Mini Cinnamon Muffins

This is a lovely recipe similar to the last one I posted. I have been making muffins for over twenty years! I know I am getting old. It is a yummy New Zealand recipe and I have adapted it. Really you add flour, egg, sugar, salt, milk a dash of this and that and we have yummy baking! Of course you can change and substitute ingredients and have fun! I use gluten free flour so often have to bump up the baking powder and add baking soda and apple cider vinegar to help it rise and so it does not come out like a brick. I sometimes will switch out the marg and butter for coconut oil or olive oil. I hope you enjoy this recipe!
~ Sarah xxx

Mini Cinnamon Muffins

Ingredients

Serves: 24

1/2 cup white sugar
85g margarine, melted (or butter)
1 teaspoon ground nutmeg
1/2 cup (125ml) milk
1 teaspoon baking powder
1 cup (125g) plain flour
85g margarine, melted (or melted butter)
1/2 cup white sugar (or brown)
1 1/2 teaspoon ground cinnamon
(I will often add 1 egg and less milk but it will make it a little heavy)

Directions

Preparation:15min › Cook:15min › Ready in:30min

Preheat oven to 190 degrees C. Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine and nutmeg in a large bowl. Stir in the milk then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking place 1/4 cup of melted margarine in a bowl. In a separate bowl mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine and roll in the sugar-cinnamon mixture. Let cool and serve.

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RECIPE: Gluten-free Carrot Cake with Butterscotch Cream Cheese Frosting

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This is a basic carrot cake recipe from HERE I do add bits and pieces here and there to the recipe which I have noted below. I made this cake for my sons 16th birthday party. I hope you love this recipe as much as our family does. This cake is moist and yummy! If you want to copy this post to your blog please feel free to do that just please link back to here. Thanks.
~ Sarah

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Gluten-free Carrot Cake with Butterscotch Cream Cheese Frosting
Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13×9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

INGREDIENT LIST:
2 cups of sugar (I use raw brown sugar)
4 eggs
1 1/2 cups light olive oil OR your favorite vegetable oil
2 cups all-purpose gluten-free flour mix
2 teaspoons baking soda (I use 1 1/2)
(I add a tablespoon of apple cider vinegar)
2 teaspoons gluten-free baking powder
(I add 1/2 teaspoon of nutmeg)
(I add 1 1/2 teaspoons of mixed spice)
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped nuts (I don’t use nuts I put in raisins instead)
3 cups freshly grated carrots

FROSTING/ICING
4 tablespoons unsalted butter
3 ounces cream cheese
1 teaspoon vanilla extract
2 cups gluten-free powdered sugar (icing sugar)
(I add one pkt of instant butterscotch (or any flavour you like) pudding mix to the frosting plus a little more butter or water to right consistency) (You cold just add butterscotch essence instead)

METHOD:
Preheat oven to 350° F / 176° C

Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Stir in grated carrots and nuts. Pour the batter into prepared pans.
Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar (icing sugar) and beat until smooth and creamy.
When cake is cool frost.

FROSTING/ICING
Whip together butter, cream cheese, vanilla and packet of butterscotch instant pudding. Add a little extra water if it is too thick.

THIS IS WHAT I USED FOR DECORATING THE CAKE
2 packets of Tim Tams (chocolate biscuits to go around the cake) You can use GF biscuits if you need to just pop on what works for you.
2 packets of huge Jelly Beans.
1 pair of chop sticks to hang your bunting on.
Decorate the way you like!

PHOTO SOURCE

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Lovely Asian Meatballs

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This is my Lovely Asian Meatball recipe that I love. I have tried many different recipes and I finally wrote down my very own. You can also make this vegetarian by leaving out the meat and adding more lentils to my mix. The great thing about cooking you can tweak any recipe you want to make it just right for your family and their taste buds! I really hope you make this cause it is so YUMMY!! Oh… I took the photo super quick with an iPod so it does not show the food off that well, but hey, it is a photo and kinda gives you an idea of what it looked liked before it was devoured.

Ingredients

Meatball Ingredients:
1/2 beef mince (ground beef) (or 1 kilo or 2lb if you don’t use lentils)
(I used 1/2 kilo of mince because I love lentils in my meatballs I think it keeps them moist)
1 can of cooked lentils (blitz or smoosh up the lentils into a kind of paste)
3 tsp. sesame oil
1 Tsp. of tomato paste
1/2 tsp. ground ginger
1/2 tsp. paprika (not essential but nice)
3 small eggs or 2 large eggs
3 tsp. minced garlic
1/2 to 1cup sliced onions
A dash of salt and pepper
A dash of cayenne pepper for a little heat
1 cup Panko (or breadcrumbs or crushed up cornflakes)
1/2 cup rice flour

Additional garnish: toasted sesame seeds or poppy seeds

Additional Side Dishes:
Basmati rice (cook as much or as little as you need to)
Salad (anything you like)
Beans (to steam)

Asian Sauce Ingredients:
2/3 cup hoisin sauce
1/4 cup rice vinegar
1 or 2 garlic cloves, minced
1 tsp. honey
3 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. ground ginger
1 Tbsp. Lemon or Lime juice (not essential but yum)
(You may want to double the sauce recipe if you love huge amounts of sauce)

Serve warm, and sprinkle with additional garnish like chives or spring onions if you want.

Method
Preheat oven to 190 Cel or around 400 degrees.
You can cook this on the stove top BUT you will have to be careful as the meatballs may fall apart.

In a large bowl, mix together meatball ingredients until combined. Shape into cute little balls. Mix your panko or breadcrumbs with your rice flour and gently roll your meatballs in it to give you a yummy crust. (If you are all about the crust then the stove top method of cooking will give you more of a crust. BUT I was happy to put them in the oven on this day.) Then place on a baking paper or greased pan sheet. Bake for 10-15 minutes, or until meatballs are golden brown on the outside and no longer pink on the inside. Remember the larger the meatballs the longer they will need to cook!!! Oh and turn down your heat slightly if you have made large meatballs otherwise they might dry out.

Remember to make a lovely simple green salad. I normally would have cucumbers, cilantro, spring onions, in my salad but I was all out, so only tomatoes and lettuce made it in this salad. The salad helps balance the intense flavours of the meatballs. I used a light balsamic, olive oil vinegar but whatever you like would be lovely.

While the meatballs are in the oven, we can put the rice on, make the salad and steam some beans. I use Basmati rice and I make it in my pressure cooker. The rice takes five minutes on high in my pressure cooker. NOW it is the time to make the sauce. I popped a sauce pan on the stove to gently heat the sauce! I just hate food that should be hot cooled down with cold sauces (just saying). Once meatballs have finished cooking, pour your warm sauce over the meatballs and make sure each meatball gets their fair share of sauce. Any left over sauce can be put in a jug to have for topping up at the table. If you copy this recipe please enjoy it and please name your sauce or source and make sure you include a link to my recipe. Thanks 🙂
Copyright 2013 1pastorswife

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Broccoli and Cheese Soup

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PHOTO SOURCE
I think everyone has their own way of making broccoli cheese soup. There are loads of recipes on the net. You could be looking for hours to find just the right one. What is fun about cooking is you can make your food exactly the way you and your family like it. The below is my recipe. I don’t have a photo of mine so I have used Mel’s photo. If you pop over to Mel’s website you can also take a look at her fun recipes!
Enjoy ~ Sarah xxxx

Broccoli and Cheese Soup

Ingredient

2 bunches of fresh broccoli (You can use frozen)
1/2 cup of celery
3 small potatoes (chopped finely)
2 cups chicken stock (you can use veggie stock or just water if you want)
1/2 cup of sharp cheddar cheese (plus extra 1/2 cup for topping when finished)
1 heaping cup of regular gouda cheese (remove rind) Or (use another type of cheese you like)
1/2 cup grated carrots (I will sometimes leave out the carrots)
1 white large onion or 2 small onions (2/3 cup to 1 cup)
3 large cloves of garlic (chopped/minced)
1/2 tsp ginger (I use fresh) (I keep my ginger in the freezer and grate it frozen)
1 cup cream (or use sour cream or milk, or coconut milk)
3 TBSP all purpose flour (GF flour) or (grated potato to thicken)
3 TBSP butter
2 bay leaves
1 tsp garlic powder (you can leave this out and add more minced garlic instead)
1/2 tsp allspice
1/2 tsp ground nutmeg
1 tsp dried basil (or 1/4 cup of fresh basil)
1/8 tsp cayenne pepper (use less if you don’t like it hot or more if you do)
salt & white pepper to taste

Method
Sauté onions, celery and garlic, cook out your spices, then add the rest of the veggies then add stock and simmer for 15 to 25 mins. We have our own veggie garden plus we get organic veggies deliverd each week so I might switch out some of the veggies from time to time. Oh… you do not have to use only organic veggies, just use what you have and what you like. Add cream and cheese last and make sure you warm it up and melt the cheese. If it is looking too chunky I will use a potato masher to mash it up. I will had more cheese to garnish. Oh… If you are making it for a super large family I just double the recipe and/or add more stock, water or cream. I also will add dried chili peppers for more heat and a dash of lemon, apple cider or lime to brighten it up. I serve it with crusty garlic bread.

Slow Cooker Thai Soup

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SOURCE

I love this recipe from Bev at Bev Cooks. I also use green or red curry paste to add that extra punch of flavour. I use GF Tamari source instead of soy sauce. I will often switch out the chicken and use fish! Because my family LOVES fish 🙂 Hope you love this recipe as much as I do.
Blessings, Sarah xxx

RECIPE – Copycat Olive Garden Pasta Fagioli Soup

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SOURCE

This is a yummy recipe! I found it on Iowa Girl Eats She is a talented and clever cook!

When our family used to live in Cincinnati in the good ole US of A we often went to a local Olive Garden Restaurant and we loved it. In NZ our cattle is raised outdoors on grass and meat raised indoors that are fed differently tastes quite different. Milk, cheese and eggs were different too. My daughter had her thirteenth birthday celebrations at Olive Garden and it was a real treat. Click this for the RECIPE Thanks. I hope you love this recipe as much as we do.
~ Sarah xxx