baking

Carrot cake Muffins with Pecan Nuts and Cream Cheese Icing

A Special Occasion Calling for Cake

We always like to bake something for Super Dad’s birthday. The decision making is a difficult process… he has had Barney cupcakes, he has had chocolate cake sprinkled with really everything Wade could get his hands on. This year, Blake got to choose the Birthday Dinner. He also requested party packs with popcorn for all his friends at school. This didn’t materialise, needless to say.

Since he was choosing dinner, I chose the baking based on what was at hand. I had plenty of carrots and as I went through recipes hunting for a good one, I found that I already had just about everything I needed for these delicious carrot cake muffins (are they actually cupcakes though?). Carrot cake with buttery cream cheese icing is probably one of my favourite things. It has to be super moist, must have the little crunch of nuts and must have loads of icing! These definitely didn’t disappoint and I will be keeping this recipe close!

Just before I start, I have to say that one of the most annoying things when I’m working from a recipe is scrolling up and down to see the amount of ingredients. My recipes may not look quite like the standard recipe format, but it just works much easier for me.

Carrot Cake Muffins Recipe

To PrepCarrot Cake Muffins Pecan Nuts Cream Cheese Icing - Preparation

  • 2 1/2 cups self-raising flour
  • 1 tbsp caster sugar
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup sunflower oil
  • 3/4 cup brown sugar
  • 1 teaspoon mixed spice
  • 1 3/4 cups grated carrot (I used about 6 medium sized carrots)
  • 1/2 cup pecan nuts, chopped.
  • Halved pecan nuts for topping

For the Icing

  • 100 g cream cheese, softened
  • 75 g butter, softened
  • 2 tsp finely grated lemon rind
  • 1 1/4 cups icing sugar

To Bake

Preheat the oven to 190 degrees C and spray a 12 cup muffin pan with cooking spray.

Add 2 1/2 cups flour, 1 tbsp caster sugar, 3/4 cup brown sugar, 1 tsp mixed spice, 1 3/4 cup carrots and 1/2 cup chopped pecan nuts together in a mixing bowl. Make a hole in the middle of the dry ingredients.

Pour 3/4 cup milk, 1 beaten egg, 1/2 cup sunflower oil into the hole and fold all together until just combined.

Spoon into the cups in the muffin pan. The cups will be just about full, this is not a problem as they don’t rise a whole lot.

Bake for about 22 minutes until beautifully golden and with a slightly crispy texture. Remove from oven and let them cool completely.

To make the icing, add 100 g cream cheese, 75 g butter and 2 tsp lemon rind. Stir in 1 1/4 cup icing sugar, then beat all together until fluffy and light.

Spread the cream cheese icing onto the carrot cake muffins when cooled, top with pecan nuts and enjoy!

Carrot Cake Muffins With Pecan Nuts And Cream Cheese Icing

Blake’s Sunday Bakes – Banana Muffins with Chocolate Chips

Perfect Banana Muffins

Sundays at MammaChef’s houseBlake's Sunday Bakes - Banana and Chocolate Chip Muffins in Jozi are very often for golf, for half the family and baking for the other half. Then of course, lunch and eating of the bakes comes after that! My baking definitely needs all the practice it can get but I must say that Blake absolutely loves baking. These banana muffins are just so easy and perfectly moist, even I can’t mess them up!

It’s such a fun thing for us to do together and we both enjoy every second of it. We always have to bake a few extra because the boys always want to take some to school for their teachers and their friends.

Baking has therefore become all about sharing the love!

Keeping it healthy(ish)

Blake's Sunday Bakes - Stoneground Wholemeal Flour

The original recipe comes from somewhere on Pinterest but I changed it quite a bit, as I usually do. I used Stoneground Wholemeal flour from Champagne Valley which is GMO free, full of it’s natural vitamins and minerals and unbleached.

They also have loads of delicious recipes on their website, by the way!

I received the flour as an extra surprise in my Munching Mongoose organic produce box for the week and I ended up using it for quite a few different things. Awesome products just give a different taste!

 

The Recipe

  • 4 ripe bananas
  • 1 egg
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 cup chocolate chips
  • pinch salt
  • 2/3 cups sugar
  • 1 tsp vanilla essence
  • 1/3 cup butter

Preheat oven to 180 degrees C.

Spray muffin tins well with baking spray. Peel bananas, break into smaller pieces and mash in a bowl together with the butter, using a fork. Blend until the mixture is creamy and smooth, not too lumpy.

Add the egg, sugar and vanilla and combine. Stir in salt and baking soda. Next, add the flour and chocolate chips, mixing until just combined (not too much mixing).

Divide into muffin tin and bake for 18-20 minutes or until toothpick comes out clean when pierced into the muffin.

Moist, delicious and perfect for a snack or even for a sweet breakfast. You could also substitute the chocolate chips with berries or whatever else your heart desires!

Remember to #mammachefjozi when you try these! I love seeing your recipes and additions too!

No Bake Pecan Nut Brownies From Christel’s Creative Cooking

Gluten Free, Finger Licking, No Bake Pecan Nut Brownies

I can’t imagine anything looking better than these right now! Healthy ingredients like almond flour and coconut oil make them totally guilt free and no baking… well they didn’t even need to be more awesome!

The Recipe

3 roughly heaped up table spoons of solid coconut oil.
3 table spoons of honey or maple syrup (you can use more or less according to taste).
1 slab of good quality dark chocolate – I used #Lindt – A Touch of Sea Salt Dark Chocolate.
About a cup of Pecan nuts – broken up.
About half a cup of almond flour and half a cup of cocoa (you can always add more later on).
Vanilla extract or essence.

TIP!! #toastyournuts !!
no bake pecan nut browniesI lightly toasted the pecans and almond flour in the oven for about 10 minutes. Toasting nuts activates the flavour and gives it a crisp and toasty texture and taste.

Heat up the first 2 ingredients on low heat until it starts to simmer.

Mix in the dark chocolate until melted and remove from heat.

Mix in the nuts, almond flour, cocoa and vanilla and stir around.

If it looks as if it is still a bit runny, you can add more almond flour or cocoa.

Line a baking tray with baking paper and spread out the mixture evenly, gently pressing down.

Let it cool down in the fridge for about an hour.

Cut into pieces.

Yum!

 

Smores Chocolate Chip Cookies

We don’t always do sugar but when we do, we go for gold!
Sweet, crunchy, gooey delicious Smore Chocolate Chip cookies
Two different kinds of chocolate chips, mini marshmallows, sugar, butter, vanilla…. all the good stuff! Give me a shout to get the full recipe. It’s the bomb!


The original recipe uses Graham Crackers, which we don’t have in SA but I used plain digestive biscuits as a substitute.

See the recipe here:

S’more Chocolate Chip Cookies

%d bloggers like this: