Happy Halloween! My recipe today isn’t really a spooky one but it has pumpkin in it so that should count for something. These muffins are tender with a creamy filling and a crispy top. And the warm pumpkin spice flavor of these muffins will fill up your home as they bake. It is essentially my Pumpkin Bread recipe but the filling and crumb make them extra special. So if you want a fun Fall treat, go get the ingredients for these Cream Cheese Filled Pumpkin Crumb Muffins and make them today! I shared with you in my Pumpkin Bread recipe how obsessed I was with pumpkin recipes when I moved to the US and experienced Fall for the first time. Well, that obsession is definitely not on the same level that it was back then; I have stopped hoarding pumpkin puree cans (now I hoard other things :D). But I am still obsessed with certain pumpkin recipes, like these Cream Cheese Filled Pumpkin Crumb Muffins. They are so fragrant and rich with different textures. And the cream cheese filling is a pleasant surprise for anyone who is not expecting it. There aren’t really any specific things you need to know for this recipe. I used a muffin pan therefore my muffins are bigger and gave me about 6 to 7 muffins but you can use a cupcake pan and that will give you about 8 to 10 muffins. It also depends on how much you fill them up. Apart from that, everything else is pretty straight forward. Proceed to the recipe below.
Warm buttery Sweet Brioche Buns with tender pillowy soft layers. Great for breakfast, lunch or dinner, braided or as rolls.
This almond pound cake is buttery with a soft almond flavor and a light and tender crumb from almond meal. It is perfect as a tea cake.
Salmon in lemon cream sauce recipe; tender and flaky salmon fillets covered in a rich, tangy and fragrant creamy sauce, ready in 25 mins
This Guinness Beef Stew is made of tender chunks of beef and a variety of starchy vegetables in a thick and delicious Guinness infused gravy.
Simmer chicken in a saffron infused well spiced sauce and you get this beautifully fragrant fall off the bone tender Saffron Chicken
Today you are in for a treat! Valentine’s day is around the corner so what better time to share this Apple Roses (Magnificos) recipe with you. These pastries are really one of a kind. Imagine sweet and slightly tart apples glazed with apricot jam, then intertwined with buttery layers of puff pastry that go from a flaky exterior to a tender center. They don’t only look sophisticated, they taste amazing and they will surely impress anyone you make them for (including yourself). So this Valentine’s Day, instead of giving your significant other roses that will just sit in water and die, consider giving them these roses that they can eat and enjoy, and thank me later. Ok I know this is great for Valentine’s day but for the rest of you who are like me and just want a treat on a Wednesday, this is great for you too. Apple Roses (or Magnificos) look fancy and all but they are also very straight forward to make and you only need about 4 ingredients. Your first rose may be a little messy but you will get the hang of it. My tips and photos below will help a lot so make sure you refer to them before you start. The apricot jam really is essential in this recipe. Not only does it act as a sweetener, it also gives these pastries its unique flavor. I can’t wait for you to try them, they are really called Magnificos for a reason. Some Tips Pre-make or buy the puff pastry dough ahead of time. This will save you some time and energy. You know how I feel about making your own dough; homemade is usually the tastiest. So if you want to go this route, I have a great and easy Puff Pastry recipe you can use. But also don’t let me guilt you into making the puff pastry yourself, a store bought puff pastry dough will work really well too. Thinner is better. The apples should be sliced thin and the dough should be rolled thin. If your apples are too thick, they will break instead of roll or take forever to soften up in the microwave. If your dough is too thick, it may puff up too much or take longer to cook in the center. Do not make your strip too long. I suggest going with 6 to 8 inches. If it is too long, it may take longer to bake in the center or be too snug in your cupcake pan. Which leads me to the next tip. Make sure your apple roses aren’t too snug in your pan. If they are, they may puff up too much and the rose shape may be ruined. Of course you can use a muffin pan instead for bigger roses. You just want to make sure the thin apple slices don’t burn from the longer cooking period. Cover your roses with foil midway to prevent them from burning. It is ok if your apples get a little dark but to avoid them getting too dark and drying out, you can place some foil loosely on the apple roses. Emphasis on loosely. Remove them from the pan immediately when they are ready. Some of the apricot jam may leak out during the baking process and harden when cooled. So do no let your apple roses cool in the pan if not they may get stuck.
Tender pork chops smothered in a creamy fragrant sauce, served with potatoes & veggies; pork chops in cream sauce is the perfect comfort food
Tender and flaky fish coated in a batter that is slightly crispy on the outside yet soft inside, these Fish and Chips are a must try
This pan seared steak is so tender and juicy. Serve it with mashed or roasted potatoes, asparagus or any vegetable or starch of your choice.
As you may have gathered from my posts so far, I eat everything. It doesn’t matter if it is vegan or all meat. I just like variety and if it looks or sounds good, I will make it and eat it. I wasn’t trying to reduce my meat intake or anything of the sort but I came across this idea on Tasty and it looked so good and so much like meat that I had to try it. If you are vegan, this could be a great addition to your recipes or you may already know a variation of this recipe. But if you are a meat lover, do not turn away from this recipe because it doesn’t have meat! Give it a shot. Now I won’t tell you that this taste just like ground beef because that would be a lie. The texture is softer and though it does have some umami it isn’t as much as that of meat. But it is delicious and I didn’t miss the meat when I was eating this. I don’t think you will either. You can use this cauliflower meat for tacos, quesadillas, nachos, burritos, burrito bowls, you name it. Keep these three tips in mind while making this: Do not over blend the ingredients. You want this to stay pretty coarse like rice. Do not over cook it. You don’t want it to be mushy. Season it generously with salt. Taste and adjust; if this is bland it is all your fault 👀 Ok, now proceed to the recipe below. Cauliflower Taco Meat 1 cauliflower head 8 oz baby bella mushrooms 2 tablespoons oil 1 medium onion 3 cloves garlic 1 teaspoon cumin 1 to 2 tablespoons chili powder 2 tablespoons soy sauce Salt and pepper to taste Method Cut the cauliflower in half and break it up into small pieces. Place the cauliflower in a food processor or blender and pulse until they break down into rice size pieces. Take it out and set it aside. Place mushrooms in the food processor or blender and pulse until they break down into rice size pieces. Heat oil in a large pan over medium high heat. Add the onions and cook for about 3 minutes then add the garlic and cook for another minute or until fragrant. Add the cauliflower, mushrooms, cumin, chili powder, soy sauce, salt and pepper then stir. Taste and adjust salt if necessary. Cook for about 10 minutes until they are tender and most of the water from the cauliflower and mushrooms have evaporated. Prepare it along with other ingredients for nachos, tacos, or whatever you are making and enjoy!