Sweet Apple Crumble

This pie is one of the easiest desserts you can ever make. You can choose if you want to have shredded coconut or cinnamon in this recipe. Although my favourite is coconut...

Apple Crumble in a Flash

3 apples

1/2 cup flour

1/2 cup granulated sugar

1/2 cup shredded coconut (or 1/2 tsb cinnamon)
3/4 stick of butter

Pre-heat the oven to 390 F. Take out the butter stick 30 minutes before making the crumble.

Peel the apples and cut them into small squares. Grease and flour a pan, place the apple pieces onto the pan.

Now you can start with the crumble. Cut the butter into smaller squares. Mix in all the ingredients with the use of your hands. You should make it look like big breadcrumbs.

Sprinkle the "breadcrumbs" over the apples. Place in the oven, let it bake 20 minutes.

Serve with vanilla icecream or vanilla sauce!

Strawberries and cake, always a good combination!

This cake is simple to make, and tastes absolutely wonderful. You will need:

Yummy Strawberry Cake

4 big eggs
2 cups granulated sugar
2 1/2 cups all purpose flour
1 tablespoon baking powder
3/4 warm water (not boiling hot!)

Put the oven on 350F. Start out mixing the eggs and sugar with an electric whisk. When it's white and fluffy it's ready. Pass the flour and the baking powder through a sifter. This will avoid the cake to get dense, and will make it lighter and fluffier. Pour down the flour into the egg mix using an electric whisk. Add the water peu en peu. Grease and flour an 11-inch pan, and pour in your batter. Put the pan in the pre-heated oven. Bake for approximately 55 minutes.

Now you can start preparing the vanilla cream that will go on one of the cake layers. Homemade vanilla cream tastes so much better than the prepared ones that you find in the stores.

Vanilla cream

2 cups milk
1 vanilla pod
4 egg yolks
3 tablespoons granulated sugar
1/2 cup corn starch
1/2 stick of butter

Slice the vanilla pod in half and use the knife to take out the seeds. Put the vanilla pod, seeds, and milk in a sauce pan. Let it cook on low-medium heat. Stir constantly. In a bowl, whisk egg yolks, corn starch and sugar. Pour in the blend in the sauce pan. Heat it up; watch out so it doesn't boil! The cream is gradually getting thicker and thicker. Add the butter while whisking. Let the sauce cool off before putting it on the cake.

Take out the cake and let it cool on a wire rack. Make sure it’s completely cooled off before cutting it into three layers. To add a little flavor to the cake you can use lemon juice and pour it on one of the layers before adding the vanilla cream. Put on the second layer. Here you can basically choose which ever fruit you want. Strawberries, mashed bananas, blueberries, raspberries, you name it! Spread the fruit over the second layer. Put on the 3rd and last layer.

Decoration

1 1/2 cups cream
Strawberries

Whisk the cream in a bowl. Spread a nice thick layer of cream over the cake. Decorate it with strawberries! Enjoy!

This is where the dream begins...

Carrotcake cupcakes
Makes 12 big ones (or 24 smaller ones)

2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cup grated carrots (4 medium sized carrots)
1 1/2 cup flour
2 tablespoons bakingpowder
1 tablespoon cinnamon
1/2 cup pecans

Preheat the oven to 440F.
Mix eggs and the sugar in a mixing bowl with a kitchen aid. Or if you have strong arms that can produce the same fluffy effect with a whisk, be my guest..

With the help of a wooden spoon mix in the oil. After the oil has been mixed in put the rest of the ingredients in the bowl and mix with the spoon. To make the cupcakes extra fluffy I usually use a sifter to pass the flour and the baking soda onto an old newspaper before I mix it with the other ingredients.

Pour the batter into a muffin pan lined with paper liners. Fill it with 3/4 of batter. Pop it into the oven for approximately 12 minutes.

And of course a good cupcake has to have.. yeah you know what Im talking about.. Frosting baby!

When it comes to baked good and me, my philosophy is full fat. I don't believe in using diet stuff because the result never turn out as good. The balance is just to limit yourself on how many you eat...

Frosting
1/2 cup (about 4 ounces) cream cheese
2 tablespoons confectioners' sugar

Take out the cream cheese about 15 minutes before. Mix it until it's fluffy, and add the sugar peu en peu. Spread it on the (cooled) cupcakes. Decorate with pecans!

The result!