Lemon & Lavender Cupcakes

Hello my darlings!
Yes, i am a terribly lazy blogger, and i apologise. *wipps herself in the back*
After the well deserved punishment, let's resume the cooking.
My local supermarket now has a fairly big section of bulk stuff.
That includes a very nice selection of herbs, for my great delight.
It also opens a whole new world of food experiences. *beware!*
Today i decided to try and make lemon and lavender cupcakes.

Before we start, lavender tea anyone?

Lemon & Lavender Cupcakes

175gr softened butter, in chunks

175gr self-rising flour

175gr white sugar

3 eggs

3 tablespoons milk

juice + zest of 1/2 a lemon

1 teaspoon of lavender leafs

I started by taking care of the lavender.

Since i had the whole flower, i had to separate the leafs (by hand).
Then i crushed them a little, just to release the flavor. (it's a lie, i just like to use the mortar...)

Next, the batter. 

Just put everything in the bowl, except for the lavender, and mix with an electric blender.

Don't you just love lemons?  XD

Add the lavender to the batter, and mix it well

Did i forget to mention you have to have a tray + papper cups for the cupcakes?

And now for 20 minutes they cook. The hoven was pre-heated at 200ºC.

(and yes, i just couldn't resist showing off my kickass new timer!)

And voilá, gorgeous, golden and delicious cakes in a cup! XD

Happy nomnom, people! <3

Sweet Potato Heaven, pardon, Pie

Late September/early October usually means a fresh load of amazing organic sweet potatoes, courtesy of dad (thank you dad!).

Which by turn means I am aloud to  make a number of recipes, sweet and savory, with these amazing tuberous roots (jumps up and down clapping hands).

One of my favorite (and most requested by others) is, of course, the sweet potato pie. <3

Look at these beauties, I start salivating at the mere sight!

Sweet Potato Pie

450gr baked sweet potatoes (ads that extra smoky flavor)

115gr soft butter

200gr sugar

120ml milk

2 eggs

pitch ground nut-meg

pitch ground cinnamon 

pitch ground white ginger (optional)

5ml vanilla extract

1 pie crust

Le before

So, how do I make this wonder, you ask?

- Fist put the pie crust in the form, leaving the paper. I don't usually pre-bake it. Don't forget to do some small holes in the bottom with a fork/knife.

- Mash the peeled sweet potatoes with the butter. I like to leave some chunks to chew later, but if you really want an even cream i suggest you use a blender.

- Add the sugar, milk, eggs, spices and vanilla, and blend well.

- Pour the filling onto the form.

- Bake at 175ºC for 55 or 60m, or until the toothpick/knife comes out clean.

- The pie will grow like a souffle and then lower.

Le after

Now it's time to grab the pie and go hide on a corner where no one can find you to eat it all.

Or you can share it with others, your choice! ;D

Note: Forgot to say this on the last post - as an European, all my measures will be in the metric system.

Just warning.

Hot Chocolate and autumn afternoons

Is there anything more lovely than a steaming cup of hot chocolate on a lazy rainy autumn afternoon?

I think not! ;)

So I finally decided to start a cooking blog, after many fights with our good friend procrastination. 

This will be the house of many yummy things, hopefully, most of them adapted/created by yours truly!

And be warned, English is not my native language, so forgive any faux pas around, yes? 

So, delicious regards to you, and may the cooking begin! (^_^)

Hot Spiced Chocolate:

100gr dark cooking chocolate

100ml cream

1 stick cinnamon

4 cardamom pods

3 cloves

ground red pepper

sugar  

- Melt the chocolate with the cream, stir until creamy and bubbly 

- Add spices and sugar

- Let infuse for a couple of minutes for maximum spiced goodness and then remove the spices and pour onto favorite cute/macho cup

- Grab favorite blanket and/or partner 

- Sit on the couch, warm your hands and let yourself be happy

- Sharing optional!