Carrot Muffins with Apricot and Almond

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No cupcake wrappers in the house so no cupcakes today, just muffins instead! Carrot cake is delicious… everyone who doesn’t like it probably just hasn’t tried a good one yet….. ๐Ÿ˜‰

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My dad grew this rose in his glorious garden haha so I had to take a picture!

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(There are a few more of his flowers on my insta)

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Carrot Muffins with Apricot and Almond
Ingredients:
Muffins:
2 eggs
1/2 cup oil
3/4 cup brown sugar
1/3 cup sour cream
1 cup flour
1 tsp baking soda
1 tsp cinnamon
3/4 cup grated carrots
Topping:
3 apricots (quite ripe)
Flaked almonds
Icing:
30g butter
3/4 cup icing sugar
A little hot water

Instructions:

Preheat the oven to 170 degrees Celsius. Grease a 12 hole muffin pan.

Whisk the eggs, oil, sugar and sour cream. Fold in the flour, baking soda and cinnamon. Fold in the carrots until just combined. Divide between the muffin holes (I only got 10 from mine). Bake for 20 minutes until the top springs back when pressed lightly.

Cool for a few mins then remove from the tin and cool completely. While they are cooling (or cooking, you can do this earlier), chop up the apricots and microwave for one minute on high, stir and then repeat. Cool completely then chill.

Soften the butter for the icing then mix in half the icing sugar and beat very well by hand. Add a few drops of water and add the rest of the icing sugar. Beat until thick and fluffy. Spread on top of the muffins then dollop on some apricot compote. Sprinkle the almonds on top. Chill until 5 mins before serving.

Makes 10 and they are just as delicious even three days later if kept chilled!

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Christmas Day Buttermilk Pancakes with Fruit and Cream

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Pancakes are hands-down one of the best foods ever; I’m not even going to confine them to ‘breakfast foods’ because there’s no way you couldn’t eat them for every meal… As with everything sweet served at family meals, we made whipped cream to go with these but yogurt would be perfect too. I sprinkled the tangerines with a tiny bit of sugar and some cinnamon before serving.

Hope you had a lovely Christmas if you celebrate it, or at least a nice time with your friends and family!

There is an iced coffee with Bourbon and vanilla cream on top in the background there, which I asked my little brother to ‘hand model’ for in a photo below… ๐Ÿ™‚

Christmas Day Buttermilk Pancakes with Fruit and Cream
Ingredients:
Pancakes:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 cup rice flour
1/4 cup white sugar
4 eggs
2&1/4 cups buttermilk
Zest of one orange or lemon
1/4 cup olive oil
To serve:
Whipped cream
Maple Syrup
Toasted coconut flakes
Fresh fruit of your choice

Instructions:
Mix all the dry ingredients together, then add the wet ingredients and mix the batter until combined.

Heat up a skillet pan or a frying pan and drizzle in a little oil. Cook the pancakes until golden (they will turn quite dark but they still taste great don’t worry), and keep warm by placing a tea towel over them while you cook the others.

Serve ASAP and enjoy with whatever toppings you wish!

Serves 8 people

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Honey Lemon Petit-Fours

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It was winter. Edible flowers had been located. Lemon and honey drinks had been consumed in the double digits to cure the sore throats and coughs. Why not combine all of these into bite-size cake form? Those of you in the northern hemisphere seem to be looking forward to fall/autumn so hopefully this recipe will inspire some lemon and honey recipes ๐Ÿ™‚

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I made a plate of goodies for some friends and features some caramel slice (find the best recipes here and here) and some little pieces of this pumpkin and blueberry tart ๐Ÿ™‚

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Honey Lemon Petit-Fours
Ingredients:
Cake:
1/4 cup olive oil
1/3 cup honey
1 egg
1/2 cup yogurt
Zest and juice of one lemon
1/2 tsp each baking powder and baking soda
1/2 Tbsp white vinegar
1 cup flour
Icing and filling:
1/2 cup icing sugar
1 tsp butter
2 Tbsp both raspberry jam and marmalade
To decorate:
Edible flower petals

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

Mix the ย cake ingredients together (if your honey is creamed, you will want to soften or melt it a bit first). Pour into the tin and bake for about 15 minutes, until a cake skewer comes out clean. Cool in the tin.

Cut the cake in half. Annnnd now cut it into half again so you have quarters. Spread some jam on one quarter and place another on top. Repeat with the other quarters and the marmalade. Cut each quarter into four petit-fours (there are a lot of ‘fours’ going on here). Now to ice! In one little bowl, heat half the icing sugar, half the butter and about a tsp of the jam until a glaze forms. Spread on top of the jam filled cakes and arrange some petals on top. Repeat with the marmalade on the marmalade filled petit-fours. Leave until the glaze is set.

Makes 8 petit-fours, and the cake can be made the day before as it lasts very well ๐Ÿ™‚

 

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Enjoy your week!

Sami xx

{Vegan} Papaya Mini-Cakes

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What to do with those tinned fruits that you just can’t seem to use? In New Zealand, tinned papaya isn’t something you come by often… a bit like tinned water chestnuts and button mushrooms. They stray from canned peaches territory!

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It was full summer when I made these cuties. Sadly, it is not longer summer but I managed to finally write out the recipe properly! They bring back memories of sunshine that hasn’t been seen in a while ๐Ÿ™‚

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They are really nice as an afternoon treat, or they would go amazingly with just a plain vanilla ice cream. Superb in fact. Plus they look cute ๐Ÿ™‚

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Anyway, I hope all your baking adventures are going well! We are heading into birthday cake season, and mine started with a dairy and gluten free coconut, lime and crabapple cake for a good friend of mine. Recipe to come! Enjoy your week everyone ๐Ÿ™‚

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{Vegan} Papaya Cakes
Ingredients:
Cake:
1 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 cup desiccated coconut
210g tinned papaya
1 Tbsp white vinegar
3 Tbsp oil
1/2 cup + 2 Tbsp water
Icing:
2 Tbsp dairy free spread
1/2 cup icing sugar
1/2 tsp vanilla extract
To decorate:
Chopped fruit
Edible flower petals

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20×20 cm diameter square cake tin.

Whisk together the flour, sugar, baking soda and coconut. Drain the papaya, save a chunk for decorate and puree the rest. Add to the dry ingredients along with the vinegar, oil and 1/2 cup water. Whisk until smooth. If the mixture is a little thick (it shouldn’t be very thick like a butter cake batter, it should be thicker than pancakes though) then add some of the extra water. Pour into the tin and bake for about 20 minutes, until a skewer comes out clean when inserted. Cool in the tin.

Unmold the cake and cut into circles. I used about 6cm diameter rounds to make mine! Beat together the icing ingredients until light and fluffy. Spread a thin layer of icing on the tops of the cakes. Place the rest in a piping bag and pipe a cut wee ring of dots around the top of the cakes as a crowning glory. Stack them on top of each other and decorate with the fruit and petals. I sprinkled mine with some more coconut too.

Makes about 7 little cakes, and lasts well for two days after making.

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Purple Ombre Vanilla Donuts

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Ombre Vanilla Donuts
Ingredients:
Donuts:
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp vanilla essence/extract
50 grams butter, melted
1 egg
250mls milk
+a little extra milk
Icing:
1 cup icing sugar
1 Tbsp butter, melted
Hot water
Blue and red food colouring
To decorate:
Sprinkles!

Instructions:
If you are using the oven to bake these babies, preheat the oven to 180 degrees celsius and grease your donut tin. This recipe makes about 30 little donuts, so you may have to cook them in batches.

Meaaaanwhile, mix together the flour, sugar and baking powder. In another bowl, mix together the vanilla, butter, egg and 250mls milk. Make a well in the dry ingredients and mix in the wet ingredients until combined. The mixture should be thick enough to spoon into the donut molds. If it’s too thick, add a but more milk. Preheat the donut maker, if using. Fill the donut holes about 3/4 full and cook until golden and spring back when lightly touched (About 10 minutes in the oven if you are using that method). Cool on wire racks.

Onto the icing! Mix together the icing sugar, butter and a bit of hot water until you have a thick icing. Add some red food colouring and only the tiniest dab of blue. Mix and ice a handful of donuts before adding a little more blue colouringย (don’t forget to add on the sprinkles now, before the icing sets. ย Ice some more and keep repeating until you have used up all the donuts/icing.

Enjoy! Makes about 30x5cm diameter donuts.

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Carrot Cake Muffins with Lemon Cream Cheese Frosting

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Nyahhh! This is a bit of a rushed post…. I just realised it’s been a whole week. So here, quite fittingling, are some muffins that I made in a rush too, at work. This is what happens when the cabinet is almost empty and it’s a public holiday. Customers.

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Excuse the awful photos. Hopefully they convince you that these muffins are delicious ๐Ÿ™‚

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Carrot Cake Muffins with Lemon Cream Cheese Frosting
Ingredients:
Muffins:
250g grated carrots
2 eggs
1/2 cup sugar
1/2 cup oil
1 cup flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Icing:
30g butter
1/2 cup icing sugar
3 Tbsp cream cheese
1 tsp lemon zest
1 tsp lemon juice
To decorate:
Dried apricots, chopped
Toasted coconut threads
Currants/dried cranberries
Flaked almonds

Instructions:
Preheat the oven to 180 degrees Celsius. Grease 6 holes of a muffin tray.

Beat the eggs, sugar and oil until combined. Sift together the flour, baking powder, cinnamon and ginger and fold into the egg mixture, followed by the carrots. When JUST combined, spoon into the muffin holes and bake for 20 minutes, until a skewer comes out clean when inserted. Cool in the trays for 20 minutes and then unmold and cool completely.

Beat together the butter and icing sugar until pale and creamy, followed by the cream cheese, lemon juice and lemon zest. Spread on top of the cupcakes and decorate with the nuts, coconut and fruits.

Makes 6

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Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds

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What happens when you have 10kg of honey that’s too grainy and bitter to use for smoothies?
You try to use it up…. in as many ways as possible. Hence, honey tea cake time ๐Ÿ™‚ I gave them cute little crowns of flaked almonds because, well… it’s cute. And delicious!

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This is a melt and mix style of recipe, which makes six pretty large individual cakes. They didn’t even last until the next day, so I’m not sure if they are just as delicious the next day, but keep them in an airtight container and they should be fine ๐Ÿ™‚

Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds
Ingredients:
Cakes:
150g butter
370g honey
3 eggs
245g flour
2 tsp baking powder
Frosting:
30g butter, softened
60g cream cheese
100g icing sugar
2 tsp cinnamon

Instructions:
Melt the butter and honey over very low heat until the butter is melted. Leave to cool for 20 minutes.

Preheat the oven to 160 degrees Celsius. Grease a 6-hole Texas-muffin pan.

Beat the eggs lightly and mix into the butter and honey mixture, followed by the flour and baking powder. Mix until combined and pour into the tray. Bake for 35 minutes, until the tops spring back when lightly touched. Cool in the tins for a bit and then unmold and cool completely.

To frost, beat the frosting ingredients together until light and fluffy. Spread on top of the cakes and arrange the the flaked almonds around the edges.

Makes 6.

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Lemon, Olive Oil and Blueberry Muffins

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Let’s just ignore how inconsistent my oven is for a moment, and enjoy the idea of fresh muffins! For breakfast is the best.

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These ones have a crunchy topping and lots of blueberries to contrast the tangy lemon. This recipe is pretty much an adaptation of this one here. Olive oil adds a bit of richness to the flavour this time.

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These are what I would call proper muffins; I can get quite passionate about the differences about cupcakes and muffins. Bakeries are fooling you. But I won’t get into that today. Happy Friday, and I hope you have a weekend full of relaxation and maybe even a fresh batch of muffins!

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Lemon, Olive Oil and Blueberry Muffins
Ingredients:
Muffins:
3 cups flour
3 tsp baking powder
1/2 cup any sugar
1 tsp lemon zest
1 egg
2/3 cup olive oil
1 cup fresh or frozen blueberries
1 cup-ish milk
Topping:
1/4 cup raw sugar
1 tsp lemon zest

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole muffin tray.

In a large bowl, combine the flour, baking powder, sugar and lemon zest. Make a well in the centre, crack in the egg and pour in the olive oil. Whisk the two together, thenย add half the milk. Start to gently fold the mixture. Add the blueberries and some more milk, as needed for the mixture to be wet but not runny. Keep gently folding until just combined. If there are a few lumps, it’s okay! {Trust me, my mum has told me time and time again that it’s fine, and she created this recipe from scratch and even made a recipe book purely devoted to muffins. She’s cute}. Spoon evenly into the muffin holes.

Mix the raw sugar and lemon zest and sprinkle on top of the muffins. Bake for 15 minutes, until a skewer comes out clean when inserted. Cool slightly, then unmold and eat warm! Or cold. But the best is warm.

Makes 12, and they are not quite as good but still delicious the next day.

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Mini Vegan Walnut & Banana Cakes with Cinnamon Frosting

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I did some baking to use up some bananas. Again ๐Ÿ™‚
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These little cuties are small-batch, vegan, and delicious. They are even layered. Layered cakes are cute. My vegan-month is progressing interestingly, I cheated once so far…. when we went to lunch. Scrambled eggs were cheapest and also very delicious. I’m sorry.

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But hey! Ignore my cheating and indulge yourself instead ๐Ÿ˜€

Vegan Mini Banana Cakes with Cinnamon Frosting
Ingredients:
Cakes:
1 banana
2 tbsp brown sugar
1/4 cup oil
1/4 tsp baking soda
1/2 baking powder
Cinnamon
2/3 cup flour
A couple chopped walnuts
2 Tbsp vegan milk
Icing:
1 Tbspย vegan spread
1/2 cup icing sugar
2 tsp vegan milk
Cinnamon
Walnuts to decorate

Instructions:
Preheat the oven to 180 degrees Celsius and grease three 7cm-diameter ring molds and place on a greased tray.

Mash the banana into the brown sugar and oil, them mix in the baking soda and baking powder, as well as cinnamon. As little or as much as you like. Mix in the flour and walnuts gently then add the milk a little at a time to add moisture. Don’t over mix. Dip the bottom of the molds into the batter so they stick to the tray. Spoon evenly into to the ring molds and bake for about 20 minutes until a skewer comes out clean. Cool for 10 mins, un-stick the bottoms and cool completely in the rings.

For the icing, mix together the icing ingredients. Again, cinnamon to taste. Un-mold the cakes and cut each into three layers. Spread some icing between each layer and on top. Decorate with walnuts.

Makes three cute wee cakes which are just as delicious the next day!


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