Pecan and White Chocolate Cookies (Hummingbird Bakery)

Pecan and White Chocolate Cookies (Hummingbird Bakery) | A Dutchie Baking

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) | A Dutchie Baking

 

Pecan and White Chocolate Cookies (Hummingbird Bakery)

Source: The Hummingbird Bakery Cookbook

Ingredients (for 24 cookies):

250 grams unsalted butter at room temperature
100 grams caster sugar
200 grams soft light brown sugar
2 eggs
1/2 teaspoon vanilla extract
400 grams plain flour
1/2 teaspoon salt
1/4 teaspoon baking powder
100 grams white chocolate, chopped
100 grams chopped pecans
  1. 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.
  2. Add the flour, salt and baking powder and beat until a smooth dough is formed. Stir in the chocolate and pecans until evenly dispersed.
  3. 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.
  4. Preheat the oven to 170C/325F.
  5. 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!

Gingerbread Dan (Bastille)

Gingerbread Dan (#Bastille) | A Dutchie Baking

This post has been in the making a while. It’s difficult to put into words what the music of Bastille has meant to me so far but I’ll give it a try. Bastille’s music to me is like a breath of fresh air in an airtight box. When I’m down it brings me up, when I cry it dries my tears and when I’m happy it heightens my euphoria. It is absolutely and totally liberated. My heart grows a few sizes when I listen to The Anchor or Lethargy or Flaws. There is nothing I’d rather do than imagine two Pompeii victims contemplating their fate or overthinking the madness of the world nowadays with the crisp voice of Dan Smith singing the words to stimulate my brain. Gingerbread Dan (#Bastille) | A Dutchie Baking

I knew no better way than to bring my two passions together on this blog to show my passion for this music. Maybe that makes me a weird fan, maybe that just makes me a bit silly or enthusiastic. I don’t care either way.

I waited to post this article because I wanted to listen to their newest album, Wild World, first (it came out on September 9th). Of course I’d heard quite a few new songs online (hey Youtube! you’re great!) but the album blew me away. In these gingerbread Dans (or Den?) I have incorporated some of my favorite lyrics. You might see a philosophical metaphor in these cookies but I can assure you, it’s just a clever, annoying pun. On the other hand, I’d like to bite into Dan any day of the week so in that regard it’s probably a double metaphor (I’m joking, I’m joking).

#Bastille Themed Gingerbread | A Dutchie Baking

Bastille have started their world tour (see here) but unfortunately I couldn’t get tickets for their Amsterdam gig as I am completely and utterly broke (I’m taking too freaking long on my thesis to be honest and tuition fees are bleh. I’m not one for quitting though.). I did see them once in Leeuwarden though, which was awesome, and I almost saw them during Eurosonic in January 2013. I still wanna hit myself in the face for missing that €15 opportunity at the start of their career! Anyhow, I’ll just act out my fandom by listening to their music every day like I have been doing since 2014 and doing weird stuff like baking Dan in gingerbread. If you wanna do the latter too, the recipe is beneath and I have added some of the templates I used to create the Dans. I used this recipe to make the gingerbread.

**The templates were created by my friend MUAFrou per my request. I’m lousy with Photoshop!

#Bastille Themed Gingerbread | A Dutchie Baking

Templates:

Template 1 Template 2

Swedish Christmas Plaited Bread

Swedish Christmas Plaited Bread | A Dutchie Baking

It’s that time of year again where people start thinking about Christmas. Well, people like me that is. And people who compete in Christmas bread competitions! Last year, I competed in such a competition as well but didn’t win anything. I’ve applied again and see if I have better luck this time around. I have gone with a Swedish theme, as I love the breads Swedes come up with during December. They are called “lussekatter” and are traditionally eaten during the feast of Saint Lucia. Usually they’re more swirly like these ones but I’ve gone with a plaited bread. It looks stunning but is very easy to do! I’ve also added a lovely crème pat and raisin filling to make it as festive as possible. The gorgeous yellow color is the result of adding saffran – an expensive spice to buy, but we’re allowed to go a little crazy with Christmas right? 🙂

Swedish Christmas Plaited Bread | A Dutchie Baking

Recipe Swedish Christmas Plaited Bread

Ingredients:

Dough:

220 ml full-fat milk
35 grams sugar
0,5 grams saffran
90 grams unsalted butter, softened
350 grams strong white bread flour
6 grams instant yeast
2 grams salt
1 teaspoon ground cardemom seeds
30 grams egg (keep aside the rest for glaze)

Filling & Topping:

250 ml lukewarm full-fat milk
1/2 vanilla pod
50 grams sugar
1 egg yolk
20 grams cornstarch
70 grams rum or cointreau soaked raisins (keep a few aside for topping)
20 grams shaved almonds
  1.   For the dough: grind together the saffran and sugar.  Mix into the milk together with the egg. 
  2.    Mix together flour, salt, sugar, yeast, softened butter and ground cardemom seeds in a bowl. Make sure the yeast doesn’t come into direct contact with the salt or sugar. Pour the milk mixture into the dry ingredients with the machine (fitted with dough hook) running. Knead on setting 2 for about 9 minutes once the dough has come together. Shape dough into a ball and leave to proof in a bowl covered with cling film for about 45 minutes, or until doubled in size.
  3. For the filling: mix 2/3 of the milk with the seeds from the vanilla pod and half of the sugar in a saucepan.  Mix rest of the milk and sugar, egg yolk and cornstarch in a bowl. Bring milk mixture to a boil, take off the heat and pour into the egg mixture while whisking. Pour back into the saucepan and bring to a boil while continuously mixing. Leave to simmer for about 30 seconds, then side aside to cool.
  4.  Form the bread: knock the dough back. Roll out to a 30x40cm rectangle on baking parchment or a silpat mat.  Spread the vanilla cream over the middle of the rectangle lengthwise. The width should be a little less than 1/3 of the total width. Scatter some raisins over the vanilla cream, make sure you leave a few for the topping.
  5.  On either side, cut 2 cm strips diagonally.
  6.  Plait the strips over the middle. If you’ve had to cut away a bit of dough, use it to make roses and leaves and place them on the bread.
  7.  Leave the plait to proof for another 20 min. Preheat the oven to 190C.
  8. Glaze the bread with the leftover egg. Decorate with almond shavings and raisins.
  9.   Bake bread for about 25-30 minutes. Leave to cool on a wire rack underneath a tea towel.

Waterford Blaas – Irish Bread Rolls

Waterford Blaas (Irish Bread Rolls) | A Dutchie Baking

The roots of these lovely Irish rolls lie in the town of Waterford. I came to know of these buns while scrolling on one of my favorite Facebook pages: Artisan Bread Bakers. There is a lot of bread on there that I aspire to make! This particular recipe was posted by Karen from Karen’s Kitchen Stories and it’s a blast to bake ánd eat! The rolls are very fluffy and are great with some butter and cheese. Karen gives the option of eating them with bacon or fries – something I won’t be doing anytime soon 😉 Continue reading →

Pickwick Tea Cookies

Pickwick Tea Cookies | A Dutchie Baking

Tea and the Netherlands are tightly intertwined. For centuries, children have come home from school to be served a hot mug of tea and milk and gossip has been exchanged over dainty cups of amber liquid. They say the Netherlands is a coffee country, but secretly, we couldn’t do without tea. I’ve used a classic Dutch tea brand (Pickwick) in these delicate cookies.   Continue reading →