Posts tagged ‘Lemon’

CoconutLemonCake

I’ll have two tests on Thursday and two papers due this weekend. What I would normally do in these circumstances, when I would be home that is, is to lock myself in the kitchen and start procrastinating by baking and cooking like a madman. I still have to wait 3 more nights until I’m back in my (even though I’m sharing it with 7 others, I like to think it is completely mine) kitchen, so for now I’ll just have to stick with talking about it.

CoconutLemonCake2

I made this cake last winter on my short visit home and every single person who tasted it was smitten with it. The cake is moist and sticky and the coconut and lemon make it taste fresh and light. Last winter it gave me the feeling that the days were not as cold and dark as they actually were and I’m imagining that when I would eat it in summer, the coconut and lemon would cool me down from the summer heat.

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I was able to control my baking cravings for 28 days. On the 29th day I made a cheesecake. But making the cake wasn’t to sooth my own needs, but it was to give one of my new friends in Beijing the birthday cake he deserved.

Making a cake in a small room in a dorm demands some creativity. I was only able to make a no-bake cake, since I don’t have an oven and because I didn’t take any of my tools with me, I either had to buy them new or try to think of creative ways to get the result I wanted. In the end it was more about the symbolism than about it being the perfect cake, but luckily the b-day boy liked it.

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This utterly delicious lemon cheesecake is soft and creamy and has the summery taste of lemon without being too acidic. The bottom is made of bastogne cookies, which is the perfect match for the lemony cream cheese mixture. Because it’s a no-bake cheesecake, it’s totally foolproof, but there isn’t any compensation on the flavor – it truly is a heck of a cheesecake.

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Lately I’ve been pretty busy with studying for tests and writing papers. Can’t be studying 24/7 though and sometimes I’m in high need for some distraction and relaxation. In these breaks I allow myself to bake something simple and soothing. These cakes are perfect for this, because the batter can be made within 10 minutes and they only need 30 minutes in the oven. The cakes are light and summery. Besides, when my break has finished, I have a nice snack that I can eat while studying. So if you’re also in the middle of some university pressure and need a break and a snack, here’s a recipe for you. Even if you have all the time in the world and are totally carefree, I’m sure you’ll like these little lemony cakes.

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Speculaas (or Speculoos in Belgium) is a very traditional Dutch cookie. I’ve eaten it just as a cookie or I’ve put it as a topping on my bread, but I’ve never used it to put it in ice cream. I surely didn’t know what I was missing, because the combination of lemon ice cream and speculaas is divine!


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