pepparkakor sandwich cookies

What are pepparkakor cookies?  If you are Scandinavian you've probably heard of them.  They are very popular around Christmas and in the winter, and they are often compared with gingerbread cookies.  Mostly I think because they are often cut out with person shaped cookie cutters and have a pleasant spicy flavor.  These don't have molasses in them like gingerbread, just some good spice.  

I will tell you this straight off the bat.  DO NOT make theses cookies unless you plan to have company over, or you feel like being a big fatty.  These are the perfect two bite cookie and it is very easy to accidentally eat too many if you aren't paying close attention.  These are actually quite good plain if you don't want to make sandwich cookies.  

I will continue explaining the cookies in just a bit, but first I want to thank the probably half a dozen people or so who read this blog because this is my 100th post!  Yay!  I can't wait to hit 200.  :)

And hey, let's have three points to this post because , hey, why not?  Last week my mom and I went to see Ina Garten talk.  It was totally awesome!  I'm a huge fan, so it was really neat to see her in person.  She looks the same as on her show, and my camera tried to get a decent photo...

I didn't really know what to expect going in, and I really enjoyed it.  She talked about her new cookbook, how she got started, her life, etc.  and then she answered some audience questions.  It would have been great to speak with her, but the line was huge, and the only thing I could think of to ask her help on was in regards to my horrible cupcakes.  They taste great, but come out hideous every time.  Aargh.

One of the best things about hearing her speak was how excited I was to hear that she does some of the same kitchen related things I do (always a plus!), like freezing extra parsley in ziploc bags, and roasting vegetables before putting them in lasagna.  Little things, but it still made me feel good.  :)

Because if you were planning on getting a copy anyway, it might as well be a signed copy.  Right?
No, I didn't personally have her sign it.  I didn't get that close!  It was pre-signed.  Still cool.

The kitchen nerd in me is still geeking out.

End of tangent.  Back to cookies!  I love these cookies, frosted or not.  They are soft, a bit chewy, and hold together well.  They will last at least a week in an airtight container on the counter plain, but if you frost them ahead of time you should store them in the fridge.  Also, these cookies have a decent amount of cardamom in them which gives a nice kick.  If you DO NOT frost them, remove half the cardamom.  They will be overpowering.  With the creamy caramel vanilla-y frosting the larger amount of cardamom is great.

I always seem to have random bits of frosting in the fridge.  Oh darn, right?  This frosting is left over from the caramel apple cake.  It uses about 1/4-1/3 of the frosting recipe.  If you don't want to cut the recipe down, make a frosting recipe that isn't fully utilized, or make several batches of cookies to use up all the frosting that's fine.  This works best, but you can always use store bought.  Vanilla is fine, but vanilla with some caramel swirled in is even better.  Goes without saying, yeah?

pepparkakor sandwich cookies
makes 80-100 cookies (before sandwiching)

Ingredients:
pepparkakor:

• 1/4 cup heavy cream
• 2/3 cup light syrup* (or corn syrup, or molasses)
• 1 cup sugar
• 2 tbsp butter, softened
• 1 tbsp ginger
• 1 tbsp cloves
• 2 tsp cinnamon
• 1 tbsp cardamom (1/2 if not frosting)
• 1 tsp baking soda
• 3 cups flour

frosting:

• 1 1/2 cups sugar
• 1/3 cup AP flour
• 1 1/2 milk
• 1/3 cup heavy cream
• 1 1/2 cups unsalted butter, cubed
• 2 tsp vanilla
• 1/2 caramel sauce

*light syrup is widely used in Europe (think treacle tart), and is most commonly found in the US in the "foreign foods" aisle.

directions:

1.  Preheat the oven for 375 degrees F.  Add all ingredients together in the bowl of a stand mixer and mix well.  Dough should not be overly sticky, and should cleanly come together away from the bowl sides.
2.  In sections the size of  fist roll out by hand into a long rope the thickness of a finger.  Slice into 1-1 1/2" sections and place 2" apart on a parchment lined baking sheet.  Bake for 6-8 minutes.  Do not over bake.  Unless you prefer crunchy cookies do not allow to brown.  Remove from oven and let cool completely before frosting.
3.  Prep the frosting.  In a medium pot on the stove whisk the sugar, flour, milk, and cream together.  Whisk occasionally until the mixture boils and thickens. 
9.  Pour the mixture into a stand mixer bowl with a paddle attachment and beat on high until cool.  Turn down to low and add in cubed soft butter and vanilla.  When smooth turn mixer to to medium-high until the frosting is fluffy.  Add in the second container of caramel and mix well.  When the frosting is the desired consistency turn the mixer off and spread the frosting on a cookie and sandwich.

peach shortcake

This is one of my favorite "make anytime" desserts.  What's that?  Well, everything in this recipe is a pantry, fridge, or freezer staple that I have 98% of the time.  I can make peach shortcake any time year round in about 30 minutes.  Sweet.

You can use any biscuit or cake you want for this.  I like using Bisquick drop biscuit recipe with  some sugar and cinnamon added.  This is my go-to biscuit for this recipe for ease, and lack of many ingredients.  Plus, prep through pulling out of the oven biscuit making takes only 15 minutes.

When the biscuits go in the oven start working on the peaches.  You can use fresh or frozen peaches depending on availability and season.  They both work well.  Add one pound of sliced peaches into a medium pot and cook over medium heat.

When the peaches have mostly thawed (if using frozen) stir in the brown sugar and cinnamon.

The juice from the peaches mixed with the sugar and cinnamon make a great sauce.  Stir occasionally until the peaches are soft (not mushy), and the sauce has thickened.  Remove from heat until just warm.

Let the biscuits cool a bit once they come out of the oven.

If you start making the peaches once the biscuits go in the oven they should be ready around the same time.  Let them sit out until they cool.  This is why say this recipe takes 30 minutes instead of 15.  You have to take cooling time into account.

Cut the biscuit in half.  Scoop some peaches out over the bottom biscuit half and drizzle some of the sauce over top.  Cover with the top biscuit half and finish off with a dollop of whipped cream.  Fresh homemade is preferable, but cool whip works too.  :)

Peach shortcake:
serves 4

ingredients:

biscuit:

• one recipe of biscuit drop biscuits
• 2 tsp granulated sugar
• 1 tsp cinnamon

peaches:

• 1 pound sliced peaches (fresh or frozen)
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1/4 cup brown sugar, packed

whipped cream:

• 1 cup whipping cream
• 2 tsp granulated sugar
• 1/4 tsp cream of tartar

directions:
1.  Make a batch of Bisquick drop biscuits according to their directions.  While mixing add in the sugar and cinnamon.  Bake and set aside to cool.
2.  When the biscuits go into the oven begin making the peaches.  Put a pound of fresh or frozen peaches into a medium sized pot on medium heat.  If frozen allow to heat and thaw mostly.  Add in the nutmeg, cinnamon, and brown sugar.  Stir in well and continue to stir occasionally until the peaches are soft, but not mushy, and the sauce has thickened.  Remove from heat and set aside until just warm.
3.  When the biscuits and peaches are almost cool enough, start making the whipped cream.  Dump the whipping cream, sugar, and cream of tartar into a mixing bowl and beat on high with a hand mixer until thick and fluffy.
4.  Finally, time to put it all together.  Slice a biscuit in half and cover the bottom half with 1/4 of the peaches and some sauce.  Top with the remaining biscuit half and top with a dollop of whipped cream.  Serve immediately.  If there are leftovers store all three components separately in airtight containers (whipped cream and peaches in the fridge, and biscuits on the counter).

Note:  Leftover peaches in the sauce (or heck, a full batch of it) are DELICIOUS mixed into oatmeal the next morning.  So good!

quick and easy tomato sauce

• quick
• cheap
• easy
• healthy
• yummy

Really, you can't go wrong with this recipe.  It is practically foolproof, plus all of the above bullet points.  Bonus, the entire tomato sauce recipe is made with only six ingredients. This is my go-to sauce.  It is so good actually, that I eat it over pasta, spaghetti squash (pictured above), good bread, or heck, I'll even eat it all by itself!

I start making the sauce just after I've started the pasta, squash, etc. as that they are ready about the same time.

Start by dicing the garlic and placing it in a pan with the olive oil on medium heat.

When the garlic has softened a bit add in the chopped tomatoes and salt.  Adjust the amount of salt used depending on the flavor of the tomatoes.

It doesn't really matter what size you chop the tomatoes, just make sure they are uniform.  Stir them a bit, then you can ignore them until they soften.

The tomatoes should become very juicy.  Don't be concerned about it.  The liquid will be absorbed again.  When the liquid thickens and turns into a full sauce you are done.  If you want less chunks in your sauce let the sauce cook a few minutes more.  Add in the pepper and chopped basil.

Around this point your pasta, squash, etc. should be about done too.  Mix in the sauce and enjoy!

quick and easy tomato sauce

ingredients:

• 5 tomatoes, chopped
• 5 cloves garlic, diced
• 2 tsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• small handful basil, chopped

directions:
1.  Dice the garlic and add it to a pan with the olive oil on medium heat.  Saute for 3 minutes.
2.  Chop the tomatoes and add in with the garlic.  Stir together with the salt.  Adjust the amount of salt used depending on the flavor of the tomatoes.
3.  Let the tomatoes soften.  The sauce will thin and get juicy.  Stir it a bit then ignore the sauce for about 10 minutes.  When it thickens and the tomatoes soften add the pepper and basil.  Gently mix them in.  Serve warm.

prep time: 5 minutes
cook time: 20 minutes

2-4 servings

the placebo effect

Last week Liam had a bad cold and felt awful.  Two or three times he was given a dose of baby tylenol.  He has become an addict.  At least once a day since then he will start fake (and I mean obviously fake) crying and insist that his head hurts and he NEEDS "the pink stuff" because his head hurts.  Don't get me wrong.  I love my kiddo and I don't want him to hurt, but when he can't tell me where his head hurts, and fake cries out of nowhere as often as he does about wanting "the pink stuff" I got suspicious.

Since Liam looks fine, isn't too warm, eats, sleeps, and plays normally I have every reason to believe that he is faking.  I decided today to try out the placebo effect on him.
 *insert evil but well-meaning laugh here*

He went down for his nap today and ten minutes later started to loudly fake cry that his head hurt.  He had tons of Halloween candy left, so I grabbed a packet of Smarties out of his stash and took out two.  I walked into his room and told him that we were out of baby tylenol but if he ate these they would make his head feel better.  He appeared interested and ate them very purposefully.  I instructed him to wash them down with lots of water (he never wants to drink enough water so I thought I'd kill two birds...).  He nodded and laid back down in bed.  Haven't heard a peep from him since, and that was several hours ago.

Score one for placebos.

Autumn vegetable soup

Have I mentioned before how much I love soup?  It's the best.  Soup can easily be both healthy and delicious, this recipe is both.  This recipe in particular is great because you can make it from fresh produce, cans, or frozen.  Or a combination.  It honestly doesn't even matter.  It will still be delicious.

Start by dicing two shallots in some olive oil.

Sorry about you having to look at the horribly awful pot by the way.

These are your main ingredients.  Notice I'm using a mixture of fresh produce (pumpkin and potatoes), prepackaged (thyme and chicken broth), and frozen (parsnip grated and frozen from earlier).  Obviously the wine is prepackaged too.  Me making wine would no doubt be really gross.

Canned pumpkin works just fine, but if you want to use fresh pumpkin use an entire small pumpkin.  These will about equal a can of pumpkin puree.  Use a vegetable peeler to peel the skin off, quarter, and scoop out the goop with an ice cream scoop.  This is actually quick, easy work.

When the pumpkin is prepped, cut up into chunks and toss into the pot with the shallots, which should be very fragrant.

Toss in the parsnips and potato chunks and stir to combine.

Stir in the thyme, white wine, and chicken broth.  Stir occasionally.  Keep the soup on medium heat until the vegetables are very fork tender.  Use an immersion blender to puree.

Add in salt, pepper, and brown sugar.  Adjust to taste.  When the soup has thickened a little more, take it off heat and mix in the milk.  Serve immediately.

I love having this soup simmering on the stove on cold days.  The veggies and milk make it filling, it smells like Autumn, it pairs well with crusty bread and (more) wine, and c'mon, who doesn't love a soup that is sweet, savory, creamy, and healthy all in one bowl?

Autumn Vegetable Soup
serves 4

ingredients:
2 shallots, diced
1 tbsp olive oil
1 1/2 tsp thyme
2 small yukon gold potatoes
1 parsnip
1 small pumpkin
6 cups chicken broth
3/4 cup white wine
salt and pepper
1 1/2 tbsp brown sugar
1 cup milk

directions:
1.  Dice the shallots and saute in a medium pot with the olive oil on medium heat.
2.  Cut the pumpkin, potatoes, and parsnip into chunks and toss them into the pot.  Stir a bit and let them soften for a few minutes.
3.  Add the thyme, white wine, and chicken broth.  Stir occasionally.  When vegetables are very fork tender use an immersion blender until smooth.
4.  Add salt and pepper to taste, and the brown sugar.  Soup should begin to thicken a bit more.  Take soup off heat and mix the milk in well.

caramel apple cake

I know caramel apple isn't a traditional choice for a birthday cake, but I really wanted to try something new (and if I make a cake when people are coming over anyway it means Jeff and I don't end up eating the whole thing by ourselves!).  So for Jack's first birthday I made this...

Start off by peeling and shredding two Granny Smith apples.  Set them aside.

Cream together the butter and brown sugar.

Beat in the eggs one at a time until fluffy.

Alternate mixing in the remaining wet and dry ingredients (minus the grated apples) until smooth and creamy.

Add in the apples.  The batter WILL be lumpy due to the apples.  It's fine.

Thoroughly prep your pans with cake release because this is a very moist cake and will otherwise try to stick to the pan.  When you pour the cake into your two 9" pans be sure to smooth out the tops.

The cakes will come out of the oven fairly flat (which makes frosting so much simpler).  Let them cool before removing them from the pans.

The cakes will shrink a bit while they cool.  This is normal.  At this point turn the cakes out onto cooling racks and set aside to let cool completely.

In the meantime you can make the caramel sauce.  If you have store bought caramel sauce, that's fine.  I prefer to make my own.  This version is by The Pioneer Woman and is great because it is quick and easy.The recipe can be found here.

It takes about ten minutes to make and tastes delicious.  Let it cool a bit and set half of it aside.

Cut one of the cakes in half.  Place one half on a cake plate.  Spread out half a container of caramel sauce (1/4 the total sauce) over top of the cake.  Try to spread it evenly.

Place the other half of the cut cake on top.  Sorry, mine looks a bit ugly.  I'm much better at taste than appearance.  Not so great for photos...  :)

Spread a thick even layer of apple butter on the top of the cake.  I bought mine at a farmer's market.  If you want to make your own I'm sure a great recipe can be found somewhere.  But I don't have one.

Cut the second cake in half and place half on top of the apple butter.

Spread the remaining first half of the caramel sauce over top the cake.

Place the last cake half on top.

Honestly, it really is okay that this looks crazy messy.  Frosting covers all.  I just wanted to show all four cake layers plus the two layers of caramel sauce, and the layer of apple butter.

The cake is now done.  Just leave it alone.  Begin the frosting.  The CARAMEL BUTTER CREAM FROSTING.  Yeah, that's right.  Caramel butter cream.

Begin by whisking sugar, flour, milk, and cream on the stove until it is smooth and thick.  Remove from heat and add into the bowl of a stand mixer.

Mix on hight until the frosting has cooled.

Add in cubed butter and vanilla and mix on low until fluffy and smooth.

Like this.

Remember the other half of the caramel sauce you set aside.  Yeah, add it in to the frosting and mix it in well.

You cake is ready to frost.  If the frosting is too soft, place it in the fridge for a few minutes to firm up.  If it is too firm, place it somewhere warm to soften for a few minutes.  Otherwise, frost away.  You should have more than enough frosting to cover the cake.

The best part about this cake (besides the taste!) is that you can make it the day before.  It will firm up a bit making it easier to cut, and the cake is so moist you don't have to worry about it drying up too much.  There is nothing worse than stressing out because you are running behind and need to finish your cake, clean up, finish getting ready for whatever, etc.

As soon as he saw the flame Jack became totally slack-jawed.  I guess I have another fire loving boy.

I gave him a tiny sliver of a piece because of all the sugar, but I know he liked it because for the first time ever, he picked his plate up and licked it spotlessly clean!


Caramel Apple Cake
makes two 9" cake pans

Ingredients:
Cake:

• 1 cup of unsalted butter, softened
• 2 cups brown sugar, packed
• 3 eggs
• 3 cups AP flour
• 3 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 2 granny smith apples, peeled and grated
• 2 tsp vanilla
• 1 cup milk
• 1 c heavy whipping cream
• 1 tsp lemon juice

caramel sauce:

• 1 cup brown sugar
• 1/2 cup half and half
• 4 tbsp butter, unsalted
• pinch salt
• 1 tbsp vanilla

apple butter

frosting:

• 1 1/2 cups sugar
• 1/3 cup AP flour
• 1 1/2 milk
• 1/3 cup heavy cream
• 1 1/2 cups unsalted butter, cubed
• 2 tsp vanilla
• 1/2 caramel sauce

Directions:
1.  Preheat the oven to 350 degrees F.  Peel and grate the apples and set aside.  Cream together butter and sugar.
2.  Mix in the eggs one at a time until fluffy and smooth.
3.  In a bowl add in the dry ingredients (flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg).  Pour the milk, vanilla, and cream into a cup together.  Alternate mixing in the wet and dry ingredients into the batter.
4.  When the batter is smooth and creamy mix in the grated apples and lemon juice.
5.  Grease two 9" cake pans thoroughly.  Pour batter out into the pans and smooth the tops.  Place in oven for 45-50 minutes, or until a toothpick comes out clean.  Take the cakes out and let them cool.  They will shrink a bit when they cool.  Remove them from the pans onto cooling racks.  Set aside.
6.  Start making the caramel sauce.  Put all the caramel ingredients except the vanilla in a small pot on the stove.  Over medium-low heat whisk until combine, then continue to whisk gently until mixture thickens.  Add the vanilla and stir for another minute.  Take off heat and evenly pour into two small containers.  Allow to cool.
7.  Begin cake assembly.  Cut the two cakes in half.  Place on half on a cake stand and smooth on half a container of cooled caramel sauce.  Top with another cake half.  Thickly coat with a layer of apple butter.  Top with another cake layer.  Smooth on the remainder of the first caramel sauce container.  Top with the last cake half.  Set the cake aside to make the frosting.
8.  In a medium pot on the stove whisk the sugar, flour, milk, and cream together.  Whisk occasionally until the mixture boils and thickens.
9.  Pour the mixture into a stand mixer bowl with a paddle attachment and beat on high until cool.  Turn down to low and add in cubed soft butter and vanilla.  When smooth turn mixer to to medium-high until the frosting is fluffy.  Add in the second container of caramel and mix well.  When the frosting is the desired consistency turn the mixer off and frost your cake.