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.

Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.

Heat oven to 175 degrees Celsius, ( 350 degrees F).

On floured surface, roll dough, 3 mm (1/8-inch) thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

Icing

3 cups sifted confectioner´s sugar, or more to thicken icing

Little juice of a lemon

Red, and black food coloring

Water or eggwhite for mixing into the confectioner´s sugar for icing to get wanted thickness

To make the icing, whisk the egg whites or water into the confectioner sugar, pass a little lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice, (if too thin add more confectioner´s sugar, if too thick add a little water till you have the consistency you want) Mix the ingredients and divide into different bowls and add the color you like to each bowl. If the color makes the icing thinner, add more confectioner´s sugar. Mix and pour the icing into bags for decorating your cakes.

You want to divide into three bowls. One for black color, one for red color and one for white.

Decorate the cakes with the icing and leave to dry and harden. 

Octupus sausages, colored rice and carved carrots for the Japaneese Bento Box

Decorative food for the Bento Box



Colored rice
 For the childrens Bento Box boil sticky rice according to the instructions on the package. To color, boil carrots and mash for the orange. To make the yellow rice hardboil an egg and mix the yolk with the rice.

Mushroom
To make the mushroom cut a baby tomatoe in half. Use boiled egg to make the foot of the mushroom. To make the white spots on the mushroom cut out small rounds with a straw from eggwhite or cheese.






Octopus sausages
Cut the end of the sausage with eight cuts. Put the sausages in hot boiling water or in a frying pan and they will curl up. Dampen springonions and use the green to make a band around the octopus.

Carve carrots
To carve carrots cut slices of fresh carrots and carve out any shape you like.

Carved carrot rose
Cut the end of a carrot to carve out your rose. To make rosepetals start from the bottom and work your way up doing the top last.

Curly sausages

To make curly sausage cut the sausage with small cuts but not all the way through. Heat the sausages in the frying pan or hot boiling water and they will curl up.

Heart shaped egg omelette

Heart shaped egg omelette

2 eggs
1 tsp rice wine(mirin)
1 tbsp sugar

1 pinch of salt

Mix ingredients

Heat frying pan

Grease with a little oil

Pour a thin layer of eggs on the pan.

Start to roll up the omelette from the top towards you.

When rolled up move the roll to the top of the pan and add more omelette mix thinly to the frying pan, connecting with the previous roll. Start rolling the omelette towards you again and repeat until all egg mix is used.

Move the omelette roll to a cutting bord.

Cut evenly pieces.

Place the pieces so you see the layers up on top and make a 45 degree angle cut. Then turn one of the pieces to make a heart when placed together.

Put them together like a heart. Dip in a little egg mix and put back on the frying pan. This will make the two halves stick together. With a teaspoon put a little egg mix in the middle on top to close the gap. Remove the egg from the pan and dip the upper part in egg mix and put it back on the pan for a few seconds to seal the other side.

Now you should have beautiful heart shaped eggs.

M & M Cookies

M & M Cookies

Ingredients
1 egg
1 tsp baking soda
3/4 cup brown sugar
3/4 cup cornstarch
2 cups flour
1/2 cup granulated sugar
3/4 tsp kosher salt
1 tbsp vanilla
1 1/2 cup M&M
3/4 cup butter

Directions:

Preheat oven to 375°F/190 degrees Celsius

Beat sugars and butter in large bowl on medium speed until fluffy, about 5 minutes. Beat in vanilla and eggs; beat in flour, salt and baking soda on low speed. Stir in candies. Drop dough by teaspoon about 2 inches apart onto ungreased cookie sheet or roll with your hands. Flatten slightly with fork.

Bake until edges are light brown, 8 to 11 minutes. Let stand 3 to 4 minutes before removing from cookie sheet.

Cookies made with butter will flatten more and tend to be somewhat darker along the edges, but are more flavorful. Watch carefully to prevent burning.

If you prefer higher cookies that spread less, vegetable shortening may be substituted for the butter, or use half of each. A higher temperature (400°F/205 C will help cookies set before spreading).

Sugar Cookies

Sugar Cookies

Ingredients

1 1/2 cup unsalted butter, softened

1 cup sugar

1 large egg

2 teaspoons vanilla extract

4 1/2 cups all-purpose flour

1/2 teaspoons salt

Directions

In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.

Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.

Heat oven to 175 degrees Celsius, ( 350 degrees F).

On floured surface, roll dough, 3 mm (1/8-inch) thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

Icing

2 large egg whites, or more to thin icing

4 cups sifted confectioners' sugar, or more to thicken icing

Juice of 1 lemon

Makes about 2 1/2 cups
Food coloring of your choice

To make the icing, whisk the egg whites and add the confectioner sugar, pass lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice, (if too thin add more confectioners sugar, if too thick add a little water till you have the consistency you want) Mix the ingredients and divide into different bowls and add the color you like to each bowl. Mix and pour the icing into bags for decorating your cakes.

Decorate the cakes with the icing and leave to dry and harden. Takes 12 hours or more.

Pancake Dessert

  Pancake Dessert

This batch will make a small portion for about two people only.

• 3 large eggs

• 115 g almond flour

• 1 heaped teaspoon baking powder

• 140 ml milk

• 1 pinch salt

• Food coloring

• Quark, Cottage Cheese, Frosting * for decoration according to your choice

• 1 Banana

Directions

Mix the eggs, flour, milk, salt and baking powder. Divide the batch into different cups and add the food colors you want to each cup and stir. Fry the pancakes in a frying pan and cool off.

Making the cake

When cooled off cut the pancakes in halves. Place them on top of each other with a layer of frosting and banana slices in between. Place the pancakes with the cut edge out, to show the colors of the layers. If you want to avoid sweets totally, use natural yoghurt or quark between the layers instead of frosting. Since I wanted to make it cake-like I mixed frosting with vanilla tasting quark.  Another alternative could be to use cottage cheese between each layer and on top. Decorate with the frosting around the backside.

Gingerbread cookies

Gingerbread Cookies and Lucia Rolls with Saffron. This is a “must” in Sweden and Norway for Christmas. At Lucia, 13^th December in Sweden we also eat Gingerbread Cookies and Lucia Rolls. Here on my blog I have receipts for both Gingerbread Cookies and Lucia Rolls that are great tasting. At the end I am giving you the link to the Lucia Rolls with Saffron.

Gingerbread Cookies

Ingredients:

2 ½ dl brown sugar

¾ dl syrup (light)

¾ dl water

150 gr butter

1 tbs ground cinnamon

1 tbs ground ginger

1tsp ground cloves

8 dl flour

1 ½ tsp bicarbonate

Instructions:

Mix the sugar, syrup, spices and water in a pot on the oven. Heat until the sugar and syrup has dissolved in the water. Add the butter and let it melt.

Take the pot off the oven and let it cool off without stirring.

Add the bicarbonate and ¾ of the flour. Mix the dough to a smooth paste. Let the dough rest packed in plastic wrap. You could let it rest for some hours or even until the next day in a little cool place.

Baking the cookies:

Set the oven to 175 degrees Celsius.

Work the dough smooth on the table. If it is soft add the remaining flour while working it with your hands.

Use a roller to roll the dough thin and cut cookies with gingerbread cake cutters.

Put the cakes on baking paper on the baking tray. This will let you remove them easily when baked.

Bake for about five minutes or watch them carefully to see when they are done.

Cool off on the tray before you remove the cakes.

When cooled off you put the cakes in a cake box or in the freezer.

Serving:

When you serve the gingerbread cookies they can be served as they are or with icing made from icing sugar. For the icing you can take icing sugar and mix with some drops of water or egg white. If you want it more decorative you can even add food color to the icing. Use your creativity.This receipt is great tasting, and I can roll it without adding any flour! I love the consistency of it really.

Lucia Rolls with Saffron

Visit my other link for the receipt of the best Saffran Rolls!

http://ohemmabjorg.blogspot.se/2012/12/st-lucia-saffron-rolls.html

Brazilian Brigadeiro

Brasilian Brigadeiros

Ingredients:
1 can of condensed milk
1 tablespoon butter
3 tablespoons powdered chocolate
1/4 cup coconut flakes
Coconut flakes to cover the chocolate balls after rolling


To make the chocolate balls:
Pour the condensed milk into a saucepan and add the butter. Stir while cooking on medium heat. Stir all the time for about 10 minutes or until the batter becomes thick and looking like caramel. Try to put a small piece into cold water. If it get thick and sticky and you can roll it, it is done. If not cook and stir longer. Remove from heat and add the powdered chocolate and the coconut flakes. Stir so all is thoroughly blended in. Let it cool off.

When it is cooled off you roll the balls. Put a little butter into the palms of your hands when rolling and turn the balls in coconut flakes and they will stick.

These are really healthy chocolate balls for you!






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Chocolate dipped Strawberries

Chocolate dipped Strawberries

When purchasing fresh strawberries from the grocery store, shop with your nose.

Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Strawberries do not ripen after they have been harvested, so choose strawberries that have been picked fully ripened. They should have bright red color, natural shine and fresh looking green caps.

Line baking sheets or cookie pans with waxed paper, parchment paper, or aluminum foil. Make sure the baking sheets are large enough to place all the strawberries, as well as giving each a few inches of room for each chocolate strawberry for after dipping.

Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess.

If you use refrigerated strawberries, allow them to come to room temperature before dipping in the melted chocolate. If you use cold strawberries, condensation will form and that will prevent the chocolate from sticking.

Using one of the below methods, melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water, don't let the bottom of the bowl touch the water, melt chocolate, stirring until smooth. Be careful as boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy.

If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water (don't let the bottom of the bowl touch the water).

Remove from heat and let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate: 

In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals (check and stir after each addition of microwave time). 

Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.
 

How To Dip Strawberries in Chocolate: 

Grasp the stem or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. If the strawberries don't have a stem to grasp, pork a toothpick into the stem end.

Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of chocolate at the base.) 

When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off.

Place on the prepared cookie sheet. Repeat with the rest of the strawberries.

If you are going to decorate the berries, allow the chocolate to set for a minute, then sprinkle with decorations. Sprinkling works better than rolling as it’s easier to control the coverage. You may cover your chocolate strawberries with nuts, sprinkles, coconut, or anything else you desire.

Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.