Raspberry and Blueberry Muffins

Sunday night and my friend was preparing some raspberry muffins. So I thought you would join us and prepare some for your family or friends. In the end, good food means good gatherings.

Hope you will like it.


  • 300g (2 cups) self-raising flour
  • 155g (3/4 cup, firmly packed) brown sugar
  • 150g frozen blueberries
  • 150g frozen raspberries
  • 250ml (1 cup) buttermilk
  • 60ml (1/4 cup) vegetable oil
  • 1 egg, lightly whisked


  1. Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.

  2. Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not overmix).

  3. Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.

Bonn apetitte ❤


The 10 Most Filling Foods For Weight Loss

If you were to describe The Perfect Food, it might go something like this: healthful, delicious, bigger than a morsel and filling enough to fight hunger for hours. “Foods that promote satiety”—a feeling of lasting fullness—”do exist,” insists Dr. David Katz, founder of the Yale University Prevention Research Center. What makes some grub extra satisfying? “Fiber and protein can help,” says Barbara Rolls, author of The Ultimate Volumetrics Diet. Getting more bang for your bite matters, too: Low-energy-density foods, which yield big portions for few calories, “allow you to eat more without gaining weight,” Rolls says. Want some of that? Make room for these secret-weapon picks.

Baked potato

The potato has been unfairly demonized—it’s actually a potent hunger tamer. In a study that measured the satiating index of 38 foods, including brown rice and whole-wheat bread, people ranked boiled potatoes highest, reporting that they felt fuller and ate less two hours after consuming them. Though potatoes are often shunned because they’re considered high in carbohydrates, they shouldn’t be. Whether baked or boiled, they’re loaded with vitamins, fiber and other nutrients. Result? You get steady energy and lasting fullness after noshing on them.

Feel even fuller: Eat baked and boiled tubers skin-on to get more fiber for just 160 calories a pop.


A study from Saint Louis University found that folks who ate eggs for breakfast consumed 330 fewer calories throughout the day than those who had a bagel. “Eggs are one of the few foods that are a complete protein, meaning they contain all nine essential amino acids that your body can’t make itself,” says Joy Dubost, spokesperson for the Academy of Nutrition and Dietetics. “Once digested, those amino acids trigger the release of hormones in your gut that suppress appetite.”

Feel even fuller: Don’t discard the yolks—about half an egg’s protein lives in those yellow parts. Adding vegetables to a scramble boosts its volume and fiber content for few extra calories (an egg has 78, and a cup of spinach just 7).

Bean soup

“Soups have a high water content, which means they fill your stomach for very few calories,” says Rolls. Broth-based bean soups, in particular, contain a hefty dose of fiber and resistant starch—a good carb that slows the release of sugar into the bloodstream—to make that full feeling really stick. “Once in the stomach, fiber and water activate stretch receptors that signal that you aren’t hungry anymore,” Rolls says. All this for a measly 150 calories per cup.

Feel even fuller: Resist the cracker pack on the side in favor of a bigger soup helping. Beans are starchy, satisfying and caloric enough on their own, Rolls says. Hate soup? Throw lentils, black-eyed peas or kidney or navy beans into a vinegar-based salad.

Greek yogurt

Harvard researchers examined the eating habits of 120,000 people for 20 years and found that yogurt was the single best food for shedding pounds: Over time, people who downed more of the protein-packed stuff lost pounds without trying. Meanwhile, a Nestlé Nutrition Institute study review found that consuming dairy proteins increases satiety, reduces food intake and keeps blood sugar steady. “Greek yogurt, which is strained to remove liquid whey, contains double the protein and less sugar than regular yogurt,” Dubost says.

Feel even fuller: Top yogurt with fibrous foods like raspberries (4 grams of fiber per half cup) or a cereal such as Kashi Go Lean Crisp Cinnamon Crumble (9 grams per three quarters of a cup).


Apples are one of the few fruits that contain pectin, which naturally slows digestion and promotes a feeling of fullness, according to a study in Gastroenterology. In fact, people who ate an apple as part of a meal felt more satiated and ate less than those who consumed a calorically equivalent amount of juice and applesauce. “Whole apples take a long time to eat for very few calories,” says Susan Roberts, professor of nutrition at Tufts University. Your body has more time to tell your brain that you’re no longer hungry. That means you can eat lots of this low-energy-density, high-satiety fruit and avoid feeling deprived while losing weight, adds Roberts.

Feel even fuller: Add apple chunks to oatmeal or salad, or slices to a turkey-on-whole-wheat sandwich.


This movie-night fave is a low-energy-density food—for 90 calories, you could eat 3 cups of air-popped corn but just a quarter cup of potato chips. “Popcorn takes up more room in your stomach, and seeing a big bowl of it in front of you tricks you into thinking that you’re eating more calories and that you’ll feel full when you’re finished,” Rolls says.

Feel even fuller: Sprinkle on some red pepper. In a recent Purdue University study, people who added a half teaspoon of the spice to a meal felt less hungry.


A great natural cure for a sweet tooth, fresh figs have a dense consistency and sweet flesh that’s high in fiber (each 37-calorie fig packs about a gram), which slows the release of sugar into the blood, preventing the erratic high caused by cookies or cake.

Feel even fuller: Halve and add protein, like a teaspoon of goat cheese and a walnut.


Oatmeal’s filling force comes from its high fiber content and its uncanny ability to soak up liquid like a sponge. When cooked with water or skim milk, the oats thicken and take more time to pass through your digestive system, meaning you’ll go longer between hunger pangs.

Feel even fuller: Sprinkle almonds on top of your bowl. “The nuts pack protein and fiber and contain unsaturated fats that can help stabilize insulin levels,” regulating blood sugar, Katz says.

Wheat berries

Move over, quinoa. Wheat berries, which are whole-wheat kernels, contain one of the highest amounts of protein and fiberß per serving of any grain—6 grams of protein and 6 grams of fiber. “Protein triggers the hormone ghrelin to tell our brain that we are satisfied,” Roberts explains, “and fiber activates appetite-suppressing gut hormones.”

Feel even fuller: Do what celeb chef Ellie Krieger, does: Toss wheat berries with apples, nuts and other diet-friendly foods to make a super tasty salad (that’s her recipe at right).


While most beverages don’t satisfy hunger very well, drinks blended full of air are an exception: They cause people to feel satiated and eat less at their next meal, according to a Penn State University study. Just be sure you’re not whipping your smoothie full of sugary, caloric ingredients like fruit juices or flavored syrups, which will negate the health benefits.

Feel even fuller: Put ice and fat-free milk or yogurt in a blender, add in fruit and give it a whirl. Try strawberries, which are extremely low in energy density—they’re 92 percent water!—and bananas, which are loaded with resistant starch.

This article originally appeared on Health.com.

Apple Coffee Cake Recipe

Guess who’s back!After a period of around one month with no posts, Zeus DreamCaster is back to work, fun, and blogging!
Today, and to celebrate the come back, I am going to give away the recipe for a very delicious dessert. The Apple Coffee Cake
It is easy to prepare and very delicious. Mouthwatering 😉
Here is the recipe 🙂


Streusel Topping

2/3 cup Original Bisquick® mix

2/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup cold butter or margarine

Coffee Cake

2 cups Original Bisquick® mix

2/3 cup milk or water

3 tablespoons granulated sugar

1 egg

2 medium cooking apples, peeled and thinly sliced (2 cups)

2 tablespoons chopped nuts


1/2 cup powdered sugar

2 to 3 teaspoons milk

And here are the directions:


  1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
  2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
  3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

Try it and tel me how it tastes like 😉

Bon appetite 🙂

Blessed Be )O(

Source: Apple Coffee Cake – Betty Crocker

Easy Apple Crumble Recipe

Today, I was talking to my friend about how much I miss eating the apple crumble desert at my favorite restaurant. But for today, I cannot go out. And here came the idea of making the desert at home!

I searched the web for some recipes, but as usual, not all of them are good. Until I found this easy recipe that I used and was worth trying.

Here are the ingredients you want:


  2. Peel and core apples, then cut into rough 1-2cm cubes. Place apples in large saucepan and cover with water. Simmer (but don’t boil) covered with lid on med-high until apples are just tender but not too soft (usually 5mins once water is simmering). Drain apples well and place in large bowl
  3. Combine caster sugar and cinnamon (ensures even spread), then toss through the apples. If you like the apples to be less sweet and more tart you can omit the sugar in this step, though there may be excess juice as a result.
  5. Combine flour, brown sugar, rolled oats, coconut, cinnamon and nutmeg in a large bowl until evenly mixed through.
  6. Melt butter (do not burn or boil it) and add vanilla essence to butter, stir through.
  7. Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.
  9. Place apple mix evenly in medium casserole dish. Spread crumble mix over top of apple. Bake at 180 degrees C for 30-40minutes, or until crumble topping is slightly browned.
  10. Serve with vanilla icecream, cream, or custard.

Try it and tell me how it will taste!

Enjoy 😉

Grapefruit-Oatmeal Quick Bread

I am sure you missed our “Healthy Daily Recipe”.

Now we are back with some delicious food on our list. So let’s start with this mouth-watering bread!!


• 4 eggs
• 1 cup buttermilk
• 1 cup milk
• 1/2 cup vegetable oil or melted butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup grapefruit marmalade
• 1/4 cup chopped Candied Grapefruit Peel*
• 2 tablespoons finely shredded grapefruit peel (from 1 large grapefruit)
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup regular rolled oats
• 1/2 cup toasted chopped pecans (optional)


• 1 cup powdered sugar
• 4 teaspoons pink grapefruit juice concentrate
• 1/4 teaspoon finely shredded grapefruit peel
• 1 to 2 teaspoons water or milk
• 1 tablespoon toasted chopped pecans (optional)
• Grapefruit Butter**


Preheat oven to 350°F. Grease bottom and sides of  loaf pans. Line bottoms of pans with waxed paper or parchment paper; set aside.

In medium bowl lightly beat eggs. Add buttermilk, milk, vegetable oil, granulated sugar, brown sugar, grapefruit marmalade, Candied Grapefruit Peel, shredded grapefruit peel, and vanilla. Whisk to combine.

In large bowl combine flour, baking powder, baking soda, salt, and nutmeg; make well in center. Add egg mixture to center of flour well. Stir just until moistened. Stir in oats and 1/2 cup pecans. Divide batter evenly between prepared pans.

Bake 25 minutes; turn to rotate pans. Continue to bake 15 to 20 minutes more or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes; remove from pans. Cool completely on wire rack.

For Icing, in small bowl combine powdered sugar, juice concentrate, grapefruit peel, and enough water to make drizzling consistency. Pour glaze over cooled bread, then sprinkle with 1 tablespoon toasted pecans. Serve with Grapefruit Butter**. Makes 28 servings (2 loaves).

*Candied Grapefruit Peel: 
Using sharp knife, score peel of one grapefruit lengthwise in four pieces. Remove peel, keeping it intact. Reserve fruit for another use. Slice each piece of peel diagonally in 1/3-inch wide slices. Place peel in medium saucepan with enough water to cover. Bring to boil; boil 1 minute. Drain; repeat 3 times to cook bitterness out of peel. Drain again. Combine 2 cups water and 2 cups sugar in saucepan. Bring to boil, stirring to dissolve sugar. Add peel. Reduce heat and simmer over low heat for 1-1/2 hours or until peel appears translucent. Drain again. In medium bowl toss peel with 1 cup sugar. Remove peel; let stand on wire rack to dry. Toss again in sugar if peel appears wet. Makes about 1 cup.

**Grapefruit Butter: 
In small bowl combine 1/2 cup softened butter and 1/3 cup grapefruit marmalade.  Serve butter chilled or softened to room temperature.

Try it and tell me how it will taste 😉

Oatmeal Craisins Chocolate Chunk Cookies


2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white or semi-sweet chocolate chunks or chips


Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Greek Yogurt Cheesecake Cups by Dr. Oz

Dessert doesn’t always have to make you feel bad! This simple recipe only has 5 ingredients so it’s also super simple to make. Made with greek yogurt and reduced-fat cream cheese, you know you’re getting a sweet fix that you can enjoy – guilt-free!


Ingredients (Makes 8 cups)

2 cups semisweet chocolate chips

2/3 cup reduced-fat cream cheese, softened

1/4 cup powdered sugar

1/3 cup plain Greek yogurt

1/2 tsp fresh orange zest



1- Pour one and a half cups of the chocolate chips into a glass bowl and melt in the microwave for 2 minutes, stopping to stir every 30 seconds, until the chocolate is smooth and completely melted. Stir in the last half-cup of the chocolate chips and mix together until all the chocolate is smooth and glossy.

2- Drop a spoonful of the melted chocolate into 8 cupcake liners. Use a spoon to spread the chocolate into an even layer and bring the chocolate up the sides of the liners to help keep the filling in the cup.

3- Put the chocolate cups in the fridge while you mix the filling. In a medium bowl, beat the cream cheese with a 1/4 cup of the powdered sugar. Taste. If you want it a little sweeter, add some more powdered sugar and mix until there are no more lumps.

4-Mix the greek yogurt and orange zest into the cream cheese mixture.

5- Once the chocolate cups have set, take them out of the fridge and drop a spoonful of the cream cheese filling into each one. Spread the filling into an even layer. Place the cups back in the fridge for about 5 minutes to let the cheesecake filling firm up a little bit.

6-Take the cups back out, stir the rest of your melted chocolate (reheat for a few seconds if you need to), and drizzle the melted chocolate over the top of the cheesecake filling. Gently spread the chocolate over the filling, then put the cups back in the fridge for 5-10 minutes until the chocolate has hardened. Remove from liners and serve.

Try it as soon as possible! I’ll be waiting for your feedback 😉