Biochemist's Cookbook

Thursday, April 10, 2014

Red Velvet Cupcakes (200th post!)

I've been meaning to try making these for soooo long, and now I finally did it! The cupcake itself is soft and velvety as the name implies, and you just can't go wrong with cream cheese frosting. I'm still a little disappointed that the red color comes from food coloring, but I guess that can't be helped! Original recipe is from "The Hummingbird Bakery Cookbook" (Ryland Peters & Small 2009).

Also, this happens to be my 200th post! Woohoo! :)

For the dough:

60 g unsalted butter (room temperature)
150 g (1.75 dl) sugar
1 egg
10 g (0.25 dl) unsweetened cocoa powder
20 ml red food coloring
1 tsp vanilla sugar (or 0.5 tsp vanilla extract)
1.2 dl buttermilk
150 g (2.3 dl) all-purpose flour
0.5 tsp salt
0.5 tsp baking soda
1.5 tsp white wine vinegar

For the frosting:

50 g unsalted butter (room temperature)
180 g cream cheese (cold)
300 g (5 dl) icing sugar

Makes 12 regular-sized cupcakes

Tuesday, April 1, 2014

Brookies

Gooey chocolatey brownie on the bottom and crunchy chocolate chip cookie on top - what's there not to like?? Original recipe here.

Brownie dough:

115 g butter
150 g chocolate (dark)
2 dl sugar
0.5 dl brown sugar
3 eggs
2 dl all-purpose flour
1 tbsp cocoa powder (dark, unsweetened)
0.5 tsp salt

Cookie dough:

115 g butter (room temperature)
1 dl sugar
1 dl brown sugar
1 egg + 1 yolk
2 dl all-purpose flour
1 tsp baking powder
150 g chocolate (dark)
 
Makes 12-16 brookies

Sunday, February 9, 2014

Pecan Pie

One of all-time American classics - so delicious! Perfect for the fall, and why not winter as well. Definitely not for people who dislike sweet desserts though. Original recipe here.

For the crust:

  • 100 g butter or margarine
  • 3 dl all-purpose flour
  • 0.5 dl brown sugar
  • 1-2 tbsp cold water

For the filling:

  • 150 g chopped pecans
  • 50 g butter or margarine
  • 2 dl brown sugar
  • 1 dl golden syrup
  • 1 tsp vanilla sugar
  • 3 eggs
  • 100 g whole pecans for decoration
Prep time: about half an hour
Baking time: about an hour in total

Sunday, September 15, 2013

Strawberry tarts

Summer is over, so I felt like making something with strawberries one last time, before transitioning into apple pie season. Original recipe here.

For the crust:

  • 50 g cold butter or margarine
  • 100 g all-purpose flour
  • 1 tbsp sugar
  • 1-2 tsp cold water

For the filling:

  • 225 g strawberries
  • 25 g sugar
  • 1 tbsp all-purpose flour 
Makes 5 tarts. Double the amounts for a regular-sized pie.

Sunday, September 8, 2013

Cabbage rolls

These took quite a lot of time and effort, but such a big batch is enough for a lot of people. Or can be frozen for later, which is what I did. I used "regular" white cabbage, which was a mistake in my case because I do not own a big enough pot. I had to keep the top leaf submerged in the boiling water until soft enough to remove, then turn the cabbage over for the next leaf, and so on for about an hour. I should try this again with the softer sort of white cabbage, maybe that wouldn't require cooking for the leaves to be peeled off. However, these cabbage rolls were very tasty, so maybe all the effort was worth it. But just barely :P Original recipe here.

You will need:

  • 1 head of white cabbage
  • 1 onion
  • 1 dl rice
  • 400 g minced beef
  • 2 eggs
  • 1 dl cream
  • 1 tsp salt
  • ground black pepper
  • 0.75 dl dark syrup
  • 2 tbsp butter
Prep time: at least an hour
Baking time: 2 hours

Sunday, September 1, 2013

Homemade frozen yogurt

Ever since I tried frozen yogurt, I've been wondering if I could make it myself. My curiosity finally got the best of me, and after a bit of googling, I decided to give it a go. Most of the recipes I found use an ice cream maker, and since I don't own one, this ended up being a bit of a hassle. It tasted great though!

All I did was take 2.5 dl Turkish yogurt (10% fat), sweeten it with 2 tsp sugar and 1 tsp vanilla sugar, then whisk for a couple of minutes. After that I placed the bowl in the freezer, and whisked the yogurt every half an hour, making sure to mix the frozen areas with the rest. I did this for a total of 3 hours, then i scooped some in a glass, and added some maple syrup and a few strawberries. And finally the best part - eat it!

Sunday, August 18, 2013

Oatmeal cookies II

I wanted to test this recipe, because it's different from the one I usually use. The cookies turned out thicker and less oaty. Can't say which ones are better though - both are good in their own way. Original recipe here.  

You will need:

  • 100 g butter or margarine
  • 0.75 dl sugar
  • 1 egg
  • 1.5 dl all-purpose flour
  • 1 dl rolled oats
  • 1 tsp baking powder
  • 1 tsp vanilla sugar
  • pinch of cinnamon
Prep time: 5 minutes
Baking time: 10 minutes/batch
Makes 9 large cookies (or 20 small ones)

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