Reuben loves baking. He has perfected the art of scooping and leveling, weighing and his favourite part mixing – or turning on the ‘pink mixer’. If we are enjoying some downtime at home and I ask him what he would like to do his response is always “bake something Mummy?” and the next response “cookies?” the boy loves cookies and how can I blame him. I’m always trying to come up with some protein cookie creation to subside a bit of the sugar hit – some are fails and some are successes – these are SPECTACULAR. My past attempts at grain free cookies have always been disappointing, too much coconut flour makes things chalky and too much almond flour makes them dense but these are perfect.
I can’t wait to make them again – and in the grand scheme of ‘health’ foods they aren’t too bad. Relatively low carbohydrate, completely grain free and packed with protein and good fats. Perfect for growing toddlers and mummies too! Almond flour, coconut, grated apple and egg come together with some butter and a touch of brown sugar. These could be easily adapted to dairy free by replacing the butter with coconut oil and the chocolate with dairy free chocolate.
- 1 1/4 cups almond flour
- 50g chopped dark chocolate (I used lindt 85%)
- 1/2 cup dessicated coconut (shredded coconut)
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 teaspoon salt
- scant 1/3 cup brown sugar
- 1 apple – grated
- 1 egg
- 40g butter (3 Tbsp) melted
- 1 tsp vanilla extract
- Stir together almond, chocolate, coconut, baking powder, cinnamon, salt and sugar.
- In a separate bowl whisk together egg, grated apple, butter and vanilla, then add to dry ingredients and mix until just combined.
- Preheat oven to 180C (375F) degrees.
- Scoop dough onto tray (I used a medium ice cream scoop) and flatten slightly.
- Bake until edges begin to brown, 5-9 minutes.
Time is of the essence for me at the moment. In between feeding, changing and playing with my baby (and changing and changing and changing), there is precious little time to do anything other than get myself showered and dressed – some days I even fail to do that!
I find most cheesecakes very easy to make except for the part where you must have patience and leave it to chill down overnight. This is no exception and the combination of white chocolate and raspberries is heavenly.
Like any baked cheesecake this must be made the day before you want to eat it.
mess factor: 3.5/5 – few bowls to clean up
cooking time: 1 hour
total: 11 hours
1 x 250g packet of biscuits
100g ground almonds or hazelnuts
150g melted butter
750g cream cheese (3 x 250g packs)
140g (2/3c) caster sugar
1 tsp vanilla bean paste or extract
200g good white chocolate chopped into chunks
200g frozen raspberries
Grease a 20cm springform pan. Place biscuits, ground nuts and butter in the bowl of a food processor and process until finely crushed and well combined. Transfer mixture to prepared pan. Use a straight-sided glass to spread and press mixture firmly over base and side of pan (Try to get it all the way up the sides – I was using the wrong size pan). Cover with plastic wrap and place in the fridge for 30 mins.
Preheat oven to 160°C. Use an electric beater or mixer to beat together cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, beating well after each addition. Use a spatula to gently fold in chocolate and raspberries.
Pour mixture into the biscuit base. Bake in preheated oven for 1 hour until just set in the centre (Gently shake the pan, the middle should still wobble a little). Turn oven off. Leave cheesecake in the oven, with the door open a crack, for 2 hours or until cooled completely (this *should*prevent cake from cracking). Cover with plastic wrap and place in the fridge overnight to chill.
This is one of my first fondant attempts all by myself and I am super happy with how it turned out (except for the colors, more on that below). It is a four layer cake and has a white chocolate mouselline buttercream in between all layers and on the outside. The fondant is a mix of vanilla and almond. I was meant to stripe the layers but got distracted when I was assembling the cake, hahaha FAIL.
I didn’t have anywhere near enough time and as such my colors are not what I would like them to be but hey hey its here. I cut out the corner slice to take a photo and the cake is SO GOOD. So moist and rich and flavourful – and it has been in plastic for 3 days already because I knew I wouldn’t have time – how right I was!
Crap tons of photos to follow (more…)
So surprising how some things just taste so good together. Cheese and chutney, marmite and chips, tomato sauce and everything.. haha.. Feijoas and Bananas are another awesome combo. And real vanilla bean.. although you can substitute 1 teaspoon of vanilla extract if you want. Nice way to celebrate the first day of a new job… I feel like a proper grown up. Onto my second real job.. it’s all good.
10-20 feijoas, halved and scooped
1-2 ripe bananas sliced small
seeds of 1 vanilla bean
2 tablespoons of brown sugar
1 tablespoon of butter
1/2 cup brown sugar
1/2 cup flour
1/2 cup coconut
1/2 cup oats
50g butter at room temperature
Mix fruit and vanilla seeds in an ovenproof dish. Sprinkle brown sugar over and dot butter on top.
Mix all dry ingredients in a deep bowl. Cut the butter into rough pieces and rub it into the dry ingredients with the tips of your figures until well mixed in.
Crumble this mixture over the fruit in an even layer. Bake for about 20 minutes at 180C until you can see the caramel mixture bubbling just under the crumble. Let cool slightly before serving.
- 224 g cream cheese, softened
- 58 g butter, softened
- 125 g sifted confectioners’ sugar
- 5 ml vanilla extract
beat butter and cream cheese till creamy then add remaining. makes enough for 24 frosted like icing or 12 piped on.
I have a secret love for jam doughnuts. And on a trip to Melbourne I discovered hot fresh jam doughnuts, om nom nom so good.
These are no where near the same thing, but they do bear quite a large resemblance to the jam doughnut even though they are not fried. Best as hot as you can stand out of the oven but they do heat up well in the microwave too.
Recipe after the jump… (more…)
1/3 cup water
1/4 tsp cream of tartar
1 cup sugar
2 egg whites
flavouring (1 tsp vanilla or similar)
coloring if desired
Combine water sugar and cream of tartar in a small saucepan.
Stir over low heat until mixutre is bubbly and sugar is dissolved but not colored.
Place egg whites in a clean large dry bowl and start to whip with electric beater. Add syrup in a thin stream and beat for approximately 7-10 minutes until mixture is not hot and stiff peaks are forming. Add vanilla and colouring if desired and beat through.
250g softend butter
1 tsp vanilla extract
3/4 cup caster sugar
3/4 cup brown sugar
2 cups plain flour
1/4 cup cocoa powder
1 tsp baking soda
400g any kind of chocolate chopped up.
preheat oven to 180 degrees and line oven trays with baking paper
beat butter/sugar/vanilla/egg with eletric mixer until light and fluffy.
stir in flour, cocoa, baking soda. stir in chocolate
roll tablespoons of dough into balls and place 5cm apart on trays, bake about 12 mins and cool on trays.
variations: add a handfull of sliced toasted almonds and 1/3 tsp almond extract.
I felt like baking and jam… and trying out the much famed vanilla vanilla magnolia cupcake recipe. Of course you could use whatever jam you have on hand. I desperately wanted a cream cheese frosting but darn it there was none in the fridge (surprise surprise this stuff doesn’t last long around here), and for reasons I will not mention but are painfully related to cycling to and from work I did not feel like walking to the supermarket!! OW.
Recipe, pics after the jump. (more…)