Tag Archives: dessert

Snickers cupcakes

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Yesterday I descided to try out a new ingredient, Bebogeen. My friend from stoca.nl pointed this product out to me. This product is an excellent substitute for dulce de leche in other recipes.

I have been craving a cupcake that has that lovely combination of savory peanuts and chocolate, brought together by the warmth of caramel. This cupcake definately hits that spot!

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The sauce is devine by the way, it is easy to make and so glossy! It would be great over vanilla ice cream, topped with some peanuts.

Snickers cupcakes (12 pcs)

  • 100 gr butter
  • 60 gr bebogeen ( or dulce de leche)
  • 100 gr sugar
  • 3 eggs
  • 1 tsp salt
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 150 gr flour
  • 70 gr pure chocolate, chips or in smallish chunks
  • 70 gr (salted) peanuts
  • Sauce:
    • 40 gr butter
    • 40 gr bebogeen
    • 70 gr pure chocolate
  • Cupcake tin and 12 cupcake liners

Snickerscupcake2

  1. Preheat your oven to 160 degrees C.
  2. Mix your butter, bebogeen, sugar, salt and vanilla essence until well combined.
  3. One by one, add your eggs. Wait till each egg is incorporated before adding the next one.
  4. Gently fold in your flour, chocolate chips and peanuts.
  5. Devide your cupcake mix into your cupcakeliners, I like to use an ice cream scoop for this job.
  6. Bake your cupcakes in the centre of your oven for 25 minutes or untill the centre is warm.
  7. Let your cupcakes cool while you prepare the sauce.
  8. In a pan, melt the butter and bebogeen on a low heat. Keep stirring
  9. When the butter and bebogeen are combined, turn off your heat and immidiately add your chocolate.
  10. While gently stirring, your chocolate will melt and you will greate a glossy sauce for on your cupcakes. It will not set and become hard, making it an extra delicious cupcake topping.
  11. You could decorate your cupcakes with hearts, chocolate chips or even chunky seasalt.

Find more baking inspiration here!

My Best Brownies

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There are so many brownie recipes. I have tried so many recipes, for me this recipe’s gives me the best brownies. Slightly dense and moist in the middle, a crunchy top and appropriately chewy.

Best Brownies (makes 18 brownies)

For the batter:

  • 100 grams of dark chocolate in chunks
  • 150 grams of butter
  • 4 eggs
  • 200 grams of sugar
  • 1 tsp vanilla essence
  • 100 grams of flour
  • 55 grams coco powder
  • 1 pinch of salt

Optional filling

  • 70 grams chopped almonds, walnuts, hazelnuts and/or peanuts
  • 70 grams of chocolate, whichever you prefer
  • Alternatively you can mix in chuncks of your favorite candy bar (I like Snickers, but any other chocolate candy bar could work)

Every recipe calls for a different order for mixing the ingredients. In my experience it doesn’t really matter how you combine the ingredients, just make sure you don’t cook the eggs with the hot melted chocolate.

  1. Preheat your oven at 190 degrees C.
  2. Melt your chocolate and butter above simmering water.
  3. Line your baking tin (I use a  rectangular 15 cm by 30 cm baking tin).
  4. Take your melted chocolate of the heat, let it cool for a few minutes.
  5. Mix in the vanilla essence, sugar, this lowers the temperature of the chocolate a little more.
  6. Combine with the eggs, flour, salt and coco powder.
  7. Stir in the optional filling.
  8. Pour the batter in the baking tin and bake for 30 to 40 minutes.

Your cooking time depends on how dense you like your  brownies. Sometimes I slightly undercook my brownies. This way I can warm them up later (and cook them a bit more) in the microwave and serve them warm with vanilla ice cream or clotted cream.

Pancakes

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I trust and hope your mother taught you how to bake pancakes. But I have found that making pancake batter is often a mystery to people, and that unfortunately people rely on instant mixes. Master making your own batter so you can make them the way you like your pancakes best:

  • For richer pancakes add extra egg.
  • For thinner pancakes add extra milk. For thicker pancakes leave out some milk.
  • For savory pancakes leave out the honey.
  • Try which pancake you like best: milk or buttermilk.
  • Add vanilla for more flavor.
  • Use spelt flower instead of regular flower for a healthier option.

Pancake batter (feeds 4)

  • 200 gram of self raising flower
  • 1 tsp of salt
  • 4 free range eggs
  • 400 ml of buttermilk or plain milk
  • 1 tbsp melted butter
  • Butter for frying
  • Optional : 1 tbsp honey for sweet pancakes or vanilla sugar for flavor

Mix the self raising flower and the salt in a mixing bowl. Create a well in the center.

Pour a cup of the milk and the free range eggs in the well. Whisk the eggs and the milk, slowly incorporating the surrounding flower slowly. Gradually add your milk and keep incorporating the flower as you go.

Add the honey and melted butter to your pancake batter.

Your batter is ready for making pancakes!