Wednesday, April 17, 2019

Vote for which bread I should bake next!

You can't call yourself a baker, if you don't bake your own bread every now and then - I've been told.
So for my culinary self-image, this is obligatory and I need your help on deciding which option to go for.
I'm leaning towards an Irish soda bread, because I've never made one before.

panel management

Tuesday, April 16, 2019

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



The BEST Cinnamon Rolls you'll ever eat

The BEST Cinnamon Rolls you'll ever eat



Glazed Orange Scones

Glazed Orange Scones



Easter M&M Cookies

Easter M&M Cookies



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

Happy Easter baking!

Much love,

Tuesday, April 9, 2019

Easter M&M Cookies

Easter M&M Cookies


My friend tends to give me bags of chocolates and sweets whenever she's pregnant as leftovers from her pregnancy cravings. She gave me a bag of Easter M&M's and I knew instantly that I wanted to make Easter M&M cookies with them. I've been wanting to make them for years, but it's hard to come by the Easter M&M's here in The Netherlands, and when you finally find them, they're wayyy expensive.


As a true baker, you look at Easter M&M's as an ingredient. Not a snack itself. There are 5 colors of Easter M&M's and I divided them amongst the cookies, because I think it's look prettier. They're beautifully freckled with food coloring, resembling like a real Easter egg. I'm not sure yet if I'm going to celebrate Easter this year, but I sure know that I want to bake! I used my go-to M&M cookie recipe from Magnolia Bakery. You can also make the vegan version, but the Easter M&M's are not vegan.


Easter M&M Cookies


This is the much-coveted Easter M&M bag.

Easter M&M Cookies


Separating the colors.

Easter M&M Cookies


Pre-oven.
I put one M&M inside the dough. Then add 2 or 3 on top before baking, and add one more right after I take them out of the oven.


Easter M&M Cookies


Easter M&M surprise!

Easter M&M Cookies


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




M&M Cookies: The Complete Magnolia Bakery Cookbook

Ingredients: Makes around 20
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (1 ⅓ sticks) unsalted butter, softened
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup miniature semisweet chocolate chips (or regular-sized M&M's in this case, and add a few more to press on top)

Instructions:
- Preheat the oven to 350.
- In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 3 minutes.
- Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Drop rounded teaspoonfuls on to ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly golden brown.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.


I especially love to eat these warm, because the chocolate eggs just melt on your tongue.

Easter M&M Cookies

Tuesday, April 2, 2019

Vegan Strawberry Banana Smoothie Bowl

Vegan Strawberry Banana Smoothie Bowl


From one smoothie recipe to another. Except this time it's a smoothie bowl. I totally can get behind the hype of smoothie bowl. Often times a smoothie doesn't quite feel like a meal because it's a drink. So a smoothie bowl is essentially the same, but has a "bite" to it.

This was my first attempt at making a smoothie bowl, and it turned out quite successfully! The layering was fun to do and gave the smoothie bowl much more taste. I haven't eaten many smoothie bowls so I guess this one turned out fine.

Am I team smoothie or team smoothie bowl? I would say ... team smoothie! Because the smoothie bowl (because of the frozen fruits) was quite cold to eat, and a smoothie is more room temperature. Also, I like the idea of drinking a meal. The number one reason why I drink smoothies, is because it saves time! Great for when you're in a hurry and still want to eat healthy.


Aerial shot of my smoothie bowl.

Vegan Strawberry Banana Smoothie Bowl


Taste: 4 out of 5
Consistency: 4 out of 5
Overall appeal: 4.5 out of 5




Strawberry Banana Smoothie Bowl: Bakerita

Ingredients:
- 1 banana frozen
- 1½ cups frozen strawberries
- ½ cup Silk Unsweetened Coconut Milk

Instructions:
- Combine frozen banana, frozen strawberries, and coconut milk in a blender. Puree until completely
smooth - the mixture should be thick. Add a touch more liquid if necessary to get it to blend completely smooth.
- Transfer to a bowl and add toppings as desired. Enjoy!


For toppings I used: shredded coconut flakes, flax seed, sliced strawberries & bananas, and dark chocolate (vegan).

Vegan Strawberry Banana Smoothie Bowl

Tuesday, March 26, 2019

Vegan Chocolate Peanut Butter Banana Smoothie

Vegan Chocolate Peanut Butter Banana Smoothie


Okay, not a baking recipe this time. But a breakfast recipe, and it's vegan. Yay! I was craving for a fresh fruit breakfast smoothie and came across this vegan recipe. With the bananas and cocoa, it definitely gives you an energy boost in the morning. It was so incredibly filling! I did not get hungry until well over 1 o'clock and I have a super fast metabolism. I usually get "hangry" around 11 o'clock in the morning.


I made this recipe with my Kitchenaid foodprocessor. I do not own a blender. But it worked out just as well. Maybe a little bit more messy, but just as tasty. Tomorrow morning I'm making my first ever smoothie bowl! A great thing about this recipe is, that you don't have to freeze bananas.


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




Vegan Chocolate Peanut Butter Banana Smoothie: The Spruce Eats

Ingredients: I halved this recipe and got 1 very large smoothie
- 2 whole, ripe bananas
- 3 to 4 tablespoons cocoa powder
- 1 tablespoon pure maple syrup
- 1/4 cup creamy peanut butter
- 3 cups vanilla almond milk (or vanilla coconut milk or another vanilla-flavored dairy-free milk alternative)
- 1/2 cup ice cubes

Instructions:
- Gather the ingredients. Place the bananas in a blender along with the cocoa powder, maple syrup, and peanut butter. Process until mashed and just combined.
- Add the almond milk (or any dairy-free milk alternative) and ice, and blend until smooth and creamy.
- Serve immediately, garnishing with shredded dark dairy-free chocolate, if desired.


Have a great week!

Wednesday, March 20, 2019

Glazed Orange Scones

Glazed Orange Scones


I can't tell you how long I've been meaning to bake scones. Ever since I had a Mickey-shaped funfetti scone at Disneyworld last September. Actually, even before that. My favorite type of scone is without a doubt, orange scones. You can eat them without jam or clotted cream. I did glaze these, but honestly, you don't even have to. They're ridiciously good! Make sure you don't overwork the dough.


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


Glazed Orange Scones





Fresh Orange Scones: Sprinkle Some Sugar

Ingredients: makes 8
1/3 cup sugar
zest of one large orange or two medium oranges
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, frozen
1/2 cup sour cream
1 large egg

Orange Glaze:
3 tbs unsalted butter, melted
1 cup confectioners’ sugar
1/2 tsp vanilla extract
2-4 tbs freshly squeezed orange juice

Instructions:
- Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.

- In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.

- In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed. Pour in flour mixture and toss to combine. Grate frozen butter into mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Gently stir in sour cream mixture until just about combined. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.

- Place dough on a lightly floured surface and lightly pat into an 8" circle about 3/4" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet. You can arrange them in two rows, 4 in each row, or arrange them in a circle shape - leaving about 1" between each one.

- Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely. During this time, prepare glaze. Stir together melted butter, confectioner's sugar, vanilla and orange juice until smooth. Once completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon.


Glazed Orange Scones