Basil & Cheese Muffins

200g your favourite cheese (mozzarella or gouda will work)

1/2 onion, chopped

5 cloves garlic

10 leaves fresh basil, finely chopped (mine are super large!)

10 leaves fresh marjoram, finely minced

50g butter + 2 tbsp oil (I only had 50g of butter so you can substitute oil with additional butter)

3/4 c buttermilk

1 egg

1 1/2 C AP flour

pinch of cinnamon

2 tbsp sugar

1/2 tsp coriander

1 tsp salt

1 tsp baking soda

1.  Saute your onions until fragrant. Add garlic. Mix it with grated cheese, chopped basil and marjoram and set aside.

2. In a large bowl, beat together the butter and oil. Add egg and beat well. Add in the buttermilk. Set aside.

3. In another bowl, mix together the flour, sugar, cinnamon, coriander, salt and soda.

4. Start adding flour mixture to the butter mixture. Mix well. Fold in the cheese mixture (leave some for sprinkling the tops). 

5. Divide the mixture among 12 muffin cups. Bake in a preheated oven (180deg C) for about 20 - 25 minutes.

Cinnamon Bun Bread

Ohh my cinnamon. Recently I bake so much with it. This cinnamon bun bread is incredible. It's chewy, gooey and sweet. However, I found it really sweet. It's okay if you eat just one small piece or have a slice with a strong cup of coffee. Next time I will reduce the amount of sugar for the topping. Despite of this I really enjoyed this bread. I only wouldn't call this bread. I'd call this cinnamon squares or cinnamon blondies because of their chewiness and sweetness. Moreover, it just doesn't look like bread to me. Maybe it had to rise more or I didn't add enough yeast. I wonder how it would turn out if I doubled the dough. Can't wait to try this!

Ingredients:

1 1/2 cups (190g) all purpose flour

1/3 cup (75g) sugar

1/4 tsp active dry or rapid rise yeast

2/3 cup (160ml) warm milk

3 tbsp vegetable oil

1/2 tsp vanilla extract

1 large egg

for the Filling/Topping:

3 tbsp butter, room temperature

3/4 cup (170g) brown sugar

1 tsp ground cinnamon

for the Icing:

1/2 cup powdered sugar

1 tbsp milk

Directions:

Lightly grease an 20x20cm (8×8-inch) square baking pan.

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips.

Place pan into a cold oven, then set the oven temperature to 180C (350F).

Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

Thick and Chewy Chocolate Chip Cookies

Finally I found the BEST chocolate chip cookie recipe! These are unbelievably thick and chewy. What I like most is the addition of oats and the browned butter. I made some changes in the recipe for example I used quick oats instead of rolled oats. Anyway, these were very delicious and I'm sure I'll keep using this recipe again and again. However, If you prefer more crispy and thinner cookies, try these - they are delicious too! 

Recipe found here.

makes about 15-18 cookies (I got more!!)

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup loosely packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

3/4 cups rolled oats (I used quick oats)

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon (I added 1/2 tsp)

1 cup chocolate chunks

optional: 1- 2 tablespoons milk, if dough is crumbly

Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Immediately remove the butter from the heat, whisking for an additional 30 seconds. Set aside and let cool.

In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.

Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time. Fold in chocolate chips. Refrigerate dough for 30 minutes.

Preheat oven to 190 degrees C. Using an ice cream scoop or your hands, form dough into 4cm balls. Place about 5cm apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.

Cinnamon Coffee Cake

I can't help myself but I love eating cake for breakfast. A slice of soft, moist and cinnamony coffee cake with a cup of strong coffee - that's all I need. This makes my mornings perfect. This coffee cake came out really delicious - just as I expected. Sour cream makes it amazingly moist. And those swirls of cinnamon! Perfection.

Recipe adapted from here.

Cake:
115g (1 stick) butter, room temperature
225g (1 cup) sugar
2 eggs
250g (2 cups) flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
340g (12 oz) sour cream
1 tsp. vanilla extract

Topping:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar

 

 

1) Cream together butter and sugar.  Add eggs, one at a time, beating well after each addition.

2) In another bowl, stir together the flour, baking soda, baking powder and salt.

3) Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla.  Mix until combined.

4) Pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping.  Add the remainder of the batter on top, and sprinkle with the remaining topping. 

5) Bake at 180C (350F) for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Rice and Roasted Vegetable Salad

I had the idea of making rice salad for a long time. Many years ago, I have tasted something like this and since then I was planning to make it myself. This dish is really delicious and can be eaten as a main or side. If you are not into vegetarian dishes, feel free to add some meat. I think next time I'll add some chicken but honestly I prefer it meatless. It was easy to create this recipe because whatever you add into it - it's okay. That's why I like it. To make the salad more fragrant and delicious, I decided to roast vegetables. It takes more time but I believe it's worth it. Of course, I'm sure you can skip this. If you do so, just toss everything together.

P.S. It's a perfect dish for spring!

100g rice + 1 tsp salt

1 carrot + salt, dried basil, pepper
5 medium mushrooms
1 1/4 cup chopped pumpkin + pinch salt; 1/2 tsp dried basil; 1/4 tsp ground pepper
1 red pepper
4 cloves garlic, finely chopped
1/2 onion
3/4 cup canned green peas
285g canned corn
 For the sauce:
1/2 tsp honey
1/2 tsp dijon mustard
1 1/2 tsp olive oil
1 tbsp vinegar
salt and pepper to taste
coriander seeds & green onion

1. Cook rice until done with some salt. Drain them well and set aside.
2. Chop carrot and season with some salt, dried basil and pepper. Pour a little of olive oil into your frying pan and saute carrots until softer. Then increase heat and roast until lightly browned.
3. Chop mushrooms and roast in your pan with some olive oil until golden brown. Repeat the same with pumpkin and red pepper.
4. In a frying pan, roast chopped onion.
5. Mix together the onion, carrot, red pepper, mushrooms, pumpkin, garlic.
6. Add peas and corn. Add rice. Mi everything well.
7. In a separate bowl, mix together honey, dijon mustard, olive oil, vinegar. Add some salt and pepper. Pour the sauce onto rice mixture and mix well. Sprinkle some coriander seeds and green onion on top.