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Gingerbread doughnuts

9 Jul

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On a recent girls weekend away to the Blue Mountains my friends and I discovered an amazing shop dedicated to all things gingerbread. Continue reading

Banana coconut bundt cake

30 Jun

 

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Bananas. I feel they should come with a warning – in three days this green, unripe piece of fruit will be a bruised, brown banana that no-one will want to eat.

At least, that’s how it is in my house.

Miss6, the fussy one, will actually eat bananas without complaint. So I buy them. Then her BFF at school will have apples at fruit break & she too insists on apples. Le sigh.

Hence today’s bake is a banana coconut bundt – thankfully I love baking with bananas. Both Miss6 & 8 had a hand in making this cake which gives you some impression of the degree of difficulty [ie – none. Super easy].

I found the recipe for this lovely, moist cake in my well-thumbed copy of AWW’S Quick Mix Cakes bake. The original used wholemeal flour but I used plain self-raising. I also reduced the sugar – this recipe uses the reduced amount.

 GATHER:

125g butter at room temperature, diced

2 teaspoons grated lemon rind

½ cup brown sugar

3 eggs

two large, over-ripe bananas, mashed with a fork

1 1/2 cups self-raising flour

1/3 cup shredded coconut

1 teaspoon bicarb soda

1 cup icing sugar

hot water

shredded coconut, extra, to serve

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LET’S GET TO IT:

Preheat oven to 180C and spray a bundt tin with non-stick cooking spray.

Place all ingredients except banana into bowl of electric mixer and beat on low until combined. Increase speed to medium until mix changes colour. Scrape down sides, add banana and mix briefly on low until incorporated.

Scrape into tin, place in oven and bake for 35 minutes / until a skewer comes out clean.

Allow to cool for 10 minutes before turning onto wire rack to cool completely.

When cold make a simple icing by sifting icing sugar into a bowl an adding just enough hot water until you have a thick paste. Drizzle over the top of cake and sprinkle with the extra coconut. Serve.

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Marsala chocolate coffee biscuits

18 Jun

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My all time favorite dessert is tiramisu. Having said that I am loathe to make it as 1) it generally makes a shedload and 2) I would eat the entire shedload due to point 1)

Oh, what a luscious desert it is – mascarpone, coffee, alcohol, crunchy, sweetness, creaminess… it is everything you could ever want in a dessert.

I wanted to take my favourite aspects of this dessert – namely, coffee, chocolate and alcohol – and use them as a base for a small little biscuit, or cookie.

I was so happy with the way these Marsala chocolate coffee biscuits turned out. They were so easy to make and even easier to eat. Ensure you allow resting time for the dough before baking.

These little bickies – I made them petite but if you want to make them bigger just adjust the baking time – are so fudgy and delicious. I don’t have a sweet tooth but found myself constantly reaching for another biscuit, especially when I was having a coffee.

I am a coffee snob and only drink real coffee ie espresso-based. If you don’t have access to espresso you could substitute instant coffee but it won’t carry the same richness of flavour.

 

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GATHER:

120g butter, chopped and softened

¾ cup brown sugar

⅓ cup golden syrup

1 egg

3 tablespoon cooled espresso

2 tablespoons marsala

2 cups plain flour

¼ teaspoon cocoa

Icing sugar to serve

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Let’s get to it:

Line two large baking trays with non-stick baking paper.

In bowl of electric mixer with paddle attachment beat butter, sugar and golden syrup until pale and fluffy – around four minutes.

Turn off beaters, scrape down bowl with a spatula, then with beaters on low speed beat in egg, espresso and marsala until combined. Add flour and cocoa and mix until combined.

Cover bowl with plastic wrap and place mixture in fridge for at least an hour.

Preheat oven to 180°C and then roll small balls of the dough into walnut-size balls and place trays.

Bake for 8 minutes then sit on tray for five minutes before removing to wire rack to cool completely.

When cold dust with icing sugar and serve.

 

 

 

Double caramel self-saucing pudding

8 Jun

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I can only speak for my family but caramel is the queen of flavours when it comes to desserts, milkshakes, sauces, macarons… anything sweet really. So when I was thinking of making a dessert for the Hungry Family it was obvious that caramel would figure in there somewhere. Then I hit on an idea: instead of one lot of caramel, why not double it? Continue reading

One bowl vegan cookies and cream cake

3 Jun

 

 

Vegan cookies & cream cake - The Hungry Mum..pngAre Oreos a hit in your house? They are at Casa Hungry with the under 12 set but the here adults find them sickly and bland. As they are often on sale in the supermarket I usually buy a few packets with the intention of adding them to baked goods, but usually find I am piped at the post by Misses 9 and 11 who love taking them to school. Continue reading

Vegetarian Mexican lentil loaf

27 May

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Trying to find a meal that my whole family eats is a thankless task yet I have struck gold with this simple recipe. Continue reading

Easy melt-and-mix chocolate berry cake

15 May

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If you are looking for an easy, delicious, one bowl, melt and mix chocolate cake you have come to the right place! I love melt and mix cakes for their simplicity and speed. By melting the butter and adding it to the cake mixture you are saving time without sacrificing any of the taste. Continue reading

Mixed berry and apple crumble

6 May

 

Mixed berry & apple crumble.jpgYou know the cold weather has arrived when I start making apple crumble for dessert. Sydney has FINALLY got some cold weather and I couldn’t be happier. I know I am alone in my feelings about cold weather – everyone I know is absolutely Team Summer. Continue reading

Lime coconut cheesecake squares

2 May

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I have a bit of a fixation with cream cheese of late. I just cannot get enough of baking recipes that use this creamy, unctuous ingredient. I also love pairing cream cheese with savoury ingredients – I am looking at you, smoked salmon – but when there is a block of cream cheese within arm`s reach I WILL turn it into a sweet treat. Continue reading

Cheat`s mini Easter cheesecakes

13 Apr

 

IMG_1535.jpgI am hosting Easter brunch for the family this year and as usual, most of my effort is going on desserts.

Oh sure, there will be savoury dishes – and mimosas, hurrah! – but all the fun stuff is always sweet stuff.

Miss 11 is helping and has already baked three chocolate cakes to be transformed into an Easter-themed showstopper cake.

And Miss 9 will be helping to make waffles for the hordes in my fancy new-ish waffle maker.

But the part of the meal I am looking forward to the most – aside from aforementioned Mimosas – are these delicious individual Easter-themed cheescakes.

I love baked cheesecake and was thinking of making one large cheesecake but instead went for mini cheesecakes.

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I decorated these cheat`s mini Easter cheesecakes with candy Easter eggs. Mine are M&Ms and I have to say I don`t love all the colours in the pack (I`m looking at you, orange) but I could not find the Cadbury version with the pastel version. That`s probably coz I bought them weeks and weeks ago, before all the good Easter stuff was out.

May the bunny be kind and may your Mimosa be never-ending.

 

GATHER:

12 Granita / plain sweet biscuits

2 x 250 g cream cheese brought to room temperature, diced

2 eggs at room temperature

3/4 cup caster sugar

Rind of one large lemon finely grated

2 tablespoons lemon juice

1 teaspoon vanilla bean paste

36 candy-covered Easter eggs

100 grams white chocolate.

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LET`S GET TO IT:

Preheat oven to 150C.

Get 12 cupcake wrappers and line them up on the bench, then carefully place a biscuit in the bottom of each wrapper. Then place each wrapper into a hole of a muffin pan.

Beat cream cheese in electric mixer until smooth, scrape down sides of bowl with spatula, then beat in sugar in three lots until combined.

With mixer on low beat in eggs, lemon rind, juice and vanilla until smooth.

Use an ice-cream scoop to dollop batter on top of each biscuit – leave a 1cm gap at the top.

Bake for 17 minutes until the cheesecake no longer has a wobble and is beginning to turn lightly golden around the edges.

Remove from oven and set aside to cool completely.

When cold melt white chocolate in microwave on low setting in 15 seconds increments until melted – depending on the brand of chocolate you may need to add ½ teaspoon of canola oil to help it melt evenly.

Place a small amount of melted chocolate in the centre of eacg cheesecake then place three eggs into the melted chocolate, using it as a glue to set the eggs.

Place in fridge until serving.

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