Last week I attended the book launch of Yvette van Boven (yes I am quite a lucky person this year).

I arrived at the Cooking studio from Dille & Kamille and there was a big group of people present. From journalists to bloggers and publishers. Lucky me! A glass of hot tea and some home baked goodies from Yvette were on the table and ready to be devoured. Yvette introduced herself to each and everyone of us and welcomed us all to join her and celebrate her new book coming out. Translations are now planned for next year.
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As we were attending the event, she mentioned that she had not seen the finished product yet. The books were on their way to the studio and we were all pretty exited to see them. Gladly, Yvette had a few recipes she wanted to talk to us about.

First she explained to us the magic of making sweet potato cinnamon rolls. While Yvette was demonstrating her baking skills (we chatted, asked her a zillion questions and made lots of pictures), we got the notification that the books would not arrive on time. You could see the tension on Yvette’s face, but we couldn’t do anything else but accept it and focus on the next batch of baked goodies: The triple chocolate chunkies. And man those were good!
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After seeing Yvettes home made vanilla essence,I am going to try to make my own. Yvette said she’d been doing it for years and years and it was just a matter of some vodka and a few used vanilla pods. Easy does it and look at that little piece of foodporn all!

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Gladly as we were just finishing off, we got another update on the postion of the books. They would be arriving very soon, so everyone was exited. <YEAH> When I saw a guy entering the studio with a book underneath his jacket, I knew they had arrived!

I don’t even know how to explain the positive energy burst that I felt, but Yvette’s smile and the twinkle in her eye said enough and made you go straight to cloud nine. She was so happy and it was so special to be present at a moment like this. A memory to treasure.
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So one of the baked goodies that Yvette brought us, were Cardamom Moppies. Amazing little short breads combined with the very nice flavor of cardamom. These were the first things I baked from the book and as I had tasted them the day before, the pressure was on. I followed the instructions and man oh man they were just too good. I made a second batch the day after. My mini loves them and together we were unstoppable.

Second thing I baked were the amazing popovers. I surprised the BF with these for breakfast on saturday. Perfect weekend breakfast food. Nice fluffy little poppy seed bread-muffin like baked goodies. I had them with some strawberry jam.  And seriously, I almost almost believe I can bake. least the book gives you that feeling. Step by step explanations, wonderfully shot pictures and one thing for sure, some innovative recipes.
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Can’t wait to do more with this book and create more home baked goodies! I am a big fan <3

For now I share with you guys one the recipes from Home Baked cookbook.

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Recipe for the Mocca creme caramel

~serves 4
125 gr sugar
75 ml water
2 eggs
1 egg yolk
vanilla from 1 pod
325 ml whole melk
1 strong espresso
4 ramekins or baking tins

Heat the oven to 150 C. Put 4 ramekins in a baking dish.
Heat up 75 gr of sugar with 75 ml water until the sugar has almost dissolved completely. Slowly bring to boil en let it caramelize til it has an amber color. This will take about 10 minutes time. Try not to stir, but gently move the pan every now and then.
Brush the inside of the pan with some water every now and then to make sure you remove all the sugar crystals.
When the caramel has turned golden brown (this will take about 8 minutes) pour evenly in the 4 ramkins. Be carefull as this is going to be very hot.
Whisk the eggs and egg yolk and the rest of the sugar with a blender until sugar has dissolved completely.
Open up the vanilla pod and with the end of a knife scrape out all seeds inside.
Together with the vanilla pod and seeds, bring the milk to boil and mix in the espresso.
Pour the hot milk over the egg mixture and sieve everything one more time and divide the mixture over the 4 ramekins.
Fill up the baking dish with boiling water so the outside of the ramekins are covered with water halfway.
Put the baking dish in the oven for 30 minutes.
Check to see if the creme caramel is ready by sticking in a knife. If the knife comes out clean, they are ready to be devoured.
Get the ramekins out and let them cool off and leave them refrigerated for at least 2 hours.
Before serving, run a knife around the edges of the ramekins and invert it on to a plate.
Remove the ramekin so the liquid caramel covers the pudding.

Yvette van Boven – Home Baked
Fontaine Uitgevers
Euro 29.95
You can buy her new book at