Aug 9, 2011

Blueberry Muffins

Nothing beats healthy, filling blueberry muffins for breakfast! So good!

Blueberry Muffins


  • 75 g. unsalted butter
  • 200 g (1 1/3 cup) plain flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 caster sugar  or vanilla sugar
  • pinch of salt
  • 200 ml buttermilk
  • 1 large egg
  • 200 grams blueberries


1. Melt the butter and set aside to cool for a little while.
2. Preheat oven to 350F.
3. Combine dry ingredients  in a bowl.
4. Add dry ingredients to butter mixture. Alternate with buttermilk mixture.
5. Add the blueberries.
5. Pour batter into prepared and greased muffin pans.
6.Bake until done.

Jun 4, 2011

Chocolate Muffins

Chocolate Muffins
  • 1/2 cup butter
  •  2 eggs
  •  1 cup buttermilk
  •  1 3/4 cup flour
  •  2/3 cup cocoa powder
  •  1 1/4 cup brown sugar
  •  1 tsp baking powder
  •  1 tsp baking soda 
1. Melt butter for 30 seconds in the microwave. Let cool.  Add sugar. Blend in eggs. Mix well using whisk or mixer.

 2. Combine dry ingredients together.

 3. Alternately add dry ingredients and buttermilk to the creamed mixture.

 4. Pour muffin batter to cupcake trays. Bake at 350 until done.

 5. Enjoy your fresh muffins.

Jan 27, 2011

Vanilla Shortbread Sugar Cookies with Sugar Free Strawberry Filling

This is one of my favorite cookies ever. So buttery and pretty. Just perfect for Valentine gift giving.

Vanilla Shortbread Sugar Cookies with Sugar Free Strawberry Filling


  • 1 cup unsalted butter, room temperature
  • 1/2 cup confectioner's sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract


1. Beat butter until soft. Add confectioner's sugar and beat until well combined.
2. In a separate bowl blend together flour and salt.
3. Gradually add dry ingredients to butter mixture. Beat in vanilla extract.
4. Knead dough until mixture is well combined. Wrap in plastic wrap and chill in the refrigerator for one hour or overnight.
5. Thaw and roll out dough to 1/4 inches thickness. Cut out cookie sandwich using heart linzer cookie cutter.
6. Bake at 350 F for 8-10 minutes. Let cool on wire rack.
7. Dust window (top cookie ) with confectioner's sugar (optional)
8. Spread sugar free strawberry jam on bottom cookie.
9. Assemble cookie like a sandwich.

Recipe adapted from Rosewater Shortbread Cut Out Sugar Cookie recipe

Jan 22, 2011

Tasty Weekend Muffins

Say hello to a happy weekend with fresh- from-the-oven-muffin  treats! These muffins taste just right and light. As this is a basic muffin recipe feel free to add  your flavorings of choice such as berries, chocolate chips or corn kernels.

Happy weekend!

Tasty Weekend Muffins


2 cups all-purpose flour
1 tablespoon baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1 large egg
1/2 stick butter (melted)


1. Preheat oven to 350° F.

2. Combine the flour, baking powder and salt.

3.Melt butter in microwave.

4. Beat the eggs in a separate bowl and add the sugar, milk and vanilla to the eggs.

5. Grease and flour a muffin pan.

6. Pour melted butter into the egg-vanilla-milk mixture gradually.

7. Gently pour the batter into the prepared muffin pan and bake immediately for 20 minutes or until  a toothpick inserted into the center of a muffin comes out clean.

Nov 4, 2010

Vanilla Cherry Cupcakes

I just recently celebrated my  birthday. Instead of a chocolate birthday cake with magic candles (candle light that just won't die even how hard you huff and puff) I opted to make some very delicious vanilla cherry cupcakes! No candles here but just juicy and oh so  tempting red cherries on top.

The vanilla cupcake base is taken from Ming Makes Cupcakes' Vanilla Cupcakes with Lemon Filling and Meringue Frosting  recipe.

Vanilla Cherry Cupcakes 


1 1/2 cup cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temp
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk

Mix flour, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk. Beat just until mixed. Pour into lined cupcake pan. Bake at 400 for 20 minutes, or until toothpick comes out almost clean.


1/4 cup milk 
1 cup confectioner's sugar 
Long stemmed red cherries

Mix milk and confectioner's sugar. Add or lessen milk to attain desired consistency and thickness of frosting. Spoon over cupcakes. Garnish top with cherry.   

Oct 24, 2010

Weekend Breakfast Burrito

This is a lovely breakfast item to enjoy on a weekend morning. It's chockful of antioxidants and vitamins to add zing to your day.   Try it!

Weekend  Breakfast Burrito


  • Softened corn tortillas 
  • Chopped tomatoes
  •  Chopped onions
  •  Red bell pepper slices
  •  Jalapeno slices (canned)
  •  Scrambled eggs
  •  Whole basil leaf (large)
  •  Salt and pepper to taste
  • Sliced cheddar cheese 
  •  Dollop of sour cream

1. Soften corn tortilla on a skillet. Add a small  amount of oil on the skillet and cook tortiila on both sides until slightly golden.

2. Cook scrambled eggs and slice all ingredients except for basil leave.

3. Pile ingredients in the moddle of the corn tortilla .  Add sour cream and salt and pepper to taste.

4. Wrap or fold the tortilla.  

Oct 16, 2010

Holiday Baking Preview

This cookie is so good with coffee, tea and ice cream. Make a batch today!

Chocolate Shortbread Cookies


  • 2 cups (260 grams) all-purpose flour
  • 3/4 cup cocoa powder 
  • 1/4 teaspoon (2 grams) salt 
  • 1 cup (2 sticks) (226 grams) unsalted butter, room temperature 
  • 1/2 cup (60 grams) powdered (confectioners or icing) sugar 
  • 1 teaspoon (4 grams) pure vanilla extract
Shortbreads: In a separate bowl whisk the flour, cocoa powder with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Recipe from Joy of Baking 

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