Walnut Muffins with Cinnamon Streusel

   If you decide to bake something delicious, remember: make at least two portions. Now I know it exactly after a big mistake connected with muffin baking. Are you ready to listen to my story? Let's begin.

   I am a student. Every student dreams about two things - tasty food and sweet sleep. Or vice versa - first sleeping and then have a delicious meal.

   Our university canteen food is not too bad but ... I cook better (yeah, I'm a very modest girl :)). So it's better to cook something at home and bring to university. It's real happiness not only for you, but also for your friends - they will certainly get a piece of some delicious goodness, won't they?

 
   But sometimes food cooked special for such occasion doesn't come to its destination - I mean my mates plates. This happened two days ago with walnut muffins. While baking they smelt wonderful. The walnut and cinnamon aroma was spreading all over the flat arousing members of my family. Next morning I opened the fridge and found out that the muffins had vanished. To be honest I couldn't believe my eyes but the plate was empty, even without any crumbs. I bet somebody had the best breakfast, ha-ha :))

   If you like walnuts and cinnamon you will fall in love with these muffins from the first bite. I'm not kidding! They are absolutely tasty, soft and airy inside, but with crumbly crust and funny crinkles on the top - it's no a surprise why they vanished immediately.

   Today I've baked them one more time. Double-portion, of course. The first one was eaten in a minute but the second ... the second was waiting for you, guys. Help yourself!

 

Chocolate Souffle

   Hooah! I made a souffle and now feel like a hero. This is my first attempt to cook it and I'm really glad that everything is OK (and the products didn't go to the rubbish basket!).

   I decided to begin with the chocolate one because I'm crazy about chocolate and everything connected with it. Must admit that this souffle is one of the best chocolate goodness. The dessert is soft and airy inside, but with crispy crust sprinkled with cocoa powder. It is so magic to break the velvet crust with a spoon and spoon up the smoothy filling.

   The souffle melts in your mouth immediately leaving the rich dark chocolate flavor. 

   You need only plain ingredients to get a perfect result. But remember: the products must be fresh and good-quality. It is prettier to cook the souffle into small pots - the flavor seems to be better but you can use one big baking dish - I promise it will be the main hero of the dining table.
   And one more thing: so charming to watch how the souffle becomes higher and higher in the oven.