Recipes

yummy sunday

The days are getting short, dark, and cold…boo! So I’ve decided to add a bit of flavour to my weekends by creating delicious recipes. I will share these with you every other Sunday, in a feature post called: yummy sunday. I hope you also get inspired to create your own recipes and maybe try some of mine. I would love to read about your yummy sundays too.

This time: Pumpkin Doughnut Muffins

yummy sunday - pumpkin doughnut muffins

you can see the original recipe here.

For the batter

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree
  • 3/4 cup light brown sugar
  • 2 large eggs

For the sugar coating

  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Pumpkin doughnut muffins

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

  2. Step 2

    Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

HAPPY YUMMY SUNDAY!

see original recipe here

Germany and the love of Nutella

Here’s a few things I didn’t know about Germany before I moved here:

1. It gets really hot in the summer
2. You actually don’t see people naked in the parks
3. Nutella rules
4. Not everyone likes sausage
5. Turkish food is delicious
6. They love to have long breakfasts at weekends

There’s other things but I’ve decided to focus only on the positives 😉

Meanwhile, I have also embraced some of the local love of Nutella and have baked a few delicious treats with this divine spread. I have found the recipes in some American sites, since it seems, Americans are as fascinated with Nutella as the Germans.

If you’re wondering how a cup of Nutella looks like, here it is

Here’s a recipe I got from the site Ambitious Kitchen. Is dead easy and very popular!

Easy, fudgy 5-ingredient Nutella Cookies with Sea Salt
Author: Monique of AmbitiousKitchen.com
Serves: 12-14 cookies
Ingredients

  • 1 cup nutella
  • 2 tablespoons brown sugar
  • 1 egg
  • 1/2 cup flour + 1 tablespoon
  • coarse sea salt for sprinkling

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.
  3. After 10 minutes roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.

Another popular Nutella recipe I’ve tried is: Nutella Brownie Cheescake Bites, from US Masala blog.

If you decide to try it, let me know what you think about it!