Baking – Page 13 – The Food Wife

(BLW) Sugar-free Blueberry Muffins

30th January 201930th January 2019
by thefoodwife

Makes 12

Recently, trying to get the Food Baby to eat any fruit has been quite a mission. Quite a change from just a few weeks ago. In fact, his recent teething has sometimes made him not want to eat anything much. These however went down very well, he devoured three in about 10 minutes and I was comforted to think he’d had both banana and blueberries.

All the sweetness here comes from the fruit, with no added sugar (although if you are making these for yourself then you may well want to add some; try 50g in step 1). There is some nice texture from the addition of oats and if you want to make these dairy free, simply use a suitable milk replacement.

Ingredients:
1 large ripe banana, mashed with a fork
50g rolled oats
125g self-raising flour
60g blueberries, dusted in a little flour
120ml milk
60ml vegetable oil
1 large egg, beaten
1 tsp vanilla extract

Step 1: Combine the banana, oats and flour in a bowl. Add the blueberries.

Step 2: Separately mix together the wet ingredients and then fold gently into the dry ingredients.

Step 3: Spread equally between a 12-hole muffin tin, lined with cases.

Step 4: Bake at 200c for 20 minutes and leave to cool on a wire rack.

Whilst still warm these will stick to the cases, but should peel off cleanly once cool.

Once cool, store in an airtight container for a couple of days (or pop in the freezer).

Coconut and Fruit Oat Crumble Cookies

3rd January 20193rd January 2019
by thefoodwife

Makes approximately 18 cookies

These cookies arenâ€™t overly sweet and so are a good option for little ones. They have a soft, crumbly texture and are packed with oats and coconut. They could be made gluten-free by exchanging the plain flour for a gluten-free variety.

They are quick to make so are useful to have in your repertoire if you have some unexpected guests and want to offer something with a cup of tea!

Ingredients:
100g oats
100g plain flour (gluten-free if required)
100g softened butter
50g soft light brown sugar
50g dried berries/sultanas
50g desiccated coconut
1 large free range egg
1/2 tsp vanilla extract

Step 1: Mix all ingredients together until you have a combined soft dough.

Step 2: Roll into 18 equal-sized balls and spread on one large (or two smaller) lined baking sheets.

Step 3: Use the back of a fork to press the top of the cookie so it becomes flattened (these donâ€™t really spread as they cook so you only need to leave a little space between each one).

Step 4: Bake in a pre-heated oven at 180c for 12-15 mins until golden.

Step 5: Remove from the oven and allow to cool on a wire rack.

New Year Rocky Road

1st January 20191st January 2019
by thefoodwife

Makes approximately 30 pieces

Iâ€™ve posted a recipe for rocky road before, and called it my ultimate rocky road. It is seriously good but this new year I went down a different path. Inspired by a strangely moreish delicacy of chocolate covered gummy bears I discovered in New York five years ago, this rocky road features a layer of gummy bears that make a more fruity, chewy hit in each piece.

These were taste-tested at a party between Christmas and New Year (hence their name) and went down very well, at least I assume they did as every piece disappeared!

Ingredients:
200g dark chocolate, melted
200g milk chocolate, melted
100g white chocolate, melted
100g butter
2 tbsp golden syrup
100g gummy bears
100g maltesers
100g munchies
50g mini marshmallows
10 rich tea biscuits, roughly crushed

Step 1: Have your three molten chocolates in separate bowls.

Step 2: Melt together the butter and syrup (I did this in the microwave, but you could do this on the hob) and then split between the dark and milk chocolate and stir until smooth.

Step 3: Line a shallow baking tray (such as a brownie pan or swiss roll tray) with greaseproof paper.

Step 4: Spread the gummy bears across the lined tray. Pour half the dark and half the milk chocolates over the gummy bears.

Step 5: In a bowl combine the crushed biscuits, maltesers, munchies and marshmallows with the remaining dark and milk chocolate. Pour over the gummy bears and chocolate and spread out until even.

Step 6: Use a spoon to drizzle the white chocolate over everything and allow to set (in a cool room or fridge) and then slice into squares (this is best done when not fully set).

I keep these in the fridge, wrapped either in tin foil or in an air tight container.

Mince â€˜Pieâ€™ Cupcakes with Custard Buttercream

23rd December 201823rd December 2018
by thefoodwife

Makes 12

This weekend Iâ€™ve been experimenting in the kitchen, and here is my creation; cupcakes, studded with spiced fruit and topped with a vanilla custard buttercream. A reimagining of the classic mince pie and custard.

Perhaps you have a jar of leftover mincemeat that youâ€™ve been wondering what to do with, or perhaps youâ€™ll pick up a jar reduced after Christmas. Either way this is something a little different to do with it.

The quantity of buttercream allows for a thin layer to be spread over each cake. Alternatively you could pipe a decorative splodge (technical term) on the top of each one. But if you want to have a full, piped covering you will need to double the quantities.

We will be enjoying these when family come to visit over Christmas, so hopefully they will go down well with their festive twist. Merry Christmas!

Ingredients:

For the cakes:
115g softened butter or margarine
125g caster sugar
2 large free range eggs
125ml milk
225g self-raising flour
Pinch of salt
300g mincemeat (homemade or shop-bought)

For the buttercream:
125g icing sugar, sifted
4 heaped tsp custard powder, sifted
125g softened butter
1 tsp vanilla extract

Step 1: Cream the butter and sugar then slowly add the eggs and milk as you continue to beat them together. As you beat the mixture, add the flour a spoonful at a time until you have a smooth batter, and finish with a pinch of salt.

Step 2: Fold through the mince meat.

Step 3: Divide the mixture between 12 large cupcake cases set on a baking tray and bake in a preheated oven at 180c (fan) for 20-22 minutes until golden and risen and they spring back to the touch.

Step 4: Remove from the oven and leave on the baking tray for a couple of minutes and then transfer the cases to a wire rack to fully cool.

Step 5: Once fully cool, make the buttercream by beating together all of the ingredients until you have a smooth, pale yellow buttercream.

Step 6: Pipe or spread the buttercream over the cakes and add any extra decorations you desire.

Vanilla (and Raspberry) Cupcakes with a White Chocolate Buttercream

19th November 201819th November 2018
by thefoodwife

Makes 12

When the Food Baby turned one last month I decided on a rainbow theme for his celebration. On the healthy side of things my sister expertly created some rainbow fruit kebabs, whilst on the more treat side I created some rainbow decorated cupcakes to complement the main rainbow cake.

These had a vanilla and raspberry sponge (although the raspberry is optional), topped with a wickedly rich white chocolate buttercream. I chose to add a sweet decoration on top ~~because at a childrenâ€™s party the more sugar the better~~. But otherwise I would either have left them as the plain buttercream or added a fresh raspberry on top.

Ingredients:
For the sponge:
150g softened butter or baking margarine
150g golden caster sugar
3 large eggs
150g self raising flour, sifted
3/4 tsp baking powder
Pinch of salt
1 tsp vanilla extract
1 1/2 tbsp milk
12 frozen raspberries (optional)

For the buttercream:
125g softened butter
250g icing sugar, sifted
100g white chocolate
1 tsp vanilla extract
1 tbsp milk

Step 1: Line a 12-hole muffin tray with cases and preheat your oven to 180c.

Step 2: Beat together the butter and sugar until combined and then add the eggs, one at a time, beating as you go.

Step 3: Add the flour, and beat in along with the baking powder, salt, vanilla and milk until you have a smooth batter.

Step 4: Spoon the batter into the cases so that they are about 2/3 full and then, if you are using the raspberries, place one raspberry in the centre of each.

Step 5: Bake for 20 minutes until the cakes are risen and golden and spring back when pressed lightly.

Step 6: Leave in the tray for 10 minutes and then remove to a wire rack to cool completely.

Step 7: Melt the white chocolate in a microwave-proof bowl in 30 second bursts, stirring after each time. Itâ€™ll take about two minutes in total. Leave to cool for five minutes.

Step 8: Whisk the butter and icing sugar together until light and smooth.

Step 9: Add the vanilla, milk and cooled chocolate and continue to whisk until fully combined.

Step 10: Once the cakes are completely cool, spread or pipe the buttercream over the tops. Add any extra decorations you desire (a whole fresh raspberry would work well).