If you like strawberries, cheesecake, or are just looking for an excuse to eat cheesecake for breakfast, these are the muffins you’re looking for (no Jedi mind trick necessary). Loaded with fresh, juicy strawberries, filled with a creamy cheesecake center, and topped with brown sugar streusel, these strawberry cheesecake muffins are the perfect little indulgence for breakfast, dessert, or even a midnight snack. Continue reading
It seems like every time I log onto a social networking site, someone has posted another Biscoff cookie-based recipe. Well, now’s as good a time as ever to jump on the bandwagon myself. All of the homemade Biscoff cookie recipes I’ve found so far have included ingredients I’m allergic to (I have a lot of food allergies). So, without further ado, here is my take on homemade Biscoff cookies – without soy, nutmeg, ginger, allspice, or cloves. The only spice listed in the ingredients on the packing is cinnamon anyhow.
So what are Biscoff cookies anyhow? Whether you know them by the name Biscoff or Speculoos, they’re a spiced shortbread cookie – if you’re familiar with Walkers Shortbread, think cinnamon-flavored Walkers, and you won’t be too far off. Biscoff/Speculoos cookies are based on Dutch speculaas cookies, which are traditionally made and eaten around the feast of St. Nicholas (December 6th) through Christmas (December 25th). They are typically baked with an image or figure stamped on the top before baking (kinda like animal crackers). Continue reading
Hi, I’m Kate, and I’ve been addicted to stroopwafels for the past 5 years.
Kate, seriously, what are you on about? What the heck is a stoop-stroop-waffle-thing-a-ma-hooey?
Well, my dear reader, stroopwafels are actually described in their very name.
No, really, they are. They’re Dutch. Stroop means syrup, and wafel means – go ahead, take a guess.
No. Oh, my goodness, no. Waffle. Wafel means waffle. Okay, moving on now…
Stroopwafels are one of the best – and most underrated – cookies in the world. They’re a traditional Dutch treat, comprised of adorable little waffle cookies (similar to pizzelles), sliced in half, with a layer of caramel syrup in the middle. Stroopwafels are meant to be enjoyed with a nice cup of hot tea or coffee. You place the cookie over the top of your mug and let the steam soften it. Because the steam heats the cookie, it melts the caramel layer, transforming it into warm, gooey deliciousness. Continue reading
In honor of my dad’s birthday (Happy birthday, Dad! / Boldog születésnapot!), I’m making his favorite birthday “cake,” a Hungarian trifle called somlói galuska, but I’ve always known it as égő puding (“burning pudding”). It is traditionally made with three different types of sponge cake, pastry cream or custard, raisins, walnuts, chocolate sauce, and whipped cream, but my family has always used cherries instead of raisins. Since my dad has to be on a special diet, I’m using angel food cake instead of the sponge cakes. I am also omitting the walnuts because I am allergic to tree nuts.
Nothing says “summer” quite like a big bowl of fresh, delicious strawberries. In celebration of the gorgeous weather we’ve been having lately here in Massachusetts, I whipped up some strawberry buttermilk donuts with strawberry frosting.
The donuts are light and airy, thanks to the buttermilk. While you could simply use water, liquid dairy product(s) play an important role in donut-making. The liquid – whether it be milk, cream, buttermilk, melted butter, sour cream, or evaporated milk – tenderize the gluten in the batter, giving the donuts a softer texture, more body, and richer taste. Continue reading
Who doesn’t love blueberry muffins? Soft, fluffy muffins bursting with the sweet, juicy goodness of fresh blueberries, topped with a sweet, crunchy cinnamon streusel topping can make even the grouchiest of non-morning people embrace the summer sunshine with a smile. Continue reading
Do you like angel food cake? What a silly question. Of course you do – how could you not love that moist, ethereally lightness? It really is the food of angels. Continue reading