Cuban Rum Ice Cream

We have wanted an ice cream maker for years, but Chris has been reluctant to let me as he claimed that he was not a huge fan of ice cream (the reason is that he is cheap 😉 ) Then one day I decided that now was the time to buy one and take the consequence if he god mad (I served the first ice cream and waited for his opinion before telling him that I had bought it, and he loved it)! So I began to search the web to find out which model to choose and on top of the wishlist was a Gelatissimo Exclusive but it is quite expensive and as we are planning some life changing events which quite certainly will be very expensive, I decided to choose an cheaper model.

We have had a Kitchen Aid stand mixer for several year and we use it almost every day – couldn’t live without it! Searching the web for reviews of Kitchen Aids ice cream maker I found mixed opinions but an old colleague of mine have spoken very well about, and I therefore chose to buy it and test it for myself (the price was of cause a huge part of the decision). This Cuban rum ice cream is my third ice cream and I must admit that I am very happy with the result and feel that Kitchen Aids ice cream maker is very good taking the price into consideration.

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Ingredients (6 servings)

2 cups cream

2/5 cup whole milk

2/3 cup condensed milk

2 vanille pods, seeds

4 tbsp. Cuban Rum

 

Dark Quality Chocolate for topping

 

Whip the cream until light and fluffy. Add the remaining ingredients and and whisk to combine. Pour into your ice cream maker and let it run for approximately 20 minutes or until it tells you that the ice cream is finished. Serve immediately if you want a soft ice cream or transfer to an airtight container and freeze. We always freeze the ice cream for 2-4 hours before serving as we like the consistency to more firm than soft ice, but it is a only a matter of taste 🙂

Serve after a good dinner with a glass of rum 🙂

IMG_1570Bon Appétit!

Ingredients (6 servings)

5 dl cream

1 dl whole milk

200 g condensed milk

2 vanilla pods, seeds

4 tbsp. Cuban Rum

Orange Cake with Chocolate chips and Orange Cream Cheese Frosting

This was my first ever orange cake, and I must admit that i am quite proud of myself. It looks good and tastes delicious – what more can one demand?

 

Ingredients (10 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

1/2 cup orange juice, fresh-squeezed

2 tbsp. orange zest

1/3 cup dark chocolate chips (I prefer to use Amedei Toscano Black 70%)

Orange Cream Cheese Frosting

7 oz. cream cheese, room temperature

1 cup confectioners sugar

2 tbsp. orange zest

 

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 orange juice. Whisk until just combined and smooth. Fold in orange 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 20-23 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. Let both cakes cool completely.

When the two cakes are cooled down, whisk together cream cheese and half of the confectioners sugar. Then add one tbsp. sugar at a time until the frosting has the right texture. Whisk till the frosting is smooth and fluffy. Fold in 2/3 of the orange zest.

Add one forth of the frosting on top of one of the cakes, and spread it around and make sure that you get all the way to the cake edge. Take the other cake at put on top of the first one. Cover the whole cake with the rest of the cream cheese frosting and sprinkle the last 1/4 tbsp. orange zest on top.

 

Ingredients (10 servings)

113 g butter, room temperature

112 g granulated sugar

3 large eggs, room temperature

155 flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1.25 dl orange juice, fresh-squeezed

2 tbsp. orange zest

50 g dark chocolate chips (I prefer to use Amedei Toscano Black 70%)

 

Orange Cream Cheese Frosting

200 g cream cheese, room temperature

2.5 dl confectioners sugar

2 tbsp. orange zest

 

Banana and Blackberry Muffins with Browned Butter Glaze

Bananas is one of those wired fruits which you either love or hate. I out household we hate them, but due to their high level of carbohydrates I alway eat one after my training pass. Sunday evening I realized that I had bought new bananas without eating the old ones first, so I decided to use the old ones for some kind of cake. I never bake anything containing bananas so I did not have any recipes and I therefore had to ask my Facebook friends and search the web, and in the end it ended up the with a combination of several recipes 🙂

If you are more into chocolate than blackberries, you can of cause change that part of the recipe, but if you do that, I would recommend that you chop the chocolate and fold it into the batter instead of placing it in the middle, like the blackberries.

 

Ingredients (12 muffins)

1/3 cup butter, melted

2 cups flour

1 tsp. baking powder

1/2 tsp. soda

1 pinch of salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 cup sugar

1 tsp. vanilla extract

1 tsp. honey

2 eggs

1/2 cup milk

2 large bananas, ripe

45 blackberries, fresh or frozen

 

Glaze:

1 stick butter

1/4 cup sugar

 

Place bananas in a bowl ans mash well. Set aside while preparing the rest.

Shift flour, baking powder, soda, salt cinnamon and nutmeg into a bowl. Add sugar and mix well. In a second bowl, with a folk, beat together eggs, vanilla extract, honey, butter and milk.

Add the bananas to the egg mixture and stir to combine. Pour the flour mixture into the egg mixture in three steps, folding gently between each.

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Line standard muffins tins with paper liners. Fill each paper line with 1 tsp. of the banana batter. Then place 4 blackberries in the middle of the batter. Then add another tsp. of the batter. Make sure that the blackberries are fully covered with banana batter.

Bake at 375F for 20 minutes or until at toothpick comes out clean. Let rest in muffin tins for 5 minutes and then 5 minutes in a wire rack.

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While cooling, melt the butter in a saucepan and let brown lightly (be careful not to burn). Transfer to a small bowl – same diameter as the muffins. Dip the top of the cupcakes in the browned butter and sprinkle with sugar.

Serve immediately with a cup of good quality coffee or hot chocolate 🙂

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Bon Appétit!

Ingredienser (12 cupcakes)

75 g smør, smeltet

250 gram hvedemel

1 tsk. bagepulver

1/2 tsk. natron

1 knivspids salt

1/2 tsk. stødt kanel

1/2 tsk. stødt muskatnød

115 gram sukker

1 tsk. vanilje ekstrakt

1 tsk. honning

2 store banner, modne

2 æg

1.25 dl mælk

Chocolate Birthday Cake with Berries

Yesterday a friend of mine turned 30 and she asked if I could make her a cake. She did not have any preferences other than CHOCOLATE, so I went for a day wondering what to make. First I wanted to make a chocolate cake with strawberry mousse, but the strawberry season is long gone, meaning that the taste of the berries are gone. So instead I decided to make this chocolate cake covered in whipped cream with crushed chocolate meringue cookies. Making the cake made me totally peckish, but unfortunately we was unable to take part in her birthday – DAMN! But but but that only gives me a reason to make the cake once more 🙂

 

Ingredients (12 servings)

1/4 cup unsweetened cocoa powder

1 1/2 cups flour

1 1/8 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 sticks butter

2 large eggs, room temperature

1 tbsp. vanilla extract

1 cup sour cream

1/2 cup dark quality chocolate (70%)

 

2 cups cream

2 cups chocolate meringue cookies, crushed

20 strawberries

20 raspberries

1/4 cup dark quality chocolate (70%), chopped

 

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 (takes 5-10 minutes).

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. Add the melted chocolate and gently fold it into the batter with a rubber spatula.

Add the batter to a springform pan and bake at 350F for 45 minutes or until a toothpick comes out clean in the middle of the cake. Let cool for 20 minutes before loosening the edges of the cake with a butter knife (but do not remove in from the springform). Let cool completely before removing the cake from the springform pan.

Slice the cake into 3 equally thick pieces. I do not have a tool to do it with, so I just use a piece of wire, which works very well.

Whisk the cream until it gets soft peaks. Then whisk a little bit more, but be careful not to over whisk and turn it into butter! It just needs to be thick enough to cover the cake without running off. Add the crushed chocolate meringue cookies when the whipped cream has reached the wanted consistency. Fold until combined.

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Place the bottom of the three cake slices on a cake stand. Spread 1/2 cup of whipped cream onto the cake in an equally thick layer all the way around. Slice 10 strawberries and place them on top of the whipped cream. Sprinkle with half of the chopped chocolate. IMG_1183

Place the middle-slice of the cake on top and repeat the procedure, but replace the strawberries with half of the raspberries. Then top of the cake with the last slice.

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Cover with the remaining whipped cream and decorate with berries. Serve with a good cup of coffee 🙂

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Bon Appétit!

 

Ingredienser (12 stykker)

0.6 dl usødet kakaopulver

2.8 dl sukker

3.5 dl mel

1 tsk. bagepulver

1 tsk. natron

1 tsk. salt

172 g smør

2 store æg, stue temperatur

1 spsk vanille ekstrakt

2.5 dl creme fraiche

75 g mørk kvalitets chokolade (70%), smeltet

 

0.5 liter piskefløde

5 dl rutebiler, knuste

20 jordbær

20 hindbær

0.6 dl mørk kvalitets chokolade (70%), hakket

 

God fornøjelse venner 🙂

Triple Chocolate Cheese Cake

Friday was my last day as research assistant at University of Southern Denmark. I was employed at the university during my Master studies in public health and stayed as research assistant after I graduated in April 2012. It was three great years where I developed many skills – both professionally and personally, but now it is time to move on and try something new 🙂

During the three year I have put my colleagues through at least 50-75 different cake recipes (especially in the months before our wedding) so of cause it was expected of me to bring a cake on my last day. A favorite of my own is a traditional cheese cake, but I have always (since I learned to eat cheese cake) wanted to bake a chocolate cheese cake and now I wonder why I did not do that earlier in my baking career. It was nothing less than WONDERFUL!

I found the recipe in an old Taste of Home Magazine, and made a few changes to fit what I had in the pantry that day. In the recipe I have written ‘quality chocolate’, and definitely believe that you should go and buy the best chocolate that you can find when making this cake, as the taste of chocolate is as intense as it is. Personally I always use chocolate from Amedei due to the fabulous taste and the fact the it is both gluten free and without any additives. It might seem expensive, but I promise you that you will get what you pay for – the best chocolate in the world (several of the products has won the Golden Bean Award, so I am not kidding when I promise you the best chocolate in the world).

As a new service to our European/Danish readers, I have converted all measures to the metric system. This can be found in the bottom of the post.

 

Ingredients (16 servings)

2 cups graham cracker crumbs

1 tbsp. baking cocoa

2 tbsp. sugar

1/2 cup butter, melted

Filling

32 oz. cream cheese, room temperature

1 1/3 cups sugar

10 oz. dark quality chocolate (70%), melted and cooled

1/4 cup baking cocoa

4 eggs (lightly beaten), room temperature

 

Ganache

3.5 oz. dark quality chocolate (63%)

1/3 cup cream

1 tbsp. butter

Berries for decoration

 

Cover the outside of an 9-inch springform pan in a double layer tin foil.

In a small mixing bowl, combine graham crumbs, cocoa powder and 2 tbsp. sugar. Stir in the melted butter. Press onto bottom of prepared springform pan and bake for at 350F for 10 minutes. Let cool on a wire rack.

Chocolate Cheese Cake 1_Fotor_Collage

In a bowl, beat cream cheese and the remaining sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs and beat until combined. Pour over the cooled crust.

Place springform pan in a large baking pan and add 1 inch of boiling water to larger pan.

Bake at 350F for 60 minutes or until center is just set and the top appears dull. Remove springform pan from water bath and remove the tin foil. Cool the cake on a wire rack for 10 minutes before you loosen the edges from pan with a knife. Let cool on the wire rack for one more hour. Refrigerate overnight.

Chocolate Cheese Cake 2_Fotor_Collage

Take the cake out of the fridge 2-3 hours before serving to make sure that it reaches room temperature (if the cake is served cooled it feels heavier and the taste of chocolate is not as intense as you want it to be).

For ganache, place chocolate in a small bowl together with cream and butter. Place over a saucepan with simmering water and let melt slowly. Stir occasionally until smooth. Cool to reach a spreading consistency.

Remove the cake from the springform pan and place on an appropriate cake stand. Spread ganache over cake just before serving.

Decorate with berries and serve with a good quality vanilla ice cream and a good glass of bubbles 🙂

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On the picture below I have replaced the ganache with whipped cream which works just as well as the ganache 🙂

Chocolate Cheese Cake 3_Fotor_Collage

Bon Appétit!

Ingredients (16 servings):

5 dl graham cracker crumbs

1 tbsp. baking cocoa

2 tbsp. sugar

1 1/4 dl butter, melted

Filling

900 g cream cheese, room temperature

3.2 dl sugar

300 g dark quality chocolate (70%), melted and cooled

0.6 dl baking cocoa

4 eggs (lightly beaten), room temperature

Ganache

100 g dark quality chocolate (63%)

75 g cream

1 tbsp. butter

Berries for decoration

Mom’s Blackberry Jam

Every single year since I can remember, my parents have gathered blackberries to make jam for the rest of the year. This year I insisted on going with them on one of their trips, as I did when I was a child.

We went to one of their secret blackberry spots and within 40 minutes we had gathered 11.2 oz of delicious blackberries 🙂 As they has already been out twice within the last week (with a total gathering of 36 oz), I took home all the berries and began thinking of different way to use them. My parents made jam out of their HUGE portion and gave to the neighbor family who LOVE it (we have received several pictures of babies (and their parents) with jam all over the face).

As other people often have different and/or great ideas, I asked followers on our Facebook site and as expected they came with a dozen of great ideas. Besides this delicious jam recipe, I have decided to make blackberry vinegar, blackberry liqueur, blackberry vodka, blackberry ice cream and the rest went into the freezer for smoothies or cupcakes 🙂

Has anyone of you been on blackberry hunt this summer??

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Ingredients

2 cups blackberries

1 1/4 cup sugar

1/2 lemon, juice

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Place all the blackberries and the lemon juice in a saucepan. Let stand at medium heat for 10 minutes, stirring every other second minute so all berries get warm. It should end up looking like the picture below.IMG_0992

Add the sugar, combine and remove from the heat. Stir until the sugar has dissolved. It takes 5-7 minutes of constant stirring. Using a wooden spoon, you can feel when the sugar has dissolved. You can stop stirring when the ‘crunchy’ feeling of sugar is gone.IMG_0993

Transfer to a clean jar, close the lid and refrigerate immediately. Use within 3-4 weeks.

If you want it to last longer (if you make a large portion to last until next blackberry season), you can add a teaspoon of liquid preservatives just before you pour it into the jar.

Serve with pancakes, breakfast rolls, ice cream or use it when making sauces 🙂IMG_0999

Bon Appétit!

Ingredients

500 g blackberries

280 g sugar

1/2 lemon, juice

What to do on a rainy day macaroons

This summer has, contrary to the last 4-5 summers, been sunny and warm but today it has been cold and rainy. So what to do on a rainy summer day??

Well, I decided to bake some macaroons and ask out Facebook followers what they would like as filling. There were so many delicious suggestions and it was not easy to decide on one – so I decided on four different fillings 🙂 So I should probably say thanks to Martin, Kirsten, Kis and Pernille for their great suggestions 🙂

When making this macaroon recipe you will need a few basic tools:

A digital thermometer

An electric mixer

A rubber spatula

A pastry bag and

A 1/2-inch plain round tip

Without these, I doubt that you will succeed (but that shouldn’t keep you from trying if you have the drive) 🙂

 

Ingredients (60 macaroons)

1 1/8 cup almonds, blanched

1 3/5 cup confectioners sugar

7/8 cup granulated sugar

2 x 2 egg whites

1/3 cup water

 

Blend the almonds into fine almond flour in a hand blender or food processor. Then add confections sugar and blend again for at least 20-30 seconds. Shift into a mixing bowl. If there are anything left in the strainer, blend it further and shift again.

Take half of the egg whites and mix them into the blended almonds. mix until well combined and even.

In another bowl whisk the other half of the egg whites until they make soft peaks. Find a saucepan and add granulated sugar and water. Heat until the syrup reaches 230F, stir once in a while (use a digital thermometer). Pour the heated syrup slowly into the egg whites while whisking on medium-low speed. Be careful not to get burned on the sugar – it hurts like hell! When all the syrup has been added, turn up the volume of you mixer and whisk until the meringue has reached room temperature. It take about 10 minutes.

When your meringue has reached room temperature, add half to the almond mixture and mix well until combined. Then add the rest of the meringue and fold around – do not whisk, as this will ruin the batter! Fold until the batter is evenly combined and smooth.

Now it gets a bit tricky – the texture of the batter needs to soft, but not to soft. It still needs to keep the round shape when added to the baking paper, but it should be soft enough to prevent the macaroons from getting small tops. Did that make sense?

Transfer the batter to a pastry bag with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on a baking tray with baking paper.  Turn the baking tray into the table top 8-10 times, to remove air bubbles from the macaroons.

Let the macaroons dry at room temperature for an hour. Bake at 300F for 13-14 minutes. Transfer the baking paper with the baked macaroons to a wire rack and let cool completely before filling or storing them.

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Below there are 4 different fillings for your macaroons. Each filling recipe is for 20 macaroons.

 

Caramel:

1/2 cup sea salt caramel

 

Place the caramel in a piping bag and warm it with your hands until it is soft enough to be squeezed out onto the macaroons.

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Coffee Liqueur Ganache:

1/2 cup Amedei Toscano White (or another good quality white chocolate)

1/8 cup cream

1/8 cup coffee liqueur

 

Place all three ingredients in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons.

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Rum ganache:

1/2 cup Amedei Toscano Black (63%)

1/4 cup cream

4 tbsp. good quality rum

 

Place all three ingredients in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons.

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Black Currant and Liquerice Ganache:

1/2 cup Amedei Toscano White (or another good quality white chocolate)

1/4 cup cream

2 tbsp. freeze dried black currant powder

1/2 tsp. raw liquorice powder

 

Place all chocolate, cream and freeze dried powder in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons. Sprinkle the raw licorice powder on top of the ganache before putting on the top macaroon.

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Bon Appétit!

Ingredients (60 macaroons)

200 gram almonds, blanched

200 gram confectioners sugar

200 gram granulated sugar

2 x 80 gram egg whites

0.8 dl water

 

Caramel:

4 tbsp. sea salt caramel

 

Coffee Liqueur Ganache:

80 g Amedei Toscano White (or another good quality white chocolate)

20 g cream

20 g coffee liqueur

 

Rum ganache:

80 g Amedei Toscano Black (63%)

30 g cream

4 tbsp. good quality rum

 

Black Currant and Liquerice Ganache:

80 g Amedei Toscano White (or another good quality white chocolate)

30 g cream

2 tbsp. freeze dried black currant powder

1/2 tsp. raw liquorice powder