One of my favourite places to stop when driving the Hume Highway is the Long Track Pantry at Jugiong. The coffee tastes great, the food is delightfully made on the premises and there’s lovely tables to sit either inside amongst a vast array of kitchen giftware or outside in the sun with gorgeous rural views. A few weeks ago we stopped there on one of our many trips and Steve picked up one of Long Track’s free magnets containing this chocolate cupcake recipe. It quickly appealed to me because all the ingredients go in the food processor at the one time and then it’s straight into muffin cases and into the oven. At the same time I found I was lean on morning tea supplies in the freezer for the school term ahead, so I decided to give these a go. Moist and chocolatey and totally eatable even without icing, I’m sure I will be making these cupcakes again. The total cost for these is less than $5 and the recipe below makes a neat 24.
- 180g soft butter (room temperature will do)
- 3 cups self-raising flour
- 1 1/2 teaspoons vanilla
- 9 tablespoons cocoa
- 1 1/2 cups milk
- 3 cups caster sugar
- 6 eggs
- Preheat oven to 180 degrees / 160 degrees if fan-forced. Distribute 24 patty cases across 2 twelve hole muffin tins (regular sized, not patty cake or mini muffin sized – though you can make them smaller if you wish).
- Place all ingredients into a food processor and mix until smooth, but don’t over process. Spoon into prepared muffin cases and bake in oven for 15-20 minutes.
- When cool, ice with chocolate icing if desired, or sieve a little extra cocoa powder and icing sugar over the top (I didn’t do either and they still tasted lovely). Enjoy!
One lovely thing about writing a blog is hearing from other bloggers. One day I hope to meet Meredith who writes a very stimulating blog The Key to the Door, but in the mean time I’m thoroughly enjoying trying some recipes she has sent in along with her stamp of approval for their ease of use when having people over. When I tried this delicious chicken dinner, I didn’t have much time or energy for cooking but the quickness and ease of it meant we got through another arsenic hour scenario and it wasn’t too taxing. Originally from the $120 Food Challenge website, I’ve adapted this a little to serve more people by cooking it in the oven rather than on the stove. Everyone in our family loved this and it’s such a versatile recipe: next time I make it, I’m planning to add a jar of drained and pitted Kalamata Olives and might then call it Oven-baked Chicken Cacciatore! Using the quantities below, this recipe serves 8 and costs around $16 to make. Thanks for sharing, Meredith.
- 8 chicken thigh fillets, (could also use drumsticks)
- 4 tablespoon oil
- 4 brown onions, diced
- 4 cloves garlic, diced
- 1 packet French onion soup mix
- 2x 440g tin diced tomatoes
- 1 cup water
- 4 tablespoons soy sauce
- salt and pepper to taste
- 4 tablespoons chopped parsley (optional)
- Heat oil in a heavy based saucepan or large frying pan and sauté chicken pieces until brown and then place in a large oven-proof casserole dish.
- Add onions and garlic and fry until translucent. Add tomatoes and juices, the soup mixture, water, soy sauce, and season with salt and pepper and a teaspoon of sugar.
- Distribute this mixture evenly over the chicken and bake in a moderate oven for 40 minutes. When cooked, top the whole dish with parsley and serve with rice and greens if desired.
I love gingerbread – actually, I love anything with ginger in it. And years ago, my friend Cynthia put me onto this amazing recipe called Grandpa Pencil’s Gingerbread Men. Since then, it’s been my go-to for great tasting gingerbread that turns out just how I like it: sweet, gingery, a bit of crunch but mostly chewy in texture. And of course, the kids always love decorating them. The only down-side has been the time it often takes to make and decorate a batch of these lovely things – definitely more a holiday or a weekend thing, than something achievable when life is busy. But I’ve come by two solutions to this problem. The first is these square cookie cutters I recently stumbled upon for $9.95 in a kitchen shop. No more re-rolling excess dough multiple times because the cookie shapes are so awkward. With these square cutters, there’s no need for edges at all, which maximises time by just cutting once. I should say too, as my friend Jane suggested to me: you really don’t need square cookie cutters to treat rolled out dough like this – just use a butter knife and cut the dough into squares in whatever size you prefer. And here’s a tip: the best way I’ve found to lift the uncooked shapes off a floured bench is to use a thin, metal egg lifter. The second gingerbread solution is to cook Grandpa Pencil’s dough as a slice instead of as cookies and decorate with freckles before they go in the oven, which is my adaptation below. Either way, this recipe will cost no more than $3 to make. Thanks Cynthia, for sharing this one all those years ago.
- 125g butter, softened to room temperature
- 125g sugar (I use brown)
- 280g plain flour
- 1/2 teaspoon bi-carb soda
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup golden syrup, warmed in microwave
- 24 freckles
- Cream butter and sugar. Add the rest of the dry ingredients and mix to combine.
- With beaters mixing slowly, gently add warmed golden syrup until mixture turns to a ball of dough, not too wet and not too dry.
- If making into biscuits roll mixture onto a floured bench, otherwise, using wet hands, press mixture into a 30 x 20 cm lined lamington tin.
- Press 24 freckles into the wet mixture in a 4×5 configuration and bake at 180 degrees (170 if fan-forced) for 45 minutes. If it goes brown on top but still hasn’t cooked through, cover with foil and return to the oven. The end result should be a fudgy/brownie consistency, not so much a crumbly or dry slice. Allow to cool completely in tin before cutting between freckles into 24 squares.