FROWNIES

Don't you just love a good hybrid?  You take a Labrador and a Poodle and you get a gorgeous Labradoodle.  You take a plum and an apricot and you get a plucot.  You take Brad and Angelina and you get Branglelina...oh wait...that's probably not a good example!  What is a good example is these Frownies.  It is a fudge and brownie hybrid.  Frownies are delicious, fast to make and best of all need only three ingredients!  If you are craving a chocolate hit you can have these made and baked in less than 25 minutes. Enjoy!

FROWNIES

200g dark chocolate (70% cocoa is best)
3/4 cup of condensed milk
1 cup of chopped pecans (you could use any nut you like but pecans are my favourite)

1. Preheat oven to 160 degrees. Line a 20cm square baking tin with baking paper with the paper overhanging the sides.

2. Place the chocolate (broken into squares) into the bowl with the kneading blade. Select Speed 3 Temp 85 Time 4 in 30 sec. Start program. After 2 min pause the program and scrape down the bowl and blade. Resume program.

3. Add the condensed milk to the chocolate.  Select Speed 5 Time 30 sec.  After 15 sec pause the program and scrape down the sides of the bowl and the blade. Resume program.

4. Remove the kneading blade from the bowl and scrape batter off.  Add nuts to the chocolate and fold in quickly. Pour mixture into the prepared tin and spread out evenly.

6. Place Frownie in the oven and bake for 18 minutes.

7. Remove Frownie from the oven and allow to cool in the tin for 15 min before lifting out using the overhanging baking paper and allowing to cool on a wire rack.  Cut into matchbox size slices to serve.

GLUTEN & BUTTER FREE CHOC CHIP BISCUITS

So many people these days are cutting gluten out of their diet. Some people do it for medical reasons and some do it by choice.  Whatever the reason, being gluten free can make it hard to find gluten free foods that taste good. I'm not gluten free myself and nor is anybody in my family but I feel the need to starting creating some gluten free recipes to help out those living a gluten free life. I have only ever tried a couple of gluten free baked goods and I must say that I was less than impressed with the taste and texture.  These biscuits however are fantastic. I think that using coconut oil imparts a lovely texture and taste. If you aren't a fan of chocolate chip, these can also be made using sultanas.

GLUTEN & BUTTER FREE CHOC CHIP BISCUITS

1 1/2 cups gluten free plain flour (I used the "free from" brand from Woolworths)
1/2 tsp baking powder

1/2 tsp bicarb soda

1/4 tsp salt

1/2 cup of liquid/room temperature coconut oil
1/2 cup brown sugar (for a more intense flavour use dark brown sugar)
1/4 caster sugar

1 egg

1 tsp vanilla extract

1 cup of dark choc chips

1. Preheat oven to 160 degrees and line a baking tray with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Select Pastry P1 for 1 min 30 sec.
4. Stop the program after 30 seconds and scrape down the blade and sides of the bowl. Restart program.
5. When program is complete add choc chips. Select Speed 6 Time 20 seconds. Dough will appear crumbly and will not have formed a ball.
6. Use a 1/4 cup (or a cookie scoop) to take out portions of the dough. Squeeze the dough tightly in your hand to bring it together and roll into a ball.
7. Place balls of dough on the prepared baking tray, spacing them out to allow for spreading.
8. Gently flatten the balls. The edges will crack - just gently squeeze the cracks together. (You don't have to do that - it is purely for appearance.)
9. Bake in the prepared oven for 10-12 minutes or until golden brown.
10. Allow to cool on the tray for 10 minutes and then move to a cooling rack.

BLUEBERRY STREUSEL MUFFINS

Lets be honest here....muffins aren't the prettiest things around.  These muffins are downright unattractive. However, we don't eat muffins because of their looks....we eat them because they are delicious.  These blueberry muffins are particularly delicious.  They are light and fluffy (thanks to a combination of sour cream and buttermilk)  and the streusel topping is just delightful.  They smell wonderful whilst they are baking.  So with all that, I think we can forgive them for being a bit homely looking!

BLUEBERRY STREUSEL MUFFINS 

Muffins

1 egg

1/4 cup canola or vegetable oil
3/4 cup buttermilk

1/2 cup sour cream

1 tsp vanilla extract

1/4 tsp salt

1 tbsp baking powder

1/2 cup brown sugar

2 cups of plain flour
1 1/2 cups of frozen blueberries (do not defrost before using)

1. Grease a 12 hole muffin tray. Preheat your oven to 160 degrees.
2. Place all ingredients except the blueberries, in the bowl with the kneading blade, in the order specified.

3.Select Pastry P1 Time 1 min.
4. Pause the program after 30 sec and scrape down the bowl and blade. Resume program.
5. When the program is complete, add the frozen blueberries to the bowl.
6. Select Speed 4 Time 15 sec and start. Repeat in 5 second increments if the blueberries aren't fully incorporated - but don't do it for too long or your blueberries will become mushy and stain the batter. (You can choose to remove the kneading blade and use a spoon or spatula to fold the blueberries in if you wish)

7. Place the batter in the muffin tray filling each cup nearly to the top. A standard icecream scoop is exactly the right size.
8. Top each muffin with the streusel topping (recipe below) and then place in the oven for 20-25 minutes or until a skewer inserted in the middle comes out clean or with crumbs clinging to it.

Streusel Topping
60g of diced, fridge cold butter
1/2 cup plain flour

1/2 cup brown sugar

1/4 tsp salt

1 tsp cinnamon

1. Place all ingredients in the bowl with the kneading blade.
2. Pulse until the mixture resembles breadcrumbs, about 30 seconds.