School holidays have just ended here in Sydney and my Tupperware containers are all full of baked goods. The apple doesn’t fall far from the tree and Misses 8 and 10 love to bake. If we had more than an hour at home during the holidays they were asking to bake. Continue reading
My weakness is home-made chocolate brownies. I can take or leave most baked goods – leave, usually – but when there’s a home-made brownie being offered I am all over it. Continue reading
School holidays + doughnuts = happy. Like most kids mine are staaaaarving when we have friends over to play, like today. Breakfast followed by a snack followed by morning tea then a snack then lunch then a snack – you get the picture. Continue reading
Happy birthday to my lovely friend Jo! I made her this easy, from scratch cherry Victoria sponge cake with chocolate for her birthday and she was thrilled! Continue reading
The older I get the more likely I am to say yes to a citrus cake or tart rather than chocolate. Back in the day I was a regular chocophiliac, as my dad would say, but now I much prefer the subtle zing of zest from any citrus fruit to chocolate. Continue reading
I love baking bundts! There is something very satisfying about removing a bundt cake from its tin and being greeted with the sight of a regal-looking cake. Continue reading
It has come to my attention that everybody loves chocolate. Not really a stunning insight, I hear you mutter. True, but let continue. It is a given that everyone loves choccy but whenever I post a really chocolatey recipe the crowds go wild. That is, as wild as you can be while expressing an opinion via a keyboard. Continue reading
I think I enjoy Easter more than Christmas. Come December 25 everyone is racing around like a headless chook, and the stress is palpable.
From a baking perspective – which is my usual perspective as I am always baking – standing in front of an oven for hours on end in 35 C heat is simply awful.
But by Easter the weather has cooled and baking is more pleasant. Continue reading
Sometimes its fun to serve an Easter dessert that isn’t totally choc-tastic but still has a nod to this beloved holiday. Continue reading
Dulce de leche bought from the shops is good, but the stuff you make yourself is even better. This silky South American treat is made by cooking sweetened condensed milk at a very low temperature for many hours. This simple process of heating sweetened milk will change you life. You can use it as a filling between two cakes, dollop it over ice-cream, swirl it through whipped cream, eat it straight from the jar… Continue reading
the hungry mum 