Churros

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.

Ingredients

• 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

Directions

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
http://www.kinuskikissa.fi/valkosuklaa-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.

Recipe:

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

Instructions:

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.

Ainekset:

• 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

Resepti:

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!

Ingredients:

Adapted from: Butteryum

Cake:

• 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)

Frosting:

• 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

Method:

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. 

Ainekset:

Kakku:

• 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)

Kuorrute:

• 100 g mausamatonta tuorejuustoa
• 2 rkl voita
• 1 vaniljatanko
• 5 dl tomusokeria
• maitoa kuorrutteen ohentamiseen
• sitruunamehua

Resepti:

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

Resepti:

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.

Ingredients:

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

Method:

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!

Ingredients:

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

Method:

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.

Ainekset:

24 kpl

• 400 g (vegaanista) suklaata
• 1 3/4 dl maapähkinävoita (suolattua ja makeutettua)
• 1/2-1 dl tomusokeria
• 2 rkl (vegaanista) voita

Resepti:

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.

Maapähkinävoi-suklaakakku / Peanut Butter Chocolate Cake

It's finally December. It's finally winter and there's finally snow on the ground. Everything's so white and beautiful and everyone's happy and calm.

Just kidding. 

First of all, there's no snow at all. No light, no whiteness. None. There were a few snowy spots about a month ago but it all melted away immediately. How sad, isn't it? For me there's no Christmas without proper winter and there's no proper winter without snow. So.. Where are you hiding cold weather and snow? 

And secondly everyone, including me, is in a massive stress right now. What to buy for her and him and what to buy fo my parents, is this okay if I give this? Should I write something on this? Should I buy something more? Does he even like Salmiakki?

STRESS.

I'm just going to relax now and eat my not-so-christmassy cake. 

Is it bad if I make a peanut butter cake with chocolate frosting in December when everyone else's making gingerbread men and already roasting their turkey or ham? 

It's not that I don't like Christmas food, in fact I love it. But I have over two hundred peanut butter recipes pinned for later and I had NEVER baked with this heavenly nutty spread before. So I guess it was finally time to do it.

And I think it's needless to say this cake was just as peanutty and delicious as I had imagined. Even though it was like the simplest cake you can whip up in just a few hours.

Recommended? Yes.

Ainekset:

Kakkupohja:

• 1 1/4 dl rypsiöljyä
• 1 1/4 dl maapähkinävoita
• 1 1/4 dl sokeria
• 1 1/4 dl fariinisokeria
• 3 isoa kananmunaa
• 1 tl vaniljasokeria
• 5 1/2 dl jauhoja
• 2 tl leivinjauhetta
• 1 tl ruokasoodaa
• 3/4 tl suolaa
• 2 1/2 dl maitoa

Ohjeet:

1. Lämmitä uuni 175 asteeseen. Voitele kaksi (halkaisija 18 cm) irtopohjavuokaa.
2. Sekoita öljy, maapähkinävoi ja sokerit tasaiseksi seokseksi.
3. Lisää munat yksi kerrallaan hyvin sekoittaen.
4. Sekoita vähitellen joukkoon vaniljasokeri, jauhot, leivinjauhe, ruokasooda ja suola.
5. Lisää viimeiseksi maito ja sekoita seosta kunnes se on tasaista.
6. Jaa taikina kahteen vuokaan ja paista 35-40 minuuttia, tai kunnes kullanruskeaa.
7. Anna jäähtyä huoneenlämpöiseksi ennen kuorruttamista.

Kuorrute:

• 170 g huoneenlämpöistä voita
• 1 1/4 dl sokeroimatonta kaakaojauhetta
• 1 tl vaniljasokeria
• 1/4 tl suolaa
• 7 1/2 dl (350 g) tomusokeria 
• 1-3 rkl maitoa

Ohjeet:

1. Vatkaa voita kunnes se on tasaista. Sekoita joukkoon kaakojauhe, vaniljasokeri ja suola.
2. Lisää tomusokeria vähitellen ja lisää lopuksi maito.
3. Jos kuorrute on liian jämäkkää, sekoita joukkoon vielä vähän maitoa. Jos seos taas on liian löysää, lisää sekaan tomusokeria.

Kakun kokoaminen:

1. Laita ensimmäinen kakkupohja kakkuvadille. Leikkaa kakku tasaiseksi veitsellä, jos se on paistunut epätasaiseksi.
2. Levitä noin 1/3 kuorrutteesta kakkupohjalle. 
3. Laita toinen pohja kuorrutteen päälle, leikkauspinta alaspäin.
4. Kuorruta kakun päällinen ja sivut kuorrutteella.

Resepti blogista Pastry Affair

Ingredients:

For the cake:

• 1/2 cup vegetable oil
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 tsp vanilla
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup milk

Directions:

1. Preheat the oven to 350F. Grease two 7-inch cake pans. Set aside.
2. In a large mixing bowl stir vegetable oil, peanut butter and sugars until creamy.
3. Add eggs one at a time beating well after each addition. Stir in vanilla.
4. Gradually add in the flour, baking powder, baking soda and salt. 
5. Add the milk and mix until creamy.
6. Divide the mixture among the two cake pans and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool to room temperature before frosting.

For the frosting:

• 3/4 cup (170 grams) butter, room temperature
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla 
• 1/4 tsp salt
• 3 cups (350 grams) powdered sugar
• 1-3 tbsp milk

Directions:

1. In a medium bowl beat the butter until smooth. 
2. Add cocoa powder, vanilla and salt.
3. Gradually mix in the powdered sugar and milk.
4. If mixture seems too stiff, add milk and if the mixture is too runny, add powdered sugar until desired consistency is achieved.

Assembling:

1. Place cake layer on a cake plate. 
2. Spread 1/3 of the frosting evenly on top of the cake.
3. Add another cake layer and top with the rest of the frosting. Spread evenly on top and the sides of the cake.

Adapted from the blog Pastry Affair

Twix-keksit / Twix cookies

There's nothing better than combining caramel with chocolate. And if you add a shortbread cookie under your chocolate and caramel there's no way you could stop eating them.

In my opinion music and cooking go hand in hand. Isn't it just so much nicer to bake or cook when there's something playing in the background? People tend to think my music taste consists of pop, but I really prefer things like alternative or indie rock, punk and I also like songs I can indetify with. And of course songs I can sing along to.

I have a weird habit of always singing when I whisk. Our electric mixer is so loud that nobody hears me, or that's what I wanna believe. And let's just not talk about how it sounds.

My brother, who's usually the reason I don't have any cookies left, and I sometimes jam together in his room. He tends to play the songs I choose, even though he doesn't like them at all. So today, it was my time to pay back. He brought his old bass amp into my room and told me I have to take pics of it so he can sell it. Instead, I used it as a prop. 

But he liked the pics and told me he could use these instead!

Ainekset: ( noin 28 kpl )

Keksit:

• 280 g voita
• 2 1/2 dl tomusokeria
• 6 3/4 dl jauhoja
• 1 tl vaniljasokeria
• 1/4 tl suolaa

Kinuski:

• 400 g toffeekarkkeja (esim. Rollo)

Suklaakuorrute:

• 200 g suklaata
• 2 tl voita

Ohje:

1. Lämmitä uuni 175 asteeseen. 
2. Vaahdota pehmeä voi ja tomusokeri isossa kulhossa. Lisää jauhot, vaniljasokeri ja suola. Jos seos vaikuttaa liian kuivalta, lisää muutama ruokalusikallinen vettä.
3. Kaada taikina jauhotetulle alustalle ja kaulitse se ohuehkoksi levyksi.
4. Ota pyöreällä, pienehköllä muotilla taikinasta ympyröitä ja siirrä ne leivinpaperin päälle pellille.
5. Paista uunissa 14-16 minuuttia tai kunnes reunat ovat hieman ruskistuneet. Anna jäähtyä.
6. Sulata toffeekarkit liedellä miedolla lämmöllä. Levitä sula massa jäähtyneiden keksien päälle ja anna taas jäähtyä enne suklaan lisäämistä.
7. Sulata suklaa ja voi mikrossa ja sekoita 30 sekunnin välein. Levitä suklaa kinuskin päälle.
8. Tarjoile huoneenlämpöisenä. Keksit voi pakastaa ja ne säilyvät jääkaapissa vähintään viikon.

Ingredients:

Shortbread Cookies:

• 1½ cups butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3½ cups flour
• ¼ teaspoon salt

Caramel Layer:

• 15 oz of caramel 

Chocolate layer:

• 2 cups milk chocolate chips
• 2 teaspoons shortening

Directions:

1. Preheat oven to 350 degrees F.
2. Cream the butter and sugar. Add vanilla flour and salt. Mix until combined.
3. Dump dough onto lightly flour surface.
4. Roll dough out to 1/2-inch thick.
5. Cut out cookies with a small round biscuit cutter. Place on a greased cookie sheet.
6. Bake for 14-16 minutes or until slighlty browned on the edges. Remove from oven and let cool.
7. Melt the caramel according to the package directions. Spread over the cooled cookies.
8. In a small microwave safe bowl, melt the chocolate and shortening in 30 second burts. Stir to combine.
9. Spread over the cooled caramel layer and let cool again.
10. Serve at room temperature.
11. These cookies can be frozen and stored in the fridge for at least a week.

Suklaa-pekaanipähkinä-kaurakeksit / Chocolate chip pecan oatmeal cookies

When I first tasted the REAL American cookies I immediately fell in love with them. I had been trying to make them as chewy and soft as the real thing but still a little crispy on the outside. I never found the perfect recipe but when our exchange student from Germany baked those cookies I knew I HAD to search for THE recipe somewhere. 

Finding the recipe wasn't an easy job. I think I made around ten batches of cookies until I found it. And boy was I happy. Until today I hadn't baked chocolate chip cookies with any other recipe.

This was actually my second or third attempt at baking oatmeal cookies which actually haven't always been my piece of cake. The first time I made them I (suppose I) put baking powder instead of baking soda. About a tablespoon of baking powder. 

They tasted disgusting.

But today. Today has been a good day with baking,

Ainekset

• 200 g voita
• 2 3/4 dl fariinisokeria
• 1 1/4 dl sokeria
• 1 kananmuna
• 1 keltuainen
• 1 tl vaniljasokeria
• 5 dl jauhoja
• 2 1/2 dl kaurahiutaleita
• 1/2 tl ruokasoodaa
• 1/2 tl sormisuolaa
• 1/4 tl kanelia
• 250 g valkosuklaata, karkeasti rouhittuna
• 250 g maitosuklaata, karkeasti rouhittuna
• 250 g pekaanipähkinöitä, karkeasti rouhittuna

Resepti

1. Sulata voi kasarissa. Siirrä pois liedeltä.
2. Sekoita fariinisokeri ja sokeri joukkoon, kunnes seos on sileää. Jäähdytä seosta 10 minuuttia jääkaappissa.
3. Lisää seokseen kananmuna ja keltuainen.
4. Lisää vaniljasokeri, jauho, kaurahiutaleet, ruokasooda, suola sekä kaneli ja sekoita kunnes seos on tasaista.
5. Sekoita joukkoon suklaat ja pähkinät. 
6. Ota seoksesta käsillä keskikokoisa nokareita ja pyöritä ne palloiksi leivinpaperin päälle pellille. Jäähdytä taikinapalleroita 30 minuuttia jääkaapissa.
7. Laita uuni lämpenemään 160 asteeseen. 
8. Paista keksejä 14-18 minuuttia, tai kunnes kullanruskeita. Voit painaa valmiita keksejä hieman lastalla, jos ne jäävät liian korkeiksi.
9. Anna jäähtyä hetki pellillä ja siirrä sitten ritilälle.

Resepti blogista The Café Sucré Farine

Ingredients

• 1 cup butter
• 1 ¼ cups light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup uncooked rolled oats
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• 1 cup white chocolate chips, I used a few Hershey's cookies and cream kisses
• 1 cup semi-sweet chocolate chips, I only used white chocolate
• 1 cup roughly chopped, toasted pecans

Instructions

Author: Chris Scheuer

Serves: 2 dozen

1. Melt the butter in a medium pan. Remove from heat and stir in the sugars until incorporated and smooth.
2. Refrigerate for 10 minutes.
3. Remove from the fridge and add egg, egg yolk and vanilla. 
4. Add the flour, oats, baking soda, salt and cinnamon. Stir until well combined.
5. Mix in the chocolate chips and pecans.
6. Roll by hand into medium sized balls and refrigerate for 30 more minutes. 
7. Preheat the oven to 325˚F. Remove the cookies from the fridge and bake for 14-18 minutes or until golden brown. Let cool several minutes on the pan and transfer to a wire rack.
8. Allow to cool completely on the wire rack.

Adapted from The Café Sucré Farine

Suklaa-kinuskileivokset / Molten chocolate and salted caramel tarts

I've been addicted to many things lately. For example peanut butter which really has taken my heart out of my chest. How come I've never liked it before even though there's so many different types of peanut butter?  It's almost like spooning heaven out of a jar. But I'm sorry guys, no peanut butter recipe this time! 

But let's just talk about these awesomely delicious tarts I just made earlier.

I can't really decide which way I liked these babies more;

Popped into the microwave for a few seconds to get the caramel and chocolate ooze all over my plate or room temperature with a nice contrast between the crunchy pie crust and the inside which is still a bit molten. I recommend first tasting the tarts both ways, then eating the third the way you thought it was better. 

I recommend making your own pie crust (which is basically just butter, sugar, flour and eggs) but if you're in a rush you can use store bought shortcrust pastry which goes well with this too. You can even buy  pre-made caramel, if you're really in a rush...

Resepti:

Murotaikina (tähän reseptiin riittää puolet tästä annoksesta):

Laita taikina kovettumaan jääkaappiin vähintään tunniksi ennen käyttöä.

Kinuskikastike (tähän reseptiin riittä puolet tästä annoksesta):
3 1/2 dl sokeria
1/2 + 3 rkl vettä

6 rkl voita
1 3/4 dl kermaa
sormisuolaa

Laita kaikki ainekset valmiiksi, että saat ne nopeasti käyttöön. Lämmitä sokeria ja vettä paksupohjaisessa kasarissa tai paistinpannussa keskilämmöllä, koko ajan sekoitellen. Kun seos alkaa kiehua, lopeta sekoittaminen ja anna kuplia, kunnes seos on kullanruskeaa. Kallistele kasaria välillä. Tämä vie noin 10 minuuttia. Kun seos muuttuu kullanruskeaksi lisää heti joukkoon voi ja sekoita kunnes se on sulanut. Ota kattila pois liedeltä ja sekoita joukkoon kerma. Jäähdytä pari minuuttia kasarissa ja kaada sitten kannuun jäähtymään.

Suklaakakku:

75 g tummaa suklaata

40 g voita

2 rkl jauhoja

2 kananmunaa

4 rkl sokeria

Sulata suklaa ja voi. Sekoita joukkoon jauhot. Vaahdota kananmunat ja sokeri (noin 5 minuuttia) kunnes hyvin vaaleaa. Nostele suklaa sekaan.

Kaulitse taikina ohuehkoksi levyksi ja ota siitä halkaisijaltaan 10 cm kokoisia ympyröitä. Paina ne voideltuun muffinivuokaan, niin ettei reunoilla ole suuria ryppyjä. Laita muffinipelti vähintään 15 minuutiksi pakkaseen. Tämä estää kuorien kuivumisen. 

Lämmitä uuni 175 asteeseen. Paista 15 minuuttia tai kunnes kullanruskeita.

Kaada jokaiseen kuppiin noin ruokalusikallinen kinuskikastiketta. Jaa suklaakakkutaikina tasaisesti vuokiin ja paista vielä 6-8 minuuttia, kunnes kakun pinta on juuri ja juuri jähmettynyt. Anna jäähtyä ja tarjoile lopun kinuskikastikkeen, jäätelön tai maidon kanssa, lämmitettynä mikrossa tai huoneenlämpöisinä.

Ingredients:

For the caramel:

⅓ cup (75g) caster sugar
⅓ cup (80ml) cream
1 tbsp butter
a big pinch of salt

For the pastry:
2 sheets store bought shortcrust pastry

For the chocolate cake filling:
3 ½ oz (75g) dark chocolate (70% cocoa solids)
3 tbsp (40g) butter
2 tbsp flour
2 eggs
4 tbsp (45g) sugar

Instructions
First, make the caramel. Place the sugar into a medium heavy based saucepan, along with the water. Bring to the boil over a medium heat, without stirring, and cook to an amber colour (about 4-5 minutes).
Remove from the heat, and carefully add the cream and butter, and stir until combined. Place back on the heat and bring to the boil, then add the salt, turn off the heat and set aside to cool completely.
To make the pastry cases, lightly grease a standard 12 cup muffin tin and preheat the oven to 350F/170C. Cut out eight, 4 inch (10cm) circles from the pastry sheets and carefully transfer them to the muffin holes. Press the pastry into the holes firmly, overlapping the edges if they rumple up. Prick the bases a few times with a fork.
Place the tray into the freezer for at least 15 minutes, and then bake them for 15 minutes, or until golden and cooked through. The freezing should prevent them from shrinking in the oven.
While the tart shells are cooking, melt the chocolate and butter together in a small bowl in the microwave. I do this in 30 second bursts, stirring well after each period, until melted. Stir the flour into the chocolate mixture.
Whip the eggs and flour together in a mixer or with handheld beaters, until very light and pale, about 5 minutes. Pour the chocolate into the eggs, and fold them gently together until there are no streaks remaining in the batter.
Pour about 1 tsp of caramel into each tart shell (you might have a little extra), and then divide the chocolate filling between the shells.
Bake for 6-8 minutes, or until the tops of the tarts are matte, and the tarts have only a slight jiggle in the middle of the filling. Leave to cool briefly, before serving warm or hot, with ice cream, cream whipped cream or nothing!

Recipe from the blog The sugar hit

Banaani-Nutella-kuppikakut / Banana cupcakes with Nutella frosting

I bet I'll never get tired of cupcakes. Nor bananas. Nor Nutella. And combining them all into one delicious cupcake, wasn't a bad idea. Stuffing your mouth with these isn't a bad idea either. I did it, so you can do it too. Fair enough?

I know I know another cupcake recipe #ontheblog today, but who could resist? And who would wanna take that big ass knife and cut a piece of that gigantic cake and put it on a plate and find a fork and sneeze and accidentally throw the cake on the floor, when you can just grab a cupcake and eat it right away? A-hem. Me, Because I like cakes. They're cute.

I had a small 'I-have-to-try-all-my-tips'-attack. So I did. But in the pics you can see only two different ways I used them. You can find the tips I used from here and here.

Resepti (noin 16 kpl):

5 1/2 dl jauhoja

2 rkl maissitärkkelystä

1/2 tl ruokasoodaa

1/4 tl suolaa

2 dl muussattua banaania (noin 2 keskikokoista banaania)

4 rkl voita

2 rkl rypsiöljyä

1 1/4 dl fariinisokeria

2/3 dl sokeria
1 iso kananmuna
1 iso kananmunanvalkuainen
1/2 tl vaniljasokeria
1 1/2 dl piimää

Kuorrute:
8 suurta rkl voita
1 2/3 dl Nutellaa
2 1/2 rkl sokeroimatonta kaakaojauhetta
5 dl tomusokeria
1/2 tl vaniljasokeria
3-4 rkl kuohukermaa tai maitoa

Lämmitä uuni 175 asteeseen. Pue muffinipelti.
Sekoita keskenään jauhot, maissitärkkelys, ruokasooda ja suola. Vaahdota voita, sokereita ja 1 rkl öljyä kunnes vaaleaa ja kuohkeaa. Lisää sitten toinen ruokalusikallinen öljyä. Sekoita sekaan ensin kananmuna, sitten valkuainen ja vanilja. Lisää banaani.
Sekoita joukkoon 1/3 jauhoista. Lisää sitten puolet piimästä. Lisää nyt puolet jauhoista, ja loput piimästä. Lopuksi voit kaataa sekaan loput jauhoista. Sekoita jokaisen lisäyksen välissä vain hetki, kunnes ainekset sekoittuvat juuri ja juuri.
Jaa taikina muffinivuokiin ja paista 18-22 minuuttia. Jäähdytä ensin hetki pellillä ja siirrä sitten jäähtymään ritilälle.

Sekoita kuorrutteen voita, kunnes se on todella pehmeää ja kuohkeaa, noin 5-6 minuttia. Lisää Nutella ja kaakaojauhe ja jatka sekoittamista vielä 2 minuuttia lisää. Lisää joukkoon vanilja- ja tomusokeri. Kaada sekaan kerma tai maito ja jatka vatkaamista vielä 3 minuuttia.

Resepti blogista Cooking Classy

Recipe (about 16 cupcakes):
1 1/4 cup all-purpose flour
2 tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
3/4 cup mashed banana (from about two medium bananas)
1/4 cup butter, room temperature
2 tbsp vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 large egg white
1/2 tsp vanilla extract
2/3 cup buttermilk

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 30 seconds, set aside. Mash bananas together with lemon juice, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, 1 Tbsp vegetable oil, granulated sugar and brown sugar until pale and fluffy, then mix in remaining 1 Tbsp vegetable oil. Blend in egg, then blend in egg white and vanilla. Mix in banana mixture. With mixer set on low speed and working in three separate batches, add in 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition. Divide mixture among 14 - 15 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 22 minutes. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely. Frost with Nutella Buttercream Frosting and top with sprinkles or chopped, toasted hazelnuts if desired. Store in an airtight container.
Frosting:
1/2 cup butter
1/4 cup Nutella
2 1/2 tbsp unsweetened cocoa powder
2 cups powdered sugar
1/2 tsp vanilla extract
3-4 tbsp heavy cream or milk

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butters on medium-high speed until very pale and fluffy, about 5 - 6 minutes, occasionally scraping down sides and bottom of bowl. Add in Nutella and cocoa powder and whip 2 minutes longer. Mix in vanilla. Add powdered sugar and blend on low speed until combined, then add in cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer. Spread over cupcakes.

Recipe from Cooking Classy

Oreokakku / Cookies and cream layer cake

I was lazy.

It was a normal wednesday evening and I had nothing to do. I'm usually very busy with everything, but on that wednesday, nothing. I had absolutely nothing planned so I decided to make a cake. A very lazy loooking cake. Lazy decoration and lazy in the inside. Nothing fancy, just a cake to satisfy my cravings for awhile. 

And I won't even start with the pics this time. As I already told you, I was lazy. 

But the cake was de-li-cious!!!!

This cake was super easy to whip up in a few hours, but the crumbs need a little patience. I had them all over our kitchen when I tried to pat them on the cake. It took me awhile. About an hour. 

You should have seen the mess. It was ridiculous. I was helplessly trying to catch the crumbs, but I didn't succee as well as I was hoping I did.

I missed mum and her weird habit of sweeping the floor every time she walks to our kitchen. It's like, she comes into the room, takes the broom and yells:

'I'm the only one in the house whose cleaning!!!'

But mum, didn't you see, I cleaned the whole kitchen and even emptied the dishwasher!

Resepti:

Keksi-vaniljapohja:

50 g huoneenlämpöistä voita

2 dl sokeria

1 1/4 dl maitoa

1 tl vaniljauutetta/-sokeria

2 1/2 dl vehnäjauhoja

1/2 tl leivinjauhetta

1 kanannmunanvalkuainen

8 Oreo- tai Dominokeksiä

Suklaakakkupohja:

25 g sulatettua voita

1 1/2 dl vehnäjauhoja

1 1/2 kaakaojauhetta

1/2 tl leivinjauhetta 

1/2 tl ruoksdoodaa

1 1/4 dl sokeria

1 kananmuna

1/2 dl kiehuvaa vettä

Täyte:

300 maustamatonta tuorejuustoa

2 dl tomusokeria

3 dl kuohukermaa

6 Oreo- tai Dominokeksiä

Koristelu: 

10-12 Oreo- tai Dominokeksiä

10-12 minikokoista Oreo- tai Dominokeksiä

Keksi-vaniljakakkupohja:

Kuumenna uuni 175 asteeseen. Vuoraa kaksi kakkuvuokaa (15-18 cm) leivinpaperilla ja voitele reunat.

Vatkaa voi ja sokeri vaaleaksi ja kuohkeaksi vaahdoksi, noin 3 minuuttia. Lisää joukkoon maito ja vaniljauute/-sokeri ja vatkaa tasaiseksi. 

Sekoita vehnäjauhot ja leivinjauhe kekenään. Lisää ne muiden aineiden joukkoon. Sekoita joukkoon valkuainen ja jatka vatkaamista vielä noin 2 minutttia. Murskaa keksit ja kaada ne taikinan joukkoon.

Jaa taikina tasaisesti kahteen vuokaan ja paista noin 25 minuuttia. Anna jäähtyä noin 10 minuuttia ja kumoa sitten ritilälle.

Suklaakakkupohja:

Kuumenna uuni 175 asteeseen. Vuoraa kakkuvuoka (15-18 cm) leivinpapaerilla ja voitele reunat.

Anna sulateun voin jäähtyä. Sekoita kuivat aineet keskenään ja lisää loput aineet kulhoon. Sekoita tasaiseksi. Kaada taikina vuokaan ja paista noin 30 minuuttia.

Täyte:

Sekoita kulhossa tuorejuusto ja tomusokeri. Vatkaa kerma vaahdoksi ja nostele se varovasti joukkoon. Murenna keksit ja sekoita ne noin kolmannekseen täytteestä. Tämä tulee kakun sisälle, ja loput seoksesta levitetään kakun ulkopuolelle.
Ellei seos tunnu riittävän kiinteältä, voit laittaa sen hetkeksi jääkaappiin.

Kakun kokoaminen:

Laita yksi vaalea kakkupohja kakkuvadilla ja levitä päälle puolet täytteestä. Nosta päälle suklaakakkupohja ja levitä sen päälle loput täytteestä. Laita lopuksi kolmas kakkupohja ja levitä kakun reunoille loput täytteestä, jossa ei ole keksinmuruja.

Koristelu:

Murenna tavallisen kokoiset keksit tehosekoittimessa. Peitä kakun pinta keksinmuruilla. Tämä vaatii hieman kärsivällisyyttä. Voit viimeistellä kakun tasoittimella.

*Voit käyttää reseptiin myös muita keksejä. Ole luova!
Resepti on Linda Lomelinon kirjasta Taivaalliset täytekakut.

Recipe:

Vanilla-cookie cake:

50 g butter, room temperature

3/4 cup sugar

1/2 cup milk

1 tsp vanilla extract

1 cup all-purpose flour

1/2 tsp baking powder

1 egg white

8 Oreo cookies, crushed

Chocolate cake:

25 g butter, melted

2/3 cup all-purpose flour

3 1/2 tbsp cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup sugar

1 egg

1/3 cup milk

3 1/2 tbsp boiling water

Filling:

300 g cream cheese

3/4 cup powdered sugar

1 1/5 cup heavy cream, whipped

6 Oreo cookies, crushed

Garnish:

10-12 Oreo cookies

10-12 mini Oreo cookies

Vanilla-cookie cake:

Preheat the oven to 175C/350F. Line two cake pans (15-18 cm) with parchment paper and grease the sides. Set aside.

Beat the butter and sugar together until fluffy and pale, about 3 minutes. Add the milk and vanilla extract and beat until smooth. Whisk together the flour and baking powder and add into the mixture. Stri until well blended. Add the egg white and continue beating about 2 more minutes. Add the cookie crumbs and stir until smooth. Divide the batter equally into the cake pans and bake for about 25 minutes. Let cool for 10 minutes in the pan and lift the cakes to cool completely on a wire rack.

Chocolate cake:

Preheat the oven. Prepare a cake pan and set aside.

In a bowl, sift together the flour, cocoa powder, baking powder and baking soda. Add the rest of the ingredients and stir until well blended, about 2 minutes. Pour the batter into the prepared pan and bake for about 30 minutes. 

Filling:

In a bowl, beat together the cream cheese and powdered sugar. Carefully add the whipped cream. Add the cookie crumbs in about one third of the filling. If the filling's too runny, pop it in the fridge for awhile.

*The crumbs may not stick into the cake immediately, but be patient.

Red velvet kuppikakut / Red velvet cupcakes with cream cheese frosting

As you might have noticed, I've been having a little obsession with cupcakes lately. And by obsession, I really mean an obsession. 

It's like I can't get rid of them. I can't stop searching for new recipes on Pinterest nor can I stop eating these beauties. They're haunting me, I know they are.

Or maybe they're just craving for attention, just like me. 

But who could resist these cute little babies? I'd say no one.

Speaking of addiction, I kinda also have the same to different kinds of dough and batters. IT'S INSANE. I grab a spoon or I start licking the bowl like a psycho. And I can't stop until I'm stuffed. 

This batter was deliciously chocolate-y, not too runny nor thick. Just perfect for dipping your head into it. I'm just kidding, I prefer dipping only my tongue into the batter.

My sense of humour sometimes is just bulls*it.

So, let's talk about the frosting. I could go on about it for seven million hours (exactly seven million hours). It's perfectly spoonable, pipeable, lickable, craveable, touchable, pour-it-into-my-mouth-and-let-me-shower-for-awhile-in-it-able (say the able with a classy French accent) and just amazingly DELICIOUS. I'm a frosting-fetishhhhh!

I bought the tip I used from a local store here in Porvoo. You can find the tip from here. I think it would have been better with a bit stiffer frosting, but it worked out just fine with this frosting too.

Resepti (noin 24 kpl):

3 dl rypsi- tai jotain muuta kasviöljyä

2,5 dl piimää

2 isoa kananmunaa

1 tl etikkaa

2 tl vaniljasokeria

punaista  (pasta)elintarvikeväriä 

6 dl jauhoja

4 dl sokeria

1 tl ruokasoodaa

3/4 tl suolaa

1 rkl kaakaojauhetta

Kuorrute:

400 g maustamatonta tuorejuustoa

3 dl tomusokeria 

2 tl vaniljasokeria

reilu 3 dl vispikermaa

Lämmitä uuni 175 asteeseen. Pue muffinipelti.

Sekoita keskenään öljy, piimä, kananmunat, etikka ja elintarvikeväri. Lisää väriä, kunnes saat halutun sävyn.

Siivilöi jauhot, sokeri, ruokasooda, suola ja kaakaojauhe toiseen kulhoon. 

Sekoita jauhoseos vähitellen märkiin aineisiin. 

Jaa seos muffinivuokiin, täyttäen noin 3/4 jokaisesta muffinivuoasta ja paista noin 20 minuuttia. 

Anna jäähtyä ensin hetki muffinipellillä ja laita sitten ritilälle jäähtymään kokonaan.

Vatkaa tuorejuusto pehmeäksi. Siivilöi joukkoon tomu- ja vaniljasokeri. Sekoita kunnes tasaista.

Kaada vähitellen seokseen samalla sekoittaen ja vatkaa, kunnes kuorrute on tarpeeksi jämäkkää pursotettavaksi. 

Pursota kuorrute vasta täysin jäähtyneiden kuppikakkujen päälle.

*Pastaväriä tarvitsee jonkin verran vähemmän kuin 'normaalia' vesipohjaista elintarvikeväriä. Pastaväriäkin saa kuitenkin jonkin verran laittaa, että saat syvän värin kuppikakkuihin.

*Kuorrutetta on runsaanlaisesti, ja riittää hyvin tähän satsiin, vaikka kuorruttaisit kuppikakutkin runsaanlaisesti. 

*Tuo äskeinen oli hirveän vaikea muotoilla lauseeksi.

Recipe:

1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder

Frosting:
2 (8-oz.) packages cream cheese, at room temperature
1 cup powdered sugar
2 1/2 teaspoons vanilla extract
1 1/3 cups cold heavy whipping cream

Preheat the oven to 350ºF. Line a cupcake pan with liners.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color.
In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.
Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.
Remove the paddle attachment and attach the whisk attachment. Scrape down any cream cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream in the cold heavy cream until the frosting is thick enough to pipe. Please watch this video from Joy of Baking, which features the frosting recipe and addresses potential issues to prevent the frosting from being too thin.
Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately.