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Rocky Road

Rocky Road

Quick and easy treat, the hardest part is waiting for the chocolate to set. ROCKY ROAD One filled 20×20 cm mould   250 g Milk chocolate 100 g Salted peanuts 40g Rice krispies 50 g Mini marshmallows Roughly chop the chocolate and melt it, either in […]

Chocolate Fudge with Marshmallows

Chocolate Fudge with Marshmallows

Intense dark chocolate with soft marshmallows and almond pieces. Place it on the coffee table and watch it disappear. Perfect for family gatherings. CHOCOLATE FUDGE WITH MARSHMALLOWS 36 squares 340 g 70% Dark chocolate 1 Can condensed milk (397g) 1 tsp. Vanilla 60 g Mini […]

Chicken Salad Spread

Chicken Salad Spread

This salad spread is a stable in many Danish lunches, preferably on rye bread in an open faced sandwich, Smørrebrød. The salad is easy to make and even easier to eat…sometimes you don’t even need bread, just a spoon. CHICKEN SALAD SPREAD 4-6 Servings 2 […]

“Black Cats”

“Black Cats”

So Halloween was a while ago and I had planned to have these kitties on the blog before then. But the recipe wasn’t exactly right. But they’re here now. If you don’t have a mold, you could just cost them instead. “BLACK CATS” 15 Cats […]

Butternut Squash Soup

Butternut Squash Soup

The weather is getting colder and its darker outside in the evening, which means that soup season has begun. I love soups and this one is fantastic. Butternut squash is in the stores right now, so theres no excuse for not making this. This recipe […]

Autumn Cake

Autumn Cake

Silken soft and delicious mousse cake with pears. I made this cake a couple of weeks ago when pear season was at its highest. The season might be over soon, but you can still make it. I used Clara Frijs as they are my favourite […]

Spiderweb Cake

Spiderweb Cake

Easy and delicious Halloween cake with chocolate and buttercream. SPIDERWEB CAKE 10-12 serv. Cake: 50 g Butter 225 g Sugar 3 Eggs 85 g Flour 50 g Cocoa powder 1½ tsp. Baking powder 1½ tsp. Vanilla sugar ½ tsp. Salt Creme: 125 g Softened butter […]

Tunafish Tacos with Coleslaw

Tunafish Tacos with Coleslaw

A different kind of soft taco to what I usually make. Filled with crispy fried tuna instead og chicken or beef as I normally use. Together with the light and tangy coleslaw, dinner becomes a delicious variation of a beloved classic. TUNAFISH TACOS WITH COLESLAW […]

Crayfish and Avocado Salad

Crayfish and Avocado Salad

It doesn’t get easier that this. Nothing to cook, bake or fry. You just need to cut and dice and mix together with a delicious dressing. If you want a bit more substance and turn the salad into a main course, you can serve the […]

Nutella Lava Cake

Nutella Lava Cake

It doesn’t take many ingredients to create a wonderful dessert. Especially not this lovely chocolate-filled cake, where one cake is actually enough to satisfy even the most chocolate-craving person. The batter is quick and easy to prepare and can be made in advance so that […]

Strawberry Sorbet with Milk Chocolate

Strawberry Sorbet with Milk Chocolate

Summer is upon us here in Denmark, which means that it’s Ice Cream time in my little kitchen. With a few ingredients you can make a delicious sorbet for the hot days of lazing about. STRAWBERRY SORBET WITH MILK CHOCOLATE 500 g Strawberries 250 g Sugar […]

Brownie with Salty Liqourice Syrup

Brownie with Salty Liqourice Syrup

Chocolate and liquorice is popular in my little home and with good reason. Sweet and salty. So why not try it in a brownie, bursting with both? BROWNIE WITH SALTY LIQUORICE SYRUP 145 g 70% Dark chocolate 120 g Butter 200 g Sugar 3 Eggs […]

Brownie with Biscuit and Caramel

Brownie with Biscuit and Caramel

This is the quick version of my “twix” brownie, but with a crumbly biscuit instead of a crisp buttery shortbread. By using the biscuit instead of the shortbread, you won’t have to let the shortbread rest in the fridge before rolling it out and baking […]

Salted Caramel Brownies

Salted Caramel Brownies

It has taken me some time and many attempts, but I have finally found the brownie that I could eat batches upon batches of for the rest of my life. It has essentially become my go-to recipe for gooey chocolate deliciousness. Inspired by Smitten Kitchen and tweaked […]

Apple-Caramel Blondies

Apple-Caramel Blondies

A gooey, caramel-tastic, chocolate dotted and apple-licious blondie, ready for a scoop of vanilla ice cream. APPLE-CARAMEL BLONDIES 10-12 servings. 115 g Softened butter 120 g Sugar 80 g Brown sugar 1 M/L Egg 130 g Flour 1 tsp. Ground cinnamon 1/4 tsp. Ground ginger 1/2 […]

Elderberry Juice

Elderberry Juice

When the elderberries are dark red and beautiful in the late summer, it’s time to pluck as many as you can. The berries are great in cakes, soup and juice, so hop to it. The cordial can also be diluted with water, but I have […]

Elderflower Cordial

Elderflower Cordial

The scent of summer, is the scent of elderflowers. They herald the summer heat and the sun. I chose to rinse my flowers, even though it removes much of the pollen, which carries a great deal of flavour, I don’t fancy removing the little bugs […]

Raspberry Liqueur

Raspberry Liqueur

This liqueur, like the schnapps, is a good addition to the Christmas and Easter feasts, but also excellent to use in desserts. You could use it for a raspberry-tiramisu, perhaps?  Or you could soak your layer cake sponges with the liqueur for a moist layer. […]

Raspberry Schnapps

Raspberry Schnapps

This schnapps is good to have on the Christmas or Easter tables. It has a nice raspberry flavour and a bit of sweetness from the sugar. And it is so easy to make. The most difficult part is the time spent on waiting for the […]

Hot Chocolate

Hot Chocolate

Oh, a cup of hot chocolate, it’s pure comfort. Just be careful that you don’t burn your tongue trying to drink it all in one go. Now, this recipe doesn’t actually use chocolate per say, but dark cocoa powder, but it’s easy and quick to […]

Mulled Apple Cider

Mulled Apple Cider

Christmas time bring the cold, and mulled wine is a good thing at that point, if you like red wine. Not me, though, so I have made an apple cider version. MULLED APPLE CIDER 2-4. servings. 550 ml Apple Cider 150 ml Apple juice 30 g Brown […]

Homemade “Baileys”

Homemade “Baileys”

Homemade Baileys is actually very easy. It doesn’t even take more than a few minutes to mix together and all you need is a handheld whisk and a bowl. What is good about making your own? You get to decide how much alcohol is going […]

“Ghosts”

“Ghosts”

Little ghosts for the spooky season, surprising you with their sweet and salty taste. Look out or they might haunt you. “GHOSTS” 20 ghosts Marzipan Biscuits: 125g 60% Almond liqourice marzipan (Odense marcipan) Marshmallow: 115 g Sugar 60 g Glycose syrup 1,5 tsp Lemon juice 60g Salty Liquorice Syrup […]

“Dejlig er den Himmelblå”

“Dejlig er den Himmelblå”

This floedebolle is inspired by a classic, Danish Christmas carol. “Dejlig er den himmelblå” by N.F.S.Grundtvig. A sky blue coloured chocolate shell, filled with yellow foam of lemon, orange and christmas spices, all on the top of a just as classic Danish biscuit: Brunkagen. ‘DEJLIG […]

“Risalamande”

“Risalamande”

I alredy have one Christmas floedebolle with cinnamon and apple, however one is definitely not enough. This one carries the name of risalamande, the classic Danish Christmas desserte of ricepudding mixed with almonds, vanilla and whipped cream and topped with cherry sauce. It has a […]

Christmas Trees

Christmas Trees

A yummy mouthful of a Christmas floedebolle with cinnamon, apple and liqourice, decorated in green, white and baubles. “CHRISTMAS TREES” 20 trees. Marzipan Biscuits: 125g 60% Almond liqourice marzipan (Odense marcipan) Marshmallow: 115 g Sugar 60 g Glycose syrup 1,5 tsp Lemon juice 60g Apple juice 1/2 tsp. Ground […]

Easter Chicks

Easter Chicks

Easter was just a few days ago, a fresh start of the year and preferably the beginning of warmer weather. A little easter chick is just the thing and these have the taste of lemon, white chocolate and marzipan. EASTER CHICKS 20 Pieces. Marzipan Biscuits: […]

Raspberry Floedeboller

Raspberry Floedeboller

This is a classic in the ranks of the danish homemade floedeboller. Filled with a pretty pink, raspberry marshmallow and dark chocolate on top of a marzipan biscuit and then brushed with edible silver dust, they are ready for any festive occassion or simply a night […]

“Easter Bunnies”

“Easter Bunnies”

I love a good flødebolle or marshmallow tea cake. And I love playing with the flavours of the marshmallow. Since it’s Easter, you’ll get the cutest little Easter bunnies, ready for the table. The white chocolate shells are filled with a lime marshmallow mixture and […]

Chocolate Waffles

Chocolate Waffles

A dessert waffle to cap off the waffle menu, yes? The waffle itself isn’t particularly sweet, which is why you can load it with you favourite things. Me? I kept it fairly simple and only added salted caramel and fresh strawberries with a light sprinkle of […]

Lemon Curdmousse

Lemon Curdmousse

Sour, tangy and sweet, any delicious dessert should be shared with friends and family. And this mousse is just the thing. It reminds me of regular lemon mousse, but with the distinct tangy taste of lemon curd. Oddly enough 🙂 You could use a bought lemon […]

Homemade Whisky Sauce

Homemade Whisky Sauce

It’s incredibly easy to make this sauce, maybe 10-15 min. of time spent and then you have a tasty and delicous sauce. It tastes a million times better than any sauce you can buy. The sauce only needs a few ingredients and a good whisky, […]

Strawberry Tart

Strawberry Tart

I do love eating a piece of a good strawberry tart. One of the tradional danish versions calls for a mazarin cake with a dark chocolate ganache, topped with silken vanilla cream and sweet strawberries. It’s incredibly delicious, tasteful and beautiful to look at. Most […]

POTATO WAFFLES WITH BACON AND PEAS

POTATO WAFFLES WITH BACON AND PEAS

  Every year on March 25th, it’s international waffle day and waffles is not something you should say no to. THe classic sweet waffles are amazing, but if you want to go all out, you could make an entire waffle menu. You could make these […]

“Twix” Brownie

“Twix” Brownie

The already amazing brownie just got even more amazing. The addition of salted caramel and crisp shortbread biscuits makes it worthy of being called a twix brownie. It’s perfect for virtually any occasion. TWIX “BROWNIE Shortcrust: 150 g Flour 50 g Powdered sugar 100 g […]


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The already amazing brownie just got even more amazing. The addition of salted caramel and crisp shortbread biscuits makes it worthy of being called a twix brownie. It’s perfect for virtually any occasion.

TWIX “BROWNIE
Shortcrust:
150 g Flour
50 g Powdered sugar
100 g Butter
1 Egg

Caramel:
1 tin (397g) Caramelised milk
30 g Butter
50 g Brown sugar
1 tbsp. Flaky salt

Brownie:
135 g Dark chocolate
175 g Butter
300 g Sugar
3 Eggs
1 tsp. Vanilla sugar
½ tsp. Flaky salt
125 g Flour


SHORTCRUST PASTRY – THE EASY WAY:

Throw it all in the blender or food processor and press the button for short periods until the dough has gathered into ball.

Wrap the dough in cling film and press it into a flat ball, place it in the fridge for a minimum of 20 minutes.

Preheat oven to 200 degrees celcius.

Line a 20×20 cm baking mold with aluminum foil. The easiest way is to take two long pieces and place them a cross each other in the mold. Make sure to press them to the corners, this will shape the crust in the square needed for the brownie.

Remove the dough from the refrigerator and roll it out to a 5 mm thickness and a few centimeters more in length and width than 20x20cm. The easiest way is to roll out the dough between two sheets of baking paper sprinkled with a little flour.

If the dough becomes too soft and sticky, place it in the refrigerator again until firm.

Take the shaped foil out of the baking pan and place it on the short crust pastry. Where the foil bends after the mold’s corners can then be used to bend the cold dough up, so that the bottom is flat and the rest of the dough will follow the sides of the mold.

Put the dough into the mold, the baking paper on top goes with it, press the dough gently into the sides and corners and pour baking beans or dried beans on top.

Bake the shortcrust pastry in the oven for 15 minutes.

Remove the mold from the oven and remove only the beans and baking paper.

Put the mold back into the oven and bake for another 10-15 minutes, until the crust is crisp and golden brown.

Take the crust out of the pan and let it cool completely, before the excess dough pieces are cut off.

Now you should have a fine square base, that fits neatly into the bottom of the square mold.

CARAMEL:

Melt the butter and sugar in a saucepan over a moderate heat.

Add the caramelised milk and boil the sugar, stirring constantly with a whisk until it begins to bubble.

Set the clock for 4 minutes and keep stirring, especially at the sides of the pan, since the caramel could burn. It will begin to thicken and when the clock rings, remove the pan from the heat and allow it to cool. When the mass no longer bubbles, you should be able to make a track with a spoon through it and the bottom of the pan will be visible.

Stir salt into the caramel.

Spread the caramel on top of the shortcrust base (still in the mold) in an even layer.

Let the caramel cool slightly and then place the mold in the refrigerator until the caramel is firm.

When completely cooled, caramel and biscuit can be removed from the mold. Cut 0,5 cm of from the sides, all the way around. This is done so the batter can enclose the crust and caramel completely.

BROWNIE:

Preheat the oven to 175 degrees celcius.

Roughly chop the chocolate and melt it along with the butter. Stir until it’s a sleek, shiny mass, this is best done with a whisk.

Beat in sugar and then the eggs, one at a time.

Add the vanilla and salt, and finally fold in flour with a rubber spatula.

Pour half of the batter into the mold.

Add biscuit-caramel base on top and in the middle and then the rest of the dough to cover completely.

Bake the brownie in the middle of the oven for about 35-40 min.