The partially English name was given to the product as a tender (or commercially sound) gesture to the English and American armed forces who were stationed in our country during that time, and who were much more familiar with robuster breakfast grains. Brinta, short for Breakfast Instant Tarwe (wheat), was created in the province of Groningen in 1944. It had turned into a cold, lumpy, mushy bowl of wet concrete. If you were but five minutes late, to where the porridge had cooled considerably and the fibers had had an opportunity to soak up all the liquid, your lovely, warm, early morning breakfast was now fit for slicing. If you were at the breakfast table the moment the hot milk was mixed in with the powdery flakes, life was good. Made only with whole wheat flour, Brinta could either make or break your day. ![]() When you're a little older and have been graced with teeth, regardless of whether you're sporting a " fietsenrek" or a full set of pearly whites, you traditionally "graduate" to a grown-up version of Bambix, a so-called porridge called Brinta. It is comforting, velvety and has a tender and sweet taste. ![]() It usually starts out with Bambix, a creamy, sweet porridge of mixed grains that is mixed with milk and given to toddlers and preschoolers. Growing up in the Netherlands, a child's palate is subjected to a vast array of pap, or porridges. If it's later in the evening, I might indulge in some bierpap, but for a solid start of the day I often get a bowl of homemade Brinta. Inbetween eating, cooking, baking and shopping, I sometimes crave just a simple bowl of good old-fashioned porridge. We kick off the festivities with Sinterklaas and all his goodies, then move onto Christmas where we eat and indulge in more sweets, baked goods and candies, and we wrap up the year with Oudjaarsavond, New Year's Eve, where oliebollen and appelbeignetswill be a mandatory part of the celebrations. Frost the cupcakes, and then top each with a small slice of apple dipped in the caramel, a drizzle of caramel or a sprinkle of cinnamon-or all three if you want to be a badass.The month of December is one of our sweetest and richest months, food-wise. Beat until smooth, and refrigerate until ready to use.īefore topping each cupcake with frosting, insert a squeeze bottle filled with the caramel into each cupcake, about halfway in, and fill with caramel. Set aside to cool.įor the frosting: While the cupcakes cool, use your hand mixer to combine the powdered sugar, cream cheese, cinnamon, vanilla extract and salt, adding a bit more sugar if you prefer sweeter frosting. ![]() Pour the batter into the cupcake liners (mini cupcakes are our favorite!) until about three-quarters full and bake until a toothpick or knife comes out clean, about 20 minutes for regular-sized cupcakes, or 12 to 14 minutes for minis. In a medium bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt, and slowly incorporate into the wet ingredients on low speed until combined. Add the milk, vanilla and egg and mix until incorporated. Line cupcake tins with cupcake liners.įor the cupcake batter: With an electric hand mixer, cream together the butter and granulated sugar until light and fluffy.
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