snickerdoodle muffins & uni

Friday...I am glad I made it to Friday! this week has been a crazy, crazy blur and I am so happy the weekend has finally arrived. I would jump for the sheer joy of it but I don't think I could lift my feet right now.

I love Fridays as they are usually my baking days (and for now my only day off).  I miss baking so much if I don't bake anything for a week, my last baking adventure were the apple streusel bars so I definitely had to get back into the kitchen today and the weather was just right to have a hot oven on. I must admit though once I start baking I find it hard to stop and today was no different. Today I made snickerdoodle muffins and quickly followed it with a batch of banana choc chip blondies. And although these weren't planned, two lentil bakes for my son to take for church lunch tomorrow to share.

I enjoyed my first week back at uni despite the fact that there is an enormous amount of work that needs to be done this semester.  I am in love with the books I picked up at the library this week and am slowly looking through all the pages and drawing a huge amount of inspiration from all the amazing projects. I was even able to manage to work a little more on my little pig potholder...it is still missing its cute tail and face but hopefully that will get completed soon (I hope). I am sure my second week will not be that enjoyable or the weeks following that. Ah well! I did get a compliment though when I mentioned my age to some of the babies in my class (all 20 and 21) a girl said I did not look it. I am thinking she definitely needs to be wearing the glasses but it did make me smile just a little.

Anyway...here is the recipe for the snickerdoodle muffins for those who are after a really fluffy treat.

Snickerdoodle Muffins

226g unsalted butter
1 cup sugar
2 eggs
2 1/4 cups SR flour
1/2 teaspoon salt
1 cup sour cream
1/4 cup buttermilk
2/3 cup sugar (extra)
2 tablespoons cinnamon

1. Preheat oven to 180C. Line a muffin pan with paper cases.




2. Mix the 2/3 cup extra sugar with cinnamon and set aside.




3. In a separate bowl, cream the butter and sugar. Mix in the eggs and vanilla.




4. Add the sour cream and buttermilk and mix well. Stir in the dry ingredients and mix until smooth.




5. Using a spoon, drop a scoop of the batter into the cinnamon sugar bowl. Gently roll the batter in the mixture. Place the ball into the muffin paper case.




6. Sprinkle any remainder cinnamon sugar on top of the muffins and bake for 15 minutes or until a skewer inserted in the centre comes out clean.

my week in pictures

I can't believe how quickly this week has gone...the cinnamon roll cake was made exactly a week ago and I was going to upload the photo with the recipe but time got the better of me...as usual.  Oh my does time go swiftly!

These are just a few photos I managed to snap, including one of my teenager upset with his mama.

On to the recipe...(requested by Laura) this is definitely one that your tummy will love

Cinnamon Roll Cake

Cake
3 cups self-raising flour
1/4 teaspoon salt
1 cup sugar
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
113g unsalted butter, melted

Topping
226g unsalted butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze
2 cups icing sugar
5 tablespoons milk
1 teaspoon vanilla

Preparation:

1. Preheat oven to 180C.




2. Mix the flour, salt, sugar, milk, eggs and vanilla. Once combined, slowly stir in the 1/2 cup melted butter. Pour batter into a greased baking pan.




3. In a large bowl, mix the 226g of softened butter, brown sugar, flour, and cinnamon until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble through the cake.




4. Bake at 180C for 25-30 minutes or until skewer comes out nearly clean when inserted in centre of cake.




5. For the glaze mix icing sugar, milk and vanilla in a large bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.

do-ugh

I woke up cleaning and day ended the same way, it is never ending job...around here anyway. While cleaning the kitchen sink I cut myself on a piece of china I didn't see. I slid my finger on this tiniest piece of china and the blood starting pouring out. It is still sore but I still managed to cook for my four kangaroos today.

I made the kids this Chilean biscuit, not really a biscuit but wouldn't know what to class it as. They are called calzones rotos which translates 'torn underwear'. It is a dough that is cut into rectangles with a slit in the middle, one end is passed through the slit forming a twist. They are then fried and when golden sprinkled with a lot of icing sugar yum!. I've included the recipe, just in case ;)

Calzones Rotos
3 cups of plain flour
1/2 cup icing sugar
1 1/2 teaspoon baking powder
2 tablespoons butter
1 egg & 2 egg yolks
1 teaspoon of grated orange rind

1. Sift flour, baking powder and icing sugar into a bowl.




2. Add softened butter, egg, egg yolks and orange rind and form into a dough. If too dry add water (I usually add 1/2 cup). Knead dough until soft and not sticky.




3. Roll out dough on a floured board leaving it quite thin 1-2cm and cut into rectangles. Cut a slit in the middle but not too large just big enough for one end to pass through.




4. Heat oil in frying pan and when hot fry a couple at a time. Draining well when they are lightly browned and while still warm sprinkle with icing sugar. Enjoy!