Sunday Sweeties – Recipe Linky – Going bananas

Summer is well and truly over. It hasn’t stopped raining since Thursday night. Dora and I have coughs and colds and are both feeling sorry for ourselves. We intend on cuddling up and watching some movies. We’ll let the man of the house look after us today.

Dora is off bananas at the moment which means we always have a few left at the end of the week that are over ripe. Last week I had to throw two away so this week I made these:

Banana Choc Chip Muffins

They were nice with a hot cuppa.

Thanks for your tips about pizza dough last week. We had a much more successful batch of dough on Friday night. I used less water this time so the dough was easier to shape.

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Rainbow Birthday Cake

I wanted to make B1 and B2′s second birthday cake, just as I had their first.

Our theme was Colours of the rainbow. So, of course, there had to be a truly-colourful cake.

I am no master chef. I just tend to make things up as I go. So when the end product turned out so well, I was over the moon.

What you will need:

5 packets of vanilla cake mix, and whatever ingredients it says you will need on the box. My brand called for 2 eggs, 3/4 cup of milk and 3 tablespoons of margarine. So times that by five.

5 different coloured bottles of food colouring.

3 tins of Vanilla frosting.

A bag of 100′s and 1000′s.

You can make your own cake batter and frosting if you wish, though this time poor mummy was rushed enough as it was.

How to create this beauty:

• Make your cake mix as per the instructions on the box.
• Add a few good sized drops of one of your food colours, and mix until all your batter is evenly coloured.
• Pour into one cake tin and bake as per the instructions on your box.

Repeat this for as many cake tins as you can fit in your oven (I could only fit two at a time).

Once they are cooked, repeat the steps until you have as many different coloured cakes as you want to have layers.

Choose which colour you want on the bottom. Cover the top with frosting, spreading evenly.

Place your next colour cake on top and cover the top with frosting. Continue with remaining cakes until you have your last layer on top.

Next completely cover the whole cake with frosting. I did the top then the sides, and then came back to smooth out the top as much as I could.

To create the number on top, I cut a ’2′ shape out from a piece of paper and lightly placed it on the top of the cake.

Then I sprinkled 100′s and 1000′s over the the rest of the top around the number, lightly pressing them into the frosting so they would stay put.

Next, gently peel off the paper number, trying to bring as little frosting off with it as possible.

I also did a rim of 100′s and 1000′s on the sides, around the base of the cake.

There you have it…

Looks great from the outside, but just wait until you cut out a slice

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Sunday Sweeties – Recipe Linky – As Happy as Pigs in Mud

This gorgeous cake has been popping up on my FB newsfeed all week. Isn’t it delightful? I can’t find the original post to give credit but will keep searching. I also want to see how it was made. It would be ideal for Dora’s Peppa Pig Party that’s coming up next month.

We made our own pizza dough for dinner last night and took it over to mum’s house to create gourmet pizzas. We made it in our bread maker which was incredibly simple BUT we had lots of trouble shaping them into circles. Any tips? I’d love to hear them.

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Sunday Sweeties Recipe Linky – Spice it Up (Valentine’s Cookies)

Hi lovelies,

Hope you’re having a sweet weekend.

From Thursday:
I’m feeling the love here on Valentine’s Day after receiving a lovely gift from my hubby. So, I decided to make him a sweet and spicy treat, Sugar and Spice Cookies.

The cookies I baked are a nice twist on the traditional sugar cookies. They are not low sugar or butter but they sure taste nice, especially with the addition of the spices.

Sugar and Spice Cookies

2 1/2 cups plain flour
1 1/2 cups caster sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
250g/1 cup softened butter
1 egg
2 tsp vanilla extract

* Combine flour, baking soda, ground cinnamon, nutmeg and ginger in a large bowl.
* In a separate bowl, beat caster sugar and butter until light and fluffy. Add an egg and vanilla and mix on low speed until combined.
* Gradually add the flour mix to the wet ingredients until combined.
* Put mix into fridge for 2 hours or more until it’s firm.
* Pre-heat oven to 180˚c.
* Roll out dough on a floured board to about 1/2cm thick.
* Cut with your favourite cookie cutters.
* Place on baking trays lined with baking paper.
* Cook for 8 – 10 minutes or until golden.
* Allow to sit for a few minutes to harden before placing on a wire rack to cool.

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Sunday Sweeties – Recipe Linky – Great balls of meat

Thank you for linking up your recipes last week. They were fab!

Last night I threw together a quick recipe for meatballs. I didn’t have any fresh herbs so I used some basil pesto. The family thought they were tasty. I served them to Dora without the sauce to save me having to clean up the mess. She has a habit of ‘washing’ her face and hair with anything that is liquid at the moment.

Meatballs
500g beef mince
2 slices wholemeal bread (a few days old) blitzed into crumbs
1 egg, lightly beaten
1 tbs Worcestershire sauce
1 tsp basil pesto
1 garlic clove, crushed
1 brown onion, diced
a shake of dried Italian herbs or oregano
1 tbs tomato paste

Sauce
2 tins diced tomatoes
2 tbs tomato paste
1 tsp brown sugar
1/4 cup water
salt and pepper, to taste (optional: chilli flakes for grown ups)

Method:
1. Brown onion and set aside to cool
2. Once cooled mix together meatball ingredients
3. Roll them into tablespoon sized balls.
4. Brown them in a pan on medium heat.
5. Add the sauce ingredients and allow to cook on a low heat (covered) for another 20 minutes.

Serve with spaghetti.

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{Recipe} Wholemeal, apple and sultana muffins

I have bookmarked so many recipes that I want to try when I get some spare time. With most recipes I try out, I usually end up changing them a little to become my own. Either because I don’t like an ingredient, or I would prefer a similar one. Or because I simply don’t have an ingredient on hand so I substitute it for something else.

My latest endevour, Wholemeal, apple and sultana muffins.

B1 and B2 love apple and are obsessed with sultanas, so I thought these may just be a hit.

Ingredients:

2 cups wholemeal self raising flour
1 1/2 teaspoons cinnamon
1/2 cup brown sugar
1 cup milk
80g margarine
1 egg, beaten
3/4 cup sultanas
2 apples, peeled and grated (I used Royal Gala apples)

Method:
1. Preheat oven to 200˚c. Spray your muffin trays with cooking spray (I made 12 normal size muffins and had enough left over batter to make 4 mini muffins).

2. Place flour and cinnamon in a bowl. Add sugar, milk, margarine, egg, sultanas and apple. Stir until combined.

3. Spoon into prepared pans.

4. Bake for 20-25 minutes until muffins are golden brown and spring back when touched. Keep an eye on the mini muffins if you have a mix of mini and normal size, as they will cook more quickly. Turn out onto a wire rack to cool.

 Enjoy!

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