I’m back! Kaloria accidently ate too much cake a few weeks ago and she needed a cake-break. I thought the girl was bottomless, apparently she´s not. But now I’m at it again, and this time with an ultra delicious cake. My recipe for New York cheesecake. Still no artificial flavors. Just because i don’t need them. There is cream cheese in the cake, making it eminently creamy. For those on a diet, who are now thinking “Cool, I can just use light cream cheese instead. THEN STOP! And pick another cake. If you use light in this cake, it’s just not worth it. This cake is 99% better with plain cream cheese than with light. So if you’re going to make it, make it right, and eat a little less if your conscience can’t handle it. Or do as Kaloria and eat it half of the cake with a spoon before sharing with others: -P – Go all in! Cake for 10 people. Ingredients and procedures: Raspberry compote: 400 g/12.3 oz. frozen raspberries 3 tbsp. sugar 2 tbsp. water 1 tbsp. cornstarch Method: Mix ingredients together in a saucepan, place them on low heat and simmer 1 hour (meantime the cake […]
Pistachio ice cream
Ok, you have probably already discovered through my recipes, that I’m a pistachioholic! Pistachios are my favorite nut in baking dessert, cakes, snacks and therefore I love working with it. It is a powerful flavoring compared to other nuts, it is easy to work with and can be used in almost all baked goods successfully. As the price per pound of completely shelled pistachios is crazy, I use nuts with the inner purple/brown “shell”. In my opinion it gives a really nice dark shade to the ice cream. The high price also means that I never bake with pistachio, where pistachio is not in focus. I think it’s a waste if you for example bake a brownie with whole pistachios, because you won’t be able to taste the pistachios. So then, if I bake with pistachios, pistachio is all that you can taste. And between us pistachio-nut-lovers, then there’s just not enough recipes with pistachio nuts, which really do taste of pistachio. 😉 There are no artificial flavors or colorings in the pistachio ice cream. The color and flavor comes exclusively from the pistachios. There is more salt in the recipe than you normally see added in recipes, but please […]
Gateau Marcel w/ passion caramel – best ever chocolate cake
Gateau Marcel with a gooey center of passionfruit caramel is Indulgence on a high level. I have baked Gateau Marcel a couple of times, especially this last year with a apricot marmelade center. I took it with me to work on a spring day in 2013, and since then it has been asked for a few times. Gateau Marcel is really just a baked chocolate mousse, using the same mousse for the whole cake, so it ‘s insanely easy to make. Despite the fact that it is one of the world’s easiest cakes, it is not modest in taste. Gateau Marcel is super soft, dense, sticky and airy at the same time. The cake consists of a baked chocolate mousse at the bottom, a layer of jam (or in this case a passionfruit caramel sauce) and then topped with chocolate mousse. In the original recipe they used orange marmalade, I don’t like that because of the lumps, so I have instead chosen to use apricot “creamy” from “Den gamle fabrik” (“The old factory” is a Danish company producing marmelade). You can use what ever marmelade you prefer. I’ve tried a couple of different marmelades, but it is without no doubt […]
Liquorice Ice Cream
Licorice ice cream recipe may well come at a time and after I reached approx. 75 recipes on my very new blog, it was also about time. I have seen that so many others that licorice lovers are primarily located in Denmark. I have at times worked with many foreigners here in Denmark who simply do not understand that we eat so much licorice. The reason it is typical that they simply are not used to the taste and it has not been available to them in the country where they live. With a taste like licorice, I can understand that it requires a little getting used to, for the untrained can taste very strongly. But others in the world are not as in love with licorice as the Danes are, well actually good for us. If no one else wants it , so there is much more to us 😉 it comes well to see the benefits ? I am certainly well and truly arrived with the licorice wave the past several years and in the last 4 years I have never bought ice without at least one of the bullets was with licorice. Yes indeed I am as big an […]
Moist Carrotcake
Carrot cake with cream cheese frosting in layers. Yummy Yummy Yummy! My in-laws called for a carrot cake for a night amongst friends. I hardly ever make carrot cake, because I think it’s a little boring. It is usually a cake with icing, and that’s it. On the web there are many recipes for carrot cake, and very few seems exactly as I like them. I sometimes visits a danish blog called “Anne au chocolate”, and I had seen that she almost praised her recipe for carrot cake. So I had to try it and it’s a really good cake. On top of that it’s the world’s easiest cake. Yay! I made it without raisins , because I REALLY DO NOT like raisins in baked goods. I made the cake as layered cake, therefore I make more cream than she does. In addition, I made the cream cheese frosting less sweet. But it’s a matter of taste 🙂 As cutting cake with cream on top : 8-10 pers (see “Attention!” In the bottom of the recipe) As a cake with 3 layers : 10-12 pers Ingredients – Cake: 210 g / 7.4 oz of flour 300g / 2 cups coarsely grated […]
Caramel Pecan Cookies
Oh Yeah! This cookie taste of creamy caramel and crunchy pecannuts, that works perfectly with the crunchy outer and the chewy soft center. Gives approx. 30 cookies. Ingredienser: 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature 3/4 cup dark brown sugar 1/4 cup sugar 1 large egg, at room temperature 2 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoon cornstarch 1 teaspoon baking soda 1/2 tsp. salt 1 cup chopped pecans 16 wrapped soft caramels, cut into 4 or 5 pieces each. Directions: Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients. Stir in chocolate chips and pecans. Dough will be thick and sticky. Chill for at least 30 minutes. Preheat oven to 350F. Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. If […]
Passion/licorice white chocolatetruffles
I have created some treats for my beloved boyfriends Christmas stocking this year, and they were quite a hit. In addition to this recipe, I also made “Whitechocolate truffle with raspberry & licorice”. In honor of the occasion, you get the TIPS before the recipe. This allows you to choose the perfect truffle variation, before you are half way finished. TIP1: If you want ordinary white chocolate truffles, only with white chocolate , then skip the freeze-dried flavoring and liquorice in the middle. They are great when coated in white chocolate and decorated with for example dark chocolate, chopped nuts or raspberry powder. Tip2: Both variants are also really delicious with salt licorice. Personally i think it gives them an extra touch. But you can try to do both, and find your own favorite. TIP3: If you are not into liqurice, then you can put a toasted hazelnut into the center instead. Tip4: You can use most fudges, licorice and caramels. ( I would probably use a dark chocolate truffle, if i wanted a caramel center, otherwise it can be very sweet). Here is the recipe for white chocolate truffle balls with passion fruit and licorice (about 30-35 pcs.): Ingredients: […]
Vanilla butter cookies
Hey, it’s me Kaloria. In occasion of Christmas, where the traditional danish vanilla wreaths are a must have, I’ve got Katrine to post her recipe for vanilla butter cookies. Give them a try and you won’t regred it. The recipe gives 75pcs. Ingredients: 400 g / 3+1/3 cups of all purpose flour 175 g / 1+3/4 cups of finely chopped almonds 1.5 vanilla rod 200 g/1 cup of granulated sugar 2 egg yolks 300 g/2.6 sticks/1.3 cups/10.5 oz of butter 1.5 tsp. vanilla sugar Method: Peel almonds. Chop them into very fine pieces . Mix flour, egg yolks, sugar, vanilla sugar, vanilla seeds, almonds and butter. Crumble the cold butter into the dry ingredients. Knead until the dough gathers (there is no need for water, the butter warms up a bit when kneaded, and that makes the dough accumulates). Place the dough in the fridge to set a little. About 15 min. Take out the dough and run it through a meat grinder (take the blade out and remember to put the star template in). Make pieces of 7-8 cm/3 inches, and put them together at the ends. Bake approx. 5-10 min at 225 °C/437°F,till the wreaths are lightly golden. Take […]
Raspberry/licorice chocolate truffles
In honor of the occasion, you get the TIPS before the recipe. This allows you to choose the perfect truffle variation, before you are half way finished. TIP1: If you want ordinary white chocolate truffles, only with white chocolate , then skip the freeze-dried flavoring and liquorice in the middle. They are great when coated in white chocolate and decorated with for example dark chocolate, chopped nuts or raspberry powder. Tip2: Both variants are also really delicious with salt licorice. Personally i think it gives them an extra touch. But you can try to do both, and find your own favorite. TIP3: If you are not into liqurice, then you can put a toasted hazelnut into the center instead. Tip4: You can use most fudges, licorice and caramels. ( I would probably use a dark chocolate truffle, if i wanted a caramel center, otherwise it can be very sweet). Here is the recipe for white chocolate truffle balls with raspberry and licorice (about 30-35 pcs.): Ingredients: 25 g of unsalted butter 5 tablespoons whipping cream 38% 225 g white chocolate (not buttons) 2 big tsp. freeze-dried powder Freeze-dried fruit/berry powder for garnish. 1 Bag of Caletti licorice, or other sweet […]
Lemon meringue pie
This pie is delicious, smooth and sour in a sweet way. It appeals to most people. Both the ones, who are not crazy about sweets and those who love sugar. Perfect balance. Traditionally this pie is served with french meringue, but i like swiss meringue a lot better. So there is a recipe for both. Then you can pick your own favorite. If you wanna make the pie in small molds, like those you see in the picture, then it’s exactly the same procedure. The baking time is the same on the crusts, but the cream should only bake for approx. 20 minutes or until it is just set in the middle. The crust 1 3/4 cups plain flour 1/2 cup almond meal (ground almonds) 1/3 cup icing sugar mixture 175g butter, chilled, chopped 2 egg yolks 2 tablespoons iced water, approximately The filling 5 eggs, lightly beaten 1/2 cup caster sugar 1 cup pure cream 2 teaspoons finely grated lemon rind 1/2 cup lemon juice The French meringue 4 eggwhites 1 cup caster sugar The Swiss meringue 4 eggewhites 1 cup + 1 tbsp granulated sugar Method: 1. Blend flour, almond flour, icing sugar and diced butter at low […]