Eves Weekly

Ingredients

• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 1/2 cups chocolate chips
• 1 cup lightly toasted, coarsely chopped pecans (optional)
• 1 tbsp cornflour
• 1 1/4 cups plain flour
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, at room temperature

Method

1) Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2) In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3) Using a small ice cream scoop or a tablespoon, scoop spoonfuls of
dough (about 2 tbsp) shape them into a ball and place onto a
parchment lined baking tray or a plate. Chill the scooped cookies for at
least an hour, or once chilled, the cookies can be frozen for bakinglater.
4) Preheat the oven to 325F. Arrange the chilled scooped cookies onto
parchment-lined baking trays, leaving 3 inches between the cookies.
Bake for 15-18 minutes, until browned around the edges. Cool the
cookies on the baking tray. If baking cookie dough that has been
frozen, arrange the frozen cookies on the baking tray and let them
thaw for 20 minutes at room temperature before baking as above.

Ingredients

• 1/3 cup vegetable oil
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 4 medium carrots, grated
• 1/2 cup tinned pineapple, crushed and drained
• Pinch fine salt
• 1/2 teaspoon bicarbonate of soda
• 1/2 cup wholemeal flour
• 2/3 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 cup plain flour

Method

1) Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups
with paper muffin liners.
2) Whisk the flours with the brown sugar, wheat germ, cinnamon, baking
powder, baking soda, and salt in a medium bowl. In another medium
bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
3) Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly
moist; the batter will be very thick. Divide the batter evenly among the
muffin cups. Bake until golden and a toothpick inserted in the centers
comes out clean, about 30 minutes. Turn muffins out of the tins and
cool on a rack. Serve warm.

Ingredients

• 2 tbsps sesame or sunflower seeds
• 1/2 cup dried cranberries or raisins
• 6 cups brown rice cereal
• 1 (10-ounce) bag marshmallows
• 3 tablespoons unsalted butter

Method

1) Spray a 13 by 9-inch baking pan with nonstick cooking spray.
2) Melt butter in a large pot over medium heat. Quickly stir in the
marshmallows and cook until completely melted. Remove from heat.
3) Stir in cereal, and dried fruit and seeds if using, until well-coated and
combined. Spray a rubber spatula or wooden spoon with nonstick
cooking spray and press mixture evenly into pan. Cool and cut into 2
by 2-inch squares or use cookie cutters to cut into playful shapes.
Pack in an air-tight container.

Ingredients

• 1/2 unsalted butter, melted
• 1/4 tsp ground allspice
• 1/2 tsp bicarbonate of soda
• 1 1/4 cups sugar
• 1 1/2 cups sour cream
• 2 tsp vanilla extract
• 2 large eggs
• 1 tsp salt
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/4 cup plain flour
• 1/2 cup packed dark brown sugar
• 3 tbsp unsalted butter, melted
• 3/4 cup chopped pecans
• 2 cups plain flour

Method

1) Preheat the oven to 350F and grease a 9-inch square pan.
2) For the streusel, combine the brown sugar, flour, and cinnamon and
stir in the melted butter until evenly combined. Stir in the pecans and
set aside.
3) For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour
cream, eggs and vanilla. Stir this into the flour mixture until evenly
blended. Spread half of the batter into the prepared pan and sprinkle
half of the streusel on top. Use a skewer or paring knife to swirl the
streusel in a bit. Top with the remaining batter, spread and then top the
cake with the remaining streusel, giving the cake another little swirl.
4) Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room
temperature before slicing.
5) The cake will keep, well wrapped and unrefrigerated for up to 3 days.

Ingredients

• Fresh berries, for serving
• 1 can 100% pure pumpkin
• 1 box devil’s food cake mix

Method

1) Preheat the oven to 200°C.
2) Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.
3) Cook’s Note: Do not add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!
4) Place batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with non-stick spray. Place pan in the oven and bake until a toothpick inserted into the centre of a muffin comes out clean, about 20 minutes.
5) Allow to cool slightly and then serve. Garnish with fresh berries, if
using. Enjoy!

Ingredients

For the cake

• 1 tsp baking powder
• 150g sugar
• 180g plain flour
• 1/2 tsp salt
• 1/4 tsp bicarbonate of soda
• 20g sweetened desiccated coconut
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract
• 3 large eggs
• 2 tsp lemon juice
• 135g brown sugar
• 60g unsalted butter
• 5-6 slices tinned or fresh pineapple rings

For the fruit base

• 80ml vegetable oil
• 180ml buttermilk

Method

1) Preheat the oven to 175°C.
2) Place a 9-inch ovenproof pan on a burner on medium heat. Melt the
butter and brown sugar, stirring until melted and bubbling. Stir in the
lemon juice, then remove the pan from the heat. Arrange the pineapple
slices in this syrup so they are close together but not overlapping. Set
aside.
3) In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a
separate bowl, sift the flour, sugar, baking powder, salt, baking soda
and nutmeg. Add this to the buttermilk mixture and whisk until just
blended. Stir in coconut. Pour the batter over the pineapple slowly (so
as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester
inserted in the centre of the cake comes out clean. If using fresh
pineapple, the cake may need an extra 5-10 minutes baking time. Let
the cake cool for 30 minutes in the pan. Place a serving plate over the
cake and invert the pan, lifting it to reveal the pineapple now on top.
Serve warm or at room temperature.

Ingredients

• 2 tsp ground cinnamon
• A pinch of ground ginger
• 2 tsp bicarbonate of soda
• 350g self-raising flour
• Zest of 2 oranges
• Raisins 200g
• 350g light brown sugar
• 6 medium eggs, beaten
• 280g grated organic carrots
• 275ml sunflower oil

Method

1) Preheat oven to 180C or 160C for fan ovens.
2) Pour the oil onto the sugar and stir well. Pour this mix onto the beaten eggs and lightly mix with spoon.
3) Stir in the grated carrots, raisins, and orange zest.
4) Mix the spices and bicarb well into the flour, add flour mix to wet mix, stir well with spoon.
5) Pour the runny batter into the tin and bake for 45-50 minutes. Check after 30 minutes as ovens do vary. The cake should be well risen and
springy, check with a knife to make sure it’s cooked inside. Once
ready, turn out onto a wire rack.
6) You can eat this delicious cake just as it is with some tea.
Alternatively, you can cover in orange zest butter cream, or drizzle with
fondant icing sugar mixed with orange juice in a criss cross pattern.
Gorgeous!

Ingredients

• 1 carton drinking chocolate
• 5 balls stem ginger finely chopped (this comes in a jar with syrup)
• A small drizzle of the ginger syrup
• 3 beaten eggs
• 2 cartons self raising flour
• 2 cartons of caster sugar
• 1 carton of sunflower oil
• 175g carton plain yoghurt (the measurements for the rest of the cake
• are measured using the empty yoghurt carton)

Method

1) Grease and line a 7-inch round cake tin.
2) Pre heat oven to 170°C/Gas mark 3.
3) Place all the ingredients in a bowl and beat together, pour the cake
mixture into the prepared tin and bake in the middle of oven for
approximately 1 hour 45 minutes or until skewer comes out clean from
the middle.
4) Leave to cool in the tin for about 10 minutes , turn the cake out onto a wire rack, then brush the top of the cake with some ginger syrup from the jar. Set aside until cold.

Ingredients

• 1 level tsp bicarbonate of soda
• 1 level tsp baking powder
• 1⁄2 tsp salt
• 1⁄2 tsp vanilla extract
• Damson jam (to fill the cake)
• Grated zest of a large orange
• 200g plain flour
• 1 heaped tsp allspice
• 100g dark muscavado sugar
• 200g soft light brown sugar
• 300ml sunflower oil
• 300g vacuum packed beetroot (without vinegar), drained
• 100g cocoa powder
• 3 large eggs

Method

1) Grease and line the bases of two 18cm (7″) sandwich tins with baking paper.
2) Pre-heat the oven to 190°C (fan 180°C).
3) Using a food processor, blend the eggs, sugars and oil together until
thick and creamy. Remove to a large mixing bowl.
4) Chop the beetroot into a smooth puree in the food processor.
5) Add the cocoa powder and allspice to the beetroot and blend
together.
6) Add to the egg mixture and stir together.
7) Sift the dry ingredients into the bowl, adding the vanilla extract and
orange zest and fold with a metal spoon until well incorporated.
8) Divide the mixture between the two sandwich tins and bake for
approximately 35 minutes, or until an inserted cocktail stick comes
out clean. The cakes will be quite dark in colour.
9) Allow to cool on wire racks.
10) When completely cold, sandwich together with damson jam (approx 1⁄2 a jar).

Ingredients

• 1 egg
• 125ml milk
• 1 tsp vanilla extract
• 75g butter
• 1/2 tsp lemon zest
• 75g sugar
• 50g desiccated coconut
• 1/2 tsp salt
• 2 tsp baking powder
• 200g plain flour

Method

1) Pre-heat oven to 180°C/350°F/gas mark 4. Sift flour, salt and baking powder together in a bowl. Rub in butter until it feels like fine
breadcrumbs. Add coconut, lemon zest and sugar.
2) In a separate bowl beat egg, add 100ml/31⁄2 fl oz milk and vanilla
extract. Make a hole in the flour mixture and add liquid egg/milk mix.
Blend altogether until mixture has a stiff consistency. Add the
additional milk if needed.
3) Place in a greased 15cm (6 inch) cake tin and bake at
180°C/350°F/Gas Mark 4 for 40 minutes or until an inserted knife in
the middle comes out clean.