This is the story of a cake that almost wasn’t eaten. I made this simple chocolate peppermint cake from scratch to take to my friends at the newspaper where I work as a journalist. Then, the next morning, the usual pandemonium to get out the front door ensued and cake got left behind. Poor cake. Continue reading
Until you have tried burnt butter, either as a sweet or savoury dish, you cannot imagine how wonderful it tastes.
Simple kitchen alchemy transforms it into a creation heavenly enough to eat with a spoon – although don’t tell your cardiologist I said that.
Burning your butter is an easy peasy way to elevate baked goods into rich, decadent treats. These burnt butter brown sugar cupcakes are sophisticated enough to serve at an adult party – no sprinkles or food colouring here. Miss9 highly rated them, saying they were light and fluffy and less sweet than my usual vanilla cupcake recipe.
Serve these cupcakes au naturel, with a dusting of icing sugar, or a smothering of my all-purpose chocolate ganache – see below. This recipe was adapted from Nigella Lawson’s iconic ‘How To Be A Domestic Goddess.’
GATHER:
150 grams unsalted butter, diced
1 cup self-raising flour
just over ¼ cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons of milk
LET’S GET TO IT:
Preheat oven to 180C and line a 12-hole cupcake pan with wrappers (my batch only made 11).
In a small pan over low heat stir the butter frequently until it turns dark golden – this will take some time but don’t walk away or you will end up with a ruined pan and butter that will end u p in the bin. When it starts foaming like crazy is when you when to remove it from the heat.
Place all ingredients into a food processor and whiz until combined – it is quite a thick batter.
Spoon into the pans and bake for 16 minutes / until a skewer inserted comes out clean.
CHOCOLATE GANACHE:
In a small saucepan over low heat melt 125g dark chocolate [broken into chunks] with 1/2 cup pouring cream. Stir until melted, thick and glossy. Allow to stand 15 minutes until thick. Use knife to spread over cakes.
So I am sure you have seen the pictures of cronuts/doughnuts/shakes studded with Froot Loops all over social media. I have, and was amazed at the things you can do with a packet of breakfast cereal! Continue reading
My mum can grow lavender like nobody else can. While I buy and plant pot after pot that slowly withers and dies hers flourishes through little more than neglect and the occasional picking of a few stems.
I adore lavender, not lest because it is so bee-friendly. And as we (should) all know by now, no bees = no me.
It is also wonderful to cook with. I have posted recipes previously for lavender and honey cupcakes https://thehungrymum.com/2015/05/26/lavender-and-honey-cupcakes/
and lavender and lemon cake https://thehungrymum.com/2014/07/18/how-to-make-lavender-and-lemon-cake/
I wondered how it would pair with chocolate – the answer, in case you’re curious, is very well indeed. I am somewhat of a novice fudge-maker but I was very happy with these results.
I think a batch of chocolate lavender fudge in a tin would make a lovely ‘thinking of you’ or ‘welcome to the neighbourhood’ gift. At Christmas it would also make a pretty addition to the dessert table.
I tweaked a recipe from Boulder Locavore, here’s the original: http://boulderlocavore.com/chocolate-lavender-fudge-with-salted-caramel-top/
If you need to buy lavender for this recipe ensure it is food-grade. You may have to seek it out at specialist food shops – don’t grab a bunch from your florist or garden centre as it is important to only use blooms that haven’t been sprayed with any chemicals.
GATHER:
2 ½ cups dark chocolate, chopped
1 can sweetened condensed milk
3 tablespoons butter
1 tablespoon lavender, finely snipped with scissors
sprinkle best quality salt – I used vanilla salt
LET’S GET TO IT:
Spray a 20cm x 20cm slice pan with non-stick spray then line with non-stick baking paper, allowing overhang.
In a medium glass or ceramic bowl place the chocolate, sweetened condensed milk and butter. Chose a pan on which the bowl will snugly fit, then fill the pan about a third of the ay with water. Place bowl on top, heat to a simmer, then stir the mix until melted and smooth.
Remove from heat then scrape into pan. Carefully tap on bench a few times to remove air bubbles, then sprinkle over the lavender and salt.
Cool in the fridge overnight, then slice into small squares to serve.
I adore chocolate mousse but am often put off by the thought of having to make a big ole mess in the kitchen. When I found a recipe that doesn’t involve separating eggs or using every bowl in the house I was sold. Continue reading
I was looking for an important note on the fridge the other day and was confronted with a rainforest worth of paper. Photos. Drawings. Receipts. Notices from school / Brownie Guides/ dancing. And a recipe torn from a magazine for chocolate dessert cookies.
Naturally I abandoned the search for said note and immediately set to work making these bickies. Continue reading
Our friends Brett and Sarah recently had a baby and I was busting to meet her. My immune system, however, had other ideas and decided to deal me a large helping of Evil Flu. Continue reading
Spring has sprung! At least, it has in the southern hemisphere and today, the first day of Spring, the skies were blue, the wattle was out and all was right in the world.
To celebrate this most beloved of seasons it seemed fitting to make a dessert as sweet as the weather. Continue reading
To mangle a quote from Mark Twain, the reports of the death of cupcakes has been greatly exaggerated. The trendy kids and the foodies looking for the hot new thing may ignore cupcakes but I’m here to tell you that whenever I take a plate of cupcakes anywhere people fall over themselves to get one. Often it is the adults pushing the kids out of the way, which probably says more about the company I keep but the fact remains that cupcakes are a popular item. Continue reading
I am in love. The objects of my affections are mini jam doughnut muffins. These sweet treats have captured my heart and occupy every waking moment of the day. Continue reading
the hungry mum 