Peach Cobbler

The weather here in Denmark are quite rainy today. Within the last two hours we have had both cloudbursts and thunder :-/

So what to do on such a rainy and sad wednesday afternoon? Well, I went into the kitchen and the first thing catching my eyes were some delicious peaches and I decided to make peach cobblers – a great southern dessert that reminds me of the rainy days in Atlanta, GA 🙂

Hopefully Chris will get exited when he opens the front door, after a 10 hour drive from Norway, and smells the sweetness from the warm peaches together with a cup of hazelnut coffee.

 

Ingredients (4-6 servings)

8-10 peaches

3 tbsp. honey

1 lemon, zest

1 stick butter

1 cup flour

1/4 cup sugar

3 tbsp. apple juice

1/3 cup hazelnuts, chopped

1 cup sour cream/vanilla ice cream

 

Cut the peaches in half and remove the stone. Cut each half into 4 pieces and place in a mixing bowl with honey and lemon zest. Use your fingers mix. Transfer the peach mix to an ovenproof dish and bake at 300F for 10 minutes.

Chop the cold butter and mix it with sugar and flour. Mix until it look like small sand seeds. Assemble the dough with the cold apple juice and add the chopped hazelnuts. Crumble the dough out on top of the baked peaches and bake at 350F for additional 20-25 minutes or until crust is golden.

Serve warm with cold sour cream or vanilla ice cream 🙂

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Bon Appétit!

Ingredients (4-6 servings)

8-10 peaches

3 tbsp. honey

1 lemon, zest

113 g butter

2.5 dl flour

55 g sugar

3 tbsp. apple juice

0.8 dl hazelnuts, chopped

2.5 sour cream/vanilla ice cream

 

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Cold Buttermilk Soup

I don’t know the origins of cold buttermilk soup, but I know that the Danes eat quite a lot of it during the summer months. It can be bought pre-fabricated in different variations i all supermarkets. I love it just as much as everyone else, and thinks that it is the perfect summer dessert, but what I don’t understand is, why people buy pre-fabricated products when it only takes 5 minutes to make your own. And then you know what’s in it, instead of all the additives in the bought one.

It is best when served immediately, and as it only takes a few minutes to make it should be possilbe for everyone 🙂 Hope that you will enjoy it as much as I do!

If you would like soup to more creamy, you can replace one third or half of the buttermilk with yoghurt or soured whole milk, just remember to add more sugar too 🙂

 

Ingredients (4 servings)

4 egg yolks, pasteurized

4 tbsp. sugar

2 tsp. vanilla sugar

1/2 lemon, juice

4 cups butter milk

12 strawberries, sliced

 

Place egg yolks, sugar and vanilla sugar in a bowl and whisk until thick and light and all the sugar has dissolved.

Slowly add the buttermilk while whisking. Add lemon juice and whisk for a few seconds to combine.

Serve immediately with sliced strawberries 🙂

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Bon Appétit!

Ingredients (4 servings)

4 egg yolks, pasteurized

4 tbsp. sugar

2 tsp. vanilla sugar

1/2 lemon, juice

1 liter butter milk

12 strawberries, sliced

 

World Class Chocolate Cupcakes with berries

This past saturday I was invited to s bachelorette party but was prevented due to other activities that day. It was asked if anyone could bring a cake for the afternoon coffee and even though I has other plans for that day, I volunteered. I decided to make these cupcakes filled with Amedei Toscano White and raspberries, as I find it to be the perfect summer cupcake and we truly need to see some summer here in Scandinavia soon!!

The bride to bee, was very happy with the cakes and so was my mother who got a few too (and she doesn’t even like white chocolate and strawberries), so it will definitely not be the last time I make them 🙂

 

Ingredients (14 cupcakes)

Cupcakes

1 stick butter, room temperature

1 cup + 1 tbsp. granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

2 cups of flour

11/2 tsp. baking powder

1/4 tsp. salt

1/4 cup buttermilk

1 lemon, zest

1/2 cup white quality chocolate, chopped

1 cup raspberries, frozen

 

Frosting

1 pound cream cheese, room temperature

1/5 cup confectioners sugar

1 tsp. vanilla extract

 

Decoration

14 strawberries

28 raspberries, fresh

28 blueberries, fresh

 

Place butter and sugar in a mixing bowl and whisk until light and fluffy. scrape the sides of the bowl if necessary. Add the eggs one at time and whisk until incorporated. then add the vanilla extract.

combined flour, baking powder and salt in another mixing bowl. Add the flour mixture to the butter and eggs mixture alternating with the buttermilk. Scrape the sides of the bowl again, if necessary.

Add the lemon zest and the chopped white chocolate, and fold until evenly combined. When I want you to fold and not whisk, it is to make sure that the batter keeps the fluffy consistency it got in the last step. If you over-whisk, you’ll risk to loos the fluffiness and the cupcakes will get heavy.

Line standard muffins tins with paper liners. Fill each paper line with 1 tsp. of the batter. divide the frozen raspberries in the middle of the batter. Then divide the remaining batter on top of the raspberries and bake at 400F for approximately 18 minutes or until a toothpick comes out clean.

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Frosting

Place all three ingredients in a mixing bowl and whisk until smooth and fluffy. Put the frosting in a piping bag with your favorite piping tip (this one is Wilton M1) and decorate the cakes.

To finish of the cakes, decorate with one strawberry and two raspberries and blueberries. Serve in the afternoon with a great cup of coffee or as a dessert with a glass of sparkling wine.

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Bon Appétit!

Ingredients (14 cupcakes)

Cupcakes

113 g butter, room temperature

225 g granulated sugar

3 eggs, room temperature

1 tsp. vanilla extract

500 g flour

1 1/2 tsp. baking powder

1/4 tsp. salt

0.5 dl buttermilk

1 lemon, zest

80 g white quality chocolate, chopped

20 raspberries, frozen

 

Frosting

450 g cream cheese, room temperature

25 g confectioners sugar

1 tsp. vanilla extract

 

Decoration

14 strawberries

28 raspberries, fresh

28 blueberries, fresh

 

Chocolate Turtle Cupcakes

As I wrote in the last post, it is Mother’s Day today. For my own mother I made baked rhubarbs with vanilla cream – delicious!

These cupcakes was for my best friend mother. I have known the family since 1986 and they have always been as a second family to me, so I decided to bake a cake for the woman who always made me grilled cheese and who’s door has always been open to me – thank you Connie.

Hope that we will have many more Christmas’ together 🙂

 

Ingredients (12 cupcakes)

Cupcakes

1/3 cup unsweetened cocoa powder

1/3 warm water

1 1/4 cup sugar

1 cups flour

1 tsp. baking powder

1 tsp. salt

1 sticks butter

2 eggs, room temperature

1 tbsp. vanilla extract

1/2 cup sour cream

1/2 cup dark quality chocolate (70%)

24 mini chocolate turtles (Toms)

 

Swiss Meringue Buttercream (24 servings)

1 cup sugar

5 large egg whites

1/4 tsp. salt

1 tbsp. vanilla extract

1 pound butter, room temperature (preferably organic)

 

Decoration

24 rasberries

12 spearmint leafs.

 

Cupcakes

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled.

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and warm water and whisk until just combined.

Melt the chocolate in a heat proof bowl, over a pan with simmering water. Add the melted chocolate to the batter and stir to combine.

Line standard muffins tins with paper liners. Fill each paper line with 1 tsp. of the chocolate batter. Then chop 1 chocolate turtle at at time and lie in the middle of the batter. Then add another tsp. of the chocolate batter. Make sure that the chopped turtle is fully covered with the chocolate batter.

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Bake at 350F for 18-20 minutes. Halfway through, turn the muffin tin 180 degrees, to secure that the cupcakes are baked evenly. Transfer tins to wire racks and let cool for 10 minutes before turning cupcakes onto racks to cool completely.

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Buttercream

Place sugar, salt and egg whites in a heatproof bowl over a pan of simmering water. Stir until the sugar has dissolved. Transfer to a mixing bowl and whisk at medium speed until the meringue has reached room temperature.

Cut the butter into small cubes and add a few cubes at a time to the meringue while whisking. Whisk until the buttercream is smooth and creamy – it takes 5-10 minutes.

Decorate the cupcakes with buttercream and top it of with a chocolate turtle, 2 raspberries and a spearmint leaf.

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Bon Appétit!

Ingredients (12 cupcakes)

Cupcakes

0.8 dl unsweetened cocoa powder

0.8 dl warm water

280 g cup sugar

2.5 dl flour

1 tsp. baking powder

1 tsp. salt

113 g butter

2 eggs, room temperature

1 tbsp. vanilla extract

2.5 dl sour cream

0.8 g dark quality chocolate (70%)

24 mini chocolate turtles (Toms)

 

Swiss Meringue Buttercream (24 servings)

225 g sugar

5 large egg whites

1/4 tsp. salt

1 tbsp. vanilla extract

450 g butter, room temperature (preferably organic)

 

Decoration

24 rasberries

12 spearmint leafs

 

Water-Based Chocolate Mousse

Everyone who’s ever worked with chocolate knows, that if there accidentally comes a drop of water into the chocolate it is ruined!

So, how is it possible to make a chocolate mousse based only on chocolate and water? Well, it is easier than you might think and something that everyone can make.

When that it said, there are a few thing that you need to keep in mind when considering this recipe 1) as the mousse only contains chocolate and water, it don’t get the exact same consistency as a mousse filled with eggs or cream, 2) it has a very concentrated chocolate taste, and you will only need a spoonful or two to get satisfied, and 3) as it has this very concentrated chocolate taste, it is important that you use a good quality chocolate.

I alway use chocolate from Amedei, as it has a clean and fabulous taste (and it don’t contains any artificial additives). I will recommend every to try this chocolate at least once in their life 🙂 And remember, you get what you pay for – good quality chocolate is more expensive than bad quality chocolate, but it is also much better and you don’t feel the need to eat as much, as your senses get satisfied when they taste good quality.

 

Ingredients (4 servings)

1/2 cup quality chocolate (preferably Amedei Toscano Black or similar)

1/2 cup

16 Raspberries

1 tsp. caramel with sea salt

 

Cold water

20 ice cubes

1 tsp. salt

Hand-mixer

Dishtowel

Slowly melt chocolate and water in a heat proof bowl over a pan of simmering water.

While the chocolate is melting, you can prepare a bowl with cold water, ice cubes and salt. The bowl needs to big enough, so the the bowl with the melted chocolate can stand in it, while whipping it into a mousse.

Place the bowl with the melted chocolate and water, in the larger bowl with ice water. Use a hand-mixer to whisk the melted chocolate into a mousse. Whisk until it has the same texture as a whipped cream.

Fill the mousse into 1 large or 4 small glasses and fridge until serving.

If you don’t want chocolate all over the kitchen, it is a good idea to cover the bowl with a dishtowel while whisking 🙂

Fill the raspberries with good sea salt caramel, and place on top of the chocolate mousse 🙂

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Bon Appétit!

Ingredients (4 servings)

80 g quality chocolate (preferably Amedei Toscano Black or similar)

80 g water

16 Raspberries

1 tsp. caramel with sea salt

 

Cold water

20 ice cubes

1 tsp. salt

Hand-mixer

Dishtowel

 

Orange Curd and Italian Meringue Cake

A while ago I discovered Kirstens blog and the most delicious orange cream pie. I promised myself that I would make it some day, but with Italian meringue instead of whipped cream.

Yesterday I was having family over for birthday dinner, and decided that that should be the day, where I should make this fabulous cake. As I choose to replace the whipped cream with meringue, which is much sweeter, I decided to add zest and juice of 1/2 lemon to the curd. I thought that it would make up for the sweetness in the meringue, and as expected it did 🙂

My guests loved it (even my dad who doesn’t normally eat cake) and I will definitely make it again! Thank you Kirsten for the inspiration 🙂

 

Ingredients (12 servings)

Crust

7 tbsp. butter

1 3/4 cup Digestive biscuits

2 tbsp. flour

2 tbsp. brown sugar

1/2 tbsp. salt

1 tbsp. water

 

Melt the butter in a sauce pan at medium-low heat. Set aside while preparing the rest of the crust.

Place the biscuits in a plastic bag together with flour, brown sugar and salt and crush it with a rolling pin. Combine the crushed biscuits with the melted butter and water and mix until a moist crumb forms.

Cover a 9 inch springform pan with baking paper. Press the crumbs evenly into the bottom of the springform pan a fridge for 10-15 minutes or until the oven is warm.

Bake at 175F for 10 minutes or until golden. Let cool while making the orange curd.

 

Orange Curd

1 cup freshly squeezed orange juice

1/2 lemon, juice and zest

2 tbsp. orange zest

1 1/2 cup granulated sugar

12 tbsp. butter, room temperature

1/2 tsp. salt

1 1/2 tbsp. cornstarch

6 eggs

 

Begin by stirring together the sugar and orange- and lemon zest. Press with the back of the a spoon to release the oils from the zest.

Beat the orange sugar together with the butter, cornstarch and salt until fluffy (I use a stand mixer). Beat in the eggs one at a time until blended. Gradually stir in the freshly squeezed orange- and lemon juice. Stir until combined.

Transfer the mixture to a sauce pan and cook at medium-low heat until thickened. Stir occasionally to avoid burning.

Poor the thickened orange curd into the springform pan and cover with a piece of baking paper. Fridge for 4-5 hours before removing the cake from the form.

 

Italian Meringue

4 1/2 egg whites

1 cup granulated sugar

1 tbsp. vanilla extract

1 tbsp. orange zest

 

Whisk the egg whites until it forms soft peaks. Set aside while cooking the sugar.

Place sugar and water in a sauce pan and cook until the temperature reaches 230F. Pour slowly into the egg whites while whisking. Whisk until mixture has room temperature. It takes about 10 minutes if you use a stand mixer at medium speed. Add the vanilla extract and orange zest and whisk for a few more seconds.

Remove the cake from the spring form pan and  cover it with the Italian meringue. Fridge until served.

Use a gas burner to burn the outside of the meringue just before serving.

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Bon Appétit!

Ingredients (12 servings)

Crust

100 g butter

6.5 dl Digestive biscuits

2 tbsp. flour

2 tbsp. brown sugar

1/2 tbsp. salt

1 tbsp. water

 

Orange Curd

2.5 dl freshly squeezed orange juice

1/2 lemon, juice and zest

2 tbsp. orange zest

3.6 dl granulated sugar

12 tbsp. butter, room temperature

1/2 tsp. salt

1 1/2 tbsp. cornstarch

6 eggs

 

Italian Meringue

4 1/2 egg whites

2.5 dl granulated sugar

1 tbsp. vanilla extract

1 tbsp. orange zest

 

Marzipan and Raspberry Cupcakes with Cream Cheese Frosting

I don’t think that I should say an awful lot about these cupcakes, except from – try them, try them, try them!

The combination of marzipan, raspberries and cream cheese frosting is just fabulous. Had the cakes not been for a friend, I might have eaten enough to get a horrible bellyache 🙂 Already trying to find an occasion to bake them again!

 

Ingredients (20 cupcakes)

4 eggs, room temperature

1 1/8 cup granulated sugar

2 1/4 cup flour

1 tsp. vanilla extract

1 tsp. baking powder

4/5 cup marzipan

2/3 cup butter

60-80 raspberries

 

1 cup cream cheese

1/4 cup confectioners sugar

1 tsp. vanilla extract

 

Melt butter in a small sauce pan and let cool while preparing the rest of the ingredients. Grate the marzipan and set aside.

Whisk together eggs and sugar until light and fluffy. Add baking powder and vanilla extract and whisk for a few seconds. Shift in flour 1/2 cup at a time and whisk to combine.

Grate the marzipan and add to the batter. Whisk until combined, before pouring in the melted butter. Whisk until just combined.

Line standard muffins tins with paper liners. Divide batter evenly among lined cups, filling each 1/3 full. Place 3-4 raspberries in  the middle of the and cover with the remaining batter. The muffin forms should be 2/3 filled.

Bake at 350F for 15-18 minutes or until a toothpick comes out clean. Remove the baked cupcakes from the muffin tins and place on a wire rack to cool.

While the cupcakes cool, you can make the frosting. Whisk together cream cheese and vanilla extract until soft and fluffy. Shift in confections sugar and whisk until combined, soft and fluffy.

Place the frosting in a party bag with a piping tip of your own choice (I have used Wilton M1) and pipe the frosting onto the cupcakes.

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If you think that the cupcakes look a bit plain and boring, you can decorate with all sorts of things.

On the above picture I have sprinkled some freeze dried raspberry and raw liquorice powder on top. Below, I have use orange zest and raw liquorice powder.

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Bon Appétit!

Ingredients (20 cupcakes)

4 eggs, room temperature

250 g granulated sugar

280 g flour

1 tsp. vanilla extract

1 tsp. baking powder

2 dl marzipan

150 g butter

60-80 raspberries

 

250 g cream cheese

0.8 dl confectioners sugar

1 tsp. vanilla extract

 

Chocolate Cupcakes with Orange Cream Cheese Frosting

These cupcakes has a perfect combination of chocolate, cream cheese and orange  – YUMMI they are delicious!

These was made for a colleague who retired a few days ago, and he loved them 🙂

 

Ingredients (36 cupcakes)

3/4 cup unsweetened cocoa powder

3 cups flour

2 1/4 cup sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 sticks butter

4 large eggs, room temperature

1 tbsp. vanilla extract

1 3/4 cup sour cream

3/4 cup dark quality chocolate (70%)

 

2 cups cream cheese

1/2 cup confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest

 

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled.

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and whisk until just combined.

Chop the dark chocolate and fold into the batter.

Line standard muffins tins with paper liners. Divide batter evenly among lined cups, filling each 3/4 full.

Bake at 350F for 18-20 minutes. Halfway through, turn the muffin tin 180 degrees, to secure that the cupcakes are baked evenly. Transfer tins to wire racks and let cool for 10 minutes before turning cupcakes onto racks to cool completely.

While the cupcakes cool, you have time to make the frosting.

Place cream cheese and vanilla extract in a mixing bowl and whisk until soft and fluffy. Shift in confectioners sugar and whisk until combined, soft and fluffy. Fold in 3/4 of the orange zest.

Decorate the cakes with the frosting and sprinkle the remaining orange zest on top.

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Bon Appétit!

Ingredients (36 cupcakes)

1.9 dl unsweetened cocoa powder

375 dl flour

450 g sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

345 g butter

4 large eggs, room temperature

1 tbsp. vanilla extract

4.4 dl sour cream

100 g dark quality chocolate (70%)

 

500 g cream cheese

1.25 dl confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest

 

Surprising Easter Eggs

These easter eggs are sooooo delicious – you should definitely try them 😀

When we refer to almond nougat below, we don’t mean the soft nougat with nuts, but the kind made from almonds, cane sugar and cocoa butter (the picture below).

sahnenougat

Ingredients (20 eggs)

4/5 cup almond nougat

30 almonds

1/4 cup granulated sugar

1 orange, zest

3/4 cup dark quality chocolate

 

 

Place the almonds and sugar in a frying pan and heat until sugar is melted. Stir to combined the almonds with the melted sugar. Transfer the brittle to a sheet of baking paper and let cool completely. Chop the brittle when cooled.

Knead the 2/3 of the brittle and the zest from 1 orange into the almond nougat. Form to a ball and fridge for 10-15 minutes. Divide the nougat ball into 20 equally sized pieces and form to eggs. Fridge again for 10-15 minutes, while tempering the chocolate.

Cover the eggs with tempered chocolate and decorate with the remaining brittle 🙂

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Bon Appétit!

Ingredients (20 eggs)

200 g almond nougat

30 almonds

0.6 dl granulated sugar

1 orange, zest

100 g dark quality chocolate

 

Cognac and Orange Dream Easter Eggs

Yesterday we made an entry on liquorice fudge easter eggs and earlier today it was easter eggs with lemon. Both belong to the more untraditional easter egg combinations but very delicious and we really recommend that you try them 🙂

These easter eggs with cognac are more traditional but with a twist of orange – and I must admit, that I believe that this is the perfect combination and will definitely make them again for christmas 🙂

We have used a good quality cognac from Cadenhead’s which is known to be the oldest independent bottler of spirits. If you are interested in whisky, rum or cognac, you should really give your self the pleasure to taste some of there products – but be careful, once tasted, you’ll never go back to cheap spirits again 😀

Ingredients (20 eggs)

4/5 cup marzipan

2 oranges, zest

3-4 tbsp. quality cognac

1/4 cup walnuts, roasted

2/3 cup dark quality chocolate (70%)

 

Place the marzipan in a bowl and whisk until it gets soft. Add 3/4 of the orange zest and 1 tbsp. cognac at a time. Whisk between each tbsp. cognac.

Chop the roasted walnut and mix into the marzipan.

Form the marzipan to a ball and refrigerate for 20-30 minutes.

When cold, divide the marzipan into 20 equally sized pieces and from to small eggs (approximately 1 tsp. each). Refrigerate again while preparing the chocolate.

Chop the chocolate, melt and temper it, in a heatproof bowl over a pan of simmering water.

Cover the eggs with melted and tempered chocolate and decorate with the remaining orange zest 🙂

Serve with a good cup of coffee, or wrap it in zellophan and bring it as a hostess gift if you are going out 🙂

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Bon Appétit!

Ingredients (20 eggs)

200 g marzipan

2 oranges, zest

3-4 tbsp. quality cognac

0.6 dl walnuts, roasted

100 g dark quality chocolate (70%)