The perfect recipe for a sweet weekend

It's weekend = time to spoil ourself with a little sweet :)

... and of course we've got the perfect recipe!
1: Bake Emmas chocolate/walnut muffins
2: serve them in our colourful cup cake liners
3: line them up in our NEW colored Soda boxes

Here you go! It doesn't get any better :)


Emmas chocolate/walnut muffins

ingredients:
200 g 44% Dark Chocolate
60 g Butter
60 g flour
1 tsp. baking powder
0.25 tsp. salt
2 Eggs
135 g Sugar
1 vanilla pod
1 tsp. coffee

60 g 44% chopped dark chocolate
60 g chopped Walnut kernels

Preheat the oven to 180 degrees.
Melt the chocolate (200 g) and butter in a water bath.
Cool down a bit.

Mix the flour, baking powder and salt in a bowl.

Beat the eggs, sugar, vanilla grains and coffee to an airy eggnog.
Mix the chocolate/butter and flour mixture in the eggnog.
Turn the chopped chocolate (60 g) and chopped nuts in.
(the mixture will be more solid than regular muffin batter).

Spread the batter in greased tins and bake them for 15 minutes.
Be careful that they do not get too much - they should be moist inside.

Bon appetit :)

You have read this article Cake-of-the-week with the title Cake-of-the-week. You can bookmark this page URL https://interiordesignclassic2014.blogspot.com/2012/09/the-perfect-recipe-for-sweet-weekend.html. Thanks!

Rita's "Must taste" cookies

Rita has made these amazing cookies - cookies which is an absolutely must taste! And why not serve them on our rustic chopping boards, which now are avalible in three sizes!

Rita's "Must taste" cookies
about 24 pieces

125 g of soft butter
100 g sugar
100 g of brown sugar
1 egg
1 teaspoon vanilla sugar
200 g of wheat flour
½ teaspoon baking powder
¼ teaspoon salt
75 g sun-dried cranberries or raisins
75 g nuts (chopped)
125 g dark chocolate (coarsely chopped)

Beat butter and sugar creamed, and whisk sugar, eggs and vanilla sugar in.
Sift flour with baking powder and stir into the batter along with salt.

Stir fruit, nuts and chocolate in the dough. Divide the dough into two portions and shape them into thick sausages. Wrap and place in refrigerator at least 1 hour.

Baking: Preheat the oven to 180 degrees hot air.

Cut the dough into 2 cm thick slices and place them with plenty of room on the baking sheets with baking paper.
Bake for about 12-15 min. and let them cool 5 minutes. before they moved onto a wire rack.

Bon Appetit!


(The raw dough is suitable for freezing.)

You have read this article Cake-of-the-week with the title Cake-of-the-week. You can bookmark this page URL https://interiordesignclassic2014.blogspot.com/2012/06/rita-taste-cookies.html. Thanks!

Dorte's lovely "brunsviger"-cake

This week's cake "Brunsviger" - made by Dorte - is a very typical Danish pastry, which you simply must try! Great for the upcoming weekend :) 

Brunsviger:
(approx. 24 pieces)

Dough
¼ liter of milk
50 g yeast
100 g of soft butter
2 tablespoons sugar
½ tsp salt
2 eggs
500 g of wheat flour

topping
150 g of butter
150 g brown sugar (about 2 ½ cups)

Warm up the milk and stir the yeast into it. Mix the remaining ingredients in.  
Knead the dough well until it is smooth and shiny. Spread the dough out into a small, greased baking pan (about 25 x 30 cm) and let it rise in a warm place about. 20 minutes.

Melt the butter and add the brown sugar. Give the mixture a boil while stirring. Make some holes in dough with a spoon, and spread the butter/sugar mixture over.
 
 Bake the cake for approx 25 min. at 200 °.

You have read this article Cake-of-the-week with the title Cake-of-the-week. You can bookmark this page URL https://interiordesignclassic2014.blogspot.com/2012/03/dorte-lovely.html. Thanks!

Sannes beercake

Do you need an easy and really good cake for the weekend? Then try out Sanne's beercake. Easy to make and a joy to eat :)

Ingredients
500 gr flour
500 gr brown sugar
2 eggs
1 tsp. cinnamon
1 tsp. baking soda
1 beer
 
Mix everything and pour batter into a rye bread form. Bake the cake for 1 hour and 15 minutes at 175 grader.

Eat it with butter on :) Bon appetit...

You have read this article Cake-of-the-week with the title Cake-of-the-week. You can bookmark this page URL https://interiordesignclassic2014.blogspot.com/2012/03/sannes-beercake.html. Thanks!

Anne's breadcrumb cake

It's a while ago you have "tasted" one of our weekly cakes. So why not start it up again with a colourful tasty cake. Anne's breadcrumb cake for sure is worth a try!:

Ingredients
6 eggs
150 g sugar
200 g grated dark rye bread without seeds
2 tablespoons cocoa
1 tablespoon potato starch
2 teaspoons baking powder

Fillings and topping:
1/2 liter whipping cream
fresh berries
blackcurrant jam
chopped chocolate


Beat up the yolk with the sugar. Grate the rye bread - mix it with the cocoa, potato flour and baking powder and mix it into the yolk/sugar. Make the egg whites stiff and fold it carefully into yolk mix.

Pour the mixture into a greased springform tin (approx 20 cm, dia). Bake it for 45-60 min, at about 180 ° C. Cool down the cake and split it into two.

Whip the cream. Use 2/3 of the whipped cream for the inside of the cake. Mix the cream with chopped chocolate and fruit. Spread blackcurrant jam at the bottom of the cake and put the cream-chocolate-fruit mix on top of it. Put the top of the cake on. Decorate with the rest of the whipped cream, chopped chocolate and fresh fruit.

 

You have read this article Cake-of-the-week with the title Cake-of-the-week. You can bookmark this page URL https://interiordesignclassic2014.blogspot.com/2012/02/anne-breadcrumb-cake.html. Thanks!

A warm cop of chocolate

Hope you all had a good christmas with great food and nice presents.

While you are sitting and enjoying the presents, the snow (not in Denmark), the holiday (for some), then make yourself a nice cop of warm chocolate.

Our dear friend Nicolas Vahé has made this easy recipe for you:

Hot chocolate:
(For 2 pers.)
75 g dark chocolate 73%
20 cl milk
30 cl cream
2 tsp sugar (cane sugar if you have)

Put the milk and 20 cl whipping cream in a saucepan - warm it up without make it boil. Put the chopped chocolate and sugar in. Whip the 10 cl cream to whipping cream. Serve the warm chocolate with whipped cream on the top.

You have read this article Cake-of-the-week with the title Cake-of-the-week. You can bookmark this page URL https://interiordesignclassic2014.blogspot.com/2011/12/a-warm-cop-of-chocolate.html. Thanks!

Ris a la mande

Ris a la mande - a  traditional Danish Christmas dessert which you should try at home! And why not serve it in our beautiful new cups "Café Late":)

Enjoy!

Ris a la mande:
3 cups of water
180 g Pudding Rice
1 liter of milk
100 g blanched almonds
Grains from 2 vanilla beans
4 tablespoons sugar
¼ liter of whipping cream

Rice pudding:  
Cook the rice with the water over a moderate heat and stir for approx. 2 min. Add milk and cook the porridge at low heat, still stirring for approx. 10 min. Keep a lid on and cook for ½ hour - stir once a while. Put the porridge covered in the fridge until it is cold or till the next day.

Chop the almonds. Stir the cold rice pudding, vanilla grains, sugar and almonds together. Whip the cream to a light foam and fold it gently into the porridge. Leave the Ris a la mande in the refrigerate at least 2 hours. 

Serve it with warm cherry sauce.

You have read this article Cake-of-the-week / House Doctor Products with the title Cake-of-the-week. You can bookmark this page URL https://interiordesignclassic2014.blogspot.com/2011/12/ris-la-mande.html. Thanks!

Rita's coconut cake with raspberry jam

The "Cake-of-the-week" is still runing at House Doctor, and this week Rita has spoild us with this lovely cake:

Coconut cake with raspberry
30 g sugar
75 g margarine
150 g plain flour
25 g potato flour
1/2 beaten eggs
1/2 tsp. baking powder
raspberry jam

Coconut glaze:
50 g margarine
125 g sugar
2 eggs
120 g desiccated coconut

Mix sugar with flour, potato flour and baking powder, and crumble the margarine into the mixture. Gather the dough with the egg. Roll or press the dough into a rectangular greased baking tin - 18 x 28 cm. Subsequently, the dough should be spread with a thin layer of jam.

Coconut glaze:
Stir the sugar and margarine well together. Stir in the eggs one at a time and eventually came coconut flour in. Spread the stuffing on the top of the jam and bake the cake at 225 degrees for 15-20 min.

ENJOY :)

You have read this article Cake-of-the-week with the title Cake-of-the-week. You can bookmark this page URL https://interiordesignclassic2014.blogspot.com/2011/11/rita-coconut-cake-with-raspberry-jam.html. Thanks!