Category: Desserts

Blackberry Flaugnarde (Baked French Dessert)

Posted on by dreamingoffood

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).

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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.

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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.

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Blackberry Flaugnarde (Baked French Dessert)

Ingredients

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

Instructions

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.

Rice Krispie Treats

Posted on by dreamingoffood

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 .

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Rice Krispie Treats

Rice Krispie Treats

Ingredients

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

Instructions

  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

Posted on by dreamingoffood

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.

 

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

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Strawberry White Chocolate Muffins

Yield: 12

Strawberry White Chocolate Muffins

Ingredients

  • 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

Instructions

  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.

Swedish Cinnamon Bread (Klippt Kanellängd)

Posted on by dreamingoffood

This morning I made Klippt kanellängd for breakfast. It is a Swedish pastry made with cinnamon, butter, milk, egg, sugar, salt, and cardamom. You roll it out, add a cinnamon filling, and roll it back up like you are making cinnamon rolls, except, you then take a pair of scissors, and cut the dough to make it’s signature design. It’s a really pretty bread. The name translates literally as long cut cinnamon….so I just renamed it to Swedish Cinnamon Bread hehe.

There is a similar pastry in Denmark called Kanelstang (Cinnamon Stick) but the ingredients are a bit different, and there’s a sweet icing on top. I don’t mind sweet things, but I am just not a fan of this sweet icing found on top of several Danish pastries. It is way too sweet, it hurts hehe.

Anyways I found this recipe on a Swedish website, and translated it below. I changed some of the steps, and doubled the filling recipe. So my version of this recipe is what is listed below. This was the first time I made this bread, and it turned out really pretty, and so good, but needed more filling, as the cinnamon sugar flavor was a bit too mild for me.

For the topping I just sprinkled the top of one with a coarse sugar found in Sweden called pearl sugar, but you could put chopped almonds on top, or powdered sugar (after it’s baked) like the recipe suggests. I also made the dough the night before, and let it rise at room temperature, then put it in the fridge to rise over night. That way I could make this bread for breakfast the next morning. So when I woke up I took the dough out of the fridge to let it come to room temperature, then continued the recipe after a couple of hours.

I hope you like this recipe. :o)

 

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Swedish Cinnamon Pastry (Klippt Kanellangd)

Swedish Cinnamon Pastry (Klippt Kanellangd)

Ingredients

    Dough
  • 25 g fresh yeast or 2.5 tsp dry yeast
  • 3 ½ dl milk, lukewarm
  • ¾ dl granulated sugar
  • 1 pinch of salt
  • ¾ tsp ground cardamom
  • 1 egg
  • 75 g butter, unsalted
  • 9 - 11 dl flour
    • Filling
  • 80 g butter
  • 1/2 dl granulated sugar
  • 4 tsp ground cinnamon
    • Glaze
  • 1 egg, beaten
  • powdered sugar (optional)
  • pearl sugar (optional)
  • 3/4 dl chopped almonds (optional)

Instructions

  1. Dissolve yeast in a cup with lukewarm milk.
  2. In a separate large bowl, whisk the dry ingredients together - salt, cardamom, sugar, and flour.
  3. Then, add the butter, and mix with your hands until it resembles bread crumbs.
  4. Then, pour the milk/yeast mixture, and egg into the bowl with the dry ingredients, and mix together until a dough starts to form.
  5. Knead the dough on a clean surface dusted with flour until it is smooth, about 5 minutes.
  6. Cover the dough, and let it rise for 45 minutes.
  7. Roll out the dough in a rectangle shape, about ½ cm thick. Spread the butter, for the filling, on the dough with a knife, and sprinkle cinnamon and sugar on top.
  8. Cut the rectangle in half.
  9. Roll each rectangle (like you are making cinnamon rolls) and place each rolled dough (with space between them) on a baking sheet lined with baking paper.
  10. Take a pair of kitchen scissors and cut the rolls (about 13 snips or centimeter-thick slices) along the middle of each roll, but not too deep. You want each piece to still be attached to the bottom, about 1 cm thick.
  11. Then, drag each piece you cut to the side - left side, then right side, and continue alternating, pulling them a bit apart so each piece is bent backwards.
  12. Brush each cinnamon pastry with beaten egg, and sprinkle with almonds (optional) or coarse sugar (optional).
  13. Cover it and let it rise for 30 minutes.
  14. Pre-heat the oven to 200 degrees C or 400 F.
  15. Bake the pastries at the bottom of the oven for 25 - 30 minutes.
  16. Let them cool, and dust with powdered sugar before serving, if you like.
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Key Lime Pie

Posted on by dreamingoffood

This pie is really refreshing, and pretty easy to make. I asked my boyfriend what dessert he wanted me to make him for his birthday, and he chose key lime pie. This recipe is always a big hit with my family.

I usually make it with regular limes but you can use key limes, if you want. To me, it is a bit too sour or strong in flavor with key limes.  In Denmark you can’t find graham crackers, so I use digestive biscuits instead which works really well. You can also make some freshly whipped cream to put on top. Hope you like this recipe. :o)

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Key Lime Pie

Key Lime Pie

Ingredients

    For crust
  • 1 1/4 cups graham cracker crumbs crackers or digestive biscuits
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted (70g)
    • For filling
  • 1 (14-ounce/397g) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup plus 2 tablespoons fresh lime or bottled Key lime juice
    • For meringue
  • 3 pasteurized egg whites (90 grams)
  • 175g sugar

Instructions

  1. Preheat oven to 350°F (176°C)
  2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate.
  3. Bake crust in middle of oven for 10 minutes and cool in pie plate on a rack. Leave oven on.
  4. Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  5. Pour filling into crust and bake in middle of oven for 15 minutes.
  6. Cool pie completely on rack (filling will set as it cools), then chill, covered, for at least 8 hours.
  7. If adding meringue on top, you need to make it while the pie is cooking. Using an electric whisk, mix the egg whites on a low speed until stiff.
  8. Turn up the speed gradually, then add the sugar, 1tbsp at a time – mix well between each spoonful.
  9. Spoon over the middle of the pie (once it has been removed from the oven) and using a spoon or a fork make soft peaks.
  10. Place the pie back in the oven with meringue on top under a medium grill for 1 - 3 mins or until browned. Watch it carefully so the sides don't burn.
  11. Remove the pie from the oven, and let it cool completely for 2 hours. Then place in the fridge.
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