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"

 

Surprise Pumpkin Cake with Butter topping and Pecans

Surprise Pumpkin Cake with Butter topping and Pecans



Shopping:

For the pumpkin cake:

2 large eggs
150ml rapeseed or sunflower oil
210 gr pumpkin mash
1/2 teaspoon vanilla
150 gr plain flour
200 gr sugar
1/2  teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

A cutter in the shape of a pumpkin or shape a pumpkin out of a metal old flower cutter

Orange food colouring or make it yourself.

For the covering white cake mix:

200 gr sugar
270 gr flour
1 tablespoon baking powder
1/2 teaspoon salt

1 egg beaten
250 ml milk
100 ml oil

For the icing:

60 gr butter, softened
10 ml double cream
210 gr icing sugar
3 tablespoons evaporated ( or condensed) milk
1 teaspoon vanilla extract

45-50 gr chopped unsalted pecans ( if you want)



* Cut pumpkin in half lengthwise, get rid of the seeds,  and add 1 cm of water. Cover and microwave it on high for about 15-18 minutes or until the pieces are very tender. Drain the pumpkin and when it is cool enough to handle, scoop out the pulp and mash it in one of your machines. We will be needing 210 gr of this mash.

 

 

 

 

 

 

 

 

* Preheat your oven to 180C and grease spray and line your caketin.

 

* Now for the pumpkin bread:

 



* Beat the eggs in a large bowl. Add the oil and the pumpkin. Beat until well combined and smooth. Then combine the remaining ingredients. Gradually beat in the pumpkin mixture.   

Add the food colouring                                                             



 

 

 

Pour the batter into your prepared caketin and bake it for about 45-50 minutes, not completely cooked otherwise it will be overcooked in the next oven period.

 

 

 

* Let the cake cool down properly until ready to cut

 

 

 

 

* After cutting the slices 1.5 cm thick, line them up in a newly lined caketin.

 

 

 

* Mix the dry ingrediénts of the white cake mix and then the wet, then mix them together until well combined. Pour this batter over the shaped pumpkincake.

 

 

* Bake this in your still preheated oven (180C.) for about 55-65 minutes or until golden brown and your caketester comes out clean.

 

 

 

 

* Let the cake cool down

 

* Prepare your Icing

 

 

 

* Decorate @ leisure

 

 

 

* Eat @ leisure

 

 

                                                                "Happy Halloween"

 

 

 

 

 

 

 

 

 

 

Pumpkin Apple Muffins

Pumpkin Apple Muffins



Shopping for 10 muffins:

105 gr plain flour
200 gr caster sugar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg
125 ml rapeseed or sunflower oil
120 gr canned pumpkin or made by yourself
120 gr finely chopped cooking apples

( Roast Pumpkin in the oven with some nutmeg and cinnamon and purée in your blender)

* Preheat your oven to 180C. Prepare your muffin tin by placing paper cups into it.

* Combine the first seven ingrediënts in a large bowl. Then in a smaller one combine the egg, pumpkin and oil. Stir this into the dry ingrediénts until combined. Fold in the apples and fill your muffin tin paper cups 1/3 full.

* Bake in your preheated oven for about 30-35 minutes or until your caketester comes out clean.

* Let them cool for about 10 minutes before you take them out of the tin. Eat them warm or cold, for breakfast or lunch or Tea!


For this recipe i used the leftover pumkin mash from my "Surprise" Pumpkin Cake


                                                              "Enjoy"

Conny's Coconut Bread

Conny's Coconut Bread


Shopping List:

375 gr plain flour
200 gr sugar
3 teaspoons baking powder (backin Dr. Oetker)
3/4 teaspoon salt

1 large egg
350 ml milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
75 gr dessicated coconut or flaked and if you can toasted

* Preheat your oven to 180C. Grease or spray and line your caketin.

* Combine the flour, sugar, baking powder and salt in a large bowl.
In another bowl, combine the egg, milk and the extracts. Stir the egg mixture into the dry ingrediënts until combined. Fold in the coconut.

*Pour the mixture into your prepared caketin and bake this in your preheated oven for about 40-50 minutes or until your caketester coms out clean. Let the bread cool in the tin for about 10 minutes before turning it out onto your wire rack. If you slice it well,  you can get about 16 slices out of it.

* Double the amounts to get 2 breads. They are a great gift.

                                                                         "Enjoy"

Gluten Free Almond Flour Cupcakes with Honey

Gluten Free Almond Flour Cupcakes with Honey


Shopping List:

340 gr blanched almond flour (health shop)
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
50 ml rapeseed oil
170 gr honey
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon lemon zest


* Preheat your oven to 165C. Line your 12 cup muffin tin with paper cups.
* Stir together the almond flour, bicarb and salt in a large bowl.
* In another bowl, whisk together the oil, honey, eggs, the extract and zest and mix this with the dry ingrediënts until well combined.
* Scoop and divide the batter evenly, ( i always use an ice cream scooper) into your prepared muffintin.
* Bake for 15-20 minutes or until a golden brown and your cake tester comes out clean. Let htem cool in the tin for about 5 minutes, then turn them out onto your wire rack to cool completely.
* You can now freeze them for later or decorate as you like.


                                                             "Enjoy"

Cozy Caramel Pecan Pie

 

 

 

 

Cozy Caramel Pecan Pie

 

 

 

 

Shopping List:

 

200 gr plain flour

1/4 teaspoon salt

110 gr cold butter diced

80 ml condensed milk ( I always use Friesche Vlag)

2 egg yolks

 

For the Filling:

 

300 gr caster sugar

250 gr butter

100 gr Maple Syrup

3 eggs

3 egg whites

1/2 teaspoon vanilla extract

200 gr ground pecans and maybe some for decoration

 

 

 

* Combine the flour and the salt in a large bowl. Dice in the butter until the mixture resembles course breadcrumbs. In another bowl combine the egg yolks with the condensed milk. Stir this into the the crumb mixture until the dough forms a ball. It is easiest to use your hands for this.

 

* Press the ball into the non-greased bottom of a 23 cm deep pie dish, or fluted one.

Cover this and refrigerate.

 

* Preheat your oven to 180C.

 

* Combine the sugar, the butter and the syrup in a large saucepan. Bring this to the boil over a medium heat. Keep stirring. Take it off the hob.

 

* Beat the eggs, egg whites and the vanilla in a large bowl. Slowly add the hot maple syrup mixture and stir in the ground pecans. Pour this mixture into your cold pastry shell.

 

* Cover the edges loosely with some aluminium foil and bake the pie in a 180C. preheated oven for about 40-45 minutes, or, until it has set. Cool it on your wire rack. Serve with any sort of cream, be it Ice or Devon.

 

 

 

                                                              "Enjoy"

 

 

 

 

 

 



Walnut & Caramel Chocolate Cheesecake

Walnut & Caramel Chocolate Cheesecake



                                                                        An Overnighter!



Shopping List:

A 24 cm round springform tin


For the brownie batter bottom:

110 gr diced butter
110 gr plain chocolate (70% solids) broken into pieces
1 tablespoon golden syrup

140 gr light brown sugar
140 gr caster sugar
4 eggs, beaten
225 gr selfraising flour
40 gr cocoa powder


For the topping:

Pack of Caramels: 200 to 300 gr. as sweet as how you want it.
60 gr evaporated milk /condensed milk ( Friesche vlag)
100 gr coarsely chopped walnuts
450 gr mascarpone
100 gr caster sugar
2 eggs, beaten
60 gr  chocolate, melted and cooled



* Preheat your oven to 180C. Grease or spray and line your 24cm springform tin.

* Prepare the brownie batter. Pour this into your prepared tin. Place this on a baking tray and bake for about 20 minutes.

* Meanwhile you can microwave or au-bain-marie your caramels with the condensed milk. Pour this over the baked brownie bottom and scatter the chopped walnuts over this.

* In a large bowl, beat the mascarpone and the sugar together until well combined. Add your beaten eggs. Beat this on a low speed until just combined. Now stir in the melted chocolate. Pour this over the walnuts. Put your tin back on your baking tray.

* Bake for 35-40 minutes or until the centre is nearly set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the tin to loosen. Cool for 1 hour longer. Try to remove the ring from the tin, if not leave it until it has been refrigerated.

* Refrigerate overnight.  Then decorate @ leisure!

* It should serve 12.

                                                                        "Enjoy"

Buttery Ginger Flapjacks

Buttery Ginger Flapjacks




Shopping List:

350 gr Butter
200 gr light brown sugar
5 tablespoons golden syrup
200 gr porridge oats
100 gr whole oats
140 gr plain flour


For the topping:

175 gr butter
200 gr icing suagr
4 tablespoons golden syrup
2 tablespoons ground ginger
some chunks of chrytaslized ginger balls, diced course or fine


* Preheat your oven to 200C. Grease or spray and line your 20cm square tin. Melt the butter,sugar and syrup in a large pan. Pour in the oats, flour and coconut and mix until well combined.

* Press the mixture into the tin and bake for about 30 minutes until golden.

* Topping: Put the butter, icing sugar, syrup and ground ginger in a small pan and heat very gently, whilst stirring until well combined. Pour this mixture over the flapjacks and scatter the ginger bits over it.

* let it cool in the tin.

* They are very very sweet!




                                                                "Enjoy"

Cheeky Chocolate Caramel Cupcakes

Cheeky Chocolate Caramel Cupcakes



Shopping List for 12 cupcakes:

125 gr plain flour
200 gr sugar
1/2 teaspoon salt
1/4 teaspoon bicarbonate of soda

15 gr cocoa
125 ml water
125 ml rapeseed oil
50 gr butter

1 egg
40 ml buttermilk
1/2 teaspoon vanilla extract

For the topping:

110 gr soft brown sugar
55 gr butter
30 ml milk
75 gr icing sugar

* Preheat your oven to 180C. Place paper cases into your 2 x 6 or 1 x 12 muffin tin(s)

* In a large bowl, combine the flour, sugar, salt and the bicarb. In a large saucepan over a medium heat, bring the cocoa, water, oil and butter to the boil. Add this gradually to the dry ingrediënts and mix until well combined. Now combine the egg, buttermilk and the vanilla and gradually add this to the batter and mix until well combined. You will find that the batter is very thin, but this is as it should be.

* Fill your paper muffin cases 3/4 full.  Bake them in your preheated oven for about 15-20 minutes or until your caketester comes out clean. Let them cool in the tin(s) for about 5 minutes or so and then you turn them out onto your wire rack to cool completely.

* For the topping, find a heavy saucepan in which you combine the soft brown sugar, butter and the milk. Stir over a low heat until the sugar is dissolved. Up the heat to a medium but do not stir. Cook this for 3-6 minutes or until bubbles form in the centre of the mixture and the syrup turns amber. Remove from your hob and transfer it to a small bowl. Cool it a little to room temperature. Gradually beat in the icing sugar until smooth and well combined. Top the cupcakes with the caramel as best you can.

* If you double the quantities you can make 24 cupcakes.

                                                               "Enjoy"

Sultana & Pecan Biscuits

Sultana & Pecan Biscuits

A little treat made with Oats



Shopping List:

225 gr butter, softened
200 gr white sugar
150 gr brown sugar

3 eggs
60 ml milk
1 teaspoon vanilla extract

315 gr plain flour
1 tablespoon of ground cinnamon
1 teaspoon bicarbonate of soda
1 teaspoon of salt
1 teaspoon pumpkin pie or apple pie spice or Christmas or St. Nicolas Spices

190 gr Oats ( quick cooking)
200 gr raisins
190 gr chopped Pecans

* Preheat your oven to 180C. Grease or spray and if you will line a couple of baking trays.

* In a large bowl you can cream the butter with the sugars. Then you beat in the eggs, the milk and the vanilla extract. Combine the flour, cinnamon, bicarb, salt and special spices. Then you add this to the creamed mixture and mix until well combined. Stir in the oats, raisins and the chopped pecans. Mix again until well combined.

* Drop tablespoons 3 cm apart onto your prepared baking trays. Bake them in batches for about 10-12 minutes or until they are a light golden brown. Remove the biscuits to a wire rack to cool down completely. Yield: 5-6 dozen


                                                               "Enjoy"