Skillet Cake – Blueberries In Bed With White Chocolate

Blueberries are not in season yet and when they are I will be in the forest foraging for them, with a bucket. Thankfully though, frozen blueberries are always there to rescue me when I have a blueberry craving. In Norway, I am certainly not alone in having blueberry cravings and I am quite grateful that I live in a country where people understand my devotion for different kinds of berries. Norwegians are not afraid of black, white or red currants which are grown in gardens and made into jams and syrups, lingonberries which are a very popular sauce or jelly for meat, juniper berries as a spice and the list goes on. Thank you Norwegians, I can be berry-crazy with you.

So anyway, this idea came to me after I got this all steel skillet for Xmas last year and I liked it so much I wanted to make everything in it. So why not cake? A quick look at Pinterest showed me that it’s not a new idea and it’s doable. So off I went into the kitchen and put my favourite ingredients together to make this cake. I hope you’ll enjoy it as much as I did. My significant other says this is an amazing cake to have vanilla ice-cream but then he’s a bit of a sweet tooth.

Make sure your skillet is ok to go into the oven before you start. If you have an iron cast or all steel, you’re golden. If however, there is a plastic handle on your pan, you’ll have to consider making this recipe in another vessel. The skillet I have is 28cm/11 inches.

cake in a skillet

Ingredients:

2 cups frozen blueberries

100g/3.5 ounces white chocolate

2 eggs

3/4 cup milk

1/2 cup applesauce (or use oil if you have no applesauce)

1/2 cup sugar

2 1/4 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla essence

 

Check that your skillet fits in your oven and you can close it.

Preheat the oven to 180C/350F.

cake in a skillet

Place the skillet on the stove top and add blueberries. Put on low heat.

Break the chocolate into pieces and add to the skillet.

cake in a skillet

While the blueberries are slowly defrosting in the pan, make the rest of the recipe in a bowl.

Start with the wet ingredients.

In a mixing bowl combine eggs, milk, applesauce, vanilla and sugar and whisk until combined.

Once that is done, add flour, baking powder and salt and mix until just combined.

Do not whisk or continue mixing.

cake in a skillet

Switch the heat off under the pan, at this point blueberries should not have the frost on them and the chocolate should be soft when touched.

Gently layer the cake dough onto the blueberries and place the skillet inside the oven.

Bake for 30 minutes.

 

Enjoy!

cake in a skillet
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

Mushrooms & Peas Muffins

I came up with this recipe when away on holiday. I had a jar of mayo in the fridge and knew I had to use it before the holiday was over as bringing it on the plane seemed too crazy. These muffins are really nice and moist inside and are still delicious the next day, so do try them!

mushroom muffins

 

Ingredients:

2 eggs

1/2 cup mayonnaise

1 3/4 cup all purpose flour

1 tsp baking powder

1 tsp salt

1/2 cup milk

1/2 cup liquid reserved from the can of green peas

3 Tbsp green peas

4 mushrooms, halved and sliced

2 slices of cheese, cut into 6 pieces each to use as topping

1/2 tsp oregano

a pinch of black pepper

a pinch of dried nutmeg

mushroom muffins

 

Preheat the oven to 200C/400F.

Prepare a 12 hole muffin tray.

In a bowl mix eggs, mayonnaise, pepper, nutmeg and oregano.

In a separate container mix flour with salt and baking powder.

Add the dry ingredients to the wet ones, add milk and the pea liquid and stir until just blended.

Add peas and mushroom slices and stir to distribute them evenly.

Bake for 25 minutes.

mushroom muffins

Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Layered Vanilla & Chocolate Muffins

Do you sometimes feel like making something complicated? Well, I do. Every once in a while I want to spend some more time over a cake or muffins, not just slapping it all together like I usually do. So here’s a recipe for layered chocolate and vanilla muffins. It keeps me entertained when I want to feed the dough into the cases with a teaspoon. 🙂 The result looks good and they are fun to make so… enjoy!

 

layered muffins

Ingredients:

2 eggs

1/4 cup rapeseed oil

1/4 cup applesauce (you can use oil instead of you have no applesauce on hand)

1 3/4 cup all purpose flour

1 tsp baking powder

1/2 cup sugar

1tsp vanilla essence

3 Tbsp cocoa powder

layered muffins

Preheat the oven to 200C/400F.

In a bowl whisk eggs, oil, applesauce and milk. In a separate container mix flour with baking powder and sugar. Once the dry ingredients are mixed, add them to the wet ones. Mix everything together and once well combined, divide into two parts.

layered muffins

 

Add the cocoa into one bowl and the vanilla essence into the other. Mix and you have two colours ready for your muffins. Next, add one teaspoon of the vanilla dough into 12 muffin cases, top with one teaspoon of cocoa dough and repeat until you run out.

 

layered muffins

 

Bake for 25 minutes, check with a skewer.

Yummy with hot chocolate!

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Green Tea St. Patrick’s Day Cake

St. Patrick’s day is just around the corner and I am going to celebrate it because I feel emotionally connected with Ireland. I lived there for quite a few years and that awesome island will always be dear to me.

What better way to celebrate than making something delicious?

 

This recipe is a green tea-flavoured cake so you won’t like it if you despise green tea. I really wanted to make something green without using green food dye because that just seemed too easy. I experimented a bit with spirulina and I considered spinach but green tea turned out to be the answer this time.

I’m using a green tea powder called matcha, which is a fine-ground type of green tea that is used in the Japanese tea ceremony. It’s used in many other things though, like green tea ice-cream, cakes and other treats, so using it for cake is not, in my opinion, blasphemy. You can get this tea in good tea shops.

It should not be on display as it’s supposed to be kept in a dark container but ask and hopefully they’ll have it.

green tea cake

Ingredients:

1/2 cup rapeseed oil

2 eggs

2 leveled Tbsp matcha green tea powder

1 1/2 cup applesauce

3/4 cup sugar

2 cups all purpose flour

2 tsp baking powder

1 tsp salt

icing sugar for decoration

green tea cake

Preheat the oven to 180C/350F.

In a bowl whisk the oil and eggs together with applesauce, and while still whisking add matcha green tea powder and sugar.

green tea cake

In a separate bowl mix flour, salt and baking powder. Add these to the egg mixture and stir well.

Pour into a greased round pan and bake for 40 minutes or until passes stick test.

green tea cake

Once the cake cools, sprinkle with icing sugar.

green tea cake

 

green tea cake

Happy St. Patrick’s Day to Everybody!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cheese Muffins for Lunch

This is a recipe for cheese muffins that can be taken in a lunch box to work. I like to eat them sliced and with salami or ham. I used partially the delicious Parmesan. Even though it’s expensive I always buy the real thing and never pre-grated. Parmesan loses its delicious aroma if it’s kept grated for a long time so I prefer to grate it myself. Also, a little Parmesan goes a long way, so I could easily top it up with some very mild tasting Norvegia, which is a Norwegian version of a Gouda-style cheese.

 

 

cheese muffins

 

 

Ingredients:

1/4 cup olive oil

1/2 c milk

2 eggs

1 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1 tsp dried thyme

1/2 cup tightly packed grated cheese, I used Parmesan and Norvegia which is a Norwegian cheese similar to Gouda; use what you like most

 

 

 

Preheat the oven to 180C/350F.

cheese muffins

In a bowl mix oil, milk and eggs with a spatula.

In a separate bowl mix flour, baking powder, salt and dried thyme. Mix those well and then add to the wet ingredients.

Blend until there are no more pockets of dry flour.

Add cheese and mix again until evenly distributed.

 

cheese muffins

 

Bake for 25 minutes until the muffins are a golden colour.

cheese muffins

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cardamom Carrot Muffins

This is not exactly the carrots’ natural season anymore but they are still not expensive and since it’s still winter here, it will be nice to warm yourself up with some winter spices. If you want to feel a little bit Norwegian for a day, don’t skip the cardamom in the recipe or even increase it slightly. Its warming qualities are very much appreciated here.

I hope you like them and enjoy them with milk or coffee. Carrot cakes and bakes are always happy in the company of cream cheese, so you can make a very simple frosting by mixing some cream cheese with icing sugar until sweet enough to your taste and ice your muffins with that. Remember to wait for the muffins to cool before icing. In my house that usually means there are some muffins missing before I get to the icing stage. 🙂

This recipe makes 12 muffins.

carrot muffins

Ingredients:

DRY:

3/4 cup all purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

a pinch of ground ginger

a pinch of ground cardamom

1 1/2 tsp baking powder

WET:

2 eggs

1/4 cup rapeseed oil

1/2 cup applesauce (you can use oil instead but I much prefer it with applesauce)

1 1/2 cup packed grated carrot (that’s around 200g or two and a half medium carrots)

carrot muffins

Preheat the oven to 180C/350F.

In a bowl mix all the dry ingredients: flour, sugar, salt, cinnamon, ginger, cardamom and baking powder. Once mixed well, add eggs, oil, applesauce and carrot. Stir with a spatula but only so that there are no more dry flour pockets, don’t continue mixing after that.

Line the muffin pan and fill 12 cases.

Bake for 30 -35 minutes. Check with a skewer or cocktail stick.

 

carrot muffins

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Very Easy Chocolate Cake

This is a very, very easy way to make a chocolate cake and love it. If you don’t have time and just want to do minimum work, here is how.

easy chocolate cake2 1/2 cup all-purpose flour
1 cup caster sugar
1/2 cup or 100g butter
1 cup milk
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 eggs
3/4 cup raisins
80g (around 3oz) dark chocolate (70% or more cocoa is ideal)
a couple of sunflower seeds for decoration
Preheat the oven to 200 C/400F.
Now, here is the good part. First put the butter and the chocolate in a small pot, put it on the oven on slow heat and wait for it to melt, but not boil. This is really easy, you just pretty much need to forget about the mixture for a couple of minutes and it will be ready.
Put all of the other ingredients in a bowl in whatever order you feel like, add the melted butter with chocolate and stir the whole thing with a spoon for a minute or two, until it’s pretty much uniform. Don’t stress over it. It will blend together just fine.
Pour into a square or round baking tin and bake for 40 – 45 minutes. Check it by the end as it starts burning easy and the sides are then bitter.

Enjoy, try not to eat it hot straight from the tray, like I tend to do…

 

easy chocolate cake