Ah that wonderful feeling of having a few hours to myself! One of the reasons I love working from home is because these precious free hours usually result in some kind of cooking or baking experiment. Though developing recipes is actually part of my work, it is also a huge creative outlet. From dreaming up the recipe, to testing it and the exciting anticipation that goes with that.
I had been wanting to make cookies for a while now, and it didn’t take long for me to decide on these chewy and (somewhat) healthy peanut butter cookies.
Are we really two days away from Christmas?!?! Before signing off for the next few days, I would like to take the opportunity to wish all my friends, family, readers of this blog/publications I write for, and clients a wonderful Christmas! I hope your table will be filled with love, joy, great food and wine.
Oh, and cookies. Because one can never have too many Christmas cookies! Here is my recipe for gingerbread men. Consider it a little present from me to you!
Makes approx. 20 cookies
- 300g all-purpose flour
- pinch of salt
- 1 tsp baking powder
- 2tsp warm spices (speculaaskruiden, pumpkin pie spice or pain d’épice spices
- 130g butter
- 125g raw cane sugar
- 1 egg, whisked
- 1-2 tbsps full-fat milk
Put the flour, salt, baking powder, spices, butter and sugar in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg and 1 tbsp of milk and pulse again until the dough comes together. You may need to add the other tbsp of milk if the dough is too dry. Take the dough out of the bowl, shape into two disks and refrigerate for at least 1 hour. Preheat the oven to 180C and roll out the dough on a well floured surface to a thickness of about 5mm. Cut out cookies and place them on a lined baking sheet with a little space between them. Bake for 10-15 minutes, in batches. Leave to cool on a wire rack and decorate as you wish.
Oh how I love Saturday morning breakfasts! After a week full of healthy smoothies, nothing beats the smell of freshly brewed coffee, eggs frying and bacon sizzling. Calories don’t count on the weekends, right? So, with that in mind, I decided to whip up a batch of tender, little biscuits for our breakfast this morning.
It was a hefty week. I started work on a new project, spent a lot of time on the phone conducting interviews and planning photo shoots, rounded off the last DUTCH of 2015 and brainstormed new recipes for this blog. I am not even going to think of the things I didn’t do. If anyone wants to come and sweep the garden or organize my pigsty of a closet, let me know. I have wine.
A moist, richly spiced pumpkin cake drizzled with a lusciously glossy chocolate sauce.