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| Rosemary salted pecans, choc weetbix slice and pear and cinnamon mini muffins. |
Its been a busy few months here. I've been finishing off the games room makeover and we've had new flooring laid, and finally got a new oven! The old one was a very basic & cheap model but the door didn't close properly so it had to go. The kitchen is almost done now.
I had no stove for almost a month, so am now taking full advantage of our new one. I recently had a bulk baking day and some of my lovely Instagram followers asked for the recipes so I thought I would add them here. Sorry for the lack of step by step pictures- I didn't take any!
Pear and Cinnamon Mini Muffins
2 peeled and diced pears (soft is fine)
1/2 c vegetable oil
1/3 c white sugar
1/2 c plain flour
1/2 c self raising flour
1/4 tsp cinnamon
1/2 tsp caster sugar, extra
Grease a mini muffin pan. Whisk oil, sugar, and egg together in a bowl. Add flours and pear, stir until combined. Drop level teaspoons of the mixture into each pan hole, sprinkle with combined cinnamon and extra caster sugar. Bake in a moderately hot oven for about 15 minutes. Turn onto a wire rack, serve warm or cold.
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| Mr 9 waiting patiently for the muffins to cook. |
Chocolate Weetbix Slice
125 g of butter- melted
1 TBS cocoa
1 C self raising flour
1/2 c white sugar
3 crushed weetbix
Mix the dry ingredients in a mixing bowl, then add the melted butter and stir until combined. Press into a slice tray and cook for 15 minutes in a moderate oven. Let it cool down and then top with chocolate icing and add 100's and 1000's or coconut if you like.
Rosemary Salted Pecans
5 cups of pecans
3 tsp finely chopped rosemary
1 TBS butter
1 TBS olive oil
2 TBS brown sugar
Salt and pepper to taste
Combine all the above ingredients in a bowl and mix well. Spread out on a lined oven tray and bake in a moderate oven for 10 minutes.
You could also substitute other nuts or herbs. I have rosemary growing in my garden so used that.
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