I haven’t really baked a lot lately, but the weekend before last I suddenly got the urge again. I didn’t feel like going to the supermarket, so I had to make do with what I had lying around. I’d completely forgotten about it, but I still had quite a lot of blueberries in my freezer, and also some frozen mango pieces from the last time I baked these mango blondies.
Muffins are kind of my go to baked goodies for when I want to whip up something delicious but easy, and that’s how this blueberry and mango muffin recipe was born. I also added a little ginger to the recipe for a bit of extra flavour – but it’s a very subtle bit of extra flavour, so if you really love ginger you could a little more. I wouldn’t add more than 2 teaspoons of ginger in total, though.
Anyway, these were a definite success! My boyfriend (who hasn’t yet gotten used to my baking skills – which is nice) was kind of blown away by them (always a nice reaction to get), and my mother came over especially the next day to also taste them – and loved them as well. Turns out, mango, blueberry and ginger is an excellent combination!
I hope you all had a wonderful Christmas! I had a lovely day with my family, eating lots and lots of food – including these gingerbread cookies, which turned out to be a huge success. Definitely one to remember for next year!
I hadn’t expected to make quite as many cookies as I did – I’m pretty sure there were about 120 of them! Of course, they were quite small and not very thick, so that may have something to do with it. If I had actual gingerbread man cookie cutters there might not have been this many. Not that I’m complaining! They turned out to be delicious, and I had a lot of fun making them, especially once I got the hang of piping the icing.
This week is technically a week off, at least from my internship, but I’ll probably spend most of it working on my very last university project/assignment/thingy. January will be the last month of my internship and then I’m done with university… Out into the ‘real’ world I go – terrifying yet exciting! I do think I’ll have much more time to blog again, which is something I’m really looking forward to.
But first things first; let’s get to the recipe for these yummy cookies!
My parents have this beautiful hazel in their back garden. It was already there when we moved in when I was 6, but we never paid that much attention to it. I remember one year it gave us a huge harvest, but we barely did anything with it; we just had a humongous bowl full of hazelnuts sitting somewhere in the house for a couple of months.
This year we’ve got another one of those big harvests, but now we’re planning to actually do something with all (or most) of those delicious hazelnuts. Because they’re good. They’re really good. I’ve already had a lot of them and they’re really tasty straight out of their shell, let alone when incorporated in some delicious bake.
When I was at my parents’ about a week ago my mother suggested we’d use some of these nuts to bake some traditional Frisian cookies called Fryske Dúmkes (literally translated: Frisian thumbs). They are delicious cookies that are especially known for their distinct anise flavour, and originated in Friesland, a province in the northern part of the Netherlands where my parents both grew up and most of my family still lives.
Besides aniseed and hazelnuts, these cookies also contain ginger and cinnamon, which together make for a fantastic flavour. Mine don’t exactly look like the traditional Fryske dúmke, which is somewhat smaller and looks like it has a thumb print on it. The last picture in this post shows what it’s (more or less) supposed to look like.