Lemon Poppyseed Muffins

Mhhhh, the sun is shining, the birds are singing, the trees are starting to bloom and it gets warmer. Spring is finally here, thank god.
And so, for the beginning of spring, I thought I'd bake something that fits, that is not so heavy, and so I one day on Pinterest( yes I'm now pining stuff and I love it) I found Lemon Poppyseed Muffins and they looked great.
I wanted to make them right away, but I didn't have all the ingredients at home. 
So I waited, and today I made them. 
Guys, they are brilliant. The lemon zest and juice in the batter makes them lovely and gives them freshness, that you wouldn't believe can exist in a muffin, plus the yoghurt makes them really moist.

This is a must try for, actually everybody. And so easy to make.

For 12 Muffins you'll need:

2/3 cup sugar

Grated zest and juice of 1 lemon
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream or plain Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds

For the Icing:
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice

1. To Make the Muffins: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream or Greek yogurt, eggs, vanilla, lemon juice and melted butter together until well blended.

3. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don't overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

4. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

5. To Make the Icing: Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. Serve.

One of these, will make your day a little bit brighter.

XOXO Owlicious ;)

Cinnamon Rolls

Oh my gosh, I don't know why but I never really wanted there to be such a large cap between my posts, and I'm so sorry, that I let all of you wait so long.

As a way to say sorry, I'm gonna share a recipe with you, with which you will fall in love immediately, I promise. 
I did as well as the rest of my family.

Cinnamon Rolls are a classic, and if done right are addictive. 
What, in my opinion, is one of the most important aspects of cinnamon roll making is a good yeast dough. When the dough isn't right, the rolls will be dry or boring and you will loose your enjoyment of this wonderful baked good.
A good cinnamon roll, can go a long way to make your day a bit better. There is so much goodness and joy in just one bite. So when you're feeling down, take some time to make these and you will feel better. Or make these for someone to make them feel better. 

Making cinnamon rolls isn't really a difficult task, but it'll take time. And you need to give the rolls the time. The more time the dough gets to make it rise, the better and fluffier the finished product will be.

So here is a little trick to give the dough the time it needs, but to also get it done as fast as possible.
Mix the dough the night before you want to bake them, and put it in the fridge. So it can rise overnight.
And it works. When I made cinnamon rolls I tested it. 
I made two batches of dough, one overnight and one the normal way, and surprisingly, the overnight ones were even better.

But what would cinnamon rolls be without the yummy filling that makes them perfect???? 
Make sure you use plenty of cinnamon, I mean, you can't go wrong with cinnamon.

For the best Cinnamon Rolls ever, ever, ever you'll need:

For the dough:
3 1/2 cups(420g) Flour
1/3 cup(75g) Sugar
1 Pack dry yeast
1 Tsp Salt
1-1/4 cup(240-300ml) lukewarm milk
1/3 cup(75g) Butter, melted
1 Tsp. Vanilla extract

For the filling:
3/4 cup(170g) brown Sugar
2-3 Tbsp. Cinnamon
1 stick(112g) Butter, softened

1. In a small saucepan, heat up the milk , add the vanilla extract.Melt the butter either in a small bowl in the microwave or also in a small pan. Set both aside for a few minutes.
In a large bowl, sift together the flour, sugar, salt and dry yeast. Set up a hand mixer with the dough hook. Add all of the butter, but only 1 cup of the milk at first, and start kneading it with the hand mixer, first on low speed then higher speed.
If the dough seems to dry add a bit more milk.
Knead for about 5 minutes on a flour covered countertop, until it is smooth and pliable.
Cover and set at a warm place for 1 hour.

2. When the dough has doubled in size, punch all the air out of it and knead again for a few minutes.
Dust your rolling pin and countertop with flour( don't be miserly with it, or the dough will stick to the surface) and start rolling out your dough. I won't give you measurements for this like other recipes do, but please make it a square.

3. Spread the butter generously over the surface of the dough( so that it is nice and buttery and yummy, and sprinkle the brown sugar- cinnamon mix over it, also generously. 

Roll the dough up, by starting at the longest side. Cut the roll into 2 inch/5 cm thick pieces.

Grease a casserole dish, and also sprinkle that with the sugar-cinnamon mix. It will caramelize and gives the bottom of the rolls a really nice caramel glaze.

4. Place the cinnamon roll pieces into the casserole dish and leave 2 thumbs wide space between each.

Again cover and place somewhere warm so that they can also double in size, for about half an hour.

5. Preheat oven to 350°F/180°C.

When the oven has reached its temperature, bake the cinnamon rolls for 30-40 minutes.

If you want to, you can make them even better and more sinful, by topping them off with a yummy frosting. 

For this you'll need:

1/4 cup(55g) Cream cheese, room temperature

1/4 cup(55g) Butter, softened

1/2 cup(60g) Powdered sugar

1 Tsp. milk

1. Mix together the butter and the cream cheese until combined. Add the powdered sugar and the milk and stir until everything is blended together and slightly soupy.

Spread the frosting over the still warm Cinnamon Rolls

Great now I'm getting hungry again, thanks to myself for that. Don't they look perfect???

Somebody just couldn't resist them and took a bite, hmm... who could have done this???

Just a little warning, those Cinnamon Rolls are no friends of your bikini body, so enjoy them in moderation.

Or use the time in between for a work-out, to burn the calories you'll gonna eat, because you WILL eat them, even if you don't want to.

Enjoy them and have a lovely weekend,

XOXO Owlicious ;)

Irish Soda Bread

I don't know why or how, but the day before yesterday I got the urge to make a bread again. 

And I though "hmmm which bread could you make", so I searched on the internet and through my recipes at home and found an Irish soda bread recipe on one site, and I thought " wait a minute.... you've seen that before" and it looked and sounded really good. Which it was.

I really like the tangy buttermilk flavor of the bread, which makes it really mild and gives it an unique taste. I also love that it is so quick to make. You won't even need an hour to make this.

Because it is made with soda instead of yeast, you won't have those breaks where it needs to rise for hours. You just mix the ingredients together bake it and baam you'll have an delicious, yummy bread.

The crust of the bread is so good and it is really fluffy, which I love in a bread.

 For one Irish soda bread you'll need:

3 1/3 cup(400g) Flour

1 1/2 Tsp. Baking powder

1 1/2 Tsp. Baking Soda

1 Tsp. Salt

1 1/2 Tbsp. Sugar

1 large egg

1 1/2 cup(350ml) Buttermilk

2 Tbsp.(25g) Butter, melted

1. Preheat oven to 440°F/225°C.

In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.

In a measuring cup, mix together the buttermilk, egg and molten butter. 

Pour about 3/4 of the liquid ingredient to the dry ingredients, and start mixing it all together with a fork( which works really well). If you need more liquid, pour in some more.

When the ingredients are mixed together, knead with your hands for a few minutes. The dough should not be sticky.

2. Make a round form out of the dough, and place it on a parchment paper covered cookie sheet.

With a knife, cut a cross into the surface.

 Bake for 15 minutes, then turn down heat to 375°F/190°C and bake for another 20-25 minutes.

When it is done, it should sound hollow when you knock on it.

This bread has a slightly sweet taste, which is why it tastes excellent with just a bit of salted butter on it, especially when it is still warm and the butter is melting on top of it☺.

My mom made Chili to it, which was really good( I had it veggie style), because the spiciness of the Chili it the mild, tangy flavor of the bread work great together.

So, if you're looking for an quick and easy bread this will be it for you.

XOXO Owlicious ;)

Valentines Day Cupcakes

Happy Valentines Day to all of you❤❤❤❤!!!
In honor of this day I made some yummy and awesome looking valentines cupcakes. And which sort of cake fits better to this day then red velvet?? NONE.
Plus it is my favorite.

I just love the red color of it and how it fits the day. 
For the decoration I made some fondant hearts in red and pink, and they just look so cute and inviting.

Those cupcakes are perfect as a present for your sweetheart or loved ones which you want to feel special.

For the Red Velvet Cupcakes you'll need:
 3 1/3 cup(435g) Flour
1 1/2 Tsp. Salt
3/4 cup(170g) Butter
2 1/2 cups(565g) Sugar
3 large eggs, at room temperature
6 Tbsp. Red food color
1 1/2 Tbsp. Cocoa powder
2 ounces(55g) Dark chocolate, melted
1 1/2 Tsp. Vanilla extract
1 1/4 cup(300ml) Buttermilk
1 1/2 Tsp. Cider vingar
1 1/2 Tsp. Baking powder

1. Preheat oven to 350°F/180°C.
In a medium size bowl sift together the flour and the salt. Set aside.
In a large bowl cream the butter and sugar, on medium speed with your hand mixer, for about 5 minutes until very light and fluffy. 
Add the eggs, one at a time, and beat well after each addition.

2. In 3 parts, alternating with the flour, add the buttermilk. Beat until everything is incorporated but do not overbeat. 
Add the melted chocolate and beat until combined. 

3. In a small bowl mix together the cocoa powder, food color and vanilla extract.
Add to the batter and beat well. The batter should now have a deep red color.
In another small bowl stir together the cider vinegar and the baking powder.
Add also to the better and incorporate.

4. Line a muffin tin with paper cups and fill those about 3/4 with batter.
Bake for 15-20 minutes.
Let them cool before frosting them.

For the Cream Cheese Frosting you'll need:

1/2 cup(112g) Butter
16 ounces(450g) Cream cheese
2 cups(240g) Powdered sugar, sifted
1 Tsp. Vanilla extract

1. In a large bowl cream the butter with an electric hand mixer for about 3-5 minutes until light and fluffy. Add the powdered sugar and beat until you have really firm buttercream.
Add the vanilla extract and beat until incorporated.
Add the cream cheese and beat until just combined. Do not overbeat or it'll be soupy!!!!

2. Cover with plastic wrap and put into the fridge for 15-20 minutes.


You can decorate your cupcakes however you like it. Your creativity can be boundless. 

As you can see I used a spatula to make a frosting swirl(looks easier than it is) and a 1M Wilton tip to pipe the frosting the cupcakes.
I also used a imprint mat for the bigger hearts. I think it makes them look even more precious.
You could also make some buttercream and pipe some roses on top of the cupcakes and make a little rose bouquet. 
Any way you make them, they'll be a hit for sure.

Have a lovely Valentines Day my lovelies, see you soon...

XOXO Owlicious ;)

Buttermilk Waffles

Who doesn't love waffles?
Some like them for breakfast and some just in between.
No matter what way, they are delicious. And my buttermilk waffles will rock off your sock when you try them.
Because of the buttermilk they are so moist and fluffy and just sooo yummmmmmmmm, that you will never, ever, ever try another recipe.

And they are so easy to make too.

For the Buttermilk waffle you'll need:

1/3 cup+1 Tbsp.(85g) Sugar
1/3 cup+1Tbsp. (85g) Butter, softened 
Pinch of Salt
2 large eggs
7/8 cup(200ml) Buttermilk
1 3/4 cups(200g) Flour
1/2 Tsp. Baking powder

1. Sift the flour, salt and baking powder into a medium sized bowl. Set aside.
In a large bowl, cream the sugar and the butter for about 3 minutes until they#re light and fluffy.
Whisk together the buttermilk and the eggs and add to the creamed butter. Stir until combined.

2. Add the flour in 2 heaps and stir until combined. The batter should be kinda gooey. If it is too thick, add some buttermilk.

3. Preheat a waffle iron. 
Grease before placing about 3 tbsp. of batter onto the iron.
Bake the waffles for about 3-4 minutes until they're golden brown and your kitchen smells heavenly.
Serve them while still warm, with whatever you like, like i.e. some ice cream, whipped cream, fresh fruit, maple syrup...

And let me tell you, they ARE as good as they look✨

XOXO Owlicious ;)

Happy SuperBowl sunday

The whole week I was so excited for this day: Super Bowl Sunday.
Yes, we Germans broadcast the Super Bowl, it is fairly late but so worth it. And an interesting fact is, that more and more Germans watch and like Football;) Like me.

Who are you rooting for? 
Seattle Seahawks or Denver Broncos?

Personally my favorite teams are already out of the game( Saints, Patriots and 49ers), so I am for the Broncos.
And  for a good reason, the Seahawks kicked out my darling New Orleans Saints, and I nearly cried when I watched that game. So there's no "Who dat" :(

No matter who you're rooting for, enjoy the game and have a good time.

XOXO Owlicious ;)

Chocolate Walnut Pie

If someone can have a Love-Hate relationship with a pie, then I have one with this. 
It was the first time I've made the Chocolate- Walnut Pie, although I've had this recipe in my folder for what feels like forever, and OMG it is so delicious. 
I can barely hold myself from just eating the whole pie, but because I'm a woman and like every other female being on this planet I really watch what I eat, but I can't help myself when it comes to this pie😭.
So now, I have to plan in some extra minutes in my workout, but it is so worth it.

The hardest thing with this pie is making the pie crust, the rest is easy peasy lemon squeezy.

For 1 Chocolate- Walnut Pie you'll need:

1 Basic Pie dough
3.5 ounces(100g) Dark Chocolate, chopped
9 ounces (250g) Walnuts
4 large Eggs
3/4 cup(175ml) Sugar Beet Syrup or Dark Corn Syrup
3/4 cup+2 Tbsp. Sugar
1/2 Tsp. Salt

1. Prepare the Basic Pie dough as described in the recipe(I posted one a while ago, if you have one of your own, use that) and refrigerate for at least 1 hour or over night.
Preheat oven to 410°F/210°C.
Roll out the dough and place in a greased pie tin. Blind bake for 8 minutes.

2. Spread the chocolate on the warm pie crust and let it melt slightly. 
Add the walnuts.
For the filling crack the eggs into a bowl and beat them slightly. Add the Syrup and stir until combined, then add sugar and salt and again beat until combined.
Reduce heat to 375°F/190°C.
Pour the filling over the chocolate walnuts and bake for 40 minutes.
The pie should jiggle slightly when done baking. 
Let it cool completely before serving.

At first mine looked slightly burned, but thats just the syrup and the sugar who caramelized.
This pie is really to die for and I love it and hate it.

So my dearies, you'll hear again from me soon.

XOXO Owlicious ;)