torstai 30. maaliskuuta 2017

Chocolate cupcakes with a hint of coffee

*collaboration with Tupperware Nordic*

I love Tupperware´s silicone products. Those are so simply and easy to use. The silicone is very high quality and forms are 100% silicone. That means that you don´t have to grease the forms. The only thing you have to do is to rinse those with cold water before adding any dough. 

Silicone baking forms withstand temperatures from -25˚C to 220˚C. You can use forms for food preparation in the freezer, microwave and in a conventional oven. Those are easy to storage even in small kitchens. There is special silicone forms for example bread, waffles and cupcakes. I mostly use the cupcake form for both sweet and savory dishes. One of my favorite sweets are cupcakes because those are easy to do and you can decorate those in so many ways. 

And chocolate... My favorite ingredient. I made very moist and soft chocolate cupcakes with a hint of coffee. Easy to do with silicone cupcake form. You don´t have to use muffin paper but I sometimes use because of the look. The recipe for dough is mine but for frosting I used Tupperware´s recipe because it´s just so good. Although I change water to a coffee for more flavor. 

Chocolate cupcakes (12)

100 g butter (room temperature)
1 dl regular sugar
1 dl soft light brown sugar
2 eggs
3 dl flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla sugar
100 g crème fraîche
1 dl coffee
50 g dark chocolate

100 g dark chocolate
40 g butter
1½ dl icing sugar
2 tbsp coffee

Place two silicone cupcake forms to cold oven tray. Remember to rinse those with cold water. Preheat the oven to 175˚C. 

Put the sugar and butter into a mixing bowl and beat until fluffy. Add the eggs, one at a time, beating between each egg. 

Mix together
all the dry ingredients and sift to the batter. Add the crème fraîche, coffee and melted chocolate. Mix until the batter is smooth.

Spoon the batter into the silicone cupcake forms to make them about three- quarters full. 

Bake on the middle shelf for about 20 minutes.

Leave to cool for about 10 minutes before taking of from the form. 

For frosting add the chocolate and butter into a microcook pitcher and melt in the microwave. Then add the icing sugar and coffee and mix well together. 

Dip the cupcakes on at a time to a frosting. If you want, you can melt some white chocolate and decorate the cupcakes with that and some candy. 

maanantai 20. maaliskuuta 2017

The UltraPro pie form and gluten- free tuna pie

*collaboration with Tupperware Nordic*

I´m so excited about this collaboration with Tupperware Nordic. As many of you know I have been part of Tupperware past five years when I have worked as a consultant and a team leader. Now I have an opportunity to tell you about our amazing products by recipes that are my own or Tupperware´s. 

I hope this is the first one of my many post that focus on Tupperware's great products. You can go to see more about Tupperware Nordic to www.tupperware.fi There you can read more about products and browse the catalog and flyers. 

But lets get started with first two products that are used in my gluten- free tuna pie. Those are the UltraPro pie form and the Eazy Shaker

The UltraPro pie form is a great product which comes with a cover. It is suitable for temperatures ranging from -25˚C to 250˚C and it can be used in the freezer, fridge, microwave and conventional oven. The cover is suitable only for a freezer and a fridge. But do you know how cool it is when you have the cover to protect your pie in fridge? It is more Eco-friendly than plastic wrap. You can bake your pie and put it to the freezer and then few days later when your friends come by you can just reheat it either in the oven or in the microwave. Or you can take it with you for a nice Sunday picnic because of the cover. There is few points when using UltraPro products so it is always important to read the instructions for use. 

But I just love that product and you might think I`m prejudiced but there is just something that makes your life a little easier when using Tupperware. For example you don´t have to oil your pie form. 

I usually make savory pies and that is why I wanted to share my tuna pie recipe for you. This one is perfect for a lunch together with salad or you can take this with you to a park for a nice spring picnic and share it with your friends and family.

Tuna- pie (gluten-free) 

Pie base

100 g butter
2 dl gluten- free oat flour
½ tbs water
40 g grated cheese


150 g/1 can tuna
50 g feta cheese
20 g spinach
1 tomato
50 g grated cheese
200 g sour cream (nordic style)
3 eggs
salt, black pepper

Preheat the oven to 200˚C. 

First make the pie base. Dice the butter into small cubes. Work it into the flour until it´s fully incorporated. Add water and cheese and mix until the dough comes together. Tip the dough into a pie form and press it into the base and up the sides of the form.

Then add tuna, feta cheese, spinach, sliced tomato and grated cheese. 

Place the sour cream, eggs and little salt and pepper into Eazy Shaker and shake until mixed. The Easy Shaker is ideal for making, mixing, serving and storing dressings and marinades. It comes with a dripless cap. Open the cap and pour the mixture into the pie form. 

Bake in a 200˚C for about 30 minutes.

sunnuntai 19. maaliskuuta 2017


Eilen instagramissa julkaisemani kinderkakun kuva sai ilmeisesti useammankin herkkuhampaan kolottamaan, joten pitkästä aikaa reseptiä jakoon. 

Kakkupohjan tein tällä Suklaapossun ohjeella, koska mitäpä sitä pyörää uudestaan keksimään, kun sellainen on jo olemassa. Pohjan tein halkaisijaltaan 24cm vuokaan ja ranskankermaa käytin 200g eli yhden purkin. Kakkupohjan voi hyvin tehdä edellisenä päivänä ja täyttää seuraavana. Itse monesti leivon yhtenä päivänä pohjan, täytän seuraavana ja sitä seuraavana kuorrutan ja koristelen. Eli kakkupohja ja kuorrute kannattaa tehdä edellisenä päivänä ja koota kakku sitten seuraavana. 



150g maustamatonta tuorejuustoa
150 g maitosuklaata
2 dl vispikermaa


150g maustamatonta tuorejuustoa
150 g valkosuklaata
2 dl vispikermaa


n. 2 dl vaniljasokerilla maustettua maitoa


3 dl kuohukermaa
200 g maitosuklaata

Aloita kuorrutteen tekemisellä. Paloittele suklaa kattilaan ja lisää kerma. Kuumenna keskilämmöllä niin kauan että suklaa on sulanut kerman joukkoon. Kaada suklainen kerma erilliseen kulhoon, laita kansi päälle ja laita jääkaappiin kylmenemään.

Valmista kakkupohja. 

Maitosuklaamoussea varten sulata suklaa mikrossa (keskiteholla n. 2-3 min). Vaahdota kerma. Notkista tuorejuusto ja lisää joukkoon suklaa ja kääntele lopuksi joukkoon kermavaahto. Valmista vastaavasti valkosuklaamousse.

Halkaise kakkupohja kolmeen osaan. Kostuta alimmainen pohja ja levitä sen päälle ensin joko maitosuklaa- tai valkosuklaamousse ja taasen toiseen väliin toinen mousseista.

Kuorrute on toivottavasti saannut olla kylmässä riittävän kauan, jotta se on jääkaappikylmää. Vaahdota suklainen kermakuorrute yleiskoneella tai sähkövatkaimella ja levitä tasaisesti kakun päälle. 

Koristele haluamallasi tavalla. Itse päädyin erilaisiin Kinder-suklaisiin, koska kakun täytteet toivat ensimmäisenä mieleen Kinderin.... ja Kinderhän nyt vaan on niin hyvää!