Just ’cause they’re pretty – Vanilla cupcakes

Vanilla cupcake with blue frosting

Ok I’ll be honest. I hate cupcakes. Let me correct that. I love cupcakes, they just always happen to be spoiled by ludicrous amounts of frosting. And I seriously don’t get why people love frosting……it’s so freaking sweet and excessive! And that, coming from me, is saying something, because I literally eat sugar cubes. But I just don’t understand how this cupcake frenzy we’re in is the perfect excuse to order a huge dollop of butter and sugar on top of a miserable bit of cake.

That being said though….cupcakes are incredibly cute and fun to make…they’re basically a pastry canvas in which you can go totally crazy decorating, and it’s not the serious undertaking of making say, a wedding cake…it’s just a teeny tiny cake which you can mess up without any serious consequences. The color, shape and flavor of the toppings are endless! So I guess in that part I can understand and get on board the cupcake mania. But since I didn’t want to go all out and make a huge mess of my kitchen (because everyone who decorates cakes know how many freaking utensils and surfaces get covered in sticky sugary stuff) I made a simple vanilla cupcake with buttercream frosting recipe! They actually took about an hour and a half all in all to make! Read more for the recipe.

Vanilla cupcake with two tone frosting

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Tiny dinner again? – Chocolate and Peanut Butter Tartlets

Chocolate and peanut butter tartletsChocolate and peanut butter tartlets

I have continued to neglect the uploading of recipes….I know…I’m terrible. But I’m always busy or sick. Right now I’m recovering from my 4th respiratory disease of some sort in less than two months. It’s crazy. Just when I’m getting back on the wagon, back to a good daily routine with lots of exercise, cooking, crafting and gazillions of endorphins per day (either from exercise or chocolate…you guess)….no, my body says. And its back to resting for three days straight without doing anything fun. Hmmph. This has to stop! The good part of not posting though, is that I’ve cooked a lot of new things in between posts, and so I can pick the yummiest! This time I present you with a hard to surpass combination; chocolate and peanut butter, on a crunchy, buttery, flaky tartlet. Sounds delicious? That’s cause they are. I created these because I had a birthday dinner party for one of my best friends, but she’s super tiny (tinier than me) and so I made mini everything for dinner. (Yes, again) Tiny burgers, tiny fries, tiny salads, tiny stuffed portobellos, and of course, tiny desserts! Pavlovas, which I’ll post as soon as I sort the photos out, and these incredibly good chocolate peanut butter tartlets. The tartlet shells are a bit tedious, yes. But you can skip that and make a regular size tart using a pastry ring, because the filling is really really easy and fast. Just make sure you weigh your tart shell properly. Read more for the recipe!

(The above mentioned tiny dinner. See why I had to make tarlets?)

tiny dinner

Beating eggs into doughSablageShort pastry dough

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Bake-a-lot-‘of-em – Banana and chia muffins

Banana and chia muffins

You know when you’re craving something sweet, but hearty, and fluffy, and full of flavor and wholesome and filling and incredibly delicious? And possibly also cute? ok, maybe you don’t crave cute. But these muffins certainly fall into all of those categories. They’re so good that when you start sharing them you’re going to regret not having made more. That’s why I’m telling you from the beginning; bake a whole lot of ’em because people are going to be asking for more. Or you are. Bring them to work, to school, to your friends at the gym and tell them they lie don’t have butter lie so they’ll too have some. And then you’ll be loved by everyone and be declared queen or king of the world. Ok, I also lied about that last part. But some of your friends might consider it, since on top of being so good by themselves, they’re covered with an incredibly good cream-vanilla glaze, courtesy of  Jessica at How Sweet It Is. Read more for the recipe.

Banana, eggs, chia, flour

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Baking Frenzy Part III – Blueberry cream scones

Blueberry Scones

I haven’t forgotten the third installment of the baking frenzy. I was just saving this to be posted on monday, when you can look at it, then think about it on tuesday, wednesday, thursday, friday….nevermind. You should just stay up late and make these today. Seriously (Imagine your breakfast tomorrow morning). The recipe comes from Deb at Smitten Kitchen, who very aptly puts it, has occasional dreams of scones (and so do I) and hence has provided us with this heavenly heavenly recipe, originally from America’s Test Kitchen Cookbook (which I’ve already made a mental note to get, if all the recipes turn out like this one!). They truly are scone perfection, especially because of all the recipes from the baking frenzy, these were the easiest and fastest to make. Only bad point to them is that they don’t keep well (do any scones ever?) – but don’t fool yourself, they’ll be gone before you find yourself reaching for the tupperwares.
The original recipe called for currants, but I substituted with blueberries, which where slightly crushed as I was forming the dough and gave the scones some moist and sweet purple spots. Read more for the recipe.

Butter in Cubes

Blueberry sour cream sconesCrumble Continue reading

Baking Frenzy Part II – Nutella Banana Muffins

Nutella Banana Muffins

So for baking frenzy part II, which I know, I’ve taken waaaaay too long to post, I’ll share with you one of my must recipes. I make these pretty often, not because they’re easy, not because I love nutella, not because I love banana muffins, but because they are the perfect combination of all that I’ve just said. I even know the recipe by heart now! The original recipe comes from Delicious Days, one of my favorite food blogs, with a few modifications of my own.

The Recipe:

Nutella-Banana Muffins
(adapted from Delicious Days)
Yield: 30 small muffins

2 eggs
125 g soft butter
100 g brown sugar
2 large ripe bananas
150 g Nutella
100 ml milk
250 g flour
2 tsp baking powder
1 tsp baking soda

Directions

Preheat the oven to 350ºF.

Cream together in a large bowl the eggs, butter and sugar, then fold in squashed banana and whisk.

In a separate bowl, combine milk and baking soda and blend well. Also separately, mix the flour with the baking powder. Now alternately blend in a part of the milk mixture, then a part of the flour mix, part of the milk, … until everything is combined. Add the nutella and with a rubber spatula swirl it into the batter, taking care not to mix it too much, leaving whole streaks of it unblended.

Now pour batter into prepared muffin tins (I used silicon) and bake  in the preheated oven until golden brown, or a when tested with a wooden skewer it comes out clean.

Serve warm, the nutella truly kicks in then.

Batter with nutella