Hummus for days

What is up?! 

Who else has been trying out new recipes during this quarantine? I'm currently in Sweden so there is no actual quarantine going on but I am being especially careful! 

I decided to make some hummus because it's a beautiful day out and I love hummus! I mean who doesn't?

I don't remember where I found the recipe I used but here it goes! 

1 1/2 cups chickpeas (cooked)
1/3 cup tahini
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice 
1 garlic clove
1/2 tsp salt
5 tbsp water (or as needed)

I obviously thought this wasn't going to make a lot of hummus so I decided to double the recipe and tweak it here and there. 

I used three garlic cloves (cuz I love garlic)
and
I added a bit more lemon juice than 4 tbsp.

Once you have all the ingredients together you just blend them! 

And that's that! 

Easy Peasy and totally delicious! 

Here are my step by step photos and end result *drool*

Easy peasy 2 ingredient ice cream

Ever feel like making ice cream, finding a bunch of complicated recipes and then go out to buy some junk instead? 

Well I happened to come across aka a friend sent me this super easy 2 ingredient ice cream recipe all you need is bananas and peanut butter! 

We used about 8 bananas and around 4 tbsp of peanut butter calculating two tbsp per four bananas,

What you do first is chop the banana up and freeze them as shown below

Once frozen you put them into a blender but by bit so the bananas become nice and creamy like so

Then add the tbsp of peanut butter as shown below

Till it looks like this = 

I know not much of a difference at all but once you scoop it all out into a container it looks like this 

And tastes delicious just like fresh bananas with some peanut butter! Once the bananas are frozen it doesn't take very long to make and lasts a while! 

Hope you enjoy this as much as I did :)

Carrot Cake Muffins

These muffins have cream-cheese frosting on the inside..

I made them last Friday when Rachel was visiting. They were good to have on hand, although they tend to get stale fairly quickly, so it's best to eat them within a few days. They are not what i would consider a 'healthy' muffin, however they are much healthier then carrot cakes. I got the recipe from kingarthurflour.com and adapted it slightly

Ingredients:
Filling
- 8 ounce package of cream cheese
-1/4 cup sugar (this was not sweet enough for me so I added some icing sugar)
- 1tsp vanilla
- couple drops lemon juice

Muffins:
dry
-2 1/4 cups (9 1/2 ounces) 1/2 cup granulated sugar
-¼ cup light brown sugar, firmly packed
-1 1/2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon salt

wet
-2 large eggs
-3/4 cup water
-1/3 cup vegetable oil ( I used apple sauce because I didn't have vegetable oil. This was a mistake because the muffins stuck more to their wrappers)

- 1 cup grated carrots, lightly packed; about 2 medium-large carrots.

Directions:
-Preheat the oven to 400°F. Line the pan with paper muffin cups
-Start with the filling. Place one unwrapped, 8-ounce package cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in 1/4 cup granulated sugar and a few drops lemon juice and the vanilla. Stir until smooth. Set the filling aside while you make the muffin batter.
-Whisk together dry ingredients
-Whisk together wet ingredients and then add mixture to dry ingredients. then add in the grated carrots.
- Put some of the batter into the muffin pan ( 1-2 tablespoons depending on size of the muffin pan) ,then put one tablespoon of the frosting, and then cover with more batter.
-Sprinkle the top with crystalized sugar (or regular sugar if you don't have any)
- Bake for about 20 minutes
cool for at least 10 minutes before removing muffins from pan.

I had enough batter for about 18 muffins.

Friday Morning Perk Up- Mocha Muffins

I woke up a bit early this morning, so I decided i'd try out these Chocolate Chip-Coffee Mocha muffins from cooking light magazine. They were so quick and easy to make! they tasted good..delicious even, if you eat it still warm, fresh from the oven with the chocolate chips melting... They are quite filling, despite being fairly small in size.

Ingredients:
- 2/3 cup milk
- 5 tablespoons melted butter ( I didn't have that much so I used 2 or 3)
- 3 tablespoons instant coffee granules
- 1 1/2 teaspoons vanilla extract
- 1 large egg lightly beaten
- 2 cups flour (i mixed white and whole wheat)
- 2/3 cup sugar
- 1/2 cup semi sweet chocolate chips
- 2 teaspoons baking powder
- 1/4 teaspoon salt

Directions:
-preheat oven to 400
-combine first 5 ingredients
- combine the other ignredients into a seperate bowl and make a well in the center. Poor milk mixture into it and stir until just moist.
- spoon batter into 12 muffin cups and bake for 18 minutes. remove from pan and cool.