Raw Chocolate Caramel Bites

Raw Chocolate Caramel Bites // fan-freakin-tastic.com

Raw food or raw foodism entails consuming uncooked and unprocessed foods. A raw food diet often constitutes a vegan and mainly organic lifestyle.

I love creating raw food desserts and this raw chocolate and caramel cake quickly became one of my favourites.

Raw Chocolate Caramel Bites // fan-freakin-tastic.com

I use organic ingredients as much as possible, you should too!

Raw Chocolate Caramel Bites // fan-freakin-tastic.com

The base is crumbly and nutty.

Raw Chocolate Caramel Bites // fan-freakin-tastic.com

Topped with a smooth cashew “creme”.

Raw Chocolate Caramel Bites // fan-freakin-tastic.com

Raw Chocolate Caramel Bites // fan-freakin-tastic.com

And topped off with rich dark chocolate.

Raw Chocolate Caramel Bites // fan-freakin-tastic.com

RECIPE:
Raw Chocolate Caramel Bites
Yield: about 20 small pieces

INGREDIENTS

CRUST:

  • 1 cup / 2.4 dl cashews & walnuts (or other nuts)
  • 1 cup / 2.4 dl fresh dates
  • 1/2 tsp salt (optional)

CARAMEL:

  • ½ cup / 1 dl cashew butter
  • ½ cup / 1 dl coconut oil, melted
  • 1 cup / 2.4 dl fresh dates
  • Pinch of cinnamon

CHOCOLATE GANACHE:

  • 1/3 cup / 0.8 dl coconut oil, melted
  • 2-3 Tbs cacao powder
  • ¼ cup / 0.6 dl agave syrup

HERE’S WHAT YOU DO:

  1. For the crust: blend the nuts in a food processor until you’ve got a flour or fine grain.
  2. Add the dates and salt and continue to blend in your food processor until all is combined.
  3. Line a small baking dish with parchment paper and press the crust into the base. Freeze while preparing the caramel.
  4. For the caramel: blend the cashew butter, coconut oil, and dates in a food processor until smooth.
  5. Pour the caramel over the crust and pop it back in the freezer while you prepare the chocolate ganache.
  6. For the chocolate ganache: Blend coconut oil, cacao powder, and agave in a food processor.
  7. Using a spatula, spread the chocolate ganache evenly onto the caramel layer. Place back in the freezer to harden (about 1 hour).
  8. Remove from freezer and cut into bite-sized pieces, store in an airtight container in the fridge.

Enjoy!

Coconut, Ginger & Lime Juice

Coconut & Lime Juice // fan-freakin-tastic.com

I’m on a real juice and smoothie kick lately. I guess the warmer weather invites cravings for refreshing drinks. It’s so much fun to invent all kinds of fun combinations of fruits, spices and vegetables. Here’s one I came up with the other day.

Coconut & Lime Juice // fan-freakin-tastic.com

RECIPE:
Coconut, ginger & lime juice
Yield: about 2 glasses

INGREDIENTS

  • Juice of 1-2 limes
  • Thumb sized piece of ginger, grated
  • 2 cups coconut water (flavoured if you prefer)
  • 2 Tbs apple sauce
  • Fresh mint
  • 8 ice cubes

HERE’S WHAT YOU DO:

  1. Toss all the ingredients into a high-powered mixer.
  2. Blend on high for 30 seconds – 1 min.
  3. Pour into pretty glasses, add a straw, and serve immediately.

Enjoy!

Vegan Chocolate & Coconut Truffles

Vegan Chocolate & Coconut Truffles // fan-freakin-tastic.com

My sister decided to become vegan about a year ago. As a vegan you follow a diet of fruits, vegetables, nuts, and seeds etc. In other words, no dairy or meat. When she visited recently from New York City, I made sure to whip up some vegan treats for her. These coconut truffles were a hit, they’re easy to make and can be varied by rolling in different toppings.

Vegan Chocolate & Coconut Truffles // fan-freakin-tastic.com

I used a 70 percent dark chocolate from Divine Chocolate that had just a hint of mango and coconut.

Vegan Chocolate & Coconut Truffles // fan-freakin-tastic.com

RECIPE:
Chocolate & Coconut Truffles
Yield: about 16 truffles

INGREDIENTS

    • 3.5 oz / 100 g of good quality non-dairy chocolate (flavoured if you’d like)
    • 1/4 cup almond milk
    • 1/2 tsp salt
    • 1 cup / 2.4 dl shredded unsweetened coconut
    • 1/2 cup / 1 dl flaked unsweetened coconut
    • Shredded coconut, cocoa powder, chia seeds, sesame seeds, liquorice powder etc. for rolling the truffles in.

HERE’S WHAT YOU DO:

      1. Break up the chocolate into smaller pieces and slowly melt in a medium bowl in the microwave.
      2. Once the chocolate has melted, add the almond milk and salt, stir until combined.
      3. Add the shredded coconut and stir with a spatula until incorporated.
      4. Add the flaked coconut and fold into the chocolate mixture with a spatula.
      5. Roll into bite-sized balls, rolling each one in your topping of choice (I used shredded coconut, cocoa, and liquorice powder).
      6. Store in an airtight container in the fridge.

Enjoy!

Oatmeal Creme Pies

Oatmeal Creme pies / fan-freakin-tastic.com #baking #cookies #sweets #oatmealcremepie

Years ago, I was at a farmers market in Marblehead, MA with my aunt when I caught sight of a delicious looking thing. Wrapped in plastic foil were two oatmeal cookies with a generous amount of frosting sandwiched between them. The seller had labeled them “Whoopie pies”, which I later learned is an entirely different thing.

When I returned to Marblehead a couple of years later, I went on a hunt to find this delicious “Whoopie pie” I had such fond memories of. I finally found it, sadly packaged in a plastic box in Whole Foods, and was tremendously disappointed to find it looked nothing like what I remembered, and tasted awful. Turns out, Whoopie pies are not Oatmeal Creme Pies.

These are Oatmeal Creme Pies. And they might just be the best darn thing you’ll ever eat.

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Let’s go! Mix flour, baking soda, oats, salt, cinnamon, and ginger in a medium sized bowl.

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Mix the sugars and butter until creamy. Add egg and vanilla extract.

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Combine the wet and dry ingredients, this will leave you with a thick and sticky dough. Now fire up the oven while you form the dough into little balls, pat them down a bit, and place them a couple of inches apart on a baking sheet.

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Once baked, let them cool for a couple of minutes on the baking sheet and then transfer them to a wire rack to cool completely.

Oatmeal Creme pies / fan-freakin-tastic.com #baking #cookies #sweets #oatmealcremepie

Whip up your frosting, this is the glue that holds your cookies together, a.k.a the crack.

Oatmeal Creme pies / fan-freakin-tastic.com #baking #cookies #sweets #oatmealcremepie

Make sure your cookies are completely cooled (I made my cookies a day ahead and stored them in an airtight container in the fridge, then frosted them cold). Spread frosting on the bottom of one cookie, sandwhich another on top, and voilá!

Oatmeal Creme pies / fan-freakin-tastic.com #baking #cookies #sweets #oatmealcremepie

I made these for Tom and his friends for their weekend ski trip. Wrap them in plastic foil to keep them deliciously moist and for easier transport to pick-nicks or potlucks.

RECIPE:
Oatmeal Creme Pies
Yield: about 16 cookies

INGREDIENTS

Oatmeal Cookies:

  • 1 1/2 cups (3.5 dl) flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3 cups (7 dl) quick cooking rolled oats
  • 1 1/4 cup (280 g) butter, softened
  • 2/3 cup (1.6 dl) dark brown muscovado sugar
  • 1/3 cup (0.7 dl) brown sugar
  • 1/2 cup (1 dl) raw cane sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Frosting:

  • 3/4 cup (170 g) butter, softened
  • 3 cups (7 dl) powdered sugar
  • 3 Tbs cream
  • 2 tsp vanilla extract
  • pinch of salt

HERE’S WHAT YOU DO:

  1. Set your oven to 375 F / 190 C / gas mark 5.
  2. To make the oatmeal cookies: In a medium bowl, combine the flour, baking soda, salt, cinnamon, and ginger. Add the oats and mix until combined. Set aside.
  3. In a large bowl, mix the sugars and butter with an electric stand mixer until creamy. Add the egg and vanilla extract and mix again until combined.
  4. Using a spatula, slowly mix the dry ingredients with the wet, stirring until completely combined. Towards the end, I find it easier to use my hands to combine the dough as it gets very thick and sticky.
  5. Roll dough into balls (about 2 Tbs of dough for each cookie), pat them down slightly and place a couple of inches apart on a baking tray lined with parchment paper. The cookies will puff up slightly so don’t make them too thick.
  6. Bake for about 10 minutes until slightly browned around the edges. Remove from oven and allow to cool on the baking tray for 3 minutes, then transfer to a wire rack to cool completely.
  7. To make the frosting: Cream the butter with an electric mixer on high for a couple of minutes, slowly add the powdered sugar and mix until combined. Add the cream, vanilla extract, and salt and mix until incorporated.
  8. Frost the bottom of one cooled (or chilled) cookie (be generous with the frosting, there’s plenty to go around), then sandwich a second cookie on top, bottom side touching the frosting.
  9. Wrap the cookies in plastic wrap to keep moist and fresh. Store in room temperature for up to 2 days or keep in the fridge to keep fresh longer. If storing in the fridge, make sure you take them out a couple of hours before serving so they warm to room temperature and are soft when serving.

Enjoy!

Blondies with Home Made Caramel Sauce

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

I whipped up a batch of caramel blondies for my colleagues the other day. They’re like brownies, sans cocoa, and with an added surprise – a swirl of home made caramel sauce. It was such a hit that people were still talking about them three days later.

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

Start off by making the caramel sauce (honestly, it’s easier than you think to make home made).

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

While the caramel sauce cools, whip up your blondie batter.

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

Spread half the dough in the bottom of a baking dish.

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

Pour about 1/2 cup of warm caramel sauce on top.

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

Dollop the rest of the blodie batter on top and smooth out with a spatula.

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

Pop it in the oven and watch how the caramel sauce bubbles up around the edges. Then chop it up into bite sized pieces and make your colleagues happy.

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

RECIPE:
Caramel Blondies
Yield: about 20 bite sized pieces

INGREDIENTS

Caramel Sauce:

  • 2 cups (4.7 dl) sugar
  • 1.5 stick (170 g) butter, cut into cubes and at room temperature
  • 1 cup (2.3 dl) cream
  • 1 tablespoon flaky sea salt

Blondies:

  • 2 cups (4.7 dl) flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup (225 g) butter, melted and cooled slightly
  • 1 cup (2.3 dl) raw cane sugar
  • 1 cup (2.3 dl) light brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup salted caramel sauce
  • Flaky sea salt, for sprinkling

HERE’S WHAT YOU DO:

  1. Start with the caramel sauce: Pour the sugar into a thick bottomed pot over medium heat and allow to melt while stirring slowly. The sugar will lump up at first, but eventually melt and become liquid. Keep stirring slowly until completely melted and the sugar has taken on a golden brown color.
  2. Turn the heat down to low and add the butter, one small cube at a time, while stirring. The sugar will bubble up vigorously when you add the butter, so be careful.
  3. Once all the butter is added and has melted into the liquid sugar, slowly add the cream while stirring. Again, the caramel sauce will bubble up, so go slow and be careful.
  4. Finally, add the flaky salt and stir until completely combined. Set aside to cool.
  5. For the blondies: Preheat oven to 350F / 176 C / gas mark 4.
  6. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  7. In a large bowl, using an electric mixer, mix together the butter and sugars until completely combined and the sugar has dissolved slightly.
  8. Add the eggs and vanilla extract and mix again.
  9. Using a spatula, combine the wet and dry ingredients, slowly folding over the dough to combine it all.
  10. Line a baking dish (about 9×6 inches / 23×15 cm) with parchment paper and dollop half of the blondie batter in the bottom of it, pressing with a spatula to even it out.
  11. Pour 1/2 cup of warm caramel sauce on top and spread it out evenly with a spatula.
  12. Dollop the rest of the blondie batter on top and carefully even it out with the spatula.
  13. Bake in the oven for 30-40 minutes, until a toothpick inserted in the middle comes out with just a bit of caramel sauce on it. Allow to cool in the pan for a bit, then transfer to a wire rack to cool completely.
  14. Once cooled, chop into bite sized pieces and store in an airtight container.

Enjoy!

Caramel Blondies / fan-freakin-tastic.com #caramel #homemade #baking #blondies

Jitterbugs – shortbread & meringue cookies

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

Most people would probably think of dancing when they hear the word “Jitterbug”. I, on the other hand, think of cookies.

Jitterbug cookies are an old Swedish classic. I remember having them once as a kid. Thinking about it, that may be the one and only time I have ever had them. But ever since, every time I hear anyone mention Jitterbug cookies I get a pang of nostalgia and remind myself I have to get around to baking them.

Well, I finally did!

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

The base is a simple shortbread cookie dough – butter, flour and sugar.

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

You can use a kitchen assistant to work the ingredients into a smooth dough. I used my monster muscles and kneaded the dough by hand. Wrap it up in plastic wrap and let it rest in the fridge for an hour.

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

Meanwhile, whip egg whites until stiff, then add sugar until glossy peaks form.

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

Divide the chilled ball of dough in two. Roll out each half between sheets of plastic wrap until you get a nice rectangle. Try to work kind of quick, you don’t want the dough to get too warm and soft.

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

Spread half of the meringue on each rectangle and carefully roll it up starting at the long end, like you’re making a swiss roll – use the plastic wrap as an aid, it makes it so much easier to roll it up!

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

Place on a cutting board and set aside in the freezer for 15-20 minutes. While you heat up the oven.

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

Cut into 1/2 inch (2 cm slices), place on baking trays lined with parchment paper and bake for about 15-20 minutes depending on how frozen your dough is.

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

Jitterbugs - Shortbread & Meringue Cookies via fan-freakin-tastic.com

RECIPE:
Jitterbugs – Shortbread & Meringue Cookies
Yield: about 25 cookies

INGREDIENTS

Shortbread

  • 7 oz / 200 grams butter
  • 0.4 cup / 1 dl sugar
  • 2 cups / 4.5 dl flour

Filling:

  • 2 egg whites
  • 0.4 cup / 1 dl sugar

HERE’S WHAT YOU DO:

  1. Mix the flour and sugar. Cut the butter into cubes and work it into the dry ingredients until you have a smooth dough. Wrap the dough in plastic wrap and set aside in the fridge to chill for 1 hour.
  2. Whip the egg whites until stiff, slowly add the sugar while continuing to whip the egg whites, until stiff peaks form.
  3. Divide the chilled dough into two equal parts and place between sheets of plastic wrap. Roll out into two rectangles and spread half of the meringue on each rectangle.
  4. Using the plastic wrap as an aid, carefully roll the dough into a log, as if you were making a swiss roll cake. Place the logs on a cutting board and set aside in the freezer for 15-20 minutes.
  5. Meanwhile, heat the oven to 347 F / 175 C and line a couple of baking trays with parchment paper.
  6. Cut each log into 1 inch / 2 cm pieces and place on baking sheets, an inch or two apart. Bake in the middle rack of the oven for 15-20 minutes (depending on how frozen your dough is) until edges and meringue have started to brown slightly (keep an eye on them so they don’t burn).
  7. Allow to cool on baking tray for 3 minutes, then transfer to wire racks to cool completely. Store in airtight containers in the fridge.

Enjoy!

The Best White Chocolate Brownies

The Best White Chocolate Brownies via fan-freakin-tastic.com

I’ve made these white chocolate brownies three (!) times in less than two weeks.

They were such a hit with Tom and his friends that they’ve been a standing request. I first made them for a day-trip of skiing for them, and they’ve already become a bit of a skiing trip tradition (or must?). I even sent a batch along with them to the airport, on their way to go skiing in Chamonix. (Meanwhile, I’m stuck in a grey and rainy Stockholm, studying. C’est la vie…).

The Best White Chocolate Brownies via fan-freakin-tastic.com

The Best White Chocolate Brownies via fan-freakin-tastic.com

Key ingredient right here – lemon zest. If white chocolate and lemon zest were humans, they’d be married. Just saying.

The Best White Chocolate Brownies via fan-freakin-tastic.com

Chunks of white chocolate gives a lovely little surprise in each bite.

The Best White Chocolate Brownies via fan-freakin-tastic.com

These brownies get a crunchy crust, with a gooey, chewy inside. Perfect!

The Best White Chocolate Brownies via fan-freakin-tastic.com

Ready to be shipped off on a skiing trip.

The Best White Chocolate Brownies via fan-freakin-tastic.com

The Best White Chocolate Brownies via fan-freakin-tastic.com

RECIPE:
White Chocolate Brownies, with white chocolate chunks
Yield: about 30 bite sized pieces

  • 5 oz / 150 grams of butter, cut into cubes
  • 5 oz / 150 grams of white chocolate
  • zest of one lemon
  • 3 large eggs
  • 0.8 cups / 2 dl sugar
  • 0.6 cups / 1.5 dl flour
  • 5 oz / 150 grams white chocolate, chopped into chunks

HERE’S WHAT YOU DO:

  1. Set the oven to 300 F / 150 C.
  2. Chop 5 oz / 150 grams of white chocolate, set aside. In a pot, melt the butter over medium heat.
  3. Once the butter has melted completely, add the chopped white chocolate and stir until melted and completely combined.
  4. Whisk together the lemon zest, eggs and sugar until white and fluffy.
  5. Add the flour and melted butter-chocolate mixture and use a spatula to mix until completely combined.
  6. Line a 8×12 inch / 20×30 cm pan with parchment paper and pour the batter into it.
  7. Chop up the remaining 5 oz / 150 grams of white chocolate into small chunks and sprinkle across the top of the batter.
  8. Bake in the lower third of the oven for about 50 minutes until crispy and brown on top and gooey in the centre.
  9. Allow to cool slightly, then grab the edges of the parchment paper to transfer the cake out of the pan and onto a wire rack to cool completely.
  10. Once cool, chop into bite sized pieces and store in airtight containers in the fridge. Tip: put parchment paper between the layers of brownies when storing them, to avoid them sticking together.

Enjoy!

White Chocolate Brownies via fan-freakin-tastic.com

Cream Cheese White Chocolate Chip Cookies

Cream Cheese White Chocolate Chip Cookies via fan-freakin-tastic.com

Cream cheese in cookies!?

Yup. You bet ya. Add a bit of lemon zest and white chocolate and you’ve got yourself a winner!

Cream Cheese White Chocolate Chip Cookies via fan-freakin-tastic.com

Here we go, start by pulsing sugar, lemon zest and vanilla powder in a food processor.

Cream Cheese White Chocolate Chip Cookies via fan-freakin-tastic.com

Cream together butter and cream cheese, then it’s time to add your lemon sugar, light brown muscovado sugar, egg and vanilla extract. In a separate bowl, whisk together your dry ingredients. Then add them to your cream cheese and sugar mixture.

Cream Cheese White Chocolate Chip Cookies via fan-freakin-tastic.com

Chop up the white chocolate into small chunks and use a spatula to fold it into the mix. Cover the bowl with cling film and let the dough rest in the fridge overnight.

Next day, line a couple of baking sheets with parchment paper. Roll 1 inch / 2 cm balls of dough and place them on the baking sheet, a couple of inches apart. Give them a little pat to flatten them slightly.

Cream Cheese White Chocolate Chip Cookies via fan-freakin-tastic.com

Bake in the oven for about 8 minutes, or longer if you prefer the centers of the cookies completely baked (as opposed to gooey). Allow to cool slightly on the baking tray, then transfer to a wire rack to cool completely.

Cream Cheese White Chocolate Chip Cookies via fan-freakin-tastic.com

RECIPE:
Lemon, Cream Cheese and White Chocolate Chip Cookies

Yield: about 30 cookies

INGREDIENTS

  • 1/2 cup / 1 dl sugar
  • zest of 1 lemon
  • 1 tsp vanilla powder
  • 1/2 cup / 1 dl butter, softened
  • 4 ounces / 113 grams low fat cream cheese, at room temperature
  • 1/4 cup / 0.5 dl light brown muscovado sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups / 4.7 dl flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 7 oz / 200 grams white chocolate, chopped (or white chocolate chips)

HERE’S WHAT YOU DO:

  1. Pulse lemon zest, sugar, and vanilla powder in a food processor until combined.
  2. With the paddle attachment on your kitchen assistant, or using a stand mixer, cream together butter and cream cheese.
  3. Add lemon vanilla sugar and light brown muscovado sugar to your cream cheese mixture. Mix until combined. Add the egg and vanilla extract and beat again until just combined.
  4. In a separate bowl, mix together the flour, cornstarch, baking soda and salt. While stirring, slowly add the dry ingredients to the cream cheese mixture.
  5. Chop up the white chocolate (or use white chocolate chips). Using a spatula, fold the white chocolate chunks into the dough until incorporated.
  6. Cover the bowl with cling film and set aside in the fridge over night.
  7. When ready to bake, set the oven to 350 F / 175 C and line a couple of baking trays with parchment paper.
  8. Roll dough into about 1 inch / 2.5 cm balls and place in rows on the baking trays, about an inch apart. Pat the dough balls slightly to flatten a bit.
  9. Bake for 8-10 minutes, depending on how gooey and moist you want them to be in the centre. Less time equals more dough-like centres.
  10. Allow to cool slightly on the baking tray, then transfer to a wire rack to cool completely.

Adapted from Tutti Dolci

Enjoy!

Candied Citrus Peel

Candied Citrus Peel via fan-freakin-tastic.com

I made candied citrus peel the other day. Not for any particular reason, really. Sure, I had a couple of brainwaves about white chocolate chip cookies with the addition of candied lemon peel, but I kind of just wanted to try making yet another thing I’ve never made before. That said, I think these little gems would work great as cupcake or cake toppers.

Candied Citrus Peel via fan-freakin-tastic.com

Step one is to acquire a couple of citrus fruits. I used grapefruits and lemons, but the lemons were best suited for this.

Candied Citrus Peel via fan-freakin-tastic.com

Slice the peel off the fruits, try to avoid cutting too deep, you don’t want the bitter white part of the peel. Cut each piece of peel into about 1/2 inch (1 cm) strips. Place in a pot of boiling water and cook for about 10-15 minutes, until it’s tender. Transfer to a baking sheet to dry for about 15 minutes.

Candied Citrus Peel via fan-freakin-tastic.com

Bring equal parts sugar and water to a boil, stir until the sugar has dissolved and then add the citrus peel. Boil until it turns into syrup (nice golden color) and the peel is translucent. About 10 minutes.

Candied Citrus Peel via fan-freakin-tastic.com

Use a slotted spoon to carefully transfer the peel onto to a piece of parchment paper, allow to cool completely.

Candied Citrus Peel via fan-freakin-tastic.com

Toss the peel, a couple of pieces at a time, in sugar until coated. And you’re done!

Candied Citrus Peel via fan-freakin-tastic.com

RECIPE
Yield: about 1 cup of candied citrus peel

INGREDIENTS:

  • 4 citrus fruits (lemons, oranges, grapefruits)
  • 1 1/2 cup / 3.5 dl sugar

HERE’S WHAT YOU DO:

  1. Cut the top and bottom off your citrus fruits. Stand the fruit on one end and carefully slice the outer layer of peel off, working your way around the fruit. Try to avoid going too deep, you don’t want the bitter white part of the peel.
  2. Bring a pot of water to a boil and add the citrus peel. Boil for about 10-15 minutes until the peel has gone tender. Tranfer to a baking sheet and allow to air dry for 15 minutes.
  3. In a pot, heat one cup of sugar with one cup of water and bring to a boil. Stir until the sugar has dissolved. Then add the citrus peel.
  4. Allow to boil until the water and sugar has turned a golden brown color, the syrup has thickened, and the peel is translucent.
  5. Use a slotted spoon to transfer the peel to a piece of parchment paper. Allow to cool completely.
  6. Toss the peel in about 1/2 cup (1 dl) of sugar until coated.

Enjoy!

Puffy (Pita) bread

Puffy (pita) bread via fan-freakin-tastic.com

Last weekend Tom made the most amazing Texas style chili, I think I dreamt about it this week. We had it with a freshly baked batch of pita bread, made by yours truly.

Wanting to try another recipe, I made a second batch of pita bread this week, which resulted in this puffy bread. I wouldn’t exactly call it pita bread since it doesn’t have that signature pocket when you cut into it. It is however worthy of a Fan-freakin-tastic post because it’s deliciously fluffy and works just as well with a pot of steamy chili, a hot soup, or hugging a burger.

Puffy (pita) bread via fan-freakin-tastic.com

The process for this bread is rather fascinating, you mix the dry yeast and a portion of the warm water and flour first, which creates this bubbly batter.

Puffy (pita) bread via fan-freakin-tastic.com

Then add in the remaining ingredients and knead away. I love my kitchen assistant, it does all the kneading work while I busy myself with other things.

Puffy (pita) bread via fan-freakin-tastic.com

In a new bowl, lightly greased with olive oil mr. dough has a little nap.

Puffy (pita) bread via fan-freakin-tastic.com

An hour later, he’s literally transformed.

Puffy (pita) bread via fan-freakin-tastic.com

Stretch or roll out into eight rounds and place on baking sheets to rest for another 30 minutes.

Puffy (pita) bread via fan-freakin-tastic.com

Out of the oven comes puffy breads!

Puffy (pita) bread via fan-freakin-tastic.com

Enjoy with your dinner stew. Or fresh out of the oven with butter, cheese and a cup of tea.

Puffy (pita) bread via fan-freakin-tastic.com

RECIPE
Yields: 8 breads

INGREDIENTS

  • 2 1/4 tsp dry yeast
  • 1 Tbsp agave syrup
  • 3 dl (1 1/4 cups) warm water, divided
  • 3.5 dl (1 1/2 cups) flour, divided
  • 3.5 dl (1 1/2 cups) self-raising flour, divided
  • 0.5 dl (1/4 cup) olive oil
  • 1 tsp salt

HERE’S WHAT YOU DO:

  1. In a bowl, use a stand mixer to combine the yeast, syrup, and 1 dl (1/2 cup) of the warm water. Add 0.5 dl (1/4 cup) of the flour and 0.5 dl (1/4 cup) of the self-raising flour.
  2. Cover the bowl with plastic wrap and allow to rest for 45 minutes until bubbly and doubled in size.
  3. Return the bowl to your mixer and attach the dough hook, add the remaning flour (3 dl / 1 1/4 cups of each flour), water (2.5 dl / 3/4 cup warm water), olive oil, and salt.
  4. Knead on low speed for about 8 minutes until you’ve got an elastic and smooth dough. If you don’t have a kitchen assistant with a dough hook, knead the dough by hand for at least 10 minutes.
  5. Lightly grease a separate bowl with olive oil, and place the ball of dough in it, flipping once to coat with the olive oil. Set aside to rest for 1 hour.
  6. Once the dough has risen, transfer to a lightly floured surface and divide into 8 pieces. Using your hands or a rolling pin, flatten and form each piece into a round disc. Rub each piece with a bit of flour and set aside on baking sheets lined with parchment paper.
  7. Let rest for 30 minutes until they’ve puffed up a bit. Meanwhile, set the oven to 500 F / 260 C.
  8. Bake in the oven for 2 minutes, then use a spatula to flip the breads over and bake for another 3-5 minutes until slightly brown.
  9. Transfer to a wire rack and allow to cool. Store in airtight containers. These breads are great to freeze and can easily be thawed in the microwave before eating.

Enjoy!