Tuesday, January 15, 2019

Butter Biscuits

Butter Biscuits

First recipe of the new year 2019! I tend to start in January with simple, easy, low-calorie recipes as I'm still full from eating since December. So I made butter biscuits. For most people, biscuits are a side dish at dinner. But for me, I love to eat them fresh out of the oven in the morning like pancakes or waffles. Usually with jam or butter.

I have this specific way of making them: I roll out the dough very thinly, and then cut the dough into rounds with a biscuit cutter. Then, I add two rounds of biscuit dough on top of each other. Does anyone else do this? They bake with a sort-of fold in the middle. And then you don't have to cut them! Just rip off the top part of the biscuit, add butter, and eat!

FYI, this recipe is made with Bisquick. If you live in Europe, like I am, then you can order Bisquick from MyAmericanMarket.com. Or make a home-made Bisquick mix.

Taste: 4 out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5

Butter Biscuits: Betty Crocker

- 1/3 cup butter (firm)
- 2 1/2 cups Original Bisquick™ mix
- 2/3 cup milk
- Butter or margarine, melted

- Heat oven to 450ºF.
- Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
- Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.
- Bake about 9 minutes or until golden brown. Brush with melted butter.

Butter Biscuits

Tuesday, January 8, 2019

The Best Recipes of 2018!

2018 was the year I started blogging again after a year of hiatus.
After settling in into our new house and a new oven, I definitely baked as much as I could!

Looking back at my favorite recipes I've discovered this year, I realise that I mostly baked COOKIES!
2018 was the year of the cookie.

I wonder what 2019 will be ... year of the pastr? Bread? Cake?
Follow me this year, and you'll find out!

A round-up of the best recipes of 2018:

Homestyle Sweet Cornbread

Homestyle Sweet Corn Bread

Eggless Chocolate Chunk Cookies

Eggless Chocolate Chunk Cookies

Vegan Chocolate Peanut Butter Cookies

Vegan Chocolate Peanut Butter Cookies

The BEST Cinnamon Rolls You'll Ever Eat

The BEST Cinnamon Rolls you'll ever eat

Santa's Trash Cookies

Santa's Trash Cookies

Hope you'll follow along this year!

Love, Danielle

Tuesday, January 1, 2019

Happy New Year!

Just a quick message to wish everyone a happy new year!
I hope you had nice holidays.

I usually work a lot during the holidays, so it's nice to get 2 days off at Christmas.
On the second day of Christmas, I cooked and baked all day.

I made one of my favorite recipes from 2018, The Best Cinnamon Rolls You'll Ever Eat.
Speaking of favorite recipes of 2018, I will be doing my annual 'Best Recipes' very soon.

So stay tuned!


Happy new year from my family to yours!

Saturday, December 22, 2018

The Best Christmas Dessert Recipes!

Hi there jolly folks,

It's that time of year again for the best Christmas dessert/cookie recipes!

Have a very merry, happy, & cosy Christmas everybody!

Enjoy my favorite Christmas recipes:


Santa's Brownies

Cream Puff Cake


Baci di Ricotta


Colored Christmas Spice Cookies

Red Velvet Christmas Cupcakes

Christmas Peppermint Mocha Fudge

Chocolate Marshmallow Surprise Cookies

Chocolate Marshmallow Surprise Cookies

Swirled Chocolate Chip Cookies

Mickey Mouse Cookies

Almond Crescent Cookies

Pepernoten and Advocaat Liqueur


Chocolate - Rum Christmas Cupcakes


Snowflake & Candy Cane Cupcakes


Chocolate Christmas Cookies by Nigella Lawson


Home-Made Christmas Gift

Ultimate Ginger Cookies

Ultimate Ginger Cookies

Santa's Trash Cookies

Santa's Trash Cookies

Wednesday, December 19, 2018

Santa's Trash Cookies

Santa's Trash Cookies

I feel like this year has gone quicker than most years. 2018 went like January, February, February, February, May, July, August, Sep..., Oct..., NovDECEMBER! And I haven't been in a Christmas mood because of the mild weather. Not until I baked these cookies, I realized Christmas is around the corner and got into a festive mood.

These cookies make for a great recipe AFTER the Holidays. When you've baked dozens of cookies and have all kinds of left-overs. Chocolate chip leftovers? Christmas sprinkles leftover? Pretzel leftovers? Even chips leftovers? You can add it all into these cookies. And surprisingly, the salty-sweet taste made them amazing!

Santa's Trash Cookies

Taste: 5- out of 5
Consistency: 4 out of 5
Overall appeal: 5- out of 5

Santa's Trash Cookies: Delish

3/4 c. cup unsalted butter, at room temperature
1/2 c. granulated sugar
1/2 c. brown sugar
1 large egg
2 tsp. vanilla
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1/3 c. crushed potato chips
1/3 c. crushed pretzels
1/3 c. semi-sweet chocolate chips
3 tbsp. red and green sprinkles
Flaky sea salt, for garnish

- Preheat oven to 350º and line two baking sheets with parchment. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy, 3 to 4 minutes.
- Beat in egg and vanilla until combined.
- In another large bowl, whisk together flour, baking soda, and salt until combined. Add dry ingredients to wet and mix until smooth. (Dough will be thick.)
- Gently fold in potato chips, pretzels, chocolate chips, and sprinkles.
- Scoop tablespoon-size balls of dough and transfer them to prepared baking sheets. Slightly press them down onto baking sheets and sprinkle with sea salt.
- Bake until edges are just starting to get golden, 7 to 8 minutes. (I found the cookies to be a bit underbaked on the first batch with 8 min., so the next batches I baked them for 9-10 min. Much better.)
- Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.

Santa's Trash Cookies

Wednesday, December 12, 2018

Ultimate Ginger Cookies

Ultimate Ginger Cookies

After my baking fiasco, I decided to give it another try and bake the poll's runner-up: Ultimate Ginger Cookie(s). All of the options of the baking poll are from Ina Garten's book 'Barefoot Contessa at Home'. The December month seemed like the perfect time to bake these. My Christmas baking mostly consists of cookies. There are just so many fun Christmas cookie recipes out there.

This is one of them.

Ina writes: "... came up with this cookie that's crisp outside, moist inside, and filled with crystalized ginger." The cookies came out perfectly - just like Ina's picture in her cookbook. A lovely crackled surface with a chewy center. I love the sprinkling of sugar on the cookies. Because of the crystalized ginger, they sure tastes like a lot of ginger. So if ginger isn't your favorite taste, then I'd advise not to make them. But if you're ginger-freak like me (pun intended as a redhead), then go right ahead!

A wonderful Christmas cookie!

Taste: 4.5 out of 5
Consistency: 5 out of 5
Overall appeal: 5- out of 5

Of course I FREAKED when I saw a mini baby pineapple in the grocery store and knew I had to use it as a prop in this picture! It's so cute!

Ultimate Ginger Cookies

Ultimate Ginger Cookie: Ina Garten - Barefoot Contessa at Home

- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup dark brown sugar, lightly packed
- ¼ cup vegetable oil
- 1/3 cup unsulfured molasses (molasses is not sold in the Netherlands, so I used honey and extra dark brown sugar)
- 1 egg, at room temperature
- 1¼ cup chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies

- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt and then combine the mixture with your hands.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets.
- Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

I am probably baking more cookies for December/Christmas, stay tuned!

Vote for what I should bake next!

After what seems years to me, I finally added a new baking poll!
Fun fact: I used to have a new voting poll EVERY week, and I loyally baked all the winners of the polls for years and years.
Well that was when I was still in school and had more free time.
I would like to try and start it again, but have it once a month.

All of the choices listed below are from Ina Garten's book Barefoot Contessa at Home.
Do your part and VOTE! Pun intended.

survey software

Tuesday, December 11, 2018

Top 150 Food Blogs of 2018

Hello everyone!

Just a quick mention to Brand Ballot, who named Paris Loves Pastry one of the Top 150 Food Blogs of 2018!

Top 150 Food Blogs of 2018

Thank you very much for nominating Paris Loves Pastry!
Check out Brand Ballot to see the other fabulous nominees.