Lemon Poppy Seed Bread

You know, lemon is the ingredient that makes the difference in some desserts...this is one of them.

A few weeks ago, I received a cooking book...or as I like to call it: The Cooking Bible. Why so? Because you can find everything there. You need a recipe for puff pastry? Page 367 in The Cooking Bible. Don`t know how to prepare fish? Cooking Bible got you covered. I also found a small "dictionary" in it, where all the words which are used in the kitchen are explained.

So there I was,thinking of what recipe to share with you. 

Yes, that`s right. I found out (from that Cooking Bible) which other ingredients pair well with lemon. Blueberry is my favorite, but I wanted something different. Something...that is "a lemon`s best friend". Poppy seed.

You won`t even guess how easy it is to whip up this bread. No mixer needed(only if you want to) and two bowls are everything you will need. 

First of all, when foreigners hear the word "bread", they instantly think of baked dough which is made with yeast and so on. So before you think that this recipe requires kneading and letting the dough rise...let me make everything clear.

Bread or Sweet Bread does not necessary mean a yeast-leavened staple food, but it also refers to a cake batter which is baked in a loaf pan. This recipe is exactly what I`m talking about: it contains sugar, no yeast and the mixing method is like that of the muffins.

As I mentioned, you`ll only need a whisk and a spatula. The hardest part is waiting for this delicious, moist, slightly tangy bread to bake. I guarantee your house will smell amazing!

Ingredients:

175 gr. container plain Greek yogurt

335 gr. brown sugar

zest(outer peel of the fruit, finely grated) of 1 lemon

1/4 teaspoon vanilla extract

1/2 teaspoon lemon extract

3/4 Tablespoon lemon juice

3 Tablespoons vegetable oil

83 gr. applesauce (make your own applesauce by cooking a chopped apple with 1 Tablespoon of water until it softens up and mash it with a fork)

1/2 cup milk

3 eggs

1/2 cup poppy seeds

360 gr flour

2 teaspoons baking powder

1/4 teaspoon salt

Directions:

1. Preheat oven to 180 degrees Celsius/375 degrees F. Butter or spray a loaf pan and put parchment paper on it, to ensure that nothing sticks. Set aside.

2.In a big bowl, toss together the flour, poppy seeds,baking powder and salt. Mix just to combine. These are your dry ingredients. Set aside.

3.In another big bowl (you`ll pretty much add your rest ingredients) whisk the yogurt, sugar, eggs, oil and milk until well combined, about 2 minutes. After that, add the lemon and vanilla extract, lemon zest and juice and the applesauce. Don`t worry about the applesauce, you won`t feel it`s taste at all, this recipe calls for it because apples increase moistness. Beat it together. These are your wet ingredients.

4. Dump the dry ingredients (nr.2) over the wet (nr.2). I wouldn`t recommend doing in reverse, as this may result a lumpy batter. Which is okay, but there are small chances you`ll find spots of flour in your final product.

However, gently combine the two (wet,dry) mixtures until combined. DO NOT over-mix or you`ll make your cake tough and dense.

5.Pour the resulting batter into the prepared pan and bake it for 1 hour and 10 minutes or so. Each oven is different, check for doneness by inserting a toothpick or an uncooked spaghetti in the middle of the bread. If it comes out clean with no wet batter or it, then it`s done. If a few batter pieces cling on it, bake it 5-10 minutes more, checking after such time.

Leave it to cool completely and glaze it with a sugar-lemon glaze or dust it with powdered sugar. Cut and enjoy!

Homemade Nutella

Dear God, grant me the wisdom to avoid eating the entire jar in one sitting. :D

 

I mean...what can I say? I`m sorry if the pictures show you something that resembles poop, but the taste is just the same. 

This is not just a Nutella substitute. It is Nutella! 

 

There is NO ONE in this entire world who tasted Nutella and didn`t get addicted to it. The smooth, chocolaty hazelnut spread is impossible to resist. 

You`ll forget about your strict healthy eating plan and just eat spoonfulls. There is no natural force that can stop me enjoying every little bit of it.

 

I wish I could have taken pictures of the jar while it was still full...I simply forgot about everything and everyone once I tasted it. And tasted again and again...

 

Enough talking! Let me introduce you my Nutella recipe. If you are too lazy, go buy the original one, it`ll still be amazing.

My entire family is addicted to it. Yes, even my dad who prefers white chocolate over black one. You know what they said? That this is even better than the store bought one! 

Ingredients:

200 g hazelnuts, skin on or off(untoasted&unsalted)

5 to 7 Tablespoons honey or icing sugar (sweeten it to your own taste)

1 teaspoon vanilla extract

3 to 2 teaspoons vegetable,flavourless oil(such as canola)

1 Tablespoon unsweetened cocoa powder

Directions   

Preheat oven to 180 Celsius/375 degrees F. Line a baking sheet/tray with parchment paper and put the hazelnuts on it . Toast them for aprox. 12 minutes or until the skins peel of easly when rubbed between your fingers.

Peel skins off and put them in a blender or a food processor. Blend on high until it resembles coarse crumbs. 

Add in oil (you might need more or less, start off with 1 Tbsp and blend after each addition until you get a smooth, shiny paste. 

  Like in the pictures above.

Toss in cocoa powder, vanilla extract, honey and blend on high for 5 minutes. Check it for the right consistency. If you think it`s not smooth or silky enough, blend more. Take a spatula and run it around the blades to make sure there are no pieces of whole hazelnuts. 

Store the Nutella in a jar..who am I kidding? Eat it! 

  

 

Homemade Peanut Butter

If you are American, I can feel your excitement...yes, homemade, natural Peanut Butter. Quick, grab a slice of bread and the jelly jar, because this stuff is amazing!

 

Please don`t feel discouraged if your homemade butter looks grainy and not smooth like the store-bought one, after all you aren`t using anything but 3 ingredients and a blender or a food processor. 

You can adjust it to your own taste. If you have more of a sweet tooth, than by all means add more sweetener. Or, don`t add it at all, it will still be delicious.

 

I`m sorry for the shark-like bite in the photo above, but I just couldn`t help tasting it. Or shall I say: gobbling it all up?

Now, Peanut Butter has a bad reputation: it`s fattening. Well, if you are talking about the store-bought stuff, then yes, it is not only fattening but also bad for your health. 

But (there is always a "but") homemade PB offers you all the protein you need, it prevents type 2 Diabetes and helps with your brain functioning(because of the natural fat the peanuts contain) .

 

I would like to compare a PB which can be found in your local supermarket with a natural one.

Bought PB Ingredients: Roasted peanuts, corn syrup solids, sugar, soy protein, salt, hydrogenated vegetable oils(cottonseed, soybean and rapeseed), mono and diglycerides, minerals(MgO,ZnO,CuSo), vitamins (niacinamide, pyridoxine hydrochloride, folic acid).

Homemade PB:Roasted peanuts, honey, salt, vegetable oil. Plus all the minerals and vitamins without corn syrup(which everybody should avoid).

So, go turn on your blender and start making this hassle-free recipe. Hardest part of all is cleaning after you`re done.

Ingredients

400 g roasted peanuts (salted or unsalted)

2 to 4 Tablespoons vegetable oil (peanut oil would be great)

3 Tbsp honey (this step is totally optional if you don`t want your PB to be a little bit sweet)

Directions:

Put the peanuts in a blender or food processor and let the machine do it`s work until you have peanut crumbs. From time to time, run your spatula around just in case some peanuts got stuck. 

Add the oil and honey. Lid on and blend until smooth, adding more or less honey/oil. It is better to start with 1 Tbsp and add more if necessary.

Your final product will look like a shiny paste.

Store it in glass jars and keep it in the fridge for up to 5 weeks or on the shelf for maximum 3-4.

*NOTE: The consistency of your PB depends on how much oil you add. If you end up with a runny butter than it is because you`ve added too much oil. If you find your PB is not that smooth, add 1 teaspoon and blend on high until you`ve reached the desired consistency.

          

 

 

  

 

Homemade Vanilla Pudding

Smooth, velvety and always better than the pudding powder, here is my favourite recipe for Vanilla Pudding.

 

I promise, if you make this recipe you`ll never want to buy those artificial flavoured box mixes. Even my dad, who is so fussy about puddings because it`s his favourite dessert, requires I make it after a meal. 

 

Just...I have no words.

It is indeed as delicious as it looks. Besides that, I`ll tell you something which will surprise you: it is extremely easy to put together. 

Yes, mark my words, for today is the day when you will stop making those bought things. Homemade Vanilla Pudding tastes ten-no, one thousand times better. 

Plus, I bet you already have the ingredients on hand. 

 

So rush into the kitchen and treat yourself to this silky heaven:

Ingredients:

400 ml milk

2 egg yolks

6 tablespoons granulater sugar

4 tablespoons flour or 2 tablespoons cornstarch

1 teaspoond or 5 grams of butter

1 and 1/2 teaspoons vanilla extract or the seeds of 1 vanilla pod

Directions:

Pour the milk into a saucepan and heat it up on the stove on medium heat.

Meanwhile, put the egg yolks in a bowl, along with the sugar. Beat with the mixer or whisk by hand until pale, thick and creamy, about 2-3 minutes.Add in the flour and whisk until everything is well blended.

Take the milk and pour 3 tablespoons while constantly whisking or else you`ll end up cooking the egg. Nobody wants scrambled eggs in a pudding. Yuck! Then pour the rest of the milk in a thin stream.

After you`ve done this, pour your mixture back into the saucepan and back onto the stove, on medium heat.

It is important to use a whisk and not a spoon to prevent getting lumps. Stir slowly until thickened. Immediately turn the heat off and mix in the vanilla extract and butter.

Serve it with whatever your heart desires.

           

 

 

 

Buttercookies or Vanillekritzken

I just can`t describe what an amazing  vanilla flavour these cookies have. Sandwitched together with jam or your favorite spread (such as Nutella) they are a must for any holiday treat.

 

I felt like they needed something extra, to make them even more fancy. So I decorated mine with royal icing. Each cookie has a different design, but I think these are the prettiest. :D

It took me almost the entire day just to decorate them, so I suggest you bake them a day ahead.

 

Of course, there`s no need for you to decorate them, but in my opinion...well, it`s Christmas and why not make something special?

Also, one more thing you should know: buttercookies are the best after they have "aged" a bit. That means you have to leave them at roon temperature for at least one day. They are at their best only after 3 days.

I know, waiting for a delicious treat can be sometimes painful, especially if it smells so good (like these do), but it`s worth it. They will be soft, flavourfull and perfect to be eaten.

   

 Please note that these cookies have a lot of butter in them, which helps taste and flavour, so I wouldn`t recommend using margarine. Eventually, shortening would work as well as butter, but again, butter is the most important ingredient. Make sure you use a good quality one. It`s better if you spend a couple more money on high quality ingredients.

 

Here is the recipe with full instructions:

Ingredients:

250 grams butter (that`s about 2 sticks and 1/4) room temperature!

250 grams brown sugar (white granulated sugar works as well)

2 teaspoons vanilla extract

grated lemon peel from 1/4 lemon

2 eggs+1 egg yolk

1/2 teaspoon baking soda

450 grams all purpose flour

For decorating (this step is optional)you`ll need royal icing different colours and sprinkles.

Directions:   

1. Line 3 cookie trays (or known as "cookie sheets") with parchment paper. Set aside.  

2. Beat the room temperature butter for 1 minute. Add the sugar and beat until pale and fluffy, about 5 minutes.

 Then break the eggs, separately, and beat each one in, making sure everything is very well incorporated. Add the egg yolk too.

In comes the vanilla extract and garted lemon peel.

3. Switch to a spatula and incorporate the flour and the baking soda in the mixture mentioned above. You should get a dough that forms into a ball. Take it out of the bowl, wrap the dough ball in plastic wrap and refrigerate it for 1 hour.

4. After such time, take the dough out. Meanwhile,  preheat your oven at 375 degrees F/ 180 Celsius. Add a bit of flour to your work surface, to make sure that nothing sticks, and flour your rolling pin as well.

5. Roll the dough ball into a rectangle or circle (the shape doesn`t matter) that should be 1/4  cm thick.   

6.Now choose your favourite cookie cutters, dunk them in a bit of flour before cutting into the dough. 

7. Arrange the cookies on your prepared baking sheets and bake in the preheated oven for 8-10 minutes or until you see the edges start to brown. Take the tray out, put it on a wire rack. Let it stand for 3 minutes. After such time, take the cookies and set them on a big platter to cool completely.

That`s it! Get to decorating :D

Happy Holidays ;)

 

   

 

  

 

Fun&Easy Cookie Decoration Ideas

You know, Christmas is coming and everybody (even those who normally don`t bake very often) makes cookies. Served plain or with a touch of icing, but what if your cookies had something special?

 

I must apologize for the "bleeding" of the icing, but, hey, it was my first attempt in decorating cookies and I did pretty well. For a beginner, of course.

I came up with this small ideas thanks to someone I know. She posted on Facebook a picture showing some festive decorated cookies and I asked if she made them. Her answer was that she didn`t do it, but she`d like to. 

So I figuired out that a tutorial on my blog might help some of you to impress guests with these. Aren`t they just cute?

 

Now, I used several methods of decorating the cookies, but first of all, I present to you my recipe for royal icing.

Ingredients 

1 egg white

150 grams powdered sugar

food coloring(mainly red, blue, green and yellor but I used only red and blue)

Directions 

Beat the egg white until frothy, or until you trace a small line with your fingertip and it holds. Like in the picture below:

With the mixer on low speed, gradually add the powdered sugar. The icing, when lifted, should fall in ribbons. Like this:

Now It`s time to dye your icing in the desired colors. Keep in mind that for each color you use, you will need and extra piping bag.

Time for decorating!
1.Method:(Snowflake)
Take some icing and put it on the cookie. Take a toothpick and even it out.

 See? You need a bit of patience.
Now that you have this done, take the piping bag which has the white icing and pipe strips on the blue icing. Gently tap the cookie to help the icing set. 
To give your  snowflake that magic cristal effect, dunk it in granulated white sugar.

Aaaand here you have it:

 

2.Method:(Hearts)

Put some icing on the cookie and spread it evenly with a toothpick. After that, take the piping bag (which has the white royal icing in it) and pipe small dots. Take the toothpick and place it just above the white dot, tracing a line trough it.

     Finished! Here you go:D

 

3.Method:(Marble)

This is the easiest methods of all. 

After you finished decorating and you still have some icing left but don`t want to waste anything, simply put a tablespoon of the other icings, swirling it aroung in the air. Just like in the picture below:

                                     

Take a cookie and dunk it in this mixture (without having stirred anything) and let the excess drip off. This is what you should have:

 

Note: Let the icing set for at lest 3 hours before handing your decorated cookie.

 

I`m sorry for the low quality of my photos but, again, the light wouldn`t cooperate! :D I hope this tutorial helped. I`d love to know how they turned out for you.

Lots of love and may you have the greatest holidays! 

 

 

   

  

  
 

  

   

 

Carrot Muffins

When I first told people what these muffins were made of, I could clearly see on their faces that expression "Carrots in muffins? No thanks.", but many of them seem not to know that carrots, when cooked, are a burst of flavor and add natural sweetness. That means you can have a delicious and healthy muffin at the same time.

Bless the lazy Sundays! My main activity in that day is doing anything but studying. Reading a good book, going horseback riding or watching TV are the best ways for me to relax.

I mean, everybody needs it. Besides these things, Sunday is the day when I usually crave something sweet that has to be homemade. And nothing beats a nice batch of muffins.

There is one thing I demand when having a muffin: moistness. I hate biting out of a dry one. So this is why I added sour cream to the batter. 

You might not have heard (if you are not a fan of baking) that sour cream, buttermilk,oil and applesauce help the cakes or sweetbreads become more moist and tender. So this is why I used both sour cream and oil in this recipe. 

You know, I mentioned that these muffins are healthy as well, so the amount of oil and sour cream is just 1/2 cup each. 

Here you go, the recipe with full instructions:

Ingredients

2 cups all purpose flour

a pinch of salt

3/4 (three quarters) Tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 cup of raisins (I used golden but any type works)

1/2 cup roughly chopped walnuts

3 Tablespoons shredded coconut

3 large carrots, grated

2 eggs

1 cup sugar

1 teaspoon vanilla extract

1/2 vegetable (canola,sunflower or walnut) oil

1/2 cup sour cream

1 teaspoon lemon zest (grated lemon peel)

Directions:

1. Bring 1/2 of water to a boil and soak the raisins, set aside while you are preparing the rest. 

2. Preheat your oven to 375 degrees F/180 Celsius and line a 12-cup muffin pan with muffin paper liners or spray it with non-stick cooking spray. Set aside.

3.In a large bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, walnuts, raisins (after you took them out of the water), grated carrots and shredded coconut. These are your dry ingredients.

4. In another bowl, whisk the eggs and the sugar until pale in color. Add the lemon zest, vanilla extract, oil and sour cream. Beat well. These are your dry ingredients

5.Now make a well in the center of the dry ingredients and pour the wet ingredients. With the help of a spatula, combine everything together but do not over-mix(or else you will have a tough, dense muffin)! Just until you see no flour traces in the batter.

6.Divide the batter into the muffin cups, filling it about 3/4. Bake in the preheated oven for 20-25 minutes (depending of your oven) or until a toothpick inserted into the middle comes out clean, with no wet batter on it but a few moist crumbs.

7. After you checked if the muffins are ready, take the tray out of the oven and transfer it on a wire rack and let the muffins rest in the pan for 5 minutes. Now take them out and enjoy! :)