Tag Archives: Dessert

Apple Goodness for Birthday

You all should know by now that I am Dutch. With the name Liselot you’d think so, right?

Well being Dutch and having lived in the country you learn about Dutch desserts. Boy, do we have a lot of them. Many of them seem to be Daddy’s favourites. He has an incredible soft spot for boterkoek, while disliking butter – weird right? He also likes tompoesjes, and last and certainly not least, he likes appeltaart.

Now, since his birthday is tomorrow I thought I’d make him a homemade apple cake.


I got the recipe from here and followed it as best I could.



  • 1 1/3 cups (171g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ cup (½ stick -57g) unsalted butter, chilled (cut into ½ inch cubes)
  • ¼ cup (57g) vegetable shortening, frozen (cut into ½ inch cubes)
  • 3 Tablespoons ice water
  • ½ teaspoon apple cider vinegar


  • 3 ¼ lb (1 ¾ kg) Granny Smith apples, peeled, cored, and chopped
  • 2/3 cup (134g) sugar
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons (28g) unsalted butter, melted


  • 1 cup (128g) all-purpose flour
  • ½ cup (100g) sugar
  • ¼ cup (55g) brown sugar
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, chilled (cut into ½ inch cubes)


  1. Mix flour, salt and sugar in a large bowl. Add butter and shortening and mix with hands, add water and vinegar and continue to mix well with hands. Knead dough with hands and feel whether dough is moist enough or needs an additional water or not. Gather dough into a ball and flatten into a disk. Wrap in cling wrap and refrigerate for thirty minutes.

  2. While dough is refrigerating, preheat oven to 205ᵒC (400ᵒF) and grease a pie plate (or spring-form pan as I did)

  3. Mix all ingredients for the pie filling together and ensure apples are fully coated by ingredients. Place in refrigerator before using.

  4. Next blend first five ingredients of the topping in a food processor and gradually add chilled butter cubes and continue to blend. When mixture resembles wet sand, you know you’re ready.

  5. Now that all parts are ready, remove dough from refrigerator and roll out on slightly floured surface (at a 12 inch circumference) and mold into pie plate. Trim overhang to ½ inch, turn edge under and crimp decoratively.

  6. Pour apple mixture into dough on pie plate then sprinkle crumbles over top the surface where the apples are.

  7. Pop pie into oven and bake for 40 minutes. If crumble is browning too quickly top with tin foil to prevent browning from furthering anymore. Once 40 minutes are over, turn oven down to 175ᵒC (350ᵒF) and continue to bake pie an additional 30 minutes to ensure apples are fully cooked.

  8. Once finished allow pie to cool up to an hour before serving. Enjoy

This recipe annoyed me. Though thank God my mom decided to peel all those apples as well as chop them. I would have probably cut myself again with the peeler or knife. Instead she did all that hard work for me, THANKS MOM!


Anyway, Daddy heads out tomorrow evening to Dubai so we decided to enjoy his appeltaart tonight, plus he likes cold cake just like I like cold pasta. We must be some weird people to you.

Slice of Apple Tart with Ice Cream

I am pretty sure that Daddy quite enjoyed his birthday cake. Or birthday pie. What is this dessert considered in English? An apple pie or an apple cake? I do think that if any of you make this you will also enjoy it.

Anyway, happy 58th in a half hour Dad! Hope you enjoyed your pre-birthday cake and enjoy the gifts we have in store for you tomorrow morning. Love you.

Happy baking for those of you who give this a go!


Happiness is Pumpkin Everything

So, about those pumpkins. They rock, don’t they? I love how you can make both sweet and savory dishes with them. Both which taste amazing. Best of all? Dogs can eat cooked pumpkin too! It is good for their stomachs if they have an upset stomach. So when your dog is eating grass, try cooking him/her pumpkin, that should fix them right up. Just like chicken noodle soup does for us humans.

For today I had to make something wonderful, wonderful and delicious of course. But before I get to this wonderful dish you know what sort of sucks about South Africa? And the Netherlands for that matter?

They don’t sell canned pumpkin! So we have to make that ourselves!

Luckily it isn’t all that difficult, all you need is cubed pumpkin and water. And an oven and food processor.

Just bake your pumpkin in an oven at 190ᵒC (374ᵒF) for 50 minutes or until the pumpkin can be poked with a fork. Remove from oven and place in food processor. If too dry add a few tablespoons of water until at desired consistency. Allow to cool and utilize as you wish.

Easy as pie!

Speaking of pie, my dish tasted sort of like pumpkin pie. Instead it was a cake though!

Pumpkin Cream Cheese Cake

I got the recipe from here but tweaked it ever so slightly.



  • 1 egg
  • 1 can pumpkin puree
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (55g) granulated sugar
  • ¼ cup (63ml) canola oil
  • ¼ cup (71g) Greek yoghurt
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • ½ teaspoon ground cloves
  • 1 cup (128g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt

Cream Cheese Filling:

  • 1 egg
  • 1 cup (225g) cream cheese
  • ¼ cup (55g) granulated sugar
  • 3 Tablespoons all-purpose flour


  1. Preheat oven to 350ᵒF (175ᵒC). Oil one 9×5 inch loaf pan with canola oil and set aside.

  2. In a large bowl add the first ten ingredients for the cake and combine with a whisk.

  3. Add flour, baking soda, baking powder, and salt and fold with a spatula to combine, keep in mind not to over mix. Set aside.

  4. Pour 2/3 of the batter into the loaf pan. Smooth the top with a spatula and lightly press into corners. Set aside.

  5. In a food processor combine all ingredients for the cream cheese filling and blend until smooth.

  6. Pour contents over preset cake batter, smooth out until even.

  7. Now layer the remainder of the cake batter over the cream cheese filling and ensure that the batter is smooth.

  8. Pop into oven and bake for 48 minutes or until cooked through and golden on top.

  9. Allow to cool before removing from loaf pan and enjoy!

Pumpkin Cream Cheese CakeOh, how I love pumpkins.

Life without them would be depressing as ever! Imagine Thanksgiving without pumpkin pie and a nice dollop of whipped cream? Can you? I can’t!

Then again, I’ve got pumpkin on the brain. I have 2kg worth of cubed pumpkin in my fridge.

If you were to operate on me you could almost see orange in my intestines. Weird image there.

Anyway, I hope you make this fabulous cake and enjoy it as much as my family and I did.

It was truly amazing. A must make!

First Slice of the Cake
First Slice of the Cake

Sweet Treats Without the Guilt

Why is it that when women are emotionally unbalanced they turn to sweet things as a source of strength? Honestly I do not know the answer to this, but I’ve made the perfect sweet thing to help cope with our emotional days!

That delicious thing is cookie dough. That’s right, I said it – cookie dough. No, this will not be made into cookies, but just raw cookie dough. Delicious cookie dough at that.

Cookie Dough Balls
Frozen in a Tin Pan

I got the recipe from here.


  • 1 1/2 c. chickpeas, rinsed and drained (approximately 1 can) 
  • 3 Tablespoons sweetener of your choice (agave nectar, honey, or maple syrup)
  • 1/8 teaspoon baking soda 
  • 3 Tablespoons nut butter of your choice (peanut butter, almond butter, pistachio butter. Cashew butter, etc)
  • 1 teaspoon vanilla extract
  • ¾ bag (10 oz.) non-dairy chocolate chips 
  • 3 teaspoons shortening (I used sunflower oil)


  1. Combine all of the ingredients except the chocolate chips and 1 teaspoon shortening in a food processor or blender. Process till smooth, scraping down the bowl once or twice if needed. Transfer mixture to a medium bowl.

  2. Mix in 2 Tablespoons of chocolate chips (reserve the rest for dipping). Form into balls and freeze on a baking sheet till solid.

  3. Set a wire rack over a baking sheet covered with tin foil. In the top half of a double boiler set over barely simmering water, melt the remaining chocolate chips and shortening – stir till smooth and remove from heat.

  4. Using a fork, dip one bite into the melted chocolate, turning till covered. Lift the bite out of the chocolate and tap gently on the side of the bowl to remove excess. Place on wire rack. Repeat with remaining bites. Return bites to freezer and freeze till solid.

Cookie Dough BallsThe original recipe said not to combine the shortening with the recipe, but my blender sucks and needs more liquid to actually blend things. It is a pain in the rear. But if you have a powerful blender you can omit adding the shortening to your cookie dough balls.

Have you noticed though – there aren’t any eggs in this recipe. This makes it 100% vegan. Which I love. Although if you use honey the recipe will not be vegan, but if you are like me and can’t be bothered to go to the grocery store to get agave nectar then honey is the way to go! It was the only thing I had in my house so I definitely went for honey. This came out pretty good regardless of it being vegetarian rather than vegan.

So when it comes to your nut butter of choice, what are you interested in having your cookie dough ball taste like? We always have almond butter on hand as well as peanut butter, but I didn’t want to open the fresh jar of almond butter and used the peanut butter. If you are a fan of Reese’s Cups then you should like having peanut butter as your nut butter of choice. Because mine sure taste like Reese’s Cups.

Want to know a pathetic fact that occurred while I was making these cookie dough balls? Well in our garage we have two refrigerator/freezer units. One is a refrigerator with a freezer below it and the other is solely a freezer. For some odd reason while I was freezing the balls the first time around I put them into the fridge. This only hit me when I was forking the balls to put them in the chocolate. Oops.

I felt pretty dumb. But in defense in all the years we lived here we had another fridge unit where the freezer was above and the fridge was below. Only while I was in Canada was the refrigerator replaced by one that has the fridge above of the freezer. But honestly the worst part about my really dumb mistake is that I put the tin on top of two 6-packs of water. Clearly being liquid rather than a solid. I just wasn’t thinking.

At any rate, once I realized what I did I placed the balls into the freezer. Took a while but I finally did that.

Chocolate Covered Cookie Dough Balls

I love how you can clearly see that there are chickpeas in the mix yet you cannot taste them whatsoever. They truly taste good. Honestly this is the healthiest way you can eat a Reese’s Cup and not feel guilty.

I really do suggest you make this. It is amazing. I could eat them all. But I am always on moms tail for eating poorly that it would be bad of me to do the same. Luckily though if I did think to eat them all I shouldn’t feel that bad.

So more the reason that we all should eat these!

If you make it then I hope you enjoy it!


Blue Blue Blueberry Fun

What is your favourite color? For me it is aqua.

Oh how I wish I could make an aqua colored cake. For now I just enjoyed a blueberry blue velvet cake and cupcakes. What a great way to get some color in a dessert. Blue food coloring AND blueberries. Oh man I love colores.

So I made my beautiful blueberry cake and had additional batter so I also made some cupcakes. Or can I call them muffins? What makes a muffin a muffin and a cupcake a cupcake? I always differentiated a muffin from a cupcake because of the fruit in it. Well here is how you know what is a muffin and what is a cupcake.

The recipe I followed can be found here.


  • 3 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 stick unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 4 large eggs, room temperature if possible
  • 2 teaspoons vanilla extract
  • 1 cup milk, room temperature (feel free to use buttermilk)
  • ½ teaspoon salt
  • 1½ pints blueberries


  1. Preheat the oven to 350ᵒF (175ᵒC).

  2. Grease a loaf pan as preparation of cake begins.

  3. In a medium bowl, combine flour, cocoa, baking powder and salt.

  4. In a large bowl, using a hand mixer, beat the butter until light and creamy, about a minute or so.

  5. Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes.

  6. Add the eggs one at a time, being sure to fully incorporate each egg before adding the next.

  7. Add the vanilla, and fully incorporate.

  8. Add the blue food coloring as you like. I just add some, mix it, and then see if I need to add more. Keep in mind that we still need to add the flour and milk, so color it a little darker than you want it in the end. It will lighten up once we add the remaining ingredients.

  9. Add the flour mixture in 3 parts, alternating with the addition of milk. So you’ll add flour, then milk, then flour, then milk, then flour last. Make sure to incorporate each before adding the next.

  10. Mix in the blueberries gently with a spatula.

  11. Pour cake mixture into loaf pan and bake for 1 hour. (If you baked in two cake pans then you could bake for 35 minutes)

On the original recipe it said to make an icing with powder sugar. When I saw that I was 110% disgusted and had to find another icing of choice. I searched for a less sweet icing online and found this fabulous website where there is a guide to icing. I went for option two “Whipped Cream Frosting” except I did it wrong. Oops. I did however make blue whipped cream.

So because of my disaster I decided to make buttercream frosting after all. I found one cylinder of powder sugar consisting of 250g and used maybe a third a cup of butter to make the icing. I’ve learnt that if you use your spatula to blend the two before blending with your electric mixer you do not make as much a mess so I did just that. Then because of that super strong sugar taste I added a couple spoons of my ruined whipped cream and blended the two together. This made the icing less sweet, but still super sweet. Does anyone know an icing which is not as sweet as a powder sugar something?

Iced Cupcakes

Before I actually baked my cake and cupcakes, I mixed the dry and the wet as the recipe said above. Although I did it incorrectly. I added the wet to the dry rather than the dry to the wet. In doing this I can tell you that the original color of the batter was pretty shitty. It literally looked like poop. But once adding the final third of the wet to the dry I got a very green looking batter. This with 20 drops of blue hoping it would be klein blue. It didn’t happen. I added four drops of the opposite color of red and finally a bit of blue showed up!

Gross Colors

Adding Red to BlueThose red drops really look dark blue don’t they?

Ready to Bake!

It still looked very green. But I just hoped for the best. The best looked like this:

Baked CakeBaked CupcakesPretty blue in the crack, right? And the cupcakes look incredible. Nice blue tinge to cheer me up. I was then able to bake an additional seven cupcakes from the leftover batter. That is a lot of batter!

When you bake before dinner do you allow those in your family to enjoy the sweet or do you follow the rule that sweet treats are only allowed after dinner? When I was raised that was the case. Only sweet things after dinner.

Now though the rules seemed to have changed on me. Both my parents and my sister entertain the thought of either eating dessert between eating plates of food or eating dessert before dinner. Is this normal in your household? I can assure you when I have a family that rule will be one of the top ones in the game. It will have to be if I love to bake like I do.

If you make these I hope you love them!

Happy baking!

Peanut Butter and Banana “Quesadilla”

I feel fat. Full but fat.

I made an interesting breakfast today. Something that I may never make again for myself, but maybe one day when I have children this could be a “treat” for my children just as pancakes and waffles were for my sister and I when we were children.

I haven’t a clue where I got this recipe originally but when I looked for an attractive photo I found the recipe on here.

Peanut Butter Banana Quesadilla

The recipe is super straight forward as there are only 4 ingredients.


  • 1 whole wheat tortilla
  • 2 Tablespoons Peanut Butter
  • ½ Banana, thinly sliced
  • 1 teaspoon chocolate chips


  1. Lay out whole wheat tortilla and evenly spread peanut butter on tortilla.

  2. Place sliced bananas on 1 half of the peanut butter covered tortilla.

  3. Sprinkle chocolate chips over bananas and fold tortilla in half.

  4. Grab a frying pan and sprinkle the pan with sunflower oil (or butter) and turn heat to medium.

  5. Fry each side of tortilla until brown and then remove to cool.

  6. Slice “quesadilla” into thirds and enjoy.

Very very sweet. Yes, I like to bake and yes baking means sweet things, but I do not like über sweet things.

So the next time I make this will be maybe for my little sister or for my potential kids as a treat when they are… four or so. So that may be about ten years from now! Because I am too young to have a child at the age of twenty-one.

Plus, before children are had I think it is more ideal to be married first. I guess I am old fashioned like that.

Anyway, if you end up making this I hope you enjoy!

Bon apetito!

Lets Celebrate with a Black Forest Cheesecake

Today it has been two years since I have undergone open heart surgery. So today, we celebrate. I decided the best way to do so is by making a delightful dessert. I am usually on the healthy side, but I can’t help but bake, it is after all my truest of passions. So I decided to try out mini Black Forest cheesecakes which are made in a cupcake form.

The idea to do a Black Forest cheesecake type cup came from Pinterest. And I know that my mom absolutely loves Black Forest, so what better way than to make something I am happy doing while she is more than happy to enjoy?

Black Forest Cheesecake

The recipe that I used is found here.

    • 12 Oreos
    • 1 1/2 Tbsp salted butter, melted
    • 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
    • 2/3 cup granulated sugar
    • 2 Tbsp unsweetened cocoa powder
    • 1 pinch salt
    • 12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/4 cup heavy cream
    • 1/4 cup sour cream
  • Store-bought (canned) cherry pie filling
  • 1 1/4 cups heavy cream
  • 2 1/2 Tbsp granulated sugar
  • Finely chopped or shaved chocolate, for garnish (optional)


  1. For the crust: Preheat oven to 325ᵒF or 170ᵒC. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

  2. For the cheesecake filling: In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined. Forcefully tap bowl against counter top, about 30 times, to release some of the air bubbles. Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake in 325 degree oven 17 – 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

  3. For the topping: In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon a heaping tablespoon (about 1 tbsp) Cherry pie filling into the center of each. Store in refrigerator in an airtight container (I preferred to let them rest about 10 minutes at room temp before serving. Also, preferably add topping within 2 hours of serving).

For once, I followed every bit of the recipe perfectly and this came out pretty damn good if I say so myself. I had a lot of extra cheesecake batter, so I made a couple small cheesecakes in a mini quiche dish. For those I decide to see what it would be like to go without refrigerating it. Honestly, do not go without refrigeration. It is necessary. If there is no cooling of the cake, it is just too wet. Almost as though the dessert hasn’t been cooked thoroughly, but with the cooling affect of the fridge everything works out perfectly.

When I was done every cupcake, I then had mom do the taste test (as always) and she loved it.  

Taste testing and admiring the cheesecake

We also had a bit of wine to continue with our celebratory night for my anniversary. I tend to only drink sweet white wine. So my mom decided to spoil me with buying a bottle of bubbly sweet wine. She was not too keen of it, but I sure liked it.

Sweet White Bubbly, Asti from Italy

It was quite the treat if I must say. And if you end up making a similar dessert I hope you enjoy it too!

Daddy and I in our pre-op photo, Dec 7th, 2011

Here’s to many more years healthy! For myself and the rest of you.

Cheers to the future!