Raspberry & white chocolate cake + donuts // Giveaway winner announced


Raspberry & white chocolate cake + donuts // Giveaway winner announced Sponsored. This post is made in collaboration with Bosch.

Evening babes! It is finally time for me to announce the winner of my Bosch giveaway (again, so sorry about the delay) AND for me to share the recipe for this beyond delicious and very pink raspberry & white chocolate cake with raspberry greek yoghurt frosting and raspberry/white chocolate donuts! I made the cake and donut batter + the frosting with my new Bosch kitchen stand mixer and I must say it really makes baking a total breeze. As I have shared before I never really used to care for baking, but I am slowly starting to enjoy it more and with this new kitchen gadget, then I am not only enjoying baking, but it is making everything a whole lot easier! It has multiple attachments, a built in weight, several automatic programmes, a timer and a very powerful engine, seriously I am so impressed! Especially the built in weight is such a neat feature, I love that you can just add and weigh the ingredients directly into the mixing bowl!

I used the stand mixer to make not only this colourful raspberry & white chocolate cake with raspberry greek yoghurt frosting, but also a big batch of healthified baked donuts using the same batter recipe – I love finding multiple uses for recipes!! I served both at a little get together to celebrate that I am finally done with most of the larger projects that have been causing me so much stress lately. Haha as if I really needed an excuse to eat cake ;)

Winner of the giveaway!
Aaaaaand it is finally time to announce the winner of the giveaway! A big congratulations to Ingrid, you have won the Bosch OptiMUM kitchen stand mixer and the Bosch Vivastyle blender! I will send you an email, so I can get your address and get your prizes on their way asap ❤︎

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Raspberry & white chocolate cake + donuts
 – Yields 1 cake/6-8 slices or 8 donuts

2 eggs
1 deciliter (about 0.4 cup) greek yoghurt
1.5 deciliter (about 0.6 cup) buckwheat flour
1 deciliter (0.4 cup) almond flour
1 deciliter (about 0.4 cup) coconut sugar
1 teaspoon pure vanilla powder
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons coconut oil, melted
75 grams white chocolate, chopped
125 grams raspberries

Raspberry & white chocolate cake + donuts // Giveaway winner announced Raspberry & white chocolate cake + donuts // Giveaway winner announcedRaspberry greek yoghurt frosting
150 grams greek yoghurt
150 grams chopped raspberries, fresh or frozen (thawed)
1-2 tablespoons honey or maple sirup
1/2 teaspoon pure vanilla powder
1 tablespoon coconut oil, melted
2-3 tablespoons coconut flour

fil-11-04-2017-21-37-47 fil-11-04-2017-21-37-59 Raspberry & white chocolate cake + donuts // Giveaway winner announced Raspberry & white chocolate cake + donuts // Giveaway winner announcedDirections:
Start by preheating your oven to 175 c / 350 f.

Make the cake or donut batter by simply adding all the ingredients (except the raspberries and chocolate) to a stand mixer or a bowl and mix until you have a thick smooth batter. Gently fold in the chopped raspberries and white chocolate. To make the cake, grease a springform cake tin (the one I used are 20 cm in diameter) with a little coconut oil and pour the batter into the tin. To make the donuts, grease a donut pan (I use this one) with a little coconut oil and add the batter. Bake the cake for about 35-40 minutes, but keep an eye on it, it is done when a tester comes out clean. Bake the donuts for about 15-18 minutes until they are very lightly golden.

Make the frosting by simply adding all ingredients to a stand mixer or a bowl and whisk everything together until you have a thick fluffy frosting. If you do not use a stand mixer with a whisk attachment like I did, then I recommend mashing the raspberries first. Set the frosting aside to set and thicken up while the cake or donuts cool off.

Top the cooled cake or donuts with the frosting and decorate it with raspberries, white chocolate, freeze dried raspberry and edible flowers, enjoy! ❤︎

Raspberry & white chocolate cake + donuts // Giveaway winner announced

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Easy muesli breakfast buns + the winner of the Bosch giveaway!

dsc_3951 dsc_3994Sponsored. This post is made in collaboration with Bosch.

These easy to make muesli breakfast buns are the perfect treat for my fellow bread lovers out there, they are so easy to quickly whip together as no rising, double kneading or pre-heating of the oven is necessary! Besides from the fact that they are super easy to make, they are of course also so tasty and full of flavor from the muesli + super filing as well. I love to eat these in the morning with my homemade chia jam and a cup of matcha tea, so good!

I made the buns with the kitchen stand mixer from Bosch that I wrote about here, I have been using it along with the hand mixer for about a month now and I have only grown even more fond of both. I have always hated baking bread because of the kneading part, but now that I have these babies to take care of that for me I have been baking more than ever! I have not only used the stand mixer for kneading, but also the small had mixer that comes with hooks perfect for kneading smaller portions of dough. My sister and I baked a small batch of buns the other day and it felt a bit over the top to bring out the stand mixer for such a small portion, so we gave the hand mixer a try instead and it worked out perfectly!

I have written more about the mixers right here and you can also find more information on Bosch homepage.

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dsc_3915Giveaway winner
I wish I could give a set to each and everyone of you guys, but unfortunately there can only be one winner – I promise to have another giveaway soon though! Aaaaaand the lucky winner is Cecilie Bresson!! I will send you an email later today about your contact information etc. – congratulations! ❤︎

The winner was drawn at random.

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Ingredients – yields 9 muesli buns:
50 grams of baker’s yeast (block)
3.5 deciliter (equals about 1.5 cup) lukewarm water
1 tablespoon honey
1 tablespoon sea salt
1 egg
5 deciliter (equals about 2 cups) wheat flour
3 1/2 – 4 deciliter (equals about 1.5 – 1.7 cup) wholegrain spelt flour
3 deciliter (equals about 1 + 1/4 cup) muesli*

*either use a store-bought muesli mix or make your own with oats + you favorite seeds, chopped nuts and dried fruit. I made mine with oats, pumpkin seeds, sunflower seeds, flaxseeds, chia seeds, chopped raisins and chopped almonds.

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Directions:
Simply add the water and baker’s yeast to a bowl (I used the bowl from my Bosch stand mixer to save on the washing) and stir until the yeast has dissolved into the water. Then add the salt, honey and egg and stir well. Start slowly adding the flour and muesli mix while mixing. Knead the dough throughly – if needed add more flour. I used my Bosch stand mixer to knead the dough, I cannot express how much I love not having to do this by hand!!

Divide the dough into 9 buns and place them on a baking tray lined with baking paper, top them with extra muesli or seeds if you’d like and pace the baking tray with the buns in a cold non-preheated oven and bake them for about 20 minutes at 200 c / 400 f. Make sure to keep an eye on them, the baking time varies immensely depending on the oven. The buns are ready when they turn lightly golden and are baked throughout, enjoy!

Note: The buns are suitable for freezing, so if our have space in your freezer I can recommend making a big batch.

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Homemade pumpkin puree

Homemade pumpkin puree Just like with the pumpkin spice mix I have also had trouble finding pumpkin puree here in the Danish stores, so I thought I might as well make my own as I did with the spice mix. And I am so happy that I did, it is beyond easy to make and this way it is fresh and completely free of any added nasties – actually the only ingredient is pumpkin! It does not get much better than that!

My pumpkin puree is quite thick, which is perfect as I want to use it for some raw desserts, where it will be much easier to get the right texture using a thick pumpkin puree like this. If you prefer a smoother pumpkin puree with a texture more like the store bought ones, then you can simply add a little water when you puree the pumpkin.

If you are just as pumpkin obsessed as I am at the moment, then make sure to check out my spicy pumpkin soup with toasted chickpeas recipe, my pumpkin salad recipe and my homemade pumpkin spice mix recipe as well!

Homemade pumpkin puree
Ingredients:
1 hokkaido pumpkin (or your preferred pumpkin)
And that’s it! Pumpkin only for this one

Homemade pumpkin puree
Directions:
Preheat your oven to 200 c / 400 f. Wash the pumpkin, cut it in quarters and scoop out the insides. Place the pumpkin on a baking tray lined with baking paper skin side up and bake for about 45 minutes until the skin has turned golden and bubbly and the pumpkin is soft and tender. Set the pumpkin aside to cool. Scoop out the pumpkin flesh and add to a blender or food processor, pulse until smooth. If your pumpkin puree is too thick for your liking then you can add a little bit of water a tablespoon at a time. If it too thin and watery then you can add it to a strainer placed in a bowl and leave it in the fridge overnight to remove excess liquid. Each pumpkin is different and one might be quite dry while another might be super moist, so you never really know what you are going to get. Store in the fridge in an airtight jar, enjoy!

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Secret family recipes? Big giveaway + my favorite carrot and oatmeal buns recipes

DSC_9308 DSC_9263Sponsored. This post is made in collaboration with Finax

I have been so excited to share this post with you guys! Finax has challenged me to share my favorite “secret” family recipe and while I must admit that at first I was a bit unsure of what to share with you guys, then I actually ended up with not just one, but two amazing recipes that I hope that you will love as much as my family and I do! As I have shared before then my family have actually never baked much and it is only recently that I have really gotten into baking (now I am absolutely obsessed though!), so at first I was a bit lost when thinking about a family recipe to share. It did not take long until I remembered the oatmeal bun recipe that my aunt got most of the family hooked on though. We used to always have these in our lunch boxes when we were younger and still lived at home – they definitely made lunch a lot more fun and delicious! They are still a favorite in our family and I think it is quite easy to see why. For starters the oatmeal buns are beyond easy to make and you do not have to do any kneading or even have to touch the dough with your hands at any point + you can keep the dough in the fridge for 3 days, so you can bake the buns a couple of a time each morning and always have freshly baked bread available – how amazing is that?! They are really a must try – maybe they will be added to your family’s recipe collection as well ❤︎

The second recipe I want to share with you is for my favorite carrot buns! I have grown so fond of baking lately and since carrot buns have always been a favorite of mine, then I wanted to make my very own version and add all my favorite seeds for some extra texture, flavour and nutritional benefits. The buns are so amazingly light and fluffy + the added carrot ensures that they don’t turn out dry as most bread sadly often does after a day or two. These tasty carrot buns will be my personal contribution to our little (but slowly growing) collection of family recipes and I will gladly share it will all of you – because why should those beloved family recipes be kept a secret? Let’s share the love and yumminess! If you would like to join in on the fun, then you can share one of your very own family recipes with Finax right here for a chance to win a year’s supply of Finax products!

Make sure to follow Finax on Facebook and Instagram for lots of baking inspiration + participate in their big giveaway right here!

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Carrot buns – yields 9 buns:
200 ml water, lukewarm
12 grams of of baker’s yeast (block)
2 tablespoons olive oil
2 tablespoon skyr or greek yoghurt
1 tablespoon honey
130 grams grated carrots
50 grams of Finax oats
2 tablespoons Finax chia seeds
2 tablespoons Finax flax seeds
2 tablespoons Finax sunflower seeds
2 tablespoons Finax pumpkin seeds
1 1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
75 grams Finax wholegrain spelt flour
75 grams Finax durum flour
250 grams Finax wheat flour

Note: Both the seeds and flours are interchangeable, so you can pretty much use whatever you have available and prefer as long as they are somewhat in the same category. E.g. all the seeds can be subbed for different kinds of seeds and even things like chopped nuts + instead of using 4 different kinds you can use just 1 kind, but stick to the same overall amounts. You can easily sub the flour for other kinds of flour as well, but stick to flours of similar types or you will have to adjust the amounts.

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Directions:
Simply add the water and baker’s yeast to a bowl and stir until the yeast has dissolved into the water. Then add the rest of the ingredients except the flour and stir well. Start slowly adding the flour while stirring. Knead the dough throughly and make sure it is light and easy to work with – it should not feel heavy or be too sticky, so if needed add more flour. I used my new stand mixer to knead the dough, I gave it about 5 minutes in the mixer (didn’t really time it, sorry) and then I kneaded it by hand for a couple of minutes as well. Place the dough back into the bowl, cover it with a clean kitchen towel and set it aside to rise for about 30 minutes.

Preheat your oven to 175 c / 350 f. Divide the dough into 9 buns and place them on a baking tray lined with baking paper. Cover it with the kitchen towel again and let it rest for another 30 minutes to allow the buns to rise some more. Top the buns with seeds if you’d like and bake them for about 20 minutes at 175 c / 350 f. The buns are ready when they turn very lightly golden and are baked throughout, enjoy!

Note: The buns are suitable for freezing, so if our have space in your freezer I can recommend making a big batch.

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Oatmeal buns
5 deciliter (equals 2.1 cups) cold water
1/8 pack (equals 6,25 grams) of baker’s yeast (block)
300 grams of Finax wheat flour
250 grams of Finax oats
1/2 – 1 tablespoon sea salt
1 tablespoon honey

Simply add the water and baker’s yeast to a bowl and stir until the yeast has dissolved into the water. Then add the rest of the ingredients and use a mixer to make sure everything is well combined and well mixed. Let the dough rest in the fridge overnight.

In the morning preheat your oven to 200 c / 400 f and line and baking tray with baking paper. The dough should resemble thick oatmeal, so use a spoon to add it to the baking tray and shape the buns to your desired size. Bake the buns for about 13-15 minutes. If you want them to turn lightly golden then finish baking them on 240 c / 480 f for a couple of minutes.  The dough can keep for about 3 days in the fridge, so you do not have to make all of it at once – this means that you can have freshly baked buns every morning in no time and without all the hassle.

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Healthified banana muffins with peanut butter and raspberries

Healthified banana muffins with peanut butter and raspberries

Are you lovelies ready for some delicious healthified baked goods? Haha I know you are! And what better day to give these babies a try than on a cosy Sunday afternoon, then you will have a little something on hand tomorrow to cure those Monday blues ;)

These yummy banana muffins with peanut butter and raspberries are my newest dessert addiction and if you think they look a little familiar, then it is because they are based on my recipe for healthified banana bread muffins! I love experimenting with new flavor combos for my old recipes and this one is just too good! The muffins are so delicious, super moist (ugh, hate that word!) and healthier than regular muffins, meaning that they are a healthified version made without butter, refined sugar and white flour, but I promise that you won’t even be able to taste the difference! They are so good! :D

Healthified banana muffins with peanut butter and raspberries
Healthified banana muffins with peanut butter and raspberries

Ingredients – 10 muffins:
3 bananas (ripe with brown dots)
2 eggs
1/2 – 1 deciliter (equals 0.2 / 0.4 cup) akacia honey*
1/2 deciliter (equals 4 1/2 tablespoon) coconut oil
4 tablespoons skyr

 or greek yoghurt
3-4 tablespoons peanut butter
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoons cinnamon
1 teaspoon pure vanilla powder
1/3 teaspoon seasalt
1 tablespoon coconut sugar
3 1/2 deciliter (equals 1.5 cup) buckwheat flour
4 handfuls of raspberries, cut in half (forgot to weigh them, sorry!)

*depends on how sweet you want them, adjust amounts to your liking

Healthified banana muffins with peanut butter and raspberries
Healthified banana muffins with peanut butter and raspberries Healthified banana muffins with peanut butter and raspberries

Directions:

  1. Start by mashing the bananas with a fork. Add them to a bowl with the rest of the wet ingredients and mix everything together. Add the dry ingredients while stirring and make sure everything is well mixed together – I prefer to add the raspberries last.
  2. Pour the muffin batter into a muffin pan or muffin baking cups and bake them in a preheated oven at 175 c // 350 f for 25-30 minutes until they’re lightly golden and properly baked throughout. And you are done! Easy peasy right? enjoy!

Healthified banana muffins with peanut butter and raspberries Healthified banana muffins with peanut butter and raspberries

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