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Category Archives: Cakes/Biscuits/Cookies

Banana Oat Yogurt Muffin (Gluten Free)

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I love all bakes with bananas and now and again, whenever I have over ripe bananas and being the waste-not-want-not type of girl, I set about concocting various combo of recipes and this time is a healthy, gluten free muffins and may also be made dairy free by substituting the yogurt with non-dairy milk or even apple sauce.

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Amazingly soft and moist …. absolutely a healthy snack I can feast on without guilt 😜

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Look at how fluffly and soft it is … only thing you must remember is to spray the paper cups to avoid the muffins sticking since this is an oil free recipe … or alternatively bake in in a silicon muffin tray or in a slightly oiled muffin tins

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I made a loaf with half of the batter and swirled nuttella and some crushed walnuts into it and it is absolutely delish!! A little sinful but hey! you only lived once so a little of what you love is good for you 😋

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Just l@@kie ..how can you ever resist such awesome slice??!!!👍🏻

RECIPE

This receipe makes 24 muffins or 12 muffins + a loaf – halve the recipe if you so wish

Ingredients:

450g / 2 cups Greek yogurt

4 medium / 400g / 2 cups over-ripe bananas, mashed

4 large / 5 medium sized eggs

360g / 4 cups rolled oats (old fashioned or quick)

100g / 1/2cup brown sugar (optional – I didnt put any sugar!)

2 Tbs chia seeds

2 Tbs oat bran

50g butter, melted (optional – I didn’t put any)

3 tsp baking powder

1 tsp baking / bi-carbonate of soda

170g / 1 cup chocolate chips or Nuttella (optional)

handful of walnuts, chopped (optional)

Methods:

  • Preheat oven to 200°C / 400°F
  • Mix all ingredients, except chocolate chips / nuttella / walnuts, in a blender or food processor until well blended and a smooth batter
  • Fill muffin cups or tin 3/4 full and swirl in some nuttella & walnuts if desired
  • Bake in the preheated oven for 20 minutes or until a skewer inserted into the middle comes out clean
  • Leave to cool for 15 minutes on a wire rack before serving up
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Jam Swiss Roll

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I made these Jam Swiss Rolls because we are hosting a dinner party and I was gonna make an Old English Trifle for the dessert … I made 2 portions because I needed enough to line a big glass pudding mould … I must admit I was sooooo tempted to start stuffing me face with these rolls when it was done … extremely tempting 😉

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Preheat oven to 200°C … grease and line base & sides of a 26cm x 32cm Swiss Roll pan with paper and grease paper … set aside

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You will need 3 eggs, separated  … ½ cup castor sugar; ¾ cup  triple sifted self-raising flour; 2 Tbsp hot milk and ½ cup jam, warmed … you will need extra castor sugar when rolling up the Swiss Roll

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Beat egg whites in a small bowl with electric mixer until soft peaks form ….

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…gradually add sugar to beaten egg-white, beating until dissolved between additions …then add yolks 1 at a time, beating well until thick and light …

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…fold in the triple sifted flour and milk … pour mixture into prepared pan ….

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…spread batter out evenly in the pan … brake in hot oven (200°C) about 8 minutes

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Meanwhile, place a sheet of paper same size as sponge on bench, sprinkle lightly with some extra castor sugar

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When sponge is done, turn immediately onto paper, quickly peel away lining paper …cut off crisp edge from long sides …

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…spread sponge evenly with jam …

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…commence rolling sponge up fro short side with help of paper …

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…lift rolled sponge onto wire rack to cool …

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Voila! easy-peasy quick to make Jam Swiss Roll ready to be enjoyed 🙂  … ideal for puddings like English Trifle and  Charlotte Pudding or Cake

Red Waldorf / Velvet Cake (2)

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I actually used the same Red Waldorf (Velvet) Cake recipe I posted a while back but I kinda adjusted some of the ingredients because I find measuring with ‘cup’ is not as accurate as going by weight and I got to weighing by estimation and am pleasantly pleased with the success this cake turned out …light, moist & melt in the mouth with each bite … so, I reckoned I better blog it before I forgot the adjustments I made to the recipe 😉

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This time because I baked it for Valentine’s Day, I used a heart-shaped cake tin … greased & dusted with some flour

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Stir together 1/2 cup unsweetened cocoa powder and 2 oz red food colouring

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This is how the mixture of the cocoa powder mixed with the red colouring looks … lovely red mixture!

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In a large mixing bowl, cream/beat 113g (1/2 cup) shortening (I use butter) at medium speed for about 30 seconds

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Add 1 – 1½ cups (I used just about 1 cup) sugar + 1 tsp vanilla essence to the creamed shortening and beat until well combined … then add 2 eggs, 1 at a time and beat until well combined

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Beat in the cocoa mixture …

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This is how it looks after the cocoa mixture is mixed with the creamed sugar, eggs & shortening … a beautiful red batter

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You will need 280g (2¼cups) sifted cake flour or 250g (2 cups) sifted all purpose flour… alternately with buttermilk/sour milk, fold sifted flour into mixture until combined

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…alternately with flour, fold in buttermilk / sour milk just until combined … you will need total 250ml (1 cup) buttermilk / sour milk … if you don’t have buttermilk then make sour milk by adding 1 Tbsp in a measuring cup and top up with milk to make 250ml (1 cup) … let stand for 5 minutes before using

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Awesomely beautiful red batter … now, mix 1 tsp baking soda with 1 tsp vinegar and mix into the batter

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Pour batter into prepared tin and bake in a 180°C preheated oven for between 30 mins to 45 minutes depending on size of your pan as well as oven you used … my oven is temperamental so I often just go by own estimation towards the end and cake is done with a skewer inserted into the middle of cake comes out clean or when I lightly press cake with my finger cake springs back 🙂

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See how temperamental my oven is? I set it at 175°C and top of my cake actually cracked half-way through baking!  Anyway, when cake is done, remove from oven and set it atop a wire rack to cool in tin for 10 minutes then remove from pan and allow to cool totally on wire rack before you ice it

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Meanwhile, prepare 1 or ½ recipe of either Creamy Frosting or Cream Cheese Frosting … I used ½ recipe of Cream Cheese Frosting for this cake … I normally don’t ice cakes for ourselves as we prefer our cakes plain but since it’s Valentine’s Day, I decided to do a simple icing on it ❤

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I actually turned top of cake down to let the cake cool so that I can flatten the top a little … I don’t want it totally flat as a heart looks nicer a little rounded at the top 😉

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Ta-da! The iced cake just in time for our Valentine’s Day after dinner dessert 😉

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I can never get enough of admiring the rich, romantic red colour of the cake and it looks even more awesome when iced with the white creamy frosting!

Tipsy Fruity Apple Tea Loaf

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Okay, this is exactly the same recipe as the Fruity Apple Tea Loaf I posted earlier but this one is “tipsy” with some cognac 😉

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What I did is I soaked the golden sultanas with some Remy Martin XO Cognac …I used about 3 Tbsp of cognac and soaked overnight 😉

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Soaking the sultanas in cognac and made this loaf very moist and tasty … I added 1 Tbsp to the batter mixture but can hardly taste it!

Fruity Apple Tea Bread

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I baked this for a charity cake sale and I was pleasantly happy with the way the cake turned out …looks very pretty & presentable …a perfect loaf to take to a friend’s when you are invited over for a morning coffee or afternoon tea 😉  Check out my other post of Tipsy Fruity Apple Tea Loaf …made even more moist with aded XO Cognac!

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Oil and line a 900g /2lb loaf tin with a loaf tin liner as seen here or line base with non-stick baking paper

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Put the butter, sugar, sultanas and apple juice in a small saucepan … heat gently, stirring occasionally until the butter has melted …tip into a bowl and leave to cool …

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…. stir in the chipped apple and beaten eggs …

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…. sift the flour, spices and bicarbonate of soda over the apple mixture … stir well to mix …

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… spoon into the prepared loaf tin and smooth the top level with the back of a spoon …

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… toss the apple slices in the lemon juice …

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…arrange the apple slices neatly atop the mixture … bake in the preheated oven for 50 minutes

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Warm 1 Tbsp Golden Syrup …

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Brush the top with the warmed golden syrup

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Lift the glazed cake out of the tin and leave to cool atop a wire rack …

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Voila! All packed up ready for the charity cake sales 🙂

RECIPE

Ingredients :

125g butter

125g soft light brown sugar

275g sultanas

150ml apple juice

1 eating apple … peeled, cored and chopped

2 medium eggs, beaten

275g plain flour

½tsp ground cinnamon

½tsp ground ginger

2 tsp bicarbonate of soda

curls of butter, to serve

To decorate :

1 eating apple, cored and sliced

1 tsp lemon juice

1 Tbsp golden syrup, warmed

Methods :

  • Preheat oven to 180ºC …oil and line the base of a 900g /2lb loaf tin with non-stick backing paper
  • Put the butter, sugar, sultanas and apple juice in a small saucepan … heat gently, stirring occasionally until the butter has melted …tip into a bowl and leave to cool
  • Stir in the chipped apple and beaten eggs … sift the flour, spices and bicarbonate of soda over the apple mixture … stir well, spoon into the prepared loaf tin and smooth the top level with the back of a spoon
  • Toss the apple slices in the lemon juice and arrange on top
  • Bake in the preheated oven for 50mins …cover with foil to prevent the top fro browning too much
  • Leave in the tin for 10 mins before turning out to cool onto a wire rack
  • Brush the top with the warmed golden syrup and leave to cool … remove the lining paper, cut into thick slices and serve with the curls of butter

Mini-Cup-Cheesecake

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Don’t these wee mini-cup-cheesecakes looks absolutely delish? Perfect dinner parties, afternoon tea or whenever you dance .. saves having to mess with slicing up a big 8 or 9 or 10 inch cheesecake 😉  These are topped with Blackcurrents 🙂

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In a small bow or food processorl, mix the graham cracker/digestives/shortbread crumbs, 1/4 cup sugar, and melted butter

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Place 2 tablespoons of the crumb mixture in each muffin cup ….press down on the crumbs with something flat to form a good crust … set aside

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The base of the cheesecake perfectly done 😉

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In a large mixing bowl, beat the cream cheese until fluffy

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Add the eggs, lemon juice, and ½ sugar, and beat until smooth

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Fill each baking cup with about 3 tablespoons of the cheesecake mixture

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Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface

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Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight

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Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling….keep covered and refrigerated.

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Voila! Bon Appetite!

RECIPE

Ingredients

      ¼ cups graham crackers/shortbread/digestives, crushed
              ¼ cup sugar
             4 tablespoons butter, melted
               2 (8 oz.) packages cream cheese, softened
               2 large eggs
               2 tablespoons fresh lemon juice
              ½ cup sugar
               1 (21 oz.) can cherry, strawberry or blueberry or blackcurrent pie filling 

¼ cup sugar

              4 tablespoons butter, melted
               2 (8 oz.) packages cream cheese, softened
               2 large eggs
               2 tablespoons fresh lemon juice
               ½ cup sugar
               1 (21 oz.) can cherry, strawberry, or blueberry pie filling

Methods :

  • Preheat the oven to 350°F.  Line 18 regular muffin cups with paper baking cups ….set aside
  • In a small bowl, mix the graham cracker/digestives/shortbread crumbs, 1/4 cup sugar, and melted butter
  • Place 2 tablespoons of the crumb mixture in each muffin cup.  Press down on the crumbs with something flat to form a good crust … Set aside
  • In a large mixing bowl, beat the cream cheese until fluffy  
  • Add the eggs, lemon juice, and ½ sugar, and beat until smooth
  • Fill each baking cup with about 3 tablespoons of the cheesecake mixture
  • Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface
  • Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
  • Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight
  • Makes 18 mini cheesecakes

Before Serving : Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling.  Keep covered and refrigerated.

Cheese Filled Chocolate Cupcakes

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An extremely simple and quick recipe and the result is simply relish … a cupcake with a twist … perfect for tea-time snack or as pudding over dinner/lunch … the individual portion is neat & today 😉

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The batter with the filling dropped on top …These work best if you only fill the paper cups 1/2 full with batter before you add the cream cheese mixture

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… if you drop in only about 1 Tbsp of the cheese mixture then when you bake, the cake will rise and enclose the cream cheese making it a lovely self-filled cupcake … I didn’t wanna waste the balance of the cheese mixture so I topped the cake with all of it hence a thicker layer of the cheese and looks more layered than self-filled 😉

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Everybody will want your recipe!

RECIPE

Ingredients :

For Cake :

1 box cake mix, Devils Chocolate or any Chocolate cake mix (and required ingredients listed on the box) ..this is my “cheat” way … you may make the chocolate cake from scratch using your own recipe, if you wish

 

For the Cream Cheese Mixture :

8 oz Philly cream cheese

1/3 cup sugar

1 egg

1/8 tsp. salt

Method :

  • Cream sugar, cream cheese, egg, and salt until smooth & well blended
  • Mix the cake batter per instructions on the cake-mix box or per your own chocolate cake recipe
  • Line muffin pans with cupcake paper cups and fill paper cups 1/2 full and drop a tablespoon of cheese mixture into center of cupcake
  • Bake as directed on cake box  … bake for the shortest cupcake time listed on box … note : cake needs to be cooked but the cheese filling doesn’t need to look baked and it will set as the cupcakes cool once out of the oven
  • Makes about 20 regular cupcakes or 30 mini ones