This carrot cake is so delicious: it’s moist and sweet and so good! I used a recipe from my good friends Hanna’s blog, but I changed it quite a bit. I didn’t want to make a big cake, so I roughly divided the recipe in four. I left out the salted peanuts (cause I didn’t have any), I used regular sugar and a bit of syrup instead of brown sugar and used melted butter instead of oil. It turned out really tasty!
Moist Carrot Cake:
1,5 dl of sugar
0,5 dl of melted butter
1 tbsp of syrup
1,5 dl of flour
0,5 tsp of vanilla (or vanilla extract)
0,5 tsp of baking powder
0,5 tsp of baking soda
pinch of salt
0,5 tsp of cinnamon
25g butter (room temperature)
50g of cream cheese
1-2 dl of powdered sugar
a bit of vanilla (or vanilla extract)
Whip the sugar and the egg. Mix all the dry ingredients together. Add the dry ingredients to the egg-sugar mix. Add the melted butter and mix. Grate the carrot and add to the mix. Pour to a greased and floured pan and bake in 175 degrees for 40-50 minutes. Let cool 10 minutes before removing from the pan.
Mix the butter and the cream cheese and whip in the vanilla and powdered sugar till the frosting has a nice consistency. Spread on cooled carrot cake.
Let the cake cool in the fridge for an hour before serving.
Edit 16.4.2013: This was so good, I made this carrot cake a second time. See the second cake here.
Oh, this is an easy treat and only needs two ingredients!
Microwave meringues are an easy and fast version of the real meringues. They taste the same and melt in your mouth the same way… but that’s were the similarities end. This microwave version doesn’t require an electric mixer or an oven and it takes just minutes instead of hours to make.
Microwave meringues don’t propably look as pretty, but i think they’re rather cute, they look like mini clouds to me
Microwave Meringues aka Sugar Clouds:
1 egg white
300g of powdered sugar
Separate the egg white and mix in the sugar till it forms a moldable dough. Cut a piece of baking paper to the size of your microwave ovens glass plate. Make small balls from the dough and place them on the paper. Make sure there’s enough space around them, because the meringue expands in the microwave oven. I made three balls for each batch. Bake in the microwave oven for about 30 seconds (or depending on your microwave) till the meringues don’t expand anymore. Be careful not to burn them. Let cool for a while and remove carefully from the baking paper. Enjoy!
Yesterday was my husband’s 25th birthday <3
To celebrate, I made a chocolate cake for him. I combined different recipes and this is how it turned out:
Looks super delicious, doesn’t it!
It has mud cake layers with chocolate mousse filling and chocolate buttercream frosting on top! SUPER chocolaty and so good!
Here’s the recipe:
The Super Chocolate Birthday Cake
2,5 dl of flour
0,5 t of baking powder
2dl of sugar
0,25 dl of milk
1,5 dl of strong coffee
100 g of butter
100g of dark chocolate
Heat the oven to 175 celsius. Grease the pan and flour it ( I used an Ikea 365+ saucepan, 15cm diameter. If you want to use a regular size cake pan, double the recipe). Mix all dry ingredients together. Add milk, egg and coffee. Melt the butter and add the chocolate in the butter. Stir until chocolate is melted. Mix everything together. Pour to a pan. Put in the oven for 50 minutes or till it’s cooked. Let cool for at least 15 minutes before removing the pan. Let cool completely. Cut away the rounded top and cut the cake to four layers.
Chocolate Mousse Filling:
For filling I used a store bought chocolate mousse, but you could also make whipped cream and add cocoa powder or melted, cooled chocolate and vanilla and sugar for flavor.
Assemble the cake and let cool in the refrigerator for at least an hour.
Chocolate Buttercream Frosting:
0,5 dl butter (room temperature)
1,5 dl of powdered sugar
0,5 dl of cocoa powder
1-2 tbsp of cream
Cream the butter. Add powdered sugar and cocoa powder. Mix at a really slow speed. Add cream and beat for 3 minutes. Add cream of powdered sugar if needed, to get the right consistency. I like it soft and creamy.
Spread the frosting on the cake and put in the refrigerator for at least 5 hours ( I didn’t so it was a bit too soft when we cut it). Ideal would be to refrigerate the cake over night and let it warm in room temperature for half an hour before eating to soften it a bit.
New potatoes with onion sauce is one of the best and easiest Midsummer foods. This simple dish is made with only a few ingredients and is easy and fast to make. And of course, totally delicious!
New potatoes with onion sauce:
1 kg of new potatoes
100g of butter
1 tbsp of flour
Heat water till it boils in a big pan. Add the potatoes and a big pinch of salt. Chop the onions smaller (I used new onions to get some green color too). Heat a pan and add butter. When the butter is melted, add the onions and let them cook a while. Don’t let them brown of burn. Add some water to make it a sauce. You can make the sauce thicker using water and flour. Add one tbsp of flour to one dl of water and mix well so there are no clumps. Add to the boiling sauce little by little till it’s thick enough for your liking (I like to leave it a bit runny). Add a bit of salt and pepper to the sauce. Check that the potatoes are cooked and pour the water away. Serve right away and enjoy!
For dessert: what can be better that whipped cream and fresh strawberries?
Strawberries and whipped cream:
1 l of srawberries
2 dl of cream
Remove the stems from the strawberries and cut them smaller. Whip the cream and add a bit of sugar. Serve from a small cup and add plenty of whipped cream on top. Enjoy!
Happy Midsummer for everyone!