Sunday, September 23, 2012
Sunday Scrumptious Shot
Sunday Scrumptious Shot: stroopwafels with vanilla ice cream, and fresh strawberries ♥ www.iLoveStroopwafels.com
Monday, September 17, 2012
Baileys Irish Cream & Stroopwafel Pie
Ingredients
3 bags stroopwafel crumbs (or you can use extra stroopwafels and crush them in little bits)
1 package of stroopwafels
80 ml Baileys
8 gelatin sheets
1 espresso (or strong coffee. You'll need approx. 50cc)
500 ml (vanilla) yoghurt
250 ml whipped slagroom (whip it!)
75 gram unsalted butter (Dutch) cocoa powder for decoration
Preparation
Crush the stroopwafel crumbs or the stroopwafels until they're small enough. Melt the butter in a pan and add half of the crushed crumbs. Stir until well blended together. Pour in a dab of Baileys to soften the mixture up. Line your round cake tin with parchment paper. Next, pour the mixture in the tin. Cut four stroopwafels in half and place them around the edges (see pictures). Place tin in refrigerator to cool for at least an hour.
Add the espresso and the rest of the Baileys in a pan. Gently warm it, but do not let it boil. Soak the gelatin sheets in cold water for about 3 minutes. Squeeze the water out of the sheets and add them to the espresso/Baileys mixture. Stir it with a whisk until well blended. Add this mixture spoon by spoon to the yoghurt and stir until blended. Finally, fold in half of the whipped cream. Use the other half to coat the stroopwafel bottom that is in your fridge.
Next, sprinkle the rest of the stroopwafel crumbs over the whipped cream in the cake tin. Finally, pour over the yoghurt/espresso/Baileys mixture over the crumbs. Decorate with cocoa powder. Enjoy!
Sunday, July 1, 2012
Stroopwafelparfait
Since we all love stroopwafels and it was time for a long overdue blog post, I figured I'd give this amazing stroopwafelparfait a chance. Result? A+ Have fun and enjoy! <3
Stroopwafelparfait
(serves 4 persons)
Ingredients
250 ml whipping cream
100 gram ultra fine sugar
250 gram mild yoghurt
12 mini stroopwafels
1/2 tsp cinnamon
You'll also need
Plastic foil
Baking sheet
Freezer tray
Preparation
In a bowl, whisk the whipping cream to a beautiful whipped cream. Follow instructions on packaging as you might need to add sugar. Blend in yoghurt and ultra fine sugar. Whisk until blended.
Set aside 4 mini stroopwafels and cut up the other 8 mini stroopwafels in tiny pieces. Fold in the whipped cream/yoghurt mixture along with cinnamon.
Line your freezer tray with plastic foil. Transfer yoghurt mixture in tray, cover with lid or plastic foil, and place in freezer for at least 6 hours.
Serving
Take parfait out of freezer 10 minutes before serving. Heat up remaining stroopwafels in microwave or oven. Take parfait out of freezer tray and cut in slices. Decorate with warm stroopwafels and sprinkle cinnamon over parfait.
We think a warm hot fudge sauce drizzled over the parfait would be divine as well!
(serves 4 persons)
Ingredients
250 ml whipping cream
100 gram ultra fine sugar
250 gram mild yoghurt
12 mini stroopwafels
1/2 tsp cinnamon
You'll also need
Plastic foil
Baking sheet
Freezer tray
Preparation
In a bowl, whisk the whipping cream to a beautiful whipped cream. Follow instructions on packaging as you might need to add sugar. Blend in yoghurt and ultra fine sugar. Whisk until blended.
Set aside 4 mini stroopwafels and cut up the other 8 mini stroopwafels in tiny pieces. Fold in the whipped cream/yoghurt mixture along with cinnamon.
Line your freezer tray with plastic foil. Transfer yoghurt mixture in tray, cover with lid or plastic foil, and place in freezer for at least 6 hours.
Serving
Take parfait out of freezer 10 minutes before serving. Heat up remaining stroopwafels in microwave or oven. Take parfait out of freezer tray and cut in slices. Decorate with warm stroopwafels and sprinkle cinnamon over parfait.
We think a warm hot fudge sauce drizzled over the parfait would be divine as well!
Tuesday, January 3, 2012
Mini Stroopwafel Cheesecakes
It's been a long time coming, but my very good friend Lian of Cakejevaneigendeeg.nl finally found the time to post the recipe for these scrumptious mini stroopwafel cheesecakes!
Ingredients:
a package of stroopwafels
400g of cream cheese
100g of fine sugar
1/2 teaspoon of vanilla extract
2-3 eggs (depending on size) lightly beaten
115g sour cream
pinch of salt
Preparation:
Start by cutting out small rounds out of your waffles (instructions) and save the remaining bits of cookie which you will need later. You can also skip this step by buying mini (bite-sized) stroopwafels here, which saves you some work. Line your muffin pan with cupcake liners and drop one bite-sized stroopwafel in each liner. Preheat your oven to 150-165 °C / 302F.
In a bowl, start creaming the cream cheese, add the sugar and mix until combined. Beat in the vanilla extract and slowly drizzle in the eggs while beating. Lastly, beat in the sour cream and salt. Once everything is combined and you have scraped down the sides of the bowl, start adding the remaining bits of stroopwafel, or break some bite-sized waffles into small bits. Stir in the stroowafels with a wooden spoon.
You can now pour the cheesecake mixture evenly among the cupcake liners over the stroopwafels. Put the mini cheesecakes in oven for about 22 minutes, let cool completely, and put them in the fridge for about 24 hours for the best result.
Once cooled, top your stroopwafel cheesecakes with your favorite (home-made) caramel sauce or top them with some dulce de leche.
Some helpful hints:
1. the bottom stroopwafel can get soggy or tough to bite, due to the caramel filling a stroopwafel has. A solution could be to use a simple graham cracker bottom if you don't want to risk a tough bottom.
2. Personally, I prefer a regular sized cheesecake. I can guarantee it's definitely worth trying making a 'large' stroopwafel cheesecake!
Enjoy! Please do post pictures of how your mini stroopwafel cheesecakes turn out! Also, if you have a recipe for a typically Dutch dish, let me know, as I will post it on this website for everyone to use and enjoy! ♥
mini stroopwafel cheesecakes
(makes about 15-18)
Ingredients:
a package of stroopwafels
400g of cream cheese
100g of fine sugar
1/2 teaspoon of vanilla extract
2-3 eggs (depending on size) lightly beaten
115g sour cream
pinch of salt
Preparation:
Start by cutting out small rounds out of your waffles (instructions) and save the remaining bits of cookie which you will need later. You can also skip this step by buying mini (bite-sized) stroopwafels here, which saves you some work. Line your muffin pan with cupcake liners and drop one bite-sized stroopwafel in each liner. Preheat your oven to 150-165 °C / 302F.
In a bowl, start creaming the cream cheese, add the sugar and mix until combined. Beat in the vanilla extract and slowly drizzle in the eggs while beating. Lastly, beat in the sour cream and salt. Once everything is combined and you have scraped down the sides of the bowl, start adding the remaining bits of stroopwafel, or break some bite-sized waffles into small bits. Stir in the stroowafels with a wooden spoon.
You can now pour the cheesecake mixture evenly among the cupcake liners over the stroopwafels. Put the mini cheesecakes in oven for about 22 minutes, let cool completely, and put them in the fridge for about 24 hours for the best result.
Once cooled, top your stroopwafel cheesecakes with your favorite (home-made) caramel sauce or top them with some dulce de leche.
Some helpful hints:
1. the bottom stroopwafel can get soggy or tough to bite, due to the caramel filling a stroopwafel has. A solution could be to use a simple graham cracker bottom if you don't want to risk a tough bottom.
2. Personally, I prefer a regular sized cheesecake. I can guarantee it's definitely worth trying making a 'large' stroopwafel cheesecake!
Enjoy! Please do post pictures of how your mini stroopwafel cheesecakes turn out! Also, if you have a recipe for a typically Dutch dish, let me know, as I will post it on this website for everyone to use and enjoy! ♥
Monday, January 2, 2012
Happy 2012!
Happy New Year everyone! Thanks for making 2011 an amazing year! We can't wait to see what 2012 has in store! What did you be munch on? Oliebollen? Apple beignets? Or something entirely different? Wishing you all the best for the new year! Enjoy! ♥
Sunday, December 18, 2011
Savory Oliebollen
Some of you have requested recipes for Christmas. I know that a lot of Dutch families will 'gourmet' during the holidays, so I will post instructions on how to do that in a few. However, I really wanted to share this recipe for 'savory oliebollen' with you. As most of you will know, oliebollen are a traditional Dutch treat that is mostly eaten on New Year's Eve, although we have been shipping them all over the world since November! This recipe is a fun twist on the traditional sweet oliebol. Each oliebol contains 115kcal, that's not too bad! Regular oliebollen contain a whole lot more!
Ingredients:
Using a pan, heat the milk until tepid. Pour 100ml of milk in a bowl with the yeast and the sugar. Allow to rest for 5 minutes until it starts to foam.
Add flour in a bowl and make a little hole in the middle.This reduces the possibility of lumps in the batter. Pour the yeast mixture, the rest of the milk, the egg, and a pinch of salt into the little hole you just made. Mix until the batter is smooth.
Chop the sun-dried tomatoes and put them in a bowl with the cheese, ham, and 2/3 of the chives. Add 1 tablespoon of flour and mix. Next, lightly stir this mixture in the batter. Cover the bowl and allow to rest for 1 hour.
Heat the olive oil until it reaches 180 °C / 356F. Dip 2 table spoons in the hot oil for a few seconds and then use these spoons to scoop dough balls and gently lower them in the oil. Carefully flip them when one side is golden brown. When the entire 'oliebol' is golden brown, take it out and drain on kitchen paper. Decorate with chives.
That's it! Hope you'll enjoy them! ♥
Ingredients:
- 250 ml milk
- 7g dried yeast
- 1 teaspoon sugar
- 300 g flour + 1 tablespoon extra for the filling
- 1 egg
- 250 gram sun-dried tomatoes
- 100 g mature cheese, cut in 5 mm cubes
- 100 g smoked ham, sliced
- 25 gram chives, chopped
- 2 liter mild olive oil
Using a pan, heat the milk until tepid. Pour 100ml of milk in a bowl with the yeast and the sugar. Allow to rest for 5 minutes until it starts to foam.
Add flour in a bowl and make a little hole in the middle.This reduces the possibility of lumps in the batter. Pour the yeast mixture, the rest of the milk, the egg, and a pinch of salt into the little hole you just made. Mix until the batter is smooth.
Chop the sun-dried tomatoes and put them in a bowl with the cheese, ham, and 2/3 of the chives. Add 1 tablespoon of flour and mix. Next, lightly stir this mixture in the batter. Cover the bowl and allow to rest for 1 hour.
Heat the olive oil until it reaches 180 °C / 356F. Dip 2 table spoons in the hot oil for a few seconds and then use these spoons to scoop dough balls and gently lower them in the oil. Carefully flip them when one side is golden brown. When the entire 'oliebol' is golden brown, take it out and drain on kitchen paper. Decorate with chives.
That's it! Hope you'll enjoy them! ♥
Thursday, December 15, 2011
Stroopwafel Eye Candy
This post does not include a recipe (yet), just some mouth-watering photographs of mini stroopwafel cheese cakes that my friend Lian over at www.cakejevaneigendeeg.nl has made. Everybody is waiting for the recipe, so feel free to ask her. Over and over. Just kidding, don't stalk her for the recipe. Promise? Ok, without further ado I present to you the following pictures: Read more..
Don't you just want to eat those? Like all of them? In one sitting? ♥
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