How To make Mjuk Pepparkaka Or Swedish Spice Bread

PUMPKIN CHEESECAKE FAIL | Sometimes it be like that…

Sometimes the baking gods decide to frown upon us and things don't work out. So it was with this cheesecake. I have no idea how or why it ended up so weird, it just did.



Use the recipe below with discretion as it obviously didn’t work for me. Maybe you’ll have better luck…

Crust:
150g pepparkakor or graham crumbs
45g light brown sugar
50g sugar
55g butter, melted and cooled

Filling:
1 15-ounce can Libby’s pumpkin purée
3 eggs
95g brown sugar
30g cream
1 teaspoon vanilla extract
1 tablespoon whiskey
100g sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly grated ginger
1/2 teaspoon fine sea or table salt
680g cream cheese

Topping:
480g sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

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MJUK PEPPARKAKA | Swedish Gingerbread Loaf | 12 Days of Christmas 2022 ep.6

This is essentially gingerbread and is the loaf cake version of the cookies we made the other day. Its rich, moist and really tastes like christmas!

150g AP flour
170g brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp baking soda
1 egg
2 orange zest
1.5 dL milk
115g melted butter

Oil and flour your baking pan. Any loaf pan or Bundt pan should work. Make sure every nook and cranny is really covered.

Into a bowl add the flour, brown sugar, baking soda, cloves, cinnamon, and the zest. Mix together then set to the side. Into another bowl add the milk and 1 egg, mix together. Into the bowl of dries add in all of the milk/egg mixture. Stir together until you have a smooth batter with no lumps of sugar or flour. Pour in the melted butter, mix that in. Really make sure there are no streaks or lumps. Pour the batter into the pan, move it around a bit so it’s even. Bake at 200C/400F for 35 minutes or a toothpick comes out clean.

KOLASNITTAR | Swedish “Caramel Cut” Cookies | 12 Days of Christmas 2022 ep.3

Kolasnittar literally means caramel cuts in swedish (kola=caramel and att snitta=to cut). They are named for both their flavor and distinctive shape. These are deceptively simple but once you start eating them you wont be able to stop.

200g butter
200g sugar
300g flour
40g molasses (svartsirap/black syrup/dark treacle)
12g baking soda

Cream butter and sugar. Add the molasses. Continue creaming. Add the dries. Mix together. Cut down into 4 equal portions. Rolls into logs a little shorter than the tray, press down with fingers. Bake at 180C/350F until golden brown. Cut while hot.

How to make Gingerbread Cookies| Swedish Inspired Recipe

Cooking food at home doesn't always have to be expensive and time consuming. I share delicious homemade dishes to inspire you to want to spend more time in the kitchen ( but not to long :) ).
In this video I will show you how to make Gingerbread Cookies recipe. You make the dough a day before. These cookies takes a little time to make but oh so delicious. My son that don't like any sweets at all likes these cookies. Hope you will enjoy.

Ingredients
350 g ( 12 oz ) unsalted butter, room temperature
500 g ( 17.6 oz ) granulated suger
2,5 dl ( 1 cup ) light sirap
1 dl ( 1/4 cup ) water
1,5 dl ( 0.6 cup )whipped cream
1,5 msk ( 1.5 tbsp ) cinnamon
0.6 msk ( 0.6 tbsp ) ground cloves
0.5 msk ( 0.5 tbsp ) ground ginger
0.7 msk ( 0.7 tbsp ) ground cardamom
3 msk lemon juice
1.5 msk ( 3 tbsp ) baking soda
14 dl ( 6 cup ) all purpose flour

How to make:
1. Wipe butter, sugar and sirap until fluffy.
2. Sift the flour and baking soda and put to the side.
3. In a pan on low heat boil water, cream and all the spices.
4. Add the liquid to the butter mixture while the mixer is on.
5. Add the flour little at the time until combined.
6. Divide tough in 3 sections. Wrap in plastic and put in fridge for 24 hours.
7. Put your oven on for 395 F. Take out one of the dough wrap and let sit a little.
8. Flatten the dough between parchment paper.
9. Carve out the shape you want and remove excess dough.
10. Glide the parchment paper with the cookies on a baking sheet. Bake for 4-6 min.
11. Let cool on counter a little before moving to cooling rack. They are to soft right after the oven.
12. Eeeenjoyyyyy!

Thank you for watching! In my opinion the best memories are created in the kitchen. I hope you will create your own memories with this Gingerbread Cookies recipe.

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Mini Soft Gingerbread - Mjuk Pepparkaka | Baking Advent Calendar | Day 10

Day 10 of the baking advent calendar. Today's recipe and video is Mini Soft Gingerbread, or as they are called in Sweden Mjuk Pepparkaka! Super soft and moist cake that tastes just like gingerbread.

If you haven't already, subscribe for new videos everyday in December until Christmas!

Recipe:

Ingredients:

50g butter melted,
75ml sourcream
1 egg
50g sugar
25g brown sugar
1 tbsp golden syrup
90g plain flour
½ tsp ginger
1/4 tsp cloves
1 tsp cinnamon
1/8 tsp cardamom
½ tsp baking soda

Directions:

Preheat oven to 175c and grease a mini bundt pan.
Mix together the melted butter and sourcream and place to one side.
In a large bowl whisk together the sugars and egg until light and fluffy,
add the golden syrup,
sieve in the flour, baking soda and all of the spices.
Carefully turn down until everything is combined.
Evenly distribute between the cake pan wholes and bake in the centre of the oven for 12-15 minutes.
Remove from cake pan and leave to cool on a cooling rack.

I can recommend serving these with a cream cheese frosting, like you can find here:

Glasjaw makes Soft gingerbread (Swedish Mjuk pepparkaka)

This video is the first video of a three video series.
i do not own the music


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