Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.  Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full.  I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings.  (Mine was a dusting of powdered sugar and triple berry sauce.  I have other suggestions up top)

Source: http://realmomkitchen.com/489/mini-german-pancakes/

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Healthy Choc Mini Muffins

They actually include a cup and a half of green vegetables! You can slightly smell the broccoli when taken out of the oven but after that they tasted just like a choc muffin to me. Of course they still have sugar in them so not an all the time snack but really so clever!

2 Eggs

1/2 cup oil

3/4 cup brown sugar

1 cup broccoli finely grated

1/2 cup zucchini finely grated

1/2 cup white self raising flour

1/2 cup wholemeal SR flour

3Tbsp Cocoa powder 1 teasp baking powder

1 Tblsp low fat milk.

Whisk eggs, oil and sugar together in large bowl. Add vegetables, flours, cocoa, baking powder and milk and mix well. Spoon into greased (or paper lined) mini muffin trays and bake in a moderate oven for 15-20 minutes.

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Grilled angel food cake

Dietitian's tip:Angel food cake is a low-fat, airy dessert that is the perfect finish to a summer meal. If you're using the grill for dinner, grill the angel food cake after you finish your meal. Or, if you prefer, broil the angel food cake until it browns. 

By Mayo Clinic staff

Serves 6

Ingredients

1 1/2 cup strawberries, chopped
3/4 cup chopped rhubarb
1/2 cup sugar
6 tablespoons water
1 3/4 teaspoons vanilla
1/8 teaspoon cinnamon
1 prepared angel food cake, cut into 6 pieces
3/4 cup reduced-fat whipped topping

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

To make the sauce, in a saucepan, combine the strawberries, rhubarb, sugar, water, vanilla and cinnamon. Cook on medium heat until the mixture just starts to boil, about 5 minutes. Remove the saucepan from the heat and set aside.

Place the angel food cake toward the edge of the grill rack where there is less heat or on the broiler pan. Grill or broil until each side turns brown, about 1 to 3 minutes.

Place the angel food cake on individual serving plates. Top each piece with 1/4 cup of the strawberry-rhubarb sauce and 2 tablespoons of the whipped topping. Serve immediately.

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Strawberry petit beurre

Petit Beurre is a small rectangular cookie that was invented in 1886 by Louis Lefèvre-Utile in Nantes. This cookie, quickly became a true classic in French country, with millions of packages sold every year throughout the world. Le petit beurre is a very crispy biscuit, not too sweet and not too rich. Its signature silhouette has dents all around the edges, tiny holes on the surface as if pricked by a fork, and a small browned ear at each corner.

The best part of the recipe is that it has no egg in it, so it is perfect for people with egg-allergy. Filled with strawberry buttercream, they are great with a cup of tea!

Prep time: 30 min

Cooking time: 10 min

Yield: 40 double cookies

Ingredients

Petit beurre:
• 200 g granulated sugar
• 200 g salted butter
• 125 ml water
• 500 g flour
• 1 tsp baking powder
Strawberry filling:
• 200 g strawberries, washed
• 150 g butter, room temperature
• 150 g confectioners’ sugar
Cookie cutter:
• I used this Miffy Rabbit Cookie Cutter and Stamp

  Directions

  1. Prepare the petit beurre dough. Place, sugar, butter and water in a medium saucepan, and melt, stirring until smooth. Let cool the mixture a bit.
  2. Add flour and baking powder and stir until combined. Make two balls, wrap in cling film and leave in the fridge for at least 3 hours
  3. Preheat oven to 350º F (180 ºC). Flour your worktop, and roll the dough to a very thin layer (max. 3 mm). Using a cookie cutter, cut out shape and place them on a baking tray lined with paper parchment
  4. Bake for 8-10 minutes. Allow to cool before filling
  5. Whilst the cookies are cooling down, prepare strawberry buttercream. Place strawberries in the bowl of a small food processor; process until pureed.
  6. In the bowl of an electric mixer, beat together butter and sugar on high speed until light and fluffy. Reduce mixer speed and slowly add strawberry puree; mix until just blended. Add more sugar as necessary to make it thicker.
  7. Use a piping bag to fill one cookie, and sandwich with another cookie. Repeat until all the cookies are done. Store in an airtight container in the fridge
     
     Source: http://www.larecetadelafelicidad.com/en/2013/06/strawberry-filled-petit-beurre.html

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