These muffins are really good, because they are very moist, not very sweet and of course – they are with chocolate! My kids just love them and at one time ate almost everything (my hubby helped them a little bit ). So we agreed that we will repeat very soon.

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup ground flaxseed or wheat germ

2 tsps. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

1 cup pumpkin puree

2 large eggs

1/2 cup packed brown sugar

1/2 cup lowfat milk

1/3 cup canola oil

1 tsp. vanilla sugar

1/2 cup chocolate chunks (I used only 50g)

Preheat the oven to 180°C. Lightly coat 24 mini muffin cups with butter and set aside. Whisk together the flours, ground flaxseed, baking powder, cinnamon and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.

Note: 2 mini muffins has 220kcal, 11g fat, 28g carbohydrates, 4g proteins.

Source: MealMakeover Moms

(2 servings)

1 frozen banana

1 cup of frozen berries (I used blueberries)

2 tsps. peanut butter (next time I won’t use it)

1/2-1 tbsp. milk

With a food processor process the frozen banana and berries until they look like crumbs and are just starting to come together. Add the peanut butter and continue to process. Scraping the sides of the food processor. Once it seems a bit stiff add the milk. Blend until all is processed and looks like sherbet. Scoop into a glass or bowl. Enjoy!

Source: a thrifty foodie

It looks like simple ordinary pumpkin cake, but special taste gives cream cheese. It takes cake to another level

6 tbsps. butter, melted and slightly cooled

1 3/4 cups sugar

3 large eggs

1 cup pumpkin puree

1 3/4 cups all-purpose flour

1 1/2 tsps ground cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. ground nutmeg

225 g cream cheese, room temperature

1/3 p. vandens

In a bowl beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin and water until well blended. In another bowl, mix flour, cinnamon, baking soda, baking powder and nutmeg. Stir it into butter mixture until well blended. Spread batter evenly in 26 cm diameter baking pan, lined with baking paper.

In a bowl beat cream cheese, remaining egg and remaining 1/4 cup sugar until smooth. Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.

Bake in a 180°C oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan then cut into bars.

Source: the baker chick

This year my little boy turned 4! And this is his cake. I spend a lot of time looking for the right cake. The choice was good! Maybe a little bit cream was fat, but it was tasty. Also I drizzled sponge with cherry compote. For 6 people the cake was too big, so leftovers I freezed and now I can enjoy it with the afternoon coffee

(26 cm diameter cake form)

Sponge:

2 eggs

250 g sugar

50 g margarine

250 ml yoghurt (I used natural)

2 tbsps. cacao

1 tsp. baking soda (I used baking powders)

1 tsp. vanilla sugar

375 ml flour

1/2 tsp. lemon acid

Banana layer:

3-4 bananas

100 g sugar

55 g butter

1 tbsp. rum (didn’t used)

Cream and cream cheese layer:

360 g cream cheese

400 ml cream, 35% fat

50 g sugar powder

1 tbsp. milk

1 tbsp. sour cream

1/2 tbsp. lemon juice

First of all bake the sponge: Beat eggs with the sugar, vanilla sugar, cacao, soft margarine. Put lemon acid to the yoghurt and mix, then put baking soda and mix well – should become fluffy foam. Then mix eggs mixture with the yoghurt. With blender working on slow speed mix to the egg-yoghurt mixture flour. Line cake form with the baking paper. Devide dough into the three parts and first part pour in baking pan and bake in preheated to 180°C oven about 10-15 minutes (don’t overbake, the top should be sticky if touched with the finger). Still hot sponge turn on another baking paper and peal the first baking paper. If it’s hard to take off the paper, moisten it with cold water. Do the same with other two parts of the dough.

Then prepare caramelized bananas: Cut bananas into slices or cubes. In a pan on the medium heat melt the butter and put bananas. Sprinkle with sugar and mix while it dissolves. Mixture should became thicker and caramelize. Then pour rum and heat a little bit more. Take from the heat and let cool completely.

Prepare cream cheese layer: Mix cream cheese with the milk and sour cream. Mix in sugar and vanilla sugar. In another bowl beat cream to the foams. Slowly mix cream into the cream cheese mixture. Put into the fridge.

Layer the cake: Put in the baking form one sponge layer (I watered it with cherry compote), put one third of the cream cheese mixture, level evenly. The put half of caramelized bananas. Put another sponge layer. Do the same – put one third of cream cheese and leftover of bananas. On top put the last sponge and cover all cake with the leftover of the cream cheese mixture. Now you can decorate by your desires.

My decorations: Found the picture what I needed. Printed on the regular paper. Cut baking paper a little big bigger size than the picture and pin picture with the baking paper. Melt dark chocolate, pour in the culinary bag and paint with the chocolate picture profile. Then melt white and mix with tha chosen food color. Again put it to the culinary bag and color the painting. After that I had to melt another white chocolate square and it was somehow bad – it lumped and fat separated. So I put picture in the fridge (freezer) to get cool, then when it was firm I transfered picture on the cake. The last part – I had to do something with the windows and lamps. So I took about one teaspoon of gelatin and melted it in the 200 ml of water. Then devided to two bowls and colored with different colors. Put for about 5-10 minutes into the fridge while it started to jelly. Then with the spoon filled picture parts with jelly. And that’s all

Source: sponge from Supermama.lt, cream and bananas from Tobulos

I didn’t even imagined that they can be so popular I just wanted to bake some cookies But unexpectedly my coworker asked for the recipe and one guy (who also tasted these cookies) even a few times repeated that they are really good What could I want more? Only that you tried them It’s really easy but so good!

250 ml sesame seeds

250 ml grated coconut

500 ml oatflakes

375 ml flour

250 ml sugar

handful of rasins

handful of sunflower seeds

2 eggs

240 g butter

Heat the oven to 190°C. In a bowl mix all dry ingredients. In another bowl melt the butter, and when it will cool slightly, mix in eggs. Then wet ingredients pour to the dry ones and mix. Line baking tray with baking paper and with a teaspoon form cookies from the dough. Push them a little bit to make them flatter. Bake about 20 minutes.

Source: Tango su samčiais

I adore lemon in all dishes, maybe exept in yeasted buns And I’m very happy that my family feels the same. Long time ago I prepared chicken piccata by Forelle recipe. This was also great, just there is sauce more and lemon more I guess the best would be the combination of my and Forelle recipes – more sauce and lemen juice in moderation.

4 chicken breasts, halved horizontally

salt

pepper

1/2 cup all purpose flour

4 tbsps. unsalted butter

1 tbsp. extra virgin olive oil

4 cloves garlic, chopped

1 cup dry white wine

2 tbsps. fresh squeezed lemon juice

1 tbsp. capers, drained

Place flour into a shallow dish and season with salt and pepper. Place chicken breasts into flour. Tapping off excess flour. Into a pan add butter, olive oil and garlic. Heat over medium heat. When melted, add chicken breasts and cook approximately 5-6 minutes, turning once until chicken is golden brown. Then add wine and lemon juice. Reduce heat to low and allow sauce to thicken and reduce. Once sauce is reduced, garnish with capers, season with additional pepper if desired.

Source: bell’alimento

Very delicious chicken. We prepared if a few times but it was very hard to take photos. The first time I overcooked the chicken but glaze was thicker. The second time I cooked less but the glaze was thin. So I think the best would be to cook chicken (not over cook), then take it out and cook liquid to prepare good glaze Anyway, both times it was delicious supper for my family.

8 chicken drumsticks, skin on

1 cup water

1/2 cup balsamic vinegar

1/3 cup soy sauce

2 1/2 tbsps sugar

1 garlic cloves, peeled and bruised

1 small hot chili peppers, slit open, seeds removed

Place all the ingredients in a saucepan over a high heat. Bring to the boil, then reduce to a simmer for about 20 minutes. Remove any scum that rises to the surface. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

Source: Food.com

Puff pastry

1 egg

Sprinkles

Defrost puff pastry. Roll it a little bit and coat with beaten egg. Sprinkle with sprinkles and cut in to stripes. Bake in the preheated to 180°C oven while it starts to brown. Be careful – don’t overbake, because sprinkles will melt and brown.

Source: some supermarket Rimi booklet

One more easy and simple, as a lot of others, chicken dishes. I decided to try something new, because I’m a little bit tired to prepare chicken in a cream sauce and all the time overeat. This recipe is a little bit similar, just new seasons gives the new taste. And really don’t remember, we overate or didn’t

500 g chicken breast fillet

2 small onions

2 cloves garlic

salt

peppers

1 tbsp. paprika powders

1 tsp. flour

250 g cream, 10% fat

oil for frying

Cut fillet to stipes and season with salt and peppers. Cut onion in squares, garlic – to small chunks. Heat a few tablespoons of oil in a pan. Put chicken and fry till it browns nicely. Take chicken from the pan and put to the warm place. In the meantime, in the same pan fry onions and garlic. Then sprinkle over them flour and paprika. Fry for a minute and then pour cream and put chicken. Stew for about 3 minutes more, till sauce will become thicker. Serve sprinkled with greens.

Source: kuking.net

240 g flour

1 tsp. baking powders

2-4 tbsps. sugar

1 tsp. vanilla sugar

2 eggs

280-320 ml cream (depends on the size of the eggs)

Mix flour with baking powders. Devide egg yolks and whites. Beat egg whites well, egg yolks mix with sugar and cream. Mix flour to the yolks mixture and fold in beaten egg whites. Bake in hot waffle pan.

Source: Impossible is nothing