Muffins
These muffins are a gluten-free adaptation of a recipe given to my sister many years ago by one of her friends. I used to love going with my sister to the friend’s place as the muffins were re-heated in the microwave oven immediately prior to serving and the chocolate chips would melt further through! At the time, we didn’t have a …
Cakes
When I was growing up, we often used to make Queen Cakes. These days, Cupcakes are very much in vogue but in essence, they are the American version of English queen cakes. Bought cupcakes seem to be defined by their topping which is often quite elaborate and usually at least as deep as the cake itself! Personally, I prefer less …
Slices
Similar to eggs back around the 1990’s, for a long time coconut has had a bad rap due its high content of saturated fat. The tide is now turning and apparently coconut may not be as bad for us as previously thought. Either way, I figure a small amount every now and then is probably okay! This slice tends to …
Muffins
These apple cinnamon muffins always go down well when I take them to a “bring a plate” function. They are very soft and moist. I use tinned apple because it’s much more convenient! I use the Delish brand of tinned apple called “Pie Filling”. The 550g tin has just over 2 cups in it so I freeze the remainder for the …
Slices
This Chocolate Almond Slice is based on an American Brownie I used to make. The Brownie was very rich in butter but for the slice I use neither butter nor oil. The result is a soft textured slice, more like a cake. Sometimes it seems to rise more than other times but whether it is shallower or deeper, it gets eaten just …
Cakes
When my mother was growing up, her mother ran a home bakery in Napier. This is her sponge recipe that she used to make sponges and lamingtons. She would start baking in the early hours of the morning with only two small household ovens and no electric mixer at her disposal! The sponges and lamingtons were so popular that by …
Muffins
My father loves to spread butter over any muffin, regardless of flavour! In general, I’m not so keen but I do make an exception for Ginger Muffins. Butter seems to help bring out the flavour! These muffins are my gluten-free adaptation of traditional ginger muffins. As with all muffins, they are nicest eaten fresh. The next day, they are nice if …
Biscuits
Chocolate was the flavour I started with when first creating biscuits. The recipe became the base for the biscuits created since. Over time, I have tweaked this recipe for chocolate biscuits to get it just right. As with my other biscuit recipes, the raw mixture tends to be slightly sticky but should roll in the hand easily to make balls (although …
Muffins
Like most muffin recipes, these lemon and poppy seed muffins are best eaten reasonably fresh from the oven. In the following days, they can be freshened by re-heating in a microwave oven for 12 seconds or a conventional oven for about 12-15 minutes. For the one cup of milk, I use either Rice Milk or Oat Milk; one cup of …
Biscuits
Macarons – those delicious meringue-based biscuits with a ganache filling – seem to have gained in popularity over recent years. (At least in New Zealand anyway!) Many bakeries and cafes now include them in their repertoire. Even McDonald’s McCafe have been known to sell them! As a lover of all things meringue, and having tasted the sumptuous macarons at Bordeaux Bakery …
