Tagged with baking

Banana Oat Bran Quark Stevia Muffins

Banana Oat Bran Quark Stevia Muffins

For months now I’ve been making muffins for breakfast with oat bran, quark (or cottage cheese or skyr), eggs, and stevia as the base. I bake them every weekend to eat for breakfast during the week. These muffins are nutritious because they are high in protein and high in fiber, low in fat, and contain … Continue reading

Homemade Stroopwafels (Dutch Syrup Waffles)

Homemade Stroopwafels (Dutch Syrup Waffles)

Stroopwafels are a Dutch treat that is very popular both inside and outside the Netherlands. They are thin round waffles, filled with syrup that has a hint of cinnamon. They are very addictive! When a Dutchman wants to charm a foreigner, the best gift to bring is a box of these syrup-filled waffles. They can … Continue reading

Homemade Brioche Bread

Homemade Brioche Bread

Brioche is white bread enriched with eggs and butter, and thus perfect for the holidays. In this case I made one big loaf, but you can also make smaller loaves or buns. For the characteristic shiny top, braze the top with egg yolk after baking (when still hot). If you’re serious enough about baking to … Continue reading

Almond Madeleines

Almond Madeleines

Madeleines are classic French small cakes that have to be slightly crispy on the outside and fluffy on the inside, with a wonderful aroma of either vanilla, citrus zest, or, as in this case, almonds. They are not difficult to make, but you do need to have a special pan to give them their characteristic shape. … Continue reading

Hazelnut and Beet Cake

Hazelnut and Beet Cake

Yes, you’ve read it correctly, a cake that contains beets (also known as beetroot). When I saw this recipe on Polianthus’ blog, I was intrigued and knew I had to try it. I am glad that I did, because the beets combine very well with the toasted hazelnut and give the cake an earthy flavor. The … Continue reading

Date, Oat Bran, and Quark Muffins

Date, Oat Bran, and Quark Muffins

I’ve been baking oat bran quark muffins for breakfast regularly, either with blueberries, or poppy seeds and almonds, as a high fiber, high protein, low fat, low sugar start of my day. (They happen to be gluten free too, but that is only relevant if you are allergic to gluten.) There is no butter, flour, … Continue reading

Quark Cake with Cherries (Kwarktaart met Kersen)

Quark Cake with Cherries (Kwarktaart met Kersen)

Summer has finally started (not just on the calendar but also the weather) and that means that cakes for which you don’t have to turn on the oven are the preferred solution for dessert. Although this recipe is tagged “baking”, it doesn’t require any actual baking. Kwarktaart is a typical Dutch kind of cake: a … Continue reading

Strawberry Tartlets

Strawberry Tartlets

Strawberries with pastry cream on a sweet shortcrust pastry crust are a classic. You could make a large tart, but it looks much better and is easier to serve when you make individual tartlets. There are some special techniques used in this recipe: the strawberries are covered with a thin layer of apricot jam to … Continue reading

Oat Bran Quark Almond Poppy Seed Muffins

Oat Bran Quark Almond Poppy Seed Muffins

I’ve been experimenting with different flavors for the high protein, high fiber, low sugar, and low fat muffins I’m baking for breakfast. My favorite so far is almond poppy seed. This flavor seems to work particularly well with the quark, oat bran, and stevia base. And so I am sharing it with you below. Poppy … Continue reading

Soul Food, Part 4: Sweet Potato Pie

Soul Food, Part 4: Sweet Potato Pie

As the dessert for our soul food dinner, Selena suggested we bake a sweet potato pie. This is like pumpkin pie, but made with sweet potato. Of course we made the pastry crust from scratch, using the new method that guarantees a flaky crust (but with the regular amount of butter). The flavor of the … Continue reading

Oat Bran Cottage Cheese Muffins

Oat Bran Cottage Cheese Muffins

This is the latest result in my quest for a nutritious breakfast that is high in protein, fiber, and complex carbs, and low in sugar and fat. More importantly, it is also very tasty. Even though oat bran may not sound very tasty, these muffins are delicious with a moist crumb and they stay moist … Continue reading

Pistachio Orange Cookies

Pistachio Orange Cookies

I thought it would be nice to make acetani with pistachios instead of almonds, and the result was amazing. Unlike acetani, the flavor of the orange zest blends in to support the pistachios, rather than being the star. These delicious pistachio-orange cookies have great depth of flavor. They aren’t crispy but nicely chewy. They are made … Continue reading

Apple Almond Paste Tart

Apple Almond Paste Tart

This French-style apple tart is special because of the almond paste filling. If almond paste is not available, you can substitute with ground almonds and sugar. It is best to use tart apples for this tart, for a nice contrast with the almond paste. For most baking, it is better to use the oven with … Continue reading

Date and Pear Cake

Date and Pear Cake

The recipe for this cake with pears and dates is from Tuttacronaca, an Italian blogger who has unfortunately stopped blogging. It has some similarities to the sticky date pudding I posted recently, as it also has dates, caramel, and cognac. The addition of pears freshens up the dessert, and leaving out the caramel sauce also … Continue reading

Sticky Date Pudding

Sticky Date Pudding

Today marks the 4th anniversary of this blog. This is the 859th post. There have been over 870,000 views in those four years, and the number of followers and daily views is still slowly but steadily increasing. It’s been a great journey and the best part is all the interaction with you, my readers. So … Continue reading

Parsnip Walnut Cake (Torta di Pastinaca e Noci)

Parsnip Walnut Cake (Torta di Pastinaca e Noci)

I’ve adapted this parsnip and walnut cake from a recipe I liked on Simona’s blog Grembiule da Cucina. The combination of parnip and walnut works very well, and to brighten up the woody flavors I added some ground aniseed. To make the cake even more flavorful as well as gluten-free, I replaced the crumbled biscuits in … Continue reading

Almond and Fig Tart

Almond and Fig Tart

A while back Silva posted a prune and frangipane tart on her blog that she referred to as Torta Delizia (delicious tart). She used to eat this cake when visiting signora Gigia in the town where she grew up, and years later she got the recipe from signora Gigia’s daughter. I made a very similar tart with … Continue reading

Banana Peanut Cranberry Oats Cookies

Banana Peanut Cranberry Oats Cookies

I’ve joined nearby gym Lijfkracht exactly one year ago, and the reason that I’ve managed to keep going there several time a week for the past year is in large part thanks to the helpful, skillful and friendly staff there. And so I thought it would be nice to thank them with some baked goods. … Continue reading

Berry Tart (Crostata ai Frutti di Bosco)

Berry Tart (Crostata ai Frutti di Bosco)

Do you know which posts get the most likes? Cakes. Always cakes. And so I keep baking them. Because what food blogger doesn’t want lots of likes on his posts? Seriously though, cakes are great as dessert because you can make them in advance and when it is time to serve dessert, all you have … Continue reading

Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake

Thanks to Nutella we all know that chocolate and hazelnuts go really well together. This flourless chocolate hazelnut cake is not only as delicious as it looks, it is also a lot easier to make than it looks. When I saw Silva’s recipe for Torta Giandiua, a flourless chocolate hazelnut cake, I thought that it … Continue reading

Roze Koeken (Pink Glazed Cookies)

Roze Koeken (Pink Glazed Cookies)

Roze koeken are very popular at Dutch highschool as a snack after (or instead of) a lunchbox full of sandwiches. The pink glaze on top of store-bought roze koeken looks and tastes a bit chemical, and it is. But that doesn’t stop my countrymen from loving them and eating lots of them. Because it is … Continue reading

No-Bake Cherry Ricotta Amaretti Tartlets

No-Bake Cherry Ricotta Amaretti Tartlets

Doesn’t this cherry ricotta tartlet look great? It is not only as delicious as it looks, it is also very easy to make and does not require any baking (or any baking skills for that matter). So you don’t have to turn on the oven if you are lucky to have hot summer weather. The … Continue reading

Acetani (Italian Almond-Orange Cookies)

Acetani (Italian Almond-Orange Cookies)

My friend Antonella took a sabbatical to be trained as a professional pastry chef in Italy. Upon her return, she baked acetani for us, wonderful almond-orange cookies that are crispy on the outside, soft on the inside, and have lovely aromas of almond and orange. Naturally I asked her for the recipe, and it was surprisingly … Continue reading

Naan Bread

Naan Bread

Naan bread from India differs from ‘regular’ leavened bread for two reasons: it is made with yogurt and/or milk instead of water, and it is cooked quickly in a very hot oven (tandoor). If you don’t have a tandoor, you can cook naan bread on a grill (barebecue) and that makes naan bread very suitable … Continue reading

Hazelnut Mocha Meringue Torte

Hazelnut Mocha Meringue Torte

Hazelnut and coffee are a great combination, and this torte has it all: crunchy hazelnuts, crispy hazelnut meringue, and a luscious coffee-flavored buttercream. For this cake I used the recipe of the famous retired Dutch pastry chef, Cees Holtkamp. I’ve posted a hazelnut meringue cake with a simplified buttercream before, and CampariGirl commented that I should try … Continue reading

Pastiera Napoletana

Pastiera Napoletana

Pastiera is a traditional Easter cake from Naples, filled with boiled wheat, ricotta, and candied citrus. The wheat provides an interesting texture and also makes the cake quite filling. The candied citron, candied orange, lemon zest, orange blossom water, and cinnamon, give the cake a delicious flavor as well. The wheat needs to be soaked … Continue reading

Walnut-Hazelnut Cookies

Walnut-Hazelnut Cookies

Research has shown that eating nuts on a regular basis is healthy. The best reason for baking these cookies however is that they are delicious! They are gluten free and dairy free, if that matters to you. Walnuts and hazelnuts are first toasted to boost their flavor, then they are ground with sugar, mixed with … Continue reading