Me In A Snap

This afternoon I was looking for something to do so I decided to try these roasted chickpeas.

They were yummy! Miss Delightful enjoyed munching away on them. I’ll add them to my list of homemade snacks.

This week it was our turn to take some morning tea to Mainly Music… thankfully on Tuesday night when I was watching Donna Hay on TV she made an amazing looking Lemon Yoghurt Cake. So I quickly wrote down the recipe and made my own.

It was delicious! There wasn’t even a crumb to bring home :) I actually ended up making 2 cakes so that Mr Wonderful wouldn’t miss out!

Here is the recipe if you want to make one yourself:

Lemon Yoghurt Cake

Ingredients:
3/4 C vegetable oil
2 eggs
1 Tbsp lemon rind
2 Tbsp lemon juice
1 cup plain yoghurt
1 3/4 C caster sugar
2 cups self-raising flour

Icing
3/4 C sugar
1/4 C lemon juice
stir very gently together – only when the cake has been taken out of the oven.

Directions:
Combine all of the ingredients in order, sifting in the flour at the end.
Pour into a cake pan, give it a little shake.
Bake at 180C for 35 minutes.

Pour over the cake, generously!

Enjoy!!!

I am in yummy food heaven this afternoon! I had a couple of lemons sitting on my bench that I needed to use so I went onto Pinterest and had a little explore. I found this lovely idea and decided I was definitely making it!

They were actually really easy to make, and Miss Delightful had so much fun mixing and pouring and “helping” me!

When they were cooked and glazed Miss D and I taste tested a slice each. She devoured hers before I even sat down. She then asked for more, which I said no to… she looked at my plate and said “Have some of Mummy’s?” Cheeky monkey!

The recipe can be found here at Rita’s Recipes, but I’ll pop it in here for you as well!

Lemon Brownies

Ingredients:
3/4 C flour
3/4 C sugar
1/4 t salt
115g butter, soft
2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)

Glaze
1/2C icing sugar
1 T lemon juice
additional lemon zest
stir together (note: I added a bit of warm water to help it become liquid)

Directions:
Combine the flour, sugar and salt in a large bowl.
Mix in the softened butter.
In another bowl whisk the eggs with the lemon juice and zest.
Add to the larger bowl and mix well.
Pour into prepared 8X8 brownie pan.
Bake at 180C for 25 minutes.
You can double the recipe and bake in a
9X13 pan for 30 minutes.
Remove and let cool, then glaze.

Mr Wonderful couldn’t get over how they look like a cake, taste like lemon and have the texture of a brownie… so much goodness in one creation! :)

Enjoy!!!

Last week I saw this post by Lindsey over at Mom & Wife. I knew instantly that I was going to make them!

(Source)

So yesterday while Miss D was sleeping I got busy… honestly they have to be one of the easiest things to make! Within 15 minutes I had super yummy tortilla chips for my afternoon tea. I think I may have eaten too many… but I went back for more today! Head over to Mom & Wife to see the recipe… she suggests corn tortillas but I used flour tortillas because that was what I had in my pantry and they worked fine.

Zucchini’s invaded our house this week! Miss Delightful is becoming rather picky with what she eats, so we are trying to come up with sneaky ways to get the goodies into her!

So today we made Zucchini muffins and then I made Zucchini Chips for dinner. Miss D wasn’t such a fan of the chips but she devoured 2 muffins!

Here are the recipes:

Zucchini Muffins

1 1/3 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 1/2 cups shredded zucchini (about 1 large)
1/4 cup milk
2 tablespoons vegetable oil
2 tablespoons honey
1 egg
2/3 cup sugar
1 teaspoon vanilla extract

Directions
1. Preheat the oven to 180°C. Grease a 12-cup muffin pan.
2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cloves, and salt.
3. In a large bowl, stir together the zucchini, milk, oil, honey, egg, sugar, and vanilla extract. Stir in the flour mixture until just combined. Do not overmix.
4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Zucchini Chips

Ingredients:

3 medium-size zucchini, about 9″ to 10″ long.
1 TBSP salt

Coating -
1 cup bread crumbs
scant 1/2 cup freshly grated Parmesan cheese

1 tablespoon mixed Italian herbs

Directions:
Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zucchini into 9 sticks lengthwise, then cutting into 3″ lengths, works well.

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.
Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry.
Next up: the bread and cheese coating. But first, preheat the oven to 220°C. Line a baking sheet with parchment, and spray the parchment with olive oil.
Mix the coating ingredients until thoroughly combined.
Beat 2 large eggs. You’re going to dip each zucchini stick in the eggs & then roll it in the crumbs.

Place the sticks on the prepared baking sheet.
Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.

Notes: I didn’t have parmesan cheese so I just used what I had in the fridge. There is also a recipe for a dip to go with your chips, I didn’t make it but if you click on the link you will find it.

Both were incredibly yummy and I will definitely be making these again!

This has to be the best dessert ever! It is so simple to make and tastes AMAZING!!

Source

The recipe was found at Life as a Lofthouse:

FOR THE CAKE:
2 cups Brown Sugar
2 cups All-purpose Flour
6 Tablespoons Unsweetened Cocoa Powder
4 teaspoons Baking Powder
1 teaspoon Salt
1 cup Milk
4 Tablespoons Butter, melted (70grams)
1 teaspoon Vanilla Extract

FOR THE FUDGE TOPPING:
1 1/2 cups Brown Sugar
1/2 cup Unsweetened Cocoa Powder
3 cups Boiling Water

Directions:
For the cake: Mix together the sugar, flour, cocoa, baking powder and salt in a large bowl. Stir in milk, melted butter and vanilla until combined. Spread the batter over the bottom of a large crockpot.

For the fudge topping: Mix together the brown sugar and cocoa. Sprinkle mixture over the cake batter.
Pour the boiling water over the top. DO NOT STIR! Cover and cook on High for 2 – 2 1/2 hours.
Cake will be very hot! Turn off heat, and remove lid. Let sit 20-30 minutes before serving, so its still warm but wont burn your mouth : ) ENJOY!!