Before I start this recipe a confession: I dislike peaches with a passion. Growing up we had a peach tree in the front yard and my brother and his mates took great delight in throwing over-ripe peaches onto the road for cars to drive over. SAfter being driven over multiple times the smell of ripe, pungent fruit would linger and linger. That smell would be enough to turn anyone off for life… Continue reading
Baking and reading are two of my favourite hobbies so you can imagine how happy I am when perusing the cookbook section of my local library. I love meandering through, taking my time to flick through the baking books to find the right ones to borrow. Continue reading
I love an easy, no churn ice cream recipe! Even if you are living in a part of the world currently covered in snow and frost, I promise you that your guests would be thrilled to be served a bowl of home made chocolate, rum and raising ice cream. Continue reading
I can’t believe I haven’t blogged this recipe yet! I have made this shortbread for every Christmas for years and years and have always had perfect results. Continue reading
Everyone loves a cute cupcake and Christmas is the best time to get all ‘squee’ with your baking.
I have been baking for friends, family and neighbours as long as I can remember and these mini Rudolph mini cupcakes are always a hit.
This year Misses 8 and 10 took over baking and decorating duties for the neighbours as I attended to last minute Christmas duties. They were gratefully received by everyone, and after delivering them the gals came home clutching a giant box of chocolates
And aren’t the tins adorable? My friend from work, Stephen, frequents op shops and always stocks up tins for me. I use them to package up baked goods.
These cakes best made on the day of serving, or you can bake then freeze the uniced cakes. Bring to room temperature before decorating.
GATHER:
1 cup self-raising flour
1/2 cup caster sugar
1/4 cup milk
1/4 cup marsala
125g melted, cooled butter
2 heaped tablespoons sifted cocoa
2 eggs
red M&Ms
choc bits
coloured M&Ms or choc drops for eyes
pretzels, broken in half, for antlers
LET’S DO IT:
Line 2 mini muffin tins with mini muffin wrappers, pre-heat oven to 175C.
Add all ingredients into bowl of an electric mixer and mix on low speed until combined. Increase speed to high and beat for three minutes.
Spoon into wrappers, bake for 15-ish minutes/until a skewer instead comes out clean.
Place on wire rack. When totally cool ice with ganache {RECIPE BELOW}.
CHOCOLATE GANACHE:
In a small saucepan over low heat melt 125g dark chocolate [broken into chunks] with 1/2 cup cream. Stir until melted, thick and glossy. Allow to stand 15 minutes until thick. Use knife to spread over cakes. Decorate the cupcakes to resemble reindeers.
If, like me, you associate Christmas with baking, stars and cinnamon, you are going to love his recipe. Continue reading
These salted caramel pecan pie cookies are so easy and so delicious! I made them on the weekend for a dear family member’s birthday party. Tom, the birthday boy, thought they were one of the yummiest things he has ever eaten and as this man has a sweet tooth I take that as high praise.
They have the taste and look of pecan pies but in cookie form – how great is that?
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
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.
the hungry mum 