Reece's Pieces and Kitkat Thanksgiving cake

Cake

1 Cup Boiling Water
1 1/4 Cup Pure Cane Sugar
1/2 Cup Butter
1 Cup Milk
2 Eggs, Slightly beaten
2 tsp Pure Vanilla extract

2 Cups All Purpose Flour (Can use whole wheat!)
3/4 Cup Cocoa
1 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt

Preheat oven to 340*F

Cream butter in bowl, add boiling water and stir until melted. Add Sugar stir until dissolved then add Eggs, Milk & Vanilla extract. Mix well. 

Combine all other dry ingredients and add to mixture and mix well. Don't worry if batter mix is really thin! ( Just do not use the spring-form pans)

Pour batter into two lined and greased 9"x9" cake pans and bake at 340*F for 25-30 mins.

Leave to cool on rack for at least half an hour! ( then cool in fridge for around one hour before decorating) 

Chocolate Frosting ( French silk frosting) 

1 Cup Butter
1 Cup Pure Cane Sugar
2 Tbsp Pure Vanilla extract
4 eggs 
4 x 28g melted unsweetened Bakers chocolate squares  
2 Tbsp Cocoa 

Mix the first three ingredients together and stir well

Next add- 

4 x 28g melted unsweetened Bakers chocolate squares ( 120g cooking chocolate) 

2 Tbsp Cocoa...& Mix well 

Then add your 4 Eggs ...added one at a time, Beat for 5 Min's after each egg on high speed using an electric whisk or stand mixer with whisk attachment.

Chill frosting for at least an hour before frosting..if it becomes to firm just wait a few minutes it will soften again.

Decorating your cake

• You will need a large bag of reece's pieces ( can also use smarties or m&ms) and around 10, 4 finger kitkats

Assemble your cake together putting frosting in the middle ( I put a lot in the middle to give it some height) and frost all over the cake using a spatula. Don't worry how it looks its going to be covered anyway!  just place kitkats around the sides of the cake use more frosting as glue..the tie a ribbon around to secure them in place. pour your reeces over the top..& your done!! chill for at least one hour

Enjoy

Three Ingredient healthy soft baked banana granola bar

Eva approves..

2 Ripe bananas

1 Cup Oats

sprinkle of chocolate chips  

*( I also added one tablespoon of coconut oil for taste, this is optional )

 You can also add a sprinkle of nuts/ dried coconut/ or a spoon of peanut butter depending on your taste ( I have tried with peanut butter, tastes nice.. but for babies would leave it out) 

Whilst oven is preheating to 350..( gas mark 4-5) Mix all ingredients together in bowl.
Spread out with a spatula in a small oven dish which has been greased or lined. I spread mine around 1/2 inch thick.

Bake for 12 mins...let cool then cut into squares.

Perfect for babies, kids and adults.

Pumpkin scones with cinnamon cream cheese glaze

Scones

 2 1/2 cups all-purpose flour ( Can use wholewheat )

• 
  
• 1 tbsp baking powder
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• 2 tsp baking soda
•  1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp brown sugar, packed
• 1/4 cup unsalted butter, cold and cut into 1/2-in. cubes
• 1/4 cup safflower oil
• 1 1/2 cups homemade pumpkin purée (can use canned) 

Glaze

• 1/2 pkg cream cheese at room temperature (about 125 g)
• 1/2 cup icing sugar
• 1 tsp ground cinnamon
• 2 tbsp hot water

• Directions 
• 1.Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Stir flour with baking powder, baking soda, salt, cinnamon, nutmeg & brown sugar in a large bowl. Lightly mix in the butter and margarine using a pastry cutter or fork. Stop mixing when it resembles a coarse meal; do not overwork.
• 2.Add pumpkin purée and stir until fully combined. Line your counter with a piece of parchment paper. Turn out dough onto parchment and press out until it is an even 1-in. deep.
• 3.Cut into 4-in. by 4-in. squares, then cut again diagonally to form rectangles. Bake for 10 to 12 min, or until golden. Remove to a rack to cool slightly.
• 4.Beat cream cheese with an electric mixer in a large bowl until fluffy. Mix icing sugar and cinnamon together in a small bowl. Add the cinnamon-sugar mixture to cream cheese and beat until fluffy. Add water and continue to beat until smooth and creamy. Cover with plastic wrap and set aside until ready to use. Drizzle glaze over warm scones and serve immediately, or refrigerate in an airtight container for up to 1 week.

*

Recipe adapted from Walmart Live Better Back to School 2013 issue

Zucchini Brownies

    2 eggs Beaten

    1 tbsp vanilla extract

    1 cup coconut sugar ( can use regular sugar) 

    1/4 tsp Himalayan pink salt

    1/4 cup / 60 ml applesauce

    1 cup / 150 g whole wheat flour

    1/2 cup / 45 g unsweetened cocoa powder

    1 1/2 tsp baking soda

    1 tsp cinnamon

    1/4 tsp ground cardamom 

    2 cups (about 300 – 320 g) grated zucchini

    1  cups semi-sweet chocolate chips

Directions:

Preheat oven to 350°F / 175°C.

In a bowl mix the eggs, vanilla extract, coconut sugar, salt, and  applesauce.

Sieve flour and the cocoa powder into another bowl.  Add the baking soda, cinnamon and cardamom.  Mix well.

Add egg mixture to the flour mixture and combine until the dry ingredients are mixed in well.

Add the grated zucchini and chocolate chips and mix

Pour the brownie batter into a greased 8 x 8” / 20 x 20 cm baking tin 

Bake at 350°F / 175°C for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean 

Allow to cool in the pan

Enjoy...

Pumpkin Pie Bread

Cream Cheese Filling:

8 ounce package full fat cream cheese, room temperature

1/3 cup sugar

1 large egg

8 ounce package full fat cream cheese, room temperature

1/3 cup Pure Cane Sugar

1 large egg

Pumpkin Bread:

3 1/2 cups Wholewheat flour ( I used spelt)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves (optional)

1/2 cup chopped walnuts (optional)

1/2 cup  chocolate chips

4 large eggs

1 cup coconut sugar or other natural sweetener ( can use Pure Cane sugar)

1 cup unsalted butter- melted and cooled to room temperature

2 cups pure pumpkin puree

1/2 cup water

1 teaspoon pure vanilla extract

Makes 2 loaves.

Preheat the oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 

Cream Cheese Filling: In your food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the chopped nuts and chocolate chips.In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine.  Whisk or stir in the pumpkin, water, and vanilla extract.Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Strawberry Shortcake Pancakes

1/3 Cup flour ( spelt, wholewheat or white)
2/3 tspn Baking powder
1 Tbspn Natural sweetener ( coconut sugar, stevia or regular sugar if preferred )
1 tspn Pure Vanilla extract
1 Tbspn Coconut Oil ( can also use safflower or sunflower)
2 Tbspn Rolled oats
1/8 tspn Salt
1/3 Cup Milk of choice
1/2 Cup chopped Strawberry's
Top with a fresh cream or creamy sauce of choice....
Recipe from www.chocolatecoveredkatie.com , you will find lots more healthy dessert recipes here too!!!

Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once.

Chocolate & Beet Cupcakes

3-4 Small Beets ( Beetroot )

2 Ounces Semi-Sweet Choc

1 Cup Whole wheat or Spelt Flour

1 Teaspoon Baking soda

1/2 Teaspoon Salt

1/2 Cup Unsalted Butter

1/2 Cup Pure Cane Sugar ( The original recipe calls for 1 cup, I used a quarter but thought they could be a bit more sweet)

1 Teaspoon Pure Vanilla extract

2 Eggs

Place beets covered in water and bring to a boil then reduce heat and simmer for 35 mins.

When cool enough grate with large hole grater ( I blended mine!) You will need 1 Cup of beets.

Preheat oven to 350f and line your cake tin with 12 cupcake liners

Combine flour, salt and baking soda in a bowl

Melt Chocolate

Beat sugar and butter until fluffy, then add eggs and vanilla and mix. Add beets then beat until light magenta in colour.

Add chocolate to mix and gradually add the flour mix and stir until evenly mixed.

Spoon batter into liners about 2/3 full and bake for 20-25 mins.

Sprinkle with Icing sugar for decoration!!