Friday, January 13, 2017

My Favorite Recipes of 2016!

Good afternoon readers!

My yearly round-up of favorite recipes I tried the year before has come again.
I hope you can bear with me with my lack of posting, as I've been swamped with work, life, and re-baking old recipes that I don't want to post twice.

Yesterday I baked an old favorite of mine: the old-fashioned chocolate cake recipe from Martha Stewart!
I made so much frosting by accident that I end up baking two cakes, just to use up the frosting.
I brought one cake to my work, the other is sitting in the kitchen. I wanted to bring it to family, but I woke up to lots of snow (yikes!) and now I prefer to stay indoors and eat it myself :P

Anywho, enjoy my favorite recipes from 2016!



Chocolate Raspberry Eclairs

Chocolate Raspberry Éclairs - 7th Blogoversary!

I made these for my 7th blogoversary.
Any thoughts on what I should bake for my 8th blogoversary? It's coming soon...



Vegan Banana Muffins

Vegan Banana Muffins

So this year I tried out a lot of new vegan recipes.
I made a ton of my favorite vegan oatmeal cookies which I have been baking for years, but this was a great new breakfast recipe!



Norwegian Cinnamon Buns

Cinnamon Rolls

No matter how hard I try, I can't stop loving all things cinnamon.
These Norwegian buns were no exception, unfortunately.



Lemon Pound Cake

Lemon Pound Cake

So cool, Dorie Greenspan replied to my tweet about her lemon pound cake and said it looked great!
The taste was great too. One of the best pound cake recipes.


Follow my Instagram for a myriad of delicious photos of my baked goods!

Have a good weekend!

Monday, October 31, 2016

Happy Halloween! Pumpkin Spice Pie with Almond Crust

Pumpkin Spice Pie with Almond Crust


Halloween has come! I'm not sure if Halloween is celebrated in the weekend in the states because Halloween falls on Monday this year. Do you get a day off? Well, it Monday is my day off anyway (a great way to beat the dreaded Monday) so I decided to make a real Halloween celebration this year. I baked a pumpkin spice pie with an almond crust (more on that later), and for the evening I'm making a traditional American meal... veggie hamburgers with sweet potato fries (at least, my personal take on an American meal)!

So you might remember I baked a pumpkin spice pie earlier this month, and I wasn't quite satisfied with the result and wanted to perfect the recipe. I chose for a whole new recipe that looked/sounded good. I read it in a food magazine, and it looked to me more like a Dutch-version of a pumpkin pie... more like a pumpkin cake, but the ingredients sounded great! Organic almond flour, digestive biscuits, pumpkin spices... Yum! I have to say, this version came out a lot better! The flavour is amazing! I love the crust and the look of the pie. The only thing I would do different is add the baking time, or a bit higher temperature in the oven because my pumpkin pie came out quite moist in the center. Other than that, a perfect Halloween recipe!

Have fun today!

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




Pumpkin Pie with Almond Crust: Allerhande magazine oktober 2016
This recipe was written in grams. Google it if you want the recipe in cups :)

Ingredients:
- 75g butter + more for greasing
- 140g digestive biscuits
- 60g almond flour
- 800g pumpkin chunks
- 1 can condensed milk (397g)
- 100g fine sugar
- 3 eggs
- 2 teaspoons pumpkin spices (a blend of cinnamon, ginger, allspice, thyme, and whatever you prefer)
- 1/2 teaspoon salt

Instructions:
- Preheat the oven to 180C/350F. Put a layer of baking paper on the bottom of the cake pan. Grease the sides with a bit of butter.
- Melt the butter in a saucepan on low heat. Put the digestive biscuits in a blender of food processor to make fine crumbs.
- Add the digestive crumbs to the melted butter and add the almond flour. Put the mixture in the cake pan and press firmly. Bake the crust for 15 minutes.
- In the meanwhile, bring the pumpkin chunks to a boil, and let simmer for 8 minutes. Drain the chunks and let them sit for 5 minutes.
- Mash the pumpkin chunks with a handblender. Put it in a large sieve and let the pumpkin puree loose its water. Mix the pumpkin puree with the condensed milk, sugar, eggs, spices, and salt. Pour it into the cake pan.
- Lower the temperature to 150C/300F, and bake it for 90 minutes. Turn off the oven and let the cake cool for 2 hours in the oven.


I'm watching my favorite Halloween movie Hocus Pocus tonight, followed by Batman Forever.
I'm so excited! And I always manage to pick next year's carnaval costumes from the Batman movies.

What are your plans tonight?

Pumpkin Spice Pie with Almond Crust

Friday, October 7, 2016

Pumpkin Spice Pie with Oats Crust

Pumpkin Spice Pie with Oats Crust


When you live in Europe, it's hard to get the fuss about "pumpkin spice lattes"... Or Halloween... Or anything with pumpkin. Well I haven't had a lot of pumpkin pies in my life so it's hard to judge for me what makes a good pumpkin pie, but I thought I would give it a try! I'm determined to bake at least 1 pumpkin pie every week untill the end of October, so I can perfect my recipe/and try different recipes (vegan pumpkin pie anyone?).

So I had my first go today with a pumpkin pie. I made my own blend of pumpkin spices, which I store in a small jar. Unfortunately you can not get your hands on a can of pumpkin puree, so that means making it the old-fashioned way: by hand. Cutting, cooking, & blending. I've read reviews online that pumpkin pies made with fresh pumpkins, taste better. This recipe definitely needs some tweeking, and I already know what I'm going to do different at my next try. My hands are already itching to bake another pie. But here's my review from this recipe:

Taste: 4.5 out of 5
Consistency: 3 out of 5
Overall appeal: 3 out of 5




Pumpkin Pie: recipe from AllRecipes.com, but instead made a oatmeal-cookie crust.


Any good tips on baking a pumpkin pie?

Pumpkin Spice Pie with Oats Crust

Wednesday, September 28, 2016

Vegan Banana Muffins

Vegan Banana Muffins


How embarrassing is it that I waited so long before blogging about these vegan banana muffins that I almost forget which recipe I used?! Between work and going on vacation, it wasn't until I openend up my camera's photoroll, that I saw the last saved pictures of these amazing muffins! While baking my favorite vegan oatmeal raisin cookies, I am writing/blogging/editing about my latest vegan recipe; banana muffins. I can't bring myself to throw away bananas that are too ripe to eat, so I mostly make use of them in other recipes. Bananas are used often in vegan recipes as a replacement for eggs, but they are the central ingredient in this recipe.

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




Vegan Banana Muffins:

Ingredients: (I made half this recipe)
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups mashed ripe bananas
- 1 cup canola oil (I used sunflower oil)
- 1 cup coconut milk (I used almond milk)
- 1/4 cup organic maple syrup

Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, maple syrup, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 20 to 25 minutes.


Vegan Banana Muffins


Any tips for a good Fall/Halloween recipe?

Thursday, June 16, 2016

Lemon Pound Cake

A French recipe.

Lemon Pound Cake


Years ago I bought a French dessert book in Walt Disneyworld's Epcot. In the France pavilion. It was a book by Dorie Greenspan, on which I had an eye on for a while. I would have never thought I'd buy this French-inspired book in the heat of Florida. Dorie Greenspan bundles a collection of recipes from the best pâtisseries of Paris in this witty, well-explained book. I love the simplicity of the illustrations in the book. Paired together with sensational recipes, is sure to make it one of my favorite cookbooks!

I was browsing through the recipes I made last year, and I noticed my brown sugar pound cake was the most popular online. Not surprising. Who doesn't love the simplicity of a pound cake? A true classic. I immediately thought of a recipe in Dorie's 'Paris Sweets' book. Lemon Cake or Cake Citron. A recipe adapted from pâtisserie Arnaud Larher. I have made the orange cake version before, which was a stunner of a cake! So today, with not-so-summery weather, I baked a summer lemon pound cake.

The texture of this pound cake, is what makes it one of the best pound cakes I have ever tasted/baked. It has such a smooth and sturdy texture. You can even see the patrons of your cake knife when you cut it. It is very dense and scented.

Like a lemon dream!

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


Lemon Cake: Dorie Greenspan - 'Paris Sweets' - adapted from pâtisserie Arnaud Larher

Ingredients:
- 2 ¼ cups cake flour (250 grams)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 ⅔ cups sugar (335 grams)
- Grated zest of 3 lemons or 2 oranges
- 5 large eggs
- ⅔ cup crème fraîche or heavy cream (165 grams)
- 2 tablespoons dark rum (for the lemon cake) or Grand Marnier (for the orange cake) (30 grams)
- 7½ tablespoons unsalted butter, melted and cooled (3¾ ounces; 110 grams)

Instructions:
- Center a rack in the oven and preheat the oven to 350°F (180°C). Butter and flour a 9 x 5 x 3-inch (22.5 x 12.5 x 7.5-cm) loaf pan, dust the interior with flour, and tap out the excess. Put the pan on an insulated baking sheet or on two stacked regular baking sheets and set aside.
- Sift the flour, baking powder, and salt together and keep close at hand. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the crème fraîche and rum. Switch to a large rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions—the batter should be thick and smooth. Finally, fold in the cooled melted butter in two or three additions.
- Immediately spoon the batter into the pan and slide the baking sheet(s) into the oven. Bake for 1 hour and 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out dry and free of crumbs. (Check the cake at the 40-minute mark. If it is browning quickly, cover it loosely with a foil tent for the remainder of the baking period.) Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan; invert and cool to room temperature right side up.

Notes:
- Keeping: Wrapped airtight, the cake will keep for 1 week at room temperature or up to 1 month in the freezer. Stale cake is delicious lightly toasted and spread with marmalade.
- An American in Paris: I’ve used this recipe to make a wonderful vanilla cake. I substitute the pulp of 2 plump, fragrant vanilla beans for the zest and rub the pulp into the sugar just as the zest is rubbed in. Keep the rum in the recipe—it’s lovely with the vanilla.


Lemon Pound Cake

Sunday, March 27, 2016

Norwegian Cinnamon Buns, Happy Easter!

Cinnamon Rolls

Happy Easter everyone! For me Easter means baking a lot of my favorite comfort foods. Such as walnut carrot cake, cute Easter-themed cupcakes, and cinnamon buns. This is one of my favorite cinnamon bun recipes because it is almost like a bread with cinnamon. It rises incredibly and the texture is very soft. I actually already blogged this recipe before, but I always make so many alterations to the recipe, it's hardly Nigella's recipe anymore. I usually cover them with a white glaze made from confectionars' sugar, vanilla extract, and almond or rice milk. I glazed them after I took the photo.

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


Cinnamon Rolls



Norwegian Cinnamon Buns: recipe click here.


The first time I made this recipe, I baked them just before I travelled to Norway. This recipe is indeed a very Norwegian recipe! It's a lot less sugary, and more bread-like than traditional American cinnamon rolls. They're perfect for breakfast or with coffee. To see my photo from my trip to Norway, click here.


Tuesday, March 22, 2016

The Cutest Easter Cakes & Cupcakes!



Easter Cupcakes





Easter Carrot Cake
(my personal favorite!)





Ladybug Cupcakes





Easter Nest Cupcakes





Layer Carrot Cake



Rose Buttercream Cake

Rose Buttercream Cake





Easter Cupcakes



Lemon Meringue Tart

Lemon Meringue Tart




Easter Cupcakes



Lemon Macarons

Lemon Macarons with Lemon Curd



Rose & Lemon Bundt Cake

Rose & Lemon Bundt Cake



Hydrangea Cake

Hydrangea Cake



Lemon Meringue Cupcakes

Lemon Meringue Cupcakes



Blueberry Cupcakes

Easter Blueberry Cupcakes - Little Chicks





Carrot Walnut Cake



For even more Easter recipes, click on the scroll down menu
on the top right of the blog!

Happy Easter baking!

Much love,