Typical Dutch Recipes A blog that lists the most popular, tasty, and interesting typically Dutch recipes.

Stroopwafel Cupcakes

Stroopwafel Cupcakes


I borrowed this recipe from the blog of my very talented friend. She owns http://www.cakejevaneigendeeg.nl/ and she bakes the most amazing cupcakes! I helped her bake stroopwafel cupcakes once and they are super, super tasty! For this recipe, she used our own stroopwafels, which are the best I have ever tasted. Seriously!

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Here is her story and her recipe:


My blog had a complete facelift, finally! and what better way to celebrate this and my love for cupcakes by making the typical dutch cupcake! I have to confess though, I changed the recipe a bit (tweaked it here and there) but I still feel it's a work in progress. decoration wise: it's a keeper! especially since the main color of my friend's webshop, which inspired me in making a stroopwaffle cupcake, is pink (sorry, long sentence). I was playing with the idea for hearts for a few weeks now. I actually used stroopwaffles for this recipe that I took home from my trip to the states. if you live in the canada or the united states, you can buy these stroopwaffles here. they're super tasty and have a nice cinnamon flavor! this time I also made a step by step photo guide (sort of).

Making stroopwaffle hearts begins with getting yourself some stroopwaffles, for instance here or here. take a heart shaped cookie cutter and cut two hearts out of a stroopwaffle. for 12 cupcakes, you'll need 6 stroopwaffles (one package will do)

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Below you'll see what you end up with, aren't these the cutest mini stroopwaffles you've ever seen? the remaining bits of the stroopwaffles are needed for the cupcake batter. use you cookie cutter to cut the rest of the waffles into small bits as seen on the photo as well.

 

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stroopwaffle cupcakes
(makes 12)


ingredients:


160g unsalted butter
160g brown sugar (lichtbruine basterdsuiker)
3 eggs
160g self-rising flour
3/4 tsp of baking powder
3/4 tsp of cinnamon
6 normal sized dutch stroopwaffles

method:


begin this recipe by following the above photo tutorial. this means, start by cutting your heartshaped mini stroopwaffles.
next, preheat your oven to 180 degrees celcius. line a muffin tin with 12 cupcake liners of your choice. in a large bowl start creaming the butter until soft. add the brown sugar and mix until a creamy texture is achieved. add the eggs one by one mixing well after each egg. sift the flour, baking powder, and cinnamon and add to the mixture. mix until batter is smooth (2-3 minutes). use a spoon or similar to add the stroopwaffle bits. gently fold these ingredients into the batter.


using an icecream scoop, divide the batter over the 12 cupcake liners. bake the cupcakes for 20-25 minutes. let them sit in the muffin tin for 5 minutes before removing from pan to let cool completely. once finished filling, frost the stroopwaffle cupcake and decorate accordingly with the heartshaped stroopwaffle pieces.

cinnamon cream cheese frosting
(for 12 cupcakes)

ingredients:


100g of unsalted butter
200g cream cheese
1 tsp of cinnamon
one cup of powdered sugar (or more, to your tasting)

method:


cream the butter for 2 minutes on a medium speed. add the cream cheese and combine with the butter until a creamy texture is achieved. add the cinnamon and powdered sugar. keep beating on high speed until desired consistency (if your frosting is too soft, put it in the fridge for a little while).

Mini Stroopwafel Cheesecakes

Mini Stroopwafel Cheesecakes


It's been a long time coming, but my very good friend Lian of Cakejevaneigendeeg.nl finally found the time to post the recipe for these scrumptious mini stroopwafel cheesecakes!

 

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mini stroopwafel cheesecakes


(makes about 15-18)

Ingredients:
a package of stroopwafels
400g of cream cheese
100g of fine sugar
1/2 teaspoon of vanilla extract
2-3 eggs (depending on size) lightly beaten
115g sour cream
pinch of salt

 

Preparation:


Start by cutting out small rounds out of your waffles (instructions) and save the remaining bits of cookie which you will need later. You can also skip this step by buying mini (bite-sized) stroopwafels here, which saves you some work. Line your muffin pan with cupcake liners and drop one bite-sized stroopwafel in each liner. Preheat your oven to 150-165 °C / 302F.

In a bowl, start creaming the cream cheese, add the sugar and mix until combined. Beat in the vanilla extract and slowly drizzle in the eggs while beating. Lastly, beat in the sour cream and salt. Once everything is combined and you have scraped down the sides of the bowl, start adding the remaining bits of stroopwafel, or break some bite-sized waffles into small bits. Stir in the stroowafels with a wooden spoon.

You can now pour the cheesecake mixture evenly among the cupcake liners over the stroopwafels. Put the mini cheesecakes in oven for about 22 minutes, let cool completely, and put them in the fridge for about 24 hours for the best result.

Once cooled, top your stroopwafel cheesecakes with your favorite (home-made) caramel sauce or top them with some dulce de leche.

 

Some helpful hints:


1. the bottom stroopwafel can get soggy or tough to bite, due to the caramel filling a stroopwafel has. A solution could be to use a simple graham cracker bottom if you don't want to risk a tough bottom.
2. Personally, I prefer a regular sized cheesecake. I can guarantee it's definitely worth trying making a 'large' stroopwafel cheesecake!

Enjoy! Please do post pictures of how your mini stroopwafel cheesecakes turn out! Also, if you have a recipe for a typically Dutch dish, let me know, as I will post it on this website for everyone to use and enjoy! ♥

 

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Old Fashioned Speculaas

Old Fashioned Speculaas


Speculaas is one of my favorite snacks and I like it best when it's freshly baked. In order to give your speculaas that distinct flavor, you really need speculaaskruiden. I advise to use unsalted butter. Roomboter gives it a full flavor.

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Ingredients

Serves 8

250 gr all-purpose flour
150 gr bruine basterdsuiker
100 gr roomboter
20 gr speculaaskruiden
50ml water
25 gr roasted almonds

 

Preparation

 

In a large mixing bowl, cream the butter. Next, combine flour, sugar, speculaaskruiden, almonds, and salt. Add the water and knead until it has formed a ball.

Grease a baking tray and press the ball of dough on it. Create an evenly thick slab of speculaas.

Bake the speculaas for 25 minutes on the middle rack in a preheated oven at 175ºC/347ºF

 

Variations:

You created 'gevulde speculaas', by adding Amandelspijs (Almond Paste) to the recipe. This is typically served with Sinterklaas. You can also use special molds to bake your speculaas in.

Stroopwafelparfait

Stroopwafelparfait


Since we all love stroopwafels and it was time for a long overdue blog post, I figured I'd give this amazing stroopwafelparfait a chance. Result? A+ Have fun and enjoy! <3

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Stroopwafelparfait
(serves 4 persons)


Ingredients


250 ml whipping cream
100 gram ultra fine sugar
250 gram mild yoghurt
12 mini stroopwafels
1/2 tsp cinnamon

You'll also need
Plastic foil
Baking sheet
Freezer tray

 

Preparation


In a bowl, whisk the whipping cream to a beautiful whipped cream. Follow instructions on packaging as you might need to add sugar. Blend in yoghurt and ultra fine sugar. Whisk until blended.

Set aside 4 mini stroopwafels and cut up the other 8 mini stroopwafels in tiny pieces. Fold in the whipped cream/yoghurt mixture along with cinnamon.

Line your freezer tray with plastic foil. Transfer yoghurt mixture in tray, cover with lid or plastic foil, and place in freezer for at least 6 hours.

Serving
Take parfait out of freezer 10 minutes before serving. Heat up remaining stroopwafels in microwave or oven. Take parfait out of freezer tray and cut in slices. Decorate with warm stroopwafels and sprinkle cinnamon over parfait.

We think a warm hot fudge sauce drizzled over the parfait would be divine as well!

Utrechtse Sprits

Utrechtse Sprits

A delicious and easy to make biscuit which is a speciality of the city of Utrecht.

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Ingredients (serves 10)


150 gr butter
100 gr white sugar
2 sachets of vanilla sugar
1 egg white
200 gr flour
a pinch of salt


Preparation


Preheat your oven to 175 °C. Combine butter and sugar in a bowl and minx until smooth. Add the vanilla sugar and salt. Mix together well. Stir in the egg white and the sieved flour. Continue stirring until the mixture is light and airy.


Grease a baking tray. Fill a piping bag with the mixture and, using a large serrated tip, squeeze it onto the the baking tray in a wide zigzag. Place the tray in the bottom of the oven and bake for fifteen to twenty minutes until light brown.

 

Cut the spritsen into sizeable pieces. Allow to cool. Serve with coffee or tea!

 

White chocolate cheesecake with a Bastogne crust

White chocolate cheesecake with a Bastogne crust

This recipe was 'invented' by a very close friend of mine. She is an amazing baker! It's a delicious white chocolate cheesecake with a touch of Dutch: the crust is made with Bastogne cookies!

 

 


Ingredients:


450g soft cream cheese
4 large free-range eggs
1 vanilla pod
225g white chocolate (good quality)
225g creme fraiche

for the crust:
200g Dutch Bastogne cookies
100g melted butter

 

Preparation:


First, prepare the tin, I used non-stick baking paper. I also covered the sides of the tin with the baking paper (tip: grease the sides with butter first, the baking paper will now stick to the sides).

Next, crush the cookies in a bag by beating it with a rolling pin or something else heavy. Crush them until fine and mix them in a bowl together with the melted butter. Now you can cover the base of the tin with the cookies and butter mixture, press down firmly.

You can work the crust up a bit at the sides. Put the tin in the refrigerator while you make the chocolate and cream cheese mixture.

Preheat the oven to 150C/300F/gas 2. Next, melt the white chocolate in a bowl set over a pan of simmering water. While that is melting, beat the cream cheese in another bowl until soft.

Add the scraped seeds from the vanilla pod along with the eggs one by one. Beat each egg in for a few seconds, before adding the next egg.

Your white chocolate should be melted by now, You can take it of the pan and fold in the creme fraiche until smooth. You should get a sort of yellowy like liquid mixture. Now you can add the chocolate mixture to the cream cheese mixture by folding it in gently.

Take the tin out of the refrigerator and pour in the chocolate cream cheese mixture, bang down on a firm surface to remove any air bubbles. Put it in the oven for 45 minutes to an hour, the sides should be firm and the centre should be wobbly.

(extra tip: put some baking paper onto your oven rack, this keeps your oven nice and clean).

Allow the cheesecake to cool before placing it in the refrigerator; the wobbly centre will set while it cools. Enjoy!

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