Carrot Cake.
I thought for my last week, that I would make something I love, and wouldn’t normally bake… This recipe is from a different Tupperware recipe book…
the cake
250ml oil
250ml sugar
3 eggs
330ml flour
2ml cinnamon
2ml baking powder
2ml salt
2ml bicarbonate of soda
500ml coarsely grated carrots
Icing
175ml smooth cream cheese
60g butter
250ml icing sugar
vanilla essence
125ml pecan nuts, chopped
-preheat the oven to 180 degrees
-beat the oil and sugar together. Add the eggs, one at a time. beat well.
-sift the flour, cinnamon, baking powder, salt and bicarbonate of soda. Add to egg mixture. Mix in the grated carrots, but remember to keep some aside for decoration.
-Bake in a greased cake tin, for 30 minutes
Icing: Reserve some nuts for decoration. Mix all the ingredients together with a paddle scraper.
Ice the cake and decorate with some of the grated carrots and chopped pecan nuts.
and enjoy….
Zuchinni Bake.
This week, I thought I would change it up a bit, I have done a lot of baking! and it’s been a lot of sugar! So this week, I am baking a savory Dish…
1 Packet of Baby Marrows – Grated
1 onion – chopped finely
5 eggs
3-5 rashes of bacon
1 Cup of grated cheese
1 cup of self raising flour
¼ cup of oil
salt and pepper
- Preheat the oven to 180
- Combine all the ingredients into a bowl
- Grease an oven proof dish
- Pour the mixture into the dish and bake until golden brown
once cool, cut into squares and serve up!!
Whoopie Cakes
I wanted to make these because they look pretty cool. I found a recipe book, which has recipes for all types of Whoopie cakes, and I hadn’t had an opportunity to use it. This is the recipe for the classic Whoopie cake.
115g Butter, softened, plus extra for greasing
200g soft dark brown sugar
1tsp vanilla extract
1 large egg
280g white plain flour
50g cocoa powder
1 ¼ tsp bicarbonate of soda
225ml buttermilk
pinch of salt
-preheat the oven to 170
-Line 3-4 large baking sheets with baking paper or if you have a whoopie pan, grease the wells
-Mix the butter, sugar and vanilla extract until light and fluffy, then beat in the egg
-Sift the flour, cocoa powder, bicarbonate of soda and salt into the bowl and mix together.
-Add the buttermilk and mix until combined
-Using an ice-scream scoop or table spoon, put the mixture onto the prepared baking sheets in 5cm diameter and about 3cm high, leaving space between each whoopie to allow room for spreading
-Bake in the oven for 10-12 minutes until firm to the touch.
-When the whoopies are cool, match each whoopie half with its closest partner in size
-Spread the filling which you made last week, on half of each pair generously with the filling
-Top each with its matching half, flat side down, and press gently together
Home-made Marshmallow Creme
Next week, I will be attempting to make whoopies, which requires a good filling. So this week, I Thought I would play around with a marshmallow filling… you can keep this filling in the fridge until you need it next week.
70g icing sugar
1 large egg white
225g light corn or golden syrup
pinch of salt
Sift the icing sugar into a bowl
Put the egg white, syrup and salt into a bowl, and mix with an electric mixer on high speed for 5 minutes until thick and doubled in volume.
On a low speed, gradually add the icing sugar in spoonfuls. Mix until combined
Use immediately or store in the refrigerator for up to 2-3 days.
it should be quite thick, and very white in colour
Condensed Milk Tart.
I needed a quick dessert for a dinner with some friends, and this was the perfect solution! The recipe is from a recipe book called “100 years of Sweet Baking Memories”…
Ingredients
2, 220g frozen unbaked sweet shortcrust pastry flan cases (you can buy these from coles, in the frozen pastry section)
395g Nestle Sweetened Condensed milk
2 cups milk
2 tbsp custard powder
2 tbsp cornflour
1 egg
1 tsp vanilla essence
2 tsp ground cinnamon
Cook the flan cases according to packet instructions
In a large saucepan, combine Nestle condensed milk and milk, stir until combined
In a large bowl, combine custard powder, cornflour, egg and vanilla. Slowly pour milk mixture into custard mixture, whisking.
Add the mixture back to the saucepan and cook over medium heat for 10 minutes or until thickened.
Pour into prepared flan cases, evenly sprinkle cinnamon over both flan cases.
Refrigerate for 1 hour or until cooked.
