Cakes Archive - BUGInamnam

Blueberry muffins

Helle Abild — Mon, 31 Jan 2022 11:47:42 +0000

De er så gode at de desværre bliver spist alt for hurtigt.

They are so good that they are unfortunately eaten way too fast, den slags man kan købe i delier og morgenmad trucks in New York.
They are so good that they are unfortunately eaten way too fast, They are so good that they are unfortunately eaten way too fast, They are so good that they are unfortunately eaten way too fast. Ulempen er at de forsvinder de herhjemme samme dag de er bagt.

They are so good that they are unfortunately eaten way too fast, fordi man drysser sukker over hver muffin inden man bager dem.

Sometimes I cut baking paper into squares and press down into the muffin tin, you can possibly press it down with a soda can, eller hvis man har spurt formen inden sidder papiret lettere fast.
You can also fill the mold half full, then there are smaller muffins, but suddenly one has so 24 muffins instead 12 🙂 – unfortunately I think so just you get to eat more so it might go straight up
Here a half muffin

Print recipe

RECIPE – BLUEBERRY MUFFINS 12 pcs

INGREDIENTS

125 (g) soft butter (uses even Naturli spreadable)
200 (g) sugar
2 eggs
2 teaspoon vanilla concentrate or 1 spck vanilla sugar
250 (g) flour
2 TSP baking soda
1 dl milk / almond milk / soy milk
250-300 g washed blueberries
3-4 tablespoons Sugar for garnish

Approach

Turn on the oven at 200 ° c
Whisk sugar and butter in a mixer
Add eggs and stir further
Add the rest of the ingredients and stir further
Mash half of the blueberries with a fork and put in
Pour in the rest of the blueberries and stir gently or turn them in with a dough scraper
Grease the muffin tins, one can also cut baking paper squares but mash down into the mold
Distribute the dough in the muffin tin (12 pcs) or solve molds, fill to the brim
Sprinkle a nice layer of sugar over each muffin ( important and good detail)
Bake at 200 ° c for about. 20 min to Brown, test if necessary with a knitting needle
Cool off on a wire rack

Indlægget Blueberry muffins blev vist første gang den BUGInamnam.

Spicy Pumpkin Muffins

Helle Abild — Fri, 08 Oct 2021 20:10:33 +0000

Love Halloween has both baked and sliced cake toppers! Halloween was clearly my favorite "holiday" when I lived in the United States, Perhaps because the orange and black is my ynglingsfarver, or maybe because you can dress up or eating various spicy pumpkin cakes. They all have in common that they are peppered with "pumpkin spice", which is a blend you buy. I can show that it is a bit the same we use in spice cake, a blading of carnations, kanel og muskatnød som det fremgår denne opskrift.

It's pretty easy to make pumpkin puree. I put my boy and his companion to cut the pumpkin lamps and used the pieces they cut from, and also top of their pumpkin (However, sometimes you want to keep them and put in as a lid on pumpkin lamp). If you do not manage to make pumpkin puree first, er jeg sikker på at man kan bruge æblemos som kan købes i supermarkederne.

I have also tried making pumpkin puree of a whole pumpkin, I cut it up and baked with the skin up. After baking I might hive peal of, Perhaps because there was the shell at the top had they held on the fluid and was pretty watered, I pressed a little water out of the sink before I mixed them. I got enough to 4 portions muffins. The 2 portioner har jeg frosset ned i hver deres frysepose.

But apart from puree where pumpkin pieces first, bake and puréres, the recipe is super easy and they taste really good. I have also baked these muffins gluten-free with blue Finax, but otherwise I have used coarse spelt flour. Som det kan ses på billedet nedenfor bliver de mere lyse med Blå Finax.

The small cake toppers I have cut in glitter paper on my Cricut slicer, and if you want to see more about them, I have a whole website / webshop with them here MAKERstudio.dk

Print recipe

RECIPE – Pumpkin/Pumpkin muffins ca 24 pcs

INGREDIENTS

6 DL whole grain spelt flour (You can use any kind of flour also gluten Blue Finax as on the lower image )
5 cups pumpkin puree (can be replaced with applesauce that can be purchased on glass)
3 DL sugar
1,5 TSP bicarbonate of soda
1/2-1 teaspoon cloves (I use self 1 tsp but someone seems cloves has a very pungent taste)
1/2 -1 teaspoon grated nutmeg (same as cloves holders, I use 1 teaspoon and think it's fine)
2 TSP cinnamon
1 tsp salt
1,5 DL rapeseed oil
3 eggs

Approach The Pumpkin Puree

Hollow-out a pumpkin and tag threads and cores out
Cut into pieces and place on a baking sheet with the skin up
Put the pieces in the oven at 175 ° c in 60-90 min
They should feel soft inside
Remove pumpkin”the meat” from the outer shell and the roof if necessary. burnt and hard pieces of
Put “the meat” in a food processor and run, It seems too dry, add a bit of water if necessary

Approach Muffins

Turn on the oven at 200 ° c
Whip sugar, oil and eggs (with electric beater or mixer)
Mix bicarbonate of soda, salt og alle krydderierne i.
Pour pumpkin pure ´ a in and stir
Then pour the flour in and stir
Stir the batter well in a mixer into a thin-Middle porridge
Divide the batter in muffinpande (12 pcs) or solve molds, fill to just below the edge
Bake at 200 ° c for about. 30 min to Brown (baking time depends on the fin)
Check with a knitting needle if they are baked in the Middle (who do not sit on the batter)
Cool off on a wire rack

Low own pumpkin pure ´

Indlægget Spicy Pumpkin Muffins blev vist første gang den BUGInamnam.

Delicious nut cakes

Helle Abild — Sun, 23 May 2021 18:58:28 +0000

Super delicious crispy nut cookies. Can also be used as bases for homemade cream buns

These nut cookies are among my husband's favorites, both as cookies, men også som bund til flødeboller.
Jeg synes nøddesmagen kommer bedst frem hvis de bages så de er pænt gylden brune.
Men opskriften er nem og hurtig hvis man har en mini blender eller food processor.

Print recipe

RECIPE – Nut cookies 30 pcs

INGREDIENTS

350 (g) sugar
300 g chopped hazelnuts
CA 125 – 150 g æggehvider.

APPROACH

The nuts are chopped in a blender- it's a matter of taste how finely chopped the nuts should be
Slowly pour in the egg whites until the mass is soft, not too liquid
Pour into spray bag and place on a plate (one can also do it with a spoon)
Bake at 180 C until they are golden brown (CA 10-15 min)
Cool on a wire rack
Can then be dipped in melted chocolate
Når jeg bager dem til bunde til hjemmelavede flødeboller hakker/maler jeg nødderne lidt finere.
Here is the recipe for cream bunr

Indlægget Delicious nut cakes blev vist første gang den BUGInamnam.

Airy Shrovetide buns

Helle Abild — Fri, 12 Feb 2021 09:58:34 +0000

Quick, light and airy water-baked Shrovetide buns with cream

I love water cakes, and they are both fun and quite easy to make. Her har jeg brugt vandbakkelses dej til lækre fastelavnsboller med Creme/flødeskums fyld.

I myself do not eat dairy products, and has therefore used Naturli Vegan block for butter and whipped Soya cream as whipped cream and Soya vanilla milk for the cream…but can of course easily be made with plain butter, mælk og fløde.

They taste absolutely amazing, but with Soya whipping bar I do not think it will be quite as stiff as ordinary whipping cream, så cremen er en smule mere flydende.

The dough is made in a pan

Put on a plate with spoon or spray bag

Bake until golden brown

Light and airy

Cremen sættes i med sprøjtepose i bunden og evt lige en klat i låget inden det sættes på.

Almost finished Shrovetide buns, the cream is set and the icing sits on the top half

Print recipe

RECIPE – Shrovetide buns with cream approx 12 pcs

INGREDIENTS

LET
100 (g) butter (even I use Naturli Vegan block)
2 DL water
100 g wheat flour
3 eggs
+ possibly a bit of cardamom

CREAM FILLED
LAGKAGECREME
2 eggs
3 tablespoons sugar
3 tablespoons flour (maybe 4 spk if Soy milk)
vanilla bean or 1,5 teaspoon vanilla sugar
3 dl milk or Soy vanilla drink

WHIPPED CREAM
2,5 dl dl whipping cream / Soy whipping bar
1 teaspoon vanilla sugar, or vanilla extract

GLAZE
Icing sugar and a lot of cocoa are stirred with soy milk / milk. Make the glaze as thick as possible, men den skal kunne flyde lidt.

APPROACH
If necessary, start with the layer cake cream so that it can stand and cool

Water hills

Turn on the oven at 220ºC
Bring water and butter to a boil
Sift in the flour and stir the dough thoroughly until it is gathered, it must be quite thick for the eggs must also be in, it looks thin put evt. mere mel i.
Cool the dough slightly and add the eggs while stirring
Stir well, lumps of dough use a hand blender if necessary
Can be put in a spray bag or put with 2 shave
Bag ved 220ºC i ca 25 min, do not open the oven until at the earliest 20 min. De skal være pænt brune for ikke at flade sammen når man tager dem ud.
Take a test bun and see if it collapses
Let the buns cool
Fill cream in the bottom bun and put icing on the top half , assembled at the end, put some cream in the lid before assembling

Layer cake cream

Whisk all ingredients, eggs, sugar, milk, flour and vanilla sugar, together in a saucepan
Stir well and bring to a gentle boil
The dough should not be too liquid
The cream is cooled and turned in the whipped cream

I have cut and drawn the masks with my Cricut Maker cutting machine. See everything else you can do with the machine in my webshop MAKERstudio.dk

Indlægget Airy Shrovetide buns blev vist første gang den BUGInamnam.

Chocolate cake with butter cream

Helle Abild — Sun, 04 Oct 2020 16:44:25 +0000

Lav en festlig chokoladekage med personlig pynt.

Time flies and I have a million recipes and pictures I don't get posted in here yet. As previously written, I have opened a new webshop MAKERstudio.dk with the coolest American Cricut cutting machines, who can draw write, cut and a whole lot of creative stuff. I started just before the corona shutdown, og efterspørgslen er bare steget og steget.

In the next few recipes I will try to combine it a bit. I love experimenting with new things and materials, and for this cake I have so then tried to cut in a new material, Sugar paper. The sheets are something you can buy and use in a printer that prints with fruit color, they can be purchased in online baking / cake shops. I have made two different cakes. I do not have such a printer, but have instead cut patterns in the thin white sheets on my Cricut Maker cutter, you can see here hvordan jeg har gjort det.

Buttercream tastes just so amazing

Always nice to put a cake up on a platter, det bliver bare mere festligt.

Print recipe

RECIPE – Chocolate cake with butter cream

INGREDIENTS

THE CAKE
3 eggs
2,5 DL sugar
6 dl mel
4 dl applesauce
1,5 TSP bicarbonate of soda
2 tsp vanilla sugar
1,5 Mr. cacapulver
4 dl dark cocolade buttons / chips (save the last 1/2 for garnish)
If you have no buttons so you can spend about 300 g chopped dark chokolde
1/2 tsp salt
0,5 DL rapeseed oil

BUTTER CREAM
200 g Butter or Organic Spreadable block (or it becomes too fluid)
50 g cacao
300 g icing sugar
2 tablespoons vanilla sugar or 2 teaspoon vanilla concentrate
3 spk liquid, I have used almond milk (thinking it can be omitted)
EVS 1 tablespoons Nescafe dissolved in minimal amount of boiling water
Although I am not a coffee drinker myself, I add Nescafe as I think it highlights the cocoa taste

PROCEDURE CAKE

Turn on oven 200 ° C
Grease the springform pan. I have used one here 21 cm round springform. Den er ikke så stor.
Beat eggs and sugar in mixer
Mix remaining ingredients including chocolate buttons and pipes
Pour it into the springform pan
Bake at 200ºC – depending on the shape size you have to try. It can be a little tricky to stick a knitting needle in as there are melted chocolate buttons in it. I had it outside and inside a couple of times and ended up together overall 45 min ( but finally do not bake too much so that they become dry, connectors possibly a knitting needle in, but it can go past when the chocolate is melted)
Let the cake cool. Jeg tog en stor kniv og skar toppen af da den var hævet op og jeg gerne ville have den lidt mere flad.
Put the cake in the fridge, the cake should preferably be cold when the buttercream comes on, ellers smelter smørcremen bare.PROCEDURE BUTTER CREAM
Bland alle ingredienser i en røremaskine.
Using a pallet knife, grease the cake into buttercream
Decorated with ornaments

Cut off the top so that the top becomes flatter

Here I have put my carved ornaments on

Flot gave pakket ind i cellofan.

Geometric cake pattern

De udskårne trekanter har jeg pyntet med ned af siden.

Indlægget Chocolate cake with butter cream blev vist første gang den BUGInamnam.

Gingerbread with fresh ginger

Helle Abild — Thu, 04 Jul 2019 18:22:20 +0000

A nice spicy cake for the tea

Spices are always good, and I think it is absolutely wrong we most associate it with Christmas
I had put about 3 tablespoons finely grated ginger cakes, but seems easily one at least can put double in, the taste was not as dominant. But my guy blindly present two versions, could be good taste which had ginger. In the second version I tested 1 teaspoon instead of carnations al ingerfær, altid sjovt at eksperimentere lidt.

Print recipe

RECIPE – crisp BISCUITS 50 pcs

INGREDIENTS

300 (g) brown sugar
2 eggs
150 grams of butter / Organic spreadable block
700 gram flour
2 TSP bicarbonate of soda
1 TSP cardamom
2 teaspoon ginger powder
2 teaspoon vanilla
2 spsk.Kanel
3-6 teaspoon fresh ginger
1 great eco Citron both grated peel and juice

APPROACH

Heat the oven to 180-200 ° C
Pisk smør og sukker og æg i røremaskine eller med elpisker.
Add finely grated ginger and lemon zest and juice
Bland mel og krydderier og natron og heldt det i og rør videre.
Put the dough in the fridge min. et par timer eller til næste dag.
Roll the dough out in ca 3 mmm
Plug the cakes out with udstikkerforme, or a glass, tryk evt mønster i.
Sprinkle with sugar if necessary
Bake ca 10 my center of the oven, keep an eye out, and take them out when they are golden brown
Cool on a wire rack
Put the cake tin

Indlægget Gingerbread with fresh ginger blev vist første gang den BUGInamnam.

lemon Madeleines

Helle Abild — Mon, 01 Jul 2019 20:19:20 +0000

I love lemon, så jeg har eksperimenteret med disse lækre citron madeleines.

Tomorrow I bage them with my colleague Charlotte Selvig Svendsen and 20 children, at this year KREA & KITCHEN summerSchool, 4 days with crea, characters, barley, mal og design og en daglig bageting.

Opskirften is quite easy, and the ones I baked the weekend was away immediately, så mand og dreng giver top karakter.

Of course, you need a madeleine griddle, men har man mini muffin plade eller nogle andre forme kan de jo også bruges.
have I baked them in bageplade nr 15 (mini madeleines) to my Tefal snack collection machine. I admit I love machine, it has 16 different plates, and we use it almost every day either fried eggs or omelette. Maskinen kan købes mange steder og er faktisk tit på tilbud hvis man Googler.

But here the recipe. De færdige kager kan enten drysses med flormelis eller afkøles og dyppes i citronglasur.

Print recipe

RECIPE – LEMON MADELEINE (CA 30 pcs mini Madeleines with Tefal)

2 eggs

100 (g) sugar

70 g butter / organic spreadable

100 (g) flour

1 TSP baking soda

1/2 tsk vanilla extract or 2 teaspoon vanilla sugar, or vanilla extract

the juice from a 1/2 lemon

Grated zest from 1/2-1 organic Lemon

APPROACH

Whip eggs and sugar
Add the softened butter and whisk slightly
Mix flour and baking powder and vanilla sugar and pour in the wet ingredients
Pour lemon juice and must and stick doughs
Soak up the dough stand for an hour (I baked however immediately and it went fine)

FOR BAKING OVEN

Heat the oven to 200 °C
Grease the pan with melted butter and silicone brush
Pour batter 3/4 in shape
Bake ca 10 my center of the oven, keep an eye out, and take them out when they are golden brown
Cool on a wire rack

FOR BAKING In TEFALMASKINEN

Warm up your machine
Grease the pan with a little butter on a silicone brush
Pour batter into the mold to the outside of the
Bake for a few minutes until golden brown, be careful not to get too much so passionate bottom
Cool on a wire rack

Indlægget lemon Madeleines blev vist første gang den BUGInamnam.

crisp BISCUITS

Helle Abild — Mon, 10 Dec 2018 13:13:39 +0000

It is easy to bake cookies, og sjovt at lege med former og eksperimentere med forskellig smag.

Crisp cookies are always delicious, and it does not have to be a Christmas thing. They are also perfect as a small personal gift to friends and acquaintances. They are super easy and low, and it's fun for the whole family of all ages to help make them. For years I have been a little bit by cookies, play with shapes and taste. On Saturday I held also workshop for children, hvor de bagte deres egne flotte småkager.

In drawers and cabinets, I found a sea of cancellation must, more from traveling (love to buy souvenirs I can use something), that is my beautiful Uzbek bread stamps, small molded shapes from Morocco, graphic patterns bought in Milan and flowers udstikkerforme from Japan. And I have been lucky enough to receive a gift from the United States, there was a piston one can even make text on, so there is also Bugi cakes – If you have any shape you can just stop out with a glass, og man kan jo trykke en gaffel eller and ting med mønster ned i dejen som mønster.

You can even experiment with different tastes, I now have even made 4 variants, basic recipe has only vanilla, cardamom, coconut and lemon flavor. Cardamom was clearly my husband's favorite, he had eaten them very quickly. Jeg har et par variationer mere jeg gerne vil prøve.

Various cake stamps from around the world, CChobby, Panduro og Netto.

Print recipe

RECIPE – crisp BISCUITS 40-50 pcs

INGREDIENTS

180 g butter / organic spreadable from Naturli ', it looks like a butter block
250 (g) sugar
400 (g) flour
1 TSP baking soda
1/2 tsp salt
1 eggs
1 tbsp vanilla sugar

cardamom BISCUITS Add 2-3 tablespoon cardamom
COCONUT COOKIES Add the 75g desiccated coconut
LEMON BISCUITS Grated peel from 2-4 lemons

APPROACH

Heat the oven to 180-200 ° C
Pisk smør og sukker i røremaskine eller med elpisker.
Hæld resten af ingredienserne i rør videre.
Put the dough in the fridge min. et par timer eller til næste dag.
Roll the dough out in ca 3 mmm
Plug the cakes out with udstikkerforme, or a glass, tryk evt mønster i.
Bake ca 10 my center of the oven, keep an eye out, and take them out when they are golden brown
Cool on a wire rack
Put the cake tin, CU bag or dine

The biscuit decorated with icing in a small cellophane bag is a cute little Christmas greeting

I have also found a fun mix of my old biscuit tins forward

Indlægget crisp BISCUITS blev vist første gang den BUGInamnam.

Snowballs

Helle Abild — Sun, 24 Dec 2017 05:00:03 +0000

Sneboller is a fun thing to do meanwhile waiting for Christmas Eve. The ingredients are few, and something everyone in the house

Crossing today d. 24 December is a part of Bloggers By Hearts Julekalender, posts by elle day can be read here.

I admit that I'm about to be julet of the year, I have made sweets and cakes the last two weeks, had 40 neighbors including children visit, and has had 3 Christmases already. And was the lucky one who got close guard d. 23 pm 22 Fields Design Store as I'm a part of. So I've been looking forward to d. 24. December, where I can finally relax completely and enjoy a quiet day and evening with my husband and kid and a good roast duck

But it's always fun to try something new and turn her child in the hours before the evening's gift excitement, and I think sneboller sounds perfect. I inherited my grandmother's recipe sønderjyske, and has repeatedly scrolled past the recipe “Snowballs”.

My boy and I threw ourselves into it hammer and tongs, and agreed that first batter was way too thin, so we started with a new portion and straightened and baked this time the dough. I admit, that it took two attempts before they succeeded, my grandmother has been a bit sparse with information about the process, which stood for nothing if the dough should opbages, but it meant my mother could remember when I told her about my first failure. I've also cut down to 2 eggs, vores øko æg er så store.

But we managed to make our sneboller, og de blev godkendt og spist lune af mand og barn.

Tomorrow there is an extra door in Bloggers By Heart Christmas calendar it is collected by The road to Birkin

Print recipe

RECIPE – Snowballs

INGREDIENTS

100 (g) flour
50 (g) butter (I use Organic Spreadable from Natural ')
2 DL water
2 eggs
EVS. 1-2 teaspoon sugar
Oil for frying (I have used canola oil)
Powdered sugar for garnish

APPROACH

Melt the butter and water
Pour the flour and pipe / well to whip it is a thick batter (it is like to make a roux sauces)
Cool slightly and mix the eggs in
I actually ended up boiling up slightly after the eggs had come in because I felt it was too thin. Men da jeg kogte den op igen brugte jeg samtidig en stavblender for at få dejen helt jævn.
Heat oil in a saucepan until it sizzles around a match
Dyp to skeer i olien og derefter i dejen hvor man tager lidt dej op og laver en lille kugle man hælder i olien.
Failed for us to get all perfectly round, dough flowed occasionally a bit like fun shapes, but tasted good enough
Do not put too many sneboller in the pan at once, when the buffer up very
Increased in the oil until golden brown, remember to turn them
After frying put them on paper towels to absorb the grease
Server and sprinkle with icing sugar

My grandmother's something flawed recipe

SaveSave

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Indlægget Snowballs blev vist første gang den BUGInamnam.

Hazelnut Crocant

Helle Abild — Tue, 12 Dec 2017 15:55:37 +0000

Nut streusel is just addictive

Super easy recipe with great taste, good as sprinkle on cakes and ice cream and perfect for mixing in ice for their super delicious nougat is.

My nougatkrokant are currently being used in a special Christmas popsicle at the company Nordikos and Madrid. They make gourmet popsicles with Nordic ingredients, and have used my recipe for these fine ice lollies

Print recipe

RECIPE – Hazelnut Crocant

INGREDIENTS

150 g chopped lightly toasted hazelnuts
250 (g) sugar
30 g Organic spreadable (or ordinary butter)
2 teaspoon vanniliesukker

APPROACH

Heat the oven to 200 C (or shake in Airfryer, it works super well)
Spread the nuts on a baking sheet and bake until lightly light brown
Chop the nuts lightly with a knife
Melt the sugar in a pan, and touches well so it does not burn
Add 30 g butter and vanilliesukker
When the sugar is light brown and smell good add the nuts and is known well around, or sugar mixture is poured over the nuts lying on a silicone substrate
You pour it over the nuts must quickly mix it around before it solidifies
Nut / sugar mixture was spread out and cooled
When the mass has cooled the broken into pieces and put into a food processor and chopped into small pieces
I like if there is a little mixed sizes, but if you want it very well can sometimes just shake the food processor bowl before hoes etc..

Indlægget Hazelnut Crocant blev vist første gang den BUGInamnam.

Double chocolate muffins

Helle Abild — Sat, 21 Oct 2017 19:41:09 +0000

Dobbelte chokolade muffins uden mælkeprodukter.

Meget nemme og rigtig gode chokolade muffins helt uden nogen former for mælkeprodukter.
it is double chocolate muffins because both cocoa powder and dark chocolate

If you have no chocolate buttons can just use dark chocolate chips. Although I've always Chocolate buttons in the refrigerator to melt, I use Callebaut chocolate. Both Baking time and (K) for Cake sælger Callebaut chokolade.

Print recipe

RECIPE – Double chocolate muffins 24 pcs

INGREDIENTS

3 eggs
2,5 DL sugar
6 dl mel
4 dl applesauce
1,5 TSP bicarbonate of soda
2 tsp vanilla sugar
1,5 Mr. cacapulver
4 dl dark cocolade buttons / chips (save the last 1/2 for garnish)
If you have no buttons so you can spend about 300 g chopped dark chokolde
1/2 tsp salt
0,5 DL rapeseed oil

APPROACH

Turn on oven 200 ° C
Grease muffin mold
Beat eggs and sugar in mixer
Mix remaining ingredients including chocolate buttons and pipes
Advantage in the greased mold, filling mac 3/4 of the form
Garnish with the last des chocolate chips or chopped chocolate
Behind 15 min at 200 ° C (behind finally not too much so that they become dry, connectors possibly a knitting needle in, but it can go past when the chocolate is melted)

Indlægget Double chocolate muffins blev vist første gang den BUGInamnam.

Small chocolate Souffléer

Helle Abild — Thu, 24 Mar 2016 17:01:42 +0000

Small warm chocolate souffléer (without flour)

These warm Chocolate Souffléer can be served alone, men er også super lækre med kold is til.
If you want to make ice cream, I have a share recipes for ice cream, both with and without milk/cream, You can see an overview here.

NB. Although these are warm, It's not the same as Chocolate fondant with the liquid Center, This is “just” en souffle.

In San Francisco is a super delicious Souffle. It's called “Cafe Jacqueline” and French Jacqueline stands out in the kitchen and stirs the souffléer of all kinds, both main dishes and desserts. The place is not the cheapest, but highly anbefals, It is located in the North Beach area. You can see the menu and Book table here

Print recipe

RECIPE – Chocolate Soufflé 6-8 pcs

INGREDIENTS

150 (g) dark chocolate

1/2 DL sugar
2 Tbsp vanilliesukker
5 eggs (room temperature)

APPROACH

Turn on oven 200 ° C
Butter small cups/molds with fat
Melt the chocolate and add the sugar and vanilliesukker
Proportion eggs
Beat the egg yolks until they become pale and mix in chocolate
Beat the egg whites until they are stiff and turn in the rest with a dough scraper
Pour into the greased molds
Bake ca 10 min at 200 ° C
Serve immediately as they quickly fall together
Sprinkle with powdered sugar, if desired, super lækkert med kold is eller flødeskum til.

Indlægget Small chocolate Souffléer blev vist første gang den BUGInamnam.

Mini doughnuts

Helle Abild — Sun, 13 Mar 2016 14:14:49 +0000

Small delicate donut with ornaments look just incredibly festive out

Yes so I couldn't wait any longer, and had to try one more plate for my new Tefal snack machine, for mini donuts. De kan selvfølgelig også bages i andre dougnut maskiner.

I have tested the two different versions of dough, the first, a more basic dough I made yesterday, I was not completely satisfied with the, so today I made another with far more fat in, and therefore more cake delicious, I think. My husband is, however, fairly excited for the first recipe and think they are like the ones you get for breakfast buffet at hotels, but my boy (the little food enjoying) seems clearly best for dough nr 2 med mest fedtstof i.

But if you make them with children so that they can dress up, I believe, the first batter is perfectly fine, But if you want to make some more delicious cakes I make dough nr. 2.

One portion dipped I in cacaoglasur and in the second portion, dipped in a residual melted dark chocolate. One can dress up with all possible, but since I'm not for colored food, I have held myself to natural sprinkle as nøddekrokant, dried strawberries and coconut.

Print recipe

RECIPE – Mini Donuts

INGREDIENTS Recipe in ca 24 pcs

300 (g) flour approx. 5 DL

1 TSP baking soda

pinch salt

1.5 dl milk / soy milk or water

2 beaten eggs

1.5 DL sugar

2 Tbsp vanilliesukker

2 tablespoons melted Fat Free/butter

Icing or melted chocolate to glaze miscellaneous vermicelli for garnish

INGREDIENTS Recipe II ca 24 pcs

250 (g) flour

200 (g) sugar
4 eggs
4 Tbsp vanilliesukker
1 TSP baking soda
200 g melted fat Organically spreadable / butter

Icing or melted chocolate for icing, Miscellaneous vermicelli for garnish

APPROACH

Whip eggs, sugar and vaniliesukker
Pour the fat could be used in
Mix the flour and baking powder and mix in the mass (plus milk / water Recipe)
Stir well
Warm donut pan and butter fat (I use silicone pensen)
I poured the batter into an icing bag to better distribute it into the holes, but freezer bag with Snip corner can also be used
Fill each doughnut hole to the edge
Close the doughnut iron and behind to the iron lights up green
Mix glaze, If it is cacaoglasur I first a few tablespoons cacaopulver dissolves in boiling water before I mix the icing sugar ice cream. Mix with water until it is flydenden, men ikke for tynd.
I had the glaze in a bowl and dipping one side of Donuts in, but otherwise, it is lubricated with a knife

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Indlægget Mini doughnuts blev vist første gang den BUGInamnam.

Beates coconut cakes

Helle Abild — Sat, 12 Mar 2016 09:17:06 +0000

Dette er en mere luftig kokoskage end en kokosmakron.

Last year I was on a great exciting trip to Uzbekistan. We had a really good guide on the trip, Beate a wonderful fresh East Lady, There is a guide on more trips for the travel agency Viktors farmor. I am so lucky to live in Frederiksberg not so long Beate from me, so I've been to tea and pastries with her a couple of times from her many travels. I finally got these delicious coconut cake, jeg straks måtte hjem og bage selv.

Beate had not dipped them in chocolate and they tasted just fine without, men jeg havde alligevel noget chokolade liggende så de blev dyppet.

Print recipe

RECIPE – Beates coconut cakes 25 pcs

INGREDIENTS

2 eggs
150 (g) sugar

2 Tbsp vanilliesukker

200 g desiccated coconut
3 tablespoons flour
100 (g) dark chocolate if you want it

APPROACH

Turn on the above 175 ° C
Whip sugar, vanilliesukker and eggs well
Stir in coconut flakes and flour in
Put on baking sheet with spoon (possibly roll them easily)
Bake approximately 12 min. at 175 ° C, for they are light brown
Let the cakes cool off before they are taken by the plate
Melt 100 (g) dark chocolate in a Bain Marie or chocolate melts
Dip the bottom of the makronerne in the chocolate and place on wax paper or silikoneark for cooling

Indlægget Beates coconut cakes blev vist første gang den BUGInamnam.