Peanut Butter Creams

Makes: 36 cookies or 18 creams

Ingredients:

• 100g butter
• 3/4 cup caster sugar
• 2 tablespoons whipped or smooth peanut butter
• 1/4 cup milk
• 1 3/4 cups SR flour
• 1 teaspoon vanilla

Cream Ingredients:

• 1/4 cup butter, softened
• 2 tablespoons whipped or smooth peanut butter
• 1 1/4 cups icing sugar
• 1 tablespoon milk or almond milk

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and sugar together, then beat in the peanut butter and vanilla
• Stir in the milk and then sift all of the dry ingredients together, and fold into the creamed mixture until well combined
• Roll into small balls and place on the prepared cookie trays. Press down each ball with the tip of a fork or cookie press
• Bake for 12-15 minutes or until evenly browned
• Allow to cool completely before preparing the cream filling and completing the Peanut Butter Creams
• To make the cream filling, place the butter into a medium bowl, and beat with an electric mixer until lightened and fluffy
• Gradually mix in the icing sugar until it starts to thicken
• Incorporate the peanut butter and the milk ½ tablespoon at a time until all is mixed in and the frosting is thick and spreadable
• Beat for at least 3 minutes for it to get good and fluffy
• Spread a healthy amount of frosting on the base of one of the peanut butter cookies and place the base of a similar sized peanut butter cookie to complete your peanut butter creams
• Repeat with all the cookies until all matched up.

Recipe Notes:

• To be stored in an airtight container for a maximum of 5 days
• This recipe s not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

PanPuffs

Makes: 24 mini or 12 standard size

• 1 cup SR Flour
• 1 cup milk
• 1 egg
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon baking powder
• 1 tablespoon caster sugar (optional)

Method:

• Preheat oven to 180 degrees Celsius, grease very well a mini muffin tin for small PanPuffs or a standard muffin tin for larger PanPuffs
• Add all ingredients into a mixing bowl and whisk together well
• Spoon mixture into the prepared muffin tin approximately 2/3 full
• Bake for approximately 10-15 minutes for small size or 15-20 minutes or until a cake skewer comes out clean and they are golden brown on top
• To fill the PanPuffs, once they have cooled take a pointy ended knife and made a small cut onto the side through to the middle of the PanPuff, use the top of the knife to create a bit of a well in the middle
• Fill a piping bag with your preferred PanPuff filling, cut a small tip off the piping bag, insert it into the PanPuff and fill the middle with some filling
• Repeat will all PanPuffs until they are all filled.

Recipes Notes:

• The picture shows PanPuffs with Nutella or Lemon Curd fillings
• For an alternative to filling the with PanPuffs, you can add in chopped fruit, choc chips, sprinkles, syrups or any other additive to the mixture before baking.
• Store in an airtight container under 27 degrees for a maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Oven Baked Cinnamon Donuts

Makes: depends on size of your donut baking tray

Ingredients:

• 1 cup plain flour
• 1/2 cup caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1 teaspoon vanilla essence

Topping Ingredients:

• 50g butter, melted
• 1/4 cup caster sugar
• 1 teaspoon cinnamon

Method:

• Preheat your oven to 180 degrees Celsius
• Place all ingredients into a mixing bowl and whisk together until well combined
• Spray your donut tray and/or your mini muffin tray (if making donut holes) well with rice bran oil spray
• Fill the trays 3/4 full with the donut batter
• For Mini Donuts & Donut holes cook for approximately 15 minutes for full sized donuts cook for approximately 20-25 minutes or until a toothpick comes out clean when tested through the centre
• When cooked remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
• Once cooled either dip half or roll the entire donut into the melted butter very quickly and then dip into the caster sugar & cinnamon mix to give that delicious cinnamon donut finish.

Recipe Notes:

• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumer within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Nanna’s Weetbix and Fruit Cake

Makes: 1 x 20cm cake

Ingredients:

• 4 weetbix biscuits
• 3/4 cup chopped dried apricots
• 3/4 cup sultanas
• 1/2 cup raw or brown sugar
• 2 cups milk
• 2 cups SR flour

Method:

• In a mixing bowl, crush the weetbix and add the apricots, sultanas, sugar and milk, stir well to combine and soak for a minimum of 2 hours
• Preheat the oven to 150 degrees and prepare a square 20cm cake tin by greasing and lining with baking paper
• Add the SR flour to the soaked mix and to combine very well
• Pour the batter into the prepared tin
• Bake for 45 minutes or until a cake skewer comes out clean.

Recipe Notes:

• To make the recipe refined sugar free the sugar can be replaced with either 1/2 cup apple sugar or 1/4 cup honey
• Any dried fruit combination can be used to total 1 1/2 cups dried mixed fruit
• Should you add in seeds and nuts to this recipe do not include them until after the fruit has soaked.
• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fruit Filled Cereal Bars

Makes: 24

Ingredients:

• 100g rolled oats
• 100g unprocessed bran
• 40g coconut flour
• 200g plain flour
• 1 teaspoon baking powder
• 30g coconut sugar
• 3 eggs
• 140g butter
• 1 teaspoon vanilla essence
• 1 tablespoon honey

• 6 apples
• 2 tablespoons C4K Kitchen’s Raspberry Chia Jam (optional)
• 1 tablespoon chia seeds

Method:

• Place the oats and bran in a food processor and process until it resembles a coarse flour like texture.
• Add in both flours and the baking powder and process for a further 10 seconds until well combined, set this mixture aside until later.
• Using your electric beaters to cream together the butter and sugar until white and fluffy, approximately 3-5 minutes
• Add in the eggs one at a time ensure fully combined before adding in the next egg followed by the vanilla and the honey until well combined
• Gradually add in the dry mixture ensuring well combined before adding in more and scraping down the side of the bowl with a spatula regularly
• Once all of the dry mixture has been added it should stick together when squash between your fingers
• Turn the dough out onto a lightly floured clean surface and knead the dough gently to bring together
• Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
• To prepare the filling – peel, core and dice the apples and place in a small saucepan with a tablespoon of water and simmer for 10-15 minutes until soft, mash the apples using a fork and stir through the C4K Kitchen’s Raspberry Chia Jam and the chia seeds and set aside until you are ready to start constructing the bars
• Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
• Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
• Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
• Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
• Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
• Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
• Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.

Thermo-cooking method:

• Add oats and bran into the jug, Speed 9; 20 seconds
• Add both flours and the baking powder, Speed 6; 5 seconds
• Set aside
• Reuse jug as is to cream butter, vanilla and sugar, Speed 6; 30 seconds.  Scrape down the side with a spatula, Speed 6; 30 seconds.
• Add in eggs and honey, Speed 3; 30 seconds
• Remove the cap from the lid and set the device Speed 2; 3 minutes, gradually add in the dry ingredients until well combined
• Finally knead your dough – Speed 6; 30 second, after 10 seconds gradually reduce the speed to 1
• The dough is ready when it sticks together when squash between your fingers
• Turn the dough out onto a lightly floured clean surface and roll into a ball
• Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
• Reuse the jug as is, place the apples into the jug, Speed 1, 100 degrees, 15 minutes
• Process the apple (Speed 6; 10 seconds, scrape down the side of the bowl, Speed 6;10 seconds)
• Add in the C4K Kitchen’s Raspberry Chia Jam and chia seed (Speed 1; 10 second)
• The filling is now ready for you to construct your fruit filled bars
• Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
• Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
• Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
• Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
• Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
• Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
• Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Muesli Scones

Makes: approximately 20

Ingredients:

• 2 cups SR flour
• 1/2 cup plain flour
• 1 tablespoon caster sugar
• 30g butter, chilled and cubed
• 3/4 cup milk
• 3/4 cup toasted muesli

Method:

• Preheat oven to 250 degrees Celsius and line a baking tray with baking paper
• Sift flours and sugar into a large bowl and add butter, using fingertips rub butter into flour until mixture resembles breadcrumbs
• Add the milk and use a butter knife to stir until soft dough is formed, adding more milk if necessary
• Turn the dough onto a lightly-floured surface then add muesli kneading gently until dough comes together
• Cut dough in half, using 1st half of dough roll to 2cm thick, using a 5cm scone cutter or glass, cut rounds from dough. Bring the scraps together, roll them out and repeat the process until the first half is gone
• Repeat with the 2nd half of dough until the dough is all used
• Place scones in prepared tray
• Bake scones for 12 to 15 minutes or until golden
• These scones are delicious served with butter and/or honey.

Recipe Notes:

• Store in an airtight container wrapped in a clean and dry tea towel for the maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mini Impossible Pies

Makes: 18

Ingredients:

• 1 zucchini, grated
• 2 carrots, grated
• 1 onion, finely diced
• 4 mushrooms, finely diced
• 1/2 cup bacon pieces (leave out for a vegetarian alternative)
• 1/2 cup grated parmesan cheese
• 1 cup grated cheese
• 1 cup SR flour
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Method:

• Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
• Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
• Add in the flour and stir through until all ingredients are well coated in flour.
• In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
• Pour egg mixture over the dry ingredients and mix very well
• Use the well-greased muffin tin and spoon in the mixture until about ¾ full
• Cook in for 30-35 minutes until golden or the egg mixture has set.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly
• Great option to individually wrap in glad wrap to grab for a quick snack or to put in a lunchbox

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lunchbox Cookies

Makes: approximately 36

Ingredients:

• 90g butter
• 1/2 cup brown sugar
• 1/2 cup caster sugar (optional)
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1 1/4 cups plain flour
• 1/2 teaspoon bicarb soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 1/4 cup rolled oats
• 1/4 cup marmalade or apricot jam
• 1 cup sultanas

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and sugars together, then beat in the egg and vanilla
• Sift all of the dry ingredients together, add into the creamed mixture and gently beat until well combined
• Use a spatula to fold in the oats, marmalade/jam and the sultanas
• Drop by teaspoonful on to the lined baking trays allowing room for the cookies to expand slightly during cooking
• Bake for 12-15 minutes or until evenly browned.
• Allow the cookies to sit on the trays for 5 minutes before transfering to a wire rack to cool

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Hot Cross Buns

Makes: 12

Ingredients:

• 1 tablespoon & 1/2 cup caster sugar
• 2 tablespoons dried yeast
• 1 cup milk, room temperature
• 75g butter, melted
• 1 egg, lightly beaten
• 4 cups plain flour
• 2 teaspoon cinnamon
• 1 teaspoon all spice
• 1/2 teaspoon nutmeg
• 1 1/2 cups sultanas

Cross Ingredients:

• 1/2 cup plain flour
• 1/3 cup water

Glaze Ingredients:

• 1/3 cup caster sugar
• 1/3 cup water
• 1 tablespoon apricot jam

• Place 1 tablespoon of sugar and pinch of salt in 1/2 cup warm water, sprinkle the yeast over the top and stand for 7 minutes until yeasts is bubbling and activated
• Combine the yeast mix with milk, butter and egg stirring well
• In another mixing bowl mix together the sugar, flour, spices and fruit and mix well, pour in the wet mixture and stir with a wooden spoon until combined and a course dough is formed
• Turn the dough onto lightly floured surface using hands knead for 10 minutes until smooth and elastic, add more flour if needed but be careful about adding too much or it will cause the buns to be tough
• Place dough in a large greased bowl, turning the dough in the bowl so its lightly coated in oil, cover the bowl with plastic wrap and set in a warm area for about 90 minutes or until doubled in size
• Punch the dough down gently to deflate then turn onto a floured surface and pat into a rectangle shape and cut into 12 equal portions
• Roll each portion into a ball then place them on a lined tray about 6cm apart. Cover loosely with tea towel and stand for 60 minutes or until doubled in size
• Preheat oven to 200 degrees Celsius, carefully move the buns to a lined baking tray spaced slightly apart
• To prepare the crosses for the top of the buns, combine flour and water in a small bowl and stir until smooth
• Place the mixture into a piping bag and pipe the cross shape across the buns
• Place the tray into the oven and bake for 20 minutes or until golden brown and well risen
• Turn onto a wire rack to cool
• To finish off the hot cross buns with a delicious glaze, mix all the glaze ingredients into a small microwave safe bowl and microwave for 90 second at 30 second intervals stirring well at each interval
• Use a pastry brush to liberally spread the glaze over the top of the buns and allow the glaze to set before transferring to a airtight container.

Recipe Notes:

• Store in an airtight container for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honey Oat Muesli Bars/Balls

Makes: approximately 24 bars or balls, depending on final size

Ingredients:

• 1 1/2 cups toasted muesli
• 3/4 cup dried fruit
• 1/2 cup desicatted coconut
• 1/4 cup honey or rice malt syrup
• 50g butter, melted

Method:

• Process muesli, dried fruit and coconut in a food processor until finely chopped
• Using a thermo-cooking unit (Speed 10; 6 seconds then scrape down the side with a spatula, Speed 6; 10 seconds)
• Add the honey and butter and process until the mixture is very finely chopped and holds together when squeezed
• Using a thermo-cooking unit (Speed 4; 10 seconds)

To make balls

• Roll tablespoonful of the muesli mixture into balls. Place on a lined tray
• Place in the fridge for 30 minutes or until set.

To make bars

• Line a small square container with glad wrap and spread the mixture out evenly across the container and push down firmly
• Place in the fridge overnight and use a sharp knife to cut into small muesli bars

Recipe Notes:

• For a dairy free alternative use coconut oil or Nuttalex instead of butter.
• Store in an airtight container in the fridge for a maximum of 7 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.