Baking with Julia - Best-Ever Brownies

It's no secret I fell in love with brownies through baking with Tuesdays with Dorie. Before that I thought they were chocolatey but kind of blah. So I was really keen to see how a recipe called 'Best-Ever Brownies' would compare with what I had made previously!

Whether they were amazing or not we definitely didn't need a whole batch sitting around, especially so close to Christmas, so I made 1/4 of the recipe in a mini loaf tin. My altered recipe is below.

The taste test ...

While I wouldn't say it's the best ever, it was pretty good! I overcooked my little brownie but the very middle was perfect - fudgy and gooey and just divine with a dollop of double cream. The ends were a little drier but still in a good dense chocolate cake kind of way. My photo in no way does it justice but at 8pm under fluorescent light that's the best I'm going to get!

Best-Ever Mini Brownie

1/3 cup plain flour
pinch salt
60g unsalted butter
45g dark chocolate
1/2 cup sugar
1/2 ts vanilla extract
1 large egg   

Follow the method as per Baking with Julia p 331. Bake in a mini loaf pan at 180 degrees celsius for approx 16 minutes until firm around the edges and squoodgy in the middle. I gave mine 20 minutes and it was overdone so a few minutes less ie. 16 mins should be pretty close.

Our host this week is Monica of A Beautiful Mess so make sure you check out the original recipe!

Happy Birthday Charlie!

Hard to believe but my baby turned 2 last week! Quite honestly it has been the fastest 2 years of my life and my boys are growing up so very quickly.

To celebrate we had a party on Sunday for friends and family. It was supposed to be at the park but rain the day before (the first real rain in months) put an end to that. I had visions of muddy toddlers sliding all over the place! So Plan B was at our place and amazingly we fit 19 adults and 13 children in our lounge/dining room and little backyard. We must live in the Tardis.

Here is the birthday boy checking out his new cubby and opening his presents ...

And onto the important stuff, the food!

As you will have seen above I made Charlie a digger cake. He is obsessed with all things truck and I just I would have to do some sort of truck cake for him. I have 3 kids birthday cake books but unfortunately there was nothing quite right. I was thinking I would have to just wing it (a dangerous idea because cake decorating is really not my strength!) when I came across a digger cake on Cake 2 the Rescue.

This is a local business which sends out cake kits complete with everything you need to make a brilliant cake - cake mix, icing mix, pre-coloured fondant icing in the right amounts, food colouring, a rolling pin, cake lifter and cake board. While I wouldn't normally go for something so pre-packaged it was a real time saver and a lot of fun! And just for the record this is not a sponsored post, I paid for own cake kit and just wanted to give them a shout-out.

Here is the finished cake with M&Ms 'dirt' and lots of little fingers waiting (or not) to dig in! It was a real hit on the day and Charlie loved it. Everyone loved the taste of the cake but as the decorator I found the cake a bit too spongy. Despite being in the fridge first it still crumbled in parts when I iced it whereas a slightly denser buttercake may have held together better. No big deal really but still.

Keeping with the truck theme I also had a go at decorating some biscuits. I found this cute cutter at Matchbox and used Charlie's favourite colour orange to decorate. This was my first ever attempt at decorating biscuits and I think I did ok. My only real issue came with the tyres. I completely underestimated how much black food colouring I would need to make a real black and of course my icing was far too runny by them and began to ooze and run off the edges of a few of the biscuits. Luckily no one cared!

I used a sugar cookie recipe from Sweetapolita which you can find here and an icing recipe from I Am Baker which you can find here. I was really happy with both of these and would definitely recommend them. I also used Wilton gel colours.

So that's it! Another birthday done and dusted. Oscar is already asking for a dinosaur cake for next year so I will have another opportunity to work on my cake decorating skills.

Christmas Baking with Lucky Nuts

Recently I received a lovely gift bag of nuts from Lucky courtesy of Product Talk by Nuffnang. Just look at that haul! As a baker it made me very, very happy especially in the lead-up to Christmas which is the time of year when I cook with nuts.

I grew up watching my mum use Lucky nuts in her Christmas baking and they are what I turn to for special occasion baking too. I didn't actually realise it but Lucky almonds are all grown in Australia and in fact Lucky is the leading cooking nut brand in Australia, so they are definitely doing something right!

In case you can't see well enough I received a bag each of blanched, slivered and flaked almonds, walnuts, pine nuts, almond and hazelnut meals and 2 new products which I was very excited about.

Firstly was a bag of Easy Chef Oven Roasted Almond Meal, which as the packet says it basically a cheesecake base in a bag. So of course I had to make a cheesecake!

Secondly was a bag of Easy Chef Almond Crumble which is a mix of almond meal, flaked and slivered almonds with oats and again as the packet says, is a crumble topping in a bag. Perfect.

The walnuts didn't make it into my baking but I enjoyed them as a tasty mid-morning snack during the week. The pine nuts are set aside for pesto and the almond meal will be used in a gluten free almond shortbread recipe I am working on for Christmas. The blanched almonds will of course be decorating the tops of my Christmas cakes which aren't ready to bake yet.

I ended up making 4 desserts, perfect for Christmas for anytime really - some moist Choc Hazelnut Cakes, a Panforte Ice Cream, Almond Cheesecake and Blueberry Crumble Pie.I'm trying to cut back on sugar so some of my recipes use Natvia.

I hope you enjoy these recipes and if you would like to try any Lucky products for yourself, the full range is available in Coles with a smaller range available in Woolies and independent grocery stores.

Almond Cheesecake

Adapted from Lucky

For the crust
125g unsalted butter, melted
250g packet Lucky Oven Roasted Almond Meal
1 tbs Natvia for Baking (or 2tbs brown sugar)

For the filling
500g cream cheese
3 eggs
3/4 cup Natvia for Baking (or 3/4 cup caster sugar)
2 ts vanilla extract
1/2 cup pure cream
1/2 cup Lucky Flaked Almonds, toasted*

Lightly grease and line the base of a 23cm springform pan.

Mix together the Lucky Oven Roasted Almond Meal with the melted butter and Natvia. Spoon into the prepared tin and press over the base and up the sides. Place in the freezer to chill for 30 minutes.

Preheat oven to 180 degrees celsius (160 degrees fan-forced).

In a food processor or electric mixer, beat together the cream cheese and Natvia until smooth. Add the eggs, vanilla and cream and beat for 3 minutes. Pour the mixture into the prepared base and bake for 35-40 minutes or until cheesecake is lightly golden and just set in the middle.

Remove and allow to cool to room temperature before chilling in the fridge for at least 2 hours. Decorate with toasted almonds. Serves 8-10.

Panforte Ice Cream

Adapted from The Perfect Scoop by David Lebovitz, p68

1 cup full cream milk
1/3 cup Natvia for Baking (or white sugar)
1/2 ts cinnamon
1/4 ts ground cloves
1/4 ts ground nutmeg
Zest of 1 orange
2 cups pure cream
4 large egg yolks
1 x 110g pack Lucky Slivered Almonds, toasted*

Warm the milk, Natvia/sugar, spices and orange zest in a medium saucepan. Remove the pan from the heat, cover and leave to steep for 30 minutes. Add the cream and rewarm the mixture.

In another large bowl whisk the egg yolks.

Pour the warm milk/cream over the yolks, whisking constantly, then pour the mixture back into the saucepan. Cook the custard over medium heat, stirring with a heatproof spatula, until it thickens and coats the spatula. Pour the custard through the strainer into the cream. Mix thoroughly.

Place the bowl into an ice bath and stir the custard until it is cool.

Chill the mixture thoroughly in the fridge before churning in an ice cream maker according to the manufacturer's instructions. Add the toasted almonds in the last few minutes of churning.

* To toast almonds place them on a large ungreased oven tray and bake at 170 degrees celsius for 10-12 minutes, stirring several times. Leave to cool    

Makes approx 1 litre.


Moist Choc Hazelnut Cakes

Adapted from Curtis Stone

90g Lucky hazelnut meal
125g dark chocolate (minimum 70% cocoa)
125g butter
pinch of salt
2 whole eggs
2 egg yolks
65g caster sugar
Plain flour for dusting (can use gluten free flour)
Butter for greasing
Raspberries for serve

Place a baking tray in the oven and preheat to 180 degrees celsius fan forced. Grease the inside of 6 metal dariole molds with butter and dust with flour. Set aside.

Melt the chocolate in a small bowl over a pan of simmering water, making sure the water does not touch the bottom of the bowl. Stir in the butter and remove from the heat.

Place the whole eggs, egg yolks and sugar in a large bowl and beat with an electric mixer for 5-7 minutes or until light, pale and foamy. Fold the melted chocolate into the eggs and then the hazelnut meal, mixing gently until well combined.

Spoon evenly into the prepared molds, place on the baking tray and bake for 8 minutes. Remove from oven and allow to rest for 1-2 minutes, before turning out onto serving plates. Dust each one with icing sugar and serve with fresh raspberries. Makes 6.


Blueberry Crumble Pie

Adapted from Dorie Greenspan's Double Crusted Blueberry Pie in Baking from My Home to Yours, p361

Crust
1 1/2 cups all purpose flour
1 tbs sugar
280g salted butter, very cold and cut into tablespoon size pieces
68g coconut oil, cold
About 1/2 cup ice water

Put the flour and sugar in a food processor and pulse just to combine the ingredients. Add the butter and coconut oil and pulse only until the butter and coconut oil are cut into the flour. Gradually add the water, a few tablespoons at a time, until the dough is moist and clumpy. You want to see some pieces of butter. Check to see if the dough will stick together if pinched, and keep pulsing until it does.

Tip the dough out onto a piece of cling wrap, bring it together into a disc and refrigerate for at least 1 hour before rolling out.

Roll out the dough on a floured work surface or in between 2 pieces of baking paper. Lay the dough out into a greased 9 inch pie pan and trim the edges. Place in the fridge for 30 minutes. Preheat the oven to 180 degrees celsius. Blind bake the pastry shell for 20 minutes, then remove the lining and bake for a further 5 minutes.

Filling
1 x 500g pack frozen blueberries
2 tbs sugar
Juice and zest of 1 lemon
1 tbs cornflour mixed with 2 tbs water

Place the blueberries, sugar and lemon zest and juice in a saucepan and cook over medium heat until the blueberries have thawed. Add the cornflour and water and cook for a further few minutes until the liquid has thickened and is clear and syrupy. Remove from the heat and cool for 10 minutes.

Crumble
1 pack Lucky Almond Crumble
80g unsalted butter
2 tbs raw sugar
1/2 ts ground cinnamon

In a medium bowl mix together the Almond Crumble, sugar and cinnamon. Rub in the butter using your fingertips until well combined..

To assemble
Spoon the filling into the prepared pie shell. Sprinkle over the crumble topping evenly over the filling leaving a small gap around the edges to show the gorgeous colour of the blueberries.

Bake in a preheated 180 degree oven (160 degrees fan forced) for approx 20 minutes until the topping is golden brown and the filling is bubbling.

Remove from the oven and allow to cool for 10 minutes before serving with a big dollop of cream.

This recipe makes 1 large 9 inch pie or 4 smaller pies.

Note - this is not a sponsored post however I did receive product for consideration. For more information see Product Talk by Nuffnang.

Baking with Julia - Buttermilk Crumb Muffins

A homemade muffin, warm from the oven and fragrant with cinnamon and nutmeg. Is there anything better on a blah Monday morning?

I made quite a few substitutions with these and will do a full post on why and what I used instead, but that will have to wait until tomorrow. In the meantime make sure you visit our host Alisa of Easier Than Pie for the recipe!

Banana Bread

Fellow Aussies will remember the Great Banana Shortage of 2010 when Cyclone Larry destroyed up to 90% of Australia's banana crops. I think I actually got hubby a banana for his birthday that year!

What a difference a few years makes, because I recently bought a ton of them at 99c/kilo and we've been eating bananas every way you can think of since then. Which brings me to banana bread ...

Nothing beats homemade banana bread. Not only does it taste great but when you've got cheap bananas you can almost make a loaf for less than you can buy a single slice of it at some cafes ($4.75 at Gloria Jeans on the weekend).

I'm still trying to cut back on wheat and dairy but in a way that's not particularly noticeable to the rest of the family. Here I swapped out half the wheat flour for white spelt and used non-dairy milk and butter. You can of course use any flour, milk and butter you like.

This made a lovely moist loaf with a heady banana flavour and gorgeous aroma from the spices. Normally I would use dark brown sugar in something like this but had run out so I made do. As you do.

I froze most of the loaf already sliced so that's this week's lunchbox treat sorted. Or maybe my breakfast!

Banana Bread
Adapted from Taste.com.au

1 cup plain flour
1 cup white spelt flour (or plain flour)
1 tbs baking powder
1 ts cinnamon
1/4 ts allspice
Pinch of salt
1/3 cup brown sugar
1 tbs golden syrup
2 eggs
1/2 cup oat milk (or any milk)
50g nuttelex (or butter), melted
3 medium overripe bananas, mashed

Preheat oven to 180 degrees (160 degrees fan forced). Spray a loaf tin (approx 11 x 21cm) with oil spray and line the base and 2 sides with baking paper, allowing it to overhang.

Place the flours, baking powder, cinnamon, allspice, salt and brown sugar in a large bowl and whisk to combine. In a separate bowl mix together the mashed banana, eggs, milk, melted butter and golden syrup.

Add the banana mixture to the dry ingredients and mix gently until just combined. Spoon into the prepared tin and bake for 40-50 minutes or until a skewer comes out clean. Leave in the pan for 5 minutes before turning out onto a wire rack to cool completely.

This cake will keep for 3 days in an airtight container on the bench or slice and freeze for up to 1 month.

Pumpkin, Banana and Date Muffins

I've been on a real pumpkin kick lately, it's just such a versatile ingredient. Coming into summer here I foresee lots of roast pumpkin and feta salads, while from the northern hemisphere there is sure to be an abundance of pumpkin pie and cake recipes. Bring it on!

Ever on the hunt for healthy lunchbox ideas for hubby and the boys, I came across these muffins in a healthy lunchbox post on Fig & Cherry. I made a few small changes to the original recipe - using all wholemeal flour instead of half and half. I also added a mashed banana simply because I didn't have quite enough leftover pumpkin and wasn't keen to cook any more.

All my boys loved these. I think the banana upped the sweetness a bit and helped them to not be quite so pumpkiny (a bonus for my pumpkin-hating husband).

We took these for morning tea on our day trip to Underwater World last weekend and they felt like a real treat! Definitely made me feel better about the fish and chips we had for lunch later that day :-)

Pumpkin, Banana and Date Muffins
Adapted from Weight Watchers via Fig & Cherry

2 cups (300g) wholemeal self-raising flour (or 2 cups plain flour plus 4 ts baking powder)
2 ts ground cinnamon
1/3 cup (80g) brown sugar
1/2 cup (125ml) oat milk (or any milk)
1/4 cup (60ml) rice bran oil
1 egg
1 cup (250g) cooked mashed pumpkin
1/2 cup (100g) mashed ripe banana
1/2 cup (80g) dried dates, chopped
1 tbs raw sugar (optional)

Preheat the oven to 180 degrees (160 degrees fan forced). Line a 12 hole muffin tray with paper liners and set aside.

Whisk together the flour, cinnamon and sugar in a large bowl. In a separate bowl, mix the milk, egg and oil together. Pour the wet ingredients over the dry and stir until just combined. Fold through the pumpkin and dates being careful not to overmix.

Spoon the mixture into the prepared tray, sprinkle the tops with raw sugar and bake for 18-20 minutes or until cooked. Stand in the tin for 5 minutes before turning out onto a wire rack.

Makes 12 muffins.

Finger Buns

Another trip down memory lane with these! I can vividly recall being in a particular bakery as a child - rows and rows of sweet treats, the smell of sugar mixing with fresh bread and piping hot sausage rolls. What always caught my eye though were the finger buns with their vivid pink icing and sprinkles. What could be more attractive to a little girl?

Although I have boys I knew these would go down a treat. The buns themselves are made from a simple sweet bread dough with some dried fruit. Nothing wrong with that! Add some pretty icing and sprinkles and you have something really special.

Finger Buns

Recipe from Frills in the Hills

475g plain flour
35g milk powder
75g caster sugar
2 1/2 tsp instant dry yeast
1 egg, lightly beaten
150ml lukewarm water
40g butter, cubed
1/2 cup currants (or sultanas or cranberries)

Place the flour, milk powder, sugar, yeast and currants into the bowl of your stand mixer and mix to combine. Add in the water and egg and mix using the dough hook for about 4 minutes. Add in the butter, one cube at a time, and mix for another 6 minutes or until the dough is sticky and elastic.

Remove the dough from the mixer and place into a large greased bowl. Cover with plastic wrap and leave in a warm place for 1 hour until the dough has doubled in size.

Punch down the dough, give it a quick knead by hand and divide it into 12 even pieces. Roll each piece into a sausage then place them on a greased or lined baking tray. Leave to prove for another hour or until doubled in size.

Bake the buns in a preheated 190 degree oven (170 degrees fan-forced) for about 12-15 minutes. The buns should be risen, golden brown and sound hollow when tapped on the bottom. Remove from the oven and allow to cool on a wire rack.

I find most food colourings pretty scary in terms of both the colour and ingredients, so for these I used some all-natural colours. They made some lovely pastel shades which is just what I was after. I guess to get the really bright colours you need the nasty stuff.

Icing

1 cup pure icing sugar, sifted
2tbs soft butter
Few drops of food colouring
Coconut, sprinkles, nuts etc to decorate

In a large bowl beat together the icing sugar and butter until smooth. You may need a teaspoon or so of milk to get the consistency you want. Divide the mix into small bowls and add a few drops of food colour to each. Mix well to incorporate the colour evenly. Spread over the top of the cooled finger buns and top with decorations of your choice.

with slivered almonds

with cachous

with coconut

with chopped walnuts

Making these would be a great rainy-day project (not that we've had any rain much for months) and kids would have lots of fun decorating their own!

This recipe is a keeper.

Baking with Julia - Bagels

Bagels have been on my must-bake list for years so I was really happy they were picked for this week!

The recipe seemed long and a little daunting but there was nothing particularly complicated about it, just a lot of steps and long wait. After reading the P & Q I decided to split the batch and do each half a little differently.

For my first batch I shaped the bagels after the first rise and then rested them in the fridge for 4 hours. The instructions for shaping the bagels were a little vague. I really didn't get the whole 'draw up and pinch the dough' thing (hope it wasn't just me) so I made up my own technique. Which could be why I ended up with this:

Ahem.

So they look more like rolls than bagels. The holes almost completely disappeared during baking (clearly they weren't big enough to start with) and the end result was a little doughy. I'm guessing because there was no air circulating through the middle. They tasted pretty good though and we had bacon and egg bagels for dinner. Yum!

I made the second batch the day after, so the dough had a full 24 hours in the fridge before I shaped it. It seemed easier to shape this time and I made sure the holes were the right size before boiling them. Both times I used sesame seeds and caraway seeds on top which we loved. I dropped the oven temp by 10 degrees this time but they still got a little darker than I would have liked.

But look! I made bagels!

My only negative is that I found these really salty. Like REALLY salty to the point of having to guzzle water for a few hours after eating. So if we make these again I would definitely want to reduce the salt. Anyone know if that amount of salt is important for the texture etc?

I'm also keen to try a sweet version with cinnamon and raisins and if any of this batch lasts long enough I will make bagel chips and update this post.

Our host this week is Heather of Heather's Bytes so make sure you check her blog the recipe and some great photos.

Cocoa, Cranberry and Almond Balls

 
After completing my 3 day juice cleanse I was on the lookout for some snacks that were in line with a detox, that is, no wheat, dairy or refined sugar. What I found online was a veritable treasure trove of vegan treats. Call them truffles, bliss bombs or whatever you like, they taste amazing and are a brilliant portable snack.

This is my version simply based on what I happened to have in the pantry, but the possibilities are endless!

Cocoa, Cranberry and Almond Balls
Makes approx 20

2 cups raw almonds
1/2 cup dried cranberries
1 tbs cocoa
1 tbs rice malt syrup
1/2 cup dessicated coconut for rolling (optional)

Place the almonds in the bowl of your food processor and blitz until they form chunky crumbs. Add the cranberries, cocoa and rice malt syrup and process until you get a sticky and cohesive mix. You can made the mixture as smooth as you like but I prefer to see the ingredients in the finished product so didn't over-process them. Roll into balls, using coconut if you wish. Stored in an airtight container in the fridge they will keep for up to 2 weeks.

The taste test ...

Absolutely delicious! I'm already planning on making these, as well as a few other variations, at Christmas time. They make a great alternative to sugar and saturated fat filled chocolate truffles. Both the boys loved them too which makes for a happy mummy!

This post is linked to Veggie Mama's Meatless Mondays:

Pumpkin Spice Waffles

Brinner (aka breakfast for dinner) has become a regular feature on our weekly meal plan. And why not?! This week I decided to make waffles, and having a lot of pumpkin to use up, went searching for pumpkin waffles. I think I've said it before but pumpkin based sweet dishes really aren't popular in Australia which is such a shame as they're so good!

I actually felt great about the boys having these for dinner. They're dairy free, low in sugar, use wholemeal flour, eggs for protein and of course pumpkin for veggies. Topped with a little crispy bacon and a generous slug of maple syrup they were the perfect dinner for all of us. You could of course leave off the bacon to make them vego.

Pumpkin Spice Waffles
Adapted from Food.com

1 cup plain flour
1 cup wholemeal flour
2 ts baking powder
1/2 ts bicarb soda
Pinch salt
2 tbs brown sugar
3 ts cinnamon
1 ts ginger
1/8 ts ground cloves
1/8 ts nutmeg
3 eggs
2 tbs melted butter (I used nuttelex)
1 1/2 cups milk (I used oat milk)
3/4 cup mashed pumpkin
Maple syrup to serve

Preheat waffle maker.

Combine the all the dry ingredients in a large bowl and whisk together. In a separate bowl whisk the eggs, milk, pumpkin and melted butter. Pour the wet ingredients over the dry and mix well to combine.

Place 1/3 cup mixture into the waffle maker at a time and cook until firm and crispy, about 2 1/2 minutes. Keep warm in a low oven until ready to serve.

Makes 8 waffles.

We will definitely be making these again!

Slow Cooker Pulled Pork

It's funny how tastes change. Up until a couple of years ago I had a major sweet tooth and really wasn't a fan of chilli. Now though, give me spicy food any day, and I can take or leave dessert (although I always have room for ice cream!).

In fact I'm getting hungry just thinking about this amazing pulled pork! And on a rainy cool day like today I'm wishing this is what we were having for dinner tonight.

This  is such an easy and budget-friendly recipe. While the pork shoulder may cost a bit it will feed an army and I tend to have all the other ingredients in the pantry already. You can add as much or as little chilli powder as you like or use fresh red chillies if you have them.

The house will smell amazing during the day and the end result is the most succulent, flavourful, amazing piece of meat. I like it served on a roll with a really fresh and zingy coleslaw to balance out the richness of the meat. It will be messy but it's so worth it!

Slow-Cooker Pulled Pork

1 x 1.5kg pork shoulder, skin and excess fat removed
1 onion
6 cloves of garlic
2 ts - 2tbs chili powder
1 tbs paprika
2 ts pepper
1 ts cumin seeds
2 ts salt
1/4 cup coconut sugar
3 tbs Worcestershire sauce
2 tbs dijon mustard
3/4 cup white vinegar
1/3 cup homemade tomato ketchup
1 bay leaf

Combine all ingredients except the pork and bay leaf in the food processor and blitz until smooth and thoroughly combined.

Place the pork into your slow cooker, pour over the marinade mix and add the bay leaf. Cover and cook on low for 8 hours.

To serve - remove the pork from the slow cooker then pour the liquid into a saucepan. Bring the liquid to the boil then simmer for 10-15 minutes until it has reduced by at least half.

Using 2 forks, pull the pork into shreds then add the meat to the reduced sauce and stir to combine.

Serve on top of a hot buttered roll with plenty of zingy coleslaw. Devour.