Louise’s Liquorice Cookies

February 17, 2013October 3, 2013 ~ Ann & Chris Demant ~ Leave a comment

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.

Bon 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

February 16, 2013October 3, 2013 ~ Ann & Chris Demant ~ Leave a comment

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.

Bon 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

February 15, 2013October 3, 2013 ~ Ann & Chris Demant ~ Leave a comment

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.

Ganache

Bon 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)

Raspberry and White Chocolate Cake

February 14, 2013October 3, 2013 ~ Ann & Chris Demant ~ Leave a comment

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.

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)

Delicious Cheese Cake

February 9, 2013November 24, 2013 ~ Ann & Chris Demant ~ Leave a comment

My husband and I met back in 2009 and after only a few weeks he asked me to come visit Atlanta where he grew up. I immediately panicked as I hate to fly, but I also knew that he was the one – my soulmate and I therefore decided to go.

Even thought we had only known each other for a few weeks we had both discovered a common passion: food! Another thing we had already discovered was our disagreements on the concept of cheese cake – he loved it, I hated it. He therefore invited me to The Cheesecake Factory on our first day in Atlanta. This day I realized the true potential of a great and delicious cheese cake. For those of you who don’t know, there two kinds of cheese cake: the baked one and the unbaked one with gelatin – in Denmark we most often get the unbaked one, so I really didn’t had anything to compare with.

Since that day I have loved all sorts of cheese cake and will try to upload as many different recipes as possible.

This recipe I got from my mother-in-law who baked it for the boys (my husband and his two younger brothers) when they were kids – and I must admit, it is delicious!

Ingredients (12 large servings)

6 oz. crackers, crushed

1/4 cup granulated sugar

1/2 tsp. cinnamon

1 stick butter

4 eggs, separated

2 cups sour cream

1 tsp. vanilla extract

1 cup granulated sugar

2 tbsp. flour

1/4 tsp. salt

1 pound cream cheese, room temperature (don’t use low-fat)

Combine the first four ingredients (crushed crackers, 1/4 cup sugar, cinnamon and melted butter). Press into a 9-inch springform pan and bake at 350 degrees fahrenheit for 10 minutes and let cool.

Beat egg whites and 1/4 cup sugar until stiff with soft peaks and set aside. Without washing the beater, beat egg yolks until light and thick and add sour cream and vanilla extract. When combined, beat in rest of the sugar, flour, salt and cream cheese. Mix well and make sure that the texture is smooth and fluffy. When the right texture is reached, fold in egg whites until just combined. Be careful that you only fold – not whisk, as whisking will ruin the fluffiness of the cake.

Pour the texture into the springform pan and bake at 350 degrees fahrenheit for 55-60 minutes or until a toothpick comes out clean. Cool down and refrigerate for at least 12 hours before serving.

This cake was made for a 25th surprise birthday party. It it covered with whipped cream and jelly covered berries 🙂

Bon Appétit!

Ingredients (12 large servings)

170 g crackers, crushed

0.6 dl granulated sugar

1/2 tsp. cinnamon

113 g butter

4 eggs, separated

5 dl sour cream

1 tsp. vanilla extract

2.5 dl granulated sugar

2 tbsp. flour

1/4 tsp. salt

450 g cream cheese, room temperature (don’t use low-fat)

Spongy Carrot Cake with Cream Cheese Frosting

February 8, 2013October 3, 2013 ~ Ann & Chris Demant ~ Leave a comment

A friend of mine asked if I wanted to help her bake and decorate a carrot cake for her sisters 9th birthday this weekend. I actually don’t know why she asked, as I know that she is a fabulous cake baker herself. But of cause I want to help a friend and together we made this delicious carrot cake with cream cheese frosting.

We discussed a while before choosing the heart-shaped design with the orange/yellow flowers made in fondant. We chose not to cover the whole cake in fondant as it wound ruin the lovely taste of carrot cake combined with the fluffy cream cheese frosting.

Ingredients (20 servings)

1 1/2 cup sugar

1 1/4 cup canola olie

4 eggs

2 1/3 cup all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

2 1/2 cups shredded carrots

Cream Cheese Frosting

2 cups cream cheese (room temperature)

1 1/2 cup confectioners sugar

1 tbsp. vanilla extract

Whisk sugar and olie together in a mixing bowl. When combined add one egg at a time and whisk thoroughly between each egg.

I another bowl combine flour, cinnamon, salt, baking soda and baking powder. When combined shift the dry ingredients into to bowl with dry ingredients and fold them together until just combined. Now add the shredded carrots and fold carefully until the dough reaches a soft and smooth texture. It is important that you fold and not whisk as whisking might ruin the fluffiness in the dough and thereby the final texture of the cake.

Pour the dough into two 8 inch greased springforms (or as I have done this time, in my favorite heart-shaped baking pan i two different sizes). and bake for 45-55 minutes at 350 degrees fahrenheit or till a toothpick comes out clean. Leave to rest in a wire reck for 10 minutes before removing it from the baking form.

Cream Cheese Frosting:

Whisk together all ingredients until smooth and fluffy. Decorate the cake when it has reached room temperature, if the cake is to warm the frosting will melt.

Bon Appétit!

Ingredients (20 servings)

375 g sugar

3.1 dl canola olie

4 eggs

300 g all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

3.75 dl shredded carrots

Cream Cheese Frosting

500 g cream cheese (room temperature)

3.75 dl confectioners sugar

1 tbsp. vanilla extract

Gateau Marcel

February 5, 2013October 3, 2013 ~ Ann & Chris Demant ~ 2 Comments

Last night we had my parents over for dinner and I wanted to make a delicious, creamy and chocolate heavy cake for dessert. Therefore I chose to make a Gateau Marcel inspired by my favorite Danish chocolate blog. Both my parents, my husband and those of my colleagues who were at the office today loved it.

I chose to fill it with fresh raspberries as the cake itself can be a bit heavy, and the combination of baked/unbaked chocolate mousse and raspberries was fabulous. Other fresh berries might work as well.

Ingredients (for 10 servings)

7 oz. quality bittersweet chocolate (I use my favorite chocolate Amedei Toscano Black 70%)

7 oz. butter

1 cup granulated sugar

8 egg yolks

5 egg whites

Preheat oven to 350 degrees.

Melt chocolate and butter together slowly in a heat proof bowl over a pan of simmering water. Be careful not to get any water into the bowl, as it will ruin the chocolate.

In another bowl whisk together egg yolks and 2/3 of the sugar till a fluffy and light substance and set a side while you in a third bowl whisk a meringue of the egg whites and the remaining 1/3 sugar. Whisk till it forms small soft tops and the sugar has been dissolved.

Slowly combine the whisked egg yolks with the melted chocolate. Make sure that the chocolate has room temperature, otherwise it will ruin the egg yolks. When combined the meringue is folded into the chocolate. Folding until only combined into a smooth and fluffy substance.

Grease a 8 inch springform with butter and fill in half of the chocolate mousse. Bake for approximately 25 minutes. Transfer springform to wire racks to let i cool down.

When the caked chocolate mousse has reached room temperature top the cake with fresh raspberries. Fill in the rest of the chocolate mousse and make sure that all raspberries are covered. Refrigerate for at least a couple of hours, preferably over night.

Serve with a good cup of coffee or a cold sweet dessert wine.

Bon appétit!

Ingredients (for 10 servings)

200 g quality bittersweet chocolate (I use my favorite chocolate Amedei Toscano Black 70%)

200 g butter

250 g granulated sugar

8 egg yolks

5 egg whites

Food on Demant

by Ann & Chris Demant

Dessert

Louise’s Liquorice Cookies

Whoopie Pies with Liquorice Ganache

Raspberry and White Chocolate Cake

Delicious Cheese Cake

Spongy Carrot Cake with Cream Cheese Frosting

Gateau Marcel