Glutenfree Jaffa cakes

These chocolaty, spongy and orangy yummyness are based on the cakes that bares thesame name, but with minor differences. I used marmalade and made them gluten-free.

Gluten free Jaffa cakes

I found the maine recipe on this PAGEbut I had to make it a little bit different. It is not so difficuIt to make these cakes, it is just a little time consuming because of the different
ingredients needs some time to settle, for making these you just need some patients.

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Little mouthfulls, milk choux pastry

These little treats are easy to make and since it is made with milk they are softer than the regular choux pastry, and super yummy with a little sugar- or chocolateicing.
I love these plain or with a little dusting of icingsugar. I made some at work a little while ago and my collegaues loved them.

This recipe gives you about 12 large tablespoon sized pasties

1 cup milk
125 g butter
125 g flour
 4 eggs
Bring milk and butter to a boil

add flour and stir untill you get a semi firm dough

add the eggs one at the time

Stir til everything is well blended, the dough should be firm with soft peaks
Spoon the dough on to a bakingpaper lined tray.
Bake for about 20-25 minutes on 390 degrees Fahrenheit
Do not open the ovendoor during baking
Cool the pasrties on a wire rack before adding your icing.

Mini pecan pies

I tasted a very nice pecan pie the other day, but it was not quite how I like it. I like the ones with molasses and whole pieces nuts.

I find that the molasses, butter and vanilla bring out the wonderful flavor of the pecans.
But remember that nuts go rancid with storage, make sure you are using the freshest of pecans for this pie!
12 mini pie shells
2 cups pecans or one 9-inch pie shell
3 eggs
1 cup light corn syrup
1/2 cup brown sugar
2 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract

Preheat oven to 350°F.

Coarsely chop the nuts and save a few whole pecan halves to decorate the pie.

In a bowl mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth.

Spread the chopped pecans over the bottom of a pie shell/shells. Pour the filling over the pecans. Don’t worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

Bake at 180°C/350°F for 30 minutes. After 30 minutes cover the pie loosely with aluminum foil to prevent the crust and pecans from getting burnt. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit loose in the center.

Remove from oven and let cool completely. The pie will be puffed up a bit when you take it out of the oven, but it will settle as it cools.

Enjoy this pie with vanilla ice cream or a dollop of whipped cream.