Amateur, pfff!
In English:
I know. I've promised you guys a Christmas blog post and I also had blog post planned for New Year's eve but nothing happened around that time. At least not on my blog. I did make a really delicious cake though. I had these spices left from my Sinterklaas (a dutch traditional holiday) post, so I wanted to make a Gingerbread Cake and I did! It was one day before Christmas, but hey, I still had some time left. I had to go shoot the photos, and that was something I did' t think through. You see, the dark days before Christmas are really dark. Around four o'clock my miniture set was completely build with cake, chocolatemilk and Christmas decorations. When I was ready to start shooting, it went so dark so quickly that my pictures didn't stand a chance. Look, I'm still practising with my camera, okay? So in the time I made a setting it was ten bloody minutes later and ten times as dark outside, so I could start all over again! In addition, I thought some nice atmosphere candles would look good in the photo's, but that in combination with my house, which was still so warm from baking, made the cream cheese frosting melt away and made the cake slip into all directions.
Amateur, pfff!
In English:
All in all disgrace! The photos were bad, the cake was bad, I was frustrated. The result was me eating the cake with a fork without cutting of a peace. So no chance for a do over. Unfortunately there has never been a second attempt for my Gingerbread Cake with Cream Cheese Frosting. But I am going to make it again, I just don't know when exactly.
In English:
Last weekend I was busy with some other recipes. Since the days are now slightly longer, I will get some more space to complete my projects. A recipe which was not planned but happened last minute and are these Speculoos Cookies. I realised I didn't make a lot of cookies in the past. So I threw a quick recipe quickly together. It's easy to prepare and does not create too many dishes. The photo shoot lasted longer than the making of the cookies, but that doesn't make them
less tastier.
Ingrediënten:
• 150 g bloem
• 65 g suiker
• snufje zout
• 120 g zachte roomboter in kleine blokjes
• 100 g Speculoos pasta
• 2 eierdooiers
• poedersuiker voor decoratie
Bereiding:
1. Verwarm de oven voor op 180 graden, en bedek de ovenplaat met bakpapier.
2. Meng in een kom de bloem, suiker en zout.
3. Voeg de boter toe aan de droge ingrediënten.
4. Voeg vervolgens de Speculoos pasta en de eierdooiers toe en mix of kneed het geheel tot een deegbal.
5. Rol ongeveer 20 balletjes van het deeg en plaats deze op het bakpapier met flink wat ruimte ertussen.
6. Druk de koekjes voorzichtig iets platter.
7. Plaats de koekjes ongeveer 12 minuten in de oven.
8. Laat de koekjes goed afkoelen op de ovenplaat totdat deze knapperig zijn geworden.
9. Bestrooi tenslotte nog met een beetje poedersuiker.
Ingredients:
• 150 g all-purpose flour
• 65 g granulated sugar
• a pinch of salt
• 120 g unsalted butter in little cubes
• 100 g Speculoos spread
• 2 egg yolks
• powdered sugar for decoration
Preparation:
1. Preheat oven to 180 degrees and cover the baking tray with baking paper.
2. Mix the flour, sugar and salt in a big bowl.
3. Add the butter to the dry ingredients.
4. Then add the Speculoos pasta and egg yolks and mix or knead to a dough ball.
5. Roll about 20 little balls of dough and place them on the baking sheet with lots of space in between.
6. Gently press the cookies a little flatter.
7. Place the cookies about 12 minutes in the oven.
8. Let the cookies cool down on the baking tray until they become crispy.
9. Finally sprinkle some icing sugar on the cookies and they ready to be eaten.