BANANA CHOCOLATE MUFFIN

BANANA CHOCOLATE MUFFIN 1

Love banana bread? Great. You can get the same flavor with this muffins that bakes a whole lot faster and already portioned.

This muffin can be dessert, snack or breakfast for kids as well as adults.What can be more ideal for week days, full of school and work.

BANANA CHOCOLATE MUFFIN 2

I have used chocolate cause it is my baby’s favorite sweet in the whole world. But if you want to make it a little bit healthier, can also add chopped nuts or you can leave out either the chocolate or the nuts.

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BANANA CHOCOLATE MUFFIN 4

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Ingredients

All the dry ingredients in one large bowl

  • 230 grams ( 1 cup) white all purpose flour
  • 100 grams ( 1/2 cup) of white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 0,5 gram vanilla in powder( 1 teaspoon of pure vanilla extract)
  • 1/2 teaspoon ground cinnamon
  • 100 grams Dark chocolate chopped

All the wet ingredients in another large bowl

  • 2 eggs
  • 3 large mashed ripen bananas
  • 100 grams (1/2 cups) butter melted and cooled to a room temperature
  • Icing sugar for garnish

Procedure 

  1. Preheat your oven to 150°C /302°F
  2. Line a twelve cup muffin pan with paper liners or just spray with oil or butter them and set aside
  3. Put all the dry ingredients in a bowl and mix well
  4. Put all the wet ingredients ( starting from the eggs beaten, mashed bananas and melted butter) in the other bowl and mix well
  5. Put the wet ingredients to the dry and stir until smooth. Be careful not to over mix it or the muffin will be though but it must be homogeneous
  6. Use an ice cream scoop or two tablespoons to distribute the batter evenly in the muffin pan
  7. Cook for 40 minutes / until a tooth pick comes out clean
  8. Let cool for 10 minutes garnish with icing sugar and ENJOY
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BERRIES AND LEMON PLUM CAKE

BERRIES AND LEMON PLUM CAKE 3

I made this cake for one of my best friends MAKI, love you beautiful, who lives in Finland. She asked me to make some thing delicious with berries, because at this time of the year they have a lot of them.

So, I made this super duper BERRIES AND LEMON PLUM CAKE. This cake is so moist that it needs to be cut carefully, so not to smoosh it. It is so delicious too.

BERRIES AND LEMON PLUM CAKE 2

I used half fresh and half frozen berries cause I had them in freezer, but feel free to use only fresh or only frozen berries.

If you are not going to finish it in a day, I suggest you put it in the fridge and finish it with in 3 days.

BERRIES AND LEMON PLUM CAKE 4

Special thanks to https://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/ which I have used as reference. It is an amazing blog, I admire every recipe they post.

BERRIES AND LEMON PLUM CAKE 5

BERRIES AND LEMON PLUM CAKE 6

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Ingredients

  • 190 grams (1 1/2 cups) all-purpose flour + one tablespoon for dusting
  • 16 grams (2 teaspoons) baking powder
  • 230 grams (1 cup) Greek yogurt
  • 100 grams (1/2 cup) sugar
  • 3 eggs
  • pinch of salt
  • 1 lemon zest
  • A juice of 1 lemon
  • 1 gram vanilla powder (1/2 teaspoon) vanilla extract
  • 120 ml (1/2 cup ) sunflower vegetable oil
  • About 100 grams (1 cup)  fresh blueberries
  • About 100 grams (1 cup) frozen mixed berries

Procedure

  1. Preheat the oven to 150°C /302°F. Grease an 11 x 25 cm loaf pan. Line with parchment paper.
  2. Sift together all the dry ingredients, except the sugar, and set aside
  3. In another bowl, whisk together first the sugar and the eggs then add the yogurt,  lemon zest, lemon juice and oil.
  4. Add the dry ingredients(small amount at a time) into the wet ingredients and mix delicately until homogeneous
  5. At last dust the fresh and frozen berries with one tablespoon of flour, and fold them very gently into the batter.
  6. Bake the plum cake in the preheated oven for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  7.  Leave 15 minuter to cool and ENJOY for breakfast, snack, or for dessert. Your choice.

BUTTER COOKIES WITH RED CURRANT JELLY

BUTTER COOKIES WITH RED CURRANT JELLY 1

Another recipe with the RED CURRANT JELLY. This butter cookies are so delicious and easy to make. They are good to go for any occasion get together, birthdays, Christmas….. you name it. Specially if you have already prepared the jelly before hand. It would actually be fun to do with kids.

BUTTER COOKIES WITH RED CURRANT JELLY 2

A little observation or inquiry is all you need to customize these for someone specific. Find out what they prefer and go with it. You can use a variety of flavors if they are for a group. Just make sure it is not a big group because these are small-batch cookies. Two dozen do not go far. Then again, you could double the batch.

BUTTER COOKIES WITH RED CURRANT JELLY 3

Using a tart jam will cut the sweetness more. Butter is the ruling flavor of the cookie aside from the jam. The texture is reminiscent of shortbread but not quite as dense.

Each time someone tries one of my recipes and comes back to let me know how much they enjoyed it totally makes my day. So try this sweetness and let me know. Thanks.

BUTTER COOKIES WITH RED CURRANT JELLY 4

BUTTER COOKIES WITH RED CURRANT JELLY 5

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Ingredients

  • 500 grams (3 cups) white flour + some more flour for dusting
  • 200 grams( 7/8 cups) cold and chopped butter
  • 200 grams( 1 cup) icing sugar
  • 1 whole egg and 2 egg yolk
  • Lemon zest of 1 lemon
  • 1/2 teaspoon  baking powder
  • 1 package of vanilla powder or 1/2 teaspoon vanilla extract
  • pinch of salt

Procedure

  1. Preheat oven to 150 c / 302 F.
  2. Spray a tin with oil or line with baking/parchment paper. This is done.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the eggs with the vanilla, lemon zest, pinch of salt and baking powder.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour, a bit at a time and mix well until it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. After 30 minutes roll out the dough 1/2 inch thickens, using a cookie cutter cut the dough to a desired shape
  9. Cook for 15 – 20 minutes. When you take out the cookies, they should be soft, they will harden in time.
  10. When they are completely cool, spread the RED CURRANT JELLY on half of the cookie and put the other half on top. Make them stick together. ENJOY.

RUSTIC CHERRY TART

RUSTIC CHERRY TART 1

I am falling in love with Summer fruit pies, that means you are going to see a lot more of them this summer. This tart is special for me because I know exactly where the cherries came from,my neighbor’s back yard. when You know where your ingredients come from it just makes your food taste a lot more better.

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After you make the tart dough, the rest of the recipe is a very easy and fast. Combine the cherries with some sugar and a bit of cornstarch and the filling is complete. These are free form tarts, meaning that the dough is rolled into a circle, the filling placed in the center and the edges of dough folded and pleated around the edged for a rustic look.

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RUSTIC CHERRY TART 2

 

RUSTIC CHERRY TART 4

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Ingredients

For the chocolate tart

  • 150grams(2/3 cup) butter
  • 150grams(3/4 cups) white sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 250grams(2 cups) white flour
  • 25grams( 1/4 cup) cacao powder
  • 1/2 teaspoon vanilla
  • pinch of salt

For the filling

  • 1 and 1/2teaspoon cornstarch
  • 150ml (2/3 cup) cold water
  • 60grams (1/3 cup) sugar
  • 500grams( 3 cups) halved and pitted cherries
  • 1 and 1/2 teaspoon lemon juice

Garnish

  • Icing sugar

procedure

For the tart

  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the egg with the vanilla,  baking powder and pinch of salt.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour and the cocoa powder sifting, a bit at a time and mix well till it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. In the mean time lets make the filling.

For the filling

  1. Dissolve the corn starch in the cold water and add the sugar, mix well
  2. Then in a medium pan over low heat add the above ingredients and bring to a boil.
  3. Add cherries, mixing gently boil again until cherries are slightly softened.
  4. Remove the filling add the lemon juice mix well and let cool.

Now

  1. When the dough run its course, roll it out on the counter with a little bit of flour 1/2 an inch thick.
  2. Put it in the tin make sure the boards are higher and irregular. pour in the cheery filling then fold back the border over the filling
  3. Cook  the tart in preheat oven for an hour, let cool for 30minutes, dust icing sugar and ENJOY

CINNAMON APPLE TART

CINNAMON APPLE TART 2

Pasta frolla ( tart/ pastry dough ) is one of the basics of pastry. And this recipe will make impeccably difference in your recipe collection! There are several variants of the preparation on the basis of the proportion of liquid and dry ingredients or the working method. What ever the method, you are going to end up with a dough that can end up being enjoyed by your loved once.

CINNAMON APPLE TART 1

You only need eggs, butter, sugar and flour to prepare this pastry pasta. By all means you can use an electric mixer for the dough, I made it by hand, you only have to do it as fast as you can so that the butter doesn’t melt. The fact that we are going to use an icing sugar is going to make the dough even more crumbly and great. For this specific apple tart the dough is going to be a little bit more. So I made some cookies with the remaining dough. And it was delicious.

 

CINNAMON APPLE TART 3

As you can see in the photos I enjoyed my piece of apple tart with a vanilla ice cream which gives it more character and deliciousness. I suggest you do the same cause you will find it pleasurable.

CINNAMON APPLE TART 4

CINNAMON APPLE TART 5

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Ingredients for the crust

  • 500grams white flour + some more flour for dusting
  • 250grams cold and chopped butter
  • 200grams icing sugar
  • 2 eggs
  • Lemon zest of 1 lemon
  • 2 teaspoon of honey
  • 1/2 teaspoon  baking powder

Filling

  • 4 tablespoon strawberry jam
  • 5 gold apple
  • 2 teaspoon cinnamon powder
  • 1 lemon juice
  • 4 teaspoon brown sugar
  • 20grams of butter

Procedure

  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper. This is done.
  3. In a big bowl add the flour, the butter and mix them together (with your hands) as fast as you can ( you will have a sandy consistency)
  4. Add the icing sugar and mix well again
  5. Beat the eggs in a small bowl. Add the lemon zest, the honey, the baking powder and a pinch of salt then beat again
  6. Add the eggs in to the bowl of the flour and mix them till homogeneous( if it gets sticky take it out on a counter dust some flour and mix again until a smooth dough)
  7. Cover the dough with film and put in a fridge for half an hour
  8. Now let’s do the filling, clean, peel and cut the apple thinly.
  9. Cook them in a pan over medium heat for 10-15minutes adding the cinnamon, the lemon juice and half of the brown sugar.
  10. Take out the dough and spread it on a counter putting under it a little bit of flour
  11. Put it in the tin that we have prepared earlier, and cook only the dough for 15 minutes
  12. When it is cooked take it out and spread it with the strawberry jam, the cooked apple and the rest of the brown sugar. cook for another 20 minutes.
  13. When finished take it out and let it cool for 30minutes and ENJOY.

GREEK YOGURT CREAM CHEESECAKE

It’s so creamy and delicious, you may never need to make full-fat cheesecake again.

GREEK YOGURT CREAM CHEESECAKE 1

It is for the first time that I have baked a GREEK YOGURT CREAM CHEESECAKE and I am really happy with the result.

The cinnamony ( one of my favorite spice on the face of the earth) chocolate biscuit take the place of the usual graham crackers for the crust  that satisfies the palate of anyone that tastes this cheesecake.

It’s sensational tangy and velvety yogurt flavor goes really well with the sweet and a little bit sour taste of the wild berries and strawberries. It’s so creamy and delicious, you may never need to make full-fat cheesecake again.

GREEK YOGURT CREAM CHEESECAKE 2

GREEK YOGURT CREAM CHEESECAKE 4

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GREEK YOGURT CREAM CHEESECAKE 5

GREEK YOGURT CREAM CHEESECAKE 6

 

Ingredients

For the crust

  • 450g (4 cups and 1/2) chocolate cookies
  • 80g (3/8 cup)  butter
  • pinch of cinnamon
  • 3-4 tablespoon of water

For the filling

  • 3 eggs
  • 150g (3/4 cup) sugar
  • pinch of cinnamon
  • pinch of nutmeg
  • 300g (1 cup and 1/8) Greek yogurt
  •  550g ( 2 cups and 1/2) soft/ cream cheese
  • lemon zest of 1 lemon
  • 2 tablespoons flour

Glaze

  • 200g ( 2 cups) wild berries( frozen or fresh)
  • 50g ( 1/4 cup)  sugar
  • 100g ( 1/2 cup) fresh strawberries

Procedure

  1. Cover only the bottom of a 20cm/8″ round tin with parchment paper.
  2. Heat your oven 150C/ 302F
  3. Now we will have to make the crust. Put the biscuits in a blender and crumble it well( It has to be fine )
  4. In the mean time melt the butter
  5. In a bowl add the crumbled biscuit and the butter. Mix well and a little bit of water at a time till it can stick to each other
  6. Spread it in the prepared tin press it really good with high boards and put it in a fridge until you prepare the filling
  7. For the filling add the eggs and the sugar bit it together either with an electric mixer or by hand. Then add the cinnamon and the nutmeg and mix again.
  8. Now add the yogurt, the soft cheese, the lemon zest and the flour and mix till homogeneous. You can taste this filling and imagine what the end result is going to be
  9. Take out the crust, pour the filling in and cook for 1hour and 15minutes
  10. For the glaze add the wild berries, the strawberries cut in slices and the sugar in a pan over medium heat( useful tip:add a little bit of water so that you will have a syrup)
  11. Check if the cake is cooked using a knife if it comes out with a little bit of wet filling it is perfectly fine
  12. Let it cool for 30minutes and put it in the fridge for 2hours or over night
  13. Spread the glaze of fruit that we have prepared earlier and ENJOY.

LEMON TART

lemon tart 2

The lemon tart is a classic of English tradition. The base of pastry is stuffed with a cream made with eggs, sugar, lemon juice, butter and corn starch. This tart is the perfect ending to a family get together. An elegant citron is also a thing of beauty, the zesty flavored crumbly tart marrying perfectly with the creamy custard filling. Toping it with another dough makes it more crumbly.

lemon tart 3

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lemon tart 5

Ingredients

  • 200g (7/8 cup) chilled and chopped butter
  • 150g (2/3 cup) sugar
  • 2 yolks and 1 whole egg
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 400g flour + some for dusting

For the filling

  • 200 ml water
  • 30g (1/8 cup) butter
  • 30g (1/8 cup) corn starch
  • 1 egg
  • 100g( 1/2 cup) sugar
  • 1 table spoon lemon zest
  • the juice of one lemon

procedure

  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper. This is done.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the eggs with the vanilla, lemon zest, pinch of salt and baking powder.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour, a bit at a time and mix well till it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. In the mean time let’s prepare the lemon cream, first dissolve the corn starch in the amount of water mentioned above.
  9. Then  in a pot add all the ingredients together and mix well with an egg beater.
  10. Cook on low heat  stirring every now and then till it is a little bit dense.
  11. Now take it out and put the pot in cold water so that it stops cooking and let it cool down.
  12. When the dough run its course,cut half of it for the upper crust, roll the rest out on the counter with a little bit of flour 1/2 an inch thick.
  13. Put it in the tin make sure the boards are a little bit higher.Fill in the lemon cream.Roll out the other half of the dough and cover the filling completely. If some dough goes out of the tin, tack it in.
  14. Cook for 40minutes or till golden brown. Let it rest for 10 minutes before lifting out of the tin. Allow to cool before cutting and ENJOY.