Cookie time! You bake really tasty cookies yourself. Most recipes are actually very easy to make and are ready on the baking tray before the oven has heated up. The same goes for these gluten-free cookies with oatmeal and almond flour; weigh ingredients, knead, make balls and bake. The cookies have a lot of flavor because of the almond flour and a crunch because of the chopped nuts. The baking powder makes them a little soft and airy. Delicious; I love it! Gluten-free baking with oatmeal Do you like to bake gluten-free? Then choose gluten-free oatmeal when baking, which is stated on the packaging. Coarse, finer or ground oatmeal Nowadays you have coarsely crushed oatmeal, but for this recipe I like the slightly finer version better. The cookie can have a bit of a bite and oatmeal goes very well with the sugar and syrup. Do you not like coarse or fine oatmeal at all? You can also finely grind oatmeal, so you make oatmeal. A coffee grinder is ideal for that. I use it for all kinds of things, except for grinding coffee. Gluten-free cookies with oatmeal and almond flour Requirements: 150 grams of almond flour 100 grams oatmeal 130 grams butter at room temperature 140 grams light brown caster sugar 20 grams of syrup 125 grams (roasted) chopped nuts 1 egg Pinch of salt Gluten-free cookies with oatmeal and almond flour If necessary, roast the nuts in the oven for about 10 minutes at about 160 degrees, the nuts will then become extra tasty. Then chop the nuts into pieces. Place a baking sheet on a cutting board that fits in the cookie cabinet. Knead all the ingredients together, make balls and place them on the baking sheet. Let the balls of cookie dough cool in the fridge for at least 10 minutes. This is easiest if you can slide the cookies into the fridge with the shelf in place. In the meantime, you can preheat the oven to 170 degrees with a convection oven or to 190 degrees with an oven with top and bottom heat. Bake the gluten-free oatmeal and almond flour cookies for 13-17 minutes. How to store cookies Let the cookies cool down and store them tightly closed in a tin. They are best fresh, but you can store them for 4-6 weeks. Do you want to keep them longer or do you want to make more? You can also freeze the cookies very well. You can also freeze the unbaked dough to bake the cookies later.

Finally the time had come; I was going to make whipped cream truffles. Whipped cream truffles, I ate them for the first time when I regularly got together with a number of ladies to practice decorating cakes. One of those ladies had brought 3 different types of whipped cream truffles. Everyone was enthusiastic but... I actually didn't like them. How is that possible? Classic whipped cream truffles often contain a lot of butter and little whipped cream. I love butter dosed in baking, but a bite of butter.... no that's not my thing. If you make something delicious yourself, then you are in charge of the products and you can play around with the proportions of those ingredients. With this easy recipe you can now make delicious whipped cream truffles that really taste like whipped cream! Large or small cream truffles Whipped cream truffles are often huge whoppers of truffles, I prefer to make small truffles myself. Of course you can make large truffles. When making small whipped cream truffles you need a little more chocolate, because you have more outside. Butter and whipped cream often mixed up Even if you carefully process the ingredients at exactly the same temperature, it is still lurking: the filling will curdle. Because I knew there was a good chance this could happen I made sure everything was the same temperature and my hair dryer was nearby. I guess the pretty cold kitchen wasn't ideal, but I persevered. While the food processor was running and I slowly began to wonder if this was ever going to work out, I gave the bowl of the mixer a short blow-dry every 30 seconds or so. The butter should not melt, but it should soften. And then suddenly there is that miracle; the whipped cream and the butter come together to form a delicious filling, how delicious is that! Would you like to save the recipe for later on Pinterest? You can easily via this link. Whipped cream; the higher the percentage of fat, the less chance of curdling In the shift, what can you use to heat the bowl? I find a hair dryer the easiest to use. You have easier control over the heat by setting the heat and you can blow dry well around the bowl. You could also heat the bowl au bain-marie with not too hot water in a pan. A crème brûlée burner is also possible, but do not heat too close. To heat the mix, you need a heat-resistant bowl in addition to a little patience and confidence! Making whipped cream truffles Requirements: 200 ml whipped cream 125 grams butter at room temperature 2 bags of vanilla sugar 75 grams of fine sugar 200-300 grams of dark chocolate Cocoa powder Pinch of salt Also needed: Pastry bag; you don't necessarily need a nozzle Plate that fits in the freezer Baking paper or silicone baking mat How to make whipped cream truffles recipe Heat the whipped cream with a pinch of salt, the vanilla sugar and the sugar over a low heat. Once the sugar has dissolved, turn off the heat. Let it cool to room temperature. Beat room temperature butter until it starts to lighten and fluff up. Carefully add the whipped cream filling and beat until well blended. Should the mix curdle; the tips earlier in the article can help you solve this. Fill the piping bag without the nozzle and pipe sticks onto a baking sheet. Let the truffles cool in the freezer for at least a few hours. You may want to cover them with plastic wrap if you are going to refrigerate them for a long time to protect the truffles from moisture. Chop the chocolate finely and heat it in a bain-marie or in the microwave. Prepare a bowl of cocoa powder. Use a fork to lower the frozen truffle into melted chocolate at about 32 degrees. Move the fork back and forth. This way the excess chocolate falls back into the container or glass. Cover the truffle immediately with cocoa powder before the chocolate is completely hard. Repeat until all truffles are covered with chocolate and cocoa powder. Truffles with a snap by tempering the chocolate Tempering chocolate makes it shiny and solid. You don't need a shiny truffle, but it is nice to have a firm truffle that gives a nice snap when eating. Simply melting and dipping also works, but by tempering chocolate you get nice firm truffles. In this article you can read how tempering chocolate works. How should you store whipped cream truffles? It is best to store whipped cream truffles tightly closed in the refrigerator. Freeze whipped cream truffles Have you made a lot of cream truffles? You can also freeze them. Keep them tightly closed in the freezer. Give natural flavor to the whipped cream truffle You can add flavor to the whipped cream while gently heating it. So you can hang a bag of tea in it. This can be a basic tea, but also tea with a (natural) rose flavour, verveine or lemon balm. You can also add citrus grater, cinnamon or coffee powder. And what about the practice evenings with those ladies? They took place regularly at the time and were one of the incentives at the time that ensured that I started my own blog with my own recipes and how-to's to get started.

Do you also love whipped cream cake with strawberries? The fruity, creamy and slightly sweet classic combination is ideal for baking. This snow star cake with strawberries is a variation of the classic version of a snow star with (homemade) eggnog. The biscuit is filled with a large mountain of whipped cream that is spread slightly on the top. This causes the biscuit star to open a little. The snow star cream cake with strawberries is well filled with sweet strawberries and sprinkled with icing sugar and a few crumbled meringues. The snow star is very easy to make and a real favourite. If necessary, you can make the biscuit earlier and store it tightly closed. Then assembling the cake is just a matter of minutes. Snowstar strawberry cream cake vs classic snowstar The classic snowstar cake with strawberries is a favorite recipe but not everyone likes eggnog or wants eggnog in pastries. As a child, I didn't like it either and fished the eggnog out of the cake and then enjoyed the biscuit with whipped cream. This version will be even more widely appreciated and if you like some alcohol in cakes, you can temper the cake. Tempering biscuit, so biscuit gets more flavour Biscuit resembles cake but has a much drier taste because no butter or oil is used. This works great for cakes with fillings because the filling often contains fat. Do you want the biscuit to be a little less dry or do you want to add an extra flavour to the biscuit; then you can temper the biscuit. Tempering the biscuit with a sugar syrup or liqueur makes it slightly moister and gives it a delicious taste. What is dampening and how do you do this? You can read in this article. Would you like to save the recipe for later on Pinterest? This can be done easily via this link. Snowstar cake with strawberries Ingredients for a cake with a diameter of 20 cm for 6-8 pieces: For the biscuit: 3 medium eggs is approximately 155-165 grams 85 grams of fine sugar 1 bag of vanilla sugar 65 grams of flour 20 grams of cornstarch Pinch of salt For the filling: 450-500 ml whipped cream, preferably 35% 2 bags of whipped cream stiffener Sugar to your taste A few tablespoons of strawberry jam or other red jam of your choice 200-250 grams of good strawberries For on top Icing sugar Crumbled meringues if necessary Recipe snow star cake with strawberries The batter for sponge cake is beaten in an (iron) bowl over a pan of boiling water over low heat. This will help you develop a firm batter. Beat the eggs with the sugar until fluffy until the sugar has dissolved. You can test this: if you no longer feel any sugar, it has resolved. Remove the bowl from the heat and beat for another 8-10 minutes until firm. In the meantime, preheat the oven to 160 degrees in a convection oven or 180 degrees in an oven with top and bottom heat. Cover the baking tin with baking paper. Switch off the mixer, sift the flour, cornstarch and salt into the bowl and fold everything together well. Preferably not longer than necessary to avoid losing air. Shovel the batter into the springform pan and bake for 35-45 minutes until done and golden brown. Let it cool. Cut the biscuit in half and cut a star in the top part with 3 cuts. This creates 6 points. Don't cut to the end for more strength. Spread the bottom biscuit part thinly with jam. Knock the whipped cream with the sugar, vanilla sugar and the whipped cream stiffener until it is firm and spread it in a mound on the bottom biscuit. Make a depression on the top of the mound of whipped cream. Cut the strawberries into slices and divide them into the cavity of the whipped cream. Put the top part of the biscuit back on the tail and carefully try to open the star so that you can see the strawberries. Just before serving, sprinkle the cake with icing sugar and, if desired, some crumbled meringue. Store whipped cream cake with strawberries A whipped cream cake should be stored in the refrigerator. The cake is the tastiest fresh and the cake looks the most beautiful. The strawberry pie can last for two days, but that depends on the quality of the strawberries and how long they stay fresh. The moisture from the whipped cream will slightly penetrate the biscuit, but some tasters liked that.

A year ago, a few older ladies stood in the supermarket at the “cloud cake” package from Dr. Oetker, wondering whether they should buy it. No, they decided not to buy it because they thought it was too expensive. You should be able to make this cloud cake without a mix, right? Naturally! In fact, it is very easy and nowadays I increasingly bake all kinds of cakes with whipped cream instead of butter. It is a lot cheaper and the cake is much less greasy, nice and airy and very easy to make. That's a win-win situation, right? Too bad,  at that moment when the ladies decided to walk past the shelf, I didn't know any recipe similar to this cloud cake to recommend to them. Until I recently came across this delicious recipe. Cake with whipped cream instead of butter.  The recipe has now been tested, approved and ready to tell you. Cloud cake: Bake a creamy cake with whipped cream instead of butter! A soft vanilla cake with whipped cream instead of butter. Why would you use whipped cream then? Why not butter? A nice soft, airy cake is of course the most important thing. But so a delicious recipe I have.  I would personally go for this recipe because it is a lighter choice. A kind of “light cake”.  Whipped cream contains about 30-35% fat, which is significantly less than butter. I'm just a curious Aagje. The recipe is there so I just want to try it out. Cake with whipped cream instead of butter Source: Rose Levy Beranbaum Supplies: 350 grams of cold whipped cream 290 grams of sifted flour 3/4 teaspoon salt 2 teaspoons of baking powder 3 eggs at room temperature 225 grams of fine sugar 1 teaspoon vanilla extract Possibly for the topping: Handful of raspberries from the freezer, thawed 100-120 grams of meringue powder or possibly. icing sugar Cake recipe with whipped cream instead of butter Preheat the oven to 190 degrees. Grease your tin and lightly flour it Sieve the flour with the baking powder and salt into a bowl and set aside. Gently mix the whipped cream in a bowl until it is stiff. In another bowl, mix the eggs with the vanilla extract thoroughly until it resembles mayonnaise. Add the sugar little by little. Stir this mix with the whipped cream together with a spatula (preferably no longer using the mixer, or mixing very gently and briefly). Then carefully fold the flour mix in parts through this. Fill your mold and briefly tap the mold against the counter a few times. This is to allow unnecessary bubbles to rise from the bottom. Bake the cake for 25-35 minutes. For me it took 30 minutes. I thought it was quite short, but the temperature is high. Let the cake sit in the tin for at least 10 minutes. Then let it cool out of the mold. To add an extra flavor,  I chose a handful of raspberries from the freezer. I let these thaw and pureed them. After this I mixed the pureed raspberries with 120 grams of icing sugar. Why would you use whipped cream instead of butter? I personally have several reasons for this. It is easy to keep whipped cream in stock, especially the ones that are kept outside the refrigerator. It is a lot cheaper than using butter, it bakes wonderfully airy and a cake with whipped cream in the batter is a lot less greasy than a cake baked with butter. In the supermarket they sell packages called cloud cake. This cake was baked with that principle. A fruit layer with fresh fruit may be tasty, but I think the cake is very grand in its simplicity. You can also just decorate the cake with some icing sugar. Can I have an extra slice?

More and more often looking for how a recipe can be baked a little healthier, but still tasty. No, I'm not going to completely skip sugar and fats, but it can sometimes be a little less, right? Baking with apple is always a good idea, the ideal friend when baking. This apple cake with oatmeal is a sheet cake and is ready fairly quickly in the oven. After half an hour of baking, the apple would not be ready, so I caramelized the apples in the pan with a pinch of sugar and cinnamon before baking. This gives the apple a great tasty taste. In addition, the apples ensure that the cake tastes nice and fresh and gives more variation when tasting than just cake. Make cloud cake This recipe contains whipped cream and is a variation of the cloud cake. A cloud cake is a cake baked with whipped cream instead of butter. That is ideal because it contains much less fat and is very handy to stock in packs in the pantry. In addition, butter is quite pricey these days, making it a cheaper choice. Baking cake without butter but with other, sometimes nutritious, ingredients You bake cakes with butter, right? Yes, that's how we almost all learned it. But you can also bake cake with other ingredients instead of butter. Not that there's anything against butter; it's delicious and you bake the most delicious cakes. But butter is also very fatty and nowadays it is quite pricey. In addition, there are other ingredients that can replace butter and are sometimes also nutritious; such as tofu, Hüttenkäse, yoghurt or fresh applesauce. In this article you can read all about it here. Apple cake with oatflour Requirements: 55 grams of oatmeal flour (ground oatmeal with a food processor or coffee grinder) or wholemeal flour 25 grams of coarse oatmeal plus some extra for on top 125 grams of flour 7 grams of baking powder 200 ml whipped cream 50 grams of syrup 40 grams (light brown) sugar 2 eggs 1/2 teaspoon of salt 2 apples in pieces with a pinch of sugar, cinnamon and a knob of (vegetable) butter 20 x 20 cm baking tin Decorate? 30 grams of white chocolate Freeze-dried fruit in pieces for nice color, some chocolate sprinkles, sprinkles or a touch of icing sugar This is how you bake this stuffed apple cake with oatmeal Peel the apples and cut them into pieces. Melt a small knob of butter in a pan and fry the apples on a medium heat. After a few minutes, a spoonful of sugar may be added. Let it fry and caramelize for a while. When the apples soften a bit and lose some moisture, add the cinnamon and turn off the fire. Let the apples cool. Line the baking tin with baking paper or grease it with butter and dust it lightly with flour. Preheat the oven to 170 degrees for a convection oven or to 190 degrees for an oven with top and bottom heat. Whip the whipped cream with half of the (light brown) sugar until stiff and set aside. Beat the eggs until light. Mix the syrup, the rest of the sugar, the salt, the flour, baking powder and the ground and coarse oatmeal briefly until mixed, but no longer. Finally, fold the whipped cream into the batter. Do this carefully so as not to lose air and for no longer than necessary. Divide half of the batter into the baking tin. Divide the apples over this followed by the rest of the batter. Divide some coarse oatmeal over the top and possibly another teaspoon of sugar. Bake the cake in the oven for about 30 minutes until golden brown and done. Are you going to decorate the cake? Melt 30 grams of white chocolate in small pieces in the microwave. Do this in rounds of about 15-20 seconds. White chocolate can burn and by heating it briefly you can keep an eye on it. Draw stripes over the cake with a teaspoon; these are drizzle stripes. The cake becomes extra beautiful with a piece of freeze-dried fruit, chocolate sprinkles or other sprinkles of your choice. But a dusting of icing sugar before serving also works wonders. Freeze-dried apple, raspberries and blueberries Unfortunately I didn't have any freeze-dried or homemade dried apple at home. That is actually just a little more suitable for this cake. You can immediately see what's inside. But the eye also wants something, so the colored, dried fruity friends were taken out of the closet. In a natural way, a cake immediately has more color.

The supermarkets are full of it: Ginger shot! There are many health claims attached to ginger; I cannot judge what is true of that. In any case, that spicy carrot is delicious. I regularly make ginger tea. Not one of those weak tea with 2 slices of ginger that you try to squeeze out some flavor with your spoon, but a tea that tastes quite spicy and gives you a mental boost. That applies even more to this spicy shot; it gives you a kind of kick. I am very surprised at the prices of ginger shot in the supermarket, because you can make a ginger shot yourself. It is surprisingly easy and you can decide for yourself whether you want to add other flavors. How do you make the best ginger shots and what goes into them? And what is the best way to store ginger shots? Ginger shot with lemon juice A ginger shot is basically ginger juice with lemon juice; a spicy but somewhat sour shot. In the supermarket the shots are often diluted with apple juice. That's tasty, but you immediately get a portion of sugar. As far as I'm concerned, you can also dilute the ginger shot slightly with some water or instead of lemon juice, choose another fruit juice such as orange juice, blueberry juice or strawberry juice. I was going to make two types of ginger shot myself; one part with lemon juice and the other part with unsweetened blackberry juice. The blackberry shot is my preference; more flavor and a beautiful color. With a large bush in the garden that is also easy and I can make blackberry juice myself. Use leftover ginger Did you buy too much ginger? It's a shame to let it rot in the refrigerator. Make ginger shots or ginger syrup with it. Ginger syrup is also very tasty and has a longer shelf life. It is a nice seasoning with your meal, in tea or pastries. Make ginger shot with a hand blender, blender or food processor At home I have 2 different fine graters. I thought the very fine grater would give the most juice, but there was hardly any difference. The slightly less fine grater gave just as much juice and worked much faster. Adjust the base to your own needs Would you like to make ginger shots more often? Then increase the recipe. I usually buy a piece of ginger that is the size of my hand. I prefer to buy ginger at a grocery store, where I often find the ginger a lot spicier than in the supermarket. Making ginger shot Requirements per shot: 30 grams of ginger 1/2 lemon Grater Clean, boiled bottle or jar if you are going to keep it cool Hand blender or for larger portions a blender This is how you make your own ginger shot Peel the ginger and grate it finely. Also collect the juice. Squeeze 1/2 a lemon and add it to the grated ginger. Grind the two ingredients finely with a hand blender and strain. With a spatula or spoon you can press the pieces in the sieve a little to get as much juice as possible. It is more convenient to make multiple portions, this works better with a hand blender. Making variations on a ginger shot Replace the lemon juice with lime juice, blackberry juice, orange juice or other (sugar-free) juice of your choice. Add a small piece of grated fresh turmeric Need a little sweetie? Add a little honey The grated ginger is ground finer with a hand blender and then sieved. You can also puree and strain a handful of blueberries or grated carrot. What is the best way to store ginger shots? Store fresh ginger juice in a clean, sealed bottle or jar in the refrigerator for up to 3 days. Handy: fill your ice cube tray with the shots and freeze them. Before use, remove the required amount of cubes from the freezer.

It's always time for a delicious cake. A basic cake is a treat in itself, but you can make so much fun with a "naked cake". This apple cake with crumbs is dressed and contains a lot of apple. And that crumb layer; that is pure indulgence on a cake. Because I was afraid that the apple pieces would sink down, the apples were grated into fine slices and mixed into the cake. This way they stay in place and it gives the cake a very creamy structure and fresh taste. If you don't have a grater, you can of course also cut very finely. Hidden under a nice layer of crumbs is another apple in slightly wider slices. "Your slice is bigger than mine!" it sounded in the tasting team after the first bite. An easy recipe for a delicious cake. Want to save the recipe and information for later on Pinterest? You can easily via this link. Apple pie with crumb Requirements for a 25 cm cake: 200 grams of butter at room temperature 200 grams of fine sugar 200 grams of flour 6 grams of baking powder 4 medium eggs Pinch of salt 2 sliced apples for the cake 1 apple in slightly thicker pieces for under the crumb layer in the cake batter For the crumb coat: 75 grams of cold butter in cubes 75 grams of sugar 100 grams of flour Pinch of salt Tip: If necessary, replace a small part of the sugar with vanilla sugar; 1 or 2 sachets is sufficient Apple cake with crumbs Make the crumb layer by mixing the ingredients with your thumb and forefingers into crumbs. Store the crumbs in the refrigerator until use. Cover your baking tin with baking paper or grease the tin with butter and sprinkle it thinly with some flour. Beat the butter with the sugar until it is creamy and light in color. This quickly takes about 5 minutes. Now beat egg by egg until incorporated into the mix. Add the sifted flour, baking powder and salt and fold into the butter-sugar mix. Preheat the oven to 160 degrees with a convection oven or to 180 degrees with an oven with top and bottom heat. Peel 3 apples, cut them into 4 parts and remove the core. Shave 2 apples into thin slices and cut the apple that is left into slightly wider slices but still thin.The shaved apples can go through the cake batter. Fill the baking tin with the batter. Dip the slightly thicker apple slices into the top batter. Sprinkle the crumbs over the top and bake the cake for 55-60 minutes. Prick the cake with a skewer to check if the cake is done. How best to store a cake Let the apple cake with crumbs cool down well and pack the cake in an airtight container. This can be done in plastic, aluminum foil or in a cake box. The cake will keep well for a week. Don't store the cake in the refrigerator, as it will dry out quickly. If you prefer to keep it in the fridge, take the cake out of the fridge an hour before serving so that the butter in the cake can warm up. Would you rather eat your cake later? You can also freeze the Apple pie with crumbs well.

The whole of Holland bakes has caught the baking virus, we have started to enjoy the possibilities and the baking process en masse. And although the Dutch version is a feel-good series that I enjoy watching, I actually like the original UK version just a bit better. The level is slightly higher and I see more new techniques and ingredients here. Should I also mention that they seem to be given a little more time in the English version and that can be crucial. Paul Hollywood has been the face of The Great British Bake Off (TGBBO) as a judge for 13 years. As a master baker, he critically assesses the candidates and oooh everyone hopes for a handshake from Paul; the ultimate positive review and Paul is not very generous with this. In Paul Hollywood's Bake, Paul reveals his very best recipes and those are often favorite classics. Both sweet, savory and bread recipes, a nice combination so I'll show you in this review of Paul's latest baking book. Paul: "Baking trends come and go (we had cronuts and cruffins and who knows what comes next), but nothing beats the classics: a Victoria sandwich cake, carrot cake, ginger biscuits or a buttered scone. More than 80 often classic recipes divided into 6 chapters. Which chapter will you watch first? Love how diverse baking is. From a delicious freshly baked roll for breakfast, a biscuit with coffee to lunches, goodies for afternoon tea and desserts. Paul: "I don't think you should mess with classic recipes. Review Bake! by Paul Hollywood Each recipe is introduced by a personal piece about the recipe. This gives each recipe its own touch. For example, I now know that the limes in Miami are smaller and have a more intense flavor than we find here in the store. Bake from Paul Hollywood has beautiful illustrations. The Key lime pie seems delicious; the pie has a filling with condensed milk and lime. A nice combination because the lime is a good counterpart to the sweetness of the condensed milk and will bake nice and fudgy in the oven. Although Paul has a real sweet tooth, his passion lies with bread. No wonder with a father who worked in a bakery and the house smelled like fresh bread. In Bin! includes a bread chapter with a good amount of recipes. From bus loaves that always work, to cheese bread, chapatis, tortillas, English muffins, orange brioche and traditional sourdough breads. Never baked bread before? You too can learn it: Paul: "Making bread is a matter of feeling. It is a skill that can definitely be improved and mastered. Photo left: Beef and potato pie. You can make these pies with ready-made puff pastry, but fresh is of course tastier. It contains quite a few nice pie recipes such as: large pies such as pie with Thai chicken or a large sausage bread. But also small and small sausage rolls and cheese and onion pasty. Centre photo: from the bread and flatbread chapter: Pitas. These breads are inflated like a balloon in the oven and then collapsed again. Paul found inspiration for this during the 6 years he lived in Cyprus. Photo right: Cheese scones; according to Paul maybe even tastier than classic scones. With cheddar in the dough and Parmesan cheese on top. Photo left: Carrot cakefrom the pies and cakes section. This lightly spiced cake remains wonderfully creamy due to the grated carrot and the oil. Instead of spreading the icing over the topping, you can also pipe it on the cake with the piping bag with swirls. Photo on the right from the pizza and donuts chapter: Doughnut filled with cream and jam. Nowadays there are many types of donuts available, but Paul likes this classic the best. Photo below: Almond-pear pie: a perfect pie. Sweet base, ginger jam, frangipane and pear. Beautiful to look at and a nice flavor combination. Photo left: Blondies; the brownie's divine sister. White chocolate and raspberries are a great combination. The pistachios give flavor, structure and a nice color. Photo rightfrom the desserts section: Banoffee pie. Perhaps tastier than tiramisu. With dulce de leche, banana and whipped cream on a crispy base. Paul: "Desserts? However, they all have in common that it's all about pure enjoyment. Bake from Paul Hollywood; yes please! This book is packed with classics that are generally doable for everyone. But experienced home bakers will also find plenty of challenge. The recipes are generally made with ingredients that you already have in the kitchen cupboards or are readily available. And that is so nice. From simple oatmeal cookies to an omelet Sibèrienne (bombe with ice cream and merinque foam, briefly baked in the oven). Bake! by Paul Hollywood is available in bookshops and online. EAN: 9789461432827 -- THANKS TO -- I would like to Good Cook Publishers for giving me the opportunity to write a review of Bak! from Paul Hollywood. The photography is by Haarala Hamilton “Some of the photos from the book that I have photographed show only part of the actual photo. The photo is often much larger and more beautiful in reality. However, by using part of the photo, the whole often fits better in my blog.”

Strawberries are my favorite fruit when baking. Strawberries have a very unique, sweet taste and the blushing red color makes every baking immediately look nice and bright. They are not called summer kings for nothing! You can go anywhere with strawberries. Puree and process in a cheesecake or cake roll, bake in cake, but you can also use it to make an airy bavarois or even a summer liqueur. In this overview you will find my favorite recipes with strawberries. You can also use frozen strawberries in some recipes, which is handy because strawberries are available in the freezer all year round, but fresh strawberries are the tastiest. Which recipe are you going to make? Would you like to save the article full of recipes for later on Pinterest? You can easily via this link. My favorite recipes with strawberries enjoy Snowstar with strawberries This favorite is inspired by the classic snowstar with advocaat. Also a popular recipe and I can understand why. This summer version with strawberries combines particularly well with whipped cream and gives the recipe a delicious sunny color. Strawberry cake Strawberries also combine very well in a cake. I myself added a handful of red berries from my own garden because they were so ogling me. A little sour in the cake with the mighty color red. Cake roll with strawberries A cake roll is surprisingly easy to make and looks attractive because of the spiral. Together with the whipped cream and strawberries a delicious recipe for a summer cake. Strawberry slipper cake The bottom of a slipper cake is very rich in flavor due to the baked almond paste. Delicious with a fresh summer topping. Strawberry bavarois according to the chef An easy recipe for a creamy dessert from a real Belgian chef! Quick strawberry yogurt cake Baking without an oven but with the refrigerator. Do you have whipped cream or powder for Chantilly cream ? This will decorate the cake extra beautifully. Paris Brest with strawberries A Paris Brest is a ring of choux pastry that you fill with whipped cream or whipped cream with mascarpone and of course strawberries! For the real lover of everything that resembles puffs, moorkoppen and Bossche bollen. Strawberry liqueur according to Yvette van Boven A recipe from Yvette van Boven. Very tasty and also very suitable for strawberries that are tasty but have not won a beauty prize. From bruise to a giant in taste. Cake roll with strawberry quark Actually a cheesecake in a rolled biscuit. A delicious fresh cake. With this recipe you can also make it yourself at home. Eton mess with strawberries A recipe from Eton University. It's super quick and so delicious. Layers of cake, whipped cream and strawberries. Strawberry cream pie This classic cake is welcome at every party! Strawberry cake with a healthy base A creamy strawberry cake on a healthy base with oatmeal, bananas, dates and nuts. Which of my favorite strawberry recipes will you make?

You have those magical food words like summer king, whipped cream, lawyer, oreo, chocolate, but also Nutella! In this blog, Nutella takes the lead role; Do you also get hungry when you think of such a whopper of a jar full of Nutella? My children like to eat it on bread, but I prefer to use it in the kitchen for baking. You can make delicious fillings with this, you can also use it as an edible lubricant. I baked these tasty chewy Nutella cookies with walnuts. Because no one was home, I quickly moved them to the freezer, I could hardly keep my hands off them…. In addition to Nutella, you can of course also use your own chocolate spread. Choose a pasta that you like, because you can taste the taste. It seems quite sinful 200 grams of Nutella, but you use less butter and less sugar in this recipe than with other cookie recipes. And with 30 cookies you can also bake almost 2 cookie jars full! Chewy Nutella cookies with walnuts Requirements for 30 pieces: 250 grams of self-raising flour 200 grams of nutella 10 grams of cocoa powder 125 grams butter at room temperature 150 grams of fine sugar 1 egg 100 grams of roasted walnuts, slightly finely chopped Pinch of salt Making Nutella cookies with walnuts Roast the walnuts in the oven, this makes the taste extra delicious. Knead all ingredients, except the nuts, together. Finally add the chopped nuts through the dough. Let the dough rest in the fridge for at least half an hour. Preheat the oven to 175 degrees for an oven with hot air or to 195 degrees for an oven with top and bottom heat. Roll balls about the size of a ferrero rocher and place on the baking tray. Push them a tad bit flatter. But not too much, because precisely because they are a bit convex in size, they will taste wonderfully chewy! Place the balls on the baking tray and bake for 13-16 minutes. Storing cookies Making chewy Nutella cookies with walnuts was fun. Store your chewy Nutella biscuits with walnuts tightly closed in a tin or freeze (part of) the biscuits in the freezer. #cookies