Baking: Oat scones (a quick breakfast)

This morning I realised that we didn’t have any bread for breakfast in the house, and since I was quite hungry I wasn’t going to settle for ceraal with milk. I did a quick search on the internet and came up with the obvious answer: bake some scones!

My go-to recipe for scones have yoghurt in them, and we didn’t have any yoghurt either, so I couldn’t make those, but I found a recipe for oat scone that sounded nice and wanted to try it out. Problem was that it called for buttermilk, and for some reason, you can’t get buttermilk in Sweden. I usually substitute with filmjölk, but I also didn’t have that in the house, so I opted for just using regular milk instead. I don’t like raisins, so I left them out. And I am sure they will taste great with chocolate – have to try that someday.


  • 2 eggs
  • 2 tbsp acacia honey
  • 50 gram soft butter
  • 1 dl buttermilk
  • 250 gram all purpose flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp coarse salt
  • 50 gram rolled oats
  • 50 gram  raisins

Whip eggs and honey together

Oat scone: ingredients

Then stir in milk and butter and add the rest of the ingredients and combine well.

Oat scones: dough

Roll out to 1,5 cm thickness and cut out approx. 12 scones using a cutter or a glass.

Oat scones: Before oven

Brush with egg before baking in a 200 deg. C preheated oven for 10-12 minutes.

Oat scones: ready to eat

Serve hot or cold with your favourite scone topping.

Oat sones: plated


These turned out tasty even though I didn’t use buttermilk. I think I will try them with a bit of chopped dark chocolate in the dough next time.


Food/baking: Pizza – a dinner that you bake

I like to cook, but I love to bake, so I guess pizza is a win win for me. Also, when making pizza I get to use two of my favourite kitchen utensils!

My favourite pizza dough recipe is from a Swedish cook book called ‘one more slice’ by Leila Lindholm. The recipe says it’s for 4 big pizzas, but I get 2 from it for some reason. I guess I like my pizza a bit thicker. 😉


  • 15 gram fresh yeast
  • 3 dl lukewarm water
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 dl durum wheat flour
  • 5 1/2 to 6 dl high protein wheat flour

Here is how it went when I made pizza for dinner this evening:

Set the oven to 250 deg. C

The recipe says to make 4 big pizzas and bake for 5 minutes. I make 2 and bake for 12 minutes.


I love it when I get the perfect amount in the first weighing


Yeast crumbled in one of my favourite kitchen utensils…


My Kenwood mixer! – I use cold water from the tap and then warm it in the microwave to avoid yucky warm water from the tap.


Two types of flour


After mixing water and yeast, the rest of the ingredients are mixed – flour added a bit at a time. Mix for about 10 minutes until dough is nice and elastic.


– I heart my Kenwood mixer –


The dough is set aside to rise to double size; takes about 45 minutes



After:              (notice one of my other favourite kitchen utensils – a dough scraper thingy)


Prepare the topping. (I went for a simple version using left over tomato sauce and two types of cheese.)


Before the oven:


In the oven:


After the oven:



I could have taken a photo of the pizza nicely plated, but actually it hardly hit the plate before I had devoured it. Yum yum yum!


Baking: Brownie cups

Some time ago I tried this recipe from and they turned out amazing; just look at how yummy they were:


Then shortly thereafter I wanted to recreate these perfect brownie treats, but alas they turned out more like chocolate cake than brownies. 😦

They were still nice too eat, but not the heavenly chewy chocolatey brownies that I had been looking forward too.

I wondered what went wrong and wanted to try again, but I find it difficult to find the time to bake with a baby in the house, so time went by and not until yesterday did I try to bake them again.

Here is how it went…

Melting the butter and chocolate

Brownie cups

The recipe says to combine sugar, eggs, flour and vanilla, but I decided to whip sugar and eggs to a creamy white fluff before adding the flour and vanilla.

Brownie cuås


Adding nuts to the melted butter/chocolate (I used almonds)

Nrownie cuås


The recipe was for 18 cups, but I had batter left even after filling 18 cups with slightly too much batter, so not to self is to fill them less. Trouble is that they take 35 minutes to bake and that seamed like too long too wait for baking just 6 more cups so I threw out the left over batter.

Brownie cups


The finished brownie cups warm and ready to eat!

Brownie cups


My verdict is that they were not as good as my first try, but better than my second try. I know where I went wrong this time. I hadn’t bought the perfect chocolate and just used what I had in the kitchen which was a 44% chocolate. I would definitely recommend a higher percentage chocolate like say 70%. And then I think I left them in the oven for a few minutes too long, but that is something you get a feeling for with a recipe the more you use it.

Baking: Chocholate chip cookies

I had been thinking about baking some chocolate chip cookies for quite some time now, and after reading a post about choc chip cookies at stirandstitch’s blog I thought it was time to go ahead and bake some using this new recipe in stead of my go-to choc chip recipe that I have been using for years.

Since it’s not always so easy to plan what to do and actually get to do it, on account of very cute baby girl, I didn’t get around to actually baking said cookies before today – but they were well worth the wait. 🙂

Choc chip cookies

I had to change the recipe a bit because they didn’t have the sugar I wanted at the store – and I am wondering about the baking soda in the recipe ??? usually I would use baking powder, so I used 1 tsp of baking powder in stead. (You usually have to double the amount when using baking powder in stead of baking soda – baking powder is actually half baking soda and half the acidic ingredient that you need to activate the baking soda.) Since there was no buttermilk or other such acidic ingredient I thought it safe to substitute; the baking soda would probably fail in the cookies on it’s own anyway. Also, the eggs I had was size medium and they looked fairly small for medium eggs too so I had to use 2 eggs in stead of one. I also chose to use two thirds 70% dark chocolate and one third milk chocolate. And lastly I used chopped almonds as a nutty ingredient.

Here are some photos of the baking of the cookies…

Two types of sugar before mixing with the butter

Choc chip cookies

The doughy goodness after mixing everything together

Choc chip cookies

Before the oven..

Choc chup cookies

In the oven…

Choc chip cookies

After the oven…

Choc chip cookies

On a plate…

Choc chip cookies

And a close-up…

Choc chip cookies

The photos do not make the cookies justice – they are darker and yummier to look at in real life. They were very yummy to eat;slightly crisp on the outside and lovely chewy on the inside – just like I like them.