Recipes of the month: Raspberry Muffins and Cheese Cookies

Allow me to get a bit philosophical here since I missed posting a recipe in June (which I’m making up for right now!).

When you eat something good, it’s like also feeding your soul. Unfortunately everything about the mysticism of good, homemade, simple yet very tasty meals seems to be getting lost (in the world of fast food, chemical coloring, etc.).  

Food = love, or that’s how it should be. We fall in love every day with what we eat, the yumminess and the miracles that the earth offers us.

Every time I’m cooking and baking I have a quote from the movie ‘Just desserts’ ringing in my ears: “True love has true flavor!”

And food is always better if it’s done thinking (or even with the help of) someone you love, and when shared with as much love… well it’s just fabulous!

The following recipes are great, easy and plentiful. Hope you’ll bake them with as much love as I have :)

Something sweet:

page raspberry muffins

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Raspberry Muffins

3 cups flour
5 teaspoons baking soda
3 gently mixed eggs
1 and a half cup of raspberry concentrate syrup
1 and a half cup of fresh or defrosted raspberries
powdered sugar

After mixing the dry ingredients, make a whole in the middle, pour in the mix of eggs and raspberry syrup and stir well until you don’t have any flour lumps.

Add the raspberries and gently mix them into the dough. Fill up your muffin tins two-thirds full and bake at 190°C for 20-25 minutes.

Serve with powdered sugar, chocolate/raspberry topping, etc.

* this recipe can be made with basically any kind of fruit (or even mixed fruits); you just need to substitute the raspberry syrup and raspberries with your choice(s).

 

And something salty:

page cheese cookies

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Cheese cookies

500 grams flour
250 grams margarine or butter
4 spoons sour cream
150 grams shredded cheese
1 teaspoon salt
20 grams yeast
1 egg + 1 egg yolk

1 salted egg white for spreading over cookies

Knead all of the ingredients together and leave sit for about half an hour. Then divide into 8, stretch the dough, cut them in any shapes you want and place them in a baking sheet.

Heat oven to about 190 °C and spread the salted egg white over the cookies before baking until they turn golden.

Optionally you can sprinkle some shredded cheese on top too.

Bon appétit! ;)

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10 Responses to “Recipes of the month: Raspberry Muffins and Cheese Cookies”

  1. These sound so yummy! I love the addition of raspberry syrup to the muffins. Maybe they should be called Double Raspberry Muffins. :)

  2. Yum and Yum! I haven’t made raspberry muffins in ages – and I agree with the syrup addition – that should ramp up the flavor a lot.

    I have never made cheese cookies – what a great idea.

  3. Can’t wait to try one (or both!) of these out. Looks delicious!
    “When you eat something good, it’s also like feeding your soul” — LOVE IT!!

  4. Yum! I adore how multi-talented you are! I like the new blog layout, too.

  5. Thanks everyone, and just so you know: I’m waiting for photos and feedback on how good they are once you’ve made them! :)

  6. they both are Soooo tasty! and they are good if you eat the salty ones, and the sweet ones after (drooling) or vice versa! :D hope u’ll make more sometime :P

  7. Can’t wait to try making both of these!

  8. These are just amazing, I have just tried the cheese cookies this weekend and the muffins today and will now share the recipes with everyone!!! Thanks a million!!!

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