2014 > 06

I am not sure if I have been writing about this before, but since January this year I am helping as a volunteer at the Orphange.  I usually go there once a week with some of my friends. There are around 22 children in different ages from 3 months up to 17 years. The first time I arrived there I was very nervous because I did not know how I would react emotionally. The children ran to hug us and in a few seconds I just felt like I am part of their family. The kindness, happiness and the hope in their eyes for finding someone who will love them and take care of them are so powerful. It also reminds me about how lucky I am to have my own mother and father. Don’t get me wrong, the children I meet have a great environment and the people who take care of them are really caring and loving them. I would just wish that all children have a parent who gives them love, who cares about them and who fights for them when it is needed.

Since I am going to Europe for holidays soon I really wanted to surprise them. Together with my friend Kasia (master when it comes to baking) we did 38 cupcakes. We had such a fun baking them together and the recipe you will find here is so easy. We used brown sugar but if you cannot find it just use normal sugar.

When we were ready with the cupcakes we drove to the Orphanage. I was carrying the cupcakes on a tray and one of the boys ran to me and I saw his eyes opening wider and wider. I wished I could just give it to him and watch him eating, but I was not allowed to do it before I got permission from the staff. There are rules to follow and I have to respect them. With 22 children you need to have rules otherwise it would be chaos.

All the teachers were happy when they saw the cupcakes and thought that we are going to celebrate something special. They invited us to eat lunch with them and it was so nice to sit with them by the table, chat, laugh and again being part of their big family (the food was delicious and I got to try homemade potato chips, one of the best I have ever eaten). I am so lucky to be able to experience Brazilian hospitality and to meet all these great people and children.

I think this is the longest introduction I have ever written on my blog, but I really wanted to share this with you.

Carrot Cupcakes

16 Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar or normal sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
50 g sugar

Make cupcakes:
Preheat oven to 175°C. and line sixteen 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency. Spread icing on cupcakes and decorate with whatever you wish!

Carrot Cupcakes
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Tags: dessert

Chef André Magalhães has created Taberna da Rua das Flores a tiny little tavern serving some of the most inspiring and creative cooking in Lisbon. I had the opportunity to work there for two weeks with his great staff and learned more than that I could ever imagine. Together with Chef Bruno I assisted in preparation of more than 50 dishes, asked 1000 questions, learned new flavors and cooking methods as well as I made lots of notes. My journey with Portuguese food had already started in Brazil, São Paulo. I was always dreaming about coming to Portugal and to learn more. Thank you Chef André for giving me that opportunity! Thank you Chef Bruno for your support and all fantastic staff of Taberna da Rua das Flores for such a warm welcome! I admire all of you for your hard and dedicated work and I understand why there is always a queue outside the door to the Taberna.

2014 > 06

I am not sure if I have been writing about this before, but since January this year I am helping as a volunteer at the Orphange.  I usually go there once a week with some of my friends. There are around 22 children in different ages from 3 months up to 17 years. The first time I arrived there I was very nervous because I did not know how I would react emotionally. The children ran to hug us and in a few seconds I just felt like I am part of their family. The kindness, happiness and the hope in their eyes for finding someone who will love them and take care of them are so powerful. It also reminds me about how lucky I am to have my own mother and father. Don’t get me wrong, the children I meet have a great environment and the people who take care of them are really caring and loving them. I would just wish that all children have a parent who gives them love, who cares about them and who fights for them when it is needed.

Since I am going to Europe for holidays soon I really wanted to surprise them. Together with my friend Kasia (master when it comes to baking) we did 38 cupcakes. We had such a fun baking them together and the recipe you will find here is so easy. We used brown sugar but if you cannot find it just use normal sugar.

When we were ready with the cupcakes we drove to the Orphanage. I was carrying the cupcakes on a tray and one of the boys ran to me and I saw his eyes opening wider and wider. I wished I could just give it to him and watch him eating, but I was not allowed to do it before I got permission from the staff. There are rules to follow and I have to respect them. With 22 children you need to have rules otherwise it would be chaos.

All the teachers were happy when they saw the cupcakes and thought that we are going to celebrate something special. They invited us to eat lunch with them and it was so nice to sit with them by the table, chat, laugh and again being part of their big family (the food was delicious and I got to try homemade potato chips, one of the best I have ever eaten). I am so lucky to be able to experience Brazilian hospitality and to meet all these great people and children.

I think this is the longest introduction I have ever written on my blog, but I really wanted to share this with you.

Carrot Cupcakes

16 Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar or normal sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
50 g sugar

Make cupcakes:
Preheat oven to 175°C. and line sixteen 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency. Spread icing on cupcakes and decorate with whatever you wish!

Carrot Cupcakes
Läs hela inlägget »
Tags: dessert

2014 > 06

I am not sure if I have been writing about this before, but since January this year I am helping as a volunteer at the Orphange.  I usually go there once a week with some of my friends. There are around 22 children in different ages from 3 months up to 17 years. The first time I arrived there I was very nervous because I did not know how I would react emotionally. The children ran to hug us and in a few seconds I just felt like I am part of their family. The kindness, happiness and the hope in their eyes for finding someone who will love them and take care of them are so powerful. It also reminds me about how lucky I am to have my own mother and father. Don’t get me wrong, the children I meet have a great environment and the people who take care of them are really caring and loving them. I would just wish that all children have a parent who gives them love, who cares about them and who fights for them when it is needed.

Since I am going to Europe for holidays soon I really wanted to surprise them. Together with my friend Kasia (master when it comes to baking) we did 38 cupcakes. We had such a fun baking them together and the recipe you will find here is so easy. We used brown sugar but if you cannot find it just use normal sugar.

When we were ready with the cupcakes we drove to the Orphanage. I was carrying the cupcakes on a tray and one of the boys ran to me and I saw his eyes opening wider and wider. I wished I could just give it to him and watch him eating, but I was not allowed to do it before I got permission from the staff. There are rules to follow and I have to respect them. With 22 children you need to have rules otherwise it would be chaos.

All the teachers were happy when they saw the cupcakes and thought that we are going to celebrate something special. They invited us to eat lunch with them and it was so nice to sit with them by the table, chat, laugh and again being part of their big family (the food was delicious and I got to try homemade potato chips, one of the best I have ever eaten). I am so lucky to be able to experience Brazilian hospitality and to meet all these great people and children.

I think this is the longest introduction I have ever written on my blog, but I really wanted to share this with you.

Carrot Cupcakes

16 Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar or normal sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
50 g sugar

Make cupcakes:
Preheat oven to 175°C. and line sixteen 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency. Spread icing on cupcakes and decorate with whatever you wish!

Carrot Cupcakes
Läs hela inlägget »
Tags: dessert

August 9, 2013

Two weeks ago I moved to Brazil, Sao Paulo ... a great city that you can compare to New York. I really looked forward to move here to explore Brazil, to meet lovely and friendly Brazilian people and of course to explore Brazilian food!!! Give me some time and I will introduce you to the Brazilian food!!!
Grossery shopping is a really nice advanture here... it takes just too much time as I am a bit confused with all new things and with the great choice of vegetables, fruits and meat. Yesterday I discoverd a new shop just a few streets from my flat with vegetables and fruits ... I could not resist figs ... so mature, simple and deliciouse!!! I prepared a simple salad with figs, white cheese rolled in oregano and salami served with lemon and honey dressing.

Od dwóch tygodni mieszkam w Sao Paulo, miasta tętniącego życiem ... bardzo przypominające Nowy York. Czekałam na tą przeprowadzkę z niecierpliwością ... na możliwość lepszego poznania Brazylii, spotkanie jej cudownych i ciepłych mieszkańców no i oczywiście na odkrycie kuchnii brazylijskiej!!
Zakupy w supermarketach są prawdziwą przygodą, zabierają dużo czasu ponieważ wszystko jest nowe a ogromny wybór warzyw, owoców, mięsa nie ułatwia szybkich zakupów / co oczywiście jest frajdą!!! Wczoraj dwie ulice od naszego bloku odkryłam nowy sklep z warzywami i owocami,już z daleko dojrzałam koszyczek z dojrzałymi i pysznymi figami!!! Moja propozycja to zielona sałata w towarzystwie świeżych fig, białego sera i salami podana z cytrynowo- miodowym dressingiem.

1 porcja

2 figi
garść zielonej sałaty
6 plastrów salami
kawałek sera białego, około 60 g
2 łyżki jogurtu bądź śmietany
1 łyżeczka suszonego oregano
2 łyżki miodu
1 łyżka soku z cytryny
swieżo zmielony czarny pieprz

Ser biały rozdrobnić widelcem połączyć z jogurtem,  doprawić solą, pieprzem a następnie ukształtować serowe kulki o średnicy ok 2 cm, które należy obtoczyć w oregano. W miseczce wymieszać miód z sokiem z cytryny, doprawic solą i pieprzem. Figi przekroić na ćwiartki. Na zielonej sałacie ułożyć fig, plastry salami oraz kulki z białego sera. Gotową sałatkę polać dressingiem i podawać.

57

Pumpkin and Apple Pie with Cinnamon - one of those inspirations that just came and even if my plan for that morning was different... I couldn’t help myself to bake. The combination of flavors coming from apples and pumpkin with lots of cinnamon are a bit different however after the first bite of the pie you can not wait to take the second one ... Those beautiful ceramics are coming from @boleslawiec.ceramika (for the cake) and the cups are coming from Portugal 🇵🇹. #homemadewithlove #bakefeed #cakeporn #homemade #instacake #foodphotography #foodstyling #homebaking #ilovebaking #bakersofinstagram #bakerslife #cakeoftheday #foodinstagram #cakegram #pumpkin #apple #ciasto #beautifulcuisines #fika #coffetime #lodz

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