Fiffibelle

Category: Food & Nourishment

  • Oreo Cake made with Norwegian Milk Chocolate

    There are many different Oreo cake recipes,
    but this one, made with Norwegian milk chocolate, is the best I have ever tasted.

    I promise!

    It is homemade, rich in flavor, and the chocolate mousse is simply magical.

    It is actually so good that you almost feel like making a double portion
    and eating half of the chocolate mousse with a spoon while you finish the cake 🙂

    I would say that it is quite easy to make,
    but it does take a little time because there are several layers

    First, there is a base made with Oreo cookies.
    Then comes a layer of a lovely cream made with Philadelphia cream cheese and whipped cream.
    After that, a layer of chocolate mousse.
    And then another layer of the same cream.

    But I promise you, it is worth the time🩷

    It is a cake filled with delicious flavors,
    and in a way, it is filled with love ❤️

    It makes you want more and more,
    while at the same time making you slow down
    and simply enjoy the flavors.

    I have served it at birthdays, christenings, confirmations, Christmas, Easter,
    and many other special occasions.

    I have also made it by request for other people’s celebrations and gatherings.

    It is always the cake that disappears first.

    And you know what?

    Only recently, I learned that it tastes just as good slightly frozen as it does fresh.

    Not completely frozen.
    Just slightly thawed 🙂

    Yes, I know!

    I say that I love clean, healthy and protein rich food,
    and here I am “advertising” the world’s best Oreo cake 🙂

    Hehe 😄

    I eat clean, healthy and protein rich food 365 days a year,
    but I do have a family, and we have family dinners and celebrations,
    and when we do, I make both clean, healthy and protein rich meals and cakes, but also dinners, cakes and desserts that my family and friends especially love.

    Oreo Cake made with Norwegian Milk Chocolate

    Base Ingredients

    400 g Oreo cookies

    100 g butter

    Instructions

    Add 300 g of Oreo cookies to a bowl and crush them into small pieces.

    Melt the butter and pour it over the crushed cookies.


    Mix everything together well, and press it into a round cake tin (24 cm in diameter).

    Break the remaining 100 g of Oreo cookies into smaller pieces and set them aside.

    Cream Ingredients

    2 packages Philadelphia cream cheese (original)

    3.5 dl powdered sugar

    3.5 dl heavy cream

    5 tablespoons sugar

    Instructions

    Whisk the Philadelphia cream cheese and powdered sugar together until it is light and creamy.

    Whip the heavy cream and sugar until soft and fluffy.

    Mix it all together until smooth and creamy.

    Spread half of the cream over the cake base,
    and place both the cake and the remaining cream in the fridge for 30 minutes while you prepare the chocolate mousse.

    Chocolate Mousse Ingredients

    250 g Norwegian milk chocolate

    1 egg 🥚

    3 dl heavy cream

    2 tablespoons sugar 🥄🥄

    Instructions

    Melt the milk chocolate over a water bath and let it cool.

    Whisk the egg and sugar until light and fluffy,
    and whip the heavy cream until soft and fluffy.


    Mix them together in a bowl.

    Add the cooled chocolate a little at a time,
    and gently mix it in until smooth.

    Pour the chocolate mousse into the cake tin,
    and sprinkle the Oreo pieces you set aside on top.

    Place the cake in the fridge for about 1 hour so the mousse can set.

    Take it out and spread the remaining cream on top,
    then place it back in the fridge.

    Let the cake chill for a couple of hours before serving.

    Tips

    I sometimes use 500 g of Oreo cookies instead of 400 g.

    The Oreo pieces can also be mixed into the chocolate mousse
    instead of being sprinkled on top.

    The cake can be enjoyed after a few hours in the fridge,
    but I recommend letting it sit until the next day so the flavors can really settle.

    It keeps well in the fridge for 2–3 days,
    and can of course be frozen.

    I usually serve the Oreo cake without any topping,
    but if you want, you can top it with extra Oreo cookies,
    some chopped chocolate, or whatever you feel like 🙂

    If you do not have access to Norwegian milk chocolate,
    you can choose the chocolate you like best 🩷
    or order Freia Norwegian milk chocolate online.

    Here are links to a couple of online stores
    that sell Freia chocolate and other Norwegian products,
    and ship worldwide: https://norskmat.com/ https://norwegianfoodstore.com/collections/freia-chocolatehttps://www.swedishcandyland.com/collections/freia

    You can also sometimes find it on eBay.

    I hope you and yours love this Oreo cake as much as my family and I do.

    As I said, it is simply magical – like a piece of heavenly love.

    Love,

    Fiffibelle 🌼

  • Raw Snickers Balls

    Things in my life are often guided by coincidence ☺️


    Well, I call it coincidence. But I also believe that God always has a plan for us, and that the things we think are random are perhaps just life exactly as it is meant to be.

    So the other day, when I happened to end up making raw Snickers balls, it probably wasn’t a coincidence at all, but rather God’s and my plan to do something meaningful with both my time, some dates that had been sitting a bit too long in the fridge, and my (and most likely God’s) love for healthy and nourishing snacks🩷

    It all started with me standing in the kitchen making a small salad with cucumber, orange, kiwi, blueberries and prunes.

    While I was standing in the kitchen cutting up fruit and vegetables for the salad, I got the idea that I would also make apple jam with dates (I shared the recipe in my previous post https://fiffibelle.com/homemade-apple-and-date-jam/).

    I cut up 2 kg of apples for the jam, and when I was well into cutting the dates, I started thinking about whether I should also make something with the rest of the dates I had left.

    They were starting to get a bit dry, those dates ☺️

    So while apples, dates, vanilla sugar, butter and spices were cooking together into apple and date jam, I made raw Snickers balls from dates, peanuts, peanut butter, honey, vanilla, cocoa and a pinch of salt.

    The Snickers balls turned out soft, chewy and delicious, and I did promise to share the recipe once I had gotten some rest.

    I need a lot of rest these days, but I also need to do things I love, and I love spending time in the kitchen 🩷

    There is so much joy, calm and love in being in the kitchen, putting together good and nourishing ingredients into something good.

    Homemade Raw Snickers Balls

    Ingredients

    440 g dates

    20 g honey (or maple syrup)

    20 g cocoa

    200 g peanuts

    70 g peanut butter

    50 g peanuts, chopped

    5 g vanilla sugar (or 2–3 g vanilla powder)

    2–3 g salt

    Instructions

    Start by cutting the dates into smaller pieces, and process the peanuts in a food processor until they are crushed.

    Then add everything to a mixer (I use my KitchenAid) and mix well, adding peanut butter, honey, vanilla, cocoa and chopped peanuts along the way.

    Once everything is well combined, place the mixture in the fridge for about ½–1 hour.

    After that, cut the mixture into pieces and roll them into small balls that you can place directly into a container.

    I store the finished Snickers balls in the fridge ☺️ but they can also be frozen.

    Tips

    If the mixture feels a bit dry, you can easily adjust by adding a little water or more peanut butter.

    If it feels too sticky, you can add a bit more peanuts, peanut flour or even some oats.

    Before placing the mixture in the fridge, I like to put it onto baking paper and shape it into a long roll, then wrap it in the paper and place it in a bag.

    This makes it easier to cut into pieces later when you are going to roll the Snickers balls.

    I also like to dip my Snickers balls in melted chocolate or cocoa ☺️

    Let me know how your Snickers balls turn out, and if you find a favourite way to enjoy them🩷

    Nutrition

    I made 48 Snickers balls from this recipe ☺️

    Each ball contains:

    72 kcal

    3.4 g fat

    7.9 g carbohydrates

    2 g protein

    The Snickers balls keep well in the fridge for 2–3 weeks ☺️ enjoy🩷

    Love,

    Fiffibelle 🌼

  • Homemade Apple and Date Jam

    Have you ever made homemade apple jam with dates?

    I made apple jam with dates today – and it’s actually one of my favourite homemade jams🩷🍎

    Making my own jam started as a way to save money, but also because I wanted to choose the ingredients myself – simple, clean ingredients that truly nourish the body.

    I had no plans to make apple jam today. But when I went to the store to pick up a few small things, I found apples on sale.

    They were about $1.40 / €1.30 per kilo, and I also had a discount coupon that gave me about $0.60 / €0.55 off per kilo.

    Paying around $0.80 / €0.75 per kilo for apples felt like a real bargain, and for me, that matters. So I ended up buying almost 5 kilos. It was heavy to carry home – but absolutely worth it 🙂

    Well, when I got home, I was only going to cut up cucumber, kiwi, orange, blueberries, and prunes for a small salad. But once I was already chopping fruit and vegetables, I figured I might as well cut up the apples and dates too – and make apple jam with dates.

    A little story behind my apple and date jam 🍎

    Apple jam with dates – or apple and date jam, as I also call it – actually came about by coincidence. At the time, I had very little money and couldn’t afford much fruit or berries, so I ended up buying a bag of the cheapest apples they had in the store.

    The apples I bought were completely tasteless – they didn’t really taste like anything. But since I don’t like throwing food away, I decided to try making apple jam.

    I cut the apples into pieces, put them in a pot, and set them over medium heat. As the apples slowly simmered, I decided to add dates for sweetness, and later vanilla sugar and butter for flavour.

    The jam turned out really good 🥰
    And I’ve made it many times since.

    I’ve made apple and date jam with both cheap apples (like the first time), as well as regular and more expensive ones. I’ve used red, green, and yellow apples – sometimes mixing different kinds together – and it turns out good no matter what.

    I also experimented with different spices.

    Today I added cinnamon, cardamom, ginger, and cloves.

    I call it “Christmas spices,” and this mix came about when I was making jam for Christmas. I thought about gingerbread spices and the smell of freshly baked gingerbread cookies, and wanted to recreate that flavour in the jam 🙂

    🍎 Apple and Date Jam – Ingredients

    2 kg apples

    100 g dried dates

    10 g vanilla sugar

    30 g butter

    Instructions

    Cut the apples and dates into pieces, then place the apples in a pot and add the dates, vanilla sugar, and butter.

    Cover with a lid and let it cook over medium heat for about 1½–2 hours. As it cooks, stir occasionally, and add the spices halfway through the cooking time if you’re using them.

    Once the jam is done, let it cool before transferring it to jars, and store it in the refrigerator.

    Tips

    I like to use apples with the skin on, but both peeled and unpeeled apples work well, so just use what you prefer. You can also adjust the cooking time depending on the consistency you want – I usually let it simmer for about 1.5 to 2 hours.

    Sometimes I make the jam without spices, and sometimes I just add a little cinnamon. Today, I added about 1 teaspoon of cinnamon, 1 teaspoon of cardamom, 1 teaspoon of ginger, and 1 teaspoon of cloves, but feel free to adjust the spices to your own taste.

    I like to have my apple and date jam on my homemade protein bread (protein bread recipe 📝 ), or with cottage cheese and Greek yogurt. Let me know if you find a favourite way to enjoy it 🩷

    Today, after making the salad, cutting up the apples, and starting on the dates for the jam, I began thinking about what to do with the rest of the dates I had left.

    So I thought I might as well make something with them too – and ended up making raw Snickers balls.

    While the apples, dates, vanilla sugar, butter, and spices were slowly cooking into apple and date jam, I made raw Snickers balls using dates, peanuts, peanut butter, honey, vanilla sugar, and cocoa.

    They turned out really soft and delicious, and I’ll share the recipe in the next few days 📝

    But first, I need to rest and recharge a little 🩷

    Love,

    Fiffibelle 🌼

  • Fiffibelle’s Eat Your Water Salad

    Can you name a salad after yourself?

    Of course you can 🙂

    Today I want to share the recipe for Fiffibelle’s Eat Your Water salad and explain why I like to make and eat salads that are rich in water.

    Fiffibelle’s Eat Your Water Salad

    Ingredients

    200 gram spinach
    1 cucumber
    1 orange
    2 clementines
    1 kiwi
    100 gram raspberries
    100 gram blueberries
    20 gram prunes

    Dressing

    20 g honey
    10 g extra virgin olive oil
    1 tbsp orange or clementine juice

    How to Make My Eat Your Water Salad

    Place the spinach in a large bowl.

    Cut the cucumber, orange, clementines and kiwi into pieces and add them on top of the spinach together with the blueberries and raspberries.

    Make a dressing from honey, olive oil and juice from the orange or clementine and drizzle it over the salad

    Let the salad sit for a couple of hours before serving.

    Tips

    If you would like a sweeter salad, you can add a little Sukrin Gold or a similar product.

    If you would like more spice, you can use olive oil with chili instead of regular olive oil.

    Don’t have all the ingredients?
    Be creative and replace them with other fruits and vegetables that are rich in water.

    The salad keeps well in the refrigerator for 3–5 days.

    Dr. Murad – Eat Your Water

    In 2018 I discovered the philosophy of Howard Murad and his idea of “eat your water.”

    I was fascinated by his thought that hydration is not only about how much water we drink, but also about the nutrients we receive when we eat fruits and vegetables that are rich in water. Along with the water, we also get vitamins, minerals and antioxidants that the body and the skin can benefit from.

    For me, his way of explaining hydration was so inspiring that it made me think a little differently about the fruit and vegetables I choose to eat.

    We can all read studies, listen to experts and search for good advice. But in the long run we also need to listen to ourselves.

    What works for my body?

    What gives me energy?

    What makes me feel well?

    For me, juicy water-rich salads filled with nutrients feel good for both my inner and outer well-being — and especially for my skin.

    Fruits and Vegetables Rich in Water

    If you feel inspired to try more water-rich fruits and vegetables, you could try making Fiffibelle’s Eat Your Water salad — or simply create your own “eat your water” salad.

    Here are some of the most water-rich fruits and vegetables.

    🍉 Fruits

    • Watermelon – about 92% water
    • Strawberries – about 91% water
    • Melon (cantaloupe) – about 90% water
    • Grapefruit – about 88–90% water
    • Orange – about 86–88% water
    • Peach – about 88–89% water
    • Nectarine – about 87–88% water
    • Pineapple – about 86% water
    • Papaya – about 88% water
    • Apricot – about 85–86% water

    🥒 Vegetables

    • Cucumber – about 95–96% water
    • Celery – about 95% water
    • Iceberg lettuce – about 95% water
    • Radishes – about 95% water
    • Tomato – about 94–95% water
    • Zucchini – about 94% water
    • Romaine lettuce – about 93–94% water
    • Bell pepper – about 92–93% water
    • Asparagus – about 92–93% water
    • Spinach – about 91–92% water


    If you would like to read more about the philosophy of “eat your water,” you can explore it further in Dr. Howard Murad’s book https://www.amazon.com/Water-Secret-Cellular-Breakthrough-Younger/dp/0470554703

    Love,

    Fiffibelle 🌼