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Kumara/Sweet Potato Bliss Balls

These Bliss Balls are so decadent and deliciously good for you. They are perfect for when you need that Chocolate fix but without the Chocolate.

Kumara/ Sweet Potato Bliss Balls

(Recipe from At a Pinch)

1 cup cooked orange kumara (packed into a cup, I used some left over roasted kumara from dinner)

1 cup dried dates (soaked in boiling water for 15mins)

1/2 cup walnuts (i used a mixture of nuts, soaked in boiling water for 15mins)

1/2 cup cocoa

1/2 cup desiccated coconut (plus more for rolling)

up to 1/4 cup water

Drain the nuts and place them into the food processor and blitz on high till finely chopped.

Drain dates and blitz on high until incorporated.

Add the rest of the ingrediants excluding the water, blitz on high for one minute.

Add water if you wish, you may not need it.

Roll into balls, roll in desiccated coconut.

Place in the fridge for a few hours before enjoying, Keep in the fridge or freezer till required.
 

Gingerbread Men

With Christmas just around the corner this recipe is super easy and delicious to make with the kids over the holidays, it's also egg-free which is perfect for children with egg allergies.

GINGERBREAD MEN

(Recipe from Donna Hay Kids Magazine Issue 7)

Makes 16

125g butter, softened
1/2 cup (90g) brown sugar
2/3 cup (230g) golden syrup
2 1/2 cups (375g) plain flour, sifted
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
m&ms to decorate 

ICING

1 1/2 cups (240g) icing sugar, sifted
1 1/2 tablespoons boiling water


1. Preheat oven 180C. Place the butter and sugar in an electric mixer and beat for 10-12 minutes or until pale and creamy. 

2. Add the golden syrup, flour, ginger and bicarbonate of soda and beat until mixture just comes together to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. 

3. Roll dough out between 2 sheets of non-stick baking paper until 5mm thick. Use gingerbread cutters to cut shapes from the dough. Place on baking trays lined with non-stick baking paper and bake for 10-12 minutes or until golden. Cool on trays.

4. Place the icing sugar and boiling water in a bowl and mix to combine. 

5. Spoon icing into a piping bag with a 3mm nozzle and decorate the gingerbread. 

Tip: An easy way to decorate your cookies is to press the m&ms into the dough before you bake them, saves on time and mess. ENJOY!

Rice Bubble Cake

I was lucky enough to be given some samples of Mothers Earths new Honey range, so the first recipe I thought to make was rice bubble cake. My Mum use to make this for us all the time now I make it for my daughter and Nanny kids they love the stuff. I used the Mother Earth Liquid Honey as it has a more mild honey flavor which is perfect for cooking and baking and I love how it comes in a squeezable up-side down bottle, it makes life so much easier and mess free. I also made a batch of this recipe using coconut sugar in place of the white sugar, you just use less sugar and don't boil it for to long as it can give it a burnt taste. 

Rice Bubble Cake

100g butter

100g white sugar or if using coconut sugar it's 1/3 cup

2 tbls honey

1 tsp vanilla

4 cups rice bubbles 

Place butter, sugar, honey and vanilla in a saucepan and bring to a boil, lower heat and continue to simmer for 5 minutes until golden.

Add rice bubbles to sugar mixture and stir well so all the rice bubbles are coated.

Spoon mixture into a greased tin and press firmly. Leave to cool then cut into slices.

If you would like to try some of Mother Earths new Honey range it's available in supermarkets nationwide.

For more info on Mother Earths New products visit there website at www.motherearth.co.nz or join Mother Earth on Facebook.

Feta and Spinach Savoury Muffins

Perfect for lunch or afternoon tea, give these a try next time you have family or friends over they will be very impressed.

Feta and Spinach Savoury Muffins

4 Eggs
1/2 cup canola oil
1 1/2 cups milk
2/3 cup grated tasty cheese
75g feta roughly chopped into 1/2 cm chunks
4 cups self-raising flour
1 red onion, finely diced
3 tomatoes, diced
1/2 tsp chicken stock powder 
1 cup finely chopped spinach
1/2 tsp each of salt and pepper 

Heat the oven to 180 degrees.

Either butter normal or large Texas muffin trays, or line them with squares of baking paper 
Whisk together all the wet ingredients until combined. Sift the flour into the mixture and add the tasty cheese, onion, tomatoes, spinach and salt and pepper (to taste) and fold gently into the wet ingredients. Spoon mixture into the muffin trays and bake for approx 20-25 minutes until cooked.

You should definitely use cupcake liners or baking paper with this recipe as there is a lot less mess to clean up afterwards.

Honey Pecan Slice

With this slice you bake the buttery shortbread base first then once baked you pour the topping ingredients over the hot base and bake for a further 20 minutes to get a lovely golden top. This slice taste just like Pecan Pie but has a nice hint of honey in it, it's perfect for kids lunches or a picnic.

Honey Pecan Slice
Recipe source: foodmag Issue 69

150g butter, softened

1/2 cup white sugar

1/2 teaspoon vanilla essence

2 cups flour

Topping

2 eggs, lightly beaten

1 1/2 cups pecan nuts, roughly chopped

1/2 cup honey

1/2 cup brown sugar (lightly packed)

60g butter, melted

2 tbls cream (I used milk and it turned out fine) 

1 tbls flour

1 tsp vanilla essence 

Preheat the oven to 180C. Line 20cm x 30cm baking dish with baking paper.

Cream the butter and sugar together using an electric beater until the mixture is light and fluffy. Beat in the vanilla. Sift in the flour and mix gently until combined.

Press the mixture into the base of prepared pan, smoothing it with the back of a spoon. Bake the base in the preheated oven for 10 minutes.

Meanwhile, make the topping by mixing all the ingredients together until well combined. Pour the filling evenly over the hot base. Bake for a further 20 minutes until the topping is set and a dark golden colour. Set aside to cool in the pan before cutting into slices. This slice will cut more evenly if it is refrigerated for an hour or so before slicing. 

Chocolate Afghan Christmas Pudding Cookies Recipe

I've been meaning to post up these cute little Chocolate Afghan Cookies I made for my Nanny Family for Christmas but haven't had the time. This is Annabel Langbeins recipe from her Summer Annual book 'A Free Range Life.

I make this recipe all the time for the kids lunch boxes as it makes quite a lot.

You can top these with or without chocolate Icing, either way they taste great.

I put the cookies in a cute jar and tied a ribbon around the top, they made a great home baked gift.

Chocolate Afghans

Makes about 50

400g butter,at room temperature

3/4 cup white sugar

3 cups flour

1/2 cup cocoa

4 cups cornflakes (I sometime do just 3 cups as its quite hard to roll into perfect balls)

To Ice (optional)

200g dark or white chocolate, broken into chunks.

1 bag of Jaffas

Green Sprinkles.

Preheat oven to 180.C and line 2 baking trays with baking paper.

Cream butter and sugar until pale and fluffy, stir in flour and cocoa, then mix in cornflakes with a wooden spoon, taking care not to crush them. Place tablespoonful of mixture onto prepared trays and flatten a little.

Bake until set (12-15 minutes). Allow to cool on a tray for 5 minutes then transfer on a wire rack to cool. Store in an airtight container for up to a week.

To make the Christmas puddings melt chocolate and spread over the tops of the cooled cookies. Top with a Jaffa and green sprinkles.