Swings and Roundabouts

After all the rich, decadent baking I have been doing lately, I thought I had better bake something a little healthier – especially after some of you advised you were gaining weight just from visiting us  🙂

This morning I baked some Low-Fat Banana, Apple, and Cinnamon Muffins. I used a recipe I found at All Recipes. The best thing about these muffins is that they are wonderfully moist from the fruit. They use no butter, oil, or eggs so I can eat them without feeling guilty. 

Sarah did not feel as compelled to make something  low fat 🙂  She made a start on the Easter baking, with some delicious little chocolate cups. They look especially sweet in their foil polka dot cases which I bought from Kitchen Warehouse and Spotlight. 

Chocolate Cups

125 g dark chocolate

25 foil cases

Filling:

1 egg yolk

1/3 cup icing sugar

60g butter

125 g dark chocolate

1 teaspoon vanilla

1 tablespoon cream

Method:

1.       Melt chocolate in top part of double saucepan over simmering water; cool. Place 1 teaspoon chocolate inside cases and spread around sides with back of spoon. Place on oven tray and leave in refrigerator until set.

2.       Place egg yolk and sifted icing sugar in top part of double saucepan, stir over simmering water until thick, about 2 minutes. Remove from heat, cool. Place butter in small bowl of electric mixer, beat until softened, beat in egg mixture. Melt chocolate in top part of double saucepan over simmering water. Cool. Spoon chocolate into egg mixture, add vanilla and cream, beat until thickened. Refrigerate mixture for 5 minutes.

3.       Spoon mixture into piping bag fitted with small star nozzle, pipe small rosettes into chocolate cases. Refrigerate 15 minutes or until serving.

Posted by Lisa and Sarah