My own little Pinterest party

I'm stealing Jill's picture of the Pinterest girls. Thanks!
Cassie, you're there in spirit.

Back in the States I used to have monthly Pinterest parties with a group of friends.  We each make a recipe that looks good on Pinterest, and sometimes we'd follow a theme like peppermint desserts in December or pumpkin dishes in October.  Basically it was an excuse to get together and talk and eat with friends.  I don't think I've heard anyone even utter the word "Pinterest" yet in Sweden and I miss my Pinterest girls.

I do have a great group of friends from church here in Sweden, though, and when we meet each week for Bible study someone brings food for fika.  The usual hostess is out of town for a month, so a few of us volunteered to host while she's away.  And since I was hosting today I also signed up for fika duty so I could bake and not need to take.  (Sometimes I freak myself out when I volunteer for things, but these gals are very gracious and unpretentious and I had fun).  We all live in Sweden and hail from five or six other countries, so I chose American goodies since it gives me an excuse to make things I can't find around town, like sweet tea and oatmeal raisin cookies.  (Scroll past the pie recipe below for my drivel about cinnamon rolls).

Last week Caroline made a wonderful South African milk tart and also a lemon meringue pie, but it was so much better than American lemon meringue pie.  I told her it reminded me of key lime pie, and when she said she had never heard of that I decided to make it this week.  I also adopted her idea of doubling the recipe and baking it in a casserole dish instead of pie plates, which takes the pressure off serving perfectly formed wedges.  I just realized I forgot to double the lime juice when I made this yesterday, but the first time I tried Giada's recipe it was really tart, so it's just as well.  The crust and whipped cream help balance it out if you use the full amount.

Key Lime Pie for a crowd, by an American in Sweden
based on this recipe by Giada and this crust recipe

Crust
1 package of Digestive biscuits (because we don't have graham crackers)
2/3 cup (150 grams) "normalsalted" butter, melted (because I can't find unsalted)
6 Tablespoons sugar (6 15ml spoons strösocker)

Filling
6 egg yolks
1 cup lime juice (250ml) (can increase to 1 2/3 cups/400ml if you like it tart)
2 cans sweetened condensed milk

Topping
1 cup heavy whipping cream (2,5 dl vispgrädde)
2 Tablespoons powdered sugar (2 15ml spoons florsocker)

1. Place the biscuits in a plastic bag and crush.  Eat the big chunks and measure 3 cups of crumbs into a bowl.  Add melted butter and sugar, then stir with a fork.  Press into the bottom of an oven-safe pan/dish about 13"x9" (I used one that is 31cmx21cm).  Bake at 350F (175C) for about 8 minutes.
2. Meanwhile, with an electric mixer beat the egg yolks at high speed until fluffy, about 5 minutes. Gradually add the sweetened condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate.
3. Before serving, whip the cream and the powdered sugar until nearly stiff. Dallop the whipped cream on top of the pie.  

American Cinnamon Rolls

For today's fika I also tried this cinnamon roll recipe for the first time and was really pleased.  I don't have a stand mixer or rolling pin, but I mixed and kneaded by hand and after the dough rested I just pressed/stretched it into a rectangle (instead of rolling) on a floured surface. Also, instead of mixing the filling ingredients I just spread on some butter and then sprinkled with cinnamon and brown sugar.  I think I used less than the recipe called for, but still a lot by Swedish standards.  Swedish cinnamon rolls (kanelbullar) are much more dense, feature cardamom with the cinnamon, and are topped with a sprinkle of nib sugar (pärlsocker).  I don't like glaze that runs everywhere, so I mixed together some cream cheese I had in the fridge with a splash of vanilla and a pile of powdered sugar and it made icing that stayed put.  (Sorry, I didn't follow a recipe for that part, but this one looks good.  I used about 250g färskost, 1/3 box florsocker, and 5ml vanilla extract). I did borrow a hand mixer for that part and for the pie.  Thanks, Jackie!

At the checkout cafe at Ikea in Sweden they sell kanelbullar and korvs, but in the States they have American-style cinnamon rolls and hot dogs.  I miss that.  But it's all part of the experience!