Recipe: Dutch Bokkenpootjes

Recipe: BokkenpootjesI tried to think of the English equivalent of bokkenpootjes, but I just could not think of anything. They are a bit like ladyfingers, except that bokkenpootjes are made with almond flour, consist of two cookies filled with cream and are coated with chocolate, so yeah, not quite the same. I guess it is just a typical Dutch cookie. They are crispy, yet chewy on the outside and have this delicious vanilla cream between the two layers. These are one of my favorite cookies, because the almond, cream and chocolate combine so wonderfully! I guess they got their name bokkenpootjes, because the look a bit like a goats’ foot (which is what bokkenpootjes means in Dutch). I wanted to make my own version of them so badly for a long time already, that I decided to just give it a try. These cookies are a bit more work than any regular cookie, because of the different components and they do require some more skills, but the taste was so amazing that it was definetely worth the work, so don’t let this scare you! Lees verder

Review: Dapeppa cookie mix


For Christmas, my grandparents gave me this Dapeppa jar that contains almost all of the ingredients to bake coffee cookies. They know how much I like to bake and they love to try the end results of all this baking, so they knew this present would be a succes. Little did they know I had been baking cookies as a Christmas gift for them! It was hilarious when we were unwrapping our presents, can you imagine! So funny! I must say I didn’t really bake much after Christmas, except for the carrot cake and apple pie for my birthday. But last sunday, I was in a cookie-baking-mood and rembered the Dapeppa jar in my cabinet. You only need to add 70 grams of butter and an egg, which I still had in storage as well, so I was ready to make these cookies with chocolate chunks and mocha beans. Dapeppa is a Dutch brand that uses only the finest ingredients for their cookie mixes, which made me curious to try this. Lees verder

Recipe: Cranberry-pecan Oatmeal cookies with white chocolate (Great Foodblogger Cookie Swap)

Cranberry-pecan Oatmeal cookies with white chocolateThe Great Food Blogger Cookie Swap 2014

A couple of months ago, I noticed a post on another blog about the Great Foodblogger Cookie Swap. To be truthfull, I first thought I could not join this event, because it was based and organised mainly in the US. But after I did some research, I found out that it was actually an international event and I could join even in the Netherlands! I really loved the idea of baking cookies for random other foodbloggers and receiving cookies from other foodbloggers as well. But the thing that made me want to do this even more is the fact that it supports Cookies for Kids’ Cancer.
So I signed up, hoping that some other Dutch foodbloggers would join as well so I could have some matches.

Fortunately, they did (!) and as soon as I got my matches I knew what I was going to bake:
Cranberry-pecan Oatmeal cookies with white chocolate.
I had oatmeal cookies on my to bake list like forever, and I figuCranberry-pecan Oatmeal cookies with white chocolatered it would be the right cookie to make for others and their sturdy texture would make it through the shipping process.
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Recipe: Homemade ‘Gevulde Koeken’

Homemade gevulde koekenGevulde koeken are typical Dutch cookies. I have never encountered them anywhere else but here. In the Netherlands, they are popular to have with your coffee and you can buy them anywhere, even at trainstations and gasstations. I like mine best when they are straight from the oven, when the filling is still a bit warm. Gevulde koeken of Filled Cookies in English, are crumbly, buttery and tender and they are filled with almond paste. Traditionally there is an almond on top of the cookie, but I left it out because I know my entire family has a habit of picking off the almond and not eating it.

I don’t know why, but I had never made Gevulde Koeken myself before. This time, I had just the exact amount of almond paste left from a previous baking session, so I knew just what to do with it! I used this recipe from Allerhande. The only thing I adapted is that the recipe asked for ‘Zeeuwse bloem’ (a specific kind of flour), but my store didn’t sell that so I used regular flour. The recipe is actually fairly simple and you probably have most of the ingredients in your storage already:
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