Tag Archives: cinnamon

Gingerbread whoopie pies from scratch

29 Apr

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You guys, I bought a whoopie pie pan! I swore I wouldn’t coz my baking paraphernalia has taken over the kitchen. When we visited San Fran last year we went to my mecca – the three-storey Williams-Sonoma kitchenware store. I went twice in two days and lugged soooo much stuff back to Sydney [via Hawaii – my poor suitcases] but decided against buying the whoopie pie pan. Continue reading

Apple crumble semifreddo otherwise known as easy apple ice cream

11 Mar

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A recent excursion to Bilpin in NSW introduced me to the exquisiteness of fresh apples. When I say fresh, I mean picked from the tree moments before eating. I am guilty of popping into the supermarket on my lunchbreak to stock up on apples for my daughters’ lunchboxes but after trying these amazingly fresh apples I won’t be doing that again.

I was lucky enough to be invited recently on an ‘apple adventure’ day in Bilpin, a pretty little hamlet outside of Sydney, by the lovely Belly Rumbles. Check out her blog here:  http://bellyrumbles.com/

Isn’t it great?

Anyway a group of food bloggers did a tour of an orchard, where it was all systems go in the packing sheds.

Then we visited a pick your own orchard, which was so much fun. We were given delightful little straw baskets to fill with produce, and I felt quite relaxed and happy as I chose the most wonderful apples from the tree.

The difference between freshly picked Australian apples and the often floury, picked-months-ago-and-kept-in-cold-storage numbers from the supermarket couldn’t be more stark.

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Greengrocer 1, big chains 0.

I used some of these beauties to create an easy apple ice-cream by the fabulous Donna Hay. The Hungry Dad declared it one of the best he’s ever had, which is strong praise indeed.

The best thing is, you don’t even need an ice cream maker – pretty cool, huh?Image

GATHER:

2 cups grated apples [Donna specified Granny Smiths but I used red delicious]

1 teaspoon ground cinnamon

1 tablespoon finely grated lemon zest

3 eggs

2 egg yolks, extra

1 teaspoon vanilla extract

¾ cup caster sugar [I reduced Donna’s quantity of 1 cup]

2 cups pouring cream

crumble

½  cup slow cooking rolled oats

1 cup plain flour

1/2 cup brown sugar

100g chilled butter, chopped

2 generous shakes of cinnamon and allspice

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 LET’S GET TO IT:

Place apple, cinnamon, lemon zest and juice in a non-metallic bowl, toss and set aside.

In a large ceramic or glass bowl put eggs, extra yolks, vanilla and sugar and place over a pan of simmering water.

Using hand-held electric beaters whip for six to eight minutes, until pale and thick.

Remove from heat and cool slightly.

Place cream in bowl of electric mixer and whip until stiff peaks form. Using a big silver spoon gently fold in the egg mixture, stirring until incorporated.

Gently fold in apple.

Pour into two litre metal cake tine, cover with foil and freeze overnight.

Serve, then top with crumble.

crumble:

Place flour, sugar and oats in a bowl and rub in butter until it is the texture of lumpy sand. Sprinkle over a dash of cinnamon and allspice.

Tip onto baking pan & bake for around 15 minutes at 150C or until golden. Cool before using.

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Baked cinnamon maple syrup donuts

20 Feb

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Yes, my cinnamon addiction is showing again. Many moons ago I blogged cinnamon donuts but since buying a mini donut pan on our trip to San Fran last year I’ve been going baked donut crazy!

I found a wonderful recipe on Tidy Mom’s site and reduced the sugar and upped the maple syrup. If you can’t get your hands on maple syrup I’d suggest switching it for something else – maybe golden syrup. Imitation anything – yet especially syrup – is grim and pointless. Continue reading

Chocolate cinnamon cupcakes with salted caramel

18 Nov

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My fondness for cinnamon is probably obvious to devotees of this site. I believe it is the ingredient that is the most bewitching in many baked goods. Using a vanilla cupcake recipe from my beloved Australian Women’s Weekly ‘Quick Mix Cakes’ book I played around until I had the perfect marriage of choc, cinnamon, and vanilla – the holy trinity. Feel free to add even more cinnamon for a richer taste.

I blogged the salted caramel sauce a while back. Find the recipe here: https://thehungrymum.com/2012/04/10/nigella-lawsons-fast-and-easy-salted-caramel-sauce/

Gather:

125g butter, chopped, at room temperature

1 teaspoon vanilla

1 ¼ cup self-raising flour

¼ cup sifted cocoa

1 heaped tablespoon cinnamon

2 eggs

½ cup milk

¾ cup caster sugar [I normally take a few heaped spoonfuls out]

Let’s get to it:

Preheat oven to 180C and line cupcake pan with wrappers.

Beat all ingredients in bowl of electric mixer with paddle attachment on low until combined.

Increase speed and beat until batter changes colour and is smooth.

Drop into cases until three quarters full, then bake 15-20 mins [depending on your oven – check at 15 minutes with a skewer].

Turn on wire rack to cool.

When completely cold spread with salted caramel sauce. Image

Honey cinnamon biscuits / cookies

22 Aug

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I need a 12-step program for my cooking magazine addiction. My knees go weak and pulse races when I peruse racks of glossy mags full of pages of gorgeously styles food. Even though I spend hours each week on food blogs and Pinterest and have so, so many recipes squirrelled away I can’t resist the lure of a new food magazine. Continue reading

Apple surprise bundt cake

8 Jul

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 It will come as no surprise to Hungry Mum devotees that I adore bundts. In fact you may be heartily sick of me posting about these cakes but I just can’t get enough of their buttery goodness. Continue reading

Easy old-fashioned cinnamon teacake

2 Oct

 

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I’ve said it before and I’ll say it again – cinnamon is the new black. The older I get the less I’m interested in sickly sweet desserts and cakes but I still want something with a real taste. I love vanilla [real, actual vanilla – not the nasty synthetic stuff] and I love cinnamon. This cinnamon tea cake has both which makes it a real winner. Continue reading

Easy baked cinnamon donuts

12 Aug

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Fact: I’m not a big fan of sickly sweet iced and sprinkled donuts but once every couple of years I will indulge in a warm cinnamon donut. The planets need to be aligned in order for this to happen: the donut needs to be freshly cooked, in something other than lard [uurrggh] and inevitably we will be at a country show.

I often make baked donuts at home as they are easy and oh so moreish. I also enjoying dusting off my mini bundt pan, which you’ll need one of to make these lovelies. I do like me some cinnamon.

This recipe is from preparedpantry.com and makes 12 mini bundt size donuts.

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GATHER:

1 1/2 cups plain flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon nutmeg

1 large egg

1/2 cup butter, melted

1/2 cup milk

1/2 teaspoon vanilla

1/4 cup caster sugar

1/2 teaspoon cinnamon

LET’S GET TO IT:

Preheat oven to 180C. Spray cooking spray onto mini bundt pan, ensuring it gets into all the nooks and crannies.

Whisk flour, baking powder, 1/2 cup sugar, and nutmeg in a medium bowl .

Beat the egg, melted butter, milk, and vanilla in another bowl. Add wet ingredients to the dry ingredients and stir just until combined – do not over-mix.

Spoon the batter into mini bundt pans and smooth the tops.

Bake for 12 to 15 minutes or until golden.

While the donuts are baking, mix the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a bowl.

After donuts are cooked allow to stand for a few minutes in pan before removing and rolling in cinnamon sugar mix while still warm.

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