Some biscotti recipes have lemon or orange zest in them. A wonderful flavor of course. I had been playing about with my home made candied orange peel recently. Cover them in chocolate, add them to cakes and muffins, use them as decoration. So why not shred them and add them to my biscotti recipe?
I am quite in love with the result… [Read More...]
Holiday Baking
Baby it’s Cold Outside: Come in for some Cardamom Cake
Bake this fruity, spicy cardamom Cake! You won’t be sorry! Especially when it’s cold outside, or stormy. In Holland we have this stormy weather often in late fall and early winter. It conjures up images of people on bikes, leaning forward, trying to peddle against the wind… [Read More...]
Almond & Orange Baby Bundt Cakes with Mandarin Icing
I am rather fond of my Nordic Ware baking pans. Especially the mini bundt pan, with which you can make 6 baby bundts in one go. I developed a recipe with just the right amount of batter to perfectly fill these 6 molds and producing cakes that don’t protest when… [Read More...]
Candied Orange Peel
This candied orange peel is wonderful in my Merry Christmas Muffins recipe. But also great in other cakes and cookies, festive breads and stollen. Blitz them up and use instead of zest in your biscotti, for an even more intense orange flavor. Or dip them in dark chocolate, use them to decorate or just eat them as is. So do not throw away your peel and start making this simple recipe! [Read More...]
Holiday Baking: Cinnamon Sugar Crusted Christmas Scones
You can find a Christmas Scones recipe on the WKB website already, but, same as with boy bands, there’s always room for more. While the first one has more butter, sugar, egg and spices in its ingredients list, this version is lighter with just a hint of cardamom in the scone itself, but with the added bones of a crusty cinnamon sugar top to give it the right balance. [Read More...]
Brioche: Simple Recipe with Great Result
There are a lot of different recipes and methods and we tried several of them with varying results. This recipe is a winner with us. It doesn’t take a lot of your time. But it’s a two stage one, so keep in mind you have to plan in advance and start Friday to have your Brioche for Saturday’s brunch. Even though it’s a simplified version of the classic French recipe, the taste and texture have convinced us more than… [Read More...]
Our Finest Crème Pâtissière / Vanilla Pastry Cream Recipe
Rich, thick and creamy, this pastry custard works well in all kinds of tarts, puds and puffs! Klik hier voor de Nederlandse versie This recipe is our adaptation of the one found in the wonderful book ‘advanced bread and pastry’ by Michel Suas. The method is very similar to a lot of other recipes for […] [Read More...]
Wonderful Walnut Caramel Pie
This pie is a classic that we make on a regular basis. Klik hier voor de Nederlandse versie I got this excellent recipe from my dear neighbor. It’s a favorite family recipe from New Zealand and has been for many years. We made this pie on several occasions and each time it was a big […] [Read More...]
How to make your own Almond Paste
Almond paste, used in Holland in Christmas stollen and speculaas, is deliciously easy to prepare and can be made well in advance because it keeps for a long time in the fridge or even longer in the freezer. Also very good when spread on the base of an apple pie. [Read More...]
Merry Christmas Muffins
These festive muffins are great to bake for a Christmas morning breakfast. I especially love the moistness and the surprise, because every bite gives you a different combination of tastes and textures. I ‘invented’ these muffins because I wanted to use my home made candied orange peel and sweet marzipan. Together with the red cranberries and not forgetting… [Read More...]
