Posts by hannah

Saffron biscuit cake

Posted by hannah on May 26, 2011 in cake | 9 comments

This is such a delicious and heavenly light saffron biscuit cake. Yes saffron! Perfect for summer days which you want to spend outside on your balcony sipping on freshly cooled ginger-lemon-mint lemonade (ah, I should post that recipe soon) or rhubarb juice (and this one, too!). Life has been treating me so good. I finally switched jobs, arrived at a new employer with great values and a caring attitude towards the employees, so much foresight. This should be the usual way, shouldn’t it? But let me tell you, it is not. So I am such a lucky one. The only drawback is the 2 hours commute everyday, which I thankfully do it and get used to. This means less time for baking, but you see: I managed to whip up this delicious cake. But only because it is so simple to make.

Tjong – caramel chews

Posted by hannah on Feb 20, 2011 in candy | 1 comment

As you may have noticed, I did not manage to post another recipe by now. Life is taking over and I have no idea how to continue posting regulary here at the moment. My new job is exciting and challenging, and I love it. The only drawback is that commuting steals that time of the day I usually freed to bake and photograph. Now, instead of baking I sit on the train commuting. I don’t want to put myself under pressure with posting here, so I decided to continue posting irregularly and concentrate more on the photoblog, where photos speak for themselves without many words or instructions. For the moment I want to leave you with a scan of a Swedish recipe for homemade caramel candy. This is such a special recipe – easy in what it requires from the ingredients, but requiring patience and time in preparation. If you have kids – they will be thrilled to see you make caramel candy. They can even help once the mass has cooled and needs to be stretched.

Enjoy, and see you around! ♥

Truffle cookies with white chocolate and spices

Posted by hannah on Jan 9, 2011 in cookies | 3 comments

The new year truffles were a great success, so I was thinking to myself how nice it would be to have these truffles as cookie equivalents. Then I remembered the spicy gingersnap cookies and that they could possibly serve as an ideal base for truffle cookies. First, I gave the white truffles a shot and I must admit that I am very happy with the result. The white truffles were too buttery and sweet for my taste, and actually I am not so much of a white chocolate person. Thus they served as the perfect  guinea pig for a transformation from truffle to cookie. The cookie equivalent comes with less sweetness and more spiciness, I cannot actually describe the taste very well, but I could sum it up as comforting. Enjoy. And beware of overbaking please!