Creamy, fluffy, sweet but not too sweet: Try this delicious cream cheese whipped cream on a cupcake, brownies or even on a cookie.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • Chilled: 250 grams of Whipping Cream
  • 100 grams of Cream Cheese
  • 100 grams of Powdered sugar
  • 1 teaspoon of vanilla extract

Tools

What you'll need

  • Chilled: Mixing Bowl
  • Chilled: Whisk Attachment(s)
  • Electric Mixer
  • Silicone Spatula

Method

Method

  1. Whip up the whipping cream to a stiff peak.
  2. Whip up the cream cheese with the powdered sugar and vanilla extract.
  3. Add a few tablespoons of the whipped cream into the cream cheese mixture and mix it through.
  4. Fold in the rest of the whipped cream gently.
  5. Use immediately or refrigerate until use.

Delicious and chocolaty red velvet brownies with or without cream cheese whipped cream topping, perfect for Valentine's Day.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 150 grams of Milk Chocolate
  • 110 grams of Butter
  • 180 grams of Granulated Sugar
  • 1 teaspoon of Vanilla Extract
  • 20 grams of Cocoa Powder
  • 90 grams of Flour
  • 3 Eggs*
  • Red Food Colouring

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Heat Proof Bowl
  • Silicone Spatula
  • Brownie Pan (22,5 cm × 22,5 cm × 5 cm)
  • Baking Paper
  • Pastry Brush
  • Sifter
  • Optional: Small Boiling Pot*
  • Optional: Balloon Whisk**

*Only necessary if you choose to melt the chocolate and butter au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.
**You can just use the silicone spatula to stir everything together, but the balloon whisk might make it easier.

Method

Method

  1. Preheat your oven to 180 degrees Celsius and prepare your brownie pan by brushing some butter into it and then placing baking paper in it. NOTE: Make sure the baking paper comes up higher than the red velvet brownie batter will.
  2. Melt the butter and chocolate in a heat proof bowl above a saucepan with a small layer of water, on medium heat. Stir until the butter and chocolate are fully melted and well combined.
  3. Use a whisk to mix in the sugar, then the vanilla extract and then add in the eggs one by one. Add in the red food colouring and stir. Next sift the cocoa powder and flour and mix that through as well.
  4. Bake the brownies for 20 to 25 minutes at 180 degrees Celsius.
  5. Let them cool completely.
  6. Optional: Cut them into any shapes or size you'd like. NOTE: Use cookie cutters to create nice shapes, such as hearts or stars.
  7. Optional: Top them off with half a batch of Cream Cheese Whipped Cream for a real Red Velvet feel!

Strawberry jelly, or really any kind of fruit jelly you'd like, is quite easy to make and delicious as a snack or as part of a cake.

Ingredients

What you'll need

  • ± 1100 grams of Frozen and Thawed (or Fresh) Fruit*
    *You need 900 grams of Strained Fruit Puree, any excess can be used in a different recipe.
  • 30 grams of Gelatin Powder
  • 60 grams of Cold Water

Tools

What you'll need

  • Mould, Baking Tin or Glass
  • Blender
  • Sieve
  • Silicone Spatula
  • Small Boiling Pot
  • Optional: Plastic Wrap

Method

Method

  1. Line baking tin with plastic wrap, if you're using a baking tin.
  2. Puree the fruit.
  3. Strain the fruit puree through a sieve to remove any seeds or bigger chunks that somehow didn't get pureed.
  4. Add the water to the gelatin and let it sit for a few minutes, until it has bloomed.
  5. Add the gelatin to the fruit puree.
  6. Heat and stir, on low heat, until the gelatin has fully dissolved.
  7. Pour into the lined baking tin.
  8. Place in the refrigerator to set. NOTE: This'll take at least a few hours, I prefer to let it set overnight.

Used in

Used in the Following Recipes:

 

These spices are used to make kruidnoten, speculaas and more. Specifically around this time of year, so close to celebrate Sinterklaas.

Ingredients

What you'll need

  • 8 parts Ground Cinnamon
  • 2 parts Ground Nutmeg
  • 1 part Ground Coriander
  • 1 part Ground Ginger
  • ½ part Ground Clove
  • ½ part Ground Cardamom

Tools

What you'll need

  • Bowl
  • Spoon or Whisk
  • Small Airtight Container

Method

Method

  1. Measure out all of the spices.
  2. Add them all into the same bowl.
  3. Mix until everything is well incorporated.
  4. Store in an small airtight container.

 

Used in

Used in the Following Recipes:

Whether you want to make cream puffs or eclairs; this is the recipe you'll need!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 150 grams of Water
  • 75 grams of Butter
  • 100 grams of Flour

  • 3 Eggs*

  • Filling: About 250 grams of Whipped Cream, Pastry Cream or another kind of filling.

*Make sure this ingredient is at room temperature.

This recipe makes about 15 to 30 cream puffs, depending on how big you pipe them.

Tools

What you'll need

  • Baking Tray
  • Baking Paper
  • Heavy Bottom Sauce Pan
  • Sillicone Spatula or Wooden Spoon
  • (disposable) Piping Bag
  • Round Piping Tip

Method

Method

  1. Preheat your oven to 180 degrees Celsius.
  2. Cut butter into small pieces.
  3. Add water and butter to a heavy bottom sauce pan, heat this on a low fire.
  4. Once the butter has melted add the flour at once and stir. NOTE: If you've got any flour lumps in your mixture press those against the side of the pot to remove them.
  5. Keep stirring until a film forms on the bottom of the pan.
  6. Let the dough cool for about three minutes before adding the eggs one by one and stir them through. NOTE: You can use an electric mixer instead of doing this by hand.
  7. Put the dough into a piping bag, fitted with a round  piping tip, and pipe onto a baking tray lined with baking paper. NOTE: If you have any peaks/tips sticking out, dip your finger in some water and press the tips down.
  8. Bake for 20 - 30 minutes. NOTE: When they're done they'll be slightly browned on top, don't open the oven in between.
  9. Let them cool and fill with the filling you want.
  10. Optional: If you prefer cream puffs being a bit softer, place them in a container with a lid on it when they're still warm. The steam will soften the dough.

Used in

Used in the Following Recipes:

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