Kleine Kaneelpannenkoeken met Blauwe bessen en Agave siroop

Kleine kaneelpannenkoeken met Blauwe Bessen en (donkere) Agave siroop




Boodschappen:

200 gr zelfrijzend bakmeel
1 theelepel bakpoeder (backin Dr. Oetker)
1/4 theelepel kaneel poeder
beetje zout
1 ei
300 ml melk
klont boter, gesmolten ( magnetron)
150-200 gr blauwe bessen
zonnebloem olie of boter om de pannenkoekjes te bakken
Donkere (of lichte is ook lekker) Agavesiroop. (Dit is een zoetstof)


Methode:

Meng het meel, bakpoeder, de kaneelpoeder en een beetje zout in een grote mengkom. Mix het ei met de melk. Maak een kuiltje in het midden van de droge ingredienten en meng het totdat er een mooie mix is ontstaan. Mix ook de gesmolten boter erdoor en de helft van de blauwe bessen.

Verhit iets  olie of boter in een pannenkoeken pan. Bak kleine pannenkoeken van iets groter dan 7.5 cm in het rond en maak een stapel met kleine klontjes boter ertussen in. Probeer de pannenkoekjes warm te houden door er wat aluminium folie over heen te leggen. Serveer met de Agave siroop en de rest van de Blauwe Bessen.

                                                                Enjoy!

Sinterklaas Cupcakes Stap voor Stap

Sinterklaas Cupcakes Stap voor Stap


Boodschappen lijstje:

125 gr zachte boter
125 gr licht bruine baster suiker
2 eieren
150 gr zelf-rijzend bakmeel
3 eetlepels melk
1/2 theelepel vanille extract
1 theelepel speculaas kruiden


Voor de botercréme of Beurre Anglais:

75 gr zachte boter
2 eetlepels melk
1 theelepel vanille extract
1/2 theelepel speculaas kruiden
225 gr poeder suiker

Sinterklaas Decoratie (xenos)", kleurstof, kruidnootjes, pepernoten, parels etc.


Verwarm je oven voor tot 180C. Doe papieren bakjes in je muffin tray(s).
Mix de boter en de suiker totdat het licht en boterig is.

 

Voeg de eieren er 1 voor 1 bij.

 

Mix het bakmeel en de melk erbij.

 

Doe de speculaas kruiden en het vanille extract erbij.

 

Mix alles goed totdat het een mooi geheel is.

 

 

 

Verdeel de mix over de papieren bakjes. Je kunt hiervoor een ijs-scooper gebruiken.

Bak de cupcakes in je voorverwarmde oven en bak ze 15-20 minuten totdat ze mooi goud zijn en je cake tester er schoon uitkomt.

Nu gaan we de botercréme maken:

Mix the boter, de melk, vanille extract, de suiker en de speculaas kruiden tot een smeuïge massa.

 

 

Als je wilt kun je er ook een kleurstof aan toe voegen, maar ik vind de kleur van de speculaas kruiden al erg mooi.

 

Laat de cupcakes een beetje afkoelen

 

Smeer deze botercréme (beurre anglais) nu over de cupcakes met je palette mes of dunne spatel.  Versier de cupcakes hoe je zelf wilt, bv. ook met kruidnootjes!

 

 

 

 

 

 

 

 

Ik had nog wat over dus ik heb nog wat extra cupcakes gebakken.

 

 

"Veel plezier met bakken!

 

 

Peer en Bramen crumble stap voor stap

 

 

Peer en Bramen Crumble

 

 

 



Boodschappenlijst:

120 gr gewone bloem
60 gram fijne kristal suiker
60 gr zachte boter in dobbelstenen

Voor de vulling:
ongeveer 300 gr of 2 grote geschilde en in dobbelstenen Peren
30 gr rietsuiker
30 gr boter
een bakje bramen
1/4 theelepel kaneel

Misschien wat ijs of slagroom erbij


Verwarm je oven tot 180C. Doe de bloem en de suiker in een grote kom. Doe de boter erbij en mix met je handen totdat het op broodkruimels lijkt.

 



Schil de peren en snijdt ze in dobbelstenen. Was de bramen. Doe de boter in een pannetje met de suiker. Voeg de peren en de bramen en de kaneel toe als de suiker en de boter een beetje gecaramelliseerd zijn. (3 min) . Roer af en toe totdat ales een beetje zachter is geworden. (2 min).

 

 

 

 

Lepel het warme fruit nu in een ovenschaal, en strooi daar de kruimels overheen.

Zet dit in de oven en bak het voor ongeveer 30-35 minuten totdat er een mooi gouden kleurtje op zit.

Lepel dit in schaaltjes en serveer warm of koud met ijs of gewoon wat slagroom erbij.


                                                                         "Enjoy"

Spiced Bread with Cinnamon Sugar and Nuts

Spiced Bread with Cinnamon Sugar and Nuts


Shopping List:

400 gr granulated sugar
540 gr plain flour or wholemeal flour
2 tablespoons baking powder
1 teaspoon of salt
2 teaspoons pumpkin spices ( speculaas/sinterklaas kruiden)

75 gr chopped unsalted nuts

2 eggs, beaten
500 ml milk
200 ml sunflower oil ( or other vegetable oil)


Cinnamon sugar mixture: 1 tablespoon plus 1 teaspoon ground cinnamon and 140 gr granulated sugar.

* Preheat your oven to 180C.  Grease or spray and line two loaf/cake tins.

*Combine the 5 first ingredients in a large bowl. In another bowl combine the last 3 ingredients.
Add the wet ingredients to the dry and mix until well combined. Stir in the nuts ( or others to your taste and choice)

*Divide half of the mixture into each of your tins; Add the cinnamon sugar with a spoon, then fill up the tins, leaving some room for the breads to rise.

* Bake for about 50 minutes in your preheated  oven until your caketester comes out clean.

* One batch yields 6 mini loaves, which could be nice for a dinner party!

                                                            "Enjoy"

Victoria Sponge with Walnuts, Cream and Strawberries

Victoria Sponge with Walnuts, Cream and Strawberries



Shopping List:

200 gr butter, softened
200 gr caster sugar ( i use fine)
1 teaspoon vanilla extract
4 eggs
200 gr self- raising flour
1 teaspoon baking powder ( backin Dr. oetker)
1/2 grated lemon zest

Handful of roughly chopped Walnuts

about 6 tablespoons Strawberry Jam ( Bonne Maman)
250 ml double cream, whipped

Fresh Strawberries to top.


* Preheat your oven to 180C. Spray and line 2 x 20 cm round tins.  Put butter, sugar and vanilla in a bowl and beat well. Add the eggs, one by one, and the lemon zest. Fold in the flour with the baking powder, mix until well combined. Stir in the roughly chopped Walnuts.

* Divide the mixture between your prepared tins and bake in the oven for about 20-25 minutes until risen and springy to the touch and your caketester comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes, then turn out onto your wire rack and cool completely.

*Spread the jam onto one cake and top with the cream. Put the other cake on top of it. Put the other half of the cream on top of that and decorate with strawberries.

* I suppose this cake could do with any fruit you prefer.


                                                                "Enjoy"

David's Chocolate Chip & Ginger Cookies

David's Chocolate Chip & Ginger Cookies



Shopping List:



50 gr dark chocolate, chopped
1 bulging teaspoon ground ginger
110 gr self-rasing flour
10 gr cocoa powder (Blooker Amsterdam)
1 teaspoon bicarbonate of soda
50 gr butter, little cubes
40 gr granulated sugar
50 gr golden syrup


* Preheat your oven to 180C. Line your baking trays with baking paper.

* Sift the first 5 ingredients in a bowl. Rub the butter in to create breadcrumbs. Add the
sugar and the golden syrup and form a ball with your hands.

* Divide the ball into 16 little balls and place them on your prepared baking tray.

* Bake them in your preheated oven for 15-20 minutes until they look cracked. Let them cool off on your baking tray before you palette them on your wire rack.

                                                               "Enjoy"

Orange and Cloves Candle Holder Tutorial

As seen on Handimania:

Orange and Cloves Candle Holder Tutorial in pictures

 

 

 

 

 

Ofcourse you can stick as many cloves in it as you like.

It is a very Chrismassy smell!!!!

 

 

"Enjoy"

 

Upside-Down Pear Ginger Bread Cake

Upside-Down Pear Ginger Bread Cake



Shopping List:

120 gr butter, melted
75 gr chopped walnuts
45 gr light brown sugar
2 large pears, peeled and sliced.

120 gr butter, softened
65 gr sugar
1 egg
100 gr black treacle

180 gr plain flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder (dr. oetker backin)
1/4 teaspoon bicarbonate of soda
125 ml warm water

Ice Creammmmm if you want.


* Preheat your oven to 180C. There is no need to grease, spray or line your approx. 20 x 20 cm square baking tin.

* Pour the melted butter into your tin and sprinkle with nuts and brown sugar. Arrange the pears over the nuts and sugar.

* In a large bowl, mix together the butter and sugar until well combined and creamy. beat in the egg and black treacle.  In another bowl: Combine the flour, ginger, cinnamon, salt, baking powder and bicarbonate of soda.
Add this to the creamy mixture alternately with the water and beating well after each addition until well combined.

* Spread this batter over the pears. Put the tin on a tray before putting it in your oven as the melted butter will leak and make a mess of it. Bake in your preheated oven for about 35-40 minutes until your caketester comes out clean. Let the cake cool for about 10 minutes before inverting in onto a serving plate. You can serve it warm with some vanilla ice cream if you want. Mmmmm. It should serve 9 people and it is excellent as a dessert!

                                                               "Enjoy"

Crunchy Apple Muffins with Walnuts

Crunchy Apple Muffins with Walnuts


Shopping List:

180 gr plain flour
150 gr sugar
2 teaspoons baking powder (backing Dr Oetker)
1 teaspoon ground cinnamon
1/4 teaspoon  bicarbonate of soda ( or baking soda)
1/4 teaspoon salt
1/4 teaspoon mixed spice ( you could use pumpkin or sinterklaas kruiden) (ground allspice)
1/8 teaspoon ground nutmeg


2 eggs
2 x 125 gr sour cream
120 gr melted butter
1 big cooking/tart apple (Breaburn/Goudreinetten) chopped not too big.


Topping:

75 gr chopped walnuts
30 gr plain flour
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
30 gr cold butter

1 tablespoon of Maple Syrup to stir through the crumble the last minute


* Put paper cups into your muffin tin and preheat your oven to 180C.

* Combine the first 8 ingredients in a big bowl. In another bowl combine the eggs,sour cream and the butter. Stir this into the dry ingredients just until moistened. Fold in the apple.

* For the topping: combine the flour, sugar, cinnamon and the nutmeg. Cut in the butter until it resembles breadcrumbs. ( I find by hand easier) Mix in the chopped walnuts.

* Fill the paper cups with 1/3 of the batter. I use my small ice cream scooper.  Sprinkle 2/3 of the topping over the filled paper cups. Top with the remaining batter. Sprinkle with the remaining topping.

* Bake your muffins in your preheated oven for 20-25 minutes until your caketester comes out clean. let them cool for about 5 minutes before you put them on your wire rack to cool completely or serve them warm. Pour a little cream over it or hot caramel. ( Karamel sauce Dr. Oetker)

* You should be able to get about 16 muffins out of it.


                                                            "Enjoy"


These muffins were baked in a Dutch kitchen and were not harmed when handled.

Easy Peasy 4 step Pizza

Easy Peasy 4 step Pizza

( for 2 )



Shopping List:

300 gr flour ( strong bread or plain)

1 teaspoon instant yeast ( packet 7 grams)

1 teaspoon salt

1 tablespoon olive oil, plus for drizzling

200 ml warm water ( not hot! this kills the yeast)

For the tomato sauce:

100 ml passata ( Heinz Frito)

Handful fresh or
1 teaspoon dried Basil

1 garlic crushed

For the topping:

125 gr ball Mozarella, in slices

grated parmesan or shaved

cherry or round tomatoes,
halved

To finish: Extra Basil and Olive Oil


1.

Make the base: Put 300 grams of flour into a large bowl, then stir in 1 teaspoon of yeast ( 7 grams) and 1 teaspoon of salt. Make a little well, pour in 200 ml. warm water ( not hot!!!) and  1 tablespoon of olive oil and bring togehter with a wooden spoon or your hands until you have a soft, fairly wet dough: Put this ball onto a lightly floured working surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside or: you can leave the dough to rise if you like, but it is not essential.


2.

Make the sauce: Mix the passata, basil and crushed garlic together, put some salt and pepper to it to taste. Leace to stand while you get to shaping your pizza base.

3.

Roll out your dough: If you have let it to prove, give it a quick knead. Then split into 2 balles.
On your floured worksurface, roll out your dough into large rounds or squares (see picture) about 25 cm across, using your (lightly floured) rolling pin. The dough needs to be thin as it will rise in the oven. Lift the two rounds/squares onto lightly floured baking paper.
As you can see i have rolled up the sides of the pizzas so you can have an extra filling if you want.



4.

Top and Bake the pizza: Heat your oven to 240C !!!! Nice and Hot!

Your baking tray has to be hot before you put the pizzas on.

Smooth the sauce over the bases, scatter with cheeses, tomatoes, drizzle with olive oil and season.

Ofcourse you can add olives, anchovis, peppers, salami, (check your fridge)  etc. etc.

 

 

 

Put the pizza or pizzas still on the baking paper/sheet, on top of the preheated baking tray. Bake for 10-12 minutes until crisp and golden. Serve with a little more olive oil and basil leaves.


                                                                  "Enjoy"

Dorset Apple Traybake with Dutch Apples

Dorset Apple Traybake with Dutch Apples



Shopping List:

450 gr cooking apples (Goudreinetten)

juice of 1/2 lemon

225 gr butter softened

280 gr golden caster sugar

4 eggs

2 teaspoons vanilla extract

350 gr selfraising flour

2 teaspoons baking powder (backin Dr. Oetker)

Demerara sugar to sprinkle (rietsuiker)


* Preheat your oven to 180C and grease or spray and line your brownie tin ( or traybake 27cm x 20 cm approx) with baking paper. Peel core and slice your apples thinly. Squeeze the lemon juice over it and put it aside for a bit.

* Put the butter,sugar eggs, vanilla, flour, and baking powder into a large bowl and mix until well combined. It can't be a runny mixture because of the juicy apples.

* Spread half the mixture into your prepapred tin. Arrange half of the apples over the top, then repeat layers. Sprinkle the demerara sugar over it.

* Bake for about 45-50 minutes in your preheated oven until golden and springy to the touch and your caketester comes out clean. Leave to cool in the tin for 10 minutes. Turn out onto your wire rack and leave to cool after you have removed the paper. Slice @ will. Add cream or ice cream.


                                                             "Enjoy"




This apple traybake was baked in a dutch kitchen.

Thanksgiving Cappucino Cinnamon Rolls

Thanksgiving Cappucino Cinnamon Rolls



Shopping List:

1 packet of dry yeast (7 gr)
250 ml warm water
185 ml warm milk
118 ml warm buttermilk
3 tablespoons sugar
30 gr soft butter
1 and 1/4 teaspoons salt
625 gr plain flour. Plus keep the pot open next to you.


For the filling:

50 gr butter, melted
200 gr soft brown sugar
4 teaspoons instant coffee granules
2 teaspoons ground cinnamon


Icing:

180 gr icing sugar
30 gr butter, softened
2 tablespoons milk
2 teaspoons cappucino mix
1/2 teaspoon vanilla extract

* Prepare your baking tray/tin by greasing/spraying and lining it with baking paper/parchment.

* Dissolve the yeast in a big bowl with the warm water. Add the warm milk, the warm buttermilk, sugar, butter, salt and the plain flour. Beat  this by hand or machine. Form a soft dough, which will be sticky. Add some flour from the pot to make it feel pleasant in your hands but it has to be sticky.

* Throw this on your floured work surface and knead until smooth and elastic. (6-8 mins). PLace it in a large bowl which you have greased. ( i use rapeseed oil) Cover and let it prove. ( 1 hour)

* Punch in the dough, turn it onto your floured workspace. Rollit into a mat rectangle ( 18x12 in) Brush this with butter. Now you combine the brown sugar, coffee and cinnamon which you then sprinkle over the dough. Leave the edge clean.

* Preheat your oven to 180C.

* Roll it into a sausage, starting with the long side. Pinch a seam or stick with a drop of milk. Cut the sausage into 12 slices. Now place the rolls, cut side down on your prepared bakingtray/tin.
Cover and let it prove. (30 mins).

* Bake the cinnamon rolls for 20-25 minutes or until golden brown. In the mean time prepare the icing by beating all the icing ingrediénts together until well combined and smooth. Spread this over the warm rolls. Serve them warm if possible.

* In the last batch i baked them with 2 teaspoons of Sinterklaas kruiden/Pumpkin Spices/ Cookie Spices. Really nice!

These rolls were baked in a Dutch Kitchen.



                                                              "Enjoy"

Caramel Nutty Cupcakes

Caramel Nutty Cupcakes



This is the basic recipe for 12 cupcakes to which i added a  melted ( au bain Marie) 100 gr bar of caramel nut chocolate.

Shopping List:

125 gr butter, softened
125 gr soft light brown sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
and:
100 gr Caramel Nut Chocolate

* Preheat your oven to 180C. Prepare your 12-hole muffin tin with paper cases. ( In the photo i used an Ikea muffin/cupcake tin and Ikea paper cups) Anything  will do.

* Melt the bar of chocolate ( really, it could even be a cappucino flavoured one) in a glass or heat proof bowl over a pan of boiling water. Make sure the bowl doesn't touch the water. Stir it now and then. Don't overcook it.

* Beat together the sugar and the butter until creamy, pale and fluffy. Beat the eggs in, one @ a time. Mix in the self-raising  flour and the milk, then the vanilla. Then stir in the chocolate until well combined.

* Divide this batter over your 12 paper cups. ( I use an Ice cream scoop and a spatula) Fill them 2/3 full.

* Bake them in your preheated oven for about 15-20 minutes until risen and springy to the touch. Leave them to cool completely on your wire rack.

* Decorate @ will.


                                                              "Enjoy"

Simple Cappucino Traybake/Cake

Simple Cappucino Traybake/Cake


Shopping List:

250 gr softened butter
280 gr self-raising flour
250 gr golden caster sugar

1/2 teaspoon baking powder
4 eggs
150 ml natural yogurt
1 teaspoon vanilla extract
1 tablespoon cocoa powder

100ml strong coffee made from 2 tablespoons nescafe. Leave 50 ml for drizzling after baking.


Topping:

140 gr sifted icing sugar
350 gr mascarpone
chocolate covered coffee beans



* Preheat your oven to 180C and grease or spray and line your tin ( 20x 30 cm) (baking or roasting or traybake tin.

* For the sponge batter: beat all the ingrediënts together in a big bowl with your electric whisk. Not your topping ingrediënts ofcourse.

* Spoon in your prepared tin and bake in your preheated oven for 25-30 minutes until your cake tester comes out clean.  Drizzle with the left over coffee.

* Cool in the tin. Stir the icing sugar into the mascarpone ans spread this mixture over the cooled cake. Dust with a little cocoa powder and scatter some coffee beans over it. ( Before or after you have cut it into little cakes.


                                                              "Enjoy"

Hot Spiced Cider

Hot Spiced Cider



Shopping List:

2 litres Apple Cider or Apple Juice
5 tablespoons of Maple Syrup
1 grated orange
1/ grated lemon
4 cinnamon sticks (plus extra for serving)
2 teaspoons whole cloves
1 teaspoon whole allspice

* Combine the first five ingrediénts in a pan. Place the cloves and all spice in a little cloth that you bind together. Add to the pan. Heat, uncovered for 10-15 minutes until the flavours have blended. Do not bring to the boil. Take the spicebag out. Serve warm with a cinnamon stick in a teaglass.

Delicious on a cold winters night.


                                                            "Enjoy"

Fig Roll with gooseberry jam and cream

Fig Roll with gooseberry jam and cream



Shopping List:

140 gr soft dried figs, chopped
1 medium very ripe banana
3 large eggs, seperated
225 gr soft brown sugar divided
120 gr wholemeal flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
freshly grated nutmeg ( good pinch)
4 tablespoons golden caster sugar

Filling:

300 ml double cream
4 tablespoons icing sugar ( sifted)
about 250-300 gr jam or conserve
Gooseberry or even Fig if you can get it.

* Cover the figs with boiling water in a bowl and set aside, so they can soften for about 30 minutes. Drain them and mashed it together with the banana.

* Preheat your oven to 190C. Grease, spray and line your swiss roll tin (traybake tin) (34x24 cm)

* Seperate the eggs, collecting the whites in a large bowl, do not throw the yolks away! Beat with your electric whisk until stiff peaks form @ the end of your whisk. Add half of the sugar and whisk it until it is thick and shiny.

* In another mixing bowl you can beat the yolks with the remaing sugar until nice and pale. Whisk in the fig mixture. Now you fold this mixture into the egg white mixture. Do NOT beat it in. Until well combined. Mix the flour, bicarbonate of soda, spices and a pinch of salt. Dust this over the wet mixture and gently! fold it in again until well combined. Spread the mixture in the tin. Bake for 12-15 minutes or until springy to the touch.

* Meanwhile lay a sheet of baking paper/parchment on your work surface and scatter the sugar over it. Flip the cake onto it and peel off the baking paper from the bottom of the cake. Now roll up from the shortest side with the paper into a swiss roll. Lift it up unto your wire rack and let it cool completely.

* Unroll the cake gently. Whisk your cream and icing together to nice soft peaks. Spread the jam over the cake, followed by the cream. Roll it up again. Slice to serve.

                                                             "Enjoy"

Happy Halloween Cupcakes

Halloween Cupcakes

Decorated by L. Trompper.



Shopping List:

Basic cupcake recipe items
Paper cupcake holders, halloween style
A beautiful Grandson to decorate





                                                                 "Happy All Hallows Eve"

All Hallows' Eve Coffin Cake

All Hallows' Eve Coffin Cake



This cake took some time so start early in the day or very late to finish the next day.



Shopping List:

170 gr butter, softened
300 gr sugar
3 eggs
2 apples peeled and chopped fine. Or use canned pumpkin (1 and 1/2 cups) if possible
1 and 1/2 teaspoon vanilla extract
375 gr plain flour
1 and 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
235 ml  of buttermilk


For the frosting and filling:

225 gr cream cheese or mascarpone
115 gr butter, softened
420 gr icing sugar
2 to 3 tablespoons of maple syrup
115 gr double cream or whipped cream
20 crushed digestive biscuits mixed with 2 teaspoons ground ginger
or gingersnap cookies. (use your rolling pin by gently rolling over the biscuits in a plastic bag)


* Grease or spray and line your cake tin. 13. in x 9. in.  Preheat your oven to 175C.

* Cream the butter and the sugar together in a large bowl until well combined and fluffy. Add the eggs, one by one, beating the mixture well after each egg put in. Beat in the apples or pumkin if you were able to get it, plus the vanilla extract.

* Combine the flour, cinnamon, baking powder and bicarbonate of soda, nutmeg, salt, ginger and cloves. Now add this mixture together with the buttermilk but alternate. Make sure it is all well combined by beating after each addition.

*Fill your tin with the batter and bake it in your preheated oven for 45-55 minutes or until your cake tester comes out clean. Let it cool in the tin for about 5 minutes then turn out onto your wire rack.

*For the frosting: Beat the cream cheese and the butter until smooth. Add the icing sugar and enough maple to get a nice spreading consistency.

* For the filling: Beat 100 gr of the frosting you just made with the double cream until soft peaks form.

* Cut the cake into a coffin shape. Now cut the cake horizontally into two layers. Spread the bottom layer with the filling. Put the top layer back.

* Put 2 tablespoons of frosting in a small plastic bag for writing. Frost the cake with the remaining frosting. Douse in the biscuit crumbs. Cut a little corner out of the plastic bag with some of the frosting in it and write RIP onto your cake (coffin). You can keep it in your fridge.

* It's a big cake so many people can enjoy it : about 15-20 odd

 

"Happy Halloween"

Golden & Delicious Apple Cake with Cinnamon

Golden & Delicious Apple Cake with Cinnamon

This cake is more-ish beware!


Shopping List:

3 medium tart apples ( Goudreinet/Braeburn)
3 tablespoons of light soft brown sugar
200 gr white sugar
1 teaspoon of cinnamon, but i suppose you could use some pumpkin pie spices (Sinterklaas kruiden)
150 gr butter, unsalted, softened
4 eggs, room temperature
1 teaspoon vanilla extract
250 gr plain flour
1/8 teaspoon salt


* Combine your peeled and cut apples (0.5cm slices) with the cinnamon ( or more spices, see above) and the 3 tablespoons of light brown sugar in a large bowl. Set aside for 1 hour.

* Grease or spray and line your cake tin. Preheat your oven to 150C. Yes, 150C.

* In another bowl mix the butter with the 200 gr sugar until well combined and fluffy. Add your eggs, but one by one and beat well after each addition. Put the vanilla extract in.

* In another bowl mix the flour with the salt and add this gradually to the fluffy butter/egg mixture and beat until well combined and smooth.

* Pour your smooth mixture into your prepared tin. Now push the apple slices into the batter, pointed upwards. Vertically. Place them well together nice and snug.

* Bake this in your preheated oven for about 1 hour and a half - to 1 hour and 45 minutes until your caketester comes out clean. You will think it will never work, the mixture doesn't rise and it is going to be too stodgy. But no. Let the cake cool for 10 minutes, then turn out onto your wire rack.
You can eat it warm mmmmm. Or cold. With any sort of cream mmmm.

It is truly a keeper in my recipe holder, to be @ the ready for visitors!

* This cake was baked in a Dutch Kitchen by a Dutch Lady.

                                                              "Enjoy"

Steffi's Care Bear Cupcakes

Steffi's Care Bear Cupcakes



Use your basic cupcake recipe for 12 cupcakes
If you use almond flour instead they are gluten free
Spread them with icing butter
Dip them in edible glitter sugar
And decorate them with little bears.



                                                                       "Enjoy"

Gluten Free St. Nicolas Dutch Spice Balls ( Kruidnootjes)

Gluten Free St Nicolas Dutch Spice Balls ( Kruidnootjes)



Shopping List:

150 gr gluten free flour ( kuchen & kekse Schär lactose & gluten free)
75 gr light brown sugar
90 gr butter softened
10 gr St. Nicolas/Christmas/Apple Pie/Pumpkin Pie spices)
1 tablespoon milk

* Put all together in a bowl and form a ball.

* Preheat your oven to 140C. Grease or spray and line your pven tray(s)

* form little balls of 5 gr each for bigger or 2.5 gr for the smaller 1 cm spice balls.

* Place them well apart on your prepared tray as they spread a little and bake for 20-25 minutes.

* Let them cool to harden up.

 

 

"Enjoy"