Easiest Fudge recipe ever

In just about 10 minutes you´ll have prepared a tasty chewable fudge following this easy recipe:

Ingredients: 340g dark chocolate chips - 1 can sweetened condensed milk - 1 tablespoon cream - 1 tablespoon butter - 2 tablespoons peanutbutter

Place chips and milk in a microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring at 1 minute intervals, until chips are melted and mixture is smooth and thick. Stir in cream, butter and peanutbutter until combined. Pour in a greased baking tin, and leave in a cold place until next day. Cut in bite-sizes.

Makes about 1 kg fudge

Additional; Add marshmellows, chopped nuts, chopped candy canes, dried fruit or try milk/mint chocolate, white chocolate or whatever you feel like :)

I found the recipe here - the reviews are worth reading, many great ideas for this recipe.

I hear Licorice is the new black.......

 

 

-Or the new spice to add to almost any recipe, even rye bread!

I´ll settle for the meringues for now - and they are pretty tasty too :)

 

 

 

Especially dipped in milk chocolate....

 

 

 

 

And set in licorice sprinkles!!

Poor little things, they just had no chance. May they rest in...my tummy :)

 

 

Meringue recipe: 3 eggwhites, past. - 200 g confectioner´s sugar - 1 tsp licorice powder

 

Beat eggwhites to a thick consistency - add sugar and licorice - pour in a piping bag with a nozzle of your choice and pipe onto a baking sheet. Goes in the oven at 100dg for an hour.

 

Tart with Amarena cherries

Chopped chocolate melting on a hot tart..

 

Tart with sour creme/whipped cream with vanilla, dark chocolate, Amarena cherries and mint leaves from my herb-garden. - Danish recipe here

I have a strong feeling, this Fat Daddio baking tin and i will become very close friends! :)

Rhubarb lemonade

An extremely refreshing drink on a hot summerday - and any other day in fact.

I love being able to decide wether to get pale or deeper colours by selecting very red rhubarb stems or the lighter ones.

I tried reducing the sugar to 200g and added a vanilla pod instead. I wouldn´t go lower on the sugar that just makes a bitter lemonade.

Get recipe here, at Camilla´s :)

In english:
500g sliced rhubarb stalks - 250g sugar (I use 200g) and 13 dl of water (I use 15 dl).

Heat up slowly and quickly remove the pot when it hits boiling temperature or else the lemonade looses it´s divine colour. Sift through a cloth and let cool down. Rinse the lemonade-bottles with alcohol before filling  them.

The remaining rhubarb-pulp can be used in tarts, fruit porridge, pastries, jam with icecream, compote, trifles etc.

Doughnut muffins recipe

These are for my daughter´s Art class tomorrow - doughnut cupcakes with white chocolate chips and a raspberry in the middle. The frosting is Bourbon vanilla-flavoured whipped cream and for decoration an Aero chocolate ball.

This recipe for doughnut muffins is my basic muffins-recipe and i use it often. The muffins have a great texture, are very moist and raises well.

Doughnut muffins - makes 12 muffins:

175g butter, softened - 200g sugar - 2 large eggs, lightly beaten - 375g flour - 3/4 teaspoon baking powder - 1/4 teaspoon baking soda - 1 pinch of salt - 2 1/2 dl milk.

Whip butter and sugar in a large bowl until its fluffy and creamy. Add lightly whipped eggs one at a time, whipping at high speed in between.

Sift flour, baking powder, baking soda and salt together in a bowl and add to the egg-mixture along with half of the milk.

Carefully fold the ingredients together, and then add the rest of the milk and flour mixture.

Bake the muffins at 180degrees for 15-20 minutes.

Christmas Sweets

Licorice toffees, definately my favorite this year!

Recipe here (Danish)

 

In english: Licorice tofees, approx. 50 pcs:

½ l heavy cream - 250 g sugar - 125 g glucose - 2 tsp licorice powder

approx. 50 g of licorice powder to roll the pieces in

 

Boil all ingredients (except liquorice powder) into a caramel, golden and viscous. Stir in it periodically, but mostly in the end. The caramel is fully cooked when it has a good tan and begins to release from the pot base, approx. 20-35 minutes at even, good heat. Remove from the heat, add the licorice powder and stir well. Pour the caramel into a container, approximately. 18x 18 cm, which is lined with oiled cookie sheets on both the bottom and sides. Add an oiled cookie sheet on top.

Let the caramel cool at room temperature, preferably until the next day - alternatively five hours. Cut into 7x7 (or smaller), a total of 49-50 pieces. and roll in licorice powder.

Lime Vodka-soaked Cranberry marzipan bombs

Dark chocolate bark with salted almonds, also definately my favorite this year!

Recipe for salted almonds here (in danish)

Variation - paprikamandler: Tilsæt 1½ spsk delikatessepaprika sammen med saltet.

 

 

In english: A Snack for 6 persons:

3½ tblsp coarse salt - 2 dl boiling vand - 200 g almonds (3½ dl) - 10 g butter cut into pieces.

 

Dissolve the salt in the boiling water and add the almonds. Leave them covered for 15 minutes. Let the almonds drain in a sieve. Spread them on a plate lined with baking paper with butter. Bake the almonds in the middle of the oven - turn them over a few times when the butter is melted. Serve the salted almonds warm - or cold. - 20 min. in the oven at 150°.

- in addition, melt chocolate and pour over the cooled almonds, leave to set in a baking tin lined with bakingpaper and cool night over. Cut with a sharp knife.

Fast, sweet cookies

I love this recipe for being so suitable for many different purposes, i added cocoa and the taste surprised me pleasantly. With a generous dot of melted chocolate and freeze-dried fruits they also look delicious. Unfortunately these small treats are all now members of the group that didn´t make it through to christmas :-/

Cookie houses

I love making these little cookie houses, this is the third time i make them, and i try to make them different everytime. These are made efter a cute Christmas ornament i was given :)

 

Other houses here and here

Recipe here 

Halloween Dessert

We had friends over for Halloween last night, and this was our dessert; Baked figs with brown sugar/cinnamon syrup, a rich vanilla icecream (Carte d´or) and chocolate mud-cake bats. A collegue of mine served baked figs for us last month, and i already made them twice since. They are so my kind of dessert; Super easy and extremely tasty!

Delicious!

Recipe: Wash and halve the figs - top with 1 teaspoon brown sugar (or more :-)- sprinkle with cinnamon - bake for 25 minutes at 180degrees. The sugar will soak through the figs and transform into a thick syrup.

 

For Trick or Treater´s coming round; Witch´s dead fingers.

Recipe adapted from Cakejournal

Rhubarb pie

This is the simplest recipe ever. Only takes a split-second and tastes delicious. I´ve had the recipe for about 15 years and tend to forget about it now and then, only to get pleasantly surprised when i bake it again :)  Any sort of fruit goes, and if you´re not fond of sour creme on it´s own, stir it up with vanilla.

- or even better, serve with icecream. This time i added a couple of tablespoons almond-flour just because i had it, and it made it just a wee more delicat. I´m sure it would go well with chopped nuts too.. or grated marzipan...Maybe a pinch of lime/ginger spice? The variations are endless! :)

Now for the recipe:

2 eggs - 200g melted butter - 500g sugar - 3 dl milk - 350g flour - 2 teaspoons baking powder - fruit of any kind.

Mix together, pour into a greased pie-dish (30cm in diam. or in small ramekins) and bake for 30 minutes on 180 degrees. Decorate with what you have.

Told you it was easy :)

Cranberry Cupcakes

1 day before: Soak 100g dried cranberries in cranberry-juice to make juicy, tasteful berries and a cranberry extract. Cover overnight.

175g softened butter, 200g sugar, 2  large eggs - whipped lightly, 375g flour, 3/4 tsp bakingpowder, 1/4 tsp bakingsoda, a pinch of salt, 2 1/2 dl milk.

Cream together butter and sugar in a large bowl. Beat in the lightly whipped eggs a little at a time, whisk well after each addition.

Sift flour, baking powder, baking soda and salt together. Stir half into the egg mixture along with half the milk. Gently mix the ingredients together and add the rest of the flour and milk.
Sift the cranberries from the juice, keeping the juice, and fold into the batter. 

Fill each hole in a muffin pan two thirds up. Bake in an oven preheated to 180°C for 15-20 minutes or until the cakes are light brown or a toothpick inserted in the middle comes out clean.

Allow to cool slightly in the pan before removing to a rack or plate.

Infuse cranberry extract to the cupcakes, saving some for the frosting. I used Wiltons ready-to-use decorator icing and added just enough cranberry extract to add flavour and to get a nice pale pink colour.

Peanut butter Cupcakes - Devil´s chocolate Cupcakes and peanutbutterfrosting.

Peanutbutter Cupcakes:

150g unsaltet butter, roomtemperature - 340g crunchy peanutbutter - 400g brown sugar - 4 eggs - 1 teaspoon vanilla - 500g flour - 1 tablespoon baking powder - 1 teaspoon salt - 2 dl milk

Mix butter, peanutbutter and brown sugar to a fluffy texture- about 3-5 minutes. Add the eggs one at a time. Beat well, while adding the vanilla. Mix in a seperate bowl flour, baking powder and salt and add this to the mixed peanutbutter with the milk.
The batch becomes rather sticky and "hard/dry. They raise very nicely in the oven.
Oven: 175 g. for 15-20 minutes - check with a baking needle after 15 minutes.

Frosting: 250g creamy peanut butter - 300g unsaltet butter - 1 tablespoon vanilla - 200 g confectioners sugar.
Blend all ingredients and mix aprox. 2 minutes.

The peanutbutter frosting is also very tasty on

Devil´s Chocolate Cupcakes:

Makes about 18 pcs: 50g softened butter - 115g brown sugar - 2 large eggs - 115g flour - ½ teaspoon baking soda (dk: natron) - 25g cocoa powder - 1 1/4 dl sour creme (dk: creme fraiche)

Preheat oven at 180 oC. Mix butter, brown sugar, eggs, flour, baking soda and cocoa in a large bowl and beat with a mixer untill smooth. Gently fold in sour creme with a metal spatula and pour in cupcake-cases with a spoon. Bake for aprox. 20 minutes.

TIP: For a more intense chocolate-flavour, add chopped dark chocolate

Mojito Cupcakes

These are incredibly tasty! This recipe is more or less adapted from Desserts Magazine - if you ask me, don´t hold back on the lime!


Lime-mint cupcakes:


3 cups all-purpose flour, spooned and leveled (685g)
½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon sea salt
2 sticks (8 oz.) unsalted butter, room temperature (240g)
2 cups fine granulated white sugar (450g)
1 tablespoon finely grated lime zest
2 large eggs - 2 egg yolks - 1 cup buttermilk (Kærnemælk - 228g)
2 teaspons pure lime extract - 1 teaspoon pure mint extract - 2 tablespoons fresh lime juice


Preheat oven på 350F. Line standard muffin tins with paperliners. In a medium bowl, sift flour, baking powder, baking soda and salt, set aside.


In a large bowl, beat butter, zest and sugar until light and fluffy.
On low, beat in eggs and yolks one at a time, then  add lime, mint extract and lime juice. Mix until just combined.

Add the sifted flourmixture from before, and the buttermilk alternately.

Fill the cupcake liners three-quarters full. Bake - rotating pan halfway through until finished, about 25-30min.


Meanwhile, make the syrup:
1/4 cup fine granulated white sugar - 3 ounces rum - 10 fresh mint leaves - 1/4 cup fresh lime juice.
Heat up the ingredients (not the juice) until the sugar is dissolved. Let cool completely. Stir fresh lime juice in and sieve over a bowl.


When the cupcakes are done, poke them with a toothpick. Brush with syrup - use up all of the syrup!


Pipe frosting onto the cupcakes. I used Wiltons ready-to-use decorator icing and added mint flavour.

Kransekage

In Denmark we like to eat "Kransekage" for special events like new years eve, followed by a glass of champagne when the clock strikes midnight. A very odd combo, because they are very sweet in taste, and champagne is often very dry but nevertheless...

750g marzipan - 300g confectioners sugar - 1½-2 pasteurized eggwhites - 400g rich, dark chocolate - 250g nougat

Royal icing of eggwhites and confectioners sugar - 300g chopped pistacchios or almonds.

Blend ingredients and fridge for 3-4 hours or night over. Roll the dough into a long "sausage" and slice it like a hot dog. Cut into pieces of aprox. 6 cm. Insert the nougat and then form into triangles or whatever shape you like.

Bake in oven at 160 degrees C for 15-20 minutes.

Dip the cakes in melted chocolate and place on a plate with chopped pistacchios or almonds.

Decorate with Royal Icing.

This portion makes about 20 pieces.

Tip: I add a couple of tblsp almond-flour to the dough for a more intense almond-taste.

Peppermint Macaroons

150g egg whites - left at roomtemperature for 48 hours (No worries, as eggwhite has natural anti-bacterial properties) - 45g caster sugar - 190g ground almonds - 300g confectioners sugar - 30g finely chopped chocolate chips - a pinch of salt. - Aprox. 40 pieces (20 sandwich-macaroons)


Prepare bakingsheets: Mark circles using a 1 1/2-inch cookie cutter dipped in flour.


Sift confectioners sugar twice and mix with the finely ground almonds. Add the chopped chocolate an mix well.


Mix the eggwhite just foamy and add the caster sugar a little at a time on medium speed. On high speed, mix until the whites reaches a firm peak. With a spatula, fold in the dry ingredients until smooth. Tap the bowl a few times on the kithcen table, to make air-pockets burst. Put mixture in a piping bag.


Pipe the macaroons onto the prepared baking sheets. Leave them for 30-60 minutes for them to form a skin, check; If nothing sticks to your finger when touching, the macaroons are ready to bake.


Bake in a preheated oven at 180 degree celcious for about 12-15 minutes. It´s ok to put several baking sheets in the oven at the same time. When they´re done, slide the macaroons (still on the baking paper) off the baking sheets to cool off on the kitchentable.


Let the macaroons cool of completely before filling - after filling, refridgerate for 20 minutes so they´ll be nice and firm before serving.


Suitable fillings: Any buttercream or chocolate ganache. I used Wilton´s ready-to-use buttercream and added peppermint flavour.


Sprinkels: I chrushed a few christmas-canes and sprinkled on some of the macaroons, before they went into the oven, and that worked quite well.



TIP: Ladurée says to keep the macaroons stored for 2 days before eating, because that´s the time it takes to achieve a perfect balance between texture and flavour.... I´ll try that next time... :)

Vanilla Wreths

I bake vanilla wreaths´s every year for Christmas. A good collegue of mine gave me the recipe for....well many years ago. Nobody eats them on christmas eve, but they´re nice to have during december if people comes by for coffee, and a great give-away too:


500g flour - 375g butter - 250g sugar - 125g chopped almonds with or without the skin - 1 large egg - 1½ teaspoon vanillasugar.


Mix softened butter, flour, sugar and chopped almonds well. Add egg and vanillasugar and cool in fridge for 1 hour.
Run through a grinder with a star-plate, form rings and put on a baking-sheet, bake in oven for 200 degree celcius for 10-12 min. Cool off on a cooling rack.

Basic Sugar Cookies - Recipe

200g soft butter - 200g sugar - 1 large egg - 400g flour.


Add any flavour you like, vanilla, lemon/orange zest, cinnamon etc. Also you can replace 50 g of the flour with cocoa powder.


(I always add nothing or lots of vanilla :)


Add all ingredients - stir the egg gently before adding.


After kneaded together, wrap the dough in clingfilm and place in fridge for 1½ hour. This makes the dough more stable, so the cookies won´t lose shape too easy when cut out and moved onto the baking sheet.


Knead lightly and roll out the dough and cut out whatever shapes you want. Bake in the middle of the oven at 175-200 degrees for 12-15 minutes depending on the size of the cookies.


Always place similar sizes on the bakingsheets for the cookies to be baked evenly.


When out of the oven, place the cookies on a wire rack to allow them to cool of quick and get crispy.


TIP: (Not a necessity):
I roll out between 2 wooden dowels to get an even thickness on each cookie

I roll out on a large piece of baking paper, this way i dont have to use lots of flour to release them from the table after cutting out.


Enjoy :)

Café Cake

I have two favourite chocolate-cake recipies, this is one of them:

I always make a double-batch - makes two round´s, 18cm and 20cm.

This one is the 18cm.

3 eggs - ½ dl strong coffee – 250g sugar – 3 teaspoons vanilla – 125g flour – 1 teaspoon baking powder – 2 tablespoons cocoa – 125g butter – 150g dark chocolate


Warm the eggs in a bowl of hot water. Gently warm up butter and chocolate in a casserole. Add coffee. Stir well and set to cool.


Butter up and line the baking tin - fits round 21cm.


Whip eggs and sugar to a fluffy consistence. Sift flour, vanilla, cocoa and baking powder and fold in. Pour/fold in the chocolate.


Pour into baking tin and put in the oven – 175g for aprox. 35minutes – check after 30 min. and add up 10 min. untill its done. Better 10 min. too much rather than too little. This won´t harm the cake!


It gets crisp on top, but nice and moist with an intense taste of chocolate inside.


I usually tip it over an a baking sheet paper to flatten the cake. This also softens the crisp top. After 10-15 minutes i tip it again, this time to flatten back the bottom of the cake.


When torted, it can crack if you´re not careful, but i just push it back together again when i add the filling between layers.


This recipe goes well with:
Chopped walnuts – or other nuts, Brandy-marinated cranberries, or with Chili added. -It can also be served as a brownie with sorbet icecream or whipped cream and fresh berries.


Fillings I use: Strawberry/raspberry mousse and/or different kinds of chocolate ganache.


The cake stays fresh for about 1 week in the fridge. Gets better day by day actually…Freezes well.

Rocky Road Cookies

120g butter - 250g dark chocolate, chopped - 250g sugar - 2 eggs - ½ tsp vanilla - 350g flour - ½ tsp baking powder - 1/4 tsp salt - 250g chopped and roasted walnuts, almonds and salty peanuts - 48 mini marshmellows.

Melt butter and ½ the chocolate and cool. Add sugar, eggs and vanilla.
Sift flour, baking powder and salt together and stir into the chocolate mixture. Add roasted nuts and the rest of the cocolate.

Decorate with marshmellows and bake for 7-8 minutes at 180 degreesF.
Remove from baking sheet immediately after baking and place cookies on a grate to cool off.

- - - - - - - - - - - - - - - - - - - -


This is what it looks like, when the marshmellows are added after baking, i think they look better and the cookies can stay in the oven a couple of minutes more. Also the cookies wont be so sticky when i box them:

Pistacchio Cupcakes

Makes 30 mini´s. They did´nt raise that much, the cases were over half-filled with batter.

45 g pistacchio nuts, finely grounded (non-salty) 115 g butter, room temperature - 115 g sugar - 2 eggs - 100 g flour - 1/2 tsk baking powder - 2 tbl spoons milk

Mix butter and sugar in a bowl untill fluffy. Add eggs, one at a time. Sift flour and baking powder over og fold in. Add milk.

Bake in oven aprox. 15 min on 160gr.

The frosting, whipped with a hand-blender is made of ½ unsalted butter, ½ pistacchio creme and confectioners sugar until peaks can be made.