Swedish Confectionery: Chokladbollar

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Ever since I was little, I had this thing for Scandinavians – be it their food, their decoration, interior design in general, or clothing – and of course their warm and welcoming character. Back in the days we used to have International Food Days at our school, and since I’ve been to international schools, there were quite a few foods to display. I remember running from one food stand to another and trying to buy as much as possible – the sweets at the American stand were one of my favorites too (ah, the love for fruit-roll-ups!). All money that was collected was given to charity (as far as I can remember), so my parents were willing to spend a little extra here and there. I remember the Swedish stand always had their Chokladbollar that one of the moms made and I could never get enough of them – despite me not liking the taste of coffee when I was young. They were too good. Now with the Christmas holidays coming up, there is no better excuse for making more sweets. They are perfect for when you have guests over for a coffee or tea, and want a little something to serve along the side. Because of the perfect size, everyone can portion how much they want to eat (though I am never able to control myself!). This recipe makes about 25 Chokladbollar.

What you need

150g butter (at room temperature)
30g raw cacao 
130g glutenfree small oats
200g brown sugar
3 tablespoons cold, fresh coffee (I used decaffeinated coffee)
120g coconut flakes

What to do

1) mix all ingredients, except for the coconut flakes, in a large bowl
2) place the coconut flakes on a large plate for you to roll the confectionary in
3) Take out about one medium tablespoon of your Chokladbollar mixture and start forming a ball with it using your hands
4) Once you got the form, let it roll through the coconut flakes, roll it again in your hands, and add another layer of flakes
5) repeat steps 3 to 4 until the mixture is finished
6) Place the Chokladbollar in a fridge for about 20 minutes before serving for them to keep the form

Now you can

1) keep it in the fridge (who would?) for about 5 days
2) serve it with hot coffee, tea or a warm chocoalte
3) freeze them for a later use

As you can see this is about one of the easiest recipes ever and one simply cannot ruin it. Now, because they are so simple, I am always afraid of actually making them too often to later indulge into these calorie-bites by myself. Nevertheless, it’s a great treat to keep in the fridge or freezer to pull out when you have friends coming over on a spontaneous note.

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Morning Routines

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Good morning and happy Monday guys! It’s a new week and one that is absolutely full on my side. My agenda is about to burst – no kidding. I have my final course week at uni (means lots of papers to hand in), have guests arriving tomorrow, meetings almost daily, dinners almost daily and Friday I am off to Düsseldorf and then – vacation on Sunday for one week! It really makes this week a lot easier knowing I can relax more next week.

Remember when I told you about Vivi Beauty on one of my last posts? Well, I was fortunate enough to meet the team behind this beauty empire and am allowed to test both their Vivi Lash’N’Brows Single and FORTE Single product. Forte, as the word already states, is the higher concentrated product for faster growth of the lashes. Well, XXL lashes, here I come!

As you might know I’ve had eyelash extensions this whole summer, and truth is, I loved it. The only negative side to it, is that you literally get addicted to these fuller lashes and in the end I could’ve gone every week to re-fill those lashes that fell out. This wasn’t very easy on my agenda nor on my wallte, so as heartbroken as it felt I took them off and decided to try ‘normal’ mascara again for a while. I still wear fake lashes from time to time on the weekend when going out though (those to glue on and take off again), as I love having that great lash-effect. When you take out those extensions, your natural lashes seem short and feel nonexistent. It’s seriously depressing the first day. So this lash serum from Vivi Beauty came with perfect timing. I’ve been using it now for a good week and will update you on how things go in a couple of weeks.

The great thing about these serums is that you can put it on at night before going to sleep, or like myself, wear it on top of the mascara. I seem to forget almost every night so I’ve changed my routine to the morning with this product. So far I’ve been pretty good with using the normal product, though I haven’t used the Forte one just yet on a regular basis. Now it’s time to cross fingers and hope that my lashes explode (in a growing, positive way)! xo

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Beetroot inked Risotto with Apple

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Happy Saturday! It’s finally weekend, which means I actually have time to cook dishes that take more than 15 minutes – or maybe I’m just too lazy during the week. I’ve been wanting risotto all this week for some reason, it just really caught me. Instead of doing the normal risotto as I know it from home, I wanted to be a little more creative. It turned out to be a beetroot inked risotto with apple pieces – and let me tell you, it was fabulous! Thankfully I documented most of the cooking on a little paper so that I can now share with you the recipe.

Today is one of those days were I am cooking for myself – yes, lonely me haha. I normally make risotto for two, or in general almost every recipe. I always have someone eating with me and if not, I usually keep it for the next day. A small prepartion meal so to speak. Now, risotto is one of those meals I do not eat the next day – don’t ask me why, I am sure you can! Somehow it’s one of these dishes though, that I do not eat the next day – maybe it’s the texture after having to re-heat it?

This recipe is there for one (rather large) portion, and you would need to double it accordingly to make two.

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What you need for one portion

¼ of a medium sized onion
80g Risotto

50ml red wine
150ml vegetable broth
50ml beetroot juice
1 medium sized beetroot (pre-cooked)
½ apple
1 ½ – 2 cm fresh ginger
salt & pepper
1 ½ tablespoons of olive oil

about 10-15 min. preparation time and around 20-30 cooking time

What you need for the topping / ie. the apple slice decoration

2 slices of apple (as seen on the pictures)
1 tablespoon agave syrup 

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What to do

1) cut the onion, beetroot and apple into small pieces (makes sure to keep some apple rings if you want to decorate your food)
2) place the olive oil into the pot, together with the onions and risotto
3) make sure to stir it well, so that the onions do not burn and turn dark brown
4) once the risotto is rather see-through in it’s color, add the red wine on top to deglaze it
5) mix the vegetable broth and beetroot juice together, and add about a 1/5 of the juice to the risotto
6) grate the ginger over the pot, add the apple and beetroot pieces and stir it well 
7) once most of the juice is soaked up from the risotto, add another 1/5 to it
8) you do not need to stir it all the time – let it sit and stir it once after adding more juice
9) repeat step 7 until the glass is empty
10) add some salt and pepper to your risotto and try a small spoonful – is it ready yet?

If you want

1) it more spicy
add some more ginger and pepper
2) it less spicy
add some more beetroot juice or 1-2 tablespoons of agave syrup

If you want to decorate your plate a little

1) heat up a small pan with the agave syrup
2) place the apple slices into the pan and let the agave syrup soak up for 2-3 minutes
3) flip the apple slices and repeat the soaking

 

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Voila, now you can

1) decorate your plate and enjoy, or
2) call your guests – bon appétit! 

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As always, I would love to hear your opinion if you’ve tried it out – or, if you have some other great suggestions to spice up the recipe a little more! Make sure to add #StylePhantomrecipes when reposting it on Instragram or linking up your version of it, so that I don’t miss out on your creation. :)

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Cinnamon Rolls; Heaven at home

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I’ve always loved these Cinnamon Rolls, especially at Starbucks. Back when I was a little younger, I’d want to go to Starbucks with friends only to get one of these cinnamon rolls – heated up- with a cold iced-chai latte next to it. Last week I had a dinner at my house with guests and decided to make a dessert that everyone, especially me, loves: freshly baked cinnamon rolls. I worked with american measurements, so this time with cups and teaspoons. To measure these, I used measuring spoons I recently bought on amazon. Today I want to share with you this super easy to-do recipe.

Ingredients for the dough:

– 4-5 cups flour
– 2 packages dry yeast (4,5 teaspoons)
– 1 teaspoon salt
– ¾ cup milk
– ½ cup water
– ½ cup melted butter
– ½ cup sugar
– 1 egg

Ingredients for the filling:

– room-temperature butter
– ½ cup of brown sugar
– 2 teaspoons cinnamon

Ingredients for the topping:

– 1 ½ cups powdered sugar
– 1 tablespoon butter
– ⅛ teaspoon vanilla
– 2-3 teaspoons hot water

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Now lets start the actual baking – it’s so much easier than I would’ve exptected it to be.

Mix 1 ¾ cups of flour with the yeast and salt. Heat up the milk, butter and water in a bowl and add the sugar to it. Now mix the melted with the flour and yeast mixture. Next add the egg and anotehr ½ cup of flour and beat the dough some more. Now add enough flour until you have a soft dough (around 1-2 cups). Knead the dough for a few minutes until its soft and well, doughy. Cover up the bowl and let it rest for atleast 20 minutes. I let it rest for about 30 minutes.

Once the dough has risen and is ready, roll it out until you have a large rectangle. The dough should be around ¼ inches high.

Now cover the rectangle with butter that was is at room-temperature. I simply used my fingers to rub the butter on top – it doesn’t need to be too thick. Simply to get the next mixture sticking to it. Now mix up the cinnamon and sugar and spread it equally over the buttered rectangle. Once you are done, roll up the rectange until you have a large roll. Cut the roll up to achieve around 12 pieces, looking like the above ones (I had around 15 pieces).

The oven needs to be heated up to 375°F. Put the cinnamon rolls into the oven and bake for around 15-20 minutes. Make sure to keep an eye on the cinnamon rolls, as they rise faster than expected. Once they have a golden-brown color, take them out and let them cool for a few minutes. While letting cinnamon rolls cool down, start the topping to glaze them afterwards. For the topping simply mix all ingredients up – basically, it’s pure sugar. Let it drizzle over the, still warm, cinnamon rolls, serve it to your guests or snuggle up on the sofa and indulge. Voila – you’ve got the perfect home-made cinnamon rolls.

Let me know what you think about the recipe – I really hope you enjoy them!

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