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Pulla Bread
- 1⅓ cups milk, heated to 115 degrees F
- ⅔ cup sugar
- 1 Tbsp. l.c. finns cardamom extract
- 2 packages (1/4 oz.) active dry yeast
- 3 eggs, lightly beaten
- 6½ C flour
- 1 tsp. salt
- 5 Tbsp. unsalted butter, cut into pieces, room temperature
- 1 Tbsp. heavy cream
- 1 egg yolk
- 1 tsp. l.c. finns coffee extract
- pearl sugar or crushed Belgian waffle sugar, optional
- Heat the milk in a small saucepan until it registers 115 degrees F on a thermometer. Add to the bowl of a stand mixer fitted with the paddle attachment, along with the sugar, yeast, and cardamom extract. Allow to sit for 10 minutes, so that the yeast blooms and becomes foamy.
- Add in the eggs and mix to combine. Add the salt and flour, and mix until a dough forms. Switch to the dough hook, and knead on medium speed for 2 minutes. Drop to low speed, and add the butter one piece at a time, allowing it to fully incorporate before adding the next piece. Once all the butter has been added, knead for an additional 4 minutes. Place the dough in a greased bowl, cover with plastic wrap, and allow to rise for 60 minutes, or until doubled in size. Punch the dough down, recover, and allow to rise 30 minutes more.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Place the dough on a work surface, and divide in half. Set aside one half, and cover with a tea towel. Divide the first half into 3 equal pieces. Roll each piece into a 16-inch rope. To braid, place the 3 pieces side by side. Pinch the ends farthest away from you together. Bring the left rope up and across the middle rope, and lay it down next to the right rope. Bring the right rope up and over what is now the middle rope, and lay it down next to the inside of what is now the left rope. Continue in this fashion until you reach the end. Tuck the ends underneath the braid and transfer to one of the baking sheets.
- If making buns, divide the remaining dough into 8 equal pieces. Roll into balls, and place on the second baking sheet. Cover both the braid and the buns with tea towels and allow to rest for 20 minutes.
- In a small bowl, whisk together the heavy cream, egg yolk, and coffee extract. Brush over the top of the buns and braid, and sprinkle with the sugar, if using. Bake for 20-25 minutes or until golden brown. Allow to sit for 10 minutes before serving with coffee.
Blueberry Pie
Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 pastry shell (9 inches), baked
- 1 tsp l.c. finns hibiscus extract
- 1 tsp l.c. finns vanilla extract
Directions
- In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat. Add butter, lemon juice, extracts and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.
- I used Cardamom whip cream to top it. Super simple to make, 1/2 cup heavy cream, 1 tsp l.c. finns cardamom extract and 1 tbsp sugar. In a chilled bowl and with cold beaters, add ingredients and beat until it forms peaks.
Banana Bread
Banana Bread Cookies
- Makes 9 sandwich cookies
- Start to Finish: 1 hour (includes cooling time)
Ingredients:
Banana Bread Cookies
2 large very ripe bananas
½ cup pure maple syrup
2 tablespoons unsweetened applesauce
1 tablespoon l.c. finns pure vanilla extract
2 cups old-fashioned oats
¼ cup brown rice flour
1 teaspoon baking soda
1 teaspoon l.c. finns cinnamon extract
¼ teaspoon kosher salt
Almond-Butter Cocoa Filling
½ cup unsalted almond butter
1 tablespoon cocoa powder
1 tablespoon plus 1 teaspoon pure maple syrup
Directions:
1. Make the cookies: Preheat the oven to 350˚ and line two large baking sheets with parchment paper. Set aside.
2. In a medium bowl, mash the bananas and combine with the maple syrup, applesauce and vanilla. (The mixture shouldn’t be too smooth; small chunks of banana are great.) In a large bowl, combine the oats with the brown rice flour, baking soda, cinnamon and salt. Add the banana mixture to the oat mixture and mix until just combined.
3. Using a tablespoon, drop the batter onto the prepared baking sheets, spacing the cookies an inch apart. (Do your best to make them all the same size and shape, because they will be sandwiched together.) Bake the cookies for 10 minutes, rotating the baking sheets halfway through, or until they are golden brown and set but still soft and spongy. Remove the cookies from the oven and let cool on the baking sheets.
4. Make the filling: When the cookies are nearly done cooling, in a small bowl, mix the almond butter with the cocoa powder and maple syrup until combined.
5. Scoop a heaping teaspoon of filling and spread it on the bottom of a cookie. Take another cookie and sandwich them together. Repeat the process with the remaining cookies to make 9 sandwiches total. Serve.
Recipe from Purewow.com
Despicable Me Minion Cupcakes
What You Will Need for Despicable Me Minion Cupcakes:
- Twinkies, halved. If you are making a dozen you’ll need six Twinkies
- There are several ways to make the eyes: Smarties with a black frosting dot, Wilton Decorator Eyes or all frosting.
- Black icing tube for details
- Blue (or whatever color you want) frosting or icing. Color with food coloring.
- Bake and frost your cupcakes as usual. (Recipe below...courtesy of bhg.com)
- Cut Twinkies in half and lay on the flat side on a plate. It will be easier to decorate this way.
- Squeeze two circles of icing/frosting on the Twinkies in the place where you will put the Smarties glasses.
- Press the Smarties into the icing/frosting and some of it will smoosh out and make it look like the glasses are rimmed. Make two dots for the eyes in the glasses.
- Draw lines for the sides of the glasses. Draw a mouth and stick chocolate jimmies into the top of the Twinkies for hair. Gently press the Twinkie into the frosted cupcake. And done!
Simple White Cupcakes with Creamy Frosting
Directions
- Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread Creamy Frosting over cupcakes. Makes 12 cupcakes.
From the Test Kitchen
Place 1-1/2 teaspoons lemon juice or vinegar in a 1-cup glass measure. Add enough milk to equal 1/2 cup. Let stand for 5 minutes before using.
To soften the cream cheese for the frosting, let it stand at room temperature about 30 minutes. Or, place it in a microwave-safe container and microwave, uncovered, on 100 percent power (high) about 10 seconds or until softened.
Place frosted cupcakes in an airtight container and chill in the refrigerator for up to 24 hours. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months. Thaw frozen cupcakes at room temperature for 1 hour before frosting. Store frosting in an airtight container in the refrigerator for up to 2 days.
Creamy Frosting
Ingredients
Directions
- In a large bowl beat together cream cheese and butter with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth.
Glazed Anise Cookies
Glazed Anise CookiesIngredients
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
1 egg
3/4 teaspoon l.c. finns Anise extract , divided
1/8 teaspoon salt
2 cups flour
1 1/2 cups confectioners' sugar
2 tablespoons water
Directions
1. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, 1/2 teaspoon of the extract and salt; beat until well blended. Gradually beat in flour. Divide dough in half. Wrap each half in wax paper to form a cylinder about 9-inches long and 1 1/2-inches in diameter. Refrigerate 1 hour.
2. Preheat oven to 350°F. Cut dough into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets.
3. Bake 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. Mix confectioners' sugar, water and remaining 1/4 teaspoon extract until smooth. Drizzle over cooled cookies. Let stand until glaze is set.
Pear Cardamom Bread
- 1 2/3 c – Flour (can use part whole wheat)
- 3/4 c – Sugar
- 1 1/2 tsp – Baking Powder
- 3/4 tsp – Salt
- 1 tsp – l.c. finns Cardamom extract
- 1 1/2 c – Chopped, unpeeled pears
- 1/2 c – Oil (infused olive oil, or vegetable
- 1/4 c – Milk
- 2 – Eggs
- 1 tbsp – Sugar
- 1/4 tsp - l.c. finns Cardamom extract
1. Preheat over to 350 deg F.
2. Grease & flour bread loaf pan.
3. Mix all bread ingredients in a large bowl.
4. Pour into bread loaf pan.
5. Mix topping ingredients and sprinkle on top.
6. Bake 50-60 minutes, or until toothpick inserted in middle comes out clean.
7. Cool 10 minutes, remove from pan onto a wire rack and let cool completely (1 hour).XJulekage
- 1(14) pkg dry yeast
- 1/4 cup lukewarm water
- 2 cups milk
- 1 cup suger
- 1/4 butter
- 3 eggs slightly beaten
- 1 tsp salt
- 1/2 to 1 tsp l.c. finns Cardamom extract
- 1 tsp lemon extract
- 1 1/2 cups mixed fruit
- 1 1/2 cups white raisins
- 1 cup red candied cherries
- 5-6 cups flour
Norwegian Toast
Marcia’s Cardamom Coffee Cake
From Cooks.com
- 2 cups soft butter
- 2 cups light brown sugar
- 4 eggs
- 2 tsp l.c. finns Vanilla extract
- 2 cups sour cream
- 4 cups flour
- 2 tsp baking powder
- 2 1/2 tsp baking soda
- 1 tsp l.c. finns Cardamom extract
- 1/2 tsp salt
- 1/4 cup light brown sugar
- 1 tbsp cinnamon
- 1/2 cup chopped walnuts
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