watching “Gainsbourg – vie héroïque”

new muffin paper cups

Elena Melnik by Jette Jors in Cover Magazine

these oh-so-great metallic animal clutches from TsuruBride

Perfect cover of “Fools rush in” from She&Him

lovely illustrations from Après Ski

wishing I could have this beautiful, out of print photo book… source

“Les filles en Vogue” an very entertaining documentary about the actual “it-Models” in Paris

Karen Elson on the new Jalouse cover

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How exciting! I gave my first TV interview for Barcelona TV today( which will be featured tomorrow 29.4) and prepared this setup with lots of muffins and cupcakes. Hope you like it

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Trying out new recipes – these are Cinnamon Roll Muffins

Lina Persson’s new photography blog “No hidden compartments”

My new Fake-fur Leopard coat from Miss Selfrige

The Ruby Lookbook 2010 (New Zealand) with lovely model Zippora Seven. I love every single outfit

A beautiful Romy Schneider in this newly edited documentary….

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Actually this weekend it was too hot and humid to even think about baking, but I had these yummy fresh blueberries smiling at me every time I opened the fridge, so I decided to mix them with dried coconut and make some summer muffins. Here’s the simple and quick recipe

Blueberry Coconut Muffins ( for 12 Muffins)
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Ingredients A:

*340g all purpose flour
*2 tablespoons dried, ground coconut
*2 teaspoons baking powder
*1/4 teaspoon salt

Ingredients B:

*125 g melted butter
*130g sugar
*1 sachet bourbon Vanilla sugar
*130 milk
*2 eggs

*250g fresh blueberries
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Preheat the oven @190ºC.
Line a muffin tray with 12 paper cups.
Mix the ingredients A in a bowl.
Melt the butter and add the sugar and vanilla sugar, beating well. Then add the eggs and milk and beat well.
Mix ingredients A with ingredients B, then add the blueberries slowly.
Fill the paper cups and bake for 17-19min, doing the toothpick test before removing from the oven

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Nothing better than a relaxed sunday breakfast after a crazy, busy week. Lately I feel like wonder woman,
doing 100 things at a time:) – so last weekend I enjoyed these yummy warm cinnamon brioches while flicking through the new Vogue Nippon, adoring the wonderful editorial shot by Karl Lagerfeld…

Cinnamon Brioches (12 units)
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Ingredients:
*42g fresh yeast
*2 tablespoon sugar
*2 teaspoons cinnamon
*8 tablespoons milk
*300g flour
*a hint of salt
*3 eggs
*150g softened butter
*1 egg yolk
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Preheat oven @180ºC (convection oven).
Dissolve the yeast and sugar in 6 tablespoons milk.
Add flour, salt, 3 eggs, butter and cinnamon.
Knead well and let rest for 40 minutes( cover the bowl).
In the meantime butter a 12 units muffin pan and put in the fridge.
After 40 minutes knead the dough in flour and form 12 big and 12 small balls out of it.
Put the balls in muffins pan, the big one first, then the small ones on top. In a small bowl mix the egg yolk with the milk, then spread on top of the brioches. Let rest for 10 minutes before putting in the oven.
Bake for 15-20 minutes

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This week was a crazy – I baked so many muffins like I never did before:) and found some great new recipes I will show you these days…

Oh, did I mention I love paper garlands?

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I’ve been meaning to try these eye catching shocking red goodies for months, but wasn’t able to find buttermilk in Barcelona. Researching in the internet I found a way to substitute it with a milk and white vinegar mix and also found out that the red velvet cakes were a signature from the Waldorf Hotel in NY in the 1920’s. I have to go and try them there… Oh, I miss New York

Red velvet cupcakes with vanilla cream cheese frosting
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Ingredients:
*300g all purpose flour
*3/4 teaspoon salt
*1 teaspoon baking powder
*2 tablespoons cocoa powder (unsweetened)
*ca 20g liquid red food colour, or dry red food colour mixed with a hint of water (use enough colour to make them really, really red)
*300g white sugar
*120g butter, softened
*2 eggs
*1 teaspoon pure vanilla extract
*240ml buttermilk, (you can also add 1 teaspoon white distilled vinegar to 240ml milk and let stand for 10min)
*1 teaspoon white distilled vinegar
*1 teaspoon baking powder
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Preheat the oven @ 175ºC and line ca 24 muffin cups with white muffin papers:
In a bowl mix flour, salt and 1 teaspoon of baking powder.
In another small bowl mix the cocoa powder with the red food colour until it forms a thin paste.
In a large bowl beat the softened butter with the sugar until fluffy and add the eggs one by one.
Mix well with a mixer and add the red cocoa paste and vanilla extract, mix until well combined.
Add alternately 1/2 of the flour mix and 1/2 of the buttermilk, until the whole 300g flour and 240ml buttermilk is well combined with the paste.
In a small separate bowl mix 1 tablespoon of vinegar with 1 tablespoon of baking powder and add the fizzing mix to the batter.
Mix everything until weel combined and fill in the ca 24 paper cups until there 3/4 full.
Bake the red muffins for ca 20min – don’t forget to do the toothpick test after ca 18min, as you might need less time. Let the muffins cool well before frosting….

Vanilla cream cheese frosting
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Ingredients:
*400g Cream cheese
*120g butter, softened
*250g powdered sugar
*1 teaspoon pure vanilla extract
* a hint of salt
******************************************************************

Mix the cream cheese with the mixer and add the softened butter, mix until creamy.
Slowly stir in the powdered sugar and vanilla extract and beat until fluffy.
Frost the cupcakes and decorate with your favourite red topping.
Mine is from “bake it pretty”…
Enjoy

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Browsing around the internet I stumbled across this donut muffin recipe and got curious to try.
As I love cinnamon I added some into the batter and the result was soooooooo good!
Have a great week

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Relaxed sunday reading the Lula and Mixté Magazine, finding new music groups, sunshine on my balcony and friends coming over for coffee time. I have to admit I haven’t stuck to my principles and bought a Nespresso machine although I swore myself to never be unfaithful to freshly ground coffee… But my coffee machine exploded yesterday and I can’t live without coffee while it’s getting repaired (which apparently takes 3 months!) Damn, George Clooney won (and I really don’t like him). To salve my conscience I needed to make something old fashioned and went for these hazelnut & chocolate muffins – a taste that reminds me of my childhood. I feel better now:)

Hazelnut & Chocolate Muffins
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Ingredients:

*100g milk chocolate, grated
*100g black chocolate, grated
*200g ground hazelnuts
*130g all purpose flour
*6 eggs(separated yolk and egg white)
*200g softened butter
*1 teaspoon baking powder
*1 teaspoon cinnamon
*240g sugar
*1 sachet vanilla sugar
* a hint of salt
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Preheat the oven @ 200ºC.
Mix the hazelnut and chocolate. In another bowl cream the butter with the sugar/vanilla sugar. Then stir in the egg yolks slowly. Stir in the nut/chocolate mix and add the flour, baking powder and cinnamon.
Beat the egg white with the salt until stiff and mix into the batter, stir until well combined.
Line a muffin pan with paper cups and fill the batter in.
Bake for ca 18min and let cool…

little cupcake bear from Bukubuku

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I wish you all a happy new year full of …
I heard so many people complaining about 2008 – I have to say my last year was not too bad – but I have a feeling this one will be even better ( maybe I’ll have my own little café, who knows:))
Anyway, I hope you had a good start! I did – with these black and white muffins, I made with my brother and sister. Have a try, they’re really tasty…

Black and white muffins
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Ingredients for 12 muffins:
*2 eggs
*6 tablespoons soy milk ( or cow’s milk)
*125g dairy free margarine,( or butter ), melted
*125g sugar
*1 tablespoon vanilla sugar
*1 tablespoon amaretto liquor
*250g flour
*1/2 sachet of baking powder
*a hint of salt

Ingredients for the chocolate layer:
*ca 50g melted dark chocolate
*2 tablespoons soy milk (or cow’s milk)
*2 tablespoons sugar
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Place 12 paper cups in a muffin pan and preheat the oven @ 200ºC.
Mix the eggs with an electric mixer until fluffy and add milk, margarine, vanille sugar, sugar and amaretto.
Mix in a separate bowl the flour, baking powder and salt and stir slowly into the liquid batter.
Separate 1/3 of the dough and mix it with the melted choclate , milk and sugar.
Fill 1/2 tablespoon of the white batter into the cups, then put on top 1/2 of the black batter and again the rest of the white batter.
Bake for 15-20 min and enjoy

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