Even Valentine’s Day is gone, you don’t need special days to surprise your family with a great, funny and tasty breakfast. The heart-shaped muffins are very easy to prepare and you can make it your weekend’s breakfast fun, especially if you have children around; they will love to help you with the cooking activity. This recipe also gives you endless possibilities; you can always improvise and get inspired by adding your favorite spices, fruits and nuts.
You’ll need:
* 2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/4 cup brown sugar
* 2 and ½ teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup milk
* 2 eggs
* 1/4 cup melted butter
* 1/2 teaspoon grated lemon or orange peel
* 1 cup ground pecans or walnuts
* 1 and ½ fresh blueberries
* heart-shaped muffin cups (oven safe)
Preheat oven to 350-375 ÌŠF. Grease the muffin cups and add a little flour on the bottom of the form.
Combine flour, granulated sugar, brown sugar, baking powder and salt in a large bowl. Add the milk, the lightly beaten eggs, butter, and lemon or orange peel.
Stir in pecans or walnuts and blueberries. Mix all together.
Spoon into prepared muffin heart-shaped cups, filling almost full.
Bake for 30-35 minutes or until you insert a wooden pick in the center of the muffin and comes out clean.
Let them cool in pans for 5 minutes and then remove and allow cooling slightly.
Enjoy them with a hot cup of café latté or hot chocolate. They can be also a great evening snack accompanied by a glass of milk.
Special tips:
You can use all kinds of berries. If you cannot find them fresh, you can always use frozen berries.
You can add toppings if you want to make your muffins look even better.
If you don’t like berries, you may consider dried, dehydrated fruits.
This recipe that I’m about to share with you it’s one of the best main dishes. Even if you haven’t heard of it before, I strongly recommend trying it. It takes a little more time to prepare it, but at the end you will be rewarded with a great taste. This winter season’s recipe can add that little something that you were looking for and, even more, originality to your weekend special dinner. I’ve got your attention already? Good! Here are the ingredients and the steps to be followed.
You’ll need:
- 3 cabbages
- 1 red bell pepper
- 1 onion
- 2 lb pork loin top roast boneless
- 3-4 tomatoes
- 2-3 tablespoons tomato paste
- 1 bunch fresh dill
- 1 and 1/2 teaspoon blend pepper
- 1/4 teaspoon red pepper
- 2 tablespoon salt
- 2 cups of water
- 1 cup oil
Wash the red bell pepper, peel the onion and cut them into little pieces. Add 1/2 cup of oil into a frying pan and add the onion and the red pepper. Cook them for about 10 minutes or until the onion become a little yellow. Remove the pan from the heat.
In the meanwhile, cut the cabbages in quarters and then every quarter into tiny pieces. Be careful to not cut the cabbage stalk as well, remove that. Add 1/2 tablespoon salt and mix it with the cabbage. Add 1/2 cup of oil in a pot and add the cabbage. Cook it until the cabbage turns a little yellow, stirring occasionally.
Cut the pork loin into squared pieces and stir it in the cabbage pot. Add 1/2 tablespoon of salt, the blend pepper and 2 cups of water. Cover it and cook it for half an hour, stirring occasionally.
Add the red pepper, the onion and mix all together. Cook it for 5 more minutes.
Meanwhile, clean the fresh dill and cut it small. Peel the tomatoes, cut them in little pieces and put them in a saucepan. Add the tomato paste and 1/2 tablespoon salt.
Bring the mixed cabbage, meat and vegetables in an oven pot. Add the tomatoes, the dill and mix them all together. Cover the pot with aluminum foil. Heat the oven at 350 F and cook all for about 45 minutes. Take the pot out of the oven and remove the aluminum foil. Put the pot back in the oven for another 15 minutes.
Dinner is ready! This cabbage, meat and vegetables recipe match perfectly with polenta, 2 tablespoons of sour cream and red hot peppers. Enjoy it with your guests and complete it with a glass of Pinot Noir.
