Ingredients for the cupcakes: 4 medium size ripe bananas 4 eggs 3 tsp tahini 3 tsp peanut
butter 4 tsp yogurt 4 tsp rice flour 2 ts (tea
spoon) baking powder Few drops of
orange essence.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé
orange, finely chopped 2 Granny Smith apples, coarsely grated 1
orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then
spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
From Martha Stewart For the Shortbread: 1 cup (2 sticks) unsalted
butter, room temperature 1 cup confectioners» sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups all - purpose flour (
spooned and leveled), plus more for rolling Flavor Variation (optional mix - ins and coatings): Mix in grated zest of 2
oranges and 1/2 cup dried cranberries Mix -LSB-...]