Vanillicious.com – Easy Desserts

Best Muffin Recipe

No, this is not just a catchy headline, these muffins really turned to be the best I’ve ever baked.

The credentials for this recipe and tips go to Natalie Levin, a pastry chef. As a big fan (well, and a muffin lover, too) I decided to give this recipe a try and since I just loved these fabulous muffins, I must share!

Some muffins tips before you go and bake these little wonders:

• The following recipe will make 12 normal sized muffins and will require 5cm bottom diameter muffin paper cases.
• This can be a great basic muffin recipe, and blueberries can be replaced with almost any other berry or fruit of your choice (raspberries, apricots, nectarines etc).
• When stirring, use a wooden spoon and mix only until all ingredients blend together. Don’t over-mix, and this will give your muffins the right, dense texture that
• Bake the muffins immediately. The longer the mixture sits, it’ll contain less leavening power.
• Bake the muffins until a skewer inserted in to the centre comes out with moisty crumbs, not totally clean. That will keep them soft for few more days.
• If necessary, these muffins can be freeze up to a month.

Click here to read up this recipe!

Chocolate Pizza

Chocolate Overdose Ahead!

Here’s a recipe for real chocolate lovers. If there’s such thing as heaven for you guys, then this is it!

I say You and not Us, because turns out I’m not a big chocolate fan… We just had these pizzas yesterday, and I couldn’t stuff all this amount of chocolate, so I reduced it while eating… And each pizza had 40g of chocolate, which is less than half a chocolate bar of 100g. So eventually we shared the responsibility: one ate the chocolate and the other ate the pastry edges, dipping it in the melted chocolate that was left on my plate (guess who that was, haha!).

And please, don’t get me wrong, I loved the pizza, but I think next time I’ll have less chocolate for myself. I don’t like too sweet desserts anyway and this can explain why I love berry-desserts the most. Click here to read up this recipe!

Crépes

Crepes are also known as Palacsinta in the Hungarian cuisine. Can be served as either savoury or sweet dish, and this is up to you.

Over the last few weeks we’ve been having crepes every Sunday. I figured it’s so much fun, very irresistible and absolutely unhealthy solution for a family (or friends) brunch or dinner. And most importantly: it’s a win-win! Everybody’s happy and can never really get bored of it, since you can have it with different delicious fillings or toppings. The perfect solution! I remember my first childhood crepes were at a friend’s, whose mom used to fill them with a spread of cream cheese, sugar and cinnamon and that’s it. It was amazing, and I never felt the urge to fill it with anything else. Ahhh, nostalgia!

Crepes are very easy to make. Preparing the batter is very simple, quick and can be made up to one day in advance and kept in the fridge. If you do so, the butter will separate from the rest of the batter. In that case, just whisk it again until well combined again.

Once you have your crepes served, you can go wild and find your favourite combination of flavours:

Spread  with some: Nutella, honey, dulce de leche, berries purée, custard, maple syrup

Add fresh fruit: strawberries, bananas, fresh berries, apples

Sprinkle with some ground or crushed: coconut, almonds, walnut, hazelnuts or any other type of nuts

Spice it with cinnamon

And of course, serve with some custard, ice cream or whipped cream. If you choose to whip cream, I suggest to sweeten it with sugar to taste and flavour it with 1 tsp of vanilla extract.

Click here to read up this recipe!