Made these great muffins and I had to share them with you!Here's the original and apparently,it was adapted from a zaar recipe: Yummy Low Fat Carrot Muffins

Ingredients:

1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2-3/4 cup brown sugar,
1 egg, slightly beaten
3 Tbsp. oil
2 tsp. vanilla
1/2 cup non-fat or low-fat milk
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts


Preheat oven to 350° F. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together the flour, baking soda, baking powder, spices and brown sugar.
In a small bowl whisk together the egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix just until combined.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.

I'm a little bit late in posting it...Delicious cake!

Ingredients:
1/2 cup butter or margarine
1 cup sugar
1 t baking soda
1 T vinegar
2 eggs
1/4 t salt
2 cups flour
vanilla essence
2 cups grated apples
1 T cinnamon
for topping:
1 t cinnamon
2 T sugar
2 T flour
2 T butter
chopped walnuts

Mix the butter with sugar,eggs and vanilla essence.
Add the flour and make a well in the center where you add baking soda and vinegar.
Add salt,cinnamon and mix well.
Add the apples and well and toss.
Mix all topping ingredients and sprinkle on top.
Bake for 50-60 minutes and let cool for 10 minutes before removing.

This comes from a little book ,The Hawthorn Series: Muffins,Scones&Teacakes. The recipes from these little cookbooks never failed me!

Ingredients:
1 1/2 cup self raising flour
1/4 cup cocoa
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch mixed spice
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup sheredded coconut
3 eggs
3/4 cup brown sugar
1/2 cup oil
125 gr milk chocolate,melted
3 cups shredded carrot

Sift flour,cocoa,cinnamon,nutmeg and mixed spice into a large bowl.Mix in walnuts,raisins and coconut.Mix in walnuts,raisins and coconut.
Whisk together eggs,brown sugar and oil until smooth.Beat in the melted chocolate.
Fold in carrots.Fold into flour mixture.
Pour into a greased and lined 23x32 cm tin.Bake in a moderately slow oven (160C) for 45 minutes or until cooked.
Cool for 15 minutes and remove from tin.

Optional Icing:
250 gr cream cheese
125 milk chocolate,melted
2 cups icing sugar,sifted carrot slivers to decorate
To prepare Icing,beat cream cheese until smooth.Blend in chocolate and icing sugar.
Chill until cake is cold. Spread over cake.
Decorate with carrot slivers.Cut cake into squares and serve.

While I was in Iran,I saw this dessert but never thought of making it. It's so easy even my kids can make it,hey that gives me an idea to put them to work next time.Except that getting dirty it's not an option for them!



Ingredients:
dates
walnuts quarters



Take the pit out without breaking the date.
In the place where the pit was, put the walnut quarter.
Dust with flaked coconut if you wish.

Since it's DH's favorite I get to make this a lot.He enjoys a slice of this and a big cup of American coffee for breakfast.Use up your brown bananas for more flavor.


Ingredients:
60 gr butter
2/3 cup sugar
1 teaspoon vanilla essence
2-3 bananas,well mashed
1 egg,lightly beaten
1 1/2 cup self rising flour
1/2 cup milk

Preheat oven to moderata 180 C. Brush 9x23 cm loaf tin with melted butter or oil.Coat base and sides with flour,shake excess.
Beat butter and sugar until light and creamy.
Add mashed banana beat until combined.
Add egg gradually,beating after each addition.
Fold in sifted flour alternately with milk.
Stir until just combined and mixture is smooth.
Pour mixture into tin and bake for 45 minutes or  until the skewer comes out clean.
Leave cake in tin 5 minutes,then turn onto a wire rack to cool.
Serve buttered or top with lemon icing.

I've been delaying to post this recipe. I had to translate it and it's quite difficult to explain.But it's not as hard to do it. It's really like playing with play dough and you'll get the most amazing roses. I've got this from a Romanian blog,no quantity for ingredients listed. Powdered milk is different from brand to brand so it would take a different quantity anyway. Practice with playdough until you get it how it's done. For me it's quite time consuming but seeing the look on the people I've made it for (only very close family) it makes it worthwhile. Make a cake with these amazing roses and you have the perfect present.Other ornaments can be made too,I use this to make the top for a Barbie cake,for flowers,leaves.Watch the technique on youtube for better results.Good luck!






Ingredients:
powdered milk
sugar
water 
food coloring






Make a syrup from water and sugar.When cold has the consistency of honey . Honey of corn syrup might work as well,but I haven't tried it myself
Start adding the powdered milk and stir using a spoon,later use your hands to work with it.If the paste is too soft and sticky add more powdered milk,if too hard add more syrup or a few drops of water.
Add food coloring if desired.
Wrap it in foil while you work with the paste.To make the roses wrap a little cone around the top of a toothpick.For the petal make small balls and flatten them with the back of a teaspoon.Let them dry a little bit before adding to the rose.
Wrap the petals around the cone and when ready let the rose dry for a few hours.

I'm Pat inspired me here.Actually,it's all her recipe.
She has the same version (I'm Pat's Easy Self Saucing Lemon Pudding) but with lemon.
 I tried it with lime and it was great as well.
 When I think of Pat,her lemon pudding comes to mind.
It's a very quick,easy and with ingredients on hand dessert.


Ingredients:
1 cup self raising flour
pinch of salt
1/2 cup sugar
1 teaspoon lime rind,grated
2 Tablespoons butter or margarine,melted
1/2 cup milk
For the sauce:
1/3 cup sugar or less
1 teaspoon lime rind,grated
1 cup boiling water
1/2 cup lime juice,freshly squeezed


Preheat oven to 180C.Grease a 4 to 6 cup 
casserole dish (deep sides).
Batter Base - sift flour and a pinch of salt together
and then add sugar and grated lemon rind,
mixing well together.Stir in melted butter , vanilla
and milk mix and stir until all flour mix is incorporated.
Pour into prepared casserole dish.






Sauce - Sprinkle the mixture with the sugar and lemon rind.
Combine the boiling water and lemon juice and carefully 
spoon some of over the batter and sugar topping, until
 fully covered and then pour the rest of the mix over 
the back of the spoon.




Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).




                                                                                                                            





Serve with cream and or icecream.

I found this little gem in Australian Women Weekly's biscuits and slices and I always make these cookies.I've tried them with almond,peanuts,sesame seeds and walnuts.



Ingredients:
125 gr butter
1 teaspoon vanilla essence
1/2 cup sugar
1 egg
1 1/4 self raising flour
2 tablespoon cocoa
3/4 unsalted dry roasted peanuts
extra 1 cup unsalted dry roasted peanuts(for rolling)

Beat butter, vanilla, sugar and egg till smooth. Stir in flour and cocoa, then peanuts. Make small balls - or bigger if you like them bigger- roll in extra nuts, place on greased oven tray, flatten slightly. Allow a few cm between cookies. Bake in moderate oven for about 15 minutes or until firm. Cool.

This is Lainey6605's recipe and I made them last Christmas and they were great! Went really fast too!



Ingredients:
1 cup sweetened flaked coconut
1 cup all purpose flour
1 1/4 cups confectioner's sugar
pinch of salt
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

1. Grind 1/2 cup of the coconut in food processor.
2. Chop remaining coconut and set aside.
3. Add flour, 1/4 cup of the confectioners' sugar and the salt.
4. Pulse to blend
5. Add butter and vanilla; pulse until dough comes together.
6. Heat oven to 350 degrees.
7. Roll dough into 1-inch balls.
8. Place dough balls 1 inch apart on an ungreased baking sheet.
9. Bake cookies until firm but tender, 15 minutes.
10. Remove to rack, let cool completely.
11. In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
12. Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
    Dip in chopped coconut and set aside for glaze to dry.

When I think of Dreamer in Ontario,this recipe comes to mind.It's so easy ,fast and delicious that you'll try them for sure.



Ingredients:
granulated sugar
1/2 lb puff pastry,defrosted

I live in a place where raspberries are available in the summer time,it's just a 15 minutes walk from my home.I haven't been able to go much since I have my kids,but my parents's like to spend time outdoors and always bring us some too. This is the only cake that I've made with raspberries and I keep making it even in the winter with frozen ones.It's low in sugar and you can make it low fat too if you go for that yogurt.



Ingredients:
1 cup flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup yogurt
 2 tablespoons margarine, melted
1 teaspoon vanilla extract
 1 cup  raspberry (fresh or frozen, if using frozen do not thaw)

In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
Spoon two-thirds of the batter into an 8-in round baking pan
Sprinkle the raspberries over the batter.

Spoon the remaining batter over the top.

Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
Cool for 10 minutes before removing from pan to a wire rack.

I was looking through my reviews and came accross this recipe which I totally love and is my chocolate fix! Even though I'm not into chocolate that much this one I really enjoy. It's so smooth you won't believe it's made in the microwave.It's one of the first recipes discovered on the zaar.
Note to myself: Take a picture the next time you(or I) make it!

Ingredients:
1/3 cup sugar
1/4 cup cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups skim milk
1 teaspoon vanilla extract

In a 2-qt. microwave-safe bowl, combine the first four ingredients.
Stir in milk until smooth.
Microwave, uncovered on high for 3 minutes; stir.
Microwave 4-6 minutes longer or until thickened, stirring after each minute.
Stir in vanilla.
Pour into individual serving dishes; cool.
Refrigerate.
Garnish with whipped topping if desired.

I've made for Halloween my first pumpkin pie and we all loved it! Just so you know,Romanians are not fond of pumpkin,here it's actually called "food for pigs". The last time we went to visit my relatives in the countryside we took one two of these pumpkins for "pigs".

Another winner recipe! With all those variations and I used fresh plums.

Ingredients:
1/3 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons butter
1/2 cup brown sugar, packed

Apple Variation
3 apples, peeled and sliced

Peach Variation
1 (20 ounce) can peach slices, drained

Pineapple Variation
pineapple ring
glace cherries, to place in pineapple ring holes

Rhubarb Variation
1/4 cup brown sugar, packed
2 cups rhubarb, diced



Preheat oven to 350 degrees Fahrenheit.
Melt butter in 8? square baking pan and sprinkle with sugar. Cover with one of the variations.
Set aside.
Cream shortening and sugar thoroughly, add egg and vanilla and beat until light and fluffy.
Blend together the flour, baking powder and salt and add to creamed mixture alternately with milk.
 Beat well after each addition.
 Pour batter over fruit variation of choice.
Bake for 40 to 50 minutes.
Invert at once on a serving plate being careful not to burn yourself.
Best served warm.

Ingredients:
1 2/3 cups granulated sugar
3/4 cup baking cocoa
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons water
3/4 cup butter or 3/4 cup margarine, melted
2 teaspoons vanilla
chocolate chips, if desired
nuts, if desired

Preheat oven to 350°.
Grease 13 x 9-inch baking pan.
Combine dry ingredients in large mixer bowl; stir.
Add wet ingredients and stir well.
Spread into prepared baking pan.
Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.

Thanks cookgirl for a great recipe. Even though my daughters eat their fruit,this time they actually attacked it.



Ingredients:
1 large pink grapefruit or 1 large navel orange
2 red seedless grapes
1 -2 cup green seedless grape (2 small clusters)
2 fresh cherries (keep stem intact) or 2 maraschino cherries (keep stem intact)
1 slice apple (or kiwi, papaya, mango, etc.)

Cut the grapefruit in half. Then cut off a small slice on the bottom near the stem to make the grapefruit lie flat on a plate.
Eyes: Cut both grapes in half and place on the grapefruit.
Nose: Add the cherry between the two grape halves.
Mouth: Place the apple slice (or other fruit of choice) underneath the cherry where the mouth would be.
Hair: Place the grape cluster on the top of the grapefruit where the hair would be.

The best part is that kids can participate to make it. The photo below is my daughter's creation.

No egg or milk involved in making this cake,but you won't know it. My daughter prefers it over  a regular cake. It'a Swedish recipe and I got it from brittmarie from the zaar.

Ingredients:
Cake:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons baking cocoa
3/4 cup oil
2 cups cold water
2 tablespoons white vinegar
1 tablespoon vanilla
Glaze:
1/2 cup powdered sugar
2 tablespoons baking cocoa
1/2 teaspoon decaf instant coffee
1 -1 1/2 tablespoon milk, of choice
1/4 teaspoon almond extract

 Instructions for Cake:
Mix dry ingredients together in large bowl.
Mix wet ingredients together in separate bowl.
Add wet to dry a little at a time, stirring as you add.
 Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
 Instructions for Glaze:
 Mix dry ingredients together in bowl.
 Dissolve coffee in 1 tablespoon of milk; add extract.
 Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
 USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.

I don't care about chocolate but these I really do enjoy~ Kept busy around the kitchen just so I could take another slice of it.Recipe belongs toKaren =^..^= from the zaar, just like everyone else.



Ingredients:
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt

Optional:1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or 1 -2 cup raisins or 1 -2 cup choppedmaraschino cherries or 1 -2 cup choppednuts or 1 -2 cup M&M's or 1 -2 cup Reese's pieces or 1 -2 cup miniature marshmallow
 
Preheat oven to 350°F.2 Grease an 8 inch square pan or line with foil.
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.Add sugar and mix well.
Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix)
Add the optional ingredients.
Spread in pan and bake for approximately 25 minutes.
DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares.

I've tried this for the first time while in Tehran,I think it was during the Ramadan time and it was a new experience for me seeing all these little stalls set up just for this period and cook for the people that were fasting.

Ingredients:
1 cup long grain rice
8-10 cups water, divided
1 cup white sugar or less,according to your taste
1/3 cup rose water
1/4 teaspoon saffron if using Iranian,for another one I'm not sure about the amount
2 tablespoons blanched slivered almonds
2 tablespoons ground pistachios (garnish, it looks beautiful and tastes good with it)
1 tablespoon ground cinnamon (garnish)

Wash ricewater to remove all of the starch. Bring rice and water boil in a large pot.
 Reduce heat to medium-low and cook until soft but notmushy, about 30 minutes. Add sugar, rose water and saffron.
Cook, stirring often to prevent sticking on bottom, until rice breaks up and isconsistency of polenta, 15 to 20 minutes.
Turn into serving bowls and garnish with almonds,pistachios and cinnamon.

My kids would like the banana and peanut butter of a banana and PB sandwich,but mommy always has a solutions.I just wish I had more imagination and make those really cool kid dishes.Maybe that's something I should look into one of these days.
You could do lots of variations on this recipe, try mini M&M's, coconut, raisins, dried cranberries, ect.Found this on thatsmyhome.com

Ingredients:
1 banana, sliced
1/2 cup Rice Krispies or 1/2 cup corn flakes
1 -2 tablespoon peanut butter

Microwave peanut butter till semi-liquidy.
Dip banana slices in the peanut butter and coat with cereal.
 Refrigerate until peanut butter has thickened.