Some of you may know that I've started a little sweets business. It's called sugarmaid stroopwafels and it's based on my ancestral love of dutch confections. As a little dutch-american girl, I would often travel to Holland with my mom, specifically Gouda, to visit my Aunt Tonny. I loved the farmer's markets where these ridiculously delicious morsels of cinnamon spiced cookies were freshly pressed on a hot waffle iron and brought together by a rich and luxurious warm caramel sauce.
I've always been a baker, albeit an amateur one for many years in my mom's kitchen. In 2008, I went to a culinary school called Natural Gourmet Institute that specialized in healthy cooking. Though I love savory cooking, I've tended to gravitate towards the sweets. After giving my all at many bakeries throughout NYC and Pittsburgh, I've realized I needed to start my own. Focused on my own traditions, my own ethos and my own way of baking. Sometimes health supportive, sometimes rich and decadent. Always delicious.
I've just started taking orders. Thus far, I've cooked up a traditional version made with flour, butter, milk and eggs. I also have a vegan one made with non-hydrogenated margarine (Earth Balance) in place of the butter. And there's also a gluten free one that can be vegan or non-vegan. It's made with a blend of Bob's Red Mill buckwheat, sorghum, chickpea and white rice flour. All varieties have a blend of nutmeg, ginger and cinnamon. And a thick gooey caramel center that heats up well over a pipping hot cup of coffee.