Lemon Sunshine Bread Pudding

This is another one of my bread pudding recipes. It’s easy, quick and seems just like a cake. So take your day-old stale bread and put it to some delicious use. This pudding is packed with lemon zest which gives it some amazing aroma and flavour. Your body will also be happy for all that vitamin C you’ll be having in the cold & flu season. Either way, even if you never get colds and never have leftover stale bread, it’s worth making this pudding for the delicious experience.

 

lemon bread pudding

Ingredients:

8 slices of day-old stale bread

4 eggs

3 Tbsp applesauce (oil if you have no applesauce)

2 cups milk

1/2 cup sugar

zest of two lemons

optional: a drop of yellow food colouring

 

lemon bread pudding

Preheat the oven to 180C/350F.

Cut crusts off your bread and discard them.

lemon bread pudding

 

Chop the bread into small pieces and place in a greased baking dish.

In a bowl whisk eggs, applesauce, milk, sugar, zest and colouring if using.

 

Once well blended pour the mixture on the bread pieces.

Press the bread with a fork until every piece is submerged in the mixture.

Bake for 45 to 50 minutes.

 

Enjoy!

lemon bread puddinglemon bread puddinglemon bread pudding

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Sunny Lemon Pound Cake Loaf

This is a recipe for an honest, delicious pound cake, which freezes well, so I often double the recipe below and make three small loaves, of which two go to the freezer as soon as they cool down.

I am using the term ‘pound cake’ loosely since the original pound cake is supposed to have a pound of butter, a pound of sugar and a pound of flour and I am way off that with my measurements. I use different proportions because I never make cakes that sweet and because I never put so much fat in them, since I substitute at least half of it with applesauce. Still, a delicious cake, be it pound cake or not. The trick here is to properly aerate the mixture, you can do it with a kitchen robot or, like me, treat this as your daily workout and whisk with a hand whisk. Works both ways and you can get great muscles. 🙂

 

lemon loaf

This loaf has a well established lemon flavour, all delicious in your mouth. You can skip the lemon completely and use a teaspoon of vanilla essence if you just want a plain loaf.

 

Ingredients:

3 eggs

1/2 cup applesauce (replace it with oil, if you have no applesauce)

1/4 cup rapeseed oil

1 cup sugar

zest of 2 lemons

juice from half a lemon

1 1/2 tsp baking powder

1/2 tsp salt

1/3 cup milk

1 1/2 cup all purpose flour

 

lemon loaf

Do not preheat the oven.

Mix flour, baking powder and salt and set aside.

In a large bowl whisk the oil, applesauce and sugar until smooth and fluffy.

One by one add eggs while continuing whisking.

Add the lemon juice and zest.

 

lemon loaf

When everything is well blended, start adding the flour, alternating with milk and keep whisking until the dough is smooth.

Pour into prepared pan(s).

Put into a cold oven and set the temperature to 180C/350F.

Bake for 1 hour and 20 minutes.

Check with a cocktail stick and enjoy this lemon pleasure.

 

lemon loaf
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

3 Ingredients Banana Pancakes

I refuse to make Halloween recipes posts!

I come from Poland, where when I was growing up, Halloween was heard of but certainly not celebrated. I am just that old. And I remember very well, when I first saw Halloween in Chicago, what a shock that was, all these pumpkins and skeletons out on people’s lawns seemed such overkill. Awesome overkill, I must add. And I remember as well, my first Halloween in Ireland, when a coworker showed up in a full pirate costume to his office job. I barely knew what to say, that’s how surprised I was. There were more people showing up dressed up that day and some years later I was happily dressing up with them too. I have absolutely nothing against Halloween. It’s an awesome, happy holiday.

But I am just totally inexperienced in it, and I often feel like I don’t understand it. So whenever I try to do something for Halloween, I feel like I totally don’t know what I am doing. For this year’s Halloween post, I wanted to make muffins with red cream cheese filling. It was supposed to look like blood. Blood in muffins, I don’t know. Is that a good idea? Or not at all?

So I started experimenting and whatever I added to cream cheese, it came up cute, pastel pink colour, which would be great for a 4 year old girl’s cake or something. Not the colour of blood, certainly. I tried red food colouring, until I ran out of it, I tried cherry juice, red currant juice. Forget it, I ended up with cutsie pink muffins.

And that was my best idea anyway…

So I decided that I should stop pretending that I know anything about Halloween and trying to make something I don’t know how to make. This is too much BS. So instead, you’re getting this recipe: banana pancakes. They are sweet, delicious, they taste like bananas and you can eat them on all days of the year, Halloween or not.

 

banana1

Ingredients:

3 ripe bananas

4 eggs

1/4 cup flour

icing sugar for decoration

1 Tbsp oil or butter for frying

 

Peel bananas and mash them in a bowl until more or less smooth. Add eggs and flour and whisk until the mixture is uniform.

Heat the butter in a pan and pour the dough in small portions. These pancakes are best when they are not too big and not too thick. Small pancakes are easy to flip and stay in one piece much easier.

banana3

 

Sprinkle with icing sugar and enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Banana & Kale Breakfast Muffins

banana & kale muffinsThis is a recipe for breakfast muffins featuring some yummy kale. They will not be very aerated and light because you have the banana, apple and kale but they are guaranteed to be delicious. I am only using 1/3 cup of sugar for this recipe which makes them sweeter than a slice of bread but definitely less sweet than a cake or a dessert muffin. So if you’d like some dessert muffins, go ahead and increase the sugar to half a cup. Or go with another one of my recipes for muffins. 

 

 

 

Ingredients:
1 mashed banana
1/2 cup applesauce
1/4 cup rapeseed oil
1/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cup flour
1 tsp baking powder
3/4 cup milk
1 cup shredded kale (not packed)

 

banana & kale muffins

Preheat the oven to 180C/350F.

In a bowl whisk banana, eggs, applesauce, oil, sugar and vanilla extract until fluffy. This mixture will never be too light because the banana is rather heavy.

In a separate bowl mix flour, salt and baking powder.

Add the flour mix to the wet ingredients while stirring with a spatula and alternating with milk.

At the end add kale and mix just to blend.

 

Bake for 25 minutes.
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Freaky Bready Red Wine Muffins

These are always in season. No need to worry about finding the produce in store, the wine will be there, waiting for you.

Why are they freaky? The red wine gives them an unusual texture and bread-like aroma that makes them interesting and you end up eating another and another because you can’t quite put your finger on what is so special about them. I use a sweet variety of red wine for those but you can try with dry varieties if you’re hardcore. And you can also add red food colouring to be fancy and make an impression. Have fun making these and don’t worry about getting drunk, all of the alcohol evaporates while in the oven, so you might end up with a drunk oven (mine never complained about this).

red wine muffins

Ingredients:

2 eggs

1/4 cup rapeseed oil

1/2 cup sweet red wine

1/2 cup milk

2 cups flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

optional: red food colouring (two drops should be plenty)

red wine muffins

Yield: 12 muffins.

Preheat the oven to 180C/350F.

In a bowl, whisk eggs, oil, wine, milk and sugar until combined.

red wine muffins

Add flour, baking powder and salt. Mix with a spatula until there are no more dry flour pockets.

red wine muffins

Do not continue mixing.

Pour into a 12 muffin tray and bake for 25 minutes.

red wine muffins

red wine muffins

Enjoy!

red wine muffins
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Easy & Delicious Carrot Cake

For me carrot cake is just the perfect dessert to eat in the Autumn. Here in Europe pumpkin desserts are not really popular and as much as I can find some pumpkins in the shops here in Norway, I haven’t seen any pumpkin tarts or pies sold anywhere. My Polish Grandma, on the other hand, really likes pumpkin, but only as a compote, like in this article. But carrot cake seems to be a little less scary to Europeans. 🙂 So, let’s celebrate the delicious carrot and have some carrot cake.

carrot1

 

Ingredients:

5 medium carrots

2 1/2 c sugar

3 handfuls of raisins

4 eggs

1 cup rapeseed oil

2 1/2 cups flour

2 tsp vanilla extract

2 tsp baking powder

1 tsp salt

4 tsp ground cinnamon

 

For frosting:

1/2 cup cream cheese

3 Tbsp powdered sugar

Optional:

yellow food colouring

1 tsp orange zest

 

carrot2

 

Preheat the oven to 180C/350F.

Grate carrots or use a food processor to get tiny pieces. Add raisins to the carrots and set aside.

In a bowl beat eggs until fluffy while slowly adding sugar, vanilla extract and oil.

In a separate container mix all the dry ingredients: flour, baking powder, cinnamon and salt.

Add the egg mixture into the dry and stir until combined. Add carrots and raisins and stir to distribute.

Pour the mixture to two loaf trays or one round form and one loaf.

Bake for 45 to 50 minutes. Check with a cocktail stick.

 

carrot4

To make the frosting combine cream cheese and powdered sugar. Add yellow food colouring and orange zest if using.

Apply frosting only when the cake has cooled down. Store frosted cake in the fridge.

 

 

 

carrot5

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Sparkling Wine Jelly

This recipe can be made with both rosé and white sparkling wine. I came up with the idea when I opened a bottle of sparkling rosé and it turned out that I was the only one who liked it. Drinking a whole bottle of wine alone is not really the best thing to do on a random Wednesday night, so I used the leftover for this recipe. It does not reduce the alcohol content but at least you can say you’re eating dessert…

If you’re planning to make this for some special event, keep in mind that it takes a good while to set, that’s why I put the recipe in the ‘Overnight’ category.

Ingredients:

2 cups sparkling wine

1/4 cup sugar

1 cup water

4 leaves gelatine

 

Pour the wine into a bowl and place gelatine leaves in the wine.

While the leaves are softening, pour the water into a small saucepan and add sugar. Put on high heat, stir to dissolve the sugar and allow to start boiling. Once the water has boiled, transfer the gelatine leaves from the wine to the water and whisk to dissolve all of the gelatine. Do not get disheartened, all of it will get dissolved. Once that is done, pour the water, gelatine, sugar mixture into the wine and stir to combine.

Pour into glasses and place in the fridge to set. Let it stand for minimum 8 hours.

 

Sparkling Wine Jelly

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

My Polish Grandma’s Dinner: Polish Pickle Soup

Pickle soup is a classic in Poland and if you google it, you will find plenty of recipes and explanations in English. It’s my favourite soup, with an interesting, sour flavour. Do try it and don’t be put off by the idea. It’s delicious! This is one of those soups that leaves you warm, satisfied and feeling amazing.

Regarding the pickles to use for this recipe, you will need to find pickles which have no vinegar in the jar. Here in Norway, I am able to find them in imported food shops, where they are selling a lot of Turkish and Middle-Eastern foods. I can see a lot of recipes out there not telling readers this detail and I learnt the hard way. The vinegar pickles won’t lose their vinegary madness while in the soup and you’ll end up eating heated vinegar – not great!

This recipe yields 4 yummy portions

 

pickle soup

Ingredients:

4 potatoes

2 carrots

1 parsnip

1 small piece of celeriac

1/2 cup single cream

6 pickles, processed or grated into a pulp

2 Tbsp butter

1 Tbsp tomato paste

to season:

1/2 tsp sweet paprika

1/2 tsp dried parsley leaf

1/2 tsp black ground pepper

salt to taste

 

pickle soup

Peel and cube potatoes and place in a saucepan. Add 1 1/2l (3 pints) water and put on medium heat.

Peel and dice carrots, parsnip and celeriac and add to potatoes. Bring to boil and continue cooking until soft.

While these are cooking, add paprika, parsley, ground pepper and salt.

In a frying pan, melt the butter and once hot, add pickles and fry until slightly thicker.

Once you check the soup and you are sure that the potatoes and other veggies are soft enough to eat, add the pickles and tomato paste, and stir.

In a glass mix cream with a tablespoon of the hot soup.

Take the soup off the heat and stir the cream mixture in.

 

pickle soup

Enjoy with a slice of bread or without.

 

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Slow Cooker Star Anise Apple Butter

This butter is a delicious and a little fancy way to use your apples. I always make a lot of standard applesauce with the apple harvest around this time of the year but it’s good to make a small batch of something special and different. This butter has a complex flavour and smell and it gives your taste buds something to experience when eaten spread on bread. I usually pair it with some fresh fruit on the side but I have also tried it with a slice of cheese on top and as weird as this sounds, it was still very enjoyable.

 

 

Ingredients:

7 standard, supermarket size apples

2 whole stars anise

1/4 tsp dried ginger

1/4 tsp cardamom

1/2 cup sugar

7 dried apricots

2 Tbsp lemon juice

 

First core and chop apples into small cubes. I don’t peel them.

Place apples in the slow cooker, chop the apricots finely, which is annoying because they are small and stick to the knife but you’ll manage (I did).

Add apricots and all of the spices, lemon juice as well as sugar. Stir to distribute the spices evenly.

Cook on high for 5 hours.

anise butter

Once cooked, take the two stars anise out and use an immersion (stick) blender to process the mixture into a pulp.

Next, put it back on to cook before you start canning, just to make sure that you are canning very hot butter, straight from the cooker.

With canning, I use hot jars, which I kept in an oven preheated to 100C/212F for at least 10 minutes (sometimes longer if I forget that they are there). I also give the lids a bath in hot water from the kettle.

I pick them out one by one and fill with the hot butter, leaving  a little bit of space on top. I close them immediately and set on the counter to let them cool to room temperature over the next couple of hours.

anise butter

Soon you should hear the lids popping as they are sealing. If any of them doesn’t seal and the lid is not concave, treat it as open, keep in the fridge and use within a couple of days.

I have been canning fruit this way for a while and I haven’t had any issues but if you look online there is a myriad of ways to do it and some ways are safer than this one, as they carry less risk of some bacteria surviving in the jar. Pick your own method and be safe!

anise butter

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cream Cheese Filled Muffins

These muffins are really something out of nothing. The ingredients are always in my cupboards and fridge and I know I can’t go wrong with this recipe. Sweet, comforting, with a little yummy sugar sprinkled on top – they disappear quickly. Storing them in the fridge brings out the best flavours from the cheese inside but they’ll be delicious in room temperature too. The more I look at these, the more I think they could play a major role in this year’s Halloween fare with some food colouring in all the right places. I’ll keep you posted anyway, as always!

In the meantime, enjoy these sweet, comforting little gems.

 

 

cream cheese muffins

Ingredients:

for muffins:

2 eggs

1/4 cup rapeseed oil

1/4 cup applesauce (you can replace this with more oil if you have no applesauce)

3/4 cup milk

1/2 cup sugar

1 3/4 cup all purpose flour

1 1/4 tsp baking powder

1 tsp vanilla essence

3 tsp brown sugar to top

 

for filling:

1/2 cup cream cheese

3 Tbsp powdered sugar

 

Preheat the oven to 180C/350F.

In a bowl mix eggs, oil, applesauce, milk and sugar with a whisk until smooth.

 

cream cheese muffins

Add flour, baking powder and vanilla essence and mix roughly until there are no more streaks of flour.

In a separate, small container mix cream cheese with powdered sugar until smooth.

 

cream cheese muffins

Fill a 12 muffin tray alternating between the muffin dough, cream cheese and top with more muffin dough.

 

cream cheese muffins

Sprinkle brown sugar on top and bake for 25 minutes.

 

cream cheese muffins

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.