Archive of ‘baking’ category
This is our recipe for DIY or copy One Square Meals. You know those delicious apricot and honey ones? SO tasty but so expensive.
The best part is they are super easy to make and you can leave out the bits you don’t like and add in the bits you do! We don’t use a recipe when we make these (best for kids helping!), so this is the best approximation of what we do….
1/2C flour or another 1/2C oats if you are GF
150g melted butter or coconut oil
1 tsp vanilla essence
1/2C honey or brown sugar
One pack of dried apricots or as many as you like
1/2 raisins or sultanas or other
1 small pack of sunflower seeds.
Preheat your oven to 180 degrees and line a 20cm square pan with baking paper.
Mix oats, butter, eggs, honey, vanilla and optional flour in the food processor or by hand if you don’t have one. Food processor makes it all stick together a bit better I find but works just as well either way.
Mix in apricots, raisins, seeds and any other mix ins you want (chocolate is always good!).
Press into pan with your hands or a flat bottomed cup. Press it in really firmly.
Bake in the oven for 15-20 mins until lightly golden. Cool in pan and slice into squares or whatever shape takes your fancy x
Baked custard or egg things are pretty much my ultimate desert of all time – my tastes have definately changed from anything chocolate to anything custardy! My biggest boy is learning to love all the best things too and we call this custard pie.
Stritctly a clafoutis is with whole cherries but whatevs plums, nectarines or any stone fruit work a treat. This recipe is very adaptable but don’t try leave out the cream as it won’t be tasty. Also turn the oven off when the centre is still very jiggly and leave it to coast for a bit so you don’t get an overcooked grainy rubbery custard.
Clafoutis with plums and crunchy almond crust
Clafoutis with fresh peaches and plums.
If you are low on time you can skip the crust or use prepackaged pastry but it is reallllly good.
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.
So it’s probably no surprise to many of you reading this that I am a massive, massive fan of cream cheese! Cheesecakes, and well, cream cheese on anything and everything makes me happy. Especially pizza! Anyway I digress – these are just a tweak of these strawberry muffins from my site but man are they good!
Banana Cream Cheese Centred Muffins
75g melted butter (5 and a half tablespoons if you’re visiting me from the states!)
1 large egg
3/4 cup milk
2 ripe bananas
2 cups flour
3/4 cup sugar
4 tsp baking powder
1 teaspoon of your favourite ground spice (I used cinnamon and a bit of ginger)
125g (5oz) cream cheese
Preheat oven to 180 degrees Celsius (350 F) . Prepare your favourite muffin pans.
Mash the bananas and add the melted butter, egg and milk. Mix well – if you have a stand mixer you can do this all in one step dump in the whole bananas and it will mash and mix it all for you.
Sift all the dry ingredients together (flour, sugar, baking powder and spice) add them to the wet ingredients and *JUST* mix until combined. If you overmix it then your muffins will be tough and chewy instead of soft and tender! I just sift it all directly into the bowl with the wet ingredients.
Fill muffin tins 3/4 full and then add a big spoonful of cream cheese to the center – the bigger the better I say!
Bake for 6-10 minutes for mini, 10-15 minutes for normal and 15-20 minutes for texas or giant muffins. They should be gently golden and spring back when lightly touched next to the cream cheese. YUMMMM xx
Charlotte has just reached 6 months and im starting to think about feeding her solids! These are perfect for the weaning stage.
I used to make these cookies for Reuben all the time – they are a great fnger food especially if you make them into a skinny rectangle shape so they are easily gripped!
He still loves them now, and if we make them in a bowl with a fork he can make them all by himself! You do not need a blender. The riper the bananas the better. If you are making them for a toddler not a little baby you can add raisins, nuts, peanut butter or even chocolate chips as a special treat.
So after much work and absolutely 110% of my spare time being taken up for the past few weeks the cake is COMPLETE! I’m thrilled with how it turned out.
I won’t ever be doing tall tiers of fruitcake again – I ended up stacking a 3″ fruitcake on a 3″ dummy so each tier was 6″. It was exceptionally challenging to marzipan the cake/dummy so it was smooth. It was very much a learning process and by the time I’d worked my way down the bottom tier was perfect… the top ones not so much but as I realised the cake is seen for such a short period of time by everyone no one will notice the little flaws.
It’s hard to tell in the picture but the cake is ivory fondant (bakels) and the lace white fondant mixed 50/50 with gumpaste. The cake was on a stand and when the bride and groom cut the cake it almost all fell over with the excessive force of the cutting haha! That would have made for a great photo………………….
I’ve been so slack at updating, my blog WAS broken but it’s miraculously fixed itself tonight finally. I’ve also developed a mean sewing addiction which is soaking up any spare time I have !
Apple and feijoa crumble pie and a fabric covered letter for Charlotte’s room. xxx
My gorgeous Aunty Robyn gave me this cake tin tonight, and to celebrate my pimping new oven straight from the 80s I baked this amazing cake. It’s amazing because it involves nothing fancier than a normal cake but comes out looking so fancy pants!
Check it out! This oven was in my parents house when they bought it over 24 years ago!! It has fanbake! And a lower oven! Haha. This is a pretty exciting day for me let me tell you…
The cake is Alison Holst’s lemon yogurt cake which you can make it the food processor in less than 5 minutes. Nice and easy, even when you have a crying baby strapped to you in a sling and a toddler demanding your attention 😉
The baby made me do it?! I’ve been clearing out our cupboards and came across my canned pumpkin stash. I LOVE canned pumpkin. When I was 8 or 9 my mum took me to her colleagues house for a thanksgiving meal (thanksgiving isn’t normally celebrated in New Zealand) and I had some delicious pumpkin pie, and we came home with a can of pumpkin. The can sat in the cupboard for a couple of years until I think we made something from it (worst memory ever!). Either that or it got old and my mum threw it out haha.
Anyway I’ve loved pumpkin pie ever since then and made it a couple of times with normal pumpkins – until I arrived in London and discovered our local Waitrose often stocks canned pumpkin!
This is a whole lot more delicious than pumpkin pie if you love cheesecake like I do! Excuse the cracked top, I made this in a serious hurry and messed up with opening the oven a bunch of times and forgetting our oven is realllly hot.
Pumpkin Pie adapted from [Paula Deen]
- 150g biscuits
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) / 640g packages cream cheese, at room temperature
- 1 (15-ounce) / 425g can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F/180 degrees C
In food processor, combine biscuits and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate overnight.
1 Cup Almond Butter
3/4 Cup Pumpkin Puree (homemade or canned)
1/3 Cup Honey
1 tsp baking soda
50g of 90% cocoa dark chocolate
Beat Almond butter and eggs together. Add remaining ingredients and beat until everything is mixed in.
Bake in a 180 degree celcius oven for 10-15 minutes until puffed and a knife comes out clean.
Lick the bowl.
*Yeah, honey is disputably not paleo. And these certainly wont be paleo if you add cream cheese, more like delicious.