Tag Archives: lunch box treats

Carrot Cakes

These little carrot cakes are light, fluffy and so yummy! Lower in fat and sugar – perfect just as they are so pop one in the lunchbox! (Freezer friendly too!) For something special, add some cream cheese icing!

For something special, add a dollop of cream cheese icing! Yummy!

For something special, add a dollop of cream cheese icing! Yummy!

Ingredients:
1/2 cup oil (try Olive or ricebran oil)
1/4 cup golden syrup (or use honey)
1 teaspoon vanilla essence
2 eggs
1/2 cup brown sugar
1 1/4 cup Self-Raising flour
1 teaspoon baking powder
1 teaspoon mixed spice (optional or use cinnamon)
2 cups finely grated carrot (leave the skin on. It is about 2 medium sized carrots)
Optional: 1/3 crushed walnuts and/or sultanas

Method:
1. Preheat your oven to 170C
2. In a large bowl use a whisk to combine oil, syrup, vanilla, eggs and sugar.

Whisk eggs, oil, sugar and vanilla

Whisk eggs, oil, sugar and vanilla

3. Gently fold in the flour, baking powder and mixed spice.

Gently fold in flour, baking powder and spices

Gently fold in flour, baking powder and spices

4. Gently add in the grated carrots. Also add in walnuts or other additions.

Fold in the grated carrots

Fold in the grated carrots

5. Divide the mixture evenly amongst 12 cupcake pans and bake for about 25 minutes – just lightly browned.

Pour into cupcake wrappers

Pour into cupcake wrappers

6. Serve them warm with butter or just as they are. Allow them to cool and freeze straight away or top with lemon icing or cream cheese frosting.

Perfect just the way they are! Ready to freeze for lunch boxes!

Perfect just the way they are! Ready to freeze for lunch boxes!

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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!

Raspberry Apple Cakes

These cakes are deliciously moist, light and freeze so well. They are lower in fat and sugar, so pop them into the kids’ lunchboxes, have with a cuppa or top them with cream cheese icing or melted white choc for something special!

mmmm...perfect just the way they are!

mmmm…perfect just the way they are!

Ingredients:
90g butter (softened)
1/3 cup sugar
2 eggs
1 teaspoon vanilla essence
2 Tablespoons milk
1 and 1/2 cups Self Raising flour
1 medium sized apple (skin off and grated)
1 cup frozen raspberries (or blueberries or mixed berries)

Topping
1/4 cup rolled oats
(You could also add a few white choc buds on top to make them extra special!)

Method:
1. Preheat oven to 180C

2. Mix butter, sugar, egg, milk and vanilla. (I use my electric mixer for about 2 mins)

Mix butter, eggs, vanilla, sugar and milk

Mix butter, eggs, vanilla, sugar and milk

3. Using a spoon or spatula lightly fold in the grated apple and flour. (Don’t over mix)

Lightly fold in the flour and apple

Lightly fold in the flour and apple

4. Carefully add in frozen berries. (Don’t over mix)

Carefully mix in the berries

Carefully mix in the berries

5. Divide mixture evenly into a 12 cupcake tin. Sprinkle each cupcake with oats.

Sprinkle oats on before you bake

Sprinkle oats on before you bake

6.Bake for 20 minutes or until lightly browned.

These will freeze beautifully. You can serve them as is or…..
Drizzled with melted white choc or a blob of cream cheese icing! (*Cream cheese icing recipe below)

*cream cheese icing: beat 125g of Philly cream cheese with 1/2 cup of caster sugar. You can add some another raspberry on top of each iced cake too!)

Raspberry and Chocolate Cupcakes

Perfect for the lunchbox!

Perfect for the lunchbox!

Are these a cupcake or a muffin? I don’t know! I do know my recipe is lower in sugar but still deliciously sweet, the raspberries add a lovely surprise in each bite! They are perfect for the lunchbox or afternoon tea! Happy Baking!

Raspberry and Chocolate Cupcakes

Ingredients:
125g soft butter or margarine
1/2 cup caster sugar (brown sugar will give you a sweeter, slightly chewy cake!)
2 eggs
1/2 cup cocoa
2/3 cup milk
1 and 1/4 cup of self raising flour (wholemeal flour works very well and kids really won’t notice it! You could do a mix of white and wholemeal flour too!)
1 cup frozen raspberries (Smashed up or whole!)

1. Preheat your oven to 180 degrees first

2. In a mixer (or use hand held beaters) cream the butter and sugar

Beat the butter and sugar

Beat the butter and sugar

3. Beat in the eggs

Beat in eggs

Beat in eggs

4. Gently mix in flour, cocoa and milk until all combined

Add in the flour, cocoa and milk

Add in the flour, cocoa and milk

5. Use a spoon or spatula to lightly fold in the raspberries

Add in the frozen raspberries! (Crushed up or whole!)

Add in the frozen raspberries! (Crushed up or whole!)

6. Divide the mixture among 18 muffin/cupcake pans (approximately…sometimes I get more…sometimes less!) and bake for 20 – 25 mins or until cooked!
(sometimes I make these into 30 patty cakes. Bake for 18 mins or so. You could also bake 12 extra large muffins!)

The smell from these is amazing…your neighbours will be unexpectedly popping in to see what you are making!

These are perfect by themselves, no need for icing. They freeze beautifully so make a batch and have them handy for lunch boxes or unexpected guests! Yummy! (My kids think these are ‘red velvet cakes’…I’m happy to go with that!)

If you want to make these a bit naughty or for a special occasion, add in half cup of choc bits or chopped up chocolate!

Chocolate and Banana Cupcakes

A healthy and yummy treat!

A healthy and yummy treat!

Chocolate and Banana Cupcakes!

These are a yummy and healthy treat for kids of all ages. Low in sugar, low in fat. Moist and light. You won’t need any icing! So easy to make…one bowl to mix with a spoon!

Ingredients:

2 cups of self raising flour (Wholemeal Flour works great!)
2/3 cup of cocoa powder
1/2 cup of caster sugar
1/2 teaspoon of bicarb soda
1/2 cup of oil (I always use olive oil, but use whatever you have!)
3/4 cup milk
1/2 teaspoon of vinegar
2 large over ripened bananas – mashed(you’ll know they are ready when they look like a leopard skin…all spotty!)
2 eggs

Method:
(Preheat your oven to 180C)
1. In a cup or small jug add the vinegar to the milk and allow it to stand for two minutes. (Don’t worry if curdles slightly!)
Add vinegar to milk and stand

2. In a large bowl add in the eggs, oil and mashed banana and combine it well.
combine eggs, mashed banana and oil

3. Add in the milk and vinegar and mix well.
stir in the milk

4. Add the dry ingredients and stir lightly. (Don’t over beat)
add in flour, bicarb, sugar and cocoa

5. Pour into cupcake/muffin tins lined with cupcake papers. (Fill 2/3 of the way, I get about 20 cupcakes)
spoon into cupcake pans

6. Bake in for 15 minutes. (Might need a minute or two more, don’t over cook or they will become too dry)
So moist and light!

Bake, freeze and pop straight into the lunch box!

Bake, freeze and pop straight into the lunch box!

Ready for afternoon tea! I freeze my batch in a zip lock bag – a yummy and healthy lunch box addition!

Do let me know how you go!

Savoury or Sweet Scrolls

Perfect for little tummies or lunchboxes!

Perfect for little tummies or lunchboxes!

These scrolls can be sweet or savoury and are a yummy lunch box addition or after school snack! Toddlers love them too! Best of all…they can be stored in the freezer! Get the kids to help, so easy they can do most of it themselves. Yummy! (A great school holiday or weekend activity!) Happy Baking!

Basic Scroll Recipe

Ingredients:
1 and a half cups of self raising flour
2 tablespoons of butter or margarine
Half a cup of milk

(See below for filling ideas!)

Method:
1. Rub butter into the flour with your fingers.
2. Add all the milk and mix with a spoon until a dough forms. You may need to add a few more drops of milk.
3. Knead the dough on a floured surface.
4. Roll out into a rectangular shape.

Roll out to a rectangular shape

Roll out to a rectangular shape

5. Spread with toppings.

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6. Roll up the long side of the scroll.

Roll up from the longer side

Roll up from the longer side

7. Cut into 12 to 14 pieces and place each one flat onto a paper lined tray. Make sure they are snug and touching to help them rise up nicely!

Place flat side up on a tray. Make sure they are all touching!

Place flat side up on a tray. Make sure they are all touching!

8. You can brush with extra milk, egg or more toppings.
9. Bake for about 15 mins or until golden in a preheated 200 degree oven.
10. Cool and serve. Or wrap in plastic and store in the freezer!

Bake until golden!

Bake until golden!

Savoury Scroll Ideas:Pizza: spread with tomato paste/sauce and top with ham, mushroom, pineapple and grated cheese. Top with extra cheese before baking.
Cheesymite: spread with vegemite and top with cheese
Baked beans and cheese: spread baked beans and top with cheese

Sweet Scroll Ideas:
Spread with grated apple and sprinkle brown sugar and sultanas
Spread with grated pear and top with crushed walnuts
Spread with golden syrup
Spread with apricot jam and top with shredded coconut

The possibilities are endless! Yibba Yabba Yummy!