Chocolate Chip Blondies

Chocolate Chip Blondies

These are because I was bored with muffins and couldn’t be bothered to make cookies. I needed something for a picnic for a video shoot with children & parents. Melt, mix, squash in the pan, bake, cool, cut, pack. Rush out the door. leave picnic behind in the driveway after packing everything else. Call friend to pick it up.

These are not too sweet or sticky because I halved the sugar.

Chocolate Chip Blondies Recipe
Adapted from Butter Baking (who adapted it from Two Peas and Their Pod, and believes the recipe seems to come from Baking Illustrated…this is getting silly)

Ingredients:
  • 165g unsalted butter, melted
  • 1 cup raw sugar
  • 2 tablespoons of molasses
  • 1 egg
  • 1 egg yolk
  • 1.5 cups plain flour 
  • 1/2 teaspoon baking powder
  • 1 cup dark chocolate chips
  • 1/2 teaspoon sea salt flakes
Instructions:
  1. Preheat the oven to 170 degrees & grease a pan and line with baking paper.
  2. Beat the butter, sugar & molasses together until smooth. Add the eggs & mix well.
  3. Add the flour and mix until just combined. Don’t over mix. Add the chocolate chips and mix.
  4. Squash into the pan evenly. Sprinkle with salt. Bake for around 25 minutes, until golden.
  5. Allow to cool completely before cutting into squares.

 

Pear & Maple Brown Butter Baby Muffins

Pear & Maple Bay Muffins
I think it’s going to be a bit harder to keep my second kid away from screens and sugar for as long as I did with the first. I get caught out without food somewhere at some critical point in the afternoon (afternoon tea for small children is a big thing), end up at the bakery, problem solved for the 4 year old, but I can’t give the baby a hot cross bun yet. (well – she might’ve had a little taste).

If I can, I prefer to make something, so I know what’s in it. I made up this recipe for baby muffins with pear, oats, cinnamon and yogurt.

These have no actual cane sugar but they do have a bit of maple syrup and vanilla to sweeten them slightly. I tried the brown butter thing with these to add some further interest. Yeah.

They’re soft and lovely and very tasty. The only problem is their mini size – makes them a bit too easy for the big people to gobble up. I made a pile of them and stick a few in little freezer bags so I can grab some whilst tearing out the door.

Pear & Maple Brown Butter Baby Muffins Recipe

Ingredients:

  • 170gr butter
  • 1 cup flour
  • 1 cup oats
  • Half cup milk
  • 2 eggs, whisked
  • 2 tbsp yogurt plus bit of yoghurt liquid
  • Pinch salt
  • 4 tbsp maple syrup
  • 2 pears peeled and finely chopped
  • Squeeze of lemon
  • 2tsp baking powder
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 170C
  2. Brown the butter over a medium heat. (you want it nutty and golden, not burnt)
  3. Mix oats with the pear and all the wet ingredients
  4. Mix Flour, baking powder, cinnamon and salt in a bowl
  5. Add the wet mixture to the dry mixture then the browned butter, combine gently
  6. Spoon into greased mini muffin tin, until skewer (erm, chopstick) comes out clean. About 15mins.

 

Cinnamon Vanilla Quinoa Pancakes

Cinnamon Vanilla Quinoa Pancakes

I made these awesome gluten free Cinnamon Vanilla Quinoa Pancakes with quinoa flour for my mum.

Gluten is a great friend of mine, but considering all the bread and pasta and baked things we eat, I think it’s good to use a variety of flours, so that it’s not just wheat all the time.

These pancakes have a warm, nutty flavour. The cinnamon and vanilla help balance that quinoa taste, and they are totally delicious just warm, even with nothing on them at all.

Cinnamon Vanilla Quinoa Pancakes Recipe

Adapted from Rachel Ray. I used butter instead of oil, and also used a little bit more baking powder, vanilla & cinnamon.

Ingredients:

  • 2 cups quinoa flour
  • 2 tbsp. light brown sugar
  • 2.5 tsp. baking powder
  • 3 tsp. cinnamon
  • 1 1/2 cups milk
  • 50g melted butter, plus more for cooking
  • 1.5 tsp. vanilla paste
  • 2 eggs

Instructions:

  1. Heat a large frying pan over medium heat
  2. Mix all the dry ingredients together
  3. In a separate bowl mix all the wet ingredients together
  4. Add the wet to the dry and mix to combine
  5. Add a little butter to your hot pan and swirl around
  6. Add spoonfuls of the batter to the pan and cook for a few minutes, flip when bubbles appear over the surface and cook a further couple of mins.
  7. Eat warm