Christmas in Sydney is a hot and humid affair. There`s none of the snow and ice skating and roasting things by a roaring fire. Here it is a swim after a cold seafood lunch and trying to avoid the flies and sunburn. Continue reading
Christmas in Sydney is a hot and humid affair. There`s none of the snow and ice skating and roasting things by a roaring fire. Here it is a swim after a cold seafood lunch and trying to avoid the flies and sunburn. Continue reading →
The festival of the birthday month continues in the Hungry House! Miss 8 is now Miss 9 and any Miss 10 is a newly minted Miss 11. Where has the time gone?!
Birthday baking fever has hit and every day in the lead-up to their birthdays I can be found dicing butter, measuring flour, pre-heating ovens and running out of eggs. My freezer is full of cupcakes, waiting to be iced, and I think I have cleared out the sprinkles aisle at my supermarket. Continue reading →
Regular readers will know that The Hungry Dad recently raided his mum’s lemon tree for my baking pleasure. Our lemon bowl is still plentiful but another recent visit to mum-in-law’s house resulted in yet more lemons coming home with us. Continue reading →
I don’t have a sweet tooth, despite being a complete chocolate-lover as a kid. I really think I ate so much of the stuff back in the day that it doesn’t really do it for me any more.
What I do love is when chocolate is paired with something unexpected. The combination of chocolate and spices, for instance, is a real fav. I love the way the different tastes meld together and create a rich, interesting sensation that is a million miles from your average block of chocolate. Continue reading →
This is one of those throw-together-in-a-flash desserts you need during a Sydney summer. It is hot, people have dropped round for a drink that turned into dinner that turned into dessert and now you need something sweet. 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?
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.
200 grams unsalted butter, diced, at room temperature
½ teaspoon vanilla extract
1 cup icing sugar, sifted
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
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.