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Easy chocolate Christmas biscuits – perfect for school Christmas parties

29 Nov

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At this time of year I find my fridge buried beneath Christmas parties invites and the calendar bursting the seams with catch-ups. Not for me, silly – for I am but a mum. It is Misses 10 and 12 for whom the invites appear and at this time of the year it is at a rate of at least one each per day. Continue reading

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Unicorn poop birthday cake waffles

20 Nov

Unicorn poop birthday cake waffles - The Hungry Mum

Happy double digits to the newly mined Miss10! My youngest celebrated her birthday recently and in keeping with her love of all things unicorn I decided to make her a birthday breakfast featuring unicorns. Don’t worry – as a vegetarian she didn’t eat a unicorn 😉 But I did want to incorporate some of the magical whimsy that is synonymous with unicorns. Voila – unicorn poop waffles!

I knew I wanted to make her waffles for her bday breakfast and I knowing that sprinkles are a girls best friend I created the somewhat vile-named unicorn poop waffles.

These waffles also fall under the category of birthday cake waffles and are perfect to serve to a loved one of their birthday, even if they have no affiliation whatsoever with unicorns.

I love waffles as they aren’t overly sweet – addition of sprinkles notwithstanding – as we only eat them occasionally they feel like a treat.

Miss 10 adored her birthday cake waffles and even took left-overs to school to have for recess 🙂

Make sure you use the long sprinkles, rather than the round style ones for maximum sprinkle impact. I served these with extra sprinkles on top and extra crushed berries, as well as maple syrup and whipped cream.

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GATHER:

2 cups plain flour

2 tablespoons caster sugar

2 teaspoons baking powder

1/3 cup raspberries, lightly crushed with a fork

½ cup coloured sprinkles

2 cups milk

2 eggs

50 grams butter, melted

maple syrup, whipped cream – to serve

LET’S GET TO IT:

Sift together the flour, baking powder and sugar in a large bowl and make a well.

Beat milk, eggs and melted butter together in a jug then pour into the well and stir with a silver spoon until everything comes together. ( you can do this the night before if you wish – I did to save time in the morning. Just cover with plastic wrap and leave on the fridge)

Stir in the sprinkles and berries, then cook waffles according to manufacturer’s instructions.

Serve with extra sprinkles on top.

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Easy one bowl caramel cake with chocolate ganache

30 Oct

 

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I know everyone loves chocolate but in my home caramel is always – and I mean ALWAYS – the flavour of choice. Milkshakes/puddings/ cakes… if they are given an option they always choose caramel.

Continue reading

Easy chocolate cream cheese cupcakes

1 Aug

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If like me, you are a baking addict, you are usually called upon to bring baked goods when attending barbeques, parties and picnics.

That suits me just fine. Ask me to make a salad, and if I can’t outsource it to Miss 11 – who makes THE best Greek salad – I will, albeit reluctantly. Request a fruit platter from me and I will groan internally while asking the Hungry Dad to chop up the many kilos of fruit required.

However, ask me to bring something sweet and I am your gal! In fact, ask me to bring A cake – as in one – and chances are I will bring you a cake, plus cupcakes, plus a slice and maybe a tart recipe I am working on.

These easy chocolate cream cheese cupcakes are on high rotation when I am on dessert duty at BBQS as they taste amazing, are easy to make, and require no cutting or plating up. They are a more sophisticated take on cupcakes and require no icing – score!

Use the best quality dark chocolate you can get your paws on as the taste of the finished product will depend on your choc of choice. And make sure you leave the chocolate in decent size chunks!

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GATHER:

1 package cream cheese, softened, diced
1 egg
1/3 cup sugar
100 grams dark chocolate cut into chunks
¾ cup caster sugar
1 1/2 cups plain flour
1/4 cup cocoa
1 cup water
1/2 cup canola oil

 

LET’S GET TO IT:

Preheat oven to 180C and line 20 cupcake pans with cupcake liners.

In the bowl of an electric mixer use paddle attachment to beat cream cheese, egg and sugar until combined.

Stir in choc chunks and set aside.

In another bowl stir together remaining ingredients to make the cake mixture, then fill cupcake wrappers ¾ full with this cake mix.

Drop large spoonfuls of cream cheese mixture on top and use a butter knife to gently swirl through the cake.

Bake for between 20-25 minutes.

Cool in pans until completely cool.

 

 

Chocolate mint brownies

18 Jul

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I am very much in the minority but I am not a fan of chocolate peppermint. I know – I can hear the outrage from here. When I do feel like something sweet chocolate orange is my go to. It is the most heavenly chocolate flavour in the galaxy. Continue reading

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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