Friday, February 14, 2014

Banana Chocolate Chip Muffins

Is not a proper Valentine Day without chocolate!
For the occasion I slightly changed my monkey muffins recipe making them even more yummy with the addition of chocolate chips :3

These muffins are extremely soft! They melt in your mouth! Try and see for yourself!

My army of muffins is ready to conquer the world :D

HINT: Try to use nicely ripe bananas because they are softer and have stronger flavor.

Ingredients (12 muffins):
  • 4 ripe bananas
  • 80-100 gr dark chocolate chips
  • 3,5 dl flour
  • 1,20 dl sugar
  • 80 gr melted butter
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Mash the bananas with a fork or in a mixer. Melt the butter at low heat and let it cool down. Beat the egg slightly with a fork.
Put the mashed bananas in a bowl with the egg and melted butter and mix well. In another bowl mix the dry ingredients: flour, sugar, baking soda, baking powder and salt. Mix wet and dry ingredients together, add the chocolate chips (but same some for toppings). Pour into muffins cups (fill them about 2/3) and drop more chocolate chips on top of them.
Bake in the oven at 180ºC (356ºF) for about 20 min. Check by inserting a toothpick in the middle, if it comes out clean, then the muffins are ready. Let the muffins cool down before serving.

Happy Valentines!

Wednesday, February 5, 2014

Runeberg's Cake

Runeberg's Cakes are named after Finnish national poet Johan Ludvig Runeberg, who apparently was very fond of these cakes made by his lovely wife. They are traditionally baked and eaten on February 5th, Runeberg's Day.

These cakes are very good! They are flavoured with almonds, gingerbead cookies and rum and topped with raspberry jam and icing sugar.

The recipe is not my own, I took it from this website.

Ingredients (make 10-12 cakes):
  • 150 g butter
  • 120 g (raw) sugar
  • 2 eggs
  • 100 ml apple sauce
  • 100 g plain flour
  • 50 g almond meal
  • 90 g gingerbread crumbs
  • 1 teaspoon baking powder
  • raspberry jam
  • 60 g icing sugar
  • ½ tablespoon hot water
Beat soft butter and sugar in a bowl. Add eggs beating well after each one. Add apple sauce and fold in the dry ingredients (mixed together first in a separate bowl).
Spoon the batter into cupcake molds and bake in 190C for about 15-20 minutes. Let cool.
Mix icing sugar and hot water in a bowl until you have a smooth, thick paste. Press a small dent in the middle of each cake and top with jam. Pipe a thin layer of icing sugar around the centre.

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