Cookies with Cranberries, Almonds, Chocolate, and Liquorice (Cookies med tranebær, mandler, chokolade, og lakrids)




This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 100

150 g melted butter
4 1/2 dl powdered sugar
6 dl flour
6 egg yolks
4 tsp vanilla sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
6 handfuls chopped almonds
150 g chopped chocolate
100 g dried cranberries
12 tsp liquorice powder

Blend powdered sugar, butter, and vanilla sugar together. Blend in egg yolks. In a separate bowl, combine baking soda, baking powder, and flour. Blend into butter mixture. Blend in liquorice powder. Fold in almonds, chocolate, and cranberries. Drop by spoonfuls onto a parchment-lined baking sheet. Bake at 150 C (convection) for 7-8 minutes. Let cool on wire racks.


Herb Bread (Krydderurtebrød)

Herb Bread



This recipe was found on Søndag 

1 dl milk
25 g parsley
5 stalks thyme
250 g flour
1 tsp baking powder
1 3/4 dl oiil
4 eggs
50 g flavourful cheese
50 g walnuts
Salt and pepper

Heat oven to 180 C. Blend milk and herbs together with an immersion blender or in a regular blender. Blend flour and baking powder in a bowl. Pour milk mixture and oil in while whisking. Whisk in the eggs one at a time. Grate the cheese and blend it into the dough. Blend the chopped nuts into the dough. Season with salt and pepper. Pour into a greased 1 1/2 L loaf pan, preferably lined with parchment. Bake for ca 35 minutes. Let cool off a bit in the form before removing. It’s easiest to cut the bread when it’s cooled.

Autumn Wreath (Efterårskrans)




This recipe was found on Familie Journal 

2 dl water
65 g butter
80 g flour
2 eggs

3 apples
2 tbsp water
1 cinnamon stick
125 g blackberries
2 tbsp suar
2 dl heavy cream
Grains from 1 vanilla pod

3 dl powdered sugar
1 tbsp lemon juice
1 tbsp water

Bring water and butter up to a boil and stir in the flour to create a uniform mass. Let cool a bit and mix in the eggs one at a time. Place the dough in a pastry bag and pipe it out onto a parchment-lined baking sheet into the shape of a large circle. Bake at 200 C for 35 minutes, and let cool. Peel and core the apples, and dice them. Boil until tender in water to which the cinnamon stick and 2/3 of the blackberries have been added, add sugar and let cool. Beat the cream and vanilla grains to a whipped cream. Split the pastry to make two layers. Fill with the apple mixture and the whipped cream. Mix powdered sugar, water, and lemon juice together to make a smooth glaze and top the pastry with the glaze and the rest of the blackberries.

Easy Crisp Cookies with Cinnamon, Cardamom, and Chocolate (Nemme sprøde cookies med kanel, kardemomme og chokolade)




This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 60

100 g softened butter
4 egg yolks
2 dl powdered sugar
2 dl brown sugar
1 tbsp cinnamon
1/2 tbsp cardamom
2 tsp vanilla sugar
1 tsp baking soda
3 dl flour
100 g chocolate chips

Preheat oven to 175 C (convection.) Blend butter, the two sugars, and egg yolks together. Add the vanilla sugar. Mix well. Combine baking soda, cinnamon, cardamom, and flour; mix into the butter mixture. Fold in chocolate. Drop cookies onto a parchment lined baking sheet. Bake for 7-8 minutes and let cool on a wire rack.

Pumpkin Bread with Pumpkin Seeds (Græskarbrød med græskarkerner)

Pumpkin Bread with Pumpkin Seeds



This recipe was found on Søndag 

Makes 2 loaves

25 g yeast
1 1/2 dl lukewarm water
1 dl honey
720 g flour
8 tbsp pumpkin seeds
3 dl pumpkin purée
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 tbsp salt
Oil for greasing
1 egg
2 tbsp water
1 tsp salt

Dissolve the yeast in lukewarm water. Add honey and 3 dl of the flour. Cover with plastic wrap and let rise in a warm place for 20-30 minutes.

Place the pumpkin seeds in a food processor and grind them up.

Remove plastic wrap from your bowl; add 6 tbsp of the ground pumpkin seeds along with pumpkin purée, cinnamon, ginger, allspice, salt, and half of the remaining flour.

Turn the dough out onto a floured surface and knead the rest of the flour in a bit at a time. Keep kneading for 10 minutes, or until dough is smooth and supple.

Roll the dough into a ball and place in a greased bowl. Cover with plastic wrap and rise in a warm place for ca 1 hour.

Heat oven to 210 C. Punch the dough down and form into 2 loaves. Place on a parchment lined baking sheet.

Beat the egg with water and a bit of salt. Brush the loaves with the mixture and sprinkle the rest of the crushed pumpkin seeds atop. Bake for ca. 25 minutes. Cool on wire rack. Eat with butter.

Sonni’s Bounty Cake (Sonnis Bountykage)

Sonnis Bounty Cake



This recipe is from Sonni Pedersen and was featured in Familie Journal 

75 g softened butter
250 g brown sugar
3 eggs
125 g dessicated coconut
1 tin coconut milk (400 mL)
210 g flour
1 tsp baking powder
200 g milk chocolate

Blend the butter and brown sugar together well and beat the eggs in one at a time. Beat in coconut and coconut milk. Chop the chocolate. Combine flour, baking powder, and chocolate and fold it into the batter. Pour the batter into a greased 20 x 30 cm pan and bake at 175 C (for convection ovens) or 200 C (for regular ovens) for 30 minutes.

Carrot Cheesecake (Cheesecake med gulerod)

Cheesecake with Carrot



This recipe was found on Søndag 

18-20 digestive biscuits or graham crackers
100 g butter
18-20 cm diameter springform

Cheese filling:
2 (200 g) packages plain low-fat Philadelphia cream cheese
2 egg
80 g sugar
1 tsp vanilla powder
Rind of 1 lemon

Carrot filling:
1-2 medium carrots
75 g pecans or walnuts
100 g raisins
100 g sugar
1/2 tsp cinnamon
70 g flour
1 dl sunflower oil
1 egg
1 tsp vanilla sugar
1 tsp baking powder
1 tsp baking soda
pinch of salt

150 g low-fat cream cheese
ca. 75 g softened butter
100-200 g powdered sugar

Crush the biscuits/crackers finely and blend with melted butter. Press into the bottom and sides of a greased springform. Bake in a preheated 160 C oven for 5 minutes. Cool.

Make the cheese filling:
Beat cream cheese, egg, sugar, vanilla, and grated lemon rind until smooth and creamy. Do nt overbeat.

Make the carrot filling:
Finely grate the carrots and blend them with chopped nuts and the rest of the ingredients until the mixture becomes uniform. Spread the carrot filling atop the crust and then spread the cheese filling atop the carrot filling.

Bake at 160 C for 40-50 minutes, turn the heat off, and let the cheesecake sit in the oven for 20 minutes more. It’s done when a toothpick inserted in the middle of the cheesecake comes out clean.

Beat cream cheese and butter to a uniform mixture; beat in powdered sugar until it’s sweet enough for your liking. Spread the topping atop the cheesecake, and refrigerate at least 6 hours, preferably overnight. Garnish with chopped nuts.

Cheese Bread with Squash (Ostebrød med squash)

Cheese Bread with Squash



This recipe was found on Søndag

25 g yeast
2 1/2 dl lukewarm water
1 tsp salt
1 tsp honey
2 tbsp olive oil
200 g white whole wheat flour
150 g squash
ca 300 g flour
100 g shredded mozzarella

Dissolve the yeast in the water. Add salt, honey, oil, white whole wheat flour and grated squash. Let sit 5 minutes and add the regular flour a bit at a time.

Knead well and let rise under a damp towel for 45 minutes.

Punch the dough down, roll into a long loaf, sprinkle with cheese and cut the loaf into three long strips that are still together at one end. Braid the bread and place on a baking sheet lined with parchment. Let rise until doubled in side (about 45 minutes.)

Bake at 200 C for 30 minutes and enjoy warm. It can also be frozen and heated up before serving.

Kringle with Chocolate and Poppy Filling (Kringle med chokolade- og birkesfyld)



I don’t understand why they decided to call this a kringle, as it’s clearly a roulade.. Ah well.


This recipe was found on Hjemmet:

1 dl milk
25 g yeast
2 beaten eggs
Grains from 1/2 a vanilla pod
125 g melted butter
125 g powdered sugar
pinch of salt
ca. 500 g flour

25 g softened butter
100 g poppy seeds
125 g powdered sugar
2 tbsp milk
50 g finely chopped dark chocolate

1 beaten egg

50 g flaked almonds

Dissolve the yeast in the milk in a large bowl. Add egg, vanilla, butter, powdered sugar, and salt. Gradually add the flour and knead well into a smooth and supple dough. Cover the bowl with a damp towel and let rise in a warm place for 1 hour. Roll out into a 30 x 22 cm rectangle. Mix the filling ingredients together and spread it onto the dough in a square. Leave 2 cm along the edges bare. Fold the dough together 3 times into a roll and press the edges down into the ends. Lay on parchment with the seam side down. Let rise for 1 hour. Brush with egg and sprinkle with almonds. Bake at 175 C for ca. 45 minutes.

Arugula Bread (Rucola-brød)

Arugula Bread


This recipe was found on Søndag

Makes 4

350 g flour
2 tsp baking powder
1 tsp salt
2 1/2 dl yoghurt
2 eggs
1/2 dl oil
50 g Parmesean or Feta
50 g arugula

Heat oven to 175 C. Pour flour, baking powder, and salt into a bowl. Stir in yoghurt, eggs, and oil. Cut the cheese into small dice and chop the arugula. Fold both into the dough. Place the dough onto a parchment-lined baking sheet in four large buns. Use a spoon; the dough is too wet to use your hands. Bake for ca 30 minutes.