Breakfast Orange Zest Cupcakes served with Red Raspberry Preserve

It is a rainy Friday, sad and gloomy, just perfect to stay in bed, read a book or watch a cheesy- or cry- movie.
So, to brighten my mood I decided to bake cupcakes. Orange Zest Cupcakes are perfect for breakfast, especially if served with your favorite preserve. Mine is Red Raspberry Preserve with seeds, sweet yet sour enough to tingle my taste-buds.

You will need 2 eggs,  125 mL vegetable oil, 200 mL sugar, 100 mL milk, 60 mL sour cream, 300 mL all-purpose flour, zest of one orange, 2 tsp baking powder.

Mix all ingredients in the order they are listed and bake for 20 min in 375 *F preheated oven.  

Enjoy with cup of coffee or tea!

Spending Time With My Youngest

I love spending time with my kids. Today I spend with my youngest. We cooked some hot-dogs, played Mortal Combat on computer, and talked about school, life...it is amazing how much my little boy grew this past year, grew in all aspects. I'm so proud of him!!!

Stuffed Baby Zucchini

It's been so long ago since my last post.
Yesterday I found some wonderful baby zucchini in the international store that were perfect for stuffing.

First, remove the pulp from zucchini and wash the cavity.

Than stuff them with spiced up rice and ground lamb.

Cook them in tomato soup until rice inside is tender.  

Serve stuffed zucchini with a bowl of tomato soup on the side.

Enjoy the deliciousness with family!