Light, moist and very yummy!

Pumpkin and Date Cakes

Do you ever have a leftover wedge of pumpkin and don’t want to waste it? Here’s what I do….I use it to make Pumpkin cakes! These really are so good….Please keep reading….if you like banana cake or carrot cake, you will like this too! They are a hit in our house and perfect for the lunchbox!

Absolutely delicious!

Absolutely delicious!

Pumpkin and Date Cakes

Ingredients:
pumpkin (about 400g peeled and seeded, any type of pumpkin or 1 cup of mashed pumpkin!)
90g soft butter
1/2 cup brown sugar
1 teaspoon vanilla essence
1 egg
1 1/2 cups Self Raising Flour
1/2 teaspoon baking powder
2/3 cup chopped dates
1 teaspoon mixed spice (optional or add cinnamon or other spice)

Method:
(Preheat the oven to 180*C

1. Chop the pumpkin and boil or steam it. Drain all the water and mash it well. You may need to drain it again after mashing. You need 1 cup of mashed pumpkin! Transfer the pumpkin to another dish to cool it while you continue.

mash your pumpkin

mash your pumpkin

2. Mix the butter, sugar, vanilla and egg until well combined.

beat butter, sugar, egg and vanilla

beat butter, sugar, egg and vanilla

3. Add the mashed pumpkin and mix.

add the mashed pumpkin to the mixed butter, sugar, egg and vanilla mixture

add the mashed pumpkin to the mixed butter, sugar, egg and vanilla mixture

4. Add the remaining ingredients and mix gently.

add in the chopped dates, flour, baking powder and spice

add in the chopped dates, flour, baking powder and spice

5. Spoon the mixture into 12 cupcake/muffin pans lined with papers.

divide mixture into muffin pans

divide mixture into muffin pans

6. Bake for about 25 mins.

7. Allow to cool. You can eat these warm with a knob of butter. Or you can cool and serve with cream cheese frosting. I let them cool completely and freeze ready for lunch boxes.

Light, moist and very yummy!

Light, moist and very yummy!

Apple Carrot Cakes

Apple Carrot Cakes

cut into squares and serve!

cut into squares and serve!

These have been the latest lunch box yummy in our household! So light and fluffy and lower in sugar and fat and best of all, it freezes well! It is dairy free too, but for something special top with cream cheese frosting!

Ingredients

2 eggs
1/2 cup brown sugar
1/3 cup oil (olive, rice bran or coconut oil)
1 large carrot (skin on, grated finely)
1 medium apple (any type, skin on or off, grated coarsely)
1 cup self raising flour (try half wholemeal)
1 teaspoon mixed spice or cinnamon or whatever you prefer (optional)
1/2 cup of sultanas (optional)

Method:

1. Preheat oven to 180 C

2. Whisk eggs, sugar and oil until mixed well.

Mix eggs, sugar and oil

Mix eggs, sugar and oil

3. Use a spoon to gently mix in the grated carrot and apple.

add in grated carrot and apple

add in grated carrot and apple

4. Lightly fold in flour and spice. If you like sultanas, add them in now too.

gently add in flour and any spices you like

gently add in flour and any spices you like

5. Place mixture into a paper lined tin. I use a rectangular slice pan, 28cm x 18cm. You could also use a square pan. Bake for 25 to 30 mins or until cake begins to brown and is cooked in the middle.

pour into a pan and spread it flat

pour into a pan and spread it flat

6. Allow to stand in the pan for at least 10mins then lift out and place on a wire rack to cool. (I leave the paper on)

7. You can serve this just as is or drizzled with lemon icing. (Great for the lunch box!) or you can spread with cream cheese frosting!

to finish: dust with icing sugar or spread with cream cheese frosting or lightly drizzle with lemon icing! Yum!

to finish: dust with icing sugar or spread with cream cheese frosting or lightly drizzle with lemon icing! Yum!

8. Cut into squares and serve now or freeze for lunchboxes or later!

Place into a ziplock bag and into the freezer for later or for lunchboxes!

Place into a ziplock bag and into the freezer for later or for lunchboxes!

Kids Cooking: Four Chocolate Cupcakes

Four Little Chocolate Cupcakes

Just 4 Cupcakes...super easy to make!

Just 4 Cupcakes…super easy to make!

This recipe is just for kids! They can do this themselves, just help them with the oven. A simple recipe with pantry friendly ingredients and only a wooden spoon to mix. It makes just four little cupcakes, perfect for rainy days, school holidays or weekends. Have fun icing or decorating these!

Ingredients:
1/3 cup self raising flour
1 Tablespoon cocoa
1 Tablespoon caster sugar
1 tablespoon butter/margarine (melted or very soft)
1 tablespoon milk (dairy, soy or other)
1 egg

Method:
1.Preheat oven to 170C

2. In a bowl combine flour, cocoa and sugar. Mix with a wooden spoon.

Mix flour, cocoa and sugar

Mix flour, cocoa and sugar

3. Add in the butter, milk and egg. Use the wooden spoon to mix.

Mix in the butter, milk and egg

Mix in the butter, milk and egg

4. Divide mixture among 4 cupcake wrappers. (It also makes about 6 patty cakes)

Makes 4 cupcakes!

Makes 4 cupcakes!

5. Bake for about 12 mins. (Don’t over bake or they will be too dry) Allow to stand in the tin for 5 minutes then cool on a wire rack.

6. Ice and decorate as you please! (Note: this is a very basic recipe, not too fancy, just for kids to make! If they prefer it sweeter, add an extra tablespoon of sugar, cocoa and milk!)

Decorate anyway you like....try chicks and rabbits!

Decorate anyway you like….try chicks and rabbits!

Iced Bunny Biscuits

Bunny Biscuits

Hop to it...these bunny biscuits are so easy to make!

Hop to it…these bunny biscuits are so easy to make!


These are so cute and so easy! Make them for a party, cake stall, Easter or just for fun! The kids can easily do this themselves!

You will need:
Oval shaped biscuits (I use arrowroots)
Icing (see step one below)
White Marshmallows (cut in half)
Pink mini marshmallows (cut in half)
Choc chips (or other round Lollies)
Licorice wheels, sour straps or other long confectionary (cut into small strips)
White Tic Tacs

Here are the ingredients I use..but use whatever you like!

Here are the ingredients I use..but use whatever you like!

Instructions:

Note: make one at a time or the icing will set hard!

1. Mix a basic icing. It needs to be slightly firm but spreadable. If it is too runny the sweets won’t stick. I use a cup of icing sugar and slowly add a small amount of water.

2. Spread some icing onto a biscuit and quickly place 2 white marshmallows at the top of the oval biscuit. (Ears!)

Place the marshmallow 'ears' on the top of the biscuit

Place the marshmallow ‘ears’ on the top of the biscuit

3. Place a pink mini Marshmallow on the white marshmallow. You can put the cut side down and it will stick, if not use a small amount of icing to ‘glue’ them on.

4. Add on the choc chips for ‘eyes’ and a ‘nose’.

complete your bunny face any way you like!

complete your bunny face any way you like!

5. Place the licorice or sourstrap strips beside the nose for ‘whiskers’.

My kids prefer sourstrap whiskers!

My kids prefer sourstrap whiskers!

6. Place 2 Tic Tacs for teeth at the bottom! (Optional!)

These can be made the day before. Keep them in an air tight container at room temperature. The icing will set hard. I am sure you can make something even cuter than these! Please let me know your suggestions!

Have fun! If you check out my Yibba Yabba Mama Facebook page you will see I love icing biscuits! No baking but so cute and loved by all kids!

Apricot Coconut and Honey Weetbix Slice

Apricot Coconut and Honey Weetbix Slice

Apricot Coconut and Honey Weetbix Slice

Apricot Coconut and Honey Weetbix Slice

Here is another super yummy lunch box recipe! It is lower in fat than most slice recipes and no added sugar…it is sweetened with honey and apricots! (I do use sugar in the icing though!) It is a winner in our house, yours too I hope!

Ingredients:
3 Tablespoons melted butter
3 tablespoons honey
4 crushed weetbix (or 1 cup of leftover crumbs!)
2/3 cup desiccated coconut
1 cup plain flour
1 cup chopped dried apricots
1 egg (beaten)

Method:
1. Preheat your oven to 180C

2. Combine melted butter, honey and weetbix. Mix well.

mix melted butter, honey and crushed weetbix

mix melted butter, honey and crushed weetbix

3. Add in flour, coconut and apricots. Mix well.

Add in all the dry ingredients, including apricots

Add in all the dry ingredients, including apricots

4. Mix in the beaten egg until well combined.

mix in one beaten egg

mix in one beaten egg

5. Using your fingers, press the mixture into a paper lined slice pan. I use a 28cm x 18cm slice pan (approx!) I make sure extra paper hangs over the sides to make it easy to remove!

Press into a rectangle slice pan

Press into a rectangle slice pan

6. Bake for 15 minutes or so. (Don’t over bake or it will be too dry! It will be soft when you take it out of the oven, but will harden as it cools)

7. Allow it to cool for 5 mins. Then pour on some icing. Use plain icing, vanilla or lemon. (1 cup icing sugar with some water/milk/juice will be fine for a simple icing)

Lovely with a little icing!

Lovely with a little icing!

8. I like to top my slice with 1/4 cup extra coconut and 2 finely sliced dried apricots. Sometimes I use a Passionfruit icing….yummy! Allow the slice to cool completely then slice into squares or rectangles.

Topped with more coconut and sliced apricots

Topped with more coconut and sliced apricots

This slice is perfect for after school, in the lunch box or whenever! It freezes well too!

Cranberry and White Chocolate Biscuits

Cranberry and White Chocolate Biscuits

Cranberry and White Chocolate Biscuits...yummy!

Cranberry and White Chocolate Biscuits…yummy!

We love these biscuits in our house! There is something so yummy about the combination of white chocolate and cranberry….yummy! I often bake these for cake stalls or make them as gifts. This recipe is reduced in sugar but still tastes great! The cranberries add their own sweetness and a chewy texture.

There is chocolate in here too, if you would rather make these healthier (for the lunch box or other reasons) then substitute with desiccated coconut! (See hints below!)

Ingredients:
125g soft butter
1/2 cup caster sugar
1 teaspoon vanilla essence
1 egg
2 cups Self Raising Flour
1/2 cup white chocolate chips or melts (substitute with desiccated coconut if you prefer)
3/4 cup dried cranberries

Method:
1. Preheat oven to 170 C

2. In a mixer or with an electric mixer beat the butter, sugar and vanilla

Beat butter, sugar and vanilla until creamy

Beat butter, sugar and vanilla until creamy

3. Beat in the egg

Beat in one egg

Beat in one egg

4. Gently mix in the flour, cranberries and white chocolate.

Gently mix in white choc, cranberries and flour

Gently mix in white choc, cranberries and flour

5. Make level tablespoon sized balls of mixture and place onto a lined tray. (I use my measuring scoop and then a fork to flatten them) Allow a little room for them to rise. Makes approx 28 biscuits

Leave room for spreading!

Leave room for spreading!

6. Bake for 15 to 18 mins or until just starting to brown. Don’t over bake or they will be too dry.

Allow to cool on tray for 5 mins then cool on a wire rack

Allow to cool on tray for 5 mins then cool on a wire rack

These freeze very well!

Hints:
If you want to make Cranberry Coconut biscuits:
Substitute choc for 1/2 cup desiccated coconut. Use less flour, 1 and 1/2 cups will ensure the biscuits are not too dry.

My kids prefer the cranberries chopped up roughly! I guess it spreads them out too!

Blueberry Muffins

Blueberry Muffins

Light and full of blueberries!

Light and full of blueberries!

My recipe is lower in fat and sugar and full of blueberries! Just perfect for the lunch box, after school or when guests pop in! Here is my freezer friendly recipe:

Ingredients:
90g softened butter or dairy free spread
1/2 cup caster sugar
1 teaspoon vanilla essence
2 eggs
2 cups self raising flour (try wholemeal flour or even half white/wholemeal)
3/4 cup milk (soy, almond, rice or other will be fine)
1 cup frozen blueberries. (Or fresh!)

Method:

1. Preheat oven to 180C

2. Using an electric beater or mixer beat butter, sugar and vanilla.

Mix in softened butter, sugar and vanilla

Mix in softened butter, sugar and vanilla

3.Beat in the eggs.

Add in the eggs

Add in the eggs

4. Lightly fold in the flour and milk, don’t over mix.

Carefully fold in the flour

Carefully fold in the flour

5. Add the blueberries and gently stir.

Add in fresh or frozen blueberries

Add in fresh or frozen blueberries

6. Divide mixture between 12 muffin wrappers. (You can also add on a sprinkle of rolled oats now or even a sprinkle of brown sugar if you like)

Makes 12 muffins

Makes 12 muffins

Try adding in some rolled oats.... oaty goodness!

Try adding in some rolled oats…. oaty goodness!

7. Bake for approximately 25 mins.

These will freeze beautifully!

Freezer friendly!

Freezer friendly!

These muffins are delicious just as they are. If you prefer a sweeter muffin, add more sugar or try using brown sugar. Here are a few more ideas for you to try:

More ideas:
Try using raspberries or any other fresh or frozen berries
Add in one grated apple for a more moist muffin
Sprinkle 1/2 cup rolled oats on top of the muffins before you bake
Sprinkle 1/4 cup brown sugar on top of he muffins before you bake
Add in 1/2 white choc bits for something special
Serve with a dollop of cream cheese icing or dust with icing sugar just before serving

These can also be made into patty sized muffins or even mini muffins. You will need to bake these for less time, about 18 mins or so.