Category: Sweets & Treats

Coconut layered ombre cake

Coconut layered ombre cake

Coconut layered ombre cake, it does sound delicious, doesn’t it? I made this layered level cake for my niece and nephew’s 1st birthday.

However, it turns out the coconut layered ombre cake makes a great Easter cake too. It will surely impress your guests and make them want to crave for more. And instead of using golden sprinkles you can use Easter decorations.

It is as you can see the coconut layered ombre cake is a little tricky to make. But once you get the hang of it, you’ll be fine. I’ll walk you through it. Now, let’s get started.

Cake Sizes

If you want to make, this only layered that’s fine too. Make sure you bake six equally large cakes then. However, do not use a larger springform pan than 26 cm. (10,2 inches) Easiest is to use is disposable aluminium forms.

I do not have six springform pans. Therefore I first baked those. And once the cakes cooled down a little, I washed them and used them for the other three cakes.

Different texture

Using the chopped coconut flakes give the cakes an exciting feel and also adds a little moist.

Tips and tricks

Patience is the key to make this coconut ombre layered cake. You need to let the cakes cool. If you make them the day before and cover them in plastic, it’s even better. To stabilise the cake use a little frosting on the bottom of the cake. Make sure that the coating is cold and has had a bit of a rest in the fridge too. It makes it easier to frost the cake.


Layered coconut ombre cake
Prep Time
1 hr 50 mins
Cook Time
10 mins
Total Time
2 hrs

Beautiful and delicious layered coconut ombre level cake. It will surely impress your guests at any party! 

Course: Dessert
Servings: 12 people
Calories: 340 kcal
    3 spring or aluminum forms - 16, 24 and 26 cm.
    • 187 gr butter plus some extra for the springforms
    • 350 ml dairy free milk or regular milk
    • 7 eggs
    • 450 gr sugar
    • 5 lemons
    • 1 tbs lemon aroma
    • 3 tbs baking powder
    • 210 gr shredded coconut plus some extra for the springforms
    • 1,5 tbs vanilla powder
    • 1 bottle yellow caramel colour
    • 1 bottle red caramel colour
    • 400 gr cream cheese
    • 150 gr butter
    • 100 gr icing sugar
    • 1 tbs lemon aroma
    • 1 tbs lemon juice
    • 1 tbs lemon zest
    • 300 gr white chocolate
    • 400 ml whipped cream
    • 1-2 drips yellow caramel colour
      Flowers, I used Ranunculus and baby's breath, golden sprinkles.
        1. Put the oven to 175 C/fan.

        2. Grease the spring/ aluminium forms with butter and powder with shredded coconut. Either you make six equal in size or like I did, two of each size.

        3. Melt butter and add the milk. Leave to cool. 

        4. Whip the eggs with the sugar, until thick, white and creamy. 

        5. Mix flour, baking powder, vanilla powder, coconut flakes in a different bowl. 

        6. Sift flour mixture gently into egg mixture. 

        7. Blend the colours to get the shading you want in a little white cup. 

        8. Divide the batter equally into six mixing bowls. Then colour as you wish.  Either you make the cakes equal in size, or you make them levelled. If you want six layers that are equal in size, I would recommend you to get six aluminium foil forms. 

        9. Pour the batter into the forms and bake in the middle of the oven for about 10 minutes. Let the cakes cool after taking them out of the oven. 

        1. Melt the chocolate over a bain-marie.

        2. Whip the cream hard and add 1-2 drops of yellow caramel colour. It should only be a hint of yellow. Mix it gently with the melted chocolate. 

        1. Mix cream cheese, icing sugar and butter until smooth and fluffy. Add the lemon zest, lemon juice and lemon aroma. 

        1. Start by spreading the filling on each cake. Stack cakes on top of each other. If you want, you can use a flower stick to support the cake. Stick in the middle of the cake. Put the cake in the fridge for about 10-15 min to make sure that the cake is stable. 

        2. Frost the cake and decorate as you see fit. 


        Coconut layered ombre cake


        Classic New York Cheesecake

        Classic New York Cheesecake

        Sometimes a classic is just that a classic. This classic New York Cheesecake is one of my most requested recipes amongst family and friends. And every time I want to change it, they all say no. It’s perfect the way it is.

        Now, I won’t say it’s very simple to make. Because frankly, it isn’t. However, once you have mastered the Classic New York Cheesecake you will get requests for it over and over.

        Time is the key to success

        The New York Cheesecake is not very complicated to make, although it takes to time. One has to be patient. Especially in order for the Cheesecake not to crack.

        The part of the recipe where it says you have to leave in the oven for two hours, first with the oven door closed than with the oven door open is a crucial part to succeeding with this Classic New York Cheesecake recipe.

        Overnight is the easiest way

        Usually, I make the cheesecake the night before. Therefore it’s easy to just let it rest in the fridge overnight. I have done it the same day as well, but I think it’s far too stressful that way.

        Room temperature

        I can’t stress this enough. When all of your ingredients are the same temperature, room temperature the results will get much better.

        Classic New York Cheesecake
        Prep Time
        20 mins
        Cook Time
        2 hrs 45 mins
        Resting time
        6 hrs
        Total Time
        3 hrs 5 mins

        Sometimes a classic is simply the best. 

        Course: Dessert
        Cuisine: American
        Servings: 12 people
        Calories: 450 kcal
        • 150 gr graham crackers
        • 90 gr melted butter
        • 700 gr cream cheese
        • 2 tsp vanilla powder
        • 330 gr icing sugar
        • 3 tbsp flour
        • 1 tbsp lemon zest
        • 2 tsp lemon juice
        • 200 gr sour cream
        • 1 tbsp icing sugar
        • 1 tbsp lemon juice
        1. Set the oven to 160 C/fan and place parchment paper at the bottom of a springform.   

        2. Melt the butter and use a mixer to crumb the graham crackers. Mix with the butter.

        3. Distribute the crumbs at the bottom of the springform. Bake in the middle of the oven for about 10 min. Let it cool. 

        4. Raise the oven temperature to 250 C/fan.

        5. If you have a kitchen aid or similar it's time to get that baby cracking. Whisk the cream cheese until smooth (about 2 min.) Add icing sugar, flour, a pinch of salt, vanilla powder, lemon zest and juice. Do this slowly, in order for the batter not to be filled with lumps. 

        6. Add one egg at a time. Make sure that they are at room temperature. Lastly, add the egg yolk. Make sure everything is mixed evenly. 

        7. Butter the sides of the form. Cut strips of parchment paper to fit the sides of the springform. Place them edge-to-edge. Butter the stripes with melted butter and attach to the sides. This makes it a lot easier to remove them later on. 

        8. Fill the springform with the batter. Bake in the middle of the oven for 10 minutes. 

          Turn down the heat to 110 C/fan. Put the timer for 25 minutes. Turn off the oven. Let the cake stay in the oven with the oven door closed for 1 hour. 

          After 1 hour open the oven door and let the cake cool in the oven for additionally 1 hour. 

        9. Meanwhile, mix the ingredients for the topping. 

          Mix the sour cream, icing sugar and lemon. 

        10. Take the cake out of the oven and spread it evenly on top of the cake.

        11. Cover the cake with foil and let it rest in the fridge for about 6 hours. 

          Take it cake out of the fridge, place it on a serving platter and decorate. 

        New York Cheesecake

        If you like this recipe or have any questions at all please free to leave a comment! And please press the share button too! 




        Bakery style white chocolate raspberry muffins

        Bakery style white chocolate raspberry muffins

        Bakery style white chocolate raspberry muffins with crumble on top, ever wondered how to make them?Me too!

        I have tried and failed so that you don’t have to. I love it when they are full at the top since it’s my favourite part of the muffin. I love to break off the full top and devour it. But ever so often I get so disappointed. Either it’s big but dry or really moist, but petite. 

        Crumbles on top

        Therefore I decided to combine all the things I really like in one muffin. I love crumbled pie and it made perfect sense to have it on top of a bakery style white chocolate raspberry muffins. They came out perfect if I can say so myself.

        I urge you to try these muffins out for yourselves!

        Bakery style white chocolate raspberry muffins
        Prep Time
        15 mins
        Cook Time
        15 mins
        Total Time
        30 mins

        Ever wondered how to make those beautiful big muffins with a full top? Me too. Now you can make bakery style white chocolate raspberry muffins in your own home.

        Course: Dessert
        Cuisine: Scandinavian
        Servings: 12 muffins
        Calories: 384 kcal
        Author: Caroline Vass
        • 120 gr brown sugar
        • 1 tsp vanilla powder
        • 100 gr butter
        • 100 gr oat milk or normal
        • 350 gr wheat flour
        • 2 tsp baking powder
        • 1 pinch of salt
        • 100 gr white chocolate
        • 100 gr raspberries
        • 20 gr potato starch if you use frozen raspberries
        • 75 gr butter soft
        • 200 gr oats
        • 100 gr almond flour
        • 2 tbsp brown sugar
        1. Set the oven to 175 degrees C fan.

        2. In a bowl whisk eggs, sugar and vanilla until thick, creamy and white. 

        3. Melt the butter and mix it with the milk. Blend it with the egg mixture.

        4. Mix flour, salt and baking powder and add the mixture to the batter. Don't whisk too hard as this will toughen the muffin. Preferably use a pan scraper to mix. 

        5. Make the crumble by pinching butter, oats, almond flour and brown sugar together. 

        6. Cut the chocolate into smaller pieces.

        7. Line 1 tray with paper muffin cases. Fill the muffin cases with raspberries, potato starch, white chocolate pieces and batter. Fill them quite high up, almost to the top. 

        8. Top the muffins with the crumble, about 1/2-1 tbsp.

        9. Bake in the middle of the oven for about 15 minutes. 

        Tips and tricks

        Even though muffins are quite simple to make and such a lovely treat. However, there are few helpful tips to make them come out right.

        • Make sure that all of your ingredients are at the same temperature. Preferably at room temperature.
        • I actually keep my eggs in a bowl on my kitchen counter. I was given this tip by a pastry chef at a baking competition I once took part in. And it has worked wonders for my baking. 
        • When mixing in the flour in the batter use a pan scraper or such to mix gently. Stir it rather than whisking it. By whisking you are making the batter though and thus making muffins that will resemble rubber.
        • Do you want high muffin tops? Make sure you fill the muffin cases with batter almost to the top.
        • You get better-shaped muffins if you use a muffin tin and muffin cases. They hold better. If you do not have a muffin tin using two paper cups will make the muffin more firm.


        If you like bakery style white chocolate raspberry muffins please leave a comment or share the love. 

        Vegan pineapple pie

        Vegan pineapple pie

        I have been cooking a lot of exotic food lately and thus the vegan pineapple pie was born. I love pineapple and to me, there’s nothing as exotic as a pineapple. It makes me think of sunny endless days, good vibes and sunkissed skin. The exact opposite of what’s going on in Sweden at the moment. Although to be fair, I have never seen a pineapple tree grow in Scandinavia.Anyway, wanted to make something to be reminded of everything that’s good in life. And at the moment the grocery shops are filled with beautiful pineapples. Therefore, I decided to make a vegan pineapple pie, to suit everyone’s needs.

        As you may have seen on my Instagram stories, I was hired to make a menu for a new Restaurant, called the Rum Shack. And so finally last Thursday it was the sneak preview. It was so much fun to see how well the food was received. It’s like stepping inside a tropical place. Which I for one really need right now. I’m longing for days when the sun never sets, salty hair and flip flops, oh those summer nights.

        Anyway, this vegan pineapple pie was born and I hope you like it as much as I do. I have been experimenting with egg replacements and in this recipe, I have used both ground flaxseeds and banana as a substitute.

        I found that ground flaxseeds were better to use in the dough and that banana went well with the exotic flavours of the pineapple pie. If you don’t like banana, you can use ground flaxseeds in the filling too.

        If you like love all things pineapple here are my top three things you can make from using only one pineapple!

        3 ways to use a pineapple or the ever so popular vegan banoffee pie!


        Use 1/2 of a banana instead of one egg when baking. This may give a subtle banana taste to whatever you are baking. 
        Ground flaxseeds are excellent for egg replacement. Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and thicker. This amount replaces 1 egg. You can either pre-ground, I use my coffee grinder.


        Vegan Pineapple pie
        Prep Time
        40 mins
        Cook Time
        35 mins
        Total Time
        1 hr 15 mins

        Delicious and creamy vegan pineapple pie 

        Course: Dessert
        Cuisine: Scandinavian
        Servings: 10 people
        • 300 ml flour
        • 150 gr soft butter (vegan option) in Sweden there's one from Carlshamn mejeri, otherwise you can use raw almond butter too
        • 1 tbsp ground flaxseed mix it with 3 tbsp of water until it's fully absorbed
        • 130 ml icing sugar
        • 1 tsp salt
        • 450 gr pineapple make sure to squeeze out the excess fluid
        • 100 ml icing sugar
        • 2 tbsp brown sugar
        • 1 tsp vanilla powder
        • 120 gr lemon curd vegan
        • 300 gr oat cream cheese I use oatly på mackan
        • 1/2 banana instead of an egg
        Sticky thyme syrup:
        • 200 ml pineapple juice
        • 100 gr brown sugar
        • 2 tsp powdered vanilla
        • 1,5 tsp tried thyme
        • 200 ml soy ice cream I use tofuline
        1. Set the oven to 175 degrees Celcius.

          Pie crust:

          Mix all of the ingredients together for the pie crust. 

          Egg replacement:

          Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and add as you would an egg. 

          Cover the top of the bowl with a damp kitchen towel and let it rest in the fridge for about 30 minutes. 

          Use a round pie tin and distribute the dough evenly. Bake for 15 minutes in the middle of the oven.

          Let it cool.


          While the piecrust is the oven it's time to make the filling.

          Slice the pineapple and cut into chunks. Squeeze out as much moisture as you can. (this is very important, otherwise, the pie will get very watery.)

          Mix the lemon curd, banana, vanilla and brown sugar. 

          Mix the oat cream cheese with the icing sugar and mix it with the lemon curd mixture. 

          Fill the pie crust with the filling and top it with the pineapple.

          Bake it in the middle of the oven for about 30-35 minutes.

          Thyme syrup:

          While you bake your pie, make the sticky thyme syrup.

          Mix all of the ingredients together and bring it to a boil. Let it simmer for 20 minutes until reduced.

        vegan pineapple pie

        Petit choux Semla – the perfect cream puff

        Petit choux Semla – the perfect cream puff

        The day of the Petit Choux semla has finally arrived!

        It’s the official Semmel day in Sweden today. I love these little creamy delights. When I was a kid, now no judgment, I was little. I ate so many of them I got really sick. I couldn’t eat a Semla for what it felt like ages.

        However, I now make up for lost time. I love the traditional Semla too. But this little Petit choux Semla is pure perfection. It takes a lot less time to do than the traditional one. They are also perfect in size. Just a little mouthful. It’s difficult to eat only one, I promise.

        Petit choux are actually quite easy to make, just make sure that you follow the instructions carefully. Watch them as they bake in the oven, they get dark brown in heartbeat.

        Of course, if you don’t want to follow our Swedish tradition and make a petit choux semla, you can fill them with any other cream you wish. Perhaps a rich chocolate filling?

        Petit choux semla
        Prep Time
        10 mins
        Cook Time
        40 mins
        Total Time
        50 mins

        The French meet the Swedish in one delicate bite of a puff pastry with fluffy whipped cream and almond paste.

        Course: Dessert
        Cuisine: Scandinavian
        Servings: 20 pieces
        • 150 gr flour
        • 130 gr butter
        • 5 eggs room temperature
        • 125 gr water luke warm
        • 125 gr milk room temperature
        • 1 tbsp sugar
        • 100 gr almond paste grate
        • 1-2 tbsp almond milk
        • 200 gr whipped cream
        • 1-2 tsp icing sugar plus little bit extra for decorating
        1. Put the oven to 200 degrees C. 

        2. Mix water, milk, sugar and butter in a pot on low heat.

        3. Mix in the flour and stir strongly with a wooden spoon. Stir until the batter is no longer sticking to the edges of the pot. The batter should get shiny on the surface. Take the pot off the heat.

        4. Add one egg at a time. It's important you mix one egg at a time and mix it properly. You will now get a creamy batter. 

        5. Pour the batter into a piping bag and pipe the batter into small round balls. They will expand quite a lot in the oven, therefore it's important to pipe them too close to each other. Leave some room in between them. 

        6. Bake in the middle of the oven for about 15-20 minutes. Keep an eye on them. When they are lightly brown open the oven door ever so slightly and leave the petit choux to dry for 5-6 minutes. I can honestly tell you that otherwise you'll be left with petit choux pancakes. 

        7. Take them out of the oven and let them cool properly before filling them. 

        8. Make the almond paste by grating it and mixing it with icing sugar and almond milk. Whipp the cream until firm and smooth. 

        9. Cut them in the middle and add a teaspoon of almond paste. Pipe whipped cream on top and sprinkle with icing sugar. 

        The Swedish Semla – a cream puff

        The Swedish Semla – a cream puff

        I can’t think of anything more Swedish than a Swedish Semla. Or correction, Scandinavian, since they are available throughout Scandinavia. However, they go by a different name. This cream puff is an acquired taste. I don’t know anyone who kind of likes a Swedish semla. Either you like or you don’t. I love it. What’s not to like? It’s a wheat bun with cardamom filled with almond paste and whipped cream.

        Usually, you eat the Swedish Semla on Shrove Tuesday, and a few decades back bakeries were only allowed to sell them on Tuesdays until Easter. However, now you can pretty much get them just after Christmas and until Easter.

        There’s an abundance of recipes on how to make the perfect semla. There are a few requirements on how they should be. The bun needs to moist and fluffy. The almond paste needs to taste like almond and be creamy. The whipped cream should be lightly whipped, but not runny. Easy huh? Don’t worry it will be like a walk in the park.

        A few tips and tricks to help you along the way:

        • Make sure that the almond milk or regular milk is no more than 37 degrees C. Fresh yeast can die if it’s too warm. If it’s too cold it only takes longer for the buns to rise.
        • Make sure your dough gets to rise in a warm draft-free place. Dough likes it when it’s humid and warm.
        • Let the buns cool on an oven rack.
        • Whipp the whipping cream slowly until it’s firm but not too hard.
        • Make sure all your ingredients are the same temperature. Especially eggs and butter.

        Swedish semla

        The Swedish Semla

        19th January 2018
        : Makes 13
        : 15 min
        : 1 hr 52 min
        : Medium

        Make a delicious cream puff, the semla. Filled with almond paste and whipped cream.


        • Dough:
        • 50 gr fresh yeast
        • 1 tbs ground cardamom
        • 300 gr almond milk or regular milk if you prefer
        • 100 gr sugar
        • 1/2 tsp salt
        • 150 gr soft butter
        • 1 egg plus another egg yolk for brushing
        • 1 tsp bicarbonate
        • 660-720 gr flour
        • Filling:
        • 600 gr whipping cream
        • 400 gr almond paste
        • 1-2 tbsp almond milk
        • 40 gr icing sugar
        • Step 1 Heat the almond milk to 37C add cardamom and dissolve with the yeast.
        • Step 2 Add sugar, salt, butter and egg and mix it.
        • Step 3 Add bicarbonate to the flour and mix well.
        • Step 4 Add the flour mixture and mix well for about 5-6 minutes.
        • Step 5 Let the dough rise under a baking towel for 45 minutes.
        • Step 6 Split the dough into 13 pieces and make them into round balls. Place them on a baking sheet.
        • Step 7 Let them rise for another 45 minutes under a baking towel.
        • Step 8 Set the oven to 200 degrees and bake in the middle of the oven for about 6-7 minutes.
        • Step 9 Let them cool and make the filling in the meantime.
        • Step 10 Grate the almond paste and mix it with almond milk until smooth.
        • Step 11 Whip the cream until fluffy and firm.
        • Step 12 Make the lids by cutting small triangles on the top.
        • Step 13 Fill the Swedish semla with almond paste and whipped cream.
        • Step 14 Sift icing sugar on top.

        Devil’s chocolate cake – sinfully delicious

        Devil’s chocolate cake – sinfully delicious

        I’m daring and so is this chocolate cake. I’m going to dare say it, it’s the best chocolate cake you’ll ever make. I made it many times over the years and every time I make it it’s pure perfection. It’s adapted from the Eisenman sister’s cookbook – Two sister’s sweet.

        It was my very first cookbook and really at that time no one else was writing about the decadent desserts in America. The best chocolate cake also goes by another name, Devil’s chocolate cake. Like with so many other soft cakes the trick is to keep the cake moist. How does one best do that? With love, butter and timing.

        There yet another few tricks to succeed with the best chocolate cake. The butter needs to be soft and room tempered and the same goes for the eggs. Contrary to popular belief, eggs don’t need to be refrigerated. When you make a cake and all the ingredients hold the same temperature it makes the cake easier to make and it tastes better.

        Tip: If you a pressed for time you can make the chocolate cream ahead of time. If you don’t like chilli flavour you can leave it at is, or add a pinch of flaked salt for example. Either way

        Devil's chocolate cake

        30th December 2017
        : 8
        : 20 min
        : 40 min
        : 1 hr
        : Medium

        This mouthwatering chocolate cake is the best chocolate cake you will ever try. I promise.


        • 220 gr butter
        • 250 brown sugar
        • 3 eggs
        • 125 gr cocoa powder
        • 500 gr flour
        • 1,5 tsp bicarbonate
        • 1/2 tsp baking powder
        • 1 tsp vanilla
        • 450 gr water
        • chocolate cream
        • 650 gr dark chocolate
        • 100 gr whipping cream
        • 100 gr butter
        • 100 gr cream cheese
        • 1-2 tsp flaked chilli
        • 50 gr powder sugar
        • Step 1 start by setting your oven to 175 Celcius convection and 185 Celcius for an electric.
        • Step 2 Grease a springform (24 cm) and set aside.
        • Step 3 In a mixing bowl, whisk butter and sugar until smooth and white.
        • Step 4 Add one egg at a time.
        • Step 5 Mix the dry ingredients another bowl.
        • Step 6 Add water slowly to the butter mix.
        • Step 7 Add the flour mixture and mix until smooth.
        • Step 8 Pour the mixture into the springform and bake in the middle of the oven for about 40 minutes. (Keep an eye on the cake)
        • Step 9 Chocolate cream:
        • Step 10 Melt the chocolate over a water-bath.
        • Step 11 Add the whipping cream, butter and chilli flakes.
        • Step 12 Let it chill in the fridge for about 25 min and then add powdered sugar and cream cheese. Mix until smooth.
        • Step 13 Let the cake chill and cut into two half.
        • Step 14 Spread the chocolate cream generously on the bottom half and repeat on the top half.
        • Step 15 Decorate and serve.
        • Step 16

        Swedish gingerbread cookies

        Swedish gingerbread cookies

        How about some Swedish gingerbread cookies today? I have got to admit that I’m not a huge fan of the “normal” gingerbread. My kids love them though. And you can buy them in almost any store come October. Like with anything else you can get them in various sizes and in varying quality. If you don’t want to make your own dough, you can get that too. The Swedish gingerbread cookie is the Christmas equivalent of the American chocolate chip cookie.

        These Swedish gingerbread cookies were born out of a batch caramels that went very wrong. They tasted good while making them. However, once they hardened they became jawbreakers, literally. But all those beautiful ingredients that made up that deadly caramel couldn’t go to waste. Combine two Christmas treats into one should taste amazing and they did. 

        I used my mortar to chop up the caramels and they were a hit. If you don’t have any unsuccessful caramels laying around, you can use any you have. 

        Make sure that you have enough space between the cookies when you place them on a baking sheet. Since there is bicarbonate in them they will grow slightly bigger in the oven. Should they still your efforts somehow bake together, cut them with a sharp knife while they are fresh out of the oven and still soft. Then let them cool.

        Tip: Serve Swedish gingerbread cookies with some blue cheese instead of regular crackers for Christmas.

        For more tips on how to elevate your Christmas, try these wonderful white chocolate saffron buns or why not a softer version of the gingerbread and make a gingerbread brownie

        Swedish gingerbread cookies

        17th December 2017
        : Makes about 30 cookies
        : 50 min
        : Easy

        Delicious gingerbread cookies with little pieces of caramel.


        • 200 gr soft butter
        • 200 gr brown sugar
        • 100 gr light brown syrup
        • 1,5 tbsp gingerbread seasoning (3 tsp cinnamon, 2 tsp ground ginger, 2 tsp ground cloves, 2 tsp ground cardamon)
        • 1,5 tsp bicarbonate
        • 700 gr flour
        • 2-3 tbs chopped caramel
        • Step 1 Mix flour, gingerbread seasoning and bicarbonate in a bowl and put aside.
        • Step 2 Mix butter, brown sugar and syrup in a food processor.
        • Step 3 Add the flour mix.
        • Step 4 Chop the caramel and mix it with the dough.
        • Step 5 Roll the dough into a roll or divide into two, if it’s easier to handle.
        • Step 6 Roll in a baking sheet and put it in the freezer for about 30 minutes.
        • Step 7 Put oven at 180 C for and 200 C for conventional.
        • Step 8 Slice the rolls into two centimetres slices.
        • Step 9 Put the slices on a baking sheet, with about 4 cm gap between them.
        • Step 10 Bake for about 10-12 min in the middle of the oven.
        • Step 11 Leave to cool.

        Saffron buns with almond paste and white chocolate

        Saffron buns with almond paste and white chocolate

        It’s the first of advent on Sunday and it’s officially Christmas season. In Sweden, it’s also saffron season. Saffron is big during Christmas season. It’s like the pumpkin spice during Thanksgiving.

        There will be a lot of different types of delicious pastry circulating with saffron in it. In fact, you can even buy small sachets of saffron even at the pharmacy. Especially when Lucia comes, Swedes have fika with saffron buns and a drink called julmust. It’s a fizzy drink that has a very distinctive taste. A little bit like cola, but not as sweet and a deeper taste. Normally, I don’t like fizzy drinks, however, I got a bottle from Søstrerne Grene, who sell Dufvenkrooks julmust and glögg. Which is also another Christmas drink we drink in Sweden. It’s mulled wine with loads of different flavour combinations and every year there’s a flavour of the year.


        Every year for advent, I make saffron buns with almond paste and white chocolate. I love how the white chocolate marries well with the saffron. The almond paste makes the buns really moist and the fact that I love almond paste is a huge plus of course. Now, these saffron buns with almond paste and white chocolate are every bit as delicious as they sound.

        Saffron buns with almond paste and white chocolate

        2nd December 2017
        : Makes 24 buns
        : 1 hr 30 min
        : 8 min
        : 1 hr 38 min
        : Medium

        Wonderfully delicious buns with a taste and smell of Christmas.


        • 160 gr soft butter
        • 300 gr milk or plant-based milk
        • 50 gr fresh yeast
        • 150 gr brown sugar
        • 2 tsp vanilla powder
        • 0,5 tsp salt
        • 1 sachet of saffron - 0,5 gr
        • 1 egg
        • 1100-1350 gr flour
        • Filling:
        • 150 gr soft butter
        • 100 gr almond paste
        • 100 gr white chocolate
        • Step 1 Heat the milk to 37 degrees Celcius.
        • Step 2 Dissolve the yeast in the milk and add sugar, vanilla, salt and saffron.
        • Step 3 Mix in half of the flour and then add the soft butter and the egg.
        • Step 4 Add the rest of the flour and mix it well. Leave to rest for about 40 minutes.
        • Step 5 In the meantime make the filling. Melt the white chocolate and mix it with the almond paste and butter.
        • Step 6 Divide the dough into half and use a bread roll and roll out the dough into a rectangle. About 1,5-2 cm thick.
        • Step 7 Spread the almond mixture on top of the rectangle.
        • Step 8 Make it into a roll and cut into 5 cm thick pieces.
        • Step 9 Repeat the process with the other half of the dough.
        • Step 10 Place them on a sheeted baking tray and leave to rest under a baking cloth for about 40 minutes.
        • Step 11 Put the convection oven on 175 degrees Celcius and 200 degrees for an electric.
        • Step 12 Brush with a beat egg or plant-based milk and bake in the middle of the oven for about 8 minutes or until slightly golden.

        vegan coconut bounty bars

        vegan coconut bounty bars

        A couple of weeks ago I made these vegan coconut bounty bars for Gram’s birthday. I was told that they were popular. And I was asked for the recipe, now I had the recipe, but didn’t take photos of these little divinities. Therefore I had time to perfect the recipe for the vegan coconut bounty bars and show you how to make them.

        They are not very hard to make but they take a little bit of time and precision. Especially if you want to decorate them. You don’t have to, they taste fantastic without decoration too.

        The trick is to use a food processor for this. You can mix it by hand, but the coconut mixture doesn’t stick together as well. It makes it more difficult to make the coconut patties. However, you can put the mixture in the freezer for a little while in order for you to be able to make the patties.

        coconut patties


        vegan coconut bars

        When I melt chocolate I prefer to use the water-bath method. Just make sure you do it slowly and stir the chocolate. I add a little coconut oil to make the chocolate shinier.  Also to make this a vegan niblet you need dark chocolate, most 70% are vegan. Personally, I think dark chocolate taste the best. If you want to go a little sweeter, add a little bit more agave to the coconut mixture. 

        Now without further ado, the recipe.

        vegan coconut bounty bars

        28th November 2017
        : 10 pieces
        : 5 min
        : Advanced

        Your favourite coconut chocolate snack in one delicious bite.


        • 180 gr shredded coconut
        • 73 gr coconut oil
        • 2 tsp vanilla powder
        • 2 tbsp agave syrup
        • 1 tbsp water
        • 220 gr dark chocolate
        • Step 1 Place the shredded coconut, coconut oil, vanilla powder and agave syrup in a food processor. (you can mix it by hand too, however the mixture won’t be as firm)
        • Step 2 Mix well together and add the water. (if it’s too dry add 1 tbsp water or agave, if it’s too sticky, try to add 1-2 tbsp shredded coconut)
        • Step 3 Shape the mixture into patties.
        • Step 4 Freeze for about 10 minutes and melt the chocolate in the meantime.
        • Step 5 Melt the chocolate slowly over a water-bath. Add 1/2 tbsp coconut oil to make it more shiny.
        • Step 6 Take the patties out from the freezer and gently dip them in chocolate until they are covered with chocolate. Use two tablespoons for this.
        • Step 7 Place the vegan bounty bars on a parchment paper and let them dry. If you want to decorate them, do before they dry.
        • Step 8 Put them in the freezer and take them out 10 minutes before you serve them.