CHOCOLATE PEANUT BUTTER MUFFINS

2 cups self raising flour

3/4 cup sugar

1/2 cup cocoa, sifted

3/4 cup canola oil

1 cup + 2 tablespoons milk

1 egg

1 teaspoon vanilla

1 packet (283 grams)reeses peanut butter chips

preheat oven to 180 c. line  2 x 12 hole muffin tins with paper muffin cases. amount depends on the size of the muffin tins.

place the flour, sugar and cocoa into a large bowl. stir to combine.

place the oil, milk, egg and vanilla into a jug/bowl and stir to combine.

tip the liquid into the dry ingredients and stir until well combined.

stir in the peanut butter chips.

3/4 fill each muffin case, levelling the top. 

cook for approx. 20 minutes or untl a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

1 cup butter, soft (226 grams)

1 cup crunchy peanut butter (245 grams)

3 cups icing sugar

1 teaspoon vanilla

2 tablespoons milk

in a large bowl, using an electric mixer, beat the butter and peanut butter until creamy and well combined.

add in the icing sugar 1/2 cup at a time until well combined

with the mixer on low, beat in the milk and vanilla until well combined. then up the speed and beat for another 10 seconds.

pipe or spoon icing onto muffins.

 

CURRIED VEGETABLE ROLLS......made in sausage roll machine

1 medium onion, diced

4 medium potatoes, 1 cm dice

1 teaspoon chopped garlic

2 tablespoons curry powder 

1 teaspoon tumeric

1 1/2 cups frozen peas, corn and carrots

1 cup chicken stock

2 tablespoons fruit chutney

salt and pepper to taste

5 frozen puff pastry sheets

sweet chilli sauce to serve

in a frypan over medium heat, saute the onion, stirring until translucent.

add the frozen vegies  stirring to combine.

add the potato, garlic, curry powder and tumeric. stir until the vegies are well coated.

add the stock. cover, lower heat to simmer and cook until the potatoes are soft and pretty much all of the liquid is evaporated. stir occasionally.

stir in the chutney and salt and pepper

remove from heat and allow to cool.

cut one sheet of the pastry in half and place one half on the bottom of the sausauge roll machine. place about 2 tablespoons of mix into each cavity. cover with the other half of the pastry and cook until golden.

serve with sweet chilli sauce.

 

CINNAMON SWIRL TEACAKE MUFFINS

TOPPING

1/2 cup plain flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup butter, melted

BATTER

2 cups  self raising flour

3/4 cup sugar

3/4 cup canola oil

1 cup milk

1 egg

1 1/2 teaspoons vanilla

CINNAMON SWIRL

1/3 cup sugar

1 1/2 teaspoons cinnamon

preheat oven to 180c. (350 f.) line 1 x 12 hole large muffin tin with paper patty pans or 2 x standard muffins tins....make 12 large or 18 standard.

mix all the ingredients for the topping together until just combined. put aside.

mix the cinnamon and sugar together for the swirl and put aside.

for the batter...in a large bowl, stir the flour and sugar together. stir in the rest of the ingredients until just combined.

evenly distribute the batter between the patty pans. 

sprinkle the batter evenly with the cinnamon sugar and lightly swirl through with the end of a teaspoon.

evenly place small blobs of the topping mix over the top of the batter.

cook for approx. 20 - 22 minutes or until golden and a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool completely.

drizzle with icing.

ICING

1 cup icing sugar

1 teaspoon vanilla

enough milk to make a just runny paste.

mix all together and drizzle over the muffins.

 

CHOCOLATE BANANA MUFFINS ....with choc chips

2 cups self raising flour

3/4 cup sugar

1/2 teaspoon bicarb soda

2 tablespoons cocoa, sifted

1/2 cup + 1 tablespoon milk

3/4 cup canola oil

1 egg

4 medium over ripe bananas, peeled and mashed

1 cup choc chips

preheat oven to 180 c (160 c fan forced) 350 f. line 2 x 12 hole muffin tins with  paper patty pans.

in a large bowl, place the flour, sugar, bicarb and cocoa. stir to combine.

stir in the milk, oil and egg. then add the banana and choc chips, stir till just combined.

3/4 fill the patty pans.

cook for approx. 18 - 20 minutes or until a skewer comes out clean.

I dusted with icing sugar mixed with cocoa.

 

CHOCOLATE RASPBERRY JAM CAKE

3/4 cup butter, soft (185 grams)

1 1/2 cups sugar

3 eggs

1/2 cup "dollar sweets" raspberry baking filling*or raspberry jam

1 teaspoon vanilla

1 1/2 cups self raising flour

1 1/2 teaspoons bicarb soda

1 cup cocoa, sifted

1 1/2 cups milk

3 tablespoons filling or jam extra

preheat oven to 180 c (160c fan forced) 350 f. line base and grease and flour side of 23 cm (9 inch) springform tin.

using an electric mixer, cream the butter and sugar with 1 tablespoon of the milk.

add eggs one at a time, beating well after each addition.

beat in filling/jam and vanilla.

fold in flour, bicarb, cocoa and the rest of the milk.

pour into tin.

cook for approx 70 minutes or until a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

when cold, cut cake in half and spread bottom with the extra filling.

place top on and ice with ganache.

GANACHE

200 grams dark chocolate chips

1/3 cup thickened cream

in a glass bowl mix the cream into the chocolate then in the microwave, heat in 20 second intervals, stirring after each until chocolate is melted.

stir well then let sit for about 5 minues to thicken then spread on cake.

*note I use the filling because it has no seeds.

 

100 COOKIES RECIPE

you can add just about anything to the batter...today just for the kids.

500 grams butter, soft

1/2 cup sugar

1 can condensed milk

5 cups self raising flour

preheat oven to 180 c (160 fan forced) 350 f. line baking trays with baking paper.

in a large bowl, using an electric mixer, cream the butter and sugar then beat in the condensed milk.

stir in the flour a cup at a time, until well combined.from here, I divided the batter in half, used half and put the rest in the freezer.

Divide the mixture evenly into bowls. depending on what you wish to add to the mix.

using heaped teaspoons of batter, roll into walnut sized balls and flatten slightly with the bottom of a glass dipped in flour.

cook for 10 - 12 minutes or until golden.

leave on tray for 5 minutes then remove to wire rack to cool completely.

I used four bowls

1. adding about 3 tablespoons sprinkles to make funfetti

2. rolling in hundreds and thousands

3 adding about 3 tablespoons choc chips

4.cooked plain and added flavoured icing.

you can add just about anything to the batter. some  I've made ...

CORNFLAKE COOKIES by adding orange rind and sultanas then roll in cornflakes.

THUMBPRINT by making an indent in the centre and adding jam or lemon curd.

SNICKEROODLE roll in cinnamon sugar.

 

IRISH APPLE CAKE

2 1/2 cups self raising flour

150 grams butter, cold (5.30 oz)

3/4 cup sugar

1 teaspoon ground cinnamon

750 grams granny smith apples (26.5 oz)

2 eggs

1/4 cup milk

extra sugar

preheat oven to 180c (160c fan forced) 350 f. line base and grease and flour sides of a 23 cm (9 inch) springform tin.

peel, core and roughly chop apples.

place the flour and butter into a large bowl. using fingers, rub butter into the flour until mix resembles breadcrumbs.

add the sugar, cinnamon and apple,  stir until well combined.

mix the eggs and milk together then pour into the flour mix. stir until well combined.

spoon mix into tin. pressing to the sides.

cook for approx. 1 hour or until a skewer comes out clean.

serve hot with custard or cream or both.

original recipe taken from  TASTE and altered slightly.