Tag Archives: Baking

Homemade: Maple Cinnamon Scrolls

Standard

Maple Cinnamon Scrolls

 

Since posting this pic on my personal Instagram feed a few weeks ago I have been inundated with requests to post the recipe. Finally I’ve found time to get back to my blog. Brace yourselves, this recipe is unbelievably good. My SIL made these with my kids in our last school holidays cooking day (so much fun!). The dough proved to be quite resilient to being kneaded and rolled out by little people.

The original recipe comes from Taste of Home and has instructions for making the dough in a bread maker. I’ve written the recipe below for TMX. If you don’t have a TMX or breadmaker, I would imagine you could mix the dough ingredients together well and knead by hand for 5min before leaving to prove, however I haven’t tried this. The filling and icing can easily be mixed by hand or in an electric mixer.The dough takes 2 hours to prove so start ahead of time.

These scrolls are best enjoyed warm from the oven. I hope you enjoy them.

Ingredients

Dough

  • 150g milk
  • 100g maple syrup
  • 80g butter
  • 1 egg
  • 1tsp salt
  • 500g white baker’s flour
  • 2tsp dry yeast

Cinnamon Filling

  • 100g brown sugar
  • 30g plain flour
  • 4tsp ground cinnamon
  • 90g cold butter

Icing

  • 70g maple syrup
  • 140g icing sugar
  • 45g butter
  • 2tsp milk

Method

  1. Add all dough ingredients to the TMX in the order listed
  2. Mix 7 sec, Sp 5
  3. Knead 2min 30sec
  4. Place dough in a large bowl, in a warm spot and cover with a tea towel. Allow to prove for 2 hours.
  5. Pre heat oven to 190C
  6. Divide proved dough into  equal portions and roll each into a rectangle approx 30cm x 18cm
  7. If you’re making your own icing sugar, place raw sugar in the TMX and blitz 20sec, Sp 9, then set aside
  8. Place all cinnamon filling ingredients in TMX and mix 20sec, Sp 4
  9. Spread half the cinnamon filling onto each rectangle of dough
  10. Roll dough from long side to form a log, then slice into 12 slices (so you end up with 24 scrolls)
  11. Place the scrolls cut side down in a greased pyrex dish or tin, just touching each other
  12. Cover with a tea towel and allow to prove for a further 20min
  13. Bake for 20-25min until golden brown
  14. While baking combine icing ingredients in TMX and mix 20sec, Sp 4
  15. Spread the icing over the warm rolls when they come out of the oven and enjoy

Spread cinnamon fillingRolling the scrollsCutting the scrolls Place in lined pyrex dish

 

 

Advertisements

Feeding the Funky Bunch: Healthy Apple Crumble

Standard

Apple Crumble is one of my all time favourite deserts. I was visiting my friend K recently and she served me this delicious, healthy apple crumble from Wholefood Simply. What a fantastic recipe and what a great blog! I’m really enjoying looking through the recipes and deciding which ones to try making myself. Inspired, I have made my own version of a healthy apple crumble and it is so good. I made this for the kids to have when they got home from school and they absolutely devoured it. You can serve it on it’s own, with homemade custard or natural pot-set yogurt.

Healthy Apple Crumble

Ingredients

  • 4 granny smith apples, quartered (peeling optional)
  • Juice from 1/2 lemon
  • 1 vanilla pod
  • 90g walnuts
  • 50g rolled oats plus an extra 2tbs rolled oats set aside
  • 60g butter or solid coconut oil, cubed
  • 1/4 tsp salt (I prefer pink salt)
  • 1/2 tsp cinnamon
  • 20g rapadura

TMX Method

  1. Pre heat oven to 180C
  2. Place apples, lemon juice and vanilla seeds scraped from 1/2 vanilla pod in TMX
  3. Chop 5 sec, Sp 4
  4. Tip chopped apple into baking dish (I use a 1L pyrex dish)
  5. Place walnuts, oats, butter or coconut oil, salt, cinnamon, rapadura and vanilla from other 1/2 pod in TMX
  6. Mix  3-5 sec, Sp 6
  7. Pour crumble over apple mixture
  8. Ingredients should come together like a crumble mix. If you blitz too much it will become more of a paste. Either way it will still work out fine. Just pour or spread crumble mix over the apple as best you can
  9. Sprinkle 2tbs rolled oats over finished crumble
  10. Bake 30mins

Non-TMX Method

  1. Pre heat oven to 180C
  2. Dice apples into small pieces or pulse in food processor until chopped
  3. Mix through lemon juice and vanilla seeds scraped from 1/2 vanilla pod by hand
  4. Tip chopped apple into baking dish (I use a 1L pyrex dish)
  5. Place walnuts, oats, butter or coconut oil, salt, cinnamon, rapadura and vanilla from other 1/2 pod in food processor and pulse to a crumble consistency
  6. If you don’t have a food processor, chop walnuts by hand and mix with other ingredients until you have a crumble consistency. You may need to rub the butter or coconut oil in with your fingers
  7. Pour crumble over apple mixture
  8. Ingredients should come together like a crumble mix. If you blitz too much it will become more of a paste. Either way it will still work out fine. Just pour or spread crumble mix over the apple as best you can.
  9. Sprinkle 2tbs rolled oats over finished crumble
  10. Bake 30mins

Feeding the Funky Bunch: Caramel Cannellini Cakes

Standard

I have made Chocolate Magic Bean Cakes many, many times now and they are always fantastic, but I wanted to try a vanilla version of the magic bean style cake. I chose to use cannellini beans, which  are high in fibre, high in protein, low in fat and a good source of iron. Using the chocolate recipe as a base I gave it a go, but used rapadura instead of sugar. Rapadura is the product of evaporated sugar cane juice. It is a brown, grainy sugar that has a caramel quality. Rapadura is a Wholefood as it has not been cooked at high temperatures, had the molasses separated from it, had any chemicals added to it or had the vitamins and minerals removed from it. It works really well as a substitute for refined sugar in biscuits and cakes. I buy my rapadura online for $5.95/kg from 2Brothers Foods, but it is also available in health food stores and through other online retailers. 

The result of my experimenting – caramel cakes! These are a really yummy, healthy cake and freeze well for lunch boxes.

Caramel Cannellini Cake

Ingredients

  • 420g can of cannellini beans, drained and rinsed or 110g dried cannellini beans soaked and cooked
  • 1 tbls water
  • 1 tbls vanilla essence
  • 5 eggs
  • 100g plain flour
  • 1/2 tsp bicarb soda
  • 1 tsp  baking powder
  • 1/4 tsp pink salt
  • 65g (1/3 cup) oil or 125g butter
  • 180g rapadura

Method

  1. Pre-heat oven to 180C
  2. Place cannellini beans, water, eggs and vanilla essence in TMX and blitz 2 min, Sp 7
  3. Add all other ingredients
  4. Mix 20 sec, Sp 4
  5. Spoon into patty pans and bake 20-25 min in 2tbls/40ml patty pans or 15-20 min in 1tbls/20ml mini patty pans
  6. Alternately, pour into ring tin and bake 30 min

Feeding the Funky Bunch: Black Bean Brownies

Standard
So here it is (drumroll please), my first guest blogger! How exciting. My good friend Em makes these gorgeous black bean brownies which are a healthy treat that the whole family can enjoy. They are an absolute hit with the kids and are packed with nutrients. Great for an after school snack or in their lunchbox, and yum for everyone else too!
Black beans are considered a ‘superfood’ because they are packed with a rare combination of protein and fibre which is great for the digestive system, the cardiovascular system, and for regulating blood sugar. This protein-fibre combination is not found in fruit, vegetables, meat, dairy, nuts, seeds or seafood. Only in legumes, including black beans.
Em says “These are fantastic, always moist and chocolatey, and without a hint of the goodness of the beans hidden within. They can be made dairy free using milk free chocolate. I have not tried to make gluten free but I believe the plain flour can be replaced with a GF option”.
Preparation: 10 minutes. Cooking time: 20-30 minutes
Black Bean Brownies
Ingredients
  • 250g (3/4 cup) cooked black beans*
  • 100g (1/2 cup) oil (Em uses rice bran oil or vegetable oil)
  • 2 eggs
  • 20g (1/4 cup) cocoa powder
  • 110g (2/3 cup) rapadura
  • 1 tsp vanilla extract
  • 100g chocolate, divided in two
  • 1/2 tsp baking powder
  • 50g (1/3 cup) cup plain flour
  • 1/2 tsp pink salt

*How to cook black beans

  • Firstly soak your beans overnight (or for 8 hours) in a large bowl with plenty of clean water, then drain the beans (discarding the water) and rinse well
  • Cook black beans on the stovetop using My New Roots method by placing 1 cup of beans and 3 cups water in a large pot, bring to the boil then reduce to a simmer, cooking beans until tender (approx 45-60min).
  • Cook black beans in the TMX using Tenina’s method by placing them in the simmering basket in the TMX, then filling the bowl with enough water to just cover the beans. Cook 30 min, 100C, Sp 3.
  • Cook black beans in the pressure cooker using Em’s method by placing 1 cup of beans and 3 cups of water in the pressure cooker and cooking for 20 minutes.
To make the brownies: 
TMX Method
  1. Pre Heat oven to 180C
  2. Melt half of the chocolate (50g) and set aside
  3. Put the other half (50g) into TMX bowl and chop 3-5 sec, Sp 5 and set aside
  4. Place black beans and oil in TMX and blend to a paste 2 min, Sp 7
  5. Add eggs, cocoa powder, rapadura, vanilla extract and melted chocolate, mix 20 sec, Sp 4
  6. Add baking powder, flour and salt, mix 20 sec, Sp 4
  7. Add the chopped chocolate and mix 10 sec, Rev Sp 3
  8. Pour into a well greased and/or lined brownie tin (approx 20cmx20cm)
  9. Bake at 180C for 20-30 minutes – Em says “My oven is a big old gas oven without a fan and therefore everything takes a while. The brownie should be matte at the sides and shiny in the centre, it should still be slightly soft in the centre”.
  10. Allow to rest and then cut into cubes
  11. Enjoy!
Non-TMX Method
  1. Pre Heat oven to 180C
  2. Melt half of the chocolate (50g) and set aside
  3. Break or chop the other half (50g) into small pieces (Em says “I usually do this in the food processor before beginning the remainder of the recipe”)
  4. Using a  food processor or blender,  blend the black beans and oil to a paste
  5. Add eggs, cocoa powder, rapadura, vanilla extract and melted chocolate, and mix until well combined in a food processor or by hand
  6. Add baking powder, flour and salt, and mix until well combined in a food processor or by hand
  7. Add the chopped chocolate and mix until just combined in a food processor or by hand
  8. Pour into a well greased and/or lined brownie tin (approx 20cmx20cm)
  9. Bake at 180C for 20-30 minutes – Em says “My oven is a big old gas oven without a fan and therefore everything takes a while. The brownie should be matte at the sides and shiny in the centre, it should still be slightly soft in the centre”.
  10. Allow to rest and then cut into cubes
  11. Enjoy!

Feeding the Funky Bunch: Coffee Cake

Standard

I recently made this coffee cake for my husband to take to work and share with his co-workers. It received rave reviews (!) so I decided to share the recipe here for everyone to enjoy. Unfortunately I forgot to snap a pic before I sent it off to work with him, but will try to remember to take some photos next time I make it. This coffee cake recipe is based on a simple cake recipe from an old cookbook of my Mum’s.

Ingredients

Coffee Cake

Coffee Icing

  • 125g butter
  • 300g icing sugar
  • 2-3tbs liquid coffee*

*Liquid coffee: add 3-4 tbs of boiling water to 5tbs of good quality instant coffee and mix to dissolve. Basically try to use as little boiling water as possible to dissolve the coffee.

TMX Method – Coffee Cake

  1. Pre-heat oven to 170C
  2. Place raw sugar in TMX and blitz 3 sec, Sp 9
  3. Add butter and mix 20 sec, Sp 4
  4. Place bowl on top of TMX and weigh in flour and baking powder
  5. Turn TMX to Sp 4 and alternately add egg and flour/baking powder through the lid as follows
  6. Add one egg and mix 10 sec, add a generous tablespoon of flour/baking powder and mix 10 sec, add second egg and mix 10 sec, add another generous tablespoon of flour/baking powder and mix 10 sec, add the third egg and mix 10 sec, add another generous tablespoon of flour/baking powder and mix 10 sec
  7. Add the rest of the flour/baking powder and mix 20 sec, Sp 4
  8. Open TMX and scrape down sides if necessary
  9. Add liquid coffee*, vanilla essence and milk
  10. Mix 20 sec, Sp 4
  11. Spoon into patty pans or greased & lined ring tin

Baking times

  • mini cupcakes: 15-20 min (1tbls/20ml mini patty pans)
  • cupcakes: 20-25 min (2tbls/40ml patty pans)
  • ring tin: 30-35min

TMX Method – Coffee Icing

Allow the cake/s to cool completely before icing.

  1. Place butter and icing sugar in TMX
  2. (You can make your own icing sugar in TMX – raw sugar blitzed 20 sec, Sp 9 – but I find it nearly impossible to get rid of the slight graininess of the sugar. If you buy icing sugar ensure it doesn’t have any additives or anti-caking agents added)
  3. Mix 30 sec, Sp 4
  4. Add 2tbs liquid coffee* and mix 20 sec, Sp 4
  5. Taste and add extra liquid coffee* for a stronger flavour

Non-TMX Method – Coffee Cake

  1. Pre-heat oven to 170C
  2. Cream butter and sugar by hand or in electric mixer
  3. Weigh flour and baking powder into a separate bowl
  4. Mix in the eggs one at a time by hand or electric mixer, following each with a generous tablespoon of flour/baking powder also mixed in well
  5. Add the rest of the flour/baking powder and mix well by hand or electric mixer
  6. Add liquid coffee*, vanilla essence and milk and mix well by hand or electric mixer
  7. Spoon into patty pans or greased & lined ring tin

Baking times

  • mini cupcakes: 15-20 min (1tbls/20ml mini patty pans)
  • cupcakes: 20-25 min (2tbls/40ml patty pans)
  • ring tin: 30-35min

Non-TMX Method – Coffee Icing

Allow the cake/s to cool completely before icing.

  1. Cream butter and icing sugar by hand or with electric mixer
  2. Add 2tbs liquid coffee* and mix well by hand or electric mixer
  3. Taste and add extra liquid coffee* for a stronger flavour

 

Feeding the Funky Bunch: Burnt Butter, Macadamia & Marmalade Biscuits

Standard

This is one of my most beloved Maggie Beer recipes. I have made it for years and just recently converted it for TMX. The biscuits are a delicious shortbread with the richness of macadamias, the bitterness or the burnt butter and the sweet tartness of marmalade. They are just divine. Be warned though, the dough needs to rest in the fridge for 1-2 hours to firm up before you can bake it so start early if you want them for afternoon tea!

Image

Ingredients

  • 50g butter in a small pot for melting
  • 100g butter for dough
  • 75g caster sugar
  • 200g plain flour
  • 30g rice flour
  • 70g macadamias
  • 75g (1/4 cup) orange marmalade

TMX Method

  1. Place 50g butter in small pot and cook over medium head for 1-3 minutes until it turns nut brown. Set aside to cool.
  2. Place 75g macadamias in TMX and pulse with Turbo 2-3 times
  3. Set macadamias aside
  4. Place 75g raw sugar in TMX and blitz Sp 9, 3 sec
  5. Add 100g butter and mix Sp 4, 30 sec
  6. Add rice flour & plain flour
  7. Set dial to Closed Lid position and Knead 40 sec
  8. Add marmalade & macadamias
  9. Set dial to Closed Lid position and Knead 40 sec while pouring in burnt butter
  10. Place 2 separate pieces of gladwrap on the counter
  11. Divide dough in 2, placing one lot on each piece of gladwrap
  12. Shape each into a 4cm thick log – I shape mine as a kind of rounded rectangle, or you can shape into a roll – and wrap tightly in gladwrap. You can refine the shape a bit when the dough log is wrapped up.
  13. Place on a tray in the fridge for 1-2 hours (can leave overnight)
  14. Pre-heat oven to 180C
  15. Unwrap dough and slice into 1.5cm thick biscuits
  16. Place on lined tray and bake 10-12 minutes
  17. Cool on wire rack before serving

Non-TMX Method

  1. Place 50g butter in small pot and cook over medium head for 1-3 minutes until it turns nut brown. Set aside to cool.
  2. Roughly chop macadamias & set aside
  3. Cream 100g butter and caster sugar by hand or with electric mixer
  4. Add rice flour & plain flour, mix in well by hand or with electric mixer
  5. Stir in marmalade, macadamias & cooled burnt butter
  6. Place 2 separate pieces of gladwrap on the counter
  7. Divide dough in 2, placing one lot on each piece of gladwrap
  8. Shape each into a 4cm thick log – I shape mine as a kind of rounded rectangle, or you can shape into a roll – and wrap tightly in gladwrap. You can refine the shape a bit when the dough log is wrapped up.
  9. Place on a tray in the fridge for 1-2 hours (can leave overnight)
  10. Pre-heat oven to 180C
  11. Unwrap dough and slice into 1.5cm thick biscuits
  12. Place on lined tray and bake 10-12 minutes
  13. Cool on wire rack before serving

PIMG_0486 IMG_0489Ready for baking

Feeding the Funky Bunch: Apple Tea Cake

Standard

My friend L made this cake for me years ago and I immediately asked for the recipe – it was so delicious! This has to be one of the quickest cakes to mix up and throw in a tin for a lovely morning or afternoon treat. It does take about an hour in the oven though so make sure you plan ahead for the baking time.

Ingredients

  • 1 & 1/2 cups self-raising flour
  • 1 cup sultanas
  • 125g melted butter
  • 2 eggs, beaten
  • 1 tsp mixed spice
  • 2 cups grated apple (skin on) (approx 2-3 apples)
  • 1 cup caster sugar

Method

  1. Pre-heat oven to 180C
  2. Place all ingredients in a bowl and mix together well
  3. Pour into a greased and lined loaf tin (it’s quite a ‘wet’ mixture)
  4. Bake 55-60 min

Feeding the Funky Bunch: Raspberry & Apple Cupcakes

Standard

I baked these gorgeous little cupcakes for afternoon tea today and my friend G is dying to get her hands on the recipe, so here it is! Originally from a Woman’s Weekly Cookbook, these little cakes are really moist and tasty. They freeze well for lunch boxes and make a great after school treat.

IMG_1799

Ingredients

  • 125g butter
  • 1tsp vanilla essence
  • 165g (3/4 cup) caster sugar
  • 2 eggs
  • 225g (1 & 1/2 cups) self-raising flour
  • 100g (1/2 cup) milk
  • 150g fresh or frozen raspberries (I’ve only ever used frozen)
  • 200g apple (approx 2-3 apples) – peel and quarter apples for TMX, peel and dice apples for non-TMX

Thermomix Method

  1. Pre-heat oven to 180C/160C fan-forced
  2. Place 165g raw sugar in TMX and blitz 3 sec, Sp 9 to form caster sugar
  3. Add butter and vanilla essence and cream with sugar 20 sec, Sp 4
  4. Add eggs and beat 20 sec, Sp 4
  5. Mix in flour and milk in two batches – 125g flour, 10 sec, Sp 3; 50g milk, 10 sec, Sp 3; 100g flour, 10 sec, Sp 3; 50g milk, 10 sec, Sp3
  6. Scrape down bowl and mix for a further 6 sec, Sp 4
  7. Use a spatula to help pour the mixture into a separate bowl – don’t scrape too diligently as the apple will help clean the TMX bowl
  8. Place peeled and quartered apple in TMX and chop 3-5 sec, Sp 4
  9. Use a spatula to scoop apple into the bowl with the cupcake mixture and stir through well by hand
  10. Add raspberries last and gently stir through until just mixed (don’t mix too much or the raspberries will bleed throughout the mixture)
  11. Spoon into cupcake size (2tbs/40ml) patty pans (makes 24)
  12. Bake 25-30 min
  13. Allow to cool in cupcake pan for 5 minutes before placing on wire rack to cool

Non-Thermomix Method

  1. Beat butter, sugar and vanilla essence by hand or with electric mixer until pale and creamy
  2. Beat eggs in one at a time
  3. Stir in sifted flour and milk in two batches – 3/4 cup flour, 1/4 cup milk, 3/4 cup flour, 1/4 cup milk
  4. Stir in peeled and diced apple
  5. Add raspberries last and gently stir through until just mixed (don’t mix too much or the raspberries will bleed throughout the mixture)
  6. Spoon into cupcake size (2tbs/40ml) patty pans (makes 24)
  7. Bake 25-30 min
  8. Allow to cool in cupcake pan for 5 minutes before placing on wire rack to cool

Homemade: Baking Powder

Standard

As soon as I saw the baking powder recipe in the Thermomix EDC, I thought “why on earth haven’t I thought to make this myself before now?”. It is so simple to make your own and it works a treat. It means you’ll know exactly what’s in it and you avoid any of the additives and aluminium that are often on the ingredient list of shop bought baking powder.

Simply make your own by combining 100g of rice flour, 100g bicarbonate of soda and 200g cream of tartar.

If you have a TMX or food processor just blitz the ingredients together for a few seconds, without a TMX just sieve the ingredients to get rid of any lumps and mix together well, then store in an air-tight container.

Be careful to ensure your ingredients don’t contain any additives or aluminium either. I use Mackenzie’s bi-carb soda and Cream of Tartar which are available at the supermarket and are aluminium free. Ideally use organic rice flour or make your own in the TMX from organic rice.

Baking Powder

 

This recipe makes a bulk 500g of baking powder which should last for ages, even if you bake a lot! It works out cheaper than buying pre-made baking powder too. On average, shop bought baking powder costs $10.40 for 500g while homemade baking powder costs only $7.10 for the same amount (approx 50c for 100g bi-carb, $6 for 200g cream of tartar, 60c for 100g organic rice flour). Happy Baking!