Archive for the ‘Food’ Category.

Chocolate Chip Cookies

A nice big bag of cookies

I finally found a nice, simple recipe for chewy chocolate chip cookies.

226g butter at room temperature
200g granulated sugar
210g light brown sugar
1/2 tsp salt
2 tsp vanilla extract
3 eggs
390g flour
2 tsp baking soda
510g chocolate chunks

Cream the butter and both sugars. Add eggs and vanilla extract. Mix well.
Add flour, salt, baking soda and mix slowly until combined.
Add chocolate chunk and mix.

Bake at 175C for 12-15 minutes.

Texas Sheet Cake

From the Homesick Texan blog

450g sugar
250g flour
226g butter
4 tablespoons of cocoa
240ml water
2 eggs lightly beaten
120ml buttermilk
1 teaspoon of baking soda
1 teaspoon of vanilla
1 teaspoon of cinnamon

Preheat oven to 205 degrees.
Sift the sugar and flour together in a bowl.
Melt the butter on low in a saucepan, and when melted add cocoa and water and heat until boiling.
Pour cocoa mix over sugar and flour and mix well with a spoon.
Add eggs, buttermilk, vanilla, cinnamon, baking soda, and mix well with a spoon.
Pour batter into greased 9×13 inch pan, and bake for about 30 minutes, checking it at 20 minutes.
Pour icing over cake when you take it out of the oven

113g butter
4 tablespoons of cocoa
90ml milk
1 teaspoon of vanilla
1 teaspoon of cinnamon
240ml chopped pecans
250g powdered sugar

Five minutes before cake is done, bring to a boil the butter, cocoa and milk.
Remove from heat, and mix in sugar, vanilla, cinnamon, nuts.
Beat well, and then spread over cake while both are still warm.

Chocolate Chip Oreo Cheesecake Cookies

226g butter
170g cream cheese
1 tsp salt
400g sugar
2 tsp vanilla extract
270g flour
180g chocolate chips
16 finely crushed oreos

Heat oven to 190C.

Beat the butter, cream cheese and salt until smooth.

Gradually add sugar while beating.

Add vanilla extract and flour while beating.

Add chocolate chips.

Scoop the dough into balls of 2-3cm. Dip the balls in crushed oreos.

Bake for 8-10 minutes.

Original recipe

Mmmmmhhhhhh doughnuts

The successful part of the batch

Yet another experiment with deep frying stuff. Doughnuts!

I followed the recipe for homemade glazed doughnuts. The ingredients in metric measurements are as follows:

2.5dl warm milk
55g sugar
8g dry yeast
2 eggs
140g butter
375g flour
1/4 tsp salt

375g powdered sugar
1/2 tsp salt
1/2 tsp vanilla
1.5dl water (or milk)

I think they turned out quite nice – but then again any dough will taste great when it’s still warm from the deep fryer…

Note to self: Make sure the dough is rolled out thick enough (about 5mm) otherwise the doughnuts wind up to flat. Remember to put flour on the baking paper where the doughnuts rise – otherwise the doughnuts are notoriously difficult to remove.

Caramel Popcorn

I have no idea why I suddenly felt like having Caramel Popcorn but here’s a recipe that actually turned out quite well (disregarding the fact that I burned the first batch in the oven). I should have made more, though.


Pop about 50g of popcorn kernels and set aside for later.

Caramel sauce

40g brown sugar

40g butter

2 tbsp honey

A pinch of salt


Pour all the ingredients for the caramel sauce into a pot and let it melt slowly while stirring. Increase heat and let it boil for 1 minute while stirring.

Take off heat and add a bit of vanilla extract if you want.

Pour sauce over popcorn and stir gently. Spread popcorn evenly onto a baking dish. Bake in a 110C oven for 10 minutes then take out and stir. Bake for another 10 minutes. Remove from oven.


Apple Pie, Sweet Potato Pie, Lemon Meringue Pie

I have been really bad about blogging the last few pies I have made (I made the apple pie in September last year…), so this will just be a single picture and some links to the recipes – mainly to make it easier for myself to find them again.

All of them turned out great – especially the apple pie and the lemon meringue pie (the lemon filling was quite a chore to make, though). And a note about the lemon meringue pie recipe – use a different recipe for the pie crust as I wasn’t too happy about the consistency while working with it. Use this instead: Flaky pie crust.

Lemon meringue pie

Chocolate chocolate-chip muffins with caramel frosting

A made some muffins for the vacations. They turned out quite nice even though it was my first time making a real frosting. I also experimented with  putting a piece of fudge in the middle of a few of  the muffins but that can’t be recommended – it merely turned into a small lump a the bottom of the muffing and not a nice caramel center as I had hoped.

300g butter
300g sugar
5 eggs
1dl milk
300g flour
100g cocoa powder
2 tbsp baking powder

Melt the butter and mix it well with the sugar. Add the eggs one at a time. Stir in the milk. Add the flour, cocoa and baking powder.

Pour into muffin tins and bake at 180C for about 15-20 minutes.


120g butter
200g brown suger
1.4dl milk

375g confectioners’ sugar (at least…)
0.4dl milk

Melt the butter and stir in the brown sugar. Heat to boiling and reduce the heat. Boil and stir for 2 minutes then add 1.4dl milk. Once again heat to boiling and remove from heat. Let it cool for about 30 minutes.

Pour into a large bowl and mix in the confectioners’ sugar and the 0.4dl milk. Mix it thoroughly (at least 5 minutes). Add more confectioners’ sugar if needed to get the right consistency.

Put the frosting in the refrigerator for 15-30 minutes before applying it to the muffins.

To make muffins filled with frosting it is easiest to simply cut a cone out of the top of the muffin, fill with frosting and then reinsert the cone. Cover with frosting on top to hide any evidence of tampering.

Place muffins with frosting in the refrigerator to allow frosting to harden.

Popcorn cake

The son had spent some time talking about making a popcorn cake based on his own recipe (which for some reason included a banana but no popcorn). We set out to find a recipe and ended up with this (we only made a small cake using a quarter of this):

50g butter

1.25dl vegetable oil

500g marshmallows

4l of popcorn

500g peanuts

500g M&M’s

Melt the butter and oil in a pan. Add marshmallows and let them melt as well. Mix in the remaining ingredients and pour into a container of an appropriate size. Out in the refrigerator for at least 1 hour.

The result was… interesting… The wife and daughter actually liked it. I would go so far as to say that it wasn’t completely disgusting. The daughter is talking about making one for her birthday.

The one with the sushi

Yesterday I decided to buy some sushi on the way home from work. I went to Sota and picked up a “Choice 2” from their To-Go menu. This amounted to 20 pieces of sushi which meant the wife and kids could have a taste of everything and there was still enough left over for me to end up feeling quite stuffed.

I am no food critic but to me the sushi was great. Everything tasted excellent – the tuna was especially delicious. The presentation of the food was anything spectacular but I guess there is only so much you can do in a small take-away box.

The biggest issue I had was that the menu came with 8 maki you get to choose yourself, but you aren’t free to choose just anything. They have 4 basic rolls you can mix, but if you want anything else (and I wanted unagi) you had to buy an entire roll of 8 pieces (and 8 pieces of unagi is a bit too much of the same thing).

I will definitely do this again some time – even if it means I have to work a bit late one day to be able to pick it up as Sota opens at 16 and I usually go home from work at 15.

Chocolate Fudge Cheesecake


60g dark chocolate
100g chopped, roasted pecan nuts
110g butter
225g sugar
2 eggs
65g flour
0.5 teaspoon vanilla extract
85g finely chopped dark chocolate

Cream cheese filling

400g cream cheese
200g sugar
4 eggs
1 teaspoons vanilla extract

Sprinkle the pecan nuts on the bottom of a greased and floured springform pan.

Mix butter and sugar well. Add the eggs one at a time.

Melt the chocolate and add to the mixture.

Mix in the flour and vanilla and stir in the chopped chocolate last.

Pour mixture into pan.

Mix cream cheese and sugar well. Add the eggs one at a time. Stir in the vanilla.

Pour into the pan on top of the batter mixture.

Bake at 165C for 1 hour and 20 minutes. Let it cool completely.

Put chocolate glaze on top and place in refrigerator for 8 hours.

Chocolate Glaze

170g dark chocolate
0.6dl whipping cream

Melt the chocolate slowly in the cream and whisk until mixture is smooth.