In my new home we once in a while enjoy a drink on a Friday to celebrate the weekend. Often this is Cubra Libre, especially with my Bacardi Oakheart Rum.
Today I was in the mood of baking as well as in the weekend kind of mood, so I found a selection of recipes on cupcakes that I could make from my Cupcake book. This one caught my eye – so cute with the small cola bottle, dark chocolate and rum essence.
Of course I had to make it.
These days I am trying to break my addiction to sugar. However, that will not mean stop baking cakes (EVER)… I love cakes in any way, but making small adjustment for a healthier version, without compromising the taste of course, is a new fun way to experiment for me.
These cinnamon buns has a mixture of shredded apple and coconut oil inside – instead of loads of butter. Of course lots of cinnamon too – which I think must be one of my favorite spices in the world.
Even my very traditional-loving great grand mother did approve
Fastelavn is the name for Carnival in the historically Lutheran nations of Denmark, Norway, Iceland and the Faroe islands which is either the Sunday or Monday before Ash Wednesday.
And as a Dane, baking Fastelavn buns is simply a tradition
I started Saturday by baking the bread – half of them with creme inside, the other half of them with creme on top. Replaced the butter in the recipe with 1/3 oil and 2/3 sour creme.
My sweet friend Ania stopped by to help me decorate them – we decided on bright colors purple and turquoise along with glitter and sugar stars.
December is finally here, and I started baking the first Christmas cookies of the year This one is a favorite – cookies with dark chocolate and almonds.
I started off by chopping the chocolate.
Then mixed chopped chocolate and almonds together with flour, coconut sugar and the rest of the ingredients.
Formed small cookies out of the dough….
And put them in the oven … In a few minutes they’ll be ready
Fairly quick and easy since I am using an already mixed blend.
Basically Stone Age bread is oil, seeds, nuts and eggs – and no flour. It gives the bread this absolutely crunchy taste – somewhere in between a snack and bread.
So I added eggs and oil to the blend and stirred it for a while (by hand – to honor the Stone Age ;))
Then poured the mix into small bread forms. Since the bread is so heavy and full of taste, I like to make them small.
Baked the breads for 50 minutes or so… Until they were done
My sweet friend invited us to a Halloween party for grown ups. Still with costumes and all. I offered to bake/make cupcakes in some kind of Halloween theme.
Found some great inspiration online on Pinterest. And decided to go with the Spider cupcakes.
First off I baked a lot of chocolate cupcakes – full rich bitter chocolate, to avoid it becoming too sweet with the cream topping.
Then I started to spread out all of the Oreo minis – and with some white sugar glacing painted eyes on the heads of the spiders. The pupil was small dark chocolate pieces.
The legs was made of liquorice rolls that I unfolded and cut out.
By then the cakes had been done for hours – do yourself a favor and clear out the day for things like these. It’ll steal away your time
So I made the cream topping – Danish ‘Flødebolle’ topping… Oh, so good. Added some red and yellow colors to get it in the right Halloween theme.. Then decorated the cupcakes. You can see the final result here:
