Apple and Mixed Berry Crumble with Biscoff Cookies

Apple and Mixed Berry Crumble with Biscoff Cookies If you like Biscoff cookies, apples and cinnamon, this is your kind of fruit crumble. Or, um, fruit crisp… whatever you want to call it :)

I first made this fall-inspired crumble for my little sister’s birthday a few months ago. Yes, months… I first made it back in September! So why did I wait until now to post about it? I mean, why not share an awesome recipe for a fruit crumble (crisp, whatevs…) straight away? Especially since my entire family loved it and asked for second and third helpings, and because it’s so easy to throw together you can even make it without proper counter space and kitchen utensils? <– (I made my sister’s birthday crumble with a blunt knife, working on an ironing board, because the table was already laid and my brother-in-law’s kitchen was a mess)! Why indeed?

Because of the baby, of course!

As you probably know, back in September (and July, and August, and October) I was working ahead for the blog. Developing recipes, taste-testing, baking, taking photos… because I knew there would be a time somewhere around now when I wouldn’t have the time/energy/agility to do those things. And no, this isn’t a weird way to tell you guys that my baby has been born already. He or she is sleeping soundly in my belly at du moment. But it is why I waited two months to present you guys with the greatest crumble recipe ever!

And yes, of course there are oats involved!

Apple and Mixed Berry Crumble with Biscoff Cookies Like all fruit crumbles, this particular fruit crumble is really easy to make. It all starts with your favorite fall fruits. For me, this means apples and berries. Why apples? Because baked goods with apples just scream fall to me! Moreover, cinnamon (my favorite spice for fall baking) just loooooves apples. No surprises there, right?


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How to Make Italian Pumpkin Buttercream

Spicy Pumpkin Buttercream - Italian Style
Hey guys, have you all had time to make that awesome dark chocolate cake with pumpkin buttercream and a salted caramel filling for Halloween? If you have, great! If you haven’t, pumpkins are still in season 😉

Because I loooved the spicy buttercream component of the cake so much, and because tips on how to flavor Italian buttercream could come in handy, I thought I’d post a quick but detailed post on how to make it. You know, so all of you can end up with the same dreamy result!

As you know, Italian buttercream is made by making a sugar syrup and drizzling it into beaten egg whites while mixing continuously. Cubes of softened unsalted butter are then mixed into this Italian meringue to make buttercream. Consequently, like all buttercreams, Italian buttercream is a water-in-fat emulsion; the watery Italian meringue is combined with fatty butter. When you want to flavor the buttercream, it’s important to be aware of this. If you add too much liquid (such as fruit juices or purees) to the buttercream, the water-in-fat emulsion may break, which means the buttercream will separate. Knowing how to avoid this is key to making a smooth and delicious buttercream!

Trust me, I’ve lived through my share of buttercream disasters!

To turn my basic Italian buttercream into a spicy pumpkin buttercream, I decided to flavor it with a concentrated puree. Not only do concentrated purees contain less moisture than regular fruit or vegetable purees, the flavor also deepens during the concentration process. As such, concentrated purees are perfect for flavoring all kinds of buttercreams (so feel free to add the puree to your buttercream base of choice!), including Italian buttercream, because not only are they less likely to break the water-in-fat emulsion, they also impart more flavor!

Spicy Pumpkin Buttercream - Italian Style You only need five ingredients to make the concentrated spicy pumpkin puree for this recipe: plain pumpkin puree (I used homemade), light brown sugar, unsalted butter, some cinnamon, and a little nutmeg.


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Things I Made a Year Ago

Things-I-Made-a-Year-Ago-October-2014 Guys, it’s November! I’m sure you didn’t need me to tell you that, but OMG IT’S ALREADY NOVEMBER! You do know what’s happening this month, right? I’m going to be a mom! I’m so excited!!! My excessive use of exclamation points doesn’t even properly express just how stoked I really am!!!!

It’s actually pretty weird knowing you’re going to be a mom in a few weeks. Kind of like knowing that the Earth is suspended in space, in a single solar system, of which there are billions in the entire Universe . You know it’s true, and you’ve totally accepted is as such, but the thought of it just doesn’t quite fit into your head or something…

I’m weird, I know… :) So let’s just take a look at what I made in November 2014. These recipes are awesome!

1. How to Make French Meringue

This was my last post in the series ‘The Different Kinds of Meringue’. At this point in the series, I had already made a Swiss meringue, which I used to top amazing Mini S’Mores Tarts, and Italian meringue, which I turned into Salted Caramel Macarons. This recipe for French meringue is the easiest meringue recipe in the meringue series (most home bakers are familiar with making it), but it’s just as delicious as the other (cooked) meringues.

It’s quite a lengthy posts, like all of the posts in the meringue series, because I carefully explain every step in the meringue-making process. But don’t worry, there are lots of photos, too!

I decided to make Chocolate Swirl Meringues with this particular batch of French meringue. And yes, that’s today’s post number two…

2. Chocolate Swirl Meringues with a Hint of Cinnamon

These Chocolate Swirl Meringues were just amazing! You only need five ingredients to make them (sugar, egg whites, cocoa powder, cinnamon and vanilla extract) and you can have them baking/drying in the oven within twenty minutes. Of course, it then takes about four hours for these babies to dry until they’re perfectly crisp, but let’s not worry about that too much now, shall we? I mean, what’s four hours in the oven if the end result is so delicious?


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Spicy Pumpkin Bars with Walnuts, aka: Pumpkies Revisited

Spicy Pumpkin Bars with Walnuts Pumpkies Revisited Hey guys, I know I gave you a recipe for an awesome dark chocolate cake with pumpkin buttercream that would be perfect for Halloween in my last post, but I almost forgot to tell you guys about these! If you don’t feel like making a big cake, whip these spicy pumpkin bars up instead. Or make them the day after Halloween. They’ll taste just as good 😉

The truth is, I planned on posting about these bars earlier, but I keep forgetting what day of the week it is. I wouldn’t go as far as to say that I’m suffering from pregnancy dementia, but my brain certainly has been a bit fuzzy! 

By the way, our little baby is getting HUGE! I feel like I’m all bump right now: I can barely tie my own shoe laces, and I really miss being able to sleep on my stomach, as sleeping on my back has become impossible because of the weight of the baby and I need about half a dozen pillows to lie comfortably on my side. And yet, despite my huge bump, I can’t believe it’s almost November :)

Spicy Pumpkin Bars with Walnuts Pumpkies Revisited Anyway, if you’ve been reading the blog for a while, or if you’ve looked over the recipe index, you might have noticed that I’ve posted about these pumpkin bars before, back in 2013. But like I did with many of the buttercream recipes I posted in 2013, I also took the time to update and improve this recipe for pumpkies.


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Rustic-Looking Dark Chocolate Cake with Pumpkin Buttercream and a Caramel Filling

Dark Chocolate Cake with Spicy Pumpkin Buttercream Hey guys, it’s almost the end of October, which means that it’s about time to start thinking about Halloween recipes!

So today I present to you this awesome and delicious dark chocolate cake with pumpkin Italian buttercream (which I already hinted at in my last post), filled with a salted caramel sauce, and topped with dark chocolate ganache.

It’s the best! I was soooo thrilled with how the buttercream turned out. I’d never made pumpkin buttercream before, and I wasn’t too sure the flavor would work well with a light Italian buttercream base, but seriously guys, this buttercream tastes amazing!

If you love pumpkin and chocolate, you’d better make sure you put this cake on your Halloween to-bake list :)

Dark Chocolate Cake with Spicy Pumpkin Buttercream
I have to admit, though, because this cake consists of quite a few elements, it’s not one of the easiest cake projects. Not that it’s difficult to make, exactly, but it will take you some time in the kitchen to whip it up.

My suggestion? Make the chocolate cake layers and the salted caramel sauce a few days ahead. The caramel will keep for aaaages if you can keep your hands of it, and I always think that the flavor of the cake layers only improves with a night or two in the fridge. And bonus: a cool cake is much easier to cut in half 😉


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