It's finally feeling autumnal guys! While I'm typing this it's grey and rainy outside and I'm on my sofa all cosied up with my cup of tea - I'm loving it :) The colder weather definitely always inspires me to bake (and eat) lots of sweet treats so this week I wanted to share my recipe for blueberry buns with you. These make your whole apartment smell amazing and bring a little fruity twist to your regular cinnamon buns :)

Here's what you'll need:

for the filling:

for the dough:

extras:

Let's start by making the filling. First off, defrost your blueberries. Make sure you catch all the lovely blueberry juice in a container while doing this. Once your berries are defrosted, mix the blueberry juice with enough pineapple (or other tropical) juice to make about 1 cup of liquid. Add the starch to it and make sure it's properly dissolved.

Meanwhile put your blueberries in a small pot with the sugar and some lemon juice, mix well and bring to a boil, then add the starchy liquid and boil down to a thick, jam-like consistency. Set aside to cool down completely.

In another pot bring the milk, oil and sugar to a boil (be careful and watch this like a hawk as the milk boils over soooo quickly!) then leave this to cool down until tepid then add the yeast and leave the mixture to work for about 30 minutes.

After that, add the milk mixture into a big mixing bowl with the four cups of flour and knead well. The dough will still be quite sticky, dont worry about it, we're gonna add some more flour later. Cover your dough and leave to rise in a warm place for about an hour - the dough should have risen considerably by then.

While you wait for your dough, mix 1/2 a cup of flour with 1/2 a packet of baking powder and a pinch of salt. Add this to your dough after it has risen and knead well. If your dough is still super sticky, add a bit more flour as you go.

Leave the buns to rise once more for half an hour in a warm place. Meanwhile, preheat your oven to 180°C. Finally, bake your blueberry buns for 15 - 20 minutes.

Et voilà! Perfectly fluffy blueberry cinnamon buns for the win :) If you fancy it, you can add frosting on top as well but I didn't go for it this time :) Let me know what you think about this recipe. Will you try it?

Hello and happy September! The weather isn't quite on board with it yet here in Germany but I'm absolutely ready for autumn now! So of course it's time for a brand new pumpkin recipe :) It's another quick and easy one and the perfect healthy autumn dip that'll probably take you no more than ten minutes to make!

Here's what you'll need:

You can make the pumpkin puree by cutting a pumpkin (preferably something like Hokaido or others that don't require you to get rid of the skin - sooo much work!) into chunks and steaming them until soft then simply pureeing them in a food processor or blender. You can also usually get pumpkin puree at your supermarket.

Place all the ingredients into a food processor and mix until smooth and creamy. Add some more olive oil if the hummus is too thick. 

Serve your hummus in a bowl and garnish with olive oil, pumpkin seeds, sesame seeds and - of course - parsley :)

This is delicious with bread, toasted pita bread, crackers or veggies like carrots or celery sticks. It's also great to use in sandwiches or wraps as well as a kind of pasta sauce!

Let me know if you try this recipe and tag me in your creations on instagram if you decide to share yours :)