White and Dark Chocolate Peppermint Fudge

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White Fudges   Welcome back Dear KokiDoo Friends,

we have definitely turned the Halloween page for this year and facing straight towards Christmas (Jul in Swedish). I went few days ago to buy some ingredients for dinner and baking at the grocery store and I noticed that they are already pushing Christmas stuff at full power. You could even notice the first decorations outside some shop or inside private houses.
Talking about Christmas decorations, here in Sweden it is very popular to have lights at the windows. You can have two kind of lights: there are chandeliers with different amount of candles that lay in front of every window of the house. They need to be plugged in the sock and turned on; the second kind of decoration is usually a 3D paper star in which You can insert a bulb and light it up. People hang them close to the windows with or without the chandelier. It is extremely nice to go around the city, look at those window lights and think about the Christmas warming atmosphere.
I believe I will unpack our Christmas decorations sooner this year!


However, before Christmas there is another important event in our family for which I need to stay focused and bake at my best! I always do but my son’s birthday is of course very special for me. He is turning 4 and he loves Dysney Cars: McQueen is his hero! I didn’t decide yet if I should bake a McQueen cake or a birthday sweet board with different kind of sweets like cupcakes, a small cake and perhaps some cake pops. We will see!

So, what are we waiting for? Let’s start KokiDoo Christmas season with a delicious idea: “White and Dark Chocolate Peppermint Fudge”. These sweets are perfect for something extremely nice with a cup of coffee. They are chocolate rich with that fresh breeze coming from the peppermint. You will taste a yummy, creamy Fudge, followed by crunchy peppermint candies. Definitely worth it!

Delicious Fudge
Let’s move to the ingredients section:

(Enough for 20×20 cm cake pan)

- 450 g dark chocolate (or 600 g white chocolate)
- 1 can (397g) sweetened condensed milk
- 2 tbsp butter
- 1 ½ tsp peppermint extract
- 300 g crushed peppermint candy


Line a 20 cm square pan with aluminium foil.
Chop the chocolate and put it together with the condensed milk in a bain marie.
Stir every now and then until all chocolate has melted and everything is well mixed and smooth.
Remove it from the heat and add the butter.
When the butter starts to melt stir until incorporated.
Add the peppermint essence and stir until well mixed.
Pour the fudge into the prepared pan and sprinkle the peppermint candy on top.
Let the fudge set in the fridge for at least three hours.
Cut the fudge in squares with a sharp knife.
Note: to have sharp edges be sure to rinse the knife in hot water and dry it before each cut.

Chocolate Peppermint

Ready to officially start the Christmas season? Then Enjoy the fudge!

Did You like this recipe? If so, stay tuned with KokiDoo for new delicious posts. Just insert Your mail on the top right panel (did I mentioned it is completely Free!) and we will update You as soon as a new dessert is baked!


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Mud Cake Cupcakes with Whiskey Frosting

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Delicious Cupcakes Hi and welcome back Dear KokiDoo Friends,

or as we say in Sweden Hej! Välkomna tillbaka!
Hur var din….ops…I forgot to switch back to english! How was Your week?

This week it has happened an unfortunate thing: my computer decided that it was time to leave me. It was a very old PC and, slowly slowly, it passed away. So, I had to get a new computer in a hurry and try to save all my pictures. While I was copying and pasting the photos, I looked at some images related to one of our vacation in Scotland. Such a lovely land!
If You have the possibility, You should absolutely pay a visit to this great land. We had a round trip starting from Edinburgh. The scottish capital city is dominated by the Edinburgh castle that lay on the so called Castle Rock. From the castle, You could follow the Royal Mile which will bring You to Holyrood Palace. The city is full of vitality and in august, every year, there is the Military Tattoo festival, one of the biggest festival in Europe with music, shows and lot of people around the city. From Edinburgh we headed towards the scottish “Highlands”, through the small lovely villages of Oban on the west coast and Fort William. From here, after one hour driving, You can take a ferry to Sky island. We then continued towards Inverness, passing Loch Ness and visiting some ruines belonging to an old castle right close to the lake, very suggestive. We didn’t see any monster with Matteo’s disappointment. From Inverness we headed to Aberdeen passing through the “whiskey road”, where we stopped at Glenfiddich distillery (recommended as they let You taste their 12, 15 and 18 years old whiskey for free) and then back to Edinburgh.

Mumsy Cupcake
In general the scottish landscape is dominated by forest, sheeps and castles. We found it relaxing and amazingly beautiful. The streets are not crowded at all, no queues, no traffic, just relax. People was very friendly and if You are a whiskey or beer lover, Scotland is definitely a place where You would like to spend some time. Matteo particularly likes Laphroaig whiskey which has one of the most smoky flavour.

Yummy Cupcake

The dessert of this week is inspired by the previously mentioned pictures. I thought that, maybe, I could have used whiskey for KokiDoo delicious “Mud Cake Cupcakes with Whiskey Frosting”. We still had some Glenfiddich whiskey in our cabinet, so why not?
I tell You, they are really pleasant. The mud cake simply melt in Your mouth. It is a bit crispier on the edges but softer and yummy inside. You can definitely eat it by itself or with some whipped cream. To keep it fancier, (because You deserve it after an hard week!), You can make some whiskey frosting to top it. The result is a nice, creamy, tasty, rewarding bite of sweetness that melt in Your mouth.

Naked Cupcake

So, what are we waiting for, let’s see the ingredients:

(Enough for 12 cupcakes)

- 2 dl flour
- 1 dl cocoa powder
- ½ tsp baking powder
- 1 pinch of salt
- 2 eggs
- 2 dl sugar
- 1,5 tsp vanilla sugar
- 75 g butter
- 1 dl golden syrup
- 100 g dark chocolate

- 200 g cream cheese
- 75 g butter (at room temperature)
- 2 tbsp brown sugar
- 2 ½ dl powdered sugar
- 1 tbsp whiskey

Brown Sugar


Preheat the oven to 175°C.
In a bowl mix flour, cocoa powder, baking powder and salt (Mix 1).
In another bowl whip eggs, sugar, and vanilla sugar until light and creamy (Mix 2).
In a saucepan melt the butter, add the golden syrup and mix until incorporated (Mix 3).
Add the flour (Mix 1) and butter (Mix 3) to the eggs and sugar (Mix 2). Stir gently with a spatula until incorporated.
Melt the chocolate in a bain marie, add it to the batter and mix until incorporated.
Divide the batter in 12 cupcake liners and bake for 10-12 minutes.
Let cool.

I know, it just smell great and one would love to eat it. Well, if You are increadibly eager to eat them, just whip some cream and enjoy them but I may suggest to wait and do the whiskey frosting: it’s way much better!


Beat cream cheese until smooth.
Add the butter and beat until well blended.
Add brown sugar and sifted powdered sugar and mix until smooth.
Add whiskey and mix again until incorporated.
Store in the fridge until you will use it.

When the cupcakes are completely cool, pipe some frosting on top, sprinkle some brown sugar on it and serve immediately!


…and finally: Enjoy them and have a great time!

Did You like this recipe? If so, stay tuned with KokiDoo for new delicious posts. Just insert Your mail on the top right panel (did I mentioned it is completely Free!) and we will update You as soon as a new dessert is baked!


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Pina Colada Ice Cream

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    Scoop Cone Welcome back Dear KokiDoo Friends,

how have You spent Your Halloween? There was a lot of “orange” colour in Your dinner or around Your house? In our street almost every house had a scary pumpkin outside the entrance door. All around starting from 5 PM groups of “monsters” were begging for candies. They were greedy: they wanted more, more and more candies. We had to please them otherwise, we would have gotten their evil tricks. Just kidding :)
The atmosphere was very nice, much more kids than last year were around doing the ritual “trick or treat”. Matteo, as usual, exagerated with the candies so we had 2 quite big bowls filled with candies. The “monsters, ghosts, skeletons and witches” were very pleased when we had to take candies with our full hands. Maybe, next year we should be a bit wiser with the sweets. I was also thinking that I should dressed like an old hunckback witch and see their reactions. :)
Sebastian, our son, is almost 4 now and he looked interested but a bit skeptical to everyone knocking at the door. Next year I will try to bring him around too.

Colada Scoops

I have recently read that Sweden is the country where there is the highest consumption of candies in Europe. It’s not hard to believe! :) What You usually buy when You go to see a movie at the cinema? Popcorn? Chips? Here, it’s not uncommon to see candies. And what You have with You on friday/saturday evening when You sit on Your couch ready to see a movie? Here we may very well have candies. You have candies also during meetings at work and in other occasions.

Today is a sunny day in south of Sweden even though clouds are always present. We decde to sadly store our garden chairs/barbecue in our storage room for the winter, even though the temperature is still decent.
I am in a good mood, so let’s bake something sunny! I remember that Matteo’s favourite cocktail is Pina Colada. So let’s do some ice cream that taste like Pina Colada with some coconut and pineapple in it. A fresh, tasty icecream for sunny days. Let’s take out our ice cream machine and start with our “Pina Colada Ice Cream”.
The recipe is easy-to-do and this ice cream is simply delicious.
Let’s go the ingredients part:

Yummy Ice Cream

(Enough for 1/2 L ice cream)

- 1 ½ dl coconut cream
- ½ dl coconut water
- 2 dl cream
- 1 dl sugar
- 1 tsp vanilla sugar
- 1 tsp Malibu
- 1 dl crushed pineapple
- ½ dl coconut flakes

Decorations (optional)
- 10 Cones for ice cream
- 100 g Dark Chocolate (enough for 10 cones)
- Sprinkles or/and Coconut flakes

Delicious Colada

Didn’t I already tell You that an ice cream machine would have been a good investment in Your baking activity? Probably yes, several times but it is really worth it!
Pour coconut cream, coconut water and cream in a bowl (cream mixture).
Add sugar, vanilla sugar, Malibu and stir until the sugar has dissolved.
Peel and cut the pineapple in small pieces, put it in the blender and mix.
Add the pineapple and the coconut flakes to the cream mixture and whisk until well blended.
Freeze in your ice cream machine according to the manufacturer’s instructions and Your yummy Pina Colada Ice Cream is absolutely done. Just wait a little while before You will Enjoy it!

Yummy Colada

Decorations (optional)
If You fancy an ice cream cone, You should take also this additional step.
Melt the chocolate in a bain marie.
In the meantime set 2 bowls with sprinkles or coconut flakes.
Dip the tip of Your cone first in the melted chocolate and soon after in the bowl containing the coconut flakes or the sprinkles.
Let the chocolate cool down a bit and put a scoop of Your ice cream on it!

Ice Cream Yummy

There You go, Enjoy the ice cream in whatever way You decided to eat it!


I have recently read the following sentence, which seems to be a common adage among chefs: You taste first with Your eyes. I couldn’t agree more. So, if You like our pictures, if they please Your eyes, if You like KokiDoo recipes, then Join our newsletter FOR FREE!
We will get back to You as soon as a new dessert idea is baked!


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Rustic Chocoholic Cake with Pomegranate

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chocoholic cakeDear KokiDoo Friends,

KokiDoo is very sensitive to important social events. Indeed, there is need to mention that October is the month of “Breast Cancer awareness”. Breast cancer is the leading type of cancer in women. Hence, it is important to be Aware about the symptoms and to know the eventual treatments in order to recognize the disease as soon as it is possible. Take great care of Yourself and do a regular check up in order to see that everything is ok. Breast cancer is a bad beast and despite survival rates are pretty high in “west” country, it is of crucial importance to catch the beast early with knowledge and prevention, which are our best weapons.

If You want to know more about it, visit www.nationalbreastcancer.org or http://en.wikipedia.org/wiki/Breast_cancer

We wish You all to grow old very very healthy. In case You need to fight with breast cancer, catch it in the early stages and defeat it!

Now let’s change topic and deal with KokiDoo dessert. This week we have a “Rustic Chocoholic Cake with Pomegranate”. These days it is raining very much so it has been kind of a challenge to take good pictures. The winter is very grey here in Sweden and the sun shows up really few times. In the south, the night comes as early as 3 PM. Don’t worry! There will be great cakes anyway. It will be just a little more challenging but we love challenges!
This cake looks and taste very nice. It has 2 layers of dark chocolate cake with 1 layer of white chocolate cake in between. This kind of cake may taste too much chocolate sometimes. However, I didn’t have this feeling with this particular cake at all and the pomegranate just fits perfectly with chocolate, it gives the right touch to the cake.


Let’s go through the ingredients and procedure now:

(The cake will be enough roughly for about 12 persons)

White Chocolate Cake
100 g butter
50 g white chocolate
1 dl milk
½ tsp vanilla sugar
1 ½ dl flour
½ tsp baking powder
pinch of salt
1 dl sugar
1 egg

Dark Chocolate Cake
150 g butter
3 eggs
4 ½ dl sugar
3 ¾ dl flour
6 tbsp cocoa powder
2 tsp vanilla sugar
pinch of salt

Dark Chocolate Ganache
150 g dark chocolate
1 ½ dl cream

White Chocolate Frosting
100 g white chocolate
100 g cream cheese

1 pomegranate


White Chocolate Cake
Preheat the oven at 160°C.
Grease a 15 cm cake tin, line the base with greaseproof paper and dust the sides with flour.
Place the butter, white chocolate, and milk in a saucepan. Now heat gently, stirring, until melted.
Take a bowl and combine the vanilla sugar, flour, baking powder and salt.
Take a second bowl and cream the sugar and the egg until pale and fluffy.
Then, stir in the melted ingredients and eggmixture until smooth.
Pour the batter into the cake tin and bake for about 40 minutes until the cake is golden and a tester comes out clean.

Dark Chocolate Cake
Preheat Your oven at 200°C.
Grease two 15 cm cake tins, line the bases with greaseproof paper and dust the sides with flour.
Melt the butter in a saucepan.
Cream the eggs and sugar in a bowl until pale and fluffy.
Now, add the melted butter to the egg mixture and stir gently with a spatula.
In another bowl, mix flour, cocoa powder, vanilla sugar, and salt and add it to the first bowl.
Mix gently with the spatula until combined.
Divide the batter into the 2 cake tins You have prepared before and bake for about 25-30 minutes.
Note: The cake should still be a bit wet in the center.


Dark Chocolate Ganache
Chop the dark chocolate and place it in a bowl.
In a saucepan, heat the cream until the boiling point.
Then, pour the hot cream over the chocolate and stir until the chocolate has melted and the mixture is glossy.
Put a plastic film over the ganach and let it cool on the fridge for at least an hour.

White Chocolate Frosting
Chop the white chocolate and melt it over a bain marie.
Add the cream cheese and whip until smooth.

We are almost there! This cake is worth the effort!

Whip the dark chocolate ganach until it is firm enough to frost the cake.
Place one dark chocolate cake on a plate.
Cover it with half of the dark chocolate ganach.
Place the white chocolate cake on top and cover it with the other half of the dark chocolate ganach.
Lay the other dark chocolate cake on top.
Frost the cake with the white chocolate frosting.
Note: if you don’t want the rustic look but You prefer the cake to be completely covered, you might want to do the double amount of frosting.
Garnish with the pomegranate.


Enjoy it!

Did You like this KokiDoo recipe? If so, Join our newsletter FOR FREE and we will get back to You as soon as a new dessert idea is baked!


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Pink Almond and Lingonberry Mini-Cupcakes

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     Yummy MuffinWelcome back Dear KokiDoo Friends,

we will be floaded soon! It rains since 2 weeks now. Summer is just a memory. The good thing is that we are eating a lot of warm soups. I love soups, maybe followed by a nice sandwich.
Talking about soups, we recently discovered Linas Matkasse service. It was just great. Lina provides You tasty recipes for Your everyday dinners and delivers ALL the ingredients You need, directly to Your place! You can order 1 bag with enough ingredients for 3-4 or 5 recipes at a reasonable price.
It is a great service that save Your time and easily address You towards something nice to eat. The menu varies quite often and when You receive Your ingredients home, You are also provided with a small pamphlet with instructions for the recipes You have ordered and some more tips on what You may like for future purchases.
We personally tried the “Indian Sweet potato Stew with Almonds and Mango Chutney”. Yummy! I think I will try some more recipe and I will let You know how they are.
Linas Matkasse is a swedish service but I am sure there should be something similar in Your country. If You are interested, You can find her website at:

Muffin byte

This week we decided to bake something gluten free. I know more and more people with several different allergies or intolerances to food. So, it would be nice to have something nice that everyone could enjoy. Then, there is Matteo who is a bit hypocondriac: he thinks to have intolerant to lactose even though he is perfectly ok. Hence, I decided to bake those “Pink Almond and Lingonberry Mini-Cupcakes” with White Chocolate Frosting.
Almonds give a different, nice, moister texture to the cupcakes. Then, I thought to make them “mini” cause they are much cuter and they fit much better with coffee or tea.

Naked Muffins
So let’s have a look to what we need:

(Enough for about 24 mini cupcakes)

3 eggs
2 ½ dl sugar
100 g butter
1 dl milk
3 dl almond flour
2 tsp baking powder
1 pinch of salt
1 dl lingonberries

White Chocolate Frosting
2 dl cream
200 g white chocolate

Red food coloring

Mini Muffins

So, first thing, preheat Your oven to 175°C.
Prepare a mini cupcake pan with mini cupcake liners.
In a bowl, whip eggs and sugar pale and creamy.
In a saucepan, melt the butter, add the milk and blend it with the egg mixture (we can call it mixture number 1).

Mix flour, baking powder, and salt in a separate bowl.
Add it little by little to mixture number 1 and stir gently with a spatula until combined.
Divide the batter in the mini cupcake liners, add a few lingonberries in each liner, and bake for 10-15 minutes, until a tester come out clean.

White Chocolate Frosting
Chop the chocolate and place it in a bowl.
Bring the cream to boil in a saucepan.
Pour the hot cream over the chocolate and stir until all the chocolate has melted.
Put plastic foil over the mixture and let it stand in the fridge over night.

Pink Muffins

We are almost there!
Whip the frosting until it is firm enough to pipe. For a pink frosting, add a few drops of food coloring.
Pipe the frosting on the cupcakes and top with sprinkles.

Cupcakes Yummy

Enjoy them!


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