Tag Archives: cookie

Cinnamon sugar cookie cake

30 Oct

Cinnamon sugar cookie cake

Cinnamon. That is all.

Not really! I don’t think a four-word blog post can really sum up the feelings I have for this most delicious spice.

I have a recipe on the blog for cinnamon teacake (see it here: https://thehungrymum.com/2012/10/02/classic-old-fashioned-cinnamon-teacake/) and it is such a simple cake but it is often requested by work colleagues as it is light and fluffy.

This recipe was based on one from bakeorbreak.com – I significantly reduced the sugar, and omitted the salt and baking powder.

I named it cinnamon sugar cookie cake because it has the taste and texture of all of these things, but better! If you love butter and cinnamon you will love this cake. As it is cut into squares it is great for feeding a crowd, taking to a picnic or packing into lunchboxes.

Cinnamon sugar cookie cake would also make an easy dessert when served with custard, ice-cream (or both) or alongside a warming apple crumble / apple crisp.

Don’t blame me if this cake tips your admiration for cinnamon into full-blown addiction J

GATHER:

115 grams of butter, diced, at room temperature

¾ cup caster sugar

1/2 cup canola oil

2 eggs

1/2 cup milk

1 teaspoon vanilla extract

3 cups plain flour

topping: 3 tablespoons sugar mixed with three teaspoons cinnamon

Cinnamon sugar cookie cake - The Hungry Mum

LET’S GET TO IT:

Preheat oven to 180C and grease and line a 20cm by 20cm square cake tin.

In bowl of lectric mixer beat together the butter, oil, eggs, milk, sugar and vanilla until combined. Pour in flour and beat until mixed.

Scrape into tin, level the top and sprinkle over the topping.

Bake for 25 minutes – you may need an extra five or so minutes depending on your oven. Cool completely in pan before cutting into squares.

The Hungry Mum Cinnamon sugar cookie cake

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Red velvet cookies with cream cheese filling

4 Jan

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I was looking for red velvet-themed baking recipes to make. I found enough to keep me baking every day for the rest of my life but there was something about this one that caught me eye. Red velvet is my fav flavour on the rare occasion that I indulge in sweet treats so I knew I had to make these. Continue reading →

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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 →

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Brown sugar M&M cookies / biscuits

19 Jun

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If in doubt, bake. That’s pretty much my mantra and it applies to all sorts of moods: feeling down? Bake. Stressed? Make some cupcakes. Happy? Turn on the oven and crack out the KitchenAid, coz we’re going to get our bake on.

I can’t remember what mood I was in when I baked these more-ish brown sugar and M&M cookies but I do recall the delicious scent that wafted through the kitchen as they were cooking. And I remember feeling so tempted that I immediately ate one as soon as they were out of the oven [note: hot bickies are hot].

Brown sugar, for those new to the whole caper, add a depthness of flavour that caster [white] sugar can’t. It also sounds much posher, dontcha think?

This is a mash-up of a couple of recipes from the Australian Women’s Weekly weighty tome Bake. Buy it – you’ll love it.

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Gather:

200g butter, diced and at room temperature

½ teaspoon vanilla extract

1 cup brown sugar

1 egg

1 ¾ cup plain flour

½ teaspoon bicarb soda

3/4 cup M&Ms

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Let’s get to it:

Preheat oven to 170C and grease and line two baking trays with baking paper.

Beat butter, vanilla, sugar and egg in bowl of electric mixer until light and creamy.

Sift in flour and bicarb, stir until mixed then stir in M&Ms.

Roll tablespoons of dough into balls and place on trays about 3cm apart.

Bake 14-ish minutes/until golden, cool on trays.

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This is Popcorn, my mini schnauzer, hoping she could sample one. #no

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Fresh ginger biscuits / cookies

14 May

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My mum’s birthday and Mother’s Day are just one week apart, which means trying to get presents for both events is tricky. First world problem, I know, but after all my mum has done [and continues to do] for me I feel I need to give her something.

Mum adores ginger and last year I made her a jar of Donna Hay gingerbread biscuits, which she loved.

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This year I had a ginormous amount of fresh ginger so searched out a cookie recipe that used the real stuff. I found it at http://allrecipes.com/recipe/fresh-ginger-cookies/

This produces a spicy biscuit, which is perfect for ginger fans. The original recipe called for the cookie to be rolled in sugar before baking but I opted to stud mine with dark choc, and some with walnut pieces, and some with both [for those indecisive moments].

I also reduced the amount of sugar in the original recipe as I wanted something a bit tart.

You’ll need an hour to chill dough so allow plenty of time when making this [guess who didn’t?]

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GATHER:

2 ¼ cups plain flour

2 tablespoons grated fresh ginger [tip – keep your ginger in the freezer to make grating simple]

1 egg

¼ cup golden syrup

¾ cup caster sugar

170g butter

walnut pieces or dark chocolate pieces to decorate

 LET’S GET TO IT:

Grease and line 2 baking trays with baking paper.

In bowl of electric mixer beat ginger, butter, and sugar until light and fluffy.

Beat in golden syrup and egg then fold in flour until just combined.

Cover with plastic wrap and chill in fridge for an hour.

Preheat oven to 170C and roll golf ball size clumps of dough.

Place on tray, flatten gently with fork and top with walnut or chocolate [or both].

Bake for 14-ish minutes and allow to cool on rack.

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Home-made Monte Carlo biscuit / cookie recipe

9 Mar

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As a child I thought Monte Carlo biscuits were the very height of sophistication. They were the ‘fancy’ bickies that relatives offered when you visited and I used to make the treat last by pulling apart the two halves then scraping the raspberry icing off with my teeth. Oh, yes – so sophisticated. Continue reading →

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Dark chocolate lace cookie biscuits

7 May

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I’ve come across these biscuits before with different names but I think the genius cooks at The Australian Women’s Weekly have bestowed upon these sweet morsels the best name: chocolate lace crisps. Once again this recipe is from their bible Bake.

I’ve made these many times and despite not having an overly sweet tooth I adore them. According to the notes I’ve scrawled in my cook book I first made them for a mother’s day picnic in 2010 and I made them recently for another picnic that was called off [due to bad weather]. In fact I love them so much that they are used as my WordPress image.

These are so delicious due to the dark chocolate so make sure you don’t use nasty compound stuff or they won’t taste anywhere near as good.

GATHER:

100g chopped dark chocolate

80g butter, diced

1 egg

¾ cup caster sugar [or even a smidge less]

1 cup plain flour, sifted

2 tablespoons cocoa powder

¼ teaspoon bicarb of soda

¼ cup sifted icing sugar

LET’S GET TO IT:

Place chocolate and butter in a medium sized pan and melt over a very low heat until glossy and smooth.

Remove from heat, allow to cool for about five minutes, then stir in sugar, cocoa, flour, soda and egg.

Place in fridge for 10-15 minutes or until mix is firm enough to handle.

Heat oven to 180C and line two baking sheets with baking paper.

Place icing sugar on a small plate.

Make a ball [about the size of a golf ball] with mixture, roll in icing sugar and place on baking tray.

Bake 12-15 minutes and cool on trays.

See my Hungry Mum column in Thursday’s Leader here.

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Easy passionfruit melting moments

19 Apr

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Is there a more melt-in-the-mouth creation than the melting moment? Buttery. Light. Scrumptious. Swoonworthy. These creations are always a hit and if you were to package them up in a pretty box and give to someone close to your heart they would be very appreciative, I’m sure. You can omit the passionfruit from the icing if it doesn’t float your boat and they will still be gorgeous. Continue reading →

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