What to eat with lemon curd

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.

homemade lemon curd

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!

How to make lemon curd

Frequently asked questions for lemon curd

Can you freeze lemon curd?

Yes, you can freeze any homemade curd! Once your curd has cooled, simply place the airtight, freezer-safe container in the freezer. You can store lemon curd in the freezer for up to a year.

Can I eat lemon curd if I am pregnant?

Yes, you can. The au bain-marie process ensures that the curd does not get hotter than 100 degrees Celsius (the boiling point of water). Fortunately, harmful bacteria are killed above 70 degrees Celsius.

Why isn’t my curd getting thicker?

The curd has not been cooked long enough and needs to be heated au bain-marie longer. How long this takes can vary depending on the heat source and the thickness of the bowl (I never use a thick bowl). Also remember that the curd will continue to thicken as it cools.

If your curd is still not the right thickness after more than half an hour au bain-marie heating? Then you can add half a beaten egg (maybe your eggs were on the small side) or add some gelatin to the mixture and let it cool.

There are white bits in my curd, what is that?

These are pieces of coagulated egg white, and you shouldn’t find them in your curd. It’s best to strain your curd to get rid of the white bits.

To prevent this from happening next time, make sure the heat is not too high when you add the egg and immediately stir it well, preferably with a whisk. Once the egg is incorporated into the mixture, it will no longer set. If the heat is too high and you don’t stir the egg immediately, it may solidify.

Why does my lemon curd taste bitter?

You probably used the white part of the lemon peel when you grated it. When using lemon zest, you want to use only the yellow part of the zest because the white part is very bitter and will give your curd a bitter taste.

Easy lemon curd recipe


Lemon curd recipe

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4.75 from 20 votes

Lemon curd recipe

Making your own lemon curd is not difficult. With just a few ingredients, you can make your own curd to use in a lemon meringue pie, for example.
Servings: 1 glass jar



  • zest of 2 large lemons
  • 130 ml lemon juice 2 lemons
  • 200 grams of fine granulated sugar
  • 125 grams of unsalted butter
  • 2 eggs beaten


  • Zest and squeeze lemons. Strain the juice briefly to remove any seeds.
  • Place the lemon zest, sugar, and butter in a bowl. You are making this recipe au bain marie, so place the bowl over a saucepan of boiling water. Do not turn the heat up too high. Let the ingredients melt in the bowl and stir gently until smooth.
  • When all the butter is melted, add the lemon juice and stir. Add the eggs and stir again. Now it is a matter of patience. Check from time to time to make sure there is enough water in the pan.
  • Continue to stir gently in the bowl as the lemon curd continues to thicken. When the curd is the consistency of yogurt, it is ready. This takes about 20 minutes.
  • Place the lemon curd in a bowl to cool. As the curd cools, it will continue to thicken to the proper final thickness.
crescent roll cinnamon rolls

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.

cinnamon rolls made from crescent rolls

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!

quick and easy cinnamon rolls

Frequently asked questions for cinnamon rolls with crescent roll

Can I substitute puff pastry for the crescent roll?

You can, but the end result is very different. Croissant dough is a yeast dough and puff pastry is not. So if you make the recipe below with puff pastry, you will get a slightly flatter and crispier sweet puff pastry snack with cinnamon, sugar and butter.

Can I make the rolls a day ahead and bake them the same day?

Personally, I wouldn’t. In fact, they are so quick to make that it is not really necessary. You can bake them in advance and reheat them when you want to eat them.

Can I replace the frosting with caramel?

Absolutely!!! Cinnamon rolls and caramel make a delicious combination.

Can you skip the sugar?

I wouldn’t recommend it myself, but a reader did (accidentally) and the result was still delicious! The cinnamon rolls become less sweet and crunchier.

recipe for easy cinnamon rolls


easy cinnamon rolls

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4.66 from 67 votes

Easy crescent roll cinnamon rolls

Making cinnamon rolls can take a long time. But with this recipe for quick cinnamon rolls, your rolls will be ready in no time!
Servings: 6 servings


  • 1 can of crescent dough for 6 servings
  • 50 grams of soft unsalted butter
  • 2 tsp cinnamon
  • 50 grams of brown sugar


  • 100 grams of powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk


  • Roll out the crescent roll on your work surface. Pinch the seams and press down well.
  • Mix the cinnamon into the softened butter and spread it on the croissant dough. Sprinkle the sugar evenly on top. Roll the croissant dough up again. Try to pinch the seam a little.
  • Using a sharp knife, cut the roll into 6 slices. Place them on a baking sheet lined with parchment paper.
  • Bake the quick cinnamon rolls for 10-12 minutes at 200 °C/400 ℉ (conventional).
  • While in the oven, make the glaze. Combine powdered sugar, vanilla extract and milk to make a thick glaze.
  • When the cinnamon rolls come out of the oven, serve immediately with a little frosting on top. Enjoy!
Rhubarb jam without pectine

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. 😉

Strawberry rhubarb jam

Make your own rhubarb jam

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.


Rhubarb jam recipe

Tips for canning (rhubarb) jam:

Jam jars

You may still have some old jam jars that you can use for this (the jar in the picture I once bought with Bonne Maman jam in it), but of course you can also buy similar jam jars and lids. Once you get the hang of it, you will need a lot of jam jars.

Jam jars options:

Sterilizing the jam jars

You’ll be making several jars of rhubarb jam for this recipe, so you’ll want to start by sterilizing the jars to keep the jam fresh for a long time. Place the jars in a large saucepan of water, bring to a boil, and simmer for a few minutes. Remove them from the water with tongs and place them on a clean dish towel. Do not dry them; they are hot enough to evaporate the moisture. You have now sterilized your jars and can store the jam for a long time.

Fresh or frozen fruits / rhubarb

Ideally use fruit (in this case, rhubarb) that is in season. You can also use frozen rhubarb for the jam, so you can make rhubarb jam all year round. Let it thaw and drain before using.

Replacing gelling sugar (jam sugar)

In the Netherlands we use gelling sugar or jam sugar (Van Gilse geleisuiker) to make jam because it gives the jam a firmer consistency. It also makes the jam last longer. Don’t have gelling sugar on hand? You can use dry or liquid pectin to make jam. Follow the proportions and cooking instructions on the package of your choice.

Test your jam setting point

When you think your jam is ready, you can do a little test thanks to the gelling sugar. Run a spoon through the jam and draw a line across the back of the spoon. Does the line stay visible? Your jam is ready. Does the jam run directly over the line you drew? Then it may need to be boiled down a bit more.

Labeling glass jars

After the jars have cooled, clean them and put a label on each jar with the date of preparation. I often use a label maker machine, this works very easily and quick.

Storing and preserving jars with jam

Store jars in a cool, dry place and open jars in the refrigerator. You can keep jars of jam for up to a year if you keep the jar closed!

How to make rhubarb jam

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!


Make your own rhubarb jam

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5 from 2 votes

Rhubarb jam recipe

The best rhubarb jam is, of course, homemade. This recipe makes rhubarb jam with some lemon, but I'll give you more tasty tips!


  • 1 kilograms of rhubarb cleaned
  • 1 kilograms of gelling sugar (in Dutch: geleisuiker)
  • 1 lemon juice and grate
  • 50 ml water


  • Chop the cleaned rhubarb and place in a large, tall saucepan with the gelling sugar, lemon juice, lemon zest and water.
  • Bring to a boil over medium heat, stirring constantly. Let it simmer (while continuing to stir) for 4 to 5 minutes. The mixture may foam, so make sure your pan is high enough.
  • Turn off the heat and allow the mixture to settle. Scoop the jam into the jars with a ladle and immediately place the lids on the jars, then turn the jars upside down. This will push the air out of the jar and help it keep longer.
  • Leave the jars upside down for about 5 minutes before moving them. Allow the rhubarb jam to cool thoroughly.


  • If you have no gelling sugar in the house and prefer not to use powdered or liquid pectin >> instead, add the juice of an extra lemon and let the jam simmer for half an hour longer.
  • Is your rhubarb jam pinker than mine? That may well be true. Rhubarb can vary quite a bit in color, from green-yellow to red-pink. Green rhubarb is more acidic than red rhubarb.
Strawberry cheesecake bites 1a

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.

cheesecake bites

strawberry cheesecake

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.
Strawberry cheesecake bites 5a

FAQ: strawberry cheesecake bites recipe

Can I also bake this cheesecake in the oven?

No, that’s not what this recipe is meant for.

Which baking pan did you use for the strawberry cheesecake?

I used a 20 x 20 cm (8 x 8 inch) square baking pan to make these cheesecake bites. This baking pan, for example.

Can I also make this cake in a round springform or baking pan?

That is possible. In the recipe card, under the small picture of the recipe, you will find a “convert recipe” button. If you click on this you can enter a different size baking pan and then the tool will convert the ingredients for you. Handy isn’t it?

Can I replace the strawberries with another type of fruit?

Yes you can. I have not tested it for this particular recipe, but I would replace the strawberries in this recipe 1:1 with raspberries or blackberries.

Can I also make the cheesecake without gelatin?

No, you cannot simply leave out the gelatin. However, it is possible to replace it with an alternative such as agar-agar.

strawberry cheesecake recipe

strawberry lemonade


best strawberry cheesecake

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5 from 3 votes

No-bake strawberry cheesecake bites recipe

These no-bake strawberry cheesecake bites are a delicious summer treat! You make this easy recipe without an oven.
Servings: 16 bites


Cheesecake base

  • 150 grams of biscuits like graham crackers
  • 80 grams of unsalted butter

Strawberry cheesecake filling

  • 400 grams of cream cheese
  • 1 tsp vanilla extract
  • juice of one-half lemon
  • 125 grams of whipping cream
  • 5 gelatin sheets about 7,5 grams)
  • 100 grams of fine granulated sugar
  • 250 grams of strawberries washed + leaves removed


  • 125 grams of whipping cream
  • 8 strawberries decoration


Cheesecake base

  • Crush the cookies to fine crumbs, melt the butter and add the crumbs to this. Mix well and pour into the baking pan (lined with baking paper). Press firmly and place in the refrigerator.

Strawberry cheesecake filling

  • For the strawberry cheesecake filling, mix cream cheese, vanilla extract and lemon juice until blended in a bowl. Then add 125 ml of whipping cream in a small stream while continuing to mix for two minutes. Set aside.
  • Soak the gelatin sheets in a large bowl of cold water.
  • Blend 250 grams of strawberries in a blender. Heat the strawberry puree in a saucepan with the sugar until the sugar is dissolved. Let simmer for a few minutes. Turn off the heat, squeeze the gelatin leaves and dissolve them in the strawberry mixture in the saucepan. Make sure this mixture is not too hot.
  • Mix the strawberry-gelatin mixture into the cream cheese mixture in a thin stream while continuing to mix, but keep 4 tablespoons of the strawberry mixture aside. When fully mixed, pour it onto the cookie base and smooth it out.
  • Spread the four tablespoons of the strawberry mixture over the top of the cheesecake and swirl it in with a wooden skewer. Let the cheesecake set in the refrigerator.


  • To serve, cut the cheesecake into 16 pieces. Whip the remaining whipped cream ( delicious with some vanilla sugar) and pipe a swirl on each strawberry cheesecake bite. Stick half a strawberry into each swirl of whipped cream and enjoy!
Apple cinnamon yogurt muffins 1a

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.

Apple cinnamon yogurt muffins 4a

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.

Tips for yogurt muffins

Use silicone cupcake liners

These silicone cupcake liners make it a lot easier to release your muffins. I always use them when I make muffins as a snack.

Use a cupcake pan

Even though silicone cups are sturdier than the paper variety, I still like using a cupcake baking pan. It’s easier to move your cupcakes around and they hold their shape well.

Pack by piece

I always pack snacks by the piece and then store them in the freezer. That way I always have a supply of delicious homemade snacks.

Apple cinnamon yogurt muffins 3a


Home made yoghurt muffins with apple

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4.88 from 8 votes

Apple cinnamon yogurt muffins

A delicious snack, these apple cinnamon yogurt muffins were very popular here and the stash quickly disappeared.
Servings: 16 servings


  • 300 grams of all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 2 tsp cinnamon
  • 275 grams of yogurt
  • 175 ml milk
  • 2 eggs
  • 60 grams of sunflower oil
  • 50 grams of maple syrup
  • 1 apple
  • Optional: cinnamon sugar


  • In a bowl, add flour, baking powder, baking soda, salt and cinnamon together. Stir to combine.
  • In a second bowl add yogurt, milk, eggs, sunflower oil and maple syrup. Whisk together with a whisk.
  • Peel the apple, remove the core and cut into small cubes.
  • Pour the yogurt mixture into the bowl of flour and use a spatula to make it into a batter. It does not matter if there are still some lumps of flour in it.
  • Add the diced apples and fold them evenly through the batter.
  • Pour the yogurt mixture into the bowl of flour and use a spatula to combine into a batter. It does not matter if there are still some lumps of flour in it.
  • Optional: sprinkle some coarse cinnamon sugar over the muffins.
  • Bake the yogurt muffins for 20-22 minutes at 200 °C/400 ℉ (conventional) or until golden brown.
Strawberry custard pie 1a

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:

Strawberry custard pie 3a

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!

Strawberry custard pie 2a

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!

Strawberry custard pie 4a
Strawberry pie with custard

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5 from 3 votes

Strawberry custard tart recipe

This is one of the tastiest summer pies around: a strawberry custard tart. Who wants a slice? If you can stop there, at least.
Servings: 8 servings


Tart base

  • 80 grams of fine granulated sugar
  • 160 grams of unsalted butter
  • 225 grams of flour
  • half an egg
  • pinch of salt

Pastry cream & decoration

  • 65 grams of granulated sugar
  • 16 grams of vanilla sugar
  • 3 egg yolks
  • 35 grams of flour
  • 350 ml milk
  • 500 grams of strawberries
  • a few mint leaves


Pastry cream

  • Mix together sugar, vanilla sugar and the egg yolks in a bowl. Also add the flour and stir until completely incorporated.
  • In a saucepan heat the milk, as soon as it begins to boil (bubbles at the edge of the pan) turn off the heat. Add a little milk to the egg mixture and stir until the milk is completely incorporated. Then add the rest of the milk as well in parts and stir until it is an even mixture.
  • Pour the mixture back into the pan and turn the heat back on. Bring to a boil while continuing to stir, including the bottom of the pan well. The cream is good when it has the thickness of a thick custard.
  • Pour the custard into a clean bowl and cover it with foil. Press the foil onto the cream, this will prevent a film from forming on the pastry cream. Let cool for a while and then place in the refrigerator to cool completely. The cream will then thicken even further.

Tart base

  • Put all the ingredients in a bowl at once and knead into a firm dough. If it is still a bit crumbly, knead the dough further by hand. Wrap the dough in foil and let it rest in the refrigerator for at least an hour.
  • Roll out the dough on a floured work surface to about 5 mm (0.2 inch) in thickness. Cover your baking pan with the dough and trim the excess edges.
  • Bake the bottom for 20 minutes with blind baking weights at 180°C/350°F. Then remove the filling and put the cake back in the oven, now bake it for another 10 minutes, also at 180°C/350°F.
  • Once the base and pastry cream have cooled, you can start putting together the tart.
  • Select strawberries of approximately the same size. Wash the strawberries, remove the tops and cut into even slices.
  • Fill the tart base with the pastry cream and decorate with the strawberry slices. Sprinkle the chopped mint over the tart, or use only the tiniest mint leaves and sprinkle them over the tart.
Strawberry cupcakes 1a

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.

Strawberry cupcakes 2a

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.

Strawberry cupcakes 5a

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.

Strawberry cupcakes 4a

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:

Strawberry cupcakes

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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


  • 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


  • 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.
Strawberry crumble cake 2a

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.

Strawberry crumble cake 1a

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 crumble cake 4a

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:

Strawberry crumble cake 5a


Strawberry crumble cake

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4.50 from 4 votes

Strawberry crumble cake recipe

A deliciously fresh and creamy cake with a crispy and flavorful crumble topping on top. This strawberry cake will please everyone.
Servings: 10 servings


  • 150 grams of unsalted butter
  • 150 grams of fine granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 150 grams of self-rising flour
  • Pinch of salt
  • 150 grams of strawberries small cubes

Crumble topping

  • 60 grams of unsalted butter
  • 80 grams of brown sugar
  • 40 grams of all purpose flour
  • 40 grams of oatmeal
  • Pinch of salt
  • 80 grams of strawberries small pieces


  • In a bowl, mix the butter and sugar together until creamy. Then add the eggs one-by-one. Do not add the next egg until the previous one is completely incorporated into the mixture.
  • Pour vanilla extract into the mixture and stir briefly.
  • Add self-rising flour and salt, mix briefly until these dry ingredients are fully incorporated.
  • Toss a (half) spoonful of flour with the strawberry pieces and stir briefly. Then add them to the batter and fold through gently and evenly.
  • Pour cake batter into a baking pan lined with baking paper. Spread out evenly.
  • Take a bowl for the crumble topping. Combine butter, granulated sugar, flour, oatmeal and salt. Knead and use your fingers to rub this into a crumbly dough.
  • Spread half of the crumble topping over the cake. Take the strawberry pieces and spread them over the cake. Finish with the remaining crumb mixture.
  • Bake the strawberry crumble cake for 35-40 minutes at 160 °C/320℉ (conventional) until golden brown.
  • Let the cake cool briefly in the baking pan before removing it and letting it cool completely on a wire rack.
Apple caramel cheesecake dessert 1a

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.

Apple caramel cheesecake dessert 2a

Tips for no bake apple caramel cheesecakes

Can I add pecans or other nuts to this cheesecake recipe?

Of course! Chop some pecans or other nuts, add them to the apple mixture in the saucepan and enjoy your pecan caramel cheesecakes.

Which caramel bits do you use?

I used small caramel fudge pieces. You can buy them or cut bigger pieces up. These caramel bits are also perfectly fine.

How big are the glasses for individual cheesecakes?

First of all: you can decide yourself how full you want to make your glass jars. I used diamond shaped glasses that are almost exactly the same as these ones.


Apple caramel cheesecake dessert

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4.82 from 16 votes

No bake apple caramel cheesecakes desserts

These individual no bake cheesecakes are perfect as a dessert. Extra delicious with a warm apple topping.
Servings: 4 servings


  • 125 ml whipping cream
  • 50 grams of fine granulated sugar
  • 1 tsp vanilla extract
  • 100 grams of cream cheese
  • 8 Bastogne cookies or other spice cookies
  • 2 apples
  • 2 tsp ground cinnamon
  • 2 tbsp granulated sugar
  • some small caramel pieces/bits


  • Beat whipping cream with the 50 grams of sugar until stiff. In another bowl, mix vanilla extract and cream cheese until creamy. Add the whipped cream and mix on a low setting until evenly combined.
  • Crumble the cookies, either by hand or a food processor. The crumbs may still be somewhat chunky.
  • Divide the cookie crumbs among the glasses, followed by the cream cheese mixture.
  • Peel the apples, remove the core and cut into cubes. Put these diced apples together with cinnamon and 2 tbsp sugar in a pan and heat until caramelized. Stir the mixture frequently.
  • Divide the apple mixture among the glasses. To finish, sprinkle some caramel pieces on top.
Baking basics chocolate chip cookies 1a

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.

Baking basics chocolate chip cookies 2a

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.

Baking basics chocolate chip cookies 3a

How to make chocolate chip cookies - FAQ

Room temperature

Make sure all your ingredients are at room temperature. This is an important rule for baking (unless the recipe states otherwise, of course).

Chocolate chips or chopped chocolate?

You can buy these ready-made, but chopping up a bar of chocolate is also fine. I did the latter myself this time, for a rustic look. Just don’t chop it too finely.

Chocolate chip cookies without brown sugar

I always use brown sugar, but if you can’t find it, you can use dark brown sugar or white sugar as well. Just remember that this affects the color of the cookies as well as the taste and texture.

Allow the dough to rest

Most cookie recipes say to let the dough rest in the fridge for at least an hour, but it’s better to allow even more time for this. I left my dough in the fridge all night and did not proceed with it until a day later, which made for the most beautiful and tasty. They rise more, and the texture is also better

chocolate chip cookies

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4.52 from 93 votes

Chocolate chip cookies recipe

Make your own homemade chocolate chip cookies with this easy recipe. I'll tell you how to make it!
Servings: 16 cookies


  • 100 grams of unsalted butter
  • 150 grams of brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200 grams of all purpose flour
  • pinch of salt
  • 1 tsp baking soda
  • 100 grams of chocolate chips
  • extra chocolate chips for decoration


  • Add butter and brown sugar in a bowl and mix a few minutes until creamy. Add the egg and vanilla extract and mix until incorporated.
  • Add flour, salt and baking soda and turn off the mixer once the flour is incorporated. Mix the chocolate chips into the dough.
  • Let the dough rest in the refrigerator for at least 1 hour (but preferably overnight), then divide the dough into 16 equal pieces.
  • Roll balls of the pieces of dough and place them on the baking sheet, allow sufficient space between the cookies. I usually need 2-3 baking sheets to bake all the cookies. Press some extra pieces of chocolate in the dough (see the baking tip for two possible ways).
  • Bake in a preheated oven at 170 °C/340 °F (conventional oven) for 12-14 minutes until golden brown. The cookies will be slightly soft after baking. Let them cool on the baking sheet for a few minutes, then move them to a wire rack where they can cool completely.
Baking basics crème brûlée 1a

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.

Baking basics crème brûlée 2a

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.

Frequently asked questions about crème brûlée

Why is crème brûlée prepared au bain-marie (in a water bath)?

This ensures that the filling cooks evenly. Therefore, the layer of water should be as high as the filling in the dishes. For this reason, it is better not to fill the filling to the edge of the dishes. Another good tip: do not fill the oven dish with boiling hot water until it is already on the tray in the oven.

My crème brûlée is not firm enough, why is that?

This could be due to several factors. Perhaps the oven was not at the right temperature after all, or perhaps you used dishes that were too small. In restaurants you usually see somewhat lower dishes (like this one) and that is for a reason: that way the cream filling cooks better and especially faster. Also, crème brûléé desserts really need time in the refrigerator to set, so don’t skip this out of time constraints.

Can I also substitute the vanilla pod with vanilla extract?

You can, but then you miss the beautiful black speckles of vanilla that really belong in it if you ask me. To replace 1 vanilla pod, you need 3 tsp of vanilla extract.

Can I use any other sugar for the sugar coating?

I prefer to use cane sugar because it creates the most beautiful, brown caramel layer. Yes, you can use other sugar, but then the results will be a bit different.


Easy crème brûlée recipe

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4.55 from 48 votes

Vanilla crème brûlée recipe

From now on, make your own classic crème brûlée with this easy recipe, enjoy!
Servings: 6 servings


  • 5 egg yolks
  • 80 grams of fine granulated sugar
  • 500 ml whipping cream
  • 1 vanilla pod
  • cane sugar


  • Put the egg yolks and fine granulated sugar in a bowl and using a whisk, whisk well together.
  • Pour the whipping cream into a saucepan. Cut the vanilla pod in half lengthwise and add the vanilla seeds to the whipping cream.
  • Heat the whipping cream while stirring and then pour it in with the egg yolks while continuing to stir in the bowl.
  • Divide the mixture among the baking dishes. Place them in baking dish, put in the oven and pour in a layer of hot water.
  • Bake the crème brûlée for 45-50 minutes (larger dishes up to 60 minutes) in the oven at 150°C/300℉ (conventional).
  • The dessert is good when the mixture is firm, but in the center of the dish it may still be a little jiggly.
  • Let them cool for a while on the counter and then put them in the refrigerator for at least 3 hours to set.
  • After they have set, remove them from the refrigerator and sprinkle a thin layer of cane sugar on top. Use a blow torch to caramelize the sugar layer. Putting them under the grill until the sugar is melted and turns golden brown is also an option.
Rhubarb crumble 1a

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!

Rhubarb crumble 2a

Tips for rhubarb crumble

Can I make the crumble without almonds?

You absolutely can. Just leave out the almonds and replace the almond flour with all purpose flour. However, you will have slightly less crumble.

Can I make a Strawberry Rhubarb Crumble?

Absolutely, strawberries and rhubarb are a great combination. To make a strawberry rhubarb crumble, replace half the rhubarb with strawberry pieces and reduce the sugar by 50 grams. You don’t have to cook the strawberries with the rhubarb, but you can add them to the rhubarb mixture after it’s cooked and then divide them among the ramekins.

Can I use less sugar?

Rhubarb is quite acidic on its own, so it is necessary to balance it by cooking the rhubarb with sugar. Depending on the variety of rhubarb, your rhubarb may be less acidic and you can use less sugar. You can always start with half the sugar and add more after cooking (step 2) to taste. If combining with strawberries (see tip above), you can also use a little less sugar because of the sweetness of the strawberries.

I do not recommend adjusting or reducing the sugar in the crumble topping.

Can I make gluten-free rhubarb crumble?

Yes, you can, just replace the all purpose flour with a gluten-free flour or almond flour. If you use only almond flour for the crumble, the texture will be slightly different.

rhubarb crumble with almond flour

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5 from 3 votes

rhubarb crumble recipe

A delicious fresh crumble made with rhubarb and an almond crumble.
Servings: 6 servings



  • 500 grams of rhubarb
  • 1 tsp vanilla extract
  • 100 grams of fine granulated sugar
  • zest of 1 lemon
  • 1 tbsp lemon juice

Crumble topping

  • 40 grams of unsalted butter
  • 50 grams of brown sugar
  • 1 tsp vanilla extract
  • 50 grams of all purpose flour
  • 50 grams of almond flour
  • pinch of salt
  • 50 grams of almonds finely chopped


  • Wash the rhubarb and cut the stalks into pieces.
  • Combine rhubarb, vanilla extract, sugar, lemon zest and juice in a saucepan. Cook over medium heat, stirring frequently, for about 5 minutes.
  • Divide the rhubarb mixture among 6 ramekins (or 1 large baking dish), leaving the excess liquid in the pan.
  • Place all the crumble ingredients in a bowl and knead with your fingers until crumbly. Divide the crumble over the ramekins.
  • Bake the rhubarb crumble at 200℃/390℉ (conventional) for about 20 minutes. This time and temperature will work for both small and large baking pans.
  • The crumble is delicious hot or cold. Also very tasty as a dessert with a scoop of ice cream.