denmark

Poffertjes, AKA Dutch mini pancakes, are a tasty breakfast or dessert! Serve them with powdered sugar and butter or your favorite pancake toppings.

Dutch Poffertjes

all-purpose flour

baking powder

salt

milk

butter, melted,

eggs

sugar

In a medium bowl, combine the flour, salt...

In a medium bowl, combine the flour, salt and baking powder. Mix until well combined.

Make a well in the middle of the...

Make a well in the middle of the dry ingredients and add the eggs and milk. Whisk until well combined.

Slowly, pour in the melted butter while whisking....

Slowly, pour in the melted butter while whisking. Whisk until completely smooth.

Over medium-low heat, heat up the poffertjes pan...

Over medium-low heat, heat up the poffertjes pan and let small pieces of butter melt in each cavity.

Once hot, fill each cavity halfway full with...

Once hot, fill each cavity halfway full with batter.

Cook for about 3 minutes or until you...

Cook for about 3 minutes or until you see bubbles on the tops.

Flip over with a wooden skewer or fork....

Flip over with a wooden skewer or fork. Cook the other side for about 3 minutes. Then remove from the pan and repeat until the batter is finished.

Serve while hot with confectioners’ sugar and a...

Serve while hot with confectioners’ sugar and a pat of butter.

Danish Dream Cake 

butter (1 stick)

flour

vanilla extract

brown sugar

vanilla

coconut

Preheat oven to 375 degrees F and thoroughly grease a 9-inch springform pan.

In a small microwave safe bowl, add butter and milk. Heat until butter is fully melted and stir to combine, then set aside.

In a large bowl, mix eggs and sugar until light and airy, then add vanilla. Add flour, baking powder, and salt and mix until just combined. Gently mix in butter-milk mixture.

Transfer batter to the prepared pan and bake for 25-30 minutes, or until top has set. Start on coconut topping as it bakes.

Topping: Add butter, brown sugar, and milk to a small saucepan over medium heat. Cook for 2-3 minutes or until it reaches a simmer. Remove from heat and mix in vanilla and coconut.

Remove cake from the oven at the 25-30 minute mark and pour coconut topping over the top. Spread into an even layer.

Increase oven temperature to 400 degrees F and bake for another 8-10 minutes until coconut begins to turn golden.

A recipe for Flødeboller (Danish Chocolate-Covered Marshmallow Puffs)! This little puffs have a marzipan base, homemade marshmallow cream, and chocolate coating.

Flødeboller (Danish Chocolate-Covered Marshmallow Puffs)

(198 grams) marzipan

(94 grams) all-purpose flour

cream of tartar

(150 grams) granulated sugar

(177 milliliters) light corn syrup

(80 milliliters) water

vanilla bean paste

(283 grams) dark chocolate

(15 milliliters) vegetable oil (optional, to make a thinner coating)

Coconut flakes, freeze-dried berries, or sprinkles (for topping)

Line a baking sheet with parchment or lightly grease. Preheat oven to 350˚F (180˚C).

Tear the marzipan into pieces and place in the bowl of a stand mixer fitted with a paddle attachment. Beat together with the egg white.

Mix in up to 3/4 cup (94 grams) flour, just enough to create a dough that pulls away from the sides and loses most of its stickiness.

On a lightly floured surface, roll the dough into a sheet about 1/4 inch (6 millimeters) thick.

Use a 1 1/2-2 inch (4-5 centimeter) round cutter to cut circles out of the dough.

Arrange the circles about 1 inch (2.5 centimeters) apart on the prepared baking sheet.

Bake in preheated oven just until set and starting to turn golden, about 10 minutes. They shouldn&#39;t fully brown.

Transfer to a wire rack and cool to room temperature.

To make the marcipanbund (marzipan base):

In the bowl of a completely clean stand mixer fitted with a whisk attachment, beat the egg whites with the cream of tartar on high speed until firm peaks form.

In a medium saucepan, combine the sugar, corn syrup, and water over medium-high heat.

Attach a candy thermometer and cook the mixture, stirring occasionally, until the temperature reaches 240˚F (115˚C), about 7-8 minutes.

Immediately remove from heat.

Turn the mixer with the beaten egg whites on low speed.

While it is running, slowly pour in the sugar syrup down the side into the egg whites. Don&#39;t do this too quickly or the egg whites will cook.

Once all of the syrup has been mixed in, increase the speed to medium.

Continue to beat the mixture at medium speed until thickened and cooled, 10-12 minutes.

During the last minute of mixing, add the vanilla.

Transfer the whipped marshmallow cream to a large pastry bag fitted with a round tip.

Pipe the mixture in spirals or large puffs over the cooled marzipan base.

Refrigerate the piped marshmallows for 1 hour to set.

To make the marshmallow cream:

In a double boiler set to medium low heat, melt 2/3 of the dark chocolate with the vegetable oil.

Heat, stirring often, until completely melted and smooth. Remove from heat and stir in the remaining 1/3 chocolate until melted and smooth.

Either dip the piped and chilled flødeboller into the melted chocolate, turning to coat on all sides, or pour the melted chocolate over the flødeboller to coat.

If desired, top with coconut flakes, crushed dried berries, or sprinkles before the chocolate hardens.

Refrigerate the flødeboller until the chocolate is set and ready to serve.

To coat the flødeboller:

Thanks Tara, then I got it right. I tried one before I refrigerated them and didn’t love it, but after being refrigerated it really elevated them!

Love the pairing of the food and travel stories here Tara! These marshmallo puffs are too cute and look delicious also. I always get the chicken caesar salad too!!

Kids to have a treat. They would love making them too.Very cute and sounds interesting. Loved reading your travel excitement adventure,

These are absolutely adorable! I love marshmallows so this looks like a great holiday project for me and the kiddos! With sprinkles, of course :-)

Such beautiful photos!! 
Also, I have been meaning to try more Danish recipes. My grandmother was a baker, and before she died she gave me a HUGE book with all of her recipes. Unfortunately, she wrote them all in Danish so I can't read it! I'm sure she had this in her book, so I will have to try your recipe!

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