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Maddalena Fuller


1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

This is the Smitten Kitchen recipe that I tried last week with great success. It’s a half recipe, which still makes a decent batch of cookies.


Preheat the oven to 350 degrees. In a large bowl,cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

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Coconut Cream Cupcakes

  • 2+ 3/4 all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 + 3/4 cups sugar
  • 1 cup butter
  • 1 cup coconut milk
  • 4 large eggs, separated
  • 1 tsp vanilla
  • 1 cup buttermilk

Combine the wet ingredients, and add to the dry ingredients. Whip the egg whites separately and add them last. Spread the mixture into 18 muffin holes and bake for approximately 25 minutes.


  • 8oz. package of cream cheese
  • 1/2 cup butter
  • 1-2 cups icing sugar
  • 1/8 cup coconut milk
  • 1 tsp vanilla
  • lightly toasted almonds and coconut to dust cupcakes


Delicious wholesome carrot-bran molasses muffins

  • 3 cups flour
  • 1 tsp baking soda
  • 1 + 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 2 cups of bran
  • 4 eggs
  • 1 + 1/2 cups veg oil
  • 1 + 1/4 cps dark brown sugar
  • 3 cups grated carrot
  • 1 cup raisins
  • 1/2 cup molasses

Bake for 25 minutes at 350 degrees.

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Luscious Lemon-Ginger Pound Cake

1 c. butter, at room temperature
1+ 1/2 cups sugar
4 eggs
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp ginger
1/4 cup lemon juice
2 tbsp. grated lemon peel
1 c. buttermilk
1/3 c. powdered sugar
2 tbsp. lemon juice
1/4 tsp. vanilla
Cook in either a bundt pan for approximately one hour, or in two loaf pans for approximately 35 minutes at 350 degrees. Let cool and drizzle with lemon glaze.

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The image only shows the unfinished pie, for we all started eating it before I remembered to photographs the finished it. The pie would normally have graham cracker crust layered with banana slices as seen the photo, on which is poured a banana caramel custard and topped with a layer of whipped cream.


1 + 1/2 cup of graham crumbs (substitute with chocolate if you wish)
6 tbsp melted butter
Press the crumb mixture into the sides bottom of the pan to form an even half-inch thick layer.
Bake in the oven for 10 minutes at 350 degrees and let cool.


Banana Layer

  • Use 2-3 bananas thickly sliced, and layer gently onto the cooled baked crust

Cream Filling

  • 2 tbsp butter
  • 1/2 cup flour
  • 2 cups milk
  • 3 egg yolks
  • 1 cup brown sugar
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 2 ripe mashed bananas

Over medium heat, melt the butter and add flour to make thick paste, followed by the milk. Stir continuously to avoid lumps and add yolks, sugar and remaining ingredients until mixture gently comes to a boil. The banana typically goes in last once the heat has been turned off.

Poor the custard over the bananas and pie crust, spreading gently with spatula to avoid dislodging the bananas. Let cool. Whip 250 ml of whipping cream with 2 tbsp of icing sugar. Spread the whipped cream to the edges of the pie dish once the custard has fully cooled and refrigerate pie until it is to be served

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