Cafe ~ Börje Olsson ~ Luleå

fikabanner

My favorite thing to do is to go to a cafe. I love them. LOVE them. And Sweden has a seemingly endless number of adorable cafes. This one we found in Luleå!

fika2

It’s adorable and they have their own porcelain set! I want to buy the cup! Next time we’re there I’m going to ask if they sell them. I’m pretty sure they don’t, but that’s how much I want one.

fika3

The cafe itself was incredibly cute and welcoming and the staff really nice with a great sellection of treats. I had a vanilla latte and a lemon biskvi and Phong had a semla and hot soy milk (he doesn’t like coffee). They even foamed his milk!

fika1

If you find yourself in Luleå, or anywhere near Luleå, find Börje Olssons! It’s worth it!

Continue Reading

Biskvi

A what? Biskvi!

biskvi1

I first encountered the biskvi on my very first trip to Sweden. It is a stapel of swedish pastries but, I feel, often goes unnoticed next to the prettier, brighter and larger treats in the glass cases of the cafes. I originally mistook this little guy for a cookie. It is not a cookie. It has the sugar intensity of a whole cake crammed into cookie size.

biskvi2(Strawberry biskvi)

The classic biskvi is a cookie bottom (usually crunchy outside and soft inside) with a mound of butter cream coated in chocolate. It is intense but, in my opinion, not all that great.

After my first couple biskvis I was pretty much done with them. That all changed when I saw a white biskvi with purple on top in the pastry case at Cafe Kakmonstret in Umeå. Unfortunately, every time I get my hands on the violet biskvi at Kakmonstret, I eat it so quickly that I never get a picture. -_-

And so began the dawn of flavored biskvis!

biskvi4(Daim candy biskvi and a pear biskvi)

biskvi3(Lemon biskvi)

I wouldn’t mind if biskvi became the new sugar fad. If you’re in Sweden you should give them a try! I, obviously, suggest flavored biskvi over original.

Continue Reading

Cookies!

 

cookiebanner2

So, in case we haven’t met, I love cookies. I like to make them almost as much as I like to eat them. This summer I got to make two batches of cookies for Phong to take to work and just barely managed to remember to take pictures of them.

The most recent was a combination Phong came up with himself- white chocolate chip cookies with avocado frosting. I’ve done an avocado frosting on cupcakes before but this was the first time I did it on a cookie and it turned out great! I’m not even a big fan of avocado and I still loved it.

Ingredients:cookiesmall2

3/4 cup butter (180 grams)

1 cup brown sugar

1/2 cup white sugar

1 tsp baking powder (bakpulvar)

1/4 tsp baking soda (bikarbonat)

1/2 tsp cinnamon (kanel)

2 eggs

1 tsp vanilla (vaniljarom)

1  3/4 cups flour

2 cups rolled oats (havre)

White chocolate chunks

Directions: Cream the butter, brown sugar, white sugar, baking powder, baking soda, cinnamon, eggs and vanilla in a large bowl. Add the flour. And then mix in the oats and chocolate chunks. I roll them into ball and flatten into pucks.

For the Frosting: Mash up an avocado and then start mixing in powdered sugar until it becomes thick and that pretty lime green color. If you want to add coconut sprinkles (or any other kind of sprinkle) remember to do it before the frosting hardens.

 

cookiebanner

 

The other was Sugar Cookies. I’ve used this recipe a few times and it’s hands down my favorite sugar cookie recipe.

cookiesmallIngredients:

1  1/2 cups butter, softened (240 grams)

2 cups sugar

4 eggs

1 tsp vanilla (vaniljarom)

5 cups flour

2 tsp baking powder (bakpulvar)

1 tsp salt

Frosting:

4 cups powdered sugar

1/2 cup butter

5 tbs milk

1 tsp vanilla (vaniljarom)

Directions: Cream butter and sugar. Add eggs and vanilla. Separately mix flower, baking powder and salt and then add to butter mixture.  For the frosting just mix the ingredients and make sure the cookie is cool before you frost it. Sprinkle quickly!

If you’re not from the States you might have noticed that these recipes are. I play pretty fast and loose when it comes to recipes. I find that cookies are the most forgiving of baked goods when it comes to this kind of cooking. For tbs (tablespoon) I actually just use a normal sized spoon and tsp (teaspoon) I use a tea spoon or just eyeball it. I have a measuring cup so I don’t have to try to convert these into deciliters. 1 cup is a little less than 2 1/2 deciliters.

You might also have noticed that I didn’t give a baking time or temperature. I almost always baking cookies at 175 Celsius (350 Farenheit) until they look done. For me, done is a little brown on the edges, that moment when they just started to get color. I like a soft cookie.

 

Until next time!

-cheryl

Continue Reading