Feeds:
Posts
Comments

Posts Tagged ‘vanilla’

Sometimes things are black and white šŸ™‚

whole-all

Investigator asked for a chocolate mousse cake for his birthday.

So Insightful, trying to be different asked for a white mousse cake for his birthday.Ā Being insightful, he arrived at the conclusion that having a cake the exact opposite doesn’t make him different. So he asked for a different topping and decorations as well.

Chocolate Mousse cake

Same as here, except I added 2 heaped tblsp of instant chocolate pudding to the mousse to make it more stable and then it doesn’t need to be frozen. Writing on top was piped with melted white chocolate.

Investigator cut round.jpg

 

White chocolate mousse cake (no bake!)

Base:

150 gr white gluten-free cookies (vanilla or petit-buerre)
100 gr margarine or butter, melted (was a bit much, will try with 75 next time)

Mix together and level in the bottom of the cake pan.

White chocolate mousse:

1 box whipping cream (250 ml)
1 packet white chocolate (100 gr)
4-5 tbsp water
2 heaped tblsp instant vanilla pudding

Melt chocolate and water in the microwave. Mix until smooth (I had lumps still, didn’t make a difference). Mixture should be liquid enough to pour when warm (not hot).

Whip cream until stiff. Add melted white chocolate and continue beating. Add vanilla pudding and continue beating until smooth. Place on base and levelĀ top.

Vanilla cream:

1 box whipping cream (250 ml)
200 ml milk
1 packet instant vanilla pudding

Beat all together until creamy and smooth. Place on mousse and level. Refrigerate overnight (can probably refrigerate less, I didn’t try).

Decorate with melted bittersweet chocolate and decorations of choice. Decorations with food coloring should be placed immediately before serving as the color runs afterwards (the picture above has the few decorations I put before I remembered this šŸ™‚ I added more afterwards).

Insightful cut.jpg

And joy reigned in the kingdom of LeftoverRecipes…

Take Her To A Peaceful Place by FrankAtt

Take her to a peaceful place” by Frank Att

 

 

Advertisements

Read Full Post »

To get good gluten free cakes and muffins, it’s usually necessary to whip the whites and yolks separately and then fold together. This gives it the fluffiness that the gluten would give it otherwise. That usually works, but it gets tedious. However, here is a recipe where you just throw everything together and bake. And it’s dee-licious!

Mmmm...

Mmmm…

Ingredients:

1 cup Tami gluten-free flour
1 packet instant vanilla pudding (80 gr)
1/2 cup brown sugar
4 eggs
1 tsp baking powder
180 ml vegetable oil
chocolate chips (optional)

Just a little closer...

Just a little closer…

Preheat oven to 160Ā°C. Mix everything together. Place into muffin cups. Bake for 10-15 minutes until brown and toothpick comes out clean. Let cool and eat!

Got it!

Got it!

Read Full Post »

I posted before about my basic chocolate oil cake. Now I present the vanilla chocolate chip cake – no eggs, no dairy, no margarine. And universally approved.

Magic!

image

Ingredients
1/2 cup spelt flour
1 1/4 cups all purpose flour (I’ve used up to only spelt flour, it still comes out great, just more dense)
1/2 cup dark brown sugar
One heaped teaspoon baking powder
Pinch salt
1/2 cup chocolate chips or to taste
1 cup water
1/2 cup vegetable oil
1 tbsp vanilla (I like a lot, a tsp is fine too)

Preheat oven to 160 degrees.
Sift flour into a mixing bowl. Add sugar, salt and baking powder. Add chocolate chips and mix.

image

All dry ingredients mixed

Add water, oil and vanilla and mix until combined. Pour into 25×25 cm baking dish.

image

Before baking

Bake for 25-30 minutes or until toothpick comes out clean.

image

wait until I take a photograph!

image

still some left here...

Bon apetit!

Read Full Post »

After I returned home fromĀ givingĀ birth, my FIL showed up and left some fruit for me. He remembered that I love cherries, so I got a large box of two kinds of cherries (dark and yellow); a large box of green grapes; strawberries (where did he find strawberries at this time of the year?) and “pita nectarines”, which are flattened nectarines which taste fabulous. He basically dropped by when he knew my husband was in, gave the fruit and left, without even saying hello for fear of waking me up šŸ™‚ Isn’t that a thoughtful gift? It was great to have something healthy and sweet to munch on after breastfeeding, especially when it’s so hot.

Pita Nectarines – from Ben Dor Fruits

The nectarines didn’t last the weekend, they were so tasty; the cherries were almost finished as well; but inexplicably, I had a few strawberries left. They were sweet and succulent, but I wanted something more in the comfort zone.

So I made some vanilla quark and served the strawberries with that. Divine!

Vanilla Quark with Strawberries

Ingredients

3-4 tbsp quark
10 gr (one packet) vanilla sugar
strawberries, cut

Mix quark and sugar. Ā Sprinkle strawberries on top and serve. Yum!

Summer Snack

Read Full Post »

My husband and I went to a wedding yesterday, and I promised my kids a surprise today if they’ll be nice with the babysitter. So this morning I made them chocolate cake in a bowl. After it was done, I cut it into quarters, and then arranged in each plate two cucumber slices (for eyes) two chocolate chips (nose) and a quarter cake (mouth).

My husband asked the kids, “Does it taste good?”

My eldest answered that he hadn’t tasted it yet becasue the cake was still too hot, and he doesn’t like cucumbers. My youngest, who doesn’t mind eating slightly warm chocolate cake, said “Yes!” cheerfully.

My husband asked, “Did you say ‘Thank you!’ to Mommy for making such a nice breakfast?”

My youngest said sweetly, “ThankĀ you mummy for such a nice breakfast!”

My eldest thought a bit, and then said, “Thank you mummy for giving me cake that is too hot to eat!”

šŸ™„ šŸ˜†

Cake in a bowl

I use a bowl and not a mug, for the following reasons:

1. It cooks more evenly in a shallow bowl

2. You see how big it really is. This is a a lot of cake, soĀ definitelyĀ more than one serving. I found that it makes 2-4 servings, and 2 is if you’re really hungry (or if your children really love cake šŸ™‚ )

Basic chocolate cake:

4 tbsp flour
4 tbsp sugar
2 tbsp cocoa (unsweetened)
generous pinch baking powder (or 1/8 tsp, if you prefer)
3 tbsp oil
3 tbsp water or milk
1 beaten egg
few drops vanilla
chocolate chips (optional)

Mix dry ingredients in a microwave safe bowl. Add wet ingredients and chocolate chips. Mix. Cook in microwave on high for 2.5 minutes. If still sticky, addĀ anotherĀ 30 seconds. Cut into quarters and eat!

Variations:

Choco-Vanilla cake:Ā 
This makes a vanilla flavoured cake with chocolate chips. Same procedure as before, with slightly different ingredients:

6 tbsp flour
4 tbsp sugar
pinch baking powder
1 beaten egg
3 tbsp oil
3 tbsp milk or water
1/2 tsp vanilla
chocolateĀ chips.

Almond-chocolate cake:

Substitute up to 3 tbsp flour for finely ground almonds or other nut. If it still seems too liquid, add more flour (almonds absorb less moisture than flour).

Banana/applesauce cake:

SubstituteĀ mashed banana or unsweetened applesauce for the oil (I’ve tried it in other cakes, not in this one, so I can’t promise… but it should work!) You can also try variations on this recipe.

Have a sweet year! And may your kids always make you laugh…

Laugh!

Read Full Post »

I’ve been dreaming for a long time of making my own ice cream. I even bought two vanilla beans for that purpose about a year ago, and kept them in vodka in a dark place (thus creating real vanilla extract as well). I never got arund to actually making it, though. Until now.

With some excitement I poured the cream into the pot, and took out one vanilla bean from the jar.

It looked disgusting. It smelled of alcohol, not vanilla. I thought it might be spoiled, but I read around a bit and vanilla beans keep very well. I thought, “Well, let’s give it a try. Maximum it will taste terrible…”. I opened the bean as I’d seen in numerous cooking shows (this was my first time with an actual vanilla bean) and scraped the inside into the cream, and threw in the vanilla bean as well. It looked extremely unappetizing, with little black dots. I heated the cream, stirred, and then removed from the heat. I tasted – and almost stopped dead.

This was the best vanilla flavoured anything I have ever tasted. The bean was still floating inside, and still looked heartily unappetizing. I tasted again. Unbelievable.

What were they thinking? The people who started using vanilla beans? “Oh, here’s a strange looking plant with a faintly nice smell, let’s see if it can be used?” How many utterly disgusting things did they try before scraping it and boiling it in liquids? Fried vanilla bean? Chopped in a salad? People had more patience once. Nowadays, I don’t think anyone would have looked at it twice.

In any case, the result was stupendous. The only problem was my husband, who is not a fan of yogurt in ice creams and not a fan of vanilla anywhere. Sigh. At least my kids got the right genes…

Vanilla Ice Cream

The original recipe calls for 500 ml of cream. I had only 250 so I substituted white sweetened yogurt instead. Of course, the reason I had only 250 ml wasĀ becauseĀ IĀ wantedĀ to lower the fat content. The result is creamy with a faint sour aftertaste from the yogurt – I assumed that this was what my husband didn’t like. I admit that fat percentage is not as high on my priorities either. I intend to makeĀ chocolateĀ ice cream next, and there I will probably use cream only. The original recipe is from “The Perfect Scoop” by David Lebovitz.

I chose this recipeĀ becauseĀ it has no eggs. This is home made and stays in the freezer a while, and I didn’t want to take chances with raw eggs.

250 ml cream
250 ml white yogurt
250 ml milk
3/4 cup sugar
1 vanilla bean
3/4 tsp real vanilla extract

Put the cream (ony one cup if you are using only cream) into a pot with the sugar. Scrape the vanilla seeds from the bean and add the vanilla pod to te pot. Warm until the sugar is dissolved. Remove from heat and add the milk, the yogurt, and the vanilla extract. Cool thoroughly in the fridge.

I don’t have an ice cream machine, so I did it the old-fashioned way: I froze for about and hour, and then blended. And then I repeated this 3-4 times, blending once an hour (The idea is to break the ice crystals so you get ice cream and not a block of ice). You can see the process in the pictures. Notice the frozen edges andĀ theĀ soft middle in the second image.

It was delicious.

Bon Apetit!

Before putting in the freezer

After one hour

End result

Read Full Post »