Friday, June 08, 2012
Cupcakes!
Using the taste.com.au mudcake cupcakes recipe as a base I've figured out how to make dark mud cupcakes without using chocolate- just cocoa. Here they are with raspberry frosting for mum's birthday. Anyone want the recipe?
Thursday, June 09, 2011
Pumpkin Scones with Spiced Chantilly Cream
I know I don't often post gluten recipes but I'm about to put up a lot over the next week. Sorry GF'ers! I'm catering a function and want to share the prettiness with you.
Also I know I usually use weights, however this recipe has so many variables that cup measurements will suffice.
Pumpkin Scones with Spiced Chantilly Cream
Ingredients
50g butter
1/4 cup caster sugar
1/4 brown sugar not packed
1/4 teaspoon salt
1/2 tsp mixed spice
1 egg
1 cup mashed pumpkin (cooled to room temp or pulled out of the fridge half an hour before making)
1/2 tsp mixed spice
2 - 2.5 cups SR flour plus extra just in case
3T plain flour for dusting/kneading
Oven 220 fan forced, less if your oven tends to cook quickly. Baking papered cookie sheets.
Using an electric mixer, beat butter until light and fluffy, add sugars and beat until well combined and smooth.
Beat in egg, salt and spice, then slowly add in pumpkin.
Add flour gradually and gently, until you have a soft dough that you can pat out, rather than roll or roll gently just to smooth the top.
(It may only need 2 cups or it may need 2.5, depends on the pumpkin water content and the egg size.)
Use plain flour to dust your hands and the workbench.
Pat out dough to 1 inch thickness, gently roll if necessary. Cut out with small cutter dipped in plain flour.
Let sit on baking paper covered tray for ten minutes before baking. (Milk glaze is unnecessary since they're being served split and topped with cream.)
I have no idea how long they will take to bake in your oven and what size cutter you used, so I'd check at 4 minutes.
I'm assuming you know how to make a chantilly cream, so I won't blather. Split your cooled tiny Scones and dollop or pipe on chantilly cream. Lightly dust with mixed spice.
Also I know I usually use weights, however this recipe has so many variables that cup measurements will suffice.
Pumpkin Scones with Spiced Chantilly Cream
Ingredients
50g butter
1/4 cup caster sugar
1/4 brown sugar not packed
1/4 teaspoon salt
1/2 tsp mixed spice
1 egg
1 cup mashed pumpkin (cooled to room temp or pulled out of the fridge half an hour before making)
1/2 tsp mixed spice
2 - 2.5 cups SR flour plus extra just in case
3T plain flour for dusting/kneading
Oven 220 fan forced, less if your oven tends to cook quickly. Baking papered cookie sheets.
Using an electric mixer, beat butter until light and fluffy, add sugars and beat until well combined and smooth.
Beat in egg, salt and spice, then slowly add in pumpkin.
Add flour gradually and gently, until you have a soft dough that you can pat out, rather than roll or roll gently just to smooth the top.
(It may only need 2 cups or it may need 2.5, depends on the pumpkin water content and the egg size.)
Use plain flour to dust your hands and the workbench.
Pat out dough to 1 inch thickness, gently roll if necessary. Cut out with small cutter dipped in plain flour.
Let sit on baking paper covered tray for ten minutes before baking. (Milk glaze is unnecessary since they're being served split and topped with cream.)
I have no idea how long they will take to bake in your oven and what size cutter you used, so I'd check at 4 minutes.
I'm assuming you know how to make a chantilly cream, so I won't blather. Split your cooled tiny Scones and dollop or pipe on chantilly cream. Lightly dust with mixed spice.
Lemon Curd
This is just like my grandmas recipe, with less error margin ie precise measurements!
Lemon Curd
4 egg yolks
2/3 cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice (about 2 juicy lemons)
Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to barely simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
I used a strip zester and removed the zest as it was cooling. I'm making tiny Lemon Meringue pies with it and want it smooth. Pictures to come!
Lemon Curd
4 egg yolks
2/3 cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice (about 2 juicy lemons)
Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to barely simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
I used a strip zester and removed the zest as it was cooling. I'm making tiny Lemon Meringue pies with it and want it smooth. Pictures to come!
Wednesday, February 23, 2011
Cappucino Yoghurt from scratch?
Kath V2: First Weigh In - Yee Haw!: "I discovered the most delicious yoghurt yesterday - if you love yoghurt and coffee, The Yoghurt Shop make an absolutely stunning cappucino yoghurt! Sadly, it's over 200 calories per tub :(. But, fear not...I'm going to have a crack at reproducing a low fat, lower calorie version with the EasiYo tonight - so far looks like it would work out around 165 cals. Mmmmmmmmm, coffee yoghurt..."
My dear Friend Kath is currently participating in Michelle Bridge's 12 Week Body Transformation. In her first week, she's lost a whole kilo. Go girl. But want to know why I'm really excited? She's having a go at making low fat Cappuccino Yoghurt! If it works, I'll nick her recipe and blog it out. Stay tuned!
My dear Friend Kath is currently participating in Michelle Bridge's 12 Week Body Transformation. In her first week, she's lost a whole kilo. Go girl. But want to know why I'm really excited? She's having a go at making low fat Cappuccino Yoghurt! If it works, I'll nick her recipe and blog it out. Stay tuned!
Monday, February 21, 2011
Lemon Blueberry Cake
I like making things up.
I like it even better when they work! This is super yummy. I might tweak the next one a bit to make it taller, maybe add another half ingredients on top so it's bigger. If you have a smaller springform, you could try that.
Picture is a bit dodgy as I'm not well and I couldn't figure out my beloved's camera to make the aperture bigger, but I'll take another a bit later when it's swimming in Custard. Oh yeah.
Lemon Blueberry Cake
Ingredients
200g frozen Blueberries (fresh is fine also)
125g unsalted butter
200g white sugar (castor if you have it)
2 eggs
300g Wholegrain GF flour
50g Glutenous rice flour
2 tsp baking powder.
150 milk at room temp
zest of a big lemon
2T threaded coconut
Icing sugar for dusting.
Preheat over to 180 or 170 fan forced.
Grease and paper 22cm springform pan.
Microwave blueberries if frozen until just thawed, but not at all cooked.
Beat butter until light and airy, add sugar, continue to beat.
Add eggs one at a time, beating well, then add lemon zest and beat again.
Fluff dry ingredients together well with a fork.
Fold in milk and dry ingredients alternately.
Spread into springform pan, and spread gently and evenly.
Scatter blueberries over the cake and press down into the batter gently.
Sprinkle over coconut threads and a light even dusting of icing sugar.
Bake approximately 40 minutes.
Remove from oven and immediately lightly dust cake with icing sugar again.
Leave to cool in the pan for a few minutes, then remove outer ring gently.
Allow to cool fully then serve with hot custard for dessert or with cream for afternoon tea.
I like it even better when they work! This is super yummy. I might tweak the next one a bit to make it taller, maybe add another half ingredients on top so it's bigger. If you have a smaller springform, you could try that.
Picture is a bit dodgy as I'm not well and I couldn't figure out my beloved's camera to make the aperture bigger, but I'll take another a bit later when it's swimming in Custard. Oh yeah.
Lemon Blueberry Cake
Ingredients
200g frozen Blueberries (fresh is fine also)
125g unsalted butter
200g white sugar (castor if you have it)
2 eggs
300g Wholegrain GF flour
50g Glutenous rice flour
2 tsp baking powder.
150 milk at room temp
zest of a big lemon
2T threaded coconut
Icing sugar for dusting.
Preheat over to 180 or 170 fan forced.
Grease and paper 22cm springform pan.
Microwave blueberries if frozen until just thawed, but not at all cooked.
Beat butter until light and airy, add sugar, continue to beat.
Add eggs one at a time, beating well, then add lemon zest and beat again.
Fluff dry ingredients together well with a fork.
Fold in milk and dry ingredients alternately.
Spread into springform pan, and spread gently and evenly.
Scatter blueberries over the cake and press down into the batter gently.
Sprinkle over coconut threads and a light even dusting of icing sugar.
Bake approximately 40 minutes.
Remove from oven and immediately lightly dust cake with icing sugar again.
Leave to cool in the pan for a few minutes, then remove outer ring gently.
Allow to cool fully then serve with hot custard for dessert or with cream for afternoon tea.
Wednesday, February 16, 2011
Muffin Mania returns
I was hungry. So I baked. While waiting for a batch of pizza dough to rise, I thought I'd try and convert my favourite 'old' muffin recipe to GF. Shauna James Ahern (Gluten free girl) states that you as long as you have your ratios right, you can convert any baked recipe fairly easily.
So, whipping out my tub of her Wholegrain All purpose flour mix, I set to work.
After mixing everything together, I realised I had 'nothing' batter. It would have been fine if I had a batch of fruit compote to eat it with or dollop on top. Fresh passionfuit to make icing, even better. I didn't have fresh passionfruit.
What I DID have was some leftover fruit from Christmas, still quietly marinating away in the back of the pantry in it's sealed tub. So I added some of that. Yumm! You can add whatever you have. Fruit compote, nuts, choc-chips. Whatever.
They taste like white flour muffins. The texture is right, and they're lighter than the last lot with the extra baking powder. Crispy round the edges with a super soft and not in the least grassy or grainy. Shauna is right again. It was easy to convert. I just changed the flour and added linseed. The linseed helps it maintain it's fluffyness and add omega3. To my dear friend who is allergic to linseed, use chia.
Basic Wholegrain Muffins
Ingredients
300g Wholegrain GF flour
2 tsp Baking powder
150g white sugar
1 egg
1tsp vanilla bean paste
200ml milk/ricemilk
50g melted butter
1T linseed or chia meal soaked in 40ml Boiling water
Additional flavour ingredients
200g drained, soaked mixed fruit
1/2 tsp lemon essence
Method
Preheat oven to 180 and prep muffin tray.
Fluff flour and baking powder together with a whisk or paddle attachment.
Mix together wet ingredients including essences until combined.
Mix wet into dry, and beat until smooth.
Fold in fruit/nuts/other and scoop into pans.
Bake for 18 minutes, checking after 15.
So, whipping out my tub of her Wholegrain All purpose flour mix, I set to work.
After mixing everything together, I realised I had 'nothing' batter. It would have been fine if I had a batch of fruit compote to eat it with or dollop on top. Fresh passionfuit to make icing, even better. I didn't have fresh passionfruit.
What I DID have was some leftover fruit from Christmas, still quietly marinating away in the back of the pantry in it's sealed tub. So I added some of that. Yumm! You can add whatever you have. Fruit compote, nuts, choc-chips. Whatever.
This is what I ended up with.
Basic Wholegrain Muffins
Ingredients
300g Wholegrain GF flour
2 tsp Baking powder
150g white sugar
1 egg
1tsp vanilla bean paste
200ml milk/ricemilk
50g melted butter
1T linseed or chia meal soaked in 40ml Boiling water
Additional flavour ingredients
200g drained, soaked mixed fruit
1/2 tsp lemon essence
Method
Preheat oven to 180 and prep muffin tray.
Fluff flour and baking powder together with a whisk or paddle attachment.
Mix together wet ingredients including essences until combined.
Mix wet into dry, and beat until smooth.
Fold in fruit/nuts/other and scoop into pans.
Bake for 18 minutes, checking after 15.
Wednesday, February 09, 2011
Muesli Bites
A forum I belong to has had quite a bit of chatter about kids going back to school and lunchboxes. Then someone posted a thread about Muesli Bars. I LoveLoveLove Muesli bars. It bothered me though that my daughters favourite supermarket brand are 41% sugar. Yep. 41%. Ouch. They were forthwith banished from our house.
So when the muesli bar thread popped up, I thought Aha! A chance to make some that not only could I eat but had good nutrient content and whole grains. I read about 6 recipes, got a feel for the fat/sugar ratio and made these.
Once again I have used Thick cut non-contaminated oats, but if you can't eat these, add more of whatever you can. :) Also, the ratios are what I like. I'm not a huge fan of rice bubbles so have added a lot less of these than you might like. As long as the weights are about the same, you'll be set.
Muesli Bites
100g butter
100g Super Crunch peanut butter.
100g dark brown sugar
100g honey (see cheat notes)
100g GF AP flour mix (mine is sorghum/brown rice/tapioca/potato mix to GFGirl's ratio)
1/2 tsp GF baking powder
1/2 tsp baking soda
100g Craisins (or sultanas)
100g GF cornflakes (or rice flakes)
100g GF thick cut oats
50g shredded coconut
30g GF rice bubbles
20g Linseed Meal
Lightly grease a mini muffin tin. It helps if you have a couple, or put little patty papers into a tin to switch them out fast.
Preheat oven to 180c fanforced.
Measure out your wet ingredients (sugar, butter, nutbutter, honey). Put aside in a small saucepan.
Measure out your flour and baking powder and fluff with a fork to mix well. Add with the other dry ingredients into a REALLY big bowl and mix well.
Melt your wet ingredients, stirring gently until well combined and just bubbling. Add to the dry ingredients and mix well and quickly.
Mash spoonfuls very very firmly down into each muffin cup.
Pop into the oven until browned, about 5-8 minutes. Let cool in the tin if they're unpapered or pop out in their papers onto a wire rack. Repeat filling and mashing down with remaining mix.
Notes and Cheats.
- I measure my honey by putting the honey jar onto a digital scale and zeroing it. I then add honey to the saucepan until the jar weighs -100g. Do it slowly until you're confident and you'll be fine. I do the same with the block of butter.
- To make these dairy free, use 10% extra of nuttelex.
- To make nut free, add extra sugar and butter in equal quantities.
- If you have a hubby who likes to munch then these can be made as normal muffin sizes, however I find them too filling unless it's my whole lunch.
So when the muesli bar thread popped up, I thought Aha! A chance to make some that not only could I eat but had good nutrient content and whole grains. I read about 6 recipes, got a feel for the fat/sugar ratio and made these.
 |
| Lily spies the one in the centre with extra peanut butter on top. |
Once again I have used Thick cut non-contaminated oats, but if you can't eat these, add more of whatever you can. :) Also, the ratios are what I like. I'm not a huge fan of rice bubbles so have added a lot less of these than you might like. As long as the weights are about the same, you'll be set.
Muesli Bites
100g butter
100g Super Crunch peanut butter.
100g dark brown sugar
100g honey (see cheat notes)
100g GF AP flour mix (mine is sorghum/brown rice/tapioca/potato mix to GFGirl's ratio)
1/2 tsp GF baking powder
1/2 tsp baking soda
100g Craisins (or sultanas)
100g GF cornflakes (or rice flakes)
100g GF thick cut oats
50g shredded coconut
30g GF rice bubbles
20g Linseed Meal
Lightly grease a mini muffin tin. It helps if you have a couple, or put little patty papers into a tin to switch them out fast.
Preheat oven to 180c fanforced.
Measure out your wet ingredients (sugar, butter, nutbutter, honey). Put aside in a small saucepan.
Measure out your flour and baking powder and fluff with a fork to mix well. Add with the other dry ingredients into a REALLY big bowl and mix well.
Melt your wet ingredients, stirring gently until well combined and just bubbling. Add to the dry ingredients and mix well and quickly.
Mash spoonfuls very very firmly down into each muffin cup.
Pop into the oven until browned, about 5-8 minutes. Let cool in the tin if they're unpapered or pop out in their papers onto a wire rack. Repeat filling and mashing down with remaining mix.
Notes and Cheats.
- I measure my honey by putting the honey jar onto a digital scale and zeroing it. I then add honey to the saucepan until the jar weighs -100g. Do it slowly until you're confident and you'll be fine. I do the same with the block of butter.
- To make these dairy free, use 10% extra of nuttelex.
- To make nut free, add extra sugar and butter in equal quantities.
- If you have a hubby who likes to munch then these can be made as normal muffin sizes, however I find them too filling unless it's my whole lunch.
 |
| I think my son's face says it all. These are GOOD. |
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