Ever since my blogpost about the difference between muffins and cupcakes - I´ve been wanting to make some blueberry muffins. These muffins are so easy to make and you don´t even need an electric mixer to do so. The natural sourness of the blueberries makes a nice contrast to the sweeter variations of muffins or to cupcakes - plus they are great to take with you, since there is no icing to worry about ;-) The bursted blueberries make a pretty sight as well. I knew this was going to taste good, cause the recepie is from one of my favorite cookbooks about baking - over 500 pages of good quality, tasty and yummy recepies this book has never failed me. But it still always surprises me how good the outcome is.
If you need a quick and easy blueberry muffin recepie - this is the one. No electric mixer is required so you could even do this at night without disturbing your neighbours - but maybe with a lovely smell of newly baked muffins.
180g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
55g melted butter
1 teaspoon vanilla essence
1 teaspoon grated lemon rind
170g fresh blueberries
Preheat the oven to 200°C (400°F)
Grease a 12-cup muffin pan or use paper cases
1. Stift together the dry ingredients (flour, sugar, salt and baking powder) into a bowl
2. In another bowl add the wet ingredients - whisk the eggs together until blended. Add the melted butter, milk, vanilla essence and lemon rind and stir to combine
3. Make a mold in the middle of the dry ingredients and pour in the egg mixture. With a large metal spoon, stir just until the flour is moistened, not until smooth.
4. Fold in the blueberries
5. Spoon the batter into the cups, leaving room for the muffins to rise
6. Bake until the tops spring back when touched, about 20 - 25 minutes. Let cool in the pan for 5 minutes before turning out
OK what is the first thing you notice different? You will probably say "The Icing" which is correct, that´s the first thing per se that difference a cupcake from a muffin. Anything else? Maybe the bun? Or the texture of the bun, see how lower a cupcake is than a muffin?
The Cupcake "cake" looks pretty much like a miniature version of a standard cake, and tends to be not too tall, because of it´s texture isn´t strong enough to allow for high structures.
A muffin is significantly heavier in texture, and comes out of the oven with a large overhanging rim. It can contain fruits, nuts or chocolate chips, it´s never iced and can be both sweet and savoir. A cupcake also has a rim, but much smaller and delicate.
I read somewhere if you threw a cupcake against the wall, you would hear something of a "poof!" and if you threw a muffin against the wall, you would hear a "thud!" I found this very funny in explaining the difference between a cupcake and a muffin.
A muffin is more of a every day treat, and a cupcake is something for special occations and often very pretty decorated and with alot of love to detail. You can see cupcakes with frosting and sprinkles but too cupcakes in form of characters like Kermit, Cookie monster, owls and alot of other things.
The Term Cupcake, first shows up in 1828 in Eliza´s Leslie´s Receipts cookbook. Two terms can be found "Cup Cake" and "Cupcake". Where Cup Cakes refer to cakes whoses ingredients are measured by volume using a standard size cup, instead of being weighted. The term cupcake, what we use today, takes it term from the "cup" they where baked in (before muffin tins where available). This is the use of the name that has persisted and used for any small cake that is about the size of a teacup.
The makers of this teacup cupcake mold must have known this ;-)
This is also a cute Giant Cupcake tin sold at several shops including here
A standard cupcake uses the same basic ingredients as a standard sized cakes: butter, sugar, eggs, milk and white flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. With cupcakes - you beat the butter (that´s at room temperature) till it´s fluffy and smoth, then add the sugar and keep on beating - adding the eggs one at a time. The flour is stifted and mixed alternating with the milk. Baked in a preheated oven and then completely cooled before adding the frosting.
Now let´s turn to the muffins.
When we talk about muffins like the one on the picture here above, we are confearing to the american muffins. There are too english muffins, which predates the american ones, is a type of light bread with yeast. Which is usually baked in a flat sided disk shaped tin, about 8cm in diameter. They are usually split in two, toasted and served with butter and jam. The american form of muffins is yeast free. And the first recepies of these kind of muffins, we find first in the 19th century in american cookbooks.
The mixing does it. While you mix the cupcake dough you kinda fold in the muffin dough. If you did it the cupcake way, your muffins would become rubbery and would then probably make a "boing!" if you threw it at the wall ;-) A muffin dough is way quicker to make than a cupcake dough, cause the ingredients get folded in together, you don´t even need an electric mixer and every recepie says don´t overbeat the dough (or you end up with boing! muffins. The ones I have made usually contain buttermilk, and beside the baking powder you add some sodium. The butter isn´t beaten and comes to the dough in flakes and you hardly mix it - just enough to let it all come together. Muffins are great to take with you to a picnick, cause since they aren´t frosted you can fill up a box with them. Muffins aren´t cut but broken up, the dough is fluffy and airy and moist.
I like both muffins and cupcakes - cupcakes are the cuter ones, you make them with more love for special occations - muffins are everyday bakings - great to take with you for picknicks as well.
If you got a link to your favorite blueberry muffin or cupcake recepie please leave a link in my comments.
I hope you now understand a little more the difference between a cupcake and a muffin. I found this cute icon at Kawaii not where these two sisters are arguing a little who is the prettier one. But both can be pretty, and both can be ugly, it´s all in the hands of the maker ;-)
Baba Ganoush is one of the small dishes (Meze) served in the mediterranean and the middle east. Making it yourself is so easy and much more tasty than buying it canned up. Serve with some olives, salad, and fresh arabic flatbread (Khubz).
1. Preheat the oven to 200°C (375°F) 2. Pick the eggplants with a knife and let bake for 1 hour in the oven (200°C (375°F) ) 3. After the eggplants have cooled off, peel off and discard the skin. 4. Cut the meat in chunks, then add the garlic cloves after you cut them in small pieces. 5. Place the eggplant chunks with the garlic in a bowl and use a food processor or a blender to mash it together to a paste. You can also use a knife or a fork. 6. Add the tahini and mix well 7. Add the olive oil and mix well 8. Press the juice from 2 lemons and add to your paste and mix well. 9. Spice up with the cumin, salt and pepper or untill you are happy with the taste of your paste.
Now spread it on a plate using the back of the spoon for the little molds. Sprinkle a cross with curry (I used purple curry) over your paste after sprinkling some olive oil over it. Garnish with fresh parsley, basil or mint.
Coffee and chocolate the stuff that dreams come from..
Did you ever play that game as kid, where one thinks of a word and whipsers it in the ear of the next one and so on and in the end something totally different comes out? Well it´s the same with recepies - they go from one to the next and everyone adds his or hers own touch to it and makes it better or worse in the end. Well this recepie is adapted from Brown Eyed Baker who adapted it from My Baking Addiction who again got it from One Ordinary day. One Ordinary Day on the other hand got it from I Heart Cupcakes where the line ends - I don´t know where she got the recepie from, her lips are sealed. So that was the family tree of these cupcakes ;-)
I love when people write in their blogs where they get the recepies from - and in this case I not only discovered one great bog but four. Not much has changed with the batter along the way - My Baking Addiction adds chocolate, Brown Eyed Baker espresso powder to the batter. Original Buttercream is white chocolate buttercream. But I have seen other recepies, like from Martha Steward or Primerose Bakery that use coffee buttercream - and I for my part like that more. The colour is a tender light brown and decorating it then with some chocolate coffee beans looks very cute.
Makes 12 Cupcakes
1 1/3 Cup all purpose flour
1/3 cup dutch cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup strong coffee or 2 espressos (I used Nespresso Arpeggio)
1 teaspoon vanilla essence
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
Preheat the oven to 180°C (350°F), line a standard size muffin tin with paper liners
Mix the coffee, milk and vanilla essence together in a measuring cup (yes looks like a flavoured cafe latte ;-)). Set aside to cool off a bit.
Stift and mix the dry ingredients together in a seperate bowl
Beat the butter and both types of sugar together at medium-high speed until light and fluffy - takes about 3 minutes or longer depending on the softness of your butter
Now add the egg and beat until combined.
Now take your flour bowl and "flavoured coffe latte" Mix and add to your butter-sugar-egg mixture alterating, mixing together after each add. Don´t overbeat the mixture.
Divide the batter between the 12 liners and bake for 17-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Let cool completely before frosting
Espresso Buttercream Frosting
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoon vanilla essence
1 1/2 teaspoon espresso powder Milk in 1 tablespoon at a time can be added if frosting is too thick
Disolve the espresso powder in vanilla extract
Whip the butter on highs speed for ~5 minutes, scrape the sides of the bowl down. Add the powdered sugar on low speed until coporated - then increas the speed again and beat about a minute or two until fluffy. Add the vanilla-espresso mixture and keep on beating on high speed until completely incorporated.
To make the swirls look the best use a 1M decorating tip - if you need some instructions on how to pipe the perfect swirl - there is a great instruction on wiltons homepage here
Decorate with some chocolate covered coffee beans or sprinkles, anyway you like the best
Now to the taste of these beauties: very good cupcakes - definately going to bake these soon again :)
This is a pretty new blog - Caroline startet it in April 2010 - there are 3 - 4 entrys on it each month - though the first month did start out with 8 entrys. I hope she tries to update more often and share with us more of her cupcake recepies.
Debra from Hapa Bento called this Lazy Tuna Sushi. It looked yummy so I decided to try it out and here is the result :-)
After cooking the rice (you might see I overcooked my rice a little - prob. cause I didn´t use original sushi rice - next time I will ;-)). I mixed them with the rice-vinegar-water-liquid and formed the little triangles with my hands and then added the tuna flavored with soya sauce, then formed my little triangles and wrapped them up with strips of nori and a little cut out nori triangle for the "eye".
I´m not gonna write up the whole recepie since Debra explains it so well :-D at Hapa Bento - I found the rice got a bit too wet with adding the whole liquid - and I even added some more rice to it. So it´s probably depinding on how wet your rice are after cooking - how much liquid they need.
Cooled down and had with some soya sauce they were really tasty and I am definately gonna do them in one form or another again :-)
Inside my fortune cookie: !Be Patient with others! So I guess it´s telling me to be patient - some day I´ll get the hang of it ;-)
Here is a link to hapa bento blog page - it´s full of yummy things.
As I first saw a cute bentobox I wanted one too - there are tons of blogs out there and books about the art of bento. It doesn´t always need to be pure japanese food - though thats the classic bento. I would call Bento a lunch made with love to lighten up the day - when you open it and find alot of sweet little things inside it really lightens up your day. And we all know love goes through the tummy ;-)
Here a picture of my cute new bunny Bento box closed
and open :-) full of yummy things
Upper Box (250ml) Contains:
Star Shaped Boiled Egg
Oatmeal Mocca Sweets (see recepie below)
home grown mini tomatos :-)
Lower Box (350ml) Contains:
Salad and Tomato
Tuna sandwich with the German Flag (see recepie below)
Oatmeal Mocca Sweet Treats
250g Oatmeal grains
250g Powderd sugar
3 Tablespoon Dutch Cocoa
150g butter - melted
1/2 dl espresso
I decided to make these childhoods home made sweets. We used to make them as I was a little girl and I guess maybe they tought me to like coffee ;-) Today I used a freshly made espresso for the coffee flavor (nespresso Roma). Let the mixture cool a little before you make small balls out of it, cool in the freezer/fridge.
For the cute star shaped boiled egg - I used a bento egg mold. It´s very easy to use. Check here for some instructions on how to do it and pictures of other egg molds.
An apple a day keeps the doctor away - and these little bunny apples are just too cute - I followed the method to cut the rabbits correctly here.
half a glass (125ml) mayonese with some sour creme or miracle wip
salt and pepper
This salad is perfect for sandwiches - The recepie´s origin might be japanese - at least its from one of my dear friends thats half japanese and my favorite ex roommate - meine große :-) .
You can use mayonese or miracle whip, or mix mayonese with creme fraise to give it a bit lighter texture. Whatever is more your style.
Drain the Tuna, finely chop the cornichons and the boiled egg (I just put it throug my egg cutter and then take it up and turn 90° and cut it again with my egg cutter) couldn´t be easier. Some salt and pepper if you like.
The Bread is italian and I used a normal cookie cutter to get the shape I wanted - you could sprinkle it with a little sweet paprica powder on top as well for a pattern. I made it 3 tier and stuck a little german flag in the middle. It´s the day after the big day for Germany with the bad ending.
This combination of banana and cardamom is delicious in this soft textured moist loaf. It´s perfect for tea time, served with butter and jam.
150ml warm water
1 teaspoon dried yeast
pinch of sugar
10 cardamom pods
400g strong white flour
1 teaspoon salt
2 tablespoons malt extract
2 ripe bananas, mashed
1 teaspoon sesame seeds to sprinkle
1. put the warm water in a bowl. Sprinkle the yeast on top. Add the sugar, mix and leave for 10 minutes
2. Split the cardamom pods. Remove the seeds and chop finely
3. Stift the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture with the malt extract, chopped cardamom seeds and bananas.
4. Gradually incorporate the flour and mix to a soft dough, adding extra water if necessary. Turn the dough on to a floured surface and knead for about 5 minutes. Return to the clean bowl, cover with damp dish towel and leave to rise for 2 hours until double in bulk.
5. Grease a baking sheet. Turn the dough on to a floured surface, kneed briefly, then divide into three and shape into a plait. Place the plait on the baking sheet and cover loosley with a plastic bag. Leave until well risen. Preheat the oven to 220°C (425°F).
6. Brush the plait lightly with water and sprinkle with the seesame seeds. Bake for 10 minutes then lower the temperature to 200°C (400°F) Cook for 15 minutes more, or until the loaf sounds hollow when tapped.
Note if you prefer using a bread machine to make the dough - add the ingredients recording to your bread machine instructions. Take the dough out of the bread machine when the cycle is finished - you might need more flour - kneed a little and put in a floured bowl to let rice for 1 hour more. Then go on with #5 as described here above. I made my dough using a bread machine and a baking pan so I didn´t have to divide the dough in 3 pieces to make the plait.
Picture above shows the whole bread after baking
(please click on picture for full size)
As well as being low in fat, bananas are a good source of potassium, therefore making an ideal nutrisious low-fat snack.
Using Malt Extract in breadmaking produce a well-risen. good flavored loaf. Beside adding natural sweetness to your bread it is a complex mixture of carbohydrates, minerals and proteins, together with trace elements and vitamins. If you can´t find malt extract you can substitute it with other sweetness like vanilla or molasse.
Yesterday wasIcelands National Day and my birthday - Usually there is rain on my birthday - even in the famous 17. June song "Hæ Hó Jibbí Jei og Jibbi jei það er kominn 17. júni" (if you wanna play the song on guitar or just sing along just click the link for lyrics and guitar grips) they sing about it - no Birthday without hearing that song play on the radio (thanks for internet and internet radio I could hear it loud and clear over RUV then on Monday 14th and in the radioshow Stefnumót just put your cursor between Rás2 and Rondo then you should be on the right place in the show to hear it ;-) If anyone got this song as mp3 I would be very happy to get it :-D Thank you Humperdinkus from youtube for letting me know where I could listen to the song - brouht the spirit of 17. June over to Germany :-)
(please click picture to see full size)
I had Birthday Butterfly´s over the Rainbow cake - some strawberry-bree salad and some chocolate cupcakes of course with vanilla butter creme (pink) and mint butter creme (green)
First to the primadonna of every Birthday - The Birthday Cake
(please click on picture to see full size)
Since the 17th of june is famous for being a rainy day - I had a little rainy surprise in my Birthday Cake ;-) wanna slice? ;-)
(please click on picture to see full size)
Now here is the best part - hardly any food colouring used - I just added a few drops to make the colours look brighter - beside that it´s all in the fruits and berrys :-) Every Layer has it´s own taste. Red is Strawberry, Orange is Orange, Yellow is Lemon, Green is Kiwi, Blue is Blueberry and Purple is purple grapes. Covered with whipped cream and served with the rest of the berries :-) I saw this cake for the first time by I am baker Blog and fell in love with it - this was something I definately wanted to try at least ones ;-) It does take some time to mash all the ingredients and bake the 6 layers. There was no recepie for the bund at the I can bake blog so I just used one from another cake and used 8 eggs. On the original blog they use 6inch cake pans - but my smallest ones where my checkerboard cake pans (9inch). So it wasn´t as high as by I am baker.
Before you start making the dough - it is useful to prepare your "fruit-colouring mixes"
Here is what you need:
Red: 1/2 cup pureed strawberries
Orange: 2 tbsps of freshly grated orange zest and 1 tbsp freshly squeezed orange juice
Yellow: 2 tbsps of freshly grated lemon zest
Green: 1/2 cup of diced kiwi
Blue: 1/2 cup of blueberries
Purple:1/2 cup of finely diced purple grapes, 1 tbsp lemon zest and 1 tbsp orange zest
I used the dough from an old family cake recepie from my mum and doubled it.
400g caster sugar
Beat the eggs with the sugar untill fluffy then add the flour and mix well (but be carefull not to overmix it)
I used a measure cup to measure how much dough I had and divided it then in 6 seperate mixing bowls. Then added the different "colour-mixes" prepared before. You can do this cake without using any food colouring - but I added like a drop to the blueberry mix and some orange to the orange mix to make the colours clearer. Beat well together and always be sure to clean your instruments between "colours"
Now time to bake :) at 370F or 180°C I baked 3 at a time for like 10 minutes - then put on a wire wrack to cool.
After they where all baked and cooled I cooked together 1 cup of sugar and 1 cup of water to make a simple syrup. Set a side to cool down and then brush that on between the layers. Cover your cake with some plastic foil if you are serving it the next day or later.
Then whip the cream and cover your cake and decorate the way you want to - of course instead of whipped cream you can use any other covering frosting of choice. The whipped cream however tastes delicious to this fruity taste cake.
My Motto was Birthday Butterfly´s flying over the Rainbow to keep the rain away ;-)
Strawberry-Bree Chese Salad with Honey Mustard Dressing
with all the lemons that lost their zest during the making of the birthday cake I decided to use all the lemon juice from them for my dressing on the healthy part of my birthday dish - the Strawberry-Bree Chese Salad with the Honey Mustard dressing
(please click on the picture to see full size)
All you need is a salad mixture with Frisee salad in it - Here in Germany you can buy a salad mixture called paris salad mixture and it´s a great mixture and ready to go as well - so no snip snap needed ;)
250g of strawberry´s sliced in half
200g of Brie cheese ( I used the one from President)
150g cashew nuts
Honey Mustard Dressing (double)
2 tbsp Honey
10 tbsp olive oil extra virgin
4 tbsp lemon juice
2 tbsp mustard (dijon)
1 garlic clove
serve with fresh baquette
Of course ther wouldn´t be a birthday without cupcakes - ;-)
Magnolia Chocolate Cupcakes
2 cups all-purposed flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter (softened) (see note)
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces (170g) unsweetened chocolate, melted
1 cup buttermilk
1 tsp vanilla extract
makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5-10 minutes.
Preheat the oven to 350 degrees (175°C) .
Line two 12-cup muffin tins with cupcake paper. Set aside.
In a small bowl, stift together the flour and the baking soda. Set aside.
In a large bowl, on a medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing well until well incorporated. Add the dry ingredients in three parts, altering with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Icing: Vanilla Buttercream and Mint Buttercreme (I used the buttercreme from here adding vanilla essence or mint essence)
(please click picture to see full size)
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
Preheat oven to 180°C (375°F). Beat margarine and sugars untill fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins.
Use a full rounded tablespoon to make cookie dough balls - press them down a little on a prepared baking sheet ( no worries they don´t fload over all during baking). I got around 25 cookies from the dough - but of course it varies how big you want them.
Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
Here a picture of them cooling down
P.S. I accidently forgot the plain sugar in this recepie and only used the brown one - but they still taste sweet enough for my taste ;-) This recepie I found on http://www.bigoven.com/
This Bread is really a basic white flour bread enriched with egg - adding the eggs to the loaf however gives it a richer flavour and creamier crumb, as well as a golden finish to the crust. The slices have a great crust and soft in the middle - perfect for sandwiches. This is a bread you can do from the start till the end in the bread machine - or like on this picture do the dough in the machine and then bake seperately in the oven.
1 egg and 1 egg yolk
water see method
500g (4 1/2 cup) flour
2 tsp sugar
1 1/2 tsp salt
2 tbsp butter
1 tsp dried yeast
Method using a bread machine:
1. Put the eggs in a measuring cup and add sufficient water to give 300ml (1 1/2 cup)
2. Mix lightly and pour into your bread machine pan.
3. Sprinkle over the flour covering the water. Add the sugar, salt and butter in seperate corners and make a mold in the middle for the yeast.
4. Set the machine to basic/normal settings if you want to bake the bread in it as well or use the dough setting if you want to bake it seperately in the oven. For the latter - take it out of the machine when the dough cycle is finished and place in a bread baking pan - let rest for 15 min then brush it with a beaten egg and bake in the oven at 180°C (356°F) for about 25 - 30 minutes depending on your oven - if you think it´s about ready - you can always take it out and if you hear a hollow sound when you tab on it´s bottom it´s ready.
for breakfast or to afternoon tea - these soft and tender raisin buns with a touch of cardamome you are garantied going to love. If you can´t get a hold on cardamome essence - you can use grated cardamomes as well This recepie makes around 30-40 buns . You can easily freeze them as well.
It´s perfect to make the dough in the bread machine or the old fashion way
150g melted butter 7dl (5-6dl) warm milk 1 pack dried yeast 2 tsp cardamome essence 1 kg flour pinch of salt 2-3 dl raisins
Method: 1. Melt the butter and add the milk, cool it down to 37°C (98,6°F) 2a.If using a bread machine add the warm solution to the pan, add the cardamomm essence as well and cover with the dried ingredients (set the raisins aside and add to your dough when the machine peeps) and press the dough only button (takes about 11/2 - 2 hours depending on how long the dough cycle is in your bread machine 2b. If not using a bread machine - mix together the butter-milk solution with the rest of the ingredients and form a dough. Leave to rise in a warm place for up to an hour - till the dough has doubled in size 3. After the dough has risen / or the bread machine dough cycle has finished - you can now form around 40 buns out of the dough. Place on a prepared baking sheet and leave for few minutes before you bake them. 4. Brush your buns with a beaten egg (milk or water) and bake for around 15-20 min at 200°C (392°F)
Usually I bake this bread for easter shaped like a Lamb - see picture here. But today I didn't even know exactly what I was going to make till I started with the little knots and I guess my cupcake love took over and volá here you can see the result
This Dough is sooo nice to work with and for people who like to use the technique in this world - it´s so great to just put all ingredients in the baking machine and press the dough setting. 1 and half hour later I returned to the scene of the cupcake crime and punched down the dough a little and started making these knots and tails - even formed a giant cherry with a stem and leaf.
one pack dried yeast (7g) or 25g fresh yeast
1 tsp salt
if you are not using a bread machine - disolve the fresh yeast in the warm milk and add the sugar. Combine all ingredients together and kneat untill you have a solid dough. Let rise in a warm place for 1 hour - or untill double in size. Using a Breadmachine - add the ingredients in correct order and choose the dough setting. It takes about 1 and a half hour in my machine using dried yeast. After the cycle is finished or your dough is double in size start forming it and shape it the way you like. Leave for 15 minutes to rise again and brush with milk before you bake it for 15 - 20 min at 180°C (350°F).
This Blog is called Queen of the Kitchen - cause we all are the queens of our own kitchen´s. I love to bake and cook, well I do love more to bake pretty little cakes than to cook. I startet this blog to share with family and friends what I am making or baking. Beside it´s practical to have the things you made on a blog - it´s reachable everywhere and no worries about loosing that little piece of paper you got them written on. Sadly I don´t live in the same country as my lill sister "Pandora" , she is always making something great in her kitchen and is a great cook and baker, and I am happy she wanted to join in on my lill blog thing :-D We have come a long way from making mud cakes with flowers in the garden.
All pictures on this site are copyrighted. Use in whole or in part is strictly prohibited without written consent. If you try out some of the recepies on this page please link back and comment me about it so I can see how your version looks like.