Monday, May 31, 2010

Choc-chip cookie dough cupcakes

Make half of the patty cake recipe (rainbow icecupcreamcakes). Add 1/2 cup chocolate chips, I used dark. Cook as per previous post.

(I made mini cupcakes)

Eggless cookie dough
1/2 cup wholemeal plain flour
1/4 cup butter
1/4 cup brown sugar
1/4 teaspoon salt
1 tablespoon sweetened condensed milk
chocolate chips

In a bowl, rub butter into flour. Add brown sugar, salt and condensed milk. Mix until combined. You may need to add some more condensed milk if it is not coming together. Put half aside for frosting. Add chocolate chips to remaining half.

Cut the top off cupcakes, spoon on some chocolate-chip cookie dough, replace lid.

50 grams butter
1/2 cup icing sugar
remaining cookie dough
Cream butter and sugar until light and fluffy. Add cookie dough and cream until fluffy once more. Pipe onto cupcakes.

Marshmallow Museli

I wanted to make something that was somewhat healthy but Freya, my niece, would eat. Result: homemade LCM bars, but with extra cereal.

Marshmallow Museli

1/2 cup rice bubbles
1/2 cup oats (toasted)
1/2 cup dessicated coconut (toasted)
2 weetbix, crushed
1/4 cup chopped nuts (I used pecans)
handful sunflower seeds
1/2 - 3/4 cup marshmallows
1 1/2 tablespoons peanut butter
Toast oats and coconut in oven. In bowl, put in all dry ingredients, including toasted ones, and mix. On medium heat, melt marshmallows and peanut butter. Add to dry ingredients, mixing fast as it dries quite quickly (If there is not enough 'wet', melt some more marshmallows). Spread out in a pan, I used a baking paper lined slice tray. Leave out on bench to set.

Tuesday, May 25, 2010

Pacman Biscuits

After spending a bit of time on google this week, I subconciously needed to do something pacman related. I also wanted to make more biscuits, but some ones with some different flavours. Homemade honey jumbles (from women's weekly - best of baking) came to the rescue.


60g butter
1/4 cup brown sugar (recipe says 1/2 cup, but I used less as I knew the icing would be sweet)
3/4 cup golden syrup
1 egg
2 1/2 cups wholemeal flour
1/2 cup wholemeal self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon mixed spice

oven = 140 degrees fan forced

Combine butter, sugar and golden syrup in saucepan over low heat until sugar dissolves. Add everything else to saucepan, mix until combined. Knead dough onto floured surface until it is not sticky (note - this takes a fair while). Put in small freezer bag, refrigerate for 30 minutes. Get dough back out, roll and cut into rectangles (left over dough, I rolled into little balls, smooshed them on the baking tray = circles). Put in oven. 15 minutes

(If you want crunchy biscuits, set your oven at 180).

Take out of oven, let cool on wire rack.

Icing = icing sugar + water (failsafe recipe)

Put over biscuits and decorate (I used mini licorice allsorts cut into small pieces).

enjoy :)

Sunday, May 23, 2010

Frozen rockets

Mum found these rocket ship ice-block holders at school, I obviously had to purchase them (I had seen them at Chalet at Gardo, but they were $25 there, these were only $10). What to put in them? Im not a fan of juice, so frozen juice rockets were not going to happen. So, out came the trusty women's weekly cookbooks - this recipe for frozen yoghurt pops comes from 'Super Diet', it makes eight, each is around 65 calories.


2 tablespoons water

1 teaspoon powdered gelatine

1 1/2 cups frozen mixed berries, thawed
2 cups low-fat vanilla yoghurt (I used nestle diet because thats the one mum liked. Yoplait Forme is also pretty similar in calorie content).

Place water in small bowl (I used a coffee mug), add gelatine and mix well. Puree berries until smooth (you can strain it here to remove the seeds, I like crunchy so I didn't bother). Add berries and gelatine to yoghurt. Mix until combined. Pour into moulds. Freeze until solid.

If you have trouble getting them out of the moulds, run them under some cold water which will help release them.

(makes 8 at 64 calories each).

Saturday, May 22, 2010

Cinnamon bun biscuits

Education psychology essay due next week = baking. I needed something healthy and yet different. I still have a number of anzac cupcakes, so I thought biscuits were needed.

I saw these on foodgawker:

but had no cream, so decided to change them up a bit and make them healthier.


2 1/2 cups wholemeal self raising flour
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups light evaporated milk + 1 tablespoon extra

Place dry ingredients in bowl. Slowly add milk, mixing until it forms a dough (you may need less or more milk). Turn dough onto lightly floured surface and roll out into a rectangle, about 1 cm thick. Brush the dough surface with the extra milk.

Cinnamon sugar filling

1 tablespoon brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg

Sprinkle over dough. Roll dough up lengthways (using the long side) and slice into 1 cm thick round. Place onto cooking tray close together (do not leave a very big gap between each round, maybe 1 cm? Next time I am going to place them directly next to each other and see how it goes). Bake at 200 degrees for around 10 minutes. They will be crunchy on the outside, soft on the inside.

Yummy :)

Drawtism icecupcreamcakes

My work held a fundraiser for autism awareness month - "drawtism: a night of pictionary". I, of course, was in charge of cupcakes - but how to present them? Using the autism awareness logo as inspiration, a rainbow ribbon, I came up with these.

How did I do it?

My trusty pattycake recipe

4 oz butter
1/2 cup caster sugar
2 eggs
1 1/2 cups self raising flour
1/2 cup skim milk
pinch salt
1/2 teaspoon vanilla bean paste
Flat bottomed icecream cones

In a saucepan on low heat, melt the butter and sugar. Allow to cool slightly, beat in eggs. Add remaining ingredients and mix until combined.

Divide mixture into six bowls and add food colouring to each (red, orange, yellow, green, blue, purple).

Stand up icecream cones in a muffin tray, one per hole.

Fill icecream cones with one teaspoon of each colour (ROYGBP).

Bake at 200 degrees for approximately 15 minutes. They may take longer - keep checking.

I iced these with a simple mixture of icing sugar and water and then dipped them in sprinkles.


Anzac cupcakes

Well, last week I had a craving for anzac cookies. I felt slightly sacrilegious making them in May, however surely they couldnt be bad if they were in cupcake form?

Absolutely delicious!


60 grams butter
150 grams golden syrup
3 eggs
60 grams wholemeal self raising flour
80 grams rolled oats
80 grams desiccated coconut
40 grams icing sugar

Melt butter and golden syrup over low heat. Allow to cool slightly, add in eggs and beat until mixed. Add in remaining ingredients, mix until combined. Fill cupcake cases (I made mini cupcakes).

Crumble topping

1 cup rolled oats
1 tablespoon butter
1/2 cup wholemeal flour
1 tablespoon golden syrup

In a small bowl, rub the butter into the flour. Add the oats and golden syrup. Mix. Put a small amount ontop of each cupcake.

Put into oven 180 degrees celcius (fan forced) for 20 minutes (check after 15). I made mini cupcakes, they took approx. 12 minutes.

Golden syrup drizzle

2 tablespoons golden syrup
2 teaspoons hot water

Mix together in a mug, pour over cupcakes once cooled :)

Friday, May 21, 2010

My first blog

Well, here it is. I have finally hit my level of procrastination where I create a cooking blog to display my culinary creations. I hope at least one recipe makes you smile as much as I do when I make them. Maybe you will even manage a childish grin when you finally have a batch of scones that rise!