Spicy French toast

In Denmark, French toast is called “Arme ridder”, which translate into poor knights – why I don’t really know. But I know, that I like to have French toast for breakfast, or a afternoon snack. Especially if it’s spiced up a bit.  It’s always such a treat.

Spicy French toast

Course Breakfast
Keyword Cardamom, Cinnamon, Ginger
Prep time 5 minutes
Cooking time 15 minutes
Total time 20 minutes


  • 1 loaf of bread
  • 1 cup milk 250 ml
  • 1/2 tsp ginger ground
  • 1/2 tsp cardamom ground
  • 2 tsp cinnamon ground
  • 1 tbsp sugar
  • 2 tbsp butter


  1. Slice the bread into 2 cm slices 

  2. Combined milk and eggs

  3. Mix in the spices and sugar and whisk together

  4. Melt the butter in a pan on a medium heat

  5. Dunk the bread pieces in the milk mixture, make sure to turn it around

  6. Place the bread in the melted butter

  7. Turn the bread around now and again and cook until brown and crips. Keep an eye on it, so it doesn't turn black

  8. Pour over your favourite sirup and fruit or your topping of choice

Check out my youtube video, where I show how to make this jummy French toast



Chocolate martini with Kahlua

I love chocolate – in every shape and size – milk, dark, white all of them. I also like cocktails, so a cocktail with chocolate is the perfect combination. This chocolate martini with Kahlua is just to die for.

Chocolate martini with Kahlua

Course Drinks
Keyword chocolate, kahlua
Cooking time 10 minutes
Servings 1 drink


  • 50 gram chocolate finely chopped
  • 75 ml varm milk just below boiling
  • 3 cl kahlua
  • 2 cl vodka
  • ice cubes
  • a bit a grated chocolate


  1. Chop the chocolate and add it to a bowle 

  2. Put the milk in a saucepan and bring to just below boiling point 

  3. Pour the milk over the chocolate and let it rest for a minute

  4. Stir until the chocolate is melted

  5. Dip the rim of the glass in the melted chocolate and then in the grated chocolate 

  6. Stir the Kahlua and the vodka into the melted chocolate. 

  7. Put ice in a shaker and add the chocolate mix. Shake for about 30 sek. 

  8. Sift the drink into the martini glass

  9. Please enjoy responsibly 

This recipe was originally posted on my danish blog frumillascupcakes.com 


Chocolate scones

I like scones, with or without chocolate – they are easy to make, and you don’t need a lot of ingredients. They are one of those things you can whip up in jiffy for an afternoon treat.

Scones with chocolate

Course Bread
Keyword bread, chocolate
Prep time 5 minutes
Cooking time 10 minutes
Total time 15 minutes
Servings 6 scones


  • 190 gram flour
  • 1 tsp salt
  • 2 tsp sugar
  • 4 tsp baking powder
  • 2 tbsp butter
  • 150 ml milk
  • 150 gram chocolate - chopped optional


  1. Mix the dry ingredients and the chocolate

  2. Add butter and milk, and knead the dough. Be careful not to over knead, as it will make the scones dry

  3. Shape the dough into a disc, and cut into 6 triangles

  4. Place on a baking tray and bake at 220 ℃ for about 10 min

  5. Leave to cool.

  6. Enjoy as they are, or cut in half and enjoy with butter and jam.

This recipe was originally posted on mu danish blog frumillascupcakes.com


Vanilla cupcakes with white chocolate

I am big fan of cupcakes, especially if they have a bit layer of frosting on them. I have a recipe I always turn to, when cupcakes are on the baking menu. The recipe is for plain vanilla, but can easily be spiced up with other ingredients. Here I added som white chocolate.

Vanilla cupcakes with white chocolate

Course Cake, Dessert
Keyword Cupcake, white chocolate
Prep time 10 minutes
Cooking time 20 minutes
Total time 30 minutes
Servings 16 cupcakes



  • 4 Eggs
  • 3 dl suger
  • 200 gram butter, soft
  • 5 dl flour
  • 1 tbsp baking-powder
  • 2 tbsp potato flour (or corn flour)
  • 1,5 dl milk
  • 1 tsp vanilla extract
  • 150 gram white chocolate, half cropped fine


  • 500 gram icing sugar
  • 160 gram butter
  • 1/2 dl milk
  • a few drops vanilla extract



  1. Whisk eggs and sugar together until airy and fluffy. Add butter, flour, baking powder and potato flour and mix with a hand mixer or free standing mixer. Add the milk and vanilla extract a bit at a time and mix the batter until combined. Stir in the cropped chocolate with a spoon. 

  2. Divided the batter into about 16 muffincases, but start with only filling them half way. Place a piece of the chocolate on top of the batter, and fill in with the remaining batter.

  3. Bake the cupcakes for about 10-15 minutes at 225 ℃

    Place on a rolling rack to cool before frosting


  1. Beat sugar and butter together with a hand mixer or a freestanding mixer. When it starts to come together, add the milk and vanilla extract and the color of your choice. Keep whisking until it becomes airy and fluffy, but make sure not to over whisk. 

  2. Put the frosting in a piping bag. If you want too make roses, you should use a 1M tip. 

  3. The chocolate I used for the recipe is from Valhrona


You can freeze the cupcakes as long as the haven't been frosted. 

The white chocolate the be replace with dark og milk chocolate or left out of the recipe. 

This recipe was originally posted on my danish website Frumillascupcakes.com