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.

• Try this great looking Coconut Raspberry Cake from Culinary Cory
• Beautiful Southern-style Strawberry Cream Cheese Cupcakes at Ezra Pound Cake
• More strawberries at Good Things Catered with Lady Strawberry Cake
• As usual I have to have at least some chocolate. Try Baileys Irish Cream Cheese Swirl Brownies at Culinary Concoctions of Peabody
• And s little chocolate in Mindy's Mouthful Cinnamon, Pear and Chocolate Galette

Banana, Honey and Cinnamon Muffins

Recipe from taste.com 

Ingredients

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)

Method

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 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.

• This week saw International Nutella Day. 5 second rule celebrated with Nutella filled Nutmeg Molasses Sandwich Cookies and Cream Puffs in Venice shared Oven Crespella with Nutella Sauce.
  
• Annies Eats has a Dark and White Chocolate layer cake
• Check out the beautiful Dot Cookies at The decorated Cookie
• And some more chocolate at Picky Cook with Brownie Roll Out Cookies

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...

• Bakerella has an amazing Valentine Gift Box of Truffles and Red Velvet Cake
• Erin Cooks has some Heart-shaped Peppermint Patties
• A beautiful Italian Love Cake is over at Nobel Pig
• The amazing Tartelette has spectacular Strawberry and Vanilla Floating Islands
• Classic Red Velvet Cupcakes and Cream Cheese Frosting are found at Pinch My Salt
• Check out Cafe Johnsonia who has some Chocolate-Cinnamon Heart Cookies as well as some other treats.
• And last some Chocolate Truffles at Simply Recipes

Creme Caramel

Where else but AWW Bake!

Ingredients

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

Method

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.

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. 

 

• I was intrigued by the Roasted Pumpkin and Chocolate Bread Pudding at What's for lunch Honey?  
  
• And equally intrigued by Beetroot Brownies with Walnuts at Coffee and Vanilla
  
• Check out the quiz and Kiwi and Coconut Muffins at Food Blogga
  
• Butter Sugar Flour has some Coconut Macaroons with Raspberry Jam I can't wait to try out
  
• And a lovely Spiced Chai Cake can be seen at Wolf's Den
  

Apple Custard Tea Cakes

Another Australian Women's Weekly recipe that can be found in Bake and Kitchen

Ingredients

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

Custard

1 tablespoon custard powder

1 tablespoon caster sugar

1/2 cup milk

1/4 teaspoon vanilla extract

Method

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. 

Daring Bakers January - Tuiles

This was my first daring bakers challenge and I am so excited. And a challenge it was. I don't think I would have ever thought of making these if it wasn't on daring bakers. I'm not sure I mastered it but i tried! Mine were a little bit thicker and chewier then I think they are supposed to be, and I can't say that it was the most creative creation. But completed it is.

I made two similar creations. One was Cookie bowls with ice cream, the other was pink wafers to make an ice cream sandwich. Both lots of cookies with edged with chocolate.

 

This month's challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Tuiles with banana split ice cream and strawberries

Ingredients

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
pink food
chocolate, melted to decorate

Method

Cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up.

Outline the desired shape on a piece of parchment paper. Use a spatula to spread the mixture into shape. Leave some room in between shapes. Mix a small amount of batter with the food coloring to make alternate coloured cookies. 

Bake in preheated over (180C/350F) for about 5 minutes or until edges are golden brown. Immediately remove from baking sheet and shape or bend into desired shape. There have to be shaped  when still warm. 

Lamingtons

I continue my Australia Day celebrations with one of the few recipes that can be claimed as Australian.  Australia has great food but not very many dishes that are truly Australian.  Our country is such a mix of different cultures and influences that we have no distinct flavour or cuisine.  Lamingtons however belong to us!  They are simply sponge cake squares dipped in chocolate and rolled in coconut. Traditionally made from stale (or day old) sponge so that it is easier to handle.  They are simple yet amazing. I'm yet to meet someone who doesn't like lamingtons.  Some variations also contain cream, or cream and jam. You can also get them as larger cakes or rolls (roulade).  I've stuck with the traditional lamington of just plain ol' sponge.

They can be a little messy to make, but my tip is to use a fork to dip the sponge in the chocolate and coconut. The fork marks will be hidden by the chocolate that soaks into the sponge. If you are pressed for time you can use pre-made sponge. 

Happy Australia Day!!  

Lamingtons

recipe from AWW Bake

Ingredients

6 eggs

⅔ cup  (150g) caster sugar

⅓ cup (50g) cornflour

½ cup (75g) plain flour

⅓ cup (50g) self-raising flour

2 cups (160g) desiccated coconut

Icing

4 cups (640g) icing sugar

½ cup (50g) cocoa powder

15g butter

1 cup (250mL) milk

Method

Preheat oven to 180C. Grease 20cmx 30cm lamington pan; line base with baking paper, extending paper 5cm over long sides.

Beat eggs in medium bowl with electric mixer about 10 minutes or until think and creamy; gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture into pan.

Bake cake about 35 minutes. Turn cake onto baking-paper-covered wire rack to cool.

Meanwhile, make icing. Cut cake into 16 piees; dip each square in icing, drain off excess. Toss squares in coconut. Place lamingtons onto wire rack to set.

Icing Sift icing suar and cocoa into medium heatproof bowl; stir in butter and milk. Set bowl over medium saucepan of simmering water; stir until icing is of a coating consistency. 

ANZAC Biscuits

Yesterday I was talking about traditions and how they get started. ANZAC biscuits are an Australian tradition with an interesting history. The most common theory as to their origin is that they were made by women in Australia during WW1 to send to the Australian soldiers overseas. They could survive the often long journey and are made from simple ingredients. They are a delicious biscuit made from oats, maple syrup, coconut and some other baking staples. Most are crunchy (like this recipe here) but chewy varieties are available.


An interesting fact too, is that they legally cannot be called ANZAC cookies. In fact Subway Restaurant over here in Australia removed their ANZAC 'cookies' from the menu after getting into some legal trouble with the Department of Veteran Affairs. Read more about ANZAC biscuits here and here


And now to Sunday Baking, my weekly round-up of baking in the blog world.

• Sunday Baker as some great Cheddar Snack Sticks
  
• There is a beautiful Raspberry Roulade at Bunny's Warm Oven
  
• Confections of a Foodie Bride has a sweet looking Strawberry Cake
  
• Joy the Baker shows us here Lemon Souffle Pudding
  
• And lastly check out Baked Alaska at Dine and Dish
  

ANZAC Biscuits

Ingredients

1 cup plain flour

2/3 cup sugar

1 cup rolled oats

1 cup desiccated coconut

125g butter, cubed

1/4 cup golden syrup (I'm told its similar to dark corn syrup)

1/2 teaspoon bicarb soda

Method

1. Preheat the oven to moderate 180C/350F. Line two baking trays with baking paper.

2. Sift the flour into a large bowl. Add the sugar, oats and coconut and make a well in the centre.

3. Put the butter and golden syrup together in a small saucepan and stir over low heat until the butter has melted and the mixture is smooth. Remove from the heat. Dissolve the bicarb in 1 tablespoon boiling water and add immediately to the butter mixture. It will foam up instantly. Pour into the well in the dry ingredients and stir with a wooden spoon until well combined.

4. Drop level tablespoons of mixture onto the trays, allowing room for spreading. Gently flatten each biscuit with your fingertips. Bake for 20 minutes, or until just browned, leave on the tray to cool slightly, then transfer to a wire rack to cool completely.

Mars Bar Slice - or Chocolate Crunch Slice

I'm not sure how traditions or family favourites start. Where does the recipe come from? Who made them first? How do they become so important?  This recipe has been a staple at family gatherings since I was a kid. I'm not sure who first made it, or why its so popular but it is. Of course the taste has something to do with it. The carmel and chocolate of the mars bar mixed with the rice bubbles is amazing. Its not as popular as its close relative the chocolate crackle but in our family its king.  It still appears at all family gatherings even though all the 'kids' are in there 20s and 30s. And we still get just as excited. 

***sneak peak*** its a big baking weekend this weekend so keep an eye out for some great sweet treats over the coming days. Happy Australia Day! 

Mars Bar Slice  (Or Chocolate Crunch Slice)

I do mine from memory but I know the recipe can be found in AWW Cakes and Slices

Ingredients

3 65g Mars Bars, chopped (If you're in the USA this is similar to a milky way bar)

90g butter

3 cups Rice Bubbles (Rice Krispies)

Topping

200g milk chocolate, chopped

30g butter

Method

1. Grease a 19cmx 29cm lamington pan.

2. Combine Mars Bars and butter in a large saucepan, stir continuously over low heat without boiling until mixture is smooth; stir in rice bubbles.

3. Press mixture evenly into prepared pan, spread with topping. Refrigerate into set before cutting. 

Jewelry Box

I bought this box a long time ago always knowing what I wanted to do with it but never getting around to it. Well thanks to all that spare time over christmas/new year the plain old $5 box was transformed into this jewelry keeper. 

Project Materials:

Wooden Storage box

PVA craft glue

Pattern paper

Acrylic paint

Mod Podge

Silver bird laser stickers

To make:

Remove the hinges and clasps from the box. Measure the inside compartments and cut out the individual pattern paper pieces. Glue down using PVA glue and seal with Mod Podge.

Paint the entire box with two coats of acrylic paint (I used antique white). When the paint is dry apply two coats of Mod Podge. 

Apply the silver bird stickers to the glass window. Put the hinges and Clasp back onto the box to finish it off. 

Low-fat Double Chocolate Brownies

This has been on my to-cook list since I first saw it and I can't believe I've been missing out for so long! This is a great recipe. The brownies came out beautiful and moist. Not too sweet but very rich and chocolate-y. And can you believe its low fat!! (well *lower* fat) Definitely a keeper. I struggle alot with eating so much sugar and saturated fats when I do my baking, so to know that low-fat recipes are possible is great. Although those high-fat recipes will keep coming! Moderation is the key, remember.  

Sunday Baking goes bananas this week! There was a bit of a banana theme running through some of the blogs this week so I decided to showcase all those uses for almost gone bananas. 

• Happy Home Baking as some very healthy wholemeal banana bread
  
• Try some Banana Oat Cookies from Simply Daily Recipes
  
• Banana and Hazelnut Coffee Cake can be found at technicolor kitchen
  
• Evil Chef Mom shares a life lesson and a recipe for Banana Crunch Bread
  
• And some more cookies over at How to Eat a Cupcake, with Banana Chocolate Chunk Oatmeal Cookies
  

If you would like to submit a post for Sunday Baking email me at sundaybaking[at]hotmail[dot]com

Low-fat Double Chocolate Brownies

Recipes from Recipes+ October 2008

Ingredients

160g/6oz good quality dark eating chocolate, chopped (mine was mixture of dark and milk melts)

80g/1/3 cup reduced-fat margarine

1/3 cup caster sugar

2 eggs, lightly beaten

1/4 cup no-fat vanilla yogurt

3/4 cup plain flour

1/4 cup self-raising flour

1/4 cup white choc bits (I used dark choc bits)

Method

1. Preheat oven to 170 degrees C/340F. Grease and line a shallow 20cm/8in square pan with baking paper.

2. Place chocolate and margarine in a medium saucepan over low heat. Cook and stir for 2-3 minutes or until melted and combined. Remove from heat; stir in sugar. Cool slightly.

3. Stir in eggs until just combined. Stir in the yogurt, then flours. Spread the mixture in pan; smooth the surface. Sprinkle evenly with choc bits.

4. Bake for 20-25 minutes or until top is firm. Cool to room temperature. Chill for 2 hours or until firm before cutting.