Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Friday, January 23, 2015
Red Currant Coconut Muffins with Orange Glaze
Red currants and shredded coconuts dont belong in a muffin?!...of course they do! Its so yummy! These muffins are perfect for breakfast or brunch, but who can resist them for afternoon, evening, and even midnight snacks? Theyre just too good.
Muffin Ingredients
Muffin Instructions
Orange Glaze Instructions
xoxo,
Karen Grete & Heidi.
We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of sugar
- 8 tablespoons or 1 stick of butter, softened
- 2 eggs
- 1 tablespoon of orange rind
- 2 tablespoons of orange juice
- 2 tablespoons of sweetened coconut
- 1 cup of red currants (fresh or frozen)
- electric mixer
- 1 large bowl
- 1 wooden spoon
- muffin pan
- muffin cups
- measuring cup
- measuring spoon
Muffin Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the flour, baking powder and salt in a small bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs into the creamed mixture until blended
- Add flour mixture. Mix some more.
- Add orange rind, coconut and orange juice. Mix some more.
- Fold in gently the red currants with a wooden spoon.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 375° for 20-25 minutes Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool.
Orange Glaze Instructions
- 1 cup of confectionery sugar
- 2 to 3 tablespoon of orange juice
- In a small bowl, combine confectioners sugar and 2 to 3 tablespoons of orange juice. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
- Sprinkle with coconut over the glaze. Add one red currant in the center of the muffin.
xoxo,
Karen Grete & Heidi.
We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Dream Cake Recipe Danish Coconut Brown Sugar Cake Dr�mmekage Opskrift
When I was growing up in Denmark, I dont remember hearing about Dream Cake or in Danish Drømmekage. It has become popular in recent years. We received several requests for us to make this delicious Dream Cake. So here is my version.
First we are going to make the topping. Then, we will bake the cake. Finally we will assemble the topping and cake. Then eat!!
Topping Ingredients
Cake Ingredients:
Kitchen Utensils
Preheat oven to 400 degrees F/200 degrees C . Spray or grease the pan. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside. If desired, line baking pan with parchment paper, then grease paper.
In a small saucepan add butter and milk, warm over low heat until butter is melted. Little finger hot. Set aside the mixture to cool a little.
In a large mixing bowl add eggs and sugar. Using your electric mixer beat on high. Add vanilla extract into the egg mixture. Continue to beat until mixture is yellow and thick (5 or more minutes). If you’re not sure whether it’s thick enough, give it another minute. Scrape down the sides of the bowl as needed.
Pour the milk mixture from the sauce pan into the bowl of egg mixture. Stir gently the mixture until well incorporated with a wooden spoon.
Next in a separate bowl whisk or sift together flour and baking powder so it is distributed evenly.
Add sifted flour mixture into the egg milk mixture with a wooden spoon. Gently fold the flour into the eggs until smooth. trying to incorporate as much of the flour without knocking out the air from the eggs. Scrape down the sides of the mixing bowl as needed.
Pour dough into prepared pan. Scrape the batter from the mixing bowl into the pan.
Bake in the middle of the oven for 18-20 minutes. Insert with a toothpick or a long skewer into the center of the cake. If the toothpick comes out moist, then bake the cake a little longer. The cake should look light golden brown in color and is firm to the touch. You want to be sure it has baked thoroughly and will bear the weight of the topping to come.
Remove cake from oven Turn up the oven to 425 degrees F/225 degrees C.
Immediately spread the coconut topping over the top of the cake evenly. Add tablespoons of filling at a time and smooth it out.. Do not pour all of coconut filling onto cake all at one time.
When oven has reached the new temperature, place cake back into the oven on the upper-middle shelf. Bake the cake until the topping is a toasted deep golden in color for an additional 5-10 minutes
Cool cake in the pan completely on wire cooling rack before serving. The topping sets into a lovely chewy caramel. Cut cake into squares (or wedges, if baking cake in a round pan)
Serve with either coffee, tea, or milk. Enjoy!
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First we are going to make the topping. Then, we will bake the cake. Finally we will assemble the topping and cake. Then eat!!
Topping Ingredients
- 1/4 cup of whole milk
- 1/2 cup salted butter, softened to room temperature
- 1 cup light brown soft sugar
- 1 1/4 cup of shredded coconut (sweetened or unsweetened)
- heavy medium sized saucepan
- measuring cup
- wooden spoon
- Set saucepan over medium heat. Add soft butter, brown sugar and milk into the saucepan. Melt the mixture in the sauce pan.
- Stir constantly to prevent the sugar from burning.
- Then add coconut and blend well.
- Cook for 5 minutes until the mixture has thickened and some of the liquid has evaporated.
- Remove pan from heat. Set the mixture aside in another bowl until ready to spread over cake.
Cake Ingredients:
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 cup of salted butter
- 3/4 cup of whole milk (yogurt or buttermilk is optional)
- 4 medium eggs
- 1 1/3 cup of granulated sugar
- 1 teaspoon vanilla extract
Kitchen Utensils
- hand mixer or electric mixer
- large mixing bowl
- measuring cup
- wooden spoon
- small sauce pan
- 8 or 9-inch (20-22cm) square or round baking pan.
Preheat oven to 400 degrees F/200 degrees C . Spray or grease the pan. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside. If desired, line baking pan with parchment paper, then grease paper.
In a small saucepan add butter and milk, warm over low heat until butter is melted. Little finger hot. Set aside the mixture to cool a little.
In a large mixing bowl add eggs and sugar. Using your electric mixer beat on high. Add vanilla extract into the egg mixture. Continue to beat until mixture is yellow and thick (5 or more minutes). If you’re not sure whether it’s thick enough, give it another minute. Scrape down the sides of the bowl as needed.
Pour the milk mixture from the sauce pan into the bowl of egg mixture. Stir gently the mixture until well incorporated with a wooden spoon.
Next in a separate bowl whisk or sift together flour and baking powder so it is distributed evenly.
Add sifted flour mixture into the egg milk mixture with a wooden spoon. Gently fold the flour into the eggs until smooth. trying to incorporate as much of the flour without knocking out the air from the eggs. Scrape down the sides of the mixing bowl as needed.
Pour dough into prepared pan. Scrape the batter from the mixing bowl into the pan.
Bake in the middle of the oven for 18-20 minutes. Insert with a toothpick or a long skewer into the center of the cake. If the toothpick comes out moist, then bake the cake a little longer. The cake should look light golden brown in color and is firm to the touch. You want to be sure it has baked thoroughly and will bear the weight of the topping to come.
Remove cake from oven Turn up the oven to 425 degrees F/225 degrees C.
Immediately spread the coconut topping over the top of the cake evenly. Add tablespoons of filling at a time and smooth it out.. Do not pour all of coconut filling onto cake all at one time.
When oven has reached the new temperature, place cake back into the oven on the upper-middle shelf. Bake the cake until the topping is a toasted deep golden in color for an additional 5-10 minutes
Cool cake in the pan completely on wire cooling rack before serving. The topping sets into a lovely chewy caramel. Cut cake into squares (or wedges, if baking cake in a round pan)
Serve with either coffee, tea, or milk. Enjoy!
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