Sunday, February 22, 2009

Banana, Honey and Cinnamon Muffins

Well I'm all moved in and loving the new place. I've got the kitchen sorted and was itching to get some baking done this weekend.  I had one disaster (more about that next week) but these muffins put me back on track. And the best thing?  The light in my new kitchen (and study) is great!!  I took heaps of photos as usual, prepared to delete the rubbish ones but there were too many great ones, so I'm sharing them all with you.  I can't wait to really experiment with my food photography as well as my food. 

 And now, Sunday Baking. I still do not have internet connection so have only been online twice this week. Which means I am way behind on my blogs. But I have seen some great recipes to share with you.

Banana, Honey and Cinnamon Muffins
Recipe from 

Melted butter, for greasing
1 cup flour
1 cup whole meal flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch salt
1/2 cup brown sugar
75g butter, melted
1/2 cup (125mL) milk
2 tbs honey
1 tsp vanilla essence
2 eggs
1 cup mashed banana (about 2 bananas)

1. Preheat oven to 180C/350F. Grease 12 x 1/3 cup muffin pans with melted butter or line with paper cases.
2. Sift flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Stir in sugar.
3. Combine melted butter, milk, honey, vanilla, eggs and mashed banana in a large jug. Whisk until well combined.
4. Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined. Spoon mixture into muffin pans. Bake for 20 minutes or until cooked through when tested with a skewer. Cool in pans for 5 minutes, turn onto a wire rack to cool.

Sunday, February 15, 2009

Sunday Baking - without the baking

No baking this weekend but for a good reason. I've been moving house, which means lots of craziness, things in boxes and no food in the house. Next will be back to normal and I hope to bring you even more recipes now that I have my own kitchen to use at will.  Keep your eyes out!!

Here is some other great recipes shared through-out the week.

Sunday, February 8, 2009

Creme Caramel

It has been way too hot this weekend to bake. I mean really really hot, about 40C (thats 105F). But I had already decided last week, before the forecast was revealed that I was going to make creme caramel. And I do suffer for my art! It was actually a lot easier to make then I expected. I was a little unsure about the caramel when I made it but it turned out great. A little tip though, doesn't use a plastic spatula to scrape the toffee out of the hot frying pan or you will be picking plastic out of your dessert!  I was unable to get a good picture because of bad light but there is a little left over so might try again tomorrow.

And now to Sunday Baking round-up. Being Valentines Day next week I thought I'd highlight some sweet treats for your special someone. I've also included more then usual to give you more options. On to it...

Creme Caramel
Where else but AWW Bake!


¾ cup (165g) caster sugar

½ cup (125mL) water

300mL cream

1 ¾ cups (430mL) milk

6 eggs

1 teaspoon vanilla extract

⅓ cup (75g) caster sugar, extra


Preheat oven to 160C/320F. 

Stir sugar and the water in medium frying pan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture is deep caramel in colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 20cm round cake pan.

Meanwhile, bring cream and milk in medium saucepan to the boil. Whisk eggs, extract and extra sugar in large bowl; whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.

Place pan in medium baking dish; add enough boiling water to come half way up side of pan. Bake about 40 minutes or until firm. Remove custard from baking dish. Cover; Refrigerate overnight.

Gently ease creme caramel from side of pan; invert onto deep-sided serving plate.

Sunday, February 1, 2009

Apple Custard Tea Cakes

What a busy week! Well week and a half really. The Australia Day festivities meant alot of baking which all went over very well. I've actually done more baking then I've posted this week. It was nice to just get back to my regular Sunday baking today. There is so much less pressure when you know your cooking isn't going to someone else.  I'm not sure if I'm too critical or a perfectionist but I always stress a little (not really much of a stresser) when I'm making things to take to parties and events. Of course noone else ever notices those little things that aren't quite right, but the cook always sees it! Just like these Apple Custard Tea Cakes. The apple slices weren't placed right and some of them came out a little bumpy. But they taste great so I guess it doesn't really matter!

Another great week in baking to highlight. Of course the January Daring Bakers challenge was revealed this week so please check out the Food Gawker and Blogroll for Daring Bakers to see all the great recipes. 

Apple Custard Tea Cakes
Another Australian Women's Weekly recipe that can be found in Bake and Kitchen

90g butter
1/2 teaspoon vanilla extract
1/2 cup caster sugar
2 eggs
3/4 cup self-raising flour
1/4 cup custard powder
2 tablespoons milk
1 large unpeeled apple, cored, sliced finely (I used a granny smith)
30g butter melted (I used alot less then this and still had leftover)
1 tablespoon caster sugar, extra
1/2 teaspoon ground cinnamon

1 tablespoon custard powder
1 tablespoon caster sugar
1/2 cup milk
1/4 teaspoon vanilla extract

1. Make custard
2. Preheat oven to 180C/350F. Line 12-hole muffin pan with paper cases. 
3. Beat butter, extract, sugar, eggs, flour, custard powder and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.
4. Divide half the mixture among cases. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple sliced, pressing slightly into cake.
5. Bake about 25-20 minutes. Brush hot cakes with extra butter, then sprinkle was combined extra sugar and cinnamon. Turn cake onto wire rack. Serve warm or cold. 

Custard: Blend custard powder and sugar with milk and extract in small saucepan; stir over heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap; cool.