Tag Archives: Dessert

Blueberry Cobbler with almond yoghurt biscuit topping.

This is the perfect comfort dessert that’s easy to make and everyone will enjoy.
With just a few simple ingredients and a little effort, you’ll have a flakey, crispy-on-top, juicy-in-the-middle blueberry cobbler on the table in no time. I have added almond flour to the biscuit topping and also yoghurt, this makes the biscuits nice and fluffy, flakey and a little crispy at the same time but without being too hard, so it’s still scoopable.

I really recommend putting this blueberry cobbler on your to-do list, you’ll love it.

Prep time : 15 min
Cooking time : 45 min
Serves : 6

INGREDIENTS:

FOR THE FILLING

• 800 gr / 5 ½ cups frozen blueberries
• ½ cup sugar
• 1 tablespoon cornstarch
• Pinch ground cinnamon

FOR THE TOPPING
• 3/4 cup all-purpose flour
• ¼ cup almond flour
• ½ cup granulated sugar
• 1 teaspoons baking powder
• ½ tsp. baking soda
• Pinch of salt
• ¼ cup yoghurt
• 2 tbsp. milk
• ¼ cup unsalted butter, melted
• 1 tsp. vanilla extract
• 1 tbsp. granulated sugar (for sprinkling)

DIRECTIONS:

1. Preheat oven to 180C/375F degrees.
2. Making the Filling: Whisk the sugar, cornstarch, cinnamon together in a large bowl. Add the blueberries and mix gently until evenly coated. Transfer the berry mixture to a 10-inch cast iron skillet or a square baking dish
3. To make the topping, mix the flour, almond flour, sugar, baking powder, baking soda and salt together in a large bowl. In a separate jug mix the melted butter, yoghurt, milk and vanilla. Add the wet ingredients to the dry and stir until just combined.
4. Scoop the dough into 8 or 9 pieces and place on top of the filling, evenly spaced (they should not be touching). Sprinkle evenly with the sugar.
5. Bake until the filling is bubbling and the top is golden brown and cooked through, about 40 to 45 minutes, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for at least 20 minutes; serve warm or at room temperature with some vanilla ice-cream.

Enjoy!

If you make this Bluebberry Cobbler be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Gluten free Brownies

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Brownies are probably the most comforting dessert I can think of and what’s even more comforting is how easy and uncomplicated they are.
I served these at my last minute birthday party and they were gone in ten minutes, no joke.
(I was hoping for leftovers, but not a chance)
The gluten free flour blend is home made but I imagine this Gluten free Brownies recipe will work with store bought gluten free flour as well. Below is my own flour mix which doesn’t contain xanthan gum or guar gum.

INGREDIENTS:

200 gr butter
200 gr dark chocolate
3 eggs
1 tbsp vanilla
1 tsp instant coffee
200 gr rice syrup
115 gr gluten free flour blend *see note
40 gr cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 – 1/2 cup chocolate chips (optional)

INSTRUCTIONS:

Line a baking tin of 20 x 20 cm approximately with parchment paper and spray with oil or pam.
Pre heat oven to 180C/350 F.
Melt butter and chocolate in a non stick saucepan on low heat until smooth stirring with a rubber spatula, add the coffee and vanilla and set aside to cool.
Meanwhile in a large bowl mix together the flour, cocoa, salt and baking soda, whisk to combine.
Once the chocolate has cooled, stir in the rice syrup. In a large bowl whisk the eggs and add the melted chocolate slowly and mix to combine well.
Stir in the flour and mix with rubber spatula until combined.
Add the chocolate chips if using and pour in to baking pan.
Place in the middle of the oven and bake for about 25 to 30 minutes. It should still a a bit of a wobble in the center when you tap the baking tin.
Remove from oven and let cool completely before cutting into squares.
Enjoy!

GLUTEN FREE FLOUR BLEND
200 gr brown rice flour
200 gr white rice flour
100 gr corn flour
50 gr tapioca
4 tbsp. Psyllium husk powder
2 tbsp flax flour

Mix all these thoroughly and keep in a jar for all recipes like bread, buns, pancakes and brownies.
Note that there is a lot of psyllium powder in here, this is to bind the flours during cooking instead of xanthan gum or guar gum. You may need a little extra fluid in your recipe.

Dutch Apple Pie

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It doesn’t get anymore Dutch than Apple pie!
Apple pie is served at every occasion in the Netherlands, it’s available in every single cafe or restaurant and also every single supermarket. And although these are ok, nothing beats home-made Dutch Apple pie. This recipe has been in my family for generations and my grandmother’s apple pie is legendary. This is her recipe!
It’s very simple and that is the beauty of it. The best apples are Jonagold, they hold their shape and don’t loose too much moisture, also Braeburn, Elstar or Golden delicious are great and you can also use a mix of apples which is what I usually do.

INGREDIENTS:

1 egg, beaten
2 1/2 cups (320g) all-purpose flour, plus extra for rolling
Pinch of salt
1/4 cup (60gr) fine sugar
16 tablespoons (2 stick, 225g) chilled unsalted butter, cut into cubes
2-3 tablespoons very cold water
6 large apples approximately,
1/4 cup (60gr) fine sugar
1 tsp. cinnamon
1 tbsp. Cornstarch
1/2 tsp. Vanilla extract

INSTRUCTIONS:

To make the dough, in a food processor, combine the flour, sugar, and salt. Pulse 3 or 4 times to blend. Add the cubed butter and half of the beaten egg (the other half is for brushing over the crust) and pulse again until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture and pulse again until it just comes together when pressed. Transfer to a sheet of plastic wrap, divide into two and shape into two disks. Wrap tightly and chill for an hour.
Remove the dough from the fridge and let stand for 10 minutes.
Place one part of the dough between two sheets of parchment paper and roll out to an even thick large round big enough to cover the bottom and sides of an 8 inch / 20 cm cake tin. Flour the dough as needed slightly to prevent sticking.
Line your tin with parchment paper then carefully transfer disk to tin, if it breaks its ok, just patch it up as you go. Make sure to line the sides evenly and all the way up. Place the pie tin in the fridge while you make the filling.

Pre heat oven to 160C/320F.
Make your filling by peeling and removing the core of your apples. Then cut into pieces of about 1/2″/1.5cm. Place in bowl and add the sugar, cinnamon, vanilla and corn starch. Toss to mix and add the your pastry lined tin.
Roll out the second disk to a thickness of approximately 1/4″/0.6 cm to make the pretty lattice for the top. Cut into strips and place on apple filling to make a lattice pattern making sure to gently press the ends of the strips to the dough 8n the tin.
Brush all the visible dough with the remaining beaten egg
Transfer to the oven and bake for one hour.
Transfer to a rack and let cool for 15 minutes.
Cut into wedges and serve as is or with whipped cream or ice cream.
Enjoy.

Chocolate Hazelnut Cheesecake pots

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Layers of hazelnut, chocolate cheesecake, chocolate chip cookie crumb, brownie bits and cream. An incredibly delicious dessert.

These are the perfect, “make in advance dessert”, almost like mini triffles. You can make these in cute little (mason) jars or glasses, perfect for a dinner party or to take along as a gift. Since they can be made ahead, there is no last minute fiddling about when you have guests over. Maybe serve these chocolate hazelnut cheesecake pots for your Thanksgiving dinner.

INGREDIENTS

4 chocolate chip cookies
3/4 cup/180 ml. full fat natural unsweetened Greek yoghurt
6.7 oz. / 200 ml natural cream cheese
1 cup/240 ml. Whipping cream
5 oz. /140 gr. Dark chocolate, chopped
2 tbsp./ 30 ml. rice syrup or sugar
2 tsp./10 ml. Instant gelatine powder
2 tsp./10 ml. vanilla paste or 1 tsp extract
2 tbsp. 30 gr. hazelnuts chopped
2 squares of brownie, store bought or homemade
4 x drizzle of caramel, from a bottle

INSTRUCTIONS:

Place four glasses or jars on your kitchen counter, divide the chocolate chip cookies over the glasses by breaking them in pieces. Drizzle in a little caramel over the cookies in each glas.

Chop chocolate into very small pieces. Heat a small saucepan over low heat and add three tablespoons of the whipping cream, heat up but do not let it boil over low/medium heat. Remove from heat and add the chocolate. Let sit, covered for five minutes, then gently stir to combine.

Make sure your yoghurt and cream cheese are at room temperature. Place yoghurt and cream cheese in a bowl and add the one tablespoon of rice syrup or sugar and 1 teaspoon vanilla paste or 1/2 teaspoon vanilla extract. Beat by hand until smooth and combined well.

Pour the melted chocolate into the yoghurt very slowly and mixing constantly with a whisk until very well combined, set aside.

Beat the whipping cream with the remaining rice syrup or sugar and vanilla. Beat until stiff and add gelatin powder and set aside.

Now you can layer your pots. On top of the cookies and caramel start layering chocolate cream cheese mixture, brownie pieces, whipped cream, drizzle of caramel and chopped hazelnuts. Repeat with another layer and ending with some cream. Then decorate with some extra chopped chocolate or brownie pieces. Cover and chill for at least two hours. These can be made a day in advance. Enjoy!