laurasaur

I’m trying to start a tradition.. pancake Saturdays. So far I have found the best time to do it is when we have people staying.. cooking pancakes for other people is easy and fun and most of all satisfying. I’m attempting to try a different recipe every weekend until I am satisfied.. but I am tempted to stop at these…

Look how perfect they are.. mmmmm. Even without the single egg pan I am lemming at the moment P

Sour cream pancakes

1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/2 cup sour cream
1/2 cup water
1/2 tsp. vanilla

Combine flour, sugar, baking powder and baking soda in a large bowl. Combine eggs, sour cream, water, and vanilla in medium bowl. Pour wet ingredients into dry ingredients. Stir until moistened.

Preheat frying pan or skillet over medium heat; grease lightly. Pour about 1-2 tablespoons onto hot pan for each pancake. Cook until tops of pancakes are bubbly; turn and cook until browned the way you like.

Feijoa Juice:
Shell loads of Feijoas.. see first pic. Mix with a handful of ice and blend until smooth. Drink straight away.

Once again I try to replicate a cafe classic. This time I actually semi-succeeded. I made these with frozen berries which is why my batter is still white, when you make these with fresh berries you will end up with pink batter.

As with all muffins, do not overmix the batter or they will be tough and chewy (not in a good way).

250ml (1 cup) milk
1tsp white vinegar or lemon juice
125ml (1/2 cup) oil (I use canola)
1 egg

300g flour
2 tsp baking powder
150g caster sugar
180g white chocolate cut into chunks
200g of berries (mix of what you choose)

Pre-heat oven to 180 degrees celcius. Line 12 hole muffin pan with muffin papers.

Mix all wet ingredients (milk, vinegar/lemon, oil and egg) together. In a seperate bowl mix together all remaining ingredients.

Tip the wet mixture into the dry and stir genrly until combined (only mix until no more flour is showing).

Spoon into muffin cases 3/4 full or more for the dome effect and bake for approximtely 20 minutes or until centres spring back when pressed.

Well my blog layout is not done as you can see, I like to test things on my live site. Ill finish it soon I hope…

Made these a week ago twice and they were wolfed down by everyone at work. Definately worth a try…

180g butter
1 1/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp mixed spice
3 cups rolled oats
1 1/2 cups raisins

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, spice and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins.

Put the mixing bowl in the fridge for about half an hour or for as long as you can stand.

Place on baking sheet with the same space between them as the width of each ball of cookie. Bake them for 10 to 12 minutes until golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

1 1/4 cups + 2 tablespoons flour
1/2  teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
112g unsalted butter, room temperature
1/2 cup coconut cream
2 large eggs, separated
1 teaspoon vanilla extract
1/2 cup coconut cream or buttermilk
Pinch of cream of tartar

1/2 tsp of lime curd for each cupcake
cream cheese frosting
1/2 cup shredded coconut

Preheat oven to 180°c / 350°F. Line 12 cupcake tins with papers. Mix flour, baking powder, baking soda and salt in medium bowl. Beat sugar, butter and 1/2 cup coconut cream in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low, beat in dry ingredients and then remaining coconut cream, just until blended.

Using clean dry beaters, beat egg whites with pinch of cream of tartar in another large bowl until just stiff . Fold beaten egg whites into batter.

Divide cake batter between pans, fill to 3/4 full. Bake until just golden about 20 minutes. Cool cakes in pans, turn cakes out onto racks and cool completely.

Once cool cut a cone out of the top of each one and fill with Lime curd. Spread cream cheese frosting on top, and roll in shredded coconut to coat.

• 420g of microwaved pumpkin, blended
• 375g can  Sweetened Condensed Milk
• 2 eggs
• 2 g ground cinnamon
• 1g ground ginger
• 2 g ground nutmeg
• 3 g salt
• Pie crust (I made my own)

1. Preheat oven to 220 degrees C (425 degrees F). Whisk everything together in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 180 degrees C (350 degrees F) and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.