ZAKKA - No4 - PORTFOLIO: Diana Ortscheid

Issue 04 - Winter Holiday Sweets

ZAKKA

s we e t d e s i g n o f S c a n d i n av i a winter holiday sweets

KA

candinavia

GREEN

LiFE

25 sweet winter

ENGLISH

SWEDISH

RECiPES

cupcakes * candy Cookies * Brownies Food gifts & Tips

FREE Print&Cut files

Homemade HOT Cocoa MIX

Sweet winter recipes with a nordic touch of taste...

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A K K A Z ina of Scand n g i s e d sweet

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We wish you a warm wintery welcome!

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In this fourth issue of ZAKKA we give you lots of sweet recipes to last the whole winter holiday. *ZAKKA: is Japanese and can be best explained as an expression for ”many things”. It is a fashion and design phenomenon that comes from Japan, inspired by the utensils from the West and with a keen interest in Nordic and Scandinavian design, old or new. With this magazine we want to make ”zakka” a familiar expression in our northern part of the world as well. Zakka can also be described as ”the art of seeing the practical and usable in the ordinary and mundane” Happy reading!

Diana Ortscheid /Zakka - sweet design of Scandinavia

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ZAKKA i sweet

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winter recipes

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Sweet Sweet tooth tooth ReCiPES ReCiPES 8

Butter Crinkle Cookies With Salted Caramel Frosting

10 Coconut Ice 12 Almond & Hazelnut

Buttercrunch Toffee 16 HOLIDAY BREAKFAST

• Baked X-MAS French Toast • Citrus & Pomengranate Salad

20 Brownie & Cookie dough CUPCAKES 22 Chocolate Chip

Cookie Dough Truffles 24 POPCORN Snow Balls 26 Espresso & Chocolate

Chip Shortbread 28 Pretzel Crunch Fudge 30 Peppermint Brownie Pops 32 Latte Fudge 34 Cinnamon Roll Cookies

48 DIY - Vanilla Sugar 50 Homemad Hand Pies 52 Peppermint

Cheesecake in a jar 54 Peppermint Crunch Truffles 56 Monkey Bread Muffins 60 Santa’s fudge 62 Rocky Road Pizza

print&cut print&cut

44 Food Gift Tags

Print&Cut labels for printing

zakka zakka tips! tips!

25 Brown bag popcorn tip!

46 Whipped Cream Stars 58 Gingerbread garland 64 Painted glass

38 North Pole Cupcakes 40 Apple Sheet Cake

With Salted Caramel Frosting

46 SNOWMAN SOUP

- Hot Cocoa Mix

48 Gingerbread Granola

Of e l b Ta ent t n o C

48 Salted Caramel

- Hot Cocoa Mix

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ZAKKA

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editorial Diana Ortscheid diana@zakkasweetdesign.com ENGLISH TRANSLATION by: Annie Olausson Bergfeldt ZAKKA - sweet design of Scandinavia info@zakkasweetdesign.com EDITORIAL ILLUSTRATIONS: Ortscheid art & design ShutterStock Find us / Follow us • www.zakkasweetdesign.com • twitter

twitter.com/zakkasweetdesig

• facebook

facebook.com/pages/Zakka-sweet-design-of-Scandinavia/210722652361451

• pinterest

pinterest.com/zakkasweetdesig

• you tube

youtube.com/zakkasweetdesign

COVER Elina Petersson COPYRIGHT: The copyright for projects within the magazine belongs to our designers and to Future Publishing Limited. We have worked hard to create these projects for you to make and love, and we kindly ask that you don not re-sell or distribute our work without permission from ZAKKA – sweet design of Scandinavia. We don not mind if you make a copy for a friend but please respect our hard work and do not make any part of our template PDFs available to others through your website or a third party website, or copy it multiple times without our permission. Please pass on this information if you make a copy for a friend. Copyright law protects creative work and unauthorised copying is illegal.

We appreciate your help. /Diana Ortscheid ZAKKA sweet design of Scandinavia

MODELS INSIDE MAG: Elina & Elsa Molle, Luna, Julia & Henrik

THANK YOU:

*Anders Lodestål *Gert & Ingeborg Ortscheid *Julia & Henrik Stenfelt *Carroline Skogström for

lending me your wonderful café & kitchen * www.lantcafe.se

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Butter Crinkle Cookies with Salted Caramel Frosting

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Sweet an ds cookies w alty browned butt er ith caram sprinkled el frostin g, with som e salt. Wha t more co coarse sea uld you w for? May ish be these are the c ies to ser oo ve to dea r Santa...? k-

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Butter Crinkle Cookies Yields about 24 cookies

Salted Caramel Frosting THINGS YOU NEED:

THINGS YOU NEED: 225 g salted butter, diced into cubes 6 dl all-purpose flour 2 tsp cornstarch 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 dl granulated sugar 1,5 dl packed light-brown sugar 1 large egg 1 large egg yolk 2 tsp vanilla extract 0,5 dl granulated sugar, for rolling cookies

1 dl + 2 tbsp caramel sauce 100 g butter, softened 1/2 tsp vanilla sugar 5 dl powdered sugar 3/4 tsp coarse sea salt, divided THINGS TO DO: Whip together the caramel sauce, butter and vanilla sugar in a large mixing bowl until pale and smooth, using and electric hand mixer on low speed. This takes about one minute. Add in the powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over the frosted cookies.

THINGS TO DO: Melt the butter in a medium size saucepan on medium heat and cook just until browned, swirling occasionally.

Scrape out all of the browned butter with a rubber spatula and pour it in a heat proof bowl. Allow the butter to cool until just warm to the touch, it takes about 20 - 25 minutes.

Preheat the oven to 175 degrees Celcius. Mix together flour, cornstarch, baking powder, baking soda and salt in a mixing bowl, set it aside. Mix the cooled butter, 1/2 a cup of granulated sugar and light-brown sugar in an electric stand mixer and mix until well blended. Add in the egg, egg yolk and vanilla and mix until combined. Slowly add in the dry ingredients and mix just until combined.

Scoop out the dough, 1 1/2 tablespoon at a time, and form it into balls (the dough will seem a bit dry, I think this is due to using warm butter, it seems to slightly begin the cooking process before baking). Then pour 1/4 cup of granulated sugar into a small bowl and roll the balls in the sugar. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Use the bottom of a flat measuring cup or drinking glass and gently flatten each ball to 1/2 inch or 1 1/2 centimetres thick circles and bake them in a preheated oven for 9-11 minutes. Allow the cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely. Finally, when the cookies are cool, spread on the salted caramel frosting and evenly sprinkle a small pinch of sea salt on top (do this immediately following so the salt sticks before the frosting sets). Store the cookies in a single layer in an airtight container.

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Coconut Ice THINGS YOU NEED: 1 can of sweetened condensed milk (400 g) 350 g icing sugar 350 g dessicated coconut Food colouring THINGS TO DO: Mix the condensed milk and icing sugar until combined.

Add in the coconut and mix well, it gets really thick but just keep going. Divide the mix into 2 halfs, add food colouring to one half and stir until evenly colored. Press the white layer into a deep tin lined with parchment paper, smooth the top with the back of a spoon and then repreat the procedure with the coloured layer, again smoothing out the top with a spoon. Let it chill overnight (or until it sets) and cut it into big squares.

Coconut Ice This is a perfect Christmas holiday sweet to make with the kids and it tastes like heaven.

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If you ha ve not m ade cand fore, this y berecipe a perfect s It is reall ta y simple and incre rt. delicious d ibly and crun chy. So t is no rea h ere son not t o tr estly, doe s it not m y it. Honake you happy ju feel st lookin g at it?

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Almond & Hazelnut Buttercrunch Toffee THINGS YOU NEED: 2,5 dl hazelnuts (chopped and roasted) 2,5 dl cup almonds (chopped and roasted) 4 tbsp water 250 g butter 1 tsp salt 4 dl sugar 2 dl brown sugar 1/2 tsp baking soda 2 tsp vanilla sugar 250 chocolate, chopped THINGS TO DO: Roast the hazelnuts and almonds at 225 degrees Celcius for approximately 5 minutes or until they are brown and golden. Once the nuts are done roasting, spread out half of them onto a cookie sheet lined with wax paper.

Mix the butter, brown and white sugar and salt and water in a large pot. Bring it to a roiling boil, stirring as little as possible for approx 8-10 minutes, until it comes into a nice caramel color (or 135° C on a candy thermometer).

Once it has had a chance to caramelize, add the vanilla sugar and the baking soda at the last minute while stirring. Pour the caramel onto the cookie sheet in a circlelike shape to cover the nuts.

Sprinkle the chopped chocolate on top of the brittle mixture while its still hot – this will make the chocolate melt.

If the mixure has cooled down, place the cookie sheet in the warm oven for a minute and spread out the chocolate evenly with a spatula. Top with the remaining nuts and allow them to cool. Once the brittle has completely cooled off, break it into pieces, serve or wrap them up as they make perfect christmas gifts for your friends!

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