À la Dankertier

Many, many years ago we got a muffin book in my family. I liked muffins already, but since then, I love them. These small little goodies, sweet or savory, creamy or chocolaty - always a treat and a nice snack for lunch, dinner, in between or at any party. In that particular muffin cook book I remember one muffin, I really enjoyed; but everyone else in my family disliked it completely - the Chocolate-Banana muffin :) A little while ago I experimented to make gigantic, fluffy, delicious muffins. I'm not quite were I would like to have them, but I found some nice recipes on the way. One is this here: one morning, we wanted to make some nice Banana-Chocolate chip muffins, but usually all recipes call for eggs. So I looked for a egg-free version. It was a little alternative in general, but after altering some ingredients, I got it working. And with the right baking time, they become a nice crunchy outside with a soft fluffy core - delicious. Set oven to highest temperature before ...

Most of you know that we love to impress each other at breakfast on weekends. This last weekend was not any different than any other. ;) Here is a nice recipe that we use to make at my Mom's place. The topping makes it very nice and crunchy. Preheat the oven at 190C and butter a 12 muffins tray. In a bowl, mix 250 ml of yogurt and a teaspoon of baking soda . Put aside. The volume will at least double, so consider this when you choose your bowl ;). In another bowl, beat 125 ml of butter and add 250 ml of sugar , beating continuously. Add 2 eggs , one at a time and 1 teaspoon of vanilla extract . Mix well. In a big bowl, mix 500 ml of flour , half a teaspoon of baking powder and 200 ml of chocolate chips . Add the two wet mix to the dry ingredients and mix just enough so it's more or less homogeneous (do not beat it!). Pour the mix in the muffin tins. Mix 60 ml of chocolate chips, 2 tablespoons of sugar, 2 tablespoon of chopped nuts and a teaspoon of cinnamon . Sprea...

Over one year ago I stumbled upon this recipe. It got my attention immediately, and it was the first one I relinked on Facebook, before we created this blog. It looked amazing, and was even not too uninteresting for Italians - and this means something. We tried it the first time month later, it goes super fast, because you don't use regular Lasagne plates - it was a total success. Instead of the plates you use gyoza wrappers , which you can find in any good Asia shop. The advantage is they are already round and almost the size of a muffin form. Put one wrapper in each buttered tray, add some filling, add a second wrapper and layer and finish it with some Mozzarella (or other cheese). Bake it until the cheese is browned at 200°C. For the filling we tried two different styles: For the traditional meaty one we used fried up minced meat , a jar of a ready made pasta sauce and Ricotta for the Lasagne texture. For vegetarian style we mixed spinach, ricotta, onions and garlic ...