I know, Sinterklaas has been over and we have to wait another 11 months for the ancient bearded man to arrive again..but while it’s still icy cold and time for a cuppa hot cocoa, I’ll keep dipping those speculaas. I have found speculaas to be an excellent dipping agent 😉
Of course, a perfect pairing for speculaas is mandarin, so I have incorporated mandarin marmalade in this cheesecake for extra pozzezz and tanginess. I have included a recipe for mandarin marmalade below if you can’t find it in your supermarket! It’s easy to make and tastes great on toast with some butter as well…
Mandarin and Speculaas Cheesecake
First published in Dutch the Magazine, november/december 2016 issue.
7 oz. speculaas cookies
⅓ cup unsalted butter, melted
3 cups full-fat cream cheese
¾ cup caster sugar
3 ½ tablespoon flour
1 teaspoon vanilla extract
1 cup mandarin marmalade*
Preheat the oven to 265F. Grease and flour a 9.5 inch springform baking tin, cover the base with baking parchment.
Crush the speculaas cookies into fine crumbs. Add the melted butter and toss until everything is evenly moistened. Transfer the crumbs to the tin and press evenly into the bottom (use a spoon if necessary). Leave to firm up in the fridge.
To make the filling, add cream cheese, sugar, flour and eggs to a bowl and mix until everything is evenly incorporated.
Pour filling into baking tin. Drop in tablespoons of the marmalade, make sure you divide it evenly so that every slice of cheesecake has roughly the same amount of marmalade in it. Place in the oven, bake for about 1 to 1,5 hours. The middle of the cheesecake should still be wobbly. Leave to cool on a wire rack, then transfer to the fridge and leave to set for at least 2 hours (preferably overnight).
* Mandarin Marmalade
1 ½ cup sugar
Simmer the mandarins in plenty of water for 45 minutes.
Quarter and deseed the cooled mandarins and chop them in a food processor fit with a blade attachment.
In a sauce pan, mix the sugar and chopped mandarins and simmer for 35 minutes. Leave to cool and scoop into a jam jar. Store in the fridge.
I recently purchased Dorie Greenspan’s book “Cookies” and oh my, is it chock-full of the most amazing cookie recipes… I had no idea where to start! Since Christmas is coming up and the promise of snow is in the air (a promise that hardly gets fulfilled where I live), I thought I might go with a snowy theme. These brownie cookies fit perfectly into that: they’re topped with snow 😉
They’re soft and chewy and a little gooey with lovely chocolate chunks throughout. I would say it’s one of the best cookies I’ve ever tasted, even though they might not officially (schmofficially) be cookies. The dough needs plenty of time for chilling so make sure you start well ahead. Christmas is all about planning anyway, right? Have fun with these!
Recipe Snowy Topped Brownie Drops
Source: Dorie Greenspan – Cookies
Heat 170 grams of the chocolate and the butter together au-bain-marie until they have melted. Set aside. Chop the rest of the chocolate into fine chunks and set aside.
Mix the sugar with the chocolate-butter mixture. Add the eggs one by one, whisking well. Then whisk in the vanilla extract and salt. Carefully fold in the flour and chopped chocolate. Transfer dough into a bowl and cover with cling film. Leave to chill for at least 3 hours.
Preheat the oven to 175C/350F. Line two baking trays with baking parchment (don’t use a silpat mat, the cookies will stick to it!).
Weigh out 30 gram pieces of the dough. Roll the pieces into balls. Dredge them through icing sugar. Place 10 dough balls on each baking tray. Make sure they have plenty of space to spread out. Bake for 6 minutes, then rotate the baking tray and bake another 6 minutes. Take tray out of the oven, leave cookies on the tray for about 2 minutes, then carefully transfer them to a wire rack. Leave to cool completely. These cookies are perfect for ice cream sandwiches!
5 years ago I made my last pumpkin pie – it was awful. I wasn’t a very good baker yet back then, and the pastry was too thick, the filling too clove-y. I decided to try again after seeing my friend Nadine’s decorated pie (she really has the best ideas!!). Alright, it still took me about 4 years to get around to it but yeah.. I did it 😉 And oh my – this is the best pie I have EVER had! I am not overstating the deliciousness of this pie. It is the. absolute. best.
The recipe is from a book called Ms. American Pie, written by the lady who lives in the American Gothic house. The book, apart from being filled to the brim with delicious pie recipes, chronicles how the writer’s husband passed away and how she found solace in baking pies afterwards. It is a touching story and I love how baking can help people get through difficult periods in their life – it’s the same for me!
I’m not quite sure, but the filling recipe might be taken off of the “Libby’s” pumpkin puree can – we don’t have Libby’s here but the recipe hinted at it. I do know that Libby’s pumpkin puree is a staple item in America around Thanksgiving – can any Americans attest to that? I made my own pumpkin puree for this pie by simple boiling some diced butternut squash until it had softened and then blitzing it to puree. It worked amazingly well!
To make your pumpkin pie extra special, you can go with the decoration as Nadine has thought up: pipe on dark chocolate to make a pumpkin and gorgeous swirls and for an extra touch add some pumpkin seeds. It’ll make an otherwise “boring” pie that much more exciting!
To make the dough: blitz butter, flour and salt together in the bowl of a kitchen processor with a blade attachment until the mixture resembles crumbs. Add half of the water, blitz again, if necessary add more of the water until the dough is moistened. Wrap into cling film and chill for about an hour.
Preheat the oven to 220C/430F.
Mix all of the filling ingredients together until combined.
Line a pie tin with the dough. If possible, crimp the edges. Add the filling.
Carefully place the pie in the oven. Bake for 15 minutes at 220C/430F, then turn oven down to 170C/340F and bake for another 40-50 minutes or until a skewer inserted near the middle of the pie comes out relatively clean. The filling will rise in the oven, it will come down again when cooled.
Leave pie to cool on a wire rack. Melt the chocolate au-bain-marie. Fit a piping bag with a small round tip. Fill bag with the melted chocolate. Pipe on a nice design. Add some pumpkin seeds. Serve with a dollop of whipped cream. Enjoy!
I am writing this while an autumn storm is raging outside. I have to say, I like autumn a lot more than I do summer – no sticky clothes, sore thighs from wearing shorts that are just a little too short and those pesky insects. Just crisp autumn air, gorgeous natural colors and knitted jumpers. And: A LOT OF BAKING.
With loads of tasty autumn fruits around it’s difficult resisting the urge to bake every day. For this tart, I used fresh, ripe, juicy pears paired with a lovely frangipane. So good with a steaming cup of tea!
If you want, you can add a little cinnamon to the frangipane. My mother hates cinnamon (I know, it’s a travesty!) so I didn’t add any myself, but I can imagine the urge to add some. I always applaud creativity! 🙂
Pear Frangipane Tart Recipe
Source: Pâte Sucrée and Frangipane recipes from Paul Hollywood’s “How to Bake“
To prepare the pastry: combine flours and sugar in the bowl of a food processor fitted with blade attachment. Add butter, blitz until you have a crumbly mixture. Add egg and blitz until the dough starts to come together. Shape dough into a ball, wrap in clingfilm. Leave to chill for at least an hour.
Pre-heat the oven to 180C/355F.
For the frangipane, cream the butter and sugar for abut 3 minutes. Add the eggs and a tablespoon of the flour and mix for another 2 minutes. Add the rest of the flour, baking powder, ground almonds and almond extract and mix another 2 minutes. Set aside.
Grease and flour the tart tin. Roll the pastry out to a large enough circle to fit the tin (not too thick). Pipe or spread the frangipane into the pastry case. Peel pears, halve them and remove the center. Push the pear halves into the frangipane. Sprinkle with the almond shavings.
Bake for about 40 minutes or until the tart is a nice golden brown. Remove from tart tin and slide onto a wire rack to cool down. Serve with whipped cream or vanilla ice cream. Enjoy!
My grandmother sadly passed away a few weeks ago, so we had to clean out her house. I found some really lovely cups and saucers in her things which would have gone to goodwill had I not saved them! They’re so cute and classy, my grandma had great aestethic apparently!
I felt like making some comfort food, so that’s where these pecan and white chocolate cookies came in. I love Hummingbird Bakery recipes, so I thumbed through their classic cookbook and chose these (quite humongous) cookies to bake on a rainy Sunday afternoon. They’re really easy to make and great for sharing. They also do really well as dunking cookies.. Keep your milk at a ready!
Pecan and White Chocolate Cookies (Hummingbird Bakery)
Cream the butter and sugars together until fluffy. Add eggs one at the time, mixing well after each addition and scraping the sides of the bowl in between eggs. Beat the vanilla extract into the mixture.
Add the flour, salt and baking powder and beat until a smooth dough is formed. Stir in the chocolate and pecans until evenly dispersed.
Divide the dough in two halves and shape each half into a roll of 18 cm in length. Wrap in clingfilm and leave to chill in the freezer for about two hours.
Preheat the oven to 170C/325F.
Remove the clingfilm and cut the dough into 12 equal pieces (about 2-3 in thickness). Place on a baking tray 6 at a time lined with baking parchment and bake in the oven for 10 to 15 minutes. Leave to cool slightly on the baking tray, then transfer the cookies to a wire rack to cool completely. Enjoy!
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