Kayla Lobermeier

03/02/2024

My Easy Basil and Cheese Bread

2 cups all-purpose flour
2 cups bread flour
1 tsp sugar
1 tsp active dry yeast
1 ½ tsp salt
4 tbsp olive oil
2 cups fresh basil leaves
4 Oz. pepper jack cheese
1 ½ cup plus 2 tbsp water

We need a cast iron pan with a lid and also need to heat the oven to 450 F with the pan inside it.
Combine flour, yeast, and sugar in a bowl. Process basil leaves with salt and olive oil in a food processor until it turns into a paste. Add that paste to the flour bowl. Start adding water to the flour and knead the dough. Knead with a stand mixer for a good 5 to 8 minutes.
Add cheese to the dough and continue kneading till the dough pulls from the bowl.

Cover the dough bowl and let it proof in a warm spot for about an hour. After the first rise, punch the dough down and divide it into two parts.
Now shape them into two baguettes and transfer them to your floured banneton baskets. Cover with a plastic wrap and refrigerate the loaves overnight.
Next day, heat the oven to 450 F and place a cast iron pan on the lower third rack. Heat the pan in the oven for at least 20 minutes.
Transfer the baguettes from bannetons to parchment paper and put a slit on the side. Transfer to the heated cast iron pan along with the parchment and place the lid on it.
Bake your baguettes covered for 30 minutes. Then uncover and bake more for 10-15 minutes till the exterior is golden. Slice your bread after cooling and enjoy serving it alongside your favorite soups.

03/01/2024

Potato Samosas

For the pastry:
2 cups all-purpose flour
¼ cup ghee or coconut oil
½ tsp ajwain seeds
1 tsp salt
About ½ cup ice cold water- adjust the water requirement according to your flour quality. In the end, we are looking for a slightly tight dough.

Combine flour, salt, ajwine, and ghee. Now rub between your hands to incorporate the ghee. Start adding ice water slowly and knead your dough. If the dough is hard and resisting then let it rest for five minutes and then knead again. Cover it and keep it in a cool place till we prepare the rest.

For the filling:
About 1 ½ - 2 lbs boiled potatoes- Boil with the skin on till tender and any potato variety will work.
2 tbsp oil
1 tsp grated ginger
½ tsp mustard seeds
½ tsp red chili flakes
1 tsp cumin seeds
1 cup sweet peas
1 tbsp lemon juice
½ tsp black pepper
½ 1 tsp tsp adjust to your liking
Fresh cilantro and green chili
A pot of veg oil for deep frying

02/29/2024

Perfect snack for cold days 😋

02/28/2024

My Basil and Cheese Bread is perfect for soup season

02/27/2024

Naranj Ice Cream is a delightful winter treat 😋

02/26/2024

A perfect lunch sandwich😋

02/25/2024

Banana Brioche French Toast Bake 🍌

02/24/2024

Baking a Cake in 1805 SUCKS |Real Historic Recipe|

02/22/2024

Cozy Tavern Recipes: Broccoli Cheddar Soup & Baked French Toast | Cinematic ASMR Cooking

02/20/2024

Broccoli Cheddar Soup 🥦🧀

The perfect food to fill your belly before you venture off exploring Middle-earth or some far off kingdom 🧙

This velvety rich soup is made with wholesome broccoli, rich sharp cheddar cheese, and aromatic spices like oregano and thyme to awaken the senses. It’s a comforting nod to those in-between moments. Whether you are seeking warmth to warm off the lingering cold or a taste of the fresh vibrancy that spring promises, this creamy and comforting soup is the quintessential recipe for a farewell to winter ✨

02/19/2024

Gooey Cinnamon Rolls 💕 Happy Valentine’s Day, Dear Reader! 🥰

Here is my little gift to you: I finally updated my 2017 cinnamon roll recipe and posted it freshly to the blog! 🤭 I have sent this recipe to so many lovely readers by email last year and desperately needed to give it an update 😅

This recipe was featured in my latest y0utube video! ✨

I have to say, it was a lot of fun to go back and improve upon this recipe. I know so much more now, and I’m sure I’ll have updates in 6 more years! 😂

Enjoy these super soft, gooey, and sweet rolls for your breakfast or afternoon treat with a cup of hot tea or coffee. Incredibly soft and flavorful, these rolls are similar in texture to a brioche version without all of the work. They’re the perfect cinnamon roll recipe for a cozy morning watching the snow fall or the birds eating at the feeder 💕🐥

How to make cinnamon rolls, cinnamon rolls recipe, cottagecore baking, cozy baking vlog, cozy vibes, ghibli core

02/16/2024

Winter Comfort Foods: Gooey Cinnamon Rolls, Meatloaf, and Mashed Potatoes | Cinematic ASMR Cooking

02/15/2024

Let me make you some meatloaf and mashed potatoes 🥰 ❤️

02/14/2024

Blueberry Cloud Cake

For the blueberry puree:

2 cups fresh blueberries

3 tbsp sugar

Citrus zest

It should yield one cup puree.

Combine the three in a sauce pan and start cooking on medium heat. Cook till the blueberries release their juices. Continue cooking for about ten minutes. Then remove from heat and cool a bit. You can pulse in a food processor and then strain the puree or you can use a manual strainer as shown in the video. Discard the pulp and reserve the strained puree.

4 eggs at room temperature

¾ C superfine sugar

½ C oil

¼ C sour cream

1 C of the strained and reserved blueberry puree

1 ¼ all-purpose flour

¼ C corn starch

1 tbsp baking powder

Vanilla extract

Citrus zest or 1 tbsp lemon juice

For frosting:

2 cups heavy whipping cream- Chilled

¼ cream cheese

¼ C sugar

Vanilla or cinnamon powder for flavoring (optional)

Homemade blueberry preserve

Fresh blueberries for garnish

Grease and flour two 8-inch round cake pans. Heat oven to 325 F.

Sift flour, corn starch, and baking powder together. Crack eggs in a separate bowl and add the superfine sugar to it. Start whisking with a hand held mixer till it becomes thick and yellow. Continue whisking till the ribbon stage forms. Add oil, sour cream, zest and vanilla to it and mix.

Start adding the dry flour mix to it slowly. Add in three steps and fold with spatula gently. Now pour into the prepared pans. Tap them on the surface and bake at 325 F for 30 minutes.

02/13/2024

Dipping buns in heavy cream is my childhood habit and I still love doing it.😋

02/12/2024

When you try my Blueberry Cloud Cake

02/12/2024

02/11/2024

Sub Buns

1 tsp dry yeast
1 tsp sugar
¼ cup warm water
Combine the three and mix well. Then let it stand covered for 5 minutes till it becomes foamy.
This recipe yields 4 one foot long sub-bun.

4 cups all-purpose flour
¼ cup dry milk powder
¼ cup sugar
2 tbsp soft butter or coconut oil
4 tbsp olive oil
2 tsp salt
1 egg
1 cup water

1 whisked egg for egg wash
Some sesame seeds

We will be baking them at 375 F to heat your oven well in advance.

Combine the dry ingredients. Add butter and oil to it and mix till it becomes crumbly looking. Now add egg and the dissolved yeast in there. Add the rest of the water gradually and knead a soft and smooth dough.
Knead for 8 to 10 minutes till the gluten is fully developed. Cover the dough bowl and let it be in a warm place for at least two hours. Then punch down the dough and divide it into four equal parts.

Spread each portion and shape them as shown in the video. Roll them to one-foot-long rolls.
Sprinkle corn flour on a cookie sheet and transfer the sub-buns in there. Cover it with a towel and let them rise again till they double in size.

Give them an egg wash and sprinkle sesame seeds on it. Transfer the tray to the heated oven and bake for 25 minutes. Take them out and slice them in the middle ¾ way through before serving.

02/10/2024

These Homemade Buttermilk Biscuits are the family’s favorite…😋

02/09/2024

Victorian Valentine’s Crafts & Desserts 💕 My new book comes out February 20th!

02/08/2024

How to Paint Springerle Cookies 💕

02/07/2024

Shrimp Potstickers
For the wrap:
2 cups flour- 250 g
2 tsp oil
½ tsp salt
6 to 7 Oz water- that is less than one cup

For the filling:
½ head Napa cabbage
1 long carrot- shredded
1 bunch chopped scallion- For adding some to the filling and some to the sauce
4 garlic cloves- chopped finely
1 tsp ginger pieces or as per taste
1 lb shrimp- peeled and deveined
1 tbsp oil for sauteing shrimp
1 tbsp oil for frying vegetables
½ tsp Chinese salt
1 tbsp soya sauce- more or less depending on its sodium strength
½ tsp black pepper powder
1 tsp sesame oil
1 tsp cornstarch dissolved in ¼ cup water- for pouring over the potstickers to steam them.

For the dipping sauce:
2 tbsp soya sauce
1 tbsp white vinegar
2 tbsp red wine vinegar- optional
1 tbsp ketchup
1 tbsp chili sauce or as per taste
A pinch of red chili flakes
1 tsp sesame seeds
Some chopped scallions

Combine the dough ingredients and knead a slightly hard and smooth dough. Use a stand mixer or a food processor. Cover it and let it rest for 30 minutes.

02/06/2024

Seasonal Citrus Marmalade
5 large size oranges
1 lemon
2 ½ cups granulated sugar
5 cardamoms
4 cloves
⅓ to ½ cup water
3 tbsp baking soda for washing the oranges

Dissolve Baking soda in a big bowl full of water and scrub your oranges and lemon in there. Drain and rinse. Then pat them dry with a clean towel.
Using a sharp peeler or a knife, peel the skin from all oranges. Try to peel them as thin as possible so to avoid getting the white bitter part with it. Reserve all the peels.

Now remove the white peel from the oranges and discard them. Now thinly slice your oranges and the whole lemon.
Transfer to a deep saucepan and add sugar to it. Put your whole spices in a tea infuser and insert it in the saucepan. Pour about ½ cup water in there. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer uncovered. Keep stirring it from time to time. Continue cooking it for twenty minutes.
Now stir briefly and add the lid. The lid should be ajar. Continue cooking it for twenty more minutes.
Now add ½ of the mixture to a blender and roughly pulse it. Don’t make it a puree. You can also use your hand blender. Just pulse a few times.
Add the pulsed half marmalade to the rest half and check the consistency. Don't make it too dry as it will thicken more once fully cooled.
Remove from heat and let it cool at room temp before storing it in jars.
Make sure to use dry sterilized jars for storing. I keep two jars in the refrigerator and the rest in the freezer since they are not canned to last in the pantry.
Enjoy it on your toast, as a tea sweetener, or as an ice cream topping. ❤️

02/05/2024

Afghan Coconut Rowt is perfect for evening tea time.

02/03/2024

Pickled Peppers and Parsley Pesto Sandwich with Whole-wheat Bread
Pickled peppers
Mini peppers 1 lb
1 ½ cups white vinegar
1 ½ cups red vinegar
1 tsp salt
2 tsp sugar
½ tsp red pepper flakes
1 tsp whole peppercorns
3 garlic cloves

Make sure your peppers are rinsed and fully dried. Remove their tops. Combine the two vinegars and add the rest of the ingredients to it. Bring that to a boil. Add peppers to a jar and pour the vinegar solution on it. Close the lid and refrigerate for at least two days before using.
You can also cook peppers al dente in the vinegar solution that way your pickle will be ready the same day.

Parsley Pesto:
2 cups packed parsley leaves
2 garlic cloves
¼ cup walnuts or pecans
Lemon juice and salt to taste
Black pepper
¼ cup shredded parmesan cheese
½ cup olive oil

Add everything to your food processor bowl and blend till smooth. Adjust the seasoning to your taste.
For assembly
Fresh mozzarella
Lettuce
Thinly sliced cucumbers
Cream cheese spread
Pickled peppers
Parsley pesto
Some black pepper
A sprinkle of parmesan

Assemble your sandwich your way and enjoy this simple yet healthy and delicious sandwich.

02/02/2024

Crusty dutch oven bread 🍞

02/01/2024

A Cozy Winter Afternoon Making Muffins, Soup, and Crusty Bread | Cinematic ASMR Cooking, Farm Life

01/31/2024

Creamy Mushroom Soup
To make the stalk:
1 lamb shank
2 carrots
2 celery sticks
The removed stalks or stems from the given quantity of mushrooms given below
½ onion
1 whole garlic head
3 bay leaves
1 tsp black peppercorns
1 tsp salt
2 tbsp oil
4 cups water

For the soup body:
3 tbsp butter
1 tbsp oil
White mushroom16 Oz= 1 lb= 409 grams (very thinly sliced)
½ onion -very fine chopped
7 tbsp white flour
Salt and black pepper to taste
Dry or fresh thyme leaves
½ cup heavy cream
4 cups stock

Let's make the stock first.
Clean mushrooms with a damp towel and remove their stems. We will be using the stems in making the stock.
Heat oil in a pot and fry the shank. Sprinkle some salt on it and fry it on medium-high heat for 5 minutes. Add the rest of the stalk ingredients and saute some more. Then pour the water in there along with the whole spices. Cover and let it simmer on low heat till the meat is tender. You can also use an instant pot to make the stock.
Once the stock is ready, strain it through a fine strainer.

01/30/2024

Would you like to have a tea party with me? 🤭💌

‘Valentine’s Day Tea Party’ just dropped in our online shop! 💕