Category Archives: Cakes & Cookies

Nigella’s chocolate chip muffins

I may have mentioned this before, but I have a bit of an issue with open pantry items. I feel the need to use them up as fast as I can, for fear of forgetting said items and letting them go past their use-by date. So this opened bag chocolate chips had been bugging me for a few weeks and I turned to trusty Google to see what Thermomix could accomplish with it. And it didn’t disappoint, finding this recipe quick-smart. I brought down the sugar a little bit and didn’t have cocoa powder, so I milled a handful of my chocolate chips instead. And finally I tend to prefer hand mixing the final mixture, so my method here is a tad different too.

Ingredients

130g raw sugar

250g milk

90g vegetable oil

1 egg

1 teaspoon pure vanilla extract

250g plain flour

2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

2 tablespoons good quality cocoa powder

150g dark chocolate chips, plus a few extra for sprinkling

 

Method

  • Preheat your oven to 180 degrees celcius.
  • Mill the sugar for 3 secs/speed 9. Set aside.
  • Pour all the liquid ingredients into the TMX bowl and mix for 10 secs/speed 5.
  • Add all remaining ingredients and mix for 3 seconds/speed 4, then finish combining with a spatula to avoid over-mixing.

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  • Divide mixture equally in a regular muffin tray (I actually only made 9 muffins with this amount), pop in the oven and bake for around 20 minutes. Eat.

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Apple, banana, coconut and date muffins

This four-day weekend has been the BEST, I managed to try four different and NEW recipes in the Thermomix. CAPS EVERYWHERE! 

I wanted to give Arianna a treat that packed in some fruit and was relatively healthy. Plus we are going away for a couple of trips over the next two months and I wanted to clean out my pantry as much as possible. There were some frozen bananas that were shouting out to be used as well as a pack of dates, so I googled “Thermomix bananas dates” and voila, this lovely and more importantly easy recipe popped up. It uses cups as a measuring device for some of the ingredients, but I’m all about only using those brilliant TMX scales (one less thing to wash up amiright), so I guesstimated the weight of the oil, coconut and milk here. 

Ingredients

1 apple, cored and quartered and chopped in the Thermomix

2 small bananas, mashed

50g pitted dates, chopped in the Thermomix

70g desiccated coconut

80g sugar

220g self-raising flour

125g vegetable oil

200g milk

1 egg

Method

Preheat oven to 180 degrees celsius.

Add apple, bananas and dates to your Thermomix bowl, and mix for 5 secs/speed 5.

Add the oil, milk and egg, mixing for 15 secs/reverse/speed 4. Side note: I read somewhere that the Reverse function should not be used on speeds 3 and above. But I’ve seen quite a few recipes that ignore this rule so maybe it isn’t actually a rule to begin with. In any case the original recipe uses speed 5 in this step, I used speed 4 for peace of mind, even though that doesn’t really make sense 🙂

Add the flour, coconut and sugar, gently mixing with a spatula (over-mixing = muffin death) 

 Pop mixture into a muffin tin, and bake for 20 mins (check at 15mins)

Leave in tray for a couple of minutes and then place onto a wire rack to cool. Done! 
 

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Pumpkin and maple loaf

Oh, it’s been way too long! I have been using the Thermomix as a support gadget in the kitchen but since I went back to work it’s always been tried and true recipes hence the lack of updates. But this weekend I had a rare afternoon to myself, and also Curtis Stone was on TV telling me to go and buy pumpkins from Coles. So I did. And I decided to experiment a bit. 

I googled ‘Thermomix Pumpkin’ and found this loaf recipe. Whack all the ingredients in, mix it up and then chuck it in the oven? My favourite kind of experiment! Unfortunately, I’d thrown away the pumpkin seeds before I realised I could use them, and I didn’t have any pepitas handy, so my loaf lacks the rustic seed crust. Also, as is the case with most recipes I find, the sugar content seems to always be a bit more than I like so I’ve reduced it here. 

Ingredients

700g pumpkin, skin off, cut into chunks. I used Kent. 

200g wholemeal flour

200g plain flour

70g caster sugar (next time I’ll go 60g)

170g canola oil (I used olive oil)

3 eggs

1 tsp baking powder

1/4 tsp bicarb soda

1 tsp cinnamon powder

15g vanilla extract (1 tsp)

50g maple syrup (2 tb)

Method

Preheat your oven to 160 degrees Celcius. Line a loaf tin. Oh, before I forget, I have what I thought was a standard loaf tin which was what the recipe called for, but I ended up having to make 5 extra muffins because there was so much batter. 

– Pop your pumpkin in the Thermomix and chop for 10 secs/speed increasing to 8.  

 – Add all other ingredients in and mix for 30 secs/reverse/speed 4. Make sure the batter is mixed evenly.

– Pour the batter into your loaf tin. Throw in oven and bake for 1 hour. Loaf is ready when a knife through the middle comes out clean.  

– I popped my muffin cases in the oven after I took out the loaf, and baked those for about 25 minutes. 

       The little one gobbled a few pieces after dinner, so I consider this one a win!

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Banana Cake, Take 2

I scoured the internet looking for a Thermomix banana cake recipe last week, completely forgetting that I had already cooked this once before! And better yet, I followed the exact same recipe this time. Fail.

Unfortunately this time the bananas weren’t as ripe as I would’ve liked, and so the flavour wasn’t as intense. Next time I’m going to make sure I use super ripe fruit. Also, I’ve stopped using vanilla essence and started on extract for a less artificial flavour, so I tweaked the recipe accordingly.

I’ve got a tupperware of ripe banana sitting in the freezer, and so shall give it another shot soon.

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Chocolate and cream cheese brownies

I amalgamated a few different recipes that I found to create this Frankenstein brownie. Even by reducing the sugar content from the general ingredient list, I still found my brownie to be a little on the sweet side so next time, I might take out a smidge more. But the resulting baked goodie is pretty yummy, and it looks great too!

Ingredients

120g butter (salted is absolutely fine, I never bother with unsalted)
100g dark chocolate, chopped
140g raw sugar (next time I’m bumping it down to 100g, and potentially chucking about 20g extra chocolate)
2 eggs
1 tsp vanilla extract
1/4 tsp salt
100g plain flour

Cheesecake topping

250g cream cheese (1 block of Philly cheese)
70g sugar (Will bring this down to 40g next time)
1 egg
1/2 tsp vanilla extract

Method

– Preheat your oven to 180 degrees celcius, and line a lamington/brownie tray with baking paper.

– Pop your butter and chocolate into the TMX bowl, and cook for 5 mins/speed 1/50 degrees or until melted and smooth.

– Add your sugar, eggs and vanilla, and mix for 5 secs/speed 4.

– Add salt and flour, and mix for an additional 5 secs/speed 4 (make sure the flour is incorporated well into the mix).

– Pour the mix into your tray and smooth out. Don’t bother cleaning your TMX bowl (yay!)

– Add your cheesecake topping ingredients and mix for about 1 min/speed 4.

– Pour the cheesecake mix on top of the brownie mix and smooth out.

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– Pop in the oven and bake for about 35 mins or so, until the top is brown and the middle is moist.

– Serve and enjoy 🙂 I actually think you can add the cheesecake topping to something like a lemon blondie too!

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Lemon coconut blondies

Recipe adapted from this blogpost

Lemons had been so expensive around Christmastime that when they finally dropped in price, I immediately bought a bag even though I had absolutely no use for them in last week’s meal plan. So when I woke up on the weekend with an urge to bake, I had to make sure lemons were part of the ingredient list! I made a double recipe, which required a little bit of manual stirring in the TMX bowl when it came to adding in the dry ingredients, but apart from that the machine handled the double up with ease. Oh, and after I started I realised I was 200g short of the sugar required so I improvised slightly with about 100g of golden syrup. Worked out ok!

Ingredients
– 300g raw sugar
– 1 large lemon, approx. 60g of juice (I used three medium lemons for my double recipe)
– 250g butter, cubed
– 4 eggs
– 230g plain flour
– 85g desiccated coconut

Method
– Preheat your oven to 180 degrees Celcius and line your baking tin with greaseproof paper.
– Peel the rind off your lemon(s) and pop into your TMX bowl with the sugar. Process for 3-4 secs/speed 9.
– Add butter and heat for 3 mins/60 degrees/speed 2.
– Add eggs and mix on 20-25 secs.
– Add flour, coconut and lemon juice, and mix for 6-8 secs/speed 6.
– Pop your mixture in the baking tray and bake for about 30 mins or until an inserted skewer in the middle comes out clean. I checked my mix at 40 mins and it was fine.
– Cut into squares and enjoy!

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More lemon-y baked goodness I’ve attempted in the Thermomix…

Lemon curd teacake (still my favourite lemon cake recipe) here
Flourless lemon cake (if flour ain’t your thang) here

The most amazing chocolate chunk cookies ever

(Recipe adapted from this blogpost)
This post’s title is a big call, I know. But I HONESTLY thought that this was THE best cookie I have ever eaten (bought or made). Crisp on the outside with a chewy centre, oh so addictive, and damn easy to whip up in the TMX. I went to visit a friend and was tasked with ‘an accompaniment for coffee’ and decided to make a double recipe so I could bring some in to work. Boy, was I glad I did! I did add more chocolate than the recipe asked for, but as I hope you’ll agree, there’s no such thing as too much chocolate!

The original blogger’s hint to use chocolate chunks rather than chips is not something that should be ignored, one of the main reasons why this cookie was so addictive was how rewarded you felt when you bit into a large chunk of dark chocolate goodness!

Anyway, try this for yourself and let me know what you think.

Ingredients

125g soft brown sugar (important to use soft brown sugar rather than raw or any other variety as this contributes to the chewy texture)
125g butter (I never buy unsalted even if the recipe asks for it)
1 egg (the original blogpost has actually omitted this from the ingredient list for some reason, so I just guessed it would be one egg per recipe. Mine turned out ok in any case!)
175g plain flour
20g ground almond (I had ground hazelnuts handy so I used those)
1/4 tsp baking powder
1 tsp vanilla extract
20g ground almonds (I had ground hazelnuts handy so I used those)
100g  chunky bits of dark, milk or white chocolate (as I mentioned I made a double recipe, so I used a 200g block of dark chocolate that I broke into pieces and then blitzed for a few seconds on speed 7. You get a combination of chunky bits but also very fine bits which I was initially a bit concerned about, but I think it ended up giving the cookies its rustic look. Then I found, oh, I don’t know, another 75g of chocolate in my pantry, so I dumped that in too. *evil laugh*)

Method

– Place the butterfly whisk in the bowl and add the butter and soft brown sugar. Try not to do what I did and dump the butter on top of the butterfly, as you can see from my picture it wasn’t the smartest thing to do!

– Whisk for 3 min/speed 3, scraping down the mixture now and again. It should be creamy at this stage.

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– Remove the whisk. Add the egg and mix for 30 sec/speed 3. Finish mixing with the spatula, turning clockwise to avoid the sharp end of the blades.

– Add the flour, ground nuts, baking powder and vanilla extract. Mix for 30 sec/speed 3 or until just combined. Don’t over-mix!

– Add the chocolate and mix  for 15 sec/reverse/speed 2.

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– Tip out onto cling film and roll into a sausage shape (about 6/7cm in diameter).

– Leave to set in the fridge for 1 hour (I left mine overnight).

– When you’re ready to bake, preheat the oven to 170 degrees Celcius.

– Cut your dough sausage into 1 or 2cm thick slices (thicker means a softer centre!) and place on a baking sheet lined with parchment paper. It doesn’t matter if these are shaped oddly, it adds to the charm.

20140117-215455.jpg– Bake the cookies for about 10 minutes or until the edges start to brown slightly (the centre will still look uncooked and the cookie will be very soft at this stage but it will harden as it cools).

– Leave to cool for a couple of minutes before lifting with a flat spatula and eat while still warm, although they’re still fab for a few days after.

– Try your best to offer them to someone else instead of wanting to inhale the whole tray. It’s hard, but you can do it.

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If you’re in a cookie state of mind, you could also have a look at these recipes I’ve tried…

Jam drops (if someone gave you a jar of preserve and you don’t know what to do with it. Or, you know, if you like jam.)
Oatmeal and raisin (similar in texture to these bad boys!)
Peanut butter and chocolate chip cookies (one of the best combinations known to mankind)
Peanut cookies (may contain nuts)
Lime and coconut cookies (if you’re feeling tropical)

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Torta Caprese al Limone / Flourless Lemon Cake

Recipe adapted from this post

The torta caprese is one of my favourite cakes of all time. So when I chanced upon this recipe while looking for inspiration in the Thermomix forums, it went to the top of my “Must. Try. Now.” list!

While I did follow the timing and the temperature of the original recipe, it did end up a little bit on the burnt side. So I’d recommend reducing the cooking time slightly, or at least testing it a bit earlier than usual. I also reduced the sugar content as I normally do, which made the cake quite tangy (just the way I like it!). It was amazingly dense and moist too!

Ingredients
180 grams white chocolate, broken into pieces (my block of chocolate was 200g so I just whacked the whole lot in there)
350 grams almonds
180 grams raw sugar (I used 140g)
rind of one lemon
juice of 1 lemon
200 grams butter, cubed
5 eggs
1 tsp vanilla extract

Method

– Preheat oven to 200 degrees celcius and grease a springform pan (you can line the pan with baking paper if you like)
– Add white chocolate to the TMX bowl and grate for 10 secs/speed 8. Set aside.
– Add almonds and process for 8 secs/speed 6.Set aside with chocolate.

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– Add sugar and rind to the TMX bowl and blitz for 20 secs/speed 9.
– Add lemon juice, butter, eggs and vanilla extract, and mix for 20 secs/speed 7.
– Add chocolate and almonds back into the bowl, and mix for 30 secs/speed 6.
– Pour the mixture into your baking tin, and pop it into the oven. Bake for 10 mins, then reduce the temperature to 170 degrees celcius. Bake for a further 55-60 mins, or until a skewer comes out clean (I’d suggest checking the cake at 45 mins).
– Leave the cake to cool for 15 mins in the tray, then turn out onto a wire rack to cool completely. Sprinkle some icing sugar on top to pretty it up and you’re done!

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Jam Drops

(Recipe adapted from this post)

Sorry for the lack of posts recently! It’s been work travel, wedding travel and holiday travel over the past six weeks, and I haven’t been at home to cook much at all, let alone play with the Thermomix. But I thought I’d get back on the TMX adventures and what better day to do it than the first day of the new year! (Plus, there were a lo-oot of police sirens blaring this morning and I couldn’t sleep in).

I had been given a jar of peach and vanilla preserves for Christmas, and as yummy as it was I knew I couldn’t finish it all by the expiry date. I also recently found out that our neighbour had been mowing our lawn for us all year when we were at home one day and saw him trotting over with his lawnmower. We thought the city of Kingston was just a very helpful council! So I thought I’d say thank you to all our lovely neighbours by baking some cookies. I used this Donna Hay recipe which had been adapted for the TMX and actually made two recipes worth (it’s fine in the bowl, you just need to use the spatula a bit to incorporate the flour into the mix).

At first I cut down the sugar to equal amounts as the butter as I wasn’t sure how the amount of sugar would affect the consistency of the cookie. But I think you can definitely take out another 20g or so, especially if your preserve is sweet rather than tart.

Ingredients
180g butter, room temperature
180g caster sugar (It was also ‘pantry clean-up day so I used a combination of brown and white sugar)
1 egg
300g plain flour (I had about 40g of wholemeal flour in the cupboard so I whacked that in)
1/2 tsp baking powder
Jam (Whatever kind takes your fancy)

Method
– Cream butter and sugar in your TMX bowl for 1 min/speed 6.
– Add your egg through the opening whilst mixing on speed 3.
– Add your flour and baking powder, and mix for 30 secs/speed 3, or until a dough is formed.

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– Preheat oven to 180 degrees celcius.
– Roll your dough into small balls (approx 1 tsp per ball), and use your finger to make an indent in each ball.
– Add a small dollop of jam to each ball, then bake for 10-11 minutes.
– add another small dollop of jam once the cookies are out of the oven, then leave to cool.
– Dunzo!

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Still have too much jam lying around? You could try these jam swirl muffins…

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Banana Cake

Recipe adapted from this blogpost

I have been trying to incorporate more fruit into my diet recently. But for me, it really is more fun to have fruit in a baked treat (hello apple turnovers, berry muffins, lemon meringues) most of the time!

I am a big fan of cooked banana and have been going through a phase of grilling the fruit and serving it with french toast. I was at the markets the other day and bought a few extra, so I decided to make an easy banana cake. I made a rookie mistake though, with a little bit of my Thermomix wire hiding under the machine, so the scales were a bit off balance and i ended up with a bit too much flour in the mix. It ended up being a bit dry but if you stick to the recipe (plus my added banana) you should get an amazing moist cake. As usual, I took out a chunk of the sugar from the original recipe so feel free to add a little bit if that suits your tastebuds.

Ingredients
3 ripe bananas (I used four medium sized bananas to max out the fruit content)
90g caster sugar (I just used raw brown sugar)
150 g butter, room temperature
2 eggs
240 g Self Raising Flour
1/2 tsp bicarbonate of soda
30 g milk
1 tsp vanilla essence

Method

– Preheat oven to 160 degrees Celcius.
– Place bananas and vanilla essence in the bowl and mix for 5 secs/speed 4.Set aside.
– Add butter and sugar, and mix for 20 secs/speed 5
-Add the eggs one at a time and combine each for a few seconds on speed 5.
– Add the banana mixture and mix for 3 secs/speed 5
– Add the flour, bicarbonate of soda and milk, and mix for 15 secs/speed 5. Check the mixture to ensure the dry ingredients are well incorporated, otherwise use your spatula to give it a quick stir and mix again for a few more seconds.
– Pour into a lined cake tin and bake in the oven for 1 hour. Poke the cake in the middle to make sure it’s cooked through, otherwise cook it for an additional 10-20 mins, checking at 10 min intervals.
– Let the cake cool, cut into slices, enjoy!

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