Category Archives: Cooking

Sweet, Syrupy, and Dutch: The Delightful World of Stroopwafels

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What Is a Stroopwafel?

A stroopwafel (pronounced stroop-waa-fuhl) is a Dutch treat that’s as fun to say as it is to eat. It’s made of two thin, crisp waffle cookies pressed together with a gooey caramel syrup filling. The name literally means “syrup waffle” in Dutch, and it’s traditionally enjoyed perched atop a steaming cup of coffee or tea—softening the center and releasing its cinnamon-scented magic.

A Taste of Gouda: Stroopwafel’s Origins

Stroopwafels hail from Gouda, Netherlands—not just famous for cheese! They were first crafted in the late 18th or early 19th century by bakers repurposing leftover dough and crumbs, sweetened with syrup. Originally a treat for the poor, their irresistible flavor quickly won over all social classes.

World Stroopwafel Day: A Global Celebration

Mark your calendar for September 30th—World Stroopwafel Day! It’s a sweet excuse to indulge, share recipes, and celebrate Dutch culinary heritage. Airlines like United even serve them as in-flight snacks, spreading stroopwafel love sky-high.

How to Make Stroopwafels at Home

For Detailed Stroopwafel recipe click here

Ingredients:

  • Waffle dough: flour, butter, brown sugar, yeast, milk, eggs
  • Syrup filling: brown sugar, butter, cinnamon, syrup

Steps:

  1. Make a stiff dough and press it in a hot waffle iron.
  2. While warm, slice the waffle into two thin layers.
  3. Spread warm syrup filling between them.
  4. Press together and let cool—the syrup binds the halves.

Obscure & Delicious Facts

  • In Australia, they’re nicknamed “coffee toppers” for their mug-warming habit.
  • Stroopwafel crumbs (koekkruimels) are sold in cones like candy.
  • They were a technical challenge on The Great British Bake Off in 2017.
  • Gouda once had 17 stroopwafel factories—four still operate today.

Stroopwafel Varients

Chocolate Stroopwafels

  • Real chocolate lovers won’t miss the chance to indulge in a chocolate Stroopwafel on World Stroopwafel Day.

Coffee Stroopwafels

  • Coffee lovers beware! We have the right Stroopwafel just for you. You make this Coffee Stroopwafel the same way as the original one. This means this Stroopwafel has a caramel syrup filling. But the little twist are the two waffles with coffee taste.

Maple Stroopwafels

  • The taste of maple combined with coffee is interesting and this unique taste makes It great to give it a go. If you like to go for something new during World Stroopwafel Day than the Maple Stroopwafel it the way to go for you!

Honey Stroopwafels

  • The honey Stroopwafels have a delicious butter caramel syrup filling with a touch of honey. This ensures an unforgettable taste sensation

Whether you’re savoring one over tea at home or dreaming of Gouda’s cobbled streets, the stroopwafel offers a bite-sized journey into Dutch tradition. Its crisp layers and molten heart remind us that even the simplest treats can carry stories, warmth, and a touch of global sweetness.

 

 

Chicken and Dumplings its Not!

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Not Every Recipe Works Out as Advertised

Most recently, I was in the mood for Chicken & Dumplings. It’s been a long time since I’ve made this classic dish, so I had to dig around for a recipe. I found one designed for a slow cooker—perfect! I love slow cooker recipes. Just set it and forget it, as Ron Popeil always said about his rotisserie. So I gathered my ingredients for a bubbly, comforting Chicken and Dumplings meal.

The Recipe

This is the recipe as it came to me and as I started out. Feel free to try is as printed. I’d love to hear your results.

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 medium onion, finely diced
  • 1 (10 ounce) package refrigerated biscuit dough
  • 2 cups water, or as needed to cover

Directions

  1. Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours.
  2. About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center.
  3. Serve hot and enjoy!

close up view of slow cooker chicken and dumplings in bowls, with a spoon

Looks good doesn’t it.

My results

I shredded the chicken about 30 minutes before serving, but I noticed the broth was very thin—it lacked that rich, gravy-like consistency. So I made a small batch of roux, added some of the broth to bring it up to temperature, and then stirred it back into the pot. A roux is a mixture used to thicken sauces, soups, and stews, made by cooking equal parts flour and fat. That little tweak vastly improved the gravy portion of the dish.

Then I made a mistake. I added about a cup of frozen mixed veggies and replaced the cover. For some reason, the veggies came out hard and tasteless. I think I’ll skip them next time.

I also didn’t tear up the biscuit dough or add it to the mix. I’ve tried that before and didn’t love the result. You can give it a try, but I opted to bake the biscuits in the oven instead.

So my final result? Slow Cooker Chicken Stew and Biscuits. Not bad—but not one of my top 10 recipes. Next time, I’d use chicken broth instead of water for a richer flavor.

 

Johnny Appleseed

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Apple Tree Images – Browse 1,167,336 Stock Photos, Vectors ...

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🍎 The Curious Legacy of Johnny Appleseed

Planting seeds of myth, nature, and kindness across early America

Who Was Johnny Appleseed?Johnny Appleseed

Johnny Appleseed wasn’t just a whimsical figure from folklore—he was a real man named John Chapman, born in 1774 in Leominster, Massachusetts. With a tin pot for a hat and bare feet toughened by miles of travel, Chapman became a symbol of simplicity, generosity, and harmony with nature. His mission? To plant apple orchards across the American frontier, offering sustenance and shade to settlers and wildlife alike.

Lancaster MA

A Life Rooted in Purpose

Chapman’s journey began in Pennsylvania and stretched westward into Ohio, Indiana, and Illinois. He didn’t scatter seeds randomly—he established nurseries, fenced them in, and returned regularly to tend them. His apples weren’t the sweet varieties we snack on today; they were mostly tart and used for cider, a staple in early American households.

A devout follower of the Swedenborgian faith, Chapman believed in living gently and spiritually. He was known for his kindness to animals, his deep connection to the land, and his ability to charm both Native American tribes and pioneer families. His barefoot wanderings and eccentric dress weren’t signs of poverty—they were expressions of his values.

Myth Meets Memory

Over time, Johnny Appleseed became a folk hero. Stories of him befriending wolves, sleeping under stars, and planting trees with divine purpose captured the imagination of generations. While some tales are embellished, the heart of his legacy remains: a man who walked with nature, gave freely, and left behind a living legacy of apple trees.

Apple Fruit Pictures | Download Free Images on Unsplash

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🍏 Big Apple Pancake Recipe

Perfect for crisp mornings and cozy storytelling

Ingredients

  • 1/2 cup All purpose flour
  • 1/2 Cup milk
  • 2 eggs
  • 2 TBS. butter or margarine- melted
  • 2 medium  apples peeled, cored, sliced
  • 1/2 Cup packed light brown sugar
  • 1 tsp. ground cinnamon

Directions

  1. Preheat oven to 400 degrees F
  2. Mix sugar and cinnamon, set aside
  3. Mix flout, milk and eggs together.
  4. Melt butter in a 9 inch cast iron skillet
  5. Pour mixture into skillet. Place sliced apples on top of mixture
  6. Sprinkle with Cinnamon sugar mixture
  7. Bake 20-30 minutes. Crust will rise and turn brown when done
  8. Serve from Cast Iron skillet

pancake and photo by Deb Neumann

Affiliate Disclosure: This post may contain affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you. I only recommend products I truly love and that align with the spirit of Around Dusty Roads.

 

Decadent Treat from the Sea

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Maine Lobster- photo credit Deb Neumann

Broiled Decadence

I was born in the wrong time in history. My absolute favorite treat is broiled lobster tails. Any lobster is good—but I’m addicted to the tails.

Lobster wasn’t always the elite culinary gem it is today. At one time, it was so plentiful it was considered poor man’s food—fed to prisoners and even pigs. Can you imagine tossing a $50 lobster into a pigpen? And yes, I found a website selling Maine lobster tails for $58.99, so I’m not exaggerating when I say a “trash meal” turned treasure.

Maine Lobster vs. Rock Lobster

Every trip to Florida—especially the Florida Keys—includes at least one (usually more) stop for lobster tails. Why Florida? Because they use spiny lobsters, also called Rock Lobsters. These clawless crustaceans pack all their meat in the tail. The tails are larger, firmer, and have a brinier taste than Maine lobster.

Maine lobsters are great, but just using the tail feels like a waste. Let’s boil that beauty and enjoy the delicate claw meat too. Best to use a real Lobster Pot, not just any pan.

Fun fact: When I was younger, I had a lobster license and used to scuba dive for Maine lobsters. I could enjoy a lobster meal anytime I was willing to dive—which was often!

snuba at Turtletown 2020

National Lobster Day

Today is National Lobster Day, so head to your nearest seafood restaurant or fish market for an annual treat of broiled lobster. Restaurants might make it sound like preparing tails is a mystical art, but it’s really quite simple. Just don’t overcook them—nothing worse than a dry lobster tail.

Around here, it’s easy to find Maine lobster tails. Occasionally (though rarely), you’ll spot Langostinos—small crustaceans often substituted for real lobster. They’re tasty, but more closely related to crabs than lobsters. So for today, let’s go with the real thing.

Broiled Rock Lobster tails- Key Largo 2019 photo Deb Neumann

Let’s Cook

Ingredients

  • 4 lobster tails (10 oz each, or adjust cooking time for other sizes)
  • ¼ cup salted butter, melted (½ stick)
  • 2 cloves garlic, crushed
  • 2 tsp lemon juice
  • ½ tsp smoked paprika
  • Pinch of cayenne pepper

Instructions

  1. Thaw the tails
    If frozen, thaw overnight in the fridge or in a sealed bag submerged in cold water for about 30 minutes.
  2. Preheat the oven
    Set to Broil (500°F / 260°C). Position the oven rack so the lobster tails on a baking sheet are 4–5 inches from the broiler.
  3. Butterfly the lobster tails
    Using kitchen shears, cut down the center of the shell lengthwise (top side only), stopping at the tail fin. Gently pull the meat upward, leaving the end attached. Rest the meat on top of the shell.
  4. Make the butter mixture
    In a small bowl, whisk together melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush generously over the lobster meat.
  5. Broil the tails
    Cook until the meat is opaque and lightly browned—about 1 minute per ounce. (10 oz tails = 10 minutes; 5 oz tails = 5 minutes.)
  6. Serve with melted butter
    For extra indulgence, try drawn butter—it takes a little more effort but yields a clear, golden dip with rich flavor.

How to Butterfly a Lobster Tail

Affiliate Disclosure

Some of the links in this post may be affiliate links. This means if you click through and make a purchase, I may earn a small commission at no extra cost to you. I only recommend products I truly love—especially when they involve lobster tails!

 

Warm and Comforting-Classic Potato Soup

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🥔 A Hug in a Bowl: Classic Potato Soup for Cozy Days

There’s something magical about potato soup. It’s humble, hearty, and healing—like a warm hug from your favorite sweater or a purring cat curled up beside you. Whether you’re snowed in, rained out, or simply craving comfort, this classic soup delivers every time.

🌿 Why Potato Soup Feels Like Home

Potato soup is the kind of dish that doesn’t ask for much—just a few pantry staples, a good pot, and a little patience. It’s the scent of sautéed onions, the gentle simmer of broth, and the creamy swirl of milk or cream that transforms simple spuds into something soul-soothing.

Creamy Potato Soup

photo credit- The Kitchen

Banner and Balboa, my feline muses, always seem to appear when the soup pot comes out. Maybe it’s the aroma. Maybe it’s the promise of warmth. Either way, they know something good is brewing.

🧄 The Recipe: Simple, Satisfying, and Soothing

Ingredients:

  • 4–5 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 6 slices of bacon, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream
  • Salt, pepper, and thyme to taste
  • Optional: shredded cheddar, crispy bacon, chives
Can You Eat Raw Potatoes? Here's What a Dietitian Says

The main ingredient

Instructions:

  1. In a sturdy soup pot, sauté onion and bacon until fragrant.
  2. Add diced potatoes and broth. Simmer until potatoes are tender.
  3. Mash some of the potatoes for creaminess, then stir in milk or cream.
  4. Season to taste. Top with your favorite garnishes.

Serve hot in a bowl that feels like it was made for moments like this.

🍲 Cozy Up with These Essentials

To make your potato soup ritual even more delightful, I’ve curated a few affiliate-friendly finds that blend beauty and function:

  • Soup Bowls: These Kook Ceramic Bowls1 are marshmallow-white, microwave-safe, and perfect for stews, soups, or even a scoop of ice cream on the side.
  • Soup Pot: This Stainless Steel Soup Pot2 is oven-safe, induction-ready, and polished to perfection. It’s a kitchen workhorse with a touch of elegance.
  • Kitchen Gadget: Chop, slice, and dice with ease using this Vegetable Chopper & Mandolin Slicer3—a 10-in-1 tool that makes prep a breeze.

📝 Affiliate Disclosure

Some of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. I only recommend products I genuinely love and use in my own kitchen. Thanks for supporting Around Dusty Roads and helping keep the storytelling flowing.

📣 Share Your Soup Stories

Do you have a favorite soup recipe that warms your soul? A childhood memory tied to a steaming bowl? I’d love to hear it! Drop your stories, tips, or twists in the comments. Let’s build a cozy collection of comfort food together.

the pioneer woman's perfect potato soup recipe

Photo Pioneer Woman