Today’s recipe is super fun. It’s a cheesecake filled Easter egg! Delicious creamy no bake cheesecake with homemade lemon curd inside of a chocolate egg.
The idea is to make the eggs look like ‘real’ eggs with a bit of egg yolk in the middle, that’s what the lemon curd is used for. It’s super easy to make, fun to present and very tasty too. What more can you want?
I initially made this recipe for one of my books, but because it is such an easy and fun recipe I figured I should share it here as well. I love simple recipes like this.
It’s good to know that my chocolate easter eggs where roughly the size of a regular medium egg. Of course you can use any shape and size of egg you want. You could even use one half of an chocolate egg.
There will be more fun easter recipes coming up in the next couple of days so be sure to check them all in the easter recipes category.
As always make sure the ingredients are at room temperature and double check the recipe card for the full details and instructions. This is a no bake cheesecake filling. Obviously as baking a chocolate egg would result in a melted chocolate puddle 😉 . Not exactly what we’re going for.
No special equipment is needed for this, but a food processor or electric mixer would come in handy for whipping the cream and the cream cheese.
Making this easter egg recipe is super simple. You start by heating a large sharp knife in hot water. That is essential as you need a warm knife to easily slice through the chocolate eggs without breaking them. You only want to slice the top of.
While your knife is warming, remove all the wrappings of the eggs. Take your knife, dry it and immediately cut the top of the eggs. You might have to dip the knife back into the hot water when necessary. And that is the hardest part of this recipe. Easy right?
Next you add the cream cheese to a large mixing bowl and you add the sugar. Mix it with a whisk until creamy. Add vanilla extract and whip again.
Whisk or mix the heavy cream in another bowl until it has formed stiff peaks. Add the cream cheese mixture in and blend it together while the mixer is on low speed.
Add your cream cheese mixture into a piping bag and do the same with the lemon curd in another piping bag.
Now take your egg cups and pipe the cream cheese in. Don’t fill all the way up as the lemon curd still need to go in as well.
Cut of a small bit of the piping bag holding the lemon curd. You do not want it to be too big. Insert the piping bag in the middle of your chocolate egg. Gently squeeze the lemon curd out and pull the piping bag upwards.
You want to end with some lemon curd on top of the cheesecake filling, so it looks like egg yolk.
It actually helps if you place the chocolate eggs in a fridge egg holder or something similar. Maybe you have an old egg carton you can use to hold the chocolate shells.
Sure. You can use a bit of apricot jam for instance and insert that into the centre of each cheesecake egg. You might want to do that with a very small spoon instead of a piping bag as the jam would be a bit harder to use
You can store them in an airtight container in the fridge for 4-5 days. They will also be a little firmer once chilled properly. It does help to store them in the fridge using an egg holder too, otherwise they might tip over.
You can use any kind of size you like. It all depends on how you want it to look. You can use a large chocolate egg or go for mini size. But keep in mind that you will need either more or less of the cheesecake mixture. I used eggs that were the same size as a medium ‘real’ egg.
A few years back I totally discovered halloumi cheese. And these crispy halloumi cheese fries recipe is the result! It is so good! And also incredibly easy to make.
They’re pretty addictive so probably a good thing that they are also very filling. I like to serve mine with a fresh yogurt and parsley dip. It’s great for any party as I am sure most of your guests will be won over in no time. If you like mozzarella sticks? This is pretty similar, but better!
If you’re not familiair with this white cheese than it is good to know that halloumi is made from a mixture of goat and sheep’s milk. It originates from Cyprus but it has become increasingly popular everywhere so you should be able to buy a block of halloumi in most grocery stores.
Halloumi is a firm cheese and needs some work to make it edible. You don’t want to eat it straight out of the package.
The fun thing about halloumi is that it has a very high melting point. That means you can easily grill it, bake it or make salty halloumi fries! It can have a bit of a squeaky texture if it has not melted properly but these halloumi sticks are all soft and melty on the inside!
Now let me start by saying that you really don’t need a lot to make these crispy halloumi fries. You need just two ingredients to make the cheese sticks. Halloumi and all purpose flour. And ok, they do need to be fried in hot oil so you will need oil as well.
You can use a deep fryer for that or you can shallow fry them in a vegetable oil. Don’t use olive oil but something a bit more heat resistent. Shallow frying uses less oil than deep frying but is a bit more work as you need to manually turn the halloumi fries.
To make the fries, you simply dust the halloumi with the flour and place them in a single layer in the deep fryer until golden brown.
Let them drain on paper towels and – for the best experience – serve immediately. Once they cool down, they become tough and not so tasty. You want crispy halloumi cheese fries with a melty inside and a crunchy coating. It’s the perfect snack and delicious finger food.
You can use any kind of dip you like really but I love serving these crispy fries with this fresh dip. It’s the perfect combination of flavors.
You finely chop the parsley and add it to the Greek yogurt with the juice of half a lemon, the zest and salt and pepper. If you’re not into a yogurt dipping sauce, something like marinara sauce is also quite good.
The official halloumi is half goat and half sheep, but there are also varieties out there using cow’s milk. While that can be tasty as well, they do tend to be softer and fall apart more easily. Check the package to see if you have the right kind.
Absolutely. You can make the halloumi cheese fries with a coating of panko bread crumbs for instance. In that case you dip the fries into the flour, then into an egg wash and last through the panko. That would make them even more crunchier!
You can do that. I have not tried this myself but if you want to try spray the halloumi fries with a bit of oil and place them in a single layer in the air fryer. Prepare them for 8-10 minutes at 200˚C/400˚F.
It’s almost Easter! And I love creating fun and surprising variations of some of my favorite recipes. Today I’m sharing my take on Easter egg blondies. Blondies are one of my favorite takes on brownies. And these are not only fun to serve at Easter but they’re also great for using leftover easter candy.
For making these chewy blondies I use Cadbury mini eggs. You can’t actually buy those where I live (the Netherlands) but I got a good supply of the mini cadbury eggs last year when I was in Chicago.
I was there around the same time of year and so the stores where packed with all sorts of Easter goodies. I packed a good portion of my suitcase full of the mini cadbury eggs as well as the pastel m&m and other sweet treats.
With the cute mini eggs I made these delicious blondie bars and I also made my new favorite chocolate chip cookies. (recipe will be up soon!)
Making this easy blondie recipe is not complicated. In case you don’t know the difference between blondies and brownies…. it’s pretty self explanatory.
Brownies are brown and blondies are blond. The color speaks for itself. But basically blondies are brownies without the chocolate. You can make white chocolate blondies of course, but the basic blondie does not need chocolate for the batter.
Blondies are a perfect treat and the best part is that adding the cadbury eggs gives the blondies an extra bit of crunch.
For full details check the recipe card but you will need the following ingredients at room temperature:
To make the blondies you start by melting the butter. Add the melted butter with the sugar into a large bowl or use a stand mixer. Mix it with an electric mixer until smooth and creamy.
Now add the eggs one by one, mixing in between. Mix the vanilla extract in and the last step is to add the rest of the dry ingredients (flour and salt).
Next up: you will want to chop the eggs a bit smaller. Even though they are already small, it’s easier to eat and cut if you break them up a bit. Fold them into the blondie batter with a rubber spatula.
Now pour the blondie mixture into a square baking pan lined with parchment paper and use the spatula – if needed – to spread the mixture evenly. Sprinkle a few more of the eggs on top of the blondie batter and place in the preheated oven.
Now bake the blondies for approximately 25-30 minutes. The top should have a crisp thin layer and the inside can still be a bit wobbly. Always make sure to let it cool down completely before slicing.
A good blondie (or brownie) is crispy on the outside and fudgy on the inside.
No you can’t. While you can use a cake tester for a regular cake recipe, in this case you don’t want the tester to come out completely dry as that will mean the blondies are overcooked. So you will have to use your eyes and common sense for deciding if they are cooked enough. The top should feel dry and if you hold the pan it shouldn’t wobble excessively if you’re shaking it (gently!)
Not too long! You want it to just come together and that’s enough mixing. You could even use a spatula.
You can store them in an airtight container for about a week. Make sure to not put them into a fridge. That will dry out the blondies. Freezing is also an option for up to three months.
I made this strawberry tiramisu with whipped cream and mascarpone in individual servings. That way, you can serve everyone their own small dessert for dinner. How cute and convenient too!
Don’t let the Italians see how I like to make my strawberry tiramisu: no raw eggs, no alcohol, and no coffee. Instead of coffee or alcohol, I soak my lady fingers in orange juice (strawberry juice works too!). It works great with the fresh strawberries.
As key ingredient I use a mixture of mascarpone cheese and heavy whipping cream. That is a great combination if you don’t want to use raw egg yolks.
By leaving those out this is safe to eat for everyone. Pregnant women and children included. Of course it doesn’t resemble a traditional tiramisu recipe. This classic Italian dessert has pretty strict guidelines as to what goes into a tiramisu.
To make extra pretty single portions, I decided to make the tiramisu into a layered version. A small tower of tiramisu!
You can serve it right away after you’ve made it or you can leave it in the fridge overnight to set. In either case it is a lot of fun to serve this when you have guests for dinner.
BAKING TIP: If you clean your strawberries, do so before removing the crowns. Otherwise, the strawberries will soak up the water and your strawberries will have less flavor.
Now you might think that this is a complicated dessert but it really isn’t. I would say this is the perfect no bake dessert!
You just make a single layer of ladyfingers, add a tablespoon of apricot jam on top and pipe some of your mascarpone filling followed by some sliced strawberries. And repeat for a second layer.
Now a few things to keep in mind. Don’t go overboard when creating your layers. You want it to be small as it is for one person after all.
Three lady fingers is enough for one layer, or maybe even two if you want to make smaller portions.
Adding the layers of mascarpone cream is easiest with a piping bag. You can use a smooth nozzle as I did here or use a special one.
Instead of the apricot jam you can use another jam like homemade strawberry jam. Finish the stack with some juicy strawberries and you’re ready to serve your perfect dessert.
A little sprinkle of powdered sugar on top of the tiramisu is always a good idea too.
Desserts, I love them. We used to have a standard bowl of yogurt for dessert after every meal at home. Nowadays, I don’t do that very often, although sometimes it would be good maybe against a sweet craving in the evening.
Now, when I make dessert, I like to make an impression. Without too much time and effort. This easy strawberry tiramisu is a good example: little effort, big effect.
By the way, this tiramisu with strawberries, orange juice and apricot jam is also a big hit with the kids!
It is one of my favorite strawberry desserts. Check the recipe card for the full instructions.
Absolutely you can. You may also want to adjust the apricot jam to match the flavor of the fruit you use. I’ve made tiramisu with blackberries, blueberries, and raspberries, so I know it works well and is very tasty.
Basically, you can use any fruit juice of your choice as long as it matches the flavor of the strawberries and apricot jam. Strawberry syrup is usually a bit too sweet but if you want to use a strawberry sauce you can thin it a bit with lemon juice or orange juice.
Yes, you can. In that case, use a little more ladyfingers (225 grams/8 oz) and possibly a little more orange juice to dip the cookies in. This way you can make the tiramisu in a 20 x 20 cm (9×9 inch) baking dish.
This is not the intention of tiramisu. If you want to, it’s best to make the dessert just before serving. It is possible to make the mascarpone cream mixture the day before (and keep it refrigerated, covered with plastic wrap) to save time during the rest of the preparation.
You can, but while they might look pretty I would recommend making this with fresh strawberries. If you crumble the freeze-dried strawberries they would look good sprinkled on top though.
If you want you can make more layers but keep in mind that it might become unstable. Two layers is probably high enough.
This cheese and garlic pull apart bread is absolutely delicious and perfect for any party or Friday night easy meal time. With lots of cheesy goodness you will love this recipe. You can use the bread as a great appetizer or as part of a cheese board.
Is there anything better than a warm slice of cheesy garlic bread? I seriously doubt it. This easy recipe is pretty straight forward. You will need the following simple ingredients at room temperature:
Additionally you could add some fresh parsley to sprinkle over the top if you want.
Once you have the ingredients it is as simple as cutting the bread (the top of the bread) in diagonal slices with a sharp serrated knife. You don’t want to cut all the way through. Make sure to have about half an inch where the bread is still attached. Place it on a baking tray lined with parchment paper.
Take a small sauce pan and combine the butter, garlic, oregano, salt and pepper. Melt the butter and mix it with the other ingredients creating a garlic butter. Now using a pastry brush spread the garlic herb butter mixture over the soft bread. Making sure to also add some of it in between the cubes.
Melting the butter gives the best results but you could also use softened butter and mix the garlic and seasoning into the butter. Melting is just easier and it also makes sure that the melted butter is easier to distribute.
Once you’ve mixed the cheeses together you place the cheese in between the bread cubes. Make sure to do this carefully as you do not want to break the bread.
Now bake in the preheated oven until golden brown and melted. Serve right away! This is a perfect side dish or perfect appetizer but does need to be served hot (unless you want the melted cheese of course). This cheesy pull apart garlic bread is just the best there is!
Sure you can buy garlicky bread in the grocery stores but it is just not the same as making your own. And it can’t be much easier.
Check out the below recipes as well:
Yes you can replace the butter for olive oil. I like to use butter as it tends to brown better in the oven and also gives it better crispy edges, but you can absolutely replace butter for olive oil. If you do use olive oil there is no need for melting the butter obviously so the mixing can be done in a small bowl instead.
Yes you can. As long as the bread is small enough to fit in the air fryer basket you should be good to go.
You can prepare the bread up to the point where it is ready to be placed in the oven. Cover it with plastic wrap and store in the fridge until you’re ready to bake the bread. It’s also great for using up leftover bread.
If you want you can use something like pizza dough to make this bread as well. You make small dough balls and place them together in a ring or a bundt pan. Now generously spread the butter over the dough and add the cheese.
You could even sprinkle over some pizza sauce if you want to. If necessary let the dough rise in a warm place before placing in the oven. You can also use crescent rolls for doing the same. If I use fresh dough I use the ones you can buy in a can. Make sure to check the package instructions for how to make these.
This carrot cake banana bread recipe had been on my to make list for a long time. It just felt like such a great combination of flavors and that’s just bound the be delicious right? The texture of this bread is just absolutely delicious.
I quickly ordered a bunch of bananas and the rest of the ingredients I usually have available. My bunny Lot had to sacrifice some of her carrots, Haha.
I had to wait for the bananas to ripen, because that is the most important part of any banana bread; the bananas have to be really ripe as they provide most of the sweetness. Once they were ripe I got to work.
This recipe is a variation of my favorite banana bread recipe and I am always playing around with variations on it. After some trial and error I was happy with how the carrot banana bread batter tasted so I poured the batter into a cake tin and placed it in the oven.
Initially I wanted to make a cream cheese glaze to go on top of the bread but I decided against it as I wanted to be able to freeze it easily so I would always have an easy afternoon snack.
If you want you can absolutely make my favorite cream cheese frosting to top the carrot bread with. With this frosting it’s less healthy, but very delicous.
As you can see you do not add any other refined sugar which is also why it is important to make sure you’re using overripe bananas (brown bananas are best!).
If they are not you could consider adding a small amount of brown sugar to the mix but it’s better to wait until the bananas are ripe.
Making this homemade banana bread with carrots is as easy as mixing the wet ingredients together in a large bowl. Mix the dry ingredients together and add to the wet ones. Fold it through until incorporated and add the chopped walnuts and the shredded carrots at the last step.
Since the mixing doesn’t require a lot of time you don’t really need a food processor or hand mixer here. Just a large mixing bowl is enough.
Fold it through and pour batter into the prepared loaf pan. You can either grease the loaf pan and dust with flour or you can use parchment paper.
Place the banana bread carrot cake in the preheated oven and bake until golden brown. Let the bread cool for a few minutes in the loaf pan and take it out to cool completely on a wire rack.
This moist carrot cake will keep for 2-3 days in an airtight container (not in the fridge) or freeze it in slices for easy acces to a quick snack. You can read more about how to store banana bread here.
Now the number of variations on my classic healthy banana bread recipe are ever growing. If you’re a fan of banana bread make sure to check out the recipes below and stay tuned for much more variations coming soon!
You can store the banana bread in an airtight container for 2-3 days or for 3 months in the freezer
No, if you don’t like banana go for a regular carrot cake recipe.
Sure. Just make sure that the dimensions of the other tin are somewhat similar. Also keep in mind that baking times may vary if you change the tin. So always test if the cake is cooked through.
A delicious easy French toast recipe. I’ll show you how to get a stack of delicious sweet slices on the table in no time at all.
French toast is something I love but rarely make. When it is made here, we usually eat it for breakfast or lunch on the weekend.
I really enjoy eating it with the family. You can sprinkle some (powdered) sugar on them or serve them with strawberries, but they are delicious without all those extras.
Here at home, we like to eat them with a slice of cheese, a savory twist but also so delicious!
Soaking thick slices of bread in an egg mixture (whole milk and egg) and then frying them in a pan creates a delicious new creation: French toast.
Don’t forget to flip it while frying, as both sides must be golden brown. The egg-and-milk mixture is usually flavored with a little sugar and cinnamon, but these can also be sprinkled over the baked result as well.
I like to mix in cinnamon with the eggs and milk, and use powdered sugared on top of the baked result.
French toast is a sweet dish invented to give stale bread a new purpose. Bread, especially homemade bread, tends to get old and dry quickly.
If you make this recipe with fresh bread, the result quickly becomes soggy, which is not tasty.
You’ll often find this dish called “French toast” on menus (or abroad), and I personally like to order it when I’m out and about.
It’s also called pain perdu (literally meaning lost or wasted bread) and you can pretty much find it around the world in different versions.
Obviously making French toast is super easy to do. You need a shallow dish where you mix the milk and the eggs in and ideally day-old bread like brioche bread.
The best bread to use is mostly depending on your preference. You can use almost any kind of bread you like. For the perfect french toast I do like to use brioche, but feel free to use whatever bread you prefer.
For the pictures you see here, I used simple white sandwich bread.
You add the bread in a single layer in your milk mixture and add a large skillet on medium heat on the stove.
Don’t let the bread soak for too long or it will start to fall apart. You add a bit of butter to the pan and bake both sides of the slice of bread.
Let it rest on a wire rack for a little bit. And that’s all there is to it. It is delicious served with fresh fruit or fresh berries and a bit of heavy cream whipped to soft peaks. It’s a delicious breakfast but can even serve as a dessert.
Do you like this recipe for breakfast? Then you might like these breakfast recipes as well:
Of course, you can make this recipe with fresh bread, but make sure the soaked slices of bread will not fall apart when placing them in the skillet.
Of course you can! That’s the genius of this recipe: you can basically make it with any kind of bread, as long as it’s stale. You can even make a french toast casserole if you want to keep it simple!
You can replace the milk in the recipe with a lactose-free milk alternative or a plant-based milk like almond milk or coconut milk for instance.
Omitting it is not the way to go because the bread needs the moisture. With just the eggs it would be a weird kind of omelette.
Oh yes, I love savory French toast! You can use white bread, but a savory bread is also great. Basically, you can follow the recipe below, omitting the sugar and cinnamon.
After baking, you can add savory toppings of your choice, such as cheese, avocado, roasted vegetables, tapenade, pesto, pinch of salt etc.
It is also delicious to add a nice filling before baking, as I did once with my savory pesto and cheese French toast. Like grilled cheese, but different.
So this is a pretty easy recipe to vary. Since it’s such simple ingredients it’s also super easy to make your own variations.
In theory, this should be possible. I haven’t tested it myself, but I’ve seen recipes like this before. It’s on my (long) baking list to try them in my waffle iron, but maybe a contact grill that you use to make sandwiches on will work even better.
It’s time to tell you more about my favorite types of vanilla! Vanilla is the most common flavoring in my recipes. After all, it is a true classic and provides a rich flavor in sweet cooking and can be found in many ingredient lists.
Not only vanilla sugar and vanilla extract are welcome guests, but also vanilla paste or vanilla beans are often used in recipes.
In this article, I will explain the differences between all the types of vanilla flavors and the different forms so you can better understand what to use when and if you can substitute them for each other.
Let’s start at the beginning: the vanilla bean pods. You can also call it a vanilla pod or a vanilla bean and I use them to make all types of vanilla flavoring.
Vanilla pods are very dark brown and feel a little sticky. You can cut them open and scrape out the vanilla pulp (filled with vanilla seeds), but you can also cook them in milk, for example.
They have a unique flavor and you can find them in different countries around the world. You have tahitian vanilla beans, mexican vanilla beans and the most well know; the madagascar vanilla beans.
One vanilla pod is equal in strength to a full tablespoon of vanilla paste or extract. But beware, one vanilla pod is not the same as another. There are many differences in quality, but Bourbon vanilla from Madagascar is the cream of the crop.
Some examples of recipes that call for vanilla beans:
Pure vanilla extract is one of the most common types of vanilla that I use because it is a vanilla product that can be used in any recipe.
It is made from real natural vanilla and you can taste that in your baking. Nowadays it is available in more and more supermarkets and it is easy to find in (cooking-) webshops.
Because of the differences in price and quality, I prefer to make my own vanilla extract. Super easy to do. I also give the proportions compared to other vanilla flavors so you can substitute.
You usually add the extract to a recipe by the teaspoon. Some examples of recipes in which I have used vanilla extract (that would be in fact, most of the recipes on Laura’s Bakery):
The name says it all, but a vanilla flavoring or essence is not made from real vanilla. It is an artificial vanilla that mimics the taste of real vanilla.
I read online that it has the advantage of being able to withstand the high temperatures of the oven better, leaving more of the vanilla flavor after baking.
Also, it is available in all supermarkets and is much cheaper than “real” vanilla flavoring. So it’s a popular choice for a lot of people who don’t want to spend the higher price on real vanilla.
Quality vanilla extract is something you add in drops, that’s how strong the flavor is.
The vanilla flavoring and essence you can buy at the supermarket is not very concentrated. You add it in the same amounts as extract, but I personally think it doesn’t taste all that good. So I personally never use it.
Vanilla sugar is sugar that has been flavored with vanilla beans.
You can buy it ready-made in the supermarket. These packets usually do not contain real vanilla, but the sugar is flavored with vanilla flavoring (an artificial flavoring).
Fortunately, you can make it yourself by putting some vanilla beans in a jar of sugar. I explain all about it in my recipe for vanilla sugar.
You usually add this sugar in 8 gram bags (0.2 oz), like you get at the grocery store, or by the tablespoon.
If you are using vanilla sugar to replace other vanilla flavorings, subtract the remaining sugar in the recipe evenly to avoid making the recipe too sweet.
Here are a few recipes where I usually use vanilla sugar:
This paste is made from pure vanilla beans, finely ground with sugar, water and glucose syrup.
Incredibly easy to make, but the use of glucose syrup may put some off. This ingredient is readily available online, so don’t be put off.
Once you have a jar of glucose syrup in your home, you can still use it to make a lot of vanilla paste.
Use my recipe to make your own vanilla bean paste.
Vanilla paste is liquid because of the glucose syrup, but it is more solid than vanilla extract.
You can substitute it for other vanilla flavors, but the big advantage is the distinctive tiny seeds of vanilla pith that you will see in your final product.
Vanilla paste is just as strong in flavor as vanilla extract and is usually added in teaspoons.
Recipe I like to use vanilla paste in:
Making my own puff pastry had been on my bucket list for years. It wasn’t until my 3th book that was all about making delicious snacks and appetizers that I got started making my own rough puff pastry.
In my head making puff pastry dough was really complicated but in fact it was absolutely not complicated. And the good thing is you really only need four ingredients. Flour, butter, water and salt.
Let me first start by explaining what the difference is between rough puff and regular or classic puff pastry:
In terms of flavor both are equally delicious and you will still get a very flaky pastry. So that’s what the difference between the two is. And the easy version is of course less work.
As you might have guessed the method we are highlighting here today is the rough puff pastry. It’s absolutely perfect for making loads of puff pastry recipes!
Now making this quick puff pastry I have already given you the pretty simple ingredients. A few things that are really important when making sheets of puff pastry.
First is that the butter and the water that you’re going to be using need to be cold and not just cold from the tap. It needs to be ice-cold water. Set the water in the fridge prior to using or add a couple of ice cubes to a bowl of water and let it sit for a bit so the water gets really cold. That’s step one.
Step two is to make sure the butter is also really cold. That works best if you already make little cubes of the butter and place those in the fridge again to cool down.
Now you first mix the dry ingredients (flour and salt) together and add the cubes of butter. Add the ice cold water and mix it briefly. The flour mixture should be absorbed into the dough but you still want to be able to see the butter cubes. So don’t knead it for too long!
Form a disk of the dough, wrap it in plastic wrap and place in the fridge for at least 30 minutes.
Once the dough is chilled it is time to start folding it by making turns. You start by placing the dough on a lightly floured surface and – using a rolling pin – roll it out into a long rectangle.
Now fold the dough into thirds. Almost like folding a letter for an enveloppe. The picture shows you how it should look when you’ve folded it properly.
Now turn the dough a quarter of the way and roll out again to repeat the folding. This is now called a turn. So by rolling it out twice you’ve created one turn. Wrap the dough again and place back in the fridge.
You repeat this process two more times. So in total you will have three turns.
After the last turn you can cover and refrigerate the dough until you’re ready to use it. Or continue by making for instance these saucijzenbroodjes or a banketstaaf. These are both Dutch recipes but there is so much more you can make with this easy puff pastry recipe.
With the current prices of eggs, having a couple of baking recipes without eggs under your belt is a good idea. If only for budget purposes.
So today I am giving you my favorite recipes that do not require any eggs at all. From a delicious vanilla cake to a tiramisu without eggs. Once you know how baking without eggs works it is not that complicated to do.
Egg-free recipes are not only easy for budget purposes it is also great if you have guests or friends with an egg allergy. And while you might think that an eggless cake can not be as airy as a regular cake with whole eggs, I beg to differ.
There are a couple of tricks you need for replacing the eggs in the recipes. Or just pick one of the delicious recipes listed below.
To start the list of delicious egg free recipes I have a classic tiramisu recipe without eggs and without alcohol. I do have an option in the recipe to include alcohol if you prefer.
If you love Oreo you’re going to want to try this Oreo mug cake recipe. It doesn’t contain any eggs, is delicious and fluffy and ready in no time at all! The only equipment needed is your microwave.
Another fabulous mug cake which uses no eggs at all is this vanilla mug cake. It’s the base of most of my mug cakes and all of them are super quick and easy to prepare. It would be your go to recipe for a very fast cake recipe.
The perfect vanilla cake without eggs is this easy recipe. I’ve made it so many times already I lost count and it still continues to be one of my favorite recipes. And not only mine, but my guests are always happy when I make this delicious vanilla cake.
If you love chocolate mousse, like I do, you might be used to the fact that it contains egg whites most of the time. But this delicious recipe uses only three ingredients and no eggs! You will love it!
Panna cotta usually doesn’t contain any eggs and that makes it the perfect make-ahead dessert for any dinner party. It’s no bake too!
When it comes to baked cheesecakes eggs are used for stabilizing the mixture. For no bake cheesecakes that is not necessary so it’s a delicious eggless dessert!
One of my favorite recipes by far is this Dutch breakfast cake. It doesn’t contain any eggs and is perfect for serving both as a breakfast cake and also delicious served with a steaming cup of coffee!
These cheesecake bites are the perfect little treat. I love the fact that strawberry season is getting closer and these bites are perfect for serving.
Who doesn’t love a good crumble? Rhubarb season is too short if you ask me but with this easy crumble recipe you have a dish that can serve both as breakfast (just add some crumble to your morning yogurt) as dessert (add a scoop of vanilla ice cream!) or as a coffee treat.
Every year at the end of the year you can find many different speculaas cookies everywhere in the Netherlands. But the good news is that you can serve these delicious cookies year round and even better; they are eggless cookies!
Like all my tiramisu recipes this one also does not contain any eggs. No eggs but all the creaminess and due to the use of whipping cream it is every bit as light and airy as tiramisu recipes that do contain eggs.
These eggless oatmeal cookies are easy to make and due to the oatmeal I always feel they are (a bit) healthier than any other cookie.
Yes another delicious mug cake. This time with chocolate flavor. Ready in just a few minutes and a favorite on the site! It’s been successfully made by lots of people already. Are you going to try this recipe next time?
Scones are another delicious recipe that uses no eggs. If it’s important for you to not use any eggs, make sure you use eggless ingredients as the toppings as well. The good news is that you need a milk wash for the scones and not an egg wash. But pay attention if you would want to add lemon curd as that does contain eggs.
One of the things that eggs provide is a moist and light texture. Not using eggs might make your cake dense and in general not the best cake. You can use various ingredients to solve that issue.
Think about adding applesauce, mashed banana or yogurt. Things like flaxseeds and chia seeds are mostly used to replace the egg and do require extra liquids like milk or water.
Another texture element is the density of the cake. Not using eggs can make the cake a lot denser. Things like apple cider vinegar, baking soda and even sparkling water can help with that.
Of course one of the best known qualities of eggs is the fact that they bind everything together. Not using eggs in your baking recipe might result in the cake or cookies falling apart.
That’s where a so called flax egg or chia seeds come in handy. They replace the function of eggs. In general the formula for a flax egg is 1 tablespoon of flax seeds to 3 tablespoons of water would replace one egg.
Don’t we all love a golden brown cookie! One aspect you might not think about when it comes to baking without eggs is the browning effect the eggs have to the end result.
You can solve part of that problem by brushing the surface (cookie recipes or similar) with melted butter or a milk mixture.
The best way to start baking your eggless recipes is to use one of the recipes I have outlined above. Those are all extensively tested and will work. I also have an article on replacing eggs and what other things you need to take into account.
Vanilla is my favorite flavor in sweet baking and cooking. There are many different ways to incorporate it into dishes, including in the form of vanilla bean paste. This is incredibly easy to make. I’ll give you all the tips and tricks in this recipe.
A vanilla bean is the purest vanilla flavor. You can easily process the vanilla pods and pulp to make vanilla sugar, extract, or paste, so you always have it on hand to incorporate into recipes.
These days, pure vanilla extract is (thankfully) as readily available as its artificially manufactured sibling, vanilla flavoring, but I can’t say the same for vanilla bean paste.
The advantage of pure vanilla paste is the presence of the typical black speckles, the real vanilla seeds from the pith of the whole vanilla beans, which allow you to immediately see that real vanilla has been used in your baking.
That always has a lovely visual appeal. By starting to make your own vanilla paste, you will not be dependent on the availability in stores and will always have a supply on hand. And to be fair: it’s fun to make it yourself!
If you want to learn more about vanilla or get started creating your own supply of vanilla flavoring, these articles are sure to come in handy:
I have been using vanilla paste for several years, but when I was writing my latest cookbook, I decided to make it myself.
Making vanilla paste is incredibly simple. However, you will need glucose syrup. This keeps the paste liquid so you can easily incorporate it into recipes. It is available at many online webshops, and once you have a jar in your home, you can make a lot of vanilla paste.
You can also use corn syrup instead of glucose syrup. Corn syrup has more water content and is a bit more liquid but you can use both.
In addition to the ingredients listed in the recipe below, a good sealable jar is essential for storing vanilla paste. I use a small airtight jar. This jar can be labeled with what is in it and when you made it
As long as you work cleanly (always use a clean spoon) and seal the paste airtight, you can keep it in a dark place for up to a year.
You can definitely freeze vanilla paste (in small portions) and it will keep for a year. The question is if this is more convenient than the storage advice above which also keeps the vanilla paste for a year. Plus the upside of storing it in a dark and cool place is that you can use it right away.
I’ve come to appreciate vanilla paste more and more over the past few years. It’s such a great product to use. Not only does it add the flavor of vanilla to a recipe, but you can see it thanks to the actual vanilla seeds.
This is not the case with vanilla extract, even though it adds just as much delicious flavor to baked goods. That’s why I use vanilla bean paste in recipes where it’s going to show those beautiful vanilla seeds, like vanilla cheesecake, homemade ice cream, crème brûlée or panna cotta.
Once you’ve made a nice batch of this paste, it’s helpful to know in what proportions you can use it in recipes (replacing other vanilla flavors). Optionally, you can write this on a label on the jar to keep it handy.
The easiest replacement is in place of vanilla extract where you can simply replace it one on one.
1 tablespoon vanilla bean paste equals :
You can even use the vanilla bean paste in savory sauces or savory dishes as it adds a rich vanilla flavor.
That depends on your preference. There are many differences in quality when it comes to vanilla beans, and they also bring big differences in price. Most common type of beans are Madagascar vanilla beans.
You can use fine granulated sugar instead of glucose, but your paste will crystallize quite quickly. Glucose syrup, on the other hand, keeps the paste liquid for a long time. You can replace with corn syrup if you want.
If you don’t feel like making your own vanilla paste despite this simple recipe, you can buy ready-made vanilla paste at a couple of different online stores, like amazon.
The shelf life of vanilla bean paste is one year when kept in a dark place and definitely out of direct sunlight.
Some of my favorite recipes are using vanilla in the ingredient list. The below is just a small selection of the many recipes that feature a form of vanilla!
Making homemade tortilla chips is so easy and incredibly delicious! You only need 3 ingredients and they are easy to make. They are delicious on their own, but you can certainly vary them or serve with your favorite dips.
With this tortilla chips recipe, you can make your own delicious tortilla chips in no time. The easiest way is to use store-bought corn tortillas or flour tortillas and then make chips out of them, but you can also make your own tortilla wraps first and then make chips out of them.
I have to admit that I don’t always make my own tortillas, but when I do, I always make sure that I “accidentally” make a little too much so that I can make delicious tortilla chips out of them.
Making your own (tortilla) chips doesn’t have to be complicated. Besides the few ingredients, there are only a few steps to take. In just a few minutes, you can have your tortilla triangles ready to pop in the oven. In fifteen minutes your own freshly made chips will be ready!
With this recipe you can make natural tortilla chips, but of course you can also add flavorings (like taco seasoning, chili powder or another seasoning blend) or make a dish with them.
Of course, you will want to serve a nice dip with your homemade chips. A classic is a cheesy dip or buffalo chicken dip. My favorites are guacamole and tomato salsa. Of course you can also use store-bought chips, but making your own is quite fun and easy to do. And tastier too.
Now when you have your wraps or tortillas you can use something like a pizza cutter to make tortilla wedges. I usually cut tortillas in 8 wedges but it also depends on the size.
Make a mixture of sea salt, pepper and a little oil and using a pastry brush you can brush the chip on both sides. Now taking a large baking sheet (or use two large baking sheets) you spread them in a single layer. That’s important as otherwise they will not crisp up.
If you really want to make it a party, you can make a nacho casserole (nachos todos!) with your own tortilla chips. These oven nachos are simple but fantastic.
Because even plain or seasoned to your liking, these tortilla chips are already great. It is a delicious snack and so simple. The important thing is not to overcook them. I did that the first time I made them myself and I can tell you that they didn’t taste as good burnt 😉 .
I’m curious how you think they taste, whether you use them plain or make another dish with them? Be sure to let me know, I really like to hear that!
Homemade corn tortilla chips can be stored in a tightly closed container for up to a week. They will stay nice and crispy. I don’t recommend freezing them, as they often don’t get any tastier.
Sure! You can use “regular” tortillas from the store, whole wheat tortillas, or make your own tortillas. You can make it with any kind. You can also add your own spices or other flavorings if you like.
I really like the results with olive oil. If you prefer to make it with another vegetable oil, you can certainly try that. I haven’t tested it myself, but let me know how it turns out for you!
While I have not tried that myself, that would work absolutely fine. You should probably shorten the baking time a bit.
