recursal/Fanatic-Fandom huggingface dataset:
Blueberry Oatmeal Muffins

*Yield: 1 dozen*

**Ingredients:**

1 cup + 1 tbsp all-purpose flour,

divided 1 cup rolled oats

2 tsp baking powder

1/4 tsp salt

2 large eggs, lightly beaten

1 cup plain Greek yogurt

1/3 cup honey

1/4 cup milk

2 tsp vanilla extract

1 cup blueberries, frozen or fresh

**Directions:**

Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.

Combine 1 cup flour, oats, baking powder and salt in a large bowl.

In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.

Stir the wet ingredients into the dry ingredients until combined.

Toss the blueberries in the remaining flour and then carefully fold them into the batter.

Divide the batter evenly among the muffin cups, filling to the top.

Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.

Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
Chocolate Covered Strawberry Muffins

***Yield: 12-14 muffins***

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### Muffins

* 2 cups all-purpose flour
* 1 Tablespoon baking powder
* 1/2 teaspoon salt
* 1 large egg
* 1 cup granulated sugar
* 4 Tablespoon (1/2 stick) unsalted butter, melted and cooled slightly
* 1 and 1/4 cups sour cream
* 1 cup chopped fresh strawberries (thawed frozen would work too)
* 3/4 cup semi-sweet chocolate chips

### Chocolate Drizzle

* 3 Tablespoons semi-sweet chocolate chips
* 1/2 Tablespoon butter

### Directions:

1. Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
2. Whisk the flour, baking powder, and salt in a medium bowl until combined. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugar and stir until the mixture is thick. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition. Add the sour cream and whisk until JUST combined. Do not overmix.
3. Add the strawberries and chocolate chips to the dry ingredients. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
4. Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.
5. While the muffins are cooling, prepare the chocolate drizzle by melting the chocolate chips and butter in a shallow bowl. Stir, then drizzle chocolate over cooled muffins.
6. Makes 12-14 muffins. Muffins taste best served the same day. Muffins remain fresh up to 4 days, covered, at room temperature. Muffins may be frozen. Drizzle with chocolate right before serving

***Enjoy!!***
Janusz Krett

**Janusz Krett** jest postacią z serii Przygody Andrzeja. Był osobą, co wymyśliła taki zawód jak łowcy żelków w Biedronce. Jego syn - Bogdan ,,Sebix" Krett - zaś w 2012 r. rozpowszechnił ten zawód. Póki co nie pojawił się w żadnym z filmów, ale jest na jakiś planowany.

## Ciekawostki

* Jest parodią jednej z postacie pochodzącej z serii Gwiezdne wojny - Jango Fetta.
Peach Streusel Muffins

*Yield: 12 muffins*

*Prep Time: 25 minutes*

*Total Time: 55 minutes*

* 1/3 cup (67g) packed light or dark brown sugar
* 1 Tablespoon (15g) granulated sugar
* 1 teaspoon ground cinnamon
* 1/4 cup (60g) unsalted butter, melted
* 2/3 cup (84g) all-purpose flour

***Muffins:***

* 1/2 cup (115g) unsalted butter, softened to room temperature
* 1/2 cup (100g) packed light or dark brown sugar
* 1/4 cup (50g) granulated sugar
* 2 large eggs, room temperature preferred
* 1/2 cup (120g) yogurt1
* 2 teaspoons vanilla extract
* 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon allspice
* 1/2 teaspoon salt
* 3 Tablespoons (45ml) milk (any kind)
* 1 and 1/2 cups peeled, chopped peaches (3 peaches)

***Glaze:***

* 1 cup (120g) confectioners' sugar
* 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
* 1/2 teaspoon vanilla extract

**Directions:**

1. **First, make the crumb topping:** In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
2. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
3. **Make the muffins:** In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
4. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
5. Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
6. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
7. **Make the glaze:**whisk all of the ingredients together and drizzle over warm muffins.
8. **Make ahead tip:** Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

Enjoy!!
Skinny Peanut Butter Banana Muffins

***Yield: 12 muffins***

***Prep Time: 10 minutes***

***Total Time: 30 minutes***

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### Muffins

* 2 ripe large bananas, mashed with no chunks
* 1/4 cup honey *(or pure maple syrup)*
* 1/4 cup packed dark brown sugar
* 1/2 cup 0% Plain Chobani Greek Yogurt *(or regular yogurt, any flavor/fat content)*
* 1 large egg
* 1/3 cup unsweetened almond milk *(or cow's milk, soy milk, rice milk)*
* 1/2 cup creamy peanut butter *(non-oily natural style is OK)*
* 2 teaspoons vanilla extract
* 1 and 3/4 cups white whole wheat flour *(or an even mix of whole wheat + all-purpose)*(measured correctly)
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt

### Optional

* 1/3 cup mini chocolate chips
* 1/4 cup creamy peanut butter, melted

### Directions:

1. Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
2. In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
3. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using).  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
4. Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. See photo above for a visual.  Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.  Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.

***Enjoy!!***
Sky High Blackberry Apple Muffins

***Yield: 16 muffins***

***Prep Time: 15 minutes***

***Total Time: 35 minutes***

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### Muffins

* 3 cups white whole wheat flour\* (measured correctly)
* 1 Tablespoon ground cinnamon *(or 2 teaspoons for a lighter flavor)*
* 3 and 1/2 teaspoons baking powder
* 1/8 teaspoon baking soda
* 1/2 teaspoon salt
* 1 very large apple, peeled and diced into small pieces
* 1/2 cup packed dark brown sugar *(or light brown)*
* 1/2 cup Chobani Apple Cinnamon yogurt\*
* 1/2 cup unsweetened applesauce *(or vegetable oil)*
* 1/4 cup pure maple syrup\*
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup unsweetened almond milk *(or any milk you prefer)*
* 1 pint (about 1 cup) fresh or frozen blackberries, chopped

### Oat Streusel

* 3 Tablespoons packed dark brown sugar *(or light brown)*
* 3 Tablespoons old-fashioned rolled oats
* 1/2 teaspoon ground cinnamon

### Directions:

1. Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
2. Make the muffins: Toss the flour, cinnamon, baking powder, baking soda, salt, and chopped apples together in a large bowl until evenly combined. Set aside.
3. In a medium bowl, whisk the brown sugar, yogurt, applesauce, maple syrup, eggs, vanilla, and milk together vigorously until combined and smooth.  Pour the wet ingredients into the dry ingredients and gently stir with a large spoon or rubber spatula until combined. Do not overmix the batter.
4. Make the streusel: toss the brown sugar, oats, and cinnamon together in a small bowl.  Set aside. Layer 1 Tablespoon of batter into each muffin tin.  Top with a couple chopped blackberry pieces, then layer with more muffin batter and a couple more blackberry pieces until you've filled the muffin cups all the way to the top. Sprinkle each with streusel.
5. Bake the muffins at 425F for 5 minutes. Keeping the muffins inside the oven, turn the temperature down to 375F and bake for another 15-16 minutes or until a toothpick inserted into the center of the muffin comes out clean. Muffins stay fresh at room temperature for up to 3 days. See my notes for how to freeze.

### Recipe Notes:

*\*Instead of white whole wheat flour, use half whole wheat flour and half all-purpose flour. Or use 3 cups all-purpose flour.*

*\*Any flavor yogurt will be fine, fat free or low fat.*

*\*You may use 1/4 cup more brown sugar instead of maple syrup.*

***Enjoy!!***
Sea Salt Caramels

***Yield: 65 caramels***

***Prep Time: 30 minutes***

***Total Time: 4 hours, 30 minutes***

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### Ingredients:

* 1 and 1/2 cups heavy cream
* 1 cup granulated sugar
* 1/2 cup packed light brown sugar, (or dark brown sugar)
* 1/3 cup light corn syrup
* 1 teaspoon salt
* 1 teaspoon pure vanilla extract
* seeds scraped from 1/2 of a vanilla bean
* 1 Tablespoon unsalted butter, softened (plus more for lightly buttering the pan)
* coarse sea salt for topping

### Directions:

1. Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once it has set. Lightly grease the foil with butter.
2. Combine the cream, granulated sugar, brown sugar, and corn syrup in a 3-quart heavy duty saucepan over medium heat. Using a wooden spoon, stir constantly as the sugars dissolve. The mixture will be thick and cloudy looking.
3. Once boiling, brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.
4. Cook and stir gently every minute or so until the temperature reaches 245°F (118°C). Immediately remove from heat and stir in 1 teaspoon of salt, the vanilla extract, vanilla bean seeds, and butter. The mixture may burst and bubble, so be careful stirring.
5. Pour the hot caramel into the prepared baking pan and top with coarse sea salt. Allow to cool at room temperature, uncovered, for 4 hours or overnight (no need to cover).
6. Once set, remove the caramel from the pan by lifting out the aluminum foil. Peel the foil off and, using a very sharp knife, cut into rectangles or squares. Wrap with candy wrappers, if desired.

***Enjoy!***
Muffins

***Here are some Muffin recipes!***

Blueberry Oatmeal Muffins

Peach Streusel Muffins

Cinnamon Crumb Coffee Muffins

Zucchini Bread Muffins

Triple Chocolate Muffins

Blueberry Almond Muffins

Cranberry Cardamom Spice Muffins

Pumpkin Crumb Cake Muffins

Blackberry Lemon Poppy Seed Muffins

Whole Wheat Double Chocolate Banana Muffins

Whole Wheat Apple Cinnamon Muffins

Whole Wheat Mini Pumpkin Muffins

Jalapeño Cornbread Muffins

Simple Morning Glory Muffins

Strawberry Cheesecake Muffins

Mini Chocolate Chip Muffins

Cranberry Orange Muffins

Chocolate Pumpkin Spice Muffins

Glazed Apple Crumb Muffins

Buttery Blueberry Streusel Muffins

Orange Lemon Poppy-Seed Muffins

Chocolate Cherry Muffins

Pumpkin Cheesecake Muffins

Sky High Blackberry Apple Muffins

Skinny Peanut Butter Banana Muffins

Skinny Raspberry Chocolate Chip Banana Muffins

Skinny Tropical Muffins

Jumbo Raspberry Chocolate Chip Muffins

Nutella Stuffed Cinnamon Sugar

Skinny Double Chocolate Chip Muffins

Skinny Banana Blueberry Muffins

Bakery Style Chocolate Chip Muffins

Jumbo Blueberry Muffins

Strawberry Chocolate Chip Muffins

Gingerbread Muffins With Sweet Lemon Glaze

Skinny Chocolate Fudge Banana Muffins

Chocolate Glazed Banana Bread Muffins

Banana Chocolate Chip Muffins With Cinnamon Streusel

Mini Cinnamon Sugar Pumpkin Muffins

Peach Pie Muffins With Brown Butter Glaze

Chocolate Covered Strawberry Muffins

Sky High Apple Pie Muffins

Fat-Free Strawberry Banana Muffins
Lemon Buttercream Frosting

***Yield: 2.5 cups***

***Prep Time: 5 minutes***

***Total Time: 5 minutes***

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### Ingredients:

* 1 cup (2 sticks) unsalted butter
* 4 and 1/2 cups confectioners' sugar
* 2 and 1/2 Tablespoons fresh lemon juice
* 2 Tablespoons heavy cream
* 2 teaspoons lemon zest
* pinch salt, to taste

### Directions:

1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
2. Cover tightly and store for up to 1 week in the refrigerator.

***Enjoy!***
Peppermint White Chocolate Cookies

***Yield: 2 dozen cookies***

***Prep Time: 2 hours, 15 minutes***

***Total Time: 2 hours, 45 minutes***

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### Ingredients:

* 2 cups all-purpose flour (spoon & leveled)
* 1 teaspoon cornstarch
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup (1.5 sticks)unsalted butter, softened to room temperature
* 1/2 cup packed light brown sugar
* 1/2 cup granulated sugar
* 1 large egg, at room temperature
* 1 and 1/2 teaspoons Pure Vanilla Extract
* 3/4 teaspoon Pure Peppermint Extract
* 3/4 cup white chocolate chips
* 1/2 cup crushed candy cane pieces (5 candy canes)
* 4 ounces white chocolate, coarsely chopped

### Directions:

1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg, vanilla extract, and peppermint extract. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and crushed candy cane, then mix for about 5 seconds until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days.
4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes, then preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
6. Bake for 12 minutes, until lightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
7. If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Drizzle over cooled cookies.

**Enjoy!!**
Biscoff Chocolate Chip Cookies

***Yield: 20 cookies***

***Prep Time: 3 hours, 15 minutes***

***Total Time: 3 hours, 35 minutes***

### Directions:

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. On high speed, beat in the Biscoff spread until completely combined.
2. In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.
6. Bake the cookies for 9-10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven; they will continue to "set" as they cool. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

***Enjoy!***
Pumpkin Crumb Cake Muffins

***Yield: 15 muffins***

***Prep Time: 10 minutes***

***Total Time: 35 minutes***

### Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
2. **Make the muffins:** In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them almost full.
4. **Make the crumb topping:** Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they're snug.
5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. \*For mini muffins, bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
6. **Make the icing:** Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

**Make ahead tip:** For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed.

### Recipe Notes:

1. Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. Sometimes I use closer to 1 and 1/4 teaspoons pumpkin pie spice. I like a lot of spice flavor!
2. Any milk works. I've tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.

***Enjoy!!***
Łowcy żelków w Biedronce

Popularny zawód w odległej przyszłości.

## Historia

### Początki

Gdy otworzona została pierwsza Biedronka walki o żelki (bądź inne produkty) były bardzo mało popularne. Rozpoczął ją znany Janusz Krett.

### Popularność sklepu

Z czasem gdy Biedronka stawała się coraz to bardzie popularna, do zawodu łowcy żelków dołączyło coraz to więcej osób. Jednym z nich co w 2012 r. rozsławił to zajęcie był syn Janusza - Bogdan ,,Sebix" Krett.

### Obecne

Obecne dosyć dużo osób podjęło się zawodu łowcy żelków.

### W odległej przyszłości

W odległej przyszłości zawód ten stał się bardziej popularny i zajmowała się nim każda biedniejsza osoba (czyli znaczna większość społeczeństwa).
Blueberry Almond Muffins

***Yield: 12 muffins***

***Prep Time: 5 minutes***

### Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
2. In a medium bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth. Set aside.
3. In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins.
4. Spoon the batter into liners, filling them all the way to the top. Top each with a couple blueberries and almonds, if using. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 19-21 minutes, give or take.
5. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

**Make ahead tip:** Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator before enjoying.

### Recipe Notes:

1. Use certified gluten free oats to make gluten free.
2. If you can't find almond flour in the store, you can make your own by simply pulsing almonds until they reach a gritty and rough flour-like consistency. It's what you always use when making vanilla almond snack bars. But instead of almond flour, you can try using the same amount of oat flour, whole wheat flour, or all-purpose flour. Of course, using these last 2 options will no longer keep your muffins gluten free.

***Enjoy!!!***
Cherry Almond Shortbread Cookies

***Yield: 2 dozen***

***Total Time: 5 hours, 15 minutes (includes chilling)***

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### Ingredients:

* 3/4 cup unsalted butter, softened to room temperature
* 2/3 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 1 Tablespoon maraschino cherry juice
* 2 cups all-purpose flour (measured correctly)
* 16 cherries (drained and chopped)
* 4 ounces white chocolate *(optional)*

### Directions:

1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
2. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
3. Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.  In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.

***Enjoy!***
Стилдә биҙәлгән

Бөтә биттәр биҙәү стиль һәм тышҡы ҡиәфәте фэндом фэндом урынлашҡан элементтарҙы билдәләү. Шулай уҡ Стиль ски тип аталған биҙәү — тигән мөхәррире күрҙе һәм уҡыусылар, килгән. Ике береһе һайлауҙа ҡатнашырға мөмкинлек бирә фэнд ский: төп (Oasis) һәм Monobook.

Настроить һеҙ ҙә ярҙам итә алаһығыҙ Конструктор стилдә биҙәлгән.

Һәм килеүселәрҙең күпселеген мөхәррирләп, уҡыусылар, һеҙгә шаблондар йәки берләшмә эсендә билдәләгеҙ, ошо стилгә тап күрәм. Һәр стилдәре берләшмәһе аласыз настроить, уның темаһына ярашлы үҙе эшләгән һәм матур, уңайлы һәм ябай ҡорал ҡулланыу — конструктор булып. Һәр биттәр навигация менюһында бар, уны мөхәррир һәм ориентирлана ярҙам кодты уҡыу; ул администратор төҙәтте коды булыуы мөмкин. Шулай булмаһа бер нисә үҫтереү, уларҙы бергә тоташтырып был стиль менән биҙәргә мөмкин буласаҡ: чаттар, форумдар, форум һәм ҡаҙаныштар һ. б.

Monobook

Төп стиль өҫтәмә, бар шулай уҡ исем аҫтында беҙҙең ский "Monobook". Ҡатнашыусының иҫәп яҙмаһы көй ул үҙе һайлай ала. Был мәлдә ский рәсми рәүештә түгел, шуға күрә уны эшләргә мөмкинлектәр ҙә киңәйә һәм, Oasis ҡарарға була.

Узнайте тураһында күберәк булһа, белешмә битен менән эш monobook ский:Monobook.

Көй

Аноним ҡатнашыусының төп стиль күрмәнем, киңәйтеү өсөн яңы стиль һәм барлыҡ төп эшләнгән. Әгәр һеҙ теләгән стилдә биҙәлгән, үҙен үҙгәртеү өсөн, һеҙ был иҫәп яҙмаһын көйләү бүлеге эшләгән "тышҡы күренеш"
Категория:Көй
Категория:Башҡорт FANDOM
Категория:Ярҙам
Nutella Stuffed Cinnamon Sugar Muffins

***Yield: 8-9 muffins***

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### Muffins

* 1/3 cup (5 Tablespoons or 75g) unsalted butter, softened to room temperature
* 1/2 cup (100g) granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1/2 cup (120ml) milk
* 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
* 1 and 1/2 teaspoons baking powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 8 heaping teaspoons Nutella

### Cinnamon-Sugar Topping

* 1/4 cup (50g) granulated sugar
* 2 teaspoons cinnamon
* 3 Tablespoons (45g) unsalted butter

### Directions:

1. Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.
2. In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix - stir until \*just\* combined.
3. Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 heaping teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking.
4. Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.
5. While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.
6. Muffins stay fresh in an airtight container up to 1 week.  Muffins freeze well, up to 3 months.

### Recipe Notes:

1. Instead of white whole wheat flour, you may use all-purpose flour or half whole wheat flour/half all-purpose flour.

***Enjoy!!***
Fat-Free Strawberry Banana Muffins

***Yield: 9-10 muffins***

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### Ingredients:

* 1 and 1/4 cups all-purpose flour
* 1/4 cup granulated sugar
* 1/4 cup light brown sugar, packed
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1 medium banana, divided*(mash 1/2 and slice the other half into very thin slices)*
* 1/4 cup applesauce
* 1 egg white, beaten
* 1 teaspoon vanilla extract
* 1 cup diced strawberries

### Directions:

1. Preheat oven to 350F degrees. Spray muffin tray with cooking spray. Set aside.
2. In a large bowl, stir to combine the flour, sugars, baking soda, & cinnamon. Slice the banana in half and mash 1st half with a fork and cut 2nd half into thin slices (set these aside). Add the mashed banana to the dry ingredients and stir. Add the applesauce, beaten egg white, vanilla and stir until \*just\* combined. Do NOT overmix.
3. Gently fold in the strawberries and banana slices. Pour batter into muffin tray, filling about 2/3 of the way up. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean. Muffins stay fresh and soft up to 7 days in an airtight container.
4. **Make ahead tip:** Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator.

***Enjoy!!***
Pomocna Dziunia (postać)

**Lucyna**, znana również jako **Pomocna Dziunia**, jest jedną z drugoplanowych postaci w serii *Moje życie na MSP*.

## Historia

Pomocna Dziunia dowiedziała się o MSP w 2013 r., jednak konto na którym obecne gra założyła w grudniu 2014 r. Tam także poznała Andrzeja. Obejrzała jego filmy i nie chciała od niego nagrody. Szybko się zaprzyjaźnili.

## Ciekawostki

* Film, którego jest reżyserką (i w którym gra) w jednym z ostatnich odcinków wzorowany jest na jej prawdziwym filmie pt. *Liczy się tylko scena*.
Zucchini Bread Muffins

*Yield: 12 muffins*

*Prep Time: 10 minutes*

*Total Time: 3 hours (includes cooling)*

**Ingredients:**

* 1 and 1/2 cups all-purpose flour (spoon & leveled)
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground nutmeg
* **optional:** 1 cup semi-sweet chocolate chips (or chopped nuts, raisins, etc)
* 1/2 cup canola or vegetable oil1
* 1/2 cup packed light or dark brown sugar
* 1/2 cup granulated sugar
* 1 large egg, at room temperature
* 2 teaspoons pure vanilla extract
* 1 cup grated zucchini (about 1 medium)\*

**Directions:**

1. Preheat the oven to 350°F (177°C). Grease a 9x5 (or 8x4) inch loaf pan. See notes for muffins.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until \*just\* combined; do not overmix. Batter will be semi-thick.
3. Spread the batter into prepared loaf pan. Bake for 45 - 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out \*mostly\* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
4. Cover and store leftover bread at room temperature for up to 5 days.

**Make ahead tip:** Make the bread ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.

### Recipe Notes: Edit

\*Very lightly blot the zucchini. Do not squeeze moisture out, just give it a light blot to rid some, especially if your zucchini is extra wet.

**Zucchini Bread Muffins:** Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

***Enjoy!!***
Strawberry Cheesecake Truffles

***Yield: 28 truffles***

***Prep Time: 1 hour***

***Total Time: 1 hour, 30 minutes (includes chilling)***

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### Ingredients:

* 1 and 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
* 4 ounces brick-style cream cheese
* 1/3 cup confectioners' sugar
* 1/3 cup finely diced strawberries
* 10 ounces white chocolate, coarsely chopped
* **optional:** 1 drop red or pink food coloring

### Directions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Using a handheld mixer or a food processor, mix the graham cracker crumbs, cream cheese, and confectioners' sugar together. It may not come together at first, but if you keep mixing-- and even use your hands for a minute-- it will all come together to form 1 big clump. With a rubber spatula or wooden spoon, stir in the strawberries. The mixture will be wet from the strawberries.
3. Drop balls-- about 1.5 - 2 teaspoons of mixture per truffle-- onto the lined baking sheet. Chill in the refrigerator for 30 minutes. During this time, the truffles will "set" making them easier to roll into smooth balls. Roll into smoother balls after they've been refrigerated. Place back into the refrigerator as you melt the chocolate.
4. **Coat in chocolate:** Melt the white chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth.
5. Dip each truffle completely into the chocolate using the spiral dipping tool or a fork.When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Stir food coloring into any leftover white chocolate, then drizzle over truffles.  Refrigerate for 30 minutes or until chocolate has completely set before serving.

***Enjoy!***
Jumbo Blueberry Muffins

(*For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ.)*

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### Ingredients:

* 3 cups (375g) all-purpose flour *(very careful not to overmeasure)*
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 2 eggs, room temperature preferred
* 1 cup (200g) granulated sugar
* 1 cup (240ml) milk\*
* 1/2 cup (120ml) canola oil *(or vegetable or melted coconut oil)*
* 1 teaspoon vanilla extract
* 1 and 1/2 cups (150g) fresh or frozen blueberries
* coarse sugar for sprinkling (optional)

### Directions:

1. Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disperse everything together. Set aside.
3. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
4. Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
5. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

### Recipe Notes:

*\*Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too.*

\**For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.*

***Enjoy!!***
Crisp Molasses Cookies

***Yield: About 30 cookies***

***Prep Time: 1 hour, 15 minutes***

***Total Time: 1 hour, 50 minutes***

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### Ingredients:

* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 3/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, softened to room temperature
* 1 cup granulated sugar
* 1/4 cup unsulphured or dark molasses1
* 1 large egg, room temperature
* 1 teaspoon pure vanilla extract
* **for rolling:** 2/3 cup granulated or coarse sugar

### Directions:

1. Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. Set aside.
2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Roll balls of dough (about 1 scant Tablespoon of dough per cookie) into the granulated/coarse sugar. Place each ball 2 inches apart on the baking sheets. Bake for 13 minutes or until cracked on the top.
6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

**Make ahead tip:**Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (not rolled in sugar) freeze well for up to 3 months. Roll frozen dough balls in the sugar and bake for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

### Recipe Notes

1. I used 1/3 cup of granulated sugar and 1/3 cup of a coarse sugar, like sugar in the raw, for rolling. I liked the larger granules on these cookies! You can roll in ALL granulated sugar or ALL coarse sugar. Whichever you'd like.

***Enjoy!!***
Triple Chocolate Muffins

*Yield: 12-14 muffins*

*Prep Time: 10 minutes*

*Total Time: 30 minutes*

**Ingredients:**

* one 4-ounce bar semi-sweet chocolate1
* 1/2 cup (115g; 1 stick) unsalted butter
* 3/4 cup (115g) granulated sugar
* 2 large eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1/3 cup (80g) sour cream or plain yogurt, at room temperature
* 1/2 cup (60g) all-purpose flour
* 1/3 cup (32g) unsweetened natural cocoa powder2
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)

**Directions:**

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
2. Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
3. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine-- make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. Batter will be thick.
4. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
5. Muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

**Make ahead tip:** For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

### Recipe Notes: Edit

1. For the 4 ounces of chocolate, make sure to use high quality chocolate, not chocolate chips. (You will use chocolate chips as the last ingredient.) I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars.
2. Use natural cocoa powder, not dutch-process cocoa powder.

***Enjoy!!***
Brown Butter Sugar Cookies

***Yield: 3 dozen***

***Prep Time: 45 minutes (includes cooling)***

***Total Time: 1 hour***

### Directions:

1. **Brown the butter:** Have a large heat proof bowl handy. Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, whisking occasionally. Once melted, the butter will begin to foam. Keep whisking occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately, pour into bowl. Allow to cool for 5 minutes.
2. Meanwhile, whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
3. Add the granulated sugar and brown sugar to the brown butter. Using a hand-held mixer or stand mixer with paddle attachment, beat together on medium-high speed until relatively combined, about 1 minute. Beat in the egg and vanilla extract.
4. Pour the dry ingredients into the wet ingredients and begin beating together on low speed, slowly working up to high speed until everything is combined. The dough will be thick and a little greasy. That's ok! Just roll into balls as best you can in the next step.
5. Roll the dough into balls, about 1 Tablespoon of dough each, and dip the tops into sprinkles. Place dough balls tightly together on a lined baking sheet (or a couple large plates). Loosely cover with plastic wrap and  place in the refrigerator to chill for 30 minutes.
6. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.)
7. Line chilled dough balls onto baking sheets about 3 inches apart. Bake for 12-13 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 5 minutes then transfer to cooling rack to cool completely.

**Make ahead tip:** Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough, roll into balls as directed in step 5 and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 6. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

### Recipe Notes:

I don't recommend these cookies for roll-out/cookie cutter cookies. The dough is a little too crumbly for it. It's easier to just bake as drop cookies.

Enjoy!