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Dark Chocolate Cupcakes

5 Nov

I was craving cupcakes all day long… So when I came home, all I could think about was starting to bake. In the pictures you can see my new cupcake stand, which isn’t very handy but so cute I’ve forgotten about that already.

The frosting didn’t turn out that great, but I think it’s because I used minarine (which means less fat) instead of margarine… So next time I’ll just stick to the recipe! The taste was really good, but normally it has to be pipeable, which wasn’t the case at all.

Also my chocolate abstracts didn’t look a thing like the chocolate abstracts on the ‘how to’-website, but that’s abstract art, right?!

Dark Chocolate Cupcakes

Ingredients (for 9 cupcakes)


  • 50g margarine
  • 30g bittersweet chocolate, chopped
  • 20g cocoa powder (not the Nesquick-kind)
  • 1 egg
  • 50g cane sugar
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • 50g plain yoghurt
  • 30ml soy milk
  • 55g all-purpose flour
  • 1 tsp baking powder


  •  1,5 Tbsp all purpose flour
  • 60ml soy milk (if you use cow’s milk, use 5g more sugar)
  • a few drops of vanilla extract
  • 50g margarine
  • 20g granulated white sugar


  • 25g dark chocolate, before hand made into ‘chocolate abstracts’ (How To)


  • Preheat the oven to 175°C. Line a cupcake pan with baking cup liners
  • Combine margarine, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water (au bain marie). Heat the mixture until the margarine and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch
  • Whisk the egg in a medium bowl to combine. Add sugar, vanilla, and salt until fully incorporated
  • Add the cooled chocolate mixture, soy milk and yoghurt and whisk until combined.
  • Sift the flour and the baking powder into the bowl
  • Stir well until you become a homogeneous batter
  • Divide the batter evenly among the cupcake pan cups
  • Bake about 15 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean
  • Let the cupcakes cool down completely before frosting them
  • Meanwhile, make the frosting: in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens (around 5 minutes). Be careful not to burn it
  • Remove from the heat and let it cool to room temperature
  • Stir in the vanilla extract. This mixture must be completely cooled in order for the frosting to work
  • While the mixture is cooling, cream the margarine and sugar together until light and fluffy
  • Then add the cooled milk/flour/vanilla mixture and beat with a mixer until it all combines and resembles whipped cream. If it’s not looking like whipped cream, keep on whipping
  • Spread the frosting onto the cooled cupcakes, and garnish with the chocolate abstracts

– cupcakes: adapted from Brown Eyed Baker
– frosting: adapted from The Girl Who Ate Everything
– chocolate abstracts: HWTM


Carrot Cake

3 Nov

This week I had a delicious piece of carrot cake at Hema. But it was a little dry, and if you know me, you’ll see where this is going… I (think I) always know it better so I made my own, moist carrot cake today. I don’t want to brag too much, but this cake is a little masterpiece… I love the mixture of tastes, and the nice texture. And it isn’t too unhealthy so indulge, my friends!

ps: remember my shopping spree in Holland? Check out the pictures, starring my new tea pot and some really cute sprinkles.

Carrot Cake

Ingredients (for 1 cake, 26cm diameter)


  • 250g applesauce, unsweetened (if you want to use sweetened applesauce, use 50g less sugar)
  • 175g cane sugar
  • 2 eggs
  • 125g grated carrots (about 2 medium carrots)
  • 75g grated coconut
  • 75g chopped nuts
  • 1 tsp vanilla
  • 250g crushed pineapple (not drained!)
  • 250g flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon


  • 100g margarine (softened)
  • 250g cream cheese (softened)
  • 1 tsp vanilla
  • 100g powdered sugar


  • 2 Tbsp sprinkles


  • Preheat oven to 175°C
  • Combine the applesauce, sugar, eggs, grated carrots, coconut, chopped nuts, vanilla and crushed pineapple. Stir well
  • Sift in the flour, baking powder, salt and cinnamon and stir softly until combined
  • Pour into a lightly greased 28cm diameter cake tin
  • Bake for 30 minutes or until a toothpick comes out clean
  • Let the cake cool down completely
  • Meanwhile, make the frosting: beat the margarine until pale. Then add the cream cheese and beat until fluffy
  • Add in the vanilla and powdered sugar and beat until nice and smooth
  • Set the frosting aside in the refrigerator until you need it
  • Invert the cooled down cake onto a plate
  • Apply a generous layer of frosting and spread nicely
  • Garnish with the sprinkles (I put an upside down bowl on top of my cake, and scattered the sprinkles around the bowl)
Source: adapted from Mom on Time Out

Lemon-Chia Seed Squares

30 Okt

I just want to start with telling you how A-MA-ZING these squares were! We both enjoyed them endlessly. As we’re speaking, the oven dish is almost finished… And I just baked them.

The recipe asks for lemon zest, so I started zesting a lemon with a fork. I was afraid I’d end up in the hospital this way, so I continued with just chopping some lemon peel really finely. I actually liked it better this way, because you end up with these nice little pieces of peel in your squares.

Another notice: I used a 27cmx18cm oven dish, but that was too large… The squares ended up really flat, so be sure to use a small dish.

Lemon-Chia Seed Squares

Ingredients (for 8 squares)

  • 30g confectioners’ (powdered) sugar
  • 3 Tbsp margarine
  • 60g whole wheat pastry flour
  • 3 Tbsp chiaseeds + 9 Tbsp soy milk or water (set aside for 15 minutes before using the mixture!)
  • 60g cane sugar
  • 2 Tbsp freshly grated lemon zest (first wash the lemons with boiling water and scrub well)
  • 6 Tbsp fresh lemon juice
  • 3 Tbsp all-purpose flour
  • 1/2 tsp baking powder
  • a pinch of salt
  • 8 slices of lemon for garnishing


  • Preheat the oven to 180°C and lightly grease the bottom of baking pan
  • Mix the confectioners’ sugar and margarine with a wooden spoon until creamy and light (about 5 minutes)
  • Gradually add the whole wheat flour and stir until the mixture is crumbly
  • Press the mixture into the bottom of the prepared pan and bake until golden brown (about 10 minutes)
  • Cool on a wire rack and lower the oven temperature to 160°C
  • Meanwhile, whisk the chia until nicely mixed
  • Add the cane sugar, lemon zest, lemon juice, all purpose flour, baking powder and salt. Whisk until combined
  • Pour the mixture over the baked crust and return to the oven until “set” (about 20 minutes)
  • Cool completely on a wire rack
  • Cut into 8 squares and garnish with a lemon slice

Source: adapted from Cooking Done Light

Tartelettes with Coconut Pudding

27 Okt
As you have probably noticed by now, I love bite sized desserts! To try something different than the good old cupcakes, I made some tartelettes today.
Tartelettes are typically French, and really delicious. You can fill them with anything, really, but since I had some leftover coconut milk from the Thai Curry, I decided to fill them with coconut pudding. I just used the instructions on the package of pudding powder, and exchanged the regular milk for coconut milk.

As you may have noticed, I started using a more professional camera today: my boyfriend’s Canon EOS 350D. I looove taking photographs with it, but since I only started, the pictures might not be very good yet. If anyone has some tips: you’re very welcome sharing those with me!

Important notice! The dough needs to be refrigerated overnight, so you’ll have to be patient to eat these wonderful little tartelettes.

Tartelettes with Coconut Pudding
Ingredients (for 12 tartelettes):
  • 140g margarine
  • 50g icing sugar, sifted
  • 50g grated coconut
  • a pinch of salt
  • ½ tsp vanilla extract
  • 1 large egg, beaten
  • 250g all-purpose flour
Coconut pudding:
  • 150ml coconut milk
  • 50ml soy milk
  • 25g sugar
  • 12,5g vanilla pudding powder


  • 6 Tbsp grated coconut
  • 12 mint leaves
Tart dough:
  • Mix the margarine and the sugar with a spoon until creamy and light (about 5 minutes).
  • Add the grated coconut, salt, vanilla and egg and stir well to blend the ingredients.
  • Sift the flour into the bowl and stir (don’t overdo it).
  • Gather the dough into a ball, roll it tightly in some plastic wrap and let it rest in the refrigerator overnight.
  • Preheat the oven to 180°C.
  • Divide your refrigerated dough ball into smaller balls and roll them out.
  • Press out circles that are a bit larger than the holes of your cupcake tin.
  • Drape the dough pieces into each tart mould using your thumb. Make sure you press more around the bottom rims where dough tends to gather. To make them look extra lovely, you can add a special border by using you thumb and index finger
  • Place the tin back into the fridge for another 15 minutes.
  • Make some small holes into the dough using a fork, so the dough won’t rise during the baking process.
  • Bake the crusts for about 10 minutes, or until they turn golden.
  • Transfer the crusts to a wire rack to cool down.

Coconut pudding:

  • Meanwhile, make the pudding: pour about 1/4 of the coconut milk in a small bowl. Stir the pudding powder in there, until there are no clumps left.
  • Pour the rest of the coconut milk, together with the soy milk and sugar, in a pot.
  • Bring the mixture to a boil while stirring (make sure it doesn’t burn!), and then add the pudding powder mixture.
  • Keep stirring for another 5 minutes, and then turn off the heat.
  • Pour the pudding in the little pie crusts, and let the tartelettes cool down.
  • Garnish with some grated coconut (about 1/2 Tbsp per tartelette) and a mint leaf.

– tartelettes: adapted from Hungry at Midnight/
– coconut pudding: adapted from instructions on my Imperial pudding powder package

Italian coffee cupcakes

25 Okt

I had some amaretto icing left over from yesterday, the perfect excuse to make some more cupcakes! Martha Stewart has a lovely recipe for Irish coffee cupcakes, but since there was amaretto in the icing, I decided to make them Italian coffee cupcakes instead.

The taste was really rich, the perfect comfort food for such a sad day…

Italian Coffee cupcakes

Ingredients (for 9 cupcakes)

  • 125g flour
  • 2 Tbsp cacao powder
  • 2 tsp baking powder
  • a pinch of salt
  • 4 Tbsp water
  • 1 Tbsp instant coffee
  • 1 Tbsp soy milk (or milk, in that case use 5g more sugar)
  • 2 Tbsp amaretto (almond flavoured liqueur)
  • 115g margarine
  • 75g cane sugar
  • 1 egg (I used chia seeds: how to make chia egg replacer)
  • Optional for garnishing: amaretto icing (recipe) and 1 Tbsp cacao powder


  • Preheat oven to 190°C.
  • Sift the flour, cacao powder, baking powder and salt into a bowl.
  • Pour the water over the instant coffee. Combine with the soy milk and the amaretto.
  • Beat the margarine and cane sugar until creamy and light (about 5 minutes)
  • Add the egg (or chia seed egg substitute) and stir it nicely into the margarine mixture.
  • Beat in 1/3 of the flour mixture, alternating with 1/3 of the coffee-milk mixture, until everything is added. Stir between the additions.
  • Fill the holes of a cupcake tin for 3/4.
  • Bake the cupcakes for 15 minutes.
  • Let them cool down for a couple of minutes, and then turn out the cupcakes from the tins. Let them cool down further on a wirerack.
  • I garnished them with amaretto icing (recipe) and 1 Tbsp cacao powder.

Source: adapted from Martha Stewart

Frangipane cupcakes

24 Okt

Wednesday means an afternoon off, means baking time! I wanted to make something special today, so I used a recipe from EVA and pimped it up with some amaretto… I loooove amaretto!

As you can see, this isn’t a standard cupcake recipe. It only asks for plant based ingredients, so you can eat these without feeling guilty 😉 zero cholesterol, low saturated fats. The texture of the cupcakes is a bit different than a cupcake based on eggs/flour/butter/sugar, but don’t let that get to you. The taste is incredible!

I hope you’ll enjoy them as much as we did.

Frangipane cupcakes

Ingredients (for 6 cupcakes)


  • 40ml sunflower oil (or another oil with a neutral taste)
  • 60g cane sugar
  • 30ml yofu (or yoghurt, in that case use 5g more sugar)
  • 80ml soy milk (or milk, in that case use 5g more sugar)
  • 1 tsp vanilla extract
  • 2 tsp amaretto (almond flavoured liqueur)
  • 60g flour (I used whole wheat)
  • 1 tsp baking powder
  • pinch of salt
  • 30g ground almonds


  • 6 tsp jam (I used cherry)
  • 60g confectioner’s sugar
  • 1 Tbsp amaretto (almond flavoured liqueur)
  • 1 Tbsp water
  • 6 tsp sliced almonds


  • Preheat the oven to 180°C.
  • Combine the oil, sugar, yofu, soy milk, vanilla extract and amaretto in a bowl.
  • Sift the flour, baking powder and salt into the bowl.
  • Stir the ground almonds through the mixture.
  • Fill the holes of a cupcake tin for 1/3 with the batter (I could make 6 cupcakes out of the batter)
  • Scoop a teaspoon of jam onto the batter, and cover up with some more batter until the holes are filled for 2/3.
  • Bake the cupcakes for 25 minutes in the preheated oven.
  • Meanwhile, make an icing with the amaretto, water and confectioner’s sugar. Put aside.
  • Let the cupcakes cool down, drizzle some icing over them and garnish with some sliced almonds.

Source: adapted from EVA vzw

Toffee Cookies / Cinnamon Rolls

21 Okt

Today, we had Jeroen’s grandparents over for coffee and tea. So obviously, I was busy all week figuring out what I wanted to bake for them.

I ended up with cinnamon rolls (Jeroen’s grandma is Dutch, so she loooves anything with cinnamon) and toffee cookies, since I had a bag of toffee in the cupboard that I’ve been wanting to use for a long time.

I used two recipes I found on Pinterest, customized those a little bit, and was REALLY happy with the outcome.
The cinnamon rolls were a little too ‘bready’ for me, but everyone else liked them, and the taste was good.
The toffee cookies were an instant hit… Crunchy on the outside, gooey on the inside, and with lovely pieces of melted toffee all over them. I’m certainly making these again.

Toffee cookies

Ingredients (for 16 cookies):

  • 175g margarine
  • 100g cane sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 250g flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • pieces of toffee


  • Preheat oven to 180°C.
  • Beat softened shortening with the sugar, until the mixture becomes creamy.
  • Add egg and vanilla extract. Beat for a couple of minutes.
  • Mix flour with baking powder and sift into the mass. Knead the dough.
  • Add salt and toffee pieces, mix again.
  • Line a baking sheet with parchment paper.
  • Scoop out a wooden spoon of the dough and place them on the baking sheet. Flatten them a little bit.
  • Bake for about 15 minutes.
  • Transfer on a wire rack to cool.

Source: adapted from Divine Cuisine

Cinnamon rolls

Ingredients (for 9 rolls):


  • 250ml buttermilk (or 250ml milk+ 1 Tbsp vinegar)
  • 60g cane sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 egg
  • 400g flour


  • 3 Tbsp margarine
  • 75g cane sugar
  • 1/2 Tbsp cinnamon


  • Preheat oven to 190°C.
  • Put the sugar, baking powder, salt, vanilla extract and egg in a bowl. Mix until homogeneous
  • Add the milk and whisk again.
  • Keep on whisking while you add the flour.
  • Take the dough out of the bowl and knead for a couple of minutes.
  • Roll out the dough into a rectangular shape.
  • Spread with the shortening and sprinkle with the cinnamon and sugar
  • Roll up the dough into a log.
  • Cut the log into pieces of about 5cm.
  • Put each piece into a hole of a greased muffin tin.
  • Bake for 15 minutes.
  • Let the rolls cool down a bit and then remove them from the tin.

Source: adapted from The Baker Chick

And last but not least, some pictures of the table setting: