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Nutella Gelato

Nutella Gelato

Nutella, what’s not to like. I practically grew up on this stuff ūüėė So why not incorporate it into a silky smooth, perfect Nutella Gelato. Guaranteed to keep you cool and perfectly happy on these late summer days.

Nutella Gelato

Ingredients:

2 cups whole milk (16 fl oz or 473 ml)

2 cups heavy cream (16 fl oz or 473 ml)

1/4 cup sugar (1.7 oz or 50 g), plus an additional 1/4 cup sugar (1.7 oz or 50 g)

4 egg yolks

1/2 teaspoon pure vanilla extract

1/2 cup Nutella (6.2 oz or 175 g)

Directions:

Combine milk, cream and 1/4 cup sugar in a small saucepan, heat until sugar is dissolved. Remove from heat.

Place egg yolks and 1/4 cup remaining sugar in a bowl and beat until thick and pale yellow. Add vanilla extract and mix to combine.

While beating, drizzle 1/2 cup of the warm milk into the egg mixture, this will temper the eggs. Then pour egg mixture into the warm milk in the saucepan and heat over medium-low heat until mixture becomes thick enough to coat the back of a wooden spoon.

Pour custard mixture through a strainer into a bowl. Add nutella and stir until completely dissolved. Chill mixture completely before pouring into ice cream maker and follow manufacture’s directions to freeze. Enjoy!

Recipe adapted from Giada De Laurentiis

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Black Magic Chocolate Cake

Black Magic Chocolate Cake

I have been reading a lot about this cake on social media and it got so much praise that I simply had to give it a try. And I have to say that the rumors about this cake is true. This is an outrageously super duper delicious chocolate cake, and what’s more, it is pretty easy to make, and what’s even more, you can easily make and assemble this cake the day before you intend to serve it. So if you have a crazy chocolate craving, this should take care of it. Enjoy!

Black Magic Cake (serves 8-10)

Ingredients:

For the cake:

275 g all-purpose flour (9.7 oz or 4.5 dl)

425 g sugar (15 oz or 5 dl)

90 g unsweetened cocoa (3.2 oz or 2 dl)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp vanilla sugar

2 eggs, at room temperature

8.5 fl oz fresh brewed cooled coffee (2.5 dl)

8.5 fl oz milk (2.5 dl)

4.2 fl oz vegetable oil (1.25 dl)

For the frosting:

17 fl oz heavy whipping cream (5 dl)

185 g sugar (6.5 oz or 2 dl)

52 g unsweetened cocoa (1.8 oz or 1 dl)

1 tsp vanilla sugar

Directions:

To make cake: Preheat oven to 350 degrees F (175 degrees C). Spray two 9 inch round spring-form pans with baking spray and line bottom of pans with parchment paper, set aside.

Sift together all dry ingredients and set aside. Combine eggs, cooled coffee, milk and vegetable oil in a bowl and beat to combine. Add dry ingredients to wet ingredients, start mixer on slow to combine and then increase speed to medium and beat for 2 minutes, dough will be very thin. Pour dough into prepared pans and bake on middle rack for 30-35 minutes or until a toothpick inserted into middle of cake comes out clean. Allow cakes to cool completely in pans.

To make frosting: combine cream, sugar, cocoa and vanilla sugar in a bowl and beat until you have a thick mousse consistency.

Assembly: remove cooled cakes from pans. If cakes have a slightly curved top, you can level cakes by cutting tops off using a serrated knife. Place one cake onto serving dish and spread half of the frosting out over the cake. Place second cake on top and spread out the remaining frosting. Place cake in refrigerator until ready to serve. Cake can easily be baked and assembled 1 day ahead of time. Enjoy!

Source: frydlearning.dk

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Chocolate Chili

Chocolate Chili

I have been improving on my chili recipe and I am really pleased with the outcome. I add just a tiny bit of soy and teriyaki sauce, but most importantly, I add chocolate which gives it a warm and slightly sweet background flavor. This recipe got big praises from my husband and son and it is now officially my “go to” chili recipe.

Ingredients:

2 lbs (0.9 kg) ground beef

1 small onion, diced

1/2 green pepper, diced

15 oz (440 g) can tomato sauce

14 1/2 oz (428 g) can diced tomatoes

10 oz (295 g) can Rotel diced tomato and green chili, original

16 oz (473 g) can Navy beans, drained and rinsed

30-40 pieces (30 g) bittersweet chocolate chips

2 dashes soy sauce

2 dashes teriyaki sauce

a pinch of sugar

salt to taste

Directions:

Dice onion and green pepper, set aside. Puree diced tomatoes, set aside. Brown meat until almost cooked thru, drain fat. Add onion and green pepper, continue to cook meat until cooked thru. Add remaining ingredients, except salt, and cook covered for 1/2 to 1 hour. Season with salt as you go. Enjoy!

Source: My Danish Kitchen

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Romkugler

Romkugler

Romkugler is a classic Danish dessert which is always on my “to indulge in” list when I go back home for a visit. I love these little balls. They used to be made from left-over cake in the bakery to avoid waste, but I imagine nowadays cakes are probably made specifically for this purpose. So next time you have some left-over cake (yeah right, who has left-over chocolate cake) toss it into the freezer, and then when your ready, make Rum Balls. Your family will love you for it.

It took me a little while to figure out the best process for making the sprinkles stick. The original recipe did not use chocolate to make the sprinkles stick, and without the chocolate, they just don’t stick very well. First I tried dipping the ball into the melted chocolate, but it was too much chocolate and it took way too many sprinkles to cover the ball. Then I simply just dipped the ball into the chocolate halfway, and used my fingers to smir a thin chocolate coating all over the ball. Then I tossed it into the sprinkles, and the sprinkles stuck perfectly to the ball. Traditionally the sprinkles are chocolate sprinkles, but it can be any kind, any color sprinkles, coconut or chopped nuts, whatever you like. You can also use real rum instead of imitation rum but I think the flavor is much better with the imitation rum.

Romkugler

Romkugler

Romkugler – Danish Rum Balls (makes approx 25)

Ingredients:

200 g (7 oz) left-over chocolate cake

50 g (1.75 oz) marzipan

1 1/2 teaspoon unsweetened cocoa

100 g (3.5 oz) semi-sweet chocolate, divided

1 tablespoon raspberry preserves, seedless

1 tablespoon imitation rum

100 g (3.5 oz) sprinkles

Directions:

Give chocolate a quick chop, divide into half (two 50 gram portions) and set aside.

Using a food processor or a hand-mixer, process left-over cake, marzipan and cocoa until crumbly. Melt the first half portion of chocolate in microwave or over a water-bath until smooth. Add melted chocolate, raspberry preserve and imitation rum to cake crumbs, mix until combined. Roll into small balls and refrigerate for 30 minutes.

Melt the second half of chocolate in microwave or over a water-bath until smooth. Take one ball at the time, dip halfway into melted chocolate and using your fingers, smear chocolate around ball to make it sticky. Toss ball into sprinkles and turn to cover with sprinkles. Repeat with remaining balls. Place balls onto a cookie sheet and refrigerate. Store in covered Tupperware container, keep refrigerated. Enjoy!

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Ding Dong

Ding Dong

These cakes taste a lot like the famous Ding Dong, minus the chocolate covering. I must admit that the cakes were taste tested repeatedly and that they passed the “delish” mark. The chocolate cake is soft and moist and the cream is a silky Marshmallow frosting. I also added a thin layer of jam and/or Nutella which turned out really good. The cakes are pretty easy to make. I would say the only tricky thing is when you go to punch out the cake rounds, make sure to press the cutter into the cake slowly, otherwise the cake edge will tear. Store cakes in refrigerator, but for best results, remove them from the refrigerator 20-30 minutes before serving. I know you’ll really enjoy these little tasty treats.

Ding Dong

Ding Dong

Chocolate Cake (makes one 17 x 11 inch sheet cake)(43 x 28 cm)

Ingredients:

2 cups flour (265 g or 9.3 oz)

2 cups sugar (425 g or 15 oz)

1/4 teaspoon salt

4 heaping tablespoons unsweetened cocoa (52 g or 1.8 oz)

2 sticks unsalted butter (224 g or 7.9 oz)

1 cup boiling water (236 ml or 8 fl oz)

1/2 cup buttermilk (118 ml or 4 fl oz)

2 eggs, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

Marshmallow Frosting

Ingredients:

1 cup unsalted butter, room temperature (224 g or 7.9 oz)

1 teaspoon vanilla extract

One 7 oz jar of marshmallow creme (198 g)

2 cups confectioners sugar, sifted (230 g)

2-4 tablespoons light cream

For assembly:

strawberry, apricot, raspberry jam or nutella

Maraschino Cherries

Directions:

To make the cake:

Preheat oven to 350 degrees F (175 degrees C). Line a 17 x 11 inch (43 x 28 cm) baking pan with parchment paper and set aside.

In a mixing bowl combine flour, sugar and salt, set aside.

In a small saucepan melt butter. Add cocoa and stir until well blended. Heat water in microwave until boiling. Add water to butter mixture, bring to a boil and continue to boil for 30 seconds. Remove from heat. While mixing, pour hot butter mixture into flour, continue to mix until combined.

Combine buttermilk, beaten eggs, baking soda and vanilla. Pour buttermilk mixture into flour/butter mixture and stir until well combined.

Pour batter into prepared baking pan. Bake for 20 minutes. Allow to cool completely before assembling cakes.

To make frosting:

In a mixing bowl, beat butter until smooth. Beat in vanilla and marshmallow creme. With the mixer on low speed, gradually add confectioners sugar. Add cream and beat to combine. Scrape down sides of bowl. With mixer on high speed, beat creme for 3 to 5 minutes, until light and fluffy. If necessary, add more confectioner sugar or creme to get the right piping consistency.

To assemble cakes:

Use a cookie cutter of your choice (I used a mixture of 2 and 2 3/4 inch ovals [5 1/2 and 7 cm]). Once the cake has cooled completely, use your cookie cutter to punch out cake rounds. To avoid braking the cake edges, press cookie cutter into cake very slowly. Place half of cake rounds onto serving platter. Spread your favorite jam or nutella over cake and pipe frosting on top. Place second cake on top of frosting. Pipe a small amount of frosting on top of second cake and top with a cherry. Store in refrigerator. Remove from refrigerator 20-30 minutes before serving. Enjoy!

Source: Cake – Tasty Kitchen, Frosting – Joy of Baking

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Chocolate Almond Biscotti

Chocolate Almond Biscotti

Making Biscotti has been on my to-do-list for years now. I love Biscotti and buy them often at the store, but knowing now how delicious and easy they are to make, I’m gonna have to try making them again real soon. This particular Biscotti is meant to be softer than your standard Biscotti and it is a little piece of chocolate heaven. I love the fact that it is softer and I must confess, I had two in one setting.

Making Chocolate Almond Biscotti

Making Chocolate Almond Biscotti

Chocolate-Almond Biscotti (makes 15 Biscotti)

Ingredients:

2 cups all-purpose flour (270 grams)

1/2 cup unsweetened cocoa (45 grams)

1 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature (85 grams)

1 cup sugar (215 grams)

2 large eggs, room temperature

1/2 cup blanched, chopped almonds (70 grams)

1/2 cup chocolate chips (85 grams)

Directions:

Preheat oven to 350 degrees F (177 degrees C). Line baking sheet with parchment paper and set aside.

In a medium bowl combine flour, cocoa powder, baking soda and salt, stir and set aside. In the bowl of an electrical mixer, cream butter and sugar until light and smooth, 3-5 minutes. Add eggs one at the time, mixing well in-between and scraping down sides as needed. Add flour in three increments, mixing to combine, dough will be firm. Stir in almonds and chocolate chips.

Place dough on baking sheet and shape into an approximately 12 x 4 inch flat log (30 x 10 cm). Bake for 30 minutes. Remove from oven and cool for 5 minutes.

Lower oven temperature to 300 degrees F (150 degrees C). Place Biscotti log onto a cutting board and with a sharp serrated knife, cut into 3/4 inch slices (2 cm). Place slices back onto baking sheet, cut side down, and bake for 8 minutes. Remove from oven and allow to cool. Enjoy with a cup of tea or coffee.

Source: adapted from Martha Stewart

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Homemade Bounty Bars

Homemade Bounty Bars

In Denmark you can buy Bounty candy bars which is a coconut filling covered in chocolate. Essentially it’s like a Mounds or Almond Joy candy bar. Since my husband and I are both big coconut lovers, we have been dragging these chocolate bars across the Atlantic ocean for years. But guess what, you can make them yourself and they are so easy to make. Not to mention, they taste just like a Bounty bar. So now we can stop dragging them back to the US and we’ll have more room in our luggage for my Danish liquorice.

Homemade Bounty Bars with cracker base

Homemade Bounty Bars with cracker base

I made a little variant here from the traditional Bounty bar because Joe suggested that he would like a little crunch to the bars, so I added a Graham cracker base which turned out really good. The only disadvantage to the addition of a cracker base, is that the base do get soft with 2 days. So if you are planning on having them around the house for a week or so, then I would leave out the crackers.

Bounty Bars

Ingredients:

240 g (8.5 oz) unsweetened coconut, fine shred

396 g (14 oz) sweetened condensed milk

300 g (10.6 oz) chocolate, melting wafers

4-5 sheets graham crackers (optional)

Directions:

In a bowl, combine coconut and sweetened condensed milk. Stir to combine.

If you are not using graham crackers: simply just take a small amount of coconut mixture and shape into a rectangle (mine were 6 x 2.5 x 1.5 cm or approx 2.5 x 1 x .5 inches) or whichever shape your heart desires. Place in refrigerator and chill for 2 hours.

If you are using the graham crackers: they come in sheets with four crackers. Using a serrated knife, gently saw the sheets into crackers at the perforated line. Take a small amount of coconut mixture, place on top of cracker and shape to fit the cracker. Repeat with remaining coconut and crackers. Place in refrigerator and chill for 2 hours.

Melt chocolate wafers either over a water-bath or in the microwave (10 second increments). Once melted, place each bar on a fork and holding it over the bowl, pour a spoonful of melted chocolate over, making sure sides are coated. Then dip the fork with the bar still on top of it, into the melted chocolate to coat the bottom. Slide the bar off the fork onto a baking sheet and allow to set. Enjoy!

Source: adapted from Madling

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Varm Chokolade Med Amaretto

Varm Chokolade Med Amaretto

When the weather turns cold there is nothing like a nice cup of hot chocolate to keep you warm. These days I like mine with a shot of Amaretto, just to warm my bones a little more. Adding Amaretto is of course completely optional, but chocolate and Amaretto is a pair made in heaven.

Homemade hot chocolate is not overly sweet, as the store-bought kind, and I love a dollop of whipped cream on top for extra creaminess. Or if you are serving it for children, marshmallows would be a lot more fun. ūüôā Stay warm out there.

Hot Chocolate With Amaretto (Makes 2 large servings)

Ingredients:

5 deciliter (or 16.9 fluid oz) milk

75 gram (or 2.6 oz) dark chocolate 60 %

2 shots Amaretto

whipping cream, optional, for topping

Directions:

If you want a dollop of whipped cream on top of your hot chocolate, whip then cream and set aside.

Chop chocolate finely. Heat milk to 85 degrees C (185 degrees F) which is hot, but not simmering. Remove from heat and add chopped chocolate. Stir until chocolate is dissolved. Add Amaretto and stir. Pour into serving glass and top with a dollop of whipped cream if desired, serve immediately or store hot chocolate in a thermos for later. Enjoy

Hot Chocolate With Amaretto

Hot Chocolate With Amaretto

Source: My Danish Kitchen

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Marzipan with Nougat balls

Marzipan with Nougat balls

Making confections is one of many Christmas activities that is popular in Denmark and it’s especially fun to make with your children, not to mention delicious to eat. To make the chocolate dipping less cumbersome I used a plastic fork and broke off the middle two digits to allow the chocolate to drip off more easily. I made half a batch with rainbow sprinkles and half without. The sprinkles add a crunch and a fun splash of color but you can use any kind of covering you like, for example, finely chopped nuts, freeze dried raspberries or coconut, just let your imagination run wild. Have fun making these.

Making Christmas confection

Making Christmas confection

Marzipan with Nougat Confections (makes 16 pieces)

Ingredients:

100 gram Marzipan (3.5 oz.)

50 gram Nougat (1.75 oz.)

200 gram chocolate (7 oz.) melted, milk or dark your choice

50 gram Rainbow Nonpareils (1.75 oz.) optional

Directions:

Melt chocolate over a water bath. Cut off small pieces of marzipan and flatten to a disc with your fingers. Place a small amount of nougat in the center of marzipan and close the marzipan around nougat to form a ball. Dip the ball into the melted chocolate, drip off excess and toss the chocolate covered ball in the rainbow sprinkles. Place on a baking sheet to cool and harden. Store in airtight tin. Enjoy!

Source: My Danish Kitchen

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Chokolade Specier

Chokolade Specier

Chokolader Specier is a traditional Danish Butter Cookie loaded with chopped chocolate. Danish butter cookies have been around since 1933 and I am sure you are familar with the dark blue tins of Royal Dansk Butter cookies being sold in many stores today. Usually I am not a big fan of butter cookies, but add lots of chocolate and you can count me in. These chocolate butter cookies are not overly sweet and the crumb is soft and flaky. I guess, if you stretch your imagination, you could think of these Chokolade Specier as the Danish version of the American Chocolate Chip cookie.

Scrape seeds from Vanilla bean and press into a teaspoon sugar, this will separate the seeds.

Scrape seeds from Vanilla bean and press into 1 teaspoon sugar, this will separate the seeds. Add chocolate and mix to combine. Press dough into logs, chill. Slice and bake.

Chokolade Specier – Chocolate Butter Cookie (makes 60-70 cookies)

Ingredients:

300 gram butter (salted) , at room temperature (10.5 ounces)

125 gram confectioners sugar (4.4 ounces)

375 gram all-purpose flour (13.2 ounces)

seeds from 1 vanilla bean

1 teaspoon sugar

200 gram semi-sweet chocolate, chopped (7 ounces)

Directions:

Cut open the vanilla bean and scrape the seeds out. Press the seeds into 1 teaspoon sugar with the flat side of a knife, this is to separate the seeds, set aside.

Using your hands or a mixer, combine butter, confectioners sugar, vanilla bean seeds and flour. When the dough starts to come together add chocolate and mix until combined. Pour dough onto work surface, press the dough together with your hands and then roll into logs 4 centimeter (1.5 inch) wide. Try to work quickly so the warmth from your hands doesn’t alter the chocolate. Wrap logs tightly in plastic wrap and store in refrigerator for at least 4 hours before baking.

When ready to bake cookies, preheat oven to 200 degrees Celsius (390 degrees Fahrenheit). Line baking sheets with parchment paper and set aside. Slice dough into 5-10 millimeter (0.2-0.4 inch) thickness and bake for 8 minutes. Allow to cool completely before storing in an airtight cookie tin. Glædelig Jul and Merry Christmas!

Source: adapted from Kager til Kaffen

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