Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #5

Recipe #5 Manuela’s Norwegian Vanilla Buns

Norwegian Vanilla Buns

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

I hope that everyone that’s baking along is feeling more like a “Master” Baker than a “Disaster” Baker; especially since we’re about to bake Recipe #5. Seeing all of your beautiful photo entries in the WOOBOX Gallery gives me a sense of pride as we bake together in the challenge – keep up the good work! Hard work always pays off, and just like one of the contestants said to me last week: “This is a marathon not a sprint but the effort is so worth the chance of winning that Ankarsrum Mixer!”

Here’s a photo of the mixer just to give you a little motivation. Isn’t she a beauty?

Ankarsrum Mixer

Photo by Ankarsrum USA Original

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream Cake, Recipe #2 Norwegian Cream Cake, Recipe #3 Manuela’s Best Vanilla Cupcakes and Recipe #4 Manuela’s White Macarons with Milk Chocolate Fudge

The requirements for this weeks challenge are the same as the previous three weeks and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Master or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and it’s also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the entire duration of the contest. 

*NOTE* 

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.FOR THE

OFFICIAL RULES CLICK HERE

RECIPE #5, Manuela’s Norwegian Vanilla Buns 

Norwegian Vanilla Buns Recipe

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #5:

I also would love for [the contestants] to make my sweet buns, a typical Norwegian sweet bun, topped with a custard, and coconut, these are sold in all the bakeries in Norway and are my favorite!

I now understand Manuela’s love for Norwegian Vanilla Buns; as they have become my new favorite dessert. The bread is savory, sweet, delicious, and filled with her pastry cream recipe.

Despite my new love affair with Vanilla Buns, this recipe is a labor of love. You will need a full day to make this recipe in order to allow the dough time to rise not just once, but 3 times. To give you a bit of insight into what I mean, I started baking this recipe at 8 AM and didn’t finish the recipe until 3:45 PM.

My biggest fear going into this week’s bake resides within the fact that I’ve always struggled when baking with yeast. I can’t ever figure out the perfect temperature to allow the yeast to grow; nor have I ever really taken the time to investigate the proper method. This week was no exception, and I was so frustrated that I had to contact my friend Lynn Beamer to get help. This is how our text conversation went (the information within the conversation is very useful for the recipe):

ME: Hi Lynn, sorry to bother you, I’m in desperate need of baking advice! What if my yeast doesn’t “Bubble” like the recipe says?”

ME: I’m afraid! 😱

LYNN: Was the temp too hot?

ME: I have no idea! The instructions say use “lukewarm” milk

LYNN: Put an instant read thermometer in the liquid. More than 115 degrees probably dead!

ME: Ok, I’ll have to make it again! UGH! 

LYNN: Always have the liquid at 110-115 when using yeast for bread

ME: Thank you Lynn🧡

The disaster was averted with the help of Lynn and her calm direction as my second batch worked perfectly. I’m not sure why it has taken me fifty plus years to learn the correct temperature for lukewarm…stubbornness I suppose. 

Now that you’ve seen the STUNNING photo of Manuela’s Norwegian Vanilla Buns above, say hello to my rendition.

Vanilla Sweet Bun Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Some Thoughts on My Third Bake

My sweet buns turned out beautifully; and I was so tempted to eat them after waiting all day that I ate 2 before they could even cool! I didn’t care though because they were delicious!  I had enough dough to make 10 more buns, so I decided to experiment with flavors and added a tablespoon of Nutella to a few buns and some raspberry jam to the rest (see photos below).

Although the recipe takes several hours to make, I’m happy to add Manuela’s Vanilla Sweet Buns to my archive of baking recipes. The recipe is super versatile, and I plan to make them again and fill them with Swiss cheese, ham, and bacon (of course). YUM!

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela’s Norwegian Vanilla Buns Notes

You will need the following items in order to successfully bake this recipe: 

  1. Stand Mixer with dough attachment (If you don’t own a stand mixer you can use the old fashioned way, mix and kneed the dough by hand)
  2. Two baking sheets lined with parchment 
  3. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”

Manuela's Norwegian Vanilla Buns

  • Difficulty: medium
  • Print

SWEET DOUGH INGREDIENTS:

  • 2 CUPS (480 ML) LUKEWARM MILK
  • 2 . TEASPOONS DRY ACTIVE YEAST
  • 1 CUP (225 G) SUGAR
  • 8  CUPS (900 G) ALL-PURPOSE FLOUR
  • 4 EGGS, AT ROOM TEMPERATURE
  • 1/2. TEASPOONS SALT
  • ⅔ CUP (150 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, CUT INTO 10 TO PIECES

FILLING:

  • VANILLA CREAM RECIPE
     
    • 2 CUPS (500 ML) WHOLE MILK
    • 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
    • 1/2  CUP (85 G)  SUGAR
    • 4 TABLESPOONS CORNSTARCH
    • ¼ TEASPOON SALT
    • 6 LARGE EGG YOLKS
    • 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES

    DIRECTIONS FOR THE FILLING:

    • In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
    • Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
    • Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
    • As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
    • Whisk in remaining milk into yolks and return entire mixture to saucepan.
    • Place over medium heat and whisk frequently until the mixture begins to boil.
    • Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
    • Remove the pan from the heat.
    • Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
    • Whisk in the butter.
    • With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
    • Lay a sheet of plastic wrap directly over the vanilla cream.
    • Allow it to cool to room temperature, then refrigerate for a few hours.
    • When ready to use, loosen the cream with a spatula or whisk.
    • Pastry cream should be refrigerated and used within 3 days of making.

GLAZE:

  • 1 CUP (110 G) CONFECTIONERS’ SUGAR
  • 1-3 TABLESPOONS MILK
  • 1 TEASPOON LIGHT CORN SYRUP

TOPPING:

  • 1  CUP (150 G) COCONUT (I used unsweet flakes)

DIRECTIONS FOR THE SWEET DOUGH:

  •  Preheat oven to 350F (180 C). Line 2 large baking sheets with parchment paper.
  • In the bowl, of a standing mixer, fitted with a dough hook attachment, pour in the warm milk(110-115 on a instant read thermometer), add the sugar and yeast and whisk until dissolved.
  • Rest for 5 minutes, the mixture should bubble up a little bit.
  • Add the eggs, salt, and flour, mix on low speed until all of the ingredients have come together.
  • Continue to mix on medium speed for about 10 minutes.
  • After 10 minutes, add the butter to the dough mix, piece by piece, and continue mixing on low speed.
  • The butter needs to mix completely into the dough, so stop the mixer occasionally and scrape the sides of the bowl to break up the dough.
  • Once the butter is completely incorporated into the dough, mix on medium speed for another 15 minutes, until the dough becomes sticky and soft and somewhat shiny.
  • Increase to medium-high speed for about 1 minute and you should hear a slap-slap-slap sound as the dough hits the sides of the bowl.
  • You should then be able to gather it all together and pick it up all at once in one piece when it’s ready.
  • Take the dough out of the bowl, cover your beautiful hands with flour and push each corner of the dough to the middle, all the way around.
  • Turn the round dough with the seam side down, into a greased bowl, covered with a kitchen towel and let it rise for 45 to 60 minutes or until doubled in size.
  • Divide the dough into 24 equal pieces (I got 34)
  • Shape each piece into a ball.
  • Lay the buns on prepared baking sheets, spaced about 2″ apart, as they will rise quite a bit.
  • With floured hands, press each of the balls down/flat.
  • Place a clean tea towel over each of the baking sheets, and let rise for about 30/ 45 minutes.
  • Remove the tea towel, and with floured hands, lightly press the dough down again with the palms of your hand,  and with your knuckles in the center of each bun make an indentation (see the video).
  • Place the tea towel over the buns again and let rise another 30 minutes,
  • Just before filling each bun with vanilla cream, you can with your knuckles once again make the indentation a bit larger.
  • Fill the centers with a generous amount of vanilla cream /pastry cream.
  • glaze with egg wash, optional
  • Bake until golden brown around edges, which typically takes about 15-20 minutes.

DIRECTIONS FOR THE GLAZE:

  • As the buns are baking, combine the glaze ingredients.
  • Warm the glaze for 30 seconds in the microwave.
  • Drizzle glaze over baked buns and sprinkle with coconut.
  • In my opinion, the more coconut, the better it tastes!
  • Allow buns to cool several minutes before enjoying these Norwegian school buns!
  • Norwegian Vanilla Buns taste best eaten the same day.

Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) by September 1, 2018 Midnight CST 

If you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE), and be sure to add a photo of your rendition to the WOOBOX entry form below. Happy Baking!

http://

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Vanilla Sweet Buns Recipe

CONTEST TIMELINE

June 18, 2018 Initial Rules and Information Post

June 24, 2018 First Recipe in the series Announced (Recipe #1)

July 1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)

July 15, 2018 Second Recipe Due Midnight CST

July 22, 2018 Third Recipe in the series Announced (Recipe #3)

August 1, 2018 Third Recipe Due Midnight CST

August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)

August 15, 2018 Fourth Recipe Due Midnight CST

August 19, 2018 Fifth Recipe in series Announced (Recipe #5)

September 1, 2018 Fifth Recipe Due Midnight CST

September 9, 2018 Sixth Recipe in series Announced (Recipe #6)

September 15, 2018 Sixth Recipe Due Midnight CST




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #4

Are You a Master Baker or Disaster Baker? Contest and Giveaway

Recipe #4 Manuela’s White Macarons with Milk Chocolate Fudge

White Macarons Recipe

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

I’ve never made a macaron in my life and the thought of having to bake one for this challenge made my heart pound. I’ve been dreading this week ever since I learned macarons were on Manuela’s hand-picked list of recipes for the challenge.  Making something so delicate and beautiful is very intimidating for my skill level, but despite my mixed emotions towards the macaron; I knew I had to overcome my anxiety and push myself for the sake of the challenge. I just kept telling myself, “relax, take it easy, you got this. Now just do it and bake like a master!” I feel a headache coming on! 

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream CakeRecipe #2 Norwegian Cream Cake  and Recipe #3 Manuela’s Best Vanilla Cupcakes Recipe

The requirements for this weeks challenge are the same as the previous three weeks and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Master or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and it’s also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the entire duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE

RECIPE #4

Manuela’s White Macarons with Milk Chocolate Fudge

White Macaron RecipeWhite Macarons with Chocolate Fudge: Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com‘s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted) 

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to each one of the recipes. Below is what Manuela said about Recipe #4:

I would love it if they (that’s you) try my recipe for macarons, I know a lot of people have problems with macarons, but this recipe I never have gotten a complaint about! These macarons go straight in the oven, no need to rest before baking as many recipes ask for.

Manuela’s  inspiration for her macaron recipe is also accredited to the recent Royal Wedding of Megan Markle and Prince Harry. 

Manuela said, I wanted to make elegant macarons with a romantic touch, that would be perfect for a wedding! I have always loved the simple look when it comes to cakes, cupcakes, and cookies and always focus on taste first and by just adding a little chocolate hearth on top of the macarons, gave it a beautiful look.

Manuela’s macarons are beautifully “royal,” and the perfect bite for any wedding. 

In all honesty, I’m terrified to make Manuela’s beautiful recipe but I have high hopes it will go well based on my success with her other recipes in the baking challenge.  This recipe is straight forward and sounds easy enough to make. I especially like that it does not require any resting time for the batter.

So now that you’ve seen the STUNNING photo of Manuela’s White Macarons with Chocolate Fudge, here’s a photo of my rendition. 

Easy Macarons Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

This recipe had me sweating bullets and actually gave me a pounding headache. I was so focused on creating the perfect macaron that I didn’t drink or eat anything except macaroons all day as my anticipation had gotten the better of me.

My batter tasted delicious but the almonds were not fine enough to achieve Manuela’s perfectly smooth-white cookie. I over baked them AGAIN, leaving the bottoms browned and too crunchy for a perfect macaron. The filling is simple to make but I had issues during the frosting step as I managed to get chocolate finger prints all over my cookies. Thankfully, I had enough nice ones to take photos. 

Despite the errors, my family loved these sweet morsels. The cookie was chewy and flavorful, and the chocolate frosting more like caramel than chocolate. They definitely  went down easy!

I will make macarons again and go into the next bake with less panic and more knowledge. Like Manuela always says, “Practice, practice, practice!”  


Easy Macarons Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

What I Love About This Challenge

This week’s challenge was crazy-hard for me and my kitchen looked like bomb went off in there. I’m proud to have lived through my first attempt at making macarons and happy to add two more of Manuela’s recipes to my baking repertoire (Manuela’s White Macarons and Chocolate Fudge Frosting). The list keeps getting longer and my skills are growing with every delicious recipe.

Manuela’s White Chocolate Macarons with Chocolate Fudge

You will need the following items in order to “successfully” bake this recipe: 

  1. Macaron templates (find free downloadable templates HERE and HERE)
  2. 2 large baking sheets lined with parchment paper
  3. 1 -10 mm piping tip
  4. 1 Medium disposable piping bag
  5. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”
  6. Chocolate candy hearts (optional)

I’ve added a few more notes in the recipe; however if you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE)

White Macarons with Milk Chocolate Fudge

  • Servings: 24 to 30 pieces
  • Difficulty: medium
  • Print

INGREDIENTS:

2/3 Cups (160 G) Egg Whites* (divided in two)

1 Cup (200 G) granulated sugar

⅓ CUP (80 ML) WATER

2 ⅓ CUPS (225 G) Powdered Sugar or confectioners’ sugar

 2 ⅓ CUPS (225 G) almond flour

1 Teaspoon vanilla bean paste or 1 vanilla bean, split and seeds scraped 

FILLING:
Milk chocolate fudge frosting. Recipe below

DECORATION:
Chocolate heart, optional

PREPARATION:

Preheat oven to 275F° (135 ºC). Use the convection setting for this recipe.
Prepare a piping bag with a (10mm) plain round decorating tip.
NOTE: Place macaron templates under 
Place 1/3 cup (80 g) egg whites in a standing mixer bowl fitted with the whisk attachment.
Bring the water and sugar to a boil in a small saucepan over medium heat, stirring slowly until all the sugar is dissolved. Try to not get any sugar on the sides of the pan. (you can always brush it away with some water and a baking brush.)
When the mixture starts to boil, remove the spoon and attach a candy thermometer to the saucepan.
Once the sugar syrup temperature reaches 235F° (113ºC) begin whipping the egg whites on high-speed.
When the sugar syrup reaches 240F° (115ºC) and the egg whites are foamy, remove the syrup from the heat and slowly pour into the whipped egg whites.
Avoid pouring syrup onto the whisk.
Continue to beat the meringue for 5-8 minutes until cool to the touch.
Meanwhile, combine powdered sugar or confectioners’ sugar, almond flour and vanilla bean paste or seeds of a vanilla bean in a large bowl.
Add the remaining egg whites. Mix with a silicone spatula to evenly moisten all the ingredients.
Mix in a small amount of the cooled meringue into the almond mixture to loosen the batter
Then;fold in the rest of the meringue into the almond mixture until a smooth batter develops and flows like “lava”. Check mixture often to avoid over-folding.
Transfer mixture to the prepared piping bag and pipe out rounds of batter onto the prepared baking sheets.
Bake straight away for 12 minutes; (there is no need for you to wait until the piped cookies are dry to the touch, as many macarons recipes instruct, you may bake them as soon as they are piped.)
To check if the macarons are ready, touch the top of the macaron and try to wiggle it.
The cookies are done when the top is firm and does not wiggle.
Let cool completely on wire racks, before removing them from the baking matt/trays.
Make the milk chocolate fudge frosting, preferably while the macarons are in the oven.
Fill the cookies with milk chocolate fudge frosting (about a tsp for each sandwiched cookie.) and sandwich the cookies together.
The chocolate hearts I made with a silicon mold, see picture further down.
Make sure you use chocolate that is tempered, most chocolate bars at the supermarket are.
Add a little dot if melted chocolate on top of the macaron, place the chocolate hearth on the chocolate dot, press slightly and let dry so you are sure the chocolate hearth stays attached.  

MILK CHOCOLATE FUDGE FROSTING:
1/4 cup (25 gram) powdered sugar, optional
9 tbsp. (125 gram) butter cut into 1- inch pieces
1 1/8 cup (200 gram) milk chocolate, chopped
1 tbsp. espresso coffee, strong in flavor, optional
1/8 tsp. salt
½ cup + 2 tablespoons (150 ml) heavy cream

DIRECTIONS:
In a medium-size saucepan, add powdered sugar, heavy cream, butter, chocolate, salt, and coffee.
Warm it over medium heat, stir at all times, until the chocolate/butter is melted and there are no lumps, around 10 minutes.
Let it cool in the saucepan, once cool place the saucepan in the fridge from 30 minutes up to a 1 hour, all depending on how cold your fridge is.
Transfer the mixture to a small bowl, before you place it in the fridge.
Make sure at times to check the frosting if it is firm, I stir the mixture with a spatula (every 20 minutes) to prevent lumps.
Once the frosting is firm, spread it on top of your cake, or use it as a filling in your macarons.

Enjoy, it is so delicious. 

Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) by August 15, 2018 Midnight CST

http://

CONTEST TIMELINE

June 18, 2018 Initial Rules and Information Post

June 24, 2018 First Recipe in the series Announced (Recipe #1)

July 1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)

July 15, 2018 Second Recipe Due Midnight CST

July 22, 2018 Third Recipe in the series Announced (Recipe #3)

August 1, 2018 Third Recipe Due Midnight CST

August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)

August 15, 2018 Fourth Recipe Due Midnight CST

August 19, 2018 Fifth Recipe in series Announced (Recipe #5)

September 1, 2018 Fifth Recipe Due Midnight CST

September 9, 2018 Sixth Recipe in series Announced (Recipe #6) 

September 15, 2018 Sixth Recipe Due Midnight CST




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #3

Are You a Master Baker or Disaster Baker? Contest and Giveaway 

This week we are baking RECIPE #3  Manuel’s Best Cupcakes with Vanilla Fluff Frosting.

My Best Vanilla Cupcakes Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream Cake and Recipe #2 Norwegian Cream Cake. 

The requirements for this weeks challenge are the same as Recipe #1 and Recipe #2, and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Masterpiece or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and is also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for  ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE 

RECIPE #3

MANUELA’S BEST VANILLA CUPCAKES WITH FLUFF FROSTING

Manuel's Recipe Vanilla Cupcakes

My Best Vanilla Cupcakes Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com‘s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #3:

The third recipe is my Vanilla cupcake, my recipe became a cake mix in all the Norwegian stores and is my all-time favorite cupcake.”

Manuela’s accolades continue with the growth of her brand and business. To have your recipe made into a boxed cake mix and distributed to all Norwegian grocery stores is quite an accomplishment. Manuela has also baked for Royalty in Saudi Arabia and was a Guest Judge for MasterChef Slovenia. Congratulations my friend; you are truly an inspiration. 

(You can read more about Manuela on her blogs Media Page HERE)

Thankfully, this weeks recipe is in my wheelhouse of baking knowledge. I’ve made a lot of cupcake recipes over the years, so I was very eager to make Manuela’s. I’ve also made delicious Fluff Frosting for my Old Fashioned White Cake with White Mountain Frosting; so I feel more at ease with this week’s challenge. Next weeks challenge is going to be a different story, I’m already dreading it!! 

So now that you’ve seen the STUNNING photo of Manuela’s Best Vanilla Cupcakes with Fluff Frosting above, say hello to my rendition.

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Everything about this cupcake makes me happy! Its pink, has sprinkles, and the Fluff Frosting is silky smooth and looks as light as a feather. Did I mention they were super easy for this disaster baker to make?

The key to making this cupcake taste so delightful is creaming the butter and sugar for a full six  minutes. The Fluff Frosting is also a cinch to make with the use of a candy thermometer, and the slow setting on a stand mixer. If you don’t own a stand mixer, just use a hand held mixer and a very large bowl to make your Fluff Frosting. Pour the hot syrup into your egg whites on the slow speed aiming for the side of the bowl and not the beaters.

My “disaster” style of baking has gotten me into trouble in the past, but most recently with Recipe #1 and Recipe #2 of this challenge. I overcooked both cakes, so I need to keep my eye on the timer when making Manuela’s cupcakes. 

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

These beauties are perfect for a ladies luncheon or “Pretty in Pink” girls Birthday Party and look amazing presented on my antique Fostoria Pink Depression Glass. I had so much fun photographing and eating them. 

Some Thoughts on My Third Bake

Despite my setbacks with the two previous recipes in the challenge, and my anxiety over making macaroons next week, I’m having a lot of fun! I’m feeling a sense of accomplishment with my positive progression as I continue to bake on a weekly basis.  My family and neighbors are also enjoying the challenge with all the homemade sweets to eat.

I hope you’re all  having as much fun as I am baking for the challenge! Please feel free to ask questions and leave comments about your experiences in the comment section below. I’d love to know how things are going in your kitchen. Here are a few more photos of my cupcakes, just because they make me smile!

Manuela's Cupcake by Rebecka

Three Vanilla Cupcakes in a row – Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

What I Love About This Challenge

This week’s challenge was a breeze. It felt good to bake a familiar recipe and to add two more of Manuela’s recipes to my baking repertoire (Manuela’s Best Vanilla Cupcake Recipe and her Vanilla Fluff Frosting). The list keeps getting longer and my skills are growing with every delicious recipe.

Manuela’s Best Vanilla Cupcake Notes

You will need the following items in order to “successfully” bake this recipe: 

  1. 36 paper cupcake liners
  2. 2 – 12 count cupcake tins
  3. 1 Medium disposable piping bag
  4. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”

1M Wilton Piping Tip

I’ve added a few more notes in the recipe; however if you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE)

 

NOTE: My Recipe Card Plugin is acting up and I can’t edit or save right now.

I left off PLUS 3 TABLESPOONS SUGAR in the FLUFF section of the recipe. I will fix ASAP. I’m sorry, for the inconvenience. 

Manuela's Best Vanilla Cupcake Recipe with Fluff Frosting
Yields 24
Photo is my version of Manuela's recipe for the Contest and Giveaway
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Prep Time
15 min
Prep Time
15 min
CAKE
  1. 14 TABLESPOONS (200 G) UNSALTED BUTTER, ROOM TEMPERATURE
  2. 1 ⅓ CUPS (300 G) SUGAR
  3. 4 LARGE EGGS, ROOM TEMPERATURE
  4. 3 1/2 CUPS (400 G) ALL-PURPOSE FLOUR, SIFTED
  5. 3 TEASPOONS BAKING POWDER
  6. 1/2 TEASPOON SALT
  7. 2 CUPS (500 ML) HEAVY CREAM, ROOM TEMPERATURE
  8. 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT OR SEEDS FROM 1/2 VANILLA BEAN.
FLUFF
  1. 1 1/8 cup (225 G) SUPERFINE OR GRANULATED SUGAR
  2. 1/3 cup (120 G) LIGHT CORN SYRUP OR GLUCOSE SYRUP
  3. 1/3 cup (90 ML) WATER
  4. 2/3 cup (150 G) EGG WHITES, ABOUT 4 LARGE EGGS
  5. 1 TEASPOONS VANILLA BEAN PASTE, OPTIONAL
  6. PINK FOOD COLORING (OPTIONAL)
FOR THE CAKE
  1. Preheat the oven to 400. F (200. C). Line cupcake pans with 20-24 paper cup liners.
  2. Sift the flour, baking powder and salt in a bowl, twice, and set aside.
  3. In the bowl of a standing mixer, fitted with the whisk attachment.
  4. Cream the butter and sugar until light and fluffy, about 6 minutes.
  5. Add the eggs one at a time, to the creamed butter mixture, beat for 30 seconds each time.
  6. Add the flour mixture, heavy cream, and vanilla and then beat slowly until well incorporated, but not more than 1. minutes, or use a spatula to combine.
  7. Scoop the batter into prepared pans, using a standard size ice cream scoop.
  8. Bake for 15-20 minutes in the middle of the oven or until a cake tester inserted into the center of a cupcake comes out clean.
  9. Transfer the pans to a wire rack to cool for one minute.
  10. Then, immediately remove the baking cups from the baking pan and leave to cool completely on a wire rack.
  11. The baked cupcakes can be stored, loosely covered, at room temperature for up to 2 days.
FOR THE FLUFF
  1. Combine the sugar, light corn syrup and water in a small saucepan fitted with a candy thermometer.
  2. Stir until the sugar is completely dissolved.
  3. Once it has dissolved do not stir any longer and let it heat over a medium-low heat until the temperature reaches 240ºF (117ºC).
  4. Wipe the inside of a stainless steel standing mixer bowl and the whisk attachment with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
  5. Add egg whites to standing mixer bowl and mix on low speed; as soon as it begins to foam add the 3 tablespoons of sugar, a tablespoon at a time.
  6. Beat egg white to soft peaks
  7. When syrup reaches 240ºF (117ºC), slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl, rather than the whisk.
  8. When all syrup has been added, turn the mixer to medium-high speed and whisk until the frosting becomes thick and glossy and holds a firm peak; bowl will feel slightly warm.
  9. Once frosting is ready, add the vanilla bean paste and a drop of food coloring (optional) and mix until just combined.
Notes
  1. The cupcake batter will be very thick. If using a stand mixer use a spatula to reach the bottom of the bowl to lift any unincorporated butter left at the bottom of the bowl.
At Home with Rebecka http://athomewithrebecka.com/
Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) byAugust 12018 Midnight CST.

http://
CONTEST TIMELINE
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First Recipe in the series Announced (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series Announced (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series Announced (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series Announced (Recipe #6) 
September 15, 2018 Sixth Recipe Due Midnight CST



Cranberry ELOTE (Mexican Street Corn)

ELOTE Mexican Street Corn

My Mexican Cranberry Fiesta is complete with my last entry in the Cape Cod Select Blogger Recipe Challenge. For the side dish category, I created a  Cranberry ELOTE (Mexican street corn).

I was so inspired by the delicious cranberries sent to me by Cape Cod Select that I went all out and created an entire Mexican feast!

 First Entry in the Beverages Category (Alcoholic or Non-Alcoholic): 

Cranberry Margarita’s, 

Cap Cod Cranberry Recipe

These margaritas will whet your appetite as the perfect starter to my cranberry infused meal.

My Second Entry in the Salsa Category: 

Cranberry Queso Blanco Salsa  

Cranberry Queso Blanco Salsa

The salsa is packed with the fresh southwestern flavors, and the ideal dip for your chips. I also used the salsa as a topping for my Main Dish (not a category in this contest but a delicious entree for my Mexican Fiesta Meal).

Cranberry Chipotle Flat Iron Steak Tacos


Cranberry Chipotle Flat Iron Steak Tacos

If you’ve never had fresh-frozen cranberries on your Mexican Street corn, then you’re missing something really special. The sweet-tart flavor of the cranberries create the perfect bite when blended with the traditional flavors of Cotija cheese, fresh jalapeños, cilantro, and freshly roasted sweet corn.

ELOTE Mexican Street Corn

Cranberry ELOTE (Mexican Street Corn)
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1/2 cup fresh frozen Cape Cod Select Cranberries, thawed, and rough chopped
  2. 2 cups cotija cheese
  3. 6 ears fresh corn
  4. 1 large jalapeño, seeded, ribs removed and chopped
  5. 3 tablespoons cilantro, chopped
  6. 3 tablespoons butter
  7. 3 tablespoons real mayonnaise
Instructions
  1. Combine crumbled cotija cheese, chopped jalapeño, cilantro, and chopped cranberries in a bowl. Stir to combine. Refrigerate until ready to plate. When corn is cooked, pour the cranberry cheese mixture into a large shallow dish.
  2. Peel corn husks back leaving them attached to the cob like a handle. Some of the husks will fall off. This is ok as you'll use the husks to tie the handle together. Remove corn silks and rinse the corn with cold water. Using one of the fallen husks, tear several long strips lengthwise to create a tie for the corn. Gather the husks together and tie neatly with one of the long strips. Continue this process until all the corn handles are tied.
  3. Wrap the husks in foil leaving the corn exposed
  4. Roast the corn on a 450 degree grill for 20 minutes. Turn corn every 8 minutes to ensure even browning on each side.
  5. When corn is tender and the kernels are charred remove them from the grill and take off the foil.
  6. Butter each ear of corn. Smear 1 teaspoon of mayonnaise over each corn and roll in the cranberry cotija mixture. ENJOY
At Home with Rebecka http://athomewithrebecka.com/

I’m enjoying this challenge so much because I’ve been given the chance to work with Cape Cod Select Frozen Cranberries. Their product is grown to exceed some of the industries highest standards as they are Non-GMO verified and hold GLOBALG.A.P. Certification (http://globalgap.org/uk_en/for-consumers/).

The Rhodes Family has been growing cranberries on their 800 acre cranberry farm for more than 75 years. It’s worth mentioning that they’re  a small, women-owned family business, dedicated to providing their customers with the highest quality product.

Using Cape Cod’s Frozen Cranberries is like working with fresh cranberries in terms of taste and appearance. Cape Cod Select Frozen Cranberries are individually frozen and perfect once thawed at room temperature. They are also delicious.

Don’t forget to follow Cape Cod Select on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more. You can also check nearby stores for this great product, or order their frozen cranberries online




Cranberry Queso Blanco Salsa

Cranberry Queso Blanco Salsa

Cranberry Queso Blanco Salsa

I was recently invited to compete in the Cape Code Select Summer Breeze Blogger Recipe Challenge. For this event I knew I had to create a dish that embodied the culture of a Mexican Fiesta by using the tart-sweetness of Cape Cod Premium Frozen Cranberries in my famous Queso Blanco Salsa. The frozen cranberries are the perfect complement to the salsa. The fresh flavors of sweet corn, red and yellow peppers, jalapeño, and cranberry combine perfectly for this challenge. Above all else, the sweet-tartness from the cranberry really hits the mark when paired with the creamy-saltiness from the Queso Blanco. 

In addition to this recipe, I also created a Cranberry Margarita for the Cocktail challenge in the contest. My Cranberry Margaritas are refreshing and the best way to wash down this robust salsa. You can find the recipe HERE

Cape Cod Select Cranberry Margarita

Food and Photo by At Home with Rebecka

I’m enjoying this challenge so much because I’ve been given the chance to work with Cape Cod Select Frozen Cranberries. Their product is grown to exceed some of the industries highest standards as they are Non-GMO verified and hold GLOBALG.A.P. Certification (http://globalgap.org/uk_en/for-consumers/).

The Rhodes Family has been growing cranberries on their 800 acre cranberry farm for more than 75 years. It’s worth mentioning that they’re  a small, women-owned family business, dedicated to providing their customers with the highest quality product.

Using Cape Cod’s frozen cranberries is like working with fresh cranberries in terms of taste and appearance. Cape Cod Select Frozen Cranberries are individually frozen and perfect once thawed at room temperature. They are also delicious.

THE CONTEST: Using Cape Cod Select Frozen Cranberries create 
Beverages: (Alcoholic or Non-Alcoholic) My entry Cranberry Margarita’s
Appetizers:
Sides:
Salads:
Salsas: My entry Cranberry Queso Blanco Salsa

Cranberry Queso Blanco Salsa

 

Cranberry Queso Blanco Salsa
Serves 6
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 cup Cape Cod Frozen Cranberries
  2. 1 teaspoon sugar
  3. 2 tablespoons cranberry juice
  4. 1 tablespoon fresh squeezed lime juice
  5. 3 tablespoons chopped fresh cilantro
  6. 1 cup frozen sweet corn
  7. 1 large red bell pepper, chopped fine
  8. 1 large yellow bell pepper, chopped fine
  9. 1 large fresh jalapeño, seeded and ribs removed, fine chopped
  10. 1/2 cup chopped sweet yellow onion
  11. 1 1/3 cups Queso Blanco with Green Chiles
  12. Salt and pepper to taste
Instructions
  1. Add cranberries, cranberry juice, lime juice and sugar to a small sauce pan.
  2. Cook over medium heat, stirring until sugar is dissolved. Cook until hot but not boiling. Remove from heat and allow to cool.
  3. Strain liquid from cranberries into a medium sized bowl
  4. Rough chop the cooled cranberries and add to the bowl
  5. Chop red and yellow peppers, jalapeño, onion and cilantro and add to the bowl
  6. Add sweet corn, and Queso Blanco to the bowl and toss mixture to combine
  7. Garnish with more cilantro and fresh lime wedges
Notes
  1. Serve with corn chips and my delicious Cranberry Margarita's
At Home with Rebecka http://athomewithrebecka.com/

Cranberry Queso Blanco Salsa

Do not forget to follow Cape Cod Select on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more. Also check nearby stores for this great product or you can order these frozen cranberries online




Cranberry Margarita

Cap Cod Cranberry Recipe

 

Margaritas are my all time favorite cocktail, so when I was invited to compete in the Cape Code Select Blogger Challenge, I knew I had to make Cranberry Margaritas.

I’m enjoying this challenge so much because I’ve been given the opportunity to work with Cape Cod Select Frozen Cranberries. Their product is grown to exceed some of the industries highest standards as they are Non-GMO verified and hold GLOBALG.A.P. Certification (http://globalgap.org/uk_en/for-consumers/).

The Rhodes Family has been growing cranberries on their 800 acre cranberry farm for more than 75 years. It’s worth mentioning that they’re  a small, women-owned family business, dedicated to providing their customers with the highest quality product.

Using Cape Cod’s frozen cranberries is like working with fresh cranberries in terms of taste and appearance. Cape Cod Select Frozen Cranberries are individually frozen and perfect once thawed at room temperature. They are also delicious.

Cape Cod Select Cranberry Margarita

My recipe is simple, and filled with sweet-tart flavors including lemon, lime & cranberry simple syrup, and of course tequila. This drinks pairs nicely with my second recipe in the challenge, Cranberry Queso Blanco Salsa. You can find the recipe HERE.

Cranberry Queso Blanco Salsa

THE CONTEST
Using Cape Cod Select Frozen Cranberries Create: 
  • Beverages (Alcoholic or Non-Alcoholic)
  • Appetizers
  • Sides, Salads & Salsas

Cranberry Margaritas
Serves 2
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Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Ingredients
  1. 4 ounces tequila
  2. 2 ounces fresh lemon juice
  3. 2 ounces fresh lime juice
  4. 2 ounces cranberry simple syrup
Cranberry Simple Syrup
  1. 1 cup 100% cranberry juice
  2. 1 cup sugar
  3. 1 cup Cape Cod Select Frozen Cranberries
Chili/Sugar Rim Mix
  1. 1/2 cup granulated sugar
  2. 1 teaspoon ground chili powder
Drunk Cranberry Skewers
  1. 1 cup Cape Cod Select Frozen Cranberries (reserved from simple syrup)
  2. 1/2 cup tequila
For the Margarita
  1. Fill a cocktail shaker with ice. Add tequila, lime juice, lemon juice, and cranberry simple syrup. Shake until well combined.
  2. Run a lime slice over the rim of 2 Margarita glasses and dip rims in Sugar/Chili Rim Mix
  3. Skewer drunken cranberries on long picks and roll in sugar mix to coat cranberries
For the Cranberry Simple Syrup and Drunken Cranberries
  1. In a medium sauce pan combine 1 cup cranberry juice, 1 cup sugar, and 1 cup Cape Cod Cranberries. Cook over medium heat until very hot but not boiling. Remove from heat and allow to cool
  2. Strain juice from cranberries using a fine sieve. Pour 1/2 cup tequila over cranberries and marinate for 15 minutes. The simple syrup and drunk cranberries can be made the day ahead to give cranberries more time to marinate in the tequila and can be stored in the refrigerator for up to one week.
Notes
  1. Garnish with Drunken Cranberry Skewers
At Home with Rebecka http://athomewithrebecka.com/

Do not forget to follow Cape Cod Select on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more. Also check nearby stores for this great product, or you can order these frozen cranberries online