Apple & cinnamon muffins with delicious crumb topping and baked with love

It's been about three weeks or more since I last time posted something. That's quite a long time, and today I thought it's the time to bake something. So I've been having little break in blogging, but now I think I'm ready to start again. It's a really pity that school and other things have taken so much time that there hasn't been any left for cooking!

Today I baked these lovely, moist and utterly delicious apple & cinnamon muffins. I know that it's not the "apple time" but I had a can of non-sweetened applesauce so I thought why not to use it and figured out the recipe for these muffins. I really love the dough, it's so moist and exuberant! And the wholewheat flour and the rape oil makes it a healthier choice! But if you think the taste of the wholewheat flour is too healthy, use only plain wheat flour. And the crumb is so amazing. I love this kind of big muffins, you can eat them as dessert, breakfast or an evening snack! They're irresistable. So bake these and have a unforgettable bite!

Ingredients:

about 11 muffins

For the dough:

4 dl wheat flour

3 dl wholewheat flour

1 dl oatmeal

1,6 dl brown sugar (for example muscovado)

1 tsp salt (himalaya)

2 tsp cinnamon

4 tsp baking powder

2 eggs

1,2 dl soymilk

1,2 dl rape oil (or some other oil, olive oil goes well too)

1 tsp vanilla extract

125 g can apple sauce unsweetened

1 big redyellow or green apple, diced into small chunks

For the crumb topping:

50 g butter

2 dl white sugar

2 tsp cinnamon

1 dl oatmeal

1 dl wholewheat flour

1. Preheat oven to 200°C.

2. Combine all the dry ingredients, then mix the wet ingredients and combine with the flour mixture. If the dough seems dry, add some more soymilk. Fold in the apple chunks (I think it's good to have plenty of them).

3. Fill 2/3 of the muffin cups, so there's some space for them to rise in the oven.

4. To make the crumb topping, melt the butter inthe microwave, add sugar, cinnamon, oatmeal and wheat flour and mix together well. Sprinkle over muffins before baking.

5. Bake in the oven for 20 to 25 minutes. Enjoy fresh from the oven!

Apple, Cinnamon & White chocolate cheesecake

I've been having a little Christmas break in blogging, and it's actually more than a week from the last time I posted something. I haven't had time to cook anything else than Christmas food, and it feels it's about a time to start doing something else. Yesterday I visited my dear friend in Nummela, and I had promised to bake a cheesecake and to bring it with me. I wanted to try something new, and I got an inspiration when I thought about the apple & cinnamon cookies one of my friends had gave me as a Christmas present. Then straight away I decided to make a cheesecake with the apple & cinnamon theme, I added some white chocolate to the filling to give extra delicious flavour. And there were also apple sauce and cinnamon in the filling, of course. I must say this cake was very excellent, delicate and unique, it was perfect. When my friends ate it they were speechless, and one of my friends said that he will order this cake to his wedding! So I was very pleased, because I wasn't sure at all if this cake would be good. I think I'll make it again, quite soon. Because it was so perfect.

Ingredients:

150g Bergen apple & cinnamon cookies

100g cinnamon Bastogne cookies (about ten pieces)

(if you can't find those cookies, use somekind of cinnamon cookies or digestive cookies)

100g butter or margarine

For the filling:

600g philadelphia cream cheese

200g creme fraiche (not low-fat)

3 eggs

200g white chocolate

juice of one lemon

grated zest of one lemon

2 dl powdered sugar

125g applesauce (you can buy it, but try t use one without any added sugar)

1 tsp vanilla extract

1 tsp cinnamon (you can put two, if you like it)

1. Heat the oven into 170°C. Crush the cookies well, melt the butter and mix with the cookie crumbs.

2. Line the base of the springform pan with a parchment paper, butter the sides of the pan. Spread the cookie crumbs on the base.

3. Melt the white chocolate.

4. Beat the chocolate (when it has cooled down a bit) with the creamcheese and the creme fraiche until smooth. Add vanilla extract, cinnamon, grated zest of lemon, juice of lemon, apple sauce, powdered sugar and the eggs. Mix carefully until smooth.

5. Spread over the cookie crumbs, even up.

6. Bake in the oven for 1,5 hours, take the heat off and let the cake stand in the oven for couple of hours. Then remove, cool down in the room temperature and keep in the fridge over night.

7. If you want to, you can decorate the cake with some cinnamon sprinkled over. Enjoy in a good company!