Filled CupCakes

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I used my Valentine’s Day treating myself with these lovely Chocolate Cupcakes which where filled, not only with love, but also with Vanilla Cream Cheese, a fashion magazine and a cup of Chocolate, yummy 😛
How was your Valentine’s Day ❤

Chocolate is one of the best way to enjoy life, but making cake including chocolate is just delicious.
I have actually wanted to make these cupcakes the whole week, because last weekend my sister call me and ask me if I had any idea to bake some really delicious cupcakes and my first thoughts was these.

If you want to treat yourself or someone else these days, you should try these out.

Cupcakes 

300 g Flour ( I use a whole grain flour)
280 g Sugar (I use Stevia for a sugarfree version)
100 g Greak Yoghurt
½ tsp. Baking Soda
1 tsp. Baking Powder
2 tbsp. Coca Powder
4 ml. Milk
1 tsp. Lemon Juice

evt. 50-80 g Chopped Chocolate or/and 50 g chooped nuts

Frosting
200 g Cream Cheese
100 g Greek Yoghurt
3-5 tbsp. Confectioner’s sugar (I used Stevia for sugarfree version)
2 tsp. Lemon Juice
1- 1½ tsp. Vanilia ekstract of vanilla beans.

CupCakes

In a bowl mix the water, milk and lemon juice. Let it stand on the kitchen table for two minutes.
in another bowl sieve the flour, coca powder, baking soda and powder.

Add the sugar and the greek yogurt to the wet ingredients.
Mix it well together so the sugar is dissolve.

Add the flour mixture to the wet ingredients and mix it well to it is smooth.
Fill each muffin liner 1/2-2/3 full and bake the cupcakes at 350 F (180 C) for 20-30 min.
Let the cupcakes cold down when they are done.

Cream Cheese Frosting
In a bowl whisk together the cream cheese, greek yogurt and the confectioners sugar.
Add the vanilla extract/vanilla bean and the lemon juice. Mix it well together.

When the cupcakes are cooled you can fill them with the frosting.
collage

Make a hole in the top of the cupcake. A piping tip is perfect to the hole.collage1

Fill the hole with frosting. Place back the top in the hole. Top your cupcake with the frosting.

These Cupcakes are filled with love and with a little hidden surprise. Enjoy your cupcakes.


Cupcakes
3 dl Skummemælk
1 dl Vand
100 g skyr, gr
1 spsk Citronsaft el. edikke
1 tsk. Bagepulver
½ tsk. Natron
300 g Hvid Hvedemel
2 spsk.+ 1 tsk. ISIS SØD el. andet tilsvarende til 250-280 g sukker.
2 spsk. Bagekakao
Evt. 5o g Hakket Chokolade og 50 g hakket nødder. (Valgfrit)
Cream Cheese Frosting
200 g Flødeost
100 g Cheasy Skyr
1 tsk. vaniljepulver
1 tsk. citronsaft
3-5 spsk. Florsød
Cupcakes
I en skål tilsættes mælk, vand og citronsaft/edikke. Lad det står i et par minutter.
Si mel, kakao og natron sammen i en anden skål. Tilsæt også evt. hakket chokolade og nødder.
Tilsæt de våde ingredienser til tørreingredienser.
Tilsæt sødning og pisk det til en ensartet og luftig dej.
Fordel dejen i muffins forme og bag dem ved 180 C i ca. 20-30 min.
Lad muffine køle helt af, inden de fyldes med cream cheese frosting.
Frosting
Pisk flødeost og skyr sammen. Tilsæt sødning, vaniljepulver og citronsaft, og pisk det hele luftigt.
Når du skal fylde cupcakes er en tyl virkelig god til, at lave hullet i toppen. Ellers kan du forsigtig gøre det med en ske eller en kernehusfjerne mm.
Overstående billederne viser, hvordan du gør.

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Homemade Toffee

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HI dear friends. I hope you’re enjoying the second week of December. Last Monday I got my problem statement for my study program project. I have now two weeks to write the project at home. My project is about the spanish flu in 1918-1919 in the subject of biology and history. Therefore I may be a bit away from Blue Ducklings while I’m writing this project, but when I take a break I will be working on Blue Ducklings.
Have you ever tried to make your own toffee? It is super easy, delicious and you can make them just as YOU want them to be and taste. I like trying to make thing from the scratch and trying different flavors out.

You will need
• 2 dl (200 g) Heavy Cream
• 2½ dl (250 g) Sugar
• 1 dl (145 g) Syrup
• 100 g (1 stick)  Butter
• Taste: 1-2 tsp. Vanilla extract or 2 tbs. Coca or 1-2 tsp. liquorice powder or other flavoring powder.

Melt the butter the butter in a pot. Add the rest of the ingredients to the pot and let it boil for 30-45 min while you stir in it. It is done when it has a temperature on 124°C or 255°F. If you don’t have a thermometer that can go to this high temperature, you can take a glass of COLD water and pour a few drops of the mixture down in the water. If the toffee gets hard and doesn’t dissolve in the water, the toffee is done.
Pour the toffee mixture on a covered sheet or box and let it cool down. Cut out the toffee in a proper mouth size.
ENJOY AND YUMMY.
I pour my mixture out on a sheet which makes my toffee a bit thin, but then I fold the toffee over so it gets double.
Make the toffees as a gift for your beloved or as a hostess gift in these coming up Christmas events.


Jeg skriver lige nu SRP om Den Spanske Syge i Biologi og Historie. Jeg kan derfor godt være at bloggen vil være lidt stille de næste 2 uger, hvor jeg har skriveperiode. Jeg vil dog prøve engang imellem at tage en pause, og så arbejde på Blue Ducklings.

Har du nogensinde prøvede at lave dine egne karameller? Det er super let, lækkert og du kan selv bestemme og eksperimentere med smagen.

Du skal bruge:

  • 100 g Smør
  • 1 dl lys sirup
  • 250 g sukker
  • 200 g Piskefløde
  • 1-2 tsk. vanilje ekstrakt el. pulver eller. 2 spsk. kakao eller. 1-2 tsk. lakridspulver. Du kan også bruge andet smags givende pulver.

Smelt smøret i en gryde. Tilsæt de øvrige ingredienser og lad det koge imens du rør rundt engangimellem. Når massen har en temperatur på 124° er karamellerne færdige. Har du ikke et termometer som kan håndtere så høje varme, kan du også bare tag et glas koldt vand. Dryp et par dråber af karamelmassen ned i vandet. Bliver karamellerne hårde og ikke opløst i vandet, er de færdige. Hæld massen ud på en beklædt plade eller boks og lad dem køle af. Skær/klip stykkerne ud i passende størrelser, og nyd dine hjemmelavede karameller.

Jeg hældte mine karameller ud på en plade, hvilket gjorde dem en smule tynde. Jeg foldede derfor massen, så den var dobbelt.

Lav karamellerne som en gav til dine kære, eller som en værtindegave til julens begivenheder.

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Sunday Breakfast

There is no better way to start the Sunday but eating pancakes for breakfast. I remember in my childhood how pancakes were the best thing I know in the world and there was nothing better than my grandmother’s pancakes. When my grandmother pass away my dad got her recipe book which he loves to share and teach us children with.
My grandmother’s pancakes contain a very special ingredient, I thought it was so weird when I was a child, but in my grandmother’s pancake recipe is there used beer, does that not sounds weird? Anyways the beer has a special effect on how the pancakes become. The beer makes the pancakes a little bit crispy, but still soft and chewy as pancakes shall be. Furthermore the beer gives also some flavor to the pancakes. Maybe you know the trick with the beer, if you don’t here is a recipes of my grandmothers crispy pancakes:

For 4 people:

  • 250 g Flour
  • 3 Eggs
  • 1 tbs. Sugar
  • ½ tsp. Cardamom
  • A pint of salt
  • 1 tsp. Vanilla extract (Optical )
  • 4 dl. Milk
  • 1½ dl. Beer

Mix the eggs and the sugar light and fluffy in a bowl. Add the cardamom, salt, vanilla, flour and beer and mix it together. Add the milk and mix it together.
If you can wait and have time for it you can leave the batter in the fridge for a half hour. If you can’t then you can just bake the pancakes.

Bake the pancakes one by one on a very hot frying pan in some butter.
Enjoy the pancakes with syrup, jam, sugar, ice cream, Nutella or how you like.

Pancakes is always perfect, whether it is for brunch or as dinner. I remember how my sister and me once had pancakes and ice cream for dinner, yummy.


Der er ingen bedre måde at starte søndag på, end med pandekager til morgenmad. Jeg husker i min barndom, hvordan pandekager var det bedste jeg kender i verden, og der var intet bedre end min farmors pandekager. Da min farmor for mange år siden gik bort, fik min far hendes kogebog, som han elsker at dele og lære os, nu voksne, børn med.

Min farmors pandekager indeholder en meget speciel ingrediens. Jeg synes virkelig det var underligt, da jeg var barn, synes jeg det var så underligt, men i min farmors pandekage opskrifter er der brugt øl, lyder det ikke underligt? Men øllet har en særlig effekt på, hvordan pandekager blevet. Øllet gør pandekager en lille smule sprøde, men stadig bløde, som pandekager skal være. Desuden giver øllet giver også en vis smag til pandekager. Måske du kender tricket med øl, hvis du ikke gør, så er der her er en opskrifte:

Til 4 personer:

  • 250 g mel
  • 3 æg
  • 1 spsk. Sukker
  • ½ tsk. Kardemomme
  • Et nip af salt
  • ½ tsk. Vanille ekstrakt el. 1 tsk. vaniljesukker (Valgfrit)
  • 4 dl. Mælk
  • 1½ dl. Øl

Bland æg og sukker sammen i en skål, til en luftig og let æggesnaps. Tilsæt kardemomme, salt, vanilje, mel og øl og blande det sammen. Tilsæt herefter mælk og pisk til en dej uden klumper.

Hvis du kan vente og har tid til det, kan du lade dejen i køleskabet i en halv time. Hvis ikke så bare bag dem NU.

Bag pandekager én efter én på en meget varm pande i lidt smør.
Nyd pandekager med sirup, marmelade, sukker, is, Nutella, eller hvordan du kan lide.

Pandekager er altid perfekt, om det er til brunch eller som aftensmad. Jeg husker hvordan min søster og mig havde engang pandekager og is til middag, mums.

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The Best Oat Bread Rolls – Havreboller

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These bead rolls are some of the most amazing bread rolls I have ever made and they are so healthy. These buns are perfect for you or your kids’ lunch, after a workout, for breakfast, brunch or as a snack.
The buns are so healthy, full of dietary fibre and wholemeal and they are really easy to make. They don’t need to rise and still they are so soft and lightly.

What you need:
3 tablespoon psyllium seed
½ L lukewarm water
100 g oatmeal
100 g oatmeal flour (blended oatmeal)
125 g whole wheat flour
100 g sunflower seeds
150 g grate carrots
2 teaspoon oil
1 teaspoon salt

Mix the psullium seed and the lukewarm water in a big bowl.
Then add the sunflower seeds, the salt, the oil and the carrots to the bowl and mix.
Add the oatmeal and mix it well. Then add a little at the time the oatmeal flour and the whole wheat flour.
– It will be easy to use your hands to mix it well.
You will now have a dough which is a bit heavy and compact, but don’t worry you rolls are going to be light and soft.
Shape the dough into 11 even bread rolls. Bake them for 35- 40 min. in a preheated oven on 200°C

NB: When the buns are done, it is important that the cool down or they will be sticky and not light.


Disse boller er nogle af de bedste og mest fantastiske boller jeg nogensinde har bagt, og så er de enorm sunde. Disse boller er perfekte til din eller dine børns madpakke, efter træning, til morgenmad, brunch eller som et mellemmåltid.
Disse boller er super sunde, fyldt med kostfibre og fuldkorn, og de er super lette at bage. De behøver ikke at hæve og de er stadig dejlig luftig og bløde.
Du skal bruge:
3 spsk. loppefrøs skaller
½ L lunken vand
100 g havregryn
100 g havremel (Blendet havregryn, så det har en fin lidt grov mel struktur)
125 g rugmel
100 g solsikkekerner
150 g revet gulerod
2 tsk. olie
1 tsk salt

Bland loppefrøs skallerne med det lunkende vand i en stor skål.
Tilsæt solsikkekerne, salt, olie, revet og gulerod til dejen og bland det godt.
Tilsæt herefter havregryn og bland det i dejen.
Tilsæt herefter havremel og rugmel lidt efter lidt til dejen.
– Du vil nu have en lidt tung og kompakt dej, men bare rolig du vil stadig få dejlig luftig og bløde boller.
Form dejen indtil 11 lige store boller
Bag dem i en forvarmet ovn på 200°C i 35-40 min.
OBS: Når bollerne er færdig bagt, er det vigtigt at de køler helt af inden du skær dem over, ellers vil de være klistret.

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Tast amazing with a slice cheese and strawberry jam – Smager fantastisk med en skive ost og syltetøj. 

Xoxo Blue Ducklings