Soft and moist cinnamon cake with a kruidnoten (Dutch cookies) base. This cake is filled with apple and topped with almond flakes. These Kruidnoten Apple Cake Bars are perfect for the holidays. Swap the kruidnoten for Biscoff or gingersnaps if you can’t get your hands on kruidnoten. Also delicious for Christmas.
Have you heard about the Dutch holiday called “Sinterklaas“? It’s a Christmas-like holiday for kids. In The Netherlands, Sinterklaas is celebrated on december 5th. And in honor of this holiday, November is the month of Sinterklaas recipes on WT. This year I’m starring “kruidnoten” in all of my recipes. Kruidnoten are very crunchy cookies and contain a bunch of spices.
Last week I shared the first recipe with these cookies: a kruidnootjes pie. For today’s recipe, I combined the kruidnoten with a moist cake to make these beautiful Kruidnoten Apple Cake Bars: A crunchy cookies base paired with a soft apple cake. To make the cake look extra festive, I topped the cake with almond flakes and crushed kruidnoten. My favorite kruidnoten are from Albert Heijn (Dutch supermarket, not sponsored) by the way. If you can’t find kruidnoten in your country, sub it with an equal amount of Biscoff or gingersnaps. Read more
A Dutch Holiday-themed frangipane tart. Amazing spice flavors from the Kruidnootjes combined with soft and creamy almond frangipane. This tart works great with ginger snaps too! Perfect easy pie for the holidays.
Only three more weeks until Sinterklaas! I’m not doing anything special, but there’s just something about holidays that get me excited. Maybe it’s the themed food. Or just food. Probably the latter. 😉
Last week I shared a Sinterklaas(/Christmas) ice cream with you guys. (It’s no churn!) Silky smooth with salted caramel and kruidnootjes! And today’s recipe will be revolved around kruidnootjes all over again. And it’s going to be SO GOOD. My taste testers dived right in and after all crumbs were devoured they demanded the recipe asap. And if you’re looking for a Christmas recipe, keep on reading and substitute the kruidnootjes with ginger snaps. Yes, it’s okay to think of Christmas recipes in November. Read more
Super smooth and creamy NO CHURN salted caramel ice cream with chunks of spice cookies. Super easy and perfect for the holidays.
As the days are getting darker, the holiday-spirit grows inside of me. The cold weather is really awful, but the warm holiday spirit definitely makes things better. I love holidays. To me, it symbolizes family. Sitting with my family around the christmas tree and seeing faces light up when they open the present I’ve been brewing on since spring. In The Netherlands, December has another holiday called “Sinterklaas“. It’s more or less like Christmas, but this “Santa Claus” comes from Spain and arrives by boat in The Netherlands. When Sinterklaas drops by, you get “kruidnootjes“, which are Dutch ginger/spice cookies. These cookies are the size of small amaretti biscuits and are só addicting. It’s like Pringles: once you pop, you can’t stop. If you ever drop by The Netherlands after summer, you HAVE to try these.
In awaiting of Sinterklaas (December 5th), I decided to make a delicious ice cream revolved around this holiday for you guys. It’s NO CHURN, has plenty of kruidnootjes mixed in and is swirled with (homemade) salted caramel. Although I made this recipe for the Dutch holiday, you can easily substitute the kruidnootjes with ginger cookies and turn this ice cream into a delicious Christmas edition. I bet this is one of the easiest delicious holiday dessert recipes you’ll find.
How excited are you for the holidays? What are your plans so far?
Last weekend I was home alone. Although I did miss my boyfriend, I’m also the kind of person who loves “me-time” once in a while. As someone once told me: “You can’t be truly happy, if you can’t be happy all by yourself.” And so I enjoyed a great weekend visiting my dad ♥, practicing yoga, baking a cake, reading one of my to-read books and cooking delicious food for one. It was the perfect weekend to create Read more
Cookies don’t pop out of my oven very often. Seriously, I was thinking the other day and I could barely remember the last time I made cookies. And so I decided to create a new cookie recipe based on ginger snaps: My version of ginger cookies. Chewy, slightly crunchy and very fragrant. Now, I admit ginger snaps are more of a winter-kind-of-thing, but I absolutely love the flavor of the spices in a cookie. I’d have these any time of the year. Besides, our current weather isn’t getting me in the summer-mood anyway. (I leave the house with scarf and get on my bike, wishing I could use my gloves without making a fool of myself. I blame the tropical(-asian)-genes hehe… ^^”)
To make these cookies you need 6 simple ingredients. I’m sure you’ll have these somewhere in your pantry and fridge:
- Brown sugar
- Egg white
- Ginger cookie spice mix
The butter needs to be at room temperature or you won’t be able to cream it with the sugar. You’ll use brown sugar, because it keeps the cookie moist and chewy. You could substitute with granulated sugar, but keep in mind it will affect the texture of the cookie. The egg white in this recipe contributes to the crunchyness of the cookies. Using 1 egg white will make your cookies slightly crunchy, but not as crunchy as ginger snaps. Finally the ginger cookie spice mix: You could go out and spend some money on store-bought spice mix, but you could also stay at home and throw 2 teaspoons of ground ginger, ground cloves and ground cinnamon together. The latter being so much cheaper and the better option for lazy people (like me). But hey, it’s up to you!
Once you’ve gathered your ingredients, get out your mixing bowl. I wish I could say I used a standing mixer (I’d LOVE a kitchenaid someday…♥), but at the moment I’m best buddies with my handheld mixer. A spatula and wisk would do just fine with this recipe too, by the way. Start by creaming your butter and sugar. Then, add the egg white and mix until just combined. Finally, add your flour, spice mix and salt, and mix. You will get a dark brown, slightly sticky dough. Pop this in the fridge for about an hour and bake for 12-15 minutes at 180ºC. Let the cookies cool (slightly) and serve with a tall glass of (soy)milk. Best combo ever.
These fragrant ginger cookies are chewy and slightly crunchy too! The spice mix makes these amazing. Super easy and it takes just 6 simple ingredients. Perfect for the winter or winter-ish spring/summer 😉
- 125 g unsalted butter, room temperature
- 170 g brown sugar
- 1 large egg white
- 250 g all purpose flour
- 2 Tbsp ginger cookie spice mix*
- ¼ tsp salt
- Preheat the oven to 180C and line a cookie baking tray with baking paper (or use a cookie baking mat).
- In a large bowl, cream the butter and brown sugar.
- Add the egg white and mix until combined.
- Add the flour, spice mix and salt. Mix until a dough is formed.
- Chill the dough about 1 hour in the fridge.
- Make cookie balls the size of a tablespoon.
- Bake the cookies 12-15 minutes at 180C.
- Let the cookies cool at least 5 minutes, before transferring to a cooling rack.
- *Or add 2 tsp ground ginger, 2 tsp ground cloves and 2 tsp ground cinnamon.
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