Tag Archives: snack

Biscoff Cinnamon Apple Rolls

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You just know these are going to be good right? I mean good even before I tell you they are super duper easy peasy to make and quick to boot. For minimal effort(doesn’t take long to stew apples  does it?) you get maximum results. Even if it is using ready made pizza dough I don’t care. Sometimes life is just too short to make your own dough!

BOOM! <as the kids these days say! 😀

 

What you will need:

For the dough:

one tube of JusRol pizza dough

 

For the cinnamon filling:

1/2(ish) a jar of crunchy Lotus Biscoff spread

 

For the for the apple filling:

Here’s the hard part make some stewed apples! 2 Bramley apples chopped plus 1-2 tbsp water and 1-2 tbsp light brown sugar(depending on your taste). Place everything in a small pan and cook over low heat until apples are soft and tender.

However, if you have been making apple butter(or have scored a jar from a kindly neighbour/relative/friend) then this would be perfect here!

 

 

What to do:

To make the rolls open the tube of dough and roll out.

Spread half of the dough with Biscoff and then the other with stewed apple(or apple butter). Remember to leave a gap at the top edge so your filling won’t squish out!

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Carefully roll up.

Cut into two inch pieces, this size makes a perfect two bite roll, and place into a baking tin(or a muffin pan).

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image <this is a photo of the Biscoff spread only rolls so don’t write to me and tell me they look odd, I know. I forgot to take a picture of the apple ones! oops

Brush with a little melted butter and bake at 200c for 12-15mins.

Remove from over and cool before drizzling with a little icing.

Chomp.

🙂

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^that is a photo of the Biscoff only rolls again, but they are so pretty I had to show you! I rolled these from the short end(left to right) this time which made lots of lovely cinnamony layers-yum!

 

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No-Need-For-Frosting Carrot Cake Muffins!

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I LOVE carrot cake!

Invariably though I often find myself contemplating, as I scoff my shop bought, homemade or bakery slice, whether actually it’s the cream cheese frosting that I adore. When the realisation dawns that in 90% of the situations that is the truth, I am always left disappointed and little perplexed as to why this should happen. Surely a cake/confection/meal/whatever is only as good as the sum of it’s ingredients? *see my post about Rocky Road

I think you should be able to eat a cake and enjoy both the frosting and the cake part individually. Or say a biscuit and the filling(particular pet peeve of mine is a dry Empire biscuit with horrid jam, and glace icing)? When the two constituent parts are good the end result should be FABULOUS. Sadly in a lot of my carrot cake experiences this has not been true. One good thing and one rubbish thing does NOT equal a good wedge of cake!

Anyhow, I rather think these carrot cake muffins do the trick, so much so that (this time) I didn’t even bother to slather them in frosting and the boys in my house still were crazy for them, praise of the highest order! In my mind these might just be the perfect healthy(my eldest eats no veggies!) after-school snack!  🙂

 

Here’s what I used:

 

1 egg

3/4 cup plain/all purpose flourimage

1/2 tsp baking powder

1/2 cup caster sugar

2.5 tbsp brown sugar

1/4 tsp bicarbonate of soda

 1/4 tsp salt

1/4 cup oil(I used Borderfields Lemon infused oil <click for link)

1/2 cup grated carrot(I like organic carrots cause I read somewhere once they are the veg that absorbs most pesticides & I’m fancy like that)

1/4 cup finely chopped walnuts

Wee handful of raisins

1 tsp cinnamon

1/4 ginger

 1-2 tbsp milk if needed

 

What I did:

Basically I put all the dry ingredients in a bowl, then dumped in the carrots, oil and egg. 

Mixed it all together and added the milk, I had to use 2 tbsp, to get a soft dropping consistency.

Divided between 6 muffin cakes.

Baked for about 30 mins(or until a toothpick comes out clean) at gas 180/350

Cool on a wire rack.

Eat!

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These muffins are moist, tasty and in my opinion don’t need a cream cheese frosting . The lemon oil is not overpowering but does add another level of flavour without going to the bother of faffing about with zesting a lemon(I didn’t actually have one in the house anyway!)

Although I made a small batch of muffins this time you can easily double up the recipe to make a full tray. By the way, they freeze beautifully too! 🙂

I’d love to hear what you think. If you try these please drop me a line to let me know how you get on!

🙂