tag:blogger.com,1999:blog-71747337144329686682024-02-19T10:23:19.190+01:00Citona bakesCitona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7174733714432968668.post-31498872271147139902016-04-21T21:44:00.001+02:002016-05-12T16:10:37.602+02:00citona.no<div dir="ltr" style="text-align: left;" trbidi="on">
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Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com0tag:blogger.com,1999:blog-7174733714432968668.post-72362362110928325932014-08-16T11:16:00.000+02:002014-08-16T11:16:24.871+02:00Banana bread with maple syrup frosting<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://www.flickr.com/photos/cimari/14733546147" title="Banana bread-20 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-20" height="426" src="https://farm4.staticflickr.com/3843/14733546147_c8a87bcab4_o.jpg" width="640" /></a><br />
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Da jeg så denne oppskriften under et av mine mange Masterchef marathon i sommer visste jeg at den måtte jeg bare prøve så fort temperaturen sank under 30 grader. Det gjorde den heldigvis en dag på vestlandet i juli og siden den gang har jeg laget denne oppskriften hele tre ganger. Bananbrød er utrolig enkelt å lage og trives godt i fryseren. Det er bare å la den tine og varme den litt i ovnen så smaker den som nybakt :)<br />
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<a href="https://www.flickr.com/photos/cimari/14733447060" title="Banana bread-1 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-1" height="426" src="https://farm6.staticflickr.com/5595/14733447060_bd037ab2de_o.jpg" width="640" /></a><br />
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<u>Bananbrød</u> (oppskrift <a href="http://watch.uktv.co.uk/masterchef-australia/article/recipe-banana-bread-muffins/" target="_blank">herfra</a>)<br />
125g usaltet smør (romstemperert)<br />
220g sukker<br />
2 egg (romstemperert)<br />
3 overmodne bananer<br />
260g mel<br />
1ts natron<br />
en nype salt<br />
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<i><u>Banana bread</u> (recipe found <a href="http://watch.uktv.co.uk/masterchef-australia/article/recipe-banana-bread-muffins/" target="_blank">here</a>)</i><br />
<i>125g unsalted butter (at room temperature)</i><br />
<i>220g sugar</i><br />
<i>2 eggs (at room temperature)</i><br />
<i>3 over-ripe bananas</i><br />
<i>260g flour</i><br />
<i>1tsp baking soda</i><br />
<i>a pinch of salt</i><br />
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Begynn med å smøre formen(e) du skal bruke og sett ovnen på <b>180</b> grader varmluft.</div>
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<i>Start off by greasing your bread pan(s) and setting the oven to <b>180</b> degrees celcius.</i></div>
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<a href="https://www.flickr.com/photos/cimari/14733547647" title="Banana bread-2 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-2" height="213" src="https://farm4.staticflickr.com/3917/14733547647_b04a2463d3_o.jpg" width="320" /></a>
<a href="https://www.flickr.com/photos/cimari/14733547477" title="Banana bread-5 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-5" height="213" src="https://farm6.staticflickr.com/5569/14733547477_5b22522fda_o.jpg" width="320" /></a>
<a href="https://www.flickr.com/photos/cimari/14920122545" title="Banana bread-7 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-7" height="213" src="https://farm4.staticflickr.com/3838/14920122545_49005b6d38_o.jpg" width="320" /></a> <a href="https://www.flickr.com/photos/cimari/14733547587" title="Banana bread-4 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-4" height="213" src="https://farm6.staticflickr.com/5595/14733547587_8e49097b5d_o.jpg" width="320" /></a>
<a href="https://www.flickr.com/photos/cimari/14733454479" title="Banana bread-9 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-9" height="213" src="https://farm6.staticflickr.com/5553/14733454479_ef08d25933_o.jpg" width="320" /></a>
<a href="https://www.flickr.com/photos/cimari/14733547307" title="Banana bread-10 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-10" height="213" src="https://farm4.staticflickr.com/3908/14733547307_81377d41b9_o.jpg" width="320" /></a><br />
Pisk så smør og sukker hvitt og luftig og tilsett så eggene og bland lett. Ha deretter i bananene (hvis ikke de er supermyke liker jeg å mose dem litt i en egen bolle før jeg tilsetter dem i røren). Bland mel, natron og salt i en egen bolle og ha det så i deigen når det ikke er noe særlig bananklumper igjen. Rør til alt mel er blandet inn, men pass på å ikke røre unødvendig lenge. Det liker ikke kaken....<br />
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<i>Whip butter and sugar until white an fluffy and then add the eggs and mix until just combined. Add the bananas piece by piece (or mash them in a separate bowl if they are not quite over-ripe yet). Combine flour, baking soda and salt in a bowl and then add it to the cake batter. Mix until just combined making sure not to overmix. </i><br />
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<a href="https://www.flickr.com/photos/cimari/14733446090" title="Banana bread-11 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-11" height="213" src="https://farm6.staticflickr.com/5559/14733446090_62088b8274_o.jpg" width="320" /></a> <a href="https://www.flickr.com/photos/cimari/14733446110" title="Banana bread-13 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-13" height="213" src="https://farm4.staticflickr.com/3890/14733446110_766728c3f3_o.jpg" width="320" /></a><br />
Fordel så deigen jevnt i brødformen(e) som du har smurt ferdig på forhånd og sett dem inn i den varme ovnen. Steketid vil variere fra størrelse på form. Mine steker i ca 35 minutter i disse ganske små formene. Følg nøye med, kaken er klar når en prøvenål kommer ut helt uten smuler. La dem avkjøles på rist.<br />
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<i>Add your cake mix to the bread pan(s) and put them in the preheated oven. Cooking time depends on the size of your pan. Mine are quite small and they took about 35 minutes. Make sure to keep an eye on them, they're done when a toothpick comes out clean without any crumbles on.</i></div>
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Du kan enten spise kaken som den er eller lage en suuuuper god lønnesirupsfrosting til å ha på toppen.</div>
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<i>You can eat the cake plain or make a delicious maple syrup frosting.</i></div>
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<a href="https://www.flickr.com/photos/cimari/14917038191" title="Banana bread-12 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-12" height="426" src="https://farm6.staticflickr.com/5574/14917038191_45175a4d91_o.jpg" width="640" /></a></div>
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<u>Lønnesirupsfrosting</u> (oppskrift <a href="http://watch.uktv.co.uk/masterchef-australia/article/recipe-banana-bread-muffins/" target="_blank">herfra</a>)</div>
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100g usaltet smør (romstemperert)</div>
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110g melis</div>
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1/2ts vaniljeekstrakt</div>
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60ml lønnesirup</div>
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en nype salt</div>
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<br /></div>
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<i><u>Maple syrup frosting</u> </i><i>(recipe found <a href="http://watch.uktv.co.uk/masterchef-australia/article/recipe-banana-bread-muffins/" target="_blank">here</a>)</i></div>
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<i>100g unsalted butter (at room temperature)</i></div>
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<i>110g powdered sugar</i></div>
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<i>1/2tsp vanilla extract</i></div>
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<i>60ml maple syrup</i></div>
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<i>a pinch of salt</i></div>
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<a href="https://www.flickr.com/photos/cimari/14733545787" title="Banana bread-14 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-14" height="213" src="https://farm6.staticflickr.com/5556/14733545787_2608b277ab_o.jpg" width="320" /></a>
<a href="https://www.flickr.com/photos/cimari/14919765942" title="Banana bread-17 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-17" height="213" src="https://farm6.staticflickr.com/5581/14919765942_511115a75e_o.jpg" width="320" /></a>
<a href="https://www.flickr.com/photos/cimari/14920121955" title="Banana bread-18 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-18" height="213" src="https://farm4.staticflickr.com/3863/14920121955_7015b30832_o.jpg" width="320" /></a>
<a href="https://www.flickr.com/photos/cimari/14733546357" title="Banana bread-19 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-19" height="213" src="https://farm4.staticflickr.com/3889/14733546357_7528c221e8_o.jpg" width="320" /></a><br />
Miks smør til det er lyst og luftig og tilsett så melis, salt og vanilje. Bland godt og ha så i litt og litt av sirupen av gangen. Smak deg frem, det er fort gjort at det blir for mye smak av sirupen. Smør utover den avkjølte kaken og pynt med litt ristede pekannøtter. Og så var du helt ferdig!</div>
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<i>Whip butter until light and fluffy. Add the sugar, salt and vanilla and mix. Add the syrup a bit at a time, making sure the flavour is not to strong. Spread the frosting across the cool cake and decorate with som toasted pecans. And then you're all done!</i></div>
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<a href="https://www.flickr.com/photos/cimari/14897130716" title="Banana bread-21 by Citona Marie Rygg, on Flickr"><img alt="Banana bread-21" height="426" src="https://farm6.staticflickr.com/5569/14897130716_cc96b6783f_o.jpg" width="640" /></a>
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Nyt!</div>
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<i>Enjoy!</i></div>
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Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com0tag:blogger.com,1999:blog-7174733714432968668.post-31264924621823434132013-06-14T22:26:00.000+02:002013-06-14T23:24:44.493+02:00Sommerlige lime og mynte cupcakes/lime and mint cupcakes for summer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/cimari/9035558261/" style="margin-left: 1em; margin-right: 1em;" title="IMG_1856 by CitonaMarie, on Flickr"><img alt="IMG_1856" height="640" src="http://farm4.staticflickr.com/3761/9035558261_6a0b26536e_c.jpg" width="427" /></a> </div>
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Sommeren har begynt å melde sin ankomst her i Oslo og den bringer med seg alle så utrolig mange herlige farger og dufter. Jeg kjenner med en gang behovet for friske smaker og lime, sitron, jordbær og mynte er mine absolutte favoritter. Spesielt lime. Gjerne kombinert med mynte. Og rom. Mojito må være det beste som finnes på en varm sommer kveld, ikke sant?? Disse cupcakene inneholder alle tre. Kan det bli bedre? Ja, for i tillegg til alt dette er de latterlig saftige, og holder seg slik i hvertfall tre dager (muligens lengre, men etter 3 dager var alle spist opp....)</div>
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Ettersom jeg ikke hadde så mye mynte tilgjenglig ble det mest limesmak hos meg, men neste gang skal jeg definitivt prøve å ha mer mynte enn lime og kanskje ha brunt sukker istedenfor hvitt. Mulighetene er mange :)</div>
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<a href="http://www.flickr.com/photos/cimari/9035542227/" title="IMG_1765 by CitonaMarie, on Flickr"><img alt="IMG_1765" height="427" src="http://farm3.staticflickr.com/2816/9035542227_5cf69eb12a_c.jpg" width="640" /></a></div>
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<u>Lime og mynte cupcakes</u> (oppskrift <a href="http://cupcakesmile.blogspot.no/2011/06/mojito-cupcakes-on-sunny-day.html" target="_blank">herfra</a>, men han endret den litt)</div>
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240g mel</div>
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280g sukker</div>
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3 ts bakepulver</div>
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1/2 ts salt</div>
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80g smør (romstemperert)</div>
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Limezest fra to lime</div>
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Mynte</div>
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2 egg (romstemperert)</div>
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2,4 dl helmelk (romstemperert)</div>
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1 ts vaniljeekstrakt</div>
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<i><u>Lime and mint cupcakes</u> (adapted from <a href="http://cupcakesmile.blogspot.no/2011/06/mojito-cupcakes-on-sunny-day.html" target="_blank">this</a> recipe)</i></div>
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<i>240g flour</i></div>
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<i>280g sugar</i></div>
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<i>3 tsp baking powder</i></div>
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<i>1/2 tsp salt</i></div>
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<i>80g butter (at room temperature)</i></div>
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<i>Limezest from two limes</i></div>
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<i>Mintleaves</i></div>
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<i>2 eggs (at room temperature)</i></div>
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<i>240 full-fat milk (at room temperature)</i></div>
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<i>1 tsp vanilla extract</i><br />
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Set ovnen på 175 celcius (165 varmluft)/350 fahrenheit</div>
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<a href="http://www.flickr.com/photos/cimari/9035544043/" title="IMG_1776 by CitonaMarie, on Flickr"><img alt="IMG_1776" height="213" src="http://farm3.staticflickr.com/2827/9035544043_1769a2fd55_c.jpg" width="320" /></a><a href="http://www.flickr.com/photos/cimari/9037770550/" title="IMG_1777 by CitonaMarie, on Flickr"><img alt="IMG_1777" height="213" src="http://farm6.staticflickr.com/5481/9037770550_8a56d72c5f_c.jpg" width="320" /></a></div>
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Ha mel, sukker, bakepulver, salt, smør, limezest og revet mynte i en bolle.<br />
<i>Put flour, sugar, baking powder, salt, butter, limezest og mint in a bowl.</i><br />
<i><br /></i></div>
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<a href="http://www.flickr.com/photos/cimari/9035545855/" title="IMG_1778 by CitonaMarie, on Flickr"><img alt="IMG_1778" height="213" src="http://farm6.staticflickr.com/5550/9035545855_f854043d11_c.jpg" width="320" /></a><a href="http://www.flickr.com/photos/cimari/9035549159/" title="IMG_1794 by CitonaMarie, on Flickr"><img alt="IMG_1794" height="213" src="http://farm8.staticflickr.com/7395/9035549159_d9614e9ccb_c.jpg" width="320" /></a><br />
Bland til det får en sandaktig konsistens.<br />
<i>Mix until is has a sand-like consistency.</i><br />
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<a href="http://www.flickr.com/photos/cimari/9037772964/" title="IMG_1792 by CitonaMarie, on Flickr"><img alt="IMG_1792" height="213" src="http://farm8.staticflickr.com/7300/9037772964_90e3399074_c.jpg" width="320" /></a><a href="http://www.flickr.com/photos/cimari/9035548445/" title="IMG_1793 by CitonaMarie, on Flickr"><img alt="IMG_1793" height="213" src="http://farm4.staticflickr.com/3787/9035548445_e047b0005e_c.jpg" width="320" /></a><br />
Ha egg, melk og vaniljeekstrakt i en bolle og visp godt sammen.<br />
<i>Add the eggs, milk and vanillaextract to a bowl and mix well.</i><br />
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<a href="http://www.flickr.com/photos/cimari/9037775844/" title="IMG_1795 by CitonaMarie, on Flickr"><img alt="IMG_1795" height="213" src="http://farm4.staticflickr.com/3792/9037775844_00924b82b8_c.jpg" width="320" /></a><a href="http://www.flickr.com/photos/cimari/9035551041/" title="IMG_1798 by CitonaMarie, on Flickr"><img alt="IMG_1798" height="213" src="http://farm8.staticflickr.com/7432/9035551041_75f2056cfe_c.jpg" width="320" /></a><br />
Sett mikseren på lav hastighet og hell den våte blandingen sakte i bollen med de tørre ingrediensene.<br />
<i>Set the mixer speed on low and slowly add the wet mix to the dry mix.</i><br />
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<a href="http://www.flickr.com/photos/cimari/9037777470/" title="IMG_1799 by CitonaMarie, on Flickr"><img alt="IMG_1799" height="427" src="http://farm4.staticflickr.com/3827/9037777470_95c3fa3f72_c.jpg" width="640" /></a></div>
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Bland godt og husk å skrape ned kantene til alt er godt blandet.<br />
<i>Mix well and remember to occasionally scrape down the sides until everything is well incorporated.</i><br />
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Fyll cupcakeformene og stek ca 10-15 min. Lag frostingen mens cupcakene avkjøles.<br />
<i>Fill the cupcakeliners and cook for about 10-15 mins. Make the frosting while the cupcakes are cooling.</i><br />
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<a href="http://www.flickr.com/photos/cimari/9035542951/" title="IMG_1768 by CitonaMarie, on Flickr"><img alt="IMG_1768" height="427" src="http://farm3.staticflickr.com/2810/9035542951_be663eab5d_c.jpg" width="640" /></a><br />
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<u>Lime og rom frosting</u></div>
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300g melis</div>
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85g smør (romstemperert)</div>
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4 ss helmelk (romstemperert)</div>
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4 ts rom (romstemperert)</div>
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Limezest fra en lime</div>
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1/4 ts salt</div>
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<u><i>Lime and rum frosting</i></u></div>
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<i>300g confectioners sugar</i></div>
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<i>85g butter (at room temperature)</i></div>
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<i>4 tbsp full-fat milk (at room temperature)</i></div>
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<i>4 tsp rum (at room temperature)</i></div>
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<i>Limezest from one lime</i></div>
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<i>1/4 tsp salt</i></div>
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<a href="http://www.flickr.com/photos/cimari/9037778466/" title="IMG_1800 by CitonaMarie, on Flickr"><img alt="IMG_1800" height="212" src="http://farm6.staticflickr.com/5528/9037778466_0b998ff8b5_c.jpg" width="320" /></a><a href="http://www.flickr.com/photos/cimari/9035553651/" title="IMG_1803 by CitonaMarie, on Flickr"><img alt="IMG_1803" height="212" src="http://farm4.staticflickr.com/3821/9035553651_0892276afb_c.jpg" width="320" /></a></div>
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<a href="http://www.flickr.com/photos/cimari/9037780002/" title="IMG_1805 by CitonaMarie, on Flickr"><img alt="IMG_1805" height="212" src="http://farm3.staticflickr.com/2827/9037780002_ce3b8fd4a0_c.jpg" width="320" /></a><br />
Ha alle ingrdiensene i en bolle og miks til alt er godt blandet. Da vil frostingen se ut som på bilde nr 2. Vil du ha en fastere frostingen som du kan dekorere mer med er det bare å ha i mer melis. Men denne frostingen er <u>veldig</u> god slik den er, så jeg ville anbefalt å bare la den være.<br />
<i>Put all the ingredients in a bowl and mix until everything is well blended. The frosting will look like the second picture. If you want a frosting that is easier to decorate with just add some more confectioners sugar until is reaches the correct consistency. But the frosting is <u>very</u> good the way it is, so it's not something I would recommend.</i></div>
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<a href="http://www.flickr.com/photos/cimari/9037781048/" title="IMG_1837 by CitonaMarie, on Flickr"><img alt="IMG_1837" height="640" src="http://farm3.staticflickr.com/2893/9037781048_fd43ccebfc_c.jpg" width="425" /></a><br />
Man kan servere de helt enkle, med litt limezest på toppen eller...<br />
<i>They can be served plain, with only limezest sprinkled on top or...</i></div>
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<a href="http://www.flickr.com/photos/cimari/9035557143/" title="IMG_1850 by CitonaMarie, on Flickr"><img alt="IMG_1850" height="640" src="http://farm8.staticflickr.com/7335/9035557143_3552f715d7_c.jpg" width="425" /></a><br />
... så kan man kle dem opp til fest!<br />
<i>... you can dress them up for a party!</i><br />
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<i>Happy baking!</i></div>
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Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com0tag:blogger.com,1999:blog-7174733714432968668.post-68396885248888330052013-05-12T11:35:00.002+02:002015-05-13T19:32:50.417+02:0017 mai kake/17th of may cake (oppdatert/updated)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;"><b>Året etter jeg skrev dette inlegget prøvde jeg meg på nytt og la det ut på Rafens sin blogg. Jeg vil tørre å påstå at resultatet ble mye, så klikk <a href="http://rafensbloggen.blogspot.no/2014/05/flaggkake-til-17-mai.html" target="_blank">her</a> for nøye beskrivelse av hvordan du lager kaken. </b></span></div>
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<span style="text-align: left;"><b>I år bestemte jeg meg for at det vare påtide å lage en film av hvordan jeg lager kaken, slik at det er enda enklere å forstå. Du finner kortversjonen på 2 minutter <a href="https://www.youtube.com/watch?v=MKgRujY2JVM" target="_blank">her</a> og den lange, forklarende versjonen på 17 minutter <a href="https://www.youtube.com/watch?v=vomu1ZYLAKg" target="_blank">her</a>.</b></span></div>
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<span style="text-align: left;">I den anledning at det veldig snart er 17 mai vil jeg dele et "lite" kakeprosjekt jeg har jobbet med med dere.</span></div>
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Denne kaken har vært i mine tanker i over 1 år etter jeg så den i Amerikansk versjon (l<a href="http://17andbaking.com/2009/07/01/a-little-taste-of-independence/" target="_blank">ink</a>). Jeg skjønte at det ville være vanskeligere å lage den med det norske flagget, men ikke umulig. I fjor gjorde jeg første forsøk, men kom ikke lenger enn til bakingen ettersom oppskriften var så dårlig at kaken kun smakte eddik. Etter det la jeg det litt på is ettersom det ikke er en kake til hvilken som helst anledning. Men for omtrent 1 mnd siden bestemte jeg meg for at i år, i år <u>skal</u> jeg klare det. Kaken skal bakes, settes sammen, bli dekket med krem, fotografert og opp på bloggen før 17 mai! Og det klarte jeg! Det finnes ikke en bedre følelse i verden enn å fullføre noe man har tenkt på og jobbet hardt for, og med et godt resultat!<br />
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<span style="text-align: center;">Du vil ikke finne en oppskrift i dette innlegget. Det er fordi red velvet cake oppskriften jeg har brukt ikke tilhører meg, men den fantastiske Kake Dager boken til Hummingbird bakery. Det er den absolutt beste bakeboken jeg har prøvd så langt og den absolutt beste red velvet oppskriften jeg har prøvd (og jeg har prøvd mange). En mail er blitt sendt til Hummingbird Bakery med spørsmål om lov til å poste oppskriften, men jeg tviler på at jeg får lov til det, så løp heller og kjøp boken. Den er verdt pengene, jeg lover!</span><br />
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<a href="http://www.flickr.com/photos/cimari/8731358792/" style="margin-left: 1em; margin-right: 1em; text-align: center;" title="IMG_1745 by CitonaMarie, on Flickr"><img alt="IMG_1745" src="http://farm8.staticflickr.com/7304/8731358792_c256c5b1db_z.jpg" height="640" width="426" /></a></div>
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Men det dere skal få er en forklaring på hvordan man får til flagget på innsiden av kaken. Det ser kanskje litt komplisert ut, men det er ikke så vanskelig. Alt du trenger er 2stk 24 cm bakeformer, en brødkniv, en sprøytepose, en stor spatula og et målebånd. Begynn med å lage 1 sats av oppskriften i boken med rød farge og en til som du farger blå. Bak de og la de avkjøle helt i romstemperatur før du setter de i kjøleskapet eller fryseren en stund (for å gjøre det lettere å skjære). Gjør også klar 3 doser av kremost frostingen.</div>
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Del den røde kakebunnen i 2 og begynn å skjære, her lønner det seg å ha en mal i f.eks papir så det blir ordentlig rundt. Den innerste røde sirkelen skal være 6 cm i diameter og den ytterste ringen skal være 6 cm tykk. Dette gjør at den ytterste ruten blir dobbelt så bred som den innerste, slik det norske flagget skal være.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujTBqD4_QCY2EKHUMHfJPOGbezu2bmF1KhE1jHzrhTV_SvTiio7az5yUpl0XVR07ta9n-OKqkUfOexQLcuVVy3sgdNfmbNkRBR4_caBQ7aF82FQbN8ex3NXwbdjfWEzV6Ra_0zYkDeG0/s1600/flag+cake1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujTBqD4_QCY2EKHUMHfJPOGbezu2bmF1KhE1jHzrhTV_SvTiio7az5yUpl0XVR07ta9n-OKqkUfOexQLcuVVy3sgdNfmbNkRBR4_caBQ7aF82FQbN8ex3NXwbdjfWEzV6Ra_0zYkDeG0/s640/flag+cake1.png" width="640" /></a></div>
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Deretter tar du den blå kaken som nå skal deles i <b><u>3</u></b> deler. Den ene delen er det midterste laget som utgjør "stangen" i korset. Den bør være 1 cm tykk. Den enkleste måten å gjøre det på er å skjære denne delen ut av midten av kaken slik at de to andre delene blir like tykke. Det finnes sikkert en enklere måte å gjøre det på, men dette er slik jeg gjorde det.</div>
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Nå skal de to blå sirklene kuttes ut. De vil utgjøre "armene" på korset. Ettersom vi har kuttet vekk 1 cm høyde av kaken vil disse lagene være litt lavere enn de røde. Dette fikser du ved å fylle inn med blå kake smuler (som du har mye av ettersom det blir mye ubrukt kake) senere. Her bør du ha en mal av papir eller meget godt øyemål. Hvi du velger å lage mal skal den ene være en sirkel med diameter 6,5 cm og en til med diameter 7,5 cm. Legg først den på 6,5 cm midt på det ene blå laget og kutt rundt. Legg deretter den større malen midt på og kutt rundt den. Nå skal du altså sitte igjen med en blå ring i riktig strl. Gjenta på blå kake nr 2.</div>
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<u><b>Bilde 1.</b></u> Nå som vi har kuttet ut alle sirklene er det på tide å sette sammen kaken. Ta fram et kakefat eller brett og smør en liten klatt med krem midt på (for at kaken skal sitte fast). Legg den innerste røde sirkelen oppå flekken med krem, deretter den blå sirkelen og så den ytterste røde. Pass på at alt ligger riktig før du fyller med krem i de tomme delene.</div>
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<u><b>Bilde 2.</b></u> Deretter fyller du med krem oppå lag 1, men <u><b>ikke</b></u> over den blå ringen. Da vil du ende opp med et kors med hvitt i og det vil vi ikke ha noe av! Så smør krem over hele bortsett fra det blå, fyll opp det blå med smuler slik at det når samme nivå som kremen og (<u><b>bilde 3.</b></u>) legg på det blå laget.</div>
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<u><b>Bilde 4.</b></u> Nå begynner du med å legge den neste blå ringen rett oppå det blå laget ("stangen") i korset uten å ta på krem først. Etter du har lagt på den blå ringen fyller du de andre områdene med ett lag krem. </div>
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<b><u>Bilde 5.</u></b> Så legger du på den innerste røde sirkelen og den ytterste røde ringen. Det siste å gjøre nå er å fylle opp med blå kakesmuler over den blå ringen slik at den når samme nivå som resten av kaken og dekke det hele med krem.</div>
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<span style="text-align: center;">Dette ble en lang og sikkert forvirrende forklaring, men det er ikke så vanskelig som det høres ut som! Og lurer du på noe så er det bare å spørre!</span><br />
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Happy baking!</div>
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Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com5tag:blogger.com,1999:blog-7174733714432968668.post-42674669439788122202013-01-30T16:08:00.001+01:002013-06-17T23:41:50.848+02:00Chocolate chip banana bread cupcakes/sjokoladeknapp bananbrød muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/cimari/8427777783/" title="IMG_1077 by CitonaMarie, on Flickr"><img alt="IMG_1077" height="427" src="http://farm9.staticflickr.com/8186/8427777783_36de7ee4fc_c.jpg" width="640" /></a></div>
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This was my first time not only making banana bread but also tasting it, and let me tell you, I am smitten! I love the banana taste with the dark chocolate bites and how it's quite dense, but still super moist. I think this is what they would call a breakfast muffin in America and although I don't eat sweets for breakfast, I think it might be a good idea to keep some in the freezer for days when cheering up is needed.<br />
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The recipe is super simple and very straight forward. The only part that might be new is to make your own buttermilk. Buttermilk is the stuff that's left over when you make butter out of cream. In America this is sold in stores and it's used quite a lot in baking. The acidity in it makes your cake very moist and I love to use it. The only thing is that they don't sell it here in Norway so you can either make your own, use sour cream, "sour milk" (kulturmelk) or even yoghurt. I usually just make my own as I always keep milk and white vinegar in stock but if you can't be bothered I would recommend sour cream as a replacement.<br />
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<a href="http://www.flickr.com/photos/cimari/8428862164/" title="IMG_1017 by CitonaMarie, on Flickr"><img alt="IMG_1017" height="427" src="http://farm9.staticflickr.com/8366/8428862164_8be15ccbf0_c.jpg" width="640" /></a> </div>
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<u>Chocolate chip banana bread muffins</u> (recipe adapted from <a href="http://noshingwiththenolands.com/banana-bread-with-chocolate-chips/" target="_blank">Noshing with the nolands</a>)</div>
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113 g butter (room temperature)</div>
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180 g sugar</div>
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2 eggs (room temperature)</div>
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180 g flour</div>
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1 tsp baking soda</div>
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1 tsp baking powder</div>
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1/2 tsp salt</div>
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3 rip bananas<br />
1 cup buttermilk (can replace with sour cream)</div>
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1 tsp vanilla extract</div>
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1 cup chocolate chips (mine are 57% callebaut)<br />
A few drops of lemon juice</div>
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<i><u>Sjokoladeknapp bananbrød muffins </u>(oppskrift fra <a href="http://noshingwiththenolands.com/banana-bread-with-chocolate-chips/" style="background-color: transparent;" target="_blank">Noshing with the nolands</a>, men har endret en del)</i></div>
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<i>113 g smør (romstemperert)</i></div>
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<i>180 g sukker</i></div>
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<i>2 egg (romstemperert)</i></div>
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<i>180 g mel</i></div>
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<i>1 ts natron</i></div>
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<i>1 ts bakepulver</i></div>
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<i>1/2 ts salt</i></div>
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<i>3 modne bananer</i></div>
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<i>2,3 dl smørmelk (kan bruke rømme istedenfor)</i></div>
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<i>1 ts vanilje ekstrakt</i></div>
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<i>2,3 dl sjokoladeknapper (mine er 57% callebaut <a href="http://www.cacas.no/Produkt/100018" style="color: #4c4c4c; text-decoration: initial;" target="_blank">link</a>)</i></div>
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<i>Noen få dropper sitron juice</i></div>
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<b>Set the oven to 350 fahrenheit/175 celcius</b><br />
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If you don't have buttermilk it's easy to make you own. Just take out a measuring cup, put 4 tsp white vinegar (or lemon juice) in it and then put in milk until you reach one cup. It needs to sit for about 15 mins so make this before anything else. If this sounds to complicated or you don't have the right ingredients than you can just use sour cream.<br />
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<i>Hvis du ikke har smørmelk er det enkelt å lage sin egen. Bare ta et dl mål ha i 4 ts hvit eddik (eller citron juice) og ha så i melk til du når 2,3 dl. Den må stå i ca 15 min, så lag denne før du begynner på noen annet.</i><br />
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<a href="http://www.flickr.com/photos/cimari/8427770051/" title="IMG_1019 by CitonaMarie, on Flickr"><img alt="IMG_1019" height="132" src="http://farm9.staticflickr.com/8080/8427770051_9e8c53a1f2_z.jpg" width="200" /></a>
<a href="http://www.flickr.com/photos/cimari/8428863148/" title="IMG_1021 by CitonaMarie, on Flickr"><img alt="IMG_1021" height="132" src="http://farm9.staticflickr.com/8093/8428863148_1cf8b10d65_z.jpg" width="200" /></a> <img alt="IMG_1024" height="132" src="http://farm9.staticflickr.com/8470/8428863438_c366e97bf6_z.jpg" style="text-align: center;" width="200" /> </div>
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Put your butter and sugar in a bowl and mix until light and fluffy (about 5 mins)<br />
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<i>Ha smør og sukker i en bolle og miks til det er lyst og fluffy (ca 5 min)</i><br />
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<a href="http://www.flickr.com/photos/cimari/8428863704/" title="IMG_1025 by CitonaMarie, on Flickr"><img alt="IMG_1025" height="213" src="http://farm9.staticflickr.com/8500/8428863704_eaea745818_z.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/cimari/8428864072/" title="IMG_1026 by CitonaMarie, on Flickr"><img alt="IMG_1026" height="213" src="http://farm9.staticflickr.com/8227/8428864072_cc3eb1e615_z.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/cimari/8427772091/" title="IMG_1027 by CitonaMarie, on Flickr"><img alt="IMG_1027" height="213" src="http://farm9.staticflickr.com/8216/8427772091_bf3d970dcf_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8427772459/" title="IMG_1028 by CitonaMarie, on Flickr"><img alt="IMG_1028" height="213" src="http://farm9.staticflickr.com/8362/8427772459_bcdc59322c_z.jpg" width="320" /></a><br />
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Add one egg at a time, mixing well between each addition<br />
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<i>Ha så i ett egg av gangen og bland godt</i><br />
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<a href="http://www.flickr.com/photos/cimari/8427772785/" title="IMG_1029 by CitonaMarie, on Flickr"><img alt="IMG_1029" height="213" src="http://farm9.staticflickr.com/8366/8427772785_69d79b4d58_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8427773099/" title="IMG_1030 by CitonaMarie, on Flickr"><img alt="IMG_1030" height="213" src="http://farm9.staticflickr.com/8495/8427773099_b200751750_z.jpg" width="320" /></a><br />
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Putt all of your dry ingredients in a bowl and mix until it's all well blended<br />
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<i>Ha alle de tørre ingrediensene i en bolle og bland godt</i><br />
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<a href="http://www.flickr.com/photos/cimari/8428865744/" title="IMG_1033 by CitonaMarie, on Flickr"><img alt="IMG_1033" height="213" src="http://farm9.staticflickr.com/8091/8428865744_5c87d9d951_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8427773777/" title="IMG_1035 by CitonaMarie, on Flickr"><img alt="IMG_1035" height="213" src="http://farm9.staticflickr.com/8511/8427773777_ae1311317d_z.jpg" width="320" /></a></div>
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Put your bananas in another bowl with some lemon juice (to prevent browning) and mix until it's a mushy mess<br />
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<i>Ha bananene i en annen bolle med litt citron juice og mos til det er en tykk smørje</i><br />
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<a href="http://www.flickr.com/photos/cimari/8427774033/" title="IMG_1036 by CitonaMarie, on Flickr"><img alt="IMG_1036" height="213" src="http://farm9.staticflickr.com/8048/8427774033_321815b58e_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8427774295/" title="IMG_1038 by CitonaMarie, on Flickr"><img alt="IMG_1038" height="213" src="http://farm9.staticflickr.com/8196/8427774295_a9ba9fbcea_z.jpg" width="320" /></a><br />
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Add your buttermilk and vanilla to the banana mush and mix well<br />
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<i>Tilsett smørmelken og vaniljen til bananmosen og bland</i></div>
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<a href="http://www.flickr.com/photos/cimari/8428866936/" title="IMG_1039 by CitonaMarie, on Flickr"><img alt="IMG_1039" height="213" src="http://farm9.staticflickr.com/8512/8428866936_a861093902_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8428867190/" title="IMG_1040 by CitonaMarie, on Flickr"><img alt="IMG_1040" height="213" src="http://farm9.staticflickr.com/8190/8428867190_93bb65cf79_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8428867518/" title="IMG_1041 by CitonaMarie, on Flickr"><img alt="IMG_1041" height="213" src="http://farm9.staticflickr.com/8079/8428867518_5e7cc8bf0a_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8427775395/" title="IMG_1043 by CitonaMarie, on Flickr"><img alt="IMG_1043" height="213" src="http://farm9.staticflickr.com/8220/8427775395_1ab97cfbf8_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8427775705/" title="IMG_1045 by CitonaMarie, on Flickr"><img alt="IMG_1045" height="213" src="http://farm9.staticflickr.com/8185/8427775705_103ea6f07b_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8427775977/" title="IMG_1046 by CitonaMarie, on Flickr"><img alt="IMG_1046" height="213" src="http://farm9.staticflickr.com/8098/8427775977_8708dfcc41_z.jpg" width="320" /></a><br />
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Now we're going to alternate between the wet and dry ingredients. When doing this always begin and end with the dry stuff. Here it's dry-wet-dry-wet-dry. Remember to incorporate well after each addition but do not overmix.<br />
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<i>Nå skal vi bytte på å ha i tørre og våte ingredienser. Når man gjør dette er det viktig å alltid starte og slutte med den tørre blandingen. Denne gangen blir det da tørr-våt-tørr-våt-tørr. Husk å blande godt etter hver addisjon, men ikke for mye!</i><br />
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<a href="http://www.flickr.com/photos/cimari/8427776413/" title="IMG_1049 by CitonaMarie, on Flickr"><img alt="IMG_1049" height="213" src="http://farm9.staticflickr.com/8082/8427776413_fafd5a01cb_z.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/cimari/8427776695/" title="IMG_1050 by CitonaMarie, on Flickr"><img alt="IMG_1050" height="213" src="http://farm9.staticflickr.com/8360/8427776695_7db208a81e_z.jpg" width="320" /></a><br />
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The least step is to add the chocolate chips, using a spatula to carefully blend them with the dough.<br />
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<i>Det siste steget er å ha i sjokoladeknappene. Bland de forsiktig inn sammen med en slikkepott.</i></div>
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The baking time for this vary a lot depending on the size of muffin liner you use. The small cupcake size I would say about 10-15 min, while the big ones i use (three times the size of cupcakes) took about 25 mins. Just keep your eye on it and check them with a toothpick when they start turning golden brown.<br />
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<i>Steke tiden for disse varierer veldig ettersom hvilken størrelse du lager. Små i cupcake størrelse vil ta ca 10-min, men mine (som er tre ganger så store som det) tok ca 25 minutter. Bare husk å sjekke med en tannpirker når de begynner å bli gyldene i fargen.</i><br />
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<a href="http://www.flickr.com/photos/cimari/8428869366/" title="IMG_1057 by CitonaMarie, on Flickr"><img alt="IMG_1057" height="640" src="http://farm9.staticflickr.com/8089/8428869366_035e883dae_c.jpg" width="424" /></a> </div>
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<a href="http://www.flickr.com/photos/cimari/8428870080/" title="IMG_1067 by CitonaMarie, on Flickr"><img alt="IMG_1067" height="640" src="http://farm9.staticflickr.com/8084/8428870080_2e014e5514_c.jpg" width="425" /></a> </div>
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Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com3tag:blogger.com,1999:blog-7174733714432968668.post-7138500180010257982012-11-12T14:06:00.000+01:002013-01-30T17:44:24.831+01:00Chocolate chip cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/cimari/8429394291/" title="IMG_0079 by CitonaMarie, on Flickr"><img alt="IMG_0079" height="427" src="http://farm9.staticflickr.com/8223/8429394291_27040d349b_z.jpg" width="640" /></a>
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You know I never got the whole chocolate chip cookie thing before. I always preferred the dough to the finished product until I met this recipe. Now, don't get me wrong, the dough is still divine but so are the cookies. They are crispy, chewy and buttery heaven just like a chocolate chip cookie should be.<br />
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<i>Jeg skjønte aldri helt denne kjærligheten folk har for chocolate chip cookies. Jeg har alltid foretrukket deigen framfor det ferdige produktet; helt til jeg fant denne oppskriften. Deigen er fortsatt like fortreffelig, men forskjellen er at det ferdige produktet også smaker himmelsk. Den "hemmelige" ingrediensen er Maizena mel (maisstivelse) som gjør kjeksen "tyggete" og myk på innsiden. </i></div>
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<u>Chocolate chip cookies</u> (<a href="http://kelseysappleaday.blogspot.no/2011/08/best-ever-chewy-chocolate-chip-cookies.html" target="_blank">recipe from apple a day</a>)</div>
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170 g butter</div>
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140 g brown sugar</div>
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60 g sugar</div>
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1 egg</div>
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2 tsp vanilla extract</div>
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250 g flour</div>
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2 tsp cornstarch</div>
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1/2 tsp salt</div>
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1 tsp baking soda</div>
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170 g chocolate chips (mine are 57% callebaut)</div>
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<i><u>Chocolate chip cookies </u>(<a href="http://kelseysappleaday.blogspot.no/2011/08/best-ever-chewy-chocolate-chip-cookies.html" target="_blank">oppskrift fra apple a day</a>)</i></div>
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<i>170 g smør</i></div>
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<i>140 g brunt sukker</i></div>
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<i>60 g sukker</i></div>
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<i>1 egg</i></div>
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<i>2 ts vaniljeekstrakt</i></div>
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<i>250 g mel</i></div>
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<i>2 ts maizena</i></div>
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<i>1/2 ts salt</i></div>
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<i>1 ts natron</i></div>
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<i>170 g chocolate chips (mine er 57% callebaut <a href="http://www.cacas.no/Produkt/100018" target="_blank">link</a>)</i></div>
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<b>Set the oven to 350 fahrenheit/175 celcius (165 varmluft)</b></div>
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1. Cream together the butter and sugars until light and fluffy</div>
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2. Add the egg and vanilla</div>
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3. In a separate bowl mix all the dry ingredients</div>
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4. Add the dry ingredients to the butter mixture and mix</div>
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5. Add the chocolate chips and mix them in with a spatula</div>
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6. To make all the cookies even in size I like to use an ice cream scoop. If you don't have one just use a spoon. Make sure to leave some space between each cookie as they will spread a lot in the oven.</div>
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7. Let them cook in the oven for maximum 10 minutes, propably less. They're done when they have a teeny tiny bit of color. We want them chewy, not hard so it's important to pay attention. They will be completely soft when you take them out so let them harden a bit before you transfer them to a cooling rack. And you're done! </div>
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<i>1. Krem sammen smøret og begge sukkertypene til blandingen er lys og fluffy</i></div>
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<i>2. Tilsett egget og vaniljen</i></div>
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<i>3. I en separat bolle blandes alle de tørre ingrediensene</i></div>
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<i>4. Tilsett det tørre til smørkremen og bland godt</i></div>
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<i>5. Tilsett sjokoladechipsene og bland dem jevnt med en slikkepott</i></div>
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<i>6. For at kjeksene skal få en jevn størrelse liker jeg å bruke en iskremscoop slik at hver "ball" er like stor. Har du ikke en slik så kan du bruke en skje. Pass på at du lar det være litt plass mellom hver "ball" for de vil spre seg masse i ovnen.</i></div>
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<i>7. La de steke i ovnen i maks 10 minutter, antageligvis litt mindre. De er ferdige når de har fått bittelitt farge. Vi vil ha de "tyggete", ikke harde, så det er viktig å passe tiden her. Når du tar de ut av ovnen vil de være helt myke, så la de hvile og stivne litt på stekebrettet før du flytter de til en rist. Ferdig!</i></div>
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<i><a href="http://www.flickr.com/photos/cimari/8429393329/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0022 by CitonaMarie, on Flickr"><img alt="IMG_0022" height="640" src="http://farm9.staticflickr.com/8081/8429393329_d187da4917_z.jpg" width="427" /></a></i></div>
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Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com0tag:blogger.com,1999:blog-7174733714432968668.post-9975044514264879832012-11-01T16:48:00.000+01:002013-01-30T17:49:12.746+01:00Apple cake /eplekake<div dir="ltr" style="text-align: left;" trbidi="on">
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When the crisp and clean fall air comes around each year all I want to do is drink hot cocoa and eat apple-y cinnamon-y stuff. The first thing on my baking list is then obviously a super delicious apple cake. This repice is very simple and does not call for any complicated baking methods or ingredients. So there isn't really anything stopping you from baking this cake right now.</div>
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As you can tell by the pictures I'm not a big fan of using too much apple in my cake. But this is a matter of preference; you can use as many apples as you'd like in your cake. So, let's get started!</div>
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<u>Apple cake</u><br />
150g unsalted butter at room temperature<br />
250g sugar<br />
2 eggs<br />
0,6 cups cream<br />
300g flour<br />
2 tsp baking powder<br />
1 tsp vanilla extract<br />
1 tsp cinnamon<br />
3-5 apples<br />
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sugar and cinnamon to coat the apples and to spread on top of the cake<br />
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<u><i>Eplekake</i></u><br />
<i>150g usaltet smør romstemperert</i><br />
<i>250g sukker</i><br />
<i>2 egg</i><br />
<i>1,5 dl fløte</i><br />
<i>300g mel</i><br />
<i>2 ts bakepulver</i><br />
<i>1 ts vaniljeekstrakt</i><br />
<i>1 ts kanel</i><br />
<i>3-5 epler</i><br />
<i>+</i><br />
<i>sukker og kanel til å dekke eplene og strø på toppen av kaken</i><br />
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<a href="http://www.flickr.com/photos/cimari/8430498006/" style="margin-left: 1em; margin-right: 1em;" title="IMG_9952 by CitonaMarie, on Flickr"><img alt="IMG_9952" height="426" src="http://farm9.staticflickr.com/8334/8430498006_95bf772c1e_z.jpg" width="640" /></a></div>
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<b>Set the oven to 350 fahrenheit/ 175 celcius</b></div>
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1. Whip butter and sugar white<br />
2. When the butter and sugar mix is white add the eggs one at a time, mixing well between each addition.<br />
3. Mix the dry ingredients in a different bowl.<br />
4. Peel and cut the apples, put them in a plastic bag and add as much cinnamon and sugar as you want and shake until it has covered all of the apples.<br />
5. Add the mix of dry ingredients with the butter and sugar mix alternating with the cream. When alternating wet and dry ingredients always begin and end with the dry ingredients.<br />
6. Now you have two options. You can either add the apple bites to the dough, stir them in and then add the mixture to the pan or add the dough to the pan and then put the bites in. Again, this is all about preference.<br />
7. Put in the oven and let cook for about 45 - 60 mins.<br />
8. Let cool and then eat with some vanilla ice cream and hot cocoa!<br />
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<i>1. Pisk smør og sukker hvitt</i><br />
<i>2. Når smøret og sukkeret er lyst nok, tilsetter du eggene ett av gangen. Pisk godt mellom hvert egg.</i><br />
<i>3. Bland de tørre ingrediensene i en annen bolle.</i><br />
<i>4. Skrell og del opp eplene, putt bitene i en plastpose, tilsett så mye sukker og kanel som du vil og rist posen til alle bitene er dekket av sukker og kanel.</i><br />
<i>5. Tilsett blandingen av tørre ingredienser til smørblandingen og bland annenhver gang med fløten. Når man blander ingredienser på denne måten er det viktig å alltid begynne og slutte med de tørre ingrediensene.</i><br />
<i>6. Nå har du to valg. Du kan enten putte alle eplebitene i røren og blande eller putte røren i formen og så presse ned bitene. Det spiller ingen rolle hvilken metode du velger.</i><br />
<i>7. Sett i ovnen og stek i ca 45 -60 min.</i><br />
<i>8. La den kjøle seg ned og nyt med litt vaniljeis og varm kakao!</i><br />
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<a href="http://www.flickr.com/photos/cimari/8430498382/" title="IMG_9968 by CitonaMarie, on Flickr"><img alt="IMG_9968" height="427" src="http://farm9.staticflickr.com/8336/8430498382_a8b4c78687_z.jpg" width="640" /></a></div>
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Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com0tag:blogger.com,1999:blog-7174733714432968668.post-52381435526342602952012-06-24T16:20:00.000+02:002012-07-25T12:46:34.594+02:00Foolproof choux pastry/idiotsikker vannbakkelsdeig<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9Kf6JwuoClmUQ-s1eM2246gSKd4IVDIDj82vXZwguVtvegluE18R1qxwnpjc8MrVfYctJoQ9Eqm8OI7d_50n1PQg7aREPH_0D9Irs5CzwX_LKlxMo6rOtgC_msGjXzbF73FBoPGrzeA/s1600/rainyeclairs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9Kf6JwuoClmUQ-s1eM2246gSKd4IVDIDj82vXZwguVtvegluE18R1qxwnpjc8MrVfYctJoQ9Eqm8OI7d_50n1PQg7aREPH_0D9Irs5CzwX_LKlxMo6rOtgC_msGjXzbF73FBoPGrzeA/s640/rainyeclairs.jpg" width="640" /></a></div>
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These past three days while I've been working on this post the rain has been pouring down. This is my favourite kind of weather for several reasons. Number one: Great food photography light. Number two: It's allergy season and the rain prevents the pollen from spreading too much which makes me happy. Number three: My concience is clear even though I've stayed inside working on this post far too long (while having a vlogbrothers marathon).</div>
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Now you're propably wondering how I could spend <u>three</u> whole days on a post with foolproof choux pastry. This is not the fault of the dough as it was successfull the first time, the way it always is. The villain of this post was the pictures of the finished eclairs. Eclairs are a French dessert and my brain always tells me that everything French is elegant and photogenic, but this is not the case with eclairs. They are surprisingly unphotogenic and awkward in pictures. Lucky for them they taste absolutely marvellous so I didn't give up and today my persiste<span style="background-color: white;">nce payed off. I love the simplicity of the pictures and although you don't need a fork to eat an eclair, the fork is </span><u style="background-color: white;">very</u><span style="background-color: white;"> photogenic so it was allowed in the pictures. It is times like these that I love my inner perfectionist, had I not been a perfectionist the pictures would have been bad bad bad and you might not have wanted to make eclairs. Patience pays off people!</span></div>
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<u style="font-weight: bold;">Read before you begin:</u> This really is a foolproof pâte à choux or choux pastry dough. The only time it has failed me was when I undercooked them, so make sure that they are properly done (not wet on the inside) before you take them out of the oven (check by taking one out and opening it). With this recipe there is no need to have room-temperature ingredients, so it doesn't take as much planning as a cake would. This is a classic choux pastry dough so you can make profiteroles, eclairs, croquembouche (like they did on masterchef, definitely trying that sometime) or beignets (deep-fried choux pastry!) from this, as you can tell by the picture above, I chose eclairs. Eclairs are a classic French pastry usually filled with a custard and dipped in chocolate. This post only provides the recipe for the choux pastry, the custard recipe will come soon in a separate post. Now let's begin!</div>
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<span style="background-color: white;"><span style="font-family: Times, 'Times New Roman', serif;"><u>Vannbakkelsdeig</u> (lager ca 13 små eclairs) </span></span><span style="font-size: 13px; line-height: 19px; text-align: -webkit-auto;"><span style="font-family: Times, 'Times New Roman', serif;">© min egen oppskrift</span></span></div>
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<span style="background-color: white;"><span style="font-family: Times, 'Times New Roman', serif;">70 g smør</span></span></div>
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<span style="background-color: white; font-family: Times, 'Times New Roman', serif;">2 dl vann</span></div>
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<span style="background-color: white; font-family: Times, 'Times New Roman', serif;">90 g mel</span></div>
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<span style="background-color: white;"><span style="font-family: Times, 'Times New Roman', serif;">2 egg</span></span></div>
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<span style="background-color: white;"><span style="font-family: Times, 'Times New Roman', serif;"><i><u>Choux Pastry</u> (makes about 13 small eclairs) </i></span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-size: 13px; line-height: 19px; text-align: -webkit-auto;">© my recipe</span></div>
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<span style="background-color: white;"><span style="font-family: Times, 'Times New Roman', serif;"><i>70 g butter</i></span></span></div>
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<span style="background-color: white;"><span style="font-family: Times, 'Times New Roman', serif;"><i>0,9 cups </i></span></span><i style="background-color: white; font-family: Times, 'Times New Roman', serif;">(200 ml) w</i><i style="background-color: white; font-family: Times, 'Times New Roman', serif;">ater</i></div>
<i>90 g flour</i><br />
<i>2 eggs</i><br />
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<b>Sett ovnen på 200 celcius (190 varmluft)/Set the oven to 390 fahrenheit</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JDG8_9mGKmZcpKMKutIQhrEGoR07_F780LzMsiVgIKdUrDAz7vuRktePoMFGHLcCmCmKpuSp-LcrbF8OmQS-TsalkqqBCZgdFa-k8NaXn5GFzKgbM1GLHoS2adt-pcK92gtGPoB3ckA/s1600/IMG_7943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JDG8_9mGKmZcpKMKutIQhrEGoR07_F780LzMsiVgIKdUrDAz7vuRktePoMFGHLcCmCmKpuSp-LcrbF8OmQS-TsalkqqBCZgdFa-k8NaXn5GFzKgbM1GLHoS2adt-pcK92gtGPoB3ckA/s640/IMG_7943.JPG" width="640" /></a></div>
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Ha vannet og smøret i en gryte på lav/medium varme<br />
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<i>Put the water and butter in a pot on low/medium heat</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKs36SHa_GrMi0H4VOKyVOw7FOtv_b6gZRZDmCX_B4MgfzJ2PZQ5poNejLYjruJ4hzhDj1OmMxpTs4z0cDY1gSpmTZxyiZzZaTV0-4jdE5W2_AMR7PMHJ44YM635jTaX4TP0lBX_EMj0/s1600/IMG_7945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKs36SHa_GrMi0H4VOKyVOw7FOtv_b6gZRZDmCX_B4MgfzJ2PZQ5poNejLYjruJ4hzhDj1OmMxpTs4z0cDY1gSpmTZxyiZzZaTV0-4jdE5W2_AMR7PMHJ44YM635jTaX4TP0lBX_EMj0/s640/IMG_7945.JPG" width="640" /></a></div>
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La smøret sakte smelte uten at det koker<br />
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<i>Let the butter slowly melt without boiling</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHN0mVUpKsWk9O1ZwUQtpOEDcF9D-m19AfbYuaMQ5EcYoBii1hzXzRGnoB237fEy9urfy9fEVt3h7_NRpxXeYjPt-2bSie8cwAx-Chh6WG9yY2i6jFTbiqI0FgZaUZfcc2X-IgEBHyBpU/s1600/IMG_7946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHN0mVUpKsWk9O1ZwUQtpOEDcF9D-m19AfbYuaMQ5EcYoBii1hzXzRGnoB237fEy9urfy9fEVt3h7_NRpxXeYjPt-2bSie8cwAx-Chh6WG9yY2i6jFTbiqI0FgZaUZfcc2X-IgEBHyBpU/s640/IMG_7946.JPG" width="640" /></a></div>
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Når smøret har smeltet blander du det sammen og skrur opp varmen på maks<br />
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<i>When the butter has meltet stir and set the heat to maximum</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRF3p9CRCJTOo2n_rp7qaV4xbm29c95i4n1BW39KaNsAx2u1glTHHiqHS3Aq9SdGApeKTQOIrEiR0xHGGWm5n7NNmw8B0qiOyfQ3rIJSAHB2-BYSF13ZGTWhnl-7faSdajrqNpTkxbU0/s1600/IMG_7947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRF3p9CRCJTOo2n_rp7qaV4xbm29c95i4n1BW39KaNsAx2u1glTHHiqHS3Aq9SdGApeKTQOIrEiR0xHGGWm5n7NNmw8B0qiOyfQ3rIJSAHB2-BYSF13ZGTWhnl-7faSdajrqNpTkxbU0/s640/IMG_7947.JPG" width="640" /></a></div>
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Når blandingen har begynte å koke tar du den av platen med en gang<br />
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<i>When the mixture is boiling immedeately remove from the heat</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPxjy5Fu5jBRKzfGBaENkLAlXmByd-ulFsiGzkIpTJouDfi2H5qQCu3kqSbNudk_v5NcsDZN7Up9Iq9ATLm4oFEAP3jtzhLwTZp6NF9XpsdxiUTCZTmCK_oqVpdvK-a4va0jiDo4U4A4/s1600/IMG_7948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPxjy5Fu5jBRKzfGBaENkLAlXmByd-ulFsiGzkIpTJouDfi2H5qQCu3kqSbNudk_v5NcsDZN7Up9Iq9ATLm4oFEAP3jtzhLwTZp6NF9XpsdxiUTCZTmCK_oqVpdvK-a4va0jiDo4U4A4/s640/IMG_7948.JPG" width="640" /></a></div>
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Ha i alt melet på en gang<br />
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<i>Put in all the flour at once</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxb5tqdCkjDWIdyLL_pS6LEbyjFfSQq7e1FmjRfIzsztZiAee-U3HSyVM2q-i-EeXsWaTInBFSYChcsJsDGt3mRhBcEgjFBGVM3ucEIG9H5jSFGak3xSCFvBeLz4G5_aDTKGpGtedmgo/s1600/IMG_7949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxb5tqdCkjDWIdyLL_pS6LEbyjFfSQq7e1FmjRfIzsztZiAee-U3HSyVM2q-i-EeXsWaTInBFSYChcsJsDGt3mRhBcEgjFBGVM3ucEIG9H5jSFGak3xSCFvBeLz4G5_aDTKGpGtedmgo/s640/IMG_7949.JPG" width="640" /></a></div>
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Rør sammen til deigen slipper kantene og ser slik ut. La deigen stå og kjøle seg i 10 min før du går videre til neste steg.</div>
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<i>Stir until the dough lets go of the edges and looks like this. Let the dough cool down for about 10 mins before you move on to the next step.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqEPxeBse8C1Bmpipe4fVSGuIy8BmEUxcD9FQ6P-gwMWIMrpRodM0tba2bzPUvjmaI4nF68ALFvgdS8MYGjQ1dsZZZgMDY_eiu75lZomXvGrFPe3NFvDXHwtDPjKLEQ5JXXTDWNkuYEg/s1600/IMG_7952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqEPxeBse8C1Bmpipe4fVSGuIy8BmEUxcD9FQ6P-gwMWIMrpRodM0tba2bzPUvjmaI4nF68ALFvgdS8MYGjQ1dsZZZgMDY_eiu75lZomXvGrFPe3NFvDXHwtDPjKLEQ5JXXTDWNkuYEg/s640/IMG_7952.JPG" width="640" /></a></div>
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Ha i det første egget</div>
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<i>Put in the first egg</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8unVlqd_psOstygrfWEvAC5cjFlImolR6Oo8wYLm8o5oJ5sGpi61oe0KSzKTp8vSpAW8_4UKMUHqZ44duFrN5ZHFB06J_RpMa_h2_NW0AnZiaedS5MMHWHq2l1q2J9PJQl_-iHrH-24/s1600/IMG_7953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8unVlqd_psOstygrfWEvAC5cjFlImolR6Oo8wYLm8o5oJ5sGpi61oe0KSzKTp8vSpAW8_4UKMUHqZ44duFrN5ZHFB06J_RpMa_h2_NW0AnZiaedS5MMHWHq2l1q2J9PJQl_-iHrH-24/s640/IMG_7953.JPG" width="640" /></a></div>
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og rør sammen</div>
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<i>and mix</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqu8Se3vWeHkyr_O72z9tF0RpR7vtqdHmcezBEhLdJa0oZRdWRo-Vg2LJqY6jPB8-TSGO6Gvrb_faQoLWhoOil7AD_51315sEtZwwOAFYmFDJbwEVC0wlNsfNgBcufCGeYHWtXpvdGhxY/s1600/IMG_7954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqu8Se3vWeHkyr_O72z9tF0RpR7vtqdHmcezBEhLdJa0oZRdWRo-Vg2LJqY6jPB8-TSGO6Gvrb_faQoLWhoOil7AD_51315sEtZwwOAFYmFDJbwEVC0wlNsfNgBcufCGeYHWtXpvdGhxY/s640/IMG_7954.JPG" width="640" /></a></div>
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Ha i det andre egget<br />
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<i>Put in the other egg</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sshCpqavGhyphenhyphenCqbl_v6OCF4qWzvylWa5sABRL8YXjWpbquYAGwkoODhevR5EQFBSfIkDA6-1ukyJGBVOuggYEsjL4uf4WXPXv5pjjtIw1Yf408Yc6J5-UWilLrzbuwWTXjPAnOY_lO-Q/s1600/IMG_7956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sshCpqavGhyphenhyphenCqbl_v6OCF4qWzvylWa5sABRL8YXjWpbquYAGwkoODhevR5EQFBSfIkDA6-1ukyJGBVOuggYEsjL4uf4WXPXv5pjjtIw1Yf408Yc6J5-UWilLrzbuwWTXjPAnOY_lO-Q/s640/IMG_7956.JPG" width="640" /></a></div>
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Og rør sammen. Deigen bør se slik ut.</div>
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<i>And mix. The dough should look like this.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioB6mCjyLa3uXlbZjtWEf-wQDs-uYtnAoeq4603pN_TVGHl8sfmdM-cSjB6QI5PjNwunmMa5222IVljFnfjjW4DB7IuTJmbrkY1Gt2q64qOvfenAVyYiYJ1l_adB6cyttImegyIt89yOs/s1600/IMG_7958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioB6mCjyLa3uXlbZjtWEf-wQDs-uYtnAoeq4603pN_TVGHl8sfmdM-cSjB6QI5PjNwunmMa5222IVljFnfjjW4DB7IuTJmbrkY1Gt2q64qOvfenAVyYiYJ1l_adB6cyttImegyIt89yOs/s640/IMG_7958.JPG" width="640" /></a></div>
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Ha deigen i en sprøytepose. Den enkleste og reneste måten å gjøre dette på er å ha posen i et glass og brette kantene over glasset. Da holder toppen seg ren og du slipper å bli så klissete på hendene.</div>
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<i>Transfer the dough to a piping bag. This is easily done by putting the pipingbag in a tall glass and folding the bag over the glass edges. This will keep the top clean so your hands wont get sticky.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecnJd53Sz2NlZ6F9qNpxkXcTBcs4pm7iWYdI87EacgZdUMpMGPfH_TitxidoV-dVic5Whl0aKzh4mSxBkV5z_BMlQXSjky4blPOR5KA93QG2vZKh78GG2FZMz9Y-phVm39039ZCUKKiQ/s1600/IMG_7960.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecnJd53Sz2NlZ6F9qNpxkXcTBcs4pm7iWYdI87EacgZdUMpMGPfH_TitxidoV-dVic5Whl0aKzh4mSxBkV5z_BMlQXSjky4blPOR5KA93QG2vZKh78GG2FZMz9Y-phVm39039ZCUKKiQ/s640/IMG_7960.JPG" width="640" /></a></div>
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Ha bakepapir på et brett, klipp et ganske stort hull i posen (ca 2 cm bredt) og sprøyt i vei! Mine er ca 7 cm lange og blir ganske små, men lag gjerne større (eller mindre). Sett brettet inn i midten av ovnen og la dem steke i ca 30 min til de er gyldne og harde på utsiden. <u>Ikke ta dem ut for tidlig, da vil de falle!</u></div>
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<i>Put a baking sheet in a sheet pan, cut quite a large hole in your bag (about 2 cm) and start piping! Mine are about 7 cm long and quite small but feel free to make bigger (or smaller). Put the pan in the middle of the oven and let them cook for about 30 mins until they are golden and hard on the outside. <u>Do not take them out early, if you do they will deflate!</u></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7miESaJPQUZiHZOlSNvUyShaeU3ZGFZ-nUXUc-E5jAfpfUVjmD5eJMqXimPIczyEBX2H6wuqGD_1pvlXKN2VfcA117MHQrf1KHlWbjCi-N3tLnHT_EmxJdU1u5_Iw5i-rFX_yCyD-meA/s1600/IMG_7984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7miESaJPQUZiHZOlSNvUyShaeU3ZGFZ-nUXUc-E5jAfpfUVjmD5eJMqXimPIczyEBX2H6wuqGD_1pvlXKN2VfcA117MHQrf1KHlWbjCi-N3tLnHT_EmxJdU1u5_Iw5i-rFX_yCyD-meA/s640/IMG_7984.JPG" width="640" /></a></div>
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Ta brettet ut av ovnen og legg eclairene på en rist. Skjær en strek i siden på dem med en gang for å slippe ut den varme luften.</div>
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<i>Take the pan out of the oven and transfer them to a cooling rack. Immediately cut open one side of the eclair to let the varm air out.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQkM9MTSFwpqaTQbMb_ddyHZjiCXks8xc57PoD6LfeaAAaCbdwQSs-ungcQ3cLLzVaZb5H2eHSYib-ZthjBqS0l0bv0Y5zjdu-_829gbhubHmdkTVQvjt95Ld8Eb_9qtZvIl-gFFBrlI/s1600/IMG_7979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQkM9MTSFwpqaTQbMb_ddyHZjiCXks8xc57PoD6LfeaAAaCbdwQSs-ungcQ3cLLzVaZb5H2eHSYib-ZthjBqS0l0bv0Y5zjdu-_829gbhubHmdkTVQvjt95Ld8Eb_9qtZvIl-gFFBrlI/s640/IMG_7979.JPG" width="640" /></a></div>
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Hvis du har fulgt alle stegene nøye kan jeg med 99% sikkerhet si at du har perfekte eclair foran deg :) </div>
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<i>If you have followed these steps closely I can say with 99% certainty that you have perfect eclairs in front of you :)</i></div>
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Enjoy! :)</div>
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<span style="color: #0b5394;">- Citona Marie</span></div>
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</div>Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com0tag:blogger.com,1999:blog-7174733714432968668.post-85817445214525477362012-04-13T16:57:00.004+02:002012-04-14T00:35:46.517+02:00Vaniljedrømmer/vanilladreams<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bZTDA087WqHBedd7u1ewo_6WFZNF1PFZdmebAB3n3365-KiJGQ_0fe7sqGAl66CBFZS1cisvY463xdBo-IZdCsjIHILgR8pmNvGueCeN3pCUldjzvN7LjmQDiM0AuGPH0mUsoclhsoE/s1600/IMG_7367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bZTDA087WqHBedd7u1ewo_6WFZNF1PFZdmebAB3n3365-KiJGQ_0fe7sqGAl66CBFZS1cisvY463xdBo-IZdCsjIHILgR8pmNvGueCeN3pCUldjzvN7LjmQDiM0AuGPH0mUsoclhsoE/s640/IMG_7367.jpg" width="426" /></a></div>
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I dag kommer verdens beste vaniljecupcakes oppskrift. Hver gang man tar en bit er det som å spise en liten vaniljesky. I motsetning til sjokolademuffinsene fra forrige gang er disse lette som fjær uten noe som helst på. Om du vil kan du så klart ha på litt glasur eller smørkrem, men jeg liker disse best uten noe som helst.</div>
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Metoden jeg har brukt til å lage disse kalles for <i>reverse creaming </i>og er en bakemetode der man kremer smøret og ca 75% av det flytende med det tørre før man tar i egg og resten av det flytende. Den vanligste krememetoden er å først kreme smør og sukker for så å putte det andre i, men hvis du "reverse creamer" det skal det visstnok forhindre for mye gluten å danne seg som skaper store luftbobler. Det er absolutt ikke så komplisert som det høres ut som og det gir luftige og saftige cupcakes.</div>
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Disse cupcakes inneholder også kun eggehvite og ikke noe eggegule. Jeg har prøvd vaniljeoppskrifter som inneholder eggegule og jeg synes de blir tunge og smaker litt rart. Derfor anbefaler jeg alle å prøve denne oppskriften, som jeg fant <a href="http://www.passionforbaking.com/blog/2011/04/14/romantic-wedding-cupcakes/#comments" target="_blank">her</a>.</div>
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<u>Vaniljecupcakes</u> (gir ca 18 cupcakes) oppskrift <a href="http://www.passionforbaking.com/blog/2011/04/14/romantic-wedding-cupcakes/#comments" target="_blank">herfra</a></div>
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3 eggehviter, romstempererte (størrelse L, ca 25 g pr eggehvite)</div>
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160 g melk, romstemperert</div>
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115 g usaltet smør, romstemperert</div>
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190 g mel</div>
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1 ss maizena</div>
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200 g sukker</div>
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2,5 ts bakepulver</div>
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2 ts vaniljeekstrakt</div>
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1/2 ts salt</div>
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<i><u>Vanillacupcakes </u>(yields about 18 cupcakes) recipe from <a href="http://www.passionforbaking.com/blog/2011/04/14/romantic-wedding-cupcakes/#comments" target="_blank">here</a></i><br />
<i>3 eggewhites, room temperature</i><br />
<i>160 g milk, room temperature</i><br />
<i>115 g unsalted butter, room temperature</i><br />
<i>190 g flour (if you're using cakeflour skip the corn starch)</i><br />
<i>1 tbsp corn starch</i><br />
<i>200 g sugar</i><br />
<i>2,5 tsp bakingpowder</i><br />
<i>2 tsp vanilla extract</i><br />
<i>1/2 tsp salt</i><br />
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<span style="font-family: Times, 'Times New Roman', serif;"><b>Set the oven to 175 celcius/350 fahrenheit</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtywRHWyDM0Inoih2OGby55gz6OKPF7wuAGeUxPihWtOXHbBafHXhXp7Wn6DGazAJF88vrsbtlPqEwD2jhkSSmydOtXORNN3JXrsH5iC0aI0qFalqPMEEn01w6jo-ER-5LxPK-__rTeBY/s1600/IMG_7308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtywRHWyDM0Inoih2OGby55gz6OKPF7wuAGeUxPihWtOXHbBafHXhXp7Wn6DGazAJF88vrsbtlPqEwD2jhkSSmydOtXORNN3JXrsH5iC0aI0qFalqPMEEn01w6jo-ER-5LxPK-__rTeBY/s640/IMG_7308.jpg" width="640" /></a></div>
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Begynn med å blande eggehviten med 2 ss av melken og all vaniljeekstrakten. Miks det lett med en gaffel. Sett det så til side.</div>
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<i>Start by mixing the eggwhites with 2 tbsp of the milk and all the vanilla extract. Mix lightly with a fork and set aside.</i></div>
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Hell så alle de tørre ingrediensene i en bolle...</div>
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<i>Put all the dry ingredients in a bowl...</i></div>
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... og miks enten for hånd eller med en mikser til det er godt blandet.</div>
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<i>... and blend by hand or mixer until it's well incorporated. </i></div>
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Nå er det tid for reverse creaming. Ha i smøret og resten av melken. Det er veldig viktig at begge disse er ordentlig romstempererte.</div>
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<i>Now it's time for the reverse creaming part. Add the butter and the rest of the milk. It's very important that both are at room temperature.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pzuN1j_V_1GxEiN3dVOQV8oYAGb_aaiKGUEUpjwD_Jse4wX5Z87bWwJCriiX3Y4CTojTIK5XV9wJkORbhgWWjd2Vls4LYDxSGH4Xl5vIM2-Ih0lMS1GFCCtv7fb9HHEjPrWOD7x36ic/s1600/IMG_7311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pzuN1j_V_1GxEiN3dVOQV8oYAGb_aaiKGUEUpjwD_Jse4wX5Z87bWwJCriiX3Y4CTojTIK5XV9wJkORbhgWWjd2Vls4LYDxSGH4Xl5vIM2-Ih0lMS1GFCCtv7fb9HHEjPrWOD7x36ic/s640/IMG_7311.jpg" width="640" /></a></div>
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Sett mikseren på lav hastighet og miks til smøret og melken akkurat har blandet seg med det tørre.</div>
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<i>Set your mixer to low and mix until the butter and milk are just mixed with the dry ingredients.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1KCdadATO1T2GhW3Uloc8q2fe7pCd6dWZ9k87G1wdBfcoi0VCt5c8aiGM71qw4YnjsEXciqcu1wegq8CiGYADlXyiD2pxSOoOSzLK8pU4Ce5J_YCd43wOXWqGC9zgN1UIKUcXoHAapo/s1600/IMG_7312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1KCdadATO1T2GhW3Uloc8q2fe7pCd6dWZ9k87G1wdBfcoi0VCt5c8aiGM71qw4YnjsEXciqcu1wegq8CiGYADlXyiD2pxSOoOSzLK8pU4Ce5J_YCd43wOXWqGC9zgN1UIKUcXoHAapo/s640/IMG_7312.jpg" width="640" /></a></div>
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Miks så videre i 90 sek.</div>
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<i>Then mix it for 90 sec.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8wKU1vSPuJWGpauCZ2G5j-V_XKDL9BnKTGohuQC4m6TRqEMno9zHgne15w1AIlIctukzmPjT_9Gdw8DxWvU3M8RET-CVKRHTqt5SwGJ-Ru6MFj_zuE0B6ixoDrN0MV58RG1CrEE4doE/s1600/IMG_7313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8wKU1vSPuJWGpauCZ2G5j-V_XKDL9BnKTGohuQC4m6TRqEMno9zHgne15w1AIlIctukzmPjT_9Gdw8DxWvU3M8RET-CVKRHTqt5SwGJ-Ru6MFj_zuE0B6ixoDrN0MV58RG1CrEE4doE/s640/IMG_7313.jpg" width="640" /></a></div>
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Etter 90 sekunder vil røren være godt blandet og det er da tid for neste steg,</div>
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<i>After 90 seconds the batter will be well incorporated and it's time for the next step,</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqS7js2qvpaQSl057DAbEjrIrcZjTvhSJ1bRzo_YFYU3ERC0odAse8LDztmp2blorV0wADkfowAAXueApGO06Lt6L9lHZMePniKdHWpx9GAalvTfOXFahjQvYHPG5RuyrfhlTd3RZZWw0/s1600/IMG_7315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqS7js2qvpaQSl057DAbEjrIrcZjTvhSJ1bRzo_YFYU3ERC0odAse8LDztmp2blorV0wADkfowAAXueApGO06Lt6L9lHZMePniKdHWpx9GAalvTfOXFahjQvYHPG5RuyrfhlTd3RZZWw0/s640/IMG_7315.jpg" width="640" /></a></div>
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men før det må vi huske å skrape ned sidene!</div>
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<i>but before that we need to remember to scrape down the sides!</i></div>
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Nå er det på tide å finne frem eggehvite blandingen som vi lagde tidligere. Den skal helles i røren i 3 omganger med 20 sekunders miksing på medium mellom hver gang. </div>
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<i>Now it's time to find the eggwhites mix we made earlier. We are going to add it 1/3 at a time, mixing for 20 seconds on medium between each addition.</i></div>
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Slik ser røren ut når den er ferdig. Fyll formene 2/3 fulle og stek på 175 i ca 10 - 15 minutter. De er klare når tannpirkeren kommer ut ren. </div>
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<i>This is what the batter looks like when it's done. Fill the liners 2/3 full and bake on 350 for about 10-15 minutes. They're done when the toothpick comes out clean.</i></div>
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Mmmmmm...</div>
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<span style="color: #0b5394;">- Citona Marie</span></div>
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</div>Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com1tag:blogger.com,1999:blog-7174733714432968668.post-12292486869798151522012-04-03T00:16:00.004+02:002013-01-30T02:29:12.354+01:00Sjokoladedøden/Death by chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, 'Times New Roman', serif;">Til dere som ikke liker sjokolade (hvis sånne mennesker finnes): se vekk. Denne oppskriften er ikke for de pysete.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Si hei til verdens beste sjokolade cupcakes! Jeg har funnet oppskriften hos <a href="http://sweetapolita.com/2010/11/rich-ruffled-chocolate-celebration-cake/" target="_blank">Sweetapolita</a> (dronningen av<br />høye kaker), men gjort noen endringer. I hennes oppskrift brukes det vegetabilsk olje istedenfor smør og smørmelk istedenfor melk, som jeg har brukt. Jeg synes oljen ga en rar smak og smørmelken fikk cupcakesene til å heve skeivt og det kan vi ikke ha noe av. Derfor har jeg byttet dem ut og det ble mye bedre!</span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br />Når det kommer til baking gjelder det å planlegge. Alt det våte skal være romstemperert, noe som krever at du må gjøre klart minst en time før du kan begynne på bakingen. Dette er en gyllen regel for baking som er grei å huske. <b>Alle ingredienser skal ha samme temperatur</b>, med mindre noe annet er oppgitt i oppskriften.</span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br />Baking med sjokolade krever kakao og sjokolade av god kvalitet. I denne oppskriften har jeg brukt Valrhona sin 100% kakao og i frostingen er det callebaut 70% sjokoladeknapper. Jeg kan ikke garantere at det blir like godt om du bruker sjokoladeingredienser av dårligere kvalitet, men like saftige vil de nok bli. God kvalitet er også viktig når det kommer til vaniljen. Bruk for guds skyld ikke vaniljeessensen fra matbutikkene. Aller helst skal du bruke vanilje ekstrakt (jeg bruker <a href="http://www.cacas.no/Produkt/03-721" target="_blank">denne</a>, som du finner på de fleste kjøkkenbutikker som kitchn eller rafens) eller vaniljestang. God kvalitet er viktig!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7v6RMdo3R-_mEbVvxjqwPWfYxvAuAQP6LQ0XOrSbKgYRlnntw3BpVhg2S3CfpuAhX8DmyU_QwyBMkcBMN6zoPfzJgMo7bykMbijlZH0G3nK9RD6eIlY7LHJ3e04T5F6qw7duu95yIVg/s1600/IMG_7070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7v6RMdo3R-_mEbVvxjqwPWfYxvAuAQP6LQ0XOrSbKgYRlnntw3BpVhg2S3CfpuAhX8DmyU_QwyBMkcBMN6zoPfzJgMo7bykMbijlZH0G3nK9RD6eIlY7LHJ3e04T5F6qw7duu95yIVg/s640/IMG_7070.jpg" width="640" /></a></div>
<span style="font-family: Times, 'Times New Roman', serif;"><u>Saftige sjokolade cupcakes</u> (gir ca 18 cupcakes) oppskrift <a href="http://sweetapolita.com/2010/11/rich-ruffled-chocolate-celebration-cake/" target="_blank">herfra</a></span><br />
<span style="font-family: Times, 'Times New Roman', serif;">245 g mel</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">400 g sukker</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">60 g kakao</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">100 g smør, smeltet og romstemperert</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">2,5 dl kaffe, romstemperert</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">2,3 dl melk, romstemperert</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">2 egg, romstemperert</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">2 ts bakepluver</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1ts natron</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1 ts salt</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1 ts vaniljeekstrakt</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;"><i><u>Moist chocolate cupcakes</u> (yields about 18 cupcakes) recipe from <a href="http://sweetapolita.com/2010/11/rich-ruffled-chocolate-celebration-cake/" target="_blank">here</a></i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>245 g flour</i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>400 g sugar</i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>60 g cocoa</i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>100 g butter, melted and at room temperature</i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>1 cup coffee, room temperature</i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>1 cup milk, room temperature</i></span><br />
<i><span style="font-family: Times, 'Times New Roman', serif;">2 eggs, </span><span style="font-family: Times, 'Times New Roman', serif;">room temperature</span></i><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>2 tsp baking powder</i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>1 tsp baking soda</i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>1tsp salt</i></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>1 tsp vanilla extract</i></span><br />
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Begynn med å blande alle de tørre ingrediensene i en bolle.</div>
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<i>Start by mixing all the dry ingredients in a bowl.</i></div>
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Bland de med en håndmikser i ca 30 sek, til det er godt blandet.</div>
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<i>Mix them with your handmixer for about 30 sec, until all the ingredients are well incorporated.</i></div>
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Bland eggene lett med en gaffel.</div>
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<i>Lightly incorporate the eggs with a fork.</i></div>
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Hell så alle de våte ingrediensene i bollen med det tørre og bland. Deigen skal være veldig rennende.</div>
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<i>Pour all the wet ingredient into the bowl with the dry ingredients and mix. Don't worry about the consistency it's supposed to be runny.</i></div>
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Husk å skrape ned kantene innimellom, slik at alt blir godt blandet.</div>
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<i>Remember to scrape down the sides a couple of times.</i></div>
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Fyll formene og putt dem i ovnen. De stekes i ca 10-15 min, avhengig av hvor mye røre du har fylt formene med. De er ferdige når noen få smuler sitter igjen på stikkpinnen. Sjokoladecupcakes trenger nemlig ikke å være 100% stekt, slik som andre bakevarer.</div>
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<i>Fill the cupcakeliners and put em in the oven for about 10-15 min, depending on how much batter you put in the liners. They are ready when a few crumbs stick to your toothpick. Chcocolate cupcakes, unlike other baked goods, don't need to be a 100% done.</i></div>
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<u>Fudgy sjokoladefrosting</u> (holder til ca 18 cupcakes) oppskrift <a href="http://call-me-cupcake.blogspot.se/2011/04/chocolate-cake-deluxe.html" target="_blank">herfra</a></div>
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150 g smør, romstemperert</div>
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140 g melis</div>
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30 g kakao</div>
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100 g sjokolade (jeg bruker 70%)</div>
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0,5 dl fløte, romstemperert</div>
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0,5 ts vaniljeekstrakt</div>
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1 nype salt</div>
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(1 ss sterk kaffe, valgfritt)</div>
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<i><u>Fudgy chocolate frosting</u> (enough for around 18 cupcakes) recipe from <a href="http://call-me-cupcake.blogspot.se/2011/04/chocolate-cake-deluxe.html" target="_blank">here</a></i></div>
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<i>150 g butter, room temperature</i></div>
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<i>140 g confectioners sugar</i></div>
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<i>30 g cocoa</i></div>
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<i>100 g dark chocolate (I use 70%)</i><br />
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<i>50 ml heavy cream, room temperature</i></div>
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<i>0,5 tsp vanilla extract</i></div>
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<i>1 pinch of salt</i></div>
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<i>(1 tbsp coffee, optional)</i></div>
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Begynn med å smelte sjokoladen over vannbad. Sett den til side når den er smeltet, og la den kjølne til romstemperatur. Dette er viktig.</div>
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<i>Begin by melting the chocolate over a water bath or in a double boiler. When it's melted let it cool to room temperature. This is important.</i></div>
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Miks smøret mykt og fluffy. Husk å sktrape ned sidene innimellom, så alt får bli med.</div>
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<i>Mix the butter until it's fluffy. Remember to scrape down the sides every once in a while.</i></div>
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Tilsett så litt melis,</div>
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<i>Then add some of the confectioners sugar,</i></div>
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så litt kakao.</div>
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<i>then som cocoa.</i></div>
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Fortsett slik til alt er godt blandet.</div>
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<i>Keep alternating until everything is well mixed.</i></div>
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Tilsett den smeltede sjokoladen til røren og bland.</div>
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<i>Add the melted chocolate and mix.</i></div>
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Fortsett å blande til du har en silkete røre, ca 3 min.</div>
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<i>Keep mixing until its silky smooth. For about 3 mins.</i></div>
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Ferdig! Du kan nå pynte dine cupcakes. Jeg brukte en Wilton 1B tip. </div>
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<i>Done! You are now ready to decorate your cupcakes. I used my Wilton 1B tip.</i></div>
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Mmmm, er de ikke vakre? Det på toppen er ganache, smeltet sjokolade blandet med fløte. </div>
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<i>Mmmm, aren't they beautiful? The stuff on top is called ganache, meltet chocolate with heavy cream. </i><br />
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<u>Ganache</u></div>
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100 g sjokolade (av høy kvalitet)<br />
100 ml fløte<br />
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<u><i>Ganache</i></u><br />
<i>100 gr chocolate ( high quality)</i><br />
<i>100 ml cream</i><br />
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Så Ganache er det enkleste i verden å lage. Ta like mange gram sjokolade som ml fløte, varm opp fløten til den ryker, men ikke koker, hell den over sjokoladen og rør til det er en glatt saus. La den kjøle seg til romstemperatur før du pynter cupcaksene (så ikke frostingen smelter). Ikke la sausen stå for lenge ettersom den vil stivne. Hvis det skjer så kan du enten varme den opp litt eller lage sjokoladetrøfler (nam!).<br />
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<i>Ganache is the easiest thing in the world to make. Just take as many grams of chocolate as ml of cream, heat up the cream until there's steam but not boiling, pour it over the chocolate and stir until you have a smooth sauce. Let cool to room temperature before app</i><i>lying to the cupcakes (otherwise the frosting will melt). Do not let it sit for too long though, as it will become hard. If that happens you can either heat it up a bit or make chocolate truffles (nom!).</i></div>
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<span style="color: #0b5394;">- Citona Marie</span></div>
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Citona Mariehttp://www.blogger.com/profile/15352349901221780422noreply@blogger.com17