December 10, 2016

Christmas Calendar 2016 - Christmas biscotti


It is time to be baking again in my little kitchen, this time it is Christmas version of biscotti. I have found this recipe in the weekly magazine "Feminda" (issue 46/2016), and I have made no modification to it.

Christmas biscotti: - approx 80 biscottis

  • 150 g marzipan - diced into small pieces
  • 300 g (cake) wheat flour
  • 200 g sugar
  • 1 teaspoon cardamon
  • 1 teaspoon ground ginger
  • 1 teaspoon cloves
  • 1 teaspoon baking powder
  • 3 eggs
  • 150 g whole almonds
  1. Heat up the oven to 175'C.
  2. Add wheat flour, sugar, baking powder and spices into a mixing bowl. Stir everything together.
  3. Add eggs and marzipan, and knead everything together.
  4. Cover a baking tray with baking paper.
  5. Divide the dough into two pieces. Shape the roll into a roll of 35 cm and 5 cm wide.
  6. Bake the roll in the oven at 175'C for 20 minutes.
  7. Remove the rolls from the oven, and let them cool down slightly.
  8. Cut the roll into slices of 1 cm with a shape knife.
  9. Place the slices on the baking tray again.
  10. Bake the biscotti at 175'C for another 10-15 minutes.
  11. Cold down on a rack.
  12. Store the biscotti in airtight containers.
  13. Enjoy together with coffee/tea and a glass of brown cake liqueur.

December 09, 2016

Christmas Calendar 2016 - Giant pepper cookies


I need to fill more of my many cookies tins, so today it is time to bake a giant version of the classic pepper cookies (pebernødder). The good thing about the giant version is, that it does not take forever to roll the pepper cookies into ball shape.

I have found this recipe in the weekly magazine "Søndag" (Julen 2016 issue).

Giant pepper cookies: - approx 35 cookies

  • 250 g (cake) wheat flour
  • 1 teaspoon carbamate
  • 1 teaspoon cardamon
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • 1 teaspoon freshly grained pepper
  • ½ organic lemon - only the zest
  • 125 g sugar
  • 75 g cold butter - diced into small cubes
  • 50 g almond - grained into flour
  • 2 eggs - whip into homogeneous mass
  1. Add flour and all the spices into a mixing bowl, and mix everything together.
  2. Add in the lemon zest, almond flour and sugar.
  3. Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs.
  4. Add in the eggs, and form the mix into a dough without kneading it too much. The dough should be more pressed together.
  5. Store the dough cold in the refrigerator for 1 hour.
  6. Divide the dough into 4 portion, which is placed on cling film and roll into roll with a diameter of 3 cm.
  7. Cut each roll into pieces of 2 cm, and roll the pieces into ball shape.
  8. Cover the baking tray with baking paper.
  9. Heat up the oven to 200'C.
  10. Bake the pepper cookies at 200'C for 10-15 minutes, until they are golden in colour.
  11. Cold down on a rack, before storing the pepper cookies in airtight containers.

December 08, 2016

Christmas Calendar 2016 - raspberry flavoured marzipan roll


It is time to make some sweet treats with marzipan. I am starting off with an easy type of marzipan sweet treat, which does not involve any coating in any kind of chocolate, so no messing around with tempering chocolate.

I have found this recipe in the weekly magazine "Søndag" (issue 47/2016). I could not locate the mentioned raspberry dust in any of the local supermarket, so instead of I milled freeze-dried raspberries into some very fine powder using my excellent kitchen helper bamix.

Raspberry flavoured marzipan roll: - 1 big roll or 4 smaller rolls

  • 200 g marzipan
  • 1 tablespoon freeze-dried raspberry
  • 1 teaspoon raspberry flavour
  • 1 tablespoon almond flour (milled almonds)
  • ½ teaspoon red food colour
  • 1 tablespoon freeze-dried raspberry - milled into for powder for dusting of the marzipan
  1. Knead the marzipan together with freeze-dried raspberry, almond flour, raspberry colour and flavour.
  2. Divide the marzipan into 4 portions, which is rolled into 4 rolls.
  3. Cover the marzipan roll with the raspberry powder.
  4. Store the marzipan rolls cold in airtight container.
  5. Enjoy :-)

December 07, 2016

Christmas Calendar 2016 - Apple ginger cake


It is always nice to enjoy some cake for your afternoon coffee/tea. This time I have been baking this apple ginger cake for my colleagues at work in order to say "thank you" to the "elfs" (nisser). For the last three years I have been hanging up a Christmas stocking at work as decoration. The most existing part is that every day during these years some "elfs" are putting various fills into my Christmas stocking :-). And this years more "elfs" are active !!! So today it is time for my colleague to enjoy a piece of cake for their afternoon coffee as "thank yor" to the "elfs" from my side.






Apple ginger cake:

  • 300 g apples - peeled, cored and cut into smaller pieces
  • 1 tablespoon of sugar
  • ½ teaspoon of cinnamon
  • 190 g (cake) wheat flour
  • 60 g oat flakes - blended into flour
  • 30 g almonds - blended into flour
  • 85 g sugar
  • 1½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon nutmeg
  • 1 tablespoon home-made vanilla sugar
  • pinch of salt
  • 2 eggs
  • 170 g buttermilk
  • 70 g rapeseed oil
  1. Heat up the oven to 185'C.
  2. Mix 50 g of the apples pieces with 1 tablespoon sugar and ½ teaspoon of cinnamon. Set a side in a small bowl.
  3. Add wheat, oat and almond flour into a mixing bowl together with sugar, baking powder, cinnamon, ginger, nutmeg, vanilla sugar and salt.
  4. Add eggs, buttermilk and oil into another mixing bowl and whip it together by hand.
  5. Add the liquid phase into the dry part, and stir by hand into a homogeneous mass. 
  6. Afterward add most of the apples.
  7. Cover a bread form with a sheet of baking paper. Fill the dough into the form. Top the dough with the cinnamon coated apples pieces.
  8. Bake at 185'C for 50-70 minutes, until the cake is baked.
  9. Cool down the cake, before you slice it.

December 06, 2016

Christmas Calendar 2016 - Christmas pickled nuts


These pickled nuts are great served together with cheese. The Christmas part of these pickled nuts is the use of cinnamon and orange.

I have found the original recipe in the weekly magazin Sndag (issue 51/2013). However, I have made various modifications, so using the ingredients available in my kitchen instead of buying the actual ingredients mentioned in the recipe.

Christmas pickled nuts: - 3 smaller glasses
  • 1 organic orange - zest and juice
  • 100 g walnuts
  • 50 g almonds
  • 3 dl water
  • 1 tablespoon apple vinegar
  • 3 tablespoons honey
  • 1 stick of cinnamon
  1. Start by boiling the nuts in the water for 2-3 minutes.
  2. Drain the water from the nuts.
  3. Add orange juice, orange zest, apple vinegar, honey and cinnamon into a cooking pot, and bring them to the boil.
  4. Add in the boiled nuts. Let the nuts simmer for 5 minutes.
  5. Prepare the storage glasses by adding boiling water to them first.
  6. Divide the nuts between the glasses and divide as well the liquid between the storage glasses.
  7. Store the pickled nuts in the refrigerator.
  8. Serve together with cheese.

December 05, 2016

Christmas Calendar 2016 - Gingerbread cake with liquorice twist


Another great cake for some Christmas afternoon tea full of the many fantastic Christmas spices with a touch of liquorice (it is only at touch, so my friends in Horsens could relax reading this blog post).

I found this recipe in the magazine Isabella (issue 6/2016). I have made a few modifications, as I would not find all the needed ingredients in my local supermarket, and I did not want to spend another 1 hour going to a second supermarket to see, if they had the mentioned ingredients in the original recipe.

I found it quiet intriguing, that the recipe contains both baking soda and baking powder, so I talk with one of my colleague at work, who is baker, for what reason two types of baking powder was used. The use of baking soda is used as baking powder, when used in recipes with buttermilk, which is not the case here.
However, baking soda also gives a more dark colour in chocolate cake, so the amount of cocoa powder can be reduced. And this cake, where is used plenty of brown spices and sugar, so I think the baking soda in this cake is used to give a more dark colour in the final cake.

Gingerbread cake with liquorice twist: - 2 smaller cakes

  • 1,75 dl water
  • 2 teaspoons of baking soda
  • 260g (cake) wheat flour
  • 2 teaspoon of baking powder
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • 1 teaspoon of liquorice powder
  • 1 pinch of salt
  • 110 g butter - soft
  • 90 g sugar
  • 100 g dark syrup
  • 50 g liquorice syrup
  • 2 eggs
  1. Heat up the oven to 180'C.
  2. Bring the water to boil, pour into a glass and add the baking soda into the glass.
  3. Mix flour, baking powder, ground ginger, cinnamon, nutmeg, liquorice powder and salt together in a mixing bowl.
  4. Add butter and sugar into a second mixing bowl, where it is whipped into a airy mass.
  5. Add the syrups and water-baking soda into the butter-sugar mass, while the whipping is continued.
  6. Afterwards add in the flour and spice mix into the dough, and whip add.
  7. Finally add in the egg, and whip again.
  8. Pour the cake dough into 2 small or 1 big form.
  9. Bake the cake at 180'C for 30-40 minutes.
  10. Check with a pin, that the cake is baked, prior to removing it from the oven.
  11. Let the cake cold down, before you slice it.
  12. Enjoy a slice of cake together with a nice cup of tea.

December 04, 2016

Christmas Calendar 2016 - brown cake liqueur


I found this recipe on brown cake liqueur in the local newspaper and knew at once, that I wanted to make a portion of this liqueur for the coming Christmas guests, as this liqueur/aquavit  is recommend served together with coffee and/or tea. So it is used very different compared to the most more traditional Christmas aquavit, which is served at the Christmas lunches.


Brown cake liqueur:

  • 10 big or 15 small brown cakes
  • 500 ml basic aquavit or plain vodka
  1. Place the brown cakes in the aquavit
  2. Let the brown cake infuse the aquavit for 1 week.
  3. Pass the aquavit through a sieve, afterwards pass it through a coffee filter twice.
  4. Pour the brown cake liqueur into a storage glass.
  5. Serve as liqueur together with coffee or tea.

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