tag:blogger.com,1999:blog-68850479899074543122024-03-18T20:30:34.034-07:00Miss WhoopieUlrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6885047989907454312.post-19520347007786034932012-03-24T05:29:00.000-07:002012-03-24T05:29:29.688-07:00Skolebrød<div class="separator" style="clear: both; text-align: left;">
Endelig helg! Har bakt skolebrød som ble utrolig gode. Denne oppskriften er idiotsikker! Har feilet SÅ mange ganger med gjærbakst, men denne, denne får alle til! </div>
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Ca 20 skolebrød</div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">50 gram fersk gjær<br />5 dl melk<br />150 gram margarin<br />0,5 ts salt<br />1 dl sukker<br />1 egg<br />17 dl hvetemel</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Piano ferdig vaniljekrem</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Melis og kokos</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Smelt smøret på svak varme og tilsett melken. Varm blandingen til den er 37 grader, altså lunken. Løs gjæren opp i væsken og tilsett sukker og salt. Ha så i melet og egget og elt deigen i en kjøkkenmaskin til den har sluppet kanten på bollen. La den heve tildekket med plast i ca 1 time eller til dobbel størrelse. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Ha deigen på en melet bakeplate og del opp i ca 20 like store boller. Ha de på stekebrett med bakepapir, og la de etterheve i 20 minutter. Nå lager du små groper i bollene med pekefingrene så du får plass til 1 ss vaniljekrem. Det er viktig at du presser gropen helt ned til platen da bollene vil heve seg mens de steker. Vanilekremen vil flyte over og renne utover bollen hvis det ikke er dypt nok. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Stek bollene i 10 minutter ved 200 grader. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">La de ble helt kalde på en rist og ha så på melis rundt fyllet. Dypp bollene i en skål med kokosflak. La glasuren stivne før servering. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Håper det smaker og god helg :D </span></div>
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<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com2tag:blogger.com,1999:blog-6885047989907454312.post-32605796760624297962012-03-09T03:07:00.000-08:002012-03-09T03:07:37.963-08:00Smoothie og smugtitt på mitt kjøkken<div class="separator" style="clear: both; text-align: left;">
Her har dere en liten titt på kjøkkenet mitt. Alt er ikke på plass i resten av huset enda, så bilder fra stue osv kommer da det er ferdig :) </div>
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Til denne oppfriskende smoothien trenger du:<br />
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2 never frosne jordbær<br />
1 banan<br />
1 dl vanilje yoghurt<br />
ca 2 dl melk<br />
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Så enkelt som det! Ha det hele i en blender og miks i vei!<br />
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<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com2tag:blogger.com,1999:blog-6885047989907454312.post-91896774917301868002012-03-01T12:39:00.003-08:002012-03-01T12:39:51.674-08:00Lemon Pound CakeHallo alle sammen. I det siste har det skjedd mye, har blant annet vært i Berlin, som er en helt fantastisk by! Anbefaler på det sterkeste å dra dit. Jeg var på tur med Wilhelmine og lillesøsteren min, alle tre elsker sitronkaken på Starbucks, så jeg var helt nødt til å teste ut denne såkalte Iced Lemon Pound Cake! Fant en oppskrift som liknet, og resultatet ble ganske bra. Selvfølgelig ble den ikke seende ut som originalen, men den smaker hvertfall ganske likt!<br />
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40 g mykt smør<br />
225 g sukker<br />
3 egg<br />
saften av sitroner<br />
1 ss sitron ekstrakt<br />
1 ss vanilje ekstrakt<br />
190 g mel<br />
1 ts bakepulver<br />
1/2 ts salt<br />
1/2 ts natron<br />
120 ml nøytral olje<br />
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Lemon Icing<br />
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3 dl melis<br />
2 ss melk<br />
saften av 1 sitron<br />
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Sett ovnen på 180 grader<br />
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Pisk det myke smøret helt klumpefritt i en kjøkkenmaskin. Ha i romtempererte egg og sukker og pisk dette til en eggedosis. Tilsett så saften av sitronene, sitron ekstrakt og vanilje ekstrakt og pisk 2 minutter til.<br />
I en annen bolle bland det tørre sammen. Ha dette i eggedosisen og bland godt. Til slutt har du i oljen.<br />
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Røren helles i en brødform dekket med bakepapir og settes i ovnen i ca 40 minutter. Test med en tannpirker om den er klar.<br />
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Bland sammen glasuren og hell over den avkjølte kaken! Denne kaken er så frisk og god! Perfekt på sommeren med noe kaldt å drikke på terrassen :)Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com2tag:blogger.com,1999:blog-6885047989907454312.post-62331499243725503912012-02-17T02:24:00.001-08:002012-02-17T02:29:44.325-08:00Chocolate MacaronsDet er et mirakel, jeg klarte å lage herlige makroner på første forsøk! Jeg må innrømme at jeg ble litt stolt av meg selv nå, he he. Har alltid hatt en forestilling om at det er så vanskelig å få til perfekte makroner, men dette var jo egentlig ikke vanskelig i det hele tatt. Man må bare følge oppskriften slavisk, rett og slett.<br />
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Jeg lagde chocolate macarons, siden sjokolade er det beste jeg vet!<br />
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Disse gir 38 skjell</div>
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1 cup melis</div>
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1/2 cup fint malte mandler</div>
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3 ss kakao av god kvalitet</div>
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2 store eggehvitter romtemperert</div>
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5 ss sukker</div>
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Sjokolade fyll</div>
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1/2 cup kremfløte</div>
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120 g koke sjokolade</div>
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2 ss smør</div>
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Sett ovnen på 180 C. Legg klart 2 bakepapirkledde stekeplater og en bakepose klar. Makroner skal være like store som en 5-kroning. Tegn med en penn rundt 5-kroningen så du får like store makroner. Bland sammen melis, mandler og kakao og sørg for at det ikke er noe klumper. Pisk eggehvittene til de begynner å bli stive, ha så i sukker og pisk til det er helt stivt. (Ca 2 min.)</div>
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Hell den tørre blandingen i eggehviteblandingen og fold det forsiktig sammen til det ikke er noe tegn til eggehviter. Ha deigen i en bakepose med en 2 cm tip og fordel så det dekker 5-kroningene. De flyter litt ut så det er best å ha litt avstand mellom maronene. Pass på så det ikke er noen lufthull på toppene før du baker de, det lager sprekker. </div>
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Stek i ca 15 min til de har fått en fin lysebrun farge. </div>
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Sjokolade fyll</div>
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Kok opp kremfløten. Hakk kokesjokolade i en kjøkken mikser og hell i fløten. La det stå noen minutter og deretter bland det sammen. Ha i smøret til slutt. Sett sjokoladesausen i fryseren en stund til det har blitt litt faste</div>
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Smør fyllet i midten av en makron og press en annen makron oppå.<br />
La makronene stå minst 1 dag i kjøleskapet, da blir fyllet fast og makronene blir deilige og myke. Smakene får satt seg skikkelig også.<br />
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<br /></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com0tag:blogger.com,1999:blog-6885047989907454312.post-71558062314751014682012-02-15T04:23:00.000-08:002012-02-15T04:41:53.783-08:00Belgiske Vafler<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: -webkit-auto;">Veldig dårlig oppdatering på Miss Whoopie i det siste, I know. Jeg har nemlig vært opptatt med å flytte inn i ny leilighet, noe som vil si et X antall turer inn til IKEA og skruing av møbler. Det tar tid altså, men nå har jeg endelig kommet på plass i vårt nye hjem og kan friste med nye oppskrifter igjen :-D</span></div>
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<span style="text-align: -webkit-auto;">Til frokost i dag lagde jeg belgiske vafler. Kjøpte et slikt belgisk vaffeljern til jul, og har ikke fått prøvd det før nå. Syns det var en perfekt måte å innvie det nye kjøkkenet mitt på! Skal ta bilder av det nye hjemmet og lage et lite innlegg om det her på bloggen tenkte jeg. </span></div>
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<span style="text-align: -webkit-auto;">Denne oppskriften er det Leila Lindholm som står bak. De ble vanvittig gode, og til å være første gang jeg prøvde å lage slike, må jeg si at de ble nesten perfekte! </span></div>
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<span style="text-align: -webkit-auto;">2 egg</span></div>
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125 g smør</div>
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2,5 dl melk<br />
2 dl vann</div>
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12 g fersk gjær</div>
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0,5 ts salt<br />
0,75 dl sukker</div>
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2 ts vaniljesukker</div>
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6,75 dl hvetemel<br />
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<span style="text-align: -webkit-auto;">Separer eggene og ha hviten i en bolle for seg selv. Smelt smøret på svak varme og tilsett melk og vann. Varm det opp til 37 grader, altså lunkent. Smuldre gjæren i væsken og rør om. Tilsett så eggegulene, salt, sukker, vaniljesukker og hvetemel. </span></div>
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<span style="text-align: -webkit-auto;">Visp eggehvittene stive og folde de inn i røren. La den stå i ca 20 min, mens du varmer vaffeljernet. </span></div>
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<span style="text-align: -webkit-auto;">Ha i røre så det dekker hele platene i vaffeljernet. De skal stekes i ca 2-3 min avhengig av hva slags jern du har. </span><br />
<span style="text-align: -webkit-auto;">Server med melisdryss, myk vanilje is eller friske bær! </span><br />
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<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com2tag:blogger.com,1999:blog-6885047989907454312.post-18910549751212883212012-01-31T15:06:00.000-08:002012-02-01T02:33:54.742-08:00Gulrotmuffins med cream cheese frosting<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> <span class="Apple-style-span" style="line-height: 19px;">Det er så altfor lenge siden jeg har lagd gulrotkake, og det som er så godt! Så det var virkelig på tide, spesielt da jeg fant denne deilige oppskriften med alt av krydder jeg elsker!</span></span><br />
<ul style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ca 24 cupcakes</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 egg</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 dl sukker</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 dl mel</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ts vaniljesukker</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 ts bakepulver</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 nype salt</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 ts malt kanel</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ts malt kardemumme</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 ts malt ingefær</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 dl solsikkeolje</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 1/2 dl revne gulrøtter</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 g valnøtter</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;">Cream Cheese Frosting</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span></div>
<ul style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">60 g mykt smör</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 dl melis</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ts vaniljesukker</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Revet skall av 1 lime</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 g philadelphiaost</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Valnøtter till pynt</span></li>
</ul>
<div>
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pisk egg og sukker til eggedosis. Bland alt det tørre sammen i en separat bolle og hell deretter i eggeblandingen. Til sist bland inn fint revne gulrøtter og fint hakkede valnøtter. </span></span></div>
<div>
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ha muffinsformer i en muffinsbakeform og fordel deigen i formene ca halv fulle. Det er viktig å ikke ha i for mye deig i formene da de kommer til å reise seg ganske mye! Jeg fylte de litt for mye og muffinsene fløt litt utover og ble ikke like pene. Hi hi..</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Stekes i ca 12-15 minutter ved 175 grader.</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;">Lag frostingen mens de steker!</span></span></div>
<div>
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
<div>
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bland alle ingrediensene sammen og pisk godt i en kjøkkenmaskin til alt er blandet. Smør og philadelphia MÅ være mykt, hvis ikke blandes det ikke godt nok. Vent til cupcakene er helt avkjølt før du har på glasuren :-)</span></span></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Garner med valnøtter på toppen som siste finish. </span></span></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #5b5552; font-family: Arial, sans-serif;">MMmm Nydelig!</span><span class="Apple-style-span" style="color: #5b5552; font-family: Arial, sans-serif;"></span><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com2tag:blogger.com,1999:blog-6885047989907454312.post-28207826883761559242012-01-23T13:03:00.000-08:002012-01-23T14:57:29.080-08:00Kveldsmat - Horn med syltetøy<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hei alle sammen!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I helgen var jeg på fjellet og det var helt fantastisk deilig å komme seg vekk noen dager. Fikk så lyst til å lage gjærbakst i dag, så jeg slo til med mine luftige og gode syltetøy horn. Disse passer perfekt som kveldsmat sammen med en kopp varm te. De er veldig lette og lage og det er ikke mange ingrediensene som skal til. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">200 g smør</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ca 600 g mel</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">0,5 dl sukker</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">0,5 ts malt kardemumme</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2,5 dl lunken melk</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 g gjær</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 egg</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Stivt syltetøy av eget ønske</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 egg til pensling</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Smuldre smøret i melet. Tilsett sukker og kardemomme. Varm opp melken til den er lunken. Løs opp gjæren i melken. Bland i sammenpiskede egg. Bland det våte med det tørre til en jevn deig. La den heve til dobbel størrelse, ca 1 time.</span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse;">Bruk litt ekstra mel til utbakingen. Ha deigen på bordet og del den i 3 like store emner. Kjevle ut hvert emne til store, runde leiver. Del hver leiv i 8 spisser med en pizzakutter. fordel ca 1 ts stivt syltetøy midt på hver spiss og rull dem sammen fra den bredeste siden. Bøy rullene til horn og legg dem på bakepapirkledde stekeplater.</span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse;">La hornene etterheve godt. Pensle over med egg. Stek dem deretter midt i ovnen ved 250°C i ca 10 min, til de er gyldne.</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></span></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com2tag:blogger.com,1999:blog-6885047989907454312.post-39697564256792441392012-01-18T13:27:00.000-08:002012-01-18T13:28:42.820-08:00Fudge BrowniesHello!<br />
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De siste dagene har Miss Whoopie vært på farta, og har derfor ikke hatt noe tid til overs for å blogge. Men i dag byr jeg på verdens beste brownies! <br />
Det er så lenge siden jeg har bakt brownies, så i dag bakte jeg nettopp det! Min favoritt brownie er seig og myk i konsistensen. Jeg tok utgangspunkt i <span class="Apple-style-span" style="color: #c27ba0;"><a href="http://www.passionforbaking.com/blog/2011/05/07/delicious-fudge-brownie/" target="_blank">Manuela</a> </span>sin oppskrift, og resultatet ble upåklagelig. Det finnes ikke noen bedre dessert enn varm brownie med vanilje iskrem ved siden av spør du meg.<br />
Jeg hadde litt sjokoladeglasur til overs som jeg smurte på kaken for å pynte den litt.<br />
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Brownies:<br />
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230 g smør<br />
500g sukker<br />
4 store egg<br />
150 g kakao<br />
1 ts salt<br />
1 ts bakepulver<br />
1 ts espressopulver<br />
1 s vanilje essens<br />
170 g mel<br />
250 g sjokolade knapper<br />
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Smelt smøret på svak varme. Når det er smeltet trekker du kjelen av platen og har i sukkeret. Rør godt til det er blandet og ha kjelen på platen igjen. Rør i ca 30 sekunder så sukkeret smelter.<br />
Pisk sammen eggene og ha i kakao, salt, bakepulver, espressopulver og vanilje ekstrakt.<br />
Rør det hele sammen og ha til slutt i mel og sjokoladeknapper.<br />
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Fordel røren i en 20x20 cm bakepapirkledd bakeform og stek på 180 grader i ca 30 minutter.<br />
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Kaken kan settes i fryseren i 30 min før du skjærer den opp å har på glasur.<br />
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Denne kaken skal jeg ha med meg på fjellet i morgen! Håper den faller i smak :-)<br />
<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com2tag:blogger.com,1999:blog-6885047989907454312.post-4413056706193968242012-01-11T14:01:00.000-08:002012-01-12T03:55:56.518-08:00Brownies cookies med peanøttsmør glasur<div class="separator" style="clear: both; text-align: left;">
<b>Hei Hei!</b></div>
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<b>I dag var det bakedag hos<span class="Apple-style-span" style="color: #c27ba0;"> </span><span class="Apple-style-span" style="color: #d5a6bd;"><a href="http://www.wilhelmines.blogspot.com/" target="_blank"><span class="Apple-style-span" style="color: #c27ba0;">Wilhelmine</span></a>. </span>Vi lagde deilige brownies cookies med peanøttsmør glasur som vi fant inne på <a href="http://www.passionforbaking.com/" target="_blank"><span class="Apple-style-span" style="color: #c27ba0;">Manuela</span></a> sin blogg. Kombinasjonen av det salte peanøttsmøret mot den søte mørke sjokoladen i browniesene er helt magisk! </b></div>
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<b>Disse godsakene tok ganske kort tid å lage. </b></div>
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Det du trenger til brownies er:</div>
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350 gram kokesjokolade</div>
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50 gram smør</div>
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2 egg</div>
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150 gram sukker</div>
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1 ts vanilje ekstrakt</div>
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40 gram mel</div>
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1/4 ts bakepulver</div>
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Smelt 200 gram kokesjokolade sammen med smøret i et vannbad. Sett den til side for å la den bli litt kaldere. </div>
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Ha egg, sukker og vanilje ekstrakt sammen i en kjøkkenmaskin og pisk til det blir hvitt og luftig. Ca 15 min. Vend mel og bakepulver inn i røren uten å røre for mye. Ha i resterende kokesjokolade (150 g) som du har hakket til passe store biter, og sjokoladesausen. Bland det hele lett sammen og la røren stå i 10 minutter for å bli litt fastere.</div>
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Sett ovnen på 180 grader. </div>
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Bruk ca 1 ts til en cookie og fordel på en bakepapirkledd stekeplate. Ikke press ned kakene! Siden de vil flyte litt utover når de stekes, anbefaler jeg å steke 9 cookies av gangen. De skal stekes i ca 8 minutter. </div>
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Lag peanøttsmør frostingen:</div>
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160 gram melis</div>
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1 boks fint peanøttsmør</div>
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80 gram mykt smør</div>
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1 ts vanilje ekstrakt</div>
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80 ml kremfløte</div>
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Hell alle ingrediensene unntatt kremfløten i en kjøkkenmaskin og bland godt sammen. Når dette er blandet sammen til en fluffy frosting har du i fløten. </div>
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Smør frostingene på helt avkjølte cookies og viola! </div>
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Åååh, smaker helt fantastisk!<br />
<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com5tag:blogger.com,1999:blog-6885047989907454312.post-65780764835774718032012-01-09T05:23:00.000-08:002012-01-12T03:57:13.661-08:00Amerikanske pannekaker<b>Til frokost i dag stod amerikanske pannekaker på menyen. Typisk for disse pannekakene er at de er tykke og luftige, og utrolig gode! De serveres med lønnesyrup og en klatt smør på toppen. </b><br />
<span class="Apple-style-span" style="line-height: 16px;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 16px;">1 1/2 cups mel</span><br />
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">3 1/2 ts bakepulver</span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">1 ts salt</span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">1 ss sukker</span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">1 1/4 cups melk</span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">1 egg</span></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">3 ss smeltet smør</span></span></li>
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<span class="Apple-style-span" style="color: black; font-size: small; line-height: 16px;">Sikt sammen mel, bakepulver og salt. Ha i sukker. Bland i melken og egget, og til slutt smeltet smør. Stek pannekakene på medium varme i en non-stick panne. </span></div>
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;">Serveres varme! </span></span></span></div>
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><br /></span></span></span></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com3tag:blogger.com,1999:blog-6885047989907454312.post-38178850793523552582012-01-07T11:25:00.000-08:002012-01-08T03:28:13.098-08:00Nydelige bounty cupcakes<br />
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<b>Hei hei!</b></div>
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<b>God helg alle sammen. Jeg har gledet meg lenge til helgen, nettopp fordi jeg skulle lage deilige bounty cupcakes ala Leila Lindholm. Leila hadde et program i julen kalt "Leilas sota jul" og i en episode lagde hun Bounty cupcakes. Jeg bare MÅTTE prøve å lage disse. Og de ble en suksess! Først var jeg litt skeptisk siden det var så mange ingredienser å ha i, men det gikk overraskende fort å bake disse. </b></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;">Cupcakes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><br /><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1</span> dl</span> <span class="name">kokosflak</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">75</span> g</span> <span class="name">mørk kokesjokolade 70 %</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">2</span></span> e<span class="name">gg</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1.5</span> dl</span> <span class="name">sukker</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1</span> ts</span> <span class="name">vaniljesukker</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">100</span> g</span> <span class="name">smø</span></span></span><span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name">r</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">0.75</span> dl</span> <span class="name">kokosmelk</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">2.5</span> dl</span> mel</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1.5</span> ts</span> <span class="name">bakpulver</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1</span> nype</span> <span class="name">salt</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">2.5</span> ss</span> <span class="name">kakao av god kvalitet</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1.5</span> ss</span> <span class="name">kald kaffe</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount">2 st</span> <span class="name">bountystenger. (Det er 3 små bountystenger i 1 bounty)</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount"></span></span><span class="name"></span></span>Glasur</span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">250</span> g</span> <span class="name">mørk kokesjokolade 70 % </span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1.5</span> dl</span> matfløte</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">2</span> ss</span> <span class="name">honning</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1</span> nype havsalt</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="amount"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1</span> ss </span><span class="name">smør</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">100</span> g</span> <span class="name">philadelphiaost</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name">Sett ovnen på 175 grader. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name">Stek kokosflakene i en tørr stekepanne slik at de får en litt gyllen farge. Dette gir bedre smak på kokosen. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name">Smelt kokesjokolade i et vannbad. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name">Visp sammen egg, sukker og vaniljesukker i en kjøkkenmaskin til det blir hvitt og luftig. Smelt smøret og hell i kokosmelken. Det er viktig at kokosmelken er flytende. Hell væsken i eggeblandingen og visp godt sammen. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name">Bland mel, bakepulver og salt i en bolle og sikt forsiktig inn i røren. Til slutt har du i kakao, kokosflak og kald kaffe. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name">Sett papirformer i en muffinsbakeform og fyll formene 2/3 med røre. Dette blir 12 store cupcakes. Skjær bountystengene i 2 og plasser en i hver muffins. Stek midt i ovnen i ca 12-13 minutter. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name">Glasur:</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; line-height: 18px;"><span class="ingredient"><span class="name"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">Kok opp fløte, honning og havsalt i en kjele. Hakk kokesjokoladen fint og ha i blandingen. Rør godt sammen. Tilsett ost og smør og rør til en jevn glasur. Sprøyte oppå cupcakesene og deretter strø litt kokosflak på toppen. </span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">Nammm</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com3tag:blogger.com,1999:blog-6885047989907454312.post-41214845532105562762012-01-03T09:35:00.000-08:002012-01-03T09:35:33.491-08:00Enkel woksaus med soyaI dag står kyllingwok på menyen. Det er så utrolig godt samtidig som det er super enkelt å lage. Sunt er det også! Men en god wok trenger selvfølgelig en god saus! Jeg surfet rundt på nettet og fant en enkel saus som man lager på under 10 minutter. <div>
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<div>
1,5 dl kjøttbuljong (jeg brukte kyllingbuljong)</div>
<div>
2 ss soyasaus<br /><div>
2 ss maisstivelse (maizena)</div>
<div>
1 ts malt ingefær</div>
<div>
1 ts hvitløkspulver</div>
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Kok opp vannet og ha i buljongterning. Tilsett soyasaus, maisstivelse og krydder. Bland godt sammen og hell over woken. La det hele putre i noen minutter og server med ris eller nudler. </div>
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</div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com3tag:blogger.com,1999:blog-6885047989907454312.post-53454698774697063242012-01-02T11:28:00.000-08:002012-01-02T13:49:23.189-08:00Focaccia med rødløk og oliven<b>Hei på dere!</b><br />
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<b>Bloggen har hatt en lang juleferie, men er nå tilbake for fullt! Julen har vært fylt med masse deilig god mat, men nå er jeg rett og slett ganske lei av all denne julematen og fokuserer på andre gode oppskrifter fremover! </b><br />
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I dag kan jeg by på deilig og luftig focaccia brød. Denne oppskriften må du bare teste, blir perfekt brød hver gang! Passer for eksempel bra som tilbehør sammen med pastaretter.<br />
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Oppskrift:<br />
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<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">25</span> g</span> <span class="name">(1/2 pk) fersk gjær</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">3</span> dl</span> <span class="name">lunket vann</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">0.5</span> dl</span> <span class="name">god olivenolje</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">2</span> ss</span> <span class="name">honning</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="recipe-ingredient-amount">1</span> ss</span> <span class="name">havsalt</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient"><span class="amount">7-8 dl</span> hvetemel</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient">Olivenolje og salt til utbaking</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient">2 stk Rødløk</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Verdana, Geneva, Helvetica, FreeSans, 'Nimbus Sans L', sans-serif; font-size: 11px; line-height: 18px;"><span class="ingredient">Oliven</span></span><br />
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Bland vann, honning, salt og olivenolje i en bolle. Smuldre gjæren i væsken og bland godt til den er løst opp. Ha i litt hvetemel av gangen og kna til det blir en deig (Ca 5 minutter.) Dekk til bollen med et kjøkkenhåndkle og la den heve seg til dobbel størrelse.<br />
Sett ovnen på 220 grader med varmluft. Ha deigen på en melet bakeplate og del den i 2 like store deler. Kna deigene litt og legg de så på et stekebrett som du har smurt med olje og strødd litt havsalt på. Flat deigene litt til de er ca 1-2 cm tykke og dekk med et kjøkkenhåndle. Nå skal de heve til dobbel størrelse igjen i ca 30 min.<br />
Trykk oliven og rødløksmåner litt ned i deigen og lag små hull med fingrene. Strø olivenolje og havsalt over og stek i 10 min til de er blitt gyllen brune.<br />
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<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com4tag:blogger.com,1999:blog-6885047989907454312.post-68801178418427367682011-12-22T03:55:00.000-08:002011-12-22T03:55:52.310-08:00Enkel og god omelettHei på dere!<br />
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Det er full fart om dagen og ikke så veldig mye tid til overs for matlaging. Tenkte jeg bare skulle gi dere en god oppskrift på en veldig god og enkel omelett!<br />
Det er godt på brødskiven og også alene om man foretrekker det.<br />
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Du trenger<br />
<br />
4 egg<br />
2 ss vann<br />
litt fløte<br />
bacon<br />
salt og pepper<br />
cherry tomater<br />
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Visp sammen egg, vann, salt og pepper. Stek bacon i små skiver først og hell i blandingen. Rør litt med stekespade først. Ha så cherrytomatene over og evt andre ingredienser du ønsker. Legg et lokk over. Det skal stå på lav varme i noen minutter til omeletten er fast på overflaten!<br />
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NammUlrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com0tag:blogger.com,1999:blog-6885047989907454312.post-54947231686430808902011-12-18T02:55:00.000-08:002011-12-18T02:55:51.509-08:00No knead breadJeg er en person som spiser veldig mye brød, jeg syns det er utrolig godt og jeg blir perfekt mett etter noen brødskiver til frokost. Derfor ble jeg så glad når jeg kom over denne oppskriften på noe som kalles no knead bread. Det er et brød som man ikke skal jobbe mye med, men som skal stå å hvile seg i mange timer. Det er derfor viktig å planlegge tiden. <div>
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Her er hva du trenger:</div>
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<div>
500 g hvetemel</div>
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1/4 ts tørrgjær</div>
<div>
1 1/2 ts salt</div>
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400 ml vann</div>
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Bland det hele lett sammen, deigen den skal være litt klissete. La den stå på kjøkkenbenken dekket med plast eller kjøkkenhåndkle i minimum 12, maks 20 timer. Etter deigen har hvilt seg, ha den på en melet plate og brett deigen mot midten med en slikkepott flere ganger. Nå skal den stå i 2 timer å hvile seg tildekket. Sett ovnen på 250 grader og etter at deigen har hevet seg i 90 minutter setter du en jerngryte med lokk inn i ovnen så den blir glovarm. Ha brødet opp i jerngryten og stek i 30 min. Etter 30 minutter senker du temperaturen til 220 og tar av lokket, stek i 15 min til. </div>
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Du finner video og nærmere beskrivelse på<span class="Apple-style-span" style="color: #c27ba0;"> </span><a href="http://www.matpaabordet.com/2011/01/no-knead-bread-bak-brd-i-helgen.html" target="_blank"><span class="Apple-style-span" style="color: #c27ba0;">matpaabordet</span></a><span class="Apple-style-span" style="color: #c27ba0;"> </span>sin blogg. </div>
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Brødet er best å spise samme dagen, men det går også ann å nyte dagen etter hvis det oppbevares med et kjøkkenhåndkle rundt. </div>
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<br /></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com0tag:blogger.com,1999:blog-6885047989907454312.post-66201788403662690262011-12-16T12:20:00.000-08:002011-12-16T12:20:41.281-08:00Sarah Bernard<b>Hei hei!</b><br />
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<b>Nå nærmer julen seg virkelig med stormskritt. Jeg gleder meg så vanvittig mye til den store dagen. Jeg har faktisk ikke feiret jul hjemme i Norge på 2 år, så det skal bli deilig å være sammen med familien i år! </b><br />
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Min favoritt julekake er definitivt Sarah Bernard. Jeg har den beste oppskriften på disse herlighetene!<br />
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Mandelbunn:<br />
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250 g malte mandler<br />
3 1/2 dl melis<br />
3 eggehvitter<br />
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Bland de malte mandlene og melisen sammen før du har i de stivpiskede eggehvittene. Det er viktig å "brette" hvittene inn i blandingen forsiktig. Sett små topper av blandingen på et stekebrett med skje. Stekes i ovnen på 175 grader i 12-15 min. Avkjøl helt før du sprøyter på fyllet.<br />
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Fyll:<br />
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200 g myk margarin<br />
3 dl melis<br />
3 eggeplommer<br />
1 pakke kokesjokolade<br />
1 ss kaffe fra kanna<br />
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Sett i fryseren til de har blitt faste. Dypp toppene i smeltet sjokoladetrekk<br />
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Trekk:<br />
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2 ss delfiafett<br />
2 pakker kokesjokolade<br />
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Jeg delte noen av mandelbunnene i to og lagde halvmåner i tillegg. De er så søte å se på, samtidig som de smaker helt fantastisk!<br />
Sarah Bernard oppbevares i fryseren og tas frem ca en time før servering!<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com1tag:blogger.com,1999:blog-6885047989907454312.post-56071508758209604612011-12-15T12:10:00.000-08:002011-12-15T13:55:33.039-08:00Tomatsuppe<b>Til kveldsmat i dag lagde jeg noe som er lett og sunt, nemlig tomatsuppe! I denne oppskriften ovnsbakte jeg tomatene, det gir de en litt søtere og fyldigere smak. </b><br />
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Oppskrift på tomatsuppe:</div>
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Ca 10 modne tomater</div>
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6 dl hønse/grønnsak buljong</div>
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1 paprika</div>
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1 løk</div>
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3 fedd hvitløk<br />
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Start med å steke hakket paprika og løk i pannen til det har blitt gyllen brunt. Skjær tomatene i to og legg de på et smurt stekebrett sammen med hvitløksfedd. Krydre med salt og pepper og til slutt hell litt olivenolje over. Inn i ovnen på 200 grader til tomatene har blitt gylne og myke. </div>
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Jeg bruker en blender til å blande det hele sammen, men du kan også bruke en stavmikser. Ha i ca 5 tomat-halvdeler og litt buljongvann av gangen og fyr løs. Det er viktig at du ikke har i for mye buljongvann da det kan sprute over selvom du har på lokk. </div>
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Jeg hadde i litt vårløk og ost som siste finish. Mmmm...</div>
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Der har du en god og smaksrik tomatsuppe som alle kommer til å like! </div>
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<br /></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com0tag:blogger.com,1999:blog-6885047989907454312.post-4561887999650453432011-12-14T14:56:00.000-08:002011-12-14T15:05:59.730-08:00Ovnsbakt kylling med pesto og parmaskinke<b>I denne førjulstiden blir det mye baking og søte saker i fokus. Jeg klager selvfølgelig ikke, men det er greit med litt variasjon også syntes jeg. Derfor var det litt deilig å kunne lage noe ordentlig "ikke julete mat" til middag i dag. Jeg har nemlig lagd kyllingbryst gratinert med basilikumpesto, mozarella og parmaskinke. En så utrolig god og enkel middag som tar under timen å lage.</b><br />
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Dette trenger du:</div>
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Kyllingfileter</div>
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Mozarellaost - jeg brukte revet </div>
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Basilikumpesto</div>
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Parmaskinke</div>
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Jeg tinte noen kyllingfileter og krydret med salt og pepper. Stek de såvidt i pannen på hver side. Lag et snitt i senteret på filetene og fyll først med pesto og deretter mozarella. Til slutt surrer du parmaskinke rundt og strør litt mozarella på toppen. Stek i ovnen på 200 grader i ca 20 minutter. </div>
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Den lett saltede parmaskinken passer så godt med basilikumpesto! Det gir en god og fyldig smak på kyllingen. Jeg serverte med ris denne gangen! Håper det smaker :-)</div>
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<br /></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com1tag:blogger.com,1999:blog-6885047989907454312.post-73994780044349977882011-12-13T15:50:00.000-08:002011-12-14T08:38:45.507-08:00Lucia boller<b>Litt på etterskudd, men det går faktisk ikke ann å ha Lucia uten de gule bollene! Jeg lagde disse med min kjære mor i går, og hun har den beste oppskriften på Lucia boller. De blir luftige og utrolig deilige. Rett og slett helt perfekte, disse må du teste!</b><br />
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Her er oppskriften:<br />
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50 gram fersk gjær<br />
5 dl melk<br />
150 gram margarin<br />
1 g safran<br />
0,5 ts salt <br />
1 dl sukker<br />
1 egg<br />
17 dl hvetemel<br />
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Smelt smør og ha i melken. Vent til væsken er lunken med å ta i gjær, er den for varm vil gjæren dø og deigen vil ikke heve. Knus safran og saltet sammen og hell i væskeblandingen. Bland sammen det tørre og ha i væsken og egget til slutt. Det blir best resultat hvis du bruker en kjøkkenmaskin med eltekrok.<br />
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Etter at du har laget lussekattene og lagt de på et stekebrett, la de heve litt til dekket med et kjøkkenhåndkle. Visp ett egg og pensle over bollene. Inn i ovnen og vips så har du nystekte luftige lussekatter!<br />
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Disse stekes ved 225 grader i ca 10 minutter. <br />
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<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com1tag:blogger.com,1999:blog-6885047989907454312.post-90084851995678643612011-12-13T06:33:00.000-08:002011-12-13T12:56:46.103-08:00Rocky Road<b>Hei og god Santa Lucia!</b><br />
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<b>I dag har jeg lagd Rocky Road. De er superenkle og lage og kan for eksempel gis bort i et glass som små julegaver. Jeg hadde i pistagenøtter, marshmallows, peanøtter og dumle. Du kan selvfølgelig ha i akkurat det du liker best av nøttegodt!</b><br />
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Jeg fant denne oppskriften i Leila Lindholm sin bok "A piece of cake".<br />
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600 g mørk kokesjokolade<br />
2 poser dumle<br />
2 never mini marshmallows<br />
3 dl salte peanøtter<br />
1 dl skrellede pistagenøtter<br />
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Smelt sjokoladen i vannbad. Bland resten av ingrediensene i sjokoladen og fordel i en dyp form med bakepapir. Sett i kjøleskapet til det har blitt fast.<br />
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Disse utgjør ca 20 fristende firkanter!Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com0tag:blogger.com,1999:blog-6885047989907454312.post-30186483687989333292011-12-12T14:29:00.000-08:002011-12-13T12:47:44.698-08:00Kakemenn<b>Hei!</b><br />
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<b>Dagens bakst ble kakemenn. Det er så utrolig godt, og hører såklart julen til. Lett og lage er de også.</b><br />
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Oppskrift:</div>
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100 g smør</div>
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2,5 dl melk</div>
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3,5 dl sukker</div>
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1 ts hornsalt</div>
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12 dl hvetemel</div>
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Smelt smøret og bland i melken. Bland det tørre sammen og ha i væsken. Det blir best resultat hvis du bruker en kjøkkenmaskin med eltekrok på høy hastighet. Dekk deigen med blast og la den stå i kjøleskapet i ca 2 timer. </div>
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Kjevele ut deigen 1/2 cm tykk og trykk ut ønskede former. Stek i ovnen på 180 grader i ca 8-10 minutter. Avkjøl på rist og pynt ønsket dekor med konditorfarge. </div>
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I morgen står Rocky Road på menyen - så følg med! </div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com0tag:blogger.com,1999:blog-6885047989907454312.post-48669671462860964492011-12-09T02:47:00.001-08:002011-12-10T14:22:40.007-08:00Cake balls<b>Hei og god fredag!</b><br />
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<b>Nå er det helg, og da synes jeg det er helt greit å unne seg noe deilig bakemums! I den anledning har jeg derfor laget cake balls i dag! Jeg er en skikkelig sjokoholiker. </b><br />
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Jeg tok utgangsunkt i Bakerella sin bok "Cake pops". Der finnes det alle mulige slags rare cake pops, de er kjempe søte og jeg kan tenke meg at det er en stor hit i for eksempel barnebursdager!<br />
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Først lagde jeg sjokoladekaken (fra detsoteliv.no):<br />
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400 g smør<br />
4,5 dl vann<br />
6 ss kakao<br />
9 dl sukker<br />
3 dl lettrømme<br />
4 egg<br />
2 ts natron<br />
9 dl hvetemel<br />
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Glasur:<br />
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100 g smør<br />
6 ss melk<br />
3 ss kakao<br />
2 ts vaniljesukker<br />
350 g melis<br />
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Til Cake Balls trenger du:<br />
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Smeltet lys eller mørk kokesjokolade<br />
Litt delfiafett<br />
Glasur til å blande med kakedeigen<br />
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Dette er litt av et prosjekt. Man kan selfølgelig jukse litt med å kjøpe en kake mix og en glasur mix. Jeg jukset bare med glasur miksen denne gangen. <br />
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Smelt smøret i en stor kjele, ha i vann og kakaopulver. Kok opp. Ta kjelen av platen og hell i sukker. Deretter tar du oppi et beger lettrømme og rører godt ut. Ha i ett og ett egg og bland godt mellom hver gang. Røren tykner litt med en gang.<br />
Ha så i hvetemel og rør til en jevn røre. Stek kaken i ovnen på 200 grader i ca 30 minutter.<br />
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Jeg delte kaken i to og lagde vanlig sjokoladekake av den ene halvdelen.<br />
Mens kaken steker, lag glasuren. Smelt smør å ha i alle ingrediensene. Stikk hull i den delen du bruker som vanlig sjokoladekake og hell glasuren over med en gang. Strø kokos eller annen pynt over.<br />
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Den andre kakehalvdelen smuler du opp og blander med kakefrosting. Jeg brukte en pose-variant fra mors hjemmelagede. Trill til like store kuler og sett 15 min i fryseren til de blir faste. Dypp i sjokolade.<br />
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Der har du helgekosen tenker jeg :-)</div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com4tag:blogger.com,1999:blog-6885047989907454312.post-57259523998196568362011-12-07T04:51:00.000-08:002011-12-07T16:45:21.851-08:00Morgenfugl har gull i munnI dag lagde jeg min favorittfrokost. Nemlig yoghurt med musli og frukt. Deilig med litt pause fra brødskiva innimellom.
Jeg bruker vaniljeyoghurt, banan, kiwi, appelsin og selvfølgelig musli. Man kan bare hive opp i alt man finner av god frukt. Så friskt og sunt.
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<a 426"="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZeHDIM7xVPqOrm5m1wr14aIcnc3cJ7BpDP6m7ex6fmRAswG_Nsx251vPfaspH4w51O9mCMPZmCs3v9bneNQjTjinP37DBann0bPg5buCrFiIT5V4It53cabuAVAtJhPoMMqDeL_8XI1a/s1600/IMG_7030.JPG" imageanchor="0" imageborder="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZeHDIM7xVPqOrm5m1wr14aIcnc3cJ7BpDP6m7ex6fmRAswG_Nsx251vPfaspH4w51O9mCMPZmCs3v9bneNQjTjinP37DBann0bPg5buCrFiIT5V4It53cabuAVAtJhPoMMqDeL_8XI1a/s640/IMG_7030.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 0em;" width="640"></a></div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com2tag:blogger.com,1999:blog-6885047989907454312.post-87963214823115260872011-12-07T04:22:00.001-08:002011-12-07T16:49:51.194-08:00Følg min blogg<br />
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Nå kan du følge Miss Whoopie på bloglovin!<br />
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<br />Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com1tag:blogger.com,1999:blog-6885047989907454312.post-52667848347982285812011-12-07T03:56:00.000-08:002011-12-07T10:01:55.481-08:00Suppe: Butternut Squash<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<b>Hei på dere!</b></div>
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<b>Mitt aller første blogginnlegg - spennende! Dette er først og fremst en blogg som vil bli fylt med masse gode matoppskrifter! Jeg hiver meg i det, here it goes!</b></div>
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På denne kalde vinterdagen i desember står butternut squash suppe på menyen. Denne har jeg laget noen ganger i høst og den blir like god hver gang! Veldig lett å lage er den også. Denne grønnsaken er vel egentlig ikke å finne i butikkene lenger da den er ferdig for sesongen. Jeg var så heldig å finne to små butternut squash i nabolandet Sverige her om dagen, og det var ingen tvil om at de skulle i handlevogna!</div>
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Dette var mer enn nok for 2 voksne personer:</div>
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2 små eller 1 stor butternut sqush - skrellet og skjært i like store terninger<br />
1 løk<br />
1 rød paprika<br />
1 liten chili<br />
2 fedd hvitløk<br />
6 dl hønsebuljong</div>
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Først delte jeg den skrelte squashen på langs og gravde ut kjernen med en skje</div>
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Deretter skjærte jeg den i like store terninger.</div>
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Fres hakket løk, paprika, chili og hvitløk i pannen sammen med en klatt margarin. Dette skal stekes i ca 2 min til det har blitt mykt. Hønsebuljongen kokes opp, ha i grønnsakene og squashen. Squashen skal kokes til den blir myk, </div>
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akkurat som når du koker poteter kan du kjenne med en kniv når squashen er ferdig kokt og myk.</div>
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For en "fattig student" som meg er det ikke alt kjøkkenutstyret som er på plass. I stedet for å bruke en stavmikser, så nøyer jeg meg med en blender. Fungerer like bra, og det har ingenting å si på resultatet. Ha oppi vann og squash i </div>
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små doser og fyr løs til det blir en tykk og deilig suppe!</div>
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Server med litt brød eller baguetter ved siden av. Nammm...</div>Ulrikkehttp://www.blogger.com/profile/12607820474361067128noreply@blogger.com0