Chocolate Banana Muffins

And so we have ourselves another long weekend! It really does feel as though we’ve had quite the run of them lately.

Unfortunately the weather has been a little drab, meaning outdoor adventures are not all that appealing. Instead, we’ve been making the most of having quiet time at home. Movies have been watched, artwork has been created, and games have been played. I even managed to finish another book (!) and gratefully ticked off some little admin tasks I’ve had on my ‘to do’ list for a while.

There has also been time spent in the kitchen. I cooked up a chicken tikka masala last night, and I’ve got some homemade vegetable stock currently bubbling away on the stove. And this morning, when I realised a couple of bananas had seemingly turned brown overnight, a batch of banana muffins was the solution!

I decided to add a chocolate spin to my regular recipe – for with the fog lingering outside – chocolate would surely add some cheer. Some were topped with walnuts, some without (school friendly). We enjoyed some of the muffins warm straight out of the oven for morning tea, with the rest being packaged away to be added to the lunchboxes during the week.

Not a bad way to spend a long weekend indeed!

Print Recipe
Chocolate Banana Muffins
Course Baking
Keyword muffin
Servings
muffins
Ingredients
Course Baking
Keyword muffin
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 160C (fan forced). Line a 12-cup muffin tin with muffin cases.
  2. Cream butter and sugar in a mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition.
  3. Add the banana and vanilla, and beat until combined.
  4. Sift in cocoa powder and flour, and add milk. Stir until just combined.
  5. Spoon into prepared cases, and top with walnuts (optional). Bake for 30 minutes (or until cooked through).
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Tim Tam Slice

I wanted to try a new slice creation when asked to ‘bring a plate’ to a friend’s BBQ the other week. Normally I take my rocky road, or lemon slice, but with a packet of Tim Tams sitting in the cupboard – well I had my inspiration to try something new.

On the subject of Tim Tams – they really are quite iconically Australian, aren’t they. So much so that when we had Japanese exchange students stay with us when I was younger, they took back packets of Tim Tams by the suitcase-load.  They weren’t all that fussed about Vegemite, but they couldn’t get enough when it came to Tim Tams!

But I digress.

This ‘no bake’ Tim Tam slice was made simply with biscuits, Tim Tams (of course), condensed milk, butter, coconut and cocoa powder.

Combined, pressed into a pan, then topped with white chocolate and more biscuit pieces. Then it was into the fridge to set – no baking required.

Then, after a few hours, the slice was ready to slice and serve.

I’m pleased to report that the slice had all the hallmarks of their biscuit inspiration. Full of chocolate and crunch.

A word of warning though….you may find it difficult to stop at just once piece…





Print Recipe


Tim Tam Slice

Course Baking
Cuisine Slice

Prep Time 20 minutes + cooling time

Servings
pieces


Ingredients

Course Baking
Cuisine Slice

Prep Time 20 minutes + cooling time

Servings
pieces


Ingredients


Instructions
  1. Line a slice tray with baking paper.

  2. Place the sweetened condensed milk, butter and cocoa powder in a small saucepan, and heat over a low heat - stirring until the butter has melted and the mixture is combined. Remove from the heat.

  3. Meanwhile, combine the Marie biscuits, half of the chopped Tim Tams and coconut in a large bowl. Add the butter mixture and stir until well combined. Press into the prepared slice tin.

  4. Melt the white chocolate, and pour over the slice. Sprinkle with the remaining chopped Tim Tams and place into the fridge for a few hours to set. Slice and serve.


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My favourite Lemon and Coconut Slice

When asked to “bring a plate”, I often lean towards creating a sweet treat. Rocky road is usually my “go to” sweet, and is generally well received, but on other occasions I like to bring a plate of lemon slice.  For it is easy to make, requires no baking, and the leftovers keep really well too.

Recently I offered to make a couple slices for a birthday party. I had a few chocolate based ones in mind, and figured my favourite lemon slice would work beautifully as a nice flavour contrast to those. And with some lemons leftover from the peach and lemon cake, well it was a no-brainer really.

So one dreary morning, my helpers and I got to work. Lemons were juiced and zested, biscuits were crumbed and condensed milk and butter were heated. And before too long we had ourselves a big tray of lemon slice, sprinkled with coconut, and ready to be sliced and served.

This was a great slice to make with the kids too. They had a lot of fun turning the food processor on and off, and stirring the coconut and melted ingredients into the biscuit crumbs. Bowls and spoons were licked not long after, and coconut was liberally sprinkled over the iced slice (and most of the kitchen benchtop, but let’s not talk about that…!)

Print Recipe
Lemon and Coconut Slice
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Instructions
  1. Process the biscuits in a food processor until they resemble fine breadcrumbs. Place in a large bowl, add the coconut, lemon juice and zest, and stir to combine.
  2. Place the sweetened condensed milk and butter in a saucepan. Heat slowly, over a low heat, stirring until the butter has melted.
  3. Pour the butter mixture into the biscuit mixture, and stir until well combined. Press firmly into a slice tin (that is lined with baking paper), and place in the fridge for 10 minutes.
  4. Place the icing sugar and extra lemon juice in a small saucepan. Heat gently, stirring, until the sugar has melted and the ingredients have combined. Spread over the chilled slice, and sprinkle with extra coconut. Refrigerate for a couple of hours (or overnight) then slice and serve.
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Peach and Lemon cake

Do you have something that you like the idea of, more than you actually like?

For me, one such thing is  cake. Sure I love creating and baking cakes, but the eating part – yeah not so much. I tend to find them a bit rich and sweet, and after few bites, I’m generally done.

It’s not that I hate cake, it’s just not what I tend to choose when considering the dessert menu.

And it seems that Miss C also shares my ambivalence towards cake. At parties she will politely take a slice of birthday cake when offered, if anything not to miss out on the ritual of the celebration, but moments later she will inevitably ask me quietly if she actually has to eat it.

A lolly bag on the other hand? Well she can empty that in a matter of seconds.

This little cake, however, I thoroughly enjoyed.  It was rustic, light and lemony, and not overly sweet. The little pops of fresh peach throughout were also a nice flavour surprise.

In fact, I enjoyed this cake so much that I ate the whole slice. Who knows, I might even have another slice today…

Print Recipe
Peach and Lemon Cake
Course Baking
Cuisine Cake
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Baking
Cuisine Cake
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Preheat oven to 160C, and grease / line a round cake tin with baking paper.
  2. Cream the butter, sugar and lemon zest for 5 minutes, or until pale and creamy. Add the eggs, one at a time, beating well after each addition.
  3. Add the flour, baking powder and yoghurt, and mix until just combined. Spoon into the prepared cake tin, and top with sliced peaches.
  4. Bake for 1 hour, or until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar to serve.
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