indulge

Spicy Hot Chocolate

Every now and then, on cold winter days, I make this decadent hot chocolate. It’s based on the traditional Mexican hot chocolate with spices, but over the years I developed my own recipe. I want it thick and velvety, so I add quite some cornstarch. I also love to give it some kick and add a pinch of cayenne pepper, but you can leave it out if you want. It’s rather heavy so serve it in small cups. (more…)

Dutch Chatterbox Cookies

These are old-fashioned Dutch cookies that I found in a cookbook that belonged to my great-grandmother. In Dutch, they are called Kletskopjes, which means chatterboxes. I think they are called chatterbox cookies, because you eat them at teatime, when you’re chatting with your friends. However, it could also be because they stop you from talking, since they are so yummy. (more…)

German Quark Fritters! Happy New Year!

This is a recipe from Petra, who lived in Berlin for several years! As the co-founder of Kitchen Table Food and a good friend, I’m happy to welcome yet another German recipe of hers: airy and fluffy Quarckbällchen. Baked by her daughter Fenna, who just like my daughter Flo is a passionate baker. In The Netherlands we have the tradition of eating typically Dutch fried foods during New Year’s Eve. These little German fritters are a welcome change! Happy New Year everyone! (more…)

Tropical Truffles

The weather is finally starting to get a little better in The Netherlands! That’s why I decided to make these Tropical Truffles. These delicious truffles include all kinds of tropical flavors that make you think of the beach. Besides being delicious, they’re pretty healthy too! It is a very easy recipe that only has 5 ingredients. Basically all you have to do is combine the ingredients, make them into little balls and cover them with chocolate. And when you take a bite, it will feel like summer! (more…)

My favorite Chocolate Pie

This pie looks more complicated than it actually is, since you only need to bake the crust. You don’t have to add the white chocolate decoration, but I thought it made the cake look more finished. (more…)

Rhubarb Tart

It’s practically a requirement to do something with rhubarb this time of year. When I lived in Washington, DC I harvested rhubarb from mid spring until late summer, but early spring ‘means’ rhubarb, so let’s make this delicious rhubarb-vanilla tart now! By coincidence, both our husbands were having their birthdays last weekend, so this is another good reason to bake this tart, post it, and eat it until the very last crumb! And yes, this is my husband helping me out in the kitchen with his own birthday pie. He ate half of it! (more…)

Apfelstrudel (Apple Strudel)

Living in Berlin was great, for many reasons, the food scene definitely being one of them. A very nice place for breakfast, lunch and brunch is Meierei, previously an old dairy shop. They serve classical Alpine dishes such as Milchreis, Käsespätzle, goulash and a devine Apfelstrudel. The recipe is over a 100 years old and is to remain a kitchen secret, but (more…)

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