Dutch Disaster?

This week’s experiments in the kitchen were … interesting. One was an absolute success, and the other made us drunk. (So maybe that was a success too?)

Local fare

There weren’t any Dutch cookbooks on the shelf at our local library, so I turned to the Internet for this week’s recipe. Advocaat captured my attention quickly, as many online recipes compare it to egg nog, which I love and haven’t had since taking dairy out of my diet three years ago. Also, the recipe called for brandy (or cognac), and I figured you can’t go wrong with alcohol.


The Advocaat was delicious, but I definitely made it with too much alcohol – even though I cut it way down from the recipe. The flavor was overpowering and blocked the creamy eggy-ness of the dish. It was still a beautifully sweet dessert, and I’d love to try it again with fresh eggs (not store bought) and less alcohol.

DW: It was strong. Really really strong. In fact, that makes it a good pairing with the Amsterdam film. Which does take a little “moral support” to get through.

LW: There are a lot of recipes for Advocaat available, and they are all pretty similar. Spruce Eats and Holland.com are two good sources; the technique I used best matched the Holland.com recipe, cooking the mixture until it reached 160 degrees Fahrenheit. I refrigerated it for a few hours before serving and it turned into a wonderful custard.


The pictures don’t do it justice; I think using fresher eggs would make for a better color.

DW: I’d definitely be willing to try it again. It did seem overpowered by the booze but I have to think there’s a way to make it smoother and more drinkable. And I totally agree about improving the color.

Liz-friendly Fare

LW: OH. MY. GOSH. The pumpkin muffins I’m about to share with you were so insanely good. Once again it’s a Fit Foodie Finds recipe, and I was going to save it for later on … but I couldn’t wait. I cannot recommend it enough if you’re looking for a fluffy, melt-in-your-mouth pumpkin muffin!

Fit Foodie Finds

Chocolate Chip Pumpkin Muffins

The recipe is super fun, as it’s just a base recipe with a bunch of different variations. I made the Chocolate Chip Pumpkin muffin and omitted the chocolate chips based on the request of our tiny human—she wanted a crumble topping and vanilla glaze instead.

DW: Our tiny human makes good suggestions from time to time.

Liz's changes

  • Arrowhead Mills Heritage Blend All Purpose Flour, one for one replacement

  • Ripple Vanilla Pea Protein milk for almond milk, one for one replacement

  • Canola oil instead of coconut oil, one for one replacement

LW: Now I firmly believe the Arrowhead Mills flour was the key to making these muffins super fluffy and super delicious. It is my favorite gluten-free flour for baking muffins, though I don’t use it for cookies since they puff up too much. I would highly recommend experimenting with this flour if you like baking!

DW: And I will recommend it for those who like eating baking!

LW: For the crumble topping, I mixed a couple tablespoons of vegan butter with brown sugar, oat flour, and some quick oats for texture. The vanilla glaze is just confectioner’s sugar with a teaspoon or so of Ripple milk—super easy!

If you need me, I’ll be baking more of these muffins. 🙂

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