Tag: recipe

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Leftovers – Licorice Meringue

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Leftovers. I recently found myself with a some unused egg white after having made a salad dressing containing egg yolk. I don’t like throwing away food, so what did I do? I made licorice meringue. With just a few ingredients, and a little bit of ingredients going a long way, these are perfect when you have egg white leftovers, or just are in the mood for something sweet. And if you don’t like licorice, just make plain meringue.

Ingredients
Egg white from 1 egg (with no traces of egg yolk!)
50 gram (3,5 oz) sugar
1/2-1 tsp licorice powder

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How to do it

  1. Make sure that all the equipment is perfectly clean.
  2. Preheat the oven to 100ºC / 215ºF.
  3. In a large bowl, beat together the egg whites until the mixture is firm. I use a stand mixer with a whisk, but you may also use an electric hand mixer.
  4. Slowly add the sugar to the firm egg whites while still mixing. You should not turn off the mixer before all the sugar has been mixed in, and you have a smooth white mix.
  5. Mix in the licorice powder.
  6. On a baking tray covered with parchment paper, use a cake piping tool or just a couple of spoons to make the preferred size and shape of the meringue.
  7. Bake the meringue in the middle of the oven for at least 60 minutes.
  8. Take the meringue out of the oven and let them cool down before you serve them.

Btw…
Eat the meringue just the way they are, or serve them with some vanilla ice cream or sprinkle them over some raspberries.

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Swiss Cupcats – Toblerone Chocolate Cupcakes

Posted in chocolate, cupcake, halloween, holidaysTagged , , , , 1 Comment

Halloween is coming up, but that also means that it´s soon time for a good colleague of mine to move to Switzerland. So in honour of my colleague, I will treat you with my Toblerone Cupcakes, dressed up as cupcats for Halloween. This recipe will give you 50-60 small cupcakes.

Ingredients
135 gram (4,8 oz) melted Toblerone (original or dark)
150 gram (5,3 oz) softened butter
100 gram (3,5 oz) sugar
3 eggs
250 gram (8,8 oz) plain flour
1 tbsp cocoa
2 tsp vanilla sugar
2 tsp baking powder
0,75 dl (1/3 cup) milk

Toblerone buttercream frosting
70 gram (2,5 oz) softened butter
90 gram (3,2 oz) melted Toblerone (original or dark)
2 tsp vanilla sugar
100 gram (3,5 oz) powdered sugar
1-2 tbsp milk

Decoration
Small Toblerone, sprinkles, raspberries, chopped roasted almonds.

How to do it

  1. Preheat the oven to 200ºC / 390ºF.
  2. Melt the Toblerone chocolate.
  3. Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
  4. Add the melted Toblerone.
  5. Add the eggs, one by one.
  6. In a separate bowl, mix together the flour, cocoa, baking powder and vanilla sugar.
  7. Slowly add the mixed dry ingredients to the mixture.
  8. Add the milk to the mixture until you have a smooth batter.
  9. With a couple of spoons, transfer the batter to small cupcake liners in cupcake form.
  10. Bake the cupcakes in the middle of the oven for 8-10 minutes, or until a skewer put in the centre of the cupcake comes out clean.
  11. Take the cupcakes out of the oven and the cupcake form, and let them cool down on a grid.
  12. For the buttercream frosting, beat the butter and then add the melted Toblerone.
  13. Use a stand mixer with a whisk or an electric hand mixer. Slowly add the vanilla sugar and the powdered sugar. Then add the milk, and mix until smooth.
  14. When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.
  15. I have decorated the cupcakes with pieces of small Toblerone (original, dark and white) and orange/gold pearl sprinkles, but why not try with raspberries (fresh or dry) or chopped and roasted almonds.

Happy Halloween and Au Revoir to my colleague!

PS: I´m not sponsored, I just love Toblerone…

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Bittersweet Dreams – Lemon Cupcakes

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When life gives you lemons, make lemon cupcakes. As it´s getting colder outside, these bittersweet cupcakes are perfect with a warm cup of tea. This recipe will give you about 15-20 regular cupcakes, or about 25-30 small cupcakes.

Ingredients
175 gram (6,2 oz) softened butter
200 gram (7 oz) sugar
3 eggs
250 gram (8,8 oz) plain flour
2 tsp baking powder
2 tsp vanilla sugar
2 lemons (juice and zest)
0,25 dl (2 tbsp) milk

Buttercream frosting
75 gram (2,6 oz) softened butter
190 gram (6,7 oz) powdered sugar
2 tsp vanilla sugar
1-2 tbsp milk
juice from 1/2 lemon

Decoration
Blueberries, raspberries, white chocolate, sprinkles…

Cupcakes
Zest and juice
Buttercream

How to do it

    1. Preheat the oven to 215ºC / 420ºF.
    2. Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
    3. Add the eggs, one by one.
    4. In a separate bowl, mix together the flour, baking powder and vanilla sugar.
    5. Slowly add the mixed dry ingredients to the mixture.
    6. Zest the lemons, and then squeeze the lemon juice (the lemons should be cleaned before you zest them).
    7. Add the zest and juice to the mixture.
    8. Add the milk to the mixture until you have a smooth batter.
    9. With a couple of spoons, transfer the batter to cupcake liners in a cupcake form.
    10. Bake the cupcakes in the middle of the oven until they have a golden surface. Regular cupcakes take about 15-17 minutes, small cupcakes about 10-12 minutes.
    11. Take the cupcakes out of the oven and the cupcake form, and let them cool down on a cooling rack.
    12. For the buttercream frosting, beat the butter with the powdered sugar and vanilla sugar in a bowl until smooth. Use a stand mixer or an electric hand mixer. Slowly add the milk and then the lemon juice and mix until you have smooth, but not too soft, mixture. Keep an eye on the mixture, so that it doesn’t get too fluid.
    13. When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.
    14. Decorate the cupcakes with berries (fresh or dried), white chocolate, sprinkles…

Bon appétit!

Btw…
Why not be a little crazy and decorate the cupcakes with licorice.

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The Classic – Chocolate Cake

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Back to basics. This is “the cake of my childhood”, the one my mom always made for my birthdays, and may be the first real cake I ever made. Over the years, I’ve made a few adjustments to the recipe, but not many. This is a quick and easy to make chocolate cake, made in a roasting tray, and thus perfect for children’s birthdays, “bring-cake-to-work” days, the school´s cake lottery and other events. And if there’s any cake left, eat it the next day (it may even taste better on day 2) or put it in the freezer.

Ingredients
225 gram (8 oz) melted butter
3 eggs
3,5 dl (1 1/3 cup) sugar
6 dl (2 2/3 cup) plain flour
3 tbsp cocoa
3 tsp baking powder
3 tsp vanilla sugar
1-2 tsp cinnamon
2, 25 dl (1 cup) milk

Icing
100 gram (3,5 oz) butter
250 gram (8,5 oz) powdered sugar
1 1/2 tbsp cocoa
3 tbsp strong coffee

Decoration
Sprinkles, candy, chopped nuts, raspberries, coconut…

How to do it

  1. Preheat the oven to 200ºC / 390ºF. Line a roasting tray, size 30×38 cm (12×15 in) to 35×43 cm (14×17 in), with parchment paper.
  2. Melt the butter and let it cool down a bit.
  3. In a large bowl, beat the eggs together with sugar for a few minutes until you have a thick and fluffy mixture. I use a stand mixer with a whisk, but you may also use an electric hand mixer.
  4. Add the melted butter to the mixture.
  5. In a separate bowl, mix together the flour, cocoa, baking powder, vanilla sugar and cinnamon.
  6. Slowly add the mixed dry ingredients and the milk to the mixture, and mix until you have a smooth batter.
  7. Transfer the batter to the roasting pan.
  8. Bake the cake in the bottom of the oven for 15 minutes, or until a skewer put in the centre of the cake comes out clean.
  9. For the icing, mix together the butter, powdered sugar, cocoa and coffee until the mixture is smooth. I use a food processor or an electric hand mixer.
  10. Let the cake cool down a bit, then cover it with the icing. The cake should be warm enough for the icing to melt, but not so warm that the icing melts into the cake. I recommend you start with just a little bit of icing to find out whether the cake is cold enough. And should the cake be too cold for the icing to melt, just pop the cake with the icing back into the oven for a few seconds while the oven is cooling down. (Keep a close eye on the cake, though, the icing will melt fast!)
  11. When the icing has cooled down, but before it stiffens, decorate the cake with your choice of decoration. In honor of breast cancer awareness month I’ve used pink and white sprinkles and then added some raspberry cake dust when the icing had stiffened.

Btw…
I also use this recipe, with some adjustments, for other cakes, so you may very well find variations of this recipe in other cakes on this site later.

First appearance – Pear cake

Posted in fruit, pearTagged , , , , , , 3 Comments

Autumn. When I talk to people about the taste of autumn, apples tend to come up quite frequently. But in the shadow of apples, there’s another fruit of autumn that deserves some attention. Pears. This wonderful, sweet tasting fruit is perfect for baking, so for my first recipe, my first appearance, I present to you my spiced up pear cake.

Ingredients
150 gram (5 1/2 oz) softened butter 
100 gram (3 1/2 oz) sugar
3 eggs
150 gram (5 1/2 oz) plain flour
1 tsp baking powder
1 1/2 tsp vanilla sugar
2 tsp cinnamon
1 tsp cardamom
4-6 peeled pears

Frosting
200 gram (7 oz) cream cheese
1-2 tbsp softened butter
4 tbsp powdered sugar
1 tsp vanilla sugar

Decoration
Chopped almonds

How I do it

  1. Peel and chop the pears. Put the chopped pears in a bowl and add cinnamon and cardamom. Mix it all well together.
  2. Preheat the oven to 180 ºC/355 ºF. Butter and line a 22-24 cm/ 9 in round cake tin (and/or use parchment paper).
  3. Beat together sugar and softened butter in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer. 
  4. Add eggs, one by one and adding about a tablespoon of the plain flour between each egg. 
  5. Mix in a mixture of the rest of the flour, baking powder and vanilla sugar, and mix until you have a smooth batter. 
  6. Add the spiced up chopped pears, and mix them into the batter with a spatula.
  7. Transfer the batter into the cake tin.
  8. Bake in the middle of the oven for about 40-45 minutes, or until the top of the cake is golden brown and a skewer put in the centre of the cake comes out clean. 
  9. Let the cake cool down for about 15 minutes before taking it out of the cake tin. 
  10. For the frosting, mix together cream cheese and softened butter. Carefully add powdered sugar and vanilla sugar into the mix until you have found the preferred sweetness and texture. 
  11. When the cake is about room temperature, cover the top of the cake with the frosting.
  12. Decorate with chopped almonds.

Enjoy!

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Cake to the People!

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For as long as I can remember, I’ve loved baking. In fact, I was still a toddler when my parents found me in the middle of the night, standing by my table surrounded by everything I could find in the kitchen cabinet, and with a huge smile on my face saying, “Baking bread!».

Over the years, I’ve found myself using almost any opportunity and reason to bake – birthdays, end of the school year, job anniversaries, Holidays, Thursdays… Baking gives me some kind of «time out» from my everyday life, and I love seeing the different ingredients being put together and result in something tasty that brings almost everyone in a good mood.

Almost every time I bake a cake, someone asks me for the recipe and how I’ve done it. So over the next year, I would like to share the joy of baking and my favorite recipes with you. I hope you will be inspired, and maybe even take my recipes and make your own twists to them. 

Let’s bring cake to the people!