I have a weakness for anything that has Oreo in it. It doesn’t matter if it is in a cake, milkshake, chocolate, dessert or just on its’ own. There is just something about the combination of the dark, chocolate cookies and the vanilla layer inbetween the cookies that is perfect! Sweet, but not too sweet, crunchy and soft at the same time. So when I heard about this Magnum-like Oreo icecream, I had to get my hands on it. Because, well, icecream is one of my other weaknesses (yep, I am indeed a massive sweettooth) and what could be better than combining the two? It took me a couple of months to find them unfortunately. I almost feared they wouldn’t make it to my local Albert Heijn, but then, all of a sudden, they were there! There was only one box left actually, which I took home with me of course.
When I know spring is around the corner, I start looking for one of my favorite products of this season: rhubarb! I just love the pink and green stalks with their sweet and tangy flavor. Every year I like to make a new recipe with it, which is so easy, because rhubarb is a super versatile vegetable. You can use it in desserts, breakfasts, sauces, jams and of course in cakes! This year I decided to make a cake from the rhubarb, but not an ordinary one. I felt the need to use a new technique, so I decided to make a tarte tartin. This was something I had never made before and I figured it would give the rhubarb an extra dimension through the caramellising process that happens in the pan. Because a rhubarb crumble is such a classic, I wanted a to incorporate a crumble layer as well. But it is not on the rhubarb, but in the base of the cake. Sounds delicious right?
Even though the wheather doesn’t show signs of spring at the moment (it looks more like fall actually) spring is here and it is Easter in exactly one week already! That’s why I decided to make some cute Easter bird’s nest cupcakes on this rainy day. To get in the mood a bit already. These cupcakes are really easy to make, not too big, so you can easily enjoy them with a cup of coffee or tea and I bet they would look great on an Easter Brunch table as well.
Because I travel by train every week, I regularly visit an Albert Heijn To Go at one of the trainstations I pass by. I often check the aisles for new items as they tend to appear first in the Albert Heijn To Go stores before being adopted into the stock of the regular stores. It is almost like in a concept store: the products are given a test: if they are sold often enough, then they will go mainstream. This happend for example with the Spelt twister, quinoa salad and the sushi. This time I discovered something interesting again: two new muffins made with 100% spelt flour. It is so great they offer more and more options for people with allergies or who have a certain food ideology!
I 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
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.
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
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.