Apple strudel

There are mornings when I am craving for a sweet breakfast to my hot black coffee. Doesn’t it happen to you too?

If I am not working on the very early morning shift, which starts at 7.00am, I call myself lucky and I have plenty of time to prepare one of my favourite sweet breakfasts. Of course this is not only a breakfast but a dessert itself.

Ingredients for 10-12 strudels

  • 1 package butter puff pastry
  • 5 medium apples
  • 1 lemon
  • 1 1/2 cup brown sugar
  • 1/2 tsp Cinnamon powder
  • poppy seeds ( optional )

Take the pie dough out from freezer with two hours before using it or leave it in the fridge overnight.

Peel and cut the apples in small pieces and put them in a pot with sugar, cinnamon and lemon juice.

Simmer on low heat for about 45-60 minutes, stirring occasionally.

If there is left too much liquid, drain the mixture and let it cool down.

Preheat the oven to 375F.

Unroll one pie dough directly in the tin with the cooking sheet that was provided. Place 5-6 tablespoons of apple mixture over the dough. Roll it up and drizzle with poppy seeds. Repeat the procedure with the second dough.

Bake them for about 15-20 minutes until golden brown. Let them cool down, cut them in pieces and enjoy them.

As usual, I was craving them too bad so I had a bite right away … yummy!!!

Cocoa-peanut butter swirl muffins

One day, I had some special guest but not too much time to bake a cake so I wanted to make some special muffins. Looking through my cooking books I find this Peanut butter swirl muffins and I could not move farther: I had to try them !!!  … and I decided to share them with you because they are really amazing !

I simply love this muffins and I find them different with a nutty flavor  and very moist  … in a simple word: delicious !!!

Ingredients ( 12 muffins )

1/2 cup grape seeds oil or canola oil
2 cups all purpose or whole wheat flour (used 1 cup all purpose and 1 cup whole wheat)
2/3 cup brown sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream or Greek yogurt
2 large eggs
2 tsp vanilla extract

For peanut butter swirl
1/2  cup natural crunchy peanut butter (you can use creamy if you like so)
2 tbsp butter, softened
1 tbsp milk (used low fat)
1/2 cup powdered sugar

Let`s do it

Preheat the oven to 375 F.

Line a 12 muffin cups tin with paper liners.

Sift the flour, cocoa, baking powder, baking soda, and salt, together into a large bowl.

In a separate bowl, whisk eggs with oil and sugar until creamy. Add sour cream and vanilla . Gradually stir the flour mixture into the egg mixture, mixing just until combined.

Divide the batter evenly among the prepared pans.

In a small  bowl, beat the butter and peanut butter together until smooth. Add the milk and powdered sugar and beat until smooth. Drop a spoonful of peanut butter mixture on top of each muffin and swirl it in with a paring knife.

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely. (If you resist not to try one right away :)).