Summer holidays have begun and I love it. The first two days I was sceptical whether these are really the SUMMER holidays or the autumn ones, but since yesterday I am certain that it is still July and not October or something. See how it started!
But now we can enjoy the sun and the warm weather just like it should be :). According to this, I made some Ice Pops, which are not only delicious, but also not too sweet, fresh, without fat, easy and vegan. You won’t be needing a lot of time, they are put together very fast. I do not want to detain you any longer, you’d better prepare these pops, put them in the freezer and go outside. So here is the recipe:
Honeydew Ice Pops:
(makes 4 pops à 100 ml (= 4 fl oz))
160 g (5,5 oz) cantaloupe
160 g (5,5 oz) honeydew
2 tbsp brown sugar
2 tbsp lemon juice
Put both kinds of melon in two different bowls and add one tablespoon of brown sugar and lemon juice to each sort. Mash the fruit with an immersion blender. Place one of the mixtures into the ice pop molds and try to fill in the same amount of liquid into every mold. Place in the freezer for one hour. Leave the other mixture in the fridge.
After 60 minutes, put out the molds and add the other liquid. Place in ice sticks. Let set in the freezer for 4 more hours.
Recipe adapted from „Women`s health“ magazine.
Erveryone has his or her own soul food. After a difficult day or even a period, some people like to enjoy glass of wine, others prefer beer, fruit, nuts, ice cream or… chocolate. I am a chocolate lover. It is not my only soul food, but it definitely belongs to this category. After my last exam this year, I made this…
… and loved it.
You need to know, that the time before my 10th-year exams was very hard for me. I could not stop studying Maths, Chemistry and English. I did not learn much for the German exam, lol.
BUT, it was worth the stress. I passed all the tests with best grades :D.
However, this cake is good way to consume your soul food. It is very moist, has an intense chocolate flavour and is not too bitter or too sweet. I decided to share this recipe with you at the beginning of our summer holidays (yes, they have just started here.)
Here we go:
Flourless Chocolate Cake
(for one cake pan, Ø 26 cm/10 inches)
110 g (4 oz) good semi-sweet chocolate, at least 60 % cocoa
115 g (½ cup/1 stick) butter
170g (¾ cup) sugar
3 eggs
60 g (½ cup) cocoa (unsweetened)
Preheat the oven to 190°C (375°F). Oil a cake pan and lightly dust it with flour.
Chop the chocolate and put it into a microwave safe bowl. Microwave for 30 seconds. Stir with a spoon and microwave for another 30 seconds. Stir again. Add the butter and combine. If the ingredients are not completely melted, microwave for 30 seconds again. Transfer the mixture into a bigger bowl. Add one egg at a time and mix until they are fully incorporated. Finally add the cocoa and stir. Do not overbeat.
Pour the batter into the prepared pan. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10-15 minutes before serving.
An additional spoon of vanilla ice cream fits perfectly :).
Recipe adapted from Krissy’s Creations
http://www.krissys-creations.com/2011/07/flourless-chocolate-cake.html
This week I was on a classtrip at the Baltic Sea! Pretty nice, except the weather. It was cold and it even rained from time to time. Even though, it was fun to spend this time with my classmates as it is our last trip before we are separated in new courses the next year. I will make a post with photos next week, I promise.
But today, I want to share something different with you. I love oreos. Not just eating them as they are, but also creations with them: cake, bark etc. I have already tried making oreo cookies on my own, but they came out too sweet and besides, they could not survive the hot weather some weeks ago. This is why I decided to make oreo muffins. They are one of my favourites and I must admit that their dough is one of the most delicious I have ever made :P. But you’d better concentrate on the baked muffins and not eat too much of the batter as there are raw eggs in it…
The recipe is quite simple and quick and all the oreo-lovers will love the result. If you have some cookies left, you should turn on your oven at once and start baking. :)
Oreo muffins:
(20 – 24 muffins)
10 oreo cookies
300 g (2 ½ cups) flour
2 tsp. baking powder
½ tsp. salt
200 g (1 cup – 2 tbsp.) sugar
100 g (3 ½ oz) butter at room temperature
2 pck. vanilla sugar or 2 tsp. Vanilla extract
3 eggs, room temperature
160 ml (2/3 cup) milk
Put the oreos in a freezer bag and crumble them with a rolling pin. Set aside until needed. Preheat the oven to 180°C (350°F).
Combine the flour, baking powder and salt in a bowl. Set aside. In a bigger bowl, combine the butter, sugar and vanilla. Cream until the muxture becomes lighter and fluffy. Add one egg at a time and stir until it is fully incorporated. Now add the milk and the dry ingredients by turns while stirring in between so the dough stays smooth. Finally add the shredded oreos. Stir just to combine.
Oil a muffin pan or put paper cups into it and fill about 2/3 of the molds with dough. Bake for about 20 minutes.
Enjoy with ice cream, heavy cream or whatever cream. Just enjoy!
Recipe adapted from USA kulinarisch: http://www.usa-kulinarisch.de/rezept/oreo-cupcakes/
