From My Kitchen to Yours .....
I’ve never been a big fan of a coconut cake until now. Have you ever heard of the phrase “you better leave well enough alone”. Well that applies to this recipe. I didn’t change a thing. Okay maybe one thing I added Dr. Oetker stabilizer. I found this recipe out of our local newspaper, as I was reading this recipe I just knew I had to make it. The only downside or maybe not downside it takes two days to make it. According to our newspaper this is a recipe from Kim Ode.
I have never bought a slice of gingerbread loaf from Starbucks, but heard good reviews about it. To me they are way too expensive. So I went on the internet and found a few recipes. Mixed and matched, and here is the result. I have been told it taste pretty darn close to the real thing.
The Dutch Pastry is totally different then American pastry. From my experience the American cakes can be a tat bit too sweet, but that is just my opinion. And as far as icing goes, the Dutch usually use whipped cream. On birthdays and other special …
Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese. Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit)
