Chokladbollar (Chocolate Balls)

This is probably my favorite dessert of all time. It reminds me of my childhood, as a little girl in Sweden.

Makes about 15 balls

-1 dl sugar (.42 cups)
-3 dl quick oats (1.36 cups)
-3 tablespoons cocoa powder
-50 g butter (room temperature)
-2 tablespoons coffee
-1 tablespoon milk
-Pearl sugar (buy at Ikea)

In a large bowl mix together top 5 ingredients. Roll oat mixture into small balls. Pour pearl sugar into a bowl and coat each chocolate ball. Store in the fridge or freezer.

Shrimp and Marinara Pasta with a Zing

serves 4

3 shallots
4 gloves of garlic
2 teaspoons olive oil
2 tablespoons oregano
1 tablespoon basil
1/2 tabelspoon red pepper flackes
1 15-ounce can diced tomatoes (no added salt)
1 15-ounce can tomato sauce (no added salt)
Whole wheat pasta
Shrimp
In a food processor combine shallots and garlic. Heat olive oil in a pan over medium-high. Add shallots and garlic to pan and saute for about a minute. Stir in other spices and cook for another minute. Add diced tomatoes (pouring out most of the juice) and tomato sauce - bring to a boil. Reduce heat and simmer on stove top for about 15 minutes while you heat up your pasta. When your pasta has about 2 more minutes add the shrimp to the marinara. Pour shrimp sauce over pasta and serve with a little grated romano or parmesan cheese. Enjoy!

*this recipe is also delicious with scallops
*if you prefer a thicker sauce simply add a few tabelspoons of tomato paste to thicken.

Julpepparkakor (Christmas Gingerbread Cookies)

God Jul! Merry Christmas!
This is a traditional Swedish recipe for gingerbread cookies, and it is amazing! Please, please, don't ever make ginger bread cookies with molasses! The syrup in this recipe can be found inexpensively at Ikea (called Ljus Sirap by Dan Sukker).

150 g butter
5 dl sugar (about 2.1 cups)
2 dl syrup (about .85 cups)
2 dl water (about .85 cups)
1 tabelspoon cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1 tablespoon baking soda
1.4 liters all-purpose flour (5.92 cups)

Mix butter, sugar, and syrup together. In a separate bowl mix together water and the spices. Add water to butter mixture. Slowly stir in flour until a uniform dough ball forms. Wrap dough in foil and let settle overnight in the fridge.
Preheat oven to 392 degrees f (200 C.) Spread a light layer of flour over a large portion of the counter. Take one third of the dough and roll it thin with a flour dusted rolling pin (roll it very, very thin, just before it seems so thin it will tear). Using cookie cutters cut shapes and place on a greased baking sheet. Cook for five minute in the oven.

*If dough sticks to counter top simply lift dough as you roll it out and place more flour on it. Likewise, if the rolling pin sticks to the dough simply dust it with flour
*This dough can be used for a ginger bread house if you add .42 cups of flour to original dough.

Salmon Marinade

So I usually just put honey mustard on my salmon and bake it, but I wanted to mix it up a little. After browsing online a little I found this great salmon marinade. The salmon was light, yet full of flavor. I served it with salad and garlic mashed potatoes.
Original Recipe Yield 6 servings
Ingredients
1 1/2 pounds salmon fillets (with skin)
pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup olive oil
Directions
1.Season salmon fillets with pepper, garlic powder, and salt.
2.In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 1 hr.

On the grill: preheat to medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

In the oven:
Preheat oven to 350 degrees. Line a cookie sheet with foil. Discard salmon marinade; place salmon fillets on the foil and bake uncovered for about 20 minutes.

German Chocolate Brownies

These brownies are so amazing!!!

Try this great German chocolate cake topping on top of a rich brownie base. It is by far one of the best cookies I've ever had!

1/3 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla

Topping:
1/3 cup butter, softened
1/3 cup brown sugar
1/4 cup light cream
1 cup flaked coconut

Directions:
Brownies:
Melt butter and chocolate together. Set aside to cool.

In a small bowl, combine flour, baking powder and salt.

In a large bowl beat eggs. Blend in sugar. Add chocolate mixture and vanilla. Stir in flour mixture.

Pour into a greased 8 inch square pan. Bake at 325 degrees F. for about 20 minutes. Cool.

Topping:
Cream butter and sugar together. Stir in cream and coconut.

Spread over the cooled cake. Preheat broiler.

Place brownies under broiler for 2 to 4 minutes, until topping is bubbly. Cool and cut into squares. Store in refrigerator.

Sylt Kakor (Jam Cookies)

These are delicious! Perfect for a picnic or at Christmas time.
Makes 30 cookies

4.5 dl flour
175 g softened butter
2 dl sugar
jam (strawberry, raspberry, or marionberry are best)

Mix all the ingredients in a food processor. Divide the dough in two and roll into logs (about the width of your thumb), cut into 7 mm pieces. Use your finger to create a little hole at the center of each cookie (do not go all the way through). Put the cookies on a cookie sheet with wax paper, and place in fridge for about an hour.
Take out your cookie sheet, and fill each cookie with a small spoonful of jam (do not overfill or it will leak out). Bake at 350 degrees for about 15 minutes. They should be lightly golden on the bottom, but the top will not get much color. Leave them to cool on the cookie sheet or they will be too soft to move. Enjoy!

Light Green Chili Chicken Soup!

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, minced

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can diced tomatoes

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper (I used half of a rotessarie chicken)

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

2 teaspoons ground cumin

1/8 tsp cayenne pepper

Pinch of salt and pepper to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice



1. Place oil into a large dutch oven over medium heat. Saute onion for 8 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado on top. 10-12 servings

Lisa's Homemade Larabars

I love Larabars! They have all natural, simple ingredients. The down side to them is they are very expensive, so I decided to make my own!

Cashew Cookie (Makes 4 bars)
-2/3 cup pitted dried dates
-1 cup cashews

Apple Pie (Makes 4 bars)
-2/3 cup dates
-1/2 cup almonds
-1/2 cup walnuts
-1/2 cup dried apples (optional, or just add 1/4 cup more dates)
- 2 tbs cinnamon

Brownie Cookie (Makes 4 bars)
-2/3 cup dates
-1/2 cup almonds
-1/2 cup walnuts
-2 tbs unsweetened cocoa

Process dried fruit in a food processor until a big clump forms. Then process nuts into small pieces. Combine all ingredients in food processor. Form into bars.
Each bar has about 200 calories, but they are extremely filling so you don't need more than one. A great, wholesome snacks!

*Recipe alteration: For more moist, more dessert like larabars, add another 1/4 cup of dates to any recipe.

*Tip: Dates come really cheap in bulk at Winco, and nuts come the cheapest at Costco (just freeze any left over nuts to avoid them spoiling).

Swedish Pancakes!

This is one of my all time favorite things to make for breakfast. It's fast, easy, and a fairly light dish. It is best served with sugar or with a light layer of jam. I like the traditional way this is made best, but I have tried out some substitutions that make it more healthy. Use half milk, half almond milk, use half wheat flour, and half white flour, substitute smart balance for butter, and use agave instead of sugar. All substitutions were good, but I much prefer white flour to whole wheat in this recipe. Enjoy! If you can't be swedish, at least eat like a swede!

*Note 1 dl = .423 cups

3 dl flour
6 dl milk
2 eggs
1 pinch of salt
2 tablespoons butter ( or smart balance)

In a medium bowl whisk together flour, milk, eggs, and salt. Melt butter, and add to mixture.
In a non-stick pna thinkly distribute about 1 dl of the mixture- cook on medium heat until firm. Flip pancake over and cook another minute. In between every other pancake add a little butter.

Second Vegan Dinner: Amazing Spaghetti Sauce!

Joe absolutely loved this! We ate it with a little Parmesan cheese, but it would be great without it too.


Lentil Spaghetti Sauce!
8 ServingsPrep: 15 min. Cook: 70 min.Ingredients

3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
8 ounces tomato sauce
1/4 cup shredded Parmesan cheese
Directions
In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender.
Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 20-30 minutes.
Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with Parmesan cheese. Yield: 8 servings.


Nutrition Facts: 3/4 cup sauce with 3/4 cup spaghetti equals 362 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 764 mg sodium, 65 g carbohydrate, 14 g fiber, 19 g protein.

Vegan Curry Sauce and Rice

1 Sweet Onion
1 1/2 cans coconut milk
1/2 cup alomond milk
1/4 cup flour
5 tablespoons curry powder
1 tablespoon cumin
1/2 tablespoon coriander
1/4 tsp cayenne pepper (or more if you like it spicy!)

Directions bring 2 cups water to a boil, add brown rice, bring back to a boil, then cover for about 35 minutes. Finely chop half of one large sweet onion, grate the other half. Heat up 2 tablespoons olive oil and add onion. Fry onion about 20 minutes, until reduced and very soft. Add coconut milk. Stir flour into almond milk, then slowly whisk in -add spices. Heat for four minutes, stirring frequently. When rice is finished ladle sauce on top of rice. I served this with soy "chicken" I bought, but it's better just to have the rice and the sauce. This dinner was very fillng, and delicious! My husband loved everything, except he had chicken with his.
I also made this recipe with shrimp and Quinoa instead of rice, and it was very good!
Quinoa is an ancient grain-like food with more protein than any other grain, it is easy to digest, with a mild flavor, and was complimented very well by the curry.

Biggest Loser: Turkey and Black Bean Chili!

I have never liked beans, that is until I discovered this chili from The Biggest Loser. This is a super healthy recipe, that is very filling, and absolutely delicious. The only changes I made from the original recipe was to add the kidney beans (making it even heartier), and to smoke the tomatoes (a nice twist).

Serves: About 8
• 1 (20-ounce) package Extra Lean Ground Turkey
• 1 cup coarsely chopped onion
• 1 red bell pepper, cut into 1/4-inch cubes
• 2 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander (optional)
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon crushed red pepper flakes (add more if you want it really spicy)
• 1/4 teaspoon ground cinnamon
• 1 28-ounce can of low sodium whole tomatoes, drained and coarsely chopped (I like to smoke mine on my traeger, but that's optional)
• 1 (16-ounce) can black beans, drained and rinsed
• 1 (16-ounce) can kidney beans, drained and rinsed
• 8 ounce tomato sauce
• 1/4 cup fresh cilantro, chopped

Directions
In a large Dutch oven combine onion, red pepper, garlic,and jalapeno peppers; cook mixture over medium-high heat, stirring occasionally, until soft. At the same time cook turkey in another pan until turkey is no longer pink, then drain the fat with a spoon and add chili powder, cumin, coriander (optional), oregano, marjoram, red pepper flakes and cinnamon. Stir in chopped tomatoes and sauce; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with a little cheese. Makes about 12 cups.
206 calories per serving

Homemade Pizza!

I've always wanted to make my own pizza, but was under the notion that it would cost me more money to make my own than to buy one. I also thought that it took a lot of effort and it just didn't seem worth it. The total cost of my two pizza's was probably about 6 dollars, so it's definitely much cheaper than buying one, and it wasn't much effort at all! My pizza was also a lot healthier than any pizza I've ever ordered, and not full of grease. The only thing that took a while was waiting for the dough to rise, but I made mine the night before and it turned out great!

Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
2 Hrs 45 Min

For the Crust:
Ingredients
* 1 teaspoon white sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. For my cheese I used mozarrella.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.


For the Sauce:
#
Sauce Ingredients

* I 15oz. Can tomato sauce
* 2 Teaspoons honey or sugar
* 1/4 Teaspoon cayenne powder
* 2 Teaspoons fresh basil, or 1 teaspoon dried
* 1/2 Teaspoon dried Oregano
* 1 Clove minced garlic
* Salt to taste

#
Sauce Preparation

* Pour tomato sauce into a small saucepan. Add all other ingredients, and simmer for 15 minutes or so to infuse flavors. Spread half of the sauce on each pizza, leaving about of an inch of space around the edges.


-I made my pizza with my vegetarian friend Kari and we put mushrooms, onions, and tomatoes on ours, but my husband topped his pizza with tomatoes and ham; both turned out great!

Portobello-Herb Pasta

Rachel Ray made a parsley mushroom sauce on her show this week, which inspired me to make my own, so here it is. This easy blend of fresh ingredients is easy and amazingly good!
Ingredients:
-2 cups vegetable broth
-5 medium chopped Portobello mushrooms
-1 tbs butter, 2 tbs smart balance or olive oil
-3 chopped shallots
-2/3 cup chopped parsley
-1/3 cup chopped basil
-1 cup dry white wine (not cooking wine, as in doesn't have much flavor)
-1 cup freshly grated Parmesan or Romano cheese
- 1 lb Fresh pasta

Directions:
In a large pan simmer chopped Portobello mushrooms in vegetable broth for about 15 minutes, or until tender. Turn on large pot of water for pasta to boil.
In a medium sauce pan melt butter and smart balance and add chopped shallots - cook on medium heat for about 8 minutes. Stir in parley, basil, and white wine. Remove mushrooms from the stock, chop into even smaller pieces, and add to parsley butter. Add stock, avoiding the grit on the bottom. Cook down sauce for a few minutes.
Toss sauce with pasta, and a cup freshly grated Parmesan or Romano cheese.

Biggest Loser Recipe: Chicken Cacciatore

I got this recipe from Curtis Stone on the Biggest Loser last Tuesday. I made it today, and it is fabulous! The only alteration I made was I added a little salt.


Ingredients

2 teaspoons olive oil
Four 4 ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
1/4 cup red wine
2 cups Muir Glen diced fire roasted tomatoes (sodium free)
1 sprig thyme
1 bay leaf
1/8 tsp sea salt
1/2 teaspoon dried oregano
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped
1 cup steamed brown rice to serve


Directions:
* Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.

* Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.

* Remove the chicken to a plate and add the remaining oil to the pan.

* Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.

* Cook the garlic and peppers for 2 minutes and add the mushrooms.

* Cook the mushrooms for 4 minutes stirring often.

* Add the red wine and allow to reduce until almost dry.

* Add the tomatoes to the pot and stir well.

* Add the thyme, salt, bay leaf and oregano.

* Bring to the simmer and reduce heat to low.

* Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.

* Stir in all but one pinch of the parsley.

* To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.

* Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.

* Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.

Nutrient Analysis - per serving

Calories 300
Fat calories 60
Total Fat 7g
Sat Fat 1.5g
Chol 65mg
Sodium (not sure since I added a little extra)
Total Carb 25g
Fiber 4g
Sugars 8g
Protein 30g

Celebrate a New You with a New Stew

I started my triathlon training today by swimming laps in the pool. So I thought I deserved something really good for dinner. If your new years resolution was to exercise more you should definitely try my stew - you deserve it! My dad has thought me the secret to a tender and delicious stew: salad dressing! Hope you enjoy this recipe.
Ingredients:
-2 pounds stew meat
-6 medium sized Yukon gold potatoes
-3 cloves minced garlic
-1/3 cup flour
-Salt
-4 tablespoons olive oil
-2 chopped onions
-5 carrots cut in half
-1 1/2 cups red wine
-3 cups beef broth (Better than Bouillon)
-3/4 cup Italian dressing
-Pepper
Directions:

Preheat oven to 275 degrees Fahrenheit. Saute onions and garlic in 2 tbs olive oil in dutch oven over medium heat for about 10 minutes. Meanwhile coat chunks of stew meat in flour. Cook stew meat until lightly brown in two batches over medium heat in the remaining olive oil with a little salt. Add potatoes and peeled carrots to dutch oven. Place stew meat on top of the veggies. Pour broth, wine, and salad pressing on top -add black pepper to taste. Cook stew on bake for 2 1/2 hours.
Enjoy the comforts of winter!

Mom's Köttfärs Sås (Swedish Spaghetti Sauce)

This is one of the first recipes my mom taught me how to make! It's easy, and very good! Great for when your feeding a lot of your friends. I am going to try this with boca crumbles to see if it is good, would cut down on the fat, and be a super healthy vegan dish!

Ingredients:
-1 onion chopped
-2+1 tablespoons olive oil
-1 lb lean ground beef
-2 cans diced tomatoes
-3 tablespoons tomato paste
-2 cloves minced fresh garlic
-3 small mushrooms cut into very small pieces (opional)
-4 tabelspoons oregano
-2 tablesoons basil
-salt and pepper to taste
-freshly grated parmesan cheese

Directions:
Chop onions into small pieces and saute in a large, deep frying pan for a few minutes until slightly tender. Add minced garlic and saute another minute. Add ground beef, make into small pieces with a spatuala and fry until browned. Add herbs and spices to meat and keep frying for a few minutes while you fry mushrooms in a another little frying pan. Add sauted mushrooms into meat sauce, and stir in the cans of diced tomatoes along with the tomato paste. Bring sauce to a boil, and turn heat down to medium. Let meat sauce cook for about 8 minutes then put on a big pot of boiling water for pasta (whole wheat is great!). By the time your pasta is cooked al dente, the sauce will be ready too! Top with fresh parmesan and enjoy.

Vegetarian Mushroom Barley Soup!

This soup is probably my FAVORITE soup ever! My husband who is a meat and cheese kinda guy also loves it, and often requests to have it for dinner! It has almost not fat, tons of vegetables, and is very filling. Were going snowboarding tomorrow, and thought it would be great to warm us up after a few hours on the mountain. If your on a diet for the new year, or just love great soup, try this! P.S recently I have been trying more vegan recipes, and this old favorite it a great one!

Vegetarian Mushroom Barley Soup
Serves 12

1lb Mushrooms, sliced 1 teaspoon salt
1 cup pearl barley 1 teaspoon pepper
1 cup carrots, chopped ¼ teaspoon nutmeg
1 cup celery, chopped 1 teaspoon thyme
1 ½ cups onion, chopped 2 teaspoons dill
3 quarts vegetable broth 2 tablespoons parsley
3 tablespoons olive oil or butter 2 teaspoons minced garlic

Melt the olive oil in a large stockpot. Cut up the veggies into very small chopped pieces. Add the onions, carrots, celery, and garlic. Sauté until veggies are tender, for about 1/2 hour. Add the mushrooms and cook until soft. Add broth, barley, and the seasonings until the pot is boiling. Simmer until barely becomes tender (about two hours) Stir in dill just before serving.

Health Tip!
Tips: Use a good vegetable broth, like Better Than Bouillon, which is MSG free and all natural.

MSG over stimulates the glutamine receptors of the brain, which means that it heightens the salty and sweet tastes of the dish containing MSG, while at the same time, it dampens the bitter and sour tastes, often causing you to eat more. Broths with MSG signal the pancreas to produce insulin causing your blood sugar to drop, and making you feel hungry after you've already eaten a big meal. It also tricks your body into thinking that the food your eating is healthy, because it tastes like your getting protein when your not.

Snickerdoodles meet Chocolate and Chai!

I got the urge to use my kitchen aid tonight, as I often do late at night! I went to one of my favorite bloggers, www.annasfood.blogspot.com! She has lots of great recipes you should check out. I found a great recipe on there for Chai Chocolate Snickerdoodles. I modified it a little from the original, as I often do so I don't have to run to the grocery store :). They were delicious! I'm thinking about making just chocolate snickerdoodles next time, I think that would be great too!

Makes

5 dl sugar
1 tsp cinnamon
1 1/2 tsp cardamom
1/4 tsp crushed cloves
1/2 tsp allspice
1/4 tsp white pepper
225 butter, softened
1 dl cocoa powder
2 eggs
2 tsp vanilla extract (vanilla sugar is fine too)
5 dl flour
1,5 tsp baking powder

Heat the oven to 350°F. Put baking paper on two cookie sheets.

Mix the sugar and all the spices in a large bowl (could be the bowl of your kitchen-aid, if you use one) and reserve 1 dl for later. Add the butter and beat with the sugar mix until very pale and fluffy.

Add the cocoa powder, and beat until completely mixed in. Add the eggs and the vanilla, keep on beating. Finally stir in the flour and the baking powder.

Roll balls, about walnut-size, and dip them in the reserved sugar-spice-mix. Place on a cookie sheet, and flatten slightly with your hand.
Bake for about 13 minutes, remove and let cool on a rack.