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March 2013 - Art in the Kitchen

Archive for March, 2013

PostHeaderIcon Lemon-Scented Blueberry Cupcakes

When I saw a posting from Cooking Light Magazine on Facebook with a recipe for lemon and blueberry cupcakes I just knew I had to try them! I’ve baked a fantastic quick bread with both lemon and blueberry and really enjoyed it, so I though “why not try it now with cupcakes?”!

I had some blueberries in the freezer that my mother in law picked in the woods last season, and it was about time I used the lemons in the fridge, what a perfect combo.  Today is my son’s 9-month birthday, an occasion to celebrate and what a great way to celebrate; with cupcakes! Of course he can’t eat any yet, but I assured him that when he is allowed to eat sweets, I will bake the best for him! Plus, he may taste them in his dinner anyway!


Recipe tested and approved! As you can see in the picture above (see more pictures below), I have not added too much icing, I think it takes away from the actual cupcake taste, so I halved the frosting recipe. The blueberries on top don’t only add visually; they also add to the fantastic overall flavor of this heavenly cupcake.

Here’s the recipe I used from Myrecipes.com


  • Cupcakes:
  • 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided $
  • 10 tablespoons granulated sugar $
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/2 cup low-fat buttermilk
  • 1/2 cup 2% reduced-fat milk
  • 1 teaspoon grated lemon rind
  • 3/4 cup fresh or frozen blueberries, thawedFrosting:
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups powdered sugar, sifted
  • 2 teaspoons fresh lemon juice
  • Fresh blueberries (optional)


  1. Preheat oven to 350°.
  2. Place 12 decorative paper muffin cup liners into muffin cups.
  3. To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  4. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

PostHeaderIcon Celebrating Waffle Day; Thin and Crispy Waffles

And yet another perk of living in Sweden: waffle day!

Waffle Day in Swedish is Våffeldagen. This celebration started due to a confusion between the Swedish “vårfrudagen” meaning “Our Lady’s Day” which falls on the same date, the 25th of March, 9 months before Christmas. The day historically marks the beginning of spring and is celebrated by, of course, eating waffles!

basic waffles As a newly Swedish resident I feel it is my duty to oblige and follow the tradition, especially since I have recently purchased a new Belgian waffle iron (in addition to the thin waffle maker I already had!).

Whilst searching for a good recipe online, I came across many that called for heavy whipping cream, an ingredient I did not have at home nor have used for waffles before. Then, I came across a recipe from my all-time favorite chef, Mr. Alton Brown, from Good Eats!

Yes, the recipe was delicious! I like bananas, walnuts and maple syrup on my waffles, but Swedes usually eat waffles with strawberry jam and whipped cream. That and we didn’t have any maple syrup at home, sadly. So we had ours Swedish style then, with strawberry jam and vanilla flavored whipped cream  though we also ate a waffle with condensed milk, yummy!

I have yet to make anything from Alton Brown’s recipes that hasn’t turned out good. If you have not heard of Alton Brown and like cooking good food, I suggest you look him up!

Here’s the recipe I followed, found on foodnetwork.com

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron


Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron.

Serve immediately or keep warm in a 100 degree C / 200 degree F oven until ready to serve.

PostHeaderIcon A Soft, Delicious Bread: Graham Rolls Recipe

My favorite thing to bake is bread. Admittedly I bake a lot more bread now that I have a stand mixer with a dough hook, but I still get hands on and knead by hand for a few minutes before shaping! I find that every now and then I still get the “amazed” feeling that flour, water and yeast can come together and metamorphose into the delicious bread I eat daily!

This recipe is from a Swedish magazine I subscribe to. It didn’t seem like anything special by looking at the ingredients list, but I do love Graham flour, so I decided to give it a try. And I am so glad I did! Fluffy and airy, these buns are tasty with just about anything you spread or add, and even plain (especially fresh out of the oven).

Graham Rolls Recipe

Serves 20
Allergy Milk, Wheat
Meal type Bread
Misc Child Friendly, Freezable, Pre-preparable
From magazine Hembakat


  • 50g fresh yeast
  • 50g butter
  • 400ml whole milk
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 180g Graham flour
  • 1/3 cup wheat germ
  • 330g all purpose flour (preferably organic)


1. Crumble yeast in a large bowl. Melt butter and add milk, heat it to 37°C (98°F) and pour over the yeast. Stir to dissolve.
2. Add remaining ingredients and stir until the dough comes together. Knead for 8-10 minutes. Form dough into a ball and place in an oiled bowl. Cover with a clean dish cloth and let rise 30-45 minutes.
3. Place dough on a floured surface and divide into 4 pieces. Divide each piece into 5 additional pieces. Roll into balls and place on a baking sheet lined with parchment paper. Sprinkle a little flour over the rolls and cover with a dish cloth. Allow rolls to rice 30-45 minutes. In the meantime, preheat over to 250°C (475°F).
4. Place baking sheet in the middle rack and bake 7-9 minutes. Let the rolls cool on a cooling rack before slicing.