Jennifer Berg




Parsnip and Pear soup with seared Scallop


Stuffed Fank steak with fluffy mashed potatoes


Pannacotta topped with Chocolate mousse

Here is my love Menu for Valentines day, click on the pictures to get the recipe on English :)

x Jen





These sugar cookies with nutella stuffing is just so delicious! And it’s hard to only eat one. Perfect to bake and then store in the freezer. And you can also microwave them a little before serving to get the filling even more creamier. So good.

around 30 cookies. 

6 1/2 dl flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
220 g butter, softened
4 1/2 dl granulated sugar
1 egg
2 tsp vanilla extract
about 2 dl Nutella


  1. In a large bowl, sift together flour, baking soda, baking powder, and salt. Set bowl aside.
  2. In another bowl add in butter and 3 1/2 dl of the sugar. Use a stand mixer or a hand mixer and beat on medium speed until fluffy.
  3. Add vanilla and egg to bowl, mixing for another 1-2 minutes.
  4. Using a spatula or a large spoon, slowly add the dry ingredients in with the wet ingredients. If needed, kneed the dough with your hands to make sure all the dry ingredients are absorbed.
  5. Cover bowl with plastic wrap and chill dough for 1 hour in the fridge.
  6. While dough chills, line a large baking sheet (that can fit in your freezer) with parchment paper. Spoon out 1-2 tsp of Nutella and place it on the parchment paper. If possible, try to keep Nutella in ball or oval shapes.
  7. Place tray of Nutella in the freezer while dough chills.
  8. When dough is set, preheat oven to 170 degrees. To prep for cookies: Line another 1-2 baking sheets with parchment paper, fill a small bowl with 1 dl sugar, bring sugar cookie dough and Nutella over to your workspace, and have a few wet and dry paper towels handy.
  9. Scoop 2 tsp of sugar cookie dough into your hand and roll to a ball and flatten it to a small pancake. Place a ball of frozen Nutella on the top. Gently pinch the dough together and loosely roll the cookie between the palm your hands, forming a ball, then roll cookie in sugar.
  10. Place finished cookie on the prepared baking sheet, spacing cookies 5 cm apart. Repeat these steps with the rest of the dough and Nutella. Use the wet and dry paper towels to remove excess Nutella from your hands.
  11. If you need to bake the cookies in batches, place the unused dough and Nutella back in the refrigerator/freezer until ready for next batch.
  12. Bake cookies for 9-11 minutes, or until the very edges and bottoms of the sugar cookies begin to turn golden brown. Cookies may be puffy – this is okay, they will deflate as they cool.
  13. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  14. Store cookies in an airtight container for up to 5 days or you can store them longer in the freezer.


x Jen




These moist Carrot Cake Muffins have a smooth cream cheese filling and are topped with a cinnamon crunch. They are so delicious!!

24 pieces

Carrot cake:

3 eggs
3 dl granulated sugar
3 dl flour
1 tsp vanilla
3 tsp baking powder
1 pinch of salt
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
2 tsp ground ginger
1 1/2 dl sunflower oil
4 1/2 dl grated carrots
1 dl grated coconut flakes

Cream cheese filling:

150 g cream cheese
1 egg yolk
1/2 dl powdered sugar
1 tsp vanilla

Cinnamon crunch:

2 dl flour
1 1/2 dl granulated sugar
100g melted butter
1 tsp cinnamon


  1. Start with the crunch. In a bowl stir together all the ingredients with a fork until crumbly, set aside.
  2. To make the filling beat the cream cheese, egg yolk , sugar and vanilla until smooth, set aside in the fridge.
  3. Now for the carrot cake. Preheat the oven to 175 degrees. Beat eggs and sugar white and fluffy.
  4. Mix all the dry ingredients and fold them into the egg mixture.
  5. Add the sunflower oil, grated carrots and the grated coconut.
  6. Lay out paper cups in a muffin pan. Drop about 1 1/2-2 tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups 3/4 full. Then top with the crunch, (not too much) and press a little so the crunch is sticking a bit into the batter.
    Bake in middle of oven for about 20-25 minutes.
  7. Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.

ENJOY!!! :)



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Our second stop in Thailand was Ao Nang and it was my first time there.

I would say that I’m not a big fan of Ao Nang, it’s too “commercial” and the beaches weren’t that nice. If you would go there you should go and explore the islands outside Ao Nang as I think many people were doing, but we were just there for quick 3 days stop so we didn’t have time to leave Ao Nang to explore the islands.

We found a quite nice beach further away from the main one and it was more quite and relaxed there. And I must say the high cliffs in the sea makes everything much more beautiful!

x Jen



Eclair is a French pastry of petits choux dough filled with cream. Can be either chocolate cream, vanilla cream or whatever you like. The eclairs can then be covered with a delicious glaze and also decorated with sprinkles or nuts.


The dough:
2.5 dl water
2.5 dl flour
1 tsp salt
100 g butter
4 eggs, room temperature

For the custard:
5 dl milk 3%
0.5 dl cornstarch
0.5 dl granulated sugar
4 egg yolks
1 tsp vanilla extract or vanilla powder
1 pinch of salt

For the glaze:
150 g Chocolate
0.5 dl cream

Do this

  1. Start with the custard:
    Add all the ingredients for the custard into a large saucepan with no heat. Whisk everything together until smooth.
    Place over medium heat and cook, stir until the custard thickens. Strain the custard into a bowl and cover with plastic wrap. Let the foil touch the surface of the cream. Let rest in the fridge.
  2. The dough:
    Preheat the oven to 220 degrees.
    Prepare two sheets with parchment paper and set aside.
    Place the water, butter and salt in a medium saucepan and cook over medium-low heat. Remove the pan from the heat. Add the flour all at once and stir well with a wooden spoon until it forms a paste.
  3. Replace the pan on medium-low heat andstirring constantly for 2 minutes. Scrape the dough into a large bowl.
  4. Stir the eggs into the batter, one at a time until it is well mixed.
    Pipe the dough on a baking sheet, about 10 cm long sausages. Make sure to leave some space between.
  5. Bake for 10 minutes first, then lower the heat to 170 degrees and bake for about 20-25 minutes, depending on the oven. They must be baked completely otherwise they will sink. Let cool completely before filling them with the vanilla cream.
  6. Meanwhile, prepare the glaze.
    Chop the chocolate and place in a bowl.
    Heat the cream in a small saucepan over medium heat until it almost comes to a boil. Pour the cream over the chocolate and let sit for a minute. Stir until the chocolate has melted. Let cool.
  7. When ready to assemble: Using a piping bag fill each shell. Make a small hole on both sides and press in the cream from both sides. Dip the upper side of the pastries in the melted chocolate or spoon over the chocolate.Let the chocolate set slightly before serving.