First Signs of Spring!

It is a March break for kids, and the very first week of some gorgeous sunshine, which brings fantastic weather to hang out outdoors. It feels like we were hibernating.... for some time with the nature together.

We have found today these purple flowers picking from underneath the dry leafs.

Here is the sunshine.... makes me smile! Warm us up, please!

Happy 39th Birthday to Andres! I have made Fruit Tarts to celebrate on Tuesday!

Silly monkeys, and me spending Wednesday in the park.

Home Made Bread

On Friday I was trying to make Ricotta... don't ask! It turned out to be a great butter milk, oups.... Now I have a big glass jar full of it, which is great too. Because I have made bread, called "Favorite Herb Bread". Here I have used some of that butter milk.

Ingredients
2 packages dry yeast
2 tspns sugar
4 cups bread flour, approx. (I have used 2 cups unbleached fl. and 2 cups whole wheat)
1 tspn salt
1/4 cup olive oil
1 cup buttermilk
black pepper, flax seeds, chia seeds, mixed dried herbs (optional) ... anything.
In the electric mixer bowl, dissolve the yeast and sugar in 1/2 cup warm water using the mixing paddle. Add 2 cups of flour and the salt and oil and mix gently. Slowly add the rest of the flour alternating with the buttermilk.
Add the optional flavorings at this time, Adjust the amount of flour to produce a dough that is not sticky. Change to the dough hook and kneed  the dough for about 5 minutes.
Transfer the dough to an oiled bowl and cover; put the bowl in a warm place to rise for about 1 1/2 hrs.
Punch down the dough and put it back into the mixer bowl to knead for another 2  mins.
Take the dough and divide it to form 4 elongated loaves. Put the loaves on a baking sheet. Let the dough rise again at room temperature for about 1 hr until it doubled in volume.
Preheat the over to 400 degrees and bake for about 30 min. Remove the bread from the oven and let it cool on a rack.

Oatmeal Blueberry / Raspberry Muffins

I run out of butter and a lot of other things. It's snowy and windy outside, and I don't feel like going to a store or digging the car out of the snow.
Here is a muffin recipe with no butter or fat. One of these deserts, which won't make you feel bad about yourslef. Enjoy with tea!!!

Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg
3/4 cup blueberries or mixed with raspberries
Preheat oven to 375 degrees.

Line 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
Combine flour, oats, baking powder, salt and cinnamon in a bowl. Combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in the fruit.

Bake for 16-18 mins.

Celebrating LOVE

Our Valentines celebration was all about making our bellies happy!
After the kids came back from school, I have surprised them with a home made / heart shaped cheese pizza....following by a broccoli soup (they were less surprised :-)).

After all our evening activities we enjoyed my updated recipe cupcakes with milk.

Personally I have an issue eating a cupcake icing full of butter. Here is perfect way to make it a bit more healthier.

Cream Cheese Frosting (no butter)

3 8-ounce block of cold cream cheese
3 1/2 cups powdered sugar
2 to 3 tablespoons of milk
1 tablespoon vanilla extract
For the cupcakes, I have used my previous recipe but I have reduced the amount of oil to 1 cup, instead of 1 1/2 cups.

Ingredients

2 1/2 cups unbleached all-purpose flour
1 1/2 cups brown sugar
1 tspn baking soda
1 tspn. kosher salt
1 tspn. unsweetened cocoa powder
1 cup vegetable oil (I have used canola oil)
1 cup buttermilk, room temperature
2 large organic eggs, room temperature
1 tspn. white distilled vinegar
1 tspn. vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pan with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. 

And here is Leon enjoying his huge bone. At first he didn't know where to start and now there is almost nothing left. Amazing skill! :-))))

Corn Dog Muffins

"Andre, what are those hot dogs called? The once on the stick, and you are always asking for it!", I couldn't remember...

"It is Pogo, mom!", Andre got all excited.

Last week I found this recipe that looked very similar and much healthier option, right here.
The kids liked the idea!

Besides baking, I experiment a lot with Quinoa lately, bought this organic quinoa in Costco some time ago... and I kind of like it now, it is so easy on the stomach and you can add anything to it. Plus the BENEFITS of eating this nutritious seeds!

Salad ingredient:

Tomatoes, cucumbers, avocado and a feta cheese on top. 

For the dressing: 

1 tbsp. of olive oil and Balsamic vinegar with some salt and pepper.

Cinnamon Roll Cookies!

I have been eyeing this amazingly good looking cinnamon rolls, right here.
But admitting to myself that these rolls are very dangerous (for my belly), I have been staying away from making it.
Last week I was searching online for a "healthy" new ideas for our dinner, and I have come across this Cinnamon Roll Cookies.... so tiny and easy to make!

Ingredients

• 2 cups of flour, plus 2 tablespoons flour (I have used unbleached flour)
• 1 teaspoon cinnamon, plus 1 tablespoon for divided use
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened, plus 3 tablespoon for divided use
• ¼ cup granulated sugar
• ¼ cup light brown sugar, plus ½ cup for divided use
• 1 egg yolk
• ¼ cup applesauce
• 1 tablespoon of light corn syrup
• 1 teaspoon vanilla

For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

Instructions:

1. Sift together flour, cinnamon, baking soda and salt. Set aside.
2. Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer.
3. Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined.  Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside.
4. Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with remaining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes.
5. Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape. See above picture.)
6. Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.

To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.

Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Store cookies in an airtight container.

During the Holidays...

There was so much baking during this Holidays, some new recipes and lots of basic shaped cookies. One of my favourites were the Chocolate Coconut Snowballs found here. First of all I love oats in everything... so combining it with chocolate and coconut was a great combination!



Ingredients:

1 cup sugar (I used brown sugar)
1/2 cup unsalted butter (I used Organic, just to make myself a little bit better)
1 tsp vanilla
1/2 cup cocoa powder
1/2 cup milk
1 cup unsweetened shredded coconut, plus extra for rolling
3 cups old fashioned rolled oats

Melt the sugar, vanilla, cocoa powder and milk in a pot. Bring to boil and simmer (no more than 5 min.) Add the coconut and oats to the mixture. Roll into balls, once it is not too warm. Drop into bowl of coconut until covered. And store in the refrigerator.