Recipe: Double layer Carrot Cake

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Today we are celebrating the birthdays of both my father and I, so this is the excellent time to bake some cakes. I chose to make both of our favorite cakes, which is apple pie for my father and carrot cake for me. I have been wanting to make a carrot cake for years, but I was afraid it would not be a cake everyone liked. Now that carrot cake has become a bit more mainstream, I figured I would just give it a go. I have this amazing book with recipes from the Hummingbird Bakery and it has a recipe in it for an iced carrot cake with 3 layers. However, it calls for a springform with a 20 centimeter diameter, which is something I don’t own. So I decided to do some adaptations in the recipe and make a two-layered carrot cake based on the recipe from the Hummingbird Bakery book.
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Recipe: Pumpkin Muffins

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I know October is officially the pumpkin month and October is over now, but for me, it is still pumpkin season. I had made a soup earlier this month already, but I wanted to do something else with pumpkin as well. So when I found this gorgeous recipe for curry with pumpkin from Half Baked Harvest, I could not resist buying a
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beautiful butternut squash pumpkin. It was however, way too big, so I had about half a pumpkin left. Another thing I wanted to bake for a long time were pumpkin muffins and this was, of course, the perfect reason to make them.
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Recipe: Dutch ‘Stoofperen’, Pears poached in Blackberry juice

Recipe: Pears poached in Blackberry sauceRecipe: Pears poached in Blackberry sauce

Stoofperen are one of my favorite things to make in the fall or winter.ย  Stoofperen are pears poached in blackberry sauce (but they are often poached in red wine or port as well) with some sugar and cinnamon. It is a traditional Dutch dish and most people make it as a side dish for dinner or use the pears in desserts. They are also popular at Christmas dinners. It is just the perfection of the sweet pears with the sour blackberry sauce and the heart warming taste of cinnamon that makes me want to make stoofperen as soon as I find out the pears are in store again, which is usually in october. I always use Giese Wildemann, a small pear which is perfect for poaching. Gieser Wildeman pears do become red on their own when you cook them for 3 hours or longer.ย  As I often don’t have enough time for this, I always add the blackberry juice for both color and taste.
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Recipe: Roasted chickpeas with honey and cinnamon

Roated chickpeas with honey and cinnamon

I am always on the lookout for new things to snack on, especially healthy snacks. I had read about roasted chickpeas a couple of times and I had pinned some recipes on Pinterest months ago already. Chickpeas are very healthy and low in calories. They become crunchy when you roast them in the oven, so it is a perfect snack when you are craving something crunchy. With chili or parmesan seemed very tasty, but I wanted to try a sweet version first, so today I made a batch of honey cinnamon chickpeas. I only made a very tiny can, because I didn’t know if I would like it (which I deeply regret now, as you might understand).
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Inspiration: 10 times fruit in your oatmeal (the realistic way)

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I’m seeing the most amazing photos of jaw dropping breakfast bowls with uncountable kinds of ingredients on Instagram every day. A lot of different fruits, nuts, superfoods, sprinkles, colors and whatnot are added in these breakfasts. Everything is perfectly cut and nicely shape and arranged in layers and patterns.The pictures alone are mouthwatering pieces of art. But realisticly, as much as I want it to, my breakfast almost never looks as great, not even close (even while it has the same ingredients sometimes). Simply because I don’t have the time to cut fruit in a creative way, or puff some rice or amaranth every day. And if it is very early, I don’t even care how my oatmeal looks, as long as it tastes goodThis is why I decided to share 10 of my regular, ready in 2 minutes oatmeal and fruit breakfasts. Some still look ok, others plain boring, but most important is how they tasted. I really liked all of these combinations.
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Recipe: My oh my! Homemade Dutch Apple Pie

Dutch ApplepieAs fall is approaching, the Dutch weather is getting gloomy and rainy and the leaves are starting to fall. It’s nice to get into the comfort of your own home and bake something that is heart-warming. Fortunately, fall is not only the season of leaves falling off the trees, but the apples start falling off as well! So what could be better than baking homemade apple pie on a cloudy, windy day?

Many countries have their own way of making some kind of apple pie, but the traditional Dutch version almost alwaysย  includes ingredients such as cinnamon, raisins and sometimes icing, in addition to ingredients such as apples and sugar, which they have in common with other recipes. The Dutch apple pie has a crust on the bottom, around the edges and then the lattice pattern on top.

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. A recipe in a late medieval Dutch cook bookย  is almost identical to most modern recipes.
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