Mini Maple Pancake Muffins

11:40 am, December 12th, 2009 | No Comments »
Posted in Recipe, girlthings, liz cooks sometimes by Liz

Made for breakfast this morning. If breakfast time is still breakfast time at 11.30am.

Puffins!

Recipe from bakerella:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup (I used maple ‘flavoured’ syrup, and it didn’t seem to make much of a difference).
2 tablespoons melted butter
1/2 cup milk chocolate chips

1. Preheat oven to 180 degrees.

2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

3. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

4. Add wet ingredients to dry ingredients and stir with a spoon until combined.

5. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.

6. Bake for 8-9 minutes.

7. Serve warm, with maple syrup for dipping.

Makes 24 mini pancake muffins.

I made some muffins with choc chips, and some without. Overall I preferred the ones without choc chips, but dipped straight into the maple syrup.

They are so tasty – just like pancakes, but bite size.


Cake in a Mug!

9:14 pm, October 5th, 2009 | No Comments »
Posted in Recipe, boythings, geekery, internets, liz cooks sometimes, photography by Jarod

Liz made a Cake in a Mug. So I was took stacks of photos.

Ingredients:

  • - 3 tablespoons SR flour
    - 3 tablespoons caster sugar
    - 2 tablespoons cocoa
    - 1 egg
    - 3 tablespoons milk
    - 3 tablespoons softened butter
    - ¼ teaspoon vanilla essence
    - 1 tablespoon choc chips (or more)
    - 1 large mug

    • Method:

  • - Cream the butter and sugar with a fork.
    - Add dry ingredients to the mug…mix well.
    - Crack egg into mug. Mix well, scrape bottom to avoid any pockets of flour in the corners.
    - Pour in the milk and vanilla essence. Mix some more.
    - Add the choc-chips and stir a tiny bit. not too much or they all go to the bottom.
    - Pop your mug into the microwave and cook for 2 minutes 30 seconds on high.
    - Use mits when you get it out of the microwave. Tip into bowl already filled with ice cream.

    • It turned out to be nothing short of delicious, and we nommed the lot. Ok, now that all that formal stuff on how to make it is out of the way, lets have photos and crazy caption time!!

    All the ingredients assembled.
    mug_cake_00

    Caster Sugar. Mmmmm, sweet!
    mug_cake_01

    The butter refused it leave its spoon. It was later prodded by a fork.
    mug_cake_02

    Creamed butter and sugar.
    mug_cake_03

    Cooooocooooooaaaa!
    mug_cake_04

    Self Raising Flour.
    mug_cake_05

    Stir stir stir.
    mug_cake_06

    1 egg. No egg shell.
    mug_cake_07

    More stiiiiiiiiiiirrrrrring.
    mug_cake_08

    Milk.
    mug_cake_09

    Yet more stirring.
    mug_cake_10

    Clean the outside edges for cleanliness sake.
    mug_cake_11

    Taste the batter to ensure deliciousness.
    mug_cake_12

    Add a precise quantity of choc bits.
    mug_cake_13

    Cook for two and a half minutes in your microwave on high.
    mug_cake_14

    Or until it rises and hits the ceiling of your microwave.
    mug_cake_15

    Use an oven mit. It’s friggen hot.
    mug_cake_16

    Icecream first.
    mug_cake_17

    Then the cake cake cake.
    mug_cake_18

    Thumbs up after a quick taste test.
    mug_cake_19


    Little Nan’s Ginger Loafcake

    12:49 pm, July 19th, 2009 | No Comments »
    Posted in Recipe, girlthings, local, photography by Liz

    Also known as Little Nan’s Ginger Cakeloaf.

    Ginger Loafcake.

    Ingredients

    175g butter
    3 cups self raising flour
    3 tbsp golden syrup
    1 1/2 cups milk
    1 1/2 cups brown sugar
    3 tsp powdered ginger
    1 1/2 tsp mixed spice
    2 tsp (level) baking soda

    How to make it happen

    Preheat the oven to 180 degrees Celsius.

    Mix all of the dry ingredients together – except for your baking soda.

    Melt the butter, syrup, and milk together in a saucepan on low heat. When the butter is completely melted, add the baking soda and stir/whisk with a fork. It will go all fizzy. Just make sure it doesn’t end up all over your stove top, like mine did.

    Add the wet ingredients to the dry ingredients and mix good like with a wooden spoon. It’ll go all gooey/doughy. Now is a good time to taste test the mixture. Maybe one or two spoonfuls. Or more.

    Put whatever mixture is left over from your taste testing into a loaf pan, and put into the oven.

    Nan’s recipe said to cook for an hour, but I think that’s based on ye olde ovens, so it only really needs about 50 mins. But stick a butter knife or something in it to make sure it’s cooked all the way through.

    It’s very nice sliced and spread with butter.

    Jarod’s edit: this cake would taste awesome if it didn’t taste like ginger.