Apple & Date Scones

Preheat oven to 350 degrees

2 cups of Spelt flour 

1 TBSP Baking powder

1/2 TSBP Cinnamon

1/4 cup Safflower oil

1/8 cup Pure Cane Sugar

1 TBSP pure vanilla extract

1/2 cup apple sauce ( I used Homemade apple & pear puree)

1/4 cup warm water

1/2 cup chopped dates (Pureed if you dont want chunks..You will have to add a small amount of hot water and soak for 10 mins)

1 cup chopped apple (the smaller the better)

1/2 cup raisins

Whisk together the flour, baking powder, and cinnamon. Add the oil, agave nectar, apple sauce and vanilla and stir together . Then fold in the apples, dates and raisins.

Scoop about 1/3 cup batter onto baking sheet about an inch apart. Bake for 20 minutes.

Allow them to cool for 15mins before removing them carefully from the pan to a wire cooling rack.

Will last for 2-3 days if stored in an airtight container at room temperature.

Baked Hazelnut Cheesecake Bars

Base

1 1/2 Cups Whole Hazelnuts, blanched

5 Tablespoons Butter

6 1/2 oz (200g) Gingersnaps

Topping

14oz Cream Cheese (400g) ( I used Light Cream Cheese)

1/4-3/4 Cups of Pure Cane Sugar....depending on how sweet you like it?? I used 1/4 cup

3 Large Eggs

1 1/4 Cups Sour Cream

A 9x13 inch baking pan, oiled.

Preheat oven to 350F

Spread Hazelnuts on baking tray and cook for 7-8 Min's...let cool.

Reduce oven temp to 325F.

Melt Butter in small pan then let cool slightly. Break up Gingersnaps and blend in food processor along with half of the Hazelnuts until you get fine crumbs.

Add melted butter then whiz again until combined. Tip mixture into prepared baking pan, spread out evenly and press down to make firm base.

Put all the topping ingredients together in mixing bowl and whisk to combine..Pour the mix on top of prepared base then scatter the other half of the hazelnuts over the top ( make sure you have broken them up first!)

Bake in Preheated oven for 45 Min's then let cool completely.

Refrigerate for at least an hour before cutting into bars or squares.

The Cheesecake will be soft set.

Carrot Cake with Ginger & Orange

 Half Eaten....I forgot to get a before pic Lol!! 

Ingredients


looking for a new recipe...



Frosting Recipe

2 packs Light cream cheese
6-8 Tablespoons whipping cream 1/4 teaspoon salt
1 cup Icing sugar
1/2 tablespoon Orange extract

In a large bowl beat together cream cheese , whipping cream and salt until fluffy (on low speed)
Gradually beat in Icing Sugar then add Orange Extract!!

Decorate whichever way you wish.......I used Coloured buttercream icing to make the carrots on top and decorate the bottom of the cake 

Terry's Chocolate Orange 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 Orange 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

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

Combine all other dry ingredients and add to mixture, 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 Orange Cake Frosting

1 Cup Butter

1 Cup Pure Cane Sugar

2 Tbsp Orange 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...then spread in between your cake for filling and then all over your cake using a spatula! 

Lastly decorate with pieces of Terry's chocolate orange and grate some over the top ...Mmmmmm

Spicy Pumpkin Bundt Cake

4 cups cake flour (I used spelt  ), plus more for dusting

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

1 cup safflower oil , plus more for pan

1 1/2 cups packed light-brown sugar

4 large eggs

1 cup buttermilk ( Homemade) 

1 1/2 cups pumpkin puree ( Homemade) but you can used canned

Confectioners' ( icing)  sugar, for dusting

1. Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
3. Beat oil and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
4. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

Recipe adapted from Martha Stewart.com

Healthified Pumkin-Chocolate cookies

1 cup pureed pumpkin
1/4  cup Honey (or more? depending on how sweet you like them?) You can also use sugar if preffered
1/2 cup unsweetened apple sauce
1 egg
1Tbs. Vanilla
2 cups Whole wheat flour
2 tsp. Baking powder
2 tsp. cinnamon
1/8 tsp. Nutmeg
1/8 tsp. Ground Cloves
1/8 tsp. Ground ginger (optional)
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Milk
1 cup Semi sweet choc-chips 

Directions

Preheat oven to 350 degrees
Combine pumpkin, honey, applesauce, egg and vanilla and mix well (we’ll call this the WET mixture)
Combine by whisking: flour, baking powder, cinnamon, nutmeg, cloves and salt in a separate bowl (aka DRY mixture)
Dissolve baking soda in milk, then add to WET mixture
Gradually add DRY mixture to WET and mix until just combined
Fold in chocolate chips
Grease cookie sheet and use an ice cream scoop to measure out
Bake for 10-12 minutes until they no longer look wet
Let sit on pan for 2 minutes then remove to a wire rack to cool

Some work of Edans I found xx