rloffthaugo's Profile

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CHOW Bagel

The picture is post-baking...looks good to me! They smelled great while baking in the oven. I didn't have any malt extract in the cupboard, so I used 1 tbsp honey and 1 tbsp light syrup (a kind that we have here in Norway). Dark syrup would have been more similar to malt flavor, but I didn't have any of that either, but will definitely try to get some malt extract for next time. Used only 1 ½ tsp regular table salt. Will give an update on their taste a bit later.

Aug 06, 2014
rloffthaugo in Recipes

Kohlrabi-Topped Shepherd's Pie

Great recipe! Followed the recipe exactly except for the topping. Living in Norway, we have ready-made packets of mashed kohlrabi, so I used one of those and then boiled 4 smallish new potatoes and mashed those with milk, then combined all of that, mostly because the one packet wouldn't have been enough, but also because I salted the filling a bit on the salty side and wanted to even things out. Sprinkled paprika on top before baking.

Aug 04, 2014
rloffthaugo in Recipes

Whole rabbit

Has anyone tried grilled rabbit? My husband raises and butchers rabbits (he is a professional butcher) so we have easy access to good quality rabbit. We have previously cooked it whole in the oven, smeared it with butter and various spices, with water in the pan for about 1 1/2 hours. This time we want to try grilling it whole. I am thinking of coating it with olive oil, salt, pepper and stuffing cloves of garlic and shallots inside, maybe some rosemary and mustard seeds too, and packing it in aluminum foil, grilling it on low heat for quite a while. Thanks for all the other suggestions on this feed, will definitely have to try Puffin3's version sometime!

Jul 03, 2014
rloffthaugo in Home Cooking

Classic Macaroni and Cheese

Made this today, turned out delicious. After reading comments below, I made half the amount of sauce. I made sure to start out with 1 *teaspoon* of salt and thereafter added more according to taste. (I used ground sea salt.) Used Romano and sharp cheddar, with a bit of some other cheeses on top. I added freshly ground nutmeg and about 2 tsp of spicy mustard to the sauce. I ground up a slice of bread and used that for breadcrumbs. Before baking, it was delicious and creamy, and I could have devoured it then...but decided to bake it. After baking, it wasn't very creamy, but still delicious. Next time I might make the entire amount of sauce if I am going to bake it.

Nov 01, 2013
rloffthaugo in Recipes

Easy Brownies

Since this recipe only has one review, and it is almost exactly like the "Intense brownies" recipe, I will review this one. But I made the same additions as the Intense brownies, plus I added salted peanuts, and substituted regular sugar with 1/2 cup demerara sugar, 1/4 fructose, and 1/2 cup coconut flakes. I used regular strong coffee in place of the espresso (see other recipe). Turned out well, but a bit too cakey for my tastes. I need to learn when to take brownies out of the oven...better earlier than later if you want fudge-effect. I sprinkled coconut on top as well. Thought about adding coconut milk but wasn't sure what it would do to the batter. Next time.

May 23, 2013
rloffthaugo in Recipes

Fresh Ginger Cake

I managed to burn the top...if I hadn't, I was intending to serve it alone. However, with a blackened top, I decided I had to cover it with something...but as it turned out, there was no powdered sugar in the cupboard. To make a glaze, I boiled some tropical juice with plain sugar, and to thicken it, added some cornstarch that had been blended in a few tbsp of tropical juice. Drizzled that on top, and then sprinkled coconut flakes on top. Haven't tasted it yet though...will get back to you. :-)

May 10, 2013
rloffthaugo in Recipes

Cooking Taboos You Break All the Time

SallyP, thanks for the tips!

Mar 15, 2013
rloffthaugo in Features

Cucumber and Cumin Yogurt Relish

I made this the cheater's way, without pressing the cucumbers...which I kind of regret because it did turn very watery. I think there was too much sugar and too much vinegar, because I ended up having to add more yogurt and salt to balance the flavors.

Mar 04, 2013
rloffthaugo in Recipes

Raspberry Scones

Does anyone know if you can freeze these after they are baked? Or before, for that matter. Anyhow, these were amazing! I served them for a tea party and everyone loved them. Very easy. Definitely use frozen raspberries.

Feb 24, 2013
rloffthaugo in Recipes

Sour Cream–Banana Bread

I used about a 1/3 cup semi-melted butter in place of the oil, which I mixed with the sugar, as an old recipe of my mother's does. I used 1 cup whole-wheat flour ("grovmalt" in Norwegian) to make it more healthful (the other cup of flour was regular white flour), and added about 1/3 cup of pecans and 1/3 cup coffee. Mixed by hand. Turned out really delicious and moist, and was done in 50 minutes at 176 Celcius (~350 F). High altitude here and no problems.

Feb 07, 2013
rloffthaugo in Recipes

Donut Muffins

Hi, I was looking through my Betty Crocker 1971 cookbook this morning and found the same recipe as tchergal notes, only difference is this recipe calls for 1/2 tsp salt. Not a big difference. Haven't made them yet, nor this recipe on Chow.com, but hope to one day so I can compare them. Ended up making some experimental muffins from my own imagination instead.

Jan 20, 2013
rloffthaugo in Recipes

Do Pastel Eggs Taste Better?

We keep chickens and eat fresh eggs only. The key to eggs tasting good is that the eggs are fresh (like within a week old), which most stores can't manage. Of course it helps that the chickens have been properly fed and watered, and preferably have been fed grass, which will make super yellow yolks. Also helps if the chickens can run around freely in an open area and generally have a nice life. We have both light brown, dark brown, and white eggs, and they are all lovely.

Jan 04, 2013
rloffthaugo in Features

Scalloped Potatoes

I used this as basic recipe and used our own ingredients. The potatoes we used were much smaller and cook in less time so they pretty much fell apart because I forgot about that fact, but weren't so mushy that it ruined the dish. It only needed 10 minutes boiling, and about 20 minutes in the oven. I used a different kind of cheese but it worked out well. I kind of eyed the salt and didn't measure it, but probably should have as I didn't think it was salty enough.

Dec 25, 2012
rloffthaugo in Recipes

Candy Cane Cookies

These turned out great. I have the exact same recipe from my mother when we used to make them when I was little. We also top them with a mixture of crushed candy canes and sugar--make sure to crush them really finely. I discovered it's easier to press the cookies down so they are flattish, then put the sugar mixture on with a small spoon. If you put the sugar/candy cane mixture on prior to baking, it will melt into the cookie and doesn't fall off as it would if you put it on after the cookie has baked. FYI- these take a lot of time to make due to all the rolling and intertwining of dough, like 2 hours. Definitely easier to roll the dough after it has chilled, which the recipe neglects to mention except in the very beginning details for total time. The number of cookies depends how thin your strands of cookie dough are. If you get lazy like I did, then the cookies will end up fatter toward the end and the recipe doesn't make very many cookies. :-) Double the recipe and save the leftover for when you have more time (or energy)! It took me about 2 hours to make this recipe (not doubled) with fairly good concentration.

Dec 10, 2012
rloffthaugo in Recipes

Basic Caramel Apple

This was easy enough, but I didn't have a candy thermometer, got it only up to 99 degrees Celcius for sure. So I think the caramel was a little bit too runny, as it dripped off the apples and pooled underneath them instead of staying on them. They still had a coating, but rather thin. I guess my question is: Does the caramel thicken the more you cook it? (seems logical that it would). So now I have a lot of runny caramel and don't know what to do with it. But for the record, the caramel is delicious and I have no problem eating spoonfuls of it...but that can be a bit guilt-inducing.

Nov 07, 2012
rloffthaugo in Recipes

Pumpkin Spice Cupcakes

Kesser--Would there be enough frosting to frost a double recipe of the cupcakes? (48)

Oct 28, 2012
rloffthaugo in Recipes

Salted Peanut Toffee Cookies

Delicious. I roasted chopped hazelnuts, walnuts and pecans with sea salt and honey, and used that instead of peanuts (because we didn't have any). Careful not to move the cookies before they have cooled at least a bit, or they will fall apart.

Oct 07, 2012
rloffthaugo in Recipes

Nobody Owes You a Lunch Break

Wow, this is so different from Scandiavian society on a whole. Granted it depends on the job and cultural norms, such as preschool teachers are allowed to take a 30 min break but only if it is actually possible, where other places are given 45 min and are sometimes allowed more, and are encouraged, almost mandated, to take breaks that are actually scheduled in.

Apr 15, 2012
rloffthaugo in Features

Lamb Meatballs with Lemon-Cumin Yogurt

Really delicious, juicy and not dry at all. Needed an extra 5 minutes in our oven. I served it with regular couscous made with bouillion, and tabouli salad (from Moosewood cookbook). I think that dicing the onions very finely would have made the meatballs a little better for my tastes.

Feb 26, 2012
rloffthaugo in Recipes

Chocolate Crinkle Cookies

These are delicious. Tastes like hot cocoa in a cookie. I would have liked to use less sugar but I am not sure how they would turn out. Anyway, yum I say. They are very messy to eat though. Not good for giving to children on black couches.
*Edit Dec 8, 2012, a year after my first comment: So almost exactly a year later I took out the last bag of leftover frozen doughballs from the freezer and baked them. They were not good, either due to it being a year since I made the dough, or because I baked them too long. Anyway, I recommend making them fresh. :-)

Dec 09, 2011
rloffthaugo in Recipes

Very long Norway report (Bergen, Tromsø, Oslo)

Thanks for the detailed review! As a resident in Norway it is nice to read a critique from someone visiting the country. We live in the countryside without many restaurants, so I am looking forward to going to some of the places you went when we get to the cities.

Nov 02, 2011
rloffthaugo in Europe

Glowing Severed-Hand Halloween Punch

We just left the gloves on the hands. Our punch didn't glow as much as in the pictures, so possibly we should have had the black lights closer to the punch. Tasted good though bitter.

Oct 30, 2011
rloffthaugo in Recipes

How to Make a Delicious Glow-in-the-Dark Punch for Halloween

The punch was very tasty although you have to like bitter things. I would have liked to put in more pineapple juice but I was afraid it would affect the glowyness. Our punch only glowed a little bit...but the hands glowed a ton. Unfortunately only the drunks at our party got to enjoy it because we made it in a big pot so only the people serving the punch saw the hands. :-P our bad.

Oct 30, 2011
rloffthaugo in Features

Red Velvet Cake

This cake ended up not being red enough for me, it was much too brown-red. I would use twice as much food coloring. However, I am making this in Norway and maybe the food coloring here isn't as potent as American food coloring. I would also be interested in trying it with vinegar, but this time I wanted to try it exactly as the recipe says. Next time I will use a Norwegian recipe.

Feb 13, 2011
rloffthaugo in Recipes