Minttusuklaa fudge -Mint Chocolate Fudge recipe

Lupailin herkullista fudge (toffee) reseptiä. Töissä eräs kollegoistani toi töihin mitä ihaninta fudgea joten kysyin reseptiä ja tein fudgea, kun kaverit tulivat kylään muutama viikonloppu sitten. Oli kyllä herkullista ja päätin, että teen toistekin. Vaikka taloutemme on melkoisen maidoton ja munaton nykyään, teen aina ajoittain poikkeuksia ja tässä yksi niistä. Lisäksi resepti on niin helppo ja nopea, että se sopii juuri täydellisesti tällaisen kiireisen äidin elämään. Ennen reseptiä halusin postata muutaman kuvan aivan ihanasta mekosta jonka ostin. Mekko on 100% silkkiä ja niin mukava päällä. Se on yhdestä lempikaupostani täällä nimeltä Trenery.

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Resepti:

100g voita

395g (1 purkki) kondensoitua maitoa

2 1/2dl ruskeaa sokeria (ei fariinia vaan ruskeaa sokeria)

2rkl vaalea leivontasiirappia

180g tummaa suklaata

1 tl piparminttuesanssia

1.Laita voi, kondensoitu maito, sokeri ja vaalea siirappi kattilaan. Kuumenna (ei kiehuta) ja keitä noin 10-15min kunnes seos sakenee toffeeksi.

2. Kun seos on paksua, lisää nopeasti suklaa ja piparminttu seokseen. Sekoita tasaisksi ja laita leivinpaperilla vuorattuun astiaan.

3. Anna jäähtyä ja kovettua jääkaapissa n. 2h.

4. Tarjoile! On herkullista kahvin kanssa pienenä herkullisena jälkiruokana.

I promised a recipe of the amazing mint chocolate fudge. It is super simple and quick but tastes heavenly. In fact the perfect dessert after the BBQ when people are not very hungry but carve for something small for dessert. I served this when we had the Footy Grand Final party. Everyone loved it! Above a couple of photos of my recent purchase from Trenery, a maxi dress, 100% silk and feels fantastic. Perfect for hot Melbourne summer days.

100 butter

2tbs golden syrup

395g condensed milk

1 1/3 brown sugar

180g dark chocolate

1tsp peppermint essence

1.Put butter, condensed milk, golden syrup and brown sugar into the sauce pan and cook (do not boil) for 10-15min until the mixture thickens.

2. When the mixture is thick add chocolate and peppermint essence and mix until smooth.

3. When the mixture is thick and smooth pour it into the tray covered in baking paper. Put the tray into the fridge and let it sit for 2h until ready for serving.

4. Yum!

Fox and Grapes pub in Wimblendon -Fox and Grapes pubi Wimbledonissa

Before we went to to see tennis last summer we obviously needed a feed, a good feed. My husband and I did lots of investigation about the pubs nearby the grounds. In the end we did not end up going anywhere near but to the place that has gotten the best reviews. Here comes a fantastic pub tip if you do a day trip to Wimbledon. The pub is called Fox and Grapes. It is situated in the most gorgeus old house, it is outside of the centre of Wimbledon so you really need to commit to go there either by bus (a quick couple of stops) or by car. Food is worth it, it is extremely tasty. The chef if French so it is hard to go wrong.

fox and grapes

The best thing in this pub is that during the Wibledon tennis tournament they have a huge screen in the bar side of the pub and you can watch tennis and sip champagne indoors if it is raining outside and you want to watch a centre court game somewhere with the atmosphere.

My husband ordered mussles. Super tasty. All mussles were big, juicy and shells open.

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I ordered Ploughman’s lunch just to be funny for change.

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Food was so well presented and flavoursome. The chutney was delicious and so was the pâté. I am extremely picky with pâtés, they can be awfully fatty and grose or tasty, meaty and juicy, this was the latter one.

When eating out I always go for dessert, I hardly ever manage to finish them but I always want to try. Desserts are something that I quite often get disappointed with. The selection in Fox and Grapes was great and I ended up going for black coffee and sweet chocolate finish. The home made ice cream was heavenly!

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If you have not tried this place, go and do a day trip to Wimbledon!

Devilish chocolate caramel popcorn cake -Jumalainen toffeepopcorn suklaakakku

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I found this amazing recipe in Prima magazine and thought I should make it. Only because these days I eat so healthily that I cannot even remember when I had a slice of cake last. My colleagues laugh at my lunches at work as they are always some funny super food -but I like it! I feel so rejuvenated when I don’t eat any dairy or eggs and to be honest I do not miss them even for a bit. When people come for a visit like last weekend for a BBQ I just feel I need to cook something ordinary and not too ”alternative” so I went for this super mainstream British style sweetness extravaganza!
This cake is a winner have to say. It is like everything devilish in a same package. The cake is more like a huge soft cookie and with caramel sauce, whipped cream and chocolate popcorns it cannot go wrong. This is not for health freaks but people who enjoy super sweet things -my dear husband had two slices in one go. I recommend to try this, it is so good!
Cake for 8-10 people:
100ml water

175g plain chocolate

200g butter

200g self-raisin flour (or flour with baking powder)

300 light muscovado sugar

25g cocoa powder

1 tbsp baking powder

4 eggs ( I used Orgran egg replacer powder)

Whipped cream and caramel chocolate popcorns to decorate the cake.
1. Heat the oven to 180 celsius degrees.
2. Place hot water in a small pan with chocolate and butter and heat up until melted.
3. Mix flour, sugar, cocoa powder and baking powder in a mixing bowl. Beat the eggs in and pour chocolate mixture and mix until smooth.
4. Pour in to the baking tin or if you want to have a layer cake place the mixture in two separate cake tins.
5. Bake for 30 minutes.
6. Add caramel sauce and whipped cream on top and decorate with chocolate caramel popcorns.

Lemon cake -Sitruunakakku

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Sorry for this long lasting silence. I have no other excuse than that I have been super busy. So many changes in one week (will tell you later all the exciting news 🙂 ). I was supposed to post this recipe ages ago, in fact, right after the Finnish Independence Day but oh well it has taken almost two weeks to get this blog post written. Here it is, my tasty lemon cake with white chocolate cream cheese icing. It was super tasty. The cake recipe is a slightly modified version of Humming Bird Bakery’s lemon cake recipe. I hope you enjoy it. I love lemon cakes, they are refreshing and well..I have to make a confession, I ate lemon drizzle cake right after one of the most  amazing moments of my life this year -when our baby girl was born- and therefore the lemon cake flavour has such a unique meaning to me.

300g caster sugar

3 eggs

grated zest of 3 lemons

350g plain flour

1 1/2 tsp baking powder

1 tsp salt

250ml whole milk (I used rice milk)

1/2 tsp vanilla extract

200g unsalted butter (I used sunflower dairy free margarin)

Icing:

50g butter (or dairy free margarin)

150g white chocolate (dairy free white chocolate if needed a dairy free option)

150g cream cheese (soya fresh cheese if hoping for dairy free option)

1. Preheat the oven  to 170 celsius degrees.

2. Beat sugar, eggs and lemon zest with electronic whisker.

3. Mix flour, baking powder and salt in one bowl and milk (rice milk)  and vanilla extract in another. Add flour mix and milk mix to the sugar-egg mix alternating the two. Mix well until the dough is fluffy.

4. Add melted butter (dairy free margarin) in and mix well.

5. Pour to an oiled cake tin and bake in the oven for 1h 15 minutes.

Icing preparation:

1. Melt the butter (or dairy free margarin) and chocolate in a sauce pan.

2. Let the mix cool down and add the cream cheese.

3. Spread the icing on the cool cake base, put the cake to the fridge and let the icing set.

The cake is at its best on the following day!

Anteeksi blogihiljaisuus. On ollut valtava kiire ja uskomaton määrä jännittäviä uusia asioita tapahtunut viime viikon aikana (kerron lisää pian!).Tässä siis sitruunakakkuohjeeni. Leivoin kakun itsenäisyyspäiväksi, mutta kuten mainitsinkin postauksen kirjoittaminen viivästyi odottomattoman paljon. Toivottavasti nautitte kakusta. Sitruunakakku liittyy elämäni yhteen tärkeimpään hetkeen, mutustelin sitruunakakkua viimeksi tyttäremme syntymän jälkeen, itse asiassa heti synnytyksen jälkeen ja siksi sitruunakakun maulla on minulle jotenkin aivan hämmentävän suuri merkitys ja tuo maku tuo muistoja mieleen. Yritän postata seuraavan reseptin pian! Tässä tämä.

300g sokeria

3 munaa

kolmen sitruunan raastettu kuori

350g vehnäjauhoja

1 1/2 tl leivinjauhetta

1 tl suolaa

250ml maitoa (käytin riisimaitoa)

1/2 tl vaniljauutetta

200g voita (käytin maidotontra margariinia)

Kuorrutus:

50 g voita (tai maidotonta margariinia)

150g valkosuklaata (maidotonta valkosuklaata)

150g tuorejuusto (soijatuorejuusto maidottomaan versioon)

1. Lämmita uuni 170 asteeseen.

2. Vatkaa sokeri, munat ja sitruunankuori vaahdoksi.

3. Sekoita jauhot, leivinjauhe ja suola yhdessä kulhossa ja maito ja vaniljauute toisessa kulhossa. Lisää jauhoseos ja maitovaniljaseos sokeri-munavaahtoon vuorotellen. Sekoita kunnen taikina on tasaista.

4. Lisää sulatettu voi (margariini) taikinaan.

5. Kaada taikina voideltuun kakkuvuokaan ja paista 1h 15min.

Kuorrutuksen valmistus:

1. Sulata voi (margariini) ja valkosuklaa kattilassa.

2.Jäähdytä voisuklaa seos ja sekoita tuorejuusto siihen.

3. Levitä kuorrute jäähtyneen kakun päälle, laita jääkaappiin, jotta kuorrute asettuu. Tarjoile!

Parhaimmillaan kakku on seuraavana päivänä kun maut tulevat esiin.

Chewy double chocolate cookies -Suklaacookiet

ImageYesterday I asked from my dear Aussie husband what he fancies as I felt like baking. He responded straight away by saying chocolate cookies but chewy not crunchy ones. Well that was an interesting request. I am not a big fan of cookies myself and definitely not chewy ones, I like crunchy ones so I had to start hunting the recipe from the internet. I ended up trying Nigella’s recipe and it turned out to be really good. I hope you enjoy these tasty cookies too 🙂

12 cookies:

125g dark chocolate

2dl (1cup) white flour

1/2dl (1/4cup) coco powder

1 tsp baking soda

1/2 tsp salt

125g butter

1dl (1/2 cup) soft brown sugar

1/2dl (1/4 cup) white sugar

1 tsp vanilla extract

1 egg

50-100g dark chocolate chunks

1. Preheat the oven to 170 celsius degrees.  Mix flour, baking soda, salt and coco powder together.

2. Melt 125g chocolate.

3. Whisk butter and sugars until creamy. Add the melted chocolate.

4. Beat in the egg and vanilla extract.

5. Mix with the flour mix.

6. Add chocolate chunks and mix well.

7. Form approximately 12 cookies on the tray.

8. Bake for 18 minutes.

ENJOY!

Kysyin eilen ihanaiselta Aussimieheltäni mitä hänen tekisi mieli, sillä olin leipomistuulella. Hän tuumasi hetken ja totesi, suklaacookieita, mutta sellaisia sitkeitä ei rapsakoita. En itse ole mikään suuri cookieiden ystävä, joten minulla ei reseptiarkistossa ollut sopivaa ohjetta. Lähdin siis metsästämään internetistä sellaista. Päädyin Nigellan reseptiin ja sitä hieman mukaillen leivoin seuraavalla ohjeella suklaacookieita. Olivat super hyviä!

12 keksiä:

125g tummaa suklaata

2dl jauhoja

1/2dl kaakajauhetta

1 tl ruokasoodaa

1/2 tl suolaa

125g butter

1dl ruskeaa sokeria ( intiaanisokeria)

1/2dl valkoista sokeria

1 tl vaniljatiivistettä

1 muna

50-100g suklaapaloja

1. Lämmitä uuni 170 asteeseen. Sekoita keskenään jauhot, sooda, suola ja kaakaojauhe.

2. Sulata 125g suklaata.

3. Vatkaa sokerit ja voi vaahdoksi. Lisää sulatettu suklaa.

4.Vatkaa sekaan muna ja vaniljatiiviste.

5. Sekoita jauhoseos sekaan.

6. Lisää suklaapalat seokseen.

7. Muotoile n. 12 cookieta uunilevylle.

8. Paista 18 minuuttia.

Whiskey cupcakes -Viski-suklaa kuppikakut

ImageHello everyone and sorry for a long pause between the posts. We were travelling last weekend. We did an amazing trip to Hamburg to see my dear friends and their two and half month old daughter, who is so adorable by the way!!! Our flight there was a disaster though, our little daughter decided to be a devil instead of a sweet smiley girl. She literally cried all flight, had massive tantrums as she was not allowed to crawl and walk on the aisle..the first night in the hotel was also a bit crazy. The dietician that we saw the day before told us not give any milk during the night time as our daughter should start eating more and not just drink 1l of formula each day. SO we tried. AND we will never try again. It was horrific. Crying all night long. We thought that as much as she should eat more solids we need our sleep. I want to believe she will start eating when it is a right time for her and if she does not I can see myself as a failed mother whose 15 year old teenager girl still drinks milk to replace her meals  -I don’t thinks so 🙂 … So I have given up, she eats if she eats and she can drink milk as much as she wants so that she grows. Despite the crazy flight out and first horror night in, we had a great long weekend in Hamburg. The flight back was super easy and our daughter smiled all the time even though it was an evening flight. In the cab she got a bit car sick so I was covered in her spew from head  to toes when we finally got home. Well, I guess this is what it will be like for the following 18 years.. Travelling chaos. We will still do it as we love travelling. Our baby can cry and spew, I just have to remember not to wear nice clothes on until we are steadily on the land again.

To cheer up your Monday I want to share this amazing cupcake recipe with you. My dear friend who lives in Hamburg is also a super well known of her baking delights. I once shared the whiskey cheesecake recipe with you that I got from her -still my guaranteed dessert- and here you are whiskey cupcakes this time. Boozy and groovy! The cupcakes were so good that I ate two huge ones without breathing in between!

Whiskey cupcakes:

100g dark chocolate

90g butter

1 1/4dl (a bit over 1/2 cup) caster sugar

1-2 eggs

2 1/2dl (1 1/4 cup) white flour

1 tsp vanilla sugar

1 tsp baking powder

1/2 tsp baking soda

1 dl (1/2 cup) dark coffee

1/2dl (1/4 cup) whiskey

1. Melt chocolate.

2. Whisk butter and sugar.

3. Add eggs one at the time and whisk.

4. Mix the dry ingredients together.

5. Add melted chocolate into the butter mix.

6. Add coffee and dry ingredients to the dough.

7. Pour dough to the cupcake tins and bake in 175 celsius degrees for 15-20min.

8. Tap some whiskey on cupcakes and let them get moist. Leave to the fridge for 2 days to get the full flavour.

Icing:

50g butter

150g dark chocolate

150g soft cheese

1. Melt the butter and chocolate. Let it cool.

2. Mix it with soft cheese and add the icing on cupcakes.

ENJOY! THEY ARE SUPER GOOD!

—-

Hei ja pahoittelut postauksen kestämisestä. Olimme viikonloppumatkalla Hampurissa tapaamassa ystviämme ja heidän kaksi ja puolikuukautista tytärtään. Menolento oli kaoottinen. Tyttäremme kiljui ja itki koko lennon ja sai itkupotkuraivareita sillä ei voinut ryömiä ja kävellä käytävällä. Ensimmäinen hotelli yö oli myös hirveä. Ravintoterapeutti, jolla kävimme muutamaa päivää ennen kielsi antamasta maitoa enää yöaikaan, jotta tyttäremme alkaisi syömään ruokaa eikä vain lipittäisi 1l korviketta päivässä. Oli sitten viimeinen kerta kun kyseisen kokeilun teemme. Hotellihuoneessa eikä varmaan koko hotellissa nukkunut kukaan sinä yönä. Päätimme yhteistuumin, että tytär saa juoda tasan niin paljon korviketta kuin haluaa kunhan me saamme vain nukkua. Kun olimme toenneet kamalasta lennosta ja yöstä meillä oli aivan ihana reissu Hampurissa! Paluulento meni täydellisesti ja tyttäremme hymyili ja leikki koko ajan. Harmi kyllä hän alkoi voimaan taksissa pahoin -autopahoinvointia- ja oksensi kaikkialle. Olin siis yltä päältä oksennuksessa kun pääsimme vihdoin kotiin. No, vauvamme saa oksentaa ja buutaa mutta me matkustamme. Täytynee vain muistaa laittaa kauhtuneimmat vaatteet päälle matkustaessa ja vaihtaa sitten tyylikkäämpiin kun olemme turvallisesti maan kamaralla.

Hampurissa asuva ystäväni on tunnettu leipomistaidoistaan Siellä ollessa hän tarjosi meille viskisuklaa kuppikakkuja. Söinkin niitä yhdeltä istumalta kaksi valtavan kokoista, hyvä kun hengitin välissä, niin herkullisia ne olivat. Tässä siis maanantai päiväänne piristämään kyseisten kuppikakkujen ohje. JAM!

Viski kuppikakkujen ohje:

100 g tummaa suklaata

90 g voita

1 1/4 dl sokeria

1-2 munaa

2 1/2 dl vehnäjauhoja

1tl vaniljasokeria

1/2 tl leivinjauhetta

½ tl soodaa

1 dl vahvaa kahvia

1/2 dl viskiä

Sulata suklaa. Vatkaa voi ja sokeri vaahdoksi. Lisää munat yksitellen vatkaten. Sekoita kuivat aineet keskenään. Lisää sulatettu suklaa rasvaseokseen. Lisää kahvi ja jauhoseos vuorotellen taikinaan. Kaada taikina muffinssivuokiin (tai rengasvuokaan). Paista 175 asteessa noin 15-20 minuuttia (kokonaista kakkua 55 minuuttia). Kostuta kakku viskillä ja anna maustua 1-2 vuorokautta jääkaapissa.

Kuorrutus:

50g voi

150g tumma suklaa

150g tuorejuusto

Sulata kattilassa voi ja tumma suklaa. Anna jäähtyä huoneenlämpöiseksi ja sekoita joukkoon tuorejuustoa. Levitä kuppikakkujen päälle.

Sweet potato chocolate cake -Bataattisuklaakakku

WP_20130921_010Something unbelievable happened on Sunday night. Our amazing cooker -oven, grill, dinner plate warmer and gas hobs in one combination-  just stopped working. I was cooking tasty home made chips in the grill with full heat when suddenly the cooker caused a short and the wall switch started melting! Oh no! Many people would first react by thinking of all the safety risks but not me. My first thought was literally ”oh no how am I supposed to bake next week”. Our cooker is still broken, the electrician arrives today to fix the wall switch and then we will see what is cooker’s destiny whether it still works or if we need a new one. My dear Aussie husband comforted me by saying ”darling just think that you either get a perfectly functioning new cooker or the old one is even better than before ”. I wish I could think such an optimistic way. Being so, you may need to wait for some new recipes. I thought in the meanwhile I would post the cake I managed to bake just before the cooker broke down. This cake is my own recipe. I wanted to use sweet potato in a chocolate cake so I thought I would give it a try and in fact it worked pretty well.  It gives the moisture and the sweet flavour compliments the chocolate cake. This is again a fully vegan recipe, so totally egg and dairy free and gluten free too. Of course you can use butter and milk where ever I have used the replacement products.

2 dl (1 cup) sweet potato puree

1/2 dl (1/4 cup) rice milk

1 1/2 dl (3/4 cup) dark brown sugar

1/2 dl (1/4 cup) vegetable oil

1/2tsp vanilla powder

a few drops of vanilla extract

1/2 tsp vanilla sugar

3/4 dl (almost 1/2 cup) coco powder

1/2dl (1/4 cup) sugar

3 tbs golden syrup

2dl (1 cup) gluten free self raising flour

1 tsp baking powder

50g grated dark dairy free chocolate

1. Preheat the oven to 190 celsius degrees.

2. Cook sweet potato cubes and puree them.

3. Mix together sweet potato puree, oil, rice milk, sugars, vanilla powder, coco powder, golden syrup and flour. In the end add the grated chocolate.

4. Bake for 40min. Test with a fork to make sure the cake is fully cooked.

Filling:

1/2 dl (1/4 cup) oat cream

1/2dl (1/4 cup) raspberries

1 tsp vanilla sugar

1-2 tbs caster sugar

1. Mash the raspberries with the fork. Mix the oat cream and raspberries together and add sugars.

Icing:

30-50g  dairy free margarin (butter goes perfectly too, in fact probably better due to the salty nature!)

1/2 dl (1/4 cup) oat cream

1dl (1/2 cup) icing cugar

3-4 tbsp coco powder

1. Whisk together the dairy free margarin and oat cream.

2. Whisk in the icing sugar and finish with adding the coco powder.

Build the cake. After cooking it, let it cool down first, cut it into halves, fill with the raspberry oat cream mix and coat with the delicious chocolaty icing.

ENJOY!