Carrot and Pineapple Muffins

1 Grated Carrot
1/2c Crushed Pineapple
1 1/4c Self Raising Flour
2/3c Sugar
1tsp Vanilla Essence
1tsp Cinnamon
2 Free Range Eggs


Preheat oven to 180c.
Mix all ingredients, dollop into prepared patty tins.
Bake for 20-25 minutes or until they bounce back when tapped.
Cool on rack and ice when cold.

I iced with cream cheese, lemon juice of a whole lemon, icing sugar and handful of melted white chocolate buttons.

Savory Muffins (Rosie's never fail child pleaser)

1 1/2c Self Raising Flour
2 Free Range Eggs
Pinch of Salt and Pepper
1c Milk
1/2-1c Grated Cheese (Very flexible)
Savory fillings (I used finely chopped baby spinach, pesto, and ham)

Preheat oven to 180c.
Mix all ingredients together.
Put into prepared patty pans.
Bake for 20-25mins or until golden.

These were such a success that of the 12 I made 4hrs ago, only 3 remain. Not bad for something that contains vegetables.

Banana Choc Chip Cupcakes (Rosie's Super Duper Lunchbox Filler!)

2 Mashed Banana's

2/3c Sugar

1 1/4c Self Raising Flour

1tsp Vanilla Essence

2 Free Range Eggs

1/2c Choc Chips

1/2c Melted Butter

Preheat oven to 180c.

Mix all ingredients together.

Spoon mixture into muffin tin - lined with paper liners.

Bake for 25 minutes.

Ice when cool.

This icing was done by guesstimate. Roughly 1.5 small handfuls of chocolate chips and a bit of butter - melted. Add several spoons of icing sugar and a few drops of boiling water. Mix until smooth and ice immediately.

Tanya's Leaving Dinner

Poker Night Strike 2

No idea who took which photo's - these are what were on the camera in the morning. Thanks all for coming!

Marble Cupcakes

175g Self Raising Flour
175g Caster Sugar
175g Butter
2 Free Range Eggs
2tbsp Milk
1tsp Vanilla Essence

Preheat oven to 180c.
Beat all ingredients together until smooth and velvety.
Split ingredients into two bowls and mix 55g of melted chocolate into one.
Put teaspoons of mixture into cupcake tins, creating a "marbled" effect.
Bake for 20 minutes.

"Tadaa" adds Lisa.


Ice when cool with whatever you like. I used a handful of white chocolate buttons (melted), a couple of teaspoons of icing sugar, 1 teaspoon butter, and a dribble of boiling water. Topped off with milk chocolate buttons.

Done!

Plain Ol' White Bread

But it's freaking delicious. I prefer this to the yoghurt loaf - personal preference.
I was having a discussion with my cousin a couple of weeks ago regarding what to do if you don't have a hot water cupboard to rise the dough in. We came to the conclusion that you could cover the bowl in glad wrap and let it rise in a steamy bathroom while you were showering, in a sunny room, or in a room that the heater was on in (just don't put the dough right next to the heater). There's a way around almost everything!

You need approximately two and a half hours to make this loaf, so it's good to make it when you've got a bit of time - don't rush it!

Ingredients;
3c White Flour
3tsp Yeast
1c Warm Water
2tbsp Olive Oil
2tsp Sugar
2tbsp Milk Powder (I used full milk, but I'm sure it'd be fine with trim)
2tsp Salt

Mix everything together and put in hot water cupboard for 15 minutes.

Retrieve from hot water cupboard and knead on a lightly floured surface for 10 minutes.

Put back in bowl, lightly coat in olive oil, and biff back in hot water cupboard for 30mins to 1hr.

Lightly knead for one minute, put into loaf tin, shove back in hot water cupboard for 1 hr. Preheat oven to 200c.

Bake for 20 mins or until nicely browned and sounds hollow when tapped.

Best eaten straight from oven, but will keep for several days if refrigerated.