Monkey bread, pull a part buns


Pillsburys Classic monkey bread is a sweet pull apart bread made with biscuit dough baked in a bundt pan.

I was making sweet buns and wanted to do it a little different and thought why not make monkey bread.

Monkey bread is a giant cinnamon roll, slathered with a sweet glaze, I did not glaze my monkey bread, I have to be carefull when it comes to sugar.SAMSUNG CSC


1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

100 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour


50 g butter

100 ml sugar

1-2 tbsp ground cinnamon





In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.


melt 50 g of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.

Grease a large  or two smaller bundt pans with melted butter, set aside. Punch the dough down gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature.

Preheat oven to 180C .  Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.

If you have any butter left over combine it with a little sugar until sugar is dissolved. Pour the buttery mixture over the dough balls in the bundt pan.


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Light and airy chinese fold-over buns

Steamed buns is a snack that I have grown up with, my dad used to make siopao a Filipino version of the chinese buns. These fold-over buns is something that I have gotten to know in the recent years, quite an ingenious way to make them, this way you can fill them with what you want to put in them. I do not know who originally made these, but for mine I have used my dads siopao bun recipe.
After a quick steam, these pockets are like tender pillows ready to be stuffed with a cooked filling of your choice.
Makes about 20 buns, depending on the size.
250 ml luke warm water
3 tablespoons sugar
1 packet dry yeast
3 tablespoons canola oil
800 ml all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
 Combine warm water, sugar and yeast in a bowl, add oil, salt and flour
Mix everything together and knead to a smooth dough. Cover the dough and let it rise in a warm place until doubled in size.
Flatten the dough and sprinkle on the baking powder and knead to a soft and flexible dough.
Divide the dough into about 20 equal parts and shape them in to round buns, roll the buns into an oval shape  twice as long than it is wide.
As you can see in the picture below I rolled the dough quite thin, but they rise nicely and becomes soft and airy when steamed.
Place a baking paper on top of your rolled dough and place a small jar lid on before you fold it in two, this way you get a nice pocket to put your filling.

Place buns in a bamboo steamer lined with parchment, then cover loosely with plastic wrap.  Let the buns rise for about 15-20 minutes in a warm, draft free place, long enough for them to have just doubled in size.  Meanwhile, fill a large wok or pot up with water to a depth of 4″.  Set the water on high heat to reach a full boil.

Place the bamboo steamer filled with risen buns on top of wok or pot, remove the plastic wrap and place the bamboo lid on, and steam the buns for about 8-10 minutes, or until they are light, fluffy, and puffy.  Your Chinese Fold-Over Buns are now ready to be stuffed with a filling of your choice or just eat them plain.
For these fold-over buns we mixed a little east and west and had pulled pork with julienned cucumber and spring onion, pickled red cabbage and hosin sauce. MiniMe dropped hoisin sauce and the red cabbage, she used bbq sauce on hers.
Fill yours with the filling of yoour choise and enjoy 🙂


Lemon lime poppy seed cake

Lemon poppy seed cake

We love the tartnes and flavour of sitrus, specially lime and lemon, so this cake is a favorite of ours.

I made 12 cup cakes and one pund cake out of this recipe

Preheat oven to 180 C

250 g sugar
250 g butter
4 eggs
300 g flour
3 tablespoons poppy seeds
2 teaspoons baking powder
Zest and juice of 1 lemon and 2 limes

Beat butter and sugar white with the sitrus zest, then add the eggs on by one untill all well incorporated in the butter and sugar mixture,

Sift the flour with the baking powder and mix this in to the butter mixture on low speed adding the poppy seeds and the sitrus juice at the same time, as soon as everything  mixt together stop mixing, you do not want to over mix the batter.

Divide the mixture between cup cake 12 cup cake cups and a rectangular cake tin lined with baking paper.

The cup cakes I baked for about 15 minutes

The pound cake I baked for about 40 minutes
The glaze is just a mixture of lemon and lime juice and powdered sugar, poured on top when the cake has cooled and sprinkle somelime zest on top.
Enjoy the cake with a nice cup of coffee.

Panzerotti, fried carlozone

Panzerrotti 1 agj

Last time i was in Milan I finally got to try the panzerotti at Luini and when I try something new, I have tor try to make it. I googled panzerotti an got the description a fried carlzone, but I remember the pazerotti more as a chewy doughnut with savory filling.

So I tried to make it with my pizza dough recipe (1 part water and 3 parts flour) with an extra egg.

pazerotti 2 agj

Pastry ingredients, about 20 pieces depending on the size

1,5 cup luke warm water

1 package active dry yeast

1/2 tsp sugar

3 tablespoons extra virgin olive oil

1 lightly beaten egg

1 tsp salt

4,5 cups flour, approximately


In a large bowl, dissolve the yeast and sugar in ¼ cup warm water. Set aside to proof for about 5 minutes.

Add the olive oil, warm water, egg and salt, then  add most of the flour, a half cup at a time, stirring with a wooden spoon until a dough forms that leaves the sides of the bowl.

Panzerotti 3 agj

Turn the dough onto a lightly floured work surface and knead for about  8 minutes, until it is smooth and springy, adding flour as needed to keep it from being too sticky.

Shape the dough into a ball.

Place the dough back in to the baking bowl, cover it loosely and set it aside to rise until double the size, about 1 hour at room temperature.

Coarsely chop the tomatoes. Place them in a colander set over a bowl and sprinkle with salt. Let drain for 30 minutes.

When the dough has risen, divide it into quarters, then cut each quarter into 5 pieces. Place a piece of dough on a lightly floured work surface and cover the remaining pieces with an overturned bowl. Roll out the piece of dough to a 10 cm circle in diameter and 5 mm thick.

Panserotti 8 agj

Place your filling to one side of the circle. Fold the other half of the dough over the filling to make a half-moon. Press out the air and pinch the edges firmly together to seal. Repeat with the remaining ingredients.

Panzerotti 4 agj

In a deep, heavy saucepan or deep fryer, heat at least 3  inch of oil to 180 C degrees on a frying thermometer, or until a 1-inch piece of bread dropped in the oil browns in 1 minute. Carefully slip the panzerotti, a few at a time, into the hot oil. Leave enough room between them so that they do not touch. Turn them once or twice and cook until golden brown, about 3 minutes. There should be enough oil in the pan that the pazerotti floats.

Remove the finished panzerotti with tongs or a slotted spoon and slpace them on paper towels to drain. Serve hot.

grated mozerella
fresh mozerella
cherry tomatoes
Oregano(can use basil)
Chop and drain the tomatoes. Mix together with a generous amount of mozzarella.
This is what I used,
Panzerotti 5 agj

The boys approved the panzerotti.

but here as with any pizza, only imagination stops you, fill them with anything you want savory or sweet.

Panzerotti 5 agj


English muffins

005 (1)a

This is a post from October 16, 2011. I am going through old post from Lizas matverden to transfer them to this new blog and found this one. I usually re post them with te original posting date, but this time I wanted to show the post again

This bread is also something I got to know when I lived in California, English muffins are small, round, flat  yeast-leavened bread which is commonly sliced horizontally,

toasted, and buttered. 006 (1)aContrary to what the name might suggest, they were actually invented in the United States by an English immigrant, though the recipe was based on a popular bread product, crumpets that was sold door-to-door in Victorian-era Britain.

028 (1)a

This recipe makes about 16 muffins.

1 cup milk

2 tablespoons white sugar

1 package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted butter

6 cups all-purpose flour

1 teaspoon salt

Semolina or polenta for sprinkling

Heat the milk in a saucepan until it starts to bubble then remove from heat. Mix in the sugar and stir until it is all dissolved. Let it cool until lukewarm.

In a small bowl dissolve yeast in warm water and leave for about 10 minutes untill it gets creamy.

In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour mix until  smooth. Add salt and rest of the flour or enough to make a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.

Place the dough on a lightly greased bowl, cover and leave to prove for about one hour, or until doubled in size.

Punch down the dough and tip it on a work surface dusted with a mixture of the semolina/polenta and flour.

Roll out to about 2.5cm thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with semolina or polenta and set the rounds on this to rise. Dust tops of muffins also,  cover and let rise for about 1/2 hour.

Heat a greased griddle. Cook muffins on griddle about 5-6 minutes on each side on medium heat. When they are done allow to cool on a rack.

The next step now is to split and toast, enjoy them with butter, cream cheese or jam.


Sio pao with chicken asado

Siopao agj

Yummy ligth and airy buns filled with sweet savory filling. Siopao is the filipino equvalent to Cha siu bao ( steamed bbq pork filled buns). I remember my dad make these buns when I was growing up, I did not like the buns with filling back then, but now I do. When I was growing up he made the plain one for me as I have done for my children.

Siopao 3 agj

These buns are easy to make, follow the recipe and you are on your way, just make sure you have all the ingredients, I didn’t and made it with chicken and not pork.

Dough recipe

Makes about 20 buns, depending on the size

250 ml/1cup luke warm water

3  tbsp sugar

1 packet dry yeast

3 tablespoons canola oil

800 ml all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

Filling ingredients:

500 g chicken, chopped into small pieces

1  onions, half chopped and the other half sliced

2 cloves garlic, minced

1 carrots diced in different sizes(for texture)

2 stalks of scalions sliced

1 tbsp lard, shortening or oil

2 tbsp soy sauce

1 tbsp sugar

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp cornstarch, diluted in 1/8 cup water

Salt and pepper to taste.


Start by making the dough.

Combine warm water, sugar and yeast in a bowl, add oil, salt and flour

Mix everything together and knead to a smooth dough. Cover the dough and let it rise in a warm place until doubled in size.
Flatten the dough and sprinkle on the baking powder and knead to a soft and flexible dough.
Divide the dough into about 20 equal parts and shape them in to round buns, flatten the buns and place a spoonfull of filling in the middle before you close them up.
Place them on small squares of baking paper and place them in a bamboo steamer and cover, let them rise to double the size.
Sio pao filling agj
Next make your filling saute the onion, garlic and chicken in a little bit of oil, when the  chicken is done add the carrots and the rest of the ingredients exept the cornstarch and water.
When everything is cooked and incorporated then add the cornstarch and water.
Filling the buns.
Divide your dough in atleast 20 equal parts, roll each part into a ball, flatten by rolling with a rolling pin,
and place a good spoonfull of filling in the middle close them up and put them on a piece of bakingpaper before you put them in the steaming basket.
Remember to give them space so they do not swell into eachother. Cover them and let them rise to double the size befor you steam them,
Steam over a wok or a pot with boiling water for about 10 minutes.

Little mouthfulls, milk choux pastry

These little treats are easy to make and since it is made with milk they are softer than the regular choux pastry, and super yummy with a little sugar- or chocolateicing.
I love these plain or with a little dusting of icingsugar. I made some at work a little while ago and my collegaues loved them.

This recipe gives you about 12 large tablespoon sized pasties

1 cup milk
125 g butter
125 g flour
 4 eggs
Bring milk and butter to a boil

add flour and stir untill you get a semi firm dough

add the eggs one at the time

Stir til everything is well blended, the dough should be firm with soft peaks
Spoon the dough on to a bakingpaper lined tray.
Bake for about 20-25 minutes on 390 degrees Fahrenheit
Do not open the ovendoor during baking
Cool the pasrties on a wire rack before adding your icing.


Breaking tradition again and added another cookie to the 7 must haves at christmas. I got to know these cookies when I lived in the US in the early 90s. I loved these crispy and chewy cookies with a wonderful taste of cinnamon. I got this recipe from a school mate, a chef who wanted a change and studied architecture. His mum used to make these for him. He held a little banquet at school and these little delights were among the cakes and desserts.

1 1/2 cups sugar
1/2 cup softened butter
1/2 cup shortening
2 eggs
2 3/4 all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Pre heat oven to 400ºF.

Mix 1 1/2 cups sugar, butter, shortening and eggs in large bowl. Sift in flour, cream of tartar, baking soda and salt, mix well untill you get a firm mash potato consistency.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Shape the dough into 1 1/4-inch balls. Mix sugar and the cinnamon and roll the balls in cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.


Pistachio cookies

A few years ago While living in South Korea I had a big bag of raw pistachios without the shell and wondered what I was going do with them and thought why not try to make kransekake stiks and the result I thought were even better than the ones made out of almonds, but then again I love pistaschios. Christmas is coming up so why make these instead of the traditional ones pluss they give the cookie tray a bit of color than the usuall brown and golden cookies.t
I used an ordinary kransekake recipe250 g ground raw pistachio nuts without the shel
250g icing sugar
2 egg whites from medium sized eggsGrate the pistachios, put the pistachio flour in a bowl and sift in powdered sugar. Add the egg whites a little at a time until you get a firm dough. You might not need to use all the egg whites, some eggs are bigger than others, so it is important that you knead in a little at a time until you get a firm dough.
Wrap the dough and put it in the fridge for a few hours, for best result leave there until the next day.

Preheat oven to 180 ° C.

Roll out the dough to finger sized sausages and roll them in a bit of grated pistachio and cut into desired length.

Place the ready pieces on a baking tray lined with baking paper and bake for about 10 minutes.
when they are done put the cookies on a rack to cool.

Decorate the cookies with chocolate,

leave them as is or do both .

Gaufre de Liege/Waffles from Liege(belgian waffles)

I fell in love with these waffles on a trip to Brussel in the mid 90, but living in Norway these waffles was not easy to get hold of and the only place I knew where to get them was in Brussels. On a road trip to France many years ago I made my husband take a detour to Brussel just to buy waffles and we ended up having to spend the night, you might say it was the most expencive waffels I have eaten.

 I remeber trying to find recipes on the internet and that was not easy, at that time there was not that many sites with recepies and blogs back then. I did find some recipes, but I have forgotten them by now after all my tryings and failings. After all my attempts I have manage to come up with a decent recipe

500 g flour

1,5  dl luke warm milk

25 g yeast

4 eggs

1/4 tsp salt

5 ss vanilla extract/sugar

150 g room temperatured butter

400 g sanding sugar

mix all the engredients exept for the butter and saning sugar

cover the dough and let it rest for about 30 minutes.

Then knead in the butter and the sanding sugar.

Divide the dough into about 100 g buns

Let the dough rest for another 15 minutes and bake in a preheated waffle iron for about 3 minutes.

If you like this type of waffles I recomend you try this recipe.