Baking Stories [Fastelavnsboller]

Fastelavn is a Nordic holiday celebrated on Sunday or Monday before Ash Wednesday. Today I made some Fastelavnsboller (cream buns) which are served traditionally on Fastelavn. I made some boller after this recipe but without the chocolate chips and filled the boller with whipped cream and strawberry marmelade. They are yummy!

Baking Stories [Brownies]

Hei! Today I want show you my favorite brownies recipe! I baked them today and they are so yummy! The boys loved them too, I could hardly take a picture of them!

Hummingbird´s Bakery Traditional Brownies:

33 x 23 x 5 cm baking tray, lined with baking paper
200 g dark chocolate, roughly chopped
175 g unsalted butter
325 g sugar
130 g plain flour
3 eggs
icing sugar, to decorate (optional)

1. Preheat the oven to 170 degree Celsius

2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.

3. Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorparated. Finally, stir in the eggs and mix until thick and smooth.

4. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30 to 35 minutes or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy. Leave to cool completely before dusting with icing sugar, to decorate.

Source: The Hummingbird Bakery Cookbook by Tarek Malouf.

Baking Stories [Vanilla Cupcakes With White Chocolate Frosting And Cool Cupcaketoppers]

Hei and welcome back to another edition of my series "Baking Stories". Today I made some Vanilla Cupcakes with White Chocolate Frosting. I used the "Vanilla Cupcakemix" and the "Fluffy Frosting White Chocolate" mix by Manuela, a famous baker and blogger in Norway. When you do not live in Norway, you can bake these delicious cupcakes after the original recipes on Manuela´s blog.

I made some cupcake toppers and used patterned paper from the "Americana" collection by Pebbles.

Baking stories [Chocolate Whoopie Pies With Rasberry Cream]

I decided to bake some chocolate whoopie pies with rasberry cream frosting the other day! It was the first time for me! Whoopie pies are fun and they taste really good! A whoopie pie is a pair of cake-like chocolate cookie with a fluffy, marshmellow filling. But I do not like marsmellows at all, so I made a rasberry cream cheese frosting instead. I found this gorgeous recipe for whoopie pies on the internet, baked these and filled them with a light cream cheese frosting after this recipe.

Chocolate Whoopie Pies

1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup milk

Preheat oven to 375F (190 °C).


Line a baking sheet with baking paper.
Whisk together flour, baking soda and salt in a medium bowl.
Cream together butter and and sugar until light in a large bowl.
Beat in egg, followed by cocoa powder and vanilla extract.
Mix until everything is well combined.
Stir in half of the flour mixture, followed by the milk.
Stir in the remaining flour mixture, mixing until no streaks of dry ingredients remain and batter is uniform.
Drop dough into 2 tbsp sized balls onto prepared baking sheet, leaving about 2 inches between each ball to allow for spread.
Bake for 10-12 minutes, until cakes spring back when lightly pressed.
Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
When cooled, pair off the whoopie pies by size and fill each pair of cookies with raspberry cream cheese frosting.

Rasberry Cream Cheese Frosting

8 oz. cold cream cheese
3/4 cup room-temperature butter
1/2 cup rasberry jam
1 tsp vanilla
pinch of salt
2-3 drops red food coloring
3+ cups powdered sugar

Beat the crean cheese, butter and jam together in the electric mixer until its smooth.
Add the vanilla, salt and food cloring,
Mix until an even colored pink is reached.
Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud.
Then turn the mixer up until the frosting is smooth.