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Brownies basically just is another variation of a pound cake. It has a bit more sugar. Some of the flour replaced with nuts, it has a bit less baking powder and added cocoa. But these small changes are enough to make the brownie a cake of its own. It is dense and heavy, more confetionery than cake. Sweet and strong. Lovely!
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In general, home ovens have a lot of problems. Most of them can be addressed with a few tricks though. One of the best tricks is using a baking stone. You can buy baking stone in many places, but they are rarely optimal. So I made up some tricks myself and now I can bake bread with the best.
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Video recipe - When browsing paleo sites I have often seen recipes for almond buns and oopsies. I found that the almond buns looked interesting. So I have been experimenting with those a lot. This is the recipe I have developed. They are a lot easier to make than regular buns and they taste better too. So I make them often now.
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Almond flour is useful in many recipes. Homemade marzipan, petit fours, French macaroons, pie bottoms, paleo cooking etc. It is a little time consuming, but simple enough to make with a blender or coffee grinder.
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Video recipe - it is well known that we danes have a hampering for danish pastry. Even our breakfast bread is often made from this. There is the classic "poppy" (birkes) that is a non sweet danish pastry with a load of poppy seed on top. Hence the name. And there is the "copenhagen poppy / tea poppy" where the pastry is a bit sweeter and there is almond remonce for filling. It is not quite a cake and not quite a breakfast roll. But very good none the less.
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This is undoubtedly the recipe I am most often pressured to make by my family. But that's easy to understand. Who does not like the classical cinnamon buns? This is a basic recipe, along with a few popular variations.
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This is a cake recipe I have from my mother. A recipe she learned in the south of France. I do not understand why it is not a classic cake in all bakeries, as it is better than most that can be bought there. They taste is awesome and it is awesomely easy to make.
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Video recipe - Some of the most difficult types of bread to bake are those made of laminated dough. Also called a viennese dough here in Denmark. Amusingly it is called "Danish pastry" in most of the rest of the world. The ultimate challenge is the croissant. It is very honest and has no filling, no remonce, no glaze or other things that can hide one's flaws. There are many ways of doing it, with different amounts of "rolling-butter", number of butter layers etc. This recipe is the one I think is the best version for beginners and experienced bakers alike.
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The "French" bread we make most often here in Denmark, is a typical white bread that is quick to make, but taste of very little. It is not a classic long fermented bread recipe, and can have a tendency to taste slightly yeasty. If you want to avoid that, then this recipe is closer to the classic French bread. Slowly fermented and with a pre ferment. It is not really any more difficult to make, but it must be planned a little ahead of time, as there are some long fermentation periods along the way. So for some people it is impractical for everyday use. But great for a weekend where you want to make "the ultimate French bread".
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Video Recipe - Even though it is a simple recipe it is very versatile. The pastry is often what turns seperate ingredients into something special. It's also very quick to make. Here is a recipe for making it both manually and by using a food processor. And how to pre bake the bottom without any filling.
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It goes by many names. But pound cake is *the* basic recipe for chemically leavened cakes. It is incredibly easy and flexible. If you want to experiment with cake for your self, using the pound cake recipe as a starting point is a good way to do it.
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Video Recipe - Classic Danish/Scandinavian cake specially eaten at Christmas. I have certainly not seen it in other parts of the world. And this really IS grandmother's recipe. That is, not my grandmother, but my wife's father's grandmother. But that counts as well.
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Biscotti means "twice baked" and is in fact a general term for cookies. The name for this version with almonds is in fact Cantucci and comes from Tuscany.
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Video recipe - This is as classic and simple a cake as you can possibly make. Yet the result is fantastic. Almonds, egg whites and sugar. That is all. It is difficult to make anything simpler than that. But it is considered a luxury delicatesse, so this kind of cake is mostly served at special occasions in Denmark. Christenings, weddings, confirmations, anniversaries and so on.
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In the US it is folklore that the cops eat doughnuts. In Denmark we have the same thing with this cake. The lemon moon. It is typical a factory made cake. But it is much better when it is homemade. Like this.
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Laminated bread is made by making a normal bun dough and then folding it in layers with butter in between. There are different ways to do this. Using croissants and other types of bread as examples I show here what results the different methods will yield. This should enable you to "understand" laminated bread instead of just following a recipe.
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The classic apple pie is easy, fast and delicious. There is a reason it is a classic. It is also a good way to use apples that have become a little too soft and wrinkled. With a dollop of sour cream or cream is perfection.
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Video recipe - It's time to bake and the cake just needs a finishing touch of something sweet. It's time to pull out the remonce. It is used for the danish cake "brunsviger", danish pastry, cinnamon buns, cake-man, pastries, almond kringle and cream buns. It's a very simple but necessary base recipe to know.
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