Lemon Ice Cream with Blackberry Sauce

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Lemon Ice Creams Hello Dear KokiDoo Friends,

first of all Good Fall to everyone. Yes, it is correct, we are officially in fall season. If You open the door and put Your nose outside You can smell it. The sun is still warm but something is missing in the air, which is considerably colder. Pumpkins and mushrooms are taking over! If You manage to look outside, it is an explosion of warm colours: red, yellow, orange. I think it is so beautiful out there. If You have the possibility, Your should wear Your jacket and have a walk in a wood or so.

Ice Cream RecipeWouldn’t it be so boring if it was summer all the time. I thought about that when I was in Canary Island and I talked with an italian guy. I told him he is lucky to have warm weather all the year but he thought that, after a while, it is no fun anymore. So, let’s enjoy autumn with everything it brings:

warm soups, Halloween, nice dishes with mushrooms and pumpkins. Did I mentioned chestnuts: You can do a delicious marmalade with those even if it is quite laborious to boil and peel them one by one. Do we want to talk about figs? They match extremely well with cheeses and You could make also a jam. Yes, the fig jam is delicious with cheese too! Then, there are grapes. If You have a basement with a stable temperature, You could give it a try to produce some wine. It will help You to stay happy in the cold winter night (not too much though!). Otherwise, You could just taste those nice fruits. Did I give You some reasons to enjoy fall?

Yummy DessertOk, now we do one step back before we run straight into fall with our mood. I believe that some of You have still some warm days left. So, let’s enjoy the real last drop of summer with KokiDoo’s “Lemon Ice Cream”. Matteo usually prefers cream flavours when it is ice cream time. Also, he thinks that lemon sorbet is very nice (above all with vodka or champagne) but lemon ice cream has too strong taste. Then, let him taste KokiDoo’s Lemon Ice Cream and see what he thinks…..the bowl was empty and, when I raised my eyes, there was a man with the eyes of Puss in Boots (remember Shrek movies?) asking for more. I think he did like it! Experiment passed! Let’s step to the recipe then.

DeliciousIngredients

(Enough for 1 L ice cream)
Lemon Ice Cream

3 dl milk
2 dl sugar
5 dl cream
1 tsp vanilla extract
2 tsp limoncello
1-2 dl lemon curd

Blackberry Sauce
2 dl blackberries
1 dl sugar
1/2 dl water

Yummy LemonPreparation

Lemon Ice Cream
First step: take a bowl and stir milk and sugar until the sugar is dissolved.
Add cream, vanilla extract and limoncello and stir until well mixed.
Pour the mixture into Your ice cream machine. Add the lemon curd when it starts to freeze. When the ice cream is ready, (the time needed to be ready varies for different ice cream machines) put it in -20°C for at least 3 hours.

Blackberry Sauce
Bring blackberries, sugar and water to boil in a saucepan. Let it boil for about 5-10 minutes until the blackberries start to dissolve. Strain the sauce and let it cool.

Our suggestion is to serve the lemon ice cream topped with blackberry sauce and garnished with some fresh blackberries.

LemonEnjoy it!

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Devil’s Food Cake

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   Devil Food Cake
Hello Dear KokiDoo Friends
,

how is life?

Here in Sweden time flows fast but regularly. I am not worried anymore that tomorrow is monday because friday will come in a second.

This weekend our kids were unfortunately sick. This means 2 things: winter is coming and there will be a lot of extra work taking care of our little “busse” kids. We need to produce more Love! Hopefully, we will not get sick but my experience says that next week I may be grounded in bed with fever.

Anyway, in the weekends we are used to bring our kids to my parents (“mormor and morfar”. In Swedish every grandparents are named differently. My husband parents would then be “farfar” and “farmor”). We feel lucky to have such great grandparents that love their grandchildren and that help us when it is needed. My husband’s grandparents come directly from Italy when we need extra help or when they miss their little grandchildren.

So, the point is that every now and then we bring a KokiDoo cake to Thank them and to eat it with coffee.

Devil Cake Recipe
Recently, we baked a “Devil’s Food Cake”, which typically is a rich chocolate american cake (the counterpart of the white Angel Food Cake).

Last time I was in New York, I bought some american measurements so I thought to use them for this cake. Maybe I should do a small page with all the measurements conveniently converted and compared. What do You think?

The Devil’s Food Cake is perfect for coffee with friends, colleagues or family and You can decorate it as You prefer. It is a very popular cake and You may be able to find several different variants surfing on the net. We preferred a simple decoration with sprinkles and some flowers from our garden.

Let’s step to the recipe then

Tasty Recipe
Ingredients
(Enough for a cake pan of 2.6 L)

1/2 cup cocoa powder
1/2 cup dark muscovado sugar
1 cup boiling water
2 cups flour
1 tbsp baking powder
2 tsp vanilla sugar
1 tsp salt
200 g unsalted butter (at room temperature)
1 cup sugar
3 eggs

Cake Slice
Preparation

First thing to do: heat the oven to 175°C, butter a cake pan and put some water to boil.
Then, sift cocoa into a medium sized bowl (Bowl 1).
Add muscovado sugar and boling water and whisk until mixed. Set aside to cool.

In another bowl (Bowl 2), sift flour, baking powder, vanilla sugar, salt and stir until well mixed. Set aside.

In a third bowl (Bowl 3), cream the butter and the sugar until pale and fluffy. Add the eggs one at a time and mix well after each addition.

Alternately add cocoa (Bowl 1) and flour (Bowl 2) mixtures to butter and sugar in Bowl 3, a little of each at a time, and mix well with a spatula between each addition.
Pour the batter in the buttered cake pan and bake for about 30-40 minutes until a cake tester comes out clean.

Take the cake out from the oven and let it cool in the pan for about 30 minutes. Finally, remove the cake from the pan and let it cool completely on a wire rack.

Devil
Cover the cake with your favorite chocolate frosting and add some sprinkles. For this cake we used the delicious nutella chocolate frosting from the Nutella Pear Cake ( remember it? Yummy!), you can find the recipe here: http://blog.kokidoo.se/nutella-pears-cake/.
Now it is the moment to fight to protect Your cake from people that has no patience and want to have their slice or even worse, just lick off the nutella frosting!

Yummy Cake
If You succeeded to properly protect the cake, it is now ready. So Enjoy it!

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Chocolate Roses Filled with Lemon Semifreddo

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  Lemon ice cream Hello Dear KokiDoo Friends,

did You try any recipe from KokiDoo blog yet? How did it go? We hope You had really good time with our dessert! Write us also if You see bugs with the website or to give us suggestion or to share Your opinion! What You think is important for us!

KokiDoo is growing everyday. You can find and follow us all over the net. We would like to thank You A LOT for every kind of support You are giving us. For us it is a big motivational kick.

white chocolate

<pstyle=”font-family: Verdana,sans-serif;”>Just briefly, we are on Instagram where we have just passed 800 followers. For the newborn KokiDoo is quite a big number! We are present also on Twitter where we passed the first 100 followers and it is rapidly growing! KokiDoo is recently present on Pinterest and StumbleUpon. Eventually, You could follow us also on Facebook.

Thank You for all the nice words that have been spent on our work!

ice cream

The dessert for this week is really simple but very good looking and tasty. I repeat it every time, maybe it is the effect of my age that goes forward, but this is really KokiDoo philosophy! The name of our dessert is “Chocolate Roses Filled with Lemon Semifreddo” and here there are the ingredients to do them

Lemon Rosette

Ingredients

(Enough for 10 Chocolate Roses that will have the dimensions of regular cupcakes)

400 g white chocolate

Food coloring (optional)

2 eggs (separated)

1 lemon (zest and juice)

1/2 dl sugar

250 g vanilla quark (or vanilla yoghurt)

yummy ice cream

Procedure

Chop the white chocolate and melt it over a bain marie. Add food coloring if desired.

Note: The amount of food colour to add should be decided according to Your taste.

Coat some silicon molds with the chocolate. We used rose-shaped silicon molds. You could find the silicon molds on Ebay or in a regular baking store. The shape of the molds do not have to be necessarily the same we used in this recipe. Also in this case, it is up to You and Your creativity!

Note: The chocolate layer should not be too thick otherwise it will be quite hard to chew. I personally have experimented 2 different thickness of the chocolate “shell” and I prefer the thinner one.

Note: I gave the thick chocolate layer to Matteo and I could assist to scenes of a wild feral beast trying to chop the chocolate with hands and teeth :) I would definitely go for the thinner solution :)

dessert

So, after we have done the chocolate shell, take a bowl and beat egg whites stiff.

Heat egg yolks, sugar, lemon juice and lemon zest over a bain marie and beat until pale and foamy.

Let it cool slightly.

Whip the vanilla quark smooth, add the egg yolk mixture and blend well.

Add the egg whites and blend well with a spatula.

Fill the roses with the mixture and freeze for at least four hours.

Note: (I like notes, do I?) We recommend to let the Chocolate Roses stand out of the fridge for around 10 minutes in order to improve Your experience.

Rosette

So, Enjoy them!

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Banana Split Cupcakes

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Banana Hello Dear KokiDoo Friends,

 

here we are for another tasty, good looking and easy-to-do KokiDoo dessert. Today I am sitting outside in the garden enjoying what probably will be the last summer day in Sweden. It’s sunny, warm enough and our blackberry bush is fully loaded with juicy, mature and ready-to-eat berries. So, it seems a summer day but in the air You can already smell fall coming. In Sweden, the last 2 weeks has been excellent for mushroom lover. It was an explosion of every kind of mushrooms. Matteo loves in particular what in italian is called Porcino (Karl Johan in Sweden and I think it is Boletus Edulis mushroom in English). We already had a nice risotto with those mushrooms. Yummy!

So, autumn is letting You feel it is coming very soon and my head is starting to turn into fall mode: next stop will be Halloween. Pumpkins, ghosts, candles, monsters. I kind of love it :) and KokiDoo is thinking to present something for Halloween in short. Not today though.

Chocolate Sauce

Instead, we would like to introduce our Banana Split Cupcakes which will help You to warm up the coming autumn season and the colder temperatures. Banana and chocolate are just perfect together. Have You ever tried chocolate fondue with pieces of banana that You can dip in….OMG! This will probably give You a better idea about what I was talking about!

Let’s go deep into the recipe then!

Banana Cupcakes

Ingredients:

(enough for 14-16 cupcakes)

 

Banana Cupcakes

100 g butter (room temperature)

2 dl sugar

1 dl brown sugar

3 eggs

3 bananas

2 tsp vanilla sugar

4 dl flour

2 tsp baking powder

1/2 tsp salt

1 dl sour cream

1.5 dl chocolate chips

 

“Ice cream” Frosting

100 g butter (room temperature)

3 dl powdered sugar

2 tbsp vanilla sugar

1 tbsp milk

 

Decoration

Chocolate sauce

Cherries

Banana Split

Preparation

 

Banana Cupcakes

In a bowl beat the butter, sugar, and brown sugar until pale and creamy (3-4 minutes). (Bowl 1)

Add the eggs one at a time (beat every time You add an egg so it is well mixed before to add another one).

Now, take another bowl (Bowl 2), mash the bananas with a fork together and add vanilla sugar. Add the content of Bowl 2 in Bowl 1 and beat for about another minute to mix it all together.

Take a third bowl and mix the flour, baking powder, and salt together. (Bowl 3)

Add the content of Bowl 3 to the Bowl 1 slowly and mix carefully with a spatula.

Add the sour cream, the chocolate chips and stir until combined. Spoon the mixture into cupcake liners and bake in 175°C for about 18 minutes. Let the cupcakes cool.

Note: I know, dough is delicious but do not eat it eat :)

Most of the cupcakes is done. Now a bit of patience, few more minutes and everything will be ready!

Cupcake Bite

“Ice Cream” Frosting

In a bowl beat the butter and powdered sugar creamy (about 10 minutes).

Add the vanilla sugar and the milk and beat for another 2-3 minutes.

 

Decoration

Pipe the frosting on the cupcakes.

Spoon some chocolate sauce and garnish with a cherry. (Easy pease!)

Yummy Cupcakes

Enjoy them!

 

That’s all Folks!… Just for this week. We are already up and running with the next week dessert! Don’t miss it! Register for FREE to our Newsletter, leaving Your mail in the upper right box and You will be informed whenever a new KokiDoo idea will be baked. If You like it, share it with Your friends! In this way, You will provide a great dessert to people You love and You will also help KokiDoo growing.

 

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Orange-Flavoured Chocolate Cake Pops

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  Chocolate Cake Pops Hello Dear KokiDoo Friends,

I hope to find You all well. Have You tried some of our recipe? How did it go? Do not hesitate to write us if You have any question or suggestion! We are pleased to come back to You as quick as we can.

Our son birthday is getting closer! I was thinking to bake some nice sweet goodness for him and his friends.

I always wanted to try baking Cake Pops. I think they are funny. Further, in Sweden it has been a very bad and rainy august and I would like to cheer up the mood with some colours!

Maybe those “Orange-Flavoured Chocolate Cake Pops” will fit the purpose.

Cake Pops

Did You save the sponge cake from the last week dessert as I suggested? You will need it to do those very tasty Cake Pops.

The fact that those little coloured, funny and tasty balls fit for kids, does not forbid grown ups to enjoy them. I am sure that with a Cointreau twist, everyone will appreciate them.

Cointreau Pops

So, let’s see how to prepare the grown ups version of the Orange flavoured Cake Pops.

Note:to prepare the cakes for Your kids, You just need to substitute Cointreau with orange juice or simply skip this ingredient. They will be as tasty.

Dessert Pops

Ingredients

(enough for 20 Cake Pops)

1/2 sponge cake (You can use the one You saved last time, otherwise You could see the recipe at http://blog.kokidoo.se/?p=513

Chocolate ganache (Below there is the recipe)

300 g chocolate or candy melts

Sprinkles for decoration

20 cake pop sticks

Chocolate Ganache

100 g dark chocolate

1 dl cream

20 g butter

1 tsp cointreau (optional)

Sprinkles

Preparation

This time I will try to post the recipe in easy-to-read steps. Let’s see how does it go and what You think.

  • Chop the chocolate finely and place it in a bowl

  • Pour the cream in a saucepan and place it over medium-low heat until simmering.

  • Pour the cream over the chocolate and stir to completely melt the chocolate.

  • Add the butter and stir until the butter has melted.

  • Add the cointreau (optional) and stir everything so you will have a glossy ganache.

  • Let it cool until it is thick (a few hours)

  • Beat it until You the ganache is fluffy and has lightened in color (about 1 or 2 minutes).

How did it go so far? You like better if it is written in easy-to-read steps?

Birthday Pops

Assembly

  • Add the sponge cake to a large bowl, cut the hard outer edges, and crumble the cake into fine crumbs.

  • Add the ganache and incorporate it with your hands.

  • Roll the mixture into balls and place them on a plate.

  • Refridgerate the cake balls. In the meantime, you can melt the chocolate (or candy melt) over a bain marie.

  • Dip the top of a cake pop stick in the chocolate (or candy melt) and insert it into a cake ball about half-way.

  • Repeat the previous step for all the cake balls and then freeze them for about 20 minutes.

Decorations

In the meantime the cake pops are in the freezer, You can fix the decorations:

  • Pour sprinkles in a bowl.

  • Transfer the chocolate (or candy melt) to a smaller cup to make it easier to submerge the cake pops.

  • Remove the cake pops from the freezer and dip them in the chocolate (candy melt). Note: let the excess chocolate drip off then quickly

  • Add sprinkles before the chocolate hardens.

  • Put the cake pops in a stand (you can for example use styrofoam, an empty carton box or a colander)

  • When everything is done, put Your nice and tasty Pops in the fridge.

Funny Pops

Now, the last thing You need to do is to Enjoy them!

I hope You will have some nice moments enjoying our Cake Pops and if You like them, join for FREE to our newsletter. You can easily do that: just leave Your mail in the box You can find in the upper right part of the post. You will be readily informed when something new will be baked.

KokiDoo

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