First try at marbling, I’ve seen it loads of times in magazines but never tried it, who knew it would be that simple!
150g light brown sugar
2 ripe bananas
1 tsp vanilla essence
200 g self raising flour
2 tbsp. baking powder
1/2 tsp bicarb soda
pinch of salt
2 tsp cinnamon
2 tbsp. cocoa powder
1. Preheat oven to 170 deg.
2. Line a baking tin with greaseproof paper
3. Place butter and sugar in a large bowl and mix together until smooth and fluffy
4. Add the eggs, one at a time, whisking well.
5. Mash the banana and add with the vanilla essence and mix
6. In a separate bowl sift the flour, baking powder, bicarb soda, salt and cinnamon together, fold into the wet mixture until combined.
7. Pour half the mixture into another bowl and mix through the cocoa powder
8. Spoon both mixtures into the baking tin alternating between each so you have layers.
9. Drag a knife through the mixture a few times to marble then bake for approx. 1 hr or until knife comes out clean. Leave to cool on a wire rack.
Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!
80g self raising flour
120g light brown sugar (or you can use caster sugar)
20g cocoa powder
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 medium ripe banana – mashed
- Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
- Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
- Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
- Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
- Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.
I made some plain chocolate ones too, follow everything above but just take out the banana.
Oh well, what can I say, these are simply delicious! Initially I was just going to make some cupcakes but decided to try the gooey centre and also tackle my first time at sugar work, which is something I’ve always wanted to try. The sugar work is definitely work in progress…lol!
For the Cupcakes:- Makes 8-10
1 Cup all purpose flour (about 100g)
1 cup caster sugar
1/2 cup good cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/4 cup vegetable oil or rapseed oil
1 tsp vanilla essence
- Pre-heat oven 180 deg C
- Place cake liners in a muffin tin.
- Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl and whisk through to combine.
- Add milk, oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined.
- Evenly distribute cake batter. Each cupcake liner should be about 3/4 full.
- Bake for about 12-15 mins or until a knife comes clean from centre.
- Remove and allow to cool completely.
For the Gooey Centre:- I decided to go with caramel but you can choose anything you like, I also cheated and just melted some caramel instead of making the real thing.
- I used some caramel curls and just added 1 tsp milk and melted in microwave. I also wanted to use my food colouring and decided to give it a nice pink colour….lol!
2. Once melted, I wanted it a bit thicker so whisked it up a bit until thick and creamy.
3. Once the cupcakes are cool, using a spoon, spoon out some of the centre of the cupcake.
4. Then using a tsp, spoon some of the caramel mixture into the holes.
Again I cheated slightly and used shop bought frosting but you can of course make your own if you have more time.
- Put frosting into a piping bag and then pipe on top to cover up the centre.
- And then simply serve and devour or if you like try my sugar work and make fancy toppings! see my post on Sugar work. sugar wor
O.M.G. What can I say….delicious, moreish, delightful, dessert heaven….oh the list goes on, simply delicious!
Tip: Remove base from tray before putting filling in! (I had a terrible time trying to get it out)
Bake tin size – 26cm
450g Maltesers – leave a handful for decorating at end
110g butter – melted
100g caster sugar
4 egg yolks
200g dark or milk chocolate
400ml whole milk
3 tbsp malt powder
300ml double cream
1 tsp vanilla extract
- Blitz the maltesers in a food processor until crumb like. Empty into a bowl.
- Melt the butter and add to the maltesers, mix through until coated.
- Grease the baking tin, push down the crushed malteser into the pan evenly, make sure that you go up the sides as it will need to hold a filling.
- Put in the fridge to harden.
- For the filling, in a pan heat gently the milk, sugar, egg yolks and malt powder until thickened. then add in the melted chocolate, stir through.
- Once base has set, remove from tin and fill with the chocolate mixture. Place in fridge overnight to set.
- When you are ready to serve, then we make the cream topping.
- Pour cream and vanilla extract into a bowl and whisk until thick, then top the pie.
- Using the left over maltesers, crush and sprinkle on top of pie. oh yeah….Yum…Yum!
I have seen various different versions of this recipe and always wanted to try, so today was the day that I would have a go at these delicious little Churros. A Churro is a fried-dough pastry snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick, basically you can have them anyway you choose.
As you can see I didn’t have the iconic star shape nozzle for my piping bag, so mine are smooth unlike most images you see online, such as below. Yes I know…..they do look better…..I will definitely be going to get one.
This recipe makes approx 8
150g Plain Flour
1 tbsp Baking powder
1 tbsp olive oil
1 cup of boiling water
Oil for frying I love crisp n dry.
100g chocolate chips
120ml double cream
1/2 cup of caster sugar
1 tbsp ground cinnamon
- In a large bowl mix the flour, baking powder, salt then add in the olive oil and water, mix together until combined, it should be like a very thick batter, it should not be runny and thin as this won’t work (trust me..my first batch was to watery and didn’t turn out at all) see my wrong batch below. wrong batch very thick batter
- Heat in a wok some frying oil to 170 deg. If you don’t have a thermometer , drop a piece of bread in about 1cm and if it goes golden brown you know its ready.
- Empty the batter into a piping bag. Slowly squeeze out the mixture into the oil making a long shape about 15cm long. You may find it easier to cut with a pair of sissors.
- Cook for about 2-3 minutes or until a golden brown colour. Remove with a slotted spoon and place onto some kitchen towel to absorb the fat.
- Place caster sugar and cinnamon in a bowl then roll each churro in until covered in sugar.
- Place chocolate chips and cream into a microwavable bowl, micro for 30 secs then stir, then another 30 secs and mix together well. (800w should be o.k.)
- Pour sauce into a serving dish and dip…Yummy!
This is so moreish and so healthy, you can have as your morning shake, lunch shake, snack shake, pre or post workout shake…….oh yes this is good anytime of the day….so yummy! At only 200 calories its even better!
Makes 2 shakes
2 bananas – preferably frozen
4 tbsp of peanut butter – chunky
2 tbsp cocoa powder
pinch sea salt
- Simply put everything into a blender and wiz up until smooth. Divide into glasses.
Love….Love…Love these! Full of goodness and energy.
50g Dark Chocolate (70%)
handful of pistachio’s – crushed
oh….and 1 skewer to hold banana in place.
- Melt the chocolate, peel the banana and insert the skewer, pour the chocolate over the banana while gently turning to cover. Then sprinkle the pistachio’s over.
- Remove skewer, lay on a plate and allow to cool in fridge to harden the chocolate. (about 1/2 hour)
Love these for a post workout snack or simply just to indulge!