Thursday, March 28, 2013



Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

I quite like these kind of challenges every now and then - where you don't have to stick rigidly to a  specific recipe but can put up some of your own favourites or research and try out something new.

First up I bought some sweet potatoes (kumara in New Zealand), cooked and mashed them  and baked them into some cookies (biscuits).

I have made sweet potato muffins many times so thought I'd try out cookies for the challenge.

 They turned out well but are not at all crunchy - more cake textured - but still taste good.They have raisins and peanuts added.

Second up I wanted to make something with green peas, so a look around the internet and I found these Sweet Pea and Ricotta cupcakes over at Cupcake Project - I left out the basil and made The Hummingbird Bakery's cream cheese frosting. You  do need to process the peas really well - better than I did - so they are not so visible.

This was a fun challenge - thanks Ruth - check out everyone else's efforts over at The Daring Kitchen


  1. I like both recipes, great job on the challenge!

  2. I love the green spots in the muffins! The sweet potato cookies must have been delicious!