Banana cream pie [raw vegan edition!]


1lb pitted dates
1 cup almonds or almond meal
1 tsp ground cardamom
1 tsp cinnamon

4-5 very ripe  bananas
1/2 cup  REFRIGERATED coconut cream*
1/4 cup raw cold-pressed coconut oil

1 cup coconut cream
chocolate drizzle**
handful of chopped almonds

To make the crust, pulse the almonds together with cardamom and cinnamon in a food processor until fine. Add the pitted dates and pulse into a smooth paste. Is it too dry? Add a splash of water! Put in a (preferably) 8″ spring form all the way up to the edges and pop into the freezer for about half an hour.  While waiting, go ahead and blend the bananas (except one!) together with coconut cream* and oil. Use the remaining banana and slice it putting it into the bottom (nearest the crust).  Pour the banana mixture  into spring form and pop it into the freezer for at least 3 hours to set.  Before serving, whip the refrigerated (important!) coconut cream and top the cream pie together with almonds and chocolate drizzle.    Store in the freezer and enjoy!

*Coconut cream is made by blending the flesh of young coconuts with a bit of the water until super thick and creamy. It can also be bought in well-sorted supermarkets in the asian isle. It’s not 100% raw, but it’s a good alternative because young coconuts can be very expensive and hard to find, especially here in Sweden. (But you know the drill – fresh is always best!)

**Chocolate drizzle is made by 2 tbsp melted coconut oil that has 4-5 tbsp raw cacao or carob mixed into it!


Healthy chicken wrap


Life is catching up and spring has officially arrived! Our (new, yes we’ve moved ;-)) apartment is filled with different colored tulips and roses from valentines day – even the sun is shining! And best of all: I’m on sports holidays which means NO SCHOOL, for a week. I’m in heaven.   So, as I said earlier, I’m free for a week and i thought that I just might catch up with you here on the blog, it’s been a while. Mostly due to school, I  did blog for CAS, but blogging for CAS made blogging sad, boring and something I simply “had to do” and it did put down the quality of the blog. Therefore, I’ve stopped doing that and I am all yours now.
  But since we saw each other lately, I’ve gone vegetarian/vegan, (nothing serious though, just for health, I still indulge sometimes in animal products) but it made me think, do you want to see healthy foods? Like raw foods? Like what I’d eat in a day?  Maybe – maybe not. 
Anyway I’d like to share (an old) recipe of a healthy wrap, that you could easily enjoy for lunch or a light summer’s dinner.


2 whole-grain tortilla wraps
1 cup cooked brown rice
1 cooked chicken breast (use veg options if vegetarian like qourn or tofurky)
1 tomato, diced
1/4 red onion, sliced
2 tbsp organic taco sauce (I like spicy)
2 tbsp sour cream or dairy free option.
 a handful of pea sprouts and jalapenos *optional

To assable,
Lay the tortilla bread flat, spread the sour cream on the tortilla and lay the brown rice, chicken and vegetables on top, top with taco sauce and roll it up!


Earl gray macarons

My boyfriend turned 24 on October 7th! For his birthday celebration I baked an earl gray cake accompanied by earl gray macarons. It was definitely a wild card but it turned out wonderful and everybody loved it!
Macarons can be tricky to get just-right, and it will take practice, but I find that this recipe is the absolute best! Although I do not recommend baking macarons without a kitchen scale since just 10g more will make a huge difference.
120g egg whites, divided
35g sugar
150g finely ground almonds or almond meal
150g powdered sugar
150g sugar for the syrup
50g water for the syrup
4 T  ground up Earl gray tea leaves

Set the oven to 160 degrees C (320 degrees F)     If you are using whole almonds, blanch them and let them de-hydrate,  Then ground them finely in a mixer into a nut meal. Sift the ground almonds so no big pieces remains, Weigh out 150 grams on a kitchen scale (not neccessary if using already ground up almond meal) Mix together almond flour and sifted powder sugar. Whip 60 grams of egg whites to soft peaks, add 35 grams of sugar while whipping. If you are using a standing mixer you can do this step while making the sugar syrup.

Mix sugar and water for the sugar syrup in a small pan. On high heat, boil until temperature reaches 118 C on a candy thermometer (230 F) While whipping the egg whites on low speed, add the sugar syrup in a thin stream.
Whip the meringue on medium/high speed until it’s completely cool and the meringue is shiny. It takes about 10  minutes.


1. Mix the remaining 60 grams of egg whites with the almond and sugar mixture. Add color if desired. (I used a tiny bit of blue)

2. Fold the meringue into the almond mixture and mix carefully with a spatula

3. Add the earl gray loose tea leaves.

4. Gently combine the ingredients until ingredients are mixed together. Be careful not to over mix the batter.

Fill a piping bag with a round tip and pipe small macarons on a baking sheet lined with parchment paper. Peaks in the batter should disappear after a while. If they don’t, tap the baking sheet to the table a couple of times. Bake for about 10-15 minutes (the baking time varies depending on the oven)  Let the macaroons cool completely and fill them with you favorite filling.   Mine are filled with the signature Creamy vanilla buttercream


Creamy vanilla buttercream
2 sticks butter, tempered
1 T whippig cream, tempered
3 cups powdered sugar
1 vanilla bean
pinch of salt

To make the butter cream: cream the butter until creamy together with the scrapings of the vanilla bean and a pinch of salt.  Slowly add the powdered sugar. When it becomes too stiff, add the cream, and beat the frosting into a creamy soft deliciousness.


October 5

Good morning everyone! How are you all?  It is Saturday and I love it, I could sleep as long as waned this morning, No, who am I kidding? My dog woke me up at 8 AM  by jumping on up my stomach, thank you Junior! But I am still very relaxed and I have just finished my English homework, uhh, I hate answering 1-6: A-C questions that are all basically the same questions. Well, at least I have done it now.  Today will be a slow day on the coach, watching my boyfriend play GTA online and maybe do some reading for school. Tomorrow we will go to some open houses in search for our dream apartment and, celebrate Henriks 24th birthday! His birthday is originally on Monday, but since he works and I end at 5 PM, I won’t  really feel like cooking and baking when I come home , so I will do it today and tomorrow instead. And yes; there will be a cake!    Since I will bake it this afternoon, I will share that recipe with you the following week,  *hopefully*, so Instead, I will share the cake I had on my 18th birthday. A salted burned caramel vanilla bean meringue cake.  The cake layers are chewy and delicious!

Burned Caramel Sauce:
1 cup heavy cream (the fatter the better!)
1 1/2 cup sugar
1/2 T sea salt
75g salted butter

4 large egg yolks, tempered
2 T  heavy cream
1 tsp pure vanilla extract
1 1/2 cup sugar, divided
1 1/2  cup all-purpose flour
1/2 tsp  salt
2 large egg whites at room temperature 30 minutes
1/2 cup salted burned caramel sauce   +   5 T extra flour

Creamy vanilla frosting – with a twist:
2 sticks salted butter, tempered
1 T whippig cream, tempered
3 cups powdered sugar
1 vanilla bean
pinch of salt

Start off by making the caramel sauce* by tipping the sugar into a heavy-bottomed saucepan and without stirring, until it liquifies. In the meantime in another saucepan, bring the havy cream to a boil. When the sugar is liquified,   watch it like a hawk while it’s turning from clear until  a dark amber color (make sure it doesn’t smoke!)  and add the boiling cream while stirring constantly. I recommend wearing think clothing and gloves! Let simmer for 5-10 minutes until quite thick or reached a temperature of 120C/248F. Add the butter and salt.    Let it cool slightly and put the sauce in a jar.  The sauce can be stored for up to 1 1/2 week in a sealed jar.

Set the oven to 170C/340F
To make the sponge, separate the yolks from the egg whites(only two!) and put the yolks in a large bowl with half of the sugar, do the same with the egg whites.
Beat the yolks with the sugar and add cream until pale and creamy. Add the vanilla, salt and flour and set aside.   Beat the egg whites until a meringue forms. Gently fold the egg whites into the yolk mixture and divide it into three bowls.  Adding almost 2/3 of the caramel sauce + 3T of flour into the first bowl and the rest, except a teaspoon, of the sauce + 2T flour into the second one and only one teaspoon of caramel sauce in the third one.
Bake the layers separately, for 10-13 minutes.    Let cool completely.

To make the butter cream: cream the butter until creamy together with the scrapings of the vanilla bean and a pinch of salt.  Slowly add the powdered sugar. When it becomes too stiff, add the cream, and beat the frosting into a creamy soft deliciousness.

To assable the cake, Start with the darkest sponge and line it with buttercream, fill the circle with caramel sauce.
For the second layer, take the medium sponge and layer it with buttercream mixed with 1T caramel sauce.
Coat the cake with buttercream.

*The caramel sauce is a mixture of a dry and wet caramel which can be a bit tricky to get right, luckily, it’s made out of cheap ingredients so if you feel like you’re not really comfortable, pile up on a double batch or, just make a wet caramel by not burning the sugar before. Also, you can make the sauce a couple of days before to decrease the stress.

SONY DSCThe cake, sliced. I had four layers instead of three since my pan was a bit small.

1 cup sugar

Melt the sugar in a saucepan, and watch it become a dark amber color.  On a non-stick baking sheet, pour thin stripes of caramel. Let cool slightly but NOT harden. I used a chop stick, rolling  the sugar onto a chopstick forming a spiral.   For the bird’s nest, Use a fork and wiggle it back and forth.

I wish you a nice weekend.

Vegetable [chocolate] chili and some philosophical thoughts

Before you go “Ugh, Chocolate in food!” and click your way out of this blog, I would just like to say that we all judge.  Whether it is that girl at your workplace that should really put some more clothes on and stop licking a lollipop like a 3 year old as fast as a *normally* handsome man walks by, the kid next door who’s parents allowed her to color her hair bright pink or that crazy nut-job that actually put chocolate in savory dishes. I personally think that we are meant to judge, since we all do it and it is completely normal. It is okay to judge, but only if we do it with an open mind.

2 pints of beans  (I used one kidney and one mixed)
1 red bell pepper
1 green bell pepper
1 red chili
1 yellow onion
2 T tomato paste
1 T cacao powder
2 squares 70% dark chocolate
1 tin crushed tomatoes (380g)
2″ zucchini
salt, pepper

to top *optional*:
red and green chili
red onion
sour cream or dairy free alternative

Prep all your vegetables by rinsing them under cool water, preferably in vegetable wash if not organic.  Cut them into preferred size and start off my frying the yellow onion in 2 T of olive oil for 5 minutes on low to medium temperature until translucent. Add all the other vegetables plus tomato paste and fry for an additional 5 minutes, salt and pepper to taste. Add the tin of crushed tomatoes and let simmer for 5 minutes. Meanwhile, rinse the beans. Add the cocoa powder and dark chocolate together with the beans into the casserole. Simmer for an additional 2-5 minutes. Serve with rice or as it is.

SONY DSCHave a nice Monday you all! Here it is raining –  a perfect day for this dish!
   xx Cecilia

September 21st 2013

Fall is here! Don’t you feel it? The leaves here in Uppsala have turned and when you look out the window you spot an orange-red explosion – so cozy. It is during these days I really miss Northern Sweden, because there we have all the mountains, the forest and so many trees compared to Uppsala (well, I might add that I live in the City, so I do not see that many trees) and in the mix of leaf-trees we have the pine trees that never turn.

Yesterday we were supposed to watch a new set of Hamlet at the theater, but we never made it due to Junior, don’t get me wrong, having a puppy that loves you is so awesome, but it is not  practical. Especially if you are a teenager that would like to go out once in a while. Hopefully we can find someone who can watch him until Swanlake. Are you the one? Call me!

Anyway I would like to share a breakfast recipe with you all. Breakfast really is the most important meal of the day, and since I am not in favor of pre-fabricated crap – I prefer my own, vegan oatmeal. Although I am not vegan anymore I feel like I would like to start my morning as clean as possible, oftentimes I just eat “plain” bananas topped with cinnamon – it is filling, sweet and totally good for you. I also have a cup of tea, of course.  What do you usually eat?  > Back to the oatmeal! This is my favorite oatmeal recipe, Chai oats!  I prefer making my oatmeal on a base of water but, as always, feel free to use your favorite milk substitute.  This recipe is really quick because I do not want to cook away all the beneficial nutrition of the oats and flax seeds.
2/4 cup of steel cut oats
3/4 cup of water or your favorite milk substitute
2 T of flax seeds
1 T of chai spice*

Bring your water to a boil and add your steel cut oats. Let it simmer for 30 seconds and then add flax seeds and yout chai spice*. While constantly stirring, let simmer for about 1-1,5 minute. Pour it into a bowl and let cool slightly, top with bananas, chia seeds, almond butter and cinnamon or whatever you feel like!

* Chai spice:  I prefer making my own chai spice consisting of (bulk mix)      or you can use a pre-made mix like David Rio power Chai.
2 T cinnamon
1 T ground cloves,
1 T ground cardamom,
1/2 T ground nutmeg
1/8 T black pepper
(optional) 1 T sugar

Enjoy your breakfast and have a lovely day! Today Henrik and I will go to IKEA to buy a wardrobe (and some meatballs of course!).

Rose truffles

The summer is fading away and the weather is getting a lot colder, especially noticeable in the mornings. I am unfortunately still sick and the cloudy weather laying like a thick mist over Uppsala makes me think of romantic afternoon teas with green tea, cream scones, rose flavored martinis and small chocolate puddings. Oh, I would love to have tea parties! Tight pencil skirts, ruffle blouses and hats with birdcage veils, but my boyfriend doesn’t really approve and I have no friends that would enjoy it anyway.

Since I have not blogged for over half a year, I have piled up some recipes, and I found one that would suit today’s (and possibly tomorrow’s) fantasies. They are fast and really easy. Enjoy these bad-boys with green rose tea (or why not champagne – YOLO!)

1 cup heavy cream
300g dark chocolate (75-80%)
1 vanilla pod
1 TBSP wild rose liqueur or 1TBSP rose water

1/3 cup cocoa powder, for dusting the tuffles.

Chop the dark chocolate into small pieces, roughly to 1/6″ cubes.  Cut the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Pour the cream into a large saucepan and att the vanilla scrapings plus the pod and let it simmer for about 5 minutes.  Strain the cream into a bowl and remove the vanilla pod. Add the rose liqueur or rose water and the dark chocolate to the hot cream mixture,  allowing the chocolate to melt. Stir gently until the chocolate is incorporated into the mixture.  Allow to cool slightly and then pour into a mold lined with cling film*.
Allow the truffles to set in the fridge: this will take 5-8h depending on your mold.     When set, remove your truffle from the mold and cut them into any shape you want with a heated** knife. Dust in cocoa powder.

* If you want to make balls instead of squares, lining a mold with cling film is not necessary, just scoop out some truffle with a teaspoon and roll into balls.
** Heat the knife in warm water and pat it dry, this will cut the truffle easier and neater.

Long time, no see.

Finally! After half a year of not posting one single post,  Creamy Vanilla blog is back. The reason to why I have not been blogging at all, for a very long time, is that I have actually been dead-busy with school work. I am restarting this blog today, August 30th 2013, in hope I can milk some CAS hours from it and also because I miss sharing my recipes.  Creating recipes is one of my deepest passions but when you live alone and you’re left with all that food, it just doesn’t work. ( = hello fatty! ). Now, I live with my boyfriend plus I thought I could bring left overs to school and I won’t have the issue of throwing the fine bakery it away.
So what have you all been doing? As I mentioned before, I have been busy with school work, but that doesn’t mean that I have not been cooking! I have discovered two new love’s: Tacos and asparagus fries – I could live of that for years!

Anyway, I have been working for a couple of days on the new appearance of the blog. (mainly because I am sick, and I have nothing to do) I have a new theme for the blog: More romantic, sexy and sharp foods. In other words, mouthwatering drinks, romantic tapas, breakfasts & desserts and a whole lot of healthy, crisp salads, all mixed into one delicious blog.  You will love it!
Here is an amazing video and song of Lana Del Rey to set the tone for the new blog.

Baileys cupcakes

I would like to share an awesome recipe with you guys that I made for my annual  halloween party. (there of the yellow foodcoloring, skip it if you’d like more ‘normal’ cupcakes!)
These are Baileys cupcakes, vanilla cupcake filled with Baileys cream and topped with Baileys buttercream. YUM, a real grownup treat! Even my mum loved these cupcakes ;-)

the cupcake
1/2 cup softened butter
3/4 to 1 cup sugar
2 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk

Preheat oven to 350°F.
Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.
In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.
Bake for 18-20 minutes, or until a stick comes out clean! meanwhile they are in the oven, make the
bailey’s cream!

100g  white chocolate
2 tbsp Baileys Irish cream
2 tbsp hot cream

Heat the cream and Baileys together, break the white chocolate down in chunks and melt it into the mixture.
Let  cool and thicken up – this will take about 3hours.

When the cupcakes has cooled and the cream has thickened, insert a pipe into the cupcake and fill it with the cream.

Then top it of with the Baileys buttercream.

2 sticks of butter (150g), at room temperature
3 cups icing sugar
2 tbsp baileys ,  or more if you like ;-)

Cream the butter until soft, add the icing sugar a little at the time and then add the baileys to thin it out a bit.


Peppermint red velvet

Hello everyone, I hope you all have not died during christmastime due to the food overload. I bearley survived, before the holidays
I stopped eating sugars and fats and other carbs (ironic since I have a food blog, isn’t it?) -and then: the holidays hit me.
Anyway I made an awesome cake for christmas! Peppermint red velvet, inspired by Southern Living‘s magazine.
I started out with a classic red velvet sponge and added peppermints to the frosting on one layer.


the sponge
2 1/2 cup (250 grams) sifted flour
2 tablespoons cocoa powder
2/3 cup canola oil
1 1/2 cups granulated white sugar
4 large eggs
1 1/3 cup buttermilk *see note*
2-4 ounces liquid red food coloring (depending on desired amount of brightness)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract

preheat oven to 350 F/ 175C

Sift the flour into a mixing bowl and add cocoa powder, baking powder, baking soda, the sugar and stir it together. Add the canola oil, buttermilk, food coloring and slowly add the eggs – one at a time. Whisk, preferably with an electric hand mixer.Pour into an 8″ pan, and cook for 25-30 minutes or until a stick comes out clean.

Let cool, preferably over night.

TIP: For a clean cut layering and easier frosting, put the whole cake in the freezer for about 30-60 minutes before frosting

*NOTE* If you’re in Sweden and don’t have buttermilk, you can use a high-fat milk and add 1 tablespoon of vinegar to the milk and let set for 15 minutes. Otherwise, use “filmjölk” or Soured Cream.

4 sticks (300g) unsalted butter, at room temprature
3 cup icing sugar
16 ounces cream cheese !! refrigerated !!
2 handfuls of peppermint candies, ground into a powder
peppermint extract

Cream the butter until it’s soft, and slowly add icing sugar. Then add the cold cream cheese, little at the time. The Cream cheese frosting will stiffen up in the fridge later on.
Add 2 drops of peppermint extract and taste. It is VERY important that you taste, because peppermint extract is STRONG, and not in a good way.
When you’ve done that, take out  3/4 cup  of the icing and add the smashed peppermint candies. Put this icing of the bottomlayer as you frost the cake.

by the way, ther are GREAT as cupcakes too! ;-)


How to keep the calories down over the holidays

Hello everyone!
Today I will be going home to my mum in Northern Sweden to celebrate christmas! I will decorate the tree and bake a lot of candy, though it can be hard keeping the calories down during the holidays because you’re always surrounded by piles and piles of lovely calorie packed goodies I have some lovely tips I’d like to share with you while I’m on the train and have nothing else to do (4 1/2 hour train ride :(  ) , haha!  So here we go!

* Control the portion sizes. It can be very hard to overeat during the holidays, months of planning and struggle have gone down into the food and you finally get to feast on it. But let’s be honest, you do not need to throw yourself heads-first into the meals like you have been starving for months. Eat slow and stop when you feel the slightest feeling of fullness. And I can almost assure you; There will be leftovers that you can eat for like a week!
* Go easy on the sauce and carbs.  Take a little bit less of the sauce and carbs than you would like too, that’s where the calories come from.
 * Candy in moderation. It is okay to eat candy, with moderation. One piece of every sort, and you’re fine. You do not need to eat hundreds of each, and you know that. Even if it is christmas, your body will thank you.
* Drink LOTS of water. During the holidays, alcohol and soda are very popular drinks, but be sure to drink lots of water too, not only does it fill you up so that you eat less, but it prevents your body from dehydration when drinking alcohol and it makes your body really happy!
* Take long walks in the morning. Go out in the lovely christmas weather and take a walk with your friend, family or dog (or why not all of them?!). This will give you more energy and it’s a way of relaxing during the christmas stress and you will burn calories!!.

There’s some of my tips on how to keep the calories down, remember that it is christmas and you are allowed to cheat, but be careful not to over eat, you do not need it. And also, do not drink and drive.
Stay safe over the holidays!

Lots of love,

Lack of passion

I am sorry that I haven’t blogged for a while and that I am not going to either. I am crazy busy right now and lack a passion for blogging. And I don’t really cook something interesting right now when it’s so dark and the light for photography is really bad. But soon it’s Christmas! And next week I will be going home to northern Sweden :-) and there I will bake a peppermint red velvet cake!

Spicy chorizo and prawn stew


What have happened? It feels like it was June yesterday. Time really does fly fast when you have fun and I can feel the Christmas spirit in the air. All my presents, except one, are neatly wrapped up and I just feel like sharing and old recipe with you guys to fire up your christmas spirit. It is really fast and takes only 15 minutes. Meanwhile the stew is cooking up, feel free to cook pasta or couscous to serve with.

100g of de-shelled prawns
2 hot chorizo sausages
1 tin of crushed tomatoes (350g)
1 green bell pepper
1 red chili
1/2 onion
1 tsp cumin
salt & pepper to taste.

Start off by chopping the onion and slicing the green bell pepper. Sweat the onion in a large saucepan with a knob of butter or olive oil for 5 minutes and then add the pepper and sweat for an additional 5 minutes. Meanwhile slice up the chorizo and chop the chili, then add it to the pan. Pour in the crushed tomatoes and add the prawns, cumin and salt & pepper to taste. Let simmer for 5 minutes.

Serve with pasta or couscous.

November coldness.


Thanksgiving is approaching us in stormy steps, it’s frosty outside and it’s nearly a month left until christmas and I’ve almost finished one term of school! School is going great by the way, thanks to much focus on homework (this is what I study) and not blogging or too much exercising. Time goes fast when you have fun, don’t you think?  As you might know, me and my boyfriend started a new lifestyle two weeks ago. A healthy lifestyle. We’ve been eating very low calorie and low carb and I’m thinking about sharing it with you sugars!  I needed to loose weight ever since I stopped eating vegan and if I didn’t start now, I’d never start and I’d never loose weight! So it was certainly time to do something by eating lower calorie, exercise much more and smaller portions. Who doesn’t love to eat much of something that’s tasty? I have a feeling that I am not alone eating way too much. So I had to learn what a normal portion looks like. Anyway – I am on my way to weightloss and a healthy lifestyle, too bad thanksgiving is coming up though, that gravy- yum!

…Anywayyy, I’d like to share a delicious alcoholic beverage with you sugars, that you can make virgin! It’s a pumpkin martini, de-li-cious!

depending on how big your glass is, mine’s quite big, but a general rule:
1 part of vodka
1 part of Bailey’s Irish cream
1 part of half ‘n half
2 parts of pumpkin purée
1-2 teaspoons pumpkin spice *see note*
whipped cream and cinnamon to top

In a shaker, fill up with ice and add vodka, Bailey’s, half ‘n half, spices and pumpkin purée. Shake until frosty and stream into a martiniglass rimmed with cinnamonsugar. Top with whipped cream and cinnamon sprinkle.

1 part of simple syrup *see note*
2 parts of milk
2-3 parts of pumpkin purée
1-2 teaspoons pumpkin spice *see note*
whipped cream and cinnamon to top

In a shaker, fill up with ice and add milk, syrup, pumpkin pirée and spices. Shake until frosty and fill up in a small glass rimmed with cinnamon sugar. Top with whipped cream and cinnamon sprinkle

note: to make your own pumpkin spice mix, mix 2 teaspoons of nutmeg, ground ginger and 4 teaspoons of cinnamon.
simple syrup, pour equal parts of water and sugar into a saucepan, bring to a boil and let cool, seal in an airtight container.