Monthly Archives: January 2014

Banana and Carrot Cakes

You won’t believe how light and fluffy these cakes are! Best of all lower in fat and sugar. They freeze beautifully and are a great lunch box addition. Or…you can treat yourself to a delicious cake by topping these with cream cheese icing!
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Banana Carrot Cakes

Ingredients:
90g butter (softened)
1/2 cup caster sugar
1 egg
2 large over ripe bananas, mashed. (They are best when they are all spotty, like leopard skin!)
1 large grated carrot (leave the skin on for grating)
1 teaspoon mixed spice
1/2 teaspoon baking powder
1 and 1/2 cups of self raising flour

Method:
1. Preheat oven to 180C

2. In a mixing bowl mix butter, sugar and egg.
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3. Add in all other Ingredients and mix lightly until all combined.
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4. Divide the mixture into 12 cupcake pans (you can also make about 20 patty cakes)
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5. Bake for about 20 mins or until lightly browned on top.

You can freeze these ready for the lunch box. Pop them into a ziplock bag and into the freezer. Too easy!
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These are not a sweet cake, the banana gives them their own sweetness. (Perfect for the kids’ lunchboxes!)
If you prefer something sweeter you can also add a generous blob of cream cheese frosting for a delicious treat!

My cream cheese frosting recipe here: beat 125g (1/2 block of Philly cheese) with 1/2 cup of caster sugar. Beat until smooth. You can also add in a tablespoon of Lemon juice if you prefer. You won’t be able to freeze with the cream cheese frosting.

You could also use a simple lemon icing, drizzle over the cakes and they will freeze just fine.

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Little Apple Tea Cakes

These little cakes are light and very moist. Keep some in the freezer for when unexpected guests arrive or pop in the lunch box for a lovely fruity treat. They are very yummy!

Little Apple Tea cakes....For you or the kids?

Little Apple Tea cakes….For you or the kids?

Little Apple Tea Cakes

Ingredients:
90g butter (softened)
1/3 Cup caster sugar
1 Teaspoon vanilla essence
2 eggs
2 Tablespoons milk
1 Cup Self Raising Flour
1 medium sized apple (any variety) grated (Peel the skin off first)
For Topping:
1 medium sized apple thinly sliced (Skin off too)
2 Teaspoons sugar (any type)
Cinnamon

Method:
(Pre heat oven to a moderate heat 180C)
1. In a mixing bowl add butter, sugar, milk, vanilla, flour and eggs. Mix until combined well. (I use my electric mixer for about 2 minutes or so)

Flour, milk, sugar, eggs, vanilla and butter...just mix!

Flour, milk, sugar, eggs, vanilla and butter…just mix!

Mix until light and fluffy

Mix until light and fluffy

2. Fold in grated apple.

carefully fold in the grated apple

carefully fold in the grated apple

3. Divide mixture into 12 cup cakes or 24 patty cakes.

4. Top each cake with 3 or so slices of apple and sprinkle a pinch of sugar on each cake followed by a sprinkle of cinnamon.

Add a pinch of sugar and a sprinkle of cinnamon, as much as you like!

Add a pinch of sugar and a sprinkle of cinnamon, as much as you like!

5. Bake cupcakes for about 20 mins. (Patty Cakes 18 mins or so)

Your guests will be impressed! Quick and easy to make!

Your guests will be impressed! Quick and easy to make!

These can be served warm or cold. They freeze beautifully too. Wonderful for the lunch box!

Perfect Pikelets

I LOVE pikelets! I think they are perfect for guests of all ages, parties, snacks and even for the lunch box! (And…these freeze well!)

Here is my recipe for perfect pikelets; I’m not sure where I got this recipe from as I had it written down on a scrap piece of paper from many years ago! My recipe has a tiny amount of sugar and no fat – perfect for kids and adults too!

My favourite...pikelets with lemon and sugar

My favourite…pikelets with lemon and sugar

Perfect Pikelets Recipe

Ingredients:
1 egg
1 teaspoon of vanilla essence
3/4 cup of milk (light, soy or whatever!)
1 cup self raising flour
1 tablespoon of caster sugar
(You can also add in half a cup of frozen or fresh berries or a small grated apple…yummy!)

Method:
1. Whisk the egg, milk and vanilla in a bowl.

Whisk egg, milk and vanilla

Whisk egg, milk and vanilla

2. Add the sugar and flour and gently whisk together.
(If adding in fruit, add it now)

Add in the sugar and flour

Add in the sugar and flour

3. Heat a non stick pan – medium heat (see my note below!) and using a tablespoon measuring scoop, add one scoop of the mix at a time onto the hot pan. Depending on the size of your pan you will be able to cook several pikelets at a time. (Allow room for spreading and flipping)

Use a measuring scoop for perfectly round pikelets!

Use a measuring scoop for perfectly round pikelets!

4. Cook each pikelet for 30 secs to one minute (or when you see bubbles rising to the top) and gently flip each pikelet over and cook for another 30 secs or until brown.

Pikelets are ready to flip when you see lots of bubbles!

Pikelets are ready to flip when you see lots of bubbles!

Serve with your favourite topping: jam and cream, sugar and lemon juice, golden syrup or maple syrup……yummy!

Note: I think perfect pikelets is all about getting the pan the right temperature! For some reason (??????) my first pikelet is never that great! So, I only cook one first and chuck it! By then, the pan seems to have heated properly and I make several at a time. I guess it is trial and error with not burning or undercooking!

This recipe is yummy…give it a go! (Don’t be put off by the minimal sugar- your toppings will make them sweet enough!

What do you have on your pikelets?