These cranberry muffins are simple and easy to make. They are a perfect fall snack or breakfast. Don’t waste time and make them really quick, then enjoy with milk, hot cocoa, or coffee.
Ingredients:
2 cups all purpose flour
1 cup light brown sugar (200g)
1/2 cup butter, 1 stick unsalted and melted
3/4 cup milk
2 eggs, large
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries
Mix flour, sugar, baking powder, baking soda and salt. Add milk, butter and eggs and mix until well incorporated. Add the cranberries and fold them in with a spatula. Preheat oven to 350°F. Use a pan for 12 cupcakes, fill them and bake for about 25 min.
These really tasty treats were supposed to be fig newtons, but since I didn’t have figs, I simply used apricot jam mixed with cinnamon and they came out really good. This simple and easy recipe made perfect fall treats. Recipe is with apricot and cinnamon, but you can use any jam or fruit filling.
Ingredients:
1.All purpose flour – about 1 1/2 cups
2.Light Brown Sugar – 1/2 cup(110g)
3.Baking Powder – 1/2 tsp
4.Salt- 1/4 tsp
5.Cinnamon – 1/2 tsp
6.Butter, softened – 6 tbsp
7.Egg -1, large
8.Vanilla extract – 2 tsp
9.Apricot – 1/2 cup mixed with 1/2tsp cinnamon
In a bowl mix flour, baking powder, salt, cinnamon and set aside. In a bowl beat butter, add sugar and beat again. Next add the egg, vanilla and beat. Add the dry ingredients slowly and blend well to make dough. Make a rectangle about an inch think and put in the fridge for 30min. Take dough out of fridge and cut in half. Roll to about 0.3 mm thick , cut in half, spread the apricot jam in the middle leaving some space on both sides, then fold the sides, flip over and set on a baking sheet. Preheat oven to 350° and bake for about 25 min.
• Every oven is different, so check on them and when you see the bottom is light brown take them out of the oven.
Homemade yogurt anyone? Here’s a recipe you’ll love, because you made it, it’s easy, cheaper and because it really is better than the one from store.
Ingredients:
For a 16oz jar
1.Milk -16oz
2.Yogurt -1 tbsp(with live cultures)
If you want to make this Maple yogurt just add 2tbsp in the jar.
Bring milk to boil on midum high to 210°F-240°F. Stir consistently so milk doesn’t stick to the pot and burn. When milk starts boiling, boil for 1 min and remove from oven.Let it cool to 110°-120°F, about 20 min. In the meantime in a jar put a table spoon of yogurt, the yogurt must have live active cultures. There will be a film forming on top of the milk during the cooling, just remove it with a fork. After cooling the milk, pour in the jar and stir quickly, close the jar, you can wrap it in towels (anything to keep it warm) and put it inside a pot and cover with the lid, leave in the microwave overnight, and in the morning you should have yogurt.
• The yogurt must be wrapped in something and left somewhere warm. The trick is to let it cool very slowly, if it doesn’t it won’t work.
• If the milk sticks to the pot try not to disturb the bottom, just pour the milk slowly, you can also use sieve.
Today’s breakfast was a muffin recipe turned into pancakes! All I had to do was add 1/4 cup of milk and stir well. You can make it in the afternoon or evening for the next morning and just leave it in the fridge. Make sure the next morning you leave it at room temperature for about an hour and stir well before starting. I’ve shared the muffin recipe here not long ago. Follow the link below for the recipe. Don’t forget to add 1/4 cup of milk.
If you want something different for breakfast, these lemon poppy seed muffins will bring some interesting and fresh flavor to your morning. Whenever my kids are tired from pancakes, french toast or egg sandwiches, or just toast, they really enjoy these muffins.
Ingredients: • 2/3 cup sugar • 2 cups all purpose flour • 2 tsp baking powder • 1/4 tsp baking soda • 1/4 tsp salt • 3/4 cup sour cream • 2 eggs • 1 tsp vanilla • 1/2 cup unsalted butter, melted and cooled • 1 tbsp poppy seeds • 2 tbsp lemon juice • 1 tsp lemon extract
Start by mixing the sugar with the lemon extract and lemon juice,mix good. Add eggs one at a time, and mix well after each addition. Add the melted and cooled butter and mix well again, then add sour cream and mix. Next add the baking powder and baking soda and mix well. Add the flour slowly and mix well, then add Poppy seeds and mix. Preheat oven to 400°, in the meantime scoop the batter in a pan for 12 muffins and cook for 20-25 min.
Fresh lemon flavored muffins with poppy seed for your morning
These parmesan rolls are easy to make. Basically I use the same recipe for my bread, except the water is a bit more.
Ingredients: 1. All Purpose Flour(King Arthur)-3 cups 2. Yeast – 1 tsp 3. Salt – 1 tsp 4. Water – 1 1/4 cup, lukewarm 5. Olive oil – 1tbs, and some extra for oiling the bowl and dough. 6. Butter and parmesan for the top
Put all the ingredients in a bowl and mix with the dough hook. When dough is all done, oil the bowl and the dough, cover and let it rise for an hour. After an hour make little rolls, about an inch big and set them in a pan close to each other. When you are done, melt butter and spread on top of the rolls, and let them rise again for about an hour. After an hour preheat oven to 400° and bake for 25-30min. When done let them rest for a few minutes and in the meantime prepare the butter and parmesan. Simply melt 1tbsp butter in the microwave, add 1tbsp parmesan and mix. Spread the mix over the rolls and you are done. • Depending on how warm is in your kitchen rising time may vary. • Depending on your oven baking time may vary also. • If the dough gets too sticky just oil your hands a little.
With this super simple and easy recipe you’ll be making ice-cream every week for the hot summer days. You can make it without the berry sauce I will share,and that is only two ingredients. You can use this as a base for any flavor you want to make. Let’s start. Ingredients: 1. Heavy cream – 2 cups 2. Sweetened condensed milk- 1can(14oz/397g) Berry Sauce: 1. Blueberries and Raspberries – 400g 2. Lemon Juice – 1tbsp 3. Sugar – 1tbsp
Pour cream in a bowl and start mixing on medium high. When it starts to thicken mix on high for a few minutes, just make sure you don’t over mix. When you see stiff peaks it’s ready. Add the condensed milk and mix on low speed. And that’s it, freeze for 4 to 6 hours. You can freeze the ice-cream like this and just enjoy simple ice-cream.
Berry sauce is easy to make too, just make sure you make it a few hours or a day in advance so it can cool down. Put everything in a pot and bring to a boil, mix well and let it cook until the juices have reduced a little. After it has cooled down add the sauce to the ice-cream and fold in with a spatula, and then freeze.
Mix the ingredients in the order they are written. Use a bigger spoon to scoop them in the pan. You will need to spread the batter a little bit, because this batter is thicker than regular pancake batter. Heat a pan on medium, then lower the heat to 2 and cook until golden brown.
• Depending on your stove, you may have to go up or down on the heat, because the pancakes cook fast on the outside and the inside may not be ready. I did have to lower the heat to 1. • Add any toppings you like to these fluffy pancakes. My kids ate them with just powdered sugar and they loved them.
I can’t wait to share this recipe! These are really soft doughnuts with a creamy filling, so silky and so delicious. You will love this creamy filling, because it can be used between cake layers and also as a frosting. This filling makes a great topping for pancakes and French toast, and the flavors are easy to make, just use any flavor pudding mix.
Instructions:
1. All-purpose flour – 3 1/2 cups
2. Yellow potato – 1 medium(125gr.)
3. Sugar – 1tbsp
4. Salt – 1tsp
5. Yeast – 2tsp
6. Milk – 3/4(lukewarm), and a bit more if needed
7. Butter – half a stick(60gr.) melted, unsalted
Cream filling:
1. Heavy cream – 2cups
2. Jello instant pudding mix- 3.3oz box
3. Blueberries – 1/2 a pound
4. Sugar -1tbsp
5. Lemon juice – 1tbsp
Peel the potato, cut it and boil it. In the meantime mix the dry ingredients and put aside. When the potato is done boiling, mash it really good, you can use a sieve or a potato ricer if you want, to make sure there are no lumps. I simply poured a little milk and mashed, then poured a bit more and mashed, the consistancy was like a smoothie. I poured the potato and milk in the dry ingredients,melted the butter and poured it in too. Make dough and let it rise for an hour and a half. Afte the rising, put the dough on a floured surface and roll it with a pin to a 1/2 inch.
Use a cup to make the doughnuts, use the scraps to make more doughnuts. Put them on a parchment paper and let them rise for about an hour.
In the meantime make your cream filling. Put 1/2 a pound blueberries in a pot, add tablespoon sugar and lemon juice, cook on medium high until the juices have reduced a little, set aside to cool down. Whisk the heavy cream in a stand mixer or handheld mixer on high, for me the speed was 6. When soft peaks start to form add the pudding mix, mix for a minute then lower to a slower speed(at speed 2) and continue to mix, scrape the sides of the bowl a couple of times so you don’t have pudding sticking to it. You will see it turning into a silky yummy goodness. When it’s done, mix in the blueberry sauce, you can use a spatula for this.
Now you can start frying the doughnuts. Fill a pot up to an inch with oil and heat on medium high. Gently transfer the doughnuts into the pot and fry them until golden or dark golden color. I lowered the stovetop to 2, because they were cooking pretty fast.
Note:
This is a lot of cream filling. You can save the extra in a container, and keep it in the fridge, use within 2 weeks. This cream filling is good for topping pancakes, French toast, waffles.
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