Zucchini Choc Chip Muffins



From the mum who brought you the delicious recipe for Apple & Oat Muffins, comes a new and delicious recipe! Anisia is back with another family-friendly winner :-)

"Thought I'd send through this recipe I found (and slightly altered) from allrecipes.com. Both of my kids (now 16 months and 2.5 years) are very picky eaters and my biggest struggle is getting them to eat vegetables!! Soooo, I searched around for a recipe that would mask some veg for them. I found these Zucchini Chocolate Chip Muffins! Chocolate is a special treat in our house (for the kids that is!!!) so they were very excited about these. My eldest started by picking away at the choc chips but then ended up eating the rest of it anyway. He also ate his sister's leftovers. I consider this a big success!!!!"

Ingredients
1 1/2 Cups plain flour
1 tsp Baking powder
1/2 Cup Raw sugar
1 tsp Carb soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, lightly beaten
1/2 Cup vegetable oil
1/4 Cup milk
1 Tbsp lemon juice
1 tsp vanilla extract
1 Cup finely grated zucchini
1/2 Cup chocolate chips
1/2 Cup chopped walnuts (I used almond meal as i didn't have walnuts)

Directions
Preheat oven to 180 degrees C. Grease 12 muffin cups, or line with patty pans. Alternatively, you could use mini muffin pans (makes 24).

Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes.

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Coffee Pecan Cake



I made this cake for my dad's birthday recently - it seemed like a very "dad" kind of cake!  He loved it - as did we all!  It's got a beautiful flavour at the nuts & toffee on top just give it an amazing crunch and sweetness.  Perfect served warm with a bit of cream on the side.

Ingredients
30g butter
1 tablespoon brown sugar
2 teaspoons ground cinnamon
200g walnuts, toasted
½ cup (125ml) milk
1 tablespoon dry instant coffee
185g butter, extra
1 1/3 cups (300g) caster sugar
3 eggs
1 cup (150g) self-raising flour
¾ cup (110g) plain flour

Toffee
½ cup (110g) caster sugar
2 tablespoons water
3 teaspoons cream

Method
Preheat oven to moderately slow (160°C/140°C fan-forced). Thoroughly grease and lightly flour a 22cm baba cake pan; shake out excess flour.

Melt the butter in a small pan, add the brown sugar, cinnamon and walnuts; stir well. Cool.

Combine milk and coffee in a small bowl, stir until dissolved.

Beat extra butter and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between additions. Fold in sifted flours, then milk mixture.

Spread 1/3 of the cake mixture in the base of the prepared pan, sprinkle with half the walnut mixture, top with remaining cake mixture. Bake in a moderately slow oven for about 45 minutes or until cooked when tested. Stand cake for 5 minutes before turning onto a wire rack to cool.

For the toffee, combine sugar and water in a small pan. Stir over a low heat until sugar dissolves. Bring to boil, simmer, uncovered, until sugar browns slightly. Add cream and stir 1 minute or until thickened slightly.

Place cake on a wire rack over an oven tray. Drizzle some of the Toffee on top of cake, press on remaining walnut mixture; drizzle with remaining toffee.

Cake without toffee suitable to freeze. Toffee suitable to microwave.

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Show Results

Ekka Entries
Well, ladies & gentlemen - the results are in!

It's been a busy couple of weeks, with my entries in the Pine Rivers Show and then the Ekka.

There have been some show-baking highs and lows, but overall a fun experience!

Pine Rivers Show Entries
Here's what I put in the Pine Rivers Show - Marble Cake, Orange Cake, Rocky Road & Chocolate Slice.

I ended up with a 1st place for Marble Cake and 3rd for Rocky Road - yay!

Unfortunately I didn't win anything for my Lamingtons, Carrot Cake or Banana Cake at the Ekka :-(  It's tough competition out there, I can tell you.  There's always next year!

Special credit to my mum for winning a heap of prizes for her 16 entries in the Pine Rivers Show...one day I might be like her!  Another year, another show...and now to get organised for my baby boy's First Birthday Party this weekend...blog to come!

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Rissoles


Rissoles are a barbecue staple - they are delicious, well-loved by kids & adults, cheap to make and there is so much variety in what you can put in them!  Make these your own by experimenting with the spices, or you can easily use chicken or lamb mince, or perhaps add some grated veges.

Perfect with a side salad and a big squeeze of tomato sauce!

Ingredients
500 beef mince
1/2 cup breadcrumbs
1 egg
1 tablespoon herbs/spices of your choice (eg Moroccan season, Italian herbs - I used 1 sachet McCormick's Beef Kofta spice mix)

Method
Mix ingredients together in a bowl.

Shape into patties.  If possible refrigerate for about 30 minutes.

Cook on a barbecue on medium heat until browned and cooked through.

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Rev-A-Shelf 5CW2 Series - Cookware/ Dinnerware Organizers


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Revolutionize the way you store your pots, pans, and lids with the Two-Tier Cookware Organizer. The 5CW2 features independently operating shelves that accommodate a variety of cookware sizes and brands. The top tier holds up to 7 lids, and the bottom tie


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Under Shelf Basket Wrap Rack, White by DecoBros


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The under shelf baskets help to increase your storage space. There's no additional installation procedure, you just put under shelf.It is made by sturdy steel with white coating. Beautiful and durable.


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Strawberry, Lime & Vanilla Jam


My mum and grandma are the best jam-makers I know. Grandma makes the BEST apricot jam you'll ever taste (made from big, juicy, sweet, South Australian apricots), while mum makes a pretty mean strawberry jam, along with marmalades, chutneys, relishes - you name it! But it was actually with a group of girls on the weekend that I made my first foray into jam-making - and here is my first solo effort. I did a bit of searching and comparing and found this recipe. All I can say is - WOW! The flavours are amazing! My jam came out a little runnier than what you'd buy in the shop, but strawberry jam is known for that, because of the lack of pectin. I was really pleased with the result, and am hoping this is the start of a long love affair with jams and preserves! But what did Liam & Robbie think? Check out the Family Show Taste Test below.

PS The delicious pikelets in the photo are made by my amazing husband, using this recipe.  Pretty talented, isn't he?!?

Ingredients
1kg strawberries, chopped (it was 750g once they had been hulled)
2 cups sugar, divided use
2 vanilla beans, split and pulp scraped from inside the beans
1 lime, zested and juiced

Method
Place the berries into a large bowl, and mix with 1 cup of sugar, the vanilla beans and vanilla seeds. Allow the berries to macerate for at least 2-3 hours. A thick, rich sugary syrup will develop.

Pour macerated strawberries into a large pot and add the remaining cup of sugar. Bring to a boil and simmer for about 20-25 minutes, or until the jam reaches 220 degrees (using a candy thermometer).  Here is the best method for testing if your jam is ready.  Add the lime zest and juice in the final 5 minutes of cooking. Remove the vanilla bean pods.

Transfer jam to clean, sterilised jars. 


And now for the Family Show Taste Test - how did the boys rate it?

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Kids Food Ideas


Here's one for my fellow mums...do you ever find yourself getting into a "food rut" when it comes to your kids' lunches?  I know it's happening to me when they get cheese sandwiches for three days in a row.  Now, it could be worse - I know cheese sandwiches aren't THAT bad, but I know I can do better!  They will eat healthy, colourful, vege-ful foods if I give it to them, so why offer them the plain and less nutritious food?  So hopefully I can give you a bit of inspiration to spruce up snack time and get these kiddies loving fresh & healthy options!

First up, the photo above - there's nothing ground-breaking about this morning tea, but my toddler thought it was fantastic, and all I did was pop it into silicone cupcake molds - easy!  Also handy to portion out things like the popcorn, which little Miss would happily snack on all day if she had access to the big container.


Next, a thrown-together lunch, just using what I had in the fridge and pantry.  Some leftover brown rice from dinner the night before, creamed corn, chopped ham and tomato, with a sprinkle of grated cheese.


An easy salad made up of shredded lettuce, grated cheese, grated carrot, corn, celery, mushroom and a squeeze of mayo - they loved it!


I thought I was a pretty cool mum when I thought of this one!  My kids love eating wraps, so I mixed it up one day, spread egg & lettuce over a wrap, topped it with another wrap and cut it into wedges. - a bit like a quesadilla.  So easy, but something a bit different!


This is the same concept, using ham, cheese, tomato, capsicum and dried herbs, heated slightly in the microwave.  A bit of a lunch pizza!

I hope this helps to give you some ideas and inspiration.  It really is easy to give yummy and healthy options, that take very little preparation.  Try something new today!

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Wrap'N Bag Organizer in White


Features
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Organize It All Chrome 24 Can Holder


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This Chrome 24 Can holder is great to keep your beverages neatly stored on your countertop. It is effective in saving space as well.


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Schulte 4 Sort Large Divider, White


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Fig-Glazed Baked Ham with Baked Ricotta and Roasted Figs



The 25 days of Christmas Recipes continues today with a very exciting theme - introducing Ham Week!  Our wonderful friends at KR Castlemaine were kind enough to offer me a Christmas Ham to use and provided me with some delicious recipes that I can't wait to share with you!  We're also giving away hams every day on 96five, so tune in for your chance to get your own ham!

So, kicking off Ham Week is the traditional Christmas baked ham.  This is my first ever attempt, so I was really excited to try it out.  The KR Castlemaine recipe uses an amazing fig glaze, which gives it this wonderful rich, sweet, sticky coating.  The flavour of leg ham is just divine, and teamed with the baked ricotta - just perfect!  I loved this recipe - the perfect feature on your Christmas table!

The prepared ham before cooking

Ingredients
KR Castlemaine Premium Cooked on Bone Leg Ham (3.5-5kg)
1 cup brown sugar 
½ cup apple juice
½ cup fig jam 
 ¼ tsp mixed spice and a pinch of ground cinnamon

Method
To make the glaze: mix sugar, juice, jam and spices together over a low heat until dissolved.

Pre-heat oven to 160-170 degrees.

Prepare KRC Premium Leg Ham: remove rind using finger tips and leave fat exposed.

Score fat in thin lines across the surface of the ham ½ cm x 5mm deep. Place KRC Premium Leg Ham in a deep foil dish or lined baking dish.

Brush with fig glaze before placing in pre-heated oven, then baste frequently during 1 ½ - 2 hours cooking time.

Baked Ricotta and Roasted Figs
8 figs – cut into quarters from top (leaving base intact)
2 tbsp olive oil
2 tbsp white balsamic vinegar
2 tbsp castor sugar
Sea salt and cracked black pepper
1kg ricotta cheese, fresh
1 tbsp finely chopped oregano
2 tbsp lemon zest
2 eggs lightly beaten

Method
Pre-heat oven to 180 degrees.

Place the figs, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine. Roast for 15 minutes, remove and allow to cool.

Place the ricotta, oregano, lemon zest, egg, salt and pepper in a bowl and mix well to combine.

Place ricotta mixture into a 24cm greased oven proof bowl or spoon into 8 x ½ cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set. (I did it in a muffin pan - it made 9).

Allow to cool for 5 minutes before turning out.

Arrange the ricotta on a serving platter top with the baked figs.  Serve warm with fig glazed KRC Premium Leg Ham and a crispy garden salad.

The ham after baking - check out the sweet, sticky glaze!

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Chocolate and Beetroot Cake


I know it might sound a little strange, but this combination actually works!  I have memories of one my mum used to make, with a delicious peanut butter icing, but I decided to try this recipe from www.taste.com.au.  It came out well and the beetroot flavour isn't overpowering, but just gives the chocolate a bit of depth and difference.  Worth a try!



Ingredients
Melted butter, to grease
200g (about 2) trimmed beetroot bulbs, washed
30g (1/4 cup) cocoa powder
60ml (1/4 cup) hot water
200g (1 cup, firmly packed) brown sugar
2 eggs, lightly whisked
125ml (1/2 cup) reduced-fat milk
60ml (1/4 cup) vegetable oil
1 tsp vanilla essence
225g (1 1/2 cups) self-raising flour, sifted

cardamom frosting
150g (1 cup) pure icing sugar, sifted
Pinch of ground cardamom
4 1/2 tsp reduced-fat milk

Method
Preheat oven to 180°C. Brush a 7cm-deep, 11 x 21cm (base measurement) loaf pan with the melted butter to lightly grease. Line the base with non-stick baking paper.

Put on rubber gloves. Use a vegetable peeler to peel the beetroot bulbs, then use a grater to finely shred. Set aside.

Place the cocoa and hot water in a medium bowl and stir until smooth. Add the sugar and eggs, and use a wooden spoon to beat until smooth. Stir in the beetroot.

Combine the milk, oil and vanilla essence in a jug. Use a large metal spoon to fold half the flour and then half the milk mixture into the beetroot mixture until just combined. Repeat with the remaining flour and then the remaining milk mixture.

Pour the cake mixture into the prepared pan. Bake in preheated oven for 55-60 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.

To make cardamom frosting, use a wooden spoon to mix icing sugar, cardamom and milk in a small bowl until smooth. Spread over top of cooled cake and set aside for 15 minutes to set.

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Ricotta Spaghetti


I found this recipe in the 4 Ingredients "Herb it Up" book.  It was a perfect Friday night meal, on one of those days where I got home at 5pm - and it was ready by 5:30.  I know there's 5 ingredients in this one - being a mum, I just couldn't help but add the broccoli!  Plus a sprinkle of parmesan cheese and a generous twist of salt & pepper.  Enjoy!

Ingredients (serves 4 - 295 calories per serve)
250g spaghetti
1 teaspoon garlic, crushed
150g low-fat ricotta cheese
1 tablespoon tube/freshly chopped/dried basil
1 head broccoli, chopped

Fill al arge pot with water and bring to the boil.  Stir in spaghetti and cook for about 10 minutes, until al dente.  Drain well.  Steam broccoli until tender.

Stir the garlic, ricotta and basil in a saucepan over low/medium heat for 4 minutes or until hot.  Stir in the spaghetti and broccoli.

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Chicken Stir-fry with Egg Noodles


This recipe is a fantastic one from Curtis Stone.  It's a Coles "Feed your family for $10" one - so straight up, we know it's cheap and family-friendly.  It's low-calorie too - just 298 calories per serve and DELICIOUS! The original recipe uses prawns, but I substituted chicken and it worked really well - you'll love this one!

Ingredients (serves 4)
Olive oil spray
1/2 medium brown onion
2 tablespoons fresh ginger, finely chopped
1/2 red chilli, thinly sliced
1/4 cup rice wine vinegar
1 1/4 cups pineapple juice
1/4 cup tomato sauce
2 tablespoons soy sauce
4 teaspoons brown sugar
200g egg or Singapore noodles
400g chicken breast, cut into strips
1 carrot, peeled and thinly sliced
1 red capsicum, thinly sliced
200g Chinese cabbage

Method
Heat oil in a medium saucepan over medium heat and cook onion for 3 minutes, until softened. Add the ginger and chilli and cook for a further 2 minutes.

Add vinegar, pineapple juice, sauces and sugar and bring to the boil. Reduce heat and simmer for 10 minutes or until sauce reduces to 1 cup. Remove from heat.

While sauce is reducing, cook noodles according to packet directions.

Place a wok over high heat and spray with oil. Add chicken and cook until browned lightly. Add carrot and capsicum and cook for another 2 minutes. Add wombok and cook for 1 minute, until wilted.

Add the sauce and noodles and toss well. Serve.


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Pumpkin & Chickpea Curry


Another weeknight winner, this one is quick, easy, tasty, comes in at just 285 calories per serve and can be easily adapted with any vegetables you like.  Plus the Family Show Taste Test - what will meat-lovers Liam & Robbie think of this one?  Podcast below :-)

Ingredients (serves 4)
Spray olive oil
1 brown onion, chopped
1 clove garlic, crushed
2 tablespoons curry paste
1/2 tin light coconut milk
500g pumpkin, chopped
1 tin chickpeas, drained
1 cup frozen peas

Method
Heat a heavy-based pan over medium heat and spray with olive oil.  Add onion and garlic and cook until softened.

Add curry paste and cook for a minute.  Add coconut milk and stir to combine.  Add pumpkin and simmer, covered for 10 minutes.

Stir through chickpeas and peas and simmer for another 10 minutes, until vegetables are tender.

Serve as is or with rice.


And now, the Family Show Taste Test...

  

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