Perfect Lunch Box Apple Muffins

I'm always looking for easy to make kinda healthy food for the kids lunches.

Maybe like me, you are not completely organised but have good intentions.

I am not that mum that has the freezer filled with super healthy organic treats ready to pack and go it a pinch.

Sometimes if we are being fancy I top them with 

Cream Cheese frosting and raspberries

But I do have a few recipes up my sleeve that I can mix up and make in under 10 minutes, bake while I'm in the shower and have ready for the school lunches that day. They might not get endorsed by any fancy celebrity diet chefs but they are fast, I have the stuff in my pantry and I figure it's way ahead of a packet of processed stuff any day.

Plus they make 12 so I use them for afternoon tea and school lunch the next day with the few left overs for me :)

cupcake cases Greengate 

Quick Mix Apple Cinnamon Muffin makes 12 regular sized muffins
Note if you are out of buttermilk substitute milk mixed with a little vinegar, that's what I did with the ones in the picture.

3 small apples or 2 medium - grate approx half and cut the remainder in small pieces
2 cups self raising flour
1/2 cup firmly packed brown sugar
2 tsp cinnamon
3/4 cup buttermilk (#see note above if you are out)
1/2 cup vegetable oil (I use light olive oil)
1 egg
1 Tbsp butter melted (optional)
1 Tbsp cinnamon sugar (optional)

Preheat the oven to 160 C (325 F).

Line a regular 12 hole muffin tin with baking cases.

Place flour, sugar, cinnamon, buttermilk, oil, egg and apple into a large bowl and mix until just combined.

Spoon evenly into the prepared muffin tin.

Place the muffin tin into preheated oven and bake for 22-24 mins or until golden on top, if you insert a skewer no mixture should stick to the skewer.

(Optional)One muffin at a time brush the top of each muffin with a little melted butter and then sprinkle cinnamon sugar onto the top.

*Sometimes if we are being fancy I top the muffins with a little swirl of cream cheese frosting and a raspberry but it squishes too much for lunchbox treats so it's just an at home thing.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Deer Heart and Linzer Love Cookies

I love linzer cookies, The delicate buttery cookie sandwiched together with preserves is such a dainty treat and as you can see they are pretty as a picture.

Love is all you need Bowl and Mug from Krasilnikoff

Although it is usual to decorate simply with the cut out shape showing the filling and maybe a dusting of sugar, I have decided to embellish each cookie with simple dots of royal icing adding an ornate touch without overwhelming the treat.

I have also modified my recipe to use hazelnut instead of the original almond lending a warmer, nuttier taste to the cookie which perfectly pairs with the raspberry filling.

The idea for the Deer Heart cookies has been in my head since last Valentines Day, as in truth the Deer Aimee cutter from is one of my favorite cutter ever. But I did find cutting the buttery soft linzer cookie dough a little tougher than when I use my regular vanilla sugar cookie or gingerbread cookie recipe and in the end I made half a simple circle cookie with a heart cut out. I'm not saying it can't be done, but it is a little bit of work removing the dough around the neck section and I can be a little bit lazy sometimes.

As it turns out the simple heart ones were the perfect little bite size, adorable and so much fun to decorate with the little dots of royal icing.

Hazelnut Linzer Cookie Recipe makes around 24 double filled deer cookies or 40 small circle. Circle cutter approx 4cm (1 1/2")

225 g (8oz) unsalted butter room temperature
100g (3 1/2oz) or 1/2 cup sugar * I used caster (superfine) sugar
1 large egg yolk
300g (10 1/2 oz) or 2 cups plain (all purpose) flour
1/2 tsp ground cinnamon
pinch of salt
80g (2 3/4oz) hazelnut meal (ground hazelnut)
Deer Cookie cutter and small plastic heart plunger or circle cookie cutter and medium heart cutter.

Filling - 1/2 cup raspberry jam (jelly)

Decoration - Royal Icing

In the bowl of a stand mixer cream together the sugar and butter at high speed for a couple of minutes until light and creamy. Reduce the speed to medium low and mix in the egg yolk, scraping down the sides as required. Add the flour, hazelnut meal, cinnamon and salt and mix at low speed until combined.

Wrap the dough in plastic wrap and chill in the fridge for 1 to 2 hours until the mixture is firm.

Dust the workbench with flour and generously flour a rolling pin, then roll# out the dough and cut out shapes as desired.

# If you have difficulty rolling out this dough you can roll it out between sheets of baking paper.

To make the Deer Heart cookies, cut out the deer shape and then use a small heart plunger cutter to cut out a heart shape on the back of half the cookies.

To make Linzer Love cookies cut out circle shapes and use a heart fondant cutter to cut out hearts in the middle of half the cookies.

Place the cut cookie dough on baking trays covered in baking paper and chill for 1 hour.

Preheat the oven to 180 C (350 F) and bake the cookies until golden (around 12 - 15 minutes).

Allow the cookies to cool on tray.

Place the raspberry jam (jelly) in a microwave safe bowl and heat at high for 20 - 30 seconds until it starts to bubble. Stir until smooth.

To fill deer cookies place jam (jelly) in a disposable piping bag and pipe onto half of the cookies (the ones without the heart cut outs). Gently press the remaining cookies onto the top using the jam (jelly) to stick the cookie into place.

To fill the heart cookies you can just spoon the jam (jelly) onto the top of half the cookies (without the heart cut outs) and press the other cookies gently onto the top.

To pipe decoration mix up pre-mix royal icing to piping consistency and fill a piping bag with a small round tip (I used 1.5 PME).

Pipe an eye and ear onto the deer cookies and a few small dots around the back/tail area.

With the heart cookies, pipe decorative dots around the heart cut out and edge of cookies.

Optional - To pipe decorative drop swags around the edge of the cookie, press the tip to the edge of the cookie and gently apply pressure to allow a length of icing to fall/drop down, carefully pull the tip around to the point on the cookie you wish the swag to reach whilst still applying the light pressure and press the tip to the cookie so the royal icing attaches to the edge of the cookie. Continue around the cookie until you have completed a full circle. Fill in dots between the swags around the edge of the cookie and then pipe a second smaller circle of dots on the top of the cookie.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Baking hack Marshmallow Booster for domed cakes

Some times I make mistakes.

OK, OK I know I make mistakes all the time. But sometimes I make mistakes that require me to come up with a solution that ends up being kinda cool and worth sharing with everyone.

Like last Sunday, when I baked a packet mix cake and did not follow the instructions properly because I used a smaller tin, split the mix into 2 cakes and was lazy and did not line the tin as directed.

In my mind I was thinking that if I used two 6 inch tins I would end up with a lovely tall cake instead of a regular 8 inch flat cake. But at least 2 of those things I did wrong can result in the cake cooking quicker than usual which can mean overly domed (peaked) cakes.

And that is what happened, it was my fault - I know it - no use getting upset over it.

But I didn't want to cut off the tops to level the cakes, it was just too much to lose and it was too big a space to just fill with plain ganache, so I came up with this marshmallow booster cake hack idea.
 

I placed the cake flat side down on my cake stand, put a thin layer of chocolate ganache over the domed top of the cake and then stuck a ring of marshmallows around the edge of the cake. Then I filled in the rest with ganache* and squished them together with the other cake flat side on the top. I chilled the cake for a bit and then covered the sides and top with the remaining ganache using a kitchen knife.

*to make ganache melt 2 parts chocolate to 1 part cream (so for example 200g (8oz) chocolate to 100g (4oz) cream) in the microwave at high heat for a minute leave to rest and then whisk until smooth. Heat another minute or 2 if the mixture is not smooth and then whisk again.

I decorated the top with some raspberries but you can do what ever you like.

It was a pretty good save if I do say so myself, the marshmallows are more economical than chocolate and not as heavy and dense, plus to the kids it seemed like I was doing something exciting.

Hope you enjoyed my cake fail. We all did :)

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer unless otherwise stated do not reuse without permission. 

One bowl easy mix Raspberry Cinnmon Banana muffins

I do a lot of baking for the kids school treats. No big reveal there I guess. It's generally healthier, I know what it contains and our school is a nut free zone so I am always sure that those muffins or cookies I make myself are ok.

These muffins are one bowl easy mix which I love 'cause less washing and cleaning is always a big tick for me. Plus I know the kids will eat them and the won't come home crushed and all smushed which is an extra big tick in my books.

I can whip up these muffins in a few minutes pop them in the oven and have them ready for a school snack, after school treat or ready to go picnic pack in no time.

Which is pretty much what we did with this batch in the photo's. A tray of muffins, a bottle of pink lemonade a throw and some cushions and we had a picture perfect picnic in under 30 minutes including baking time at our local park.

Quilt and cushions all Greengate purchased at Mollegaarden

This muffin recipe is based on the Bitty Banana Cakes on page 60 of Sweets on a Stick.

Raspberry Cinnamon Banana Muffins makes 12 regular muffins
Replace the raspberries with blueberries or chocolate chips for a delicious variation.

3 very ripe bananas
1 egg
1 1/2 cups self-raising flour
1/2 cup sugar
1/8 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup oil
1 cup raspberry (fresh or frozen)

Preheat oven to 160C (325F) and line a 12 hole muffin tin with baking papers.

In a large bowl mash the bananas well.

Add all remaining ingredients except the raspberries and mix until just combined.

Gently fold in the raspberries and spoon mixture evenly between the 12 paper cases.

Bake until the top is golden and a skewer inserted comes out clean (around 20 minutes).

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Pretty pink raspberry macarons

This weekend we had raspberry white chocolate macarons. I know it's a bit of a rehash, I make them all the time, although I haven't included any pictures in the blog for the longest while.

But they are so good and creamy and melt in the melt with a crisp little shell. Well you get the picture.

I guess there is a reason why I make them all the time........

I made up chocolate ones as well, but the pink ones always seem to have my heart. I've popped the recipe below, which is as I said already a revisit of my previous recipe. The filling is right at the bottom, and remember to fill them the day before you need to serve.

Macaron Shells makes around 30 filled macarons
Fill the shells with the filling (included after recipe for shells) at least 1 day before you serve to get the correct consistency. Store in an airtight container in fridge and then bring to room temperature about 30 minutes prior to serving.

190 gram (6 5/8 oz)almond meal (almond flour)
190 gram pure icing sugar (6 5/8 oz powdered sugar)
190 gram granulated sugar (6 5/8 oz)
48 grams water (1 5/8 oz)
140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)*
food color of choice (I use gel type food color like Wilton)

*ageing egg whites refers to separating the yolks from whites and then leaving the whites to age for a few days. This can be done on the counter if your countries climate permits or in the fridge, wrap the bowl with plastic wrap and then pop a few holes in the top. Alternately you can pop fresh egg whites in the microwave on high for 10 seconds or so - I used the microwave method in this batch pictured.

1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Add colour and 70g (2 1/2 ounce) of the egg whites to the sugar/almond mixture but don’t mix in.

2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk.

Yup - I really use this super old fashioned thermometer I have had for about 20 years to make my macarons

3. Pop granulated sugar and water into saucepan stir to combine and cook without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240 F) start mixing the egg whites on high. Make sure you have a pouring shield on your mixer, when the sugar syrup reaches 118C (245 F)remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high.

4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F).


5. Add meringue mixture to almond mixture and using a large spatula fold the mixture together until it starts to shine and forms a ribbon that disappears back into the mixture after about 20 seconds.

6. Add the mixture to a piping bag fitted with a plain tip (or just cut the end of a disposable piping bag, that's what I do) and pipe in lines onto parchment lined baking sheets. To make the macarons as even as possible I apply a constant slow pressure to the piping bag and count a few numbers like up to 3 for each one.

Waiting to form skins after piping

If your mixture has peaks after you have piped a couple of rows that do now sink back down you macaron mixture needs more mixing. Pop it back in the bowl and mix it a bit more

7. Set aside for about 30 minutes or until the macarons have formed a skin so that the macaron mixture does not stick to your finger when gently touched. If the weather is humid this step may take longer up to 2 hours. I pop on the aircon if it's humid at my house.

Baking in the oven. The macarons will rise after a few minutes in the oven and develop a frilly foot

Eeek- can you see some of those less than perfect under mixed mac's in the back  that I pointed out 

in the previous picture - they do not have a flat shiny top. That's so not mac-cool

8. Meanwhile preheat oven to 140C (285 F). Once ready bake the macaroons for around 13 to 15 minutes depending on size, it may take longer, all ovens are different. If they are baked and you gently push on the side the tops will not move, if the tops do move do bake for another minute or 2. Also they should not be browned if they are reduce the heat for the next batch or bake for less time.

9. Once baked remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.

10. Once cooled match disks into like sizes and sandwich together using the ganache.

Raspberry White Chocolate Filling


To make ganache melt white chocolate with cream in the microwave and mix gently until combined, use a ration of 3:1, so for example 360 grams white chocolate to 120 grams cream, sorry guys I measure as I already have the scales out and I can't be bothered messing up a liquid measuring jug :) Add some pink gel color and raspberry flavor to taste.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Lemon cream curd and raspberry tartlettes

These lemon cream tartlettes are the perfect little treat for a sweet afternoon tea.

Not too tart, the addition of cream to lighten the curd makes the filling sweet and tangy with a smooth velvety cloud-like quality.

I've used the microwave to make the lemon curd in just a couple of minutes, it's so simple. Click on the picture below to see the quick video tutorial (written instruction and ingredients are included below):


The lemon cream curd can also be used as a frosting for cupcakes, filling for whoopie pies or as a topping for pancakes or scones (biscuits).

Lemon cream and raspberry tartlettes makes 10

Sweet pastry cases (CLICK HERE FOR RECIPE)
Lemon cream (recipe below)
Punnet raspberries

To assemble tarts spoon or pipe lemon cream into pastry cases and top with raspberries.

Microwave Lemon Curd Cream
This recipe can be doubled, you will just need to increase the amount of time you microwave for, bursts can be increased to 30 seconds and continue until the mixture is thick enough to coat the back of a spoon (see video for demonstration).

50g (1 3/4 oz) lemon juice
2 large eggs
75 g caster(2 5/8oz) (superfine*) sugar
50g (1 3/4oz) unsalted butter (room temp)
1 1/2 sheets gelatine (gold leaf) #available at good food stores or see below for link to gelatine at Amazon
1/2 cup cream
*use regular white sugar if you can't locate superfine


Place lemon juice, eggs, sugar and butter into a microwave safe dish and whisk.

Heat in microwave at high for 20 seconds, remove from microwave and whisk well. Return to microwave and heat at high for another 20 second burst and then whisk again. Repeat process another 2 times. The mixture should be thick enough to cover the back of a spoon.

Meanwhile tear the gelatine into smaller pieces and pop into a dish of cold water for around a minute until soft. Remove as much excess water as possible and discard the water keeping the softened gelatine sheets.

Whisk the softened gelatine sheets into the lemon curd mixture.

Cover the lemon curd with plastic wrap, pushing the wrap down onto the surface or the curd to prevent a skin from forming and pop into the fridge to chill until set.

Once the curd is chilled. Place the 1/2 cup of cream in a bowl and whip to firm peaks using an electric mixer (I used a hand mixer). Then using an electric mixer (I used the same hand mixer) whip the curd until smooth. Spoon the cream into the whipped curd and mix at high speed until well combined and the mixture is smooth.

Linda Vandermeer is a blogger, baker, maker and author 

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Raspberry and Brown Sugar Peach pancakes

Weekends are made for pancakes around here.

Pretty much most every Saturday I whip up a batch of easy mix pancakes (or the kids do), then we pop out a whole heap of toppings, the kids get out the plates and cutlery and we all sit down together for a family breakfast.

Yup, it's our thing at the moment and it totally makes me happy :)

Over the past few months we have been having raspberry and fresh peach pancakes, along with our usual blueberry, maple syrup, cinnamon sugar and bacon. But sadly I guess it's the end of stone fruit season around here and the peaches this week were less than perfect.
 
So although in general I prefer my fruit fresh and uncooked I fried them up with a dab of butter and a few spoons of brown sugar.

With a dash of maple syrup, some raspberries and a sprinkle of cinnamon everyone seemed happy.

Phew crisis averted, time to sit back and enjoy my morning coffee.

Easy Mix Pancake recipe
we have a few different pancake recipes but this one is easy to make, is not overloaded with sugar, the kids can whip them up and they cook quite quickly. I usually make them smallish so the kids can try out a few different pancake topping versions, plus I make a few extra small ones for the kids dolls/special toys.

1 1/2 cups self raising flour (US rounded/generous cups)
1 tsp baking powder
2 Tbsp caster sugar (US 2 Tbsp + 2 tsp)
1/8 tsp salt
60 g (approx 2 oz)  unsalted butter, melted
2 Eggs
1 cup trim (2%) milk (8 fl oz)

Sift together flour, baking flour, sugar and salt.

Add the butter, eggs and milk and mix well with a whisk until no lumps remain. Allow to stand for 15 minutes

Set the oven on very low heat and pop a serving plate onto a rack in middle of the oven.

Heat large frying pan to medium heat. Rub a small amount of butter onto frying pan, spoon dollops of pancake mixture into pan and smooth into an even circle with back of spoon. Cook on one side until the sides set (they will look dull instead of wet and shiny) and bubbles appear. Using a flat spatula flip the pancake and cook the other side until golden.

Remove from frypan and pop onto the warming plate in the oven until all pancakes are cooked.

Serve with topping of choice.

Toppings - yes we have all these toppings on the table to choose from
Brown Sugar Peach - saute 2 sliced peaches in pan at medium high heat with 1 Tbsp butter and 2 tsp brown sugar.
Raspberries - we use frozen berries for economy and heat in the microwave for a minute or 2 to make a 'compote'.
Blueberries - same as the raspberries we ususally use frozen, heat in microwave and serve warm
Cinnamon Sugar
Bacon
Maple Syrup

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Raspberry Chocolate Chip Cookies

The kids went back to school a few weeks ago and I started off the year baking home made healthy snacks for them to take to school.

Reduced fat and sugar muffins made with banana and blueberries and wholemeal cookies. Yup I was totally that mum.

But then it started, the muffins were still banana and wholemeal but I was slipping chocolate in as well, same with the cookies.

Not that I mind stuff like banana and blueberry muffins, they are actually quite nice and the kids love them, but I like a bit of chocolate every now and then.

And I don't think there is anything wrong with that.

Anyhoo today I found a bag of raspberry M&M's sitting around and I actually don't really eat candy by itself much so I thought I would make them into some cookies. 'Cause candy in cookies - yup I totally eat that, like all the time.

These cookies are a bit of a cross between a muffin top and a cookie, a touch cakey, they are not crisp and not overly buttery, cakey is the way I like them. It means I can eat a couple and I don't feel overloaded.



The raspberry M&M's give the cookies a yummy raspberry flavour which I love, and a bit of a bonus for me they are pink - yay!.

Of course you can substitute regular chocolate chips for M&M's if you like and they will be just as delicious.

Raspberry Chocolate Chip Cookies (make 24 cookies)

1 1/2 cups plain flour
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g unsalted butter at room temperature (4 oz)
1/4 cup caster sugar (superfine)
1/2 cup brown sugar
1 large egg at room temperature
1 tsp vanilla extract
1/2 cup raspberry M&M's
1/2 cup milk chocolate chips (of chopped milk chocolate - I used Lindt milk)
Optional 1/4 cup raspberry M&M's extra

Line 2 trays with baking paper. Preheat oven to 160 C (320 F)

Sift together flour, bi-carb soda (baking soda) and salt, set aside until required.

In the bowl of an electric mixer, cream together butter and both sugars at high speed for around 3 minutes.

Reduce the speed to medium low, scrape down the sides and add the egg and vanilla.

Reduce the speed to low and add in the flour mixture, mix until combined. Add the chocolate and M&M's  and mix for a few seconds until distributed evenly.

Scoop out around 1 1/2 Tbsp (2 US tbsp) of mixture and flatten into a disc shape on the prepared tray. Repeat until all mixture is used.

Bake in preheated oven for 12 to 16 minutes or until cookies start to turn golden.

Optional - after 8 minutes remove trays from oven and quickly press a few extra M&M's onto the top.

Cool on tray for around 5 minutes and then remove to a wire rack to cool.

Store in an airtight container at room temperature for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Chocolate Raspberry Oreos for a quick afternoon tea party

Chocolate raspberry Oreos. Well if the name doesn't say it all I think the pictures do just fine.

I had half a pack of Oreos left over from the Valentine Oreos I made last weekend so I whipped up this little afternoon tea for the kids for when they get home.

Yup just a dollop of ready made chocolate frosting and then stick a fresh raspberry on top that you have washed and dried. Or a strawberry or any other type of berry would be lovely as well.

I actually piped my chocolate frosting on with a Wilton #21 piping tip, but any kind will do.

I picked my 2 tier platter up from 2 garnish, but here is a similar one I found online, plus a link for a cute little mercury glass tea light I spied as well:



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.