Making your own lemon curd is not difficult at all. With just a few ingredients, you can make your own fresh curd to use in a delicious lemon meringue pie, for example.

Homemade lemon curd

On my baking weekend last month, I made lemon curd for the first time. I have no idea why I hadn’t done it before. Since I was so eager to make lemon meringue pie, I wanted to get it right the first time and make the curd myself.

I made a big batch so I could make more recipes with it and make sure I had some left over to put in the yogurt (very tasty!). I didn’t think it would be so easy to make my own curd from lemons and a few other ingredients.

Baking tip: When you make a curd, you can store it in a sealed jar. I usually use glass mason jars.

What to eat with lemon curd

The possibilities are endless with this delicious curd. Put a little in your yogurt, a scoop over an ice cream dessert, spread it on a cracker, and of course: serve it on homemade scones with clotted cream. Yes, it really is all delicious!

Other popular recipes with this curd are, of course, any recipes that combine the curd with meringue. Like lemon meringue pie. I also love lemon curd cookies, like thumbprint cookies with the curd in the center. I will post a recipe for those soon.

Lemon curd cake is also very tasty. For example, you can use this recipe for lemon loaf and serve it with whipped cream and your homemade curd. Or with ice cream, which is also very tasty!

These quick crescent roll cinnamon rolls will be on your table in half an hour. In the recipe, of course, I explain how to make these cinnamon rolls yourself. It’s a breeze, let me tell you.

Cinnamon crescent rolls

I love anything with cinnamon in it, but cinnamon rolls make me very happy. On weekends, I often find myself craving cinnamon rolls with caramel sauce. The only downside is that I want to eat them right away and it takes a while to prepare them with dough that still needs to rise.

Does this “problem” sound familiar? Well, I now have a solution: quick and easy cinnamon rolls! You only need about half an hour before you can enjoy them. No, they are not quite the same, but these cinnamon rolls make me very happy. And you probably will too, so try them.

Baking tip: I often make these quick rolls on a baking sheet lined with parchment paper, I have a small baking sheet at home that gets used a lot. However, you can also bake them in a baking dish and then grease the dish before putting the rolls in.

Croissant cinnamon rolls

These cinnamon rolls made from croissant dough are very popular here and are made often. It is also fun to vary the flavor. For example, you can replace the cinnamon with gingerbread spice mix.

It is also fun to add extra ingredients. For example, pieces of apple. Apple cinnamon rolls are really delicious and perfect for fall. If you are looking for a summer flavor, I have made them with peach slices. A delicious combination!

The best rhubarb jam is, of course, homemade. This recipe calls for making rhubarb jam with some lemon, but you can also add strawberries, ginger, or spices. I’ll explain it all to you!

Make your own rhubarb jam

Rhubarb season is in full swing! Time to make your own rhubarb jam. It’s incredibly easy, and before you know it, you’ll have a pantry full of homemade jam. Or give your homemade jam to friends and family, which is perhaps the best part.

I chose to flavor the jam with lemon, but you could use any other citrus fruit or ginger, for example. A rhubarb peach jam also sounds amazing. As long as you stick to the 1 kilograms of rhubarb and partially replace this amount with a fruit of your choice, you’ll be fine.

How to eat rhubarb jam

The fresh jam tastes incredible on a cracker with some Dutch cheese, especially if you like a sweet and salty combination. But it actually tastes delicious on lots of baked goods, like bread and toast.

This rhubarb jam recipe makes a good amount of jam, so you can make a lot of cheese and jam crackers. 😉

Making Strawberry Rhubarb Jam

It is also incredibly delicious to make strawberry rhubarb jam. This is also a benefit for those at home who are not so fond of rhubarb, because the strawberries make it almost impossible to tell that there is rhubarb in the jam.

To make strawberry rhubarb jam, you replace half the rhubarb with (cleaned) strawberries, so you use 500 grams of strawberries and 500 grams of rhubarb. Furthermore, you can follow the recipe exactly.

More rhubarb recipes

Rhubarb, either you love it or you don’t. But since you’re reading this, I’m going to assume you love it! There are many more rhubarb recipes on my baking schedule, but one big recommendation is my recipe for rhubarb crumble.

Rhubarb crumble is truly an unbelievably delicious treat. Serve it as a dessert with ice cream or whipped cream and your guests will keep coming back for more.

What rhubarb recipes would you like to see at Laura’s Bakery? Maybe a typical Dutch recipe with rhubarb? Let me know in the comments below, I’m very curious.

What is gelling sugar?

In the gray box with my tips for jam making, I explain that in the Netherlands we make rhubarb jam with gelling sugar, or gelling sugar from the brand ‘Van Gilse’. This sugar is simply granulated sugar with added pectin and citric acid.

In America, pectin in jam recipes is often added in liquid or powder form. So while this is the ideal way to replace gelling sugar in the recipe below, there is another way: the addition of pectin in its natural form.

Rhubarb Jam without Pectin

Yes, you can make rhubarb jam without the added pectin in liquid of powder form and also without adding gelling sugar. I’d like to call this rhubarb jam the old-fashioned way.

Rhubarb itself is low in pectine, so it does need this to thicken properly. The quickest way to do this is to add a fruit that is naturally high in pectin. Lemons are high in pectin, so adding the juice of an extra lemon to the recipe works great.

For this method I also soak the rhubarb in sugar for several hours (or overnight), and then use this soaked rhubarb and the liquid it releases to make the jam. Easy as that!

Never made no-bake strawberry cheesecake bites before? Get ready, because if you taste a slice of these, you’ll be in the kitchen preparing this delicious treat many times this summer.

No-bake strawberry cheesecake bites

Has strawberry season arrived yet? Because I can’t wait to make this cheesecake with strawberries again.

This strawberry cheesecake recipe is made without an oven, so it is a no-bake recipe. Strawberries are always available in the warmest months of the year, so it’s nice if the oven can stay out.

Strawberry cheesecake recipe

I chose to make the recipe in a square baking pan, so you can cut these nice square bites out of them after they set. Of course you can also make the recipe in a round springform or baking pan, I give a tip for that in the frequently asked questions below.

For the base, I used the following ingredients:

• Biscuits, like graham crackers
• Butter, this will make the cookie crumbs form into a firm base.

For the strawberry filling (and decoration) of the cheesecake, you will need the following:

• Cream cheese, from Philadelphia, for example.
• Vanilla extract, indispensable and easy to make yourself.
• Lemon juice, because the juice gives the cheesecake a nice freshness.
• Whipping cream, to make your cheescake nice and fluffy as well as to decorate the bites nicely.
• Gelatin, you will need this to make the cheesecake keep its shape.
• Granulated sugar, this gives a nice but not too sweet taste to the cake.
• Strawberries, the most important flavoring of this strawberry cheesecake.

Looking for a tasty snack? Look no further! These apple cinnamon yogurt muffins are just what you need.

Apple cinnamon yogurt muffins recipe

For snacks I like to try some things out, this time I wanted to make little yogurt-based muffins. For flavor I chose apple and cinnamon, one of my favorite flavor combinations that I love to bake with during the colder months.

Because just using yogurt as a base makes your batter very thick, I also used semi-skimmed milk. That made the batter just a little nicer to work with.

Maple syrup muffins

I decided I didn’t want to use granulated sugar for these muffins, so I decided to reach for the bottle of maple syrup. To be clear, that’s still sugar and not necessarily a “healthy” choice. Regardless, these muffins are more responsible than I normally make them, though. Especially if you leave out the cinnamon sugar on top 😉 .

No maple syrup in stock? You can also use honey or just granulated sugar. You can also vary in the amount. I used very little syrup, feel free to add more if you want sweeter muffins.

Strawberry season has been in full swing for a while now, so now is the time to take advantage of it and get into the kitchen with fresh strawberries. I made my favorite strawberry custard tart. I love how delicious a summer strawberry custard pie is.

Easy strawberry custard tart

Of course the tart is filled with fresh pastry cream and in addition I used some chopped fresh mint on top. That really gives a special touch to the cake, but you could also substitute the mint for basil.

This strawberry custard pie wasn’t the only thing I’ve been baking with strawberries lately. If there is a container of strawberries staring at you every day when you open the refrigerator door, plenty of great recipes will come to mind. I can promise you that.

More strawberry recipes

Can’t wait? Then I already have these yummy strawberry recipes for you:

• No-bake strawberry cheesecake bites
• Strawberry milkshake

How to make a custard tart?

A custard tart is one of my favorite pies. The tart is made of a shortbread crust filled with delicious pastry cream. You can fill the custard tart any way you like.

For this recipe, I used strawberries, of course; after all, a strawberry pie needs them. But if you feel like varying, you can easily replace the strawberries with another kind of fruit.

I once made a rainbow tart by using all kinds of different fruits. It was very popular with everyone!

Are you already following Laura’s Bakery on Instagram? There I not only share every new recipe that comes online, but also peeks behind the scenes and fun video reels with recipes, baking tips or how to’s!

It doesn’t happen often that I have made a recipe many times before, but it hasn’t been online at Laura’s Bakery at all. Time to change that I thought, because these strawberry cupcakes are way too delicious not to share!

Strawberry cupcakes recipe

So I recently stocked up on a whole load of fresh and flavorful strawberries that are now in season. Way more than I needed for this cupcake recipe, but I just love strawberries. During strawberry season I eat some of this red fruit almost every day. For breakfast, dessert or just in between.

Vanilla cupcakes with strawberry filling

For this cupcake recipe, I bake simple but oh-so-delicious vanilla cupcakes as a base. With an apple corer I take out some cake to fill with strawberry jam. Small pieces of strawberry can also be used by the way, but I personally like the jam very much.

If you like, you can also fold small pieces of strawberry through the batter. Keep in mind that the cupcakes might need some extra time in the oven. This is because with this fresh red fruit, you are also adding extra moisture to the batter.

TIP: If you clean your strawberries, do so before removing the crowns. This is because otherwise the strawberries will suck up the water and then your strawberries will have less flavor.

Mascarpone frosting

You can also make the topping several ways. I have made strawberry cupcake with buttercream before, but these days I often choose mascarpone frosting as the topping.

In this case, I also flavor this mascarpone cream, with strawberry jam. This not only makes it very tasty, but also gives it a nice color right away. You can choose to give the frosting more color with some red or pink food coloring. I never do this, I like the subtle color.

On top of the frosting, place half a strawberry. Gorgeous cupcake, isn’t it? You can go a little further with the decoration and add sprinkles, or chocolate sprinkles. Ooh, now I have an idea for chocolate chip cupcakes with strawberries. Now you know how I come up with my new recipes. Often they just pop into my head. Out of the blue, or because I am working on another recipe.

More strawberry recipes

If, like me, you always have strawberries in the house at the moment, you probably want to bake with them. Lucky for you, I’ve made many more recipes with strawberries; these are a few favorites:

• No bake strawberry cheesecake bites
• Strawberry milkshake
• Strawberry custard tart

Print Recipe

4.60 from 5 votes

Strawberry cupcakes recipe

Now that strawberries are back in season, I love making all kinds of recipes with them. These strawberry cupcakes are a favorite around here.

Servings: 12 servings

Equipment

• Cupcake baking pan
• Cupcake liners
• cookie scoop
• Apple corer

Ingredients

• 180 grams of unsalted butter
• 135 grams of fine granulated sugar
• 1 tbsp vanilla extract
• 4 eggs
• 180 grams of self rising flour
• Pinch of Salt

Filling and topping

• 12 tsp strawberry jam cupcake filling
• 180 ml whipping cream
• 3 tbsp vanilla sugar
• 375 grams of mascarpone
• 150 grams of strawberry jam mascarpone frosting
• 6 strawberries

Metric – US Customary

Instructions

• Mix butter and sugar until creamy. Add the vanilla extract and eggs one at a time. Do not add the next one until the first egg is fully incorporated.
• Then add self-rising flour and salt, mix until these dry ingredients are incorporated into the batter.
• Take a cupcake baking pan and place the cupcake liners in the cavities, divide the batter between the cups. I personally do this with an cookie scoop/ice cream scoop. It works easily and you can distribute the batter nicely evenly this way.
• Bake the cupcakes for about 18 minutes at 180 °C/ 350 ℉ (conventional).
• Let them rest in the baking tin for a while before letting the cupcakes cool completely on a wire rack.
• Use an apple corer to remove some cake from the center of each cupcake. Do not make the hole all the way to the bottom.
• Fill each cavity in the cupcakes with strawberry jam.
• To make the mascarpone frosting put whipping cream, vanilla sugar and mascarpone in a bowl. Mix briefly on a low setting and then on a high setting until the mixture is firm.
• Lastly, add the strawberry jam and mix it into the mascarpone frosting on a low setting.
• Fill a piping bag with star shaped nozzle with the strawberry mascarpone frosting and pipe nice swirls on the cupcakes.
• Decorate each cupcake with half a strawberry to complete your strawberry cupcakes.

Now that strawberry season has arrived, I buy strawberries on a weekly basis. They go into my yogurt in the morning or I have a small bowl of this delicious red fruit for dessert. By the way, my pet bunny Lot gets the crowns I cut off the strawberries, she loves them.

The strawberries are currently delicious in taste and don’t even need extra sugar if you eat them right out of a bowl. Or you bake with them, I can recommend this strawberry crumble cake. We have all been enjoying it here!

Strawberry crumble cake

Did you know that you can make a strawberry cake in many different ways? Several options went through my mind before finally baking the one in the photo. So it could just be that more strawberry cakes will appear online. This version has a crumble topping, something I love to use in recipes.

I used my favorite springform from Le Creuset for this crumble cake. I have it for years and still looks good.

Crumble cake topping

For this recipe, I wanted to bake the strawberries with the cake so you have a deliciously smooth result. For extra texture, I added a crumble topping. That extra texture and flavor are wonderfully delicious!

Such a crumble topping is easily made from some butter, sugar, flour and salt. I also like to add some oatmeal. This makes the crumble extra tasty, oatmeal not only gives extra flavor, but also an extra tasty texture.

It is just a matter of putting all the ingredients for the topping in a bowl and using your fingers to work them into a crumbly dough. Sprinkle over the cake and then it can be placed in the oven.

Strawberry cake

You can serve this strawberry cake with crumble topping just as is, but to make it a real treat, I can recommend serving some whipped cream with it. You will definitely be thanked for that. Although I must say that everyone here has been enjoying it even without the whipped cream.

More strawberry recipes

Now that strawberry season has started again, you’ll probably want to use strawberries more often. We have already done so, as there will be more delicious recipes with strawberries this month. There are already several strawberry recipes online, here are a few of my favorites:

• No bake strawberry cheesecake bites
• Strawberry custard tart
• Strawberry cupcakes
• Strawberry milkshake

It’s like a little apple pie combined with caramel cheesecake. With this recipe, you can easily make delicious no bake apple caramel cheesecakes dessert.

How to make individual no bake cheesecakes?

Start with small glasses or glass jars. These are really cute. You build the dessert in layers, starting by crushed cookies. Top that with your cheesecake mixture and finish it with your topping. Warm caramelized apple for this recipe. It’s really easy to make small one person cheesecakes as you can see!

You can prepare this cheesecake dessert very well, which I think is perfect. Put the prepared dessert in the refrigerator and take it out when needed.

However, you can also prepare the base (cookie + cheesecake layer), and make the apple mixture only just before you want to serve the dessert. This way, you have little cheesecakes with warm apples as a topping. Delicious!

In the last case, you can prepare the apple layer as well. Add a little lemon juice to keep the apple pieces fresh and store them in the refrigerator until you need them. I made them this way for Christmas and it worked perfect.

Apple caramel cheesecake recipe

For this dessert, I decided to first heat the apple in a pan and caramelize it with some sugar. Warm apple pieces work incredibly well in a dessert. In this case, I combined it with whipped cream, cookies and cream cheese.

For the cookies, I chose Bastogne cookies, which are a kind of spice cookies. It’s hard to find this particular cookie outside The Netherlands and a few other European countries, but any spice cookie will do. Biscoff cookies are a good alternative for example.

For years I have been baking the most delicious homemade chocolate chip cookies with this easy recipe. With all of my baking tips in this chocolate chip cookie recipe, you can bake them at home too!

Chocolate chip cookies recipe

This recipe is my basic recipe for chocolate chip cookies. I have made all kinds of variations on this recipe, but a good starter recipe is essential. To be honest, this is also the cookie recipe I make the most.

I like to tell you more about this recipe, the ingredients and of course I also give baking tips and answer frequently asked questions about these chocolate chip cookies.

Chocolate chip cookie ingredients

My recipe for homemade chocolate chip cookies contains 8 ingredients. If you’re lucky, you’ll have all the ingrediënts in stock and can bake these cookies right away.

• Butter. I like to use unsalted butter.
• Brown sugar. This variety of sugar give the cookies the best taste and structure.
• Egg. I like to use a medium egg, which weighs 50 grams.
• Vanilla extract. Use homemade vanilla extract or store bought. You can even replace it with vanilla sugar or a vanilla bean.
• Flour. For almost every recipe, I use all purpose flour.
• Salt. A small pinch is enough.
• Baking soda. This gives the cookies their chewy texture.
• Chocolate chips. I mean, what would a chocolate chip cookie be without chocolate chips? Use a flavor you like most. I mostly use dark and/or milk chocolate chips.

Perfectly round cookies

To get your cookies perfectly round, use a round cutter immediately after they come out of the oven. I always use a large cutter from this set of round metal cutters. You put the cutter around the cookie and spin it around so the cookies get a nice round shape.

From now on, make your own crème brûlée with this easy recipe. Eating (and making!) this delicious crème brûlée dessert will never disappoint.

Classic crème brûlée recipe

I don’t know about you, but I have often eaten disappointing crème brûlée in restaurants. From ice cold to way too thick, or even without the crack of the caramelized layer that is essential when eating this dessert. It has made me less likely to pick this French dessert from the dessert menu.

Yesterday I made my own crème brûlée for the first time and wow, it was fantastically delicious. With only 5 ingredients you can make your own crème brûlée at home, so I highly recommend it. Of course I share this easy recipe with you!

Crème brùlée dessert flavors

And did you know that you can also vary with this recipe? For example by adding extra flavors, such as citrus peel or lavender. Still, for me, nothing beats the original, vanilla-based and with a golden brown, crunchy sugar coating.

Crème brûlée torch

I often get asked which exact burner I use for this dessert and my answer is simple: it doesn’t really matter. I have tried several and they all work fine. As long as the burner has a child lock and can be refilled, it’s totally fine. Like this one for example.

I do like to have refill packs in the house because you will always find that your burner is suddenly empty at the moment you’ll need it. So don’t forget to purchase those as well.

Crème brûlée without torch

As already mentioned in the recipe, one option is to put the sugar-coated desserts under the grill until the sugar turns golden brown. So it can be done, but you get the best results with a burner.

Fresh tart rhubarb topped with a tasty crumble. With this recipe for rhubarb crumble you can serve your guests a delicious dessert. Also delicious with a scoop of ice cream on top.

Homemade rhubarb crumble

Rhubarb, it’s something you either love or hate, a taste that takes a while to get used to. At least that’s what I’ve found. Rhubarb is sour on its own, and a bit bitter. So it needs a sweet counterpart to that familiar sour taste you’re used to in rhubarb recipes.

So for this rhubarb crumble, I added the necessary sugar. And lemon, too, because I like the tang. By the way, you can leave it out if it’s too much for you.

BAKING TIP: I like to use ramekins for crumble recipes

Rhubarb crumble with almond flour

I made the crumble with almond flour and small pieces of almonds, in part because I was reminded of the rhubarb galette that tasted so incredibly good with the almonds. This almond crumble turned out to be another success when combined with rhubarb!