GINGERNUT BISCUITS

Dunking biscuits is one of life's guilty little pleasures.  There are many people that think that dunking a biscuit in a drink is bad manners....oh, what sad little lives they must lead!  Whether you dunk in a glass of milk, a cup of tea or a mug of hot chocolate, a biscuit seems to take on a completely different taste and texture.  These gingernut biscuits are just perfect for dunking.  They have a wonderful flavour and the additional of a little orange rind gives them a little extra something. You can cook them at the lower end of the cooking time for a biscuit that is crisp around the outside and chewy in the middle or cook for the longer time and have an all over harder and darker biscuit which is closer to the commercial variety.

GINGERNUT BISCUITS  

350g self raising flour
1/4 tsp salt
200g caster sugar

1 tbsp ground ginger

1 tsp bicarb soda

125g butter chopped

70g golden syrup

1 egg

1 tsp orange rind

1. Line baking trays with baking paper. Preheat oven to 160 degrees.
2. Place butter and golden syrup in the bowl with the knead blade.
3. Select Sp 4, 80 degrees,, 3 min.

4. When program is finished place all other ingredients in the bowl.
5. Select Pastry P1 for 1 min.  After 30 seconds, stop program and scrape down sides. Resume program.

6. When program is finished, roll dough into balls slightly larger than walnuts. Place on trays, 3cm apart to allow for spreading and flatten the balls slightly with your fingers.

7. Bake in the preheated oven for 15 - 20 minutes.
8. When cooked, allow to cool on trays for 5 minutes and then transfer to a cooling rack.

HINT - when measuring golden syrup, spray the utensil you are measuring it with, with cooking spray.  When you tip it out, it will slide out easily without leaving residue.

SENSATIONAL CARROT CUPCAKES

I was never really partial to carrot cake.  I always found it a bit ho hum.  Then I found a recipe and tweaked it a few different ways and suddenly I was converted to the carroty side!  I really love this recipe.  It is not too sweet and the cream cheese icing on top, complements it perfectly. There is just a hint of lovely spice from the cinnamon and ginger.  One of the great things about these is that they keep well for a couple of days in an airtight container.  You can always make this as a large cake.  Instructions for a large cake are at the bottom of the page. (Please excuse the less than artistic application of the cream cheese icing in the photo - I had a piping bag blowout!) This recipe makes around 26 cupcakes.  If this is too many for you, halve the recipe and only use two eggs.

Sensational Carrot Cupcakes  

Cupcakes 

300g of brown sugar (you can use light or dark but dark will give a richer flavour)

3 eggs at room temperature
300ml of sunflower oil (rice bran oil or a light flavoured olive oil is good too)
300g plain flour

1 tsp bicarb soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp vanilla extract (or equivalent in vanilla beans or vanilla bean paste)
300g carrots, grated

120g walnut halves (don't both chopping as they will get broken up when mixing)

extra chopped walnuts for decorating

1.  Place cupcake liners in a cupcake tray.  Preheat oven to 160 degrees.
2. With the kneading blade fitted, place the oil and eggs in the bowl first followed by all other ingredients except for the extra walnuts.
3. Select Pastry P1 for 1.30min. Commence programme.  When there is 30 seconds to go, stop the machine and scrape down the sides. Recommence programme.

4. When the programme is complete, fill cupcake cases 2/3 full. (I use a regular icecream scoop for this as I find it is just the right amount).
5. Bake cupcakes for 20 minutes or until cake springs back when pushed lightly in the centre.
6. Allow cupcakes to cool in the tin for 5 minutes before placing on cooling racks to finish cooling.

Cream Cheese Icing
600g icing sugar or icing sugar mix
100g unsalted butter, diced and soft

250g cream cheese, diced and cold

1. With the kneading blade fitted, place all ingredients in the bowl.
2. Pulse for 6 pulses.
3. Select Speed 10 for 30 seconds and process until smooth.
4. Using either a spatula or piping bag, apply icing to cooled cupcakes and sprinking with extra chopped walnuts.

NOTE - If you wish to make a large cake, use 3 20cm cake tins and bake in the oven at 160 degrees for 20-25 minutes. When cool, assemble with cream cheese icing between the layers and spread over the top and size.  The amount of icing specified is enough for a large cake.

GINGERBREAD BROWNIE

I like brownies because, well, they are chocolate.  However, I wouldn't say that I love brownies.  They have always seemed a bit one dimensional taste wise to me - overwhelmingly chocolate.  I prefer my chocolate treats to have extra flavours and textures.  That's why I am in love with this Gingerbread Brownie.  It is chocolate, it is dense and it has the bonus of having wonderful spices in it.  The amount of spice is just right in my opinion.  Enough to know it is there and enjoy it but not overpowering.  The spices work really well with the chocolate.  It makes a really thick batter, so make sure you smooth it well into its tin before baking.

GINGERBREAD BROWNIE 

Brownie
250g unsalted butter diced
200g dark chocolate (70% cocoa) broken into squares
1 1/3 cups of plain flour
1 1/3 cups of brown sugar (firmly packed)
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
4 eggs

1. Grease and line a square 20cm cake tin. Preheat oven to 160 degrees.
2. Place chocolate and butter in the bowl with the kneading blade. 

3. Select Sp 3, 65 degrees, 6 minutes.
4. When programme is complete, scrape down the sides of the bowl.
5. Add remaining ingredients in the order specified.
6. Select Pastry P1 1.30min. When there are 30 seconds remaining, stop the machine and scrape down the sides of the bowl. Resume programme.
7. When the programme is complete, place batter in the prepared cake tin.
8. Bake brownie for 25 - 30 minutes in the middle of the oven.
9. Brownie is cooked when fully set but still soft in the centre. Do not over bake or you will have a dry brownie.
10. Allow to cool in the tin. Then decorate.

Chocolate Drizzle
100g dark chocolate (70% cocoa)
1/4 cup icing sugar.

1. Place broken up chocolate in the bowl with the kneading blade.
2. Select Sp3, 65 degrees, 5 minutes.
3. Place melted chocolate in a zip lock back and snip off the corner.
4. Sprinkle icing sugar over the brownie and then drizzle chocolate over the top.
5. Cut into squares.

NOTE - you can do the icing sugar and melted choc before you cut it into squares or after.  Whichever takes your fancy.

BANANA WHITE CHOCOLATE BLONDIE

Q. When is a brownie not a brownie? A. When it is a blondie!  In this case it is a blondie chock full of bananas and white chocolate.  If you like banana cake or banana muffins, then you are going to love this delectable, flavoursome, blondie.  So easy to make in the CC and even easier to eat.  The banana chips on top are a lovely addition, giving this morsel a banana boost and a little bit of crunch.

BANANA WHITE CHOCOLATE BLONDIE

150g unsalted butter diced
360g white chocolate broken into squares (I used 2 180g Milky Bar blocks)
3 medium bananas (broken into pieces)
350g plain flour

1 1/2 tsp baking powder

1/2 tsp salt

250g brown sugar

2 eggs

2 tsp vanilla extract
Banana chips, as many as you like (optional)

1. Grease and line a 30cm x 20cm tin. Preheat oven to 160 degrees.
2. Place butter and chocolate in the bowl with the kneading blade. Select Sp3, 65 degrees, 6.30 min.

3. When the programme is finished, scrape down the sides of the bowl.
4. Add banana pieces to the bowl.  Pulse three times. Scrape down sides of the bowl.
5. Add all other ingredients in the order specified.
6. Select Pastry P1 for 2 minutes. When there is 30 seconds remaining scrape down the bowl and restart programme.
7. When the programme is complete, pour the batter into the prepared tin. Scatter banana chips over the top (if using). Place in the oven on the centre rack.
8. Bake in the oven for 30-35 minutes or until it is golden brown and just set.  Do not overbake.
9. Allow to cool in the tin before cutting into squares.  It is lovely warm or cold.

SPICED HONEY CAKE

Spices and honey are a match made in baking heaven.  I have been eyeing off various recipes for this sort of a cake for a while.  I don't know what has held me back from making this but today I bit the bullet, gathered the ingredients and made it.  Wow! This is a really lovely cake. A lovely change from the sponges and chocolate cakes that I normally make.  As usual it is an absolute snap to make in the CC.  The aromas that come from the oven are really intoxicating.  Also, the fresh ginger in it really makes it but if, like some people, you happen to not be a fan of ginger you can confidently leave ginger out without it being detrimental to the final product. This cake is fantastic to eat hot from the oven and whilst I haven't tried it myself, a slathering of butter might be nice with it.

SPICED HONEY CAKE 

2 eggs

50g golden syrup

125g honey

140g of very very soft diced butter

50g brown sugar

1 tbsp finely grated fresh ginger

150g plain flour

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1. Grease and line a 10 x 20cm loaf tin and preheat your over to 160 degrees.

2. Place all ingredients, in the order listed, in the bowl with the kneading blade.
3. Select Pastry P1 for 1.30min.

4. After 30 seconds, pause the programme and scrape down the sides of the bowl.
5. Resume the programme.
6. When the programme is complete, tip the batter into the loaf tin and smooth the surface.
7. Bake for 45-50 minutes until the cake is firm in the centre or a skewer inserted in the centre comes out clean.
8. Allow to cool in the tin before turning out onto a cooling rack.  Can be eaten hot or cold.

NOTE - If you notice that the top is browning too quickly, simply lay a piece of foil over the top of the cake.

DATE AND WALNUT LOAF

Date and Walnut Loaf is an old favourite of mine.  People don't seem to make it much anymore, with cakes such as banana and carrot seemingly more popular.  This loaf reminds me of elderly great aunts and uncles visiting for afternoon tea on a Sunday, when I was a kid.  I always think that the best way to enjoy it is to slather it in heaps of lovely butter.  Some would suggest that this is not very healthy but really, if you are already eating cake, what's one more nutritional sin?

If you find that the top of the loaf is browning to quickly whilst it is baking, simply place a sheet of foil loosely over the top.

DATE AND WALNUT LOAF

1 tsp bicarb soda

1 cup boiling water

1 cup chopped dates

185g sugar

1 tbsp very soft diced butter

1 egg

250g self raising flour

1/2 cups nuts (walnut or pecan are great) chopped

1. Preheat oven to 160 degrees.  Grease and line a loaf tin.
2.Place chopped dates in the bowl with the kneading blade.
3.Mix the bicarb with the boiling water and pour over dates. Allow to sit for 1/2 hour.

4.Place all the remaining ingredients except the nuts, in the bowl.

5. Select Pastry P1 for 1.30min.
6. After 1 minute, stop the machine and scrape down the sides.  Add the nuts and resume the programme.
7. On completion of the programme pour the batter into the prepared tin and smooth the top.
8. Bake for 45 minutes or until loaf tests cooked with a skewer.

9. Allow to cool for five minutes in the tin and then turn out onto a cooling rack.

10. Serve hot or cold with or without butter.

NOTE - You could chop the dates in the bowl before adding the water but they do tend to stick to the blade.  If you are going to do this I would recommend spritzing the bottom of the bowl and the kneading blade with cooking spray first.  I prefer to chop my dates by hand because it only takes a minute and I can control the size.

DOUBLE CHOCOLATE ZUCHINNI BREAD

Aaahh....kids and veggies....it seems to be the modern day battle ground for kids and parents.  Personally I love my veggies - really love them.  However, I know that a lot of fellow parents are always on the look out for ways to sneak vegetables into their children's stomachs (not just the mouth because they can still be spat out at that point!).  I also know that their are plenty of adults who like to think that a sweet treat is a bit healthier if it contains a vegetable.  So in light of this, I present to you this lovely loaf bread.  Chock full of Vitamin Zuchinni and also happily chock full of nutritious chocolate (ok - I know nutritious is a bit of a stretch but work with me here!).  I hope you enjoy it.  It's moist and dense and very very tasty and it is HUGE! 

Don't worry that your jug will seem very full of ingredients and don't panic if it seems at first that it is not all going to mix properly.  It will mix - the magic happens at about the 1 min left on the programme mark when it all comes together. Have faith! Also, this is a very large batter and I have recommended cooking it in a large loaf tin (normal bread loaf size).  You can speed up the baking by choosing two smaller tins.  It doesn't strictly have to be loaf shaped - round or square tins will do just as well.  You will just need to keep and eye on the cooking time.

DOUBLE CHOCOLATE ZUCHINNI BREAD  

1. 180g butter, diced
2. 4 cups grated zucchini (about 2 medium zucchini)
3. 2 1/2 cups plain flour
4. 1/2 cup unsweetened cocoa powder
5. 2 teaspoons bicarb soda
6. 1 teaspoon salt
7. 1 cup white sugar
8. 1/2 cup brown sugar
9. 2 eggs
10. 2 teaspons vanilla

1 1/2 cups chocolate chips, divided

1. Grease and line with baking paper a large loaf pan. Preheat oven to 160 degrees and place the rack in the middle of the oven.
2.  Place diced butter in the jug with the kneading blade.  Set Speed 3 Temp 75 Time 3 minutes.
3. Once the butter is melted place all of the ingredients and 1 cup of chocolate chips in the jug.
4. Select Pastry P1.  After 1 min, pause the machine and scrape down the sides of the jug. Recommence programme.
5. Once the programme is complete, pour batter into the prepared tin.  Sprinkle the top of the batter with the remaining 1/2 cup of chocolate chips.
6. Bake for 1 hour - 1 hour 25 minutes. ( I recommend covering the cake with foil after half an hour to prevent scorching.
7. Once a skewer inserted in the centre of the cake comes out clean, remove from the oven and allow to cool in the tin before turning out.