Apricot Surprise Muffins (Refined sugar free)

Hi All! I hope that you have enjoyed your weekend. I fit in a spot of shopping yesterday and got a couple of nice things. I managed to find a blouse for work and a striped dress from Valley Girl (gotta love cheap and cheerful). I don't expect these to last that long since they were really cheap, but they will be good for a season or so. I also got a nicer sweater for work from Farmers.

It is very hard to even imagine winter when it is still pretty consistently in the mid 20s up here in Auckland, but I don't want the colder weather to creep up on me and have nothing to wear for work!

I also got out for a bit of Mountain Biking yesterday evening. I'm still very much a beginner at this, and as a result my technique isn't that great. Because of this, I did take a bit of a journey off my bike and onto the ground. Ouch! Luckily I only have a couple of scrapes and bruises to show for this.

I realise that I have been a little bit slack with the recipes lately. It's not that I haven't been creating anything, but I just haven't been taking the time to photograph and document it. I promise to try harder in the future :)

As this week's focus for the 12-week challenge is cutting refined sugar for one day I thought that I should post a recipe that allows you to still enjoy sweet food without all of the refined sugars. I definitely have a sweet tooth, so anything that allows me to indulge in a healthier way is a winner in my book.

These muffins have been sweetened using brown rice syrup, as it doesn't play havoc with blood sugar like refined sugars do and it is a relatively natural alternative. If you don't have access to brown rice syrup, I definitely think that these muffins would work with honey. If you do try let me know! These muffins also feel a bit more like a treat thanks to the creamy 'surprise' that they have in the middle.

Enjoy xx

(Makes 12 regular-sized muffins)

Ingredients
1 cup all-purpose flour
1 cup wholemeal flour (you could use all wholemeal but they will be stodgier)
2 tsp baking powder
1/2 tsp baking soda
1/2 cup chopped dried apricots
3/4 cup brown rice syrup
2 eggs
1/2 cup milk

1/4 cup cream cheese
1 tsp brown rice syrup

Preheat oven to 180 degrees C. and line a muffin tin.

In a large bowl, sift the flours, baking powder and baking soda. Stir through the dried apricots.

In a separate bowl, beat together the brown rice syrup, eggs and milk. Make a well in the dry ingredients, add the wet ingredients, and fold together until just mixed.

In a small bowl, beat together the cream cheese and brown rice syrup.

Fill each muffin hole about 1/4 full with mixture, then add 1 tsp of cream cheese mixture. Fill each muffin hole evenly with the rest of the mixture.

Bake for 12-15 minutes, until the tops are golden and the top of the muffin springs back when gently pushed.

Eat within 1-2 days, or freeze for later.

Caramel and Salted Walnut Tarts

Phew! After a few really busy weeks at uni things are calming down just a tad. What I find quite interesting is that this week would still be a really busy week under my old standards, but I suppose it is all relative and I actually feel quite relaxed. What made things better is that I finally got a chance to get into the kitchen this weekend and make something exciting.

Today's post isn't quite so healthy, but because it is still made with completely 'real' ingredients I definitely think that they have a place on this blog. Besides, they were just far too delicious not to share. I have actually had a request to make them again this weekend. I know that salted caramel is a bit of a trend at the moment, so i thought that I would play around with those flavours. However, I thought that rather instead of salting the caramel, I would instead use the walnuts for this purpose. The result was delicious!!

Note: The caramel is more of a caramel custard so they are best kept in the fridge.

Ingredients
400g sweet, shortcrust pastry (made with butter is best!)

300ml cream
1 cup brown sugar
1 tsp vanilla
2 egg yolks
2 Tbsp cornflour

1 cup chopped walnuts
1 tsp coconut oil (butter will also work)
1 tsp honey
1/2 tsp sea salt

Preheat oven to 180 degrees C and grease a 12 hole muffin tin (Depending on the size of your tin the recipe may make more or less than 12). Roll out the shortcrust pastry to around 5mm thick. Using a class cookie cutter (I used one the same size as the muffin tin hole to make them a small tart size), cut out circles. Gently press into the muffin tins and prick. Bake blind for 10 minutes or until cooked through.*Leave to cool.

*To bake blind, cover pastry in baking paper and use rice or beans to weight it down. These instructions may help.

While leaving bases to cool make the filling. Place the cream, brown sugar and vanilla in a saucepan. Over a low heat, gently heat together until the brown sugar has dissolved. Increase to a medium heat and continue to stir for 2-3 minutes. Whisk the eggs yolks and cornflour with a little milk together. Add to the cream mixture, stirring quickly so the egg doesn't scramble. Continue to cook over a medium heat until the mixture is thick.

For the walnuts toast them in a 180 degree C. oven for around 5 minutes (they should start to smell walnut-y). Place the hot walnuts in a bowl with the honey and coconut oil and mix to coat. Sprinkle with sea salt.

To assemble: Spoon the caramel mixture into the pastry cases and top with walnuts. Leave to cool before serving.

Apricot Muffin Bars

Today's post is going to be on the subject of breakfast. I am a sit down and eat kind of breakfast girl. Oh and I must eat my breakfast. Those of you who know me know that I am not pretty without my breakfast! For me this means that I like to be able to eat something substantial in a bowl or plate.

However, as much as I do try to do this it is not always possible. My hair will not behave, I spent a little bit longer in the shower as it was so nice or warm, or I just got busy doing other things. Now like I said, not having breakfast just isn't an option for me so I find it really handy to have a couple of things in the freezer or pantry that I can just grab.

More recently, hungry male decided that he liked the convenience of grab and go breakfasts and the extra 5 minutes they gave him in the morning. His solution was just to grab a couple a muesli bars and while that's not the worst breakfast in the world, it could be a whole lot better. My concern is generally the amount of sugar in them.

Due to this I was inspired to make these muffin bars with no refined sugar in them. I initially made apricot ones as I knew that dried apricots would really help to sweeten them up, however, I am very keen to try them with some other dried fruits. I also amped up the nutrition of these bars by using oat flour instead of ordinary white flour.

Delicious, nutritious and so quick and easy. That's what I call a perfect breakfast on the run!

Ingredients
1 cup chopped, dried apricots
1 cup oat flour (grind oats in a food processor or magic bullet)
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1/4 cup milk (if needed)
1/4 cup reserved water from the apricots
1/4- 1/2 cup honey (this will depend on how sweet you want it)
1/4 cup dark chocolate chunks (optional)

Preheat oven to 180 degrees C.

Place the chopped apricots in a microwave safe bowl and cover with water. Cover with glad wrap and place in the microwave for 3-4 minutes or until the apricots are very soft. Drain the water, reserving 1/4 cup. Using a stick blender or potato masher, puree the apricots (stick blender works best).

In a large bowl, whisk together the oat flour, whole wheat flour, baking powder and baking soda and chocolate chunks if using. In a separate bowl, whisk the eggs, reserved apricot water, and honey. Add the wet ingredients to the dry and fold till just combined. If the mixture looks very dry add the 1/4 cup milk.

In a greased square cake tin (approx 20x20 cm), spoon in half the mixture and spread out as evenly as possible. Spread the pureed apricots on top followed by the other half of the mixture.

Bake for 10-15 minutes or until golden on top and cooked through. Leave to cool then cut into 16 pieces (4x4).

NB: I haven't tried this with other tried fruit but it should work.

Best Cream Scones ever!!!

I'm all done with exams!! I had my final exam this afternoon, so now it is just a case of waiting for results.  I have the next three weeks or so and I am planning some pretty ambitious baking projects. I will share them with you in my next recipe list.

We have a bit of a snow storm planned for Dunedin starting tonight and going through till tomorrow. If this happens like it says it will this will be quite a novelty as we have already had one good dumping of snow at the end if may. As I had recently injured my ankle, I couldn't really enjoy the last snow day (ok so I do become a little bit of a kid in snow as we don't get a proper snow fall that often) so I will be definitely be having some fun this time. I am also planning on making my sister some cookies that she requested for her birthday.

Anyway on to this recipe. During my study on Sunday morning I took a break to make these scones as I had a family lunch to take them to. I found the scone recipe in a school cookbook and as they were called Meola's Cream Cloud Scones I was definitely wanting to try them. This recipe is different to the scone recipes that I have made in the past as it uses straight cream instead of butter (this does make sense as butter is just churned cream).

Now I don't believe in counting calories for myself, but out of curiousity I thought I would input these into a calculator. They weren't nearly as bad as I thought they would be coming out at 180 calories per scone (just in case you were interested).

The first time round I followed the recipe and used apricots and sultanas for the dried fruit component. They were absolutely delicious!! I loved the base recipe and was already thinking up lots of possible flavour combinations.

Initially I had planned lemon and pistachio ones, but when I went to buy pistachios they were $8.99 for 100g. There was absolutely no way I was paying that on my student budget so I had to rethink. While making something else I came across cranberries and white chocolate chips and had a wee lightbulb moment.

I am still dreaming of different flavour combinations (caramel and hazelnut sounds pretty dreamy but may have to be a dessert scone). I'll update this post of I do try any more.

Makes 12 scones

Ingredients
2 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
2 Tbsp sugar
1/2 cup cranberries (or apricots for variation)
1/4 white chocolate chips or drops (or sultanas for variation)
Zest 1 lemon
1 1/4 cups cream
1-2 Tbsp milk
1 Tbsp butter, melted

Preheat the oven to 190 degrees C.

In a large bowl sift the flour, baking powder and salt. Add the sugar, cranberries, lemon zest and white chocolate and stir well with a fork.

Add the cream and still using the fork mix to form a slightly sticky dough. If the mixture is not wet enough add some milk.

Once combined, with floured hands knead the mixture in the bowl for a few minutes or until it all comes together in a big ball. Brush the melted butter on to the top.

Flatten on a a floured board till about 2cm thick and roughly rectangular. Cut the rectangle into 12 pieces (3 by 4). Arrange the scones on a baking tray lined with baking paper or a silicone mat.

Bake for 15-20 minute or until the tops are starting to brown.

Deliciously Natural Banana Bread

Welcome to the first post of the new blog! After updating the blog, I created a Facebook page to make it easier to keep up with what's going on. Thank you so much to everyone who liked my page so far! You can find my Facebook page here.

I thought that since I had changed my blog to have a more real food focus, my first recipe should fit in with this. Everyone I know loves banana bread, but it is often full of white sugar. I decided that I wanted to have a go at getting rid of this refined sugar, while still having a delicious tasting banana bread.

I chose to use dates to sweeten this as dates create a really great caramel-like sweetness that lends itself really well to banana bread. While this may not be quite as sweet as some banana breads, I still really liked it and I thought that because it was slightly less sweet, it would make a really great breakfast on the go. I was also really impressed because this banana bread stayed moist for ages!

If you have a go at this banana bread, let me know how it goes!

Ingredients
1 cup dates
2 bananas
2 eggs
1/4 butter, melted
1/4 cup milk
1 cup white flour
1 1/2 cups wholemeal flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Turn the oven on the 180 degrees C. and line a loaf tin.

Place the dates in a bowl and cover with boiling water. Leave to sit for 10 minutes to soften, then drain.

Place the dates in the bowl of a food processor and whiz until they start to break up. Add the bananas, eggs, butter and milk and process until well mixed.

In a large bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon.

Add the wet ingredients to the dry and mix until combined. If the flour is not combining, add some more milk to thin out the mixture.

Spoon the mixture into the loaf tin and gently smooth out the top. Place on the middle rack of the oven and bake for 40-50 minutes or until a skewer comes out clean. If the banana bread starts to brown too much on top, just place a little foil over the tin.

Leave to cool in the tin for 10 minutes before turning out on to a wire rack.

This will stay moist for a couple of days. If you do have any left in a few days, it is also really great toasted.

Cookie #2- A healthier Chocolate Chip Cookie

I like cookies as much as the next person, however cookies tend to involve a bit of sugar. Despite having quite the sweet tooth, sugar and I don't have the best relationship... it gives me migraines if I eat too much.

It is for this reason that I love these cookies, a delicious sweet cookie without the sugar overload. These cookies can either be sugar free or made with a little bit of sugar. These use banana to naturally add sweetness, but if you are not a banana fan (AKA hungry male) these could also be made with apple puree.

Makes 12 cookies

Ingredients
1 large banana (or 1/2 cup apple puree)
1/4 cup peanut butter (You could you a hazelnut spread too)
1 tsp vanilla essence
1 tsp baking powder
4 Tbsp chocolate chips
1/2 cup rolled oats
1/2 cup plain flour
1 Tbsp stevia powder or 1/4 cup sugar

1. Mash together the banana and nut butter until very creamy.
2. Stir in the vanilla essence.
3. Add the other ingredients and stir well.
4. Scoop tablespoon fulls of mixture on to a baking tray.
5. Bake at 180 degrees C for 12-15 minutes.
6. Halfway through cooking, flatten the cookies put with the back of a metal spoon.
7. Cool on the tray for 5 minutes, then cool completely on a wire rack.

Choc Chip Cookie's 2 Ways

The other day I bought myself a huge cookie jar, so today I set about baking some cookie to fill it. I decided that I wanted to bake some delicious treat cookies as well as some healthier cookies that I can scoff down without getting a sugar overload. Therefore I made 2 versions of chocolate chip cookies.

Think of this as like online cookie dating. You can read the two profiles of the cookies and choose which one is the best for you. I will post one recipe today and the other one tomorrow.

Cookie #1= This cookie is your traditional, American soft-style cookie. Think soft, chewy and full of chocolate chips. I don't usually dip cookies into milk, but if I was going to, this would be the cookie. A hungry male favourite.

Cookie #2= This is the ultimate guilt-free cookie. This cookie is for those who like their cookies a big more chunky and hearty and the bonus? You won't get a sugar overload with these and get some health benefits while eating them. Perfect to feed children who you don't want on a sugar high.

Recipe Cookie #1

The recipe for this cookie comes from "Real Girls Eat". It makes extremely delicious, soft, chewy cookies. However, these are more of a 'sometimes food' cookie.

This recipe is also a great time saver. You can whip up a batch of cookie dough, cook half of the cookies then and then freeze the other half of the dough for later.

Makes 30-40 cookies

Ingredients
230g butter
1 cup white sugar
1 1/2 cups brown sugar
1 tsp vanilla essence
3 eggs
3 cups plain flour
1 1/2 tsp baking soda
pinch salt
2 cups chocolate chips

1. In a large bowl, cream together the butter and the 2 sugars (Beat with an electric mixer for around 5 minutes until creamy).
2. Beat in the vanilla essence.
3. Add the eggs one at a time and beat until combined.
4. Sift in the flour, baking powder and salt.
5. Add the chocolate chips
6. Fold all of the ingredients together until just combined.
7. Place the mixture in the fridge for 1/2 and hour.
8. If not using now, shape the mixture into a log, roll in plastic wrap and freeze.
9. Roll tablespoon-full lots of mixture into balls and place on a baking tray (These spread heaps, so give them plenty of room).
10. Gently flatten the balls with a fork.
11. Bake at 180 degrees C. for 9-10 minutes or until the edges are golden.
12. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely.

Afghans

Last week was cheese rolls, this week another kiwi classic, afghans. These would have to be hungry males favourite bikkies. For those of you who don't have a clue what an afghan is, it is a delicious chocolate biscuits, made with cornflakes and then iced.

Now there are a few variations as to what can go on top of these afghans. I believe that the traditional way is half a walnut, some like just a sprinkling of coconut while hungry male sticks only with the chocolate icing.

I think the walnut looks the best...

I usually try to lighten up my recipes a little bit, but because this is such a classic, I didn't want to alter it al all. These are just something to enjoy in moderation.

Ingredients

200g butter

1/2 cup sugar

1 1/4 cups flour

1/4 cup cocoa

2 cups cornflakes

200g dark chocolate

25g butter

Icing sugar

Walnuts or shredded coconut

1. Soften the butter.

2. Add the sugar and cream until light and fluffy.

3. Sift in the flour and cocoa powder.

4. Stir into the creamed mixture then fold in the cornflakes.

5. Spoon tablespoons of mixture onto a greased baking tray, pushing together gently.

6. Baked at 180 degrees C. for 15 minutes.

7. Leave the cool.

8. Meanwhile, gently melt together the chocolate and butter.

9. Gradually add icing sugar, until a thick icing is made.

10. Spread a little icing on to each biscuit and then top with a walnut half or some coconut.

Peanut Butter Cup Donuts

I remember a few months ago telling one of my good friends Victoria that I had got myself some donut pans. She got so excited at the thought that I could actually bake my own donuts so I promised her that one day she could come round and make some with me. Unfortunately we both got so busy with uni and life that it was only today during our easter break that she got the opportunity.

As Victoria is as big a peanut butter fiend as I am I knew that I had to introduce her to Ashley's amazing peanut butter cup donuts. I have made these once before and they turned out perfectly both times. The donuts themselves are fluffy and moist and the icing actually tastes like a peanut butter cup. Yum!!

If you are loving the sound of these but don't have donut pans stop panicking! You can make these in a muffin tin and ice them just the same.

Victoria (left) and I at high school when we both had leads in the school production of Les Miserables. She was Eponine and I was Cosette.

Makes 6 large donuts

Ingredients
1/2 cup oat flour (1/2 cup rolled oats whizzed in a food processor until it becomes flour)
1/2 cup all purpose flour
1 tsp baking powder
Pinch salt
2 large eggs
2 Tbsp canola oil
1/2 cup milk
2 tsp vanilla extract
1/4 cup peanut butter, melted

1/2 cup chocolate chips or buttons
1 Tbsp peanut butter ( I like to use one with a little bit of salt in it for a more peanut butter cup taste)

1. Sift the flours, baking powder and salt together.
2. In a separate bowl, whisk together the eggs, the canola oil, milk and vanilla.
3. Whisk in the peanut butter.
4. Add the wet mixture to the dry and gently fold until just combined.
5. Spoon into greased donut or muffin tins.
6. Bake at 180 degrees C. for 15-20 minutes. A toothpick should come out clean but you don't want the donuts to be too dry.
7. Transfer to a wire rack to cool completely.
8. Melt the chocolate chips and 1 Tbsp peanut butter together in a bowl.
9. Dip the tops of the cooled donuts into the chocolate.
10. Refrigerate for 15 minutes or until the icing is completely set.

Chocolate Surprise Muffins

Happy Easter everyone! I hope you had a good weekend. I had a great break away down at Stewart Island (The wee island at the bottom of New Zealand).

I know that it is now a bit late to make these muffins for easter itself but if you have some little filled eggs hanging around this is a great way to put them to use! For the rest of the year just use some caramel filled chocolate or something similar.

Technically since these were iced they should be called cupcakes but I would say they were much more of a muffin texture and would still be really nice un-iced as well.

Ingredients
12 small filled easter eggs or 12 caramel filled chocolates (Frozen)
1 1/2 cups self raising flour
1/4 cup cocoa1/4 tsp baking soda
2/3 cup castor sugar
80g margarine, melted
3/4 cup buttermilk or sour milk with 1 Tbsp vinegar
2 eggs

3/4 cup icing sugar
2 Tbsp cocoa
1 tsp margarine

1. Preheat oven to 200 degrees C. Grease a 12 hole muffin tin or line with paper cases.
2. Sift flour, cocoa and baking soda together in a large bowl.
3. Stir in sugar.
4. In a large jug, whisk together the margarine, milk and eggs.
5. Add milk mixture to the flour mixture and gently fold with a metal spoon until all pockets of flour are gone.
6. Place a spoonful of batter into each hole.
7. Place easter egg or chocolate into the centre.
8. Cover with the remaining batter.
9. Bake for 15-20minutes or until the muffin bounces back when gently pressed.
10. Transfer to a wire rack to cool.
11. To make icing, sift icing sugar and cocoa together in a bowl.
12. Add the margarine and 3 tsp of hot water.
13. Stir until smooth, adding more hot water until desired consistency (It will need to be quite thick if you are piping it).
14. Either pipe or spread the icing onto the cooled cupcakes.

Hot Cross Buns

Easter is only a few weeks away so it is time for an easter inspired recipe. Hot cross buns are so tasty but actually pretty expensive to buy, so when I saw a recipe for some in the latest Recipes + magazine I knew that I had to give them a go. These were actually not too difficult to make and were absolutely delicious warm.

Next time I make them I think I will try including a little wholemeal flour in them. I also noticed that they didn't stay fresh for very long, so I might do some research into that.

Ingredients
4 cups bread flour + 1/3 cup extra
1/3 cup caster sugar
2 tsp dried yeast
2 tsp mixed spice
200g dried mixed fruit
1 tsp salt
1 1/2 cups warm milk
60g butter, melted
1 egg, lightly whisked
1/4 cup apricot jam, warmed (Optional)

1. Combine the flour, sugar, yeast, mixed spice, fruit and salt in a large bowl.
2. In a jug, whisk together the milk, butter and egg.
3. Make a well in the centre of the dry ingredients and add the wet ingredients.
4. Stir until the dough comes together.
5. Turn dough out onto a floured surface and knead for 10 minutes OR use the kneading hooks on an electric mixer. The dough should be smooth and elastic.
6. Return dough to the bowl, cover with a clean tea towel and place in a warm draught-free area for 1 hour or until dough has doubled in size.
7. Preheat oven to 200 degrees C. and grease a 23cm slab pan.
8. Using a spatula, scrape dough from the bowl onto a lightly floured surface.
9. Divide dough into 16 pieces.
10. Shape each piece into a ball and arrange balls side by side in the slab pan.
11. Set aside in a warm, draught free place for 30 minutes or until dough has risen to the top of the pan.
12. Combine extra flour with 1/4 cup water in a bowl to form a smooth paste.
13. Place paste in a ziplock bag and snip off the corner.
14. Pipe crosses onto the dough.
15. Bake for 20-25 minutes or until golden and cooked.
16. Brush the tops of the hot buns with jam if desired.

Raisin Oatmeal Cookie

This was the recipe that I made last week from my 200 list. I thought it was about time to make some cookies for lunches etc. and making them is generally cheaper than buying them. I also like that I know exactly what has gone into them. These cookies are full of oats and raisins with a nice hint of ginger. If you can't stand ginger I would try using cinnamon instead.

This recipe came from the same book as My Beautiful Cakes. This recipe book is definitely a keeper as everything that I make from it turns out perfectly!

Ingredients
175g plain flour
150g rolled oats
1 tsp ground ginger (or cinnamon)
1/2 tsp baking powder
1/2 tsp baking soda
125g brown sugar
50g raisins
1 medium egg, lightly beaten
150ml vegetable oil
4 Tbsp milk

1. Preheat oven to 200 degrees C. and lightly oil a baking tray.
2. Mix together the flour, oats, ginger, baking powder, baking soda, sugar and raisins in a large bowl.
3. In another bowl, mix together the egg, oil and milk.
4. Make a well in the centre of the dry ingredients and pour in the wet.
5. Mix together well to make a soft, but not sticky dough.
6. Place spoonfuls of dough well apart on the baking tray.
7. Flatten the tops down slightly with a fork.
8. Bake for 10-12 minutes until golden.
9. Transfer to a wire rack to cool.

Peanut Butter Jelly Cake

I thought that this video completely explained todays recipe. It was the boyfriends birthday last week and because he loves peanut butter and jelly sandwiches I thought that this peanut butter and jelly cake would be perfect. Unfortunately I think that I enjoyed it more than he did but oh well. This recipe was also doing double duty as it is this weeks recipe off my 200 list.

The trick with this cake is not to use peanut butter with sugar in it, this cake is sweet enough without it!! I would recommend making this cake a day in advance because it stayed nice and moist and I think that it tasted better the day after.

From Taste of Home

Ingredients
1/2 cup butter, softened
1/4 cup smooth peanut butter (no added sugar)
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 cup milk

Icing
1/4 cup butter
1/2 cup peanut butter
1 3/4 Tbsp vanilla extract
3 cups icing sugar
milk
3/4 cup berry jam

1. In a large bowl, cream butter, peanut butter and sugar together until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Beat in the vanilla.
4. In a separate bowl, combine the flour, baking powder and salt.
5. Gradually add the flour mixture to the peanut butter mixture, alternating with the milk, beating well after each addition.
6. Pour into a greased 23cm cake pan.
7. Bake at 180 degrees C for 50-60 minutes or until a skewer comes out clean.
8. Cool completely.
9. When cool, cut the cake in half crossways to make two circles.
10. In a small bowl, beat together the butter, peanut butter and vanilla until smooth.
11. Add the icing sugar and enough milk to make a spreadable consistency.
12. Sandwich the two halves of the cake together with the jam.
13. Ice the top and sides of the cake (I ended up with leftover icing).

Nigella's Christmas Mince Pies

To celebrate the beginning of December I thought I would start the month with a Christmas recipe. I have quite the foodie crush on Nigella Lawson thanks to all of the amazing and decadent recipes thats she comes up with and Nigella's Christmas Kitchen is playing on TV at the moment. Last week she made these gorgeous wee christmas mince pies.

I know what you're thinking a fruit mince pie is a fruit mince pie, but these ones are made a bit more interesting by mainly using fresh or frozen cranberries instead of dried ones. The end result is a beautiful, slightly tart fruit mince. This fruit mince could be used in any sort of recipe that calls for fruit mince like rugelach. Speaking of which, I really must make up some and post them to you because if you havn't tried rugelach you are missing out!

Ingredients
240g plain flour
60g butter
60g vegetable shortening ( I used Kremelta)
Juice of 1 orange
Pinch of salt

75g brown sugar
60ml port
300g fresh or frozen cranberries
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
75g currants
75g raisins
30g dried cranberries
Zest and juice of 1 orange
25ml brandy
Few drops almond essence
1/2 tsp vanilla extract
2 Tbsp Honey

1. Sift the flour into a shallow, freezer-proof bowl.
2. Add small dollops of shortening to the flour.
3. Cut the butter into small cubes, add to the flour and shake to cover it.
4. Place in the freezer for 20 minutes.
5. Meanwhile, combine the orange juice and salt and put in the fridge.
6. Empty the chilled flour, shortening, butter mix into a food processor.
7. Pulse until it forms porridge-like crumbs.
8. Gradually add the chilled orange juice, pulsing until it just starts to come together as a dough. Add a little chilled water if necessary.
9. Turn the mixture out on to a floured board and knead until it comes together as a dough.
10. Divide into 3 equal discs, wrap each disc in plastic wrap and refrigerate for 20 minutes.
11. Meanwhile, in a large pan dissolve the sugar into the port over a gentle heat.
12. Add the cranberries and stir.
13. Add the spices, currants, raisins, dried cranberries and the zest and juice of the orange.
14. Bring to a gentle simmer and cook for 20 minutes or until the fruit begins to break down. (You may need to smush the cranberries with a spoon).
15. Cool a little then add the brandy, almond essence, vanilla and honey and stir well.
16. Grease mini muffin pans or a mini tart pan.
17. Turn dough out onto a floured board and roll out until it is about 3mm thick.
18. Using a cutter of the right size, cut out circles.
19. Gently press the circles into the tin.
20. Spoon the fruit mince into the pastry.
21. Roll out the remaining dough and cut out shapes for on top of the pies.
22. Sit the shapes on top of the fruit mince.
23. Bake at 220 degrees C. for 15 minutes or until golden.
24. Serve dusted with icing sugar.

N.B. This recipe made 36 mini muffin size pies.

English Breakfast Scones

I don't believe that I will ever meet the Queen, but if I did I might just serve her these scones. They have the nice, slightly crumbly, melt in your mouth texture, with just a hint of tea flavour. These were delicious with butter and jam and would be amazing with a little bit of cream. For the recipe I used my favourite Wholemeal Yoghurt Scone recipe from the Edmonds Cook book and added in some English Breakfast Tea, an idea that I got from this recipe blog.

Ingredients
1 cup wholemeal flour
1 cup all purpose flour
1 tsp baking soda
3 tsp baking powder
2 Tbsp English Breakfast Tea (This was 2 tea bags)
50 g butter or margarine
1 tsp sugar
1/2 cup plain yoghurt
1/4 to 1/2 cup milk

1. Sift the flours, baking powder and baking soda into a bowl, returning the husks left in the sifter to the flour in the bowl. Stir in the tea.
2. Rub the butter into the flour until it resembles breadcrumbs.
3. Mix in the sugar and the yoghurt.
4. Gradually mix in the milk until you have a soft dough that is not too wet.
5. Shape the dough into a rectangle or circle and cut 8 portions.
6. Place the portions on a lightly floured baking tray.
7. Bake at 220 degrees C. for 10 minutes or until a pale golden colour.
8. Transfer to a wire rack to cool.

Different but Delicious Date Scones

 

I found this recipe in our local paper and really wanted to try it. It looked really different from the usual scone recipe, but these were absolutely delicious. The subtle cinnamon and orange flavours went so nicely with the dates and the wholemeal flour seemed to give them real substance. The recipe made 12 decent sized scones or 8 huge ones so its great for entertaining.

Ingredients

2 cups self raising flour

1 cup wholemeal flour

1 Tbsp baking powder

1/4 cup sugar

2 cups dates

1 Tbsp melted margarine

2 dessert spoons cinnamon

Zest 1 orange

Approximately 1 cup milk

1. Sift the dry ingredients together.

2. Put the dates in a glass jug and cover with boiling water.

3. Microwave for 4 minutes, then drain.

4. Mix all of the ingredients together to form a soft dough that is dry enough to handle

5. Shape the mixture into a circle and place on a greased baking tray.

6. Bake at 170 degrees C for 15-20 minutes, until almost cooked through

7. Cut into wedges and bake for 5-10 minutes more or until a skewer comes out clean.

Cheesy Marmite Scrolls

Let it snow! We've had the biggest cold snap in 16 years here in Dunedin. There is snow everywhere! The result, I am not even going to attempt to drive into uni since I value my car. Nope, I will stay inside nice and warm making hot chocolate and baking (once I have finished my uni work). If you are stuck inside like me, here is a great baking recipe best enjoyed fresh out of the oven.

I love a good scone and these ones make for an interesting morning or afternoon tea. While they look a bit fancier they really don't take that much longer than ordinary scones.  I used to get these from the supermarkets and absolutely loved them!! However as I am a money conscious student these are so much cheaper to make yourself

This is what the dough looked like before rolling it up.

Ingredients
1 1/2 cups wholemeal flour
1/2 cup all purpose flour
4 tsp baking powder
1/2 tsp salt
50g butter
3/4 cup milk
1 Tbsp marmite or vegemite
3/4 cup grated cheese

1. Mix flours baking powder and salt in a bowl.
2. Cut the buter into cubes and add to the flour mixture.
3. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
4. Add the milk and stir with a fork. The mixture needs to be moist, but also needs to be able to be rolled out.
5. Roll out the dough on a floured surface until it is approximately 30x20cm.
6. In a separate bowl combine the marmite and cheese with a little hot water and mix thoroughly.
7. Spread the cheese mixture out over the dough.
8. Taking the longer edge, tightly roll up the dough.
9. Cut the roll into 8 pieces and place a flat edge down on the baking tray.
10. Brush the rolls with a little milk.
11. Bake at 180 degrees c for 12-15 minutes or until the scones are puffed and golden.

Muesli bars

Today is my first day back at uni so I thought that I would post a recipe for a good uni/school/work snack. I'm not the three square meals a day type of girl, I get hungry. Those of you who live in New Zealand, picture the kettles chips add with the "FEED ME PHIL" stomach, yea well my stomach can be a bit like that, therefore I tend to need snack food with me at uni.

I really like muesli bars, so homemade ones were on my 200 list. By the way I'm getting through that slowly. So far I have made 14 recipes from it, including some amazing chocolate cherry crepes last night. (I didn't get a photo, but I may have to post the recipe anyway). Anyway, back to the muesli bars. While these aren't quite like the ones you buy from the store, they are still pretty good and they are low in fat and sugar.
23x23 tin
Ingredients
2 cups rolled oats
6 weetbix, crushed
1/2 cup sultanas
1/2 cup other dried fruit, chopped
1/3 cup honey
1 cup orange juice
2 egg whites

1. In a small saucepan, melt the honey into the orange juice.
2. Leave the honey and orange juice to simmer gently for 10 minutes.
3. Combine the oats, weetbix, sultanas and dried fruit together in a bowl.
4. Add the honey/juice mixture and stir to combine.
5. Stir in the egg whites, and mix well.
6. Press the mixture into a lined pan. (The one I used was approximately 23x23cm, but a smaller one is fine you will just have thicker bars)
7. Bake in the oven at 180 degrees celcius for about 20 minutes, or until golden.
8. While still warm, mark out into 12 bars.
9. Once cooled, cuts into bars.

The leftover egg yolks were turned into custard but does anyone have any good ways of using up egg yolks?

Oaty Soda Bread

I'm on holiday at the moment so I have a bit of time on my hands. Yesterday I decided to make a 100 list, a list of 100 recipes that I want to make. I'm always finding recipes that I want to try, but then I forget about them so this way I won't. Unfortunately my 100 list turned into a 200 list (oops). I don't expect to be through this list any time in the near future, I'm sure it will take me a long time, but i'll share any good ones with you.

So the first recipe that I knocked off my list was this Soda bread. I've made Soda bread before, but I liked the look of this one with oats in it. Homemade bread is the best!! It tastes and smells great, you can control what you put in it and its quite impressive. There is one major downside though, bread takes forever to make. Thankfully Soda bread is the solution. It only takes about 5 minutes to whip up, needs no rising time and is out of the oven in under an hour.

Like most of my recipes I took a recipe I found, in this case from a website called 101 cookbooks, and then put my own twist on it.

Ingredients
2 cups rolled oats
1 cup wholemeal flour
1 1/4 cups all purpose flour
1 3/4 tsp baking soda
1 tsp salt
2 Tbsp each pumpkin and sunflower seeds
1 3/4 cups buttermilk, or milk soured with 1Tbsp vinegar

1.Put the rolled oats in a food processor and process until you have made a slightly chunky powder. 2.Mix the oat flour with the other flours and the baking soda, salt and seeds.
3. Make a well in the dry ingredients. Pour in the milk and mix until dough just comes together. If a little wet add a bit more flour.
4. Place dough on a floured board and knead for about 30 seconds.
5. Shape the dough into a mound and cut the top with a knife to form a cross.
6. Brush with milk. If desired sprinkle with a Tbsp of poppy or sesame seeds.

Forms one crusty loaf

Nutella Oreo Truffles

I absolutely love truffles!! They are like a delicious bite of indulgence. While these aren't my ultimate favourite truffles they are pretty good. The best way to describe what they taste like is cookies and cream in a bite.

I tweaked this recipe from one I got off a blog called my Greek ambition. This was another case of me randomly jumping from page to page and coming across this tasty sounding treat. I added a little bit of butter as the truffle mixture was going to be too dry to turn into balls. I also experimented with rolling the truffles in coconut but that didn't really work so well.

Ingredients
2 packs of oreos (28 oreos)
2 Tbsp Nutella
2 Tbsp cream cheese
1 Tbsp butter, melted

Extras to roll truffles in- I used melted dark chocolate and cocoa powder.

1. In a food processor add 1/2 a pack of oreos and pulse until crushed.
2. Keep adding oreos 1/2 a pack at a time and pulse.
3. Keep pulsing until the oreos have been turned into fine crumbs (The finer the crumbs are the better the truffles will hold together.
4. Add the nutella, cream cheese and butter and pulse until the mixture starts to cling together.
5. At this point test a handful of mixture to see how easily it forms a ball. If the mixture is a little dry add more cream cheese or nutella.
6. Roll Tablespoon lots of mixture into balls.
7. Roll the truffles in whatever toppings you are using.
8. Refrigerate until serving.