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Ginger Cookies

9 Nov

Look at me go – two posts in two days!

This is a pretty standard cookie recipe, but I’ve made it twice now….. well, kind of – I didn’t write it down the first time I made it, so they’re probably not exactly the same, but near enough….. anyway, I’ve made it twice now and they’ve actually held their shape BOTH times!  I have a real talent for “melting” gluten free biscuits(cookies), so much so that I usually pull them out of the oven half baked, scrape them in to a slice tin, put them back in the oven, then call it good.  Or I just give up and switch it to a slice recipe completely.

  • 125 g butter
  • 1 c sugar
  • 2 eggs
  • 3 c all purpose gluten free flour (I used Orgran, but I’m sure any mix, commercial or home mixed, would work)
  • 1 Tb ginger
I forgot baking powder the second time and they still worked, and that’s the time I wrote down what I was doing – just to clarify that I haven’t missed the raising agent accidentally.
  1. Preheat oven to 180c/350f.
  2. Cream butter and sugar, add eggs one at a time mixing well with each addition, add flour and ginger, mix.
  3. I rolled mine into little balls, about a teaspoon of mix I guess, then flattened them a little as I put them on the baking tray.
  4. The one step I forgot to take note of was….. cooking time.  It would’ve been ten or fifteen minutes.  I just check the bottom of one to see if it’s golden brown, and pull them out if it is.  After a few minutes remove them from the tray to finish cooling.
These were a soft, melt in your mouth (which is much better than melting on the tray) cookie, not a crunchy crispy one.
I ate far too many.


4 Oct

I used four eggs, and got 28 macaroons.

Beat egg whites to stiff peaks, slowly add in caster sugar (that’s the really fine one) – 50g for each egg white.  Stir in dessicated coconut – 1/4  cup for each egg white.

Spoon onto baking paper, or if you’re not making them in a big rush because you need to take a plate to a baby shower in a few hours you could pipe them all fancy-like.

I went with a tablespoon.

A sampling toddler is optional at this point.

Bake about half an hour at 150c/300f, until dry but not brown.  Cool on the tray.

They’re yummy like that, but I melted a little chocolate for drizzling this time.  I used roughly 25 grams.

So to sum that up because I got a little rambly…..

Preheat oven to 150c/300f.  Line baking tray with paper.

For 28 macaroons use –

  • 4 egg whites
  • 200g caster sugar
  • 1 cup dessicated coconut
Beat egg whites to peaks, slowly add sugar, stir in coconut.  Spoon onto lined tray.  Bake half an hour, or until dry but not brown.  Cool on tray.  Drizzle, dip, or coat in chocolate if you want.
For lots more recipes check out Tasty Tuesday at Balancing Beauty and Bedlam.

They worked!

16 Feb

I mentioned I was going to try to make Valentine treats using this method, but obviously had to change the actual recipe for it to work for us.

First I used this recipe to make a sheet cake.  I figured it would work but hadn’t actually tried it before, I think I baked it half an hour on 150c/300f.  I popped it in the freezer to help it cool faster.

When the cake had reached room temperature I mixed this up (using gluten free flour, coconut milk, and just skipping the butter to meet everyone’s needs) and followed the original method.  One thing I did different, is I put a little mark on the bottom of the paper liner so I couldn’t lose track of where the front was.  Some of the hearts stayed down, while others floated, but that’s okay because I made a dozen and only needed seven.  In fact, for BT2 I chose a floaty one on purpose, I think they look just as cool.

Once the muffins were cooled I whipped up some icing.  (Cream 250g butter, add 250g icing sugar, colour with lots of strawberry jam…. LOTS.)

At this stage the kids were all happy, so I decided to melt a little bit of chocolate and drizzle it over the top.

BT2 doesn’t eat diary so I used one where the heart was visible (I had to cut a little batter off the top of it, but not much) and just drizzled the chocolate over it.

And a post-three-year-old-mauling shot:

They required more effort than I would usually put in, but for a treat they were lots of fun!

Oat Slice

26 Dec

  • 1 cup potato flour
  • 1/2 cup white rice flour
  • 1/2 cup tapioca flour
  • 3 cups rolled oats
  • 2 cups sugar
  • 250g butter
  • 2 Tb golden syrup
  • 1/4 cup water

Preheat oven to 180c/350f.

Mix dry ingredients, while butter and syrup are melting.  Stir butter mix in to dry ingredients, as much as you can.  Add water to finish wetting all the ingredients.  Place in dish (mine is oval, but at the widest points it’s 33cm long and 20cm wide, whatever you use make sure it has high sides because this boils).  Bake for 20 minutes.  I usually cut it when it has not quite finished cooling, and remove it from the dish once it is cool.

Crispy on the outside, soft on the inside... yum.

Buttercream Icing

14 Dec

Cream 250g butter

Add 250g icing sugar

Add 1tsp vanilla essence if you want.

Done.  Add any colour last, if you need it.

For the dairy free Tummy I use a dairy free margarine.

For the additive free Tummy I just make sure at least part of the cake is white (or brown, coloured with cocoa, would work).  Examples….

This was actually before we took her off additives.


We let her eat the cachous this time, since they are more exciting than icing.


Others with additive free parts that I have done for various children are, a monkey (a couple of shades of brown using different amounts of cocoa), a rocket ship (the bulk of it was white), eggs (weird, I know, but it was green eggs (without the ham) – the white was, well, white), Miffy the rabbit, a drum, and a sheep.


Miracle Cake

8 Dec

In real life the cake is a bit darker than that, it wasn't photographed under the greatest conditions!


A.k.a. Dana’s Chocolate Cake from Destitute Gourmet.

As I said in the last post, this cake turns out EVERY time, no matter WHAT I do to it (and trust me, I’ve done a lot to it!)  This is the basic ingredient list, and I will add the allergen notes at the bottom.

  • 1 2/3 cup flour
  • 1 1/2 tsp baking soda (yes, soda not powder)
  • 1 1/2 cups sugar
  • 2/3 cup cocoa
  • 1 tsp salt
  • 1 1/2 cup milk
  • 100g butter, melted
  • 2 eggs
  • 1 tsp vanilla extract

Preheat oven to 180c.  Line your cake tin with baking paper.

Method: Dump it all in a bowl, mix it, chuck it in a cake tin and bake it.  Yes, really.  It turns out best with a cake mixer, but using a good ol’ wooden spoon work too.  The baking time varies a lot depending what size tin I use… anywhere from 30 minutes to an hour, take it out when a skewer comes out clean.

Gluten Free:

I just switch the flour for an all purpose gluten free mix.  Leave out the vanilla if it’s a problem, but my gluten free-ers are not that sensitive so I still use it.

Dairy Free:

Switch the milk to whichever substitute milk you use (I use coconut).  Replace butter with dairy free margarine or coconut oil.  If the additives don’t matter I use marg, if they do I use coconut.

Gluten and Dairy Free:

Do both of the above, obviously.  I do this for Bottomless Tummy 2, it turns out fine.

Egg Free:

I can’t remember if I have ever used an egg replacement in it, but I bet it would work.  Let me know the result if you try it.


Hopefully I’ll get a recipe up for the icing soon.

Avocado Dip

16 Nov

  • 1/2 onion
  • 1/2 tomato
  • a couple of inches of a cucumber

Chop everything finely.  With a fork mash in…

  • a large avocado
  • 2 Tb plain yoghurt (lemon juice adds tartness without dairy if that’s what you need)
  • salt to taste

Yum!  Serve it as a chip dip, or alongside wedges, or slap it on some bread, heck it’s good straight out of the bowl.  So I’ve been told, ahem.

Check out more delicious recipes at Tasty Tuesday!

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