Other sweet treats

Chocolate brownies

Chocolate browniesToday I celebrated my birthday (which was last Friday) with my closest family. When I asked my niece on Friday what treats I should serve at this party, the answer was: “ice cream and cake and sweets. So ice cream with cake crumbs and sweets on top”. Fair enough.

For a little while I wondered which type of cake crumb would go best with ice cream, and I decided to go with chocolate brownies. And when I googled the best possible brownies recipe (with search words “best ever chocolate brownies recipe”), a lot of the results pointed to this particular recipe. It had to be tried, and this did taste pretty good especially with ice cream. Although I’ve never actually made chocolate brownies before, so I had nothing to compare them to…

The original recipe called for unsalted butter with added salt, but I used baking margarine because I just happened to have it already.



Chocolate brownies (20x20cm tray)
 140 g margarine
 250 g caster sugar
 0,5 tsp vanilla sugar/extract
 65 g dark cocoa powder
 2 eggs
 65 g plain flour


Ice cream dessert in my niece's style


Measure the margarine, sugar and cocoa powder into a heat resistant bowl and melt on a double boiler (or in a microwave) mixng every now and then, until the ingredients have melted and the mixture feels hot to the touch. Set aside to cool slightly.

Add eggs one at a time to the mixture stirring vigorously (this word was used in the original recipe : ) ) after each one. Add the flour and mix until evenly combined. Beat vigorously for another 40 strokes and then pour the batter into a tray which has been lined with foil.

Bake in the lower part of a 160°C oven for 20-25 minutes. The brownie-mix is done when a toothpick pressed into the centre of the batter comes out almost clean.

Let cool and cut into squares.


Serve as they are, or in my niece’s style: crumbed with ice cream and sweets : )



This new recipe found its way also to the list of cake flavours.

The Italian based tiramisu is rich and creamy and also a perfect dessert for those like coffee and have a sweet tooth.


Cake base:
 4 eggs
 1,5 dl sugar
 1 dl plain flour
 1 dl potato flour
 1,5 tsp baking powder
 6 egg yolks
 1,2 dl sugar
 250 g mascarpone
 4 dl double cream
 1 tsp vanilla sugar
Also needed:
cold coffee
dark cocoa powder


For the cake base beat eggs and sugar until light and fluffy. Mix together flour and baking powder and sift into the eggs while carefully mixing with a whisk. Spread the cake batter onto a baking tray covered with a baking paper sheet, and bake in 200°C for 6-8 minutes. Be careful not to burn the base!

As soon as it comes out of the oven, flip the base over to a sugared baking paper sheet and leave to cool.

Add mascarpone to whipped yolks and beat until smooth. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone egg yolk mixture.


Cut the cake base into two sheets and spread a little coffee on one half to moisten it. Spread half of the filling and add the second half of the cake base, moisten with coffee, and spread the last of the filling. Let set in a refrigerator for 4 hours or over night.


Sift cocoa powder on top before serving.

Milk chocolate mousse served in chocolate bowls

Suklaamousse suklaakupista


Today we celebrated my dad’s birthday, and I wanted to try making these chocolate bowls I’ve once come across somewhere in the wonderful world of internet. Chocolate bowls proved to be an excellent idea especially according to my niece and nephew, who excitedly ate “granny’s new bowls”.

I’ve been tempering chocolate almost all week now, and these bowls also took a few practice batches. Now that all the planned chocolate work has been completed, I think I’ll take a short break from handling chocolate altogether. For a while now I’ll concentrate solely on eating it ;)

I added step-by-step pictures to the end of the post, but note that to make these cups the chocolate needs to be correctly tempered, otherwise they won’t come out right.







Milk chocolate mousse: (approx. 8 servings)

200 g milk chocolate
200 g mascarpone
0,5 dl caster sugar
2 eggs (separated)
1 tsp vanilla sugar
2 dl double cream







Melt the chocolate carefully in a microwave and let it cool slightly. Whip the cream with the vanilla sugar. Separate the eggs, and beat the egg whites with sugar to form firm peaks. Mix together the egg yolks, mascarpone and slightly cooled melted chocolate. Carefully fold in the whipped cream and egg whites. Store in a refrigerator before serving.


Chocolate bowls:


You will need:
Sturdy balloons (NB! Water balloons are not suitable for this!)


Blow the balloons up into the desired size. You may use a measurer or alternatively you can blow the balloons up inside a sufficient sized bowl until the balloon softly touches the sides of the bowl


Dip the balloons in tempered chocolate


Set the balloons on a baking paper and leave to cool


When the chocolate has hardened, empty the balloons slowly by cutting a small incision next to the knot


Remove the balloons carefully from the chocolate. NB! This step will not work unless the chocolate is correctly tempered and the balloons are sturdy enough!


Raspberry parfait with blueberry purée

Vadelma parfait

Kotileipomo Juhlakuu held a small founding party yesterday, and (due to a lack of time) the evening’s menu consisted of pizza bolognese made with my “secret recipe” and raspberry parfait, the recipe of which I found a couple of days ago from my computer.

If I remember correctly, this recipe is originally from Pirkka magazine, and I’ve made it once before. I remembered that this parfait was difficult to make, but it most definitely isn’t. The only point in this recipe which could be classified as difficult is separating an egg, but if you can do that, this parfait is a piece of cake. And extremely delicious!



Raspberry parfait

3 egg yolks
2 tbsp powdered sugar
3 dl double cream
2 tsp vanilla sugar
2 dl raspberry jam
(1 tbsp citrus liqueur)







Whip the cream and season with vanilla sugar. Put in the fridge. If desired, flavour the jam with citrus liqueur (I didn’t). Whisk egg yolks and powdered sugar until frothy. Add whipped cream and mix until smooth. Add the jam and mix only slightly, so that the mixture still has a marble-like texture.

Spoon the parfait mix into a ring-shaped bundt pan (volume 1l), which has an open centre (this caused some wonder among the guests – what does it mean that the bundt pan’s centre is open, and why does it have to be?). Cover the pan with foil and freeze for at least 3-4 hours, preferably over night.

Take the parfait out of the freezer and let it soften in a fridge about 45 minutes before serving. Dip the pan into boiling hot water for a few seconds and turn over to a serving plate. Decorate the parfait with blueberries or raspberries.



Blueberry purée

200 g frozen blueberries
2-3 tbsp powdered sugar
½ – 1 dl orange juice





Purée frosty blueberries and powdered sugar in a multi mixer or a hand held blender. Thin with orange juice if necessary. Serve the purée in a separate sauce pitcher.