Chewy, delicious banana cake. Go on, kid yourself it’s healthy! 🙂
Firstly, apologies that my photos for this recipe are rubbish. The artificial light when I made them was terrible. And the natural light the next day didn’t seem to improve matters!
This recipe is from my copy of Sweet and Savoury Bites by Jane Price.
These mini doughnuts are baked rather than fried, making them more doughnut-shaped cakes than real doughnuts. But they’re still delicious and better for you!
My sister gave me a mini doughnut pan and after some internet searches, I found this recipe at Tesco realfood.
Ingredients (original recipe says makes 12. I got 24 mini doughnuts from these quantities!)
You’ve guessed it: individual carrot cakes. What more could you want?
I got this recipe from one of my baking bibles: Nigella’s How To Be A Domestic Goddess. As usual, I’ve written the method to reflect the little changes I made as I went along.
Ingredients (makes 12-16 cupcakes)
I finally managed to bake muffins with a crunchy topping!
I usually base my decisions about what to bake on the ingredients I have in the cupboard and need to use up. Last week I made oat and pecan squares and, after the first tray vanished rather quickly, I wanted to make another batch. But this time I decided to vary the recipe to use hazelnuts instead of pecans. I had the hazelnuts weighed and chopped, ready to go. And then my toddler distracted me and the oat squares went into the oven without any nuts in the mix at all.
And so, this week I’m pleased to give you hazelnut muffins! 🙂
I got the basic muffin mix recipe here (although it’s for choc chip muffins) and then introduced my own variations.
Ingredients (makes 12 muffins)
Chocolate brownie + cupcakes. What’s not to like?!
My toddler has recently become obsessed with a supermarket magazine that was lying around at his grandparents’. He loves looking at the food pictures and I’ve now been made to look at them so many times I gave in and made a couple of things! I didn’t follow the recipe exactly… so I’ve included my changes below.
Ingredients (makes 12 cupcake brownies)
Brownie mix + a layer of caramel filled chocolate = a cheat to delicious, extra-chewy brownies. Heart-shaped for Valentine’s Day, but delicious every day.
The recipe for the brownie mix I also used for my chocolate cheesecake brownies, I just adjusted the quantities and added a bar of Cadbury’s Caramel. Any caramel filled chocolate would do though.
I just discovered this is my 200th post! How did that happen?!
Ingredients (8 large hearts or 16 rectangular brownies)
This lemon cake is so light and fluffy you could believe it’s calorie free! (It’s not. Sorry)
- 100 g butter/margarine
- 100 g caster sugar
- 2 eggs
- 100 g self-raising flour
- 2 level teaspoons baking powder
- Grated rind of 1 lemon
Line your choice of tin. I used a tray bake tin, but a circular tin would also work. You could also use this mixture to make cupcakes/buns. Preheat the oven to 180 degrees C.
Wait!There’s more. Click for the rest of the recipe and more lovely pics!
Making the most of the delicious combination of chocolate and orange, these cakes are easy-to-make and fun for kids of all ages.
Ingredients (makes 8 buns/cup cakes – multiply up as you need! Muffins also an option…)
Wait! There’s more. Click for the recipe and more lovely photos!