Friday, 4 June 2010

The most delicious chocolate cupcakes with cream cheese frosting

Every single time I bake something with chocolate I use Finnish Fazer's baking chocolate. I think that it's the best chocolate you could use, and by using it I have always succeeded very well. These cupcakes are one of the best things you could imagine, if you're a friend of chocolate - and tell me someone who isn't. Tomorrow we are going to celebrate the end of the school year with my friends, and I want to surprise them by bringing these cupcakes :) I hope they like them.

This is the third time I'm baking these chocolate cupcakes, but every time I have changed the recipe a bit and this time I have changed it to make the cupcakes super delicious and chocolaty. You know in Finland we are used to say that the third time tells the truth, and I think with these cupcakes it fits perfectly. And I just love cream cheese frostings, so I thought that this time I'll make one. And I have to admit that I tasted the frosting and it was superior good! And the dough also...Tomorrow I'll have a proper taste. But these cupcakes came out quite pretty, don't you think?


114 g Bittersweet dark Chocolate broken into small pieces
240 ml all-purpose flour
60 ml unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
120 ml milk
60 ml cup water
1 cup packed light brown sugar
1/2 cup vegetable oil (olive or rape oil)
3 large eggs
1/2 teaspoon vanilla extract

110 g Bittersweet dark Chocolate, broken into small pieces
75 g butter, softened
1 teaspoon vanilla extract
320 ml powdered sugar


For the cupcakes:
1. Preheat oven to 180°C. Paper-line 22 (small, 14 big) muffin cups.
2. Melt the chocolate in a metal dish attached to a pot with boiling water. Stir until smooth. Cool to room temperature.
3. Combine flour, cocoa powder, baking soda and salt in small bowl. Combine milk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk mixture.

4. Spoon into prepared muffin cups, filling 3/4 full.

5. Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean.Don't over bake them, it's better if they're a bit soft. Cool in pan for 10 minutes; remove to wire rack to cool completely.

For the cream cheese frosting:
1. Melt the chocolate the same way as before, stirring just until melted. Cool to room temperature.

2. Melt the butter in microwave, until it's liquid like. Mix the powdered sugar and vanilla extract with the cream cheese, add the melted chocolate and butter. Mix well to make an even icing. It should be light and fluffy.

3. Spread the frosting over the cupcakes with a spatula.

For decoration you can grate some dark chocolate, or you can us your imagination and figure out some other decorations as coconut flakes or nonpareils...

Monday, 17 May 2010

Mushroom & shiitake mushroom pie

I just love different kinds of mushrooms. Especially shiitake mushroom. Did you know that it's super healthy?It's almost like a medicine - it prevents the development of tumors, helps cure allergies and viruses, helps to lower the cholesterol and contains a lot of vitamin D. Great for vegans and vegetarians! And for everyone else.
This pie contains almost all of my favourite ingredients. It tastes unquestionably good, it's good for your health - what else do you need? I added oatbran to the crust, and the crust is made of wholewheat flour only, so it contains a great deal of fiber. And I love the texture. You might wonder about the spices - I assure you it's a lovely combination. I think Indian spices are really one of the best ones. Especially I love cumin. And the smell of these spices is just stunning. I think food would be nothing without spices, and without garlic and fresh herbs. They just create something magnificent and superior. Try it!


For the crust:
1 dl water
1 dl rape oil
1 dl oatbran
3 dl wholewheat flour

For the filling:
2 onions
4 garlic cloves
100g shiitake mushrooms
400g common mushrooms
1/4 eggplant
olive oil for frying
2 tsp himalaya salt
plenty of black pepper
1/2 tsp cumin (or a bit more if you're into spices!)
1/2 tsp paprika
1/2 tsp ginger
a pinch of garam masala
1 handful fresh coriander, chopped
1 handful fresh parsley, chopped
2 eggs
2 dl milk
70g tomato puree
1 dl grated cheese

1. Heat the oven to 200°C. Butter a big pie mould with rape oil.
2. To make the dough, pour water and oil into a big bowl, add all the other ingredients, beat with hands into a even crust batter. Pat with hands the batter into the pie mould, cover the sides too.

3. Slice the onions, crush the garlic and slice the eggplant into small pieces. Fry them in a pan in some olive oil for 3-4 minutes. Remove, put into a big bowl.

4. Wash all the mushrooms, cut the ends away. Cut into small cubes. Fry in the same pan in some olive oil for 3-4 minutes. Put into the same bowl with the onions. Mix together.

5. Then add all the spices into the mushroom-onion mixture. Mix well.

6. Spread the onion-mushroom mixture over the crust.

7. Mix together using a whisk the eggs, milk and tomato puree. Pour over the pie. Sprinkle the grated cheese over, then bake in the oven for 30-35 minutes.

8. Remove and enjoy!

Saturday, 15 May 2010

Blueberry & vanilla pie

I had a lot of trouble in figouring out what the name would be for these things I made this morning. I'm not sure if you can call them blondies, because there isn't any chocolate in the dough. So I decided they would be a pie, because it's quite neutral and it fits everything. The most important thing is that they tasted great!
We were out on a picnic today with my friends. The weather has been so nice last three days, and so warm! I love sitting in a park and wathcing to the ocean and listening to the screaming seagulls. That's truely summer! So I wanted to bake something delicious for us today and this idea of the pie came to me. I modified originally a kind of brownie recipe into this recipe - I had to remove the chocolate from it because one of my friends is allergic to it. So these came out - and I was very satisfied. Everyone praised these.


For the batter:
2oog butter
3 eggs
3dl brown sugar
2 tsp vanilla extract
5dl plain white flour
1 dl potato starch
2 tsp baking powder
3 dl blueberries
1 dl soymilk or ordinary milk

For the frosting:
50g butter
1 dl vanilla sauce
about 4 dl powdered sugar (to make frosting thick enough)

For the decoration nonpareils or coconut flakes

1. Heat the oven to 200°C. Melt the butter, let it cool down a bit. Beat the eggs with the sugar into a foam. Mix the flour, potato starch and baking powder together.

2. Add the flour mixture, milk, vanilla extract and the melted butter by turns to the sugar-egg mixture, carefully, add the blueberries. It's not so serious if the berries colour the batter a bit, you can't avoid it. I think it looked lovely, when the batter was all purple!

3. Spread the batter over a baking sheet, covered with parchment paper. Bake in the oven for 10-20 minutes, depending how thick is the batter. Remove, cool down well.

4. To make the frosting, melt the butter. Add vanilla sauce and powdered sugar, mix well.
5. Spread over the well cooled base, be careful - if it's still warm the frosting pours over the edges.

6. When the frosting is set, decorate! And then, cut to pieces and enjoy :)

Thursday, 13 May 2010

Rhubarb and red currant pie

This warmhearted pie makes me think of a warm summer evening. I love the combination of rhubarb, red currants and vanilla. With a bite of this pie you can have it all. It's easy to bake and quick too. And tastes lovely...Just perfect.


For the dough:
2 dl plain flour
1 dl oat brans
1/2 dl brown sugar
1 tsp baking powder
1/2 tsp cinnamon
1 dl rape oil
1 egg

For the filling:
5 dl fresh or frozen rhubarb cubes
2dl red currants fresh of frozen
2 dl vanilla sauce
1 dl brown sugar
1 egg

1. Heat the oven to 200 C degrees. Mix the flour, oat brans, sugar, baking powder and cinnamon in a bowl. Add the oil and the egg. Mix into an even batter.

2. Spread into a pie mould, smooth with your fingers, remember to cover the sides too. Spread the berries over the batter.

3. Mix togeher vanilla sauce, sugar and one egg. Spread over the berries.

4. Bake in the oven for about 25-39 minutes, until set and ready and the sides are lightly brown. Cool down well, enjoy!

Chocolate chip and peanut cookies

I've missed baking so much. I realised it this morning, when I started to bake these cookies and a rhubarb & red currant pie. I have this small holiday (four days) from school and I thought that now when I have time I'll bake something lovely and delicious! And who could resist cookies with chocolate chips and exuberant flavour of peanut? At least I can't. All I can say is that they taste amazing, it's truly a bad temptation to have a plate of these cookies on your kitchen table...they'll disappear quite soon. And I have to mention that when my brother tasted these he said these cookies saved his morning :)

makes 14 BIG cookies

125g soft butter
1 1/2 dl brown sugar
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla extract
2 eggs
2,5 dl plain flour
120g (one little package) Fazer's baking chocolate chips (Taloussuklaarouhe)
1dl minced peanuts

1. Heat the oven to 200 C degrees.
2. Beat together butter, salt, sugar, vanilla extract and eggs to a fluffy foam.

3.Mix together baking powder, chocolate chips, nuts and flour.

4. Mix the two mixtures well with each other.

5. Put spoonfuls of the dough into two baking sheets, covered with baking parchment. Don't spread the dough, it will spread in the oven.

6. Bake for 10-12 minutes. Cool down well before eating. ENJOY!

Saturday, 10 April 2010

Apple & cinnamon muffins with delicious crumb topping and baked with love

It's been about three weeks or more since I last time posted something. That's quite a long time, and today I thought it's the time to bake something. So I've been having little break in blogging, but now I think I'm ready to start again. It's a really pity that school and other things have taken so much time that there hasn't been any left for cooking!
Today I baked these lovely, moist and utterly delicious apple & cinnamon muffins. I know that it's not the "apple time" but I had a can of non-sweetened applesauce so I thought why not to use it and figured out the recipe for these muffins. I really love the dough, it's so moist and exuberant! And the wholewheat flour and the rape oil makes it a healthier choice! But if you think the taste of the wholewheat flour is too healthy, use only plain wheat flour. And the crumb is so amazing. I love this kind of big muffins, you can eat them as dessert, breakfast or an evening snack! They're irresistable. So bake these and have a unforgettable bite!


about 11 muffins

For the dough:
4 dl wheat flour
3 dl wholewheat flour
1 dl oatmeal
1,6 dl brown sugar (for example muscovado)
1 tsp salt (himalaya)
2 tsp cinnamon
4 tsp baking powder
2 eggs
1,2 dl soymilk
1,2 dl rape oil (or some other oil, olive oil goes well too)
1 tsp vanilla extract
125 g can apple sauce unsweetened
1 big redyellow or green apple, diced into small chunks

For the crumb topping:
50 g butter
2 dl white sugar
2 tsp cinnamon
1 dl oatmeal
1 dl wholewheat flour

1. Preheat oven to 200°C.
2. Combine all the dry ingredients, then mix the wet ingredients and combine with the flour mixture. If the dough seems dry, add some more soymilk. Fold in the apple chunks (I think it's good to have plenty of them).

3. Fill 2/3 of the muffin cups, so there's some space for them to rise in the oven.

4. To make the crumb topping, melt the butter inthe microwave, add sugar, cinnamon, oatmeal and wheat flour and mix together well. Sprinkle over muffins before baking.

5. Bake in the oven for 20 to 25 minutes. Enjoy fresh from the oven!

Sunday, 7 March 2010

Have you ever heard of raw brownies?

I'm so excited about raw food. I've been searching for raw recipes in the net and found this promising brownie recipe. I love brownies, and decided to try if the raw version could compete with the ordinary baked brownie. I changed the recipe a bit, added the cocoa nibs, I think it gives a nice crunchy feeling. If you like more brownies with a smooth texture, I recommend not putting cocoa nibs and mincing the almonds to a very fine pulver. 
So, today I made this new experimentation amongst raw food. I love all the ingredients, the result can't be anything else than utterly delicious. And I have to say these raw brownies really surprised me, because they were scrumptious, lovely and wonderful! They melted in your mouth and really were what you call exuberant, and the most important thig is they really tasted like brownies. And looked liked one's too, don't you think?
The recipe is very simple, it just takes a bit time to soak the almonds and mince them. Otherwise it's very easy and quick. And a feast to your mind and body...Mmmm! I think I'm going to try other raw desserts too, when I have time. 

4 dl soaked, minced organic almonds
450g soft, pitted organic dates (medjool is the best!)
5 tbsp organic raw cocoa powder
4 tbsp organic raw cocoa nibs
1/2 tsp cinnamon (optional)
1-2 tbsp raw agave nectar (to taste)
lucuma and cocoa powder, to sprinkle over

1. Put the dates into a blender, mince them with a little bit of water into a fluid paste. Put them into a big bowl, add the minced almonds and rest of the ingredients. Mix well. 

2. Put into square baking dish, sprinkle over some lucuma powder and cocoa powder. 

3. Place in the freezer at least for an hour.  Cut into pieces and enjoy! You can serve it with for example berries or raw ice cream. D-E-L-I-C-I-O-U-S!