Category Archives: Cookies

Crunchy and yum!

My very first gingerbread house

So busy again as usual around Christmas.
I had full internship week, and also working at 2 jobs.

At my internship we made about roughly 200~300 dessertcakes of 1 sort.
Two days I was assigned to something specific like crème and chocolate whipped cream. (and made that like 7 times or more in huge volumes)

But for the first time I finally got time to experiment again. 😀
And I experimented with a gingerbread recipe.

This is what I made:

It says happy holidays!

It looks a bit amateurish and I don’t know if I got the right recipe at all.
But it tastes great and it is also somewhat sticky/chewy.

Found the recipe on some german site and then followed half of the instructions and added some other things here and there.
(And besides coming short of certain ingredients I just guessed the oven temperature and time :P)

But it looks like a real gingerbread house at least, even though I never tasted one, saw one in real life or have even seen it made before.
My recipe:

  • 180 gram flour
  • 120 honey
  • 1 egg
  • 3/4 teaspoon baking powder
  • 1 whole egg
  • 1 1/2 coffeespoon cacao powder
  • a little bit of cinnamon
  • 1 ground up clove
  • a little bit of ginger and nutmeg

Add it all into a bowl and mix until you got a ball, let it sit overnight in the refrigerator.
Next day roll it out to 3 mm (it will rise in the oven) and cut out the desired shapes. (Do make the roof a bit longer since mine was way to short.)
Bake it at 150 degrees celsius for 15 minutes.

If you have a better recipe, please let me know ^^ thank you!
Have a merry Christmas!!


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Filed under Cookies, etc., Sweet

Heart cookies :P

I’ve seen stacked cookies come by on the internet a multiple times.
And thought: Why not try myself?
So I wanted to try the decorate part as well, because every cookie should look deliciously cute, no?

So I took my cookie recipe book and thought it was a bit off, then I searched through our schools digital database for a cookie recipe, but I kinda put in too much flour.
So the fresh dough was made of:
97 gram butter (some sort of belgium kind that melts kinda quick :S )
40 gram sugar
A squirt of vanilla flavour (I have a huge bottle :P)
1/3 teaspoon of cookiespice
1/2 teaspoon egg white powder and some water added
120 gram flour

I just kinda followed half /half the recipes and then just added some on feeling.
Think I do that a little bit too much, but you learn when it goes wrong. 😛

So after rolling out and stamping out with my only set of hearts I baked them at 160 degrees celsius for 15 minutes.
Decorated with fondant and silver sugar balls.


In close up

I think I should do this recipe some more, because  it tasted like some cookie you can buy here in stores.

Next week I think I will post some cooking again.
Maybe some time in the present I will try out asian food as well. (soo much I want to make from scratch! that you can’t find recipes or ingredients for 😦 at least not so easily)

Eventhough I’m a pastry chef I just love to make food.
For others, with others, to teach, to comfort or just to eat and enjoy.

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Filed under Cookies, Sweet

Chocolates, dvd’s and busy

Ahhh finally some rest.
I’ve worked every day (at least 6 hours) for 8 days straight. (all in a bakery)
Today I’ve finally got some rest and directly got bored…-_-‘

So I started thinking. “What should I make?”
First I thought muffins, but the recipes I have are all with something extra and you can’t get out an original recipe.
Second where meringues, but the weather is too hot to eat that much sugar.
Then again I came back to the old-fashioned cookies.

Maybe not that old-fashioned ^-^’

Ok might be a bit lazy with this weather, but it is really hot and even the chocolate did not become solid.
Could also be because I didn’t melt it the right way.

Don’t know how many I made.

looks good 😛

Two full plates at least, but I don’t have that big of an oven.
But I enjoyed baking.

For some this is their childhood memory, but my parents never really had time for this.

I also bought some asian dvd’s to watch.

Well I already had seen the bottom 2 before, but I found them good enough to buy. (the first was heavily promoted on deviantart a few years back and now you don’t see a thing about it during search :s)
Especially the middle one is good…. and I aimed for the “Making the movie” part.
Now I only need to find time to watch and re watch them. TT-TT

I’m a bit too  busy for my own good.
Next week is just as bad, because I also will have my exam friday.
For some reason I do feel confident, but always feel unsure of the result. (It can always go better, right?)
Well I should pass this time in one go or else I have to wait for next school year.  :\
Let’s hope for the best. 🙂

For the ones who have seen my kitchen garden stuff…. it has gotten a bit bigger.
Got raspberry, blackberry, strawberry, blueberry, tomato, bell pepper plants and carrots now.
A pear tree and herbs as well, just got to get rid of the pesky ants.

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Filed under Cookies, Sweet


So I promised to post the recipe of my last posts creation.

Well here it is. ^-^ (altered a bit here and there for what we found out during practice)
This recipe calls for 2 batters.

1. Brandmassa (the lines)

  • 50 gram – milk
  • 15 gram – butter
  • 10 gram – powdered sugar
  • 35 gram – flour for pastry
  • about 75 gram egg which could go to 100 depending on how fluid it is.

Heat butter and milk until it boils.
Then add the flour and sugar and mix well , reheat until sweating (reminds of the choux pastry :p)
Put in a mixer and set it in the slowest and when cooled down a bit  add the egg until it is fluid enough too make lines with a piping bag with a tiny point.  (probably about the size nr 3)
Bake at 200 degrees celsius for a few minutes until it shows some brown edges. (once the start to colour it goes very quick so keep an eye out)

2.Hippemassa (filling in)

  • 50 gram – fine almondpaste (marzipan is an option but leave out the powdered sugar)
  • 50 gram – eggwhite
  • 20 gram – flour for pastry
  • 40 gram – powder sugar
  • Milk (use until fluid enough)

Put almondpaste in the mixer and while it gets loose in the lowest, add the eggwhite.
After letting this turn for a while (to let it mix well and it should already look white), add powder sugar and flour (AFTER having it sift) and let it turn until mixed well again.
Then use the milk to make it fluid enough too let it almost flow out of the piping bag. (a little bit more fluid than the first batter)
Use this batter to fill in the shapes you made and bake them at 180 degrees celsius until it turns a little bit brown. (at least enough to evaporate the moist that is in the cookie BUT it does stay a bit chewy)

IMPORTANT: Bake and pipe it on a bakingsheet and it must not be too small! around 5 – 8 cm in diameter is good.

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Filed under Cookies, School

Cookies for the dessert

Today I learned how to make some sort of cookies based on a sweet choux batter and Wellington almondpaste batter.
Aparently these type of cookies (I’m going to show you in the picture below) is used in restaurants to decorate their desserts.
Making it takes a lot of patience, time and a steady hand. (took 3 hours  to make 3 full baking plates)
they look great!
It tastes good as well!

I made the butterflies and the mushroom and another classmate made the other shapes.
I kinda stuck to butterflies since that was quicker for me. 

The teacher on the other hand thought half would get burnt.
None got burnt and I was the one watching the ovens the whole time. 😛  (2/3 I was the one checking)
The last time the others knew as well how it should look when coming out of the oven.

First we had to make the lines and bake them, then we had to flow in the other batter and bake them again.
Eventhough it took a lot of time I had fun doing so.

Me and my classmates shaped them by drawing a circle on the back of the silicone baking sheet and just draw out whatever we liked.
Eventhough it is a good tasting cookie for decorating an ice-cream or any other dessert, the cookie is also very fragile.
Got multiple butterflies who have lost their antenna and some lost both and the little thing underneath.

Thinking if I should post a recipe about this or not.
What do you think?


Filed under Cookies, School, Sweet

Filled ‘Speculaas’

Finally got to bring something home this friday.
And it is tasty as well.

I would have shown you a whole piece … if I didn’t need to work beforehand.
This is actually what the teacher made of the leftovers, but I made square blocks from this stuff.

This means I made a dough, almond paste, dough and decoration with almonds.
Of course afterwards I had to cut it in to nice blocks, but I had fun doing so.
It is something on my “to bake” list for when I’m moved in above the café and I have bought a decent oven.
I already know I want an oven without microwave functions, but that seems to going to be tough since most people go for ease over knowledge.
This means the most that gets offered are those with microwave functions.

Not that having a microwave function on an oven is bad, but I can’t work with those things and also can’t control them.
When I was little my parent’s used to have one and I recall multiple burned food items because of this.
Just a couple more weeks and then we will be completely moved in.
Then I can finally buy my oven. (It is a promise my parents made to me for helping out.)

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Filed under Cookies, everything and nothing, School, Sweet


Yay I baked something!
Well I did say I would start posting stuff of my baking even though the recipes aren’t really coming yet.
Why? Because I’m still learning from mistakes I’m making.
In fact I’m baking without using my knowledge to figure out what could go wrong.

And it did go wrong. (sort of :P)
I was preparing the ingredients for my cookie dough and I wanted the butter to be soft quick, so I put it 30 seconds in the microwave, but then it got too soft.
The problem you get from this is that your dough doesn’t want to stiffen up in the refrigerator, it becomes more sticky than usual and this makes it hard to roll out the dough and move it around. (since it breaks more easily)

Also it gives a lot of mess when the dough is sticky.

In the end I did succeed in making cookies, but they didn’t become nice and round like they should’ve been.

Luckily they taste good.
I used the brown sugar instead of the whitened version since I wanted to know the difference in taste after baking.
And it does give a little flavour to the cookie instead of only making it sweet.

Tips again for myself and the readers:
Don’t microwave/heat-up the butter unless it is described. (most likely only for cookies that need to go through a pipingbag)
Don’t use brown sugar when you want to make a colour difference. (I was supposed to make a chocolate swirl :S)
And brown sugar gives a more deep flavour to the cookie itself.

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Filed under Cookies, Sweet