Blackberry Blondies

Oops! I think I might be a blackberry addict now.. After the apple and blackberry tart I made with Nadine, I couldn’t help but scavenge for blackberries in my area too! They weren’t as plump as last week’s, but yummy enough to make some jam and lovely blackberry blondies! And I got a nice forest walk out of it too.

I love white chocolate, but it can be a bit sweet sometimes. The blackberries have a nice tang to them which cuts through that sweetness for perfect harmony in this blondie! So why not go out and forage for some blackberries in the woods yourself and bake something delicious?

Blackberry Blondies Recipe

Adapted from The Hummingbird Bakery Cookbook

For 16 small blondies or 9 large ones

Ingredients:

75 grams white chocolate, chopped
65 grams unsalted butter
75 grams caster sugar
1 egg
3/4 teaspoon vanilla extract
100 grams plain flour
pinch of salt
100 grams blackberries (fresh or frozen)

  1. Preheat the oven to 170C/325F.
  2. Grease a 20x20cm baking tin and line it with baking parchment.
  3. Melt the chocolate and butter in a heatproof bowl over simmering water (au bain marie). Melt until smooth.
  4. Remove from the heat and add the sugar. Stir until well incorporated. Then add the egg and the vanilla extract and stir quickly so the egg doesn’t scramble. Add the flour and salt and stir until well incorporated. Fold the blackberries in.
  5. Spoon the mixture into the baking tin and bake for 25-30 minutes or until golden brown. The center should still be soft. Leave to cool completely before cutting into the desired size.

 

Apple and Blackberry Tart

Apple and Blackberry Tart | A Dutchie Baking

I have a super fun yearly trip to my friend Nadine and her family, and this week I spent a lovely 4 days at their house again, the occasion being a cake competition. Even though I had a rough time with some neck muscles (argh!) I managed to place second with my “Pearamid” cake, with pears, aniseed, chai spices – well all sorts of good stuff basically. I will place the recipe on my blog sometime later this year! Right now, though, I want to share this utterly delicious blackberry and apple tart with y’all!

Blackberries | A Dutchie Baking

It so happened that a Dutch supermarket had launched a competition for the best apple cake/pie/tart (it’s the same word in Dutch for all of them: taart) baked by a duo. Of course, Nadine and I could not resist participating, we are some of the most competitive people/bakers in the Netherlands I think…

Apple and Blackberry Tart | A Dutchie Baking

After a bit of brainstorming, Nadine mentioned blackberries were ripening in her area so naturally, we couldn’t resist using those in our tart! She went out in the early (well…early for me) hours of the morning to pick a good amount of them and we set off to create this delicious bake.

Blackberries | A Dutchie Baking

It is a bit of a play on a Bakewell Tart, but with different nuts and jam and of course apple on top. Okay, it’s not really a Bakewell… But it’s still delicious. The best thing about this (I think) is marinating the apples in blackberry juice with just a touch of cinnamon, I couldn’t stop eating those darn slices (we had some left).

Apple and Blackberry Tart | A Dutchie Baking

But of course, the arrangement of the apples makes this tart a real showstopper! If you’re unsure on how to do this, check Youtube for some how-to clips (rose apple tart), it’s very easy but a bit time intensive (so worth it though!). Oh, and it’s me in the picture below! Do notice the lovely bracelet Nadine’s sister made me – it’s awesome!

Apple and Blackberry Tart | A Dutchie Baking

Apple and Blackberry Tart Recipe

For one tart, 28cm in diameter

Ingredients:

Dough (Mary Berry Recipe)
225 grams plain flour
pinch of salt
25 grams icing sugar
150 grams cold unsalted butter, cubed
1 egg, beaten
1 tablespoon ice cold water

Frangipane
150 grams sugar
150 grams softened unsalted butter
1 egg
75 grams ground pecans
75 grams ground walnuts
2 tablespoons flour

200 grams (homemade) blackberry jam

Apple Topping
4 Pink Lady Apples
400 ml blackberry juice
45 ml lemon juice
55 ml water
150 grams sugar
1 roasted cinnamon stick

  1. To make the dough, firstly combine the flour, salt, and sugar. Put it into the bowl of a food processor fitted with a blade attachment, then add the butter and pulse until the mixture resembles bread crumbs. Add the egg and pulse until combined. If the dough hasn’t started to come together yet, add the ice cold water and pulse until the dough has come together. Shape the dough into a disc, wrap in clingfilm and chill for at least 30 minutes. Butter the tart pan and set aside.
  2. To make the frangipane, beat the sugar and butter together until fluffy. Add the egg a little at a time and beat until combined. Add the nuts and flour and stir until combined. Spoon into a piping bag, set aside.
  3. Prepare the apples by cutting them into thin slices (in the food processor if preferred). Pour the blackberry juice, lemon juice and water in a pan and add the sugar and the cinnamon stick. Heat until the sugar has dissolved. Then add the apple slices and leave them to marinate.
  4. Roll the dough out to a circle large enough for the tart tin and line the tin with it. Leave any overhanging pastry. Chill again for 30 minutes. In the meanwhile, preheat the oven to 175C/340F. Once chilled, line the tart with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and prick holes in the base with a fork. Bake another 5 minutes. Fill the tart with the blackberry jam, then pipe the frangipane on top (use the back of a spoon to smoothen it out). Bake for another15 minutes, then arrange the apple slices on top of the tart to resemble a rose. Start with laying the slices flat on the outer ring, then simply work your way to the middle. Bake another 15 minutes. Leave the tart to cool on a wire rack. Enjoy!

Cookie Dough Brownies

Cookie Dough Brownies | A Dutchie Baking

Ahh, I’m so in love with my new camera lens! I bought a 50mm lens recently and wow – I just can’t stop taking pictures. I had been saving up for it for a while so I’m happy it turned out to be such a fantastic purchase. Today I have Chocolate Chip Cookie Dough Brownies for you – they were very kind to pose for me 😉Cookie Dough Brownies | A Dutchie Baking

I got the idea to make these from Deb’s Bakery & Kitchen, a Dutch food blog. They are just so decadent! Also, I hear cookie dough is all the rage right now with cookie dough bars popping up everywhere (YUM). I still have to visit one but I bet it’s utterly delicious. Well, for now, I’ll satisfy myself with these cookie dough brownies!

Cookie Dough Brownies | A Dutchie Baking

Cookie Dough Brownies Recipe 

Tools: 20x20cm baking tin

Ingredients:

Brownie

100    grams dark chocolate
90      grams unsalted butter
160    grams caster sugar
70      grams plain flour
2        eggs
icing sugar (optional)

 

Cookie Dough (source: Deb’s Bakery & Kitchen)

115 grams unsalted butter
45 grams icing sugar
50 grams brown sugar
30 ml water
1 teaspoon vanilla extract
75 grams plain flour
1/4 teaspoon salt
100 grams chopped chocolate or chocolate chips (milk or dark chocolate)

  1. For the brownies, preheat the oven to 170C/325F and butter and line the baking tray.
  2.  Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water. Make sure the base of the bowl does not touch the water.
  3. Remove bowl from the heat. Add the sugar and stir until incorporated. Then add the flour and again stir until well incorporated. Add the eggs and mix until smooth.
  4. Spoon the mixture into the baking tray and bake in the oven for 25-30 minutes. The result should be a flaky crust but a soft center. Leave to cool completely.
  5. When the brownie has cooled, make the cookie dough batter. Mix the butter and sugars until the sugar has been completely absorbed by the butter (this might take a while).
  6. Add the water a little at a time (don’t worry if it looks a bit curdled).
  7. Add the vanilla extract and mix well.
  8. Lastly, add the flour, salt and half of the chocolate. Stir well.
  9. Spread the cookie dough batter over the brownie and smoothen the top with a spatula. Sprinkle on the rest of the chocolate. Place in the fridge for at least an hour to firm up.
  10. Lift the whole cookie dough brownie out of the pan and slice into squares of your desired size. Enjoy!

Dutch Strawberry Tarts

Dutch Strawberry Tarts |  A Dutchie Baking

A second recipe in one week! Well, that can only mean that I feel really good 😉 I recently switched thesis supervisor and it’s done me a lot of good – I’m actually writing again and the end of my degree is finally in sight! The weather has also been great lately which has done something to lift my spirits somehow – I was never a weather sensitive person but this year the cold has bothered me more than usual. With sun also comes fresh, juicy strawberries to make lovely bakes with so it’s a win-win!

Dutch Strawberry Tarts |  A Dutchie Baking

Dutch Strawberry Tarts |  A Dutchie Baking

These tarts are made with what is called “sloffendeeg” in Dutch. It’s a dough made for tarts (or “koeken” as we call them) like “kano’s“, “sloffen”  and “rondo’s” and it’s filled with almond paste. They are a staple item in Dutch bakeries! The dough results in bakes that are crunchy on the outside and softer on the inside, which I think is absolutely perfect. You can top it with all sorts of things, a “rondo” can be topped with only a blanched almond but you can use creme pat, swiss cream, whipped cream or anything you fancy (I’ve even seen apple pie filling on these!).  For this tart I have paired creme pat with some plump strawberries.

Dutch Strawberry Tarts |  A Dutchie Baking

Dutch Strawberry Tarts |  A Dutchie Baking

Dutch Strawberry Tarts |  A Dutchie Baking

Dutch Strawberry Tarts |  A Dutchie Baking

Recipe Dutch Strawberry Tarts (Rondo’s)

For 5 tarts

Tools: 5 pastry rings 8 cm in diameter, 2,5cm in height (or higher)

Ingredients:

Dough:

125 grams pastry flour
1 teaspoon baking powder
90 grams unsalted butter, softened
90 grams caster sugar
1/4 teaspoon lemon zest
1/2 egg yolk

Almond paste:

75 grams ground almonds
75 grams caster sugar
1 egg
a drop of almond extract

Topping:

3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
1/2 vanilla pod (seeds of)
13 grams unsalted butter
250 grams strawberries, sliced
  1. For the dough, put the flour, baking powder, butter, sugar, egg yolk, zest and salt in a bowl and knead into a dough. Wrap in clingfilm and chill for at least 60 mins.
  2. Preheat the oven to 180C/355F. Grease the pastry rings. Roll the dough out to 7-8mm thickness. Cut out the tart shapes with the baking rings. Place pastry rounds on baking sheet and place baking rings around it.
  3. Make the almond paste by first mixing the sugar and almond flour, and then adding the almond extract and as much egg as is needed to make a slack mixture. Spread or pipe almond paste on the pastry rings, leaving a 1 cm border. Bake for about 20 mins. Once baked, immediately remove baking rings (be careful!) and leave to cool.
  4. For the creme pat, mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk, vanilla seeds and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
  5. Leave cream to cool for 10 minutes. Then mix in the butter. Leave to cool completely with cling film over the surface of the cream.
  6. Once everything has cooled, pipe pastry cream onto each tart and place strawberries on top. Enjoy!

Rhubarb Cake

Rhubarb Cake | A Dutchie BakingWe’ve had some excellent weather the past couple of weeks here in the Netherlands and the rhubarb in our garden is absolutely flourishing, as are the other crops and flowers. So, I thought it was about time I got some use out of it! I chose to bake a simple but delicious rhubarb cake. The cake batter is flavored with vanilla to balance out the tartness of the rhubarb. I recommend using vanilla paste or extract as vanilla pods are very expensive right now due to a very bad vanilla harvest and many other factors. I like to sprinkle on some extra sugar on top as well as some shaved almonds, but this is optional. You can also change it up with other nuts and flavors (for example a bit of almond extract or some chopped hazelnuts)!

Rhubarb Cake | A Dutchie Baking

Rhubarb Cake | A Dutchie Baking

Rhubarb Cake | A Dutchie Baking

Rhubarb Cake Recipe

Tools: 20x20cm cake tin

Ingredients:

200 grams rhubarb
130 grams caster sugar
130 grams softened butter
3 small eggs or 2 large eggs
1 tablespoon vanilla extract
130 grams flour
5 grams baking powder
a handful of shaved almonds

1. Preheat the oven to 180C/355F.

2. Grease and flour the cake tin.

3. To prepare the rhubarb, cut into even sized pieces and wash. Leave to dry in a colander or pat dry with a kitchen towel.

4. Cream the butter and sugar together until fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the batter and beat until incorporated. Don’t overbeat!

5. Pour the batter into the cake tin and level it out with a spatula. Arrange the rhubarb on top, don’t push them into the batter too far. Sprinkle with some extra sugar and the shaved almonds if preferred.

6. Bake for 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for about 10 minutes, then turn the cake out onto a wire rack. Leave to cool, then serve. This cake is especially tasty with chantilly cream or a dollop of custard!