Rum baked donuts

20 Aug

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Yes – a donut with alcohol. How genuis is that? It combines lots of the good stuff that makes life worth living. Plus it is baked, so you don’t have to worry about scary boiling oil. Or is that just me? I will not boil oil under any circumstances. #scaredyCat

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I have a mini donut pan but am on the look-out for a normal size one. These are teeny tiny so it means you can eat more – score!

Don’t worry if you’re not a big drinker as the rum taste won’t knock you out [or over] – it just adds a zing that makes your heart sing. Or something.

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I found this recipe from diethood.com http://diethood.com/mojito-doughnuts/ and tweaked it

GATHER:

1 cup plain flour

1/3 cup sugar

1 1/2 teaspoons baking powder

1/2 cup milk

3 tablespoons rum

1 egg

3 tablespoons butter, softened

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LET’S GET TO IT:

Preheat oven to 180C and in a large, heat-proof bowl whisk flour, sugar and baking powder together.

Place milk, butter, egg and rum in a medium saucepan over a medium heat, stirring all the while, until the butter melts.

Remove from heat and pour into the flour mixture and gently stir until combined.

Grease a doughnut pan with cooking spray. Fill a large ziplock bag with the mixture, snip off one corner and pipe into pan.

Depending on size of pan bake for between 9 & 13 minutes / until a skewer comes out clean.

Gently remove from pan and cool on rack. Eat warm [sooo good] or allow to cool completely before dusting with icing sugar.

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Donna Hay orange poppyseed syrup cake

14 Aug

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Going through my stats recently it occurred to me that you all love Donna Hay. This makes me incredibly happy because – as you may have guessed – I too love Donna. I have mentioned it many MANY times here before so it is wonderful to see that we are in simpatico :) Continue reading

How to bake lemon bars

8 Aug

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I was unaware of the tarty deliciousness of lemon bars until about a week ago. I had seen umpteen recipes on international blogs but it wasn’t until my mother-in-law presented me with a bucket filled to the brim with lemons from her tree that I decided to make them.

Hello, tastebuds. Continue reading

Chocolate raspberry bread & butter pudding

3 Aug

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Despite being Sydney born and bred I am a winter gal through and through. The cool air, the fabulous clothes and the amazing winter fare is my kind of lifestyle. Forget frolicking at the beach or being burnt to a crisp – give me the great indoors, a fire and some cookbooks and I’m in hog heaven.
Of all the winter foods my favourite to cook and eat must be puddings. Despite not having an overly sweet tooth I am always drawn to puddings: self-saucing, gooey, oozy numbers are what the cold weather is all about. Wand when it comes to a hearty dessert to make you happy to be alive it is hard to go past a bread and butter pud.

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Australian blogger and writer Kate Gibbs’ recipe for choc raspberry bread and butter pudding, from her book After Toast, had my name on it: I had a stale loaf of chunky white bread and due to shopping miscommunication about 8 litres of milk in the fridge.
I made a few tweaks including the amount of eggs and milk and omitting jam that was used on the bread slices.

GATHER:
8 thick slices of good quality white bread
Enough butter to generously butter bread with
150g fresh or frozen raspberries
1/3 cup dark choc bits / buttons/ roughly chopped chocolate
3 eggs
2 cups milk
Good splash best quality vanilla extract
1 teaspoon cinnamon
1 tablespoon sugar plus extra for sprinkling

LET’S GET TO IT:
Preheat oven to 180C .
Cut bread into small rectangles or triangles then butter each piece on one side.
Arrange in shallow ovenproof dish and scatter with half the raspberries and all of the chocolate. Cover with remaining bread.
In a large jug whisk eggs until frothy then beat in milk, vanilla and cinnamon.
Pour over bread and scatter over remaining berries.
Stand for 15 minutes.
Sprinkle over the extra sugar, cover with baking paper and bake for 20 minutes. Remove paper and bake for another 15.
Serve warm.

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Easy raspberry and almond squares recipe

25 Jul

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It is so cold in Sydney at the moment that I’m spending most of my time in the kitchen baking. Standing in front of a lovely warm oven is the best way to while a way a bit of time. The downside is I’m burning through flour, milk, eggs and butter at a rate of knots! Oh well…
Recently I flicked through some of my so-huge-it-needs-to-be-culled cookbook collection and landed on a recipe from The Australian Women’s Weekly book, The Baking Collection. This marvellous book is, as they say in certain circles, all thriller – no filler. Page after page of tempting bakes to make and I could think of no happier way to spend a day than creating some of these treats.
I chose the recipe for raspberry and walnut slice, though I used ground almonds instead of ground walnuts. I think any ground nut [or nut meal] would work here so feel free to experiment. The recipe called for ½ teaspoon of ground cinnamon but I am such a lover of this scented spice that I just freehanded a massive amount.

 

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GATHER:
150g butter, diced and softened
2/3 cup icing sugar
1 ¾ cup plain flour
at least one teaspoon ground cinnamon [more if you prefer]
½ cup ground almonds
300g frozen raspberries

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LET’S GET TO IT:
Preheat oven to 180C and grease and line a 20cm x 30cm rectangular slice pan.
In bowl of electric mixer beat butter and icing sugar until pale [you may need to scrape down sides of bowl a few times]
Stir in sifted flour, cinnamon and nut meal until mixture is crumble [do not over-mix].
Set aside one cup of crumble mix, then place the rest of the crumble mix in the pan and use the base of a glass to firmly pat down. Sprinkle over raspberries, then sprinkle over remaining mix.
Bake for around 20 minutes or until golden.
Inhale – the smell is amazing.
Allow to cool in tin before slicing into squares.

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How to make lavender and lemon cake

18 Jul

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With a glut of lemons beckoning from our oft-neglected but much loved lemon tree it was time to get baking. Lemon shortbread. Lemon and yogurt loaf. And this delicious cake that will make your mouth sing of all the pretty things. I discovered this recipe on the BBC site, which I find to be a wonderful resource when baking. It is from Paul Hollywood, who is quite the hero baker in his native Britain. I tweaked it a bit, switching his plain flour/ baking powder mix for straight self-raising flour and reducing the sugar. Considering the cake is finished with two different types of sugar I would even suggest minimising the amount of sugar in the recipe proper if your tooth isn’t overly sweet.

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This is a delicious, dense, moist cake that will keep well for several days in a container in a dark place.

Gather:

For the cake

250g self-raising flour

110grams caster sugar

1½ tbsp edible lavender

Finely grated zest of two lemons

2 large free-range eggs

200g Greek yogurt

100g unsalted butter, melted

For the drizzle

juice of 1 lemon, strained

2 tbsp icing sugar

To finish

1 tablespoon caster sugar

Edible lavender [ie not sprayed]

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Let’s get to it:

Preheat oven to 180C and grease and line a loaf tin.

In a large bowl stir together flour, sugar, zest and lavender.

In a large jug mix together the melted butter, eggs and yogurt until just combined, then pour into bowl and stir together. Do not over-mix.

Scrape mixture into tin and bake for around 40 minutes.

When cake is ready prick all over, then drizzle over the combined lemon juice and icing sugar.

Allow cake to soak up juice before sprinkling with extra sugar and lavender.

Allow to cool in tin before slicing.

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Great kid’s day out in Sydney – Powerhouse Museum

10 Jul

The Hungry Family loves a good museum and the Powerhouse in Sydney is one of our all-time favs. It was the first museum both gals went to as babies – Miss8’s first visit was to see an exhibition of costumes by Kylie Minogue [fan gal!] while Miss6 was so tiny that she was transported via baby carrier.

Recently we explored the Games Masters exhibition, dedicated to the art and history of video games. I’ve never been a fan but the Hungry Dad was positively drooling at the sight at row after tow of everything from old school arcade games like PacMan and Sonic the Hedgehog to Minecraft and more.
On our way from Parking at Darling Quarter [hint – there are clean toilets near the entrance to the car park and also a myriad of places to eat] we stumbled across the very pretty Winter Wonderland scene, complete with ice rink. Miss8 especially thought it was divine.

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Then it was to the Powerhouse, were we took in the Strictly Ballroom exhibition, which made me fall in love with the classic Oz film all over again. The feathers! The costumes! Arms, Clary!
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Next stop was the free science talk where Miss8 was pulled from the audience to be a volunteer to help make slime. What a wonderful assistant she made, creating gooey sticky green mess ☺
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Finally it was time to check out what we came for – video games. Try as I might I just can’t get excited by them but the gals enjoyed exploring games created waaaay before their time.
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Miss6 and I lined up to have a boogie to one of those dance games [you can tell I’m just not that into it] and we also hit a small room to jam to a Faith No More song [thanks, Hungry Dad]. Miss6 loved getting her riffs on.

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See powerhousemuseum.com/gamemasters/

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