Make 'n Bake #100creativedays Day 94

No long, deep or meaningful insights tonight.

I'm catering for our Beth Moore group tomorrow and a sweet little voice suggested that I might bake. I had to agree. After a nasty fall this morning, I have a swollen, bruised foot, so I opted for a mini cheat to reduce my standing time... I grabbed some ready mix and added my own touch.

Vanilla mix with choc chips

Bran mix with chopped walnuts & cinnamon

A note #100creativedays Day 70

Hey

I blotched last night's post and need to sort it out asap.

I did some baking tonight, but the details need to be kept under wraps until tomorrow, I'm hosting a Mexican dinner. Exciting hey?

I'm not going to waffle on, its late and I don't sleep enough. I lost a chunk of time when I fell down an internet rabbit hole. Reading about adoption of all things.

Check out this blog if adoption etc interests you, especially from a Christian point of view.

WWW.iamnotthebabysitter.com

#100creativedays Day 3: Peanut Power

I, am  along with a motley crew of travellers, heading off to a sheep farm in the Karoo... For rest, relaxation and a break from real life.

I excitedly said I'd bake biscuits... So I baked for a few hours tonight! Good thing I love it so!

I made my signature choc-chip cookies and on request made peanut butter cookies too.

Here's the recipe:

PEANUT BUTTER COOKIES
125ml peanut butter (I use the chunky kind)
125g butter
125ml white sugar
125ml brown sugar
2ml vanilla essence
1 egg
250ml cake flour
2ml baking powder
3ml bicarb

1. Cream peanut butter, butter and both sugars together. Then beat in the vanilla and egg.

2. Add flour, baking powder and bicarb. Mix to a soft dough

3. Roll the dough into little balls (based on how big you want the cookies), squash them down with a fork onto a greased baking tray

4. Bake in preheated oven, 190 Celsius, until golden brown

5. Allow to cool slightly before attempting to lift them

6. EAT - SHARE - BAKE SOME MORE

Recipe is based on something I got in Home Ec class.

xxx

Could it be? Red Wine Cupcakes???

As my Sober Wheat-free October looms.... a "last supper" of sorts has been on my mind... then it hit me... Bread and Wine.... the irony was not lost on me.

While trawling the internet I came across a sweet combination of my soon-to-be-forbidden fruit... wine and cupcakes join together... in RED WINE CUPCAKES....
what a concept :) Doubt I will get a chance to bake this weekend, so best keep this recipe for November.

Thanks to Big Fat Baker for blogging the recipe, and We Are Not Martha for the original recipe - check out both interpretations.

Big Fat Baker

Red Wine Cupcakes

Recipe from We are Not Martha (Makes 24 regular sized cupcakes)
Ingredients:

• 1/2 cup unsweetened cocoa powder
• 140g chocolate chips
• 1/2 cup boiling water
• 2 sticks unsalted butter, at room temperature
• 1 1/2 cups sugar
• 4 large eggs
• 1 1/4 cups flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cup red wine of your choice

To Make the Cupcakes:

1. Preheat the oven to 180 degrees Celsius and line cupcake pans withs cupcake liners.
2. In a heat proof/microwave safe bowl combine the cocoa powder and chocolate chips. Pour in the boiling water. Stir until it’s completely melted (I had to microwave mine a little to get it to fully melt).
3. In a large bowl cream together the butter and sugar.
4. Add in the eggs 1 at a time, mixing well between each addition.
5. Sift together the flour, baking powder and salt. Fully mix it into the butter mixture.
6. Then add in half of the chocolate mixture and half of the wine, stir a few times. Then add in the remaining chocolate mixture and wine, stir until combined.
7. Fill the cupcake liners 2/3rds of the way full and bake for 20 minutes (rotate half way through).