Tag Archives: baked

Christmas eggnog cookies

20 Dec

 

EggnogCookies

This was the first Christmas I have ever tried eggnog and let me state for the record – I am in love!

In Sydney Christmas is a hot’n’humid affair, with temperatures usually in the mid 30C so our drink of choice on the big day is beer or champagne. I don’t know anyone who has tried eggnog – many people I mention it to haven’t even heard of it.

But big supermarkets start stocking it in December and this year curiousity got the better of me. I bought it, tried it, loved it. I created eggnog cupcakes, which you can see here https://thehungrymum.com/2015/12/07/one-bowl-eggnog-cupcakes-for-christmas/

I wanted to play around a bit more so I found this recipe for eggnog cookies at http://www.cookingclassy.com/2013/11/melt-mouth-eggnog-cookies/

I tweaked it somewhat, including reducing the sugar by half. And replacing the rum extract with real rum. And doubling the amount of cinnamon 🙂

I also didn’t bother making the butter topping, as lovely as it looked, cause it was just too hot to spend another minute in the kitchen.

These eggnog cookies were packaged up in pretty tins and given to neighbours for Christmas.

GATHER:

2 1/4 cups plain flour

2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

170 grams unsalted butter, at room temperature, diced

1/4 cup caster sugar

¼ cup brown sugar

2 egg yolks

1 tsp vanilla extract

3 teaspoons dark rum

1/2 cup eggnog

eggnog-cookies

LET’S GET TO IT:

Preheat oven to 180 C degrees.

In a large bowl use a fork to whisk together the flour, baking powder, nutmeg and cinnamon – set aside.

In the bowl of an electric mixer beat butter and both sugars until pale and creamy.

Beat in egg yolks one at a time, then stir in vanilla, rum and eggnog.

Turn to low speed and add flour mix, one tablespoon at a time, until just combined. Roll dough balls the size of a ping pong ball and place on tray, then gently flatten paper lined baking sheets. Allow space for them to spread.

Bake for 13 – 15 minutes.

When cold sprinkle with icing sugar.

 

One bowl eggnog cupcakes for Christmas

7 Dec

eggnogcupcakes

Can you believe I only tried eggnog this week? As it is high summer in Australia at Christmas we are likely to quaff chilled champagne than a warm custard-like drink, but I have to say I quite liked it. Continue reading

Easy chocolate peppermint cake recipe

18 Nov

chocolate peppermint cake - the hungry mum

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

Boozy chocolate bundt cake with dulce de leche from scratch

15 Nov

Boozy chocolate bundt cake with dulce de leche

I kept seeing recipes for cakes/cookies/brownies with dulce de leche, a thick caramel sauce that tastes like heaven. Often these recipes would suggest buying the dulce de leche at a deli. Problem was, when I did eventually track down the dulce de leche it was super expensive. Quite honestly, the price was unjustifiable. So I did some research and blamo – I found you could make dulce de leche easily from scratch at home.

Continue reading

Blueberry cupcakes with blueberry cream cheese frosting

10 Nov

Blueberry cupcake  with blueberry cream-cheese frosting

Look at the pretty blueberries in these cupcakes. They really are nature’s work of art. I have found a frozen brand of Australian-grown blueberries that I am happy with and always ensure I have a bag in the freezer. I bake with them, the Hungry Dad makes Bircher muesli with them, Miss-now-8 adds them to Greek yogurt and Miss9 is happy to eat a bowl of them for a snack #winning

At the moment in Sydney fresh blueberries are plentiful so you can take your pick when making them delectable blueberry cupcakes with blueberry cream cheese frosting (or cream cheese icing, for my fellow Aussies).

Fresh or frozen works fine and if you opt for frozen there is no need to defrost first.

These blueberry cupcakes are really moist and the Greek yoghurt adds a lovely tang. Try not to eat all the frosting / icing before you ice the cakes – a real danger #OrIsThatJustMe

Blueberry cupcake  w blueberry cream cheese frosting

GATHER:

120g unsalted butter, softened

½ cup caster sugar

1 2/3 cups self-raising flour

2 eggs

1 teaspoon vanilla extract

3/4 cup Greek yogurt cream

1 cup blueberries (frozen is fine)

Icing:

180g unsalted butter, softened

250g cream cheese, softened

1/2 teaspoon vanilla extract

2 cups pure icing sugar, sifted

¼ cup blueberries, extra

Blueberry cupcake  with blueberry  cream cheese frosting

LET’S GET TO IT:

Preheat oven to 190°C and line a cupcake pan with wrappers.

In bowl of electric mixer beat butter, sugar and vanilla on medium speed until fluffy and pale – about three minutes.

Scrape down bowl with a spatula then add eggs, one at a time, beating until combined.

Beat in half the flour, then half the yogurt, then rest of flour then rest of yogurt. Using a silver spoon gently stir in the blueberries.

Fill the wrappers two-thirds full and bake for 15-ish minutes or until a skewer inserted into a cake has only a few crumbs clinging to it.

Remove to wire rack too cool completely.

Meanwhile, make icing: In bowl of electric mixer beat cream cheese, vanilla and butter together until pale and creamy – about two minutes. With beater on low beat in icing sugar then increase speed to medium and beat until thoroughly combined. Use a silver spoon to stir through and break up most of the berries, leaving enough for decoration. Scrape icing into ziplock bag, snip off the corner and pipe icing onto cake, then top each one with a single blueberry.

Blueberry cupcake  with cream cheese frosting

Red wine chocolate cake

6 Nov

Red wine chocolate cake.

I know what you’re thinking – red wine IN chocolate cake? Red wine while eating chocolate cake – sure. Red wine while cooking cake, of course. But red wine IN chocolate cake? Trust me… red wine chocolate cake is amazing!  Continue reading

Choc chip chai cookies

2 Nov

Choc chip  chai  cookies recipe

Up until a year ago I could take or leave chai. As a coffee lover I often don’t have time for tea. But after discovering some amazing chai tea leaves, rather than the awful powdery stuff favoured by some cafes, I am a chai convert.

Another reason for my love of chai: it melds so well with butter, sugar and flour. It is the perfect pairing for many baked goods, as it adds a lovely depth and flavour. Need proof / inspiration?

Here’s my chai tea sultana cake: https://thehungrymum.com/2015/10/07/chai-tea-sultana-cake/

And my chai tea bundt cake recipe: https://thehungrymum.com/2015/08/30/chai-bundt-cake-from-scratch/

I recently had the idea of mixing chai with chocolate and my recipe for chocolate chip chai cookies was born. The tea leaves and the dark chocolate are just made for one another, and the ginger creates a warmth that you will love.

Miss9 took over the making of these bickies! They are large and rustic – next time I would probably make them a bit smaller. Either way, these choc chip chai cookies taste amazing.

I was inspired by a recipe from the Australian Women’s Weekly called basic vanilla biscuits.

Choc chip  chai  cookies

GATHER:

200 grams unsalted butter, diced, at room temperature

½ teaspoon vanilla extract

1 cup icing sugar, sifted

1 egg

½ cup dark chocolate chips

1 ¾ cups plain flour

½ teaspoon bicarb soda

2 teaspoons chai tea leaves

½ teaspoon ground ginger

½ teaspoon cinnamon

choc chip chai cookies

LET’S GET TO IT:

Preheat oven to 170C and grease and line a baking sheet with non-stick paper.

In bowl of electric mixer beat the sugar, butter, egg and vanilla together until creamy and smooth.

Stir in flour, bicarb, cinnamon, ginger and chai leaves and mix until combined. Using a silver spoon mix in the chocolate chips until just combined.

Roll into balls, place on tray and gently flatten.

Bake for 11-14 minutes, depending on size of your bickie. Cool on trays for 5 minutes before removing to wire racks to cool completely.

The Hungry Mum  Choc chip chai cookies

Chocolate rum bundt cake recipe

28 Oct

Chocolate rum bundt cake

I had such an urge to bake a chocolate bundt cake this morning. I was planning to bake shortbread but some invisible force was telling me to create a cake with chocolate and rum that I thought – who am I to argue with the Jedi-minefield that is permeating my kitchen? Continue reading

Burnt butter brown sugar cupcakes

26 Oct

Burnt butter brown sugar cupcakes

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.’

Burnt butter & brown sugar cupcakes

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

Burnt butter brown sugar cupcakes. The Hungry Mum.

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.

The Hungry Mum Burnt butter brown sugar cupcakes

Blueberry pudding cake (egg-free)

23 Oct

Blueberry pudding cake (no egg)

This blueberry pudding cake is such a moist, easy-to-bake, delicious cake that you’ll throw away all your other blueberry baking recipes.

The fact that it is an egg-free cake recipe is a bonus, especially if you buy 36 eggs at a time but plough through them so quickly you often are left with just one solitary egg in the carton. Or is that just me?

Before our chooks went to hen heaven – RIP Kaitlyn and Jakeson – we always had a stash of perfect, huge, delicious eggs at our disposal. Now, I only buy free range eggs but what with all the scandal and court cases RE certain egg producers lying about their free range status it is really hard. I often leave smaller supermarkets empty-handed if I can’t find my brands. Farmers markets are the best but that doesn’t help if it is Tuesday night and the market isn’t until Saturday!

This cake is perfect when it is just under baked so it retains a pudding-like consistency. I think lashings of custard would make a wonderful friend for this cake – try my easy recipe here: the best custard recipe from scratch

Blueberry pudding cake (egg-free)

GATHER:

2 cups self-raising flour

250 grams unsalted butter, diced, softened

¾ cup caster sugar

3/4 cup milk

1 cup Greek yogurt

1 cup blueberries – frozen is fine, don’t defrost

1 tsp vanilla extract

Blueberry pudding cake (eggfree)

LET’S GET TO IT:

Grease a 20cm by 20cm square baking pan and line with non-stick baking paper and preheat oven to 180C.

In bowl of electric mixer beat the sugar and butter until pale and creamy.

Scrape down sides with a spatula then beat in vanilla and yogurt.

Add half the milk, then half the flour, then repeat. Beat until mixed – do not overbeat.

Use a silver spoon to stir in the berries carefully – you don’t want to stain the batter blue.

Scrape into tin, level the top with offset spatula and bake in oven for around 45 minutes – insert skewer to check, you want it moist but not raw.

Leave in tin to cool, then slice into squares to serve. Sprinkle with icing sugar to serve.

blueberry