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Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake

You don’t need a special occasion to make this cake although it is timeless, elegant and oh-so decadent, and it’s sure to take care of any severe chocolate craving which may be possessing you. This cake is very simple to make however, it does need to be made a day in advance of serving it.  I actually view that as a big plus, that way you don’t have to fiddle around with it on the day your guests are coming. I chose to serve this wonderful cake with a small scoop of Vanilla Bean Ice Cream to offset the sweetness of the cake. You could also simply choose some whipped cream or Crème Fraîche on the side. If you venture out and make this cake, I hope you enjoy it!

Making Almost Flourless Chocolate Cake

Making Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake (serves 8-10)

Ingredients:

200 gram dark chocolate (7 oz) (I used 70% Lindt dark chocolate)

200 gram unsalted butter (7 oz)

200 gram sugar (7 oz)

5 eggs

1 tablespoon all-purpose flour

Directions:

Preheat oven to 180 degrees C (350 degrees F).

Spray a 22 cm (~ 8.5 inch) springform pan lightly with baking spray. Place a round cut-to-fit piece of parchment paper in the bottom of the pan and lightly spray parchment paper with baking spray, set aside.

Using a warm water bath (a bowl set over a pan of almost simmering water, do not let the bottom of the bowl touch the water) melt the butter and chopped chocolate over gentle heat. Once the chocolate mixture is smooth, remove from heat and allow to cool a little. Add sugar to chocolate mixture and stir thoroughly. Add the eggs on at a time, mixing well after each addition but without beating too much air into the mixture. Fold in the flour.

Pour chocolate mixture into prepared pan and bake for 22-26 minutes. Cake should be slightly wobbly in the middle when you take it out. Allow cake to cool completely before removing it from the pan. Store cake overnight in a cool place, covered with foil.

Serve with a small scoop of Vanilla Ice Cream, Whipped Cream or a dollop of Crème Fraîche. Enjoy!

Source: Trish Deseine’s,  I Want Chocolate

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Hindbærsnitter

Hindbærsnitter

Hindbærsnitter remains one of my all-time favorite Danish pastries and while we were vacationing home in Denmark this summer, I had my fair share of them from the bakery (that, and Træstammer). So after coming home I was looking for an excuse to bake them again and finally got the opportunity when a friend of ours came for a short stay, thanks Vince :)

This recipe is not that different from my other post about Hindbærsnitter, it probably differs mostly in technique. The result was a very, very tasty Hindbærsnit, although the cake turned out very delicate and frail. I think that was due to the fact that I interpreted the directions to roll out the dough to a 25 by 30 cm rectangle. Looking back, I think what Lone Landmand (from Beretninger fra et autentisk landbrug) meant was to roll the dough out to a 25 or 30 cm square. I believe that if you roll it out to a 25 by 25 cm square you will get a slightly thicker, and therefor a less delicate outcome. If you decide to try this recipe for Hindbærsnitter, I know you’ll love them.

Making Hindbærsnitter

Making Hindbærsnitter

Hindbærsnitter (makes 12-16 pieces)

Ingredients:

300 gram all-purpose flour (10.5 oz)

100 gram confectioners sugar (3.5 oz)

200 gram butter, at room temperature (7 oz)

2 large egg yolks

280 gram seedless raspberry jam (10 oz)

For the glaze:

270 gram confectioners sugar (approx 2 1/2 cups)

3-4 tablespoons cold water

Colored sprinkles for decorating

Directions:

In a mixer fitted with the paddle attachment, combine flour, confectioner sugar and cut-up butter. On low speed, combine until mixture is crumbly. Add egg yolks one at the time, gradually increasing speed to medium, mix until dough comes together. Divide dough into two equal portions, place each half of dough on a piece of parchment paper and slightly press dough into a square shape. Place both pieces of dough in refrigerator for 1 hour to rest and chill.

Preheat oven to 175 degrees C (345 degrees F)

Keeping the dough on parchment paper, roll dough out to approximately 25 x 25 cm (9.5 x 9.5 inches), repeat with the second piece of dough. Place each parchment paper with rolled out dough onto a baking sheet. Bake dough, one sheet at the time, for 12 minutes or until edges turn golden. Allow baked cake to cool a little. Meanwhile, make the glaze by mixing confectioners sugar and water until smooth. Prepare raspberry jam by stirring it to make a loose flowing jam. Spread jam onto the first baked cake, this will be the bottom piece. Gently slide a flexible plastic cutting board under the second cake and lift it up. Then slide it off the cutting board onto the first raspberry covered cake. If the cake crack a little don’t worry, the glaze will cover it up. Spread the glaze over the top and add sprinkles before the glaze sets. Allow glaze to set completely before cutting. Enjoy!

Source: Beretninger fra et autentisk landbrug

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Summer Vacation

Summer Vacation

Summer Vacation

Hello everyone! I’ll be taking a little time off to enjoy the summer as well as traveling home to visit my family, friends and to soak up the beauty of Denmark. I can’t believe that it has actually been 4 1/2 years since I was home last, so this vacation is long overdue :D I’ll see you back here soon.

Caprese Salad

Greek Pasta Salad

This pasta salad war originally a caprese pasta salad with mozzarella, but I really don’t like to bite into chunks of mozzarella cheese. So I changed it up a little and replaced the mozzarella with a delicious feta cheese which I love. The dressing for the pasta salad is a wonderful blend of garlic infused olive oil, balsamic vinegar with a background of fresh basil, really flavorful. I hope you enjoy this easy to make and very delicious pasta salad.

Pasta Salad (8-10 servings)

Ingredients:

12 oz. of your favorite pasta, cooked

6 tablespoons extra-virgin olive oil

2-3 cloves of garlic, minced

1/4 teaspoon red pepper flakes, optional

2 tablespoons balsamic vinegar

6 oz. cherry tomatoes, halved

1/2 cup loosely packed fresh basil leaves, chopped

2 oz. feta cheese

Salt and pepper to taste

Directions:

Cook pasta according to package directions, drain and rinse, set aside. In a small skillet combine olive oil, garlic and red pepper flakes (optional) over low heat. Warm oil slowly to allow flavors to infuse, 5-10 minutes. Do not let the garlic take on color. Set aside to cool slightly.

Place pasta in a bowl. Add olive oil mixture, balsamic vinegar, tomatoes and basil, toss to combine. Add feta cheese, toss gently. Season with salt and pepper. Serve at room temperature or chilled. Enjoy!

Source: adapted from Annie’s Eats

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Nougatmandler

Nougatmandler

Nougat is a sinfully delicious paste that is used quite often in Denmark. Nougat can be made from sugar or honey, toasted almonds, hazelnuts, walnuts and/or pistachios. There are a number of different variations of nougat but the one I am using here is a soft nougat made with hazelnuts.

The melted Nougat is added in three additions and then gently tossed and separated with confectioners sugar.

Nougatmandler is quick and easy to make. Make sure the ceramic bowl you’re using is chilled all the way and be aware that you may have to place the bowl back in the refrigerator for a few minutes, in-between each addition of the warm melted nougat. The final outcome is a crunchy toasted almond  hidden in a soft shell of sweet nougat. Makes for a perfect little snack.

Nougatmandler – Nougat Wrapped Almonds

Ingredients:

100 grams whole almonds with skin on

100 grams nougat

50 grams confectioner sugar

Directions:

Preheat oven to 350 degrees F, place almonds on a baking sheet and toast for 5 minutes. Remove almonds from oven and place in a ceramic bowl in refrigerator until completely cold.

Place confectioner sugar in a small bowl and set aside. Over a waterbath melt the nougat. Bring the cold bowl with almonds out of refrigerator and add 1/3 of melted nougat, stir with a small rubber spatula until nougat starts to set and thicken. Add the second 1/3 of nougat and repeat stirring. Place bowl back into refrigerator between nougat additions if needed. Finally, add the last 1/3 of nougat and repeat stirring. Pour nougat almonds into bowl with confectioners sugar and gently, using your fingers, work the confectioners sugar around each almond. In the end, place almonds into a sieve and gently tap the excess sugar off the almonds. Store almonds a covered container in a cool location. Makes for a wonder snack, enjoy!

Source: Mette Blomsterberg

Soft Nougat

Soft Nougat

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Cranberry-Walnut Chocolate Chip Cookies

Cranberry-Walnut Chocolate Chip Cookies

I have been on the hunt for a go-to-cookie for a long time now. One that fits anytime of the year, one that is quick and easy to make and I think I have finally found one. I have made these both with and without the walnuts, not everybody like nuts you know, and they are equally good with and without. They tend to spread out a little more without the nuts, but that’s OK. These cookies have a wonderful background flavor of brown sugar, which reminds me of a Blondie, and the combination of walnuts and cranberries gives them a slight crunch and makes them nice and soft, all at the same time. These cookies are definitely a keeper and I think you’ll really enjoy them as well.

IMG_4909

Roll dough into 1 1/2 inch balls

Ingredients:

2 3/4 cup all-purpose flour (360 grams)

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup butter, room temperature (226 grams)

3/4 cup sugar (155 grams)

1 cup packed brown sugar (185 grams)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

10 oz. semi-sweet chocolate chips (280 grams)

1 1/2 cup dried cranberries (140 grams)

1 cup chopped walnuts (112 grams)

Directions:

Line baking sheets with parchment paper and set aside. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Sift together flour, baking soda, baking powder and salt, set aside. Cream butter and sugars until smooth and soft, about 2-3 minutes. Add eggs one at a time and beat until smooth. Add vanilla and mix until fully incorporated, scrape down sides of bowl as needed. With mixer on low, add flour in three increments and mix only until fully incorporated. Add chocolate chips, cranberries and chopped walnuts, mix only until incorporated. Working quickly, roll dough into 1 1/2 inch balls (approx. 4 cm), place on prepared baking sheet 2 inches apart (5 cm). If dough feels very soft when rolling, place baking sheet with dough balls in refrigerator for 5 minutes before baking. Bake for 16-20 minutes or until done. Cool and baking sheet for 2 minutes before transferring to cooling rack. Enjoy!

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Source: adapted from Bakerella

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Shrimp Salad With White Asparagus

Shrimp Salad With White Asparagus

For a beautiful, warm spring day like today I think we need a light and delicious Shrimp Salad served on a small slice of French bread. I’ve had my eye on this Shrimp Salad for quite some time now, and today is the perfect day for it. The most important thing about making it, is to make sure that you get as much liquid out of the shrimp and asparagus as possible and that is difficult to do with the fragile marinated asparagus without squashing them. I still ended up with a little too much liquid in mine but the salad was still wonderful and very fresh tasting. Perhaps next time I’ll try in addition to gently patting the asparagus dry, also letting them sit for awhile on some paper towels to try and absorb some more liquid. This is a really nice, refreshing Shrimp Salad with a hint of lemon. Enjoy!

Shrimp Salad With White Asparagus

Ingredients:

200 grams small shrimp (peeled, deveined and cooked)

16-18 thin white asparagus (marinated in water)

1 deciliter Hellmann’s mayo

1 tablespoon ketchup

a small sprinkle of fresh lemon juice

a pinch of ground chili powder

Directions:

If using frozen shrimp, defrost, drain and thoroughly pat dry the shrimp. Remove asparagus from marinade water, place on paper towel and gently pat dry. It is important to remove as much liquid from shrimp and asparagus as possible to avoid a wet shrimp salad. Cut asparagus into bite size pieces. In a small bowl add mayo, ketchup, lemon juice and chili powder, stir. Add shrimp and asparagus to mayo mixture and gently mix to combine. Cover and refrigerate until ready to use. Serve with French bread. Enjoy!

Source: Dalsgaard i Skivholme

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Marble Cupcakes

Marble Cupcake

Marble Cupcake

I have had a terrible craving for Marmorkage (Marble Cake), which is like a dear childhood friend to me. But I wanted it in a smaller format, like cupcakes. I found this one recipe with looked “oh so good” but unfortunately the result was a really bland tasting cupcake. I then pulled out Martha Stewart’s Cupcake book, hoping she might have a Marble cupcake in there, and thankfully she did :) You can always count on Martha and she definitely knows her craft! The cupcakes turned out sweet, soft and very tasty. Although it is almost a shame to cover up these pretty cupcakes, I must admit that a chocolate frosting does seem to complete them, but of course that’s optional. I hope you enjoy these as much as we did.

Marble Cupcakes (makes 16 cupcakes)

Ingredients for Cupcakes:

1 3/4 cups cake flour, sifted, not self-rising (210 gram)

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk, room temperature (78 ml)

1/3 cup heavy cream, room temperature (78 ml)

1/2 cup (1 stick) unsalted butter, room temperature (113 gram)

1 cup sugar (222 gram)

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/3 cup unsweetened Dutch-process cocoa powder (30 gram)

1/4 cup boiling water (60 ml)

Ingredients for Chocolate Frosting:

4 ounces unsweetened chocolate (120 grams), coarsely chopped

2/3 cup unsalted butter (150 grams), room temperature

1 1/3 cups confectioners sugar (160 grams), sifted

1 1/2 teaspoons pure vanilla extract

Directions for Cupcakes:

Line muffin pan with paper liners. Preheat oven to 350 degrees F (176 degrees C).

Sift together cake flour, baking powder and salt, set aside. Combine milk and cream, set aside. Using an electrical mixer, beat butter and sugar on high until pale yellow and fluffy. Add eggs one at a time, beat until incorporated. Scrape down sides of bowl as needed. Beat in vanilla extract. Add flour in three increments, alternating with the milk mixture. Beat until combined.

To make chocolate batter. Measure out one generous cup of batter, place in small bowl. In a separate small dish combine cocoa powder and boiling water, whisk until smooth. Stir cocoa mixture into reserved batter until fully combined.

Fill prepared cup liner with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run a skewer through the batter in a figure-eight motion to make swirls. Bake until tops are golden and a toothpick comes out clean, approximately 20 minutes. Transfer muffin pan to a wire rack to cool completely.

Directions for Frosting:

Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.

In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).

Pipe or spread frosting onto cupcakes. Enjoy!

Marble Cupcake With Chocolate Frosting

Marble Cupcake With Chocolate Frosting

Source: Cupcakes – Martha Stewart’s Cupcakes, Frosting – Joy of Baking

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Gulerodskage

Gulerodskage

And so this is how the story goes. I was suppose to have been born in April and my mother was going to name me April, but I decided to come early and surprise everyone. I arrived on March 31st, just shy of being an Aprils fool :) and my mother no longer wanted to name me April, but had no other name picked out for me. So she let my siblings (Jonna, Benny and John) pick out a name for me and I believe it was my oldest brother John who came up with my name…Gitte. Tak John, det er jo et dejligt navn. Happy birthday to me :D

Gulerodskage med flødeost glasur

Gulerodskage med flødeost glasur

This year my birthday cake is a delicious Carrot Cake from Claus Meyer’s book Meyers Kager. The cake is not overly sweet which is nicely offset by the tart and sweet cream cheese frosting. I did have a wee bit of trouble with the temperature and baking time. I think Claus Meyer may be baking with a convection oven and so the cake actually baked a lot faster than anticipated. The original baking time called for 75 minutes but the cake was done after 60 minutes. I also had to cover the cake with foil after the first 45 minutes to prevent further browning but all ended well and the cake got great reviews. This cake is definitely a keeper.

Making Gulerodskage

Making Gulerodskage

Ingredients for the cake:

75 g hazelnuts (2.6 oz), chopped

200 g unsalted butter (7 oz), room temperature

250 g sugar (8.8 oz), divided into two portions of 125 g each (4.4 oz)

6 large eggs

200 g shredded carrots (7 oz)

200 g almond flour (7 oz)

50 g all-purpose flour (1.7 oz)

1 teaspoon baking powder

1 teaspoon ground cinnamon

50 g golden raisins (1.7 oz)

Ingredients for the frosting:

400 g cream cheese (14 oz)

115 g unsalted butter (4 oz), room temperature

225 g confectioners sugar (7.9 oz)

Directions:

Preheat oven to 180 degrees C (~350 degrees F). Line a baking sheet with parchment paper and spread the chopped hazelnut out onto the baking sheet. Toast in oven for 5 minutes, remove from oven and let cool.

Lower oven temperature to 175 degrees C (~345 degrees F). Grease a 22 cm (~8 inch) spring-form pan with butter, add a couple of tablespoons of sugar, shake and turn the pan to coat sides and bottom with sugar, discard excess sugar, set pan aside.

Separate eggs into yolks and egg whites, set aside. Beat butter and half of the sugar (125 g or 4.4 oz) until white and creamy. Add egg yolks to butter mixture one at the time, continue to beat until well incorporated. Add shredded carrots and almond flour to butter mixture. Sift together all-purpose flour, baking powder and cinnamon, add to butter mixture and beat until incorporated. Add toasted hazelnuts and raisins, mix only until incorporated. Set mixture aside.

In a large clean, dry bowl add egg whites and using clean, dry beaters, beat egg whites until soft peaks start to form. While continuing to beat, add remaining half of sugar (125 g or 4.4oz) and beat until you have stiff, shiny peaks.

Using a spatula add a small amount of whipped egg whites to dough mixture, stir until combined. Add remaining whipped egg whites in half increments and gently fold the whites into the dough. When all incorporated pour mixture into prepared spring-form. Bake in the middle of oven for 55-60 minutes or until golden and a toothpick inserted into the center of cake comes out clean. (Note: I loosely covered the cake with foil to prevent further browning after the first 45 minutes of baking). Allow cake to cool completely on a baking rack before applying the frosting.

To make frosting:

Add cream cheese, butter and confectioners sugar to a bowl and beat until smooth and silky. Spread frosting onto cooled cake and serve. Enjoy!

Source: slightly adapted from Meyers Kager

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Skidne Æg (Smiling Eggs In Mustard Sauce)

Skidne Æg (Smiling Eggs In Mustard Sauce)

I think it’s about high time that I make something Danish again and with Easter approaching I thought this lunch or dinner plate would be great. For this particular Danish dish, I choose to rename the dish rather than translating it because the name is not all that appetizing. If you google translate the name it gives you “dirty” or “filthy” eggs, and so smiling eggs sounds a little better to me.

Skidne Æg is an old-fashioned dish and today in Denmark it can still be found on the Danish Easter lunch table, but it can be served anytime really. It used to be served on the Saturday before Easter which was known as Skiden Lørdag (dirty Saturday). I should explain that in Denmark this Saturday is flanked by two holidays on either side; Skærtorsdag (Maundy Thursday) and Langfredag (Good Friday) on one side and Påske (Easter) and Anden Påskedag (Easter Monday) on the other side. So the Saturday in-between the holidays was the day when you were busy cleaning house from having company and needed something easy for dinner, and this is indeed a very easy and delicious dish.

When you make Skidne Æg you can use a spicy mustard or perhaps a milder Dijon mustard or a whole grain mustard, just choose whichever is your favorite mustard. When you cook the eggs you want them to be, what in Danish is referred to as “smiling” eggs. The outer layer of the yolk should be slightly firm and the yolk center soft, so not hard boiled and not soft boiled, but in-between. Actually, I like them a little more on the soft boiled side, so again boil the eggs the way you like them :) I hope you enjoy this classic Danish dish.

Skidne Æg (serves 2)

Ingredients:

4 eggs

4 tablespoons butter

4 tablespoons flour

1/2 liter milk (16 oz)

3 tablespoon mustard (your favorite kind)

salt to taste

Serving suggestions:

toasted dark rye bread (Rugbrød), fresh fried chopped bacon, top with chives

Directions:

Bring a small pot of water to a boil. Add eggs and boil until soft boiled (cooking time varies depending on egg size, I used a size large egg and boiled for 7 minutes). When done boiling, pour out boiling water, add cold water and let sit for 1 minute. Peel eggs and set aside.

Meanwhile in a small pan, melt butter. Once butter is melted add flour and whisk vigorously while cooking for 1-2 minutes. Add milk in increments while stirring until you have a slightly thick Bechamel sauce. Add mustard, stir and let simmer for another two minutes. Season with salt to taste. Add boiled eggs to sauce and allow to heat through. Serve with toasted dark rye bread and enjoy!

Source: My Danish Kitchen

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