Baking: Homemade vanilla sauce

1,5 dl double cream
1,5 dl milk
2 table spoons sugar

3 egg yolks
1 tea spoon vanilla sugar
2 dl double cream

Give the milk and the cream a quick boil. Let cool off for a while (paint your nails Goth black or try out all your shoes meanwhile).

Mix the egg yolks with the sugar (I'll use the whites for tomorrow's lemon and marengue pie). Slowly pour it into the milk+cream as you stir.

Back to the heat.
Carefully heat up the mixture while stiring gently without boiling it. When it is quite thick - remove!
Since I assume your Goth I will put up a warning: Don't put your hand on the hot stove, just turn it off.
Let cool.

After half an hour time an hour when it's cool you'll pour in the vanilla powder.

Lightly whip the 2 dl of double cream and gently stir into the vanilla mixture.
Ta-daa! A perfect homemade vanilla sauce with not too much sugar, but still deadly good with an applepie (or a rhubarb pie as I'm making).

And to make it Goth use real vanilla sugar to get the black dots in it. Always try to incorporate Goth where you can!

Halloween 2011: Broken glass cupcakes by Sarah Kelley

I've always used real broken glass to decorate my scary cupcakes.
I must confess, the guests have been complaining and my white linen table cloths have been washed a lot.

Sarah Kelley's lovely dangerous Broken Glass Cupcakes

So when I got sent this recepie for fake glass by Sarah Kelley  I said "-Ahaaa, so that was what I was supposed to do?"
Made me feel a bit stupid actually...

Sarah Kelly was nice enough to share her skills with me and the readers.
So, with no further ado - here's her fake broken glass recipe:

Bloody Broken Glass Cupcakes

Cupcakes-pick your favorite cupcake recipe and bake them.
Adora's cupcake recipe. 

Broken Glass/Sugar Glass
• 2 cups water
• 1 cup light corn syrup

• 3 1/2 cups white sugar

• 1/4 teaspoon cream of tartar
Directions:Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar
in a large saucepan; bring to a boil.
Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees F, or 149 degrees C
(hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 (or 149) degrees, quickly pour onto a large metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.

Blood:-all i used for the blood was a few drops of red food dye onto the
tips of the sugar shards to make it run down. You can also put a few
drops of food dye into light corn syrup with a sprinkle of water as
well.

Thank you so very much Sarah Kelley!
What a sweet contribution <3

Other versions of the Broken Glass Cupcake.

But I still think Sarah Kelley's looks the best!

Recipe: Guacamole (Montignac)

The story says vampires are afraid of garlic, well, it might have been true in the early decades when we travelled the world and tryed to act all aristocrat and smell like roses and champagne and we were to stuck up to be near those stinkers....
..but hey, life evolved and almost every person smells like garlic nowadays so we just had to adapt.

If you can't beat them, join them.

Being a total snob is good too, but eating always tops.
So, over the years I have become a garlic snob instead, and impress by my fantastic skills in different garlic dishes. Here's my version of the Mexican dish.

Vampire Guacamole, 4 persons

1 avocado

1 tablespoon of onion

1 big garlic clove

2 tablespoons of sour cream (for Montignac Phase 1 - NO!)

½ fresh squeezed lime/lemon juice
½ teaspoon (or more) sambal oelek
salt
black pepper

Bring out your blender and chop that onion until you can't recognice it anymore (as you would if you were a potential serial killer trying to get rid of some victim parts). Use the garlic press and add the garlic to it. Then go completely wild and just toss everything else in there.
Put it on.
Walk away.
Fix your make up a bit.
Go back.
Turn it off.
Put it in a sweet little bowl, preferably in clear glass for everyone to enjoy that sweet moss green color. Store cold until it's time to enjoy it "with" your friends ;)

Cupcakes

Synthia was with a friend and her mum to the beach today, and then her friend followed her home on a play-date :)
Panic! What to do to keep the 4 kids happy and not eating me (mine are aspiring vampires, you know...).

Yeah, I pulled out my safe card - cupcakes. The only thing that makes me somewhat human.

I don't think I've ever published the recipe I use most often? How horrible of me!

This is how the mini cupcakes looks fresh out of the oven. I would serve them with icing sugar on top or my usual frosting and sprinkles (next pic).

This is for a basic swedish muffins (as we call them)/cupcakes.

Muffins/Cupcakes 10 medium or 12 mini converter

oven: 200 degrees Celsius

Hot tips: divide the mixture in two and make 2 different kinds of flavours in one batch (think of me saying it in a peppy Martha Stewart way).

62 g butter, room tempered

1 dl sugar (you can cut down to 0,75 dl)

1 egg

½ teaspoon vanilla sugar

2,25 dl wheat flour

1 teaspoon baking-powder

0,75 dl milk

+ flavour

• zest of ½ a lemon or ½ orange
• fruit, berries
• 1 teaspoon extra of vanilla
• spice: cinnamon, caraway
• chocolate...

I like to use lemon and straw-/raspberries together.

Beat the butter and sugar senseless until fluffy. Add all other ingredients. Blend it all together with taste of choice. Pour into 24 small cupcake forms or 10 medium sized and put in middle of the oven. Small 6-10 minutes, medium 10-15 minutes.

Wait for a few minutes and then pour icing sugar on top, or let them cool if you're to have frosting on top (for this I recommed baking them one day in advance).

While they are in the oven you have time enough to make the frosting.

And NO - they are not for you if you are a Phase 1 in the Montignac Method ;/ *sorry* but Phase 2'ers can enjoy one 3 hours after the last meal - or you serve them to fatten up your friends to make yourself look thinner *mo-ha-ha-haaa*

Bake: Rhubarb crumble pie

My husband scored some rhubarbs from someone at work.

The best thing about rhubarb pie is that it's just so goth.
Is harsh, stern, bitter as well as wonderful and pretty.
The worst thing about rhurbarbs is that it needs a ton of sugar before it's perfect (quite similar to me and a ton of make up). And since I prefer to eat according to Montignac this must be the least best thing for me to eat.
But I will suffer for rhurbarb crumble pie anyday. I like to suffer that way. Suffering is part of being goth, and this is the weapon of my choice.

Crumble pie 6-8 guests converter
For best taste; serve lukewarm. Let pie cool for about 15-20 minutes at room temperature.

fruit of choice (preferably something you don't need to add sugar too)

112 gram butter, room temperature
3 dl wheat flour
2-3 table spoons of sugar
(a dash of cinnamon)

Put the chopped and well stabbed fruits in a cute little pre-buttered pie tin.
Mix all other ingredients until you have nice crumbles (the more you work it the bigger the crumbles). Bury the fruit with the crumbles. Put in a 200 degree Celsius hot oven for approx. 15-20 minutes.
Let set for 15-20 minutes at room temperature before serving.
Add some icing sugar on top (I forgot).

Serve with lightly whipped cream (whip 2 dl cream with 1 tablespoon of sugar and 1 teaspoon of vanilla sugar).

Now you have got yourself a typhical swedish crumble pie.
I use this recipe mostly for apple pie, but it works with anything. Best thing is that it is really good and doesn't contain that much sugar. To make it even more Montignac you can use sifted rye-flour instead of wheat flour. It gives the pie a bit more nut-ish flavour.

Recipe: Viola bows (sugar pretzels)

As a young child, innocent and sweet...nah, who am I kidding? Who's story am I trying to tell?
The truth; as a young child, scary and with sociopathic streaks I sometimes were allowed to visit my grandma and grandpa under supervision of a crowd of psychiatrists and doctors standig by with a shoot of anaesthetic if anything should go wrong....again ;)
Everytime I visited my grandma, Viola, she baked these "sugary" pretzels. She was a diabetic so it had no sugar on top and I was not so fond of those plain pretzels back then.

But then I grew up to an innocent and sweet... Again! Wtf, tell the truth you fucking psycho! Okay, okay, I will, stop yelling at me!

But then I grew up to be a happy vampire (-Satisfied? Hmm, well, okay, it is bending the truth a bit on the kind side, but okay, I can settle for that.) and all of I sudden I just grabbed a recipe in my book and you can imagine my surprise when I took the sugary pretzel inbetween my fangs and I got ripped back in time just as if Superman had flown backwards of the earth once again as I landed in my (now deceased) grandma Viola's kitchen and was 7 years old wearing some hideous brown manchester pants and a white turtleneck with a big pretzel stuck between my teeth!

I've found Viola's recipe!

So from this day foward I named them Viola bows and it is a great memory to have of her <3

Viola bows/Sugar Pretzels converter

These will only yeast once

50 grams butter

1,5 dl milk

0,5 dl sugar

25 g yeast

4,25 dl wheat flour

Melt the butter and add milk to it. Heat to 37 degrees Celcius.

Mix in the sugar and yeast. Stir a bit.

Add the flour and knead the dough for 10 minutes in a machine (or by hand).

At once pour it out and cut it to 8 pieces. Make them as 20-30 cm long worms that you swirl like a pretzel (or whatever) on a baking plate. Add a tiny bit of extra flour if you must, but you shouldn't have to.

Put over a towel and let yeast for 30 minutes.

Put oven to 275 degrees Celcius (yes, it's correct - 275!) lower-middle for 5 minutes.

Paint them with water (or melted butter) and dip them in a sugary bowl before serving.

Do you have a memory cake from someone you love? Write down the recipe before they leave this earth is todays hot tips.

More easter crafting

The crafting have no end!!

My endearing husband have trouble with a few of my personality types. One is my hoarding.
I save the most stupid things because, as you know, it might come in handy... He says "blablaa, you are never going to use this crap".
And this time, HA-HAA, I proved him wrong!
After, for some reason I can not remember, I saved the packing plastic from my timer for a year, I finally found a use for it! This made me very pleased :)
I used it to mold supercute sugar easter rabbits to give to all the hostesses at the easter dinners I'm going to.

and yes, it says 242 on the timer because I love Front 242

Molded sugar:

½-1 teaspoon of water

caramel color

1 dl sugar 

Mix the caramel color with the water then pour down the sugar. The consistency should be as wet sand (if not add some more sugar or water). If it gets to wet the sugar will start melting and they will not look as "sugary". I keep mine as dry as possible.
Use any mold and press the sugar tight with your fingers. Cut clean on the surface. Take some oven paper and hold against the mold, turn over and put on a plate (if bigger stuff, put directly to a plate to avoid cracks). Let dry for about two hours. DO NOT poke on your mold until it's completely dry otherwise it will fall apart quicker then the local fool will collect cans on a Saturday night.
When it's dry you can decorate it with royal icing and sprinkles.

I will not rub his face in it saying "I told you it would come to use" because the other things I have laying around is most likely crap...

Chocolate Pie and earrings

Me and Fairlight took a stroll on town today. Her birthday is coming up and she had to tell me what she wanted.

We also had my parents in law over for dinner tonight. We had a very nice time.

Here's on our way out. I look like Gigantor next to her!

 Do you mind me tiing my dotted bow?

 Me and my husband baked a chocolate pie for dessert.

It was pure love in my mouth.

 Today my husband bought me those fantastic glamourous earrings I'm wearing. He sure knows how to treat his wife! I love glitter (and him)!

Chocolate Love Pie  12 pieces converter

(Notice: The cake must set for at least 3 hours after it's been baked)

150 g milk chocolate (I used IKEA's)

150 g butter

2½ dl sugar (I'm sure you can use less)

3 eggs

2½ dl wheat flour

200 degree Celsius in the oven.

Put a baking paper at the bottom of an openable baking tin.

Stab the chocolate multiple times, like you would on a heart.

Melt the butter and pour it over the chocolate to make it really dead. Stir.

Put in the deadly ingredient: sugar (and that is NO joke).

Crack the eggs to it and enjoy the sound of a crushing head while doing it.

Shove down the flour and stir the mixture violently intill it's helpless and accommondative.

Pour to the pan, put it in the middle of the oven (be aware - burned chocolate taste awful) for about 15-20 minutes.

Then let set for at least 3 hours before eating the damn thing. I put it on my balcony where I had 10 degrees today (there you got a free weather report from Sweden).

Serve with:

powdered sugar, raspberries and lightly whipped cream

I thought it would taste like pure sugar, but I was wrong. It was soooo good and I really recommend it!