Spring is well on it’s way and summer is around the corner. That means fresh fruits, berries in particular, are available in abundance. I love to eat all kinds of berries just plain. This time of year, they are so juicy and sweet, absolutely delicious. But I also like to cook and bake with them. One of my favorite things to make? Jam! It preserves the vibrant colors and the sweet taste and I can enjoy them a bit longer. I recently bought 1 kg of blueberries. I know, that’s a lot of blueberries, but they were so good. I simply could not resist. But eating a whole kilo straight up was a bit too much. So I made me some blueberry jam!
This Lemon Crazy cake is egg and dairy free and super easy to make.
Most of you probably know crazy cake, also called wacky cake or depression cake. It is not very known in Europe, at least not by that name. If you search for it’s origins, the first documented recipes date back to the 1940’s. A time where certain foods were hard to come buy or were utterly expensive, like butter, eggs and milk. Hence the name depression cake. You had to make use of what was available and leave out what you could not get or afford.
Make super fast Soft Pretzel Bites using canned dough!
Making soft pretzels or pretzel bites from scratch is not really difficult. I understand that quite a few people find it a daunting idea to make a yeast dough. I used to be one of them. But I’ve learned that it really isn’t all that hard. It just takes a bit of patience. Yeah, I know, I don’t have that in abundance. Plus, you sometimes just don’t have the time to make a yeast dough and wait for it to rise. Or you’re bad at planning, like me (or was it time management?). Anyway, that usually means that I’m simply too late to start on a yeast dough.
Moist and fluffy coconut pineapple cake… put a little sunshine on your plate!
Sometimes, you just need something summery. Although it’s almost the end of April, summer seems a long way away. Spring has briefly popped up it’s head, with a few days of fairly high temperatures for the season, giving us all a feeling of summer. But… temperatures have dropped again and it’s cold and windy. It feels more like fall or even winter (with even freezing temps during the night).
A new way to use up overripe bananas: BANANA WAFFLES!
Yes, you read that right: banana WAFFLES. I have made a fair share of banana bread, bars and muffins in my life. I’ve used loads of (overripe) bananas in smoothies and ice cream (my freezer is filled to the rim with frozen banana). Or pancakes.
Not only do I love the taste, I also love the fact that bananas naturally sweeten your baked goods or other ‘concoctions’, which means no or less sugar has to be added. Always thinking of new ways to use up overripe bananas. But never did it cross my mind to make waffles out of bananas. No idea why not.
These colorful little Easter Nests are definitely a kid’s favorite and so easy to make!
This can hardly be called a recipe, it’s more an edible DYI idea. Since it was such huge hit in our house, I simply have to share. This is really easy. You don’t have to be a good cook or baker to do this. And the kids will be so thrilled! The adults too, believe me. Had a hard time keeping my husband away from them 😉
Now I made these for Easter, adding green to resemble grass and add Easter themed M&M’s as little eggs. But you can adapt this to any occasion. Change the type of chocolate, add a different color (if any at all), add different cereals or smashed cookies.
Nasi Goreng, Indonesian fried rice… a versatile dish that can be adapted to your own liking.
‘Nasi Goreng’ is a famous Indonesian dish and is very much loved by many Dutch people. ‘Nasi’ means ‘cooked’ and ‘Goreng’ means fried, so literally it means ‘fried rice’. Fried rice is of course known in many cuisines, but ‘Nasi Goreng’ mainly refers to the Indonesian variety. What sets it off from other types of fried rice, are the spices and the combination typically used in Indonesian cooking, like Djahé (ground ginger root), Ketumbar (koriander), Sereh (lemon rass), Laos (Galangal root) and Terasi (or Trassi, fermented shrimp paste).
Crunchy Banana Oatmeal Cookies!
Love banana oatmeal cookies? I do. I’ve made loads of banana oatmeal cookies, but more of the breakfast cookie type: thick, chewy cookies, that are rather soft. Not crunchy at all. That’s of course perfectly alright. I love those breakfast cookies to grab and run out of the house in the morning, when you don’t have time to sit down for breakfast. Or take them with me as a snack while traveling.
Well, it’s unavoidable to have no crunch if baking cookies with bananas. Right? Needless to say, I do like a challenge. And after a few trial and errors, I think I’ve managed to bake a banana oatmeal cookie that IS pretty crunchy. It’s not the cracker kind of crunchy, obviously. It is still a bit chewy, but also a little bit crunchy. And I am totally happy with the result. You don’t really taste the banana with every bite, it’s more a hint of banana throughout the cookie. Totally optional, but I added mini dark chocolate chips, which makes them taste rather like an oatmeal chocolate cookie. But you can leave them out. Other add-ins will work as well, like chopped nuts or dried fruits (raisins, cranberries…).
I love pancakes. Especially pancakes American style, i.e. small, pillowy pancakes. The pancakes we are normally used to around here, are rather flat pancakes and as large as a regular dinner plate. Nothing wrong with that, but I often can’t even finish one. And I love to use different toppings. So the smaller pancakes come in very handy. I can eat a few and top one with syrup (especially if there is bacon involved), another one with strawberry preserves and maybe a third with Nutella. Whenever the kids request pancakes, I mostly make my buttermilk spelt pancakes. Always a winner. But I had recently seen these lovely choc and cherry pancakes over at Food, Family and Fun with Alexis Knibbs and I could not think of anything else than chocolate pancakes.
Love fresh bread, but hate the kneading and long waiting? Or are you like me, simply forgetting that you wanted to bake bread and realize just an hour before lunch that there is no fresh bread in the house? Then soda bread is perfect for you. I really don’t hate the kneading, it can actually be very soothing and relaxing to work a yeast dough for 10 minutes. And the waiting time can be filled with other activities. And I love the yeasty smell of rising dough!
But in reality, I usually end up with no time left to make fresh bread. And that is annoying, to say the least. We have a good bakery very nearby and they are open on Sundays, but that’s just not the same. Homemade bread gives you that special, cosy feeling and the house just smells awesome.