It’s weekend and I am home with my little one. Our usual routine has started by waking up at 6.30, having breakfast, cleaning up the after breakfast mess, changing into some clean clothes, me trying to do some stretches (appreciated by the little one and the cat. and by appreciated I mean, getting on top of me whenever they can) and then Seppe really wants to help me with things. That is when I decided that we are going to make these uber-delicious apple muffins. The result for this recipe is always great and you will want to make them again.
To make 24 muffins you’ll need
- muffin pan
- muffin paper liners
- 250g flour
- 200g white sugar (if you want them to be less sweet, use brown sugar)
- 115g melted butter
- 2 eggs
- 3g baking powder and salt
- 2g baking soda
- a pinch of cinnamon (max 2g i’d say)
- a bit of vanilla extract
- 4 sweet apples, peeled, cored and grated (grating is important to have the muffins moist and equally distributed).
If you have a little helper, task of preparing the muffin pan(s) is for them!
- Prepare all the ingredients, line the muffin pan with the paper liners, heat the oven to 190 degrees C.
- In a medium bowl mix together flour, salt, baking soda, baking powder and cinnamon.
- In a larger bowl mix together sugar, butter and eggs until smooth.
- Combine ingredients from both bowls, then add vanilla and apples.
- Distribute the mixture in the muffin pan (I use the ice-cream scoop, really good for keeping it clean and having the same measurement for each muffin) and in the oven it goes.
- After 20 minutes it should be ready. To check if that’s true, put a toothpick in the middle of a muffin. If it comes out clean, it’s ready.
- I know this step is not easy but you will need to rest the muffins for 5-10 minutes before eating. But after that: enjoy and share with your friends!
There are so many recipes out there that I have tried yet never have I gone back to the roots with desserts. Latvian rye bread truffle is one of the most popular desserts that I don’t think I have ever tried but as I recently came into a possession of a rye-bread, I thought it is time to change that.
For those of you who are dessert savvy, probably your result will be much more like a truffle, but, hey, this is my first attempt and in the end it is the taste that counts a bit more than the appearance. And it did score well with the Belgian family on the taste side, so a better presentation is left for the next time 🙂
What would you need if you’d ever like to make this (for 4 people). N.B. amount of ingredients is approximative, I just added, tasted and added more if needed.
- rye-bread (I used 7 slices)
- 4 tbsp brown sugar
- a dash of vanilla
- a dash of cinnamon
- 10 tbsp of frozen fruit
- 200ml double cream
- 2tbsp white sugar
- 4 tbsp powder sugar
- Put the rye-bread in a food processor and grind it to a breadcrumb consistency. then toast it on a pan with brown sugar, vanilla and cinnamon until crunchy (taste the deliciousness from time to time and add some more ingredients if necessary). Put aside and let it cool
- Whip the cream with powder sugar
- Put the frozen fruit in a pan together with white sugar and heat until a bit of liquid starts coming out (approx 5min)
- Now, the real truffle specialists would make several layers: bread, berries, whipped cream, i just did 1 of each (I know, I know, I shouldn’t probably be calling it a truffle) and topped it off with some more of those breadcrumbs
- Leave the dessert in a fridge for at least 3 hours (so it can soak up all the juice) before serving.
I was surprised that the result turned out so familiar in a sort. The taste reminded me a bit of tiramisu. But then again, no… it tasted like Latvia.
I know what I’m having for breakfast tomorrow 🙂
This looks like an ice-cream, tastes like one but isn’t one. Confused? Don’t be. Just freeze some bananas, blend them with honey and add some fruit of your choice for an extremely delicious dessert. It is THIS simple!!!
Attention: hard to stop eating these pancakes!
I never really like making pancakes, because they make so much mess in the kitchen and then they are gone in a second. Then again, this is one of the very few recipes that I have memorized from my childhood, and that must mean something 🙂 ( I suppose this is a classical recipe where children were allowed to get involved). I can still repeat it: 1 egg, 1 glass of flour, 1 glass of milk, salt and sugar. That’s basically it. Those were pancakes I made as a child; this is my grown-up version 🙂
Ingredients for 2 (made 6 pancakes)
|For the pancakes
||For the compote
||For the crumble
|equal amounts of flour and coconut milk/cream (I used 1 glass of each)
||2 figs, cut in 4 pieces,
||1 apple, peeled, cored and cubed
|bit of salt
||1 pear: the same as apple
|a bit more of brown sugar
||slice of butter (I am using lactose free)
|vegetable oil for frying
||a bit of sugar
It’s exactly as it looks: using 3 pans at the same time 🙂
- First you need to prepare all your ingredients (as in measure, peel, cut etc)
- Mix together pancake batter, taste it and adjust the seasoning if needed (I wanted to add more sugar).
- Heat up 2 pans and when they are hot, add to one vegetable oil, to other: butter.
- In the pan with butter let apple and pear simmer with some sugar (you can use different fruit if you want. obviously 🙂
- Meanwhile on the other hot pan, using the ladle, spoon the batter and bake the pancakes one by one, putting them afterwards in a soup plate, covered with another soup plate (or any other solutions of your preference to keep the pancakes warm)
- When you see that the pancake batter is coming to an end (I had made 4 pancakes and had 2 more to go), put in a dry pan oats and sugar on a low heat (I left it there for 5 min, stirring from time to time) and add the figs in the fruit compote pan.
- Now assemble all the ingredients as you want (wrap them, stack them, eat them separately) and enjoy your lick-your-fingers-delicious breakfast!
I call them that because the reason to make them was a brainstorming at work. Due to some constraints we were having it @9am and I thought that some sugar kick could help release the creativity. And it did, indeed! If you too have a reason to bake (or really, who needs a reason to have some good cookies), here is my recipe.
Ingredients (made around 50 thin cookies):
- 225 grams softened (I usually melt) butter
- 200g white sugar
- 220g brown sugar
- 5ml vanilla extract
- 2 eggs
- 250g flour
- 5g baking soda
- 6g salt
- 3g cinnamon powder
- 245g quick cooking oats
Step by step:
- mix together butter and both sugars until you have a soft dough. integrate eggs, then vanilla.
- in a separate bowl mix together the dry ingredients, except oats, and then add them to the butter mixture. combine well.
- add the oats, mix thoroughly and let it set for 1h in the fridge
- line cooking pans with baking paper and heat oven to 190C
- take a small piece of the dough and form small balls (walnut size), sit them on the pans, approximately 5cm apart. This is important as the cookies will expand while cooking.
- take a fork and push on each of the balls, forming a cookie
- bake for 10 minutes and allow cookies to cool before removing/eating them
There you go. Great cookies for any occasion. I know I will be making them again!
why should you stop with just one of these? 🙂
I am still in the house with no heating. And even though there is some progress with works and hopefully by the end of the day I’ll be able to enjoy a long shower without fear of flooding my downstairs neighbors, I do keep to my new favorite heating and house aromatization system: baking.
There are some days when I like to look in the freezer and/or pantry, see what is left and challenge myself to try to make something out of it. Today the challenge was frozen pumpkin cubes that turned into delicious (dare I praise myself? :)) muffins.
Do I feel sorry to have lost the colorfulness of the pumpkin in this? Not really, no :). Picture credit somebox@Flickr
What I used for 20 muffins:
- 150ml vegetable oil
- 170g white sugar
- 2 eggs
- 160g flour
- 4g baking soda
- 4g baking powder
- 5g grounded cinnamon
- 3g salt
- 200g frozen pumpkin
- 1 ripe banana
- 10ml soy cream
- 10g brown sugar
Step by step:
- Heat the oven up to 190c.
- Take out your muffin pan and put the muffin liners in. If you don’t have one, just use the muffin cup liners on the regular pan (the only fear might be that they don’t keep up the shape as well without the support of the muffin pan. But so far most of the times it has worked out just fine.)
- Put the pumpkin with a tiny bit of water and sugar in a pan to cook on a medium heat. In 5-7 minutes add the cream and cook until the pumpkin is soft. (If you have pumpkin puree available, use that one. Saves you one step of the cooking.)
- Put all your dry ingredients, except the sugar, together in a bowl.
- In another bowl combine sugar and oil, then 1 by 1 add eggs. Then add the dry ingredients and mix well.
- In a food processor combine the pumpkin with banana and add to the batter.
- Spoon the batter in the muffin liners, put in the oven for 20minutes (check if the muffins are done by sticking a toothpick in the middle. if it comes out clean, it’s ready), cool for 10 minutes and ENJOY!!!