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Inspired by a trip to Port Melbourne's Farmer's Market, Kate, our Aussie baker, made some yummy rhubarb crumble muffins!

PANTRY MUST HAVES

1 1/4 cup of All Purpose Flour (plain)
1/2 Cup of Sugar
2 tablespoons of baking powder
1/4 teaspoon of bicarb soda
1 teaspoon of mixed spice or cake spice
1/4 teaspoon of salt
2 eggs
1 cup of yogurt
60g butter
1 cup of stewed fresh Rhubarb

TOPPING
1/3 cup of chopped walnuts
2 tablespoons brown sugar
2 tablespoons plain flour
2 tablespoons of diced butter
1/2 teaspoon of cinnamon
DIRECTIONS

Preheat oven to 180c/ 350f
Grease 18 muffin tins- lined with paper cases
Stew Rhubarb (click here for instructions)

In a large bowl mix the dry ingredients together. 
Break in eggs, one at a time, add yogurt, and melted butter. Mix then stir in rhubarb.

Pour egg mixture over flour mixture and fold into dry ingredients. Divid amongst the muffin tins.

Make topping. Put all the ingredients into a bowl and rub together, until the mixture resembles coarse crumble. Place a tablespoon onto each uncooked muffin.

Then bake in the oven for 20-25 minutes...
Variation: Use Apple or pear x
 
 
These ooey-gooey cupcakes come from my go to book: One Pot Cakes, by Andrew Schloss.  I love every recipe I've ever made from this book, and I really enjoy that each one really is made in one pot and makes clean up much easier.  The only bummer with the book is there are no photos of the food....so you have no idea what it will look like...or what it should look like.  I now feel compelled to make everything...and photo document it all...since a picture is worth a thousand words.  

On the up side, the author has a wonderful description before each recipe and this one is particularly compelling and quite accurate: "If there were an X-Rating for desserts, these luscious little cakes would be tagged "adults only."  Not too sweet and loaded with chocolate, the cupcakes will appear sunken and underdone when they emerge from the oven, but don't let their ugly-ducking appearance fool you.  The flavor is overwhelming and their moussey middle oozes with every bite." Enjoy XO Martha
Pantry Must Haves

1/2 pound (2 sticks) unsalted butter
8 ounces semi-sweet chocolate, broken or in bits
3/4 cup sugar
1/2 teaspoon vanilla extract
7 eggs
pinch of salt
7 Tablespoons flour

Preheat the oven to 325.  Grease and flour a 12 cup standard muffing tine or use liners.  IN a large heavy saucepan over medium heat, begin melting the butter, stirring occasionally.  When it's half melted, add the chocolate and continue cokkinguntil the chocolate is half melted.  Remove from heat and continue stirring until mixture is smooth.  Mix in the sugar, vanilla, eggs and salt until smooth.  Mix in the flour until just blended.
Ladle the batter into the muffin tin, filling each cup 3/4 full.  Bake for 15 minutes until the edges are set but the centers are still very wet and may be sunken.  Cool on a wire rack for 5 minutes. Run a knife around the edge of each cupcake and carefully remove to a cooling rack.  Cool for 10 minutes more.  Serve warm...middles will be gooey!
 
 
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Pantry Must Haves

1 cup unsalted butter
8 ounces semi-sweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tspns (NOT TABLESPOONS) of flour
8 extra large foil muffin cases 


  • Melt butter and chocolate in medium heat-proof bowl in microwave for 30 seconds at a time.
  • Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.  Beat egg mixture into chocolate until smooth.  Beat in flour until just combined.
  • Adjust oven rack to middle position; heat oven to 450F.  Line a standard sized muffin pan with the muffin cases.  Divide batter evenly among the cases.
  • Bake until batter puffs but center is not set (8-10 mins).  Remove from oven and carefully remove from muffin cases and transfer to a dessert plate.  [Some may break but will still taste amazing].
  • Garnish with fresh raspberries and whipped cream.
TE: The batter can be made a day ahead and kept in the refrigerator in the cases/muffin tins.  Just bring to room temperature for about an hour before baking. 

 
 
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This is not the prettiest cake I make, but it is one of the easiest, super delicious and a crowd pleaser.  It comes from one of my favorite cookbooks, One Pot Cakes by Andrew Schloss and true to it's title all the mixing is done in one pot then poured into a single layer baking dish. (A 9" round or 8 X 8" square will do fine!)  I like to top it with my own version of a chocolate honey glaze.  Because of the single layer folks always think this cake is a flourless or super dense cake...but it's not really that heavy and I think it's chocolate perfection (especially served with fresh strawberries)!


Enjoy! XO Martha

1/4 pound (1 stick) unsalted butter
6 ounces of semi-sweet chocolate chips
1 cup sugar
1 cup milk (any kind)
1 box (about 4 oz.) instant chocolate pudding
pinch of salt
2 eggs
1 teaspoon baking soda
1 1/4 cups flour

Preheat oven to 350 F.  Grease and flour one 9" layer pan.  

In a large heavy saucepan over medium heat, begin melting the butter.  When it's half melted, stir in 3 oz (half) of the chocolate chips.  When the chocolate is half melted, remove from heat and stir until the butter and chocolate are fully melted. 
Stir in the sugar, milk, pudding mix, alt and eggs.  Add the baking soda in pinches, breaking up any lumps with your fingers.  Stir in thoroughly.  Stir in the flour, just until mixture is blended.  Stir in the rest of the chocolate chips.
Pour and crape the batter into the pan and bake for one hour, or until a tester inserted in the center comes out slightly tacky.  Cool in the pan on a rack for 10 minutes.  Remove from pan and cool on the rack for 15 minutes more.
Martha's Chocolate Honey Glaze:

1/2 stick of unsalted butter
6 oz semi-sweet chocolate chips
1/3 cup honey

IN a heavy sauce pan, heat the butter until half melted.  Add the honey and chocolate chips, stir constantly.  When the  chips are nearly melted remove from heat and continue stirring until glaze is smooth.  Pour immediately over cake.  Let set for at least 30 minutes before garnishing with fruit.
 
 

A chilly Sunday afternoon and a moment for a little blog search...BROWNIE CRAVINGS...

Cheetahs in my Shoes

Rolo Brownies Cakes with Meringue Toppings

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Click here to connect with the Cheetah Mum

i bake without 
This is the first time I have made a brownie that is both allergy free and really really yummy. 

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Click here for Recipe from i bake without

Yummy Mummy
1 batch favorite brownies (I cheated and used Trader Joe's mix)

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Click here for recipe from Yummy Mummy

Organized Housewife

This is such a simple recipe and ooh so yummy.

FOOD 52
Nutella Shortbread Brownies, a Community pick xo

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Click on image for RECIPE

The Bitten Word

So here's the good news: You can make a chocolate brownie cake in your microwave in less than five minutes!


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Click on Image for your 5 minute recipe...

Annie's Eats
Brownie Cookies

 
 
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This was a new recipe to me and I suffered a small pitfall during my first trial.  If you follow the directions you should be fine....just make sure the butter is really room temp and the bananas are completely defrosted (not cold) if you're using 
frozen ones.
Enjoy! XOXO Martha

Click here to read the whole story

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2 cups flour

1 t. baking soda
1/4 t. salt
3/4 cup brown sugar (packed)
1 stick butter (1/2 c)
2 eggs
2 1/3 cups bananas (about 4-5) mashed well

-Pre-heat oven to 350.  Lightly grease a 9 X 5" loaf pan, or several (4-5) mini muffin tins.
-In a large bowl combine the flour, baking soda and salt.
-In another bowl, cream butter and brown sugar then stir in eggs and mashed bananas, until well blended.
-Stir the banana mixture into the dry mixture and stir until just moistened.
-Pour batter into loaf pan and bake 60-65 minutes or about 20 minutes in the mini muffin tins.
-Let cool in pan ten minutes before devouring!
 
 
Caramelized Ginger and Pomegranate Carrot Cupcakes with Cream Cheese Icing
Before you start
Set oven at 345 f
Grate fresh carrots - 1 1/2 cups 
The Pomegranate or Ginger Caramel

Pantry must haves
1 Tbspn of butter
1 Tbspn of grated fresh ginger
1 tsp cinnamon
115g pomegrante seeds ( This can left out if you're not a fan)
2 tbspns caster sugar

Directions
Melt butter over a low heat.
Add ginger and cinnamon and cook slowly for a few minutes to release aromas.
Stir in seeds (if desired) and sugar.
Add a little water if needed. Slowly reduce to a thick syrupy texture. Set aside.
The Cake

Pantry Must Haves 
100ml (1/2 cup) of vegetable oil
150g of plain (all purpose)flour
1/2 tsp baking soda
3/4 tsp baking powder
pinch of salt
225g granulated sugar (caster)
2 eggs
3 Tbspns of sour cream or creme fraiche 
1 1/2 cups  of grated carrots

Directions

Sift flour, baking soda, baking powder and salt into a large bowl.
Stir in sugar.
In another bowl whisk eggs, oil and cream.
Add flour and mix at a medium speed.
Stir in  caramelized ginger mixture
Scoop into patty pans (cupcake cases) using an ice cream scooper (1 1/2 scoops per case)
Cook for 20- 30 minutes til golden brown.
Cool.

 Serve with Cream Cheese icing
6 Tbspns of Cream Cheese
6 Tbspns of Butter
3 cups of icing sugar
Beat all ingredients together. Spread or pipe icing, and top with grated carrot or a mini carrot stick 
With love from Kate!
 
 


GINGERBREAD
125g (4 ounces) Butter
1/2 cup of light brown sugar
1/2 cup of Molasses
5 teaspoons of ginger
1 teaspoon bicarbonated of Soda
2 1/2 cups of plain flour

Icing

1 1/2 cups confectioners sugar
3-5 drops of lemon juice
Food colouring

Preheat oven 180 c/ 350 F- Line trays with baking paper
Beat butter, Sugar & egg yolk- with an electric mixer
Add ginger, Molasses, shifted flour and Bicarbonate of Soda

Knead dough on a flour board- Divid into 2- Roll out (4 1/4 inch)
Place on trays and bake for 8-10minutes

Cool


Icing
Beat egg white- add sifted icing sugar- add drops of lemon or vanilla and beat with an electric beater
Place mixture into a piping bag- and create your gingerbread 
Allow them to dry for an hour before jarring or wrapping xoxo



 
 
I am SO glad it's fall! These cupcakes are to die for. They are SO moist, probably the most moist ( say that 3 times fast ) cupcakes I've ever had. It is a very wet batter, but that's what you want to keep them moist. 

Ingredients:

For the cupcakes:

1-1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
3/4 cup pumpkin purée
2 large eggs
1/2 cup vegetable oil
1/4 cup dark rum
1/4 cup maple syrup

For the apple butter frosting:

1/4 cup apple butter
1/4 cup butter
3/4 cup brown sugar
2 tablespoons milk
2 teaspoons cinnamon
1 cup sifted confectioners sugar

Whisk together the flour, spices, baking soda, and salt.

In a large bowl, mix together pumpkin, sugar, and eggs until smooth. Mix in rum, oil, and maple syrup.

Slowly add the flour mixture. Mix until fully incorporated. Fill cupcake liners 3/4 full.
Bake at 350˚ F 18-22 minutes until done. Do not overbake. You want them to be moist!
To make the frosting, melt the butter over medium heat. (Ignore the full stick in the picture, I was making enough for several batches.) 

Add the apple butter and brown sugar. Bring to a boil and reduce heat to medium low. Continue to boil for 2 minutes, stirring constantly. 

Add the milk and cinnamon and bring to a boil. Continue stirring constantly. Cool to lukewarm. Gradually (and taste along the way - can get VERY sweet ) add the powdered sugar and beat until thick enough to spread. Enjoy!
 
 
Each year, the "start" of the holiday season gets earlier and earlier. I guess now it's the day after Halloween. Baking makes it feel like the holidays to me, and I've been craving cookies lately. Here's a fabulous cookie recipe that everyone will love. If a chocolate chip cookie had a baby with an oatmeal cookie (that had cranberries instead of raisins) this is what you'd get! 

Ingredients:

2/3 cup white whole-wheat flour
1/3 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1-1/4 sticks unsalted butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1 cup semi sweet chocolate chips (I also think it would be fabulous with dark chocolate)
1 cup fresh cranberries, halved

Preheat the oven to 350˚ F. In a bowl, whisk together the flours, baking soda, cinnamon, and salt. In a stand mixer, or separate bowl with hand mixer, cream the sugars and butter together until smooth. Add the egg and vanilla. 

With the mixer on the slowest speed, add the flour mixture then oats.
With a spatula or wooden spoon, add the chocolate chips and cranberries, stirring by hand, just until mixed.
Drop by rounded tablespoon (cookie scoops are brilliant for this - you know they'll all be the same size and it's no mess) onto a parchment lined cookie sheet and place on middle rack in the oven. For me, these needed 17.5 minutes. All ovens are different, so I would set a timer for 14 or 15 minutes, check, then cook more if needed until you figure out what's right for your oven. 
When the cookies come out of the oven (and your house smells amazing) let cool 2-3 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Time to dig in! Pour a glass of milk and indulge in these little sweet treats.