March 15, 2018

Muffin with cherry, chocolate and marzipan

I have located this recipe on these muffins in the weekly magazine "Søndag". The taste is great and the texture is lovely soft/moist. You can use Christmas leftovers of cherry sauce as well as marzipan, if you still have some left.

Muffin with cherry, chocolate and marzipan: - 10-12 muffins

  • 1 dl cherry from cherry sauce - minced
  • 150 g butter - soft
  • 200 g sugar
  • 3 eggs
  • 220 g (cake) wheat flour
  • 2 teaspoons vanilla sugar
  • 1 teaspoon natron
  • ½ teaspoon baking powder
  • 60 g marzipan - grated
  • 60 g milk chocolate - medium chopped
  1. Heat up the oven to 200'C.
  2. Whip the sugar and butter into a foamy, white mass.
  3. Add in the egg one by one, whip in between.
  4. Mix the wheat flour, vanilla sugar, natron and baking powder together, before it is added into the liquid mass.
  5. Add in the cherries, chocolate and marzipan. Stir the muffin dough well together.
  6. Fill the dough into muffin forms.
  7. Bake the muffins at 200'C for 20-30 minutes.
  8. Check, that the muffins is baked, before they are removed from the oven.
  9. Cool down the muffins prior to serving.

March 13, 2018

Shrovetide afternoon tea with Valentine twist

Shrovetide Sunday I had invited my good friends from Horsens to afternoon tea, so we could catch up with each other over a cup of tea, while enjoying various afternoon treats full of sugar and butter :-)

My good friends was really behaving as "good Shrovetide guests", as they tried to sneak up through the garden dressed as a ghost. When I opened the garden door, they sang the "Shrovetide song" demanding buns :-)

And I think I fulfilled their demand for "buns" in form of the following" menu:

Eclaie with raspberry filling (tasted good, but did not raise during baking)

Muffins with spices

March 11, 2018

"Silver ore" tapas lunch for fellow rowers

As a "thank you very much for your time" to my fellow rowers for rowing together with me during the season of 2017, so I managed to row more than 1000 km required for a "Silver Ore" (actual I rowed 1465 km in 2017), I invited the rowers, who have spend the most time together with me in the rowing boat, for tapas lunch today.

Actually if you estimate, that you row 6 km per hour - 1531 km equals 244 hours of rowing last season or 10 days and 4 hours spend in a rowing boat in rain, wind or sunshine.

I used the term "tapas lunch" as I was serving a selection of various small dished such as Greek salad with feta (as I soon will go to Greece on a Spring rowing tour), mini mozzarella cheese with cocktail tomatoes, cucumber slices with topping of skyr and smoaked cheese,  plate with various Italian ham and sausages, humus, tzatziki, green olives with Feta cheese, Turkish style yogurt dip, pate with walnuts. All this was served together with rye bread, crisp bread and cooking pot bread with marple syrup.

The sweet finishing for the lunch was raspberry tiramisu.

My fellow rowers brought me a flowers and some new small sea bags for my purse and mobile phone, so now I am ready for a new rowing season, which starts the last Saturday in March :-)

February 21, 2018

Chocolate cake with raspberry and rose

I found this recipe on chocolate cake at, where the use of raspberry, rose and yogurt in chocolate cake triggered by curiosity to try out this flavour combination. I already know, that my good friends in Horsens will start to get small tics, when they see the use of rose in cake !!! being afraid of a flavour overdose turning the entire cake into soap. This was not the case, the cake has a delicate flavour of rose, which brings something extra to this chocolate cake. So it is not the last time, that I will bake this chocolate cake.

I made a few modification to the original recipe in form of adding real chocolate instead of only cocoa powder into the cake dough. I used milk chocolate, but if you are bigger fan of dark chocolate, when use dark chocolate instead of.

Instead of Greek yogurt I used normal plain yogurt, as this was I had available in my refrigerator. So use the fermented milk product, which you have available.

Chocolate cake with raspberry and rose: - 1 cake

  • 150 g wheat (cake flour)
  • 2 tablespoons of cocoa powder
  • 2½ teaspoon baking powder
  • 1 pinch of salt
  • 125 g sugar
  • 125 g butter - soft
  • 3 eggs
  • 4 tablespoon of plain yogurt
  • ½ teaspoon of vanilla sugar
  • 2 teaspoon of rose flavouring or 1 tablespoon rose water
  • 100 g chocolate - medium-fine chopped
  • 100 g fresh raspberries
  • icing sugar for dusting after baking
  • fresh raspberries for decoration
  1. Heat up the oven to 180'C.
  2. Start by whipping the butter and sugar into a white foamy mass.
  3. Add in the egg one by one, and whip the cake dough in between, so it becomes homogeneous before addition of the next egg.
  4. Add flour, baking powder, cocoa powder and salt into cake dough, and stir until homogeneous. 
  5. Add in the rose flavouring and yogurt, and stir until homogeneous.
  6. Finally stir in the chocolate pieces.
  7. Place the fresh raspberries in the bottom of a silicone form.
  8. Pour the cake dough on top of the raspberries.
  9. Bake the chocolate cake in the lower part of the oven at 180'C for 30-40 minutes.
  10. Before removing the cake from the oven, check that the cake is baked entirely.
  11. Let the cake cold down, before removing it from the form.
  12. Place the cake on a serving plate.
  13. Sprinkle the surface with icing sugar and decorate with fresh raspberries.
  14. Enjoy :-)

February 14, 2018

Valentine scones with cranberry, raspberry and white chocolate

As more easy sweet treat (compared to Valentine Ice with cherry) for your Valentine you could bake these scones with cranberry, raspberry and white chocolate. As extra touch you can use a cutter in heart shape.

I have been using this recipe on cranberry - orange scones as starting point, while creating these Valentine scones. As a more indulgent Valentine Scone you could also try out these Valentine romance scones.

Valentine scones with cranberry, raspberry and white chocolate: 10-14 scones
  • 350 g wheat flour
  • 1 teaspoon baking powder
  • 85 g sugar
  • 85 g butter - diced into small pieces
  • 30 dried cranberries - either whole or chopped
  • 30 g white chocolate - medium chopped
  • 2 tablespoons of dried raspberry
  • 175 g plain yogurt - yogurt without addition of neither sugar or fruit
  • egg wash
  1. Heat the oven to 200'C.
  2. Cover a baking tray with baking parchment. 
  3. Mix the cranberries, raspberry and white chocolate together in a small mixing bowl.
  4. Mix the flour, baking powder and sugar together in a mixing bowl.
  5. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  6. Add in the cranberries, raspberry and white chocolate.
  7. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
  8. Roll out the scone dough in a thickness of 2 cm.
  9. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
  10. Turn the scone up side down, when it is placed on the baking tray.
  11. Let the scones raise for 15-30 minutes prior to baking.
  12. Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking).
  13. Bake the scones at 200'C for 15 minutes, until golden.
  14. Cold down prior to serving.

Valentine ice cream with cherry

As a more time consuming sweet treat for your Valentine you could make an indulgent ice cream full of white chocolate and cherry. Later on today I will share a more easy sweet treat in form Valentine scones with cranberry, raspberry and white chocolate.

I have been using this recipe on chai ice cream as starting point, while creating this Valentine ice cream.

Valentine ice with cherry:
  • 630 g whole milk, 3-3.5% fat
  • 39 g skimmed milk powder
  • 96 g sugar
  • 32 g glucose syrup as powder
  • 6 g ice cream stabiliser
  • 150 white chocolate  medium chopped
  • 4 tablespoons Amarana cherry in syrup
  1. Dry-mix all the powder ingredients. Pout them into the milk, as the milk is whipped.
  2. Pour the milk base into the a cooking pot.
  3. Heat the ice cream mix over medium heat until hot, but not boiling.
  4. Add chopped white chocolate into a plastic container.
  5. Pour the ice cream mix into this plastic container little by little, using the warm mixture to melt the white chocolate. After melting of the chocolate cover the plastic container with a lid.
  6. Cool down the ice cream mix in the refrigerator, let the mix stand for minimum 4 hours or night over.
  7. Whip the ice cream mix prior to freezing it.
  8. Pour the mix into the ice cream machine and freeze it into ice cream, which takes around 30-40 minutes.
  9. After freezing of the ice cream, stir in the cherry and it´s mixture.
  10. Store the ice cream in the freezer.
  11. Serve the ice cream with a cherry in syrup.

February 13, 2018

Suggestions for eatable Valentine treats

Tomorrow it is Valentine Day, so perhaps you would like to make something special for your very own Valentine ?

Anyway you can be very, very certain, that I have been creative again, so look around again tomorrow where I will be sharing some more Valentine ideas with you.

I have the following suggestions, if you were my Valentine.

Valentine cream caramel as a little sweet treat

Valentine fudge

Valentine cookies with pomegranate kernels, white chocolate and rose extract.

Valentine Romance Scones baked in heart shaped form and full of butter, white chocolate and the wonderful Amarena Fabbri cherries

LOVE cupcakes full of yet some more amazing Amarena Fabbri cheeries.

My Valentine cocktail is sparkling tasty combination of rose extract, Cointreau, cranberry juice and sparkling wine for you celebrate your love with.

And as final suggestion thisValentine sparkling cocktail being sparkling wine with rose extract.


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