Bread Pudding

ingredients (20 * 20cm):

Bread pudding

• 1 loaf leftover bread of your choice (I used brioche)

• 0.5dl toasted pistachios

• 100 g sugar

• 0.25 tsp salt

• 0.25 tsp cinnamon

• 3dl milk

• 1 tsp vanilla extract

• 4cl dark rum

• 4cl cream

• 1 large egg

• honey for drizzling

Salty Caramel Sauce:

• 100g granulated sugar

• 25g salted butter

• 0.5 dl whipping cream

How to:

Preheat the oven to 180C.

Slice the desired bread into 2*2cm cubes and place into a greased 20*20cm baking dish.

In a small pot, combine granulated sugar, salt, cinnamon, and milk. Turn on the heat and whisk together until dissolved. Add in vanilla extract and dark rum. Whisk to combine.

Place into a bowl set over a bowl of ice to cool. Add in the cream and once cool, add in the egg and mix until homogeneous.

Pour mixture over the bread along with crushed pistachios and a light drizzle of honey. Place into a preheated oven for 35 minutes. (If it starts to brown to quickly cover it with aluminium foil).

Caramel sauce:

For the caramel sauce, in a small pot add in granulated sugar and heat over medium heat while constantly stirring. Once melted, add and whisk in the butter and once thick stream in heavy cream. Stir until completely combined and let simmer for 20 seconds.

Place into a separate heat proof container to cool.

Place bread onto a plate and drizzle with caramel sauce before serving.

Original recipe: https://www.joshuaweissman.com/post/dessert-with-leftover-bread

Blueberry Pie

ingredients (1 pie):

Filling:

• 500 g blueberries (fresh or thawed) 

• 0,5 dl jam sugar

• 2-3 tsp potato starch

Butterscotch crumb crust:

• 175 g butter

• 2 dl sugar

• 0.5 tsp salt

• 3 dl oats

• 1,5 dl flour

• 1 tsk baking powder

• 0,5 dl treacle

How to:

Preheat the oven to 175°C.

Mix all the ingredients for the filling and add it to the pie dish. In a medium sized bowl, whisk together the sugar, salt, oats, flour and baking powder. 

Melt the butter in a small saucepan and pour it over the other crust components together with the treacle. Mix everything and then spread over the berries in the pie dish. 

Bake the pie in the oven for around 30-40 minutes(until it has a nice color). 

Serve it right away with a dollop of vanilla ice cream.

The fifth pancke

Amount (3):

Pancakes

• 2 large eggs 

• 1,5 tbsp whole milk

• 0,25 tsp vanilla extract

• 0,5dl cake flour

• 0,5 tsp baking powder

• 2 tbsp sugar

• 1 tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the pan)

• 2 tbsp water (for steaming)

The original recipe: https://www.justonecookbook.com/souffle-pancake/

How to:

Separate the egg whites and egg yolks into two different bowls. Put the bowl with the egg whites in the freezer for 15 minutes.

In the meantime, add the milk and vanilla to the egg yolks and whisk until thick and frothy. Sift the cake flour and baking powder into the bowl.Whisk to combine thoroughly (do not overmix) and set aside.

After 15 minutes, take out the bowl with the egg whites from the freezer. The egg whites should be half frozen. Now, start beating the egg whites with a hand mixer.

When the egg whites turn frothy and pale white, gradually add in the sugar (roughly one-third at a time). Continue to whip the egg whites. The egg whites will become glossy and firm. Stop beating when you lift up the hand mixer and the egg whites stand straight up but the tip of the peak curls over onto itself. 

Heat a large non-stick frying pan to 150ºC over the lowest heat. Brush with cooking oil and lightly remove any visible oil with a paper towel (otherwise the pancakes will have a spotty pattern). Keep the pan on low heat while you combine the egg whites and egg yolk mixture in the next step.

Take one-third of the egg whites and add to the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this point).

Next, take half of the remaining egg whites and add to the egg yolk mixture. Using a whisk, gently fold them in without breaking the air bubbles in the egg whites. 

Now, transfer the egg yolk mixture back into the remaining egg whites. Carefully fold the two mixtures together without breaking any air bubbles. Make sure to mix the batter very gently until the ingredients are thoroughly combined.

Keep your frying pan heated 150 ºC at all times over low heat. Remember, each pancake gets roughly 4 small scoops (1 scoop = 2-3 tbsp) of batter, and you will be making three pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan. Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancake two scoops of batter.

By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mound one more scoop on top of each pancake, keeping the batter piled up high. In the bowl, you should still have roughly three scoops left (if you have slightly more, that’s okay).

Set the timer for 6-7 minutes, add 1 Tbsp water in three empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook. (Please note: The suggested time is just a guideline; how long you will cook the pancakes is based on the temperature of your frying pan.)

After 2 minutes have passed, open the lid, and add one final scoop for each pancake. Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook.

After 6-7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don’t touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.

Add more water to the empty spaces in the pan and set the timer for 5-7 minutes to cook the other side on the lowest heat setting.

Once they are nicely browned, transfer the pancakes to your serving plates. 

Serve with maple syrup.

Balboa Bar

ingredients (1):

Balboa bar:

• 100 g dark chocolate

• 2 tsp coconut oil 

• 100 g vanilla ice cream 

Topping:

• sprinkles (or whatever you wish)

How to:

Balboa bar:

Shape your ice cream into a rectangle with a mold or just by cutting it out.

Insert a popsicle stick halfway into one side and put them on a parchment lined baking sheet. Cover the baking sheet with plastic wrap and return to the freezer for at least 2 hours.

Melt the chocolate and the coconut oil and let it rest for a couple of minutes until it’s cooled down a bit. Pour your toppings onto plates. 

Remove the ice cream for the freezer, dip it into the chocolate sauce (or pour the sauce over it). Then quickly dip the bar into the toppings you’ve laid out beforehand. 

Now put the bar back onto the lined baking sheet and the baking sheet back into the freezer for at least 10 minutes. Enjoy. 

Marry Me Cronut

ingredients (12):

Cronuts dough:

• 2 dl milk

• 25 g butter, melted

• 10g fresh yeast

• 0.5 dl sugar

• 1 egg

• 0.5 tsp salt

• 6.5 dl flour

• 200 g butter, room temperature

• 2 tbs flour

• custard

• glaze

How to:

Cronuts:

Melt 25g butter in a small saucepan, add the milk and heat the mixture until the temperature reaches 37°C. 

Add the yeast and whisk until it has dissolved. Continue by adding sugar, salt and egg and lastly the flour. Mix until a nice dough is formed, then shape it into a ball and cover it with plastic wrap and let it rest in the fridge for 1hour.

Whisk together the 200g room temperature butter with the 2 tbsp of flour and let it stay at room temperature.

After an hour  Remove the dough from the fridge. Roll it into a rectangle about 30*40 cm. Spread half the butter on the middle third part, then fold one third over it and spread the rest of the butter on top and lastly fold the last part over and pinch the ends together before returning it into the fridge for 1 hour.

Roll out the dough into a rectangle again and fold it in three before letting it rest in the fridge for 1 hour. Repeat 2 more times. 

Remove from the fridge and roll it out again, using a donut cutter or a glass cut out 12 donuts. Put them on a parchment lined baking sheet and let rise for 1 hour. 

In oven: Preheat the oven to 200°C and bake the cronuts for 10-12 minutes. Let them cool down for a bit. Puncture the cronuts with a skewer and fill them with custard. Drizzle glaze on top.

Fried: Heat the oil to 180°C, and fry the cronuts for 2 minutes each side. Let them cool down for a bit. Puncture the cronuts with a skewer and fill them with custard. Drizzle glaze on top.

Enjoy!

Raspberry Sorbet

ingredients (8):

Ice cream:

• 500 g frozen raspberries

• 2 dl icing sugar

• 2 dl pineapple juice

• 0.5 dl chopped fresh mint leaves

• 1 lime

How to:

Ice cream:

Add raspberries, sugar and mint into a food processor and mix. Then add the pineapple juice and the juice of the lime and mix until it’s smooth. Then pour it into an ice cream maker or into a container and freeze overnight. 

When serving, garnish with fresh mint leaves and a piece of ruby chocolate. 

The Best Pie in New York City: Apple

ingredients (8):

Pie:

• 2 pie crust doughs

• 1 kg Granny Smith Apples peeled, cored  6-7 apples

• 1.5 tsp cinnamon

• 85g unsalted butter

• 3 tbsp  flour

• 60 ml water

• 200 g sugar

• 1 egg + 1 tbsp water, for egg wash

How to:

Pie:

Preheat the oven to 200˚C.

Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in the water and the sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.

Peel, remove cores and thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.

Sprinkle your work surface with flour and roll out the bottom pie crust to a 30cm diameter circle. Wrap it around your rolling pin to transfer it to the 23 cm pie baking dish. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.

Roll the second crust into a 28cm round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.

Bake at 200˚C for 15 minutes. Reduce the heat to 175˚C and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.

Chocolate Pudding

ingredients (4):

Pudding:

• 1.5 dl sugar

• 0.75 dl cacao powder

• 2 large tbsp cornstarch

• pinch of salt

• 5 dl milk

• 2 tbsp butter

• 0.5 tsp vanilla
  

How to:

Pudding:

In a small saucepan, combine sugar, cacao powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined. Turn on the heat to medium, stirring constantly until mixture reaches a boil.

Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla.

Allow mixture to cool for 20-30 minutes, stirring occasionally to avoid a skin forming on the pudding. Put it in the fridge for 1hour to cool completely.

Serve chilled and garnish with a dollop of whipped cream.

Armenia: Gata

ingredients (20):

Dough:

• 250 g flour

• 125 g unsalted butter, cold & cut into cubes

• 225 g full-fat sour cream

• 0.5 tsp baking soda

• 0.5 tsp baking powder

Filling: 

• 90 g flour

• 85 g unsalted butter, cold & cut into cubes

• 150 g sugar

• 0.5 tsp vanilla extract

Finish: 

• 1 egg, beaten

How to:

Dough:

The dough needs to be made the day or night before you assemble and bake your gata. Start by adding the baking soda and baking powder to the sour cream and mix it until thoroughly combined. Set aside.

Add the flour and the butter to the bowl of a food processor. Pulse the mixture several times until it looks sandy.

Add the sour cream mixture and mix until it comes together into a doughy mass. Remove the dough to a lightly floured work surface. (Do not knead it, but make sure it’s all incorporated.).

Cut the dough into two equal parts. One at a time, on a lightly floured surface, use your hands to press each dough piece flat, about 1cm thick, then fold it into thirds like a letter, turn 45 degrees and fold again into thirds to yield a perfect square. Use your hands to straighten the edges and make sure the corners are relatively sharp. Wrap in plastic and place in an air-tight container and refrigerate overnight.

Filling :

The next day, Add the flour and butter to the bowl of a food processor and pulse the mixture several times until it looks sandy. Add the sugar and vanilla and quickly pulse just a few more times to combine, but not enough to form a dough. Pour this crumbly filling into a wide, flat bowl and use a large spoon to divide it into two. Set aside.

Assembly:

Preheat the oven to 175°C. Line one baking sheet with parchment paper and set aside.

Remove the cold dough squares from the refrigerator and put them on a  lightly floured work surface. Gently roll out one of the dough squares into a rectangle about 2mm thick (about 30cm* 38cm rectangle). Do your best to create straight edges and corners for your rectangle, and an even thickness, dusting with minimal flour. Arrange the rectangle so the longest edge is facing you with the shorter edges on either side.

Add half of the filling to the rectangle and use your hands to spread it over the surface, leaving about a 2 cm border at the furthest edge clear of filling, but otherwise spreading the filling from edge to edge. Use the palms of your hands to firmly press the filling into the dough. (This will make it easier to roll without the filling falling out too much).

Beginning with the edge closest to you, start rolling the dough tightly. When finished rolling, gently press the top of the roll to help seal.

Carefully move your roll to a clean piece of parchment or wax paper on your work surface. Use your rolling pin to gently flatten the roll starting at the center and moving outward, and then again starting at the center and moving outward in the opposite direction. You are not rolling it out, but just using the natural momentum of the rolling pin to flatten it.

Brush the top and sides of the roll with the beaten egg. Cut the dough into 3cm slices. Very gently use a small spatula or your dough scraper to remove each piece to the prepared pans. 

Repeat the process with the remaining dough square.

Finishing:

Bake the gata on the middle rack for about 25 to 35 minutes, until the tops are dark golden brown, and the dough on the sides is no longer pasty looking, and appears to be cooked through (it may even start to look slightly golden). 

Cool the gata completely before removing from the baking sheets. To store, place them either on a large baking sheet, pan, or serving dish, but cover with a large tea towel as opposed to foil or plastic wrap, which will cause the gata to soften.

Lemon Mirror Glaze Cake

ingredients (10 ):

Cake:

• 3 dl flour

• 1 teaspoon baking powder

• 0.5 tsp baking soda

• 1/4 teaspoon salt

• 1 dl melted butter -ge i gram!

• 3 dl sugar

• 3 eggs

• 0.5 dl of sour cream

• Zest and juice 1 lemon

• 1 teaspoon of vanilla extract

• 1 dl lemoncurd

Buttercream:

• 2 dl unsalted butter room temperature

• 200 g cream cheese room temperature

• 9dl confectioner's sugar

• 2 tsp heavy whipping cream or milk

• 2 tsp vanilla extract

• pinch of salt

Glaze:

• 2.5 tsp powdered unflavored gelatin, bloomed in 0.5dl of additional water

• 300 g granulated sugar

• 180 g water, room temp

• 170 g sweetened condensed milk

• 350 g white chocolate chips

How to:

Cake:

Preheat the oven to 165C.

Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.

Fold in the flour mixture. Mix just until the flour disappears. Pour the cake batter into a 20cm diameter pan that has been generously sprayed with baking spray.

Bake for 35-45minutes, until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool completely before putting it in the fridge for at least 2hours (I left it there overnight).

Buttercream:

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff. Next carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.

Add in heavy cream, vanilla, lemon extract and salt and continue whipping until it is smooth, light and a fluffy frosting.

Assemble:

Slice the cake into 2 pieces. Add the lemon curd on the first layer and a bit of buttercream. Add the top layer and crumb coat everything, leave it in the fridge for 1 hour. Next add a second thick coating to the cake, and make sure to smooth it out as much as possible! Put it in the freezer for at least 10 minutes before pouring the glaze on top.

Glaze:

Mix the gelatin in a bowl with 0.5dl of water, and set aside to let it bloom while you begin the glaze. Over medium heat, stir together the sugar, water, and sweetened condensed milk. Stir occasionally, until the mixture begins to bubble. At this point, pour in the gelatin, and stir until fully dissolved. Then turn off the heat, and gently pour in the white chocolate chips. Stir slowly, until all the white chocolate has melted. Pour through a sieve into a large bowl, then divide the glaze evenly between 2 bowls. Leave one uncolored, and color the other one yellow. 

I let them cool down a bit until they reach around 32 degrees C. Once cooled, pour half of the yellow back into the uncolored one in a swirling motion. 

Remove the smoothed buttercream cake from the freezer, and place on a circular object, on top of a large baking sheet. I placed a 10cm cake pan underneath my cake, then slowly poured the glaze on the cake. Once I had fully covered the cake, I added a little bit more of the yellow to make it even nicer. I let it continue to drip for about 10 minutes, then placed it in the fridge.

I used Chelsweets glaze recipe: https://chelsweets.com/easy-5-ingredient-mirror-glaze-recipe/

Love actually: Banoffee pie

ingredients (10 ):

Pie:

• 200g digestive crackers

• 100g butter

• 125g light brown sugar

• 125 g butter

• 1 can condensed milk

• Pinch of sea salt

• 4 bananas

• 150ml whipping cream

• 1 tbsp icing sugar

• 50g dark chocolate, to decorate

How to:

Lightly grease a 23cm tart or pie tin, and line the base with a circle of parchment paper.

In a food processor blitz the digestive crackers to a fine crumb. In a small saucepan gently melt the butter. (TIP: gently melt the butter, being careful not to brown it). Pour the melted butter into the processor and blitz again until well mixed. 

Tip the biscuit mix into the tart tin and press it down into the base and sides. Using the base of a glass or mug is a good way of ensuring the biscuits are well compacted. Place it in the fridge to set.

Caramel:

Place the butter and sugar into a pan and gently melt together, keep mixing until the sugar has melted and they are combined. Then add the condensed milk and bring up to the boil allowing it to bubble and thicken.

Remove from the heat and stir in the sea salt.

Take the set biscuit base from the fridge and pour over the caramel, transfer this back into the fridge and allow it again to set and cool completely.

Once cool, remove from the fridge and slice the bananas. Arrange the slices on top of the caramel.

In a bowl whisk together the whipping cream and icing sugar until it reaches medium peaks. Spoon this on top of the bananas and create peaks using the back of the spoon. Grate over the dark chocolate and the banoffee pie is ready to serve.

Saffron & Vanilla Buns

ingredients (15 ):

Buns:

• 25g fresh yeast

• 75g butter

• 0.5g saffron powdered

• 0.75dl sugar

• 2.5dl milk

• 125g quark or thick greek yoghurt

• 0.5 tsp salt

• 1 egg

• 8-9 dl wheat flour

filling:

• 100g room temperature butter

• 0.75dl sugar

• 1 tsp vanilla extract

egg wash:

• 1 egg

• pearl sugar (also called nib and hail sugar)

How to:

Buns:

Crumble the fresh yeast into a bowl. 

Melt the butter in a small saucepan, add the saffron powder to it. Then add in the milk and make sure the mixture is at 37°C.

Pour the liquid over the yeast and mix until the yeast has dissolved. Add sugar, quark/yoghurt, salt and egg and mix well. Then gradually add the wheat flour and save about 1 dl for later. 

Knead the dough for about 10 minutes then let it rest under a moist towel for 30-45 minutes.

Filling:

Mix butter, sugar and vanilla extract to a nice paste.

Put the dough on a well floured working space and roll it out to a 25*60 cm rectangle. Spread the filling on to i , and fold it in half making it around 25*30cm. 

Cut it into 1-2cm thick strips, then two by two spin the strips together and twist them around into a bun. Put them on a parchment lined baking dish and cover them with a towell again, letting them rest and rise for 30 minutes. 

Turn your oven to 250°C. Give the buns an egg wash and spread some pearl sugar on top before letting them bake for 8 minutes. Then let them cool down on a rack. Enjoy!

Domino Brownie

ingredients (16/32 ):

Brownie:

• 150 g butter

• 2.75 dl sugar

• 1.5 dl cacao powder

• 0.5 tsp salt

• 1 tsp vanilla extract

• 2 eggs

• 1 dl flour

Royal Icing:

• 1 egg white 

• 4 dl icing sugar

• 1 tsp Spirit vinegar (12%)

How to:

Brownie:

Turn the oven to 160C. Prepare your 20*20cm baking dish with butter and parchment paper.

Melt the butter, then add sugar, cacao,salt and vanilla extract and mix. It may look a bit lumpy, but that is okay when we add the flour it will turn nice and smooth.

Whisk in one egg at a time making sure it’s all incorporated before adding the next one. Lastly add the flour and blend until smooth. Pour the batter into the baking dish and leave in the oven for 20-30 minutes. Let it cool down completely and leave it in the fridge for a couple of hours for best results.

Icing:

Mix all the ingredients until smooth. Spoon it over to a piping bag and decorate the brownies.

Corn Chocolate Chip Cookies

ingredients (16 ):

Cookies:

• 225g unsalted butter, at room temperature

• 300g granulated sugar

• 1 large egg

• 225g all-purpose flour

• 100g finely ground yellow cornmeal

• 1 tsp baking powder

• 0.5 tsp baking soda

• 1 tsp salt

• 1 tsp vanilla extract

• chocolate chips

How to:

Cookies:

Combine the butter and sugar in the bowl  and cream together for 2 to 3 minutes with an electric mixer. Scrape down the sides of the bowl, add the egg, and beat until incorporated completely. In a different bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the flour mixture to the butter and combine just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Add chocolate chip cookies and mix again. 

Scoop out the dough with an ice cream scoop (about 2 tbsp worth) onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour. 

Heat the oven to 175°C. 

Arrange the chilled dough a minimum of 10cm apart on parchment lined sheet pans. Bake for about 18 minutes. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

 Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

Inspired by: https://www.thekitchn.com/christina-tosis-162171

Sandcastle cake

ingredients (14 ):

Cake:

• 4 eggs

• 1.5 dl sugar

• 1 dl wheat flour

• 1 dl potato starch

• 0.5 dl cacao powder

• 2 tsp baking powder

• 1 tsp sea salt

• 20 cm diameter pan

• 15 cm diameter pan

Marshmallow frostingen: 

• 1 jar marshmallow fluff (200g)

• 55 g butter

• 2 dl icing sugar

• 1 tsp vanilla extract

Sand:

• 10 digestive crackers

How to:

Cake:

Turn on the oven to 150 C. Prepare the two pans with butter and parchment paper and set them aside.

Melt the butter and chocolate in a medium saucepan, then add the granulated sugar, brown sugar and cacao powder and mix until everything is smooth and incorporated. Take the pan off the heat and add the coffee, mix and then let it cool for a bit.

Now, blend all the dry ingredients (flour, baking powder, baking soda and salt) in a separate bowl.

Start adding the eggs to the warm chocolate-coffee blend, one at the time and make sure it’s all combined before adding the next one. Lastly add the dry ingredients. Divide the batter between the pans, I added 8dl to the big one and the rest about 3.5 dl to the smaller one.

Put the pans in the oven.

Check the batter after 40 minutes, mine was in the oven for about 45minutes.Let the cakes cool completely in the pans, put them in the fridge to help.

When the cakes are completely cooled down, cut off the tops to level them. Cut out the castle shape from the smaller cake.

Sand:

Pulse the Digestive crackers in the food processor until it looks like sand.

Marshmallow frostingen:

Beat butter and powdered sugar until fluffy, then add in the marshmellow fluff and vanilla and mix until blended. 

Cover each cake with frosting one at a time. (This frosting is super sticky so it can be a little bit annoying work but it is worth it!)

You want to add the sand right away on the newly frosted cake and then put it into the fridge to cool down so the frosting doesn’t run down the sides!

Do this to both cakes and leave in the fridge until it’s time to assemble. 

Put the smaller cake on the bigger one and add some shells as decoration.

White Chocolate cupcakes with Rose buttercream

ingredients (12 ):

Cupcakes:

• 100 g butter

• 1 egg

• 0.5 dl sugar

• 1 tsp vanilla extract

• 3.75 dl flour

• 2 tsp baking powder

• 0.5 teaspoon salt

• 1.8 dl milk

• 200 g white chocolate, chopped

Buttercream:

• 200 g unsalted butter, room temperature

• 450 g powdered sugar

• 1/4 tsp salt

• 1.5 Tbsp heavy cream

• 0.5 Tbsp rose water

• pink food color (optional)

How to:

Cupcakes:

Preheat oven to 180C.  Prepare cupcake tin with butter and cupcake liners.

Using a double-boiler, melt the white chocolate and the butter and set aside. 

Sift together the dry ingredients and set aside.

Place the egg and sugar in the bowl and beat on high until fluffy. Add vanilla, milk and white chocolate mixture and mix. Then slowly add in the dry ingredients as well. When fully combined, pour the batter into the prepared tin and bake for 18-20 minutes.

Buttercream:

Beat the butter on a medium speed until smooth. Mix in the rose water and salt on a low speed. (If you don’t like rosewater just add bit of vanilla extract instead).

Slowly add in the powdered sugar, 1dl at a time. Alternate with small splashes of cream, and mix on a low speed. Mix until the ingredients are fully incorporated, and the desired consistency is reached. 

Put half of the butter cream into a piping bag with 1M-tip. Push the sides together so buttercream covers all the piping bags sides. Then add a small amount of pink food coloring to the rest of the buttercream. Open up the piping bag and try to push the pink colored cream into the middle (between the white sides). This will make your roses extra beautiful when you pipe them out.

Rainbow Crepe Cake

ingredients (8-10 servings):

Crepes:

• 4 eggs

• 8dl milk

• 3 ¼dl flour

• ½ tsp salt

• 4 tbsp butter

• food coloring: purple, blue, green, yellow, orange & red

• 1 l whipping cream

Strawberry syrup:

• 4dl strawberries

• 2dl sugar

• 4 dl water

How to:

Crepes:

Mix flour, salt and half the milk til it’s smooth and have no lumps. Add rest of the milk and eggs. Pour into 6 different containers (2dl/container) and add the food colorings of your choice. In a frying pan cook all the crepes (I did 0.5 dl a piece). So the end result was 4 of each color and a total of 24 crepes. 

In a large bowl whip the whipping cream until firm (but not too firm).

Put the first crepe on  plate and add a heaping spoonful of whipped cream, smooth it out and add the next layer until you have no crepes left. 

Decorate with strawberry syrup.

Strawberry syrup:

Add sugar, strawberries and water to a small saucepan and bring to a boil. Boil for about 20 minutes. Mixture will reduce and thicken slightly. Using a fine sieve or mesh strainer, strain the mixture into a small bottle.

Mint Chip Ice Cream

ingredients (1l):

Ice cream:

• 4 egg yolks 

• 1 dl sugar 

• 3 dl whole milk

• 1.5 dl cup heavy cream

• 1 dl fresh mint leaves, packed

• green food coloring

• 100 g dark chocolate, chopped

How to:

In a medium bowl, whisk together egg yolks and sugar. In a saucepan over low heat, stir together milk and cream.  Add in mint leaves, slightly bruising leaves by crunching in a fist.  Heat until steaming (not boiling!).

Add about 1 dl of the hot milk mixture and whisk into the egg yolk mixture to temper the eggs.  Pour the egg mixture back into the rest of the milk mixture, stirring constantly.  Keep over low heat and cook until thickened, 5 to 6 minutes, or until thick enough to coat the back of a spoon.  Stir in food coloring and strain through a sieve into a large bowl. Cover tightly with plastic wrap and chill overnight.

Next day, process the custard in an ice cream machine, adding the chopped chocolate during the last minute or two of churning. Pour mixture into an ice cream container and freeze overnight until hard.

Lactose-Free Raspberry Cheesecake (For Leonard)

ingredients (10-12 servings):

Mold size: 20 cm diameter

Cheesecake:

• 15 digestive biscuits

• 50 g melted lactose free butter

• 350 g lactose free cream cheese

• 95 g sugar

• 1 tsp vanilla extract

• 15 g lemon juice

• 10 g gelatin sheets

• 210 g lactose free heavy cream (whipped to 50%)

Raspberry:

• 250 g raspberries

• 50 g sugar

• 5g gelatin sheets

How to:

Bottom:Crush the biscuits and mix with butter, push th mixture to the bottom of the mold.

First cream cheese layer: In a medium bowl, mix all the ingredients except the gelatin sheets. Divide the mixture into two bowls. Add 5g gelatin to the first bowl, mix and then pour the mixture into the mold and put it in the fridge. Let it rest for 30 minutes. 

First raspberry jelly layers: In a saucepan add the raspberries and sugar and boil for a 5 minutes, then strain it through a fine sieve to remove the seeds. Divide this mixture into two bowls as well. Add 2.5g sheet to one of them and pour that mixture over the first cheesecake layer and put it back to the fridge for 30 minutes. 

Second cream cheese layers: Add 5g gelatin to the second bowl, mix and then pour the mixture over the first raspberry layer and put it in the fridge. Let it rest for 30 minutes. 

Second raspberry jelly layers: Add 2.5g gelatine sheets to the second raspberry bowl-mix and pour it into a piping bag. Decorate the cheesecake with the atom symbol. Put the cake back into the fridge for the last 30 minutes and then it’s ready to be served.

Fruit in Jelly

ingredients (4 pieces):

Jelly:

• 2 gelatin sheets

• 1 dl elderberry juice concentrate 

• 1 dl water

• 50 g grapes

• 150 g strawberries 

• 50 g raspberries

How to:

Jelly:

Soak the gelatin sheets in cold water for 5 minutes.

Bring the elderberry juice and water to a boil in a small pot then remove from heat and then add the gelatin sheets. Mix until the gelatin sheets have dissolved. Let the mixture cool down a bit. 

slice the strawberries and cut the grapes to the size you like, add them to the mold you want and then pour the liquid over it. Refrigerate for at least 8h before serving.