Hazelnut Not-Mocha Biscotti

•January 26, 2013 • 8 Comments

I have this absolutely wonderful book that I bake from every now and then, it’s called The Golden Book of Chocolate. It’s awesome, I would really recommend it.


I was going to visit my dad, so I thought I might bake something from it to bring with me, so Hazelnut Mocha Biscotti (and some other things) it was!
Except… I totally forgot the coffee part, so it’s more like Hazelnut Not-Mocha Biscotti.


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Making Meringues

•January 24, 2013 • 1 Comment

The younger minion made an absolutely wonderful Crème Brûlée the other day, and the recipe called for a couple of egg yolks.

But when we were finished with that, we stood there, wondering. What on earth do we do with all these egg whites?

Meringues was the answer.


3-4 egg whites
2 dl (about 0,8 cups) sugar

If you want them really stable, add ½ teaspoon vinegar. I usually skip this, I don’t mind very much if they get a bit… flat :P

Also, you can add some flavour and flair to your meringues by adding about 4 tablespoons of anything. Chopped chocolate, chocolate sauce, chopped nuts, crushed candy canes… You name it, you can probably use it! (I’m not going to be held responsible if you decide to add something healthy though.)

Oven temperature: 100° C / 212° F

This takes about an hour to get done in the oven, so make sure you have time!

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Mini Peach Ginger Cobbler. Man, that’s a mouthful.

•January 11, 2013 • 8 Comments

So, I’ve never done these in my life.

Actually, I’ve never done a cobbler in my life either, so I don’t know how it’s supposed to taste even.

But anyway, the younger minion of the household and I are watching Supernatural (well, I’m rewatching it with her after months of cajoling and she finally gave in) and on January the 7th we landed on the episode “Weekend At Bobby’s” where the neighboring woman comes over to Bobby’s with a peach and ginger cobbler.

Now that sounds nice, I thought. Let’s try that next time I bake.

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Making Brownies

•January 6, 2013 • 9 Comments

As for baking, I thought I’d start with something I’ve done a million times:


Okay, exaggeration, not a million, but I’ve done them before quite a lot.
Best thing about baking is that you have your recipe and as long as you stick to that, it’s pretty much guaranteed to turn out correct.

But a fair warning, if you are one of those people who are a stickler for rules and everything must. Be. Done. By. The. Book. Then you’re probably not going to enjoy my company very much.

Because I experiment, let’s just get that out in the open. If I don’t have one kind of ingredient, I can use something else and see how that turns out. Or add something just for fun.

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So this is me.

•January 3, 2013 • Leave a Comment

My first post!

How proud I am over myself. Hours of not-so-very-hard labour and I have a blog that I’ll, hopefully, manage to write in semi-regularly.

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