Banana Walnut Cupcakes with Banana Icing and Candied Walnuts

I made these cupcakes a while ago for an SPCA cupcake day fundraiser some of the students had organised at school.  I think these ones never made it to the fundraising table – another staff member purchased them before anyone else got a chance!  And, good on her – these cupcakes are divine.  The flavours of the cake, icing and candied walnuts (and the caramel drizzle – don’t forget that!) go together perfectly creating one sophisticatedly moreish cupcake.  The candied walnuts are really easy to make and are my new favourite thing.  I actually first made them to go in a broccoli and cranberry salad (so good), but here they add a delicious crunch to the sweet taste of the banana infused icing.

Makes: 12

Ingredients:
Cupcakes:
1 ½ cups self raising flour
⅓ cup caster sugar
60g butter
⅔ cup mashed banana
½ cup roughly chopped walnuts
1 egg
½ cup milk

Candied Walnuts:
⅔ cup chopped walnuts
2 teaspoons olive oil
1 ½ tablespoons honey
½ teaspoon sea salt

Banana Icing and Caramel drizzle:
130g butter
¼ cup mashed bananas
½ teaspoon lemon juice
½ teaspoon vanilla essence
3 ¼ cups icing sugar
½ cup caramel sauce (I used Hershey’s Caramel Sauce)

Method:
Cupcakes:
Preheat the oven to 190°C.  Grease or line a 12 hole muffin pan with cupcake liners.
In a large bowl mix together flour, sugar and butter until mixture resembles fine breadcrumbs.
Add in mashed banana, walnuts, egg and milk, and stir to combine.
Spoon the mixture into the prepared muffin pans and bake for 20 minutes.

Candied Walnuts:
To make the candied walnuts, place all the ingredients in a small saucepan over a medium heat.  Cook for 5 to 8 minutes, until the mixture is bubble and the walnuts have caramelised and turned a golden brown.
Line a dinner plate of baking tray with baking paper.  Place the walnuts on the baking paper and place in the refrigerator for at least 5 minutes.

To make the icing and to decorate:
Cream together the butter, banana, lemon juice and vanilla essence.  Slowly beat in icing sugar, adding more if needed to make a nice fluffy, spreadable icing.  If the mix is too thick, beat in a few drops of warm water at a time until the desired consistency is reached.
Pipe the icing onto the cupcakes and decorate with the candied walnut pieces.  Drizzle caramel sauce over the top of each cupcake.

Sandwiched Salted Caramel Brownie Cookies

I saw a delicious looking picture (similar to mine) pop up in my Facebook newsfeed recently so I followed the link to the Donna Hay website and had to get into the kitchen to give them a go, making a few tweaks along the way. They were better than I imagined, actually I think they are one of the best things I have ever baked!

Ingredients:
350g dark chocolate, chopped
40g unsalted butter
2 eggs
⅓ cup caster sugar
⅓ cup brown sugar
1 teaspoon vanilla extract
⅓ cup plain flour, sifted
¼ teaspoon baking powder, sifted

Salted caramel frosting
¾ cup caster sugar
¼ cup water
½ cup cream
150g unsalted butter, chopped
sea salt flakes, for sprinkling

Method:
Preheat oven to 180°C.
Place 200g of the chocolate and the butter in a small saucepan over low heat and cook, stirring frequently, until melted and smooth.
Set aside. Place the eggs, sugar and vanilla in an electric mixer and whisk for 12-15 minutes or until pale and creamy.
Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room to spread.
Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook, without stirring, for 8–9 minutes or until golden.
Remove from the heat and carefully add the cream and butter. Return the saucepan to the heat and stir until the mixture is smooth.
Refrigerate until completely cool.
Using a hand-held electric whisk, whisk mixture until soft peaks form.
Spread half the cookies with the icing, sprinkle with the salt and sandwich with the remaining cookies.

I do urge you to give them a go! They are simply amazing. Although before I sign off, a couple of tips - make sure you do let the mixture stand, it will thicken and reduce spreading. If your brownie cookies do spread unevenly use a circular cutter to cut down/shape the biscuits while they are still hot out of the oven, you do need them to be a uniform size to sandwich. Also, I made my caramel frosting first as by the time I had made my cookies and let them cool completely I was ready to sandwich.

Caramel Nut Slice

This slice is an absolute favourite at my workplace at the moment and in a very short time I’ve been asked to make it several times by those who have sampled it. It is a very simple recipe that is sure to be a crowd pleaser!

Ingredients:
180g butter
1/2 cup White Sugar
1/2 teaspoon vanilla extract
2 cups white flour
1 teaspoon baking powder

Caramel
1 tin condensed milk
75 grams butter
2 tablespoons Golden Syrup

Topping
1/4 - 1/2 each cup each, *peanuts, cashews, slithered almonds, walnuts roughly chopped
*You can use whatever nuts you prefer/have on hand

Method:
Pre-heat your oven to 180°C and line a 25cm x 15cm slice tin with baking paper.
Cream butter and sugar, then add in vanilla.  Sift in the flour and baking powder and gently mix until combined.
Press mixture evenly into your baking paper lined tin.
Flash bake in the oven for 10 minutes, remove and set aside.
At this stage you will need to make your caramel.  To make the caramel melt together the condensed milk, golden syrup and butter in the microwave, I gave mine four zaps of 40 seconds each, stirring between each interval.  Your caramel is ready when it is golden and thickened. 
Pour the caramel over the base you have created in your slice tin.
Cover with nuts, pressing them very gently, just into the caramel.
Bake in your pre-heated oven for 10-15 minutes.
Remove from the oven when the nuts are golden/beginning to brown.
Leave in the tin to cool completely before slicing into squares.
You can decorate by drizzling melted chocolate over it or serve as is.

Salted Dark Chocolate and Caramel Fudge

I’ve been having fun inventing new fudge flavours recently.  We’ve had Orange, Strawberry, Raspberry and White Choc, and now there is this delicious gem; Salted Dark Chocolate and Caramel Fudge.  It is quite indulgent and I love the hits of salt in the dark choc layer.

Ingredients:
Dark Chocolate Layer
375g packet dark chocolate melts
395g can condensed milk
30g butter
½ teaspoon salt

Caramel layer
125g Butter
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup brown sugar
100g white chocolate melts

Decoration
100g dark chocolate, melted

Method:
Grease and line a 20cm square tin.  For the dark chocolate layer, put the dark chocolate, condensed milk and butter in a saucepan and stir over a low heat until melted and well combined.  Mix through the salt.  Pour the mixture into the prepared tin and place in the fridge to cool.
To make the caramel layer, melt the butter in a pan.  Remove from the heat, add the brown sugar and stir until combined with the butter.  Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency.  If the mixture does start to crystallise remove from the heat immediately and stir rapidly).  Remove from the heat and add the chocolate melts. Mix until smooth, then spread the mixture over the top of the dark chocolate layer.  Place in the fridge to set.
Once the fudge has set, chop into squares.  Put the melted chocolate into a snap-lock bag, snip off one of the corners, and drizzle the chocolate over the fudge before serving.

Plate c/o The Vintage Table.

Salted Caramel Sauce

Doesn’t it look tempting?! A big jar of gooey goodness and the uses for this jar of amber deliciousness is endless! Keep you eyes peeled over the next few days for a post about salted caramel cupcakes which involves using it to make buttercream frosting. You can drizzle it over ice cream, brownies or biscuits or then again you could try dunking apples in it – perfect for Halloween (check out this post from Pioneer Woman for inspiration)!

Ingredients:1 cup white sugar
30 grams butter, chopped into cubes
1/2 teaspoon vanilla extract
1/2 cup of cream (room temperature)
1 teaspoon flaky sea salt

Method:
Place the sugar in the bottom of a medium-large saucepan and head over a medium-high heat, whisking it until it begins to melt. Don’t worry when it starts to form clumps, these will dissolve.
Once all the sugar has melted and you are left with a clear liquid you can stop whisking and start swirling the pan occasionally while the sugar cooks.
When the sugar has reached a deep amber colour (a reddish brown) it is ready, the best way to be sure of the readiness is to use a a candy or instant read thermometer, your caramel will be 175°C when it is ready. Caramel can go from perfection to burnt in a matter of seconds so it is important that you keep an eye on things. It is at this point you can add the butter and whisk to combine it with the sugar. It will bubble up but keep whisking.
Remove your pan from the heat and pour in the cream, again it will bubble up but you need to keep whisking to ensure it is incorporated and you end up with a nice smooth sauce.
Sprinkle over your flaky sea salt and stir.
Set aside to cool for at least 15 minutes and place in a jar. Cool completely to room temperature before storing in the fridge. It will keep for about two weeks.

Banoffee Pie

I have made this so many times and I’ve never been able to capture a photo and share it on here with you.  It’s one of my last minute desserts to take to someone's place, so it is always dark when it gets eaten, which makes for stink photos.  I also I don’t want to stop everyone from eating it while I play around snapping pictures; it’s kinda embarrassing.  So, the picture above is the first time I have managed to capture this pie in a picture and I only managed to photograph a slice because the rest had been eaten!  This pie is super quick to make and is really tasty.  Caramel and banana is such a good combination!

1 cup biscuit crumbs (we use Farmbake Choc Chip Fudge Cookies)
⅓ cup butter, melted
3 bananas
2 x 395g cans caramel sweetened condensed milk
80g cream
1 flake chocolate bar
Optional:
1 teaspoon gelatine
2 teaspoons hot water

Mix the biscuit crumbs together with the melted butter and press into a 20cm round spring-form tin.  Chop the banana into thin slices and layer over the top of the biscuit base.
Spread the caramel condensed milk over the banana layer.  If you want a firmer caramel layer, mix the gelatin into the hot water and mix through the caramel before pouring it on the bananas.
Whip up the cream and spread it over the caramel layer.  Crush up the flake bar and sprinkle the chocolate over the cream.  Place in the fridge to set for at least 2 – 3 hours before serving.

Caramel Cookies

These are so quick and easy to whip up. You can be eating them within 30 minutes of grabbing the ingredients out of your cupboard – maybe even slightly less time if you don’t mind burning your mouth! The other weekend when Mel and Simon stayed they picked up a bag of the new Nestle Caramel Bits, we cracked it open to taste test but didn’t end up baking anything with them so I thought I better put them to good use. I adapted the recipe on the back of the pack slightly and while photographing them had a fab idea – You could easily drop a few bits of rock salt on top of these while they are hot out of the oven and make salted caramel cookies, way too easy, will give that a go next time!

Ingredients:
125 grams butter
¾ cup brown sugar
1 egg
1 ¾ cup self raising flour
¼ teaspoon salt
200 grams Nestle caramel bits

Method:
Preheat your oven to 180°C and line two trays with baking paper.
In the bowl of your stand mixer, with paddle attachment, cream butter, sugar and egg on a medium-high speed until it is light and creamy. If using a hand mixer use a large bowl and a high speed.
Sift in flour and salt and combine on a low setting (mix in by hand if using a hand beater in step one).
Mix in Caramel bits, ensuring that distribution is even.
Scoop tablespoons of the mixture out, roll into balls place on your lined baking tray leaving 3-4cms between each ball. Before placing in the oven use the centre of your palm to slightly flatten each ball.
Bake for 10-12 minutes in a preheated oven, or until golden.
Remove from oven when cooked and place on a baking tray to cool.

It couldn’t be easier! I think it’s a great recipe to let little bakers help out with – nothing too messy or difficult involved here. Perfect for a rainy day activity in the school holidays.

Tan Slice

Since making my Gooey Caramel ANZAC Slice a few weeks ago I have been craving that gooey caramel. Before I baked as regularly as I do now I used to treat myself to a cookie caramel slice from Countdown occasionally.  I figured that it couldn’t be that hard to replicate at home and would give me my caramel fix, so I started googling for recipe ideas and discovered that the slice I wanted to make was more commonly known as ‘Tan Slice’. It is incredibly quick and easy to make, the hardest part is waiting for it to cool down so you can slice and enjoy!

Ingredients:
180g butter
½ cup White Sugar
½ teaspoon vanilla extract
2 cups white flour
1 teaspoon baking powder
½ cup chocolate chips

Caramel
1 tin condensed milk
75 grams butter
2 tablespoons Golden Syrup

Method:
Pre-heat your oven to 180°C and line a 25cm x 15cm slice tin with baking paper.
Cream butter and sugar, then add in vanilla.  Sift in the flour and baking powder and gently mix until combined.
Press two thirds of the mixture evenly into your baking paper lined tin.
At this stage you will need to make your caramel.  To make the caramel melt together the condensed milk, golden syrup and butter in the microwave, I gave mine four zaps of 40 seconds each, stirring between each interval.  Your caramel is ready when it is golden and thickened.  Pour the caramel over the base you have created in your slice tin.
Mix the remaining base mixture with the chocolate chips and crumble over the caramel.
Bake in your pre-heated oven for 15-20 minutes.
Remove from the oven when the top of your slice is golden and leave in the tin to cool completely before slicing into squares.

Gooey Caramel ANZAC Slice

I came across this recipe in the April copy of ‘Food’ magazine but ended up adapting it a little bit, it is ‘Mmmmmm’ delicious and something a little different to your traditional ANZAC biscuit.

Ingredients:
Base:
1½ cups flour
1 teaspoon baking powder
½ cup brown sugar
150g butter, melted
Caramel:
395g can of condensed milk
2 tablespoons golden syrup
50g butter
Topping:
⅓ cup each – shredded coconut, rolled oats, brown sugar
50g melted butter

Method:
Preheat your oven to 180°C and line a 25cm x 15cm slice tin with baking paper.
Combine the flour, baking powder and brown sugar in a bowl, add the melted butter and stir well until combined then press mixture evenly into the prepared tin to form the base. Bake for about 10 minutes until pale golden and just set.
Remove from the oven and place your tin on a cooling rack while you make your caramel.
To make the caramel melt together the condensed milk, golden syrup and butter in the microwave, I gave mine four zaps of 40 seconds each, stirring between each interval.
Your caramel is ready when it is golden and thickened. To take the guess work out of using the microwave you could use a double boiler to combine your caramel ingredients.
Set aside to cool for 5 minutes while making the topping.
To make the topping combine coconut, oats, soft brown sugar. Pour over the melted butter and stir well to ensure the dry mix is evenly coated in butter.
Pour the caramel over the warm par-baked slice and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden.
Leave to cool completely before cutting into squares.

“They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.”
- Laurence Binyon

Remember to buy a poppy as a mark of respect and gratitude to all the men (and women) who have served to protect our way of life for ANZAC day on April 25th.

Simon’s Chocolate Ganache and Salted Caramel Tarts

Simon experimented and made these little tarts tonight.  I bought the tart cases a few weeks ago when I made Neenish tarts, but ended up using bigger ones for them.  Ever since Simon has been thinking up ways they could be put to use.  He has also started a thing called ‘25 before 26’ where he is coming up with 25 treats for me before my 26th birthday, which is coming up on March 19th.  It started on Friday night with a gorgeous dinner out to Soto, a restaurant I had been wanting to try for ages.  Saturday’s treat ended up being a milkshake and I don’t think he had anything planned for Sunday.  So, I think these tarts were a last minute attempt at keeping the 25 treats going and also gave Simon an excuse to be allowed to use up the tart cases :P
I’ve written out an approximate recipe below (the email version that Simon sent me said things like “stir to get all the lumpy lumps are out”).

150g dark chocolate
95ml cream
1 teaspoon butter
⅓ cup caramel condensed milk
2 tablespoons salt
12 mini tart cases

Melt the chocolate and butter together in the cream over the top of a double boiler.
Fill the little tart cups with the chocolate mixture then put in the fridge to chill.
Heat the caramel condensed milk in a little pan and stir to get all the lumps out.  Use a teaspoon to drip some over a good ⅓ of the chocolate tarts.  Alternatively, if you like caramel, cover the entire top in it.  Sprinkle the tops of each tart with a pinch of salt.  Refrigerate to set.

Chocolate and Caramel Mousse Cake

This delicious creation was another Christmas day treat! It is perfect to take along to summer BBQ’s as a dessert plate. This is another recipe that I have had in a folder that I have been meaning to try for a year+ and again I wish I had tried it earlier, it is very easy but you need to have a bit of time on your hands as there is a bit of a wait between steps.

Ingredients:
125g plain biscuit crumbs (I used ‘Round Wines’)
75g butter, melted
1½ teaspoons gelatin
1 tablespoon hot water
380g tin of caramel condensed milk
¾ cup cream
1 cup dark chocolate melts
2 teaspoons gelatin
2 tablespoons hot water
1 cup cream, softly whipped

Method:
Line a  20cm round spring-form tin with wax baking paper (base and sides).
Combine the biscuit crumbs and butter and press mixture into the lined base of tin. Place in the fridge to chill.
In a bowl dissolve the first measure of gelatin in the hot water and when smooth stir through the caramel. Evenly spread the caramel mix over the base and return to fridge.
Pour ¾ cup cream into a pan and heat until it is nearly boiling. Remove from the heat and stir through your dark chocolate melts until they are dissolved and the mix is smooth. Set aside to cool.
Dissolve the second measure of gelatin in the water and stir it into the chocolate cream. Chill until thickened but not set, about 15 minutes.
Fold the softly whipped cream through the chocolate cream and spread the mousse over the caramel base. Chill for a minimum of 3-4 hours before serving, it can also be made a day ahead.

You can garnish the cake with summer berries, chocolate lattices or some white chocolate curls/shavings like me.

Tip: If I had been at home on Christmas day I would have grabbed a spoon and run it under hot water (then dried it) so I could use the back of it to smooth off the rough edge where I had removed the wax paper.

 
This will probably be my last recipe for a wee while I am sad to say, we move out of our house next Friday and will be staying with family for a little while before the big move to New Plymouth. We also have Max’s birthday party the weekend after our move – which I am super excited about, so I may find some time in amongst the chaos to give all of you lovely readers a sneak peek at what we have planned.

Banana Pudding with Caramel Sauce – made in a rice cooker!

This is yum!  The caramel sauce is addictive; I was such a piggy that I licked the leftover off the plate!  I was interested in this recipe as it is made in the rice cooker and the only thing I have tried making in the rice cooker before apart from rice has been a risotto, not exactly adventurous.  You do need to check the rice cooker every now and then to ensure it is on the right setting as specified in the recipe.

Ingredients:
Banana Pudding:
30g butter, melted, plus 60g extra
2 tablespoons brown sugar, plus ⅓ cup extra
1 small banana sliced, plus 2 extra, mashed
1 egg, lightly whisked
½ teaspoon ground cinnamon
2 tablespoons milk
1 cup self raising flour

Caramel Sauce:
300ml cream
½ cup firmly packed brown sugar
80g butter

Method:
Grease and line the base of a rice cooker bowl with baking paper.  Drizzle the 30g of melted butter over the paper in the base of the bowl and sprinkle the 2 tablespoons of brown sugar evenly over the top.  Layer the sliced banana on top of the sugar and set aside.
Combine the extra melted butter, extra brown sugar, egg, cinnamon, extra mashed banana and milk in a medium bowl.  Sift in the flour and fold it into the banana mixture gently.  Spoon the mixture over the bananas in the prepared rice cooker bowl.
Carefully level the top and cover.  Press the rice cooker to ‘cook’ and cook for 5 minutes.  Switch the cooker to ‘warm’ and stand for 10 minutes.  Put the rice cooker back on to ‘cook’ and cook for a further 3 minutes.  Switch it back to ‘warm’ and stand for 10 minutes.  Do not remove the lid during this process.  Repeat the process twice more or until a skewer inserted into the centre comes out cleanly. 
Turn the pudding onto a serving plate.  Remove and discard the baking paper.

To make the caramel sauce:
Wipe the rice cooker bowl clean.  Add the cream, sugar and butter to the bowl and stir well.  Press ‘cook’ and bring to the boil.  Cook and stir for 5 minutes or until  the sugar dissolves and the mixture has thickened slightly.  Transfer the sauce to a heatproof jug.

To serve, drizzle slices of the pudding with the caramel sauce and plate with ice cream or whipped cream.

Sticky Date Pudding with Caramel Sauce

 

1 ¾ cups dates, coarsely chopped
1 ½ cups boiling water
1 teaspoon baking soda
90g butter, softened
1 ¼ cups brown sugar
3 eggs, lightly beaten
1 ½ cups self raising flour
⅓ cup walnuts
⅓ cup pecans

Caramel Sauce:
1 cup brown sugar
300ml cream
100g butter, cubed

Preheat the oven to 180°C.  Grease a 22cm round cake tin, line the base and sides with baking paper.
Combine the dates and boiling water in a heatproof bowl.  Stir in the soda and then stand for 5 minutes.
Blend or process the date mixture with butter and sugar until smooth.  Add the eggs and flour; blend or process until just combined.
Spread the mixture into the prepared tin and sprinkle evenly with the nuts.  Bake for 1 hour or until cooked when tested.  Stand the cake for 10 minutes before turning out onto a wire rack.

Caramel Sauce:
Combine the ingredients in a medium saucepan.  Stir over a low – medium heat, without boiling, until the sugar is dissolved.  Simmer whilst stirring the liquid for 3 minutes.
Brush the surface of the hot cake with ¼ cup of the caramel sauce.  Serve with the remaining sauce.

*This pudding can be frozen for up to three months.

Chocolate and Salted Caramel Tart

This tart is super rich – you only need the tiniest slither to indulge yourself.  I made this on the same day that I attempted my whoopie pies, which worked out great as this recipe uses up the egg yolks that were left over from the pies.





Pastry:
1 ⅓ cups plain flour
2 tablespoons caster sugar
2 tablespoons cocoa
100g unsalted butter, chopped
3 egg yolks
¼ teaspoon vanilla extract

Salted Caramel:
1 cup caster sugar
125g salted butter, chopped
⅓ cup pure cream
¼ teaspoon salt flakes

Chocolate Topping:
140g dark chocolate (70% cocoa solids), chopped
1 teaspoon canola oil

Place flour, sugar and cocoa in a food processor.  Add butter and process until mixture resembles breadcrumbs.  Add egg yolks and vanilla and process until a dough forms.  Shape into a disc, then wrap in plastic wrap and chill for at least 30 minutes.
Preheat the oven to 200°C.  Roll out pastry on a lightly floured bench (or between two sheets of baking paper), then ease into a 20cm loose-based tart tin.  Trim the edges and chill for at least 15 minutes.  Bake the tart base for 12 minutes, or until pastry looks dry and cooked.  Check out here for some more tips on making short crust pastry.

To make the salted caramel, dissolve the sugar in ⅓ cup of water in a saucepan on a low heat.  Increase the heat to high, bring to the boil and cook for 10 – 12 minutes, until the mixture turns light toffee in colour.  Add butter and stir until the mixture comes together and comes away from the sides of the pan.  Turn off the heat and stir in half the cream.  When the bubbles subside, stir in the remaining cream and salt flakes.  Pour into the pastry case bake bake for 12 minutes, until set.  Cool completely.

To make the chocolate topping, melt the chocolate and oil in a double boiler and stir until smooth.  Spread the chocolate over the caramel tart and refrigerate until set.

I put together a little video of the tart being made.  It is my first attempt at making a video ever, so thank you Simon for pointing out the basics to me :)

Chocolate Caramel Cups

These chocolate caramel cups are very decadent.  Very rich.  And, probably very bad for the waist line.  They are also very simple.

To make them you will need:
400g chocolate (I used half milk chocolate and half dark chocolate)
½ cup cream
380g caramel condensed milk

Place the chocolate and cream in the top of a double boiler and stir until chocolate has melted and combines with the cream.
Place spoonfuls of the chocolate into paper muffin cases.  Mix the caramel condensed milk to get a smoother texture.  Place teaspoonfuls in each of the paper muffin cases on top of the chocolate.  Use a skewer to swirl the caramel and chocolate together.
Place in the fridge for 15 – 20 minutes until set.
Makes 12.

Caramel Brownie

 
I decided to take part in Magazine Mondays again, a little weekly event run by Cream Puffs in Venice.  This time I made Caramel Brownie.  The recipe comes from the October 2010 issue of the New Zealand recipes+ magazine.  It was really simple to make :)

Makes: 20 pieces          Preparation: 10 minutes          Cooking: 30 minutes

125g butter, at room temperature
200g dark chocolate melts
¾ cup caster sugar
3 eggs, lightly beaten
1 cup plain flour
380g can caramel condensed milk
50g white chocolate, chopped coarsely

Preheat the oven to 180˚C.  Grease and line a a 28 x 18cm slice pan with baking paper.

Place butter and dark chocolate in a small saucepan over a moderately low heat.  Stir until just melted.  Remove from heat and stir in sugar.  Transfer the mixture to a medium bowl and stir in the flour and eggs.

Pour the mixture into the prepared tin.  Marble spoonfuls of caramel through the brownie mixture.  Sprinkle the white chocolate over the top.  Bake for 25 minutes or until just set (mixture should still be a little moist in the centre).  Remove from oven and cool in the pan.  Cut into pieces.

Caramel Brûlée Slice

 
Sorry this has taken me ages to get this up.  This is the slice from our high tea.  I think I grilled the top at little too long - it was more brown looking than the beautiful golden colour it should have been.  Guess that's what you get when you are easily distracted, yapping away to Courtenay, instead of watching what you are doing.

Serves: 12                          Ready in: 1 hour 40 minutes, plus cooling time

Base:
1 ½ cups flour
½ cup cocoa
¾ cup brown sugar
175g melted butter

Topping:
2 x 395g cans sweetened condensed milk
¼ cup golden syrup
125g melted butter
¾ cup caster sugar

1. Line a 24cm square tin with baking paper.  Preheat oven to 160°C.
2. Sift the flour and cocoa into a bowl.  Stir in brown sugar and butter until thoroughly combined.  Press firmly into the tin and then bake for 30 minutes or until cooked.
3. Combine the sweetened condensed milk and golden syrup in a bowl, then stir in the melted butter.
4. Pour the mixture on top of the hot base and return to the oven for 25-30 minutes or until the caramel has set.
5. Cool in the baking tin on a wire rack, then put into the refrigerator until it has completely cooled.
6. Sprinkle evenly with caster sugar and place under the grill until the sugar dissolves and started to caramelise.
7. Refrigerate until set, then cut into pieces.

High Tea

Over the summer Melissa and I went to high tea, at the Langham Hotel in central Auckland. We really enjoyed it but thought we could probably do better ourselves.  Over the weekend we put this theory to the test and made high tea for a group of the girls we work with.

We had a fantastic time putting it together and an even better time sitting down to enjoy it with friends. Our menu consisted of cupcakes, caramel brûlée slice, mini bacon and egg pies, melting moments, scones with jam and cream, and petite sandwiches.

There will be numerous posts to follow with recipes, so you too can create the delicious goodies we enjoyed or maybe even put together your own high tea. 

 
 
 

Caramel Fudge

Preparation time: 5 minutes                                         Cooking Time: 15 minutes

125g butter
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup brown sugar
100g white chocolate melts
75g dark chocolate melts.

Grease and line a 20cm square pan with baking paper. 
Melt the butter in a pan.  Remove from heat, add the brown sugar and stir until combined with the butter.  Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency.  If the mixture does start to crystallise remove from the heat immediately and stir rapidly).

Remove from the heat and add the chocolate melts. Mix until smooth.  Pour into the prepared tin and refrigerate until set.  Once the fudge has hardened, but into cubes.  Melt the dark chocolate and drizzle over the top of the cubes.  Resist the urge to eat it all before letting others have a piece.