Authentic home and kitchen store. The best service around. The authority on home and kitchen store. It all comes back to Home

Search This Blog



Subscribe By Email

Showing posts with label Apricots. Show all posts
Showing posts with label Apricots. Show all posts

Ten magnificent cupcake recipes you definitely need to try

There is nothing better than a cup of coffee with a delicate and yummy cake in the morning. You can try many different cupcake recipes, and all of them will be incredibly delicious and easy-to-make!

1. Coconut muffins with chocolate filling

INGREDIENTS
100 g of shredded coconut
150 g of butter
200 ml of milk
350 g of wheat flour
2 teaspoons of baking powder
100 g of sugar
150 g of dark chocolate
2 eggs
Almond flakes for garnishing

PREPARATION
1. Bring the butter to room temperature.

2. Combine the eggs with sugar in a bowl. Whisk them until stiff, then add the butter and milk. Mix everything well.

3. Add the shredded coconut and mix. Sift the flour and baking powder into the bowl. Mix the batter.

4. Line your cake molds with paper. Put 1 tablespoon of the batter in each of them. Then add a piece of chocolate.

5. Cover the chocolate with a tablespoon of the batter. Preheat the oven to 200 ºC. Bake the muffins for 20 minutes.

6. Garnish the muffins with almond flakes.

2. Tiramisu cupcakes

INGREDIENTS
For the batter:
1/2 cup of flour
100 g of butter
160 g of sugar
2 eggs
A dash of salt
1 1/2 teaspoons of baking powder
200 ml of milk
2 g of vanilla
For the topping:
250 g of Mascarpone
150 g of heavy cream (33-35%)
5 tablespoons of powdered sugar
2 g of vanilla
2 tablespoons of cocoa powder

For the syrup:
fresh brewed coffee
2 tablespoons of rum

PREPARATION
1. Whisk together the butter, sugar, salt and vanilla. Add the eggs one by one, then add the milk and flour together with baking powder in this order: half of the milk, half of the flour, the rest of the milk and the rest of the flour. Whisk everything together.

2. Fill the molds with the batter. Preheat the oven to 180 ºC. Bake the cakes for 25 minutes.

3. While the cakes are baking, brew some coffee and let it cool down, then add the rum. When the cakes are done, make 10 to 12 holes with a toothpick in each of them.

4. Moisten the cakes generously with coffee using a teaspoon or sponge.

5. Let them cool down completely.

6. For the topping, whisk the Mascarpone. Combine the cream, powdered sugar and vanilla in another bowl and whisk together.

7. Carefully mix the cheese with the cream mixture. Top the cakes with the cream using a piping bag. Garnish them with cocoa powder.

3. Red velvet cupcakes

INGREDIENTS
150 g of sugar
150 g of wheat flour
100 ml of milk
100 g of butter
1 egg
2 tablespoons of cocoa
1 tablespoon of red food coloring
1 tablespoon of vinegar
1 teaspoon of baking powder
vanilla extract (you can use vanilla sugar)
A dash of salt
Powdered sugar for garnishing

PREPARATION
1. Take the butter and egg out of the fridge before cooking to bring them to room temperature.

2. Combine the butter, sugar and vanilla in a bowl.

3. Whisk the ingredients to make them light and fluffy.

4. Add the egg and whisk again on the lowest mode. You should get a smooth, creamy batter.

5. Combine the milk, vinegar and food coloring in another bowl.

6. Separately mix together the dry ingredients: flour, cocoa powder, baking powder and salt.

7. Add 1/3 of the dry mixture to the batter and stir. Then add 1/3 of the milk and mix thoroughly.

8. Add the rest of the dry ingredients and milk in the same manner. When you mix everything together, whisk the batter with a mixer to avoid lumps.

9. Line cake molds with parchment. Fill the molds with the batter.

10. Bake the cakes for 20 to 25 minutes at 170 ºC. To make the cakes more delicate, it’s important not to exceed this temperature.

11. When they are done, take the cakes out of the molds and sprinkle with half of the powdered sugar. Let them cool down, then sprinkle them with the rest of the sugar to make a sweet crust.

4. Cupcakes with Nutella and nuts

INGREDIENTS
50 g of butter
100 g of ground nuts
300 g of flour
1 teaspoon of baking powder
50 g of cocoa powder
100 g of sugar
200 g of Nutella
1 egg
150 g of sour cream
vanilla
1/2 cup of milk

PREPARATION
1. Combine the sugar, cocoa powder, salt, nuts and flour.

2. Met the butter and let it cool down.

3. Mix together the melted butter, Nutella, egg, sour cream, vanilla and milk.

4. Add the wet ingredients to the dry ones, whisking. Fill the molds with the batter.

4. Bake for 20 to 25 minutes at 180 ºC. Garnish the cakes with nuts 10 minutes before taking them out.

5. Blueberry muffins with cheese topping

INGREDIENTS
For the batter:
300 g of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
150 g of butter (brought to room temperature)
200 g of sugar
3 large eggs (brought to room temperature)
2 teaspoons of vanilla sugar
50 ml of seed oil
2 cups of fresh blueberries for the batter and 1 cup for garnishing

For the topping:
2 packs of Philadelphia cream cheese
300 g of butter
250 g of powdered sugar
2 teaspoons of vanilla sugar

PREPARATION
1. Preheat the oven to 175 °C. Line cake molds with paper.

2. Wash the blueberries and dry them. Coat the berries in 1 tablespoon of flour.

3. Combine the flour, baking powder and salt in a bowl.

4. Whisk the butter together with sugar using the high mode of the mixer until they become fluffy.

5. Add the eggs one by one. Whisk the batter for a couple of minutes after adding each egg. Then add the vanilla.

6. Add 1/3 of the flour and whisk at the lowest mode. Then add 1/2 of the seed oil and whisk again. Add the rest of the flour and seed oil in the same manner.

7. Add the blueberries and mix carefully with a spatula.

8. Fill the molds with the batter and bake the muffins for 20 to 25 minutes until they are golden.

9. Take the muffins out of the oven and leave them in the molds for 5 minute. Then take them out of the molds and let them cool down for an hour.

10. Whisk the butter together with powdered sugar.

11. Add the vanilla and mix everything well.

12. In another bowl, whisk the cream cheese for 5 minutes.

13. Add the whipped butter to the cheese and stir with a wooden spatula until you get a smooth cream.

14. Garnish the muffins with the cream and blueberries.

6. Marzipan muffins with dried apricots

INGREDIENTS
300 g of flour
2 eggs
100 g of butter
85 g of marzipan
85 g of dried apricots
50 g of brown sugar
100 ml of milk
10 g of baking powder
1 teaspoon of powdered sugar
1/2 teaspoon of salt

PREPARATION
1. Preheat the oven to 190-200 °С.

2. Cut the apricots into small cubes.

3. Melt the butter.

4. Mix the flour together with baking powder and salt.

5. Grate the marzipan using a fine grater.

6. Combine the dry ingredients with the marzipan, apricots and sugar. Mix everything well to spread the marzipan evenly.

7. Slightly whisk the eggs, then add the milk and melted butter. Keep on whisking.

8. Add the wet ingredients to the flour and mix the batter well.

9. Line baking molds with paper and fill them with the batter.

10. Bake the muffins for 20 minutes.

11. Garnish the muffins with powdered sugar.

7. Chocolate and orange muffins

INGREDIENTS
250 g of flour
150 g of dark chocolate
3 eggs
120 g of brown sugar
100 g of butter
100 g of sour cream
2 handfuls of candied orange peels
175 ml of milk
50 ml of cream
40 g of cocoa powder
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt

PREPARATION
1. Preheat the oven to 200 ºС.

2. Melt the butter.

3. Combine the flour, sugar, cocoa powder, baking powder and salt.

4. Add the candied orange peels (keep some pieces for garnishing) to the dry ingredients and mix well.

5. Cut 100 g of chocolate into pieces with a knife. Add them to the flour and mix.

6. Whisk together the eggs, sour cream and milk. Add the melted butter and mix thoroughly. Keep some butter to grease the molds.

7. Add the flour and baking powder and mix.

8. Line the molds with square sheets of paper. The edges of the paper should go beyond the molds to take the muffins out easier.

9. Grease the molds with melted butter and fill them with the batter.

10. Bake the muffins for 25 minutes.

11. Break the rest of the chocolate into chunks and melt them with the cream in a pan.

12. Garnish the muffins with the chocolate icing and the candied peels.

8. Cottage cheese muffins with cherries

INGREDIENTS
200 g of wheat flour
5 g of baking powder
1/2 teaspoon of salt
80 g of sugar
150 g of cottage cheese
150 ml of milk
2 eggs
60 ml of seed oil
150 g of cherries (fresh or frozen)

PREPARATION
1. Sift the flour in a bowl and add the baking powder, salt and sugar.

2. Mash the cottage cheese with a fork. Add the milk, eggs, and seed oil.

3. Mix everything together. There can be small cheese lumps in the batter.

4. Combine the dry ingredients with the wet ones and mix thoroughly.

5. Add the cherries. If you use frozen cherries, thaw them first.

6. Grease cake molds with oil (if they aren’t made of silicone). Put the batter in the molds.

7. Bake the muffins for 30 minutes at 200 °С.

9. Upside-down cakes with pineapple and cherries

INGREDIENTS
For the filling:
1 can of pineapple
6 cocktail cherries (or canned cherries)
50 g of butter
125 g of sugar
For the batter:
125 g of sugar
2 eggs
125 g of flour
4 tablespoons of pineapple juice
1 teaspoon of baking powder
A dash of salt

PREPARATION
1. Melt the butter over a water-bath or in the microwave, then mix it together with the sugar and place it in the baking molds.

2. Put a pineapple circle in each mold, then add a cherry in the middle.

3. Mix together the eggs, pineapple juice and sugar in a bowl. Add the flour, salt and baking powder.

4. Pour the batter into the molds.

5. Preheat the oven to 180 °С. Bake the cakes for 20 to 25 minutes.

10. Pumpkin muffins

INGREDIENTS
For the batter:
400 g of pumpkin flesh
250 g of sugar
4 eggs
A dash of salt
300 g of flour
2 teaspoons of baking powder
1 teaspoon of cinnamon
A handful of shelled walnuts
175 of seed or olive oil

For the topping:
The zest of 1 lemon
1 teaspoon of lemon juice
2 teaspoons of sour cream
Powdered sugar to taste

PREPARATION
1. Peel the pumpkin and cut it into cubes.

2. Make a pumpkin puree using a blender. Then add the sugar and eggs and blend everything.

3. Add the salt and mix the batter, then sift the flour and baking powder into the bowl, adding cinnamon and a handful of walnuts (you can use pumpkin, sunflower, poppy, or flax seeds instead). Mix everything.

4. Add the oil and blend the batter.

5. Grease the baking molds with butter and fill them with the batter. Bake the muffins for 20 minutes at 180 °С.

6. Let the muffins cool down for 10 minutes.

7. Make the topping: grate the zest of a lemon, then add lemon juice, sour cream and powdered sugar. Mix everything thoroughly to make a smooth paste. Garnish the muffins with the cream.

19 Insanely Genius Kids’ Snacks To Start The Summer Off Right

Solve the “Mom, can I have a snack?” problem this summer.

1. Pizza Crackers
Iconic. Recipe here.

2. Sour Patch Kids Grapes
HEL-LO, this snack is made of two ingredients and is healthier than the candy. Recipe here.

3. Olive Penguins
Adorable. Good for your kiddies. Recipe here.

4. Apple Sandwiches
Flawless as heck. Recipe here.

5. Watermelon Pops with Greek Yogurt
Greek yogurt = healthy snack. YES. Recipe here.

6. Italian Pepperoni Rollups
Basically the Italian version of those fancy party pinwheel snacks. Recipe here.

7. Whole Wheat Apricot Jam Granola Bars
Step aside, brand name bars. Recipe here.

8. Healthy Firecracker Popsicles
So delicious you’ll make one for yourself… or three. Recipe here.

9. Tulip Tomatoes
Almost too pretty to eat. Recipe here.

10. Strawberry Yogurt Popsicles
Did somebody say “delicious”?! Recipe here.

11. Whole Wheat Pita Chips with Yogurt
Put those potato chips away. Recipe here.

12. Energy Bites
These might be more for you, TBH. Recipe here.

13. Oatmeal Raisin Popcorn Bars
So beautiful we might cry. Recipe here.

14. Watermelon Strawberry Lime Slushie
*Heart eyes* Recipe here.

15. Tropical Frozen Yogurt Bars
Timeless. Recipe here.

16. Peanut Butter Snack Spread
Simple, yet effective. Recipe here.

17. Chocolate Covered Banana Bites
GENIUS. Recipe here.

18. Fruit Salsa with Cinnamon Chips
Too perf. Recipe here.

19. And Cheeseburger Dip
YOU CAN’T MAKE THIS STUFF UP. Recipe here.

Whole Wheat Apricot Jam Granola Bars


We have had this conversation to some extent before, but I feel like I have never really confessed just how deeply my love for all things oat related in quite so much detail. So hey – I mean as long as we’re being really honest here – I guess I should tell you that I actually have no problem eating raw oats on their own. Yup, that’s right – believe it or not, I actually find raw oats to be incredibly delicious and sometimes I eat them with a spoon straight from my oatmeal jar . Ahh… that felt so good to get that off my chest 😀

Are you thinking to yourself … “this girl has gone bananas” yet? Well, then I guess this will make you think that I am double crazy time, but I gladly sit down to an extra large bowl of warm oatmeal Every. Single. Morning. Mhmmm , I never miss an oat-meal…. {bad pun definitely intended} 😀

Cole on the other hand is a little less than enthused to sit down to a bowl of oatmeal for breakfast. In fact that is probably the last thing that he wants to see on the breakfast table when he is in a hungry-bear man mood in the morning. It’s not that he wouldn’t eat the whole bowl if it was his only option for food… but, let’s just say it takes a little more pizzazz when it comes to getting him excited about consuming his required daily amounts of whole grain, oaty goodness. But it’s okay because I’m always up for the challenge…

Now, usually adding a decent amount of brown sugar, a dash of cinnamon and some cream will placate him enough to polish off a bowl of homemade oatmeal. However, what makes him really swoon for oats, is when they are baked into a buttery, crumbly, frenzie of granola-y goodness…

Now although I am a gal who loves her plain old fashioned oats, even I have to agree with my partner in crime and admit that oats baked into granola form are just down right irresistible – especially when you add some of your favourite jam to the mix.

These Whole Wheat Apricot Jam Granola Bars are basically my epitome of granola bar perfection. Not only are they whole grain {and all-in-all pretty healthy for you}, but they are also just plain addicting… like I feel like they could easily qualify as a bakers occupational hazard…

The buttery granola crust is full of flavourful goodness, what with all those toasted pecans, brown sugar, warm spices and of course, my very best friend … butter. So basically the crust alone, is enough to leave you smitten – but when you squish sweet apricot jam in between layers of that granola bar goodness… it is quite literally game over.

​You can whip these granola bars up in a jiffy and if you are not an apricot jam fan, simply swap it out for your families favourite – the granola crust pairs perfectly with pretty much any kind of jam our little heart desires {particularily apple jam …hint hint…. } 

Honestly, no matter what kind of jam you use, I can assure you that when you take a bite you will come down with a serious case of the nom, noms … hehe. So here is the recipe lovelies and I hope you enjoy!

Things you need…

INGREDIENTS
1 x 9×9 inch square baking pan
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1 1/4 cup whole wheat flour
1 cup quick oats
3/4 cup large flake rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
pinch of salt
3/4 cup toasted pecans
9 oz apricot jam {whatever your fav brand is}

PREPARATION
1. Preheat oven to 350 degrees and line a 9×9 inch square baking pan with parchment paper; set aside.

2. In a medium sized bowl, whisk together whole wheat flour, quick oats, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt; set aside.

3. In a large bowl, cream together butter and brown sugar together until pale and fluffy. Beat in egg and vanilla until completely combined. Add in dry ingredients in two additions, beating slowly until just combined and crumbly. Use a spatula to mix in the toasted pecans by hand.

4. Press half of the granola crumble mixture in to the prepared baking pan, being careful to press into the corners. Spread apricot jam over top evenly. Crumble remaining granola mixture over top of the jam.

5. Bake for 25-30 minutes or until edges are golden. Allow to cool completely before cutting into equal squares.

Recipe: Overnight Oatmeal with Apricots and Buttermilk

When we gave away those Crock-Pot Versaware slow cookers, we asked readers what they would make in their slow cooker. Reader Louie C said that she would make overnight oatmeal with buttermilk and apricots.
Well, at least two readers immediately wanted the recipe! We adore steel-cut oats too, so when Louie C kindly gave us the recipe we tested and ate it twice. Here it is, for your morning oatmeal enjoyment!

Here is reader Louie C's original recipe, explanation and one major disclaimer. We tweaked the recipe that follows just a bit - see our explanation below.
My cooker has only one temperature, which is quite high, and as a result I've never successfully made this -- I end up with a thick gummy crust on the bottom and top which has to be scraped off and thrown away -- it's a real waste. However, it does work on the stovetop, with a slight adjustment of the amount of liquids, and I can't think of any reason for it not to work in a more sophisticated crockpot. I have suggested the recipe to others who have successfully made it, although not everyone has liked the buttermilk part.
It's adapted from Alton Brown's very good "Good Eats" episode on oatmeal from several years ago, which is what first made me think of making oatmeal overnight.

1 cup steel cut oats, 1-2 tablespoons brown sugar, 1 cup dried apricots snipped into quarters, and/or any other dried fruit you like, 3 and a half cups of water, and 1 cup of buttermilk. I hear that it can cook for 7-8 hours on low and even those who did not like the buttermilk said the oatmeal was perfectly cooked and the amount of liquids well balanced.
We tested this twice, and while we did find some burning on the very bottom, we felt that we didn't get that gummy top. Also, we tested this the second time with a greased liner and that seemed to help the burning and sticking.

The best thing about this recipe is how the dried apricots soften and plump up overnight. They become full, juicy, and soft. Their flavor also spreads throughout the oatmeal; there was a strong apricot tang and orange tint to the oatmeal.

Now, about the buttermilk. We are all for buttermilk and its tangy freshness. But here we did feel that it gave a bit too much sourness to the recipe. We (and our breakfast companions) preferred a second version made with half/half and milk. The apricots already give the recipe so much tartness that we felt the buttermilk was a bit much. It might be different made on the stove. But that's our own preference - try it yourself and see.

Overnight Oatmeal with Apricots and Buttermilk

INGREDIENTS
1 cup steel cut oats
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup dried apricots, snipped into small pieces
3 1/2 cups water
1 cup buttermilk, milk, or cream
1 teaspoon vanilla
3 tablespoons wheat bran (optional)
Tools
2-quart saucepan

PREPARATION
Spray a Crock-Pot liner with cooking spray, or rub with butter. Mix the oats, brown sugar, salt and apricots. Pour in the water, milk, and vanilla and stir. Add the wheat bran, if you want. Turn on low and cover. Cook for 7-8 hours. Serve with extra milk and sugar.

Labels

Almond Apple Apricots Arancini Asian Asparagus beans Avocado Baked bakery Balls Banana Bar barbecue Bars Basket Bean Bed Bedroom Beef Beef Stock Belgian Bell Pepper Berry Biscuits Bites Blackberry Blancmange Blueberry Boiled Bolognese Bowl Box Cake Braid Brandy Bread breakfast Broccoli Brownies Bruschetta Brussels sprouts Bunny Buns Burrito Butter Buttermilk Cake Cake Mix Candy Caramel Carbonara Carrot Casserole Cheddar Cheese Cheese Pastry Cheese Snack Cheeseburger Cheesecake Cherry Cherry Tomatoes Chia chicken Chicken Legs Chicken Stock Chips Chocolate Chocolate Chip Chocolate Dipped Christmas Cinnamon clay flowers cocktail Coconut Coffee Collection 2018 Cookies Corn Cottage cheese Cracker Cracker Snacks Crackers Crackling Cranberry Cream Cream Cheese Creme Brulee Crisp Crispy Croutons Crunchy Crust Cucumber Cupcake Custard Dark Chocolate desert Dinner Dinnerware Dip Ditalini Dough drinks Easter Egg Egg Noodles Egg-battered Eggplant Energy Espresso Machine Farfalle Fashion Fettuccine Fillet fish food Frappe French French Sandwich Frittata Frosting Fruit fruits Fudge Funchoza Furniture Galettes Ginger Gingerbread Glaze Gluten Goat Cheese Gourmet Granola Granola Bars Grapes Green Peas Greens Grilled Chicken Ham Healthy Home Home and Kitchen Store Honey Horseradish horseradish cream Hot Dog Ice Iced Italian jam Kitchen lasagna Latte Laundry Lachine Lemon Lime Living room Maple Marshmallow Marzipan Mascarpone Mashed Potato Meat Meatballs Microwave Mint Molten Lava Mousse Mozzarella Muffins Mug Mushroom Mustard Napa Cabbage Nice 'n' Soft Sugar Cookies No-bake No-Cook Noodles Nuggets Nut Nutella Oat Conundrum Oatmeal Oats Olive Omelet Onion Orange Oreo Pan-fried apple Pancakes Panforte Panini Parmesan Pasta Pastry Cups Patties Peach Peanut Pear Penne Peppermint Peppermint Stick Cookies Pepperoni Pesto Pie Pineapple Pistachio Pistachio Nuts Pita Pita Bread Pita Chips pizza Popcorn Popsicles pork Potato Profiteroles Prosciutto Pudding Puff Pastry Pumpkin Quesadilla Raisins Raspberries Recipe Red Wine Refrigerators rice Ricotta Rigate Rigatoni Risotto Roast Roast Potato Roasted Rocky Roll Cookies Roll ups Rolls Rosemary Sage sallad Salmon Salted Caramel Saltimbocca sandwich Sauce Sausages Scones Seafood Seed Shrimp Simnel Skewers Slush Smoothie snacks Snickerdoodles Snowballs Soba Sorbet Souffle soup Sour Spaghetti Spicy Spinach Spring Onion Squash Steel-Cut Sticks Strawberries Stuffing Tart tea coffe Terrine thai Thumbprints Tiramisu Toast Tomato-wine Tomatoes Topping Tortilla Tortilla Chips Trifle Tropical Trout Tuna Turkey Vacuum Cleaner vegan Vegetable Veggie Waffle Walnut Watermelon Wrap Yogurt Yule log Zucchini

Most Popular Items on Sale

My Blog List

My Blog List