PINEAPPLE TEA CAKE

Don't let this rather plain looking slice of cake fool you.....it is absolutely scrumptious. It has the most amazingly soft texture and the topping is divine. So easy to make in CC too. It is a converted AWW recipe from an 80s cookbook. I haven't baked a cake in ages and this was a great cake with which to break my baking drought. Enjoy!

PINEAPPLE TEA CAKE

1 1/2 cups self raising flour (or use plain and add 3 tsps of baking powder)

pinch of salt

1/2 cup caster or white sugar

1 egg

1/2 cup milk

125g unsalted butter diced

1/3 cup of honey

1 can crushed pineapple

1/4 cup dessicated coconut

1. Preheat oven (fan forced) to 170 degrees. Grease and line a 20cm round deep springform cake tin.

2. Drain pineapple well in a sieve (press down with the back of a spoon to assist draining). The juice is not required for this recipe.
3.Place half of the butter (diced) in the bowl with the kneading blade. Select Speed 3 Temp 85 Time 3 min. Pause after one minute and scrape down the sides and blade. Resume.
4. Add sugar, salt, flour, milk and egg to the bowl. Select Pastry P1 Time 1 min. After 30 sec, pause and scrape down the blade and bowl. Resume.
5. Pulse the mixture for 5 sec.
6. Scoop the mixture into the prepared tin. Smooth over the top.
7. Either wipe out the bowl and blade or change to a clean bowl.
8. Place honey and remaining butter in the bowl with the kneading blade.
9. Select Speed 8 Time 1min 30sec. Pause after 30 seconds and scrape down bowl and blade. Resume.
10. Gently spread drained pineapple over the cake batter. Then carefully spread honey and butter mixture over the pineapple and sprinkle with the coconut.
11. Bake in the prepared oven for 30 to 40 mins. The cake is ready when a toothpick inserted in the middle comes out clean. Allow to cool in the tin for 10 mins before removing the ring.
12. Beautiful eaten warm.

CHOCOLATE RISOTTO (AKA CHOCOLATE RICE PUDDING)

Now, I won't go so far as to say that I don't like rice pudding but I can't say that I love it either. I have always found it a bit ho hum....hot sweet rice porridge.  I have tried adding sultanas too it but that did nothing for me.  I tried chopped apple and cinnamon and still nothing.  Then this morning whilst I was crawling along in peak hour on my way to grab patterns on sale at Spotlight (only $5 people!!) it suddenly dawned on me what the solution to my rice pudding dilemma would be....it is the thing that is the answer to just about every dilemma....it's chocolate!  So I have just been rattling around in the kitchen and I have to say that I am not going to need a version two of this beauty - it is so bloody good! So chocolatey, warm, tummy filling......*sigh*. I have called it chocolate risotto because that just sounds so much more fancy than boring old rice pudding! Besides, what is rice pudding if not merely a sweet risotto?

CHOCOLATE RISOTTO

1 1/3 cups whole milk

1/2 cup cream (thickened or whipping)

1/3 cup brown sugar firmly packed
1 tsp vanilla extract

1 tbsp butter

2 tbsp cocoa

4 squares of dark chocolate (I use Cadbury's Dark 70%)

1 1/2 cups water
1 cup medium grain rice

1. Place all ingredients except rice, into the bowl with the stirring blade.
2. Select Speed 3 Temp 95 degrees Time 8 mins. No stopper.
3. On completion add the rice to the bowl and select Speed 3 Temp 95 degrees Time 35 min. No stopper.
4. On completion, allow to stand in the bowl for 10 min before serving.
5. If you wish, place into a bowl, cover the surfact of the risotto with glad wrap and place in the fridge to chill. Serve cold with cream or ice cream.

Caution - small serves.  This is very rich and filling.

NOTE: if you prefer your pudding on the runnier side, then add and extra 1/3 cup of water.

MARSHMALLOWS

When I was a kid, there were three things I looked forward to when it came to food.  Birthday parties, the local show and school fetes/tuckshops.  The latter were where I would find one of my favourite sweet treats.....homemade marshmallows.  They were so much better than anything you could buy in a bag at the local shop.  I like them either as I have made them here, cut into rectangles and covered in toasted coconut or stuffed into a square icecream cone.  Suprisingly, I managed to get to the ripe old age of 47 without ever having made them.  Don't get me wrong, I often thought about it over the years but it always seemed too complicated.  What a silly duffer I was!  It isn't really hard at all....well actually, it isn't really hard with the help of CC!  It is really easy actually.  I hope you enjoy these as much as I do. It makes around 20 good sized marshmallows.

MARSHMALLOWS

60g gelatine
1 cup cold water
1kg sugar

1 1/2 cups boiling water

2 tsp vanilla extract

2 teaspoons lemon juice

1. Place the boiling water and sugar into the bowl with the whisk.
2. Select Slow Cook P1.
3. Meanwhile place the cold water in a bowl and sprinkle the gelatine over the top and stir well.
4. When the program finishes, remove the lid and tip the gelatine mixture into the bowl.
5. Select Speed 2 Temp 130 Time 23min.

6. When the program is complete, remove the lid from the bowl.  Allow the mixture to cool to luke warm - the mixture will be quite thick but should not be set.
7. Rinse out a 30 x 20cm baking dish with cold water but do not dry.
8. Add the lemon and vanilla. Place the lid on the bowl and select Speed 10 Time 5min. At the end of the time the mixture should be quite thick and white.  If it is not, continue at the same speed in 1 minute increments until it is.
9. When ready, pour the mixture into the dish and place into the fridge.  It should be set in around 10 minutes but it is best if you leave it for about 30 minutes before either eating or decorating.
10. To slice the marshmallow into pieces, use a butter knife that is dipped in cold water before each cut.
11. Roll each piece in toasted coconut.

Toasted Coconut

1 1/2 cups of dessicated coconut (or shredded if you are feeling fancy!)

Place the coconut in a frying pan over medium heat and use a wooden spoon to move it around constantly to prevent it from burning.  As soon as it looks toasty brown tip it straight onto a plate or bowl to stop the cooking process.

Notes:
1. If you prefer you can roll the marshmallows in icing sugar rather than coconut.
2. You can add a couple of drops of food colouring to your marshmallow before you beat it.
3. If you prefer, you can use vanilla bean seeds or vanilla bean paste rather than extract.

CHICKEN LEEK AND SOUR CREAM PIE

I don't often post savoury recipes here but as this lovely pie with its sour cream pastry qualifies as a baked item and as it is so delicious, I thought it was well past time that I shared the recipe.  I originally got the recipe from Taste.com.au and I have made it so many times.  Every time I make this pie, I am blown away by how full of flavour it is for so few ingredients. The pastry is so quick and simple to make with CC and it is lovely to work with too. Please excuse the pic - I forgot to properly seal the pastry - it did taste great though!!

CHICKEN LEEK AND SOUR CREAM PIE

Sour Cream Pastry
300g plain flour

100g unsalted butter, chilled and diced

1/2 tsp salt

125g sour cream

1 egg

1. Place plain flour and butter in the bowl with the kneading blade. Pulse until mixture resembles fine bread crumbs.
2. Add sour cream and egg to the bowl.
3. Select Pastry P1 for 1min 30sec and process until dough comes together.
4. Remove dough from the bowl and knead the dough lightly for around 30 seconds.
5. Weigh the dough and then divide into two parts 1/3 and 2/3.
6. Wrap the dough in cling wrap and place in the fridge for half an hour whilst you prepare the filling.
7. After chilling, roll out the larger piece of dough and fit it into the tin.
8. Roll out remaining dough to fit over the top of the pie.

Chicken and Leek Filling

500g skinless chicken breast chopped (see NOTES)
1tbsp olive oil
60g unsalted butter
1 leek trimmed, halved and sliced
50g plain flour

375ml of chicken stock (I use Vegeta Chicken Style stock)
125g sour cream
1tbsp finely chopped fresh rosemary

1 egg lightly whisked
2 tsp milk

1. Preheat oven to 200 degrees. Place a flat baking tray on the bottom shelf of the oven. Grease a 11cm x 34cm fluted rectangular tart tin.
2. Place diced chicken and olive oil in the bowl with the stirring blade. Select Slow Cook P1 for 15 min. When cooked removed from the bowl and set aside.
3. Place the butter and the leeks in the bowl with the stirring blade. Select Slow Cook P1 for 10min. (If the leeks need more cooking, continue in 3min increments until done).

4. Add flour to the bowl and select Slow Cook P1 for 5 minutes. ( The flour may ball up with the leek but don't worry it will be fine!). After 3 minutes, slowly pour in the stock with the motor running.

5. When the program stops, add chicken and rosemary to the bowl. Select Slow Cook P1 for 4min.
6. After 3 min pause the program add the sour cream and season with salt and white pepper. Restart program.
7. Place the filling into the pastry lined tin. Place the top dough on and add decorative pastry pieces if desired. Glaze with egg and milk wash.
8. Back on the preheated tray in the middle of the oven for 40-45 minutes until pie is golden.

Notes:

1. If you wish, you can swap chicken breast for the meat of a whole bbq chicken. Simply skip step 2.
2. You can change the rectangle tin for a fluted round tin of either 23 or 25cm. 

PINEAPPLE AND CARROT CAKE

I really love pineapple in cakes and when you put pineapple with carrot, I think it is really something special. This is a really easy cake to make and it is packed with tonnes of flavour.  When I first made this cake, I recall that the recipe called for wholemeal flour.  I am not a fan of wholemeal flour so I have always made it with white flour.  This time however, I made it with gluten free flour.  I used the White Wings Gluten Free Self Raising Flour that comes in the orange pack.  It worked really well. There was no difference between the normal version and the gluten free version. If you like you can ice this with either a lemon glace icing or a cream cheese icing.  I like to serve it hot (zap in the microwave) with icecream.

PINEAPPLE AND CARROT CAKE (Can be Gluten Free)

1 1/2 cups of self raising flour (either normal or gluten free)

1 cup firmly packed brown sugar

1 tsp bicarb soda
1 teaspoon cinnamon

1/2 salt

2/3 cup oil (light olive oil, canola oil, vegetable oil etc)
2 eggs
1 cup finely grated carrot
1/2 cup crushed pineapple

1 tsp vanilla essence

1. Grease and line a 23cm square cake tin. Preheat the oven to 160 degrees.
2. Place all the ingredients in the bowl with the kneading blade, in the order specified.
3. Select Pastry P1 for 1min.
4. After 30 sec pause the machine and scrape down the sides. Resume program.
5. When program is complete, pour the batter into the tin and level off.
6. Bake in the preheated oven for 30-40 minutes or until a skewer inserted in the centre of the cake comes out clean.

OLIVE AND ROSEMARY FOCCACIA

I have never really been very good at yeast cookery.  The only thing made with yeast that has been pretty successful for me has been crumpets.  You can only eat so many crumpets though!  I have made a few foccacias in the past and always found them a bit heavy and lacking in real taste.  Not today though!  Today I made the most amazing focaccia ever.  It rose beautifully, it had great taste and texture and it was beautifully soft.  I will make it again but next time I am going to try a parmesan, garlic and parsley topping.  Give this a go - I promise you will not be disappointed.  (Adapted from a Taste.com.au recipe).

OLIVE AND ROSEMARY FOCCACIA

1 1/4 cups warm water

2 tsps dried yeast (I use Lowan's in the red tube with the gold lid)
2 tsps caster sugar

3 1/2 tbsps olive oil

3 cups plain flour (I used bakers flour which I think gives the best result)
2 tsps sea salt flakes

1 1/2 tbsp fresh rosemary leaves

20 pitted kalamata olives

1. Combine the water, yeast, sugar and 2 tbsp of the oil in the bowl with the kneading blade.
2. Select Speed 3 Time 10 sec. When complete select Temp 35 Time 6 min.
3. Add flour and half the sea salt to the bowl.
4. Select Pastry P1. Cease program once dough has come together.
5. Place dough on a lightly floured surface and knead for 1 min.
6. Remove kneading blade from the bowl and spray the bowl with cooking spray.
7. Place the dough in the bowl and replace lid with the stopper on Maxi.
8. Select Temp 35 Time 45min.
9. Place dough on lightly floured surface. Punch down the centre of the dough with your fist.
10. Preheat oven to 200 degrees. Brush a 20cm x 30cm swiss roll tin with two teaspoons of the remaining oil.
11. Knead the dough for two minutes until it is elastic and has returned to its original size.
12. Stretch and press the dough into the prepared tin. (Be patient, it takes a few minutes to stretch it out.)
13. Cover lightly with a slightly damp tea towel and place in a warm area to rise for 20 minutes or until doubled in size.
14. Use your finger to press dimples (press halfway down into the dough) into the dough. Brush with the remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.

15. Bake in the oven for 20-25 minutes or until golden and foccacia sounds hollow when tapped on the base. (Keep an eye on it from 15 minutes onwards - mine was done right on 20 min).

CHOCOLATE BUTTER

I recently splurged on a big bag of Lindt dark couverture chocolate and have felt driven to find as many ways to use it as possible.  I was poking around the internet looking at chocolate this and chocolate that when I stumbled across something that really made me sit up and take notice.  What is this attention getting thing you might ask?  Well, set your face to thrilled because mine was.  Are you ready?  Two companies in New Zealand have united to create and sell........CHOCOLATE BUTTER!  Did you get that?  CHOCOLATE BUTTER people! As soon as I read of this I had to know more. So I checked out the product ingredients.  I read a pile of foodie blog posts about it.  Then I read lots of blogs of people who had tried to create it.  So, armed with all this knowledge, I set off to the kitchen.  I am pleased to say that I only wasted two lots of ingredients had two unsuccessful attempts before hitting on a recipe that met my expectations.  One thing I learned in the first attempt is that putting vegetable oil in the chocolate butter is disgusting (quite a few bloggers did this) as it tastes yuck and has a horrible mouth feel.  This recipe gives a lovely silky and beautifully chocolatey butter that looks and smells great. This is a great treat for those who have a nut allergy and can't have things that are nut based like Nutella.  It is also great because you don't need expensive, wanky ingredients.  You can use it any way you see fit - the only limit is your imagination. Put it on pikelets, pancakes, toast, bread, spread it on a cupcake, stick it on a crumpet, put it on ice cream, pile it on a waffle or use it as a cake filling.  As the primary ingredients are butter and chocolate and both can be stored safely at room temperature, you can keep it in the bench or in the pantry.  However, if you live in our hotter climates, I would recommend storing it in the fridge and bringing it out to warm up when you want to use it.  It will solidify in the fridge.  Without further ado, I give you CHOCOLATE BUTTER!!!!

CHOCOLATE BUTTER

1 cup of chocolate (approx 180g) (the best you can afford - dark chocolate is best)
250g of unsalted butter, diced and soft (it is worth splurging on Devondale or Lurpak as no name brands have a high water content)
2 tbsp icing sugar
2 tbsp cocoa
Good pinch of sea salt

1. Place the chocolate in the bowl with the kneading blade.
2. Select Speed 3 Temp 80 degrees Time 3min. Stopper out.
3. After 1 min, pause the program and scrape down the sides of the bowl. Resume program.
4. Once chocolate is melted leave to cool for 15 minutes with the lid off.
5. Place remaining ingredients in the bowl.
6. Select Speed 9 Time 1 min.
7. After 30 seconds, pause the program and scrape down the sides of the bowl. Resume program.
8. Place the chocolate butter into a clean jar.

Note: This makes about 1 1/3 cups of chocolate butter. It should keep for up to two weeks....if it lasts that long.

CHOC-MALT CHOC CHIP CAKE

I make a lot of chocolate cakes.  I have made more than I could ever remember.  One of my all time favourites is on this blog - Devil's Food Cake.  It is a simple but delicious cake that is suitable for any occasion and can be adapted to suit many tastes. I have to say though that this cake that I made today is right up there in my list of favourite chocolate cakes.  It's texture is divine - a cross between a sponge cake and a mud cake.  The chocolate chips are a lovely surprises as you eat your way through a piece.  The topping is lovely and gooey as it never quite sets.  Once again this is a simple cake made even easier by making it in the CC.

CHOC-MALT CHOC CHIP CAKE

Cake
1/2 cup malted milk powder (I use Nestle Malted Milk Powder)
1/3 cup cocoa 

1/2 cup dark brown sugar
1/2 cup golden syrup
175g very soft butter, diced

1 1/2 cups self raising flour
1/2 tsp baking powder

2 eggs

2/3 buttermilk

1/2 cup choc chips

1. Preheat oven to 200 degrees and grease and line a 22cm square cake tin (you can use an equivalent sized round tin and it will be fine).
2. Place all ingredients except choc chips into the bowl with the kneading blade.
3. Select Pastry P1 for 1 min.
4. After 30 sec pause the program and scrape down the sides and blade. Resume program.
5. When program is complete, pulse for 5 seconds.
6. Add choc chips to the bowl and select Speed 5 Time 20 seconds.
7. Pour batter into the prepared tin.
8. Place tin in the oven and bake for 10 mins, then turn down the oven to 175 degrees and bake for a further 25 minutes.
9. Remove from the oven and allow to cool in the tin for 10 minutes before turning out on to a cooling rack and allowing to cool completely.

Icing

150g dark chocolate (I use Cadbury Gold 70%) broken into squares
5 tbsp thickened cream
5 tbsp malted milk powder

1. Place chocolate into the bowl with the stirring blade and select Speed 3 Temp 80 degrees Time 3min.
2. Once chocolate is melted, add cream and malted milk powder to the bowl.
3. Select Speed 5 Time 20 sec.
4. Allow icing to cool for 15 min before applying to the cake.  Adorn with sprinkles or Maltesers if desired.

LOVELY CHOC CARAMEL SLICE

Like most people I know, I really love a good caramel slice but I must confess to being a bit particular about what sort of caramel slice I will make or indulge in.  Firstly, I can't stand a slice that is made with a shortbread type base - I much prefer a slightly crunchy biscuity type bottom.  Next, I don't like a really thick layer of caramel - I find it too sickly. Finally I like the chocolate layer to be thin and I don't like it if the chocolate shatters when I bite into it.  I'm a fussy cow, aren't I?  Lol!  Anyway, for what it is worth, this caramel slice really floats my boat and meets all of my exacting requirements.  Give it a try.  In CC it is easy and you will be up to your back teeth in choc caramely goodness in no time. This slice will keep for up to two weeks in the fridge in an airtight container - if you don't gobble it up sooner.

LOVELY CHOC CARAMEL SLICE 

Base 

125g unsalted butter diced

1 cup plain flour
1/2 cup lightly packed brown sugar

1/2 cup dessicated coconut

1. Preheat oven to 180 degrees.  Line a 26 x 16 slice tin with baking paper and spray the paper liberally with cooking spray. (If you don't do this the paper will stick to the caramel). 

2. Place the butter in the bowl with the kneading blade. Select Speed 3 Temp 80 degrees Time 3 min.
3. After 1min 30sec pause the program and scrape down the sides of the bowl. Resume program.
4. Add remaining base ingredients to the bowl and pulse for 10 seconds.
5. Press mixture into the prepared slice tin and bake in the oven for 18-20 minutes or until the base is lightly golden.
6. Remove from oven.

Caramel

2 tbsp butter diced
2 tbsp golden syrup
1 can of condensed milk

1. Whilst the base is cooking, place the butter and golden syrup in the bowl with the kneading blade and select Speed 3 Temp 80 degrees Time 2min.
2. On completion of program, add the condensed milk.
3. Select Speed 5 Time 30 seconds.
4. Pour mixture on to hot base and spread out evenly.
5. Place tray into the oven and cook for 15 - 20 mins until the caramel starts to brown and set.
6. Remove from oven and allow to cool to room temperature.

Chocolate Topping

200g dark chocolate
2 tbsp vegetable oil

1. Place chocolate and oil in the bowl with the kneading blade.
2. Select Speed 3 Temp 80 Time 3 min.
3. When melted, pour over the cooled base and filling.
4. Allow to chill for at least 3 hours in the fridge before slicing into small slices (it's rich!).

GRANNY APPLE CHARLOTTE

One of my favourite things about Autumn/Winter is the availability of a variety of fresh crunchy apples. I love eating apples but I also love turning them into dessert. There are so many wonderful desserts that make the most of apples and this is one of my favourites.  I really love passionfruit icing and that mixed with pastry and apple is heaven.  This is a snap to make in CC.

GRANNY APPLE CHARLOTTE 

Pastry 

2 1/3 cups plain flour
2 tsp baking powder
1/3 cup custard powder
1/3 cup cornflour
150g butter
1/3 cup water

1. Place all ingredients except water into the bowl with the kneading blade. Pulse for 20 seconds or until the mixture resembles sand or bread crumbs.
2. Add the water and select Pastry P1. After a minute or so the mixture should start to come together in large pebbles.  If it does not, add 1tbsp of water at a time until it does.
3. Turn dough out on to a lightly floured surface. Bring together into a ball and then knead until the dough is smooth. Flatten the dough into a disc and wrap in glad wrap. Place in the fridge to chill for 30 minutes.
4. Grease a 20cm cake tin.
5. Weigh the dough - then divide the dough into two pieces - 1 will be 2/3 and the other one third.
6. Roll the larger piece out until it is large enough to line the prepared tin. As this is a shortcrust, you may need to stretch and pat and do a bit of patchwork to get it lined.  This is fine - shortcrust is not easy to work with - so just do your best and have fun with it!
7. Place the apple mixture (recipe follows) into the pastry lined tin.
8. Roll out the remaining dough to fit the top of the tin.
9. Paint the rim of the pastry in the tin with milk. Place the rolled dough lid on top and press to seal to the pastry base.
10. Paint the lid with milk and make two 2cm slits in the lid.
11. Place the pie in the fridge to chill for 20 minutes.
12. Place the pie in an oven that has been preheated to 160 degrees. Bake for 40-50 minutes or until golden brown.
13.  Allow to cool and then ice with passionfruit icing (recipe follows).

Apple Filling 

6 Granny Smith apples - about 1kg
3tbps of caster sugar

1/2-1 tsp ground cinnamon (to your taste)
1/4 cup water
1 tbsp lemon juice

1. Peel, core, quarter and thinly slice apples.
2. Place apples and all other ingredients in the bowl with the stirring blade.
3. Select Slow Cook P1 for 10 minutes or until apples are soft.
4. Allow to cool to room temperature.

Passionfruit Icing1 cup icing sugar
1/2 tsp soft butter
1 passionfruit
1 tsp milk

1. Place all ingredients in the bowl with the kneading blade.
2. Select Speed 3 Temp 60 Time 2 minutes.
3. Pause program after 1 min and scrape down sides and blade. Resume program.

CHOCOLATE CRACKLES FOR GROWN UPS

Straight up I have to say....this is bloody delicious!  The second thing I have to say is that you don't really have to make this in your CC, you could make it in a a bowl over a pot of water on the stove but CC will save you from standing and stirring 10 minutes.  We all loved chocolate crackles as kids and this is really next level stuff.  It comes in a slice form which means no picking bits of cupcake paper of your sticky treat.  This is super rich so I highly recommend small slices.

CHOCOLATE CRACKLES FOR GROWN UPS

185g dark chocolate broken into pieces (I use Cadbury Old Gold 70%)
100g unsalted butter diced
1/2 cup golden syrup
2 teaspoons cocoa powder
4 cups of Rice Bubbles

1. Grease and line a small slice tin, extending the baking paper over the long sides to enable easy removal.
2. Place all ingredients except Rice Bubbles into the bowl with the stirring blade.
3. Select Speed 3 Temp 85 Time 4 min.
4. After 2 min pause the program and scrape down the sides and blade. Resume program.
5. When program is complete, remove the stirring blade and add the Rice Bubbles to the bowl.  Use a spatula to carefully incorporate the Rice Bubbles and the chocolate mixture.
6. Pour the mixture into the prepared tin and press down firmly but not so hard that you crush the Rice Bubbles.
7. Place in the fridge to chill for at least three hours.

COCONUT BLUEBERRY MUFFINS (Gluten Free)

In my quest to provide CC Lovers with gluten free baking options, I stumbled over this recipe, which I tweaked a bit and converted for CC. Given my recent failures with gluten free baking, I did not hold particularly high hopes for these muffins.  I am happy to say though that I was pleasantly surprised. They look like a muffin and taste like a muffin and they are really yummy. (I have already eaten three!) The only thing I would suggest is that if coconut is not your thing, maybe give this recipe a miss as the coconut flavour is quite strong. I don't follow a gluten free diet but I will definitely make these again.

COCONUT BLUEBERRY MUFFINS (GF) 

Makes about 10

1/2 cup maple syrup
1/2 cup coconut oil melted
1/2 cup coconut flour
6 eggs
1 tbsp vanilla extract

1 tsp baking powder
1 cup of blueberries (fresh or frozen)

1. Preheat oven to 160 degrees. Grease a 12 hole muffin tin with cooking spray.

2. Place all ingredients except the blueberries into the bowl with the kneading blade.
3. Select Speed 5 Time 30sec. When finished, scrape down the sides oblf the bowl.
4. Pulse for 10sec.
5. Remove blade and leave batter to sit for 10min. (This allows the flour to absorb moisture).
6. Fold in blueberries.
7. Use an ice cream scoop to place mixture into the prepared tin. Each cup should be around 3/4 full.
8. Bake for 20-25 minutes or until the tops spring back when pressed lightly in the middle.

CINNAMON SOUR CREAM CAKE

I really love this cake.  I have been making it for around 25 years.  It is one of those cakes that, whilst it may not win any beauty pageants, it just tastes sensational.  It is the kind of cake that you always want seconds of.  It was never a difficult cake to make but now with CC it is just ridiculously easy.  The great thing about it is that the topping also goes in the middle.  You have a beautifully spiced crunchy topping and then a ripple of flavour and texture in the middle.  I have been asked for the recipe for this cake many times. It is great.

CINNAMON SOUR CREAM CAKE 

Cake

125g butter diced and very soft
1 cup caster sugar
2 eggs

1tsp vanilla extract

300ml sour cream
2 cups plain flour

1tsp baking powder

1tsp bicarb soda

½tsp salt
½ cup raisins (sultanas if you prefer)

1. Preaheat oven to 160 degrees. Grease and flour a ring or bundt tin.

2. Place all ingredients except raisins, into the bowl with the kneading blade. Select Pastry P1 for 1min 30sec. Stop the machine after 30sec and scrape down the bowl. Resume programme.

3. When programme is complete, pulse the mixture for 10sec.

4. Remove the blade and using a spatula, fold the raisins into the batter.

5. Place half of the batter into the prepared tin. Sprinkle half of the topping mixture over the batter. Place remaining batter on top and sprinkle remaining topping over it.

6. Bake in the preheated oven for 30-35min or until a skewer inserted in the cake comes out clean. Do not over cook.

7. When done remove from the oven and allow to cool for 15min before turning out onto a plate and then turning over top side up onto a cooling rack.

Topping
¾ cup of chopped nuts
6tbsp caster sugar
1tsp cinnamon
½ cup raisins

1. Mix all ingredients together in a bowl.

DATE AND CASHEW SLICE (GLUTEN FREE & NO BAKE)

Since starting the Loving the Tefal Cuisine Companion group 2 years ago, I have noticed that a lot of members seem to have dietary challenges and being gluten free (for either medical or lifestyle reasons) seems to be the most common.  So I have decided to start posting up some gluten free recipes to help these people out.  I will start with what I know - the sweet stuff and then branch out into proper meals.  This slice is amazing.  Honestly, when I had a taste of the filling I was blown away - I could have eaten the whole lot with a spoon, it was that good. Converted from an AWW recipe.

DATE AND CASHEW SLICE (GLUTEN FREE & NO BAKE) 

1 3/4 cups of raw cashews
1 cup coconut flour
1/4 cup coconut oil melted
1/4 cup maple syrup
1 tbsp golden syrup
1 1/2 cups fresh dates, pitted
1/4 coconut oil, melted (extra)
1/3 golden syrup (extra)
pinch of salt

1 tsp vanilla essence

Topping
1/3 cup cocoa powder
1/2 cup coconut oil, melted
1/4 cup maple syrup

1. Soak cashews in cold water for one hour and drain.
2. Grease and line a 16 x 26cm slice tin with baking paper and allow paper to extend over the sides of the tin.
3. Place 1/4 cup of the soaked cashews, coconut flour, coconut oil, maple syrup and golden syrup in the bowl with the kneading blade. Pulse for 10sec. Scrape down the sides of the bowl. Pulse for a further 15 seconds.
4. Press dough firmly into the tin. Place tin in the freezer for ten minutes whilst making the filling.
5. Don't bother washing the jug. Place remaining cashews, dates,extra coconut oil and golden syrup, salt and vanilla essence in the bowl with the kneading blade. Pulse for 10sec then scrape down the sides. Press the turbo button and hold for 15-20 seconds until the mix is a smooth as possible.
6. Spread filling over the base evenly and then place in the freezer for 10 minutes whilst making the topping.
7. Mix the cocoa powder, coconut oil and maple syrup together. When the base and filling are chilled, pour the topping over and spread evenly.  Chill for 2-4 hours or overnight.

Note: if you prefer you can substitute cacao powder for the cocoa.

HCB STYLE STICKY SCROLLS

Easter is rapidly approaching...I know that because I am seeing lots of food bloggers and food related Facebook groups posting an endless parade of Hot Cross Bun (HCB) recipes.  I must say that I am a huge fan of the HCB and I am not one of those who whinge about their appearance in supermarkets before the Christmas tree has even come down.  I know that it is wonderful to bake things at home but I am of the firm belief that just as there are many things that are better home made, there are also some things that are better bought from the shops. I think that HCBs are one such thing.  Often our reasoning for making things at home is to avoid the "nasties" in commercially produced food. Well a lot of producers these days don't put additives in their buns - Baker's Delight is one such place.  So, I am going to leave HCBs to the experts but I decided to create this little number that pays homage to these tasty treats.  I am really pleased with how this recipe has turned out.  I was particularly pleased that even when cool, the scrolls are still soft - something that I have had issues with with other scroll recipes.  Also, there are many ways that you can change things up in this recipe to suit your personal taste - I will give you options in the notes at the end of the recipe.

HCB STYLE STICKY SCROLLS

Scrolls

1 cup full cream milk

60g butter diced

4 cups bread flour

21g instant yeast

1/2 cup brown sugar

1/2 tsp cinnamon

1/2tsp nutmeg

1/2 tsp baking powder

1/2 tsp bicarb soda

1 lemon, rind finely grated (optional - if you don't like lemon use orange or omit)
2 eggs

1 tsp vanilla extract (do NOT use essence - it is yucky)

1. Place the milk and butter in the bowl with the kneading blade.
2. Select Speed 3, Time 3.30 Temp 80 degrees
3. Add remaining ingredients in the order listed.
4. Select Pastry P1. Stop the machine after 30 seconds and scrape down the sides and scrape the dough away from the spindle.  (Note - this is a very sticky dough). Restart program.
5. Scrape dough out onto a floured surface. Sprinkle lightly with flour and knead gently into a ball.
6. Rinse out bowl or use your second bowl - remove the spindle, line with cling wrap and spray the cling wrap with cooking spray.

7. Place the dough in the bowl and select Temp 30 degrees for 1 hour, stopper in.  This dough rises really well so don't be surprised if it starts pushing the stopper out!
8. Once the dough has doubled in size, turn it out on to a floured surface and knead lightly until the dough halves in size.  Roll out dough into a rectangle approximately 25cm x 40cm.

Filling 

1/2 cup dark brown sugar
1/4 cup light brown sugar
1 tsp cinnamon
1 tsp mixed spice
2 Tbsp candied citrus peel (optional)
1 cup sultanas
40g softened butter

1. Mix all ingredients together well, except butter.
2. Spread butter over the dough rectangle.
3. Sprinkle the sugar and spice mix over the dough, right to the edges.
4. From the long side of the dough, roll up into a sausage, finishing with the seam side down.
5. Using a sharp knife and a gentle but firm pressure, slice the dough into 12 slices.

Topping

120g butter diced
3/4 cup of dark brown sugar
3/4 cup of thickened cream

1 Tbsp liquid glucose (optional but it stops the topping crystalising)
1/4 cup golden syrup
1 tsp vanilla

1. Prepare a 23cm x 32cm baking dish or high sided tray by spraying with cooking spray.

2.  Place the butter in the bowl with the whisk. Select Speed 3, Temp 80, Tim 3.30.
3. Add the remaining ingredients.
4. Select Slow Cook P1 Temp 130 degrees Time 5 minutes.
5. Place 3/4 of the mixture in the bottom of the prepared pan and swirl around to coat the base and a little way up the sides.
6. Place scrolls in the prepared tray.  Leave room for expansion during the rising.  If you have too many scrolls to fit with space, then use another smaller container like a cake tin and put some topping in the bottom and the rest of the scrolls.
7. Cover the scrolls with cling wrap or a tea towel and put in a warm place to rise for approximately 1 hour.
8. When the scrolls have risen, place in a 160 degree oven to bake for 30 minutes.  After 15 minutes, check and if the scrolls are getting dark, cover loosely with a sheet of foil.
8. Remove from the oven and using a brush, baste with the remaining topping until well coated.

Sour Cream Drizzle
2 tbsp icing sugar
pinch of salt
1/2 cup sour cream

1. Mix all ingredients together.
2. When the scrolls are cool, use a spoon to drizzle the drizzle mix over the scrolls.

NOTES:

1. You can put a cup of whatever filling you like in the scrolls - it doesn't have to be sultanas.  You could use 1/2 cup of sultanas and 1/2 cup of pecans.  Or all pecans. Or you could use chocolate chips.
2. As with many baked things, these taste best when still warm from the oven. You can always rehead them in the microwave the next day to enjoy that just baked taste.

JAMMY SLICE

I love a good slice and this is one of my favourites.  Check out any CWA cookbook or fundraising cookbook for a school, Guides, Scouts or any other organisation and you will find a version of this slice.  I call it Jammy Slice because well, it is jammy.  Thumbing through some of my cookbooks today I discovered that another name for this slice is English Matrimonial Slice - what a mouthful!  Apparently it was so named because of the pressed based and the crumble top....which supposedly represent the fact that you are supposed to take the smooth with the rough in marriage.  Ok......  Anyway, whatever its name is it is delicious.  It is wonderful warm from the oven (wait 10 - 15 minutes or you will burn your mouth with lava like jam!) and it is nice at room temperature.  So easy to make and so tasty.

JAMMY SLICE 

1 1/2 cups of self raising flour (1 1/2 cups plain flour and 3 tsps of baking powder)
180g chilled diced butter
1 cup firmly packed brown sugar

1/3 cup of rolled oats
1 cup desiccated coconut

3/4 cup jam of your choice (I use raspberry)

1. Preheat oven to 160 degrees. Line a 18cm x 28cm slice tin with baking paper.
2. Place flour and butter in the bowl with the kneading blade. Pulse for 10 -20 seconds until the mixture resemble bread crumbs or sand.

3. Add brown sugar, oats and coconut.
4. Select Pastry P1 for 30 seconds.
5. When the program is complete, place half the mixture into the prepared tin and push down very firmly. Spread the jam over the base and sprinkle the other half of the mixture over the top and press down very lightly.
6. Bake in the preheated oven for 25 minutes or until the topping is golden brown.
7. When baked removed from the oven, allow to cook and then slice into squares.

AUTHENTIC AMERICAN BROWNIE

Well our American friends across the ocean have given us many wonderful baked treats and brownies would have to be close to the top of the list for me.  There are so many recipes out there for brownies - some are cake like, some are fudgy and some are fluffy.  This recipe is one that I have tweaked and converted and that is apparently pretty much what most Americans regard as a traditional brownie.  It is very rich and it is very moist and dense. Be warned - you only need small slices...eat too much and you may find yourself falling into a chocolate coma!

AUTHENTIC AMERICAN BROWNIE 

200g dark chocolate broken into squares

175g unsalted butter diced

325g casster sugar

130g plain flour

3 eggs

icing sugar to dust (optional)

1. Preheat oven to 160 degrees. Line a 20 or 22cm square baking tin with baking paper.
2. Place chocolate and butter in the bowl with the kneading blade. Set Speed 2 Temp 85 Time 4m 30sec.
3. Stop program after 1min and scrape down sides and blade.  Recommence program.
4. Once chocolate is melted, add ingredients (other than icing sugar) in the order specified.
5. Select Pastry P1 for 1min. Stop after 30 seconds and scrape down sides. Recommence program.
6. Place batter into the prepared tin. Bake for 30-35 minutes.  Do not over bake.
7. Remove from the oven.  If serving as a dessert, serve warm or allow the brownie to cool completely before dusting with icing sugar.

Note - if you like nuts in your brownie, add half a cup of the nuts of your choice.  Brownies and walnuts are both traditional and tasty.