I’ve made these a couple of times and because it’s such a basic, quick and easy recipe it’s quickly becoming my go to “Sunday morning, I want warm breakfast with freshly baked stuff” breakfast item.
So let me share this little gem with you.
2tsp baking powder
a pinch of salt
1 apple, chopped in small pieces
What to do
Pre-heat the oven to 220°C.
Sift together the flour, baking powder, sugar, and salt. Add in small pieces of the butter and mix it until the dough has a crumbly texture.
Add the chopped apples. In a bowl beat together the milk, egg and honey. Add this to the dry ingredients and stir until you have a smooth dough.
Roll it until it’s about 1,5cm high and cut into pieces. I used a small glass to make round shapes, but you can do pretty much whatever you want.
Bake for 8-10 minutes and enjoy them warm!
I feel like it might take you longer to say that recipe name than it does to bake these cookies.
In an attempt to get rid of the excess amount of peanut butter that was residing in my kitchen, I looked up a couple of recipes. Originally my plan was to make peanut butter granola, but then I found a recipe for peanut butter-oatmeal cookies and just couldn’t resist. I haven’t made cookies in so long!
This is the recipe source I used, but I adapted it (I only had one banana, and no coconut oil or agave sirup, so I split the amount in half and worked with what I had at home).
1 large, ripe banana
1/2 tbsp sunflower oil
1 tbsp honey
1/4 cup of peanut butter (the original source said creamy, I used chunky and I like that it has the extra crunch to it!)
1 1/4 cup of rolled oats
1/2 tsp baking powder
1/4 tsp cinnamon
a pinch of salt
1/2 cup of dark chocolate (I chopped it myself, but chocolate chips work just as well) I used more because… chocolate!
What to do
Pre-heat the oven to 180°C (350°F) and line a baking sheet with baking paper.
Mash the banana in a large bowl. Add the peanut butter, honey and oil, mix until it is smooth. In a medium bowl mix together the oats, baking powder, salt and cinnamon. Add it to the banana-peanut butter mix and stir it together. Add the chocolate chunks and stir until it is well blended.
Use 2 spoons and drop the mix on the baking sheet. Bake for around 10 minutes or until the cookies set.
After my whirlwind time in LA, I headed up to San Francisco for a couple of days. My time there was far more laid back.
Here are a couple of my observations:
The hills are far steeper than I imagined them to be.
It’s an easy city to navigate. I had almost no problems finding my way from and to certain spots.
I love the fog.
The weather is nothing like in other parts of California and I love it.
Redwood trees really are massive.
Layering clothes is the way to go.
70s music videos are the best.
Alcatraz tours are booked out weeks in advance (such a bummer).
Ghiradelli dark chocolate sea salt caramel is the holy grail.
Sausalito is a picturesque spot to eat lunch (or breakfast. Or dinner.).
The Mission district has great graffiti.
Guacamole is everything.
Thank you, Gina and Staci for welcoming me in your charming apartment. For showing me around and for loving food as much as I do. I had the best time.
Apricots are in season once again. My mum brought home a bunch from a friend’s garden and I didn’t know what to do with them. All I knew was, that I was sick and tired of the usual apricot cake recipes.
So I went over to Pinterest and looked around for a bit. Pinterest never fails to provide me with fun and easy recipes, today was no exception. After a while I found a recipe that sounded promising. I altered it a bit. You should know by now that I’m a lazy baker ;-)
2 cups / 10,5 oz / 300g all purpose flour
1/2 cup / 3,5 oz / 100g brown sugar
3/4 cup / 6,7 oz / 190g greek yoghurt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1lb / 450g ripe apricots (cored and cut into small pieces)
1 tsp vanilla extract
1/2 tbsp fresh grated ginger
I imagine cinnamon would work too.
I didn’t use any of this and it still turned out really well.
What to do
Pre-heat the oven to 360°F/180°C. Butter and flour a loaf pan.
Sift together the flour, baking soda, baking powder and salt. Set aside.
In a medium bowl beat sugar and eggs together. Gently mix in the yoghurt. Stir in the dry ingredients and fold in the apricot pieces. Make sure it’s all blended well together. I was a bit concerned at first because the batter was firmer than what I usually work with but don’t let this deter you, mine turned out really well and moist in the end.
Pour into the prepared pan and bake for about 50 minutes or until a skewer comes out clean. Mine was done after about 40 minutes.