Get your tasting spoons ready, bakers: the sauce in this cake is something you will be unable to resist.
Donna Hay created the salted burnt honey sauce in a recent edition of her eponymous magazine. Do not underestimate the bewitching properties of this sauce: four ingredients is all it takes to lift a lovely cake into superstar mode. Continue reading
I recently baked and blogged rich, dark chocolate brownies. These were a decadent treat and one for adults only.
This time it is sweetness and light in the shape of fresh strawberry and white chocolate blondies.
I made these as a thank you for a lovely friend, Maria, who was the first person to ‘like’ my brand spanking new Hungry Mum Facebook page! Feel free to like my Facebook page – and I’ll like yours back 🙂 Continue reading
In my home brownies are foods of the gods for the under-ten set. Whenever I make a batch I have little people clammering for a piece.
Step aside, kids.
This is a brownie with the caffeine level turned UP, making it a perfect choice for that 3pm slump when the need for something sweet and a decent coffee is overwhelming. Continue reading
Regular readers will know that while I love baking I don’t have an overly sweet tooth. Put a mud cake or cupcake in front of me and the response is usually, meh. Place a cheese board within a 5 kilometre radius of me and watch me run and attack it.
The cake I will always eat is a syrup cake. I know – they are usually pumped full of sugar which contradicts everything I just said. What I love about them is their moistness. Part of this is due to the fact that most syrup cakes are made with semolina, almond meal or polenta, which keeps cake soft. But drenching a hot cake in hot flavoured sugar water also goes a long way in ensuring a cake stays beautifully fresh and soft.
And as is often the way, every time I make a syrup cake and offer it to the Hungry Dad he reminds me of how much he doesn’t like syrup cake – in a nice way but still #grrrrr Continue reading
Red velvet anything is my favourite. I don’t have an overly sweet tooth but when I am in a bakery/cafe/ on Pinterest and see the magical words ‘red velvet’ I am hooked.
I thought I would mix up my red passion for black with this recipe for black velvet cupcakes. Fun fact for those who don’t know – black velvet is a cocktail made from Guinness and champagne. Interesting, huh? I’m absolutely #TeamChampagne (see my pink champagne recipe here https://thehungrymum.com/2015/06/04/pink-champagne-cake-from-scratch/) and The Hungry Dad is partial to a Guinness come the colder months but the two combined doesn’t float my boat. Having never tried it, however, maybe I shouldn’t be so harsh in my judgment.
In any case, when I saw a black velvet baking recipe on the BBC Good Food site I knew it would be a perfect recipe to make for Sydney’s cold weather. I transformed their recipe from puddings into big cupcakes. Continue reading
Oh yes. Cake drenched inside and out with champagne. What could be finer? I made this decadent cake, from a book called Booze Cakes, to take to a friend’s party recently. Word to the designated drivers – this cake packs a punch. A real, woah-Nelly-that’s-got-some-booze-in-it punch. Continue reading
I always thought pound cakes were heavy, rectangular-shaped items. I have long loved pound cake and have fond memories of eating frozen Sara Lee pound cake with sultanas at my nana’s house (nana wasn’t a baker, bless).
Then I saw my guru Donna Hay had made a pound cake in a circular shape and my mind.was.blown. #easilyImpressed Continue reading
I cannot tell a lie – I did not make the vision of loveliness you see before you. That was Miss9, who created these funfetti white chocolate blondies by herself from woah to go.
That child is a way better cook than me, and unlike me, her repertoire includes non-sweet items. I am happy making cakes, I am unhappy making dinner #groundHogDay
Miss9 is passionate about white chocolate and when she saw this recipe in a recent issue of Super Food Ideas’ magazine she raided the pantry and whipped these up in no time. Continue reading
The saying ‘better than sex’ is thrown around a lot in relation to certain foods. This pie – served as squares – with the addition of whiskey caramel sauce, may not be better than sex but it sure is up there with some of the best PG-rated times you’ll ever have. Continue reading
As far as I am concerned a cookie, or bickie to put in the local vernacular, must be chunky and full of chunks of flavour. None of these delicate little wafers for me – I want a biscuit with bite. Something substantial where I can see the bits and pieces before I taste them. Ladies and gentlemen, friends of miss9 who read my blog and Pin my recipes (hi Macy, Ella and Alana) allow me to present a cookie made even better thanks to the addition of brown butter. Continue reading
the hungry mum 