Cakes and Cookies

Blueberry Sponge Cake

I made this cake when I was having some friends over for coffee, and just wanted something a little bit more fancy.  I thought the blueberry’s would sit on top of the cake, but they sank to the bottom – but it all tasted the same – delicious!!!

Blueberry Sponge Cake

Ingredients

300g sugar

120g butter

6 eggs

300g self raising flour

250g blueberries (fresh or frozen)

Method

Pre heat oven to 180ºC and lightly grease and line a 20 x 30cm cake tin or spring form pan with baking paper

Place sugar into TM bowl and mill for 10 seconds on speed 9

Add butter and eggs and mix for 30 seconds on speed 6

Add flour and mix for 20 seconds on speed 6

Pour batter into prepared cake tin and place blueberries on top

Place into pre heated oven and bake for 40 minutes or until cooked through

When cool, sprinkle with extra icing sugar if desired

Serves: 12

Approximate Calories per Serve: 304

 

Cheesecake Swirl Brownie Cake

 

I made this delicious cheesecake by Tenina when we had some friends come over for a barbie.  It was a lovely finish to a simple meal, and the kids enjoyed it too, and I love that it looks so impressive, but as usual with Tenina’s recipes – it was quite easy!

TH Cheesecake Swirl Brownie Cake

Ingredients

Cheesecake Swirl

100g sugar

250g cream cheese

3 eggs

1 tablespoon vanilla paste

50g plain flour

Cake

180g sugar

250g plain four

40g cocoa

pinch pink salt flakes

1 teaspoon bicarb soda

220g cool water

65g balsamic vinegar

100g flavourless oil

2 teaspoons vanilla bean paste

Method

Place a baking dish half filled with water on the bottom shelf of oven and preheat to 180ºC

Cheesecake Swirl

Place sugar into TM bowl and mill 10 seconds on speed 10

Add remaining swirl ingredients into TM bowl and blend for 10 seconds on speed 6

Scrape down sides of bowl and repeat

Remove from bowl and set aside

Cake

Place all cake ingredients into TM bowl and blend for 30 seconds on speed 6

Scape down sides of bowl and repeat

Pour into a 30cm x 20cm deep cake tin or dish

Spread swirl mixture on top of cake, and scoop bottom layer up and over to marble and swirl

Carefully place cake tin into baking dish of water and bake for 25 minutes or until set in the centre

**If you have a steam oven, dispense with water bath and use steam oven on Combi setting with dry heat and steam combined

Serves: 12

Approximate Calories per Serve: 343

Go to http://www.tenina.com/ for more of Tenina’s recipes

White Rocky Road

This is definitely a ‘sometimes’ food, but it is a delicious treat.  So quick to whip together in your Thermomix and suitable for kids or adults!!White Choc Rocky Road

Ingredients

115g slivered almonds

1 cup shredded coconut

100g mini marshmallows

100g craisins (dried cranberries)

35 g rice bubbles

375g white chocolate melts

Method

Line a small baking tray with baking paper

Place almonds in thermomix bowl and dry roast for 15 minutes at 100ºC on speed 1

Remove from bowl and set aside.

Place white chocolate in bowl and melt for 5 minutes at 50ºC on speed 5

Add remaining ingredients and mix for 1 minute at 37ºC on reverse soft speed, until combined

Use spatula to gently help mix

Spread mixture evenly over baking tray and place in fridge to set for about 30 minutes.

Cut into small rectangles to serve

 

Serves 20

Approximate calories per serve 190

 

 

 

100’s and 1000’s Biscuits

The kindy mum’s organised a play at a local park during the school holidays, and I wanted to bring something to share, that was quick and easy.  These bickies were demolished by the kids, and although I wouldn’t recommend them for every day – they were great for a treat.  You could easily add different toppings if you are a bit imaginative!  You need to refrigerate the cookie dough for about 30 minutes before cutting, so make sure you allow yourself enough time. Making biscuits in your thermomix is so quick, saves on mess and money, and your kids will think you’re the best!!

Hundreds and thousands biscuits

Ingredients

110g SR Flour

85g Plain Flour

75g raw sugar

60g butter

1 teaspoon milk

½ teaspoon vanilla essence

1 egg

100’s and 1000’s for decorating

Method

Pre heat oven to 180ºC

Place sugar in thermomix bowl and mill for 40 seconds onspeed 9

Add butter and mix for 1 minute on speed 3

Add milk, vanilla extract and egg and mix for 30 seconds on speed 3

Add flours and mix for 10 seconds on speed 7

Knead for 1 minute on interval speed

Place dough in some plastic wrap and place in the fridge for at least 30 minutes to firm up

After refrigeration time, roll out dough between 2 sheets of greaseproof paper until about 1cm thick.  Cut with a cookie cutter and place on baking trays lined with baking paper.  Brush with milk and sprinkle with 100’s and 1000’s

Bake for about 10 minutes and allow to cool before removing from tray.

Tip: You can sprinkle when you cut with cookie cutter to help contain the mess and to stop 100’s & 1000’s going everywhere

Serves: Approx 30

Approximate Calories per serve: 55

 

Date Slice

The other day I was looking for something to add to lunch boxes that was a bit of a treat but also quick and easy to make.  This date slice ticked all of the boxes!  It was in the oven in about 3 minutes from me deciding to make it, and all the ingredients are ones that you would normally have in your pantry.  You could also try making it with other dried fruit, but I think the dates work really well!

Date Slice

Ingredients

180g stoned dates

120g butter

1 egg

170g raw sugar

80g coconut

160g SR Flour

Method

Pre-heat oven to 180°C

Place dates into thermomix bowl and chop for 3 seconds on speed 8.  Set aside

Add butter and melt for 2 minutes at60°C on speed 3

Add all other ingredients, including the chopped dates and mix for 30 seconds on speed 3, until all ingredients are combined.  You may need to use spatula to help with combining

Press lightly into a greased slice tin and bake for 30 minutes or until golden

Allow slice to cool, before removing from tin and slicing.

 

Serves: 15

Approximate Calories per serve: 215

 

Hot Cross Buns

In recognition of Easter, I decided to try my hand at making hot cross buns.  These ones turned out perfectly, and they are a really nice size – not too big.  Feel free to add mixed peel or currants, or even choc bits to your buns.  Mine are just with sultanas only, as that is the way I like them.   Happy Easter!!

Hot Cross Buns

Ingredients

125g milk

35g butter

250g bakers flour

10g salt

25g sugar

1 egg

7g yeast sachet

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

100g sultanas

Cross Paste

80 g water

1/2 cup flour

2 teaspoons sugar

Glaze

2 tablespoons boiling water

2 tablespoons sugar

Method

Place milk and butter into thermomix bowl and cook for 1 minute at 80°C on speed 2

Add flour, salt, sugar, egg, yeasty, cinnamon, nutmeg and cloves. Mix for 10 seconds on speed 4, then knead for 3 minutes interval speed.

Add sultanas in last 30 seconds of kneading

Place dough into a bowl and cover with plastic wrap and a tea towel and place in a warm place for approximately an hour to rise until doubled.

Roll out dough onto a floured surface to about 2-3 cm thickness.  Use MC to cut out buns and a place on a lined baking tray

Place buns closely together on tray.  Fill a small plastic bag with cross mixture, and pipe a line lengthways and width ways through the middle of the  and vertically across all buns at nice to make crosses.

Place buns in cold oven, and set temperature to 220°C and cook for approximately 15 minutes, until lightly golden.

While still hot, bush tops of buns with sugar syrup.

 

Serves: 24

Calories per serve:71 per bun 

Chloe’s White Chocolate Chip and Raspberry Cookies

The other week we had some friends pop over, and I had just made these cookies.  Chloe (our friend’s daughter) loved them, so I have decided to name them in her honour!  The raspberry gives a lovely tang to these cookies, and who doesn’t like white chocolate??  I think they look so nice too with the raspberry swirl happening – let me know how yours turn out!

White Chocolate Chip and Raspberry Cookies

Ingredients

125g butter

110g caster sugar

110g brown sugar

½ teaspoon vanilla essence

1 egg

270g self raising flour

pinch of salt

100g white chocolate chips

60g frozen raspberries

Method

Place butter and both sugars in thermomix bowl and mix for 30 seconds on speed 4

Add egg and vanilla essence and mix for 5 seconds on speed 4

Add flour and salt and knead for 40 seconds at interval speed with a locked lid (scrape down sides half way through)

Add raspberries and chocolate chips then mix for 10 seconds at speed 1 reverse

Take a tablespoon of mixture and place on a lined baking tray, allowing some room for spreading

Bake for approximately 10 minutes until lightly golden

Allow to cool on tray then move to a wire rack.

 

Serves: 24

Approximate calories per serve: 140

 

Too Easy Sponge Cake

I have cooked the Too Easy Chocolate Cake (in the Everyday Cooking Book) heaps of times, but decided to make it a vanilla cake this time.  It was still delicious, and made a nice change from the chocolate!

Too Easy Sponge Cake

Ingredients

120g butter

2 eggs

100g Milk

1 teaspoon vanilla essence

120g sugar

150g Self Raising Flour

1 teaspoon Baking Powder

Method

Pre heat oven to 180°C.  Line a baking tin with baking paper

Place butter in thermomix bowl and melt for 2 minutes at 60°C onspeed 4

Add remaining ingredients and mix for 30 seconds on speed 5

Pour into cake tin and bake for 25 – 35 minutes, until cake springs back when touched.

You can ice the cake, but I prefer it warm without icing – Yum!!!

Serves: 8

Approximate Calories per Serve: 250

Pikelets

On the first day my daughter went to kindy, her friend had pikelets for morning tea and I got serious lunch box envy!  Is it ok to want what a four year old is having???  I think I must have had a bit of a deprived childhood as I don’t EVER remember having pikelets cooked for me or my brothers, so when I saw pikelets in the other lunch box I had to make sure my daughter was not as deprived as I was.  So that afternoon we made pikelets together!  My beautiful boy was pretty happy with them too!

Pikelets

Ingredients

20g butter
140g SR flour
Pinch salt
40g sugar
¼ teaspoon bi-carbonate of soda
1 ½ MC sour milk (if fresh, add 1 teaspoon vinegar)
1 egg

Method

Place butter in thermomix bowl and melt for 40 seconds at 50°C on speed 4

Add remaining ingredients and mix for 30 seconds on speed 5

Heat a non stick pan on medium heat and either grease with a little dob of butter or a spray of canola oil.  Place spoonfuls of pikelet mixture onto pan, and when bubbles appear turn over and cook the other side.

You can serve these with jam and butter, but we had them plain.

Serves: 25

Approximate calories per serve: 35

**Just in case you need reminding – MC is the clear Measuring Cup on the lid of your thermomix

Butter Cookies

These are the cookies that my kids and I made on Valentines Day.  They are super quick and easy, and you would be able to add choc chips etc if you wanted to.  We were happy with plain cookies, but then we iced them to make the kids happy.

Butter Cookies

Ingredients

120g softened butter
150g sugar
1 egg
1 teaspoon vanilla essence
250g plain flour
Optional – choc bits, sultanas, M&M’s etc

Method

Pre heat oven to 180°C

Place butter and sugar in thermomix and cream for 1 minute on speed 3

Add egg and vanilla essence and beat for 20 seconds on speed 3

Add flour (and choc bits etc if using) and knead for 30 seconds at interval speed

Tip onto a bench or silicone mat and roll out to desired thickness.  Use a cookie cutter to cut desired shape (we used hearts and then rectangles for the light sabres!)

(Or you can roll it into a sausage shape and wrap in glad wrap and place in the fridge for an hour to chill then cut into round discs)

 

Place on a baking tray lined with baking paper and bake for 15 – 20 minutes until golden.  Allow to cool on a cooling rack before decorating and eating.

Serves: Depends on size of cookies

Approximate calories per total: 2400

 

By |February 20th, 2013|After School Snacks, Cakes and Cookies, Lunchbox|1 Comment