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Tag: Baking

Funfetti Cupcakes w/ Zoë Fellows & Ines Leroy

Funfetti Cupcakes I

Ines Leroy & Zoë Fellows

This summer, Zoë, Ines and I decided to make the Funfetti Cupcakes which Zoella had uploaded on her YouTube channel. This was a nice activity to make amongst friends during a warm summer Friday night. And I took some pictures to show you.

Funfetti Cupcakes II

Funfetti Cupcakes III

We used a premixed bag for cupcakes and added butter, milk and eggs. The mix we used is called Hema Cupcake Mix and is from… well, HEMA.

Funfetti Cupcakes IIII

This was the result: perfect cupcakes, cooling before being frosted.

Funfetti Cupcakes V

Happy and satisfied (food)bloggers!

Funfetti Cupcakes VI

Some cupcakes didn’t fit into the muffin molds so we had to bake them separately and this is the result: expanded cupcakes to the rescue! Eastern Season in Cupcake World! LOL

Funfetti Cupcakes VII

And with the frosting! The frosting was liquidy, but we know why. We used liquid butter (from a bottle) instead of classic butter. The frosting had that melted effect you get when you try to make frosting out of melted ingredients. The cupcakes were delicious, though, and looked pretty cute!

Funfetti Cupcakes VIII

We took our first polaroid selfie with Zoë’s polaroid camera, and I had to take a picture of this selfie to be sure it gets never lost.

Funfetti Cupcakes VIIII

Obviously, after putting some effort in making these cupcakes, I had to try the cupcakes. I decided to eat the expanded one. 🙂 They were delicious! We baked them a little longer than the packaging advised and were moist as f—! BIG WIN!

If you’re curious in knowing more about these girls here, check their blogs out: Zoë’s Blog, Ines’ Blog, and check Zoella’s YT channel for the exact recipe if you’d like to make them yourself. We obviously did not follow the recipe 100%, we followed the packaging instructions and used ingredients we found in the supermarket rather than all the ingredients Zoella used.

Don’t forget to comment down below and visit, follow, subscribe, like and share these social media: Facebook, YouTube Channel, Instagram, Twitter.

Until Next Time,

Love | Sarah

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Recipe: Parve Poppy Seed Roll with Challah dough/Makowiec

PoppySeedChallahRollI was supposed to go on a healthier lifestyle as of August 1st, but my Mom came back from Poland the night before with 10 cans of Masa Makowa (Poppy Seed mix for Eastern European pastry/Makowiec filling). I asked her friend (the one who lives in Poland) to buy some cans so that my Mom could bring it back to Belgium for me (it is extremely expensive here in Belgium). I obviously didn’t ask for 10 cans, but Polish people multiply their generosity in literally every possible situation! <3

I felt the urge to make ‘Makowiec’ as I have 11 months to consume these cans (900 grams each!!! And I haven’t finished the first can yet!!!) I don’t know Polish cuisine, but I know the Ashkenazi Jewish cuisine, so I made Challah dough and added the store-bought filling and rolled it up! I can assure you, you are in for a treat! 

I hadn’t made Challah for a very long time and I figured out that the result was a little bit try, as I didn’t knead the dough that long (all by hand, to be clear). So, this is just a quick post because I had promised you to do so on my Facebook Page, but I’m obviously going to remake this recipe until the result is PERFECT! I just made two quick rolls, that weren’t rolled that well. Next time I will be providing you a much more detailed article with beautiful pictures.

I have to be honest, this Masa Makowa has a lot of orange (and other dried fruits) in it, and it is not my favorite mix. I’m planning (after the exams) to make my own version of the mix, with more nuts in it (Hungarian style), and will automatically make a recipe article about it! For the time being, we will make a homemade dough with a store-bought filling.

Ingredients for the dough:

  • 1 cup of half hot, half cold water
  • 2 packs of active dry yeast
  • 1 large egg, 2 egg yolks
  • 75 grams of granulated sugar
  • 75 ml of vegetable oil
  • 2 tablespoons of salt
  • 800 grams of flour

Ingredients for the egg wash:

  • 1 egg
  • A couple of tablespoons of water
  • 2 tablespoons of sugar

Ingredients for the filling:

  • Store-bought filling of your choice or follow the recipe of the filling of you choice (I have the Helio and Bakkaland fillings)

How to:

  • 1 cup of half hot, half cold water + 2 packs of active dry yeast // mix together and set aside for 5 min;
  • 1 large egg, 2 egg yolks, 75 grams of granulated sugar, 75 ml of vegetable oil, 2 tablespoons of salt // lightly beaten and mixed together;
  • After 5 min: add the cup of water with the risen yeast // mix well;
  • Add half a cup of lukewarm water to the mix // mix again;
  • Slowly add flour to the wet mixture // it should be around 4 cups of flower (800 grams);
  • Add more flour if the dough’s still sticky;
  • Add more water if you think you have not enough dough and according to that, add more water in order to make it sticky again;
  • Knead the dough for around 10 min in order to form a non-sticky ball of dough;
  • Place the dough in an oiled bowl, covered with plastic wrap and a clean kitchen towel, somewhere warm; 
  • Let it rise for 60 min, until the dough has tripled in size;
  • Punch the dough and cut the dough in the 3 to 4 parts // smaller or bigger loafs: make less or more parts;
  • Roll the ball of dough out until you have a thin layer of dough (not too thin, though);
  • Cut the edges in order to get a square;
  • Spread the filling on the entire surface of the dough and roll it until you have a cylinder shape dough;
  • Mix the ingredients for the egg wash together and brush it on the rolls;
  • Preheat your oven to 200 C° celsius;
  • Place your rolls onto a baking sheet, onto backing paper;
  • Bake the rolls for about 40 minutes; cover the rolls with aluminum foil if you see the rolls brown too quickly during these 40 minutes.

 

Until Next Time

Love | Sarah K.

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