A cleaner and very rich and dense chocolate cake without refined sugar, butter or grains – but you won’t be able to tell at all.
Denne post, vil ikke blive skrevet fuldt ud på dansk, da det er en del af en amerikansk link-up. Jeg beklager meget, og glæder mig til igen at poste på dansk (:
One of the things I love most about blogging is meeting new people from all over the world. It’s wonderful how you can connect with people who share the same interests as you despite living thousands of kilometres from each other! I absolutely love it.
One of the lovely people I’ve gotten to know is Leigha, and oh how happy I am to have run into her – I dare say she is one of my best blogging friends (: Leigha is so sweet, runs the most amazing blog, takes wonderful photos, is an excellent runner, loves cats AND her wonderful blog happens to turn 2 years old today. Happy blogiversairy to Leigha and The Yooper Girl!
To celebrate this day we are some bloggers who are throwing an interactive birthday party. Aaaa, I am so exited. I’ve never done something like this, but I just love the idea! I feel like I am going to a smaller party on this otherwise completely ordinary Tuesday. Whoopee.
Let me introduce you to the other lovely girls who will be participating the birthday party. We are all brining a dish (:
★ Afterwards we’ll enjoy this delicious appetizer made by Leigha herself. (I wish this wasn’t interactive, so I could eat this right now – I’m drooling).
★ After the appetizer there’ll a main dish made by sweet Sunnie from Modern Girl Nutrition. I’ll put up a link and a photo as soon as Sunnie has posted. I can’t wait to see what she’s come up with – but I am sure it is somethis super delicious!
★ Aaaaaand, I’ve had the honour of creating the dessert for us today. I’ve been casting around with so many different ideas. Pavlova, mousse, carot cake, bisquits etc. etc. But in the end I decided to go for something chocolate, because let’s face it – chocolate is always a winner. So here it is: the end of your meal: A clean (at least cleaner) chocolate layer cake with coconut whipped cream and blueberries.
The cake is made without grains, butter or refined sugar – but you won’t be able to tell at all. The dense cake and very rich chocolate taste goes super well with the coconut whipped cream and the blueberries create the last finishing touch by evening out the sweet flavour with their slightly tart taste.
Happy birthday The Yooper Girl!!! I look forward to many more lovely years.
Phew, finally friday. Am I the only one who feels like this week has lasted forever? Well, good thing friday is here.
As you probably know by now I’m so read for Christmas. I really can’t wait. You are so lucky all of you who celebrate Thanksgiving. You get to start the holiday season way earlier than we do. I wish we had something like thanksgiving here in Denmark.
But well, I decided to kick off the holiday season the other day by making the dessert which everybody (literally) in Denmark eat on Christmas eve; Riz a L’amande. One of the bests desserts in the world.
It is basically just the kind of rice porridge which everyone in Denmark eats for dinner during the winter with vanilla, almonds and whipped cream. And then we serve it with cherry sauce. SO good. My mouth waters just by thinking of it.
But as we all know whipped cream isn’t exactly healthy. So I tried adding greek yoghurt instead. Best. Decision. Ever. The riz a l’amande turned out just as wonderful as always. And it even was to healthy that I had it for breakfast.
Really riz a l’amande is to damn good you’d like to eat it all the time. No joke.
Riz a l’amande isn’t just a dessert. It is a kind of game as well. A game which everyone in Denmark has played since they were very small and associates with cozy Christmas evenings. In the desserts there are a lot of blanched almonds, roughly chopped. But when the dessert is served on Christmas eve there is one (sometimes two) whole almonds in the bowl of riz a l’amande. Whoever gets the whole almond wins the present, which has been laid in the centre of the table.
Nobody is allowed to begin eating their dessert before everyone has a bowl full in front of them, and when people begins to eat the mood turns into something very special. Imagine the entire family sitting almost completely silent around the table with an excited and playful grin on their faces, as everybody concentrates on feeling the food in order not to chew the whole almond. ‘Cause if you chew it, you don’t get the present.
Gaaah – I can’t wait for Christmas eve now!
Though there is only a whole almond in the dessert on Christmas eve you can still have a bowl full (or five) before Christmas ;)
The dessert is very filling!
A long long time ago it wad my mothers birthday (ok, technically it’s only one and a half week ago, but). So I made dinner that night. Things I know my mother likes (unfortunately my bother doesn’t). Luckily she was very happy with the dinner.
For my birthday I got an amazing cookbook by my food idol Claus Meyer – the book Almanak. It’s great. I know I’ve mentioned it before – I just don’t remember when. So I made some food using recipes from that book, and I also used it for inspiration – recipes coming up soon :)
|Dinner is served|
This recipe however isn’t from that book at all. It’s totally my own. Well almost, I got some inspiration from a lot of places, but I ended up making my own recipe.
Mo mother and I – oh, and my brother – really love creme brûlée. When I was younger we used to go on summer vacation in France a lot. This is where I first time had creme brûlée. And guess what? We’re going back this summer. I can’t wait! I’m definitely going to eat a lot of creme brûlées. Well, maybe not considering what’s usually in them.
Yep – creme brûlées are usually made out of noting but cream, sugar and egg yolks. And I don’t get it. Cause those creme brûlées I made for my mothers birthday was half milk. And you couldn’t taste it at all. They turn out just as creamy as every other creme brûlée. And I even replaced two of the yolks with one whole egg. And still no change in flavor or texture – at all.
Just as perfect as always.
In 9th grade in Denmark every child has to go to a kind of company for a week. Try working for real. You decide yourself where you want to go. So I went as a chef on a restaurant. Fortunately one of the restaurant I applied for would like to have me working with them – Le Sommelier in the center of Copenhagen. Wonderful restaurant, delicious french food and amazingly kind employees and chefs. It was the week of my life! No joke. Now I’m sure I have to work with food in some way. Have to.
I learned a lot of useful stuff. One of them was how to make sure you have sugar spread evenly out on a creme brûlée. A thing you have to know ;)
So here’s the trick:
|Add one tsp of caster sugar and tilt the ramekin from side to side.
Not too much sugar – not too little.
Enough talking – here’s the recipe:
Ahhh… Right now I have a break from school. One week of doing anything you want – wonderful!
I hate non-productive time. Like right now. A lesson has been cancelled, which means I have two hours of basically doing nothing in school. Luckily some of my friends also have a free period.
I’ve been so busy the last couple of weeks – which is also why I haven’t been blogging that much. So this free period isn’t really handy right now. A waste of time. But one good thing: I’ve made all my homework by now – whoopee!
Oh! And one more good thing: Yesterday I had time for making some great and very quick cookies. So this free period suddenly turned into a great time, since I can just use it for blogging. Win!
The winter had really hit us here in Denmark. It’s freezing-cold outside. But it’s so beautiful! Sunday morning I went for a long walk with my dog Molly. Here are some of my favorite photos from that shoot:
But back to subject of this post:
Cranberry Oatmeal Cookies
And as a bonus: They are completely healthy.
No Butter! – and a minimum of oil
And totally amazing! Big, thick and gooey – exactly the way I like cookies!
Cranberry Oatmeal Cookies
Makes 20-24 cookies
Adaptet from The Little Things