Tag Archives: dessert

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