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Best Chocolate Brownie

These are the best chocolate brownies. They are delicious and can be modified as you like with white chocolate or walnuts. They are even delicious with raspberries! Just add in whatever your preference. I like to do half walnuts for me and half white chocolate chips for the kids:)

Ingredients

  • 115g butter
  • 180 dark chocolate, broken into chunks
  • 1 tsp vanilla extract
  • 2 eggs at room temperature
  • 115 brown sugar
  • 115g self raising flour
  • 2 Tbsp cocoa powder
    Extra add ins (optional)
  • 80g white chocolate chips
  • 80g chopped walnuts

Method

  • Preheat oven to 180 degrees celsius fan forced
  • Line a slice tray with baking paper
  • Melt butter and chocolate slowly in a saucepan over the stove. Using a wooden spoon to stir constantly. Allow to cool slightly.
  • Whisk the eggs and sugar together in a bowl. Add vanilla, mix until smooth.
  • To the eggs and sugar mixture add the slightly cooled chocolate.
  • Fold flour and cocoa powder into the bowl and when smooth add in the optional chocolate chips/walnuts.
  • Pour mixture into slice tray.
  • Bake around 25 minutes until just set and still slightly soft in the centre.
  • Cool for 5 minutes and remove from the tin, cut in squares when cooled.
  • Enjoy and try not to eat it all yourself! These are delicious warm or cooled:)
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Chocolate Beetroot Walnut Brownies

Choc beetroot brownies

In an attempt to make something healthy and still have chocolate, these chocolate beetroot walnut brownies are perfect. They are delicious and contain fibre from the beetroots and Omega 3s from the walnuts. I am not sure if you could count this as your one serve of vegetables for the day but it is definitely a good start!

These are delicious still warm from the oven and the beetroot is great in keeping the moisture in the brownie. You can barely notice the beetroot in there which is great for the kids. My little girl doesn’t like walnuts so you can omit these or add in an alternative such as some extra white chocolate chips instead.

Ingredients

  • 125g butter
  • 200g dark chocolate, chopped
  • 1 tsp vanilla extract
  • 200g brown sugar
  • 4 eggs at room temperature
  • 450g tin baby beetroot
  • 120g plain flour
  • 35g cocoa powder
  • 1/2 tsp baking powder
  • 100g dark chocolate chips
  • 150g chopped walnuts

Method

  • Preheat oven to 160 degrees celsius fan forced
  • Line a slice tray with baking paper
  • Melt butter and chocolate in the microwave in short bursts of 30 seconds, stirring well until mixture is smooth
  • Add brown sugar and vanilla, mix until smooth
  • Add eggs one at a time, mixing each time
  • In a small food processor, add beetroots and process until smooth
  • Add beetroot to chocolate mixture and stir
  • Sift flour, cocoa powder and baking powder and add to mixing bowl
  • Fold flour into chocolate mixture and when smooth add in the chocolate chips and most of the walnuts
  • Pour mixture into slice tray and scatter the remaining chopped walnuts on top
  • Bake around 35-40 minutes until set
  • Cool for 5 minutes and remove from the tin
  • Enjoy and try not to eat it all yourself! These chocolate beetroot walnut brownies are delicious warm or cooled:)
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Lamington Butterfly Cupcakes

Lamington Butterfly Cupcakes

Yesterday was Australia day so I wanted to make something to celebrate! These lamington butterfly cupcakes are a great alternative to making full size lamingtons. They are quick, easy and don’t involve the mess that comes with making the full size lamingtons. Yet they still have the same beautiful flavours of chocolate and coconut with a soft cake centre. Plus the kids love cupcakes any day and my husband loves butterfly cupcakes so it’s a win win.

I made a vanilla cupcake for the base. Then you simply dip the cupcake in chocolate icing and then dessicated coconut. They are great even without the cream. Also for an alternative twist you can also add some jam too! These are quick to make with the cream making them even more delicious to eat. They make a lovely morning tea 🙂 Happy Australia Day 2016!

Makes 12 cupcakes

Ingredients

Cupcake

  • 100g butter (softened)
  • 200g caster sugar
  • 2 large eggs (at room temperature)
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup milk

Topping

  • 130g icing sugar
  • 1 Tbsp cocoa
  • 70g dessicated coconut
  • 3 Tbsp hot water

Method

Cupcakes

  • Preheat the oven to 170 degC fan forced and line 12 muffin tins with baking cases.
  • Sift flour and baking powder into a bowl
  • Cream butter in a mixing bowl with a paddle for 1-2 minutes
  • Add sugar in a couple of batches and beat until sugar is mostly dissolved and the mixture has become pale
  • Add eggs one at a time, beating until just combined each time
  • Scrape the bowl to ensure even mixing of ingredients as required
  • Add vanilla extract and beat until just combined
  • Add half the flour mixture to the mixing bowl and beat until just combined
  • Add the milk and beat until just combined
  • Add the remaining flour mixture and beat until just combined. Do not overbeat as this will toughen up the mixture
  • Divide the mixture into the cupcake cases. I use an Icecream Scoop which makes it super easy!
  • Bake in the oven for 18-20 minutes until a tester comes out clean
  • Remove from tins and allow cupcakes to cool completely on a wire rack

Topping

  • To a small wide bowl add the dessicated coconut
  • To another small bowl add the icing sugar, coconut and 3 Tbsp of water
  • Mix the chocolate icing ingredients together until smooth and quite runny. Although not too runny that it doesn’t stick to the cakes
  • Dip the cooled cakes into the chocolate icing and then the coconut
  • Allow the cakes to set for half an hour or so
  • You can whip your cream in the meantime and have a cup of tea 🙂
  • When ready to serve cut out the centre of the cakes. These will be cut in half and will form the butterfly wings
  • Add cream to the centre of the cakes and then top with the butterfly wings
  • Serve straight away 🙂 Enjoy!
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Chocolate and Zucchini Loaf Cake

This chocolate and zucchini loaf cake is another one of those cakes which have something healthy in there! Granted chocolate is healthy too! ha who am i kidding! But seriously zucchini is always something which is healthy and makes a moist and beautiful bake.

Ingredients

  • 130g brown sugar
  • 1/2 cup olive oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp orange rind
  • 1/2 cup cocoa powder
  • 165 plain flour (approx 1 cup)
  • 1/2 tsp baking powder
  • 1 tsp bicarb
  • 1 1/2 cups zucchini firmly packed with water squeezed out (260g)
  • 60g choc bits

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line a loaf tin with baking paper length ways and spray the ends with oil.
  3. Sift the cocoa powder, plain flour, baking powder, bicarb into a large mixing bowl, add brown sugar and stir until completely combined and no lumps in the brown sugar.
  4. Add zucchini and choc bits and combine.
  5. To a separate bowl, add eggs and lightly beat them. Add oil, vanilla, orange rind. Whisk until combined.
  6. Add egg mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Put the mixture into the loaf tin
  8. Bake for 30-40 minutes or until a tester stick comes out clean.
  9. Allow to cool for 10 minutes and remove from pan to cool completely. Is yummy warm too though!
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Carrot and Apple Cake

Carrot Apple Cake

This is a super easy and quick cake. Granted it takes some time to grate the carrot and apple but otherwise is a yummy and moist cake which is quick to make and good for you. Well close to it! Is really lovely without any icing but if you like would be perfect with a cream cheese frosting.

Ingredients

  • 300g grated carrot (3 medium carrots)
  • 170g grated apple (1 medium red apple)
  • 230g rolled oats
  • 155g wholemeal plain flour
  • 3/4 cup (150g) brown sugar
  • 55g shredded coconut
  • 2 tsp mixed spice
  • 140g apple sauce
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tbsp golden syrup

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line a brownie tray with baking paper
  3. Place the oats, plain flour, brown sugar, coconut, mixed spice into a large mixing bowl and stir until completely combined and no lumps in the brown sugar.
  4. Add grated carrot and apple and stir until combined completely.
  5. To a separate bowl, add eggs and lightly beat them. Add apple sauce, canola oil and golden syrup. Whisk until combined.
  6. Add egg mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Put the mixture into the tray and flatten. If you like you can make a few separate “cookies” with the mixture. This can be done by rolling a tablespoon of mixture and flattening slightly onto a separate baking tray.
  8. Bake for 30 minutes until a tester stick comes out clean.
  9. Allow to cool for 10 minutes and remove from pan to cool completely. Is yummy warm too though!
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Lemon Cupcakes with Strawberry Frosting

Strawberry Lemon Cupcakes

So I had some remaining strawberry puree. Hmm what to do! So I was thinking a yummy frosting. This has a perfect strawberry taste without tasting like just a lot of butter on a cupcake. Lemons in the cake make it nice and fresh and go beautifully with the strawberry. Yum 🙂 I just used whatever juice and extract I could get out of 2 lemons. Makes approx 33 cakes

Lemon Cake

Ingredients

  • 230g butter softened. (1 cup approx)
  • 380g self raising flour (3 cups approx)
  • 400g caster sugar (2 cups approx)
  • 4 eggs at room temperature
  • 1 cup milk (240ml)
  • 2 tsp vanilla extract
  • 2 1/2 tbsp lemon juice
  • 2 tsp lemon zest

Method

  1. Line cupcake tins with liners. (Around 30-34)
  2. Preheat oven to 180 degrees celsius fan forced.
  3. Cream butter and sugar by mixing using a scraper blade on medium speed, until lighter and fluffier in texture.
  4. Add vanilla and eggs one by one, until combined.
  5. Sift flour twice.
  6. Add flour and milk in alternate batches to mixer and mix until just combined.
  7. Add zest and lemon juice and mix until just combined. (Do not overmix)
  8. Fill cupcake tins with mixture (around 3/4 full). I like to use an icecream scoop which makes this step super easy and clean!
  9. Bake in oven for around 18-20 minutes until a tester stick comes out clean.
  10. Allow to cool in tin for around 5 minutes then move to a cake cooler tray to cool completely before frosting.

Strawberry Frosting

Ingredients

  • 165g strawberry puree
  • 170g butter softened
  • 330-350g icing sugar
  • 1/4 tsp vanilla extract
  • dash red food colouring

Method

  1. Reduce puree to 3 tbsp by putting in a saucepan over low – medium heat. Keep an eye on it and stir every so often so it doesn’t burn or reduce too much.
  2. When puree has reduced transfer to a small container and place in the fridge or freezer to cool, stirring occasionally.
  3. Add all ingredients to a mixer bowl and mix until combined and creamy. Add a small amount of food colouring (I used a tiny bit of pink Wilton gel food colouring. If required add more icing sugar (or milk) to gain desired consistency/thickness for piping.

References

All recipes for lemon cupcake batter

Cooking classy for strawberry frosting

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Strawberry Puree

This strawberry puree is a super easy and yummy puree which can be used as a basis in so many baking ideas. Delicious in everything from cheesecakes, cakes to frostings (when reduced). Gives it a proper strawberry flavour without any of that extract or fake taste!

Ingredients

  • 500g frozen strawberries
  • 50-65g caster sugar (to taste)
  • Squeeze lemon juice

Method

  1. Thaw frozen strawberries
  2. Place strawberries and 50g of the caster sugar in a small food processor.
  3. Whizz up and taste. Add remaining 15g sugar if required and whizz again.
  4. Done!

References

Joy baking

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Zucchini and Blueberry Loaf

This is a yummy loaf cake with some few extra goodies to add a bit more nutrition. The zucchini makes it beautiful and moist so it will keep for around 4-5 days in the fridge. Great idea for a picnic or just a lovely afternoon tea.

Ingredients

  • 500g zucchini (if don’t have enough thats fine or can add some grated carrot if you like)
  • 1/2 cup blueberries (frozen is fine)
  • 200 g walnuts or pecans (roughly chopped)
  • 3 large eggs
  • 250 ml of olive oil (or vegetable oil is fine)
  • 1 1/2 cups raw sugar (or a bit less is fine)
  • 2 1/2 cups self raising flour (alternatively mix of 1 cup wholemeal and 1 1/2 cups plain self raising flour makes it a bit healthier)
  • 2 teaspoons cinnamon ground
  • 1 teaspoon nutmeg ground

Method

  1. Preheat the oven to 180 degrees celsius fan forced.
  2. Line a loaf tin with baking paper and lightly grease with spray oil on the sides.
  3. Grate the zucchini and drain out the excess water by squeezing it out. Too much water will make the mixture too wet.
  4. To a large bowl add the eggs, oil, sugar, zucchini and whisk together.
  5. Add the flour, cinnamon and nutmeg and stir lightly until just mixed. Do not over mix.
  6. Then add the walnuts or pecans, blueberries and fold in gently.
  7. Bake in the oven for 1 hour. Check if it has cooked in the centre. Otherwise cover with alfoil to avoid the top getting too brown and cook for another 10-15 minutes at a time until a tester stick comes out clean.
  8. Allow to cool in tin for 10 minutes.
  9. Remove from tin and leave on a wire rack to cool
  10. Cut, serve and enjoy!
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Chickpea Brownies

These chickpea brownies are delicious and very easy to make. These days everyone seems to be using some fancy sugar or oil that I don’t have in the pantry. Unfortunately I can’t be bothered buying the latest go to item. So when looking for something healthy but still easy to cook with the basic ingredients in my pantry, I created the following. A bit of this and that and what comes out of the oven is gorgeous and chocolatey! Who would have known that it was healthy too, well almost!

Ingredients

  • 400g tin chickpeas – drained and rinsed
  • 2 large eggs or 3 medium eggs
  • 1/3 cup cocoa (I like to use some dutch cocoa too)
  • 2/3 cup raw sugar (whatever you have around is fine, caster sugar or raw sugar or a mix of both!)
  • 2 Tbsp of milk (plus a bit more if required)
  • 2 teaspoons baking powder
  • 1/2 cup dark chocolate melts or chips

Method

  1. Preheat oven to 180 degrees celsius fan forced.
  2. Line a rectangular brownie baking tray with baking paper.
  3. Melt the dark chocolate in the microwave for 1 minute, stir and continue in microwave in 30 sec bursts until melted.
  4. Add remaining ingredients to a stick mixer bowl and blend together until smooth.
  5. Add dark chocolate to blended ingredients and mix together until smooth.
  6. Add extra milk as required if its too thick. It should be easy to stir but not too liquidy!
  7. Pour mixture into tray and cook for 25 minutes or until a tester stick comes out clean.
  8. Allow brownies to cool in tin for 10 minutes.
  9. Remove from tin and leave on a wire rack to cool
  10. Cut, serve and enjoy! Delicious warm with a dollop of cream 🙂