This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! When I was in Georgia, a good friend of my SIL came over to visit. We discovered that we both have Danish heritage and are interested in recipes from that country. He told me about this Danish Dream Cake that he has learned to bake and he texted me the recipe so that I could try it for myself! I was finally able to bake it the other day and first of all, I was amazed at how simple it is to make! Secondly, that caramel, coconut topping is so good that I could have eaten the entire panful with a spoon immediately! (If I didn't have such wonderful self control, Ha Ha!) And one more thing is that the cake itself is very light and spongey. It is no wonder that this is such a popular cake in Denmark! I tweaked the recipe just a bit after researching it more, so today I am sharing the recipe that I used, adapted from Skylar's recipe. Thank you Skylar! The backstory of this cake is that in the 1960s, a young girl entered her grandmother's recipe into a national baking contest and she won! The cake has been popular in Denmark ever since. I can't help but wonder where her grandmother got the recipe, but I haven't found out that tidbit anywhere. I mean, coconut seems like an unusual ingredient for Denmark, doesn't it? Well, whatever the rest of the story is, this is one great tasting cake. Here are a few tips when baking this cake:
The topping is so good, I am tempted to make it all alone and use it as an ice cream topping. Or, just serve some ice cream with your slice of Dream Cake. You will love it! Other Danish Recipes:
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This post was originally posted in July of 2018! Although Independence Day was yesterday, many people will still have the day off today. So, there is no reason not to keep the celebration going with a great American traditional meal! This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. Hey guys! Alicia here with more recipes from my ancestry. This month I decided to do American food, as in The United States of America. My ancestors have been here for a long time from many other countries throughout Europe. It's been difficult to find purely American foods, because the great thing about this country is it's a melting pot of people and cultures. And in fact today we have a meal that is an blend of foods from other countries, that when together makes a quintessential American meal. Hamburgers, Fries, and a MilkshakeHamburgers, wereminced Hamburg beef steaks made in Hamburg, Germany. They were usually very expensive. When Germans came to the USA, they made a version of the Hamburg steak here. These steaks were passed out to factory workers during the Industrial revolution, but proved difficult to eat standing up. This was until one chef put the patty between to slices of bread. This popularized the hamburger across the country. And I'm so glad! I love hamburgers. To make mine, I usually just make a patty with ground beef (80/20 or higher). Sometimes I mix in spices like pepper, garlic, thyme, or onion powder. Then as I put them on the charcoal grill, I salt them. When they're cooked through, and just about done, I add a slice of cheese. Cheddar, Pepper Jack, Swiss...to me all cheese has a place on a burger, it just depends on what else you're topping it with. For our burgers this time we used cheddar cheese, bacon, tomato, lettuce, and onion. All on a lightly grilled sesame seed bun. It was so delicious. I don't have a recipe for you because hamburgers are the perfect food to experiment with. There are so many delicious combinations. The bacon cheeseburger like we made is an American classic, But I also love Swiss cheese and sautéed onions. To go with hamburgers, the classic way here in the USA is with French Fries. While named French fries, they're actually from Belgium! During World War I, American soldiers in Belgium tried these delicious fried potatoes (that date back to the 1600's in Belgium). Because of the language spoken in that part of the country, the soldiers called them French Fries and the name has stuck (except for that very brief moment in time where we changed it to Freedom Fries in one of the most hilarious forms of animosity between countries). Fries are eaten all over the world now and in different ways. In Canada they use them to make Poutine. In the UK they're called chips and eaten with fried fish. No matter how you eat them, they are delicious. To make my fries I peel russet potatoes, and then slice them into long thin rectangular prisms (not exactly since the potatoes are round). Then I soak them in water or blanch them. I feel like this helps them to get plump up and be crispy when they are done frying (instead of soggy). I fry them in my 10 inch frying pan with about an inch of oil. As soon as they come out of the oil I put them on a plate with a paper towel and salt them. You can also bake them, just coat them in oil and salt first. To finish off the meal, is a milkshake! From my research it seems milkshakes are an American invention. Now we don't always have milkshakes with fries and burgers or even for dinner. Usually it's an after dinner treat! But we made an exception for this meal. Milkshakes are easy to make. Get your favorite ice cream, put it in a blender, add some milk and blend it up. It's so so simple and so delicious! You can make it as liquid as you want. We like to be able to drink ours through a straw but many people eat theirs with a spoon. Sorry I don't have a good picture of our milkshake. We drank it too fast.
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It's Lindsey, and I'm back with another French recipe for the sixth day of Christmas, a quiche for Six Geese a Laying! Now of course, the song says six geese a laying, but don't worry, this recipe calls for regular chicken eggs.
Obviously, while I was living in France I ate a lot of quiche. Quiche is such a quick and simple meal, and you can spruce it up any way you like! This quiche recipe is very basic and just calls for spinach, but you could easily add anything else you'd like to it. For example, it would be very easy for you to chop up some onion and toss it in to this quiche recipe. Or you could fry up some bacon and chop it up and sprinkle it into the filling once it is in the crust. You could also slice up zucchini and place them on the bottom of the crust and pour the egg filling over the top for a nice Quiche Courgette (courgette is the French word for zucchini.) A word on the crust. When I was in France you could pie pre-made crusts and would be labeled pate brisee or pate feuillette. Pate brisee is what they use for quiche. As I did some research into how you make pate brisee, I realized it was very similar to our basic pie crust. They usually make it with butter, but as you know, we make our pie crust with shortening and it works just as well. So here it is, my basic French Quiche recipe, you are going to love it!
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On the third day of Christmas my true love gave to me: Three French Hens, and so I made a pot of coq au vin!
Here is your language lesson for the day. Coq is actually the French word for rooster. Coq au vin directly translates as "rooster in wine." But it is hard to find a rooster to cook these days, so really any chicken will do. However, for our 12 days of Christmas recipes, the third day calls for Three French Hens, so I knew we would have to make a French dish, and Coq au Vin is just perfect for the season! It is warm and comforting. You serve this Instant Pot Coq au Vin atop a bed of mashed potatoes. Does anything sound more wonderful on a cold winter day? When I was tasked with doing a coq au vin recipe I knew I wanted to use my Instant Pot! I got it as a gift from my husband for my birthday, and I love it! Not only does everything cook faster in an Instant Pot, but it really cuts down on dishes! For this Instant Pot Coq au Vin you use the saute function and the pressure cook function.
A word on the wine used. We are not wine drinkers in this house. Or alcohol drinkers at all. Red wine is a central feature of coq au vin (remember vin= wine) but I didn't want to buy an expensive bottle of wine for one dish. I used Holland House Red cooking wine which is much less expensive. You could also use grape juice if you really don't want to use alcohol at all (the alcohol cooks out, but you do you. No judgement here!) then grape juice would work, but it is probably a little sweeter so you would likely want to adjust your grape juice/chicken broth ratio so your coq au vin sauce won't be too sweet.
I think you are really going to enjoy this Instant Pot Coq au Vin. We devoured it! Merry 3rd day of Christmas! |
Creators of Hot Cocoa Bombs! (copyrighted)
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Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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