Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes

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You know the moment when you really want to get rid of something? This is it. Now that I’ve opened the bottle of Advocaat for my Eierlikör / Egg Liqueur Cake it has to go. Technically, that stuff can keep for a long time (or so they say), even when opened and non-refridgerated (I don’t trust this, though). But I will be moving in a few weeks and the less I have to carry with me the better, so  this is the “let’s be creative with what we have moment”. Oh and let’s be creative with the space we have (a bathroom). Why? Read below!

Hagelslaag is a dutch thing for chocolate sprinkles (they even eat it on bread for breakfast) and together with the Egg liqueur they make the cupcakes extra flavorful. Oh, the egg liqueur.Why did I ever buy this? Oh yeah, I remember: it makes everything so moist and flavourful. Honestly, these cupcakes are so soft and moist and well,  so fluffy I’m gonna die.

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Again: super easy and simple process: Cream butter and sugar together, add in the dry ingredients and lastly the egg liqueur and chocolate sprinkles. Spoon the batter into cupcake pans Bake 20 minutes in the preheated oven, wait they are cooled down and enjoy the full fluffyness.
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And jup, this is a bathroom floor and me sitting on it (I dub these cupcakes the cupcakes made in the bathroom). The reason for this is that I made them early in the morning and since everyone has exams I didn’t want to wake people up. So…bathroom it is.

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What’s the craziest place you’ve ever cooked/baked in?

With love from the student kitchen,
Johanna

Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes

  • Servings: 12
  • Time: 40 min.
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This is what you need:
2 Eggs
125 g butter
125 g sugar
2 teaspoons vanilla sugar
1/2 tablespoon baking powder
150 g flour
75 ml Egg Liqueur
4 Tablespoons Hagelslaag (chocolate sprinkles)

And this is how we do it:
1. Using a handheld mixer, cream butter and both sugars together until light and fluffy.
2. Add in the eggs one by one, beating well after each egg (my friend’s mom said 5 minutes per egg which is A LOT but 2 minutes is doable, right?).
3.Mix flour and baking powder in an extra bowl.
4. Sift it over the butter-sugar-egg mixture and stir with a spoon until it is just mixed in (no over-mixing please, we want this light and fluffy).
5. Measure out the egg liqueur and stir it into the batter.
6. Heat up the oven to 180°C/ 350°F.
7. Line your cupcake tins with paper liners, spoon the batter into the tins until they are 3/4 ful.
8. Bake for 15-20 minutes or until light brown and a toothpick inserted comes out clean.
9. Let cool down and feed to your hungry friend befor a wedding ceremnoy because she didn’t have dinner!

Leftovers keep in an airtight container at room temperature for 5 days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

No Effort Nutella Almond Rolls

P1070008_lznExamtimes do crazy things to everyone. Bad weather does crazy things to me. Examtimes AND bad weather? No good combination. The weather has been really bad the last few days (kinda warm, but kinda not, and always raining) and in combo with exam time this leads me to  any measure I can find to not go crazy (eating Nutella with a spoon, anyone?).

So I figured since I am eating with it anyways I might as well bake with it (the logic behind this is nonexistent, but hey) and out came these Nutella Almond rolls. Now let me tell you, it’s Nutella at it’s finest. Soft, chewy dough with Nutella and some crunchy almond pieces for interesting texture and taste. Heaven in circles, I’d say. And the perfect anti-stress measure. If you were really lazy/stressed/not feeling like baking, you could probably use some pre-made yeast dough (crescent rolls, anyone?), but even with homemade dough these are really quick and easy to make and will guaranteedly cheer up your mood!
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After making the dough and letting it rise for 30 minutes (only 30 minutes, guys), the only thing you will have to decide on is the thickness of the dough: if you want rolls that are a little more crispy, you might want to roll it out thinner (plus it yields more rolls). If you want thick, chewy rolls, the dough needs to be thicker. That’s it. Just slather that nutella on top and sprinkle with some almonds.

Roll up from the long side (if you want more, but thinner rolls) or the short side (fewer, but thicker, since the diameter of the roll is bigger). Cut into equal size pieces (about 1.5 cm wide), transfer on a baking sheet.P1060999_lzn

Now you really want to spread them out enough because those will spread – hello, yeast!

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And faster than you can think they are done – proudly under display in the bad light of our kitchen counter because somewhere you gotta get light from. And I won’t judge if you drizzle them with some extra Nutella for added anti-crazy-going-ness!

What’s your favorite stress food?
With love from the student kitchen,
Johanna

Effortless Nutella Almond Rolls

  • Servings: 15 rolls
  • Time: 1.5 hrs
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This is what you need:Title75659092
500 g (2 cups) flour
1 pck active dry yeast
1 pinch of salt
75 g (5 tablespoons) Butter
250 ml (1 cup) milk – non dairy works too
1 pck (1 tablespoon) vanilla sugar
75 g Sliced almonds
4 Tablespoons Nutella

And this is how we do it:
1. In a bowl, melt the butter. Once melted, stir in the milk and keep stirring until it is well-mixed.
2. In another bowl, mix all the dry ingredients
3. Add the wet to the dry ingredients. First, stir with a spoon to roughly incorporate everything, the knead the dough with your hands until a uniform dough forms. Knead for another 10 minutes to allow pockets of air to form.
4. Cover the bowl with the dough with a clean cloth and let it rest for 30 minutes.
5. Preheat the oven to 180°C/ 350°F.
Take the dough out of the bowl. on a floured surface, roll out the dough into a rectangle (for softer rolls, the dough has to be 1 cm thick (=0.3 in), if you want to get more rolls/thinner layers you can also spread it out more.
6. Spoon your Nutella into a bowl. Give it two short bursts of 10 seconds (not more, otherwise it will burn and get hard) in the microwave so it will be more fluid.
7. Spoon your Nutella onto the dough, making sure you cover everything. Sprinkle the almonds on top.
8. Roll up your dough beginning at the long side of the rectangle (if you begin at the short side, this will result in fewer, but thicker rolls).
9. With a very sharp knife, cut the dough roll in slices (about 2 cm/0.6 in) thick. You should get about 15 rolls. Place on a baking sheet lined with parchement paper, being careful to leave enough space in-between.
10. Bake the rolls for 20-25 minutes or until golden brown. Take them out of the oven and let them cool down. When cooled, drizzle them with some more melted Nutella and enjoy.

Rolls can be kept in an airtight container at room temperature for a few days. However, since this is yeast dough, they are best enjoyed on the day they were made!

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Cheese’n butter cookies

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The nice thing about being a student is that you can experien a little before being let out into the serious adult world (die your hair, anyone). When I started this blog I proised myself that I would move away from the standard recipes I always make and try to be more adventurous in cooking easy and affordable foods for students. Who would’ve guessed that you can make perfectly acceptable, cheesy butter cookies with only six ingredients? Continue reading

Wheat pops revisited: abricot coconut granola bars

Title37027271Midterm exams have got me in their veery tight grip right now which means my life basically consists of studying, eating, running and sleeping. But I’ve kinda maxed out my running capacity (after 10 km a day my body just says stop) which means I have to find another way to cope with the stress: *stressbaking enters the stage*.

BUT: I have to get off my chocolate consumption a little (or not a little) which means no snickers, chocolate, muffins and so on.
My life is about to end! I’ve found a solution: granola bars.
Wheat pops are a typical student food (cheap, sweet, easy to eat) but they really show off their capacities in these abricot coconut granola bars. I made them once when I was still a kid and I can’t find the recipe anymore, so I tried to re-create it. The texture is hard to describe I would call them crewy (a mixture between crunchy from the wheat pops and chewy from the abricots) and if you are a sweet tooth, these are for you!!! Continue reading

No-mixer Nutella brownie muffins

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I have this one flatmate and he loves Nutella. Well, actually I love nutella too (because who doesn’t). It’s just super tasty, not expensive comfort food and I could eat it right out of the glass with a spoon (ssssh) which is exactly why I never buy it. See, once I have something in the house I eat it, but if I don’t have it, I am too lazy to go out and get it in those moments of craving (crazy logic but it works).
So, anyways, this roommate had his birthday on friday and I wanted to make him something special (side note: I usually make food for my friends for their birthdays because who doesn’t love food? Oh and because they won’t have another thing clutting their room after their birthday). Anyways, I figured I might just make some nutella brownies (and this is being a nice roommate, because for him I brought NUTELLA INTO THE HOUSE) but we don’t have a brownie pan, so tadaa, muffins. Cute little super fast muffins mixed up at 7 AM without a mixer (and I promise, your roommates will even love you more for this). They’re soft, chocolatey with a tiny hint of coffee and sea salt for that extra sophistication. I don’t even mind that they cracked on the tops. And my roommate didn’t either. Continue reading

Caramellized snickers cookies

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A week ago I found out that you can actually put snickers, mars and candy bars into your baking. Stupid me, where have I been all the time (honestly, I was so excited about it that I kept telling random people in my class about it and they were all like “oh yeah, I know”). Where have I been all my life??? To be honest, I coul probably live off snickers (but I recently found out that my mom did that too when she was studying so it’s probably hereditary) so when I found out that you could use them in even more ways nothing could’ve stopped me. The same evening I went to the supermarket and fun-size snickers were on sale (and this, people, is Karma). Although it’s totally irrational price-wise to buy the small ones instead of the big ones and way more plastic (huge downside), I decided to splurge for once and make some cookies to use up that lonely egg before going to visit my family.
These cookies were a huge success with friends and roomies alike, they’re superfast to make and yield A LOT of cookies. Plus, no one will notice if you eat one of those snickers while baking (or two, or even three, they’re so small it doesn’t count, right?) Continue reading