tag:blogger.com,1999:blog-33704511161314626802024-03-05T15:30:57.042-08:00KagedoktorIbenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-3370451116131462680.post-8394142355078785892015-05-16T09:24:00.001-07:002015-05-16T09:44:33.274-07:00Double Chocolatechip Cookies<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Sidste sommer besøgte jeg Oxford… og her fandt<br />jeg verdens bedste cookies… det er rigtigt!<br />Så hvis du kommer til England, så MÅ du<br />finde Ben´s cookies.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Ben´s Cookies…<br />Jeg har forsøgt at finde deres hemmelig opskrift<br />…mission not completed..<br />Men har idag testet en opskrift der <br />kommer tæt på.</span></td></tr>
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<tr><td class="tr-caption"><span style="font-family: Trebuchet MS, sans-serif;">Når jeg er i USA, smuler jeg kun én ting med hjem…<br />Semi-Sweet Chocolatechips</span><span style="font-family: 'Trebuchet MS', sans-serif;">Opskrift</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">(med americanske mål)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup blødt smør (ca 225 g)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1,5 cup brun farin (ca 3,75 dl)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 store æg</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 store sp skeer mælk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tsk Vanilje extrakt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 cups hvedemel (ca 7,5 dl)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">0,5 cup cacaopulver (ca 1,25 dl)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tsk natron</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsk fin salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1,5 cup semi-sweet chocolatechips</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Rør smør og brun farin sammen i en skål.<br />Tilsæt æg, mælk og vanilje. Rør sammen<br />med el-mixer eller røremaskine<br /><br />I en anden skål:<br />Bland; Mel, cacao, natron og salt.<br />Mix melblandingen med smør blandingen, indtil<br />blandingen bliver dejagtig (se billede ovenfor)<br />Evt med dejkroge.<br />Rør chocolatechips i dejen.<br /><br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Form runde bolde (ca 2,5-3 cm i dia)<br />Læg ca 9 på hver bageplade og tryk dem lidt flade</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Tryk nogle ekstra chips på toppen.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRSQ2CJ__1SbZVudKyfoSGfAZfy2y4QHQS9gaBxfVaI5crm92zhPIx56pzBzEt7exXNNtTEwNSKPLclZHyWDZ377DOzb-YlKomsREwd_xIZtrdTACDeoxe__Si2gjx8804EpxvU__A60/s1600/IMG_3136.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRSQ2CJ__1SbZVudKyfoSGfAZfy2y4QHQS9gaBxfVaI5crm92zhPIx56pzBzEt7exXNNtTEwNSKPLclZHyWDZ377DOzb-YlKomsREwd_xIZtrdTACDeoxe__Si2gjx8804EpxvU__A60/s320/IMG_3136.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Bag midt i ovnen, ca 9 min. på ca 175 grader<br />(ikke varmluft)<br /><br />De er meget bløde når de tages ud af ovnen<br />…Sådan skal de være.<br />Afkøl på bagepladen i ca 5 min, inden de kan<br />overflyttes til en rist.<br />(opbevares i tætsluttende beholder ved stuetemp)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Ui7fOSzmNdDrKuRcWVj8znsXvuleizcjpmel4oyUfY9RL3hY4tkF3fFeSGUlk4POu81FtIXE7m9YlSTNluDid7NyH-CaGPjYSt5EncQJ1PPPzjfIajxVxPIBSt4bAfXhCOE2wEZwers/s1600/IMG_3139.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Ui7fOSzmNdDrKuRcWVj8znsXvuleizcjpmel4oyUfY9RL3hY4tkF3fFeSGUlk4POu81FtIXE7m9YlSTNluDid7NyH-CaGPjYSt5EncQJ1PPPzjfIajxVxPIBSt4bAfXhCOE2wEZwers/s320/IMG_3139.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Jeg testede 3 forskellige bagemåder<br />1. 175 grader i 9 min.<br />2. 175 grader 15 min<br />3. 165 grader (varmluft) 12 min</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPp2O65FZaysJZqY2f-xDxvAldSE7MZVlF0djJNFRqrVMVLMBK5wM5dnvzNUoScmdV6_C7WW1acNVoYOHooUk4dNIzvEK5dDE7dt6e-h1jvMb9xF5HmhZQcrT0Vwnv9iyvqspkzA8SvKU/s1600/IMG_3143.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPp2O65FZaysJZqY2f-xDxvAldSE7MZVlF0djJNFRqrVMVLMBK5wM5dnvzNUoScmdV6_C7WW1acNVoYOHooUk4dNIzvEK5dDE7dt6e-h1jvMb9xF5HmhZQcrT0Vwnv9iyvqspkzA8SvKU/s320/IMG_3143.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">De bedste cookies er helt bløde i midten<br />og med en sprød kant<br />(synes jeg)<br /><br />Det var et hårdt dommerpanel..<br />Vi synes, at de bedste blev bagt ved<br />175 grader (Ikke varnluft) i 9 min.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvn7k57rLnkn7mIAhKuXOdla6Lsd4NlUQdce9I6SRL-Ji9AECz_C4DMA0GP7Ky4O1R3LmQiIToKZVsTeOCC_E4W1AwcAvDr-JQnu6QMcOkin6DAkzmpIsr7imBZn5MXEZfusAMplE8f44/s1600/IMG_3144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvn7k57rLnkn7mIAhKuXOdla6Lsd4NlUQdce9I6SRL-Ji9AECz_C4DMA0GP7Ky4O1R3LmQiIToKZVsTeOCC_E4W1AwcAvDr-JQnu6QMcOkin6DAkzmpIsr7imBZn5MXEZfusAMplE8f44/s320/IMG_3144.jpg" width="320" /></a></div>
<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-51319720065022781282015-05-10T06:18:00.002-07:002015-05-10T06:19:01.608-07:00Snitterne fra Hindbærsnitterne<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUfCRAsv35rPozyXJSJ2cAbNxddb5KCPloY6M6_Tk4BUx0nhmtU69RHSMnoIdpLIK3gYiLU_0AdkCB_0c5BZTPFCjdBgNQbCxJDda2JKiatWk6uoNQdcC9NinqTzbW7vujr4msrYpk_s/s1600/IMG_3124.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUfCRAsv35rPozyXJSJ2cAbNxddb5KCPloY6M6_Tk4BUx0nhmtU69RHSMnoIdpLIK3gYiLU_0AdkCB_0c5BZTPFCjdBgNQbCxJDda2JKiatWk6uoNQdcC9NinqTzbW7vujr4msrYpk_s/s320/IMG_3124.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Test af Meyers Hindbærsnitte opskrift</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVH4w_GjEKOw-uTuyngDZHwuPmDa2yRrSrjJtdaa3HlCPKOY1sld7Sj7BsKoMvyl0D5ZG6O0UqIdlZ5Eq8J4QaC7pmuCkEgtWjSNu6ykPO91wfWQQJ5pxrl7Nznsrw7_0_m1IZD28i9Y/s1600/IMG_3103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVH4w_GjEKOw-uTuyngDZHwuPmDa2yRrSrjJtdaa3HlCPKOY1sld7Sj7BsKoMvyl0D5ZG6O0UqIdlZ5Eq8J4QaC7pmuCkEgtWjSNu6ykPO91wfWQQJ5pxrl7Nznsrw7_0_m1IZD28i9Y/s320/IMG_3103.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Ingredienser<br />til ca 10 stk/20 trekanter<br /><br />375 g Hvedemel<br />200 g Sukker<br />60 g Mandelmel (fås i de fleste større supermarkeder)<br />Kornene fra 1 vaniljestang<br />275 g Smør<br />1 mellemstort æg<br />1 glas Hindbærmarmelade<br />Æg til pensling<br />Rørsukkker, glasur og krymmel til pynt</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrpKO6FDp6QTrkG2qMv6_LSxMWx8F4hyNTgQqZia6B5UK1KgmNu0dR3oo3C5uIMMW-bMsx1z_QKe72rUFJSzZM02Pl5L_R8dKG_jhSq3YOD_qYTkRDlan9KvzFgGpz3hp6mxb1bsqKCk/s1600/IMG_3107.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrpKO6FDp6QTrkG2qMv6_LSxMWx8F4hyNTgQqZia6B5UK1KgmNu0dR3oo3C5uIMMW-bMsx1z_QKe72rUFJSzZM02Pl5L_R8dKG_jhSq3YOD_qYTkRDlan9KvzFgGpz3hp6mxb1bsqKCk/s320/IMG_3107.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Bland Hvedemel, Sukker, Vaniljekorn og mandelmel.<br />Skær smøret i små tern og gnid det ind i mel-<br />blandingen til det bliver smuldret.<br />(som forrige billede)<br />Saml dejen med 1 æg og ælt dejen let til den er<br />ensartet.<br />Fordel dejen i 2 lige store dele.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Placér den ene halvdel dej mellem to stykker<br />bagepapir og rul ud til et rektangulært stykke<br />ca. 3 mm tynd.<br />tip: læg et viskestykke på køkkenbordet, så bliver <br />det nemmere at rulle ud</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoRmMw6DnY_hV6tgEkKYP4lhaqblEIJH9G5fKGIWsYqFs7KBdGBSAi55Fl52_-4WxnZA1BFcnB4u4iLU7-5xorxVa-PF-N7ERJRcg0OMU8ohBtAXpQkrBvtMznEbNTz8VpmrqoaV4bo0/s1600/IMG_3110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoRmMw6DnY_hV6tgEkKYP4lhaqblEIJH9G5fKGIWsYqFs7KBdGBSAi55Fl52_-4WxnZA1BFcnB4u4iLU7-5xorxVa-PF-N7ERJRcg0OMU8ohBtAXpQkrBvtMznEbNTz8VpmrqoaV4bo0/s320/IMG_3110.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Gentag samme med den anden del dej.<br />Læg de to dejplader på et fladt fad (med bagepapir)<br />i køleskabet i ca. 1 time.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqWaT4MnjhDevr7qq2xl86NF8T7u-2UbtEHoWgPt1JOX9hpvOOm_C9kBmsPrSn38U32JtLysXjtH_dLPtc_SCUQuOA1u2LmcNqJVw10BVnXxuMNO4gk5tWSz3rAM4fGSzFdxEJ5BrpMU/s1600/IMG_3111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqWaT4MnjhDevr7qq2xl86NF8T7u-2UbtEHoWgPt1JOX9hpvOOm_C9kBmsPrSn38U32JtLysXjtH_dLPtc_SCUQuOA1u2LmcNqJVw10BVnXxuMNO4gk5tWSz3rAM4fGSzFdxEJ5BrpMU/s320/IMG_3111.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Tag en dejplade ud af køleskabet, læg den på en<br />bageplade og fjern det øverste lag bagepapir.<br />Pensl med sammenpisket æg, rundt i kanten.<br />Fordel hindbærmarmelade på dejpladen<br />(ikke et helt glas, men så det lige dækker)<br />Tag den anden dejplade, fjerne det ene stykke<br />bagepapir og læg pladen over marmeladen.<br />Fjern nu det øverste stykke bagepapir og <br />tryk rundt langs kanten.<br />Pensl med æg og strø med sukker.<br />Prik med en gaffel mange gange over hele overfladen.<br /><br />Bag i varmluft 190 grader, i ca 25 min.<br /><br />Det er meningen at marmeladen ikke skal løbe<br />ud… men gjorde det altså alligevel.<br />men man jo skære kanterne fri når kagen er kølet lidt</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZTWiLto1TMsDu8cMCk5UiFmy5djntt0TPKR7hOTCsA5RkPXmOdYDE_kfZVy2JfJ_wUCkcbZVTUOCKqz-O15NBFpPxiZkrcTx6roonOJQjhwJlDgFsapbgd1CPTZH-Ocjg4o25LKimRw/s1600/IMG_3112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZTWiLto1TMsDu8cMCk5UiFmy5djntt0TPKR7hOTCsA5RkPXmOdYDE_kfZVy2JfJ_wUCkcbZVTUOCKqz-O15NBFpPxiZkrcTx6roonOJQjhwJlDgFsapbgd1CPTZH-Ocjg4o25LKimRw/s320/IMG_3112.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Jeg synes det er lettere at for-skære mens kagen<br />stadig er lidt varmt… på den måde bliver det lettere<br />at skære helt igennem når den er kold.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGeOjbpZ5UXrMmFkpeAEfBql62HDtpGKZZwbICDOFpsV0OtYScyssKNEmm7ztcPVdoDG3jt_YqGwhEI2JCyd1FL6TSAyKt8yDfI2X0z4lX91avQ49IzkHLkWY-DK8HZYvkfYPu9zc4dk/s1600/IMG_3120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGeOjbpZ5UXrMmFkpeAEfBql62HDtpGKZZwbICDOFpsV0OtYScyssKNEmm7ztcPVdoDG3jt_YqGwhEI2JCyd1FL6TSAyKt8yDfI2X0z4lX91avQ49IzkHLkWY-DK8HZYvkfYPu9zc4dk/s320/IMG_3120.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Pynt med glasur og krymmel, <br />eller spis den "on the rocks"</span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-27459488660468873512014-10-02T03:33:00.000-07:002014-10-02T03:33:22.192-07:00Træstammer<div class="separator" style="clear: both; text-align: center;">
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEive7zJZC91E67CxGhW8pkyBjWi2F9S2az0bbA6-pgq1a5L090x42jUs1rNsjP3gHoftyzPwxaEhnTydphQ0G5ciwhF59R_gd8ldsKNB7cjws_Jr5nWdJ58Iz-Ogqj5HdcL1MWcJvl7-4U/s1600/Image+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEive7zJZC91E67CxGhW8pkyBjWi2F9S2az0bbA6-pgq1a5L090x42jUs1rNsjP3gHoftyzPwxaEhnTydphQ0G5ciwhF59R_gd8ldsKNB7cjws_Jr5nWdJ58Iz-Ogqj5HdcL1MWcJvl7-4U/s1600/Image+7.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Trebuchet MS, sans-serif;">Træstammer… Det ER altså godt!<br /><br />Ingredienser:<br /><br />Kagerester ca (600-800 g)<br />1 spiseske syltetøj (alle røde bærtyper kan bruges)<br />2 spiseskeer romessens<br />100 g marcipan<br />1 spiseske kakao<br /><br />Marcipan-overtræk:<br />400 g Marcipan<br />50 g Glucosesirup <br />(kan købes i de fleste store supermarkeder)<br />200 g flormelis<br /><br />Chokolade overtræk:<br />ca 200 g mørk chokolade<br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Kagerester </span><span style="font-family: Trebuchet MS, sans-serif;"><br />Jeg havde kun lidt chokoladekage, så jeg<br />snød lidt, og købte en billig Mazerintærte<br />og en hindbærroulade at supplere med.<br />Kageresterne røres/smulres, evt i en <br />røremaskine med dejkrog med de øvrige<br />ingredienser, til det har en ensartet masse<br />smag evt til med mere romessens.<br />Massen stilles tildækket i køleskab, min<br />1 times did, men genre natten over.<br /><br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21qlkVGbO5fVCRZRPm_kPoq472EmIqnrmY7K9UqPniySiSV0A7NoGHuCH_6_g4cEisw1idjFWFXP6xCS7Xl64JMqIeZqKImCR3IV8TzuEfWXpKXfeDkVJ6k9uK_XH1Kn3K0Rroc_d91I/s1600/Image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21qlkVGbO5fVCRZRPm_kPoq472EmIqnrmY7K9UqPniySiSV0A7NoGHuCH_6_g4cEisw1idjFWFXP6xCS7Xl64JMqIeZqKImCR3IV8TzuEfWXpKXfeDkVJ6k9uK_XH1Kn3K0Rroc_d91I/s1600/Image.jpg" height="270" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Del massen op i 4 dele og rul hver ud til stænger<br />(mine blev ca 4 cm i diameter)<br /></span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBN3dVSVOVhTAlrnmiTwfZB8RhLadKWHFgkKWJvLCwdMSS9BXRpppoWDIECGVRCeIOrNr-yYgH_QgYtvdF6s4yV7nx11yITUm5Qy1OR2icAsWGH1TTLzhbpCvMffY9p8RQ2NjL5liDqA/s1600/Image+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBN3dVSVOVhTAlrnmiTwfZB8RhLadKWHFgkKWJvLCwdMSS9BXRpppoWDIECGVRCeIOrNr-yYgH_QgYtvdF6s4yV7nx11yITUm5Qy1OR2icAsWGH1TTLzhbpCvMffY9p8RQ2NjL5liDqA/s1600/Image+1.jpg" height="320" width="262" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Trebuchet MS, sans-serif;">Ingredienser til marcipanovertrækket<br />æltes sammen og rulles ud til passende<br />tykkelse (et par mm)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQd08ntAk_sz2FJEh9hWINlm74xtaj5Xjx-YHBygEm5eAwbkYdTOAuTgWBGZn24Y4xKoqV4YmYhkusPXs84flcLWZbJvEroGNGgQoTK4HwwVdyyHNcvt8B4Q7jo952zeQ1vPx2U50Mzg/s1600/Image+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQd08ntAk_sz2FJEh9hWINlm74xtaj5Xjx-YHBygEm5eAwbkYdTOAuTgWBGZn24Y4xKoqV4YmYhkusPXs84flcLWZbJvEroGNGgQoTK4HwwVdyyHNcvt8B4Q7jo952zeQ1vPx2U50Mzg/s1600/Image+2.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Beklæd stammen med et lag marcipan</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-dmzEmdisDlEoGVqCKqxAxJDwf-GN7aNFQcTTq0bG8tUE1XCy0rXgNicJZ7DfEsn2njpnjvLYrMhMeSr9GuIbssuRzelcFcLJDd-H51Mnfz9qmVRwsfQSpOGVLhvO-NX2gNVsuYRwew/s1600/Image+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-dmzEmdisDlEoGVqCKqxAxJDwf-GN7aNFQcTTq0bG8tUE1XCy0rXgNicJZ7DfEsn2njpnjvLYrMhMeSr9GuIbssuRzelcFcLJDd-H51Mnfz9qmVRwsfQSpOGVLhvO-NX2gNVsuYRwew/s1600/Image+5.jpg" height="320" width="250" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Skær ud i passende længe<br />(Det bestemmer man jo selv)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXziO2FbXWtFeaJy_Tnmwkma6lXXJHPVJ-UCdjPD-oaDI6IZUDOaPlAIjiXY2AyAYGUIFD-UjeKugoWaxA4Yp1oaC_jHtUnGkw0Ssf4isHLGaIc9MxhMxMtHBs0F-J74Ca6UPG8GaVNkc/s1600/Image+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXziO2FbXWtFeaJy_Tnmwkma6lXXJHPVJ-UCdjPD-oaDI6IZUDOaPlAIjiXY2AyAYGUIFD-UjeKugoWaxA4Yp1oaC_jHtUnGkw0Ssf4isHLGaIc9MxhMxMtHBs0F-J74Ca6UPG8GaVNkc/s1600/Image+8.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Dyb enderne i smeltet chokolade.<br />Et lille tip er at først dyppe den ene<br />ende på alle stammerne, sæt dem<br />i køleskab. Når chokoladen er stivnet<br />dyppes den anden ende…. på<br />den måde bliver risikoen for chokolade<br />de forkerte steder mindre.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVJpbZ_KiTknD21ZxKnvkGhgGIXhFjg1SHW-fqskJY94shNfiXl0zX-qyHTs6e3TiHFVsEjDxLh_3SixgOscqfsxok3T8kJ2UKb8nxHf2_iZf0inz4D1C8NviAh9LYPQiT9ap-nmY0wo/s1600/Image+10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVJpbZ_KiTknD21ZxKnvkGhgGIXhFjg1SHW-fqskJY94shNfiXl0zX-qyHTs6e3TiHFVsEjDxLh_3SixgOscqfsxok3T8kJ2UKb8nxHf2_iZf0inz4D1C8NviAh9LYPQiT9ap-nmY0wo/s1600/Image+10.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Opskriften kan også bruges til romkugler<br />Kagemassen formes til kugler og rulles i<br />krymmel.</span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-28350496495042226012014-07-15T13:48:00.000-07:002014-07-15T13:48:16.344-07:00Napoleonshatte<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyO6JEvduB6mdrMFbdn3WCL22HNgFURvEePpD7FuHD0QTelbcc9sq_MXi_D7t2WBGQfZx-xsaWZ622o_gLg-gvSHfNZ4yh6Lu64ZpcQFAohee-ZSnS93IPqseDDNuEc9mzXh67652kjlw/s1600/IMG_2274.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyO6JEvduB6mdrMFbdn3WCL22HNgFURvEePpD7FuHD0QTelbcc9sq_MXi_D7t2WBGQfZx-xsaWZ622o_gLg-gvSHfNZ4yh6Lu64ZpcQFAohee-ZSnS93IPqseDDNuEc9mzXh67652kjlw/s1600/IMG_2274.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Min kæreste ønskede sig hjemmebagte napoleonshatte<br />… Værsgo´</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamOVIOPck5Tfmzg0OQmZBMmwW73IJp863f0oh7bEwWU0AfQWMrIvaW3ocLnztVudSU48kkeziC4gXgal-vb-V_Kb3dIFvXKE5M-9xvT7qsRd7U_eDpFrHByTNRyF_m2jRbC-Dcl6wNz4/s1600/IMG_2240.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamOVIOPck5Tfmzg0OQmZBMmwW73IJp863f0oh7bEwWU0AfQWMrIvaW3ocLnztVudSU48kkeziC4gXgal-vb-V_Kb3dIFvXKE5M-9xvT7qsRd7U_eDpFrHByTNRyF_m2jRbC-Dcl6wNz4/s1600/IMG_2240.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Opskriften er fra "det søde liv" og kan<br />findes på dr.dk eller via dette link:<br /><a href="http://www.dr.dk/Mad/opskrifter/Det_soede_liv/20100624125237.htm">Opskrift</a></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4EKF2N91MQAvIyDGYRLihIkikCDn5FOZJ6_O00W7TlKDY6LaLebAW4S_ft1V55l8Cyy703A90vR4w7f8gtshqdsVcW1qgal7j70Ab-Xan27TdIDCMMtL-Qktmi2LaXAs_34ifzZP9UM/s1600/IMG_2242.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4EKF2N91MQAvIyDGYRLihIkikCDn5FOZJ6_O00W7TlKDY6LaLebAW4S_ft1V55l8Cyy703A90vR4w7f8gtshqdsVcW1qgal7j70Ab-Xan27TdIDCMMtL-Qktmi2LaXAs_34ifzZP9UM/s1600/IMG_2242.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bland ingredienserne til mørdejen og pak <br />dejen ind i film. Lad den hvile i køleskab <br />i ca 30 min. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC3d9Sb2Xb4l6qEfGAUe_0INiLZOnK3LVAXude36p3B4FLkOGE0GIi4HZ2QJ7I14JT3_lEMGjmGFXsNJbUg0__VAq7vDk_00x2bWgwDvEDHnOvoP5viwGT9HGU91UF1RhIpPSI49ItZE/s1600/IMG_2244.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC3d9Sb2Xb4l6qEfGAUe_0INiLZOnK3LVAXude36p3B4FLkOGE0GIi4HZ2QJ7I14JT3_lEMGjmGFXsNJbUg0__VAq7vDk_00x2bWgwDvEDHnOvoP5viwGT9HGU91UF1RhIpPSI49ItZE/s1600/IMG_2244.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kransekagemasse… Jeg fulgte ikke helt<br />Blomsterbergs opskrift <br />(anarkist kan man altid blive)<br />jeg blandede bare ingredienserne, pakkede i <br />film og lagde i køleskabet i ca 30 min</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6rNil819s5DBxFMtkSg_fSAAXDxo-OD5dpeLEPuJZ4I-N7NqWTiyglT2Kd008AshhKZm8NJcDMg4IlCeFjyAzldOUu821XIP43hSo1jvoxgJdgrlCcEHFqkxY27c-uAUHrAV5_plhfc/s1600/IMG_2246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6rNil819s5DBxFMtkSg_fSAAXDxo-OD5dpeLEPuJZ4I-N7NqWTiyglT2Kd008AshhKZm8NJcDMg4IlCeFjyAzldOUu821XIP43hSo1jvoxgJdgrlCcEHFqkxY27c-uAUHrAV5_plhfc/s1600/IMG_2246.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Rul mørdejen ud, ca 2-3 mm tyk. Drys lidt mel på<br />bordet inden, så dejen ikke hænger i.<br />Brug et glas, kop eller lille skål som udstikker, <br />Kanten skal være ca. 8 cm i diameter. <br />Der blev ca 15 stk i min portion.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco1LvKvcols0xVwHMDZ0ADpfifwktkD_ZnNKMvuphbdpzx5F4PoQHuLqIFu_gD0B7O2NuwA-yghHQZRb54bzCccaGI8y6nCaEpl-1fT8G0WWRffVrNZG9SBpTAHHS7ZDGzPyuiK-BZRs/s1600/IMG_2247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco1LvKvcols0xVwHMDZ0ADpfifwktkD_ZnNKMvuphbdpzx5F4PoQHuLqIFu_gD0B7O2NuwA-yghHQZRb54bzCccaGI8y6nCaEpl-1fT8G0WWRffVrNZG9SBpTAHHS7ZDGzPyuiK-BZRs/s1600/IMG_2247.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Form kransekagemassen i små kugler, lidt mindre end<br />golf-bold størrelse. Klistret stas… så tag evt lidt vand<br />på fingrene, så klistrer det ikke så meget.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn86oZ3TtjRmyVFec1PNRm3R1Vx3LLOuAq69Z8wYcsw3hK1zBVxSH6XXrjU3njfFX1Z-yyH_6XXar4EdXwlLRqFu1UDUdVZvguypKX2pKpwM8ID0DSRt_Behn4p1s7WHMGIy49NGqFhVc/s1600/IMG_2249.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn86oZ3TtjRmyVFec1PNRm3R1Vx3LLOuAq69Z8wYcsw3hK1zBVxSH6XXrjU3njfFX1Z-yyH_6XXar4EdXwlLRqFu1UDUdVZvguypKX2pKpwM8ID0DSRt_Behn4p1s7WHMGIy49NGqFhVc/s1600/IMG_2249.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Placér en kugle kransekagemasse på<br />hver mørdejsskive</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_B7EcmR1L1VK_m96xgQ6LCn3GBOXmEkLyoPjQfNBTWtlxqIMNE9Swljfx_syN28dEeqWiC9ze-GPf5C-RQuUv2bJ2-lQyYIB2K7yyuWzrmkXKR8bkCTF_F07M-xyUhwYcE0l0brIs5M/s1600/IMG_2250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_B7EcmR1L1VK_m96xgQ6LCn3GBOXmEkLyoPjQfNBTWtlxqIMNE9Swljfx_syN28dEeqWiC9ze-GPf5C-RQuUv2bJ2-lQyYIB2K7yyuWzrmkXKR8bkCTF_F07M-xyUhwYcE0l0brIs5M/s1600/IMG_2250.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Brug tommel, pege- og langefinger til<br />forsigtigt at trykke tre sider ind</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe5vG71AH8hMM4xPMwkXRvc9YoDWFO4xFa0gTPjYPEt4IIkvzstvivl3KUX7DTrPCMv_3o3zmtMXXYFRHFaWWTrCUlMdry94wFeg8ibUCDN58XA8wtQlE9WKFiC1ZLiBjy-rMQu81BeA/s1600/IMG_2251.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe5vG71AH8hMM4xPMwkXRvc9YoDWFO4xFa0gTPjYPEt4IIkvzstvivl3KUX7DTrPCMv_3o3zmtMXXYFRHFaWWTrCUlMdry94wFeg8ibUCDN58XA8wtQlE9WKFiC1ZLiBjy-rMQu81BeA/s1600/IMG_2251.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Giv et lille ekstra tryk så mørdejen<br />kommer til at sidde fast på <br />kransekagemassen</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwPx3PqJmSOKEFAUFekNxdkRuVCx0qs7Zjpfwsf0MecZuxk_P2TUQLuIRdWgor0pnb5JqIx6CSocddADn_MkKgo6jfbo2fNtTuB-1TTbY7Jj2I_zw6r0gyvA5jqZI_ygMRckC5H3oN8c/s1600/IMG_2259.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwPx3PqJmSOKEFAUFekNxdkRuVCx0qs7Zjpfwsf0MecZuxk_P2TUQLuIRdWgor0pnb5JqIx6CSocddADn_MkKgo6jfbo2fNtTuB-1TTbY7Jj2I_zw6r0gyvA5jqZI_ygMRckC5H3oN8c/s1600/IMG_2259.jpg" height="320" width="240" /></a></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Bag midt i ovnen ved 200 grader i </span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><div style="text-align: center;">
ca. 12-15 mineller til de er gyldne. </div>
<div style="text-align: center;">
(evt 20 min afhængig af ovn)</div>
<div style="text-align: center;">
Lad dem afkøle helt, evt i køleskab</div>
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<tr><td style="text-align: center;"><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalSpsta_0SnfQFRNBKT9TEnAEY6lzgp8OS93AJQgLxb30wd_ECoQ4Z2MybcEgv7c_1b0bYcm0K1fHxN-sRiPXWMsWIuYs7SQ8pNDTyAj1sjFHvcColh-NmXxPXNjZcwoJgKIEr0AHzA8/s1600/IMG_2268.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalSpsta_0SnfQFRNBKT9TEnAEY6lzgp8OS93AJQgLxb30wd_ECoQ4Z2MybcEgv7c_1b0bYcm0K1fHxN-sRiPXWMsWIuYs7SQ8pNDTyAj1sjFHvcColh-NmXxPXNjZcwoJgKIEr0AHzA8/s1600/IMG_2268.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Smelt chokolade over vandbad og dyp<br />forsigtigt bunden i chokoladen.<br />Placeres på bagepapir og sættes<br />i køleskabet til chokoladen er<br />stivnet</span></td></tr>
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Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-6784238752358891062014-04-19T07:50:00.001-07:002014-04-19T07:50:36.045-07:00Kokosmakroner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8Fc_Gi_7qATrX-4z7aUrUCPh6s2mNe-mrqzDKh2ABbcfXh7boVxFLJTNJLs6yOOwdSjS4lEcpOWoCglYgJxRabnOEkXJVY30J4k9V0vNQM5eMhfOeFCCELRw7TTTWJQA0saV_FXDAG0/s1600/IMG_1895.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8Fc_Gi_7qATrX-4z7aUrUCPh6s2mNe-mrqzDKh2ABbcfXh7boVxFLJTNJLs6yOOwdSjS4lEcpOWoCglYgJxRabnOEkXJVY30J4k9V0vNQM5eMhfOeFCCELRw7TTTWJQA0saV_FXDAG0/s1600/IMG_1895.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Klassisk gammeldags kokosmakron…<br />Moderne nem at bage<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLP04J61Kj_z4W9Dumj_-ngjxK5QpCyYE04gANv8lvClcFm4aRKbseINXyY2CtTizes780WJL-c4Z_eKs5N5bfiQ0njFJpR8Bf8xOp_PIbIL3_ymjtB5GwPx85anPuCCPVv1_UHK3AR14/s1600/IMG_1874.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLP04J61Kj_z4W9Dumj_-ngjxK5QpCyYE04gANv8lvClcFm4aRKbseINXyY2CtTizes780WJL-c4Z_eKs5N5bfiQ0njFJpR8Bf8xOp_PIbIL3_ymjtB5GwPx85anPuCCPVv1_UHK3AR14/s1600/IMG_1874.JPG" height="254" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredienser 15-20 stk<br /><br />300 g kokosmel</span><br style="font-family: 'Trebuchet MS', sans-serif;" /><span style="font-family: 'Trebuchet MS', sans-serif;">250 g sukker</span><br style="font-family: 'Trebuchet MS', sans-serif;" /><span style="font-family: 'Trebuchet MS', sans-serif;">3 æg</span><br style="font-family: 'Trebuchet MS', sans-serif;" /><span style="font-family: 'Trebuchet MS', sans-serif;">100 g marcipan (kan udelades)</span><br style="font-family: 'Trebuchet MS', sans-serif;" /><span style="font-family: 'Trebuchet MS', sans-serif;">revet citronskal fra 1 citron</span><br style="font-family: 'Trebuchet MS', sans-serif;" /><br style="font-family: 'Trebuchet MS', sans-serif;" /><span style="font-family: 'Trebuchet MS', sans-serif;">mørk chokolade til bunden</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWu1EAaodwcvbYWg1A5eRoOjQKPp5sDlePflVfJP9CIm6q2dkUnKlN9CN3wwJm9pStc_IQc3IpZqpHMISgu82RuYwegnB1Qb3KxueJsVg7za1cA6E_xuWDcno3mvwg21HN0QRZfYwmPo/s1600/IMG_1880.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWu1EAaodwcvbYWg1A5eRoOjQKPp5sDlePflVfJP9CIm6q2dkUnKlN9CN3wwJm9pStc_IQc3IpZqpHMISgu82RuYwegnB1Qb3KxueJsVg7za1cA6E_xuWDcno3mvwg21HN0QRZfYwmPo/s1600/IMG_1880.jpg" height="320" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Opskrift<br /><br />Bland kokos, sukker, æg, revet marcipan og<br />citronskal. Undlader du marcipan, så vil jeg foreslå<br />at du tilsætter 300 g sukker istedet for 250g<br />Rør det hele godt sammen (ca. 5 min), gerne i en<br />røremaskinemen, men en håndmixer er også fin.<br />Stil kokosmassen i køleskabet i ca. 1 time<br /><br />Form herefter små toppe <br />(lidt vand på fingrene kan gøre det nemmere)<br />…et lille Blomsterberg tip<br /><br />Bag toppene på bagepapir ved 180 grader i ca <br />12 min, til de er gyldne.<br />Lad dem køle helt, evt i køleskab.<br /><br />Smelt chokoladen over vandbad og dyp bundene i.<br />Lad chokoladen stivne i køleskab.</span><br /> </td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-80440944378075674932014-04-07T06:36:00.000-07:002014-04-07T06:36:21.681-07:00Flødeboller<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Jeg har længe villet teste Mette Blomsterbergs flødebolleopskrift.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I den originale opskrift er flødebollerne fyldt med hindbærskum… Det har jeg modificeret lidt, og erstattet det med en good old fashioned hvid skum.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Jeg udelod bare hindbær. Originalopskriften kan du finde <a href="http://www.dr.dk/tv/program/den-store-bagedyst/artikler/opskrifter/uds5/flodeboller.htm">her: Opskrift</a></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Bundene er bagt af kransekagemasse lavet af marcipan, æggehvider og <br />sukker ...</span><span style="font-family: Trebuchet MS, sans-serif;">Totally easy… Jeg brugte en sprøjtepose til at lave formen, <br />men man kan sikkert også rulle massen ud og udstikke formen, <br />ca. 3-5 cm i diameter.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Havde regnet med de flød lidt mere ud i bagningen og blev tynde…<br />Det gjorde de bare ikke… så de blev lidt tykke, pyt med det!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Selve skummet er ikke svært at lave, men helt sikkert <br />det mest udfordrende.<br />I opskriften står der at sukkermassen skal koges til den <br />når 117 grader. Det er lidt svært hvis man ikke har et <br />termometer, jeg brugte et alm stegetermometer<br />og holdt ned i gryden. Men pointen er at det skal koge til <br />vandet er fordampet… Det går der ca. 8-9 min med <br />(så man kan godt lave det uden fancy termometer)</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Sprøjteposen er smart her til</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Man skal øve sig lidt… blev ikke lige så perfekte<br />som fru Blomsterbergs</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4CTGNYvKAyEiufGTmAzunLcHOB0t6Zl8upS-63f2vNbSNu8ahym29fPcy99r_7f0bkHdxiHUde2LiiD16S30vMrecBLvXU_QDGMmhF4bnsTwvzbACV5NeqCeQAqHJkxRxE6_oS95RHU/s1600/IMG_1889.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4CTGNYvKAyEiufGTmAzunLcHOB0t6Zl8upS-63f2vNbSNu8ahym29fPcy99r_7f0bkHdxiHUde2LiiD16S30vMrecBLvXU_QDGMmhF4bnsTwvzbACV5NeqCeQAqHJkxRxE6_oS95RHU/s1600/IMG_1889.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Når du har sprøjtet skummet på bundene skal det<br />sætte sig… 1 times tid på køkkenbordet eller i køleskabet<br />… pas på katte, børn og mænd!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3rZMjTaQW6WzNvFzB1k4pcDRGPDQn0Pzdo2x0OMRUq8wziAtFHcuywaDWqi0KrDTbzRfDarj3HZoXpHDSeXMLjkFfVV-Tnf9nbj_nLJov4oM2UaDKIrM0_f29jQxq1UhgYA6oGSKerA/s1600/IMG_1902.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3rZMjTaQW6WzNvFzB1k4pcDRGPDQn0Pzdo2x0OMRUq8wziAtFHcuywaDWqi0KrDTbzRfDarj3HZoXpHDSeXMLjkFfVV-Tnf9nbj_nLJov4oM2UaDKIrM0_f29jQxq1UhgYA6oGSKerA/s1600/IMG_1902.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Mette Blomsterberg opvarmer chokoladen på en meget<br />fin og lidt kompliceret måde…. det gør jeg ikke.<br />Jeg har ikke et chokolade/Bagetermometer eller<br />nogen chokoladekoger. Så jeg hakker chokoladen og<br />smelter den langsomt over vandbad… med en spiseske neutral<br />madolie (et gammelt Martha Stewart trick)<br />Jeg hældte den smeltede chokolade i et glas og<br />dyppede derefter flødebollerne i, med bunden i vejret<br />(plastikhandsker er godt)<br /></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEmTgQro6bprDf0j3zrVq06uuPCuAwdBGyhESoT6ZHOwJp013uISZCGbF1jftm2Ju0guOSNMDxLDiwrKZDiEBySe3flmVZ34KhskEY4mQRTbqgWDx9N1wQdonm6GL41boWrCSw0tNLpY/s1600/IMG_1904.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEmTgQro6bprDf0j3zrVq06uuPCuAwdBGyhESoT6ZHOwJp013uISZCGbF1jftm2Ju0guOSNMDxLDiwrKZDiEBySe3flmVZ34KhskEY4mQRTbqgWDx9N1wQdonm6GL41boWrCSw0tNLpY/s1600/IMG_1904.jpg" height="400" width="321" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Resultatet blev helt fint…. mine testpersoner virkede<br />også svært tilfredse.<br /><br /></span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-13212959807281013942013-02-14T08:37:00.001-08:002013-02-14T08:37:56.729-08:00Ikke et ord om Valentines day, men nogle gange er kærlighed faktisk lig med kage... Æblekage <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XIGCxVKhUCFhUFpNNXPNOel5NXBJC-gUQ3_nH5SODcfwxzACrkgfzTSWGYpxg0ziJAOsci9UUej-o7rHcWNfYz4RbpFJ3saGmb5QK79_OeAXcqjc3z25krjv1iqzv1cZNfr2ZJoA_lo/s1600/IMG_1172.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XIGCxVKhUCFhUFpNNXPNOel5NXBJC-gUQ3_nH5SODcfwxzACrkgfzTSWGYpxg0ziJAOsci9UUej-o7rHcWNfYz4RbpFJ3saGmb5QK79_OeAXcqjc3z25krjv1iqzv1cZNfr2ZJoA_lo/s320/IMG_1172.jpg" width="283" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Trebuchet MS, sans-serif;">Når jeg er på arbejde, så kan det godt ske at<br />mine kollegaer får akut behov for kage<br />... så er det jo heldigt at man kan<br />lave den bedste æblekage, helt nemt og med<br />æbler eller anden frugt som alligevel er<br />blevet lidt kedeligt</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDRZyVt2IySImQCBLanoBu9hoPdRSsUCwumITKQexdE0jNh1I2c4IK6x4iToegpc0Frj7YwCwxv80wk3AdDTXi2YzUfEk0lxGlNcW0xjQHxiy79KMn8vZC8zuHJATMxg2rjH2rJeEf-A/s1600/IMG_1192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDRZyVt2IySImQCBLanoBu9hoPdRSsUCwumITKQexdE0jNh1I2c4IK6x4iToegpc0Frj7YwCwxv80wk3AdDTXi2YzUfEk0lxGlNcW0xjQHxiy79KMn8vZC8zuHJATMxg2rjH2rJeEf-A/s320/IMG_1192.JPG" width="294" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Derfor har jeg døbt kagen Eskadrille-æblekage<br />Og her kommer opskriften<br /><br />250 g Smør<br />250 g Sukker<br />4 æg<br />250 g Mel<br />1 tsk Bagepulver<br />1 stang Vanilje<br />7 æbler<br /><br />Til Kanelsukker:<br />2 tsk Stødt Kanel<br />4 Spsk Sukker</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Skræl æblerne, fjern kernehuset og skær <br />dem i både. Beklæd bunden af en springform<br />med bagepapir og smør både bund og sider.<br />Jeg plejer at ryste lidt sukker rundt i formen<br />Så bliver kanterne nemlig sprøde og lækre.</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTP0ZFHFdQ7m9scHyqZ-xQIgSH1idrwjgZoQvXpOcjspgqdkuqY9oY0tldRZINFF5p5xOaGijNYDj7Hgrrf9kZ6imdx7r6jJZTJaqfrZNPHOCvdbohU0TNM_ARvR1kZoc0HbRxeHU5uKw/s1600/IMG_1181.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTP0ZFHFdQ7m9scHyqZ-xQIgSH1idrwjgZoQvXpOcjspgqdkuqY9oY0tldRZINFF5p5xOaGijNYDj7Hgrrf9kZ6imdx7r6jJZTJaqfrZNPHOCvdbohU0TNM_ARvR1kZoc0HbRxeHU5uKw/s320/IMG_1181.jpg" width="283" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Fordel halvdelen af æblerne i bunden af formen<br />og drys halvdelen af kanelsukkeret over</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGd366g1KYfmx_XwDnKftGdzxC6minVe8s7sazH8GGMMgsT3H4e4fWzst8_4yIvQMQz6hcdntYntPdrO73XIJB3eEkj5QUhAvezoT2BIJ1k5LIe3zBwErOHQbRu9t-5zQ2c4flyUNXCc/s1600/IMG_1184.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGd366g1KYfmx_XwDnKftGdzxC6minVe8s7sazH8GGMMgsT3H4e4fWzst8_4yIvQMQz6hcdntYntPdrO73XIJB3eEkj5QUhAvezoT2BIJ1k5LIe3zBwErOHQbRu9t-5zQ2c4flyUNXCc/s320/IMG_1184.jpg" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Til dejen piskes sukker og smør i en skål, herefter<br />tilsættes æggene ét af gangen og det hele piskes.<br />Mel, bagepulver og vaniljekorn vendes herefter<br />i dejen. Når dejen er rørt godt sammen<br />hældes den over æblerne i formen.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_aeCIsV0Gms9HQpnknkLg9lMyfvJ4hnovKf3pYw38IzwtvmkdXI-wAFkx3eOE0XJbyqajTDjhDw1hKADGNtbGjm-4vxT54WMwJNf4soG-C0viHLd7UFTZA7Fh-ittM4qPu4YW6NOEZY/s1600/IMG_1187.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_aeCIsV0Gms9HQpnknkLg9lMyfvJ4hnovKf3pYw38IzwtvmkdXI-wAFkx3eOE0XJbyqajTDjhDw1hKADGNtbGjm-4vxT54WMwJNf4soG-C0viHLd7UFTZA7Fh-ittM4qPu4YW6NOEZY/s320/IMG_1187.jpg" width="304" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Til sidst fordeles den sidste halvdel æbler over<br />dejen og drysses med det resterende kanelsukker</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Kagen bages v 175 grader i ca. 1 time og 15 min<br />Afkøles lidt og kan serveres "On the rocks",<br />med creme fraiche<br />eller måske vanilje is...</span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com1tag:blogger.com,1999:blog-3370451116131462680.post-21416123604787804152012-11-07T13:34:00.000-08:002012-11-07T13:34:18.630-08:00Guitarkage<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnweDYFmeMhBgFGtbABhMIFJn_EzgYZXodr74wGfx8ae_xJzAFtpXkvG5MrVd9g7WenPg0_MzWXc20CR1LMARDX_2nzPvz5macKqx_kazNdhyphenhyphen_v52kr6T1tRsW26CsCnrg1fOHGlM4s6s/s1600/IMG_1489.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnweDYFmeMhBgFGtbABhMIFJn_EzgYZXodr74wGfx8ae_xJzAFtpXkvG5MrVd9g7WenPg0_MzWXc20CR1LMARDX_2nzPvz5macKqx_kazNdhyphenhyphen_v52kr6T1tRsW26CsCnrg1fOHGlM4s6s/s400/IMG_1489.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Min kollega Lisbeth har en søn, der er meget glad for at spille musik,<br />derfor skulle han selvfølgelig have en guitarkage da han <br />for nylig fyldte 18 år. </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kagen bestod af chokoladekagebunde med hindbærmousse imellem.</span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-78262617757285609322012-10-07T05:11:00.000-07:002012-10-07T05:11:35.910-07:00Gulerodsmuffins<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gIpQq5osp8IIIvaiv_F7GqUJJpy42S6sB3J5EHTocIMxcLylBxfrCKWbl3gJAzgs4lNOZ5Q6eiPI-JRw3vjv9Bixv_rjKitFc1mvsYcDny6qBeLBZo9BHRJACf1tL7XNVme9GKYWVnY/s1600/IMG_1474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gIpQq5osp8IIIvaiv_F7GqUJJpy42S6sB3J5EHTocIMxcLylBxfrCKWbl3gJAzgs4lNOZ5Q6eiPI-JRw3vjv9Bixv_rjKitFc1mvsYcDny6qBeLBZo9BHRJACf1tL7XNVme9GKYWVnY/s400/IMG_1474.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Gulerodsmuffins med frosting og tørrede rabarber<br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Efterår rimer på gulerodskage og muffins<br />... synes jeg!<br />Opskriften er fra en af mine yngdlings-blogs:<br /><br /><a href="http://www.newyorkerbyheart.com/2009/04/gulerodsmuffins-med-frosting.html" target="_blank">Newyorkerbyheart</a><br /><br />Og må jeg lige i den anledning lave lidt reklame for<br />blog-indehaverendes nye flotte kogebog, med de dejligste<br />opskrifter fra det amerikanske land..<br />Og ja, så har min mor lavet alt det grafiske arbejde...<br />og det gør den bare ekstra fantastisk<br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mums på amerikansk...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Til topping brugte jeg denne tip, PF18, INOX</span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com1tag:blogger.com,1999:blog-3370451116131462680.post-79955500693330231222012-09-19T11:07:00.001-07:002012-09-19T11:07:56.342-07:00Prinsessedrøm<div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Prinsessedrøm til Bertha</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chokoladebunde lagt sammen med hindbærmousse</span></td></tr>
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Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-39107507146522797742012-08-08T11:28:00.002-07:002012-08-08T11:28:32.189-07:00Choko-Cheesecake-Karamel muffins<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOPiHWOARVimTjX11qHy0QVdZ-k8LtZZgbGcWfrbMdWUQb23AhZSaUQlBG_4eiVVxq7Ki0IDh_Po_NpcGcn26KNhdYyA4F7bIOEbt8J_t_ixXO8YNfa7WM_u0v3lK_HgGgp3FiPRn8cY/s1600/IMG_1247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOPiHWOARVimTjX11qHy0QVdZ-k8LtZZgbGcWfrbMdWUQb23AhZSaUQlBG_4eiVVxq7Ki0IDh_Po_NpcGcn26KNhdYyA4F7bIOEbt8J_t_ixXO8YNfa7WM_u0v3lK_HgGgp3FiPRn8cY/s400/IMG_1247.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Chokoladekage med cheesecake ovenpå, på toppen er karamel og<br />chokolade-topping og nødder.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Opskrift til 18 stk</b><br /><br />Chokoladekage-dej:<br />1 1/2 cup mel<br />1 cup sukker<br />1/4 cup kakaopulver<br />1/2 teske salt<br />1 spiseske Natron<br />1/3 cup neutral olie<br />1 cup vand<br />1 spiseske eddike (evt. frugt eddike)<br />1 teske vanillesukker<br /><br />Cheesecake:<br />225 g Philadelphia ost<br />1/4 cup sukker<br />1 æg<br /><br />Chokoladekage:<br />Tænd ovnen på 175 grader<br />Bland alle tørre ingredienser i en skål<br />Bland alle våde ingredienser i en anden skål<br />Bland det tørre og det våde til en jævn dej.<br />Fyld muffinforme 1/3 op.<br /><br />Cheesecake:<br />Bland Philadelphiaost, sukker og æg fordel dejen<br />ovenpå chokoladedejen med en lille ske.<br /><br />Bages i ca. 20-22 min.<br />Køles af.<br /><br /><b>Pynt:</b><br />Karamel<br /><br />Smelt 14 karameller eller 3 karamelstænger<br />i 3 spiskeskeer piskefløde, evt i mikroovn<br />1,5-2 min, rør rundt<br /><br />Chokolade<br /><br />Smelt 1/2 cup chokolade og 3 spiseskeer piskefløde<br />evt i mikroovn 1,5-2 min. Rør rundt.<br /><br />Fordel karamel og chokolade over kagerne<br />of drys med hakkede nødder.<br /><br /></span><span class="Apple-style-span" style="font-size: small;"><br /> </span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-15002957758105366512012-07-02T10:22:00.001-07:002012-07-02T10:22:36.862-07:00Prinsessekage<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kagen var i 2 etager med drømmekagebunde og <br />hindbærmousse.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Blomsten er lavet af fondant og Peony-udstikkere som kan købes<br />på nettet. Hvert lag består af ca. 8 enkelte blade. Hvert blad-lag <br />skulle tørre inden et nyt lag blev lagt på, så det tog selvfølgelig<br />et par dage at forme den.</span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-34914527566829990662012-06-28T12:01:00.001-07:002012-06-28T12:27:52.744-07:00I al sin enkelthed<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Min barndoms-nabo fejrede sin fødselsdag for<br />nogle uger siden, og havde bestilt et par kager.<br />Så jeg prøvede at designe et par fashionista-<br />kager der ville passe til festens tema.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jeg prøvede denne gang at tegne mine ideer,<br />inden jeg gik igang, istedet for at have det hele i <br />hovedet. Jeg har aldrig været det store grafiske <br />talent, på trods af min familiens tunge arv, <br />men synes alligevel tegningerne blev ok.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Indeni var chokoladekage og mørk chokoladecreme.<br />Knapperne er lavet i fondant, og malet med<br />spiseligt guldstøv<br /><br /><b>Opskrift på chokocreme</b><br /><br />200-250 g chokolade<br />1/2 L piskefløde<br />Du kan bruge lige den chokolade du vil, mørk, lys, hvid<br />men også skildpadder, toblerone eller daim<br /><br />Chokoladen hakkes og smeltes sammen med fløden<br />i en gryde...husk at røre ofte.<br />Blandingen skal ikke koge, men varmes over svag varme<br />til alt chokoladen er smeltet.<br /><br />Gryden tages af varmen, blandingen hældes i en skål<br />og køler lidt af på køkkenbordet. Herefter overtrækkes<br />skålen med husholdningsfilm og sættes i køleskab natten over<br />Næste dag piskes cremen op til en lækker creme.<br />Pas på... ikke for ivrig med piskeriet... så bliver det grynet.<br />Passer til 2 lag i en lagkage.<br /><br />Hvis nu man slet ikke har tid til alt det pjat med, at den skal stå<br />i køleskabet, så kan man alternativt smelte chokoladen over vandbad<br />eller i mikroovnen og piske flødeskummen. Lad chokoladen køle af og <br />vend det forsigtigt sammen, konsistensen bliver ikke ligeså god<br />men kan sagtens bruges hvis man står i kagenød.<br /></span></td></tr>
</tbody></table>Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-10345621599740315212012-06-23T00:00:00.000-07:002012-06-23T08:32:05.119-07:00Bryllupskage<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2g5E7rfL4lrK7xsfvYa5d8h2c3qcX01dctmLMwrL8vOJjHMFAu0RoylnLQyh8gUM_tceCYtzt2NqH1_imHjZYw1RS9uSeAGeIJhA6eRJmYbYMXPHkoOUSF-2d34JC1Ii-TyqWKBflSg0/s1600/IMG_1170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2g5E7rfL4lrK7xsfvYa5d8h2c3qcX01dctmLMwrL8vOJjHMFAu0RoylnLQyh8gUM_tceCYtzt2NqH1_imHjZYw1RS9uSeAGeIJhA6eRJmYbYMXPHkoOUSF-2d34JC1Ii-TyqWKBflSg0/s400/IMG_1170.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bryllupskage med drømmekagebunde, Jordbærmousse og<br />chokolademousse.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Jeg kæmpede lidt med at lave <br />roserne </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">små og at </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">samtidig kunne <br />stå selv, men fandt til sidst en fin<br />instruktion på Youtube. </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Jeg formede <br />roserne i fondant/sugarpaste, <br />men de kan sikkert også laves i marcipan.</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /><br />Se linket nedenfor.</span></span></td></tr>
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<br /></div>Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-24183900347471723122012-06-17T15:01:00.000-07:002012-06-17T15:01:14.650-07:00Fødselsdagskage<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Endelig en fødselsdagskage til mig selv, med </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Blåbærmousse og hvid </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chokolademousse.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I bunden er en almindelig chokoladekagebund</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jeg havde den dejligste dag med hele familien, kage, gå-tur<br />på Assistensen, mad og fodbold til slut</span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com5tag:blogger.com,1999:blog-3370451116131462680.post-20615041586438913612012-05-29T09:50:00.000-07:002012-05-29T09:50:09.610-07:00Cake-pops<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cake-Pops...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Indeni findes smuldret citronmåne-kage vendt med<br />hvid chokoladecreme...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dyppet i ren hvid chokolade... <br />De ser svære ud, men var egentlig rimelig nemme <br />at lave. Jeg arbejder på en lille How-to, <br />som jeg foråbentlig kan poste hér..Så du selv kan prøve.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">De fine retro-sugerør har jeg købt i Sverige men<br />de kan også købes på nettet bla. hos </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bahne.dk</span></td></tr>
</tbody></table>Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-41596774595584963332012-05-23T12:07:00.000-07:002012-05-23T12:08:57.972-07:00Chokolade-Hindbærmousse Kage<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ckokoladekage, hindbærmousse og friske bær på toppen</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Opskriften kommer her:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Chokoladekagen:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450 g mørk chokolade (gerne 50 % eller derover)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">230 g smør</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 æg</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Evt chokolade- eller kaffelikør eller espresso</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Hindbærmousse:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125 g frosne hindbær</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 spk sukker</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsk vanillesukker</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 dl. yougurt naturel</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 L piskefløde</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 plader husblas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chokolade smeltes i mikroovn eller over vandbad.<br />I mikro: 1 minut, herefter tilsættes smør i tern, gives<br />yderligere 1 minut i mikroen, omrøres. Hvis det ikke<br />er helt smeltet kan du give det et minut mere.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Så ser chokolade-smør blandingen sådan ud</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Æggene piskes i 5 minutter... ja det er faktisk lang tid</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZPu4Mi0Tsayaz0lZCeKO2CwCQaWDbSItn0TP3ZlE0aQcQV_a42uGw7NNAvujjmZukPHjStWOVR241yB5pKEJK380Qu-lGMUbaroBrYvrZD6alIh3OB02evr4eGb7ZBlNHyrOLFTtCOM/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZPu4Mi0Tsayaz0lZCeKO2CwCQaWDbSItn0TP3ZlE0aQcQV_a42uGw7NNAvujjmZukPHjStWOVR241yB5pKEJK380Qu-lGMUbaroBrYvrZD6alIh3OB02evr4eGb7ZBlNHyrOLFTtCOM/s320/IMG_1086.JPG" width="313" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Til det bliver en fin skummet creme</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHho9r1gWesA_FN-E1NFvwHEzZ0e8qs7-DEixF6EwW0V5zwU63uaoWPpTRDyyQsJwbB7to0HEq_8tadXioGynvam2Q2N3R0YM83buGs_GHB0fliHbyAyH8bGKC_0BtvmaEN8fnR3dyes/s1600/IMG_1089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHho9r1gWesA_FN-E1NFvwHEzZ0e8qs7-DEixF6EwW0V5zwU63uaoWPpTRDyyQsJwbB7to0HEq_8tadXioGynvam2Q2N3R0YM83buGs_GHB0fliHbyAyH8bGKC_0BtvmaEN8fnR3dyes/s320/IMG_1089.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tilsæt choko-smør blandingen til æggecremen og vend<br />forsigtigt rundt til det bliver en lækker tyk <br />chokolademasse</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-2gcu8xneu8pLPDQ8xSEPoqs-MizHNvwjgpO4-upX7jpQ6ndcTfkbz59ov-SpqsJHLyMf5KCLDRz4EZUO0GGLIMbqtYSSVWCoW8llUzp-dtOwAmMt7rcx9cKgFmtOXqaJ8_K0QUX2ns/s1600/IMG_1091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-2gcu8xneu8pLPDQ8xSEPoqs-MizHNvwjgpO4-upX7jpQ6ndcTfkbz59ov-SpqsJHLyMf5KCLDRz4EZUO0GGLIMbqtYSSVWCoW8llUzp-dtOwAmMt7rcx9cKgFmtOXqaJ8_K0QUX2ns/s320/IMG_1091.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sådan...</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NnSWYCmkCOriH2zUXZh4XSpimyxNuWrrpLoNUSec-uc6B7dqzHBB_-aA6YN2ALU43kG90S0X2FYUn12WIb41dkfIqWi6EFSBmb3udxhUplEzDr_yOyR5CX3uIjzLlEJpoPBw0LmfSUs/s1600/IMG_1093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NnSWYCmkCOriH2zUXZh4XSpimyxNuWrrpLoNUSec-uc6B7dqzHBB_-aA6YN2ALU43kG90S0X2FYUn12WIb41dkfIqWi6EFSBmb3udxhUplEzDr_yOyR5CX3uIjzLlEJpoPBw0LmfSUs/s320/IMG_1093.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fyld dejen i en form, ca. 20 cm i diameter.<br />Husk at smøre formen eller bruge bagepapir.<br />Herefter pakkes formens bund ind i staniol.<br />Kagen sættes på en rist i ovnen, under risten sættes<br />en bradepande med kogende vand.<br />Bag kagen v 140 grader i ca. 25 min.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Den er stadig meget blød, når den er færdig, men skal</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ligne brownien på toppen.<br />Afkøles i stuetemp. og sættes overdækket i </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">køleskab, gerne natten over.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hindbærmousse</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">De frosne hindbær opvarmes i en gryde og moses </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">igennem </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">en sigte og blandes med suker og vanillesukker</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Husblas lægges i blød i koldt vand i ca. 5 min.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Herefter krammes overskydende vand fra pladerne </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">og husblas´en </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">smeltes med lidt hindbærsaft i en gryde.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tilsæt den smeltede husblas til hindbærmosen.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yougurt vendes i hindbærblandingen.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Piskefløde piskes til flødeskum og vendes forsigtigt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">i yougurt-hindbær blandingen.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fordel hindbærmoussen over den afkølede ckokoladekage </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">og sæt kagen i køleskabet i ca. 2 timer.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Så er kagen klar til at blive pyntet med sommerbær.</span></td></tr>
</tbody></table>Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com3tag:blogger.com,1999:blog-3370451116131462680.post-61459194971850863452012-04-29T14:43:00.001-07:002012-04-29T14:45:06.697-07:00Mini-kager<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Min mor og hendes tvillingebror (min onkel) fejrede deres 60 års fødselsdag i weekenden, og til velkomstdrinken havde jeg bagt disse små chokoladekager med Candy Melt og blomst på toppen. Candy Melt er en slags flydende frosting, men som stivner som overtrækschokolade og kan fås i alle farver. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Familiens tidligere udvekslingsstudent, og min gode ven Mark fra USA, har boet hos mig hele weekenden og hjalp mig med at lege frosting-fabrik i kagedoktor-køkkenet...</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ellers havde jeg vist ikke nået at pynte de 90 små kager.</span></div>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-59897307368565627312012-04-26T03:31:00.000-07:002012-04-26T14:30:15.454-07:00Dåbskage til Magnus<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dåbskage til den lille søde Magnus</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jeg er kommet hjem fra den dejligste ferie i varmen, så har ikke været så aktiv i bageriet det seneste stykke tid. Men nu har jeg igen kager på hjernen...</span></div>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-34553601800244709402012-04-01T03:37:00.000-07:002012-04-01T10:43:11.739-07:00Påskekager<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Påskekage</span></td></tr>
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<br /><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Nu er det snart påske, jeg rejser i år til de varme lande, så kan derfor ikke komme til familiens traditionelle påskefrokost... men hér er et par eksempler på de seneste års påske-kager.. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">Påske cup-cakes</span></td></tr>
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<br /></div>Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-67803517048870386772012-03-25T08:00:00.000-07:002012-03-25T11:43:54.251-07:00Oreo Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oreo Cupcakes</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jeg er ikke særlig go´til at reparere biler, så derfor er det godt med venner og familie som kan hjælpe... Og de siger meget hurtigere ja, hvis man har kage med, så nu er der spist cupcakes og min bil har fine nye lygter... jubii </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b>OPSKRIFT PÅ GRUNDDEJ TIL CUPCAKES</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">115 g smør, stuetemp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsk vanille-ekstrakt eller vanillesukker</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2,5 dl. sødmælk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 g hvedemel</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsk bagepulver</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsk fint salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">190 g sukker</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 æggehvider </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(jeg plejer at bruge pasteuriserede æggehvider)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tænd ovnen på 180 grader </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pisk/rør smør, mælk og vanille-ekstrakt sammen.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rør mel, bagepulver og salt i blandingen.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tilsæt sukker og rør til det er fordelt.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tilsæt æggehvider og pisk i ca. 2 min til dejen er glat og ensartet.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hvis du vil bage Oreo-cupcakes, tilsættes nu ca. 100 g Oreokiks </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(brækket i mindre stykker) </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">samt ca. 2 spiseskeer hvedemel til dejen, vend det forsigtigt i med en dejskraber</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Læg en halv oreokiks i bunden af papir-cupcake/muffin formen og fyld formene med ca 2 spiseskeer dej.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bag i ca. 15 min.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kagerne afkøles på en rist, og pyntes....</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I bunden lagde jeg en halv Oreo kiks</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Til sidst pynt med icing og flere kiks...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Man kan også bage dem hjerteformede...</span></td></tr>
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com1tag:blogger.com,1999:blog-3370451116131462680.post-54921863010958356802012-03-21T09:16:00.000-07:002012-03-21T11:48:55.407-07:00Hi-Hat cupcakes<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hi-Hat Cupcakes</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jeg fandt denne opskrift på Hi-Hat cupcakes på en amerikansk hjemmeside og blev bare nød til at afprøve dem... </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chokolade cupcakes med flødebollemasse dybbet i chokolade. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(Jeg kommer helt automatisk til at smile når jeg siger det højt..)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cupcakes...good, flødeboller...good, chokoladeovertræk...good... </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Det hele i kombination... I like it!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hele opskriften kan findes hér:</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.marthastewart.com/258067/hi-hat-cupcakes" target="_blank">www.marthastewart.com</a></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chokolade-cupcakes.. on the rocks!</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Man starter med at bage chokolade cupcakes, man kan selv bestemme hvilken opskrift man vil bruge, derefter laves flødebollemassen, der sprøjtes ovenpå de afkølede cupcakes.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Flødebollemasse ovenpå cupcakes...</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Derefter sættes de i køleskabet mens overtrækschokoladen smelter... til sidst dybbes de i chokolade og sættes på køl i ca. 30 min...</span><br />
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<br />Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-77320248271384662382012-03-18T01:30:00.000-07:002012-03-18T05:54:30.461-07:00Citronmåner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gMy6bEK_vi4qtp46v93giUPqm7OMHl8q4EuH8tX6LmrT_RqL3GrWvhtA7gvMznAi3hmlUyU_2cis82nWzJZEpH7OMf1nIWYfkAYISrMXKkeIHpXRaEapiTcik5i2mxhFec8JjDlp2cw/s1600/IMG_0683.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gMy6bEK_vi4qtp46v93giUPqm7OMHl8q4EuH8tX6LmrT_RqL3GrWvhtA7gvMznAi3hmlUyU_2cis82nWzJZEpH7OMf1nIWYfkAYISrMXKkeIHpXRaEapiTcik5i2mxhFec8JjDlp2cw/s400/IMG_0683.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingen sure citroner... Kun glade meloner</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jeg havde et par meget kage-elskende venner på besøg forleden dag... særligt Carl er en stor fan af citronmåner (altså dem pakket ind i plastik). Velvidende at jeg nok ikke kunne konkurrere med den slags finere bagekunst, tænkte jeg det var en go´anledning til at teste et par citronmåne-opskrifter.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vi testede en version med marcipan og en mere klassisk slags med mascarponecreme på toppen... begge 2 oppe imod über-månen fra kiosken.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bagerst er det den klassiske fra kiosken, i midten med marcipan og alm glasur <br />og forrest versionen med mascarponecreme. </span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Test-vinderen blev </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Citronmåne med Marcipan... </i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Så hér kommer opskriften</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Opskrift Citronmåne med Marcipan<br /><br />150 g blødt smør<br />50 g marcipan<br />150 g sukker<br />4 æg<br />125 g mel<br />1 tsk bagepulver<br />fintrevet skal af 1,5 citron<br /><br />Riv marcipanen groft og pisk det sammen med smør og <br />sukker til en ensartet masse.<br />Tilsæt æg ét af gangen og pisk godt.<br />Vend mel, bagepulver og citronskal i dejen.<br />Dejen hældes i en springform og bages v 175 grader i ca. 25 min</span></td></tr>
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</div>Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com0tag:blogger.com,1999:blog-3370451116131462680.post-9566446347531093662012-03-14T12:21:00.001-07:002012-03-14T12:21:56.675-07:00Verdens længste kage<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rækkehuskage</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Da min mor skulle være vært for det årlige ejerlaugsmøde, bestilte hun en kage der skulle ligne de fine rækkehuse på min barndomsvej. Resultatet blev denne MEGET lange kage. Indeni er <a href="http://kagedoktor.blogspot.com/search/label/Opskrift%20chokoladebunde">Chokoladebunde</a> og Bærmousse, smurt op med Mørk chokolade Ganache.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Det var en udfordring at kagen skulle være så lang, for jeg kunne jo ikke bage den i ét stykke. Så jeg satte den sammen af 2 kager og brugte chokolade ganache til at forme den så ensartet som muligt. </span></div>
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</div>Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com2tag:blogger.com,1999:blog-3370451116131462680.post-60559608710643460672012-03-11T04:13:00.000-07:002012-03-11T11:24:33.028-07:00Bryllupskage<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bryllupskage</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Marie og Christian blev gift for nogle uger siden, og jeg hjalp den søde søster Rikke med at lave bryllupskagen, hér ses dog kun toppen. Indeni var der drømmekagebunde med marcipan lagt sammen med lys chokolademouse og lakridsmouse, sidstnævnte var lidt et eksperiment men blev ret godt...hvis jeg selv skal sige det. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vi eksperimenterede lidt med forskellige opskrifter på lakridsmoussen. Vi forsøgte både med <a href="http://www.irmatorvet.dk/products/productinfo.aspx?productid=50530&MenuItemID=23896" target="_blank">Lakridsrodspulver</a> og <a href="http://www.chokoladehimlen.dk/shop/lakridspulver-by-johan-13696p.html" target="_blank">Lakridspulver</a>. Jeg synes dén med Lakridsrodspulveret blev bedst i konsistensen... og egner sig fantastisk i en lagkage med lys chokolademousse.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Men prøv selv, opskriften kommer hér:</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Lakridsmousse opskrift</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">2,5 dl. Piskefløde</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">200 g Hvid Chokolade</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">2-3 tsk Lakridsrodspulver eller Lakridspulver</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 plade Husblas</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Smelt chokoladen over vandbad og lad det køle af. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Pisk fløden meget stiv (men pas på, ikke smør)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Læg husblas i blød i koldt vand i ca. 5 min</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Vend flødeskum i chokoladen, tilsæt lakrids.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Tag husblas op af vandet og smelt det 10 sek i mikroovn eller</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"> sammen med lidt af chokoladen i en gryde.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Vend husblas i Fløde/chokolade/lakridsblandingen.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Tildæk skålen og sæt i køleskabet 1 times tid.</span></td></tr>
</tbody></table>Ibenhttp://www.blogger.com/profile/03877882925821994941noreply@blogger.com1