This post is two days late for International Waffle Day, and is not exactly your traditional Easter Sunday fodder (Happy Easter! Hot cross buns forthcoming!), however today is Daring Kitchen reveal day, and I’ve been waiting to share these babies for weeks. This month, the Daring Kitchen made stroopwafels, a sweet treat of Dutch origin in which a waffle cookie (“wafel”) is sandwiched together with buttery caramel syrup (“stroop”). Honestly, with a concept like that you can’t possibly go wrong, however if I didn’t already have such a soft spot for Dutch baked goods (see: plain and gevulde speculaas, peperkoek, and schichttorte), I might have let this challenge pass me by, because stroopwafels require the use of a rather specific cooking appliance that I do not own and didn’t really want to purchase: a waffle cookie iron or pizzelle iron. But, having been introduced to exactly how delicious stroopwafels are by my half-Dutch friend Lynette, I made the effort to take a ferry to Salt Spring Island to borrow a waffle cookie iron from her dad just so that I could make them myself!
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I took these photos at 8:30 pm on December 21, literally the darkest day of the year. It’s awfully difficult take take natural light photos when you never see your house in the daylight during the week. Blogging is such hard work!
I had a jarring realization this past weekend that we were less than two weeks away from Christmas and that I hadn’t started any Christmas shopping – or worse, any Christmas baking. But then I remembered that I had actually baked and sent off holiday cookies for the 
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I’ve had this post “on deck” for about two weeks now but just haven’t been able to find the time to add the pictures and actually publish it. I remember when I was posting three times a week on this here blog – now I’m lucky if I can manage three posts a month! However, with it being the 2014 Christmas Baking Season, and with all the blog-worthy baking that has been coming out of my kitchen, and fact that I’m off work for a few weeks over the holidays, maybe I’ll actually be able to get it together to post a few more times before this month is over…
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Pinterest is a dangerous place. I was browsing through some of the 
While I’ve definitely made my fair share of regular chocolate chip cookies, the reverse chocolate chip cookie – that is, chocolate dough studded with white chocolate chips – has eluded me. Until now.
This is a cookie recipe that I came up with when I was about 12 years old, and I tell ya, I was onto something! It’s been a while since I last made them but they’re just as good as I remember: buttery, chewy oatmeal cookies with a hint of caramel from brown sugar, loaded with chocolate chips, nuts, and dried fruit. They are thick and almost cake-like in the middle, and thin, lacy, and crisp around the edges. Seriously delicious.
Francijn of 