Tag Archives: dessert

Cheat’s salted caramel pecan pie cookies

23 Nov

salted caramel pecan pie cookies

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?

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

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

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

Easy chocolate mousse with rum

29 Sep

Quick chocolate mousse with rum

I adore chocolate mousse but am often put off by the thought of having to make a big ole mess in the kitchen. When I found a recipe that doesn’t involve separating eggs or using every bowl in the house I was sold. Continue reading

Pink baked doughnuts

20 Sep

Pink baked doughnuts

I know, I know – pink isn’t a food. It is a way of life, especially if you’re in the under 8 set, like my second-born. She is a poster girl for everything pink and girly and frilly. Even when she is climbing trees or running around at soccer training she is usually in clashing shades of shocking and pastel pink.

I have no idea why, I have never been a fan of gender-cliched dressing and my first born has a dislike of pink bordering on the obsessive.

My go to colour is red and I have always sought out clothes in colours other than pink for my gals but it just goes to show that pink is boss.

Pink baked doughnuts. The Hungry Mum

So to these doughnuts… I tweaked a recipe I found at Mary Quite Contrary Bakes – see the original here: http://www.maryquitecontrarybakes.com/2011/05/strawberry-glazed-doughnuts.html . I used a mini pan so this recipe made heaps!

Baked doughnuts are fun to make but you will need a doughnut baking pan and a Ziploc bag to make them.

GATHER:

1 cup flour

1/3 cup sugar

1 tsp baking powder

1/4 tsp cinnamon

1/3 cup milk

1 egg

1 tbsp melted butter

3 tablespoons strawberry jam

1 tbsp pure maple syrup

smidge pink food colouring – optional

Pink baked doughnuts - a cute treat that will make you smile.

LET’S GET TO IT:

Preheat oven to 180 C and thoroughly spray a mini doughnut pan with non-stick baking spray.

In a large metal bowl stir together the flour, baking powder, sugar and cinnamon until combined.

Make a well in the centre, add in milk, egg, butter, syrup and jam (and food colouring if using) and quickly stir until just combined.

Get a large plastic cup or jug and open a Ziploc bag, then push the open bag into the cup and fold the top of the bag over the rim of the glass. Pour the batter into the bag, then use a pair of scissors to cut the corner off the bag.

Pipe into the donut pan until two-thirds full then bake for around 7-9 minutes – they don’t take long.

Remove from oven, flip onto cooling rack, then repeat with remaining batter – make sure you spray pan each time with baking spray.

glaze:

Sift 1 cup sifted icing sugar into a bowl then mix with milk until it is a thick pouring consistency – drizzle over cold doughnuts then sprinkle over 100s and 1000s.

Pink doughnuts The Hungry Mum

My Random Musings

Spicy Mexican chocolate tart

18 Sep

Spicy Mexican chocolate tart . The Hungry Mum

I am going through a spicy and sweet stage. I always thought of spicy as something to have at dinner – laksa, anyone? – but as my love of baking increases, so does my curiosity with combining different tastes.

My light bulb moment with this spicy Mexican chocolate tart came one night when I was looking in the pantry for a nightcap of spiced rum and a nibble of chocolate.

I saw a bottle of my favourite tequila sitting alongside some dark chocolate and cinnamon and lo and behold – a glamorous dessert was born. The flavours of Mexico – spice from the cinnamon, heat from the chilli, tequila – shine through.

The Hungry Mum. Spicy Mexican chocolate tart

It goes without saying that this is an adults-only dessert – even if your young ‘un has a taste for chilli the fact that the tequila isn’t cooked off means it isn’t suitable.

This recipe is made of up several different steps, all of which can be done a day before you want to serve the tart. All the steps are simple and fuss-free, yet the finished product looks (and tastes) luscious.

If you do nothing else I would recommend making the candied red chilli the night before. This gives the sugar syrup and chilli a decent getting-to-know-you time, resulting in a better, less harsh flavour.

Ensure you deseed the chilli to remove most of the heat, and use big chillis, not the teeny heat-packing birds eye variety.

I used the excess sugar syrup left-over from making the candied red chilli to dress a chocolate cake – I will share that recipe soon.

This tart can serve 8 generously, or 12 if you cut into smaller squares.

GATHER:

Dough:

115 grams butter, melted

¼ cup caster sugar

1 ¼ cups plain flour

1 teaspoon cinnamon

Tequila chocolate ganache:

125 grams best quality dark chocolate, chopped roughly

½ cup pouring (single) cream

1- 2 tablespoons tequila – the amount required will depend on the quality of your liquor.

Candied red chilli:

1 large red chilli, deseeded and cut into fine strips. You will only use about 1/3 of the chilli

150 mL water

150 grams caster sugar

Spicy Mexican chocolate tart + The Hungry Mum

LET’S GET TO IT:

Candied red chilli:

Make a sugar syrup by combing the water and sugar in a small pan over a low heat. Stir frequently until the sugar has dissolved, then simmer for 20 minutes (stirring and scrapping the bottom) until syrup is thick and reduced.

Remove from heat then add sliced red chilli to pan. When pan and syrup are cool cover with plastic wrap and place in fridge overnight.

Dough:

In a large bowl stir together all the crust ingredients with a spoon until a soft dough forms – this should take about one minute.

Spray a 35cm x 4cm rectangular tart pan with removable base with non-stick cooking spray and press the dough all over the base and up the sides of the pan. Using the bottom of a glass helps with this.

Cover with plastic wrap and place in fridge for half an hour.

Preheat the oven to 180C.

Remove plastic wrap from tart and use a fork to prick the pastry base all over.

Bake for 20-24 minutes, until lightly golden.

Remove from oven and set aside to cool.

Ganache:

In a small saucepan place the chocolate with the cream and stir over a low heat until melted, thick and glossy – keep a close eye on it as you don’t want it to burn or boil. Allow to stand 15 minutes, then stir in the tequila, tasting as you go.

Stir to combine.

Spicy Mexican chocolate tart - The Hungry Mum

To assemble:

Remove chilli from syrup (you don’t need the syrup) and place chilli on sheet of baking paper.

When pastry base has cooled to room temperature pour in the ganache (give it a quick stir first) then decorate the top with the candied chilli.

Slice in thin wedges to serve.

Spicy Mexican chocolate tart

Honey chocolate rum cake

14 Sep

Honey chocolate rum cake... The Hungry Mum

I never used to like rum, and I certainly never used to drink it. Then the Hungry Dad went through a rum phase – which has now progressed to an obsession with whisky – and I was corrupted.

And it turns out that rum and cake is a wonderful marriage. I love baking with booze but chocolate and rum are just destined to be together. Continue reading

Fudgy chocolate dessert cookies – an easy baking recipe

12 Sep

Chocolate fudge dessert cookies

I was looking for an important note on the fridge the other day and was confronted with a rainforest worth of paper. Photos. Drawings. Receipts. Notices from school / Brownie Guides/ dancing. And a recipe torn from a magazine for chocolate dessert cookies.

Naturally I abandoned the search for said note and immediately set to work making these bickies. Continue reading

Caramel almond squares

10 Sep

Caramel almond squares The Hungry Mum

Our friends Brett and Sarah recently had a baby and I was busting to meet her. My immune system, however, had other ideas and decided to deal me a large helping of Evil Flu. Continue reading