Non fat Banana Bites (Mini Muffins)

I love Banana Bread but I know that its not so much bread as it is a cake hidden in loaf form.  I also know it can hide a lot of calories as well as fats and sugars. 

I still however will indulge from time to time, but in the between times I wanted to see if I could come up with a lower calorie option which was still yummy and enjoyable and of course making 'mini' muffins or bites is one way to keep the serving size contained while being quick to grab while living the busy lives we all seems to have these days.

 Now as some of you already know, and for those who don't, using apple sauce (no sugar added of course) is a great substitute for fat in baking. Because of this I was able to make these bites with no butter at all as well as no egg yolk effectively making them non fat. 

There is still some sugar in the recipe being a 1/3 cup but as this is distributed between the 24 bites its not so bad being only 1/2 teaspoon per bite.  I might next time even try using a powered sweetener.  If they work out I'll be sure to let you know.

I decided to add walnuts to these bites as well just for the added texture they bring.  You can choose to leave these out or even sub in a different nut if you prefer, just remember all changes will change the caloric outcome.  My bites came to only 71 calories each, so I will happily have 2 at a time for a morning or afternoon snack with a warm drink to get the winter chills at bay.

To make these you will require:
1 x24 or 2 x 12 'mini' muffin hole trays

2 egg whites, beaten
1/2 cup (150 grams) apple sauce
2 bananas, mashed

1/3 cup brown sugar
2/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon all spice
1 & 1/2 cup wholemeal flour
1 & 1/2 teaspoons baking powder
1/3 cup walnuts, chopped (optional)

Preheat oven to 180°C
Grease the muffin tray/s. (I don't use papers for minis like these but you can if you prefer)

Pretty simple after you have gathered your ingredients simply Mix together all the dry ingredients, and set aside.
Then mix together all the wet ingredients.
Then combine the wet with the dry and mix until just combined.  As with any muffin remember not to over mix or you will get tough muffins.

Fill the muffin holes all the way using all the batter, that way you will get nice full muffins with a great top!

Bake 12 -14 minutes (until a skewer comes out clean) and enjoy warm or cold!

Until next time ... Happy Home Baking!!

Kindle Cake and Stary Night Cupcakes

We had two more birthdays at my work this past week.  For one of the birthdays the person in question has been talking for a while about how much they would like a kindle (an electronic book reader).  Although this was not something I could get for them I had a flash of inspiration and thought I could however make them a cake which looked like a kindle.

As the kindle has a fairly basic shape I didn't think it would be too hard to replicate.  I started with a cake base of cookies and cream which, when asked in a surreptitious manner so as not to give away the surprise, is what the birthday person said they might like.

Then came the main part which was the decorating.  I felt the best way to make the cake look right was to use fondant as its both white and easy to make smooth.  I first covered the cake with a chocolate butter cream to go with the cake then covered it with the white fondant.

I used an older version of the kindle as my base picture to work off as it had more 'character' then the new touch screen versions.  First I started by marking out the square for the screen, then the side buttons.  Then I marked out the keyboard buttons using the end of a piping nozzle which was just the right circle size.  The space bar etc I marked out free hand using the blunt edge of a regular dinner knife.  I then had to go back over with my trusty edible ink pen to add the details of the lines and the lettering on the keyboard.


Then came time to hand write the the text onto the page/screen space.  I thought I'd go a little tongue-in-check and write up a page from Fifty Shades of Grey.  I have to say most people at work thought that was a good laugh.  Once the text was completed I added a little colour to the screen, using a dusting powder (unfortunately I only had gold available at the time), to make it stand out better from the rest of the cake.

When I brought the cake out at morning tea time the look on my work mates face was well worth it.  She had coincidentally received a great present sent by special courier to her at work that morning which just happened to be a kindle, so she definitely got what she was hoping for.

For the other  I took inspiration from the painting in their office which was Van Goughs Stary Night over the Rhone.  I basically made a blue velvet cupcake with a two tone blue butter cream icing and decorated it with some gold stars and some blue and gold glitters. 

Until next time ... Happy Home Baking!

Zebra Striped Cake

We had a birthday at work this week and if was the perfect reason for me to try out the making of a Zebra striped cake.

I have seen these before always done with Vanilla and Chocolate cake, for the birthday in question I felt it would be better suited in a hot pink so made it with a vanilla and strawberry cake.

I knew I would need a cake batter that was thick enough to hold the shapes and not meld the colours together, while still being able to be poured into the required layers.  I used the batter which I have used before for a marble cake.

You will need to make up the batter, then split it into two.  Keep one as it is, the other will need to have the food colouring added to it. If you wanted to make it chocolate then this is where you could add some cocoa powder.  As you will need to add about 3 tablespoons of milk to make the mix the right texture warm the milk, add the cocoa powder so it dissolves then add it to the cake mix and stir in until combined.  If using the food colouring add enough to get the colour you require along with some strawberry essence or flavouring and extra milk to make up to an additional 3 tablespoons of liquid and mix till combined.

Then into the middle of  your prepared spring-form cake pan pour 1/4 cup of cake mixture, then into the middle of that pour 1/4 cup of the second colour of cake mix.  The cake mix will spread out with each addition.  Continue putting a 1/4 cup of alternating colours of cake mix until all the mix is used.

Bake for 60 minutes or until a skewer comes out clean.  Cool in pan for 10-15 minutes then remove and cool on a rack.  Once completely cooled ice in whatever fashion you like.

Once you slice into it you will be able to see the striped effect.  As I took this cake to my work for a birthday I had to wait to see it sliced up and snag a quick photo or two.

If you make this I hope you will find as easy to put together as I did, and that you enjoy the effect, remember you can mix and match the colours and flavours however you wish and of course you can get as creative with the frosting as you like, you could even match the stripe effect in the frosting if you had the inclination.

Cake Recipe:

250 grams softened butter
1&1/4 cups caster sugar
1 teaspoon vanilla essence
3 eggs
2&1/4 cups self raising flour
3/4 cup milk plus 6 tablespoons to adjust the thickness
cocoa or food colouring as required

Preheat oven to 160°C
Cream together the butter and sugar until pale and creamy.
Beat in vanilla, then add the eggs one at a time.
Sift in the flour in two batches alternating with the 3/4 cup of milk.
Split and add the colouring or cocoa as above and put together as above.
Bake and frost as above.

If you need a butter cream recipe you can find some here, here and here.

I you enjoy this cake as much as we did.
Until next time... Happy Home Baking!!

Chocolate Eclair Puffs

Recently we were invited to a housewarming and asked to bring a plate.  I have a few go-to recipes for such occasions and if you have known me long enough you will have had each of them at some point either by having it bought to your house or after attending a party at mine. 

One such go-to recipe for me, that I find everyone loves, is eclairs.  And really whats not to love about a sweet pastry, filled with lashings of cream and decadent chocolate on top. 

Of course you can veer away from the traditional cream filling and chocolate topping if you want. You can fill them with a custard filling, similar to a Boston Creme donut, or just add a little jam for an extra sweet hit.  Using jam is a great way to match the topping if you do a raspberry icing rather then chocolate.

Now when I make these I always just make them in a puff shape, rather then the traditional long finger shape, no real reason I've just always done it that way.   Plus it means I don't have to muck around with piping, I just spoon the mix onto the tray and they are ready to go.

Now a little tip to avoid those nasty sticky-up bits which can over cook or worse burn, is to use a spoon, dip it in a little water, then smooth those sticky-up bits down into your puffs.  Easy peasy problem solved!  You can also use the spoon to adjust the shape if you want a more conforming shape.  Personally I like it when they come out a little off center because it makes it easier to decide where to make the cut for filling!

Anther tip to help them not go soggy once baked is before filling and icing poke a small hole, using a skewer, into the puffs to help the steam release during the cooling period 

So the basic recipe I use for eclairs is as follows, but there are others out there with different amounts of sugar, and also that use part milk and part water.  I like to keep them as basic as possible, and they always turn out yummy.

Basic Eclairs Dough

1 cup water
75 grams (3 oz) butter
150 grams (5 oz) four
1 dessertspoon white sugar
1/2 - 1 teaspoon vanilla essence
4 small eggs

Boil water and butter in a small pot.  Add the flour and mix until it leaves the sides of the pot.  Remove from the heat.

Add the sugar and vanilla and mix in.  Add the eggs one at a time and mix well.  The mix will be thick but should be a consistency suitable for piping if you wanted to make long finger shapes.  Place spoon fulls of mix onto a baking tray, pre-greased or covered with grease proof  baking paper.

Bake for 30 minutes at 200°C.   Once cooked allow to cool before filling and icing.  I have seen people ice and then cut and fill eclairs, however I have always filled then iced as I find this easier and less messy then trying to handle them with the icing on top.

Serve and enjoy.  If you were wanting to store them it would be best to do so un-iced and un-creamed.

Until next time ... Happy Home Baking!!!

Honey Peanutbutter Granola Bars

Every wondered about making your own Muesli / Granola bars. Ever wanted to not have to bite into something which is 'healthy' while in the back of your mind wondering just whats in it?  This is why I prefer to make my own bars so I know what is in them.  

I can also play around with what goes into them if I feel like more of a (higher protein) nutty bar I can add more of a variety of nuts, if I want something a little sweeter I can add different amounts of dried fruits and the same goes with the seed content.  

If you were really after a sweeter bar you can of course add choc chips, the darker the better for a more rich chocolate hit, or be a little more adventurous (maybe if you want to entice your children to change from store brought bars to home made bars) and melt a little chocolate and drizzle it on the top. 

Clearly like all baking the content of what you add is up to you, just try to keep the dry quantities roughly the same or you may end up with a bar that wont stick together. 

On a side note I now have a new replacement camera after our burglary incident, so no more trying to take pics only on my phone.  I did have a bit of fun working out some of the new features, as you can see I can now take a halfway decent close up, which I was pretty excited about. 

But enough about that on with the recipe:

1/2 cup natural peanut-butter

1/2 cup almond butter (but you can use all peanut-butter if that is what you have)

1/3 cup honey

2 tablespoons coconut oil

1 teaspoon vanilla essence

2 cups oats

1 cup mixed seeds (sunflower seeds, pumpkin seeds, linseed)

1/3 cup chopped cashews

1/2 cup desiccated or flaked coconut

Preheat oven to 350°F /          

Line a 9 x 13 inch slice an with greased baking paper with a little over hang

In a large bowl mix the nut butters, honey coconut oil and vanilla

Stir in the oats, seeds, nuts and coconut until well combined.

Pour into the lined pan and very firmly press it down, use a lot of pressure so as to ensure the mix forms well together.

Bake in the oven for 12-15 minutes until the edges start to go golden brown.

Once baked leave in the tray until fully cooled.  Use the paper to remove from the tray.

Cut into bars or squares.  Store in an airtight container, or if your like me you can wrap individually then bag and freeze, and bring out as required.

 Until next time ... Happy Home Baking!!!

Melting Moments or Yoyos

I know many who call these cookies melting moments, likely due to their soft texture which does tend to 'melt' in your mouth.  I have always known them as yo-yo's but call them what you will they are a delicious cookie that have a soft crumbly texture and are usually filled with an orange icing.

The filling can be made with orange essence or you can make an adult version using Cointreau, which I have included here today.  You can of course use a vanilla icing if that is more your favourite.

The ingredients are simple and it is the combination of the icing sugar and cornflour that give these cookies their delicate texture.

Preheat oven to 160°C
Prepare your baking tray with baking paper or grease.

250 grams butter, softened
1/2 cup icing sugar
1/2 cup cornflour
1&1/2 cups flour
1/2 teaspoon baking powder

Cream the butter and icing sugar together until light and fluffy.  Sift in the cornflour, flour and baking powder. Gently fold the dry ingredients in.

Roll into balls, this should make 24.  Place onto your baking tray and use a fork to press down gently.

Bake for 30 minutes until just starting to colour.  Cool on a wire rack.

Cointreau Icing
2 tablespoons butter, softened
1 tablespoon Cointreau
1 cup icing sugar
Combine until thick but spreadable.  Use this to sandwich two of the cookies together.

I personally love these cookies with a good cup of tea, I think its the perfect accompaniment.  but which ever way you choose to have these I am quite sure you will enjoy them.

Until next time ... Happy Home Baking!!!

Chocolate Coconut Rough Slice - Back to Basics

This is a true Kiwi classic that never goes out of style.  Obviously Coconut is the focus ingredient in this slice and I have been craving coconut quite a bit lately.  I also made up some homemade bounty bar bites which were just like the real thing and didn't last long in the house with the kids munching down on them.

So to continue on the coconut theme I thought this was a great standby recipe to pull out and whip up. With the coconut in both the cake base and the topping it has a great amount of texture and flavour.

It is a simple slice to make, it's also a quick bake, so if you ever have the need to whip something up fast, perhaps for unexpected visitors, this would be perfect.

Preheat oven to 180°C and prepare a slice tray (28cm x 18cm) by greasing it well.

To make the base combine the following ingredients together
125 grams unsalted butter, softened
1 cup flour
3/4 cup desiccated coconut
1/2 cup sugar
1 tablespoon coca powder
1 teaspoon baking powder
Then when mixed well together put into the slice tray and spread it out evenly.  Bake this for 15 minutes, remove from the oven and cool slightly before icing.

For the icing combine the following then spread on the base evenly.
1 cup icing sugar
3/4 cup desiccated coconut
1 tablespoon unsalted butter, melted
2 tablespoons milk
1 dash vanilla essence
(optional) extra coconut to decorate

 

Until next time ... Happy Home Baking!!!