Choc-Orange Cake Balls

Today I'm off to the nations capital for a 5 day conference.

The car is packed with traveling food (small pieces that are easy to handle without rubbish- so sadly no cupcakes!), 2 excited little boys and a boot full of bags with just enough space for a trip to Costco!

Ahhhh Costco, how I love thee.
Let me count the ways

• My favourite Hershey's Cocoa
• Giant bottles of pure Maple Syrup
• Jars of Organic Coconut Oil
• Slabs of chickpeas
• The works largest box of Bicarb Soda (the only away to get stains off my benches!)
• Enough minced garlic to ward off the entire cast of Twilight
• Diamond rings (OK, so I won't be buying one of these but it's just so random that they stock them right near where they sell toilets!)

Maybe it's more of a reflection on how boring my life is, but I get so excited about going to Costco. It's not quite as bad as the first time I went to my favorite handbag discount outlet; I was surrounded by so many beautiful (and cheap!) bags that I hyperventilated!

Yep... I have a problem!

NB; please note I was not paid for confessing my undying love for Costco. Instead they will take way too much money off me, entice me to buy unnecessary items that at the time seem like the best thing ever and aid my addiction to baking.

I made these Choc-Orange balls for our road trip.

They are small enough that the kids eat them all without wastage, they don't need liners so there is no rubbish and they are tasty! I chose not to fill them as I didn't want the mess in the car, but I do at home because they are delicious!

CHOC ORANGE CAKE BALLS with CHOCOLATE CREAM
(makes 18-20 balls)

INGREDIENTS
1/3 cup dates
40 ml boiling water
Dash of bicarb
1 cup almond meal
1/2 cup Cocoa
1/2 cup arrowroot/tapioca
3 teaspoons baking powder
3 Tablespoons Maple Syrup/honey
2 eggs
1 Tablespoon vanilla extract
3 Tablespoons Apple Sauce (see below recipe)- can substitute pumpkin purée or mashed banana
3 Tablespoons Milk of choice
Zest of 1 orange
Dash of Cardamom

Optional; Chocolate cream or frosting for filling

INSTRUCTIONS
Preheat the oven to 175C/350F
Place dates in a small bowl and cover with 40 ml of boiling water.
Sprinkle with a dash of bicarb.
Allow to sit for 20 minutes or until softened.
Place in a small blender and process until a soft paste forms and the dates are broken down.
Place the dry ingredients in a blender/kitchen whiz and mix until combined.
Add the dates and the wet ingredients (EXCEPT for the milk) and process until smooth.
Add the milk 1 tablespoon at a time until a smooth consistency is reached (the mixture should be pourable but not super runny.
Add orange zest and Cardamom and pulse briefly.
Pour into a greased cake pop tin, remembering to also grease the lid tin.
Bake in oven for 12 minutes.
Remove from the oven and allow to cool.

Optional;
Once cooled and removed from the tin, fill a piping bag with a small nozzle with the filling of choice. Insert into cake ball and pipe in.
Filled balls will need to be refrigerated; unfilled balls can be kept in an airtight container at room temperature.

APPLE SAUCE

INGREDIENTS

4 apples, peeled and cut into small pieces

3/4 cup water

INSTRUCTIONS

Place apples and water in saucepan. Cover with lid.

Bring to boil, then simmer for 7-10 minutes, or until apple is soft.

Store in fridge.

Honey Donut Balls with Banana Chocolate Jam

Have you ever noticed how we always hate things we aren't good at? It's easier to hate doing something rather than giving it a go or trying to get better at it.

I hate doing the dishes. I used to (purposefully) do such a terrible job washing the dishes that I wouldn't get asked to do it again. Thank God for dishwashers!

I hate skiing. It's cold, it's expensive and you spend half the day on your butt in the wet snow... I'm also crap at it!

I hate playing musical instruments. When I was at high school our music class consisted of bad guitar strumming, gossiping and the occasional scowling look from the music teacher. Not really a motivating force to play an in-tune key. Although, if my singing voice is anything to go by then I am tone deaf and had no hope anyway!

I hate burpees. But doesn't everybody? I am learning to love them though. What else works every muscle in your body and gives you a cardio workout?!

I (used to) hate running. I could run when I was a lot younger (that was until I filled out and lost my sense of balance) and have never really tried again. When I did I struggled to make it any real distance so figured it wasn't for me (ie. I was terrible at it!). This year I tried again. I signed up for a 5km obstacle course so needed to be able to make the distance. I got the 0-5km app and set off!

Now, why would I sign up for something I couldn't do? Sometimes you need to have a goal in order to make yourself achieve something. Knowing that you need to make it to the finish line, and not wanting to let your team mates down, is a keen motivator to keep going.  After conquering the 5km we signed up for a 14km obstacle course race... and now onto the 20km! There's nothing like running through kilometers of mud, crawling under barbed wire and ripping your butt Lycra to burn off a few calories!

After exercising it's important to replenish your energy... and these donut balls have lots of protein. They are a great lunch box snack or party treat. I used my cake-pop tin. These are nifty tins; you bake it with a lid on so it cooks into a ball shape. Not only do they look cool, they are easy for little hands to handle. 

Notes:

This recipe uses puréed pumpkin or mashed banana in place of oil. This significantly reduces the calorie content of each donut ball, and also lets you hide sneaky fruit and vegetables in sweet treats.

No cake pop tin? No worries! Try these as cupcakes or donuts; just alter your cooking time and use the Jam as frosting instead.

HONEY DONUT BALLS with BANANA CHOCOLATE JAM

(adapted from Primal Palate )

INGREDIENTS

1 1/2 cups Almond Meal

1/2 cup Arrowroot

3 teaspoons baking powder

1/2 cup honey

4 tablespoons milk of choice

3 tablespoons pumpkin puree OR mashed banana

2 eggs

Optional; dash mixed spice or nutmeg

INSTRUCTIONS

Preheat the oven to 175C/350F

Place the dry ingredients in a blender and pulse until combined.

In a separate bowl, combine the wet ingredients and whisk until combined (if the honey is too hard warm it gently over a low heat until it becomes runny).

Add the wet ingredients to the dry ingredients in the blender and mix until combined.

Grease/spray both layers of a cake pop tin (if you do not have a cake pop tin a small muffin, cupcake or donut tray can be used, however the cooking times may vary slightly and the end product will look different).

Pour the runny batter into 10 of the holes, filling up to the edges of the holes.

Put the lid on and bake for 12 minutes.

Remove from oven and allow to cool completely.

Once cooled; fill a piping bag with a small nozzle fitted with Banana Chocolate Jam.

Insert nozzle into donut ball and squeeze Jam into the donut ball until it starts to ooze out the top.

Keep in an airtight container.

NB: these donut balls taste great without the Banana Chocolate Jam. Feel free to substitute your own jam flavour.

BANANA CHOCOLATE JAM

(adapted from Good to Know)

INGREDIENTS

200grams over ripe banana, sliced very thinly

50mls water

2 tablespoons Maple Syrup

1 tablespoon Coconut Oil

1 tablespoon cocoa

1 teaspoon maple syrup

1 teaspoon vanilla extract

INSTRUCTIONS

Place the banana, water and maple syrup in a saucepan and slowly bring to a rolling boil (ie, the mixtures boils whilst you are still stirring it) whilst stirring.

Boil for 2 minutes, continuing to stir continuously. 

Remove from the heat and allow to cool for 5 minutes; stirring regularly to break down the banana chunks.

Place the coconut oil, maple syrup and cocoa in a saucepan and melt over a very low heat.

After the 5 minutes have past, stir the chocolate mixture into the bananas, as well as the vanilla extract.

Stir until well combined.

If required; use a blender to achieve a smoother consistency. 

Chocolate Cupcakes with Caramel Popcorn Tower

What's a party without cake? It's a sacrilege! 

What's a cupcake without frosting and a popcorn tower? Boring!

These cupcakes were featured in a recent magazine and were a request from a friend. 

The challenge was to healthify a chocolate, caramelly treat...  so of course I used chickpeas!

This is a simple cupcake recipe but feel free to use this one for a richer flavour, or use this recipe and make into cupcakes instead of a cake.

It's the tower that makes these cupcakes super impressive!

CHOCOLATE CUPCAKES WITH CARAMEL POPCORN TOWERS

(makes 12)

INGREDIENTS

1 serve Caramel Popcorn

2 tablespoons coconut oil

130grams chickpeas, canned and drained

1/4 cup coconut flour

1/2 cocoa

4 teaspoons baking powder

1 teaspoon baking soda (bicarb soda)

Dash of salt

4 eggs, separated 

1/2 cup maple syrup 

4 teaspoons vanilla extract

4 tablespoons water

1 serve chocolate frosting

Additional caramel and melted chocolate for decoration

INSTRUCTIONS

To make caramel popcorn towers;

Melt coconut oil in a saucepan over a low heat.

Add the caramel popcorn and stir to combine. 

Scoop spoonfuls into mini cupcake cases and place in refrigerator until set.

Pre-heat oven to 180C

Place drained chickpeas in blender and purée.

When puréed remove from blender and place in container.

To the blender, add coconut flour, cocoa, baking powder, baking soda and salt. Blend on high until ground into a fine mixture (30seconds to 1 minute) 

To a mixing bowl with the whisk attachment on high, add the eggs whites until frothy.

Slowly add the maple syrup then vanilla extract whilst whisking on high.

Add the blended mixture (chickpeas etc) and whisk in on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.

Turn the whisk on high and add water, until the mixture is fluffy.

Place 12 cupcake liners in muffin tray and spray liners with oil spray.

Divide mixture evenly between liners. They will be quite full but that's ok; the cupcakes don't rise a lot.

Bake for 16 -18 minutes, or until cooked through.

Remove from oven, and allow to cool.

Spread a small amount of frosting over each cupcake.

Remove the wrappers from the popcorn towers and place on top of each cupcake.

Drizzle caramel and chocolate over each cupcake tower. 

Lolly Gobble Bliss Bombs

I know I'm supposed to be writing about party food and healthier options but I'm too busy yelling at the TV. To be exact... the bloody Bachelor. Why won't he listen to me? We're not even up to the rose ceremony yet and I'm sure the Neighbours are curious as to why there are loud screams. He says he wants a girl who tells him what she is feeling, then gets scared off when she does (having said that she does come across a bit stalkerish!). He says he wants some he can have fun with, but what about the hard stuff? Life isn't always yachts and private jets (well, not my life anyway!)

I think I've become way too emotionally invested in this realty TV drama. I might need to take a Valium before next weeks last episode!

INGREDIENTS

1/3 cup uncooked popcorn (unflavoured, unsalted)

1/2 to 1 serve caramel - should be runny and warmed

1 cup peanuts

Salt

INSTRUCTIONS

Preheat oven to 150°C

Cook popcorn according to instructions (I do mine in a saucepan).

Place popcorn and nuts in saucepan and add caramel, 1 spoonful at a time.

Stir to coat, and continue to add caramel until the popcorn and nuts are all coated. 

Add salt to taste. 

Spread the mixture evenly over an oven tray. 

Put in oven for 5 minutes, remove and toss, then return to the oven for a further 5 minutes.

This process dries the caramel for easier handling.

Jellies

Just because you want to have a healthier lifestyle doesn't mean you can't still have awesome parties and treats. It just takes a bit of effort!

These Jelly snacks are a great way to introducing healthier treat choices to other people. Most won't believe they contain so little!

JELLIES

The shape of the jellies will depend on the mould used

INGREDIENTS

1 cup strained juice (orange, pineapple, raspberry etc)

1 Tablespoon lemon juice

3 tablespoons Gelatin

INSTRUCTIONS

Juice and strain 1 cup of fresh juice (I used oranges)

Bring juice to the boil in a saucepan over medium heat.

Once boiling, add lemon juice and take off heat.

Allow to cool for 3 minutes.

Add gelatin to the juice, 1 tablespoon at a time whisking well after each addition.

Add gelatin slowly and ensure it is whisked in to remove any lumps.

Immediately, pour the mixture into the moulds (I used plastic Chocolate moulds but silicon would work also), being careful not to overfill.

Leave to cool on bench and set slightly before setting in fridge.

Once set, remove jellies from the moulds.

Unlike the store bought versions, these jellies will only keep for 2-3 days. That is because they have no sugar or artificial flavours or additives! 

Chocolate Crackles

When I was growing up we would get to pick our favourite foods for our birthday dinner for Mum to cook. I remember having cauliflower in white sauce, battered fish with lemon sauce, beef bourguignon, lamington cakes, roasts, and more. It didn't have to make sense; it was your birthday and you where in charge of the menu.

This year it was my dads 60th birthday (although he swears he doesn't look a day over 50). He has a weak spot for chocolate and often walks away from a fete with a tray of old lady chocolate crackles. My mission for his birthday cake was to create a chocolate crackle cake masterpiece! I baked a chocolate cake in the shape of a 6 and an 0 (according to the 1970's Women's Weekly cake guide this is 2 ring cakes and 2 bar cakes). I then set the chocolate crackles in the same shape tins. 

After cutting the pieces of both the cakes and the crackles to form the 6 and 0, I frosted the cakes with chocolate frosting and placed the crackle numbers on top of the cake. 

Ta Dah!

This recipe is for chocolate crackles in paper liners, but by using the same steps you can make any shape!

CHOCOLATE CRACKLES

Makes approximately 22 small crackles

INGREDIENTS

1/3 Cup Coconut Oil

3 Tablespoons Cocoa

3 Tablespoons Maple Syrup

3 Tablespoons Desicated/Shredded Coconut

2 Cups Rice Bubbles

INSTRUCTIONS

Melt Coconut Oil in a saucepan over very low heat.

Whisk in maple syrup and cocoa until smooth.

In a large bowl, place rice bubbles and coconut

Pour warmed mixture into the dry bowl and mix well until combined.

If there is too much wet mixture add a small amount of extra rice bubbles until combined. 

Spoon into mini cupcake liners (or normal sized liner) and place in freezer until set.

Chocolate crackles need to be kept in the fridge or freezer until ready to serve. 

Party Season

It’s fast approaching party season. 
The time when you seem to have something on every 2^nd night, and every other night is spent trying to get organised for the impending festive season (which I think we may already be in judging by the amount of Christmas decorations already for sale). It’s a busy time of year and we often neglect our health priorities in lieu of fun and too much (drinkable) Christmas cheer. 

Now, I’m no Grinch. I LOVE Christmas (you’ll see this during my December recipe posts). I had a pink Christmas tree for many years (we had to retire it last year as it was looking more dirty white than pink), I collect musical Christmas ornaments and I love to torment my husband by having as many annoying musical, dancing Christmas toys as possible. But whilst I’m not a Christmas Grinch I can be a party pooper when it comes to food, so I usually endeavor to always take something of my own to parties. This way I know that there will be something there that I can eat, and it’s an opportunity to show people that parties don’t have to end up with sugar hyped up kids on a red food dye high.

This is a how to guide on throwing healthier parties. 

RAINBOWS of COLOUR

No, I don’t mean only carrot sticks and hummus; parties should be fun and part if that is the colour and taste of the food. These foods are healthier alternatives (gluten, dairy, additive, processed sugar free versions) which won’t put you on Santa’s naughty list.

Part of the trick is not making it look like it’s different. Eating is not only a taste experience; it's also about the visual and smell sensations. Decorating cakes and cupcakes with fruit, frostings and even accessories (flags, pictures etc.) make people feel like there at a celebration. Use brightly colored cupcake liners, trays and plates. It may seem like a simple idea but dressing up your healthy treats is a good way of tricking people!

SHHHHHH!

The party food I have put together are healthier versions of well-loved foods. This can be troublesome as they won’t taste exactly the same as the normal sugar loaded options; however people will feel safer eating something that they know rather than something new (even if it has been chickpead!)

I take a lot of pleasure in informing guests about the mystery (and often odd) ingredients in my food… but sometimes it’s better to keep your secrets to your self! It doesn’t matter how much someone loved your cupcake; once you tell them it has chickpeas in it they are unlikely to go back for another. Part of the joy about eating party food is the joy of getting away with eating something a bit naughty. Let them have their guilty pleasure… we know that the spinach in their ice cream will boost their Popeye muscles!

PARTY TREATS

The following yummy treats will be coming your way over the next week as we celebrate the start of a healthier festive season (links will appear as the recipes are published). Make sure you subscribe to Mummy Made It emails, or like me on Face book. That way you won't miss a tasty bite!

Honey Crackles (aka Honey Joys)

Chocolate Crackles

Lolly Gobble Bliss Bombs (aka Caramelised Popcorn and Peanuts)

Chocolate Cupcakes with Bliss Bomb towers

Jelly Bears

Honey Donut Balls with Banana Chocolate Jam

Chocolate Cake Balls

Jelly Cakes

Marshmallows

Honey Crackles (aka Honey Joys)

Ahhhhh, memories. Simple things can take you back to yesteryear (don't worry, I haven't aged 60 years since my last post!). 

Turing on the radio and hearing Rick Astley takes me back to grade 6 camp; when denim shorts with floral patchwork print were fashionable (well... I thought they were, anyway).

Watching an episode of Home and Away reminds me that I was never allowed to watch Neighbours growing up... which seems pointless as they are essentially the same thing.

Walking past a deli reminds me of strass and tomato sandwiches (a memory too gross to delve into right now but lets just say processed meat is not in my top 100 favourite foods).

Honey Crackles. Honey Crackles remind me of childhood parties. Of cousins and friends, of backyard shenanigans and the time we tried to play backyard Olympics with cricket wickets as hockey sticks (concussion anyone?!). Honey Crackles; with their golden colour and crunchy exterior. I remember almost eating the wrapper to consume every last bit of the toffee like honey that had melted on the wrapper. Kind of gross but oh so tasty!

HONEY CRACKLES (JOYS)

Makes approximately 9 cupcake sized Honey Crackles

Ingredients

1/4 Cup minus 1 Tablespoon Maple Syrup

2 Tablespoons Honey

2 Tablespoons Coconut Oil

3 Cups Cornflakes

Instructions

Preheat oven to 150C/300F

Melt Coconut Oil in a saucepan over very low heat,

Add Honey and Maple Syrup. Stir until combined.

Add Cornflakes and stir until well combined and all the cornflakes are coated in the homey mixture.

Spoon into greased cupcake liners placed in a muffin tray (or any cupcake tray).

Cook in oven for 10-12 minutes, or until just browning on top.

Leave crackles in the tray until cooled and set.

Store in an airtight container at room temperature.

Sticky Date Upside-Down Cake

I write this to you from a very high altitude. No, I'm not climbing a mountain; I'm wearing my new heels! I have been in search of a pair of neon yellow green high heels... surprisingly they are very hard to come by (doesn't everyone want a flash back to the Collette loving, neon Lycra wearing pre-teen days of the early nineties? - apparently not!). When I asked for them at shoe shops they gave me a slightly odd look. They gave me an even weirder look when 4yo H stormed into the shop requesting them.

The problem with (trying to) wear new super high heels, when you spend most of your day in runners or thongs, is that you can't! Can't walk, can't dance, can't even stand... and all with the threat of nose bleeds from being up so high. These wonderful heels are so high that my calf muscles are too short and I can't even straighten my legs! It's not very elegant!

The lengths we go to for fashion!

My homework for the next 3 weeks: nightly heel wearing and calf stretching! I'm sure they'll look awesome with my new onesie pajamas!

This cake is another take on the sticky date genre but this way there's enough to share! It’s great as a warm dessert, but just as delicious cold.

STICKY DATE UPSIDE DOWN CAKE (aka CARAMEL UPSIDE DOWN CAKE)

INGREDIENTS

1 serve Caramel (see recipe below)- want it runny not firm

6 eggs, separated and at room temperature

1 cup dates

1/2 cup boiling water

Dash bi-carb soda

3 Tablespoons Maple Syrup

2 teaspoons vanilla extract

3/4 cup Coconut Flour

3 teaspoons baking powder

1 1/2 teaspoons Ground Ginger

INSTRUCTIONS

Preheat oven to 175C/350F

Place dates in a bowl and cover with boiling water and the bi-carb.

Allow to soften for 20 minutes.

Place softened dates in a blender and purée to form a date paste.

Grease a normal round 20cm/8inch cake tin.

DO NOT use a spring form tin or line with baking paper.

Pour warmed, runny caramel over bottom of cake tin, ensuring the entire surface is covered.

Place the 6 eggs whites in the bowl of a kitchen stand fitted with a whisk attachment.

Whisk on high until soft leaks form then gradually add the maple syrup.

Whilst still whisking on high, gradually add the date purée and vanilla extract.

Add the egg yolks and whisk until combined.

Sift the dry ingredients together.

Add the dry ingredients to egg mixture and whisk on medium until combined. Gently pour cake mixture into the cake pan over the caramel, being careful not to mix the caramel into the cake.

Bake cake for 30-35 minutes, or until cake is cooked through.

Remove the cake from the oven and leave in the tin for 15 minutes.

Run a knife around the edge of the cake, and turn cake out onto serving plate.

The caramel may need to be spread out over the cake once turned.

Can be served warm or cold... and whipped coconut cream is a nice accompaniment!

CARAMEL SAUCE

INGREDIENTS

1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2hours. This should measure 1 1/2 cups.

1/2 Cup Maple Syrup (honey can also be used)

dash of salt

2 teaspoons vanilla extract

INSTRUCTIONS 

Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.

Bring mixture to boil, then reduce to medium heat.

Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning.

This will take 20-25 minutes.

Add vanilla and stir

The caramel will be dark golden in colour and delicious.

The caramel need to be runny.