Blackberry Flaugnarde (Baked French Dessert)

A few weeks ago, I decided to go out and pick some wild blackberries in Copenhagen. I thought it could be fun, and was hoping to have enough to make a recipe I found on the New York Times website by Julia Child.

In just a short time my husband and I managed to pick 4 cups worth of blackberries (more than enough for the recipe I wanted to make).



After coming home, and giving them a good rinse, I was ready to make this baked french dessert. The name of the recipe is Blackberry Clafoutis, but reading up on the name, it turns out a Claufotis is made with black cherries, and a Flaugnarde is made with other fruits. So to be correct, I’m going to re-title this recipe as Blackberry Flaugnarde. 🙂

This dessert is really easy to make, it is almost like a light thick pancake with fresh fruit baked in, and dusted with powdered sugar.



I never had this dessert before, but it took the otherwise sour blackberries, and made them very sweet and delicious. I found it to taste just as good cold, as warm. Hope you enjoy it. Recipe is below.


Blackberry Flaugnarde (Baked French Dessert)


Butter for pan

1 and 1/4 cups whole milk

⅔ cup granulated sugar

3 eggs

1 tablespoon vanilla extract

⅛ teaspoon salt

1 cup flour

2 generous cups blackberries, rinsed and well drained

Powdered sugar


Heat oven to 350F/176C. Lightly butter a baking dish,

Mix the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour until smooth and frothy, about 1 minute.

Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low/medium and set dish on top for two to five minutes, until a film of batter has set in the bottom of the dish. Remove from heat.

Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.

Sprinkle with powdered sugar just before serving.

Sausage & Egg Breakfast Tacos

A little over a year ago I posted a recipe on how to make potato & egg breakfast tacos. To my surprise, this is the most watched video on my YouTube channel. So I am going to try to share more recipes on how to make other varieties of breakfast tacos, and I hope you will enjoy this! 🙂 There are three basic steps, make tortillas, make the filling, and put the filling in the taco. 🙂 Oh yeah, and eat the taco hehe

So sausage & egg tacos are no different. You can start by making tortillas, or cooking the sausage, whichever you prefer. You can even warm up the tortillas as the last step. I wrote a recipe (below) on how I make these tacos and made a video to go along with it. I hope you like this recipe, and I do encourage you to either buy freshly made tortillas and salsa, or make homemade tortillas and salsa, it makes a huge difference in flavor.

The recipe makes 3 tacos, but just remember you need 1 egg per taco, and 1 sausage link per 3 tacos, so if you want to make more tacos then just make more eggs and sausages according to how many tacos you want to make. 🙂 I hope that makes sense!

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Sausage & Egg Breakfast Tacos

Course Breakfast
Cuisine Mexican
Servings 3


  • 1 smoked beef sausage e.g. kiolbassa, opa's, kålpølser
  • 3 eggs
  • 3 flour tortillas
  • butter
  • salt
  • pepper
  • salsa optional



  1. Cut sausage into medium/small chunks.

    2. Cook sausage in a preheated pan set at a medium heat setting, you can add a bit of oil to help it toast.

    3. Remove cooked sausage from pan and place in a bowl/plate lined with a paper towel to drain the fat.


  1. Place tortilla in a preheated pan set at a medium/high heat setting.

    2. Flip over when it bubbles a bit, and cook the other side.

    3. Set cooked tortillas in a tortilla warmer or covered with a kitchen towel to keep warm.

Breakfast Tacos

  1. Crack eggs in a bowl, add salt and pepper, and whisk/stir together.

    2. In a preheated pan set at a medium heat setting, add a knob of butter.

    3. Once the butter has melted, add in the eggs to cook.

    4. When the eggs start to firm around the edges, stir together to scramble.

    5. Add in the cooked sausage when the eggs are almost cooked but still a bit wet.

    6. Remove from heat while stirring the sausage in the eggs to prevent the eggs from over cooking and drying out.

    7. Then, set a tortilla on a plate, and place some sausage/eggs in the center.

    8. Add Salsa

    9. Fold the taco and wrap in foil to keep warm, or just eat as is.

    10. Continue these steps until all the tacos have been made.

French Toast

French Toast is commonly served as a breakfast food in the United States, and is a dish made in other countries as well. I think the more common way to eat french toast in the U.S. is with powdered sugar and honey on top, but my mom always made it with cinnamon & sugar as the topping, so that is the recipe I am sharing today. 🙂

French Toast is basically a slice of bread, dipped in egg, milk, vanilla, and cinnamon, fried in a pan, with sprinkled cinnamon & sugar on top. It is actually very easy to make, and can be made with whatever bread you think might be good. I got a little bit fancy here and made it with leftover homemade cinnamon swirl bread. Sounds like a cinnamon overload, but it really wasn’t. 🙂

The recipe is below. It makes 3 servings, but if you have a large family, you can easily double or triple the recipe. As far as the cinnamon & sugar topping, just sprinkle the amount you want on top of the bread, you don’t have to use the entire amount for three slices of bread. I usually just have some already mixed up on hand.

If you want to see a video on how I make French Toast, click here! 🙂

Let me know in the comments, how do you like to eat French Toast? 🙂


French Toast

Yield: 3

French Toast


  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • butter for cooking
  • Cinnamon & Sugar Mixture
  • 1/4 cup sugar
  • 1 tablespoon cinnamon


  1. Mix together egg, milk, vanilla, and cinnamon in a shallow bowl.
  2. Dip bread in egg mixture (5 seconds each side), and place in a preheated frying pan set at a medium heat setting.
  3. Cook 2 - 3 minutes per side or until toasted.
  4. Continue until all the bread has been cooked.
  5. Then, lay the bread on a flat clean surface or on plates to be served, and sprinkle on the cinnamon & sugar topping.
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Rice Krispie Treats

Rice Krispie treats are a classic American dessert. Growing up in the U.S. this is something I often ate as a snack. My mom made them for me, and at school these would be made and sold at bake sales. No matter how many times I ate them, I never got tired of them. They are so yummy, and they are so easy to make. Perhaps the whole world knows about this recipe by now, but in case you don’t here it is. It is the recipe directly from the Kelloggs website.

One thing I must emphasize is to use quality ingredients. Generic brands of rice krispies can make the treats soggy, and margarine, can make the rice krispie treats seem too oily, and marshmallow fluff just makes them taste strange imo. Hope you enjoy these treats! :o) Recipe is below, and video on how to make them is here .

Rice Krispie Treats

Rice Krispie Treats


  • 6 cups Kelloggs Rice Krispie Cereal
  • 3 tbsp (42 grams) butter
  • 1 package (10 oz.) marshmallows


  1. First, melt butter in a medium/large pot over a low heat.
  2. Next, add marshmallows to the melted butter, and stir until melted.
  3. Then, remove the pot from the heat, and stir in the rice krispies, one cup at a time.
  4. Grease, a 13 x 9 x 2 inch baking dish, and scoop out the rice krispie mixture into the baking dish.
  5. Gently press down the rice krispie mixture with a piece of parchment paper, until it fills out the pan, and feels firm.
  6. Cover with plastic wrap, and let the rice krispie treats cool.
  7. Once cooled, cut into squares, and serve.
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Strawberry White Chocolate Muffins

Every time I buy strawberries in Denmark, I always feel like there is this time pressure of eating them all since they go bad so quickly. So last month I decided to make strawberry muffins using leftover strawberries. I found a really good recipe online here but changed a few things, and the end result was so yummy. The original recipe had cinnamon sprinkled on top of the muffins, and although I love cinnamon, I just thought it was weird together with strawberries, so I omitted that, but I thought of something even better. White chocolate! White chocolate and strawberries together? Sounded so delicious!

The muffins came out really moist and light, and the white chocolate adds this extra gooey vanilla goodness. Together with the fresh fruit, it’s really tasty.




So here is the recipe for strawberry white chocolate muffins! I hope you like it! :o)

Strawberry White Chocolate Muffins

Yield: 12

Strawberry White Chocolate Muffins


  • 1/2 cup butter, softened (113 g)
  • 3/4 cups sugar
  • 1 egg
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1 1/2 cups chopped strawberries
  • 1/2 cup chopped white chocolate (90 g)
  • Topping
  • 3 tsp granulated sugar


  1. Cream butter and sugar. Add egg and mix well.
  2. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk, alternating between the two, starting and ending with the flour, to the butter/sugar/egg mixture.
  3. Mix in vanilla.
  4. Then, gently stir in strawberries and white chocolate.
  5. Spoon batter into muffin pan.
  6. Sprinkle the top with sugar.
  7. Bake at 400F/200C for 20 - 25 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.
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You can also make this recipe with blackberries or raspberries or any other kind of berries.