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The very first time I made these brownies was about six months ago for my mom’s 50th birthday. The recipe is originally Nigella’s and they are absolutely delicious! This is probably my favorite brownie recipe ever, and whenever I ask my family what I should bake, they always tell me to make these. I feel like they would be amazing without the white chocolate too, but I would never leave it out;) If you’re feeling adventurous you could try putting in some smarties or even dark chocolate chunks if you’re a lover of very chocolaty things. I have to say these are very sweet so for my mom’s birthday for example, I cut the brownies into tiny pieces so that guests were able to eat something else too without feeling too full.

To make these lovely brownies you will need:

200 g butter

200 g dark chocolate

3 eggs

2 dl sugar

1 tsp vanillin

2 dl flour

130 g white chocolate

Melt the butter and the dark chocolate together. Make sure not to burn it. Mix together sugar and eggs until it looks fluffy. Let the chocolate and butter mixture cool for a bit before you add it into the eggs. Cut the white chocolate into big chunks. You can obviously have smaller chunks too, but I prefer them bigger! Now add flour and the white chocolate chunks into the mixture. Pour the brownie mixture into a greased pan and cook it in a 170 °C oven for about 25 minutes.

My best tip with wanting to have chewy baked goods is to notwatch the time, but to check on whatever you’re baking. Stick a toothpick in it every once in a while until it looks the way you want it. Every oven is different so if you bake these brownies for 25 minutes you might get something that’s as dry as bread unless your oven is like mine!

​Love,

Pinja

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Okay, so what is autumn without apple pie? This is actually the first apple pie I’ve made this year, and oh my it’s delicious. I first tried it when my sister made it about a year ago, but this is the first time I myself have made it. It turned out pretty good, even if I say so myself. You don’t need many ingredients, and I would be very surprised if you didn’t succeed, since this is quite an easy recipe. The only part which might be a bit difficult is making it look pretty, but practice makes perfect and if you have an extra pair of hands helping you, all this should be easy!

What you need is:

4½ dl flour

1 dl sugar

¼ tsp salt

150 g butter

½ dl water

1 kg apples

1½ dl brown sugar

3 tsp vanilla extract

2 tsp cinnamon

¾ dl potato flour

2 tbsp lemon juice

1 egg

Start off by mixing flour, sugar and salt in a bowl, add the butter and mix these together with your hands. Quickly pour in the water and make sure the dough is smooth. Put the dough in the fridge and leave it to cool for at least an hour.

Peel the apples and cut them into thumb sized pieces. Mix in the brown sugar, vanilla extract, cinnamon, potato flour and lemon juice.

Butter a pan (about 24cm in diameter). Roll out half the dough on a floured table making it a bit bigger than the pan. Put the dough in the pan, flatten out the edges and pour the apples in. Now roll out the rest of the dough, just like you did earlier. Cut some patterns in it to make it look prettier. I made like a flowery one as you might see from the pictures (yes I did struggle a little bit with moving the dough on top of the pie, that’s why I would suggest you ask for some help at this point :D) You could also just cut the dough into strips and cross it over the apples!

Spread some egg on top of the pie to make it look shiny when it’s done. Bake it at the bottom half of the oven in 200 °C for about 60 minutes. Cover the surface when it’s gotten a nice golden color.

Serve the pie with some vanilla ice cream and enjooooy

Also look at how cute this pan is! One day I want to try out the recipe on it, maybe next time!;)


Love,

Pinja

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Hello! For my very first blogpost I wanted to make something fresh yet sweet, so this mousse cake is just perfect! Even though this is avery summery recipe, you can make changes in some of the ingredients to make it more season appropriate. I decided to go with raspberry on the top and white chocolate in the middle layer, because to be honest, who doesn’t love raspberries and white chocolate? I had also planned on putting some lemon juice in the bottom layer, but totally forgot that part. This cake could also be a very “grownup” birthday cake, so if you’re not a fan of the playful, 6 layer dream cakes, this is the one for you. It’s also very easy to make as long as you’re patient;)

Like I said earlier you can totally change almost everything in this cake! You can try different kinds of berries or juices. So if you for example want to make a lemon and white chocolate cake, you can just use some lemon juice instead of raspberries. The only limit is your imagination!

Also let me just point out that I think it’s safe to say I’m not going to be a professional cake decorator when I grow up. BUT this was my first time decorating a cake with melted chocolate so technically I didn’t do too bad haha.

Okay so for your delicious cake you will need:

175g oatmeal cookies

75g butter

200g white chocolate

2dl whipped cream

250g curd/quark

1dl sugar

3 gelatin leaves

some water

300g raspberries

1 dl sugar

2 dl whipped cream

250g curd/quark

4 gelatin leaves

What makes this recipe easy is that you don’t need to cook the cake in the oven, so there is not a possibility you would over or undercook the cake. Start off by crushing 175g of cookies to a crumble, melt 75g of butter and mix these together. Set the bowl aside and line a spring form cake pan with parchment paper. When that is done you can press down the crumble in the bottom of the pan.

Melt 200g of white chocolate and whip 2 dl of cream. While you do this let 3 gelatin leaves sit in cold water for about 5 minutes. Remove the excess water and bring the remaining to a boil, making the gelatin leaves dissolve. Let this cool down.

Mix the melted chocolate (make sure it’s cooled down), 250g curd, 1 dl sugar and the gelatin mixture into the whipped cream. Pour the white chocolate mousse on top of the cookie crumble and put the pan in the fridge to cool.

For the second mousse layer you basically need to do the same thing as you did in the middle one. Start off by boiling your berries (if you decided to go with berries) and separate the juice from the seeds using a sieve. Whip the cream and dissolve 4 gelatin leaves as you did in the previous step. Mix the raspberry juice, sugar, curd and gelatin into the whipped cream and pour this mixture into the pan.

Now you only need to let the cake set for about 2 hours before serving. Easy huh? ;)

You can also try seasoning the cookie crumble with coffee orcinnamon, making it a little more interesting.

I’m going to take some with me tomorrow when I go to Helsinki to meet my sister. Hope she likes it as much as I do (: Other than that I will celebrate my last day as an 18 year old since it’s my birthday on Monday! I also have two job interviews next week so wish me luck!

​Love, 

Pinja

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