My cozy woodland life 🐿️🌲 baking focaccia, autumn art & forest walk 🍂

Thank you so much for being here and taking the time to watch my video 😊
Ina & the forest friends 🐿️🌲

a quiet autumn day 🍂
hello from the cozy cabin in the woods 🌲
in this video, I’m welcoming autumn in simple, comforting ways: baking banana muffins and later some homemade focaccia, going for a peaceful walk along the forest river and slowly noticing the changing colors of the season.
back at the cabin, I spend some quiet moments with my beloved cat, enjoy a warm cup of tea by candlelight, and settle into a calm evening of painting an autumn-inspired woodland piece. outside, soft forest rain falls while birds and squirrels come and go, keeping me company throughout the day.

I hope this cozy video brings a little calm in your day 🍂 perfect for anyone who loves autumn, silent vlogs, cozy baking, nature-inspired aesthetics and relaxing, mindful slow living.

🍅 olive & cherry tomato focaccia

ingredients:
500 g all-purpose flour
7 g (1 packet) dry yeast
1 tsp sugar
1½ tsp salt
350 ml warm water
3 tbsp olive oil (plus extra for topping)
200 g cherry tomatoes (halved)
80–100 g olives (pitted, halved)

instructions:
activate yeast: in a bowl, mix warm water, sugar, and yeast. let it sit for 5–10 minutes until foamy
make the dough: add flour, salt, and olive oil. mix until a sticky dough forms (no need to knead much)
first rise: cover the bowl and let it rise for 1–2 hours, until doubled in size
shape in pan: oil a baking tray well. transfer the dough and gently stretch it to fit the pan.
second rise: cover and rest for 30–45 minutes.
add toppings | preheat oven to 220°c (430°f) | press your fingers into the dough to make dimples | add cherry tomatoes and olives, pressing them slightly in | drizzle generously with olive oil and sprinkle salt
bake for 20–25 minutes until golden brown


🍌 easy vegan banana muffins
2 very ripe bananas, mashed
¼ cup (60 g) melted butter
¼ cup (50 g) brown sugar
1 tsp vanilla extract
1 cup + 2 tbsp (140 g) all-purpose flour
¾ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
1–2 tbsp plant milk, if needed
optional: ⅓ cup vegan chocolate chips or chopped walnuts

instructions:
heat oven to 180°C / 350°F and line a muffin tin
mash the bananas, then mix in oil, sugar, and vanilla
add the flour, baking soda, baking powder, cinnamon, and salt
stir gently until just combined. Add a splash of plant milk if the batter is very thick
fold in chocolate chips or nuts, if using
divide into 8 muffin cups, filling about ¾ full
bake for 18–22 minutes, until golden and a toothpick comes out clean.
let cool for 5–10 minutes.