No Carb Pizza – Zucchini and Egg plant base

As I sit here the rain is pouring down by the bucket loads giving me warm thoughts of hot juicy food. It is strange how the weather can change so fast here in Denmark. From one minute to the next it is warm and sunny and the next there is lightning, thunder and rain. My thoughts changed with the weather from fresh salads to hot baked goods.

I have read lasagna recipes that use zucchini instead of pasta but never seriously considered making it. The other day I had an egg plant and half a zucchini I wanted to use so I decided to try an idea I saw on Pinterest. I made mini pizzas using the egg plant and zucchini as the base. I added tomato sauce, pepperoni, cheese and herbs. Annnnd…the healthiest pizza ever.

I am not going to write an exact recipe but just the basic steps.

First pre-heat your oven to 200 degrees F. Slice zucchini and eggplant to about 1 cm thick. Spread on your favorite pizza sauce or ketchup. Layer with pepperoni or other desired topping. Finally cover with grated cheese and Italian herbs. Bake for 10 to 15 minutes until the base is tender. Eat hot. Yummm!

This is a great way to feed veggies to the whole family. Even the little 5 year old who has a hard time with most veggies managed to eat a few. I think this will be a recipe I will use again in the future. Perhaps you’ll try it too?

- Sara

Vanilla Muffins with Lemon Filling and Meringue Icing

I love muffins with filling and icing but it just takes longer to make them and adds more sugar – which is something we try to keep to a minimum. But I found a post on Pinterest that had a list of 34 or something recipes of muffins cupcakes of all different flavors and colors. The first time I used one of the recipes I did a bit of a mix and match to suit our taste buds. The Fudgey chocolate muffins with blueberry filling and meringue icing was totally brilliant!

This time I decided to stick to recipe 23 which is Vanilla Cupcakes with Lemon Filling and Meringue Frosting. They are a winner in my books. I was proud to present them at our family gathering. My Grandma had the perfect try to serve them on adding to the classy olden day look. My daughter helped with the filling. At first I thought the holes she was cutting in the muffins to put the filling in were too small, but after tasting the sweetness of the filling I am glad she didn’t put more in them. The filling is very sweet and tangy…which is how it should be. Okay. Now for the recipe – which I adapted slightly.

Vanilla Muffins

• 170 grams flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 115 grams butter, room temperature
• 225 grams sugar
• 2 eggs
• 1/2 teaspoon vanilla sugar
• 225 ml milk

1. Preheat oven to 200 degrees F (400 C).
2. Mix flour, baking powder, and salt.
3. Beat in butter gradually, then sugar.
4. Beat in eggs , then vanilla and milk until just mixed.
5. Pour into muffin cups and bake for 20 minutes or until a toothpick comes out almost clean.

Lemon Filling

• 1 egg and 1 yolk
• juice of 1 big lemon
• 115 grams butter
• 100 grams sugar

1. Beat egg and yolk in a thick bottom pot on the stove on low. 
2. Beat in lemon, butter, and sugar.
3. Stir over medium heat until the mixture has the consistency of pudding. Let cool.

Meringue Icing

• 5 tablespoons water
• 1/4 teaspoon white vinegar
• 300 grams sugar
• 2 egg whites
• 1 teaspoon vanilla sugar

1. Beat water, vinegar, sugar, and egg in a thick bottomed pot on medium-low heat. 
2. When the sugar has dissolved, beat on high for about 5 minutes.
3. Remove from heat, add vanilla and beat for 3 minutes – till the soft peak stage.

I had a little filling left over so I used it as icing on some Lemon Brownies I made later. The meringue was also too much since I didn’t want to put so much on the muffins, as you can see in the pictures, since I am more into strong flavored foods and the meringue was bland to me. Well, what else can you expect? I had so much meringue left that I used it to make 2 layers of baked meringue for a Chocolate Meringue Torte I also made a few days later.

I’m glad I could add another lemon recipe to my repertoire.

Have a good weekend. How about trying some lemon filled muffins?

- Sara

Crackly Dyed Easter Eggs

Putting food coloring on the cracked egg

Today was the first time I colored eggs like this. I got the idea from a picture I saw on Pinterest. The result was amazing but it is a very time consuming task to peel them after coloring them. As you can see from the picture, it is not necessary to use much coloring as it spreads out along the cracks.

Peeling the dyed egg

The secret to keeping the color bright is to remove only the shell and not skin under it. Half the fun is peeling the egg and seeing what bright designs are waiting underneath.

If you have the time and want to make an impression, these eggs are a great addition to an Easter lunch. The kids were so excited to see them. My 5 year old said they looked like spider webs. I made a few different types and colors because 2 of the kids like soft boiled eggs and 3 of the kids like hard boiled. We all enjoyed them.

What kind of eggs do you make on Easter? Do you have a family tradition?

Happy Easter every one! Have a great Sunday!

Torte Egyptian – in other words Hazelnut, Caramel and Cream Layer Cake

Hazelnut Cream Cake

I found this recipe (once again) on Pinterest…what a joy! I had just enough hazelnuts for it, which is what helped me determine whether I was going to make it or not. We all (parents, kids, grandma and great grandma) enjoyed the cake with its nutty creamy taste and texture. The caramel adds a little extra pizzazz - which you don’t want to miss out on.

The original torte  recipe is a little different. I adapted recipe to suit the ingredients I could find easily.

Torte Egyptian

For one cake layer

• 2 egg whites
• 2 tablespoons sugar
• 1/2 tablespoon flour
• 40 grams ground hazelnuts

1. Preheat oven to 170°C
2. Beat egg whites, add sugar and beat more.
3. Gradually, fold in sifted flour and hazelnuts.
4. Bake in a greased 20 cm diameter spring form pan in a  for about 25 minutes.

The original cake calls for 3 cakes. I actually didn’t realize at first that the above recipe was only for 1 cake. So after making the first and then realizing how small it was, I opted for only making 2 cakes.

Yellow filling

• 10 egg yolks
• 10 tablespoons sugar
• 5 1/2 tablespoons flour
• 20 grams vanilla sugar
• 340 ml milk
• 170 grams butter

1. Cook egg yolks, sugar, flour, vanilla sugar and milk on low heat until very thick stirring continuously.
2. Beat butter till pale and fluffy.
3. Beat in  cooled yolk cream till incorporated.

Crunchy whipped cream filling

• 250 ml whipping cream
• 200 grams White sugar
• 120 g toasted hazelnuts, chopped

1. Whip the cream. Stop just before it reaches the stiff peak stage.
2. Prepare a baking tray covered with wax paper.
3. Melt sugar by putting it in a thick bottomed pot on medium-high temperature on the stove. Mix once in a while. You will notice the sugar melting slowly after about 5 or 10 minutes. Continue mixing every 10 seconds. It melts very similarly to chocolate only taking much longer. As the sugar melts it will start turning brown – turn the heat down to medium-low and cook until completely melted.
4. Pour the melted sugar onto the baking paper and spread it very thin. Work quickly! When it’s completely cooled, separate it from the paper and crush with a rolling pin. Do not powder it as it will give this layer it’s crunchiness along with the nuts.
5. Fold chopped nuts and most of the caramel into the whipped cream. Save some caramel for decorating.

Assembling: Place one cake on a serving plate, cover with yellow filling and then crunchy cream one. Repeat for the two remaining cakes.

Hazelnut and Cream Cake

I wasn’t sure about what the crunch of caramel would do to the cake so I didn’t put it in the whipped cream but only used it for decoration. I regret this as I think it would have been a great contrast to the soft creamy texture of the rest of the cake.

Christmas Gift Jars

Christmas Gift Jars

I know, I know. This is not a recipe, but I just had to add these gift jars I made before Christmas passes. The good news is…they are full of food!! So, what I did was, make 3 different types of fudge (I wanted to make more but time didn’t hang around long enough). They were Creamy Vanilla Fudge, Christmas Spice Fudge and Chocolate Coconut Fudge…yum yum!!

I then wrapped each cube of fudge in wax paper, as if I was wrapping a gift. The next addition was ribbon. A different color or type for each kind of fudge, and wallah, all ready to hand out. No, actually, as you can see in the pictures, I opted for a napkin to cover the tops of old jars I had saved for such a time as this, tied them with ribbon or rope and put them in the fridge.

Now they are all smiling at me every time I open the fridge. Unfortunately, we will have to say good bye tomorrow. I am happy, however, that this gives me an excuse to try some new types of fudge since we also have to have some for ourselves for Christmas. I’m thinking Red Velvet Fudge or maybe some Soft Chewy Caramels. Can’t wait!

Fudge gift jars

Now it is time to say it…MERRY CHRISTMAS to all of you. Thanks so much for stopping by and being an encouragement by taking an interest in my blog. (I hope it leads to more some day.)

Here is a lovely something I read the other day and wanted to share it with you.

“What is Christmas? It is tenderness for the past, courage for the present, hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace.” —Agnes M. Pharo

Enjoy your Christmas!

-Sara

Chocolate Nut Fudge

Chocolate Almond Fudge

I made this Chocolate Almond Fudge last week for my husband’s birthday, along with coconut pops, apple cinnamon pops and a flourless chocolate cake, and they were the most popular item. Despite not having enough marshmallows, they were fabulous – rich, crunchy but still dissolved in our mouths.

I found the recipe in blog called Foodie Crush. Now, it is here for you.

Chocolate Almond Fudge

1. In a large mixing bowl, add:

• 120 grams or 8 tablespoons butter (room temperature)
• 12 oz. package (ca. 340 grams) semi sweet chocolate chips

Set aside

2. In a large pan stir together:

• 2 cups (420 grams) sugar and
• 2/3 cup evaporated milk, until mixed

Then add 12- 15 large, fresh marshmallows (I only had 6 large normal ones)

3. Cook over medium heat,  and stir constantly, I use a rubber spatula to stir and clean the sides of the pan. Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted; don’t let it change color.

4. Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add:

• ¾ cups chopped nuts (I used almonds and I may have used a little less)
• 1 teaspoon vanilla

5. Continue to stir vigorously until it is very well mixed.

6. Spray an 11” x 7” pan with cooking spray or just line it with baking paper like I did. I didn’t have an 11″ x 7″ pan so I just used my 8″ x 4″ pan which made the pieces a bit fatter. I don’t really think this was a problem.

7. Pour fudge into the pan and refrigerate until cool and set.

8. Cut into 1 inch cubes and eat…not all of them in one serving. Ha.

These were real good and easy to make so I believe I will make them again in the future. Hope you try them and enjoy them like we did.

Have a gr8 weekend!!

-Sara

Cardamom Snowdrop Cookies

I know I’m starting late with the Christmas recipes but as they say “better late than never”. I made these Cardamom Snowdrop cookies 2 weeks ago just for fun. My husband and daughter don’t like cardamom so I only made half the recipe. My son and I had a great time eating them all by ourselves. Ha! Actually we had a nice time together rolling the cookies as well. He always likes to help.

These cookies are great as a quick tasty snack. Simple to make and eat. I found the recipe on Savory Simple.

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup powdered sugar (I grind my own)
• 1 teaspoon pure vanilla extract
• 1 1/4 cup almond meal (I grind my own)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt

topping:

• 1 cup powdered sugar
• 1 teaspoon cardamom

Directions

1. Preheat the oven to 325 degrees F (160 degrees C). Line a baking sheet with parchment paper.
2. In a stand mixer with the paddle attachment, cream the butter, 1/2 cup confectioners sugar and vanilla for several minutes until light and fluffy.
3. Sift the flour and salt together.
4. Turn the mixer speed down to low and slowly add the almond meal followed by the flour. Scrape down the sides once or twice to make sure the dough is evenly mixed.
5. Use a teaspoon-sized scoop to measure out cookies. Use your hands to roll each cookie into a ball (don’t skip this step or the final product won’t look as nice!)
6. Bake the cookies for 15-20 minutes. While the cookies are baking, sift together the topping ingredients in a bowl.
7. Remove the cookies from the oven. While they’re still warm, carefully coat each cookie in the sugar cardamom mixture and set aside to cool. Once the cookies have cooled (about 15-20 minutes), toss them again in the sugar mixture.

If you don’t like cardamom you can always use plain sugar when coating the cookies. Well, that is all I have time for now. More Christmasy recipes coming up….soon.

Enjoy!

- Sara