Bonbons, I often think they look great, but I don't always like the inside. You can argue about taste, right? For example, I am not a fan of whipped cream truffles; I like them, but give me a ganache filling or a filling with cake. Yes, an ordinary, cheap cake from the supermarket. I often find it unbelievable that they can make this for that price. For once I don't look at the label, without glasses I can't look at the label properly anymore, so I have that excuse ready. These Nutella cake truffles are so easy; a no bake recipe with only 3 ingredients! Truffles based on cake? Personally, I don't think the name truffles is correct. When I think of truffles I think of a chocolate or whipped cream with butter filling, but these truffles are simply called that online and so I play along. Actually, they are luxury cake pops without a stick or is it the other way around and cake pops are truffles with a stick. Pffff, we're not going to be philosophical today, but we're going to tinker with edible ingredients. An easy recipe, ready in no time, handy for cake or Nutella leftovers and great fun to make with the kids. Nutella cake truffles Requirements for about 12-14 pieces Half a cake from the supermarket at room temperature Nutella to taste (about 3 tablespoons) 200 grams of dark chocolate (white or milk chocolate is tasty but makes the truffle very sweet) Make Nutella truffles with cake Make the cake a little finer and grind it with the tablespoons of Nutella in the mixer to a mass. The Nutella was a leftover. You probably know that: a new jar of Nutella is a favorite in the house; until the jar ages, thickens slightly and starts to look less tasty. This recipe is great for that. Don't have a heavy duty food processor? Cut the cake into pieces and mash the cake with a fork and stir in the Nutella. Since the cake is at room temperature, this goes pretty well. Make balls of the filling and let them cool in the fridge for at least an hour. Then the truffles will become firm and the chocolate will harden faster. Melt the chocolate au bain marie. Would you like firm chocolate with a snap when you bite into it? Temper the chocolate in the way you in the link< /u>. Without this method also works, but the chocolate is slightly softer and more likely to stick to your hands. Dip the balls one by one with a fork in the melted chocolate, let the excess chocolate fall back into the bowl as much as possible through the fork and let them cool.You now have a little bit of chocolate left. Heat the chocolate slightly, because it is getting firmer. Draw stripes over your truffles with a small spoon full of chocolate and let them cool. They are delicious! You can hand out these Nutella cake truffles very well at home, at work or at school. Don't add too much Nutella to the mix, the magic word is taste. Too much can also mean too sweet. Start with little and add.

Nutella is a great ingredient and not just on your bread. You can add more flavor to pie and cake fillings and desserts. I also love to heat Nutella slightly and let it drip over ice cream and last but not least, you can also very easily flavor the most delicious Nutella cupcakes and give the cake a flamed appearance. These cakes are a favorite to make and certainly not only with children. Left Nutella, what can you do with it? When you open a new super-sized jar of Nutella, it looks very attractive and creamy. If your jar is a bit older, I notice that the enthusiasm in the house to eat Nutella is decreasing. It just looks less appealing and that's often when I use Nutella to bake with. These Nutella cupcakes are very easy to make. The top looks flamed and they are terribly tasty. Also very nice to make with children.Don't feel like making cupcakes but still want to use up your leftover Nutella? Stir a good tablespoon or a little more for the sweet tooth into the warm milk and you have a real treat in a mug. Nutella cupcakes Requirements for 12 pieces: 200 grams of flour 7 grams of baking powder 150 grams of fine sugar 2 bags of vanilla sugar 65 grams of neutral oil (sunflower or peanut oil) 2 eggs 65 grams of milk 1 teaspoon Nutella per cupcake Cupcake baking paper No tulip baking cups in the house? Make them yourself with the article in this link. Nutella cupcakes Preheat the oven to 180 degrees with a convection oven or to 200 degrees with a top and bottom heat. Fill the cupcake tin with cupcake baking paper. Beat the eggs lightly with the sugar. Add the sifted flour, baking powder, salt, milk and oil and mix briefly until well combined. Fill the cupcake tin with about an ice cream scoop of batter. Place a teaspoon of Nutella in each cupcake. This is easier if you heat it briefly in a glass in the microwave. Then the Nutella is slightly thinner. Stir it a little bit into the top of the batter. Bake the Nutella cupcakes for about 18-22 minutes. Always remove cupcakes from the baking tin immediately after baking, otherwise you run the risk of releasing the baking paper. Looking for more Nutella inspiration? Nutella cake truffles Nutella biscuits Quick cake with Nutella and sprinkles Nutella sausage Nutella bread pudding with banana Nutella ice-cream without ice-cream maker

Today I share two baking combinations: the taste of apple pie in thick chewy cookies. Those are my favorite cookies. Their big belly with oatmeal, among other things, gives a nice bite and they are a bit sticky on the inside. These apple pie cookies contain the ingredients of an apple pie and you can taste it. Because the eye also wants to taste, they got a drizzle with white chocolate. With this recipe I baked so many cookies that they didn't fit in a tin and some of them disappeared from the freezer. That's just handy and tasty for another time. I myself like a lot of raisins in apple pie, but not everyone likes that. You can also omit them, but add a little more sugar. Get started quickly because the recipe for apple pie cookies is very easy! Apple? A very good combination with oatmeal, sugar and butter Apple pie cookies Requirements for 16 pieces: 75 grams of oatmeal 250 grams of self-raising flour 130 grams of soft butter 100 grams light brown caster sugar 2 bags of vanilla sugar 60 grams of raisins 4 grams of cinnamon 1.5 to 2 Elstar apples depending on how big they are 1 teaspoon lemon zest or 2 teaspoons lemon curd 1 egg yolk 1/2 teaspoon of salt Also needed: 50 grams of white chocolate Sugar mixed with cinnamon: cinnamon sugar Recipe apple pie cookies Soak the raisins in hot water for 15 minutes (possibly with a dash of rum), sieve them and dry them well. Peel the apple, grate it and squeeze the moisture out of the grated apple. Knead all the ingredients together with the raisins and the squeezed apple. Make balls and roll them in the cinnamon sugar. Let the dough balls cool in the fridge for at least 15 minutes. Preheat the oven to 175 degrees in a convection oven or to 195 degrees in an oven with top and bottom heat. Bake the apple pie cookies at about 15-18 degrees until golden brown and done. Let the cookies cool. Melt the white chocolate au bain-marie or in short parts in the microwave and stir well. Draw stripes over the cookies with a teaspoon and let the chocolate harden. This goes a little faster in the fridge. Storing cookies Normally, you can keep cookies tightly closed for quite a long time. Because these cookies contain apple, it is best to eat them within a few days and keep them in the fridge. Can't do that? Then freeze them for later. Remove them from the fridge half an hour before serving, then the flavors will come out better.

Ongelofelijk dat ik dat dit recept nog niet op het blog staat. Vooral ook omdat dit misschien wel het eerste is wat ik vroeger thuis mocht bakken toen ik nog piepjong was. Appelflappen zijn zo gemakkelijk om te maken. Ideaal bij plotselinge gasten; binnen 20 minuten heb je deze simpele appelflappen op tafel. En vers bladerdeeg uit de oven... dat is geweldig lekker. Het krakend verse bladerdeeg gaat heel goed samen met de altijd populaire appel. Heb je een diepvries, zorg ervoor dat je altijd bladerdeeg op voorraad hebt. En kun je kiezen, kies dan voor roomboter bladerdeeg; dat proef je terug. Appelflappen Benodigdheden: 1 vel bladerdeeg per persoon 1 frisse appel (Jonagold voor 6 appelflappen of 1 Elstar voor 4 appelflappen) Eventueel rozijnen Suiker Kaneel Ook nodig: Kaneelsuiker (fijne suiker met kaneel) Geklutst ei Vork Simpele appelflappen maken Snij een Jonagold in kleine stukjes voor ongeveer 6 appelflappen of een Elstar voor ongeveer 4 appelflappen. Zelf hou ik van rozijnen bij de appeltjes. Week hiervoor 1/3e eetlepel rozijnen per appelflap 10 minuten in heet water. Zeef ze daarna en dep ze goed droog. Roer de appel met de rozijnen met een snufje kaneel en suiker door elkaar. Haal zoveel plakken bladerdeeg uit de diepvries als je appelflappen wilt maken. Leg ze op een vel bakpapier op een bakplaat. Verwarm de oven voor op 200 graden bij een heteluchtoven of op 220 graden bij een oven met boven- en onderwarmte of raadpleeg de verpakking van het bladerdeeg. Als het bladerdeeg iets begint te ontdooien vul je de helft van het vel. Vul het vel niet te veel, anders krijg je de appelflap straks niet dicht. Smeer de rand van het bladerdeeg in met een geklutst ei en vouw de appelflap dubbel. Duw met een vork de randen van het bladerdeeg aan elkaar. Smeer de bovenkant van het bladerdeeg in met het geklutste ei. Het wordt nu dieper van kleur na het bakken en de suiker blijft beter plakken. Strooi de kaneelsuiker over de bovenkant. Bak de appelflappen in ongeveer 15 minuten goudbruin en knapperig. Tips en variaties van de appelflap Smeer een dun laagje amandelspijs over de onderkant van de appelflap. Smeer een dun laagje abrikozenjam of jam naar keuze. Meng wat gehakte en geroosterde nootjes door de appeltjes. Niet iedereen houdt van stukjes appel. Schaaf de appel fijn en knijp het vocht uit de appel voordat je het over het bladerdeeg verdeeld. Vervang de stukjes appel door stukjes ananas. Laat de rozijnen weken in rum of drank naar keuze. Vervang de kaneel door speculaaskruiden en de rozijnen door kleine stukjes speculaas. Vervang de rozijnen door stukjes dadel of gedroogde abrikozen. De appelflap als dessert: een warme appelflap met een bolletjes vanille-ijs samen is een perfecte afsluiter na de maaltijd.