Butter & cinnamon cookies

Hey pixels!! At least autumn temperatures are here. Today it’s raining. I felt so happy while I was coming back home after my crochet classes. I wanted to make something special to celebrate this amazing day. What about baking some cookies?

cinnamon cookies

This recipe is awesome. I love cinnamon; it tastes great, and all the house smells like heaven while you’re baking. I am eating my cookies with a glass of warm milk while writing. They are still a bit warm, so yummy!! I couldn’t resist the temptation of start eating…. Sorry not sorry…

I have no self control, at least with food. That’s a fact, my happy pixels. But the cookies are worth it. Still eating… I can’t stop. Maybe they will taste even better if I add some dark chocolate. Yes, better. That’s what I’m thinking right now; just in case you want to try them here is the recipe!!

cinnamon cookies & dark chocolate

Ingredients ( 40 units):

  • 200g flour
  • 90g cornstarch
  • 60g brown sugar
  • 150g butter, at room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 30g honey
  • 1 egg
  • 1/2 teaspoon cinnamon powder

Directions:

Sift flour, cornstarch, cinnamon, baking powder and salt. Set aside.

Beat butter, sugar, honey and the egg. In two times, add the dry ingredients. Knead until you have a firm dough.

Refrigerate your dough for about 2 hours.

Preheat oven at 175ºC.

Using two spoons, drop small amounts of batter in two baking sheets. Give them a cookie-like shape. It’s better if you cover your baking sheets with some parchment paper. Bake for 12-15′.

I had to bake my cookies in two times because I had to many cookies and I didn’t had enough space on my baking sheets. If the same happens to you, watch closely your oven. Maybe the second batch will take less time to be ready.

Do you bake cookies at home, my happy pixels? What do you think about this recipe? Please, let me know in the comments below.

 

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Meatless Monday: French onion soup

Hey pixels!! Another Monday is here. A meatless Monday? I don’t know if you eat meat or not, or if you skip meat for at least Mondays. I don’t know if you like soups. But I’m pretty sure you’re going to love this recipe. A French onion soup. Warm, cheesy and yummy.

french onion soup

Soup season is here, my happy pixels!! I love soup! I’ve been eating cold soups during summer, but I wanted a warm one. This is my first autumn soup this year. It’s been wonderful.

This is also my first home made onion soup. It takes some time to caramelize the onions, but after that is so easy and quick!! If someday you want to skip this part, just buy caramelized onions. But I’m sure the soup will be better if you just buy the onions and make the effort.

meatless monday: soups

Today I was cooking just for me, but it’s easy to adjust the ingredient amounts. And the work is almost the same if you make more soup, you just have to chop more onions.

Enjoy your soup, my happy pixels!! Bon appetit!!

a cheesy and warm soup

Ingredients (serves 1):

  • caramelized onions
  • 1 large clove garlic, minced
  • 1 1/2 tablespoons flour
  • 1 cup of vegetable stock
  • 1 bay leaf
  • 1 sprig of thyme (or 1/4 teaspoon dried thyme)
  • salt, to taste (if the stock you’re using it’s salty enough, don’t add extra salt)
  • 3-4 toasted baguette slices
  • grated cheese (Gruyere, Asagio, Swiss, or Mozzarella)

Directions:

Heat caramelized onion in a pot. Add garlic and cook for 1′. Stir in the flour and cook for an additional minute.

Add the stock, bay leaf, and thyme. Bring to a simmer.  Then reduce heat to medium-low and simmer for about 10-15′, partially-covered. Discard the bay leaf and sprigs of thyme.

Preheat oven to 175ºC.

When ready to serve the soup, place your oven-safe bowl or mugs on a thick baking sheet.  Ladle the soup into each of them, then top with a couple of baguette slices and the grated cheese.

Broil for 5-6′ or until the cheese is melted and bubbly.  Remove and serve immediately. Be careful, the mug is extremely hot.

What do you think about onion soups, my happy pixels?? I love this recipe! Do you have a favourite soup recipe? Please, let me know in the comments below.

Apple & custard pie

Hey pixels!! What do you think about picking some apples? Or buying some apples???? I love apple pies, and custard pies, too. So, why not making  a pie using both: apples and custard? I think this is a nice recipe. I love it.

apple pie

I thought that I had more apples at home, but I just had two. Two small ones, so my pie doesn’t have a lot of fruit slices on top. But it’s yummy anyway. This is a great autumn dessert.

I’ve made this cake because my mom loves apple cakes and pies and I wanted to try a new recipe for her. Next time with more apple slices, I promise… Anyway this is a nice recipe for a fall brunch. Why not making one for tomorrow? Let’s organize a Sunday brunch!! Yes!!

Ingredients:

Directions:

Preheat oven at 180ºC.

Grease a round mold; cover with your dough. Use a fork to make some holes on the dough.

Pour custard into the mold. Decorate with apple slices.

Bake for 35-40′. Allow to cool completely before eating.

What do you think about this recipe, my happy pixels? Do you make pies using fruit? Please, let me know in the comments below.

 

 

Plum Clafoutis

Hey pixels!! Clafoutis is a traditional French recipe, with fresh fruit and a sweet and soft dough. I know the traditional one is the cherry clafoutis, but I wanted to use another fruit, so I bought a couple of nice plums, and voilà!! A plum clafoutis!!

plum clafoutis

Actually I think that this recipe is so amazing that you could even try another fruits: pear, for example. I’m not sure if a French chef would aprove it, but I think that part of the joy of cooking is to try new things, to introduce some changes to the already known recipes.

a piece of clafoutis

This sweet is perfect for a brunch or a quick breakfast. I think its texture is lovely, so soft and sweet. Serve it with some tea, a coffee with milk, or even with a  glass of milk. Amazing.

plum clafoutis 2

Ingredients:

  • 4-5 large plums, peeled and chopped
  • 85g sugar
  • 100g flour
  • 50g butter, melted and cooled
  • 150ml heavy cream
  • 100ml whole milk
  • 4 eggs
  • decoration: powdered sugar

Directions:

Preheat oven at 180ºC

Cover the bottom of a greased 20cm round mold with parchment paper. Pour the chopped plums as you can see in the picture below.

before baking

In a bowl, beat the eggs. Add flour and mix until there are no lumps. Add the next ingredients, beating well after each one: milk, cream, sugar and butter.

Pour this mixture into the mold. Bake for about 40-45′.

Allow to cool before unmolding. Sprinkle some powdered sugar to decorate.

Do you like french food, my happy pixels? Have you ever eaten a clafoutis? Cherry or plum? Or pear? Please, let me know in the comments below.

 

 

How to caramelize onions

Hey pixels!! Today I’ve caramelized onions for the first time in my life. I usually buy a jar of caramelized onions at the supermarket, but I wanted to try a home made version. I use caramelized onions as a burger top or to make soup. I love the flavour and smell.

caroline-attwood-223881

I’ve been looking for some recipes and I found some different versions. For example, you can use sugar or not. I think that a sugar free recipe is a bit healthier, so I’ve used this one, but I leave here the instructions about how to add the sugar if you want.

Another curiosity I’ve found is that adding a bit of baking soda can accelerate the process.

Ingredients:

  • 3 large onions, peeled and sliced
  • 5 tablespoons olive oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • optional: 1/2 teaspoon brown sugar (I don’t use it)

Directions:

Heat olive oil in a wide, thick-bottomed skillet, add onion slices. Coat the bottom with olive oil. Heat the skillet on medium high heat until the oil is shimmering. Add the onion slices, salt and baking soda; stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

On low heat, cook onions, stirring every few minutes. The trick is to let them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. But don’t worry about this: mine are not brown enough, but the flavour is the same.

Keep cooking for about 50-55′. If you’re not eating your caramelized onions inmediately, store them in a closed container. They will be ok for 2-3 days.

Note: if you’re using brown sugar, add it to the onions after 30′. Stir and continue cooking.

Do you like caramelized onions, my happy pixels? I think they are great. How do you use them? Are you going to try this recipe? Please, let me know in the comments below.

Photo source: Unsplash

Meatless Monday: baked gnocchi

Hey pixels!! Last week I bought gnocchi for the first time in my life. I had no idea about how to cook them, what to do with them. I started looking for recipes. I found one that was similar to the first one, but with meat, so I created a meatless version of it.

baked gnocchi

Now I should say: I’ve discovered that gnocchi is not really my favourite Italian food. Not bad, but not as good as a good lassagna or a pizza. Don’t get me wrong, the recipe is yummy, but I thought that gnocchi would have a stronger potato flavour. This is the truth.

I don’t know what you think about gnocchi, but a good variation could be making the same recipe but using some kind of stuffed pasta instead. The cooking method would be exactly the same.

gnocchi closer view

Ingredients:

Directions:

Preheat oven at 175ºC.

Cook gnocchi according to package directions. Drain and transfer them to an oven proof ramekin. Cover with the rest of ingredients.

Bake for about 8-9′, or until the cheese is melted. Wait a couple of minutes before start eating.

Do you like gnocchi, my happy pixels? How do you eat them? Please, let me know in the comments below.

 

Tangerine mug cake

Hey pixels!! How are you?? A couple of days ago I saw tangerines at a local fruit store, and I couldn’t resist the temptation. I had to buy a couple of them. I love tangerines. They are sweeter than oranges, and smaller. I love its juice and to use them in sweet recipes.

tangerine mug cake

The next one is perfect if you feel lazy to make a bigger cake. I love mug cakes for this reason. They are ready in 5′ and still yummy. The next recipe makes 2 cakes, so why not making them for a romantic Autumn date at home? Or with your best friend? Your mum? Someone you love?

tangerine mug cake 2

My plan is to use lots of Autumn fruits and veggies to make awesome recipes during the next couple of months. I love Autumn products, so I want to use them all (now are fresh). Pumkin, apple, tangerine, chestnuts… now they are better than ever. And healthier. Awesome.

Consider this one as my first Autumn recipe this year!! I hope you’ll love it!! Thanks for reading, my happy pixels!

tangerine mug cake 3

Ingredients (2 units):

  • the juice of a tangerine (juice from a real tangerine is better than store bought juice, but use it if you don’t have tangerines at home)
  • 25ml olive oil
  • 55g sugar
  • 1 egg
  • 55g flour
  • 1/2 teaspoon baking powder
  • decoration: home made Nutella

Directions:

Beat tangerine juice, oil, sugar and egg.

Sift flour and baking powder; add to the liquid mixture.

Distribute in two mugs. Cook them together in the microwave for about 4′. If you cook the cakes one by one, they will be ready in just 2′ each.

Spread some home made Nutella on top as a decoration. Or just melt a piece of dark chocolate using the microwave and spread on top of your awesome cake. The combination of fruit and chocolate is amazing.

Do you like mug cakes, my happy pixels? Do you use fruit to make your desserts? Are you going to try this recipe? Please, let me know in the comments below.