Orange & Kale Muffins

This is a very sweet, delicious muffin with a nice, orange aroma which you can eat while telling yourself that you’re getting your dark, leafy greens in.

Kale is usually the sweetest at this time of the year and it likes the cold weather very much so don’t be afraid to buy it and make something delicious – like these muffins.

Just remember to remove the thick, hard stems of the kale because they tend to stay that hard and that’s not that nice in muffins.

 

orange and kale muffins

Ingredients:

2 eggs

1/2 cup applesauce (can be replaced with oil)

1/4 cup rapeseed  oil

1/2 cup kale, finely chopped

zest of 1 orange

3/4 cup sugar

1/2 cup milk

1 3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

 

Preheat the oven to 180C/350F.

orange and kale muffins

In a bowl mix eggs, applesauce, oil, orange zest, sugar and milk until combined and smooth.

It’s ok if not all of the sugar has dissolved.

Add flour mixed with baking powder and salt and mix just to combine.

Add kale and fold it into the mixture.

orange and kale muffins

Fill 12 muffin cases and bake for 25 to 30 minutes. Check with a cocktail stick.

 

© 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.

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.

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.

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.

Blueberry Cheesecake Topped with Blackberries – kill two seasonal birds with one stone!

A lot of the cheesecake recipes call for a lot of cream cheese. No wonder – it’s supposed to be cheesecake after all. This tends to get really expensive here in Norway though and to be honest, very heavy. So I came up with this, I suppose smoothie cake would probably be a better name, since it has a lot of cream and milk and just a bit of cream cheese. It’s still a delicious, stiff, cheesecakey foam with blueberries. I mean, you cannot go wrong with this. 🙂

This version is not very, very sweet, so do taste it before committing to this amount of sugar and increase if needed.

blueberry cheesecakeIngredients:

3 Tbsp powdered gelatin

1/2 cup boiling water

1 cup single cream (around 20% fat)

1/2 cup sugar

1/2 cup milk

125g / approximately 1/2 cup cream cheese

1 cup blueberries

biscuits – just enough to cover the bottom of the tray twice

1/4 cup butter

a couple of blackberries for decoration

 

blueberry cheesecake

 

Mix the gelatin powder with the water from the kettle until smooth. Let it cool but keep stirring occasionally to prevent it from setting in the glass.

In a bowl of an electric mixer place cream and start beating on medium speed.

Slowly add all the sugar, milk, cream cheese and blueberries at the end.

 

blueberry cheesecake

When everything is blended, let it rest and in the meantime break up the biscuits into small pieces.

You can use a food processor.

Melt the butter (I use the microwave for that but melting it gently over the stove top is certainly a better idea).

Add butter to the biscuit crumbs and stir.

Press the biscuit – butter mixture into the bottom of your spring pan.

Once the gelatin mixture is not hot anymore pour it into the milk/cheese mix and stir with a hand whisk to distribute evenly.

Pour all of that onto the biscuit base.

Leave in the fridge for an hour, decorate to your heart’s content.

blueberry cheesecake

 
© 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.

 

Chocolate Comfort Food Cake

I came up with this cake when I was sick and feeling a little precious. I wanted it to be a mood lifter and I wasn’t wrong. I love chocolate so I made sure to use a lot of it. Chocolate always helps.

chocolate comfort

 

chocolate comfort

Ingredients:

4 eggs

1/2 cup applesauce

1/2 cup rapeseed oil

1 tsp vanilla essence

2 1/2 cup all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

200g minced or grated dark chocolate

chocolate comfort

Preheat the oven to 180C/350F.

In a bowl whisk eggs, applesauce, oil and vanilla essence until smooth.

Add flour, sugar, baking powder, salt and milk and mix with a spatula.

Add chocolate and fold in.

Pour into a spring form and bake for 40 minutes.

chocolate comfort

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.

Leftover Muesli & Rye Breakfast Muffins

Do you have any leftover muesli that nobody in your house wants to eat anymore and don’t know what to do with it?

rye&muesli

These muffins are a way to get rid of a portion of it anyway and will be eaten without a clue. These are also muffins made partially with wholemeal rye flour but the recipe will work if you want to replace it with wheat flour. I like the rye in them though. It makes them a little darker and gives you more fiber as well, which can be handy if you’re having them for your breakfast.

rye&muesli

Ingredients:

2 eggs

1/4 cup applesauce (it can be replaced with oil, you know the drill)

1/4 cup rapeseed oil

1 cup all purpose flour

3/4 cup wholemeal rye flour (finely ground)

1 tsp baking powder

1/2 tsp salt

1/2 cup sugar

1/2 tsp cinnamon

1 cup milk

4 Tbsp muesli

rye&muesli

Preheat the oven to 180C/350F.

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

Add both flours, baking powder, salt, cinnamon and mix with a spatula, while adding milk, until the mixture is well combined.

Add muesli and mix just to distribute.

Fill 12 muffin cases and bake for 30 minutes.

rye&muesli

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.

Cheesy Spinach Casserole

Spinach is one of those healthy foods that also happen to be tasty. I like to add a bit to many dishes but this casserole is quite packed with it. It is also an easy and quickly put together dinner or lunch for when you don’t want to spend too much time in the kitchen. Yup, another lazy recipe.

This casserole has three cheeses so it’s definitely for the cheese enthusiast like me. But who wouldn’t like cheese?

 

spinach casserole

Ingredients:

2 1/2 cup dry penne pasta

1 cup cream cheese

1 standard size ball of Mozzarella (80 to 100g)

4 cups spinach leaves, chopped

1 cup milk

a handful of Parmesan shavings

1/2 tsp dried nutmeg

1/2 tsp dried chilli powder (or more if you like spicy)

1 tsp dried regano

salt & pepper to taste

 

 

Preheat the oven to 180C/350F.

Put the uncooked pasta and spinach in an ovenproof dish.

spinach casserole

Next, grab a small pot and heat the cream cheese, spices and milk in it until the cheese is more or less melted and the spices are well distributed.

spinach casserole

spinach casserole

 

Pour the mixture all over the pasta and stir.

Put the Parmesan shavings and Mozzarella on top and place in the oven.

 

 

spinach casserole

 

Bake for 40 minutes. The pasta should be cooked by then.

When making one of these lazy dishes which don’t require you to pre-cook the pasta, it is important to make sure that all of the pasta shapes are covered with milk, cheese or spinach so that they cook instead of drying out.

spinach casserole

 

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.

Hot Milk & Peaches – Soft, Dreamy Cake

This cake is the definition of softness and comfort. That might be because I love milk and I drink it on its own or as cocoa. I add a lot of it to coffee and I can’t really imagine life without milk. So when I realised one day that again I bought a lot of milk and there is now 6 liters of it in the fridge, I started looking for ways of using more of it in cake. This recipe was born as a version of a hot milk cake. Recipes for hot milk cake can be found all over the internet but I tweaked mine to no end and added the irresistible peaches. I hope you’ll enjoy it because we certainly did and it disappeared quickly.

hot milk & peaches

Ingredients:

4 eggs

1 1/4 cup sugar

2 1/4 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1 1/4 cup milk ( I use 1% fat ‘light’ milk)

100g (a little less than 1/2 cup) butter

1/2 cup applesauce (you can use double the amount of butter instead if you have no applesauce)

2 tsp vanilla extract

a big can of peaches, which gives around 10 halves

 

 

Preheat the oven to 180C/350F.

Place the peaches in the bottom of your baking tray, bellies up.

hot milk & peaches

Put the eggs and salt in a bowl of an electric whisk and start mixing on high.

hot milk & peaches

While doing that, slowly add all of the sugar and vanilla extract. Whisk until the mixture is light and turns white and not yellow from the yolks anymore.

hot milk & peaches

Switch over to low speed and add the applesauce (skip this step if you’re using double butter instead).

hot milk & peaches

I sift the flour and mix it with baking powder, just because I don’t want the now aerated mixture to lose its air.

ahot milk & peaches

Now, while the dough is mixing on low and you’re adding flour tablespoon by tablespoon heat the milk and butter in a saucepan.

hot milk & peaches

As soon as the butter is melted start adding to the dough as well, alternating between flour and the buttery milk.

Once everything is added and mixed, pour the mixture onto the peaches.

hot milk & peaches

Bake for 35 to 40 minutes. The stick test seems to work unless you jab a peach with your stick, so keep trying. 🙂

hot milk & peaches

Enjoy and good luck fighting your family or housemates who will suddenly have so many  things to do in the kitchen and will only ‘accidentally’ nibble on this cake.

hot milk & peaches

hot milk & peaches

hot milk & peaches

 

© 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.

Cheese Muffins for Lunch

This is a recipe for cheese muffins that can be taken in a lunch box to work. I like to eat them sliced and with salami or ham. I used partially the delicious Parmesan. Even though it’s expensive I always buy the real thing and never pre-grated. Parmesan loses its delicious aroma if it’s kept grated for a long time so I prefer to grate it myself. Also, a little Parmesan goes a long way, so I could easily top it up with some very mild tasting Norvegia, which is a Norwegian version of a Gouda-style cheese.

 

 

cheese muffins

 

 

Ingredients:

1/4 cup olive oil

1/2 c milk

2 eggs

1 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1 tsp dried thyme

1/2 cup tightly packed grated cheese, I used Parmesan and Norvegia which is a Norwegian cheese similar to Gouda; use what you like most

 

 

 

Preheat the oven to 180C/350F.

cheese muffins

In a bowl mix oil, milk and eggs with a spatula.

In a separate bowl mix flour, baking powder, salt and dried thyme. Mix those well and then add to the wet ingredients.

Blend until there are no more pockets of dry flour.

Add cheese and mix again until evenly distributed.

 

cheese muffins

 

Bake for 25 minutes until the muffins are a golden colour.

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.