So I was trawling Twitter one day in lieu of doing some chores and found a cookie swap hosted by the creative types at Real Housemoms, {I love} My Disorganised Life, and White Lights on Wednesdays. This had my name all over it so I jumped on board!
Tag Archives: easy
Chocolate cinnamon cupcakes with salted caramel
18 Nov
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. 
Lemon and vanilla madeleines
30 Jun
Not only is Madeline the name of some of our very best friend’s daughters, but also the name of a delightfully light sweet morsel.
Brown sugar M&M cookies / biscuits
19 Jun
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.
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
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.
This is Popcorn, my mini schnauzer, hoping she could sample one. #no
Donna Hay chocolate and banana bread recipe
11 Apr
Looking back I really should have named my blog ‘Donna Hay’s biggest fan bakes’ for that pretty much sums up my approach to cooking and blogging. And life, really. Continue reading
Sweet and salty pretzel caramel chocolate chip cookies
7 Apr
So, the salty/sweet taste craze is a winner in my books. My first toe-in-the-water test was Nigella’s uber-good salted caramel sauce which I believe to be the answer to most of life’s ills.
These cookies were next. The crunch of the pretzel. The sweetness of the caramel. The softness of the cookie. The sighs of goodness…
Continue reading
Easy lemon yogurt cake
23 Mar
Baking with lemon creates such a lovely fresh smell throughout your kitchen that you’ll wonder why you ever bake anything else. This super simple cake is just delish for morning tea, and is perfect with a liberal dusting of icing sugar. The recipe is from my stand-by AWW Quick Mix Cakes book, and all I did was reduce the amount of sugar from the suggested one cup.
Gather:
125g butter at room temp, diced
2 teaspoons grated lemon rind
2 eggs
¾ cup caster sugar
1 ½ cups self-raising flour
¾ cup plain yogurt
Let’s get to it:
Preheat oven to 170C and grease and line a 14cmx21cm loaf tin with baking paper.
Put all ingredients into bowl of electric mixer and beat until light and changed in colour.
Scrape into pan and bake for 50-60 minutes, or until a skewer comes out clean.
Allow to cool in pan for 10 minutes before cooling completely on wire rack.
Serve as is, or make up a simple icing by mixing 2/3 cup sifted icing sugar with 1 tablespoon fresh lemon juice and enough water to make a pouring consistency. Sprinkle over extra lemon zest.
Chocolate freckle slice
21 Feb
I love making slices and from my wide experience, people love eating them. Cutting them isn’t as faffy as cutting a cake, and a piece of slice is usually more exciting than a bickie. Continue reading
Lemon honey biscuits / cookies
17 Feb
At the library recently, I place where I love to hang out, I found the quirkily titled ‘The Cookiepedia’ by Stacy Adimando. This bible to cookies inspired me no end and the first recipe I road-tested was what the author called lemon chewies with honey.
Baking with lemons produces such a wonderful aroma, and I think the smell of baking is sometimes better than eating the end product 🙂 Continue reading
Lemony cupcakes with crushed raspberry icing
10 Feb
I had a hankering to bake something lemony this morning and trawled though pinterest, fav websites and some blogs. What caught my eye was a recipe for lemony cupcakes in the book After Toast by food writer Kate Gibbs.
Simple and light they are perfect for a morning tea when dusted with sifted icing sugar. Ms Gibbs includes a recipe for lemon icing but I instead used a crushed raspberry icing that Miss 7 had made for something she was baking [I’ll upload that recipe soon]. I then topped each cake with a single raspberry to make them look extra pretty and more suitable for the evening birthday soiree that I’ll be taking them to.
GATHER:
125g diced butter at room temperature
¼ cup caster sugar
zest for one large lemon
2 free range eggs
2 cups self-raising flour
vanilla
LET’S GET TO IT:
Preheat oven to 180C and line cupcake tin with wrappers [this made 12 large muffins and 6 small, patty-cake size ones].
In bowl of electric mixer cream butter then add sugar until soft and combined. Add vanilla, zest then eggs one at a time.
Gently fold flour in, alternating with milk,on low speed until smooth.
Spoon into cases and bake for between 12-15 minutes/ until golden.
Remove from oven, place on wore rack and allow to cool before adding any icing.
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