Fudgy brownies

Hvis der er noget, jeg kunne spise mig tyk i, så er det nok chokolade… og hvem kunne egentlig ikke det? Jeg er vild med stort set alle dessertopskrifter, der indeholder chokolade eller kakao… i dette tilfælde begge dele!

Jeg fandt en opskrift på Pinterest (aka porn for white women) på nogle brownies, der efter sigende skulle have vundet 1.plads blandt ca. 50 opskrifter… one promblem though… amerikanske måleenheder er simpelthen bare en bitch at oversætte korrekt… hvem fanden fandt på at måle på den måde? … Stupido…01

Så jeg måtte i gang med at eksperimentere og efter flere omregninger og prøveportioner har jeg nu sjusset mig frem til den lækreste opskrift på fudgy brownies med mørk og lys chokolade… Jeg gav min kæreste en portion med på arbejde og han skulle hilse mig og sige fra sine kollegaer, at det måtte jeg meget gerne gøre igen 😉
…og lad os komme i gang!

Ingredienser:

  • 150 g smør (smeltet) – er du laktoseintolerent kan du i stedet blende en avocado.
  • 210 g sukker
  • 2 økologiske æg
  • 1 spsk. vaniljeekstrakt
  • 115 g mørk chokolade
  • 100 g hvedemel
  • 25 g kakao
  • ½ tsk. salt
  • 100 lyse chokoladeknapper/hakket chokolade eller hakkede hasselnødder (valgfrit)

Læg mærke til at der ikke bruges bagepulver eller natron. Det er dét der gør, at den bliver så svampet og lækker.

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Opskrift:

  1. Forvarm ovnen til 180ºC alm. Stil en 18 x 18 cm form frem og klargør med bagepapir.
  2. Hæld det smeltede smør i en stor skål og tilsæt sukker. Pisk det sammen med et piskeris i ca. 30 sek.
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  3. Tilsæt æg og vanilje og pisk yderligere i ca. 1 min.
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  4. Smelt den mørke chokolade (jeg gjorde det bare i mikrobølgeovnen) og pisk det i blandingen til det samler sig og får en glat konsistens.
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  5. Sigt mel, kakao og salt sammen og vend det i blandingen med en dejskraber. Når det er lige ved at have samlet sig kommes chokoladeknapperne i og det vendes med rundt til det hele kun lige har samlet sig. Man skal passe på med at overmikse en dej, da det kan slå luften ud af.
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  6. Hæld dejen i formen og glat ud med dejskraberen.
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  7. Kagen bages i 30-35 min. og skal så køle af i lige så lang tid før den tages ud af formen og skæres ud.

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Det er hurtigt, det er nemt… og det smager absolut fantastisk!

Velbekomme!

Dagens tip(s):

  1. Server de afkølede brownies med et scoop vaniljeis og friske bær. Du kan med fordel pynte din dessert med en lille stilk mynte.
  2. Kom de resterende brownies i en lufttæt beholder. Så holder de sig lækre i flere dage.

 

Mini tærter med creme og friske bær

Foråret har efterhånden meldt sin ankomst og det skal fejres! Jeg tror vi alle kan blive enige om, at solens stråler på dette tidspunkt har været tiltrængt… i hvert fald for mit vedkommende! Men i hvert fald, så går vi sommeren i møde, hvilket giver os fantastiske frugter og bær, så her giver jeg dig en opskrift på en af mine absolut favoritdesserter! De er søde, syrlige, smukke og ikke mindst nemme at lave!

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Til at lave skallerne skal du bruge:

  • 300 g hvedemel
  • 150 g stuetempereret smør (evt. laktosefri)
  • 100 g flormelis
  • 1 æg str. L

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Til cremen skal du bruge en portion Crème Pâtissière + ca. 150 ml piskefløde.
Hvis du vil have en laktosefri version, så skip bare fløden 🙂

Til pynten skal du bruge lige præcis de bær, du selv foretrækker.
Opskriften giver 24-26 tærter, dog lidt færre, hvis du ikke bruger fløde 🙂

Fremgangsmåde:

  1. Start med at lave cremen, så den kan køle helt af, til du skal bruge den.
  2. Til mørdejsskallerne skal du bare blande alle ingredienserne sammen i en skål med hænderne til det hele har samlet sig og derefter sætte det på køl i ca. 30 minutter.

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  3. Tænd ovnen på 200ºC.
  4. Når dejen er kølet af rulles den ud på en let meldrysset bordplade til den er ca. 4-5mm tyk. Brug en 7-8 cm kageudstikker til at stikke cirkler ud.IMG_7947
  5. Pres dem let ned i en muffinbraddepande og prik huller men en gaffel.
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    Det skal lige siges, at lange negle er en dårlig idé i dette stadie 😛
    Hvis du tænker at smøre din form først, så behøver du det slet ikke… smøret i dejen er rigeligt. Jeg lover at de nok skal slippe.
  6. Jeg valgte at blindbage mine skaller denne gang, da de ellers på trods af lufthuller boblede lidt op. Det gøres ved at lægge en lille sølvpapirspakke med ris eller kikærter ned i.
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  7. Bag dem først i 10 minutter. Herefter tages sølvpapirspakkerne ud og skallerne bages i yderligere 4-5 minutter afhængig af ovnen.
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    Tag dem ud af formen efter bagning. De vil være en smule bløde, men de bliver mere faste, når de er kølet lidt af. Det gør ikke noget at de er lidt lyse nede i, så længe bunden er dejlig gylden.
  8. Pisk fløden til skum.
  9. Tag cremen ud af køleskabet og pisk den op med en elpisker, så den er let og cremet og ikke for stiv. Vend herefter forsigtigt flødeskum med creme og kom den i en sprøjtepose.
  10. Fyld skallerne med en god klat 😉
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  11. Top med bær efter eget ønske og bum! Så er de klar!
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    De er både gode på 1. og 2. dagen. Skallen bliver en smule blødere på 2. dagen da den suger fugt fra cremen, men det synes jeg bestemt ikke gør noget 😛

    Velbekomme, og god lørdag!

 

 

 

 

Danish Tree Trunks! :D

These cakes are a lot like Danish rum balls, but with an addition of a marzipan coating and melted chocolate 😉

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The good thing about this cake is that it’s made by an already existing cake, which is fantastic if you, like me, always have the freezer full of it! You can make tree trunks (or rum balls) out of any kind of cake really; chocolate cake, vanilla sponge, muffins… etc. For this recipe, I used a chocolate brownie with fresh orange juice and zest, ground almonds and hazelnuts. I highly recommend a brownie like this for your cakes, since the orange gives the some freshness and the nuts give it some texture.

This cake has an amazing flavour and it is my big brother’s all time favourite!

SO! Enough talk already, let’s get started!

The things you will need will be:

For the batter:

400 g of any kind of cake
100 g of dark chocolate
1 tbsp of cocoa powder
1½ tbsp of strawberry jam
Rum (dark rum is by far the best – I used Captain Morgan)
Essence of rum

For the marzipan coating:

300 g of marzipan
100 g of icing sugar
40 g of glucose syrup

For the finish:
300 g of good quality dark chocolate

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Now, a stand mixer is not a must, but it will be helping you out a lot!

I always start off by making the marzipan coating, when making these cakes, so in your stand mixer with an attached dough hook, pour in the marzipan, icing sugar and glucose syrup and mix it together on a low-medium speed until you get an even mass. You might need to knead it with your hands for a few seconds at the end to combine it completely.

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When done kneading, put it in a zip lock bag or an air-tight container until you need it.

Now it’s time to melt the 100 g of chocolate. You can either do this in a double boiler or in the microwave. I did in in a double boiler, but one is not better than the other… and the microwave is actually faster… so stupid me ;P

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Next in the bowl to your stand mixer, crumble your cake, add the chocolate and add the additional ingredients. The reason why I haven’t written  any measurements on rum and essence of rum is because it simply is a matter of taste. I personally like mine to have a stronger rum flavour, but if you want less, use less 🙂

05On a low-medium speed, mix it all together!
You might need to scrape the sides with a rubber spatula once in a while, but mix until the whole batter has come together.

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Once it’s mixed, set it aside, grab the marzipan an roll it out on the table in some extra icing sugar. Be careful not to use too much, as it will dry up the marzipan and make it crack. 07

Next, roll the batter into a long sausage and place it on one end of the marzipan.
The last time I made these, I had to divide the marzipan into smaller pieces and roll them out, because my batter was a bit dry (because I had no jam in the house) and wouldn’t hang together as much. 08

When this is done, carefully roll the marzipan around the batter as tight as possible, until one end overlaps the other. Cut off the excess marzipan, cut the roll in smaller pieces and place the cakes onto a baking tray lines with baking paper with the assembling facing downwards.

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For the finish, temper the 300 g of chocolate and dip the tips.

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If you don’t know how to temper chocolate, you can learn how right here.

 

Taddaaaa 😀 I’ not gonna lie, the marzipan coating takes a bit of practice (mine cracked a bit), but it’s still so much fun to make and the taste is just delicious!

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Till next time 😉

 

 

Hosting an Afternoon Tea and my trip to London

I am in love with London! I love the accents, the culture and the amazing experiences that comes with it!

I have been to London three times, once with my mom and twice with my boyfriend. During the last half of 2017, my boyfriend went to Canada for a semester. I missed him a lot, but this is also where my passion for confections bloomed. I visited him that October and he promised me, that we would do something great together, when he came home. Almost everyone who knows me, know that I am perhaps the biggest Harry Potter nerd in existence… so he promised me to take me to London to see the Warner Bros’ Harry Potter studio tour. WUHUUUU!

But we made the mistake of buying the plane tickets before booking the tour… and we realized there were no available tickets for the studio tour until three months after our trip… so that sucked!

But we quickly planned other things and traveled on Jan. 5th, 2018 as planned: we saw Wicked – the musical, visited a spa, tried a lobster dinner! and tried out the famous British Afternoon Tea.

It was such amazing experiences that we decided to do it all again! But this time, we also wanted to see the HP studios… And boy was it a tight schedule!

We went back in October that same year.
We just arrived at the hotel, threw on some fresh clothes and went straight to the theater to the The Lion King – what a fantastic musical!
The next day we had to get up super early, took the bus and train to the Warner Bros’ studio. People who say that you’ll only be there for approximately 4 hours…

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We were there for 8 hours!!!! 😀

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On or last day, we went to Corus Hotel near Hyde Park and had Afternoon Tea. I absolutely loooove the concept, which I guess is now leading to the whole point of this post 😛

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A couple of weeks ago, I really felt like “going back” to London, so I planned an Afternoon tea for four, inviting some very good friends of ours and it included everything an afternoon tea needs.

For the setting, I used these laced napkin rings and coasters, which my grandmother made herself.

Since I don’t own fine china, I used my regular porcelain. I placed tea spoons, butter knives and cake forks as well and of course a glass for water.

The tea, I chose was with lemon and sea-buckthorn and was served in the cutest tea pot, which I got from my mom^^ It was very mild, which made it great for all these different flavours in the food.

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For the starters, I made four kinds of finger sandwiches:

  1. Homemade egg salad and chives
  2. Homemade creamy tuna mousse
  3. Cucumber on butter with freshly ground pepper
  4. Smoked salmon on cream cheese with dill

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For the second course, I served scones, which I had never tried to make before, so I was hella nervous xD I got the recipe from this video by proper tasty.
Naturally, when eating scones, you’ll need jam and clotted cream… now, while clotted cream is very common in England, it is not in Denmark, so I thought, I’d try to make it myself… that is… until I found out it takes about 8-10 hours…

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So I combed through the internet and luckily, I found one place who sells it. For those of you who don’t know, clotted cream is a sort of combination between butter and whipped cream… soooo gooooood! 😀

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Finally: for the sweets I just went all in on petit fours. Seriously, what is with girls and tiny things? :O
I made four different kinds and for two of them, I already had some short crust pastry in my freezer, so it was quite easy!

  1. Shortcrust tarts with a crème pâtissière filling and topped with a blueberry.
  2.  Homemade miniature kinder milk slices with a mascarpone cream.
  3. Chocolate short crust pastry shells with caramel, banana and whipped cream and creme fraiche. The rercipe is by Cupcake Jemma and you can find it here.
  4. Miniature potato cakes… If you are not familiar with this cake, you’re probably thinking “what the hell is that?!”.
    A potato cake has nothing to do with potatoes other than looks. It is build up with a thin vanilla sponge, crème pâtissière, another vanilla sponge, whipped cream and a thin layer of marzipan drizzled with cocoa powder, yum! Besides the Danish “lagkage” this is my boyfriend’s favourite cake!

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This was such a fun project and it will deffinetly not the last time, I’ll do it! 😀

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Tempering chocolate (and filled chocolates)

Okay, so a while back, I found a post on Pinterest that showed how to temper chocolate… and I realized that I had been making it so hard for myself to do it with the method, I was using at that time. Half the times my chocolate wan’t tempered right which resulted in gooey and gray chocolates… ew…

Now, almost every post I have read on how to temper chocolate (and I have read a lot!) are different, because people do what is best for them, so I will show you, how I am tempering my chocolate now.

When making filled chocolates, tempering the chocolate is just soooo important if you want to get that shine and that delicious snap when you bite into it. Untempered or incorrectly tempered chocolate will turn gray-ish and just… not look good.

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I usually temper 200 g at a time, because that gives about 20-25 chocolates. Start off by chopping it all quite fine. That way, it will melt more easily and afterwards put about 2/3 in a heat safe bowl.

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For the next part it is important to have a chocolate/candy thermometer, because this is why it is called “tempering”. It’s all about the right temperatures.

When melting the chocolate, I always though that it had to be done using a double boiler, but because it is all about reaching the right temperature, a microwave is perfectly fine to use as well and this is actually what I use, because honestly, it is so much faster!
But don’t just set the timer for 5 minutes straight. You have to melt the chocolate in small intervals until the right temperature is reached. The ideal temperature for the first stage is between 45 and 50oC (118oF).

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It is important that the chocolate does not exceed the 50oC, since the chocolate will be ruined and you’ll have to either start over with new chocolate or wait for the chocolate to set completely and melt it again…

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Little by little, add some of the unmelted chocolate and stir until you reach the ideal working temperature, which is between 31 and 33oC (90oF) for dark chocolate.
For light chocolate: 28-32 oC
White chocolate: 27-31 oC

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Once this temperature is reached, you are good to go!

Fill a piping bag with the chocolate and fill up the chocolate mold.
Tap the mold on the table a couple of times to get rid of air bubbles and turn the mold upside down to get rid of any excess chocolate. Put it in the fridge for about 5 minutes.

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Fill the chocolate shells with any kind of filling almost all the way to the top, leaving a few millimeters at the top, so you can cover the filling with the final layer of chocolate.
I used a white chocolate-peppermint ganach, which I made by heating 50ml of cream and pouring it over 100g of white chocolate to melt it and added about 6-8 drops of peppermint extract. I simply left it in the fridge over night and it was perfect consistency for piping.

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I don’t have a picture here, but the last step is to cover all the molds up with the remaining chocolate and scrape the excess off with a metal spatula.

Put it back in the fridge for additionally 5 minutes.

With a silicone mold it is easy to pop out the chocolates, but if using a hard polymer mold, this is the ultimate test to see if the chocolate is tempered correctly, because if not, the chocolates will. not. let. go.

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I hope that people will try tempering chocolate, because when you have tried it a couple of times, it is really easy and so much fun! 😀