I missed the Swedish Midsummer this weekend, for the 3rd time in a row, it’s too bad. But still I had a blast! On Friday we celebrated our Elísabet and her man’s 30th birthday at Oddsson, it was a super nice evening and I had a wonderful time!
On Saturday it was the big graduation day in Iceland, and I had also baked two different cupcakes for my sister in law’s graduation as you can see on the pictures. I did one chocolate cupcakes with nutella frosting and one carrot cupcakes with vanilla frosting, super yummy! So went to my sister in law’s graduation party on the day and then to my bf friend’s graduation party. It ended down town for a drink.
Sunday, finally some good weather, and the first time I could sunbath on our balcony, I got very happy as I always get when the sun shows up. ;) We also went for dinner down town. Perfect Sunday!
A perfect summer cake, vanilla cheesecake with a delicious strawberry glaze on top! You can easily prepare the cake one day a head and just take it out from the fridge in time for serving. I did my cheesecake the day before and the strawberry glaze the day after, doesn’t really matter. The glaze should be a bit loose so it gets extra juicy.
YOU NEED: 8-10 port.
10 vanilla biscuits or Digestive, about 3 dl crumbs
2 tbsp sugar
50 gram butter, melted
400 gram cream cheese, room temperature
2 eggs, room temperature
1 egg yolk, room temperature
2 1/2 dl sugar
2 dl sour cream
1 tsp vanilla extract
900 gram strawberries, cut into bigger pieces
1 dl water
1 1/2 tbsp cornflour
0.7 dl sugar
A pinch of salt
1 gelatin leave, soaked in water for 3 min
2 tbsp lemon juice
Mix the biscuits into crumbs. Combine all of the ingredients in a bowl and then press evenly onto the bottom and up the sides of a pie pan (23 cm).
Bake at 170 C for 10 minutes or until crust just begins to brown. Cool completely.
Preheat oven to 170 C. Beat cream cheese until smooth, about 1 minute. Beat in sugar followed by eggs then egg yolk, one at a time until combined. Beat in sour cream and vanilla. Pour filling over cooled crust.
Place the pie pan in a larger pan and add hot water until it reaches half way up the sides of the pie pan. Bake for 45 minutes. The cheesecake should still jiggle in the center (it will get firm after chilling).
After 45 minutes, turn oven off and open the oven door a bit and let it cool in the oven for 30 minutes.
Remove cheesecake from oven and water and let cool completely and then chill in refrigerator for at least 4 hours, recommend over night.
Add about 3 dl roughly chopped strawberries and water to a blender and puree until smooth.
Add puree to a saucepan and add cornstarch, sugar and salt. Cook over medium heat, stirring constantly until it starts to thicken up.
Turn off the heat and stir in the gelatin leave and lemon juice. Let cool to room temperature.
Add the rest of the strawberries to the cooled strawberry glaze and stir until evenly coated. Cover and refrigerate until ready to serve.
When ready to serve, spoon the glaze over the cheesecake, serve with some whipped cream if you like. :)
I’m so grateful to be a part of Glamour Iceland, to be cooking for the magazine and share my recipes with you. It’s always been a dream to work with food and this is a step towards my goals. My first issue was in May where I shared a delicious bruschetta with tomato and Cantaloupe, a tomato risotto with lamb chops and parmesan crisp and a super easy dessert with white chocolate mousse. You can find the recipes in Icelandic here: Glamour Iceland and visit my food site for english and more recipes: Jensdeliciouslife.com .
The June issue is out and I’ve shared three new awesome and easy recipes, see last picture for a sneak peak. You need to check it out, you will love them. <3
Ps. My pie next to the magazines is one of my new favorites, healthy rhubarb crumble pie with coconut whip, so good!!
These chocolate muffins are to die for! The muffins are sticky and soft in the center and the frosting has a taste of chocolate and coffee, the perfect combination.
The chocolate muffins are also good on their own, no need for the frosting if you just want to have a delicious and sticky chocolate cake. It also suits perfect as a dessert, just serve it with berries and ice cream or whipped cream. A must try!
YOU NEED: 16 port.
Sticky chocolate muffins:
3 dl sugar
1 1/2 dl flour
2 tsp vanilla sugar
4 tbsp cocoa powder
A pinch of salt
100 g melted butter
Chocolate and coffee frosting:
200 gram butter, room temp (needs to be very soft)
1/2 tsp salt
100 gram melted dark chocolate (cooled)
1 1/2 tbsp strong coffee (cooled)
7 dl powdered sugar, sifted (more if needed)
Put the oven at 225 °C.
Stir together eggs and sugar (do not whisk).
Mix the dry ingredients and then pour it into the egg mixture.
Stir down the melted butter. Fill the batter in small muffin forms, I recommend to use a muffin pan.
Bake in the lower part of the oven for about 8-10 minutes. The center should still be soft.
Let the muffins cool completely before adding the frosting.
Beat the butter in a bowl on medium-speed until completely smooth, scraping down the sides when needed, about 4 minutes. Should be fluffy and very light colour. Add the melted chocolate and coffee and beat until completely combined.
Add powdered sugar, 2 dl at a time, on low speed. Once all of the sugar has been added, add in salt and beat for another 2 minutes.
Spoon the frosting into a piping bag. Pipe the frosting onto each muffin.
In a collaboration with Good Good by Via Health I got to try different types of Stevia. It’s a natural sweetener and makes your cooking and baking so much healthier.
This time I tried Sweet Like Sugar in my pie, I used it instead of regular sugar and it turned out so good! You need to try this delicious and healthy pie, it’s also vegan and gluten free. Very easy to bake and you can choose different kind of fruits or berries. I served my pie with coconut whipped cream, a big favourite! I recommend to buy the coconut milk/cream that are in tetra-pak and not in cans.
2-3 rhubarb, sliced into pieces
1/2 dl Sweet Like Sugar (Stevia sugar)
1/2 tsp cinnamon
For the crumble:
1 1/2 dl oats
1 dl almond flour
1 dl coconut flakes
3-4 tbsp coconut oil
2 tbsp honey or agave sirap
A pinch of vanilla powder
1 dl chopped hazelnuts and walnuts
Coconut whipped cream:
1 pack of full fat coconut milk or cream + vanilla powder
Mix all the ingredients for the crumble with your hands or a fork until crumbly. Sprinkle it over the rhubarb mixture.
Bake for about 30 min, until the topping is golden brown.
Serve the pie with coconut whip.
HOW TO MAKE COCONUT WHIPPED CREAM:
Chill your coconut cream or coconut milk in the refrigerator overnight or in the freezer for 1 hour before whipping, being sure not to shake or tip the package to encourage separation of the cream and liquid.
Chill a large mixing bowl 10 minutes before whipping. Remove the coconut cream or milk from the fridge without tipping or shaking. Use only the thickened cream and leave the liquid behind (you can save that for example to your smoothies).
Place the white cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Add some vanilla powder if you want. Taste and adjust sweetness as needed. Ready to serve!