Carrot Cake

One of the reasons that my Hummingbird Bakery cakebook is in my top 3 of cookbooks, is that it just always delivers amazing cakes. Always full of flavor, beautiful results and never too difficult to make. This past Sunday we watched the AFC championship (I’m rooting for the Broncos at the Superbowl this year!) with a couple of friends at our place. And like most NFL get-togethers, I baked a little something. This time it was a big little something – Carrot cake in three layers. Very yummy and again, not that difficult to make. I have always loved carrot cake,- the natural sweetness from the carrots mixed with the spices and finished with the amazing cream cheese frosting just...

Pancakes with strawberry syrup

Another weekend- another batch of fluffy pancakes. These are the best pancakes I have ever made. It’s a big statement I know, but they just turned out perfect. And the recipe it very simple and easy, so this will be the basic recipe I will use from now on. I found the recipe on the food section of BBC’s homepage and made a few changes here and there, like adding vanilla. I love vanilla and add it to a lot of the things I bake. You can – almost – never have too much vanilla. They are just plain and basic pancakes, so I wanted to serve them with a new kind of syrup. I made strawberry syrup. You can...

Chocolates filled with meringue

I saw a picture on Instagram the other day of filled chocolates and I had to try and somehow recreate them. They looked so good! Basically they are a new version of flødeboller aka Danish cream puffs. I wish I could take credit for the idea of making them into little filled chocolates, but the creator of Copenhagencakes has that honor. Nevertheless, the result is so yummy and delicious. They are perfect little bite-sized cream puffs. Ingredients:

Homemade Salsa

Here’s a quick and easy recipe for a great salsa. We had Mexican food for dinner the other day – healthy burritos with chicken, lettuce, three bean salad, guacamole and salsa. Yum, I love Mexican food. Ingredients:

Blueberry Pancakes

One of the many things I love about the weekend is sleeping in and getting up to make a stack of pancakes for a late breakfast. I like to try different variations of pancakes and last weekend I made classic blueberry pancakes. I used organic frozen blueberries because I can’t get good fresh ones this time of year. That’s why it kind of looks like I’ve made black current pancakes (something to actually try out another day…)  So if they had been in season, I would have used fresh blueberries. So here’s a recipe if you want to spoil someone you love with pancakes for breakfast this weekend.

Danish Cream Puffs aka Flødeboller – and a quick guide to tempering chocolate

Here’s another very Danish recipe – Flødeboller (cream buns if translated directly) These little creamy and sweet treats have been made in Denmark for the past 200 years. I guess you could call them cream buns or snowballs of some sort. Basically it’s a cookie, wafer or marzipan disk, topped with a velvety, foamy meringue with a marshmallow like quality (but a bit runnier than a full marshmallow), which is delicately covered with either dark or white chocolate. The classic is with dark chocolate, but today there are so many variations that white chocolate is quite normal too. They are not a seasonal treat and are found in all supermarkets, bakeries and most cafes in Denmark. Some are classic and others are...