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Showing posts with the label netherlands

Celebrating Sinterklaas with Speculaas #ChristmasCookies

This post is sponsored in conjunction with Christmas Cookies Week.  I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes.  All opinions are mine alone. Prizes + Giveaway Here we are at day four of a fantastic event helmed by Ellen of  Family Around the Table   with help from Christie of  A Kitchen Hoor's Adventures . These talented ladies are tireless and inspiring. They not only wrangled all of us foodie bloggers, but they lined up some amazing event sponsors who donated to us for recipe creation and also for prizes. Go to  my kick-off post  to read about the prize packages and to enter the giveaway. Or you may enter at the bottom of this post.* You won't want to miss out. Seriously. Your holiday baking will be kicked up more than a few notches. The Rest of the Cookie Tray Celebrating Sinterklaas with Speculaas by Culinary Adventures with Camilla Chocolate Mint Thumbprints b...

Speculaas, Take One {Flop}

I won't post a recipe because we didn't get it quite right. I followed someone else's (a well respected kitchen personality) recipe to the letter, but think that my dough was too thick and the oven temperature too low. So, it's back to the drawing board...but I wanted to post photos because we had so much fun! Make the dough...look at all those delicious spices! I did add vanilla bean powder and loved the subtle sweetness it added. Prep the mold...I love that my mom has had these molds since we lived in the Netherlands when I was a kid. Truth be told, I do not think she ever used them. But she has a ton of them. I think I'll be stealing more of them. Mold the cookies... Smile for the camera... They looked good on the tray! But they lost their shape. Try, try, try again. We characterized this batch as a 'flop' but they tasted great.

Hagelslag for #BrunchWeek #sponsor

So, remember I'm doing things a little bit differently for #BrunchWeek this year?? Click to read about it:  here . The gist - I'm sharing some foods from around the world that people eat for breakfast...and it differs greatly from the American regimen of eggs and bacon or pancakes. Today we're heading to the Netherlands our virtual #BrunchWeek tabletop travel. Now, I lived in the Netherlands for three years when I was a kid and don't remember once eating this for breakfast. Not. One. Single. Time. But, then again, my mom was mean; she's a sweet Nonna, though. But eating bread with chocolate sprinkles wouldn't have been too high on her list of things to allow. I'm sharing this sweet breakfast treat with you all. In the Netherlands, sprinkles are called hagelslag which translates to 'hailstorm'. Hagelslag comes in a variety of flavors, shapes, and sizes, and are most commonly eaten atop of buttered bread. I had fully intended to make homemade b...

Cardamom Pannekoeken with Poached Quince

Click to read how I re-discovered this childhood favorite during a cookbook review for Shauna Sever's Pure Vanilla . And since I knew it would be the perfect way to kick off this chilly autumn week, I doubled the recipe and made several pannekoeken . I topped them with my Vanilla-Yuzu Poached Quince . 1-1/3 C milk 6 eggs 4 T salted butter, melted 2 t pure vanilla extract caviar from one vanilla bean 1/2 t ground cardamom 1/2 t baking powder 1-1/3 C white whole wheat flour Preheat the oven to 425 degrees. Butter two baking dishes and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, vanilla caviar, vanilla extract, and ground cardamom. Blend in the flour and baking powder. Whisk for a full minute. Pour the batter into your prepared dish and bake until the  Pannekoeken  is puffed and golden, approximately 30 to 35 minutes. Serve with a dusting of powdered sugar. I topped ours with poached quince.

Vanilla Bean Pannekoeken {Netherlands}

Have you ever seen a food and been transported to another time and place? It's a disorienting sense of deja vu that overwhelms you simultaneously with confusion and awe. Total bewilderment. That was how it was for me this morning when I pulled this out of the oven. Despite having finished my book review of Shauna Sever's  Pure Vanilla ,  I am still working my way through her recipes. They are all so amazing. And since it's the first day back from Fall Break, I wanted the boys fortified for learning. I popped my version of Shauna's Vanilla Bean Dutch Baby and a frittata made with leftover Danish meatballs, cauliflower, and potatoes  into the oven. So here's the deja vu : I lived in the Netherlands for three years as a child when my dad was stationed at an Air Force base. We didn't live on base; we had a house in town and I went to the neighborhood school and learned to speak Dutch...with the fluency of a kindergartener. I thought that I was Dutch and ...