Toine’s Kitchen, Keyport, NJ (2026)

04/26/2026

Morgen is het Koningsdag! Tomorrow is King’s Day, and there is only one pastry that belongs on the table: tompouce with a bright orange glaze. Watch the full video here: https://www.youtube.com/watch?v=5wnWReRFGIE

Growing up in the Netherlands, Koningsdag meant one thing at the bakery: the usual pink-glazed tompoucen had disappeared and in their place sat rows of perfectly orange ones, lined up like little celebrations. Crispy, shatteringly flaky puff pastry on the top and bottom, a thick layer of lightly orange-scented cream in the middle, and that glossy orange glaze on top. It was the most Dutch thing imaginable.

In this video I show you exactly how to make them at home, including the pastry cream filling stabilized with gelatin so it holds its shape when you slice them, and the orange glaze that gets its color from a few drops of food coloring. Whether you are in the Netherlands tomorrow or celebrating from across the ocean, this is the pastry that belongs at your Koningsdag table.

The written recipe with both imperial and metric measurements is on the website, link in the video description.

Fijne Koningsdag! Lang leve de Koning! 🧡🇳🇱

03/27/2026

New Video: https://youtu.be/0zXWCddJ5p4

I just posted a new recipe, and this one has been a long time coming: eierkoeken.

Soft, pillowy, golden-edged Dutch egg cakes that take about 30 minutes to make from scratch, with ingredients you probably already have at home. No butter, no frosting.

Just eggs, sugar, flour, a little lemon zest, and a touch of vanilla.

These were a regular part of growing up in the Netherlands. They always came from the bakery in our house, sitting in a paper bag on the kitchen counter, ready for whenever someone needed a snack. I had not thought about them in years until Iwalked past a bakery on a recent trip back home, spotted them in the window, and felt that immediate pull of recognition that only a few foods can give you.

One bite and I was right back.

I tested this recipe more times than I care to admit to get that exact texture right: the pale, soft dome on top, the golden bottom, and that light spongy interior that you simply cannot find anywhere in an American grocery store.

In the video, I walk you through every step, including the two techniques that make or break this bake: how long to beat the eggs, and how to fold the flour
without losing all the air you just built. Get those two things right and your eierkoeken will be perfect.

Do you have a memory of eierkoeken? Plain, with butter, with Nutella? Let me know in the comments — I'd love to hear it.

Eet smakelijk! 🧡

01/31/2026

I want to apologize for how quiet things have been here.

There have been things close to home that have taken more out of me than expected, and I have not had the time, energy, or creative space to make the kind of recipes and videos you have come to expect from Toine’s Kitchen.

I am looking forward to getting back into the kitchen and creating exciting new content as life settles into a new normal. Thank you for your patience, for revisiting older posts, and for continuing to cook along. I appreciate it more than I can put into words.

01/10/2026

I received an email from one of our subscribers in Australia, asking a question about Hak vegetables… when I answered, the email bounced. Feel free to message us on Facebook, Instagram, or YouTube.

12/25/2025

Vrolijk Kerstfeest from Toine’s Kitchen ❤️

For many of us, Christmas will always smell a little like home.
Like fresh kerststol on the counter, pasteitjes after midnight mass, and a table that somehow always had room for one more plate.

Growing up in the Netherlands, Christmas wasn’t loud — it was cozy.
Candles on early afternoons, family lingering at the table, and food that didn’t just fill you up, but wrapped you in memories.

To all our fellow Dutch expats celebrating far from home this year:
we hope a familiar dish, a shared recipe, or even just a memory brings you back — even if just for a moment.

✨ Fijne feestdagen en een warm kerstfeest gewenst ✨
Thank you for being part of the Toine’s Kitchen family.

💬 What Dutch Christmas food do you miss the most?t

12/14/2025

🎄 HOLIDAY RECIPE VIDEO 🎥
👉 https://youtu.be/qg_uMLvyFDk

Every Christmas growing up, we’d come back from Midnight Mass and there it was… the smell of fresh kerststol waiting on the table. I still remember spreading butter and a dusting of sugar on thick slices, saving the last bite of almond paste for last. These are the moments that taste like home.

In this video I show you how I make my classic Dutch Kerststol with homemade almond paste from scratch. It’s packed with raisins, candied orange peel, and toasted hazelnuts, just like it was in my memories.

✨ What you’ll learn in the video:
✔ How to make almond paste the right way
✔ How to fold the dough for perfect texture

Let me know in the comments:
What’s your favorite memory of holiday baking?

❤️ Like this post
💬 Comment your memory
🌟 Share it with friends who love holiday baking
📌 Save it so you can make it later

11/22/2025

https://youtu.be/4osP0uQb2gI

Growing up in the Netherlands I never imagined a holiday centered around a roast turkey. My wife showed me how special Thanksgiving could be, and the one constant after every feast was the mountain of leftovers. I turned those turkey nights into something I love: crispy, creamy turkey kroketten that blend Dutch comfort with American holiday flavor.

Watch how I transform leftover turkey and homemade stock into a silky ragout, then bread and fry the kroketten until they are perfectly golden. I show every step, from infusing butter with sage and thyme to the double breading trick that keeps them crisp. If you love cozy snacks, party appetizers, or clever ways to use leftovers, this one is for you.

❤️ Like if you grew up with a different holiday meal
🔁 Share with a friend who hosts Thanksgiving
💬 Comment with your best leftover hack or tell me if you prefer mustard or cranberry sauce with your kroketten

💾 Save this post so you can find it when you cook

If you make them tag or drop a photo in the comments. I read every message and I love seeing your kitchen wins.

11/16/2025

Today is Dutch-American Heritage Day, a moment to honor the long friendship between the United States and the Netherlands. On this day in 1776, something extraordinary happened. The American warship Andrew Doria sailed into the harbor of St. Eustatius and fired a 13 gun salute. The Dutch fort returned 11 guns, making the Netherlands the first foreign power to recognize the newly independent United States. That salute echoed across history and began a diplomatic relationship that has remained peaceful and unbroken.

Dutch roots in America stretch even further back to the 17th century when New Netherland was formed and New Amsterdam grew into what is now New York City. The connection strengthened when the Treaty of Amity and Commerce was signed in 1782, and later, in 1982, President Ronald Reagan proclaimed November 16 as Dutch-American Friendship Day, recognizing the contributions of Dutch-Americans and the deep ties between the countries.

I think about that history when I cook. The food I grew up with carries memories of family tables, bakeries, and holiday traditions. Recipes like appeltaart with its warm cinnamon filling, or a simple boterham with real butter and hagelslag, remind me of where I come from and why I work so hard to get each recipe right before sharing it.

There are around 4.5 million Americans with Dutch heritage, and many of us bring those traditions to our homes and kitchens. Today is a good day to make something that reminds you of your roots. If you do, I would love to hear about it. What dish brings you back the moment you taste it?

11/09/2025

https://youtu.be/YBq-RVoWkW8

There was a small bakkerij in the Netherlands where my wife and I stopped on our last trip. On the shelf was a perfectly square wit casino brood and instantly I was back at my mother’s kitchen table. She would slice the loaf thin for a lunchtime tosti, and we used an old tosti ijzer over the flame to get that even, golden crust. I made this video to show you how to bake that same soft, fine-crumbed loaf at home and how to shape it so it fits a lidded Pullman pan perfectly.

In the video I explain the reason behind every step. You will learn why warming the milk to about 44°C / 110°F wakes the yeast, why adding butter slowly gives the loaf its velvet crumb, and how to build surface tension so your slices are neat and square. I show each shaping stage, how to time proofing visually, and how to tell when your loaf is fully baked without guesswork.

If this sounds like a loaf you would love, watch the video, like and share it with someone who grew up with the same memory. Leave a comment with your first memory of a tosti or tell me how you plan to use your loaf. Save the post for later baking and share with friends who love simple, comforting bread.

10/10/2025

👉 WATCH: https://youtu.be/bkarzbCZMhQ

I used to ask my mom to put a plate of vlammetjes on the table whenever people came over, right next to bitterballen and little satay sticks. These tiny, spicy rolls are perfect for sharing. In the video I show the whole process: the simple beef filling, how I use a flour and water binder so the filling stays juicy, and my quick wrapping technique that makes assembly fast.

If you like this recipe please like the video, leave a comment with your favorite borrel snack, and share it with someone who loves party food. Save this post if you want to try the recipe later. If you want the written recipe right now, the full recipe is on the blog: https://www.toineskitchen.com/recipes/vlammetjes

Which snack would you always ask your mom to make for guests? Tell me below and tag someone who needs to try these vlammetjes.

09/05/2025

New Recipe Video: https://youtu.be/ypXGr9NdMZU

Sticky. Sweet. Spiraled. Zeeuwse bolussen fresh from my kitchen. I first tasted them while visiting a colleague in Zeeland and knew my wife would love them, so I set out to perfect a home baker friendly version.

Watch the video to see the dough come together, the sugar and cinnamon melt into a glossy coat, and the flip trick that keeps all that goodness on top.
If this brings back Dutch bakery memories, tap Like.

Comment with your questions or your favorite Dutch pastry.
Share this with a coffee loving friend.
Save it for your weekend bake.

08/29/2025

This is not a sponsored post, we’re just sharing something we really enjoy! For the past year, we’ve been ordering sodas from ⁠Rocky Mountain Soda Company as and they are absolutely amazing. Our go-tos are the Cola, Lemon Lime, Birch Beer, and Root Beer.

As much as we love the sodas, their customer service is even better. Every interaction has been a pleasure!

If you’re in the USA, definitely check them out and support a fantastic small American company!

Toine’s Kitchen

04/26/2026

03/27/2026

01/31/2026

01/10/2026

12/25/2025

12/14/2025

11/22/2025

11/16/2025

11/09/2025

10/10/2025

09/05/2025

08/29/2025

Address

Website

Alerts

Shortcuts

Share

Category