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th parchment paper of course if you don t have three bake in batches take the chilled logs from the refrigerator unwrap let warm up slightly and use a large knife to slice rounds the thickness of a coin lay the cookies out on the trays and bake for about 5 minutes until golden brown repeat this process for the other log in the freezer cool on a wire rack before serving the cookies will keep in an airtight container for up to 3 days optional spread the logs with some egg yolk and roll them though the sugar extra sugar cookies posted by julia at 12 56 pm 11 comments labels all recipes cookies holidays saturday december 23 have yourself a i know it s needless to say but i ll do it anyway it s really almost christmas now i hope this info is not new or comes with a shock for you because otherwise i think it would be smart to make some plans and get going what are you doing this year with christmas a 15 courses menu it wouldn t be a surprise with you foodies eating out in a michelin worthy restaurant nothing or like us having a buffet with all kinds of little snacks and other tasty things i m in charge of the dessert section this year what else and decided to go for a few different sweets and desserts simply because i couldn t choose one of them is this rich chocolate cake with hazelnuts this is the kind of cake that gets only better and better the longer you wait perfect for christmas i m always careful in the kitchen did you know 58 of all indoor accidents happens in the kitchen but this time i was extra careful as i still have last christmas etched on my memory last year me and my mom were hostesses so on christmas morning after breakfast and presents we got back in the kitchen and prepared the final things for dinner it was nice but busy and slightly chaotic and their was still a lot to do i was just making a piecrust butter flour and sugar were in the bowl the hand blender was cheery grunting and the dough was ready to be made into a bal i putted down the blender and placed my hands in the bowl i wanted to have as well the last bit of dough that was sticking in the blender so i clearly without thinking went for it 10 minutes later we were me still in my pj s at the first aid post when my finger touched the blade the power switched on and luckily only my fingernail didn t survive merry christmas indeed so this year i made sure nothing needed the blender i haven t tasted this cake yet of course that would be rude so i can t tell you how it tastes but judging the ingredients the look the soft inside versus the crunchy outside and the incredible smell it s only really promising have a great time merry christmas everybody chocolate hazelnut cake for 10 till 12 people adapted from la dolce vita 250g 9oz chocolate minimum 70 115g 1 stick ½ cup butter softened 5 eggs split 140g ¾ cup finely granulated sugar 50ml rum cognac 100g fine maizena 150g 1 ¼ cups hazelnuts roasted 1 preheat over to 180 c 350 f and grease and flour a 22cm 9 inch round cake pan 2 in a small saucepan mix the chocolate broken in little pieces and the butter over low heat till the chocolate is melted take the pan of the fire and let to cool a bit 3 in a medium bowl whisk the egg yolks and the sugar together to a thick creamy mixture mix in the chocolate mixture rum maizena and hazelnuts until well blended 4 whisk the egg whites until stiff but not dry and fold them carefully in the chocolate hazelnuts mixture scoop this mixture into the prepared cake pan and bake for 30 till 40 minutes the cake is ready when it s dry and firm to the touch but still a bit wet and silky inside the top is as well cracked but that s how it should be let the cake in it s for until it s completely cooled take out on a serving plate and dust with powder sugar optional serve with a big dot of mascarpone and strong coffee yum posted by julia at 3 50 pm 9 comments labels mylife all recipes cakes chocolate holidays thursday december 14 almost sinterklaas has left the country our gigantic tree is up shining and smelling really nice and i have finally time to spend some time behind the computer and post again it has been so busy lately i m glad it s almost vacation time for christmas who in the world can do math or french when you know you have to go to school for just one more week did you know that santa claus is based on our sinterklaas yes they both refer to saint nicolas a bishop who lived in the third century and became known for his generosity and love for children a big difference however is that sinterklaas still comes with a boat from spain and santa claus with a sledge from the north pole sinterklaas comes along with his black pieten and santa claus has elves here in holland you see around this time of year a sort of battle between sinterklaas and santa claus on who s nicer better really strange when you know they are the same person anyway saint nicolas 1 is gone and it s time for number 2 christmas time for a lovely forest y smelling house twinkling lights christmas songs on the radio snow yeah right presents under the tree and making christmas cookies making christmas cookies is such a relaxing rewarding thing and it will definitely bring you in the holiday spirit it s easy they smell amazing you can make them in every kind of shape or flavour you want and it s really fun to decorate them in every possible way i made my basic recipe which is perfect and really hard to mess up and when i was finished i added some of my favourite flavours i divided the dough into three and kneaded into the first ball some salt and pepper into the second ball some cinnamon and into the third ball some cacao powder they all turned out beautiful and perfectly crispy but the cinnamon version was absolutely my favourite delicious i made a sugar glaze and melted some chocolate put on a christmas cd and i got going with a whole load of decorations candy pens sprinkles and lovely little silver gold and green sugar balls it was really calming in these 3 hours i almost forgot all the schoolwork i still have to do and you will feel so proud and artistic if your cookie turns out good and pretty and the ugly not so arty cookies ah they ll be quickly gone and forgotten christmas cookies 300g 2 cups all purpose flour pinch of salt 2 tsp baking powder ½ tsp ground nutmeg ½ tsp ground ginger ½ tsp ground cinnamon 100g ½ cup 1 stick butter softened and sliced 100g 2 3 cup brown sugar 2 large eggs beaten with 4 tbsp liquid honey glaze 250g 2 cups confectioner s sugar 4 tbsp boiling water extra 100g 1 bar good quality chocolate sprinkles candy pens sugar balls etc 1 in a large bowl mix together flour salt spices and baking powder add the butter and sugar and mix with the electric mixer fitted with the paddle attachment until crumbly while the mixer is spinning slowly add the egg honey mixture don t pour in at once otherwise there is a big chance you re dough will be too sticky pour in until you have a well blended handable dough the dough is now ready you can just use it like this and go to step 2 or add some spices flavours this is what i did divide the dough into three and put the three balls into different small bowls add to bowl 1 a good pinch of salt and 1 teaspoon of pepper knead this into the dough do this as well for bowl 2 and 3 adding 1 tablespoon of ground cinnamon and 2 tablespoon of cacao powder 2 beat each ball down to a disc and wrap into plastic refrigerate for at least 15 minutes 3 preheat oven to 170 c 340 f and line two baking sheets with parchment paper flour your work surface and take out the first disk of dough roll out thinly keep flouring it can be a bit sticky and cut out the cookies or if you don t have cookie cutters just carve them out with a sharp knife transfer to the baking sheet and make a small hole in each cookie so you can hang them in the tree knead the leftovers together roll out again and cut out more cookies do this until you have no more dough left do this as well with the other two flavours you can also put a bit of chocolate and cinnamon dough together and make fusion cookies see the last picture 4 bake for about 10 minutes until the bottom is golden brown but keep checking them during the baking let cool completely and make the glaze or store in an airtight container glaze 1 mix the confection s sugar with the boiling water adding each spoon of water after the previous one is well blended until you have a silky thick glaze melt the chocolate while stirring in an heatproof bowl get out a few clean spoons kitchen paper and the decorations and get creative posted by julia at 5 41 pm 20 comments labels all recipes cookies holidays thursday november 30 paris je t aime the sweet life part three it s by now already quite some time ago since my trip to paris exactly 25 days already way too long i told extensive and detailed about it earlier but i wanted to tell and show you in brief some other sweet and very tasty things we did our dinner at ladurée on the champs elyseé for example i had the bonaparte salad with scottish smoked salmon salmon eggs blini olive oil lemon juice seaweed tartare and black olives cream and it was absolutely amazing simple perfection made with only the best ingredients this was one of the best things i have ever eaten but i said that as well about their ladurée salad and club champs elysées and from seeing the queue of people waiting to be seated and their plates and expressions i can conclude everything is amazing here for dessert we had the tarte tatin the coupe fraise coquelicot and the eclatant fraise figue the tarte tatin was without a doubt the best out of these three sadly i have not even one good picture of the food or our royal seating as a result of that charming candle light so you just have to go and check out yourself if i ve made you curious we consumed more for lunch the next day at be b oulange é picier a fusion of a boulanger and an épicier baker and grocer we read that be had the best sandwiches of paris and since the store is owned by no one less than alain ducasse and eric kayser this wasn t so hard to believe the wonderful perfumes from freshly made bread welcome you when you step into this beautiful little store packed with goodies and the best products you can buy your pasta jams chocolate little jars and spreads here and of course your lunch soups salads sandwiches and a whole arrange of desserts fruit salads pastries tartlets and muffins we ordered a lentil salad 2 pesto mozzarella tomato basil sandwiches which were served onto indeed one of the best breads i ve ever tasted it was soft slightly sweet and a bit brioche ish amazing the last sandwich was a larger sweet raisin pain with roquefort and pear wonderful i m glad we went but it was a bit disappointed since we expected a real restaurant be is a wonderful store with wonderful food but more for take away stop three we heard so much about berthillon and their ice cream in flavours like caramel and chocolat amar i couldn t stop thinking about it and just had to go so on saturday morning after our morning coffee and croissant we shopped ourselves down to île saint louis one of the two little islands in paris surrounded by the seine we rushed pass the notre dame with just one intention berthillon the lack of an immense line was our first hint when we arrived on 31 rue st louis en l ile we found berthillon yep 100 closed i ll leave it by this if i start expressing my feelings more i know i will not stop anymore but if we want ice cream we will get ice cream berthillon drove us straight to their opponent amorino amazing italian style ice cream with quite a few locations in paris just look out for a flying little italian elf and you ll find amorino absolutely delicious i m not really an ice cream expert i almost never eat ice cream i prefer something with a bite but my sister who happens to be an ice cream expert approves it as well very nice is you can choose as many flavours as you want 20 flavours in just one scoop no problem the mango and caffe were my favourites i just discovered their website click on the flavours and see them in close up drool the last thing i want to share is this pain au chocolat from fauchon their macarons couldn t compare with hermé s they didn t even come close but their pain au chocolat beats hermé s easily it was the best pain au chocolat we ever tasted buttery flaky as light as air and so chocolaty sigh this were my paris highlights part i ii and iii hope you enjoyed it i sure did and up to the next trip ladurée champs elysées 75 avenue des champs elysées tel 01 40 75 08 75 boulangépicier 73 bd de courcelles tel 01 46 22 20 20 fauchon place de la madeleine 24 26 30 tel 01 70 39 38 00 posted by julia at 1 13 pm 12 comments labels mylife paris saturday november 25 1 1 3 sometimes is 1 1 3 these chocolade stroopkoeken chocolate treacle cookies are a classic example for this they are not just two crispy chocolaty cookies fused together with some hot creamy salted treacle but they are the best crispy chocolaty cookies fused together with some hot creamy salted treacle they are amazing make a hundred and you still want more i guarantee the stroopkoek is a typically dutch product only undeserved a whole lot less known then it s brother the stroopwaffle although i can appreciate a hot freshly made stroopwaffle from time to time especially with this colder weather i prefer a stroopkoek and then of course the version as shown here above thinner chocolaty and salted heaven i got them from koekje the cookie bible i wrote about before the recipe comes from kees raat kind of logical since it s a n incredible twist on the normal stroopkoek but i adjusted it slightly since i didn t have pepper vinegar or zeeuwse flour from zeeland a part of holland and because let s face it i like it always just a bit more salty and chocolaty two thin chocolate biscuits with the best salty caramel y syrup which will make the cookies deliciously chewy and sticky what do you want more enjoy immediately while the treacle is still hot try them and love them chocolade stroopkoeken 120g 1 stick ½ cup butter softened 60g 1 3 cup dark brown sugar 60g 1 3 cup white brown sugar witte basterdsuiker pinch of salt and pepper 1 tsp vinegar 1 egg lightly beaten 200g 1 ½ cup flour 4 big tbsp cacao powder 1 big tsp baking powder for the syrup 100g ½ cup stroop treacle 60g 1 3 cup white brown sugar 60g ½ stick ¼ cup butter softened 1 tbsp sea salt 1 in a medium bowl sift together flower cocoa powder baking powder salt and pepper set aside in a large bowl mix butter the two sugars vinegar and egg add the flower mixture to the sugar mixture and knead it to a ball pack in foil and let rest in the fridge for at least one hour 2 preheat oven to 170 c 340 f and line 2 baking sheets with parchment paper 3 get the dough out of the fridge and roll out thinly on a lightly flowered surface if it s too sticky use some more flower you can best do this in 3 or 4 times as the dough will break easily with a...