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?)
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.
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
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.
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. 🙂