Jennifer Berg

THE NEW CHEF FOR GLAMOUR ICELAND

DAILY LIFEJEN'S DELICIOUS LIFE

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!! 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

 

STICKY CHOCOLATE MUFFINS WITH MOCHA FROSTING

JEN'S DELICIOUS LIFE

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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: 
2 eggs
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)

DO THIS: 

Muffins: 

  1. Put the oven at 225 °C.
  2. Stir together eggs and sugar (do not whisk).
  3. Mix the dry ingredients and then pour it into the egg mixture.
  4. Stir down the melted butter. Fill the batter in small muffin forms, I recommend to use a muffin pan.
  5. Bake in the lower part of the oven for about 8-10 minutes. The center should still be soft.
  6. Let the muffins cool completely before adding the frosting.

Frosting: 

  1. 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.
  2. 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.
  3. Spoon the frosting into a piping bag. Pipe the frosting onto each muffin.

 

ENJOY!!! :)

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

HEALTHY RHUBARB CRUMBLE PIE WITH COCONUT WHIP

JEN'S DELICIOUS LIFE

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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.

YOU NEED: 

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

DO THIS: 

  1. Preheat oven to 180 C.
  2. Combine rhubarb with Sweet Like Sugar and cinnamon and add it to a pie form.
  3. Mix all the ingredients for the crumble with your hands or a fork until crumbly. Sprinkle it over the rhubarb mixture.
  4. Bake for about 30 min, until the topping is golden brown.
  5. Serve the pie with coconut whip.

HOW TO MAKE COCONUT WHIPPED CREAM: 

  1. 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.
  2. 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).
  3. 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!

 

ENJOY!!! :)

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

GREAT NEWS

DAILY LIFE

 

As you might remember I was in Barcelona for work a few weeks ago. I also went to Finland to my  MA (mother agency) and then to Stockholm for a meeting with one of the best and biggest agency in Sweden called MIKAs. And my meeting was to hopefully get signed with them. And yes, great news as I captioned it! I did get signed! I’m so happy for that, also as it is my home country and that MIKAs is a very good agency to be with. I’m so thankful for this!

The pictures above is some quick polaroids they took when I was there. :)

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/