Proudly introducing the new packaging for our 8-pack gourmet stroopwafels! Labels for midis and minis will be re-designed this month as well. Check out www.ilovestroopwafels.com for the best gourmet stroopwafels!
Posts tonen met het label mini stroopwafels. Alle posts tonen
Posts tonen met het label mini stroopwafels. Alle posts tonen
zondag 6 mei 2012
maandag 30 april 2012
New Midi Stroopwafels
We just added a new product to our selection: midi stroopwafels. These are slightly bigger than our mini wafels. 16 pieces per bag: Gourmet Dutch Midi Stroopwafels
maandag 23 april 2012
Gourmet XXL Stroopwafels
We are in full preparation mode for the Tulip Time Festival in Holland, MI from May 8 - May 12. We will be the only stroopwafel baker at the festival. We will bring not one, but two stroopwafel machines with us to be able to bake as many XXL gourmet stroopwafels as we possibly can!
Next to the Tulip Time Festival, you can also find us at the open house of Kettering Premies Ladies Fitness in Kettering, OH on April 26 from 1.00PM to 9.00PM and during the first home game of the Dayton Dutch Lions on April 28.
zondag 5 februari 2012
Recipe for Mini Stroopwafel Cheesecakes
mini stroopwafel cheesecakes
(makes about 15-18)
Ingredients:
a package of stroopwafels
400g of cream cheese
100g of fine sugar
1/2 teaspoon of vanilla extract
2-3 eggs (depending on size) lightly beaten
115g sour cream
pinch of salt
Preparation:
Start by cutting out small rounds out of your waffles (instructions) and save the remaining bits of cookie which you will need later. You can also skip this step by buying mini (bite-sized) stroopwafels here, which saves you some work. Line your muffin pan with cupcake liners and drop one bite-sized stroopwafel in each liner. Preheat your oven to 150-165 °C / 302F.
In a bowl, start creaming the cream cheese, add the sugar and mix until combined. Beat in the vanilla extract and slowly drizzle in the eggs while beating. Lastly, beat in the sour cream and salt. Once everything is combined and you have scraped down the sides of the bowl, start adding the remaining bits of stroopwafel, or break some bite-sized waffles into small bits. Stir in the stroopwafels with a wooden spoon.
You can now pour the cheesecake mixture evenly among the cupcake liners over the stroopwafels. Put the mini cheesecakes in oven for about 22 minutes, let cool completely, and put them in the fridge for about 24 hours for the best result.
Once cooled, top your stroopwafel cheesecakes with your favorite (home-made) caramel sauce or top them with some dulce de leche.
Some helpful hints:
1. The bottom stroopwafel can get soggy or tough to bite, due to the caramel filling a stroopwafel has. A solution could be to use a simple graham cracker bottom if you don't want to risk a tough bottom.
2. Personally, I prefer a regular sized cheesecake. I can guarantee it's definitely worth trying making a 'large' stroopwafel cheesecake!
Enjoy! Please do post pictures of how your mini stroopwafel cheesecakes turn out! ♥
