Monthly Archives: September 2011

Wordless Wednesday… Same Dress.

Pooks 18mnths

Moo, 3.5yrs

My Little Drummer Boys

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Menu Monday. Jam Drops.

These biscuits last my kids a weeks worth of school lunches. Dinoboy Loves them Plain, Pooks likes them with M&Ms and Moo loves the jam.

I’ve also done them with chocolate chips and sultanas.

The biggest baking tip i could give anyone with biscuits is when they are slightly gold take them out. Biscuits harden when they cool and can go from golden to black VERY quickly!

Enjoy xx

Jam drop biscuits

Serving Size:

40

Ingredients:

  • 125g butter
  • 75g caster sugar
  • 1 tsp vanilla essence
  • 185g plain flour
  • 1 tsp baking powder
  • 2 tsp milk
  • 160g jam of your choice

Method:

Preheat oven to 180°C. Line a baking tray with non- stick baking paper.

Beat the butter, caster sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and milk into the butter mixture. Mix to a soft dough.

Roll small balls of biscuit mixture with lightly floured hands and place on the prepared baking try about 5cm apart. Flatten each ball very slightly with a spatula to make them about 3.5cm in diameter. Make a 2cm-wide indent in the centre of each with your finger or the end of a wooden spoon. Fill each indent generously with jam.

Bake in preheated oven for 18-20 minutes or until lightly golden and cooked through. Stand on the baking tray for 2-3 minutes before transferring to a wire rack to cool.

Repeat with the remaining biscuit dough and jam or add anything you like to the dough.

Try not to eat all the warm jam ones!

Store in an airtight container for up to 1 week.

Before Oven

After Oven (yes i dont know why it's sideways either)

Come and link up with Kate Says Stuff for Menu Monday!!

Thankful for Recipes.

Today im linking up with Kate Says Stuff for Thankful Thursday.

This week i am thankful for Recipes, and perhaps the ability to cook. Well at least bake because sadly i can’t even boil an egg!!

Dinoboy (5) has a farewell for one of his classmates that is going overseas and we were asked to bring in a small healthy plate to share with his friends today.

Being the fantastic domestic godess/mother that i am i completely forgot whipped up some Banana bread yesterday and Dino was all excited to share with his friends.

Banana Bread.

I have found some delicious recipes for the kidlets lunch boxes over the last few months (that i may share if you ask nicely) and am now making almost everything the kids take to school. It makes me feel better as a mother to know what my children are eating.

Yes there seems like there is a decent amount butter and sugar, but at least i know exactly whats in there! and im Thankful for that.

I’m thankful that with good Recipes and the ability to bake im not spending half as much money on my shopping bill as i used to. I spend it on shoes instead.

What are you thankful for?

Banana bread

Serving Size:

Makes 10-12 slices

Ingredients:

  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 2 eggs, lightly beaten
  • 1/3 cup (80mL) oil
  • 1 teaspoon vanilla extract
  • 4 ripe bananas, mashed
  • Butter and honey, to serve

Method:

Preheat the oven to 180°C. Grease and line the base of a loaf pan (mine is 11cm x 21cm).

Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl, combine the eggs, oil and vanilla. Add to the dry ingredients with mashed banana and fold until just combined – do not overmix.

Place in the loaf pan and bake for 50 minutes or until a skewer inserted into the middle of the loaf comes out clean. Allow to cool for 10 minutes, then remove to a wire rack and slice thickly. Serve spread with butter and drizzled with honey.


Wordless Wednesday… Book Week!!

Come and play along with My little Drummer Boys.