Chocolate dipped madeleines 1

The classic French madeleine cookies with a layer of chocolate, a perfect little treat that is really easy to make. I’ll share my recipe for vanilla madeleines dipped in chocolate.

What are madeleine cookies?

Let’s start with the fact that madeleines are not cookies. They are small shell shaped cakes, French butter cakes to be exact.

A good madeleine is crispy on the outside and soft and spongy on the inside. And don’t forget: a well-baked madeleine has a nice little belly. The other side looks like a shell, which is due to the shell-shaped molds used to bake French madeleines.

Enjoy a homemade madeleine with a cup of coffee or hot tea. These delicate French cakes are perfect little treats to serve to your guests.

Chocolate dipped madeleines 2

How to make madeleines

It’s not that hard to make madeleines at home. But there are some things to keep in mind to have the best result. I will share what I’ve learned of baking a lot of madeleines in all kinds of flavors.

Chill the batter

To make these little cakes, you need chilled batter. I put a piping bag with the batter in the fridge, as that’s the easiest way to pipe the batter in the baking pan.

Chill the batter for about 2 hours. you can wait longer, but keep in mind the batter wil be hard an cannot be piped with a piping bag in you buttered pan.

​Baking pan

To get the shell shape, you’ll need special madeleine pans. Brush the pan with melted butter with a pastry brush or use baking spray.

After baking, tap the pan on the counter immediately. They will come out of the pan very easily when they come straight out of the oven. Wait any longer and they will just stick to the pan.

I like to use metal molds to bake fluffy madeleines, but you can also use a silicone mold.

Chocolate dipped madeleines 3

Chocolate covered madeleines

The concept is very simple. First, bake the madeleines and let them cool to room temperature on a wire rack. Then fill the cavities of the (well-cleaned) madeleine pan with a tablespoon of melted chocolate.

You can use a thermometer to check if the chocolate is tempered for that perfect shiny chocolate coating, but I personally don’t use a thermometer. I’ve included instructions on how to temper your chocolate without a thermometer in the recipe. It takes a little practice, but it’s very easy.

Then you simply add some chocolate to the special pan and press the baked madeleines back into the chocolate-filled cavities. When the chocolate is fully set, you can remove them from the non-stick madeleine pan.

The result is beautiful, delicious chocolate-filled madeleines. Very fancy ones, if you ask me. These madeleines are ready for the holidays!

Chocolate dipped madeleines 4

Questions about Chocolate Dipped Madeleines

Can I use white chocolate?

Yes, you can use any type of chocolate. I used 50% dark chocolate and 50% milk chocolate for this recipe.

I want my madeleines to have a bigger belly

In this case, you can possibly add a teaspoon of baking powder to the dough, this will make the madeleines rise faster and the belly (the bulge on top of the madeleine) will be bigger.

My madeleines do not come out of the pan.

When baking madeleines, it is important to grease the pan well and to dust it with flour if necessary. You remove the madeleines immediately after baking. The longer you wait, the harder it is to remove them easily.

If you have problems removing the madeleines with the chocolate layer, the chocolate may not have been properly tempered or may not have fully set, which can take a while.In this case, you can place the pan in the freezer for another 10 minutes and then remove the madeleines.Tap the counter several times and the madeleines should come out on their own.

​TIP: Love chocolate? Try my recipe for a quick and easy chocolate mug cake! No egg needed for this recipe and ready in minutes.

chocolate dipped madeleines

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Chocolate dipped madeleines recipe

The classic French madeleine cookies with a layer of chocolate, a perfect little treat that is really easy to make. I’ll share my recipe for vanilla madeleines dipped in chocolate.
Servings: 24 servings


  • 2 large eggs
  • 150 grams fine caster sugar
  • 150 grams all purpose flour
  • 125 g unsalted butter melted and cooled
  • 1.5 tsp vanilla extract
  • pinch of salt
  • 200 grams chocolate for the coating


  • Beat eggs and sugar in a medium bowl until a airy mixture whose volume has increased 3 times, you are definitely mixing for 5 minutes for this. Add the flour and melted butter to the egg mixture. Finally, add the vanilla extract and a pinch of salt. You can either use a stand mixer or hand mixer for this recipe.
  • Put the batter in the refrigerator for 2 hours before proceeding.
  • Grease the pan and dust with flour. Tap out excess flour. Pipe or spoon the madeleine batter into the pan. I like to use a piping bag, but using 2 teaspoons worked well too.
  • Bake the madeleines for 8-10 minutes at 200°C/390°F (conventional oven) until golden brown. Release the madeleines on a cooling rack immediately. Allow the madeleines to cool completely and thoroughly clean the baking pans.
  • Melt 2/3 of the chocolate in a separate bowl in a double boiler, remove the bowl when melted from the heat and add the remaining chocolate. Stir well until all is melted tot ribbon stage.
  • Pour a generous teaspoon of melted chocolate into each cavity of the pan. Spread the chocolate out a bit and press the madeleine in firmly until you see the chocolate coming out at the edge of the madeleine.
  • Allow the chocolate to set completely. Then tap the pan on your work surface firmly to release the madeleines from the pan. I found that the madeleines came off easily this way, some a little faster than others.
Dutch bitterballen 3

Want to try a classic savory Dutch snack? Try Bitterballen! These fried meatballs are made from a thick, meaty gravy that is rolled in breadcrumbs for a crispy bite. A perfect snack to enjoy and easy to make!

Dutch meatballs

Bitterballen are often referred to as Dutch meatballs. It’s not a classic meatball made from a mixture of meat. No, bitterballen are made of beef broth with shredded beef and a handful of other ingredients. A delicious meaty filling with a crispy crust.

These fried Dutch meatballs are traditionally made with beef, but you can also try other flavors. How about chicken or veal? And if you’re looking for a vegetarian bitterballen, there are bitterballen made with mushrooms.

Dutch bitterballen 4


When I developed my recipe for Dutch meatballs, I wanted to make sure it was really easy. So I bought a jar of beef broth that already had shredded beef in it. If you can’t find that ingredient, you can buy (or make) your own beef broth and add the beef separately. Sometimes I use the broth with the meat and add extra meat for a really tasty filling.

In addition to the broth and the beef, you need some ingredients to make a nice roux. And to make it thick enough, you add some gelatin leaves. Here are all the ingredients for the stuffing:

  • Beef broth. You can make your own or buy a jar of beef broth at the grocery store. Either will be fine.
  • Shredded beef (brisket). Only if you have broth without pieces of meat, or if you want to add extra meat.
  • Gelatin sheets. To make sure the filling is thick enough to cut into squares and roll into balls for breading.
  • Unsalted butter. For making the roux. I prefer unsalted to have more control over the amount of salt.
  • Flour. For making the roux. All-purpose flour is fine.
  • Parsley. I used fresh parsley and chopped it finely for the stuffing.
  • Mustard. Bitterballen are dipped in mustard when you eat them, but it’s also a perfect flavoring for the filling.
  • Whipping cream. To make the filling nice and creamy.
  • Eggs. For breading the bitterballen. You first roll the filling in an egg mixture.
  • Bread crumbs. For breading the bitterballen. Roll the balls trough the bread crumbs after the egg mixture.

You’ll also need

There are some tools that come in handy when frying the meatballs. This is what I use:

  • Deep fryer, large skillet or Dutch oven. I prefer my Dutch oven for fried snacks. I have a pan that I only use for frying.
  • Sunflower oil. I like to use sunflower oil for frying, but you can also use other types of vegetable oil. You’ll fry the bitterballen for a couple of minutes in a few inches of oil.
  • Skimmer. To scoop the bitterballen out of the oil.
  • Paper towel. After frying the bitterballen, I put them on some paper towels to absorb some of the oil.
Dutch bitterballen 1

How to serve bitterballen

After spending some time in the kitchen making this Dutch recipe, you’ll have a serving of nice golden-brown bitterballen ready to enjoy.

In the Netherlands, fried meatballs are a popular snack that you can order at a cafe. Or serve them at home for a party, game day or birthday. They are usually eaten as a snack and not for dinner. But if you do eat them for dinner, they will probably be served with fries.

You can drink whatever you want with a bitterball, but this Dutch food is often served as a tasty snack with some alcoholic beverages. Most Dutch people love the combination of a nice cold beer with a piping hot bitterbal.

For dipping

Bitterballen are dipped in a sauce, usually mustard. I prefer to dip them in mayonnaise.

And be careful when you take a bite: Bitterballen are best when they come straight out of the fryer and are piping hot. I have burned my mouth countless times.

Dutch bitterballen 2

How to store bitterballen?

The best way to eat bitterballen is right after frying them. If you have leftovers, I would not save them (although I have never tried, there are never leftovers).

​Freezing bitterballen

After breading, you have two options: fry and eat. Or: freeze them. You can freeze them in an airtight container or freezer bag and keep them for up to 3 months. This way, you’ll always have a deep-fried snack (almost) ready to enjoy.

This way it’s possible to make a big batch and only fry the amount of bitterballen you need. You can fry them directly from the freezer, but they will need 30 seconds to 1 minute more to fry.

More Dutch recipes you’ll like

Looking for Dutch recipes? I got you! As a Dutchie I share a lot of authentic Dutch recipes on my blog. Here are some of my favorites. Sweet and savory.


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4.44 from 16 votes

Dutch Bitterballen recipe

Want to try a classic savory Dutch snack? Try Bitterballen! These fried meatballs are made from a thick, meaty gravy that is rolled in breadcrumbs for a crispy bite. A perfect snack to enjoy and easy to make!
Servings: 18 servings



  • 350 ml beef broth with at least 20% meat
  • 2 gelatin sheets
  • 80 grams unsalted butter
  • 80 grams of all purpose flour
  • handful of finely chopped parsley
  • 2 tsp mustard
  • 75 ml whipping cream

For breading

  • olive oil to grease your hands with
  • breadcrumbs
  • 2-3 beaten eggs M


  • Strain the finished broth and collect the meat. If necessary, cut it into smaller pieces. Soak the gelatin in water.
  • Melt the butter, add the flour and cook this mixture, the roux, while stirring. When the flour begins to color, the roux is ready.
  • Add the broth in 2-3 parts to the roux. Bring to the boil and simmer, stirring constantly, until you have a smooth and thick paste. Stir the rest of the ingredients in the meat mixture: chopped parsley, mustard and whipping cream. Remove pan from heat.
  • Finally, squeeze the gelatin leaves and stir them into the filling. Pour it into a oven dish or shallow container and cover with plastic wrap to prevent skin from forming. Leave to cool and chill in the refrigerator for several hours. I made the ragout in the evening and put it in the refrigerator overnight.
  • When the filling has set, cut it into 18 equal pieces. Put some (olive) oil on your hands and roll the ragout pieces into small balls.
  • Prepare a deep plate or bowl with the bread crumbs and another with the beaten eggs. Meanwhile, heat the pan with the oil to an oil temperature of 180°C/350°F.
  • Roll a ball through the breadcrumbs, egg, breadcrumbs, egg, and finish with the breadcrumbs. Repeat for each ball. Each bitterbal will have three layers of breadcrumbs.
  • Fry the bitterballen in small batches for 3.5 – 4 minutes until crispy and golden brown. Scoop them out of the oil and put them on a wire rack or baking sheet with paper towels to absorb excess oil.
  • Serve immediately.
Saucijzenbroodjes - dutch sausage rolls puff pastry (1)

Dutch sausage rolls can be found in every grocery store and bakery in the Netherlands. Everyone loves a sausage full of flavor wrapped in buttery puff pastry. A sausage roll makes a perfect snack, or you can even eat them for lunch or serve them at picnics and other parties (especially if you make them smaller).

Two Dutch sausage roll recipes

We have two very popular sausage rolls in The Netherlands. The Dutch like their sausage rolls, we have two that are really popular: worstenbroodjes and saucijzenbroodjes. Both are sausage rolls, but they are different. Let’s take a look!

Saucijzenbroodjes - dutch sausage rolls puff pastry (3)


These sausage rolls are from the south of The Netherlands and are also called ‘Brabantse worstenbroodjes’. The meat mixture is very simple and only has mustard, salt and pepper for flavoring (in my recipe, some leave out the mustard).

The sausage is wrapped in bread dough. If you want to make these, here’s my recipe for sausage rolls in bread dough.


Now the recipe I’m sharing with you in this blogpost. They aren’t from a specific region in the country, but you can buy them at a lot of places, it’s a popular snack.

The meat mixture has more flavorings: mustard, ketchup, Worcestershire sauce, speculaas spice mix, nutmeg and salt. A big difference when compared to the rolls above. Next difference: these sausages are wrapped in puff pastry. You can make your own or buy puff pastry from the store (fridge or freezer).

Saucijzenbroodjes - dutch sausage rolls puff pastry (2)

Mini sausage rolls

The size of a saucijzenbroodje is enough for a good snack. You can compare them to a sandwich. They are too big for an appetizer, but you can make them bite-sized!

Cut a sausage roll in three and you have a perfect appetizer. Perfect snack for a high tea, game day, picnics and many other occasions.

The baking temperature will stay the same, but the baking time will be a little shorter. Start with 20 minutes and then check if they need more time in the oven.

Saucijzenbroodjes - dutch sausage rolls puff pastry (4)

How to store a sausage roll

These saucijzenbroodjes are best when they come out of the oven and are still warm, but you can make them in advance and store them really wel. I’ll share my tips and tricks!

Storing unbaked sausage rolls

There are a few ways to store them unbaked, so I’ll give you all the options.

  • You can freeze the sausages (without pastry) in an airtight container for up to 3 months.
  • If you use homemade puff pastry or buy puff pastry from the refrigerator, you can store the sausage rolls in an airtight container for up to 3 months.
  • If you used frozen puff pastry, you can’t store them in the freezer. But you can after baking.

Allow the frozen sausage rolls to thaw for about 45 minutes before placing them in the oven. Bake according to the recipe.

Storing baked sausage rolls

Have you already baked your sausage rolls and are wondering how to keep them fresh?

  • I wrap my puff pastry rolls in aluminum foil and store them at room temperature for 2-3 days (if it’s not too hot).
  • If you used homemade or refrigerated puff pastry, you can freeze them in an airtight container for up to 3 months.

Reheating sausage rolls

The puff pastry will be crispy and flaky when fresh, it will get a bit soft when stored. But it’s easy to get them crispy again!

They need to be at room temperature. Place on a baking sheet lined with parchment paper and bake at 180°C/350°F for about 10-15 minutes.

dutch sausage rolls

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4.22 from 19 votes

Dutch saucijzenbroodjes (sausage rolls)

Everyone loves a sausage full of flavor wrapped in buttery puff pastry. They make a perfect snack, or you can even eat them for lunch or serve them at picnics and other parties (especially if you make them smaller).
Servings: 10 servings


Sausage Mix

  • 500 grams minced beef
  • 1 egg
  • 6 tbsp bread crumbs
  • 1 tbsp coarse mustard
  • 1 tbsp ketchup
  • 2 tsp Worcestershire sauce
  • 0.25 tsp speculaas spice mix
  • 0.5 tsp nutmeg
  • 0.5 tsp salt


  • 10 square slices of puff pastry 12cm/4.7inch
  • 1 egg yolk whisked with a teaspoon of milk


  • Take the puff pastry slices out of the freezer and let them thaw.
  • Knead all the sausage ingredients together in a large bowl to make your own seasoned ground beef mixture.
  • Divide the mixture in 10 equal portions and make them in a sausage shape, about the length of the puff pastry sheets.
  • Place the defrosted puff pastry sheets with the sticky side up and place the sausage in the center of the sheet.
  • Fold the pastry over. Use a fork to press all the way around to close the sausage roll.
  • Place the sausage rolls on a baking tray lined with parchment paper and give them an egg wash with the beaten egg yolk. Let them rest for half an hour and brush them again with the egg yolk.
  • Bake in a preheated oven at 190°C/375°F (conventional oven) for 30 minutes until golden brown.
Slagroomtaart - Dutch cream cake 4

A slagroomtaart is probably the most popular Dutch birthday cake there is. Want to make your own Dutch cream cake? It is so easy! In this recipe I will tell you exactly how to bake the cake, fill it and decorate it.

Slagroomtaart recipe

I made my first cream cake in 2015, several years ago now. Its recipe has not been published on the blog until today, but has been in my first baking book since 2016. I have been asked for my cream cake recipe quite often.

Fortunately, I know that many home bakers had my book at home and could just make the cake, but now it’s time to share this delicious cream cake on the blog!

About the cake base

The cake base of a slagroomtaart is very light and airy, we also call it ‘biscuit’ or ‘kapsel’. Think sponge cake or chiffon cake. you could use some lemon zest or spices to have some extra flavor in the cake.​

We use this cake base for a lot of Dutch cake recipes, but the cream cake is definitely the most popular one. In this video, you can see how soft and fluffy the cream cake is:

Slagroomtaart - Dutch cream cake 2

Dutch Cream Cake Filling

The base of the cream cake is filled with jam and whipped cream. Optionally, a syrup can be brushed on the cake layers to moisten the cake or add flavor. If you make the cake several days in advance, there is a chance that the cake will get a little dry. The syrup prevents this.

When I make this whipped cream cake for special occasions, I usually make it the night before and don’t use the trembler syrup. Usually friends and family eat the whole cake and there are no leftovers.

And then a little bit more about the cake filling, the jam I mean. If you want to go for the classic flavors, you choose strawberry jam. For the cake in the picture, I had chosen a jam made from several kinds of red fruits, but you can basically use any jam you like.

For the whipped cream I use just normal whipping cream as there aren’t a lot of options in the Netherlands, but if you have access to heavy cream that’s an even better option.

Slagroomtaart - Dutch cream cake 5

Decorating the Cake

To decorate the cake, use hazelnut bresilienne (also known as nougatine). These are toasted pieces of hazelnut with a caramelized layer of sugar around them. Not only beautiful for decoration, but also incredibly delicious. For a change of pace, you can substitute other types of nuts for the crunchy topping. Pecans, for example, are a good substitute.

Another way to decorate a whipped cream cake is to pipe swirls of whipped cream onto the top of the cake and then stick pieces of fresh fruit into them. Kiwi or tangerine slices really belong here. For this version I used kiwi and strawberry, delicious!

Optionally, you can use chocolate decorations (bought or homemade) to further decorate the cake. Or you can order a festive and edible photo print online and stick it on the cake.

How do I cover the cake with whipped cream?

After you’ve filled and stacked the cake layers, it’s time to decorate the sides and top of the cream pie with whipped cream. You can use a piping bag or a spatula, whichever comes easiest. Use the spatula to spread the whipped cream evenly on the outside of the cake. Be sure to save some whipped cream for the swirls on top of the cake.

For the side of the cake, it can be helpful to use a spatula in conjunction with a rotary spatula. You hold the spatula in one place while you gently rotate the turntable.

Finally, decorate the top of the cake with swirls of whipped cream. Fill a pastry bag with the whipped cream and choose a nozzle of your choice (I used a large star nozzle) and hold your piping bag straight over the cake as you start to spray the tufts.

Slagroomtaart - Dutch cream cake 3

Freezing a cream cake

I do not recommend freezing a cream cake. The whipped cream will dry out and won’t taste as good. However, you can make the sponge layers well in advance and freeze them in an airtight container for up to three months. You can also make the jam and nougatine well in advance and store them until you are ready to make the cake.

That way, you have the cake pieces ready to go, and all you have to do is whip the cream and assemble the cake. It saves time!

Questions about Dutch cream cake

How far in advance can I make the cream cake?

I prefer to eat a whipped cream cake the same day or the day after. Whipped cream generally doesn’t get any better, but you can store the cake in the refrigerator for 2-3 days.

Can I make a square cake?

Of course you can! In fact, you can use any shape, round, square or rectangular. I used this round pan for the recipe below, but square pans are also available. Just make sure you get the right size.

You can use the ‘Convert Recipe’ button in the recipe card below to convert the recipe to fit any size pan of your choice.

Can I leave out the nougatine?

Nougatine adds a nice crunchy element to a whipped cream cake, which is necessary because the biscuit, jam and whipped cream are soft in texture. So I would not simply omit the hazelnut bresilienne, but rather replace it. For example, toasted almond slivers, sprinkles or crumbled cookies.

How many eggs do I need to make 175 grams?

A medium egg weighs 50 grams on average, so you’ll need about 4. Beat the eggs and then weigh the mixture on the scale until you have 175 grams.

Slagroomtaart - Dutch cream cake 1


cream cake recipe

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Slagroomtaart recipe (Dutch cream cake)

Here's my recipe for an authentic Dutch cream cake (slagroomtaart). It's a light and airy cake, filled with jam en whipped cream. And don't forget the caramelized hazelnut pieces on the side.
Servings: 10 -12 servings


Cake Base

  • 175 grams of eggs
  • 100 grams sugar
  • 6 grams vanilla sugar
  • 75 grams flour
  • 25 grams cornstarch

Filling and decoration

  • 6 tbsp strawberry jam
  • 100 grams of nougatine
  • 750 ml whipping cream
  • 6 tbsp sugar
  • Several pieces of fresh fruit of your choice


Cake base

  • Beat the eggs, sugar and vanilla sugar until light and fluffy. I beat this in a stand mixer on medium-high speed for about 10 minutes.
  • Sift the flour and cornstarch and add to the mixture. Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.
  • Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when you press lightly on the top and it springs back. Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.
  • Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.
  • Let the cake cool completely before you cut it. If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

Assemble the cream cake

  • Whip the cream and sugar until you have stiff peaks.
  • Place the bottom layer of sponge cake on a cake stand or plate and spread half the jam on top, leaving about ½ inch of jam around the edges. Place a few tablespoons of whipped cream on top of the jam and spread evenly. Place the second layer of sponge on top and fill in the same way. Finish with the last layer of cake.
  • Spread the sides of the cake with the whipped cream (it does not have to be thick) until it is completely covered, but leave enough whipped cream for the swirls.
  • Cover the sides of the cake with the caramelized hazelnut pieces. To do this, take a handful of hazelnut crunch at a time and press it against the side of the cake. Continue until the entire side is covered with nougatine.
  • Place the remaining whipped cream in a piping bag with a star tip and pipe swirls on top of the cake around the edge. Place a piece of fruit of your choice in each swirl. I used kiwi, strawberry, and blueberry.
Hazelnut bresilienne 1

Hazelnut bresilienne is nothing more than a delicious caramelized hazelnut crunch which is very easy to make. In The Netherlands this hazelnut crunch is also known as ‘nougatine’. It is used for cake decorating, ice cream topping and more.

What’s it called?

To be honest, I had to do some research on the name of this recipe. I’m Dutch and in The Netherlands these candied hazelnut pieces are called ‘nougatine’. I soon found out that this name is not very common in other countries. Nougatine is also a nut-based bark made with caramel (in The Netherlands as well). But: we like to chop those bars into small pieces and use the crispy caramel nuts in other recipes as a tasty texture.

A more common name hazelnut bresilienne, but in the end it doesn’t really matter how you call this caramelized hazelnut crunch. It’s delicious and perfect to use in all sorts of recipes.

Hazelnut bresilienne

How to use hazelnut bresilienne?

There are many uses for this recipe, but cake decorating is the most common one for me. It’s used for almost every Dutch ‘slagroomtaart’ (cream cake), it’s added on the sides of the cream cake. The crispy nut addition makes the cake so good!

You also see nougatine as a ice cream topping for soft serve here in The Netherlands. But you could add it at home to a scoop of ice cream as well. The crunchy touch to the ice cream is delicious. One last idea: roll your homemade chocolate truffles in some caramelized hazelnut pieces.

There are many more uses for hazelnut bresilienne, like on top of desserts. It’s a perfect crunchy base for a lot of pastries.

Fun fact: If you grind the caramelized hazelnuts completely, you will have homemade hazelnut praline.

Hazelnut bresilienne 3

Making your own candied hazelnut crunch

Nougatine is very easy to make and, most importantly, incredibly delicious. It is best to make a large batch right away, as it will keep for a long time. This way, you can regularly brighten up a dessert with a wonderfully delightful crunch.

The advantage of homemade hazelnut bresilienne is that you control the ratio of sugar to hazelnuts. I often find that store-bought nougatine contains too much sugar, while you really want the fresh taste of hazelnut. Another advantage of making your own nougatine is that you can use any kind of nut!

Of course, the classic hazelnut nougatine tastes best with a cream cake, hazelnut meringue or mocha cake, but you can think of many other cakes or desserts where a variation with pistachios or pecans, for example, would taste delicious.

hazelnut bresilienne recipe

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5 from 8 votes

Crunchy hazelnut bresilienne recipe

Hazelnut bresilienne is nothing more than a delicious caramelized hazelnut crunch which is very easy to make. In The Netherlands this hazelnut crunch is also known as ‘nougatine’. It is used for cake decorating, ice cream topping and more.
Servings: 200 grams


  • 100 grams hazelnuts shelled and unroasted
  • 80 grams granulated sugar
  • 30 ml water


  • Toast the hazelnuts in a preheated oven at 175°C/345°F (convention oven) until golden brown, it will need about 8 minutes.
  • Combine sugar and water in a saucepan and heat over low to medium heat. The sugar should be completely covered by the water. Let the mixture heat until it gradually changes color. Do not stir during this process!
  • When the caramel is fully browned, turn off the heat and quickly add the oven toasted hazelnuts. Stir them into the caramel and pour onto a baking sheet lined with parchment paper. Leave to cool.
  • Finely chop the nougatine pieces in a food processor.
cream cheese frosting 1

This easy recipe for cream cheese frosting is perfect for a carrot cake, red velvet cake, and really any kind of cake or pastry. What about cinnamon rolls with a creamy layer of homemade cream cheese icing?

Making Cream Cheese Frosting

The first time I made my own cream cheese frosting was, of course, for a carrot cake. I was an instant fan of this delicious cream cheese icing and use it regularly for all kinds of other recipes.

This frosting is made with a few simple ingredients: a combination of butter, powdered sugar, vanilla extract and, of course, cream cheese. The butter adds firmness and the vanilla extract and powdered sugar add flavor and sweetness.

cream cheese frosting 3

Level of sweetness

I intentionally didn’t make the frosting too sweet, so you can make it a sweeter frosting if you like by adding more powdered sugar. If you add more icing sugar, the structure will be somewhat firmer.

This recipe is my absolute favorite frosting and a lot of my family and friends really love it as well. I recently made red velvet cupcakes for them with a nice swirl on top and they were gone before I knew it.

Cream cheese frosting as a filling

As you can see from the carrot cake in the photo, you can use this frosting to fill a layered cake. If your frosting is still a little on the soft side after you make it, just put it in the refrigerator for a while until it is firm enough. You can also pipe swirls of cream cheese frosting, but not as high or tight as you are used to with my buttercream recipe.

I like to use room temperature butter for this recipe as it’s easier to mix it until light and creamy. I do use cold cream cheese, because it will make sure the frosting isn’t getting too thin. The brand of cream cheese I use is Philadelphia, I like the structure and it works every time. Make sure you use a full-fat cream cheese, I noticed the cheaper ones are an other type of cream cheese and are often too thin and watery.

cream cheese frosting 2

How to combine easy cream cheese frosting

I already named a few of my favorite recipes which are going really well with this frosting recipe. I will make a small list of baked goods that are perfect for this frosting. And after that I will list some ingredients that pair very good with the frosting as well.

​Recipes that go well with cream cheese frosting:

  • Carrot cake (cupcakes)
  • Red velvet cake (and cupcakes)
  • Cinnamon rolls
  • Spice cake
  • Pumpkin cake

Ingredients that pair well with cream cheese frosting:

  • Fresh fruit
  • Chocolate
  • Spices (like cinnamon, gingerbread spice mix, etc.)

As you can see, this frosting is perfect for fresh and fruity summer recipes, but also for the warmer flavors of fall. That makes it the best cream cheese frosting recipe ever if you ask me.

cream cheese frosting 4

Questions about cream cheese frosting

Can I make frosting without butter?

Yes, you can, but your frosting will be much less firm. This is because the butter makes the frosting firm in the refrigerator, making it suitable for filling cakes and piping swirls. Without the butter, you can still use the frosting on a sheet cake or spread a little on a cupcake. And it’s perfect for more of a glaze-like topping on cinnamon rolls.

Can I add flavor to the frosting?

You absolutely can! For example, you can mix orange or lemon zest (just the colored part of the zest, not the white-that’s bitter) into the cream cheese frosting, or replace the vanilla extract with another flavor extract. You could even add melted chocolate for a chocolate cream cheese frosting, it’s delicious!

Help, my frosting is grainy!

This is almost always because the ingredients were not at the same temperature. You can try heating the mixture a little and mixing until smooth (don’t heat the frosting too long, you don’t want the butter to melt). Another reason this happens is adding wet ingredients all at once instead of in smaller portions. I always add a little bit, mix it well and then add the rest (in 1 or 2 parts).

Can I use mascarpone instead of cream cheese?

I never do this myself, but it is theoretically possible. You can also make mascarpone frosting if you like.

Help, my frosting is really thin!

You may have mixed the frosting too long. If you put your frosting in the refrigerator for (at least) an hour, the butter can set and your thicker frosting should be usable again.

​Does it have a strong cream cheese flavor?

For anyone wondering if this frosting tastes like cream cheese: yes, you can still taste the cream cheese. It could hardly be otherwise when it is the main ingredient. The taste is more subtle because of the other flavor additives.

What can you do with this icing?

This is a softer frosting. You can pipe small swirls and frost a cake just fine. You can’t use it to frost a cake and then cover it with fondant or marzipan though. The frosting is too wet and will make fondant or marzipan melt.


easy cream cheese frosting

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4.95 from 20 votes

Cream Cheese Frosting Recipe

Make your cake even more delicious with my favorite cream cheese frosting recipe. Easy to make and use it for a layer cake, cinnamon rolls and more pastries.


  • 200 grams unsalted butter
  • 300 grams cream cheese
  • 1 tsp vanilla extract
  • 200 grams powdered sugar


  • Beat the butter with a stand mixer for a few minutes until light and creamy, using the paddle attachment. Add the cream cheese and vanilla extract and mix until incorporated. Make sure you scrape the sides of the bowl.
  • Finally add the powdered sugar. Mix this into the cream on low speed (or use a spatula) in a large bowl. Once the confectioners’ sugar is incorporated, you can mix on high for a short time to get an airy and creamy result. Again: scrape the sides and bottom of the mixing bowl.
  • Taste the homemade frosting, if you like it sweeter you can add more powdered sugar. This will also make your cream firmer (with lots of extra sugar).
  • You can use the cream cheese frosting right away, or let it set in the refrigerator until it gets even firmer (or until you need it).
Dutch sausage rolls - worstenbroodjes 1

One of the most famous savory Dutch recipes: Dutch sausage rolls! In the Netherlands we call these sausage rolls in bread dough “worstenbroodjes”. With this recipe, you can make them quickly and easily all by yourself!

​Sausage rolls in bread dough

We have multiple sausage rolls here in The Netherlands. This recipe is made with a simple bread dough. Other sausage rolls are made with buttery puff pastry, those are called ‘saucijzenbroodjes’. Very popular as well, I will share my recipe soon.

Back to these ‘worstenbroodjes’. The orignal and authentic recipe originates in the province of Brabant, which is why they are often called “Brabantse worstenbroodjes”. These sausage rolls are most popular in the south of the Netherlands.

Dutch sausage rolls - worstenbroodjes 2

Dutch sausage rolls for Christmas

For this recipe, I discovered something fun while researching authentic recipes for (and stories about) Brabantse worstenbroodjes. Apparently, it is a tradition in Brabant to eat a delicious warm sausage roll together around midnight after the Christmas Eve service.

Meanwhile, I have received confirmation of this tradition from the necessary ‘Brabanders’ I know, so fortunately this beautiful tradition is still alive. Even during Carnival in february (also very popular in the south), the rolls are eaten in large quantities and sold in the local bakeries.

Dutch sausage roll recipe

The recipe for these sausage rolls makes 20 pieces. At first, I thought that was a bit much, but trust me, you will want to make them all. They are so delicious that you can eat them over and over again.

Even better, you will (probably) have enough to freeze some as well, waiting for a (delicious) lunch. In terms of time, it doesn’t really matter whether you make 10 or 20 rolls, so you’d better make enough of them right away, right?

Sausage roll stuffing

As for the filling, people from the province of Brabant often keep their filling on the bland side. While this may be the authentic recipe, I added some mustard myself for more flavor. Feel free to experiment with more herbs and spices, I will definitely do that again myself.

For now, I wanted to stay as close to the original as possible, because these are just delicious. Instead of adding extra mustard or spices, you can also dip your sandwich in a nice (mustard)sauce.

Dutch sausage rolls - worstenbroodjes 3

Questions about Dutch sausage rolls

Can you bake Brabant sausage rolls in an air fryer?

I haven’t tested it myself, but according to other Laura’s Bakery readers it works just fine: set the temperature of the air fryer to 180°C/350°F (conventional oven) and follow the baking time according to the recipe. Also, keep an eye on the rolls themselves toward the end of the baking time, as it can vary from one appliance to another.

Do you freeze the baked or unbaked rolls?

I prefer to freeze them freshly baked. Just wrap them well after cooling down and they will last up to three months in the freezer. You can also freeze them unbaked. Just wrap them in a piece of parchment paper so they don’t stick together. Unbaked, they will keep in the freezer for up to two months.

How do I reheat the sausage rolls in the oven?

Once thawed, the best way to reheat the rolls is in a pre-heated oven at 170°C/340°F (conventional oven) for 5-10 minutes. This may vary slightly from oven to oven, so keep an eye on the rolls after the first five minutes.

If the rolls are frozen when you want to reheat them, you should allow about 10-15 minutes at the same temperature as above.

Can I reheat the buns in the air fryer?

Absolutely. Just follow the same instructions as for the oven, but at a slightly lower temperature: 160°C/320°F (conventional oven). Keep an eye on the rolls after the first five minutes.


dutch sausage rolls

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Recipe for Dutch sausage rolls

In the Netherlands we call these delicious sausage rolls in bread dough “worstenbroodjes”. With this recipe, you can make these classic sausage rolls quickly and easily all by yourself! Perfect if you love Dutch food.
Servings: 20 servings



  • 500 grams all-purpose flour
  • 250 ml lukewarm milk
  • 100 grams unsalted butter
  • 7 grams dry instant yeast
  • 9 grams salt
  • 10 grams sugar


  • 750 grams half for half ground meat mixture of beef and pork
  • 1 egg
  • 75 grams of breadcrumbs
  • 25 grams of mustard
  • Salt and pepper
  • extra: 1 beaten egg for the egg wash


  • Place all the ingredients for the dough (flour, milk, butter, yeast, salt and sugar) in a large mixing bowl and knead with a dough hook for 10-15 minutes until you have a smooth and elastic dough ball (no need to make a separate yeast mixture).
  • Divide the dough evenly into 20 pieces. Make a little ball of each piece of dough like this: place the dough on your work surface and place the palm of your hand over it like a “bowl”. Turn the dough until it forms a nice little ball (the bottom will not be smooth, which is fine).
  • Let the dough balls rest covered under a clean towel for 30 minutes.
  • Meanwhile, place the sausage filling ingredients (minced meat, egg, bread crumbs, mustard, salt and pepper) in a large bowl and knead together. Make 20 equal sausages from the minced meat mixture.
  • Take a ball of dough and roll it into an oval shape, a few centimeters longer than the sausage.
  • Place the sausage on the dough, folding the (narrow) ends over the sausage. Then fold the (wide) ends around the sausage and roll it all over your work surface to seal the seams a bit.
  • Place the roll, seam side down, on a baking tray lined with parchment paper. Repeat for all the sausage rolls.
  • Cover the rolls and let them rise for 60 minutes.
  • Give your rolls an egg wash before you place them into the oven.
  • Bake at 220°C/430°F (conventional oven) for 16-18 minutes until golden brown.
Dutch gevulde speculaas 1

I love everything speculaas, it’s the Dutch version of gingerbread. Gevulde speculaas is a traditional Dutch pastry that most people make for Sinterklaas, a Dutch holiday. Is exists of 2 layers of speculaas cookie with a good layer of almond paste in between. It’s delicious!

About Gevulde speculaas

We love the combination of almonds and speculaas in The Netherlands. Filled speculaas is the most popular Dutch treat with these two flavors. The cookie layers are made with speculaas spices and the almonds are needed for the layer of almond filling.

December 5th is our holiday Sinterklaas (he is the Dutch Santa Claus), and the gevulde speculaas is one of the most popular snacks for this day. Other sweet treats that are popular for Sinterklaas are pepernoten (little spiced cookies), marzipan figures, banketstaaf (almond paste filled puff pastry log) and more!

If you want to buy this in store, you need to be in The Netherlands at the right time, because it’s not sold year-round. Most stores will start selling it in august or september and it’s available trough the beginning of december. Sinterklaas arrives by steamboat mid-November, and after that moment al Sinterklaas treats are becoming really popular. And after Sinterklaas, we’re getting ready for Christmas.

Dutch gevulde speculaas 2

Baking Dutch almond paste filled spice cookies

Unlike the gevulde speculaas in stores, I prefer a little more speculaas cookie and less almond paste. You can see in my pictures that there is a modest layer of almond paste in between. Just right for me.

That’s the beauty of homemaking, you make it just the way you like it. This recipe calls for filled speculoos with a modest layer of almond paste, but make it just the way you like it. Do you prefer a thick layer of almond paste? Just put more in between, it’s that easy!

About the ingredients

Most ingredients are easy to find, no matter where you live. But other are maybe a bit harder when you don’t live in The Netherlands. Speculaas spice mix for example, but I have my own recipe for that so you can make it yourself!

  • Flour: I just use self-rising flour, it’s perfectly fine for this recipe.
  • Sugar: If you live in The Netherlands or maybe even Belgium: use dark brown ‘basterdsuiker’. If that’s not available where you live, use another dark brown sugar.
  • Speculaas spices: THE key ingredient if you ask me. I always make my own spice mix because I think it better than the store bought ones. And it’s very easy to make this spice blend as well. I shared my recipe for speculaas spice mix before. I like to use a lot of speculaas spices in my recipes, but you can adjust the amount of spices to your liking.
  • Salt: No special salts needed for this recipe. And you only need a pinch for the cookie dough.
  • Butter: I use unsalted butter and add cubes of cold butter to the dry ingredients for the speculaas dough. No need for this ingredient to be on room temperature.
  • Milk: A little milk is enough to make sure you have a nice firm dough.
  • Almond paste: Key ingredient number two! This is the filling for between the two layers of cookie dough. I have a recipe for easy almond paste so you can make it yourself. You only need almond flour, sugar, eggs, a little lemon zest and maybe a food processor.
  • Egg: The egg is for two things: the first half is used for the almond paste, to make it a bit more creamy. The second half is for a simple egg wash before you put your speculaas in the oven. Just beat the egg and use a pastry brush for the egg wash.
  • Almonds: I use almond halves for decoration. It’s optional, but I think it makes the result really pretty. If you can’t find almond halves, whole almonds are fine too.
Dutch gevulde speculaas 3

Questions about gevulde speculaas

Can I use a different baking pan?

Absolutely. In this recipe, I use a 20 x 20 cm (8 x 8 inch) square pan, but you can also use a baking pan with a similar surface area. Want to convert the recipe to a round pan? Use my conversion calculator. If you use the button in my recipe card (below the small picture), all the ingredients will be filled in automatically for you.

Can I make gevulde speculaas without eggs?

Yes, you can. You can easily replace the egg processed through the almond paste with 20 ml of milk (dairy-free or otherwise) or applesauce. In this case, use (oat)milk instead of the egg wash as well.

Can I use marzipan instead of almond paste?

I suppose you can, but I don’t recommend it because marzipan is much sweeter and has a different structure.

My speculaas dough was very moist and sticky after sitting in the fridge, how is that possible?

Maybe you added too much milk or didn’t wrap the dough properly before putting it in the fridge and condensation formed on the dough.

How do you fix it? Simple: add a little extra flour to the dough and dust your countertop well with flour before rolling out.

Can I make speculaas cookies with this recipe?

Of course! I use it for smaller speculaas cookies often.


Dutch gevulde speculaas

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4.75 from 8 votes

Gevulde speculaas recipe

Gevulde speculaas is a recipe that most people make for Sinterklaas, a Dutch holiday. Is exists of 2 layers of speculaas cookie with a good layer of almond paste in between. It's delicious!
Servings: 16 servings



  • 300 grams self-rising flour
  • 150 grams dark brown sugar
  • 5 tsp speculaas spice mix
  • Pinch of salt
  • 125 grams cold butter
  • 6-8 tbsp milk

Filling + decoration

  • 300 grams almond paste
  • 1 egg half is for the almond paste, other half for egg wash
  • Almond halves to garnish


  • Mix together the dry ingredients in a large bowl: self-rising flour, dark brown sugar, speculaas spices and salt.
  • Add the butter and milk to the flour mixture and mix on medium speed into a firm ball of dough. For the milk: start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.
  • Wrap the dough ball in plastic wrap and refrigerate overnight. You could bake it immediately, but the flavor will be much better if you let the dough rest.
  • Mix the almond paste with half of the beaten egg and mix well. This makes it easier to work with and gives it a better and tastier texture.
  • Take half of the dough and roll it out on a lightly floured surface to 20 x 20 cm (8 x 8 inch). Place in a baking pan lined with parchment paper.
  • Spread the almond paste filling evenly on the layer of dough. Roll out the second piece of dough with you rolling pin and place on top of the almond paste.
  • Brush the top of the dough with the remaining egg. Garnish with almonds and brush with another layer of egg.
  • Bake the filled speculoos for 40 minutes at 180°C/350°F (convention) in a preheated oven until done.
  • Let it cool in the baking pan for a few minutes and transfer to a wire rack after that to let it cool completely. Cut in small pieces after it’s cooled.
Gevulde koeken - almon paste cookies 2

I have an authentic Dutch cookies recipe for you guys: gevulde koeken! With this recipe you can make the most delicious almond paste filled cookies all by yourself. They are not difficult to make and in no time you will be enjoying homemade gevulde koeken with a hot cup of coffee or tea.

Making gevulde koeken

The ‘gevulde koek’ is such a typical Dutch cookie that you just have to try to make it in your own kitchen. The cookies are made with a delicious butterry dough with a (homemade) almond paste filling. They are supposed to be made in a round shape, and usually a few sliced almonds are sprinkled on top just before they go into the oven.

Gevulde koeken - almon paste cookies 4

Cookies with almond paste

When making almond paste stuffed cookies, you can make it as easy as you like. You can make the cookies with store-bought almond paste, or you can make your own almond paste. It’s very easy, but you should keep in mind that your almond paste should ideally mature in the refrigerator for a while if you make it yourself.

Want to make homemade almond paste for the filling? I’ve got you! Try my recipe for easy almond paste to make you own almond filling.

Gevulde koeken - almon paste cookies 1

Questions about gevulde koeken

Can I substitute the almond paste?

For me, almond paste filled cookies are inextricably linked with almond paste, but if you have an allergy, I can understand wanting to replace it with something that comes closest in taste. You could replace the almonds in the almond paste with pistachios or pecans for example. A second option is to stuff the cookies with pieces of apple or pear instead of almond paste.

After chilling, I can’t roll out my dough.

After chilling, let your cookie dough warm up a bit or try kneading it by hand first to make it softer and smoother. Then roll it out as described in the recipe.

How to freeze gevulde koeken

There are a few different options I’d like to share. You can freeze the baked cookies, and even the unbaked (but already filled) cookies. Place some parchment paper between the cookies if they’re unbaked when you freeze them. Allow to thaw in the refrigerator 24 hours before baking, then bake according to the recipe.

​No matter how you freeze them, they will keep fresh for up to 3 months in the freezer. Store them in an airtight container.

Can I make the cookies bigger or smaller?

You can make them as big or as small as you like. In fact, you can even bake them into a filled sheet cake if you want.

I use a round cookie cutter set to cut out the round dough patches for the cookies (like this one). You can choose different sizes. Just keep in mind that smaller cookies should bake a little shorter and larger cookies a little longer, best to test for yourself.

Gevulde koeken - almon paste cookies 3


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5 from 3 votes

Gevulde koeken recipe

An authentic Dutch cookie recipe: gevulde koeken! With this recipe you can make the most delicious almond paste filled cookies all by yourself.
Servings: 14 servings


Cookie Dough

  • 350 grams all purpose flour
  • 200 grams white sugar (or white basterdsuiker)
  • Pinch of salt
  • zest of 1 lemon
  • 250 grams unsalted butter

Filling and Decoration

  • 250 grams almond paste
  • 1 egg M (half for the almond paste filling, the rest for an egg wash)
  • sliced or whole almonds


  • In a large mixing bowl, mix the dry ingredients: flour, sugar, salt and lemon zest.
  • Add the butter and knead to a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes to an hour.
  • Meanwhile, prepare the almond filling. Beat the egg and add half of the beaten egg to the almond paste, mix until incorporated.
  • Roll out the dough with a rolling pin on a floured surface to about 5 mm (0,2 inch) thick. Using a 8-9 cm (3-3,5 inch) diameter cutter, cut out 28 rounds (you need 28 dough circles to make 14 cookies!).
  • Place half of the rounds on a baking sheet lined with parchment paper. Spread the almond paste filling over these rounds, leaving the edges of the dough free of the paste (use a spoon or pipe with a pastry bag). Place the remaining pieces of dough over the filling, slightly press the edges of the cookie.
  • Brush the cookies with the remaining egg, press a few almonds in the top of each cookie and brush with egg again.
  • Bake the gevulde koeken at 200°C/390°F (convention) for 12-14 minutes until done and golden brown.
  • Allow the gevulde koeken to cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
Easy lemon bars recipe 4

For anyone who loves the fresh flavors of summer, you’ll want to make these easy lemon bars! These fresh summer cookie bars with a lemon curd-like layer are impossible to resist.

Best Lemon Bars

As early as spring, I start to crave summer flavors and use lemon in many of my recipes. Lemon bars are the perfect recipe to make at this time of year. And in the fall, I still can’t quite let go of those summer flavors. For those who want to hold on to that summer feeling a little longer, or for those who just love anything with lemon flavor, you have found the perfect recipe.

I first came across the concept of lemon bars years ago on Pinterest. After trying several recipes, I finally created my own version. In this recipe, you make a layer of shortbread with a fresh, creamy lemon layer on top that is reminiscent of lemon curd. If you love lemon curd as much as I do, you will definitely approve of these lemon bars! Because you bake the lemon layer in the oven with the pre baked shortbread, it blends in with the cookie base, making it incredibly delicious.

Easy lemon bars recipe 3

Lemon cookie bars

Do you love lemon? Then these lemon bars are sure to please. The cookie base is shortbread, and on top of that is a creamy lemon filling that tastes like lemon curd, but is a little different in terms of ingredients.

For example, there is no butter in the lemon filling, but there is a good amount of eggs, which provide the binding and firmness. The result is a delicious lemon bar that is perfect for high tea, a picnic or as a dessert. Also great for bake sales with a nice glass of lemonade.

About the ingredients

You don’t need much to make these classic lemon bars, but sometimes when a recipe is easy, you’ll want to be extra sure if you use the right ingredients. So I’ll make a quick list of the ingredients for this lemon bar recipe.

  • Unsalted butter: I always use unsalted butter for baking recipes. This way you can decide for yourself how much salt is needed in a recipe. And don’t forget: unsalted butter makes a perfect buttery shortbread crust for this recipe.
  • Sugar: You need this for the shortbread and the lemon layer. I always use fine granulated sugar for baking. It dissolves quicker than regular granulated sugar and it gives the perfect structure to the end result. If you can’t find fine granulated sugar, it’s perfectly fine to use regular sugar. The fine sugar just has my preference.
  • Flour: Also for the shortbread and a small bit for the lemon layer. You’re perfectly fine with all purpose flour for this recipe. You could use a gluten free flour if you want to make gluten free lemon bars, but I haven’t tested this myself. But I do know some of my follower did and were very pleased with the result.
  • Eggs: For the lemon layer I used 4 medium eggs. A medium eggs weighs about 50 grams without their shell.
  • Lemons: The most important part of this recipe. I just use regular fresh lemons, no need for special types of lemon. You will need the lemon zest and the fresh lemon juice of both lemons for the lemon layer in this recipe.
  • Powdered sugar: For the finishing touch: sprinkle some powdered sugar on top of the lemon bars right before you serve them.

At last: all ingredients need to be on room temperature before you start making this easy recipe.

Easy lemon bars recipe 2

More Recipes with Lemon

As I mentioned before, I love to bake with lemon. If you love lemon bars, you will love my lemon curd! Everything is delicious with homemade lemon curd. I use it in a lot of desserts to, I really love lemon desserts.

Another delicious recipe is my perfect lemon loaf. I love this recipe and make it every summer, preferably several times.

Questions about Lemon Bars

How to freeze Lemon Bars?

Store them in an airtight container and place a sheet of parchment paper between the lemon bars to keep them from sticking together. They will keep fresh for up to 3 months in the freezer.

What is the difference between Lemon Bars and Lemon Squares?

There is no difference, both lemon squares and lemon bars are American names for the same thing: a shortbread cookie base topped with a creamy lemon layer.

Can I use store-bought lemon curd?

No, the preparation of the two lemon fillings is different and store-bought or homemade lemon curd will not work in this recipe.

My lemon bars are soft and not crunchy, how can that be?

They’re not supposed to be. The lemon layer somehow melts into the crunchy shortbread base and loses its crunch. That’s part of the charm of this recipe, a creamy lemon cake.

Can I substitute the butter?

According to other readers, you can use vegan butter/(hard) margarine to replace the butter to make dairy free lemon bars, but there will be a change in flavor.

Which baking pan did you use?

I used a baking pan, which is about 20 x 30 cm, but you can also use a 25 x 25 cm baking pan. You can use a metal pan, but a stoneware baking dish works too.

Easy lemon bars recipe 1


stacked lemon bars

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4.67 from 9 votes

Easy Lemon Bars

This recipe for easy lemon bars will appeal to almost anyone. These deliciously creamy lemon bars are perfect for high tea, a picnic, or just as a lemon dessert.
Servings: 15 servings



  • 240 grams unsalted butter
  • 100 grams fine granulated sugar
  • 260 grams flour

Lemon layer

  • 300 grams fine granulated sugar
  • 30 grams flour
  • 4 eggs M
  • 2 lemons: you'll need juice and zest (100-120 ml lemon juice)


  • Powdered sugar


  • Start with the cookie base. Combine the butter, sugar, and flour in a large bowl and mix until you have a firm dough. Line your baking pan with parchment paper and spread the dough as a even layer on the bottom of the prepared pan. Press firmly.
  • Bake for 25 minutes at 180°C/350°F (convention oven) until golden brown.
  • While the shortbread base is in the oven, you can start making the lemon layer right away. Put all the ingredients -sugar, flour, whole eggs, lemon juice and lemon zest- in a medium bowl and whisk until the sugar is dissolved. Let the mixture stand until the cake is ready.
  • Remove the golden brown cookie layer from the oven and pour the lemon mixture over it. Put your baking pan back in the oven.
  • Bake the lemon bars at 180°C/350°F for 20-25 minutes. The lemon layer should be firm but not rock hard. It’s okay if it’s a bit jiggly right out of the oven. It will set when it cools.
  • Allow the lemon bars to cool completely before cutting them into bars with a sharp knife. Sprinkle some powdered sugar on top of the bars before serving, it makes them look so pretty.
cream cheese banana bread 1

Imagine this: a delicious, creamy banana bread that tastes like a real treat. Look no further, this is the right recipe for you! The cream cheese mixed into the batter makes the most perfect cream cheese banana bread. You will love it!

Banana bread + cream cheese

I love a good banana bread. I make my recipe for healthy banana bread the most, but sometimes I love to make this banana bread with cream cheese. Where my healthy banana bread has no sugar of butter in it, this one does call for butter and sugar. And more important: cream cheese! It really takes a banana bread to the next level.

There are multiple ways of incorporating cream cheese into you banana bread. I chose to add it to the batter for that perfect creamy and moist results. But you could also make a banana bread with cream cheese filling by adding a sort of a cheese cake mixture in the batter before baking.

Another delicious variation: add a cream cheese frosting to your banana loaf after baking! To be honest, you could even do that with the recipe for my cream cheese banana bread. I’ll promise it will taste amazing with a cream cheese layer!

cream cheese banana bread 3

How to make this banana bread

The recipe speaks for itself, but I will share some tips with you so you get the best results and this will become your favorite banana bread recipe!

Most important: the bananas! I always use overripe bananas for the best result. Mash the bananas with a fork or use a hand blender. It’s perfectly fine to have some lumps in your mashed banana. But if you like a more smooth batter, use a hand blender.

For my healthy banana bread I only use a whisk or spatula to make the batter, but for this recipe you will need an electric mixer. It’s important to mix butter, cream cheese and sugar into a creamy mixture and a electric hand- or stand mixer with the paddle attachment is best for that. Unless you have very strong arms 😉 .

The entire recipe is in the recipe card down below. But it’s actually no more than mix all the wet ingredients together and then add your dry ingredients and mix until incorporated. After that, you’ll pour the batter into a prepared loaf pan and your easy banana bread recipe is ready for the oven!

Oh and for preparing you loaf pan: you can use a nonstick spray, grease it with butter and dust with flour or just line it with parchment paper. Just pick you favorite way for a prepared baking pan.

And after baking: enjoy you best homemade banana bread recipe ever!

cream cheese banana bread 2

How to store this banana bread

I’ve written a separate blog post about this subject. So if you want to know everything about storing banana bread, I recommend to read that post. Just looking for some quick tips? I will share them here!

  • On room temperature, the bread will stay fresh for 2-3 days, wrapped in aluminum foil.
  • In the freezer you can store the banana bread for up to 3 months. Store in an airtight container, or in freezer bags. Just make sure to wrap them airtight to prevent freezer burn.

I like to store my banana bread in slices. If you store them together in a container or freezer bag, make sure to put some pieces of parchment paper between the slices. This will prevent them from sticking together.

Before you wrap up you loaf for storing on room temperature or in the freezer: make sure you have let it cool to room temperature on a wire rack.

Questions about cream cheese banana bread

Can I make a cream cheese swirl instead of mixing it into the batter?

You can, but it is possible that the baking time will change a bit. I haven’t tried this myself, so I can’t tell you exactly how long it will need.

​Can I add extra ingredients to the batter?

Of course! Just add in some chocolate chips, a swirl of peanut butter or some nuts. I bet it will taste amazing! I think I’m gonna try a chocolate chip banana bread myself the next time!

Is it possible to use brown sugar instead of white sugar?

Yes it is. You can just replace the caster sugar with the same amount of brown sugar.

Can I make banana muffins with this recipe?

Again: yes you can! The recipe will make about 10-12 muffins. Bake them for 20-22 minutes (or until done).

Can I use baking soda instead of baking powder

Although both are a leaving agent, they are not the same in ‘strenght’. It is possible to make this recipe with baking soda, but the recipe will need a few adjustments. I haven’t tried this myself and therefore can’t share these adjustments.

cream cheese banana bread 1


best cream cheese banana bread

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5 of 1 vote

Cream Cheese Banana Bread recipe

The best creamy banana bread you could ever think of! Just mix in some cream cheese and the result is amazing.
Servings: 12 servings


  • 125 grams unsalted butter
  • 100 grams cream cheese
  • 150 grams caster sugar
  • 3-4 ripe bananas 300-350 grams
  • 2 eggs M
  • 125 ml semi-skimmed milk
  • 1 teaspoon vanilla extract
  • 300 grams all purpose flour
  • 2 tsp baking powder
  • Pinch of salt


  • Combine butter, cream cheese and sugar in a large mixing bowl and mix until creamy.
  • In a medium bowl, mash the bananas until lumpy or smooth (both will work fine).
  • Add eggs, milk and vanilla extract, mix on low speed until combined.
  • Pour the banana mixture in the large bowl with the cream cheese mixture and mix on medium speed until everything is blended.
  • Finally, add the dry ingredients: flour, baking powder and pinch of salt. Mix briefly until all the flour is incorporated.
  • Pour the batter into the flour dusted baking pan or cake pan lined with parchment paper and bake your cream cheese banana bread at 175 °C/345 °F (convention) for 60-65 minutes or until golden brown and done.
  • Allow the banana bread to cool in the pan for a few minutes. You will see that the sides will loosen and you can easily lift the banana bread out of the pan. Allow to cool to room temperature on a wire rack.
healthy banana bread mug cake 1

Fan of mug cakes, but craving a more healthy afternoon snack? This recipe for a healthy banana bread mug cake is the one you’re looking for! You can make this recipe in the oven and in the microwave.

Healthy mug cake

I used my favorite banana bread recipe and made that into a mug cake recipe. My banana bread is made without sugar, oil or butter and is a pretty healthy (and delicious!) snack. Perfect for a healthy mug cake and an easy and quick alternative to a slice of banana bread.

I like eating it for breakfast, but I made it the other night as a late-night dessert with a scoop of ice cream and that’s probably going to happen more often as I enjoyed that dessert a lot.

​Use a microwave-safe mug, those are often also oven safe. But make sure to check that before baking. I like to use a coffee mug or other large mug. You want to make sure there is plenty of room for the mug cake as it rises in the oven.

The recipe calls for two bananas to make 2 mug cakes. But if you only have 1 overripe banana, just halve all the ingredients for 1 mug cake. You will also need to use halve an egg. The other half could be used with some extra eggs for an omelet or something.

healthy banana bread mug cake 2

Mug cake ingredients

You just need a few simple ingredients to make this delicious banana mug cake. I like to put them together in a small bowl and stir the ingredients with a spatula before putting the batter in the mug.

  • Bananas. The most important ingredient. Make sure they are very ripe before you start. I prefer overripe bananas for baking.
  • Egg. I like to make mug cakes without an egg (like this chocolate mug cake), but this banana bread mug cake turns out best if you do use an egg. Because I think 1 egg is too much for just 1 mug cake, I developed a recipe for 2 mug cakes.
  • Vanilla extract. My bottle of homemade vanilla extract is used for every baking recipe I make. It just adds that amazing vanilla flavor. The recipe calls for 0.5 tsp vanilla, but I often just add a whole teaspoon of vanilla extract.
  • Almond flour.​ I love using almond flour in banana bread, It makes the bread moist and had a delicious flavor.
  • Whole wheat flour.​ I chose whole wheat because it’s a bit healthier than all purpose flour. But if you don’t have whole wheat flour in stock, all purpose flour is just fine.
  • Baking powder.​ Just a little bit is needed for this recipe. But don’t leave it our, because it makes sure the result is light and fluffy.

And that’s all you need to make your own little banana cake! As you can see, I don’t use sugar, the banana add enough sweetness. But if you’re a sweet tooth, you could add some brown sugar or maple syrup to the batter.

To make the batter, you start with the banana, egg and vanilla extract. After those wet ingredients are combined, you can add all the dry ingredients at once. Just mix it up until incorporated and your cake batter is done.

healthy banana bread mug cake 3

Microwave or oven?

At first, I wanted to develop a recipe for a mug cake you could make in the oven as that was something I got asked for a lot. But I decided to try and make this recipe for the microwave as well.

​I’m happy to say this recipe can be made in the microwave and in the oven, I’ll share the directions for both options.

Microwave banana mug cake

If you have a microwave on hand, this is the quickest way to make your mug cake. I baked it for 140 seconds (2 minutes and 20 seconds) at 800 watts. The cooking time may vary due to the strength of your microwave.

Oven banana mug cake

Bake the mug cakes for 20-25 minutes at 180 °C/350 °F. Don’t bake them too long, as you want a moist cake and baking it too long may result in a dry banana cake.

Here you can see my mug cake, made in the microwave:

healthy banana bread mug cake 4

Questions about banana bread mug cake

Which mugs should I use?

The most important thing is to choose a microwave-safe mug that is large enough (250-300 ml/8,5-10 oz). The cake rises in the oven, so make sure there is enough room for the batter to rise.

How to serve this healthy mug cake?

​While the mug cake tastes amazing just as it is, I like to add a scoop of (Greek) yogurt and some banana slices for breakfast. If I make a dessert out of it, a scoop of ice cream is a great addition

How to store a mug cake?

The mug cake is best when it comes out of the microwave and is still warm. As it cools, it dries out and is not nearly as tasty.

healthy mug cake

Print Recipe

5 from 3 votes

Healthy banana bread mug cake recipe

The most delicious healthy mug cake for breakfast: the banana bread mug cake. Quick and easy to make.
Servings: 2 servings


  • 2 small bananas or 200 grams of banana
  • 1 egg L
  • 0.5 tsp vanilla extract
  • 25 grams almond flour
  • 45 grams whole wheat flour
  • 0.5 tsp baking powder


  • Mash the bananas (I used a hand blender, but you can also mash with a fork) and mix together with the egg.
  • Mix the rest of the ingredients and a pinch of salt into the banana-egg mixture and mix with a whisk or spatula until combined. Divide between two oven-proof/microwave safe mugs.
  • OVEN: Bake for 20-25 minutes at 180 °C/350 °F (convention).
  • MICROWAVE: Bake for 140 seconds (2 minutes and 20 seconds) at 800 watts.
  • If desired, serve with a scoop of yogurt and some slices of banana or other fresh fruit.