Elodie enjoys her first muffin!

an easy muffin recipe for tired mums and dads ...
makes 6 large, or 12 small

place baby in highchair with plastic baking things to play with 
have a coffee
THEN
in one bowl combine:
1 cup wholemeal flour
1 cup rice flour
half tsp baking soda
1 tsp baking powder
half tsp salt

in another bowl combine:
half tsp grated lemon rind
a quarter cup raw sugar
4 tsp melted butter (or oil)
3/4 cup milk (or ricemilk or soy)
1 egg
3 TBS lemon juice
chopped hazlenuts
small slices/chunks apple, b...

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Ben excelled himself for Flynn's 3rd birthday in Nov 09 with this exploding volcano. The volcano is a meringue with pink, orange and red coloured cream 'bubbling' out of the crater. This rather complicated and involved project included customising a baking tray using steel cutting tools to make a hole in it so a bowl could be inserted! This created a mould to shape the meringue over. Once the candles were blown out, the kids all took turns cracking open the volcano's shell to get their volcan...
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Check it out, dude!

Former grip extraordinaire Ben designed and manufactured this rocket ship cookie-cake for his two-year-old son Flynn in Nov 08. Constructed from state of the art, space age materials, including gingerbread & shortbread, it was such a hit that Flynn Kahurangi is still talking about it almost two years later. 
 
Cookie recipes adapted from Edmonds Cookbook.
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Alessandra was inspired to make these cupcakes when she was given a jar of delicious coconut butter.

150 ml melted coconut butter

100 g raw cane sugar
 200 g self-rising flour

150 ml water

few drops of pure vanilla essence

Cherry jam

Using an electric beater mix the still warm and melted coconut butter with the sugar, then add the self rising flour and water, making sure that you don't get any lumps. Finally add a few drops of vanilla and divide the batter into 12 cupcake cases. Top each cupcake wit...

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1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
2 1/2 teaspoons of heavy cream or yoghurt
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of kosher salt
3/4 cup of cocoa nibs
Zest of one large lime

1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at me...

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I just freestyled this recipe so feel free to make up as you go along too!

1 cup brown rice flour
1 cup carrot pulp (from my Oscar juicer)
1/2 cup beetroot pulp
tsp each cinnamon, nutmeg, ginger (whatever spices you like)
1 tsp gluten-free baking powder (or make your own with 2 parts cream of tartar, 1 part baking soda, 1 part cornflour)
1/2 cup dark choc bits
another version I added chopped toasted hazelnuts and coconut
1 tsp vanilla essence
3 eggs
1/2 cup oil or 1/2 cup melted Olivani
about 4 tbsp Fre...
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necatrines (or other fruit, tamarillos are really good; pears are good too; cherries [and plums] are traditional)
2 eggs
1/3 C caster sugar
1/2 tsp vanilla
1/2 C flour
3/4 C milk

oven to 180C

cut up fruit into large pieces

beat eggs and caster sugar, add vanilla, beat, whisk in flour and then the milk to form an aerated batter.

butter dish, arrange fruit, pour over batter, and bake 45-55 minutes...

sprinkle over icing sugar if that's your thing... serve hot (but good co...
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125g softened butter
1/4 c sugar
1 1/2 c plain flour
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger

Cream butter and sugar until light and fluffy. Sift dry ingreds and mix into creamed mixture. Turn dough out onto a floured board and knead well. Press into lined/greased 20 x 30 cm sponge tin.
Bake at 190C for 20-25 mins or until light brown.
Put all icing ingreds into a saucepan and heat until butter has melted, stir...
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Cinnamon oysters are great for special occasions. They look dainty and are as light as air. One is never enough.

2 eggs
1/4 c sugar
2 tsp golden syrup
4 T plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
whipped cream

Beat eggs and sugar until thick. Add golden syrup and beat well.
Sift dry ingreds together. Fold them into egg mixture.
Spoon onto greased trays.
Bake at 200C for 8-10 mins or until the surface springs back when lightly touched.
When cooled but the oy...
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These are so soft. This is Mama Chan's version of what you can buy in the Chinese cake shops (but better).

dough:
1 c milk
3/4 - 1 c water
125g butter
1/2 c sugar
1 tsp salt
3-4 level tsp yeast
2 eggs
6 1/2 c flour

coconut filling:
2 c coconut
1/2 c sugar
90g butter
2 tsp vanilla essence

Make the dough and knead until smooth. Add more flour if it's too sticky. Put in a bowl and cover and leave to rise until it is doubled in size.
Punch down and shape into large square. Put coconut mixture on half of the squa...
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This recipe is for two square tin cakes, with lined sides and bottom.

Soak in 1 1/2 c of brandy overnight:
2 kg fruit mince
red and green cherries
zest of 4 lemons

3 T golden syrup
3 T marmalade
3 tsp vanilla
500g butter
1 1/2 c brown sugar
4 1/2 c flour
9 eggs
3 tsp baking powder
3 tsp mixed spice

Pre-heat oven to 150 C. Mix fruit with rest of ingredients. Pour into tins.
Tie double layer of brown paper on the outside of the tines. Place 8 layers of newspaper on shelf underneath the tins.
Bake for half hour...
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6 eggs
3/4 c sugar
1 tsp salt
1 1/2 c almond meal
1/2 c self-raising flour (or use normal flour and add 1 tsp baking powder)

Line 2 x 25cm sponge tins. Whisk eggs and sugar until fluffy. Fold in dry ingreds. Bake at 180C for 1/2 hour.
We brushed a couple of tablespoons of rum on each sponge and layered it with jam and cream. I think the kiwifruit looks great and yes, there are 50 candles there!

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