Czech Foods Recipes

It is that time of year!  Orange and black!  Halloween!  Pumpkins!  And let's be honest, these cupcakes are all about the pumpkin frosting.  The cake itself is merely a vehicle for its pumpkiny goodness (not unlike a red velvet cake/cream cheese frosting situation).  These cupcakes are perfect for that autumnal feeling you get the moment the air starts getting cooler.  They're perfect for Halloween parties. They're perfect for extra tins of pumpkin pie filling after Thanksgiving.  They're perfect for the middle of summer when you miss eating pumpkin.  I'm not really sure what they're not perfect for...?  Maybe February.  Don't eat these in February. Note: This frosting would also be stellar on a spice cake. You will need: 1 recipe Devil's Food cake batter yielding 24 cupcakes, prepared Frosting: 1 cup (2 sticks/approx 225g) unsalted butter 4-5 cups icing/powdered sugar (until desired consistency) 1/2 cup pumpkin purree 1/4 tsp ginger 1/8 tsp nutmeg 1/8 t

Apple pies and apple crumbles are the obvious inspiration for these muffins. They are good without the crumble, if you want to save time. But if you want that lovely crunchy bit on top, I suggest taking the extra 5-10 minutes! I have also realised that some of my recipes, while feasible to make using ingredients commonly found in England, are often very american.  For more recipes from an american expat in England, visit Orion's Lounge !  Also good if you enjoy a bit of humour with your recipes. You will need: 2 3/4 cup (approx 360g) flour 1 1/3 cup (300g) caster/fine sugar ½ tsp baking soda 1 ½ tsp baking powder 1 1/2 cup (approx 350 ml)  buttermilk 1 large egg 1/3 cup (approx 75g) butter  Filling: 1 cup (approx 270g) bramley apple sauce ½ tsp cinnamon Topping: 2/3 cup packed (approx 150g) brown sugar 2 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoon butter, room temperature Yield: 16 large muffins 1. Prepare the topping by combining all four ingredi

Every autumn our household goes into apple frenzy and consume a ton of the fruit whether serve plain packed in a lunch, baked in pies, or served up as cider or juice. The items produced by apples are numerous and never-ending. It is this long appreciation of the apple that I recently decided to plant a Cortland apple tree. I purchased the tree from Menards nursery as this store had fruit trees on sale 50% off the normal price of $25. The tree was one of a few Cortland the store had in stock. There were a few State Fair apple trees, but I am unfamiliar with that type so I decided on the Cortland which was a tad over six feet tall and quite the task transporting home in my Accord. We decided to plant the tree on the side of the house relatively close to the neighbor’s apple tree. This was strategically placed to capture cross pollination from the other tree as well as provide some pretty blossoms and landscaping to the side of the home. I dug the hole large enough to plant the root ball.

I'll admit that I sometimes get jealous of people eating their 'artisinal' pizzas, but the truth is I do not want a pizza topped with baby arugula/rocket, cherry tomatoes, and goats cheese.  Anyways, I sought to mimic the bubbling flatbread experience by picking some up in my weekly shop and adding things I do enjoy on top! I am hesitant to give exact measurements of ingredients, but I've put some measurements down as a shopping guide. For two pizzas, you will need: 2 fresh flatbreads Margarine or butter Garlic powder Dried oregano Jar of sundried tomatoes 1 small jar pizza sauce Parmesan cheese 4 pieces smoked back bacon (fat removed) 1 cup chestnut mushrooms (already fried/cooked in olive oil) Shredded mozzarella 60g thin-sliced chorizo 1. Drain oil from sundried tomatoes, add to a small saucepan and heat. 2. Add small container of pizza sauce and stir until warm. 3. Empty contents into a blender or food processor and blend until smooth. 4. (optional) Press sauce thro