Sweet Spiced Oaty Slice

this is ryan's favourite slice, which i haven't made for a while. i just went to find the recipe to discover it nowhere on the blog, nowhere on paper and nowhere on the original website (taste grrrr). luckily googling found a copy of it - at least i'm pretty sure this is exactly it!

i will now be copying all recipes which are keepers to this blog, that's happened once too often...


SWEET SPICED OATY SLICE
Makes 16 pieces

1 cup plain flour
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons ground cinnamon
1 1/2 cups rolled oats
1/2 cup caster sugar
2/3 cup coconut
125g [ 4 1/2 oz ] butter, chopped
2 tablespoons honey
2 tablespoons boiling water
1/2 teaspoon baking soda
1/3 cup pure icing sugar [ Confectioners sugar ]

Preheat oven to 180C.....Grease and line base and sides of a 3cm [1 1/4 inch ]
deep 16.5cm x26cm [ 6 1/2 x 10 1/4 inch ] slab pan, allowing a 2cm [ 3/4 inch
]
overhang at both long ends.

Sift flour, nutmeg ,ginger, and 1 teaspoon of cinnamon into bowl.
Stir in oats, caster sugar and coconut. Combine butter and honey
in a saucepan over medium-high heat. Heat for 3 minutes or until butter
is melted. Remove from heat.
Combine water and soda in a small bowl. Stir into hot butter mixture.
Mix well. Press into slab pan. Bake for 15- 18 minutes or until a
skewer inserted into centre comes out clean.
Combine icing sugar [ Confectioners sugar ] and remaining cinnamon.
Sift over warm slice. Allow to cool completely.
Cut into squares and serve.

Links - Sweets (cakes, slices, pancakes etc) #2

ran out of room in the last list of 'want to makes' so here's part 2 :) part one can be found here

blueberry & yoghurt crumble cake

Chocolate pecan cheesecake bars

double lemon bars

easy apple pie

healthy pumpkin bread

light cranberry oatmeal bars

majestic and moist honey cake

maple huckleberry coffee cake

moist gingerbread cake from the crone

orange cranberry walnut loaf

parkin

peanut butter crispy bars

peanut butter oatmeal bars

pumpkin cake roll

pumpkin pecan scones

raspberry spice cake

sour cream coffee cake with chocolate and nuts

sour cream coffee cake

Outrageous Chocolate Chip Peanut Butter Cookies

thanks to Cookie Madness for this recipe which i made during the week.

when i made the mix it seemed way too dry and i was worried that i should add more moisture somehow but couldn't make up my mind what (lol). then when they came out they were a bit dry and crumbly and didn't have all that much taste - i wasn't all that impressed.

but.... the next day they were lovely! now they're one of my favourite cookies lol the recipe will be a keeper ;)

Links - Biscuits & Cookies

apple sauce cookies

apple walnut cookies

chocolate biscotti

chocolate spice cookies & gingernuts

cranberry & walnut biscuits

lemon poppyseed cookies

key lime meltaways

NEW peanut butter pinwheels

pumpkin spice fudge cookies

spice cranberry oatmeal walnut cookies

wholewheat raspberry almond thumbprint cookies

My favourite ever muffin recipe

(Lemon) Blueberry Oatmeal Muffins
Makes 12
Topping
1/4 cup oats uncooked (quick or old fashioned)
2 tabs white sugar

Muffins
1 1/2 cups oats uncooked (quick or old fashioned)
1 cup plain flour
1/2 cup white sugar
1 tab baking powder
1/4 tspn salt (optl)
1 cup skim milk
2 egg whites or 1 egg, slightly beaten
2 tabs vegetable oil
1 tspn grated lemon peel (optional)
1 tspn vanilla
1 cup blueberries, fresh or frozen

Heat oven to 205’c / 400’ F.
Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
For topping, combine 1/4 cup oats and sugar; mix well. Set aside.
For muffins, combine 1-1/2 cups oats, and remaining dry ingredients; mix well.
Add combined milk, egg whites, oil, lemon peel and vanilla, mixing just until dry ingredients are moistened. Gently stir in blueberries.
Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.
Bake 20 to 24 minutes or until light golden brown. Let muffins stand a few minutes; remove from pan.

Nutrition Information: 1 muffin Calories 160,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 140mg, Total Carbohydrates
29g, Dietary Fiber 2g, Protein 4g

i have used this recipe to make all sorts of muffins - sweet and savoury! try it with raspberries and white chocolate chips - mmmmm! oh, and i never put the topping on, too lazy lol

i know i've said it before, but it is SO important - DON'T over-mix your muffins! you only mix a muffin mix until it is just barely combined... if you mix it well you will end up with cakes, not muffins.

it originally came from this website.

It's Breakie Time!

brazen's fruit porridge

Rick blogged his version of TMX porridge the other day which reminded me that I'd been thinking about blogging my own, wondering if i did it differently to everyone else! now i know i do lol. porridge is one of my favourite things to make in the TMX, it is sooooo creamy and rich, and SO quick and easy! pre-thermomix i basically didn't eat porridge because it's was too much trouble and just not nice without all the 'naughty' extras such as brown sugar, cream and butter :-0

1 piece of fruit such as a banana or an apple
55g oats (i use aldi oats, the packet doesn't say they're instant but i think they probably are)
160-220g skim milk*

peel banana, halve and place in tmx, add other ingredients.
if i'm using apple i just cut the sides of it and cut them in half (so use eighths) and leave the core behind.

cook for 4 minutes on 80' or 90' speed 4

pour and scrape out - i LOVE my tupperware spatula for this (but don't ever use anything but the tmx spatula to cook with!), top with anything extra such as yoghurt, and serve.

this is enough for rory and myself, or just me (but a big bowlful)

*if i'm going to have yoghurt on top i use 160g for a thicker porridge. 220g makes a runny porridge which you don't need to add anything to.