Nutty Brownie Cupcakes



255 grams of plain flour
65 grams of cocoa powder
300 grams of sugar
1/2 tea-spoon of baking soda
2 tea-spoons of baking powder
1/4 tea-spoon of salt
2,5 decilitres of milk
1 egg
2 table-spoons of sunflower oil
1 – 2 teaspoons of homemade vanilla sugar
150 grams of dark chocolate (60%)
90 grams of walnuts

Making Nutty Chocolate Cupcakes

Preheat the oven to 175 degrees Celsius. Add sugar and eggs to a baking bowl and whisk together. Whisk in oil and milk. Sift in flour, cocoa, baking powder, vanilla sugar, baking soda and salt, and fold in a little at a time. Coarsely chop dark chocolate and walnuts and add to the dough. Add paper or silicon muffin cups to a cupcake tray. If you don’t have a tray it doesn’t matter, but they might lose some of the shape. Fill the cups 3/4 of the way and bake in the oven for 20-25 minutes. If you have a cake pin you can test one to see if they are ready after 20 minutes. It always depends on the oven. You can also see if they are done by pushing down on the top of the cupcake, if it bounces back it is ready.

Inspired by Chacha



Norwegian Apple Cake

Homemade Norwegian Apple Cake


1 egg
2 decilitres of sugar
100 grams of butter
2 decilitres of milk
4 decilitres of plain flour
3 teaspoons of baking powder
4-6  good cooking apples (preferably more sour than sweet)
Sugar and cinnamon-mix
(2 handfuls of dried cranberries/raisins, 1 handfuls of almonds/hazelnuts)

Making Homemade Norwegian Apple Cake

Preheat the oven to 175 degrees Celsius. Crack the egg in a bowl and add sugar and whisk with a hand mixer until well combined. Melt the butter and add it to the sugar mix. Add milk, flour and baking powder and beat in with the hand mixer. Pour the dough into a round cake tin, lined with baking paper and butter the sides of the tin. Peel the apples and cut them in half. Take out the apple core and slice the apples into slices. Place the apples into the cake, one outer circle and one inner. Drizzle sugar and cinnamon on top. (I have a shaker where I have sugar and cinnamon mixed already, I like using it for my cappuccinos). For a more “adult cake” you can chop almonds and cranberries and drizzle on top before the sugar-cinnamon mix, but the cake is also great without.

Bake in a preheated oven for 45 minute to an 1 hour. Use a cake pin after 45 minutes to check whether it needs longer. Enjoy with ice cream and coffee.

Fruity Breakfast Scones

Fruity Breakfast Scones


125 grams of dried fruit (raisins or cranberries)
Pressed orange juice
450 grams of plain flour
3 teaspoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Fruity Breakfast Scones

Set your oven to 200 degrees Celsius. Add the fruit to a bowl and pour over just enough orange juice to cover the fruit. Add flour, margarine (this goes easiest if its room temperature) and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Pour the fruit mix through a sift to get rid of the juice. I suggest having a  bowl underneath so you can drink the juice, such a waste if not, it tastes really good as well. Add the fruit to the egg and milk mix and pour it in the dent that you made in the crumbled dough. Mix well  until it all makes one dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half, mine halved themselves easily for some reason, and add a your favourite jam and a touch of sour cream.

Tip: I’m gonna freeze some of mine, because well we are two people and can’t eat them all. I read up on it online and it seems you can freeze them well. I would recommend popping them in the oven on a 150 degrees Celsius and give them a few minutes. Have a look at them and figure out how long you should give them. Every oven is different.

When you know one scone recipe its easy to vary the recipe. Have a look at my Bacon & Cheese Scones, my Apple & Cinnamon Scones and Ham & Cheese Scones.

Inspired by Jamie Oliver

Strawberry Cream Cake

Strawberry Cream Cake


Sugar Cake Bottom
3  eggs
2 decilitres of sugar
1 deciliter of boiling water
2 decilitres of plain flour
2 1/2 tea-spoons of  baking powder
4-8 table spoons of orange juice

Cake Filling
7 decilitres of whipping cream
1 small bag of frozen blueberries
100 grams of powdered sugar
5 – 8 table-spoons of raspberry jam
1 basket of strawberries

Making Strawberry Cream Cake

Turn on the oven to a 175 degrees Celsius, take out a round cake tin ca 24 dm across and line it with baking paper. Crack the eggs in a bowl and add sugar. Whisk it together with a hand-mixer until it becomes a fluffy mass (in Norwegian we call this eggedosis). Boil water in a water kettle and measure up 1 deciliter. At the end of the whisking time, when the mass is beautiful and fluffy gently add the boiling water in a thin stream. It is important that the water goes in thinly and you have the mixer on full power. Sift in the baking powder and the plain flour, making sure that you fold in the flour making sure to keep as much air as possible. Fold not beat… In the cake tin it goes and then in the oven on the middle shelf. Check the cake with a cake pin after 30 minutes, if the cake is done there will be nothing sticking to the pin. Give it another 5 minutes if it does stick. Let the cake rest on a baking grid to cool off.

When the cake has cooled down (put your hand on the bottom of the cake tin, if its still warm then you wait a little), you use a knife to carefully carve around the edges. Put the baking tray on top of the cake and flip the cake around so that you have the top of the cake lying on the baking tray. Take of the round cake tin and the bottom and slowly tear off the baking paper.  Find the middle and use a bread knife to cut the cake bottom in half so that you have two round halves. Slide the bottom of your cake tin in between the two halves, bottom facing up. Put your cake plate (serving plate) on top flip it around and voila bottom half is on the cake plate. Now you should have to halves of cake with their interior exposed so to speak :) Take out orange juice and a table-spoon and drizzle over the cake halves, this will make them nice and moist. Take the bottom of the cake tin and place it on top of the top cake half, flip it around. Later you will slide this cake half on top of the other cake half that is covered with filling.

Add half of the cream (3,5 decilitres) to a bowl and whisk with a hand mixer until the cream is fluffy, not too long it turns into butter then. Add the defrosted blueberries, note that you can also use fresh ones. They are a bit out of season in Denmark so I could only get frozen ones. You can also use raspberries, I couldn’t find those either :) Anyways add the berries to the cream along with the powdered sugar. Add raspberry jam, by taste. I thought it was a tad sweet with just 4 table-spoons so I added some more, how many I’m not sure. Anyways the filling is now done and you can put it on the bottom cake half. Slide the top cake half on top of the filling.

Add the rest half of the cream to a bowl and whisk this as well. Use a spatula to distribute it on top of the cake but an ordinary butter knife to distribute the cream around the edges. Take out your strawberries (fresh raspberries would also work well here. Cut the top off the strawberries and wash them under the sink to remove any sand and leaves. Cut them in thin slices on a carving board and lay them nicely on top of the cake. I made this cake in a bit of a hurry for a (we are done with all exams and can finally breath again) party. I think I had less than 2 hours in all, but it worked out pretty well.

If you have any questions to the recipe I know its long and a little bit complicated with the flipping and turning, feel free to comment underneath :)

Tip: You can also make a marzipan lid for the cake or decorate with cream swirls. Check out my May 17th Cream Cake for some fruity decoration ideas.

Milk Chocolate Brownie

Milk Chocolate Brownie


300 grams of Milk Chocolate (30% Cacao)
100 grams of Margarine
3 decilitres of raw cane sugar
4  eggs
30 millilitres of coffee (espresso)
2 decilitres of plain flour
Powdered sugar

This is without a doubt the most juicy chocolate brownie I have ever made. I didn’t have half the ingredients I needed and had to get by with what I found in the kiosk downstairs, not regretting that I have to say. So this is a cake of my own invention.

Making Milk Chocolate Brownies

Preheat the oven to 160 degrees Celsius and while you make the batter. Take out a casserole and fill 1/5 of it with water. Put a glass bowl on top, big enough that it does not touch the water. Add 200 grams of milk chocolate, I used Marabou Milk chocolate (30% cocoa content), that I broke up in smaller pieces. Measure up a 100 grams of margarine and add that as well. When the water boils up turn down the heat and stir the chocolate and butter occasionally. When the butter and chocolate is melted add it to a bigger bowl, that is if your glass bowl isn’t big enough to hold the whole dough, and stir in the sugar. Add coffee, I used strong coffee made from coffee powder, and mix well.  Add one and one egg, stirring in between. Sift in flour and mix well. Finally add chopped milk chocolate (100 grams in smaller pieces). Cover a baking tray (22 x 22 centimetres) with baking paper and add the cake batter. Bake in the oven for 1 hour and leave to cool on a baking rack.

Serve as it is, or with a fine coat of powdered sugar.