Gingerbread Kiwis

In honor of our newfound citizenship my friend Debbie gave me a Kiwi cookie cutter. I decided to break it in today with a batch of gingerbread Kiwis (I figured we should make brown cookies for a brown bird). I will confess that we used the American gingerbread recipe which calls for molasses instead of the New Zealand version that calls for golden syrup.

Chocolate in Disguise

Magic Chocolate Cakes

Prep: 15 minutes

Cook: 50 minutes (less if making smaller cakes)

1 cup sugar

1 large egg

1/2 cup milk

1 packed cup (100g) grated raw pumpkin or carrot or a mix of both

1/2 cup premium quality cocoa powder, sifted if lumpy

1/2 tsp mixed spice

1/s tsp ground cinnamon

100 g butter, softened

1 tsp baking soda

1 tsp natural vanilla essence

1 Tbs golden syrup

2 cups self raising flour

1/2 cup strong, boiling hot coffee

Preheat oven to 160 degrees C. Line a 23 cm round cake tin with baking paper or prepare 2 x 10 cm tins (recycled tuna cans are perfect) or 10 muffin tins (using 1/2 cup of mixture per muffin tin). Place all ingredients in the bowl of a food processor and mix until combined, about 30-40 seconds (or place ingredients in a mixing bowl and beat with an electric beater). Pour into prepared tin and smooth the top. Bake until risen, no longer wobbly in the middle and a skewer inserted into the centre comes out clean. One large cake will take about 50 minutes, for 2 medium cakes allow about 40 minutes and for muffin sized cakes allow 20-25 minutes. Cool in tin and cover with frosting. Store in a sealed contained in a cool place for 2-3 days or wrap and freeze.

Tonight's hidden ingredient

Ben is not known for being the best eater, so I have become very good at hiding ingredients into foods. Smoothies are a big hit in our house, and I am constantly adding different healthy additions.

Tonight's smoothie included: banana, yogurt, berry fruit smoothie mix, fresh strawberries, frozen blueberries, tomato juice and... drum roll please.... steamed broccoli.