First of all: this was my second time making churros and yes, I am happy with the way they look. No, they aren't the prettiest churros alive but boy were they delicious! I am sorry for them to look like someone's thumbs but... Looks don't matter these days, do they? Well, at least they're not effecting the taste. And of course, you can make them even better!

(Here is supposed to be a picture of the delicious creation I made but I might have accidentally deleted it, my apologies for that.. I'll find it and put it in here ASAP.)

So, first tame making these was a total disaster. The dough was runny and we were not able to pipe it, so me and my friend simply put little lumps of dough into the grease using SPOONS. And you can only imagine how they turned out.. A. Disaster. But, in the end, they were actually really tasty!

This time, the only thing that went wrong was using a tip which was way too large and frying them a bit too long. Otherwise they were perfect.. And not only in my opinion, but my whole family's opinion. I tried to save a few of the churros for my boyfriend who was coming on Friday. Literally everyone were asking me things like:

"When can I take more?"

"I've only eaten like four and dad ate six that's not fair."

"Seriously when can I eat the rest of these?"

Most of the times it was my dad asking..

My tips really for this recipe are to use small enough tip and NOT using an electric mixer at all. This recipe turned out to be actually a very good arm exercise.. At least for me.


  • 1 cup water
  • almost a stick of butter
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 2 eggs
For frying
  • 4 cups canola oil
On top of the churros
  • 1/3 cup sugar
  • 1 tsp cinnamon
  1. In a medium kettle mix together water butter and and salt. Bring the mixture to a boil and take off the stove. Add all-purpose flour and keep mixing hard with a wooden spoon until a big dough ball appears. In a separate bowl add the eggs. Whisk with a fork a few seconds to break the yolk. Add the eggs to the slightly chilled dough and mix hard with the wooden spoon again. Put the dough into a piping bag with a small-ish star tip.
  2. Heat the oil in a cast iron pan to 170-180C/340-350F. Pipe about 4 inches long dough sticks carefully into the hot oil. Cut the dough with for example scissors and fry the churros about 1 1/2 minutes on each side.
  3. Once you have fried your churros place them on of a plate with paper towel on it. It soaks the excess grease. After that, before the churros have cooled down, mix the sugar and cinnamon together and cover the churros with the mixture.
  4. Enjoy warm or cooled down with chocolate sauce.


Ristiäiskakku / Christening Cake

Oh my godness where should I start?

This cake right here, what a hell of a project. It was my first cake order ever so you might guess what kind of a stress I was in.

You know the shows like Cake Factory etc, right? At first, everything goes well, no stress at all, the fondant acts nicely and everything's calm. But then, something really dramatic happens and it seems like no one can deal with it. Something like they drop the whole cake or the fondant flowers crack or something. This happened to me.

I was doing pretty well until I started rolling the blue fondant on top. It was a disaster. I had to re-do it for at least five time just because it got stuck to the table. After finally managing to get the whole piece of fondant out of the table and re-rolling it I somehow did survive and got it on top of the cake. Smoothing it is a whole new story. 

At least the cake is delicious, and after all, that's all that matters right?

After many hours, many "wohoo!!"s, too many dishes, a few tears, desperate moments and kilometers it is finally done.

Can we get a "hell yeah!"?

Kakkupohja: http://www.kinuskikissa.fi/vinkkeja/?hakusivu=1
Täytteet: http://www.kinuskikissa.fi/mustikka-vaniljatayte/?hakusivu=1


Suklaakeksineliöt / Chocolate Chip Cookie Pie (with a Secret Ingredient)

First, look at that oozing chocolate. Second, guess what the secret ingredient might be? 

I'll help you. It's something healthy. Something that might not come up to your mind at first. Something people don't usually use in desserts.

Still not quite there yet? Well.

Yes. Chickpeas! 

I'm not going to chatter about how I couldn't taste them at all and it was SO UNBELIEVABLY DELICIOUS (nor am I saying it wasn't unbelievably tasty, I just assume you guys know I won't post anything that tastes weird up here). But let me be honest with you. I'm always skeptic when it comes to healthy baking. Who wouldn't be? I mean, recipe that contains chickpeas CAN NOT be good, right? But trust me people. It was.

Even my brother AND my boyfriend (either one won't even taste most of my vegetarian/vegan things I make) ate these, didn't puke and actually told me they liked them! I'm 100 % sure anyone who likes traditional chocolate oatmeal cookies will like these too. Just don't tell them there are chickpeas and they'll eat them just like any other cookie. Trust me, I've tried it and it worked.

And even the cookie dough was delicious! It didn't smell (or look) very appealing but tasted almost just like real
not so healthy cookie dough.

I guess I don't have to tell you the fact I was very happy finishing the rest of the cookie dough all by myself with a spoon.. It was that delicious.

Author: Chocolate covered Katie
  • 2 cans (500 g total, once drained) garbanzo beans (chickpeas), drained and rinsed very well
  • 1 cup quick oats
  • 1/4 unsweetened applesauce
  • 3 tbsp canola oil
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups brown sugar (I used only 1 cup and it was still sweet enough)
  • 1 cup chocolate chips
  1. Preheat oven to 350F.
  2. Blend everything but the chocolate chips very well in a food processor (not a blender). Mix in the chocolate chips and pour into an oiled 10-inch springform pan.
  3. Bake the pie for 35-40 minutes or until golden brown. 
  4. Let stand at least 10 minutes before removing from the pan.
  • 2 tlk (yhteensä 500 g) kikherneitä
  • 2 1/2 dl kaurahiutaleita
  • 1/2 dl makeuttamatonta omenahilloa tms.
  • 3 rkl rypsiöljyä
  • 2 tl vaniljaa
  • 1/2 tl ruokasoodaa
  • 2 tl leivinjauhetta
  • 3 1/2 dl fariinisokeria 
  • 200 g suklaahippuja
  1. Lämmitä uuni 175 asteeseen.
  2. Sekoita kaikki muut ainekset paitsi suklaa monitoimikoneessa. Annoin monitoimikoneen pyöriä muutaman minuutin, mutta seos jäi silti hieman karkeaksi. Kannattaa siis sekoitella hyvä tovi, jos et halua sattumia.
  3. Sekoita joukkoon suklaahiput ja kaada öljyttyyn, 24 cm irtopohjavuokaan.
  4. Paista 35-40 minuuttia. Anna jäähtyä väh. 10 minuuttia ennen reunojen poistamista.


Banaanikakku / Banana Cake With Vanilla Cream Cheese Frosting

Do you have ripened bananas sitting on the counter, waiting for somebody?

Or do you just feel like a simple, old fashioned banana cake with thick, vanilla cream cheese frosting? 

Well, I've got a solution for you. A recipe for this moist, delicious cake for you to whip up for a quick sweet tooth fix.
I was amazed how damn amazing banana bread tasted when I first tried it. It wasn't even near as banana-y as I though which I think was a good thing. Don't get me wrong, I love bananas, I just don't like the way they get really mushy if they're warm or cooked. But boy was I surprised. Moist, sweet, cake-y texture. What else can you ask from a bread? Seriously one of my favorite ways to use ripened bananas.

And then there's this terrifically delicious cake you can eat worry-free for breakfast, I mean, it contains banana and banana's healthy, right? You can always omit the frosting while this cake turns kinda into a banana bread and you can add different kinds of toppings you like (I LOVE Nutella spread all over my slice of banana bread..). Not a bad idea, was it? 

The original recipe contained poppy seeds, but I kinda forgot them... Tell me if you tried this with the seeds and tell me your opinion!


Adapted from: Butteryum

  • 2 tbsp butter, at room temperature
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 large egg
  • 2 ripe bananas, mashed
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • (1/2 cup poppy seeds)
  • 4 oz cream cheese
  • 2 tbsp butter, at room temperature
  • the seeds of one vanilla bean
  • 2 cups confectioner's sugar, sifted
  • milk for thinning the frosting
  • fresh lemon juice
  1. Preheat oven to 350F.
  2. Cream the butter with sugar and sour cream until fluffy. Beat in egg, mashed bananas and vanilla. 
  3. Sift the flour, salt and baking into the wet mixture and mix until just combined. Fold in the poppy seeds, if using.
  4. Spread the mixture into a greased 8x8 baking pan. Bake for 25 minutes or until a tooth pick inserted into the middle just comes out clean.
  5. Cool before frosting.
  6. To make the frosting mix all the ingredients until it's thick but spreadable. Taste and add lemon juice as needed.
  7. Frost the cake when cooled completely. 


  • 2 rkl huoneenlämpöistä voita
  • 1 1/2 dl sokeria
  • 1 prk ranskankermaa (reilu desi)
  • 1 kananmuna
  • 1 rkl vaniljasokeria
  • 2 1/2 dl jauhoja
  • 1/4 tl suolaa
  • 1/2 tl ruokasoodaa
  • (1 dl unikonsiemeniä)
  • 100 g mausamatonta tuorejuustoa
  • 2 rkl voita
  • 1 vaniljatanko
  • 5 dl tomusokeria
  • maitoa kuorrutteen ohentamiseen
  • sitruunamehua
  1. Sekoita voi, sokeri ja ranskankerma keskenään. Lisää kananmuna, banaani ja vaniljasokeri ja sekoita tasaiseksi.
  2. Siivilöi jauhot, suola ja ruokasooda sekaan. Sekoita vain kunnes seos on tasaista. Kääntele sekaan unikonsiemenet, jos käytät niitä.
  3. Kaada taikina voideltuun 20x20 kokoiseen uunivuokaan ja paista 175 asteessa noin 25 minuuttia tai kunnes kullanruskeaa.
  4. Anna jäähtyä kokonaan.
  5. Sekoita kaikki kuorrutteen aineet sekaisin, kunnes seos on paksua mutta levittyvää. Maista ja lisää sitruunamehua tarpeen mukaan.
  6. Kuorruta vasta kokonaan jäähtynyt kakku.


Juustopasta / Mac 'n' Cheese

What d'you do when you have been away from your blog a long time?

Come up with a wonderful recipe that contains goat's cheese and strong cheddar? 

Good enough, eh?

Isn't that one of the sexiest dishes ever? Imagine a plateful of that cheese oozing macaroni all over your plate as you start to gobble this beautiful creation aka Two Cheese Mac 'N' Cheese. FOODPORN right here. No wonder this was almost gone before I got the chance to take another plate...

Ainekset (neljälle)
  • 250 g makaronia
  • 75 g vaaleaa cheddar-juustoa, raastettuna
  • 100 g vuohenjuustoa, murusteltuna
  • 1/2 dl ruokakermaa
  • 2 rkl ruohosipulia
  • suolaa ja pippuria

  1. Keitä pasta suolavedessä, kunnes se on al dente. Valuta ja laita takaisin kattilaan.
  2. Lisää juustot, kerma ja ruohosipuli. Mausta suolalla ja pippurilla ja sekoita.
  3. Kaada seos pienehköön uunivuokaan ja paista 200 asteessa noin 15 minuuttia, tai kunnes ruoka kuplii ja juusto on hieman ruskistunut.


For four
Author: Carla Bardi
  • 1/2 lb macaroni
  • 2 1/2 oz strong cheddar, grated
  • 3 1/2 oz goat's cheese, crumbled
  • 1/4 cup cream
  • 2 tbsp chives
  • salt and pepper
  1. Preheat the oven to 400F. Lightly spray a medium cooking tin and set aside.
  2. Cook the macaroni according to package directions. Drain and put back into the pot.
  3. Add the cheeses, cream and chives. Add salt and pepper to taste and mix.
  4. Pour mixture into the prepared tin and bake for about 15 minutes or until it bubbles and the cheese has browned a bit.


Peanut Butter Cups

Peanut butter cups. I mean look at them.

A side of the fact that my peanut butter filling was still a bit too runny, these guys were heavenly. Seriously.

I'm a huge fan of Reese's Peanut Butter Cups. Apparently they're a bit hard to find from Finland (like many other American things) so obviously I had to make my own. And boy, were they good!

My blog has had a small break mostly because of the lack of light. But now I'm back to blogging, yahoo! While being away I, of course, was browsing a lot of food blogs and studied some things about food photography. I got a new lens for my camera in Christmas and since then I've been photographing a lot of things. But I unfortunately didn't snap pics of food while my break but I really think I should have. 

I had a bit of a rush taking these pics, so I apologize, only two pics today.. But I hope you save the recipe and make your own ASAP!

24 small peanut butter cups
  • 16 oz (vegan)chocolate
  • 1/2 cup creamy peanut butter
  • 1/4-1/2 cup powdered sugar
  • 2 tbsp (vegan) butter, softened
  1. Line a mini muffin tin with paper liners.
  2. Melt half of the chocolate in a double boiler or in microwave. 
  3. Add about a teaspoon of the melted chocolate in the muffin liners. Tap the tin a few times on the counter. Freeze for 15 minutes.
  4. In the meantime, with an electric mixer, mix together the peanut butter, powdered sugar and butter. Keep mixing until pale and fluffy.
  5. Put a dollop into the liner and tap the tin again few times on the counter to even the tops. Freeze for another 15 minutes.
  6. Melt the rest of the chocolate and distribute it into the muffin liners. Freeze for ten minutes.
  7. Keep the peanut butter cups in room temperature or fridge.
24 kpl

  • 400 g (vegaanista) suklaata
  • 1 3/4 dl maapähkinävoita (suolattua ja makeutettua)
  • 1/2-1 dl tomusokeria
  • 2 rkl (vegaanista) voita
  1. Pue minimuffinipelti paperivuoilla.
  2. Sulata puolet suklaasta vesihauteessa tai mikrossa.
  3. Laita jokaiseen paperivuokaan vajaa teelusikallinen sulaa suklaata ja kopauta peltiä muutama kerta pöytää vasten, että kerros tasoittuu. Laita pakkaseen 15 minuutiksi.
  4. Kun suklaa on jähmettymässä, sekoita pähkinävoi, tomusokeri ja huoneenlämpöinen voi, kunnes seos on vaaleaa. Jaa maapähkinävoiseos vuokiin ja pakasta taas 15 minuuttia.
  5. Sulata loppu suklaa ja jaa taas vuokiin. Kopauta peltiä taas muutama kerta pöytää vasten, että suklaakerros tasoittuu. Pakasta vielä 10 minuuttia.
  6. Säilytä huoneenlämmössä tai jääkaapissa.