Louise’s Liquorice Cookies

Last night I asked my Facebook friends what they were doing. A former fellow student answered that she was  watching Best of Top Gear while eating American Cookies. She added that she had thought about replacing the walnuts with almonds, the dark chocolate chips with white chocolate, and then add some liquorice powder.

It sounded so delicious that I promised to try it out as soon as possible (she is finishing up her Master Thesis at the moment, so I don’t think that she has the time herself :-)).

I promised her, that I would name the cookies after her, if they were a success – they are not a success, they are some off the best cookies I have ever made (and tasted)!

Serve warm with a creamy vanilla ice cream or store in an airtight contain at room temperature for up to one week.

 

Ingredients (30 cookies)

1 cup butter

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

2 tbs. vanilla sugar

2 cups flour

1 cup oatmeal

1/2 tsp. salt

1tbs. baking soda

2 tbs. hot water

4 tbsp. cold water

3 tbsp. liquorice powder

1 1/2 cup white chocolate chips (I use Amedei Toscano White)

1 cup almonds, chopped

 

Beat together butter and sugar until soft. Beat in one egg at a time, and stir in vanilla sugar afterwards.

Dissolve baking soda in hot water, add to the batter along with salt. Whisk in oatmeal, flour, liquorice powder and cold water.

When just combined, fold in chocolate chips and almonds.

Put large spoonfuls on a pan, and bake at 350 degrees fahrenheit for 13-15 minutes.

IMG_5720Bon Appétit!

Ingredients (30 cookies)

225 dl butter

250 g granulated sugar

200 g packed brown sugar

2 eggs

2 tbs. vanilla sugar

250 g flour

2.5 dl oatmeal

1/2 tsp. salt

1tbs. baking soda

2 tbs. hot water

4 tbsp. cold water

3 tbsp. liquorice powder

150 g white chocolate chips (I use Amedei Toscano White)

2.5 dl almonds, chopped

 

Whoopie Pies with Liquorice Ganache

Yesterdays whoopie pie success continues today! Today the ganache contains raw liquorice powder and I am surprised how delicious the combination of chocolate cake and liquorice is.

Once again I should note that they are larger than the look, and would properly only serve one per person for dessert. If served as an afternoon cake, I would recommend, that you make them smaller, maybe half size.

Next time, I think that I will make a raspberry ganache or a mascarpone-raspberry frosting. If you have a suggestion, please leave a comment and I will take into consideration 🙂

 

Ingredients (8 whoopies)

1/3 cup butter, room temperature

1/3 cup dark brown sugar

1/3 cup light syrup

1 egg, room temperature

1 1/8 cup flour

3 tbs. cocoa powder

1 tbs. baking soda

1/2 cup chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

1 1/4 cup white chocolate chips

1/2 cup heavy cream

1 tbsp. raw liquorice powder

 

Beat together butter, brown sugar and syrup until soft and creamy and then add the egg. Beat well.

Shift in flour, cocoa and baking soda and beat until combined and smooth. Fold in chopped chocolate chips and keep folding until the chocolate chips are evenly divided. Cover the bowl with plastic wrap a refrigerate for 30-45 minutes.

When the dough has hardened divide it into 16 equally sized pieces. Roll each peace into a small ball and squeeze a bit (but not to much) with two fingers. Place on a baking tray a bake a 350 degrees fahrenheit for 10 minutes.

Ganache

Chop the chocolate chips into small pieces – this will make the melting process easier. Bring the cream to a broil and pour it over the chopped chocolate. Let stand for about a minute before you begin whisking. Whisk until completely smooth and then add raw liquorice powder (regular liquorice powder can be used as well).

Refrigerate for 20-30 minutes or until it is stiff enough to be applied to the woopies with a kitchen knife. When the ganache has reached the right temperature, apply it on half of the whoopies and put the other half on top. Sprinkle with confectioners sugar.

IMG_5643Bon Appétit!

Ingredients (8 whoopies)

75 g butter, room temperature

67 g dark brown sugar

0.8 dl light syrup

1 egg, room temperature

2.8 dl cup flour

3 tbs. cocoa powder

1 tbs. baking soda

60 g chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

135 g white chocolate chips

1.25 dl heavy cream

1 tbsp. raw liquorice powder

 

Whoopie Pies with Orange Ganache

I am home alone this evening and instead of watching TV I decided to try something new. For a long time my husband has been pestering me to bake whoopie pie, so why not?

They were easier to make than expected and tastes delicious. The combination of chocolate cookie filled with creamy orange ganache is a wonderful and definitely worth a try 🙂

It should be noted that they are larger than the look, and would properly only serve one per person for dessert.

 

Ingredients (8 whoopies)

1/3 cup butter, room temperature

1/3 cup dark brown sugar

1/3 cup light syrup

1 egg, room temperature

1 1/8 cup flour

3 tbs. cocoa powder

1 tbs. baking soda

1/2 cup chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

1 1/4 cup white chocolate chips

1/2 cup heavy cream

1 orange, zest

2 tbsp. orange paste

1 tbs. freeze dried passionfruit (optional)

 

Beat together butter, brown sugar and syrup until soft and creamy and then add the egg. Beat well.

Shift in flour, cocoa and baking soda and beat until combined and smooth. Fold in chopped chocolate chips and keep folding until the chocolate chips are evenly divided. Cover the bowl with plastic wrap a refrigerate for 30-45 minutes.

When the dough has hardened divide it into 16 equally sized pieces. Roll each peace into a small ball and squeeze a bit (but not to much) with two fingers. Place on a baking tray a bake a 350 degrees fahrenheit for 10 minutes.

 

Ganache

Chop the chocolate chips into small pieces – this will make the melting process easier. Bring the cream to a broil and pour it over the chopped chocolate. Let stand for about a minute before you begin whisking. Whisk until completely smooth and then add orange zest and paste.

Refrigerate for 20-30 minutes or until it is stiff enough to be applied to the woopies with a kitchen knife. When the ganache has reached the right temperature, apply it on half of the whoopies and put the other half on top. Sprinkle with freeze dried passionfruit (or confectioners sugar if you want some more sweetness).

IMG_5647Bon Appétit!

Ingredients (8 whoopies)

75 g butter, room temperature

67 g dark brown sugar

0.8 dl light syrup

1 egg, room temperature

2.8 dl flour

3 tbs. cocoa powder

1 tbs. baking soda

60 g chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

130 g white chocolate chips

1.25 dl heavy cream

1 orange, zest

2 tbsp. orange paste

1 tbs. freeze dried passionfruit (optional)

 

Traditional Coleslaw

Coleslaw is without doubt a main dish when having a barbecue party, and is perfect for pulled pork, spareribs or smoked pork cheeks.

We have tried many combinations (adding carrots, herbs, low-fat sour cream, chopped jalapeños and lemon), but found this one to be the best. It is the combination of the cabbage, the intense onions, fat from the sour cream, sweetness from the sugar and sourness from the vinegar that makes the coleslaw tasteful and delicious.

 

Ingredients (6-8 servings)

1/2 cabbage

2 red onions

1 cup sour cream (don’t use low-fat)

1/3 cup confectioners sugar

1/8 cup apple cider vinegar

2 tbsp. mayo

 

Cut cabbage and onions into thin slices and mix it together in a bowl.

Coleslaw 1_Fotor_Collage

I another bowl mix together sour cream, confectioners sugar, apple cider vinegar and mayo. mix until smooth.

Coleslaw 2_Fotor_Collage

Pour the dressing over the cabbage and onions and mix well. Let rest in the fridge for at least 1 hour, over night would be perfect.

Coleslaw 3_Fotor_Collage

Serve in pulled pork burger as shown on the picture below or as a side dish for spare ribs or any other smoked meat 🙂

Pulled Pork Burger 4

Bon Appétit!

 

Ingredients (6-8 servings)

1/2 cabbage

2 small onions

2.5 dl sour cream (don’t use low-fat)

0.8 dl confectioners sugar

0.8 dl apple cider vinegar

2 tbsp. mayo

Lemon Pepper Seasoning

Are you having steaks tonight? And do you have trouble deciding on the seasoning? Then try this fabulous lemon pepper seasoning. Or try it on other beef types, fat fish or chicken.

 

Ingredients

6 tbsp. lemon salt (kosher salt with lemon zest)

4 tbsp. light brown sugar

4 tbsp. black pepper

2 tbsp. lemon zest

2 tbs. garlic powder

2 tbs. onion powder

1/2 tbs. celery seed

 

Combine all ingredients and keep stored in an airtight container and at room temperature.

IMG_5614

Bon Appétit!

Raspberry and White Chocolate Cake

Today it’s Valentine’s day which for many people symbolizes love and friendship and most of us choose to spent the day with someone special. We were going to have a dear friend over for dinner, but unfortunately the date was cancelled, as I have a whiplash that often prevents me from doing any social activities.

When these days show up, all I want is some love and comfort food. As I am married with the most caring and food loving guy in the universe, neither care or comfort food is a problem – especially not on Valentine’s day. Thus, we have made a deal, that he makes a delicious steak and I put together a cake for dessert.

Due to the pain in my neck, I needed to come up with something quick and easy, so that I could get back in bed. Opening the freezer I quickly found a 1/2 pound of raspberries and as I alway have some delicious white chocolate in the house, it was an easy decision that this years Valentine’s cake were going to be a raspberry and white chocolate cake.

THe recipe is self-made and I must admit that the result is surprisingly spongy, creamy and delicious.

 

Ingredients (12 servings)

1 stick butter, room temperature

1/2 cup granulated sugar

3 large eggs, room temperature

1 1/4 cup flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

3/4 cup buttermilk

1 tbsp. lemon zest

1/2 pound raspberries

1/2 cup white chocolate chips (I prefer to use Amedei Toscano White)

 

In one bowl whisk together flour, salt and baking powder.

In another bowl whisk together butter and sugar until light and fluffy with an electric mixer, then add one egg at a time and whisk thoroughly between each egg. Now add vanilla extract and whisk again.

Shift in flour mixture i two batches, alternating with buttermilk. Whisk until just combined and smooth. Fold in lemon zest and chocolate chips (if your chocolate chips are big, you might want to chop then into smaller pieces).

Add half of the batter into a 6 inch greased springform pan and bake at 350 degrees fahrenheit for about 25-30 minutes or until a toothpick comes out clean. Let rest on a wire rack for 10 minutes before removing the cake from the springform. Do the same with the other half of the batter.

Serve serve warm with whipped cream or sour cream mixed with vanilla beans.

IMG_5567

Bon Appétit!

Ingredients (12 servings)

113 g butter, room temperature

125 g granulated sugar

3 large eggs, room temperature

155 g flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1.8 dl buttermilk

1 tbsp. lemon zest

225 g raspberries

60 g white chocolate chips (I prefer to use Amedei Toscano White)

 

Honey Glazed Crispy Bacon Brussels Sprouts

Often when you say that you are having brussels sprouts for dinner, people associate it with something boring. But this recipe is nothing like that – we’ll guarantee that even your kids are going eat them like candy, so make sure that you have cooked enough for everyone.

 

Ingredients (4 servings)

1 pound brussels sprouts

1 lemon, sliced

3 cloves garlic

1 tbsp. salt

2 bay leafs

3 tbsp. olive olie

2 tbsp. butter

1/4 cup chicken stock

1 tsp. honey

5 bacon slices, crisp

 

Clean the brussels sprouts and toss them with garlic, lemon slices, bay leafs, salt and olive olie. Wrap all the mixed ingredients in tin foil and bake in the oven at 350 degrees fahrenheit for about 30 minutes.

IMG_5525

After 30 minutes in the oven, take the foil wrapped brussels sprouts out the oven and separate the brussels sprouts from the rest of the ingredients.

IMG_5547

Heat up a frying pan and add brussels sprouts, butter, chicken stock and honey. Let caramelize for a few minutes before adding bacon. Toss around and remove from heat. Let rest for a few minutes before serving.

Serve as a side dish for red meat, pork, burgers or as we had it today, with a pork fried steak sandwich.

IMG_5552

Bon Appétit!

 

Ingredients (4 servings)

450 g brussels sprouts

1 lemon, sliced

3 cloves garlic

1 tbsp. salt

2 bay leafs

3 tbsp. olive olie

2 tbsp. butter

0.6 dl chicken stock

1 tsp. honey

5 bacon slices, crisp

Pork Fried Steak Sandwich

What are you planning for tonights dinner? The male part of this marriage is a sucker for fried food, so we have had this fabulous easy to make sandwich with crispy pork tenderloin.

We have chosen to use tenderloin as it is easy to beat flat without to much work and has a lovely mild taste. There is nothing like crispy pork tenderloin in a sandwich.

 

Ingredients (2 sandwiches)

1 pork tenderloin

salt

pepper

1 tbsp. cayenne pepper

1 tbsp. onion powder

2 tbsp. flour

2 eggs, beaten

1/2 cup oatmeal

1/2 cup breadcrumbs

1/4 cup vegetable olie

1 Italian baguette

2 tbsp. aioli or mayo

1 ball mozzarella cheese, sliced

4 romaine salad leaves

2 tomatoes, sliced

 

Sour Cream Sauce

4 tbsp. sour cream

1/2 clove garlic, minced

1/2 lime, juice and zest

salt

pepper

 

Clean the meat for silver skin and connected tissue and cut it into two equally sized pieces. It is important to remove all silver skin from the meat, otherwise it might get though. Beat it flat with a meat hammer. Add salt, pepper and cayenne pepper. Turn the meat in the flour and set a side while mixing the other ingredients.

Mix together some salt and pepper, onion powder, oatmeal and bread crumbs in a mixing bowl. Now take the two pieces of beaten meat and dip into the eggs, then turn it in the bread crumb mix. Fry in 1/4 cup of olie in a sauce pan, until evenly brown and crisp, approximately 3-4 minutes on each side.

When the meat is fried, cut through the Italian baguette and spread on some aioli, put on the fried tenderloin and top with sliced mozzarella cheese and bake in the oven at 350 degrees fahrenheit for about 5-8 minutes or until the cheese has melted.

For the sour cream sauce toss all ingredients together in a bowl and mix well.

When the sandwich comes out of the oven, add salad, sliced tomatoes and sour cream sauce.

IMG_5556

If you are more than two you don’t have to double the recipe, try instead to serve it with honey glazed crispy bacon brussels sprout and an ice cold beer (of cause)!

IMG_5563

Bon Appétit!

Ingredients (2 sandwiches)

1 pork tenderloin

salt

pepper

1 tbsp. cayenne pepper

1 tbsp. onion powder

2 tbsp. flour

2 eggs, beaten

1.25 dl oatmeal

1.25 dl breadcrumbs

0.6 dl vegetable olie

1 Italian baguette

2 tbsp. aioli or mayo

1 ball mozzarella cheese, sliced

4 romaine salad leaves

2 tomatoes, sliced

 

Sour Cream Sauce

4 tbsp. sour cream

1/2 clove garlic, minced

1/2 lime, juice and zest

Salt

Pepper

 

Chinese Barbecue Pork Burrito

Chinese barbecue pork burrito is a combination of the asian and the mexican kitchen, which might sound a bit odd but it tasted delicious. Serve it as an appetizer on game sunday or make it for your work lunch – your colleagues will envy you when they smell the combination of the asian spices inside a wheat tortilla.

There are not an awful lot to say about this recipe other than: “taste it, we’ll guarantee that you’ll love it”.

 

Ingredients (4 small burritos)

4 small tortilla pancakes

3/4 pound pulled pork (other kinds of pork can be used as well)

1/2 cup chinese barbecue sauce

1 small red onion

1 avocado

3 tomatoes

1 lime

 

Preheat a pan with a bit vegetable olie and add meat. If you use pulled pork, the meat is already cooked and therefor only needs to be heated. If you chose to use raw meat it should be roasted carefully with salt and pepper. When the meat is warm/cooked add the chinese barbecue sauce and let cook for a few more minutes.

While the meat and sauce cooks, chop the tomatoes, onion and avocado and warm the tortillas in the oven (they only needs a minute or two).

Now you are ready to fill your tortillas with the most juicy and delicious chinese barbecue pork, onion, tomatoes, avocado and lemon juice.

IMG_5515

Bon Appétit!

Ingredients (4 small burritos)

4 small tortilla pancakes

340 g pulled pork (other kinds of pork can be used as well)

1.25 dl chinese barbecue sauce

1 small red onion

1 avocado

3 tomatoes

1 lime

 

Chinese Barbecue Sauce

Barbecue sauce is a vague term as there are as many different barbecue sauces, as there burger types. When mentioning the term barbecue sauce, most people often think of a sticky red substance with tomatoes as the main ingredient. In a traditional chinese barbecue sauce the tomatoes are replaced with other ingredients such a soy sauce and/or hoisin sauce.

Our favorite way to use this barbecue sauce is when we make chinese barbecue pork burritos (recipe follows soon) which is an easy and delicious sunday dinner. It can also be used for other meat types such as beef or duck.

 

Ingredients

1 cup soy sauce

1/4 cup sweet soy sauce

1/2 Beer (choose your favorite)

1/2 cup hoisin sauce

1/2 cup syrup

1 tbsp. black pepper sauce

2 tbsp. chili flakes in soy-bean sauce

1 tbsp. garlic powder

1 tbsp. ginger powder

1 tbsp. chinese five spice

1 tbsp. onion powder

Image

Heat up a sauce pan and add soy sauce. Let it boil for a few minutes before adding beer, syrup, sweet soy sauce, black pepper sauce and hoisin sauce. Stir to combine before adding all the dry ingredients while whisking.

When combined let simmer a medium heat for 5-10 minutes or until the texture is smooth and all the dry ingredients has dissolved.

If you’re not using it immediately, transfer to a clean and airtight jar. If you plan to keep the sauce for more than a few days, it is a good idea to rinse the jar in boiling water or alcohol just before adding the sauce. Keep refrigerated at all times.

Image

Bon Appétit!

Ingredients

2.5 dl soy sauce

0.6 dl sweet soy sauce

1/2 Beer (choose your favorite)

1.25 dl hoisin sauce

1.25 dl syrup

1 tbsp. black pepper sauce

2 tbsp. chili flakes in soy-bean sauce

1 tbsp. garlic powder

1 tbsp. ginger powder

1 tbsp. chinese five spice

1 tbsp. onion powder