Caramel Bites

Delicious caramel bites.

When I made the Salted Caramel Mini Cakes there was quite a lot of cake that would just have gone to waste, so I took my smallest cookie cutter and made these little treats. 🙂




Enjoy 🙂



‘Shine On’ Award

I’m absolutely humbled to be nominated for this award by the lovely Jhuls from The Not So Creative Cook 🙂 Thank you so much 🙂 aaand I’m so sorry for not accepting this award and not passing it on sooner.


Jhuls’s blog was one of the first blogs I visited when I started blogging again (after over a year’s break) and I’m so happy  I did.  Jhuls has a wide range of recipes to try and the first recipe I made from her blog was the amazing Tiramisu Cupcakes  – which truly was ‘Love at first bite’ and a great hit 🙂

Now.. 7 random facts about myself..

1. I’m both a coffee and tea (any kind) drinker – and a heavy one! 🙂
2. I speak 3 languages fluently. Faroese (native tongue), Danish and English.
3. I absolutely LOVE salted liquorice.
4. I almost always wear black – because it makes me look thin?
5. Macaroon is one of my favorites sweets to eat but I can’t master making them. I’ve tried countless times and they don’t turn out as perfectly as when I buy them.. Grr.. I guess practice makes perfect!
6. My eyesight started to deteriorate when I started University – yes, I read a LOT! I’m short sighted so now I use either glasses or contacts everyday!
7. I don’t go on any rides in a theme park – too scared.

Now for the nominees:

The Brave Little Baker
The Crazy Mom Cook

Congratulations 🙂 yaaay.. And for the rules:

‘Shine On’ Award rules:

  1. Visit and thank the blogger who nominated you.
  2. Acknowledge that blogger on your blog, and link back.
  3. Share seven random, interesting things about yourself.
  4. Nominate up to 15 bloggers for the ‘Shine On’ Award, provide a link to their blogs in your post, and notify them on their blogs.

Hope you enjoy your award and have a wonderful day 🙂


Chocolate Cake – but not as you know it

I have to start off with by saying that I love this cake.

It’s absolutely delicious and such a great alternative for a healthier chocolate cake. I got this cake served for the first time at friends house and I was won over. I absolutely loved i and it satisfies that sweet craving, and the best part – you won’t be left with that well known guilty feeling of:  “oh, I shouldn’t have eaten that.”

I’ve always had the opinion if you are going to treat yourself with something unhealthy you might as well go all the way. I mean, what is the point of a rich chocolate cake with a light creme cheese frosting?? I guess the same as ordering a large pizza and a diet coca cola, right? But this healthy version, without butter, oil sugar or flour, is so delicious and worth trying 🙂

I got this recipe from The Healthy Chef’s website. The Healthy Chef is an Australian based company which produces organic and wholefoods where they create delicious foods and recipes for health and well-being. On the website they provide a wide range of delicious recipes which leaves you with a satisfying feeling. Here is the link.

See recipe below.






IMG_4848Føroysk uppskrift – Sunn Sjokulata Køka.

Chocolate cake recipe:

500g walnuts (I mixed walnuts, almonds and hazelnuts)
2 heaped tablespoons raw cocoa powder
2 heaped  tablespoons healthy chef chocolate WPI or organic chocolate maca (I used chocolate protein powder)
1/2 teaspoon cinnamon powder
1/4 teaspoon salt
20 pitted fresh dates
zest from 1 orange + a little juice
1 teaspoon vanilla extract

Chocolate frosting
1/4 cup organic honey or maple syrup
2 ripe avocadoes
1 teaspoon vanilla extract
1/4 cup raw cocoa powder
water to mix

Combine walnuts, cocoa powder, cinnamon and salt. Process until ground, but not too fine. Add dates, orange zest and vanilla. Process again. Test and see if the cake starts to come together when pressed, if not add the juice of 1/2-1 orange then process again.

Press cake into a 15-20cm small round baking tin – spring form is best. I normally line the cake tin with baking paper first so I can easily remove the cake afterward. You don’t bake this chocolate cake.  Just place into the fridge for at least 2 hours to chill and set. Remove from the tin. Spread over chocolate frosting. If using.
Refrigerate until ready to serve.
Serve wedge of cake with a drizzle of raspberry sauce. (or simply fresh berries)
Serves 20.

This cake is very easy to make, non bake and does not take long.



Salted Caramel Mini Cakes

Today’s treat is salted caramel.


If you are like me and absolutely loves salted caramel, THEN you are going to love this recipe!! Yuuuum.. 🙂

Sweet caramel cake covered with deliciously thick salted caramel frosting. I mean, how much better does it get? I love this recipe because the caramel flavor is so rich and intense, and every bite is so worth it – even though my thighs and bum don’t agree 😉

When I decided to make these mini cakes I knew I had to make the cake extra moist in order to prevent the cut out pieces from drying out. So, I added 50 ml of oil even though this cake has a lot of butter, which in fact is essential to the caramel flavor. This cake is super moist due to the butter, oil, eggs and brown sugar.

See recipe below.


2Let the cake cool before using cookie cutter.



5Transfer pieces to a piece of baking paper.




10Tip: Make sure that the cakes are leveled and that the frosting in between is of the same amount.

11If you want you can also leave the cake like this.




Føroysk umseting av uppskriftini: Lítlar Saltaðar Karamel Lagkøkur

Salted Caramel Mini Cakes


200 g flour
¾ tsk baking powder
½ tsk salt
200 g brown sugar
100 g sugar

Salted caramel Frosting:
120 g butter
200 g brown sugar
100 ml cream
240-360 g icing sugar

You will need a knife and a round cookie cutter.

2 eggs
1 tsk vanilla sugar/paste/essence
120 ml full cream milk
120 g melted butter
50 ml oil

Turn on oven 175 C and place baking paper in baking tray. Set aside.

1. In a bowl whisk together flour, baking powder and salt. In a small saucepan melt the butter. Meanwhile, in a separate large bowl mix sugar and eggs until light and fluffy. Add the melted butter, vanilla and beat until completely combined. Add the dry ingredients and mix until combined. Slowly stir in the milk and oil and, remember, not over beat the batter.

2. Pour mixture onto a large baking tray and place in the middle of oven, and bake for 15-20 minutes. The batter should be thin on the baking tray, because we want thin pieces to layer for our mini cake. Let the cake cool completely before using the round cookie cutter.

3. While the cake is cooling – make the frosting. Melt the butter in a small saucepan. Once melted add the sugar, salt and cream and stir until the sugar has completely dissolved. Let it slightly bubble before removing it from heat. Place the mixture in a separate bowl to allow cooling at room temperature for about 20 minutes until it sort of ‘sets’. Do not place it in the refrigerator.

4. Once the caramel has cooled; with a hand mixer add icing sugar little by little until you have reached the desired consistency. Add more salt if it tastes too sweet.

5. Once cake is completely cooled use cookie cutter to cut out circles for the mini cake. We want three pieces for each mini cake. Place frosting between each layer and finish by cover completely with frosting. Decorate with chocolate.




Chicken with Green Lentils

Chicken & Green Lentils

Green lentils are very healthy and I think they are delicious. A lot of people disagree with me but I do think it’s a required taste. 🙂 There are a lot of dishes you can make with lentils and this is a easy one.

See recipe below.







Ingredients (2 people):
2 chicken breasts
2 tbsp olive oil
3 carrots
1 onion
100 g green lentils
250 ml chicken stock
tiny bit of low fat creme
1 clove garlic, finely chopped
1 tbsp timian
salt & pepper
1/2 tsp of ginger


1. Mix the oil, timian, salt, pepper and ginger and rub the chicken breasts with the mixture. Place them in a baking dish and roast for 20-30 minutes on 175 degrees celsius, or until cooked through.
2. Put the lentils in a pot and follow the instructions on the package. The way I usually make them is 1 cup lentils to 2 cups of water. This time I put chicken stock in the water to give extra flavor. And let boil for 30 minutes.
3. In a pan saute the onion and garlic in oil until tender and golden brown. Then add carrots and fry for another 5 minutes. Then add chicken stock to the vegetables and a little bit of creme.

Note: Today I only had carrots and a tiny bit of celery in the fridge, but you can you any kind of vegetables for this dish. 🙂 If you want to keep it super healthy then leave out the low fat creme.

Enjoy 🙂


Tiramisu Cupcakes

Tiramisu Cupcakes

As I was researching on how to make tiramisu cupcakes I found two versions on how to make them. The first one I found was at The Not So Creative Cook’s blog. Her recipe looks delicious but is rather different from Martha Stewart’s. I decided to try out The Not So Creative Cook’s one and I must say it is absolutely delicious. 🙂 If you want you can leave out the chocolate powder and keep it as a regular vanilla cupcake and dip it with the coffee mixture (with some liqueur if desired) just as Martha Stewart does. 🙂






Tip: When using vanilla pods – mix all the delicious vanilla corns with a bit of sugar to separate the corns for ultimate flavor.





Tiramisu Cupcakes Recipe
Makes 12 cupcakes


For the cupcakes:
8 Tbsp of super strong coffee
80 ml of Oil
2 Eggs
180 g Flour
230 g Sugar
2 Tbsp of Cocoa Powder
¼ tsp of Baking Soda
¼ tsp of Salt
1 tsp of Vanilla Extract/Paste
3 Tbsp of Milk

250 ml Heavy Cream
280 g Mascarpone cheese
75 g Icing Sugar (Confectioners’ sugar)

Preheat the oven to 175 degrees Celsius, line a cupcake pan with liners and set aside.

1. In a small bowl, mix together the flour, baking powder, baking soda, salt and cocoa and set aside.
2. In a large measuring cup or a mug, add the warm water and instant espresso and let it sit for a few minutes.
3. In a large bowl, cream together the eggs and sugar until you reach a light and fluffy mixture. Then add vanilla, milk and vegetable oil, coffee and mix everything together so that you have a smooth mixture.
4. Add the dry ingredients and mix them in just enough to combine but not over mixing.
5. Bake for 18 to 20 minutes. Let the cupcakes cool completely.

To make the topping:
Beat the cream in an electric mixer until stiff. Make sure you don’t overbeat it. In a different bowl, beat Mascarpone cheese until fluffy, add icing sugar and beat until smooth ( I also added a bit of vanilla). Gently fold cream into cheese mixture. Pipe immediately onto cupcakes and drizzle with cocoa powder.

Note: The mistake I did was that I forgot the icing sugar to my topping, which made it look rough and over beaten. 😦 But it still tasted delicious 🙂

If you love tiramisu then this recipe is exactly for you 🙂