Been on a baking frenzy and have a few leftover egg whites? This is the recipe for you! This is also a lovely do-ahead recipe for a party or cake stall as it is quick and easy and uses pantry staples. 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
You’d think by now I would have learnt my lesson regarding taking photos of my baked goods but nope – I still tend to bake then serve the item to friends before I’ve had a chance to take any photos.
Such was the situation with this ooey, gooey, decadent pie. When The Hungry Mum family descended upon America last year we hit many a supermarket, stocking up on all manner of baking goods unavailable in Australia. One of my fav purchases was ginormous marshmallows, the kind of which simply aren’t seen in the Antipodes. I’d been stashing them away, waiting for the perfect recipe and it soon presented itself. Thanks to Sally’s Baking Addiction and her delectable s’mores brownie pie my packet of behemoth marshmallows got cracked open. See her fab recipe here: http://sallysbakingaddiction.com/2013/05/06/smores-brownie-pie/
I made this for a recent gathering of friends and managed to snap a few pics before it was cooked. Afterwards was a blur of people almost charging each other over in order to get a slice. As this desert is so rich a teeny sliver goes a long way.
I do also have a box of the legendary graham crackers which this recipe called for but decided to keep these for another day. I used plain sweet bickies so didn’t need the sugar as called for in the original recipe used. I also reduced the amount of sugar in the brownie as I knew the marshmallows would make the pie very sweet.
In any case this was such a hit that I reckon I’ll be called upon again to serve this delish creation.
10 plain biscuits [such as Marie], snapped in half
90grams melted butter
Place biscuits in bowl of food processor and wizz until it looks like big crumbs. Add butter and combine until it resembles wet sand. Press into a glass pie dish and place in fridge while you prepare the brownie filling.
150g diced butter
¾ cup caster sugar
¾ cup sifted cocoa powder
½ teaspoon vanilla extract
½ cup plain flour
25 large marshmallows
LET’S GET TO IT:
Melt butter, sugar and cocoa in a microwave-safe bowl for 30 seconds at a time until melted and smooth when stirred. It will look gritty. Allow to cool for a few minutes.
Stir in vanilla, then eggs, one at a time.
Add flour, gently stirring, until fully incorporated. Ensure you don’t overbeat.
Tip into pie crust and use a spatula to level the top.
Bake for about 25 minutes, then remove from oven and neatly decoare the top with marshmallows. Bake for a nother two minutes but watch closely to ensure it doesn’t burn.
Allow to cool before serving.
Firstly let me apologise for the [lack] of photos. I made this obscenely rich passionfruit semi-freddo to serve to some friends who came over yesterday. Between setting up all the desserts and ensuring everyone had a plate and making sure things didn’t melt the photo thing pretty much didn’t happen.
Use your imagination – cool, rich ice cream studded with swirls of passionfruit, itself sunshine in a mouthful. Don’t you just want some right now? Continue reading
Blogging has provided me with lots of fun opportunities and I was lucky enough to recently participate in the inaugural Sweet Swap – an Australian event where food bloggers make sweet treats for other bloggers.
The event was created by the uber lovely Sara from Belly Rumbles and Amanda from Chew Town, bloggers who really know their stuff. They had the tricky task of pairing up each blogger with three matches each and ensuring everyone had their goodies made and sent by the designated date.
Coming home to parcels of delicious goodies from people you may not have even met yet is such a wonderful feeling. Eating said items is event better. If you ever get the chance to get involved in such an event you simply must do it!
I received delicious banana oat bars from Bite Me Show Me [bitemeshowme.wordpress.com], sachertortington [a cross between a sacher torte and a lamington and yes! It was as scrumptious as it sounds] from The Hangry Bitch [thehangrybitch.wordpress.com] and ‘pop goes the brownie’ – a choc brownie by Flick Your Food [ flickyourfood.com] complete with popping candy.
Everything was delicious and packed so beautifully that it was simply delightful. Loved the whole event and am crossing my fingers that it will be an annual event.
For my three matches [hi VegeTARAian http://vegetaraian.com, http://apricottart.blogspot.com.au/ and DiamondInteriors.com.au] I ummed and ahhed over what to make before finding a delicious recipe on food.com. The original post was called rosemary fleur de sel almond toffee and you can see it here http://www.food.com/recipe/rosemary-fleur-de-sel-almond-toffee-rsc-487210
I tweaked and renamed it rosemary salted chocolate toffee.
I hadn’t made toffee before so was somewhat apprehensive. Would it work? Would it taste good? Would it hold up in the post? I guess you’ll have to ask my recipients what they thought but when I sampled the messy edges I was hooked. I’m not an overly big sweet eater [oh, the irony…] but I enjoyed this mouthful of sweet, salty and savoury.
I see this rosemary salted chocolate toffee being made at Christmas and probably Easter.
See all the delicious sweet creations at http://new.inlinkz.com//luwpview.php?id=293837
3 x 120g packets slivered almonds
4 teaspoons fresh rosemary, snipped very finely with scissors [mine came from my garden!]
Glug good olive oil
3 ½ cups caster sugar
1 ½ cups butter
¼ cup honey
¾ cup of water
½ teaspoon pink Himalayan sea salt [or fleur de sel – do not use table salt] plus another ½ teaspoon for garnish
200g good quality dark chocolate
LET’S GET TO IT:
Preheat oven to 180C and line a baking tray with foil.
Combine almonds with 2 teaspoons of the rosemary, ½ teaspoon of salt and glug of olive oil. Spread onto pan and roast for between 8-10 minutes, stirring every so often, until golden.
Cool before tipping onto a foil-lined 10×15 inch lamington / baking pan.
In a large deep saucepan over medium-low heat stir sugar, butter, honey, salt and ¾ cup of water until sugar is melted and sugar dissolved. Increase heat and cook, stirring, until mix is caramel colour [the original recipe said until it reaches 300 degrees on a candy thermometer but mine never reached this heat, no matter what I did]. This will take 15 or so minutes – do not take your eyes off it for second!
When it reaches that lovely dark deep golden colour carefully pour it over the almonds in the tray. Allow to cool and set [this will take around an hour].
Meanwhile melt chocolate until smooth and glossy and pour over cooled toffee [I allowed a couple of hours between cooling the toffee and adding the melted chocolate]. Spread evenly using a spatula.
Mix remaining rosemary and salt together before sprinkling over the choc.
Allow to stand for 30 minutes before cutting into small squares and placing in airtight container.
Firstly – an apology for the lack of photos with this post. I’ve been baking like a mad woman in the last few weeks for various Christmas-related events and even though I intend to photograph as I go for my blog it hasn’t turned out this way.
First up, a super easy Christmas ice cream pudding that I’ve been making for many, many years. I have no idea where the original recipe comes from but it is embarrassingly easy.
This is so simple and a perfect dessert for Christmas Day in Sydney, which is, without fail, a squillion degrees. I made nine desserts for my mother-in-law’s Christmas lunch on the weekend and this was the first thing to vanish.
2 litres best quality vanilla ice cream, softened
1 cup mixture of sultanas, currants and raisins
Good splash of rum
¼ cup glace cherries, chopped
2 tablespoons cinnamon
LET’S GET TO IT:
Soak the dried fruit [but not the glace cherries] in rum and leave overnight.
Line a 2-litre pudding basin with cling wrap, leaving overhang.
Working quickly tip the softened ice cream into a large bowl and stir in rum-soaked fruit, cinnamon and cherries.
If desired place some home-made chocolates [see below] in the base of the pudding basin, then add ice cream. Smooth the top then fold over the overhanging cling wrap. Wrap in foil and freeze overnight.
Home made Christmas chocolates
I found a similar idea for these little chocs online and Christmas-afied them using red and green Christmas sprinkles from a baking store. Simply line two mini muffin pans with mini liners. Place 150g your choice of chocolate with a splash of canola oil in a bowl over a pan of simmering water. Stir until melted and glossy. Pour chocolate into mini pans until bottom is covered and then a bit more. Sprinkle over Christmas sprinkles and place in fridge for a few hours until firm. Remove and discard wrappers.
Miss 7 and I made these for her to hand out to her class. We bundled a few up in cellophane bags for all of her classmates. I should have taken a photo…
Want a quick, warming dessert for these cool autumn nights? This apple crumble is just about the easiest recipe you’ll ever make. As you can see from the photos I roped in Misses 4 and 6 and they did everything except using the oven. So put your kids to work and enjoy this dessert tonight. Continue reading