Salted Caramel Blondies

These delicious blondies taste like a cross between choc chip cookies and cake. Be careful not to over cook them as they’re definitely best when fudgy.

GlGdzQI2RmuJf%EzUYw+DQ_thumb_1b88

Z7qs2o8yQdeQ+yZpNoD%Yw_thumb_1b8b

Ingredients (Makes about 25 blondies)
180g unsalted butter, melted
1 ½ cups lightly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups plain flour
Sea salt flakes
½  cup white chocolate melts
½ cup white chocolate chips
½ cup milk chocolate chips (optional)

Method
Preheat the oven to 190°C (or 170 fan-forced). Line a 20cm square baking tin with baking paper.

Mix the melted butter and brown sugar together in a large bowl. Beat in the eggs, one at a time, and then the vanilla extract.

Gently stir in the flour and a pinch of sea salt. Carefully fold in the chocolate, making sure it is evenly dispersed.

Spoon the mixture into the prepared baking tin and smooth the top with a spatula. Sprinkle a couple of pinches of salt over the top and then bake for 20-30 minutes, or until the outside is cooked and the middle has a slight wobble.

Remove from the oven, sprinkle once more with a pinch or two of salt, and allow to cool for 30 minutes in the tin. Gently remove the blondie from the tin by the baking paper and leave to cool for a further 5-10 minutes on a cooling rack.

Once cool, cut into squares. Enjoy!

wojLkPEET7SYVKkYi%3Krw_thumb_1b8c

Adapted from Callum Hann’s ‘Salted Dirty Blondies’ in I’d Eat That, 2014.

 

Warm Cinnamon & Rhubarb Muffins

It’s that time of the year again: swot-vac. While I always have good intentions, designing elaborate study timetables and carefully planning my time,  I often find myself procrastinating in one way or another and procrastibaking is my specialty. Fortunately, I work well with a rewards-based system where I treat myself to a baked item after doing a certain number of hours of study, and so baking is useful in that it provides me with much-needed study motivation (or so I tell myself).

Coincidence? I think not...
Coincidence? I think not…

These cinnamon & rhubarb muffins are perfect for this because they are heavenly, especially when fresh out of the oven or warmed in the microwave, just the thing to reward yourself after working hard. They’re so good in fact that I had to stop myself from inhaling them all right away. So go on… treat yourself to a batch of these perfectly seasonal study treats – I can assure you, you won’t regret it!

image2-13

Ingredients
For the rhubarb mixture
1 cup bunch rhubarb, washed, ends trimmed
2 tablespoons water
2 tablespoons sugar

For the muffins
1 cup rhubarb mixture
1 ¼ cups plain flour
½ cup sugar
2 teaspoons baking powder
¾ cup buttermilk
¾ cup olive oil
1 egg

For the sugar-cinnamon crust
⅓ cup sugar
2 tablespoons ground cinnamon

How good is rhubarb?! Image credit: pipmagazine.com.au
How good is rhubarb?! Image credit: pipmagazine.com.au

Method
Preheat the oven to 180°C fan-forced. Line 2 muffin tins with 16 muffin cases.

Chop rhubarb into small, even pieces and cook with water and sugar in a small saucepan over a medium heat until the rhubarb is tender and the sugar has dissolved. Stand for 5 minutes to cool.

image2-12

Add flour, sugar and baking powder into a large bowl and make a well in the centre. Carefully pour in the buttermilk, olive oil and egg and gently stir to combine. Mix in the cooked rhubarb, being careful not to over-stir (note: the mixture is supposed to be very wet, don’t worry!)

Spoon mixture evenly into muffin cases & top with mixed sugar and cinnamon.

Bake for 25-30 minutes or until a skewer inserted comes out clean.  Enjoy!

image2-14

Recipe from Grandma (from Sue Lowry)

Tiramisu Ice Cream

Happy (belated) new year everyone! I’ve been on holidays and had only intermittent wifi over the last few weeks so apologies for the lack of blogging. Still, the perceptive among you will have noticed that there have been a couple of changes made to the blog, the most obvious being the change of name from ‘Sugarholics Anonymous’ to ‘Bakerholics Anonymous’. I thought long and hard about this change, but I think the new name is far less restrictive and better reflects the direction I want this blog to go in – and now I can include savoury and sugar-free recipes 🙂

Anyway, enough blathering for now. This ice cream is easy, doesn’t require an ice cream machine and is very, very delicious. It’s perfect for a light finish to a summer dinner party – just serve with fresh raspberries.

image1-9
Ingredients
2 tablespoons instant coffee
⅓ cup boiling water
2 tablespoons Tia Maria (or equivalent coffee liqueur)
400g can skim condensed milk
550ml cream
¼ cup milk
12 sponge finger biscuits
Optional: raspberries & chocolate coated coffee beans (to decorate)

image1-5

Method
Line a 20cm square cake pan with aluminium foil.

Combine coffee, water & Tia Maria and set aside until cool.

image2-4

Combine condensed milk and cream in a large bowl and beat with an electric mixer until thickened. Beat in half of the coffee mixture.

image1-8

Spoon half of the cream mixture into the tray.

Combine remaining coffee mixture with milk and brush well over both sides of sponge biscuits (I actually dip the biscuits in to ensure it is coated) and place in a single layer in the tray.

image2-9

image3

Top with remaining cream mixture and freeze until set.

image2-7

Cut into rectangular slices and serve with raspberries and chocolate coated coffee beans.

image1-5

image3-3

Recipe adapted from Good Taste magazine.

Bûche de Noël (Chocolate Yule Log)

Happy Christmas Eve everyone! Today I’m sharing with you an incredibly easy yet delicious cheat’s version of the classic French Christmas dessert – Bûche de Noël.

For a traditional pudding-hater like myself, Christmas dessert has never brought much joy. Sure, you can smother your piece of pudding in custard (which I do) and that helps a bit, but somehow the fruity-boozy flavour that I hate so much still overpowers it. Anyway, fortunately I’m not the only pudding-hater in my family and so last year Mum made this Bûche de Noël (chocolate yule log) in addition to the pudding for dessert. This yule log is sweet (but not overly so) and very light – perfect for a hot summer’s day. It proved so popular last year that we’ll be making it again this year 🙂

December '13 - June '14 279

Ingredients (Serves up to 12)
1x 250g packet Arnott’s chocolate ripple biscuits (or equivalent)
600ml thickened cream
1 tspn caster sugar
1 tspn vanilla essence
20g cocoa powder
Grated chocolate, to decorate
Spearmint leave lollies, to decorate
Raspberries, to decorate

Method
Using an electric mix, mix cream, sugar and vanilla together until stiff.

Fold in the cocoa until combined.

Spread a small amount of the cream along a long, rectangular serving plate to make a base. Spread 1 biscuit with 1 ½ teaspoons of cream and then top with another biscuit. Top with another 1 ½ teaspoons of cream and then place biscuits on their side onto the cream base on the serving platter.

Repeat until all biscuits have been used, to form a log.

Spread remaining cream over entire log, reserving a small amount for the branch.

Cover loosely with foil and refrigerate for at least 6 hours to set.

Just before serving, cut cake diagonally about a quarter of the way in and use that piece as a branch off the main log.

Patch it up with the remaining cream so it looks attached.

Use a fork to make some lines along the branch to look natural and then sprinkle with grated chocolate.

Decorate with some raspberries and spearmint leaves and serve. Enjoy!

December '13 - June '14 279

Adapted from Arnott’s ‘Bake and Create’ Recipe booklet.

Caramel Slice

I love caramel slice but am constantly disappointed by the thick-bottomed, chalky and bland mass-produced stuff you buy at many cafes around the place. Instead, when I can be bothered, I make my own… and it’s amazing (if I do say so myself). The recipe originally came from my Mum’s high school cookbook and I am eternally grateful to the Annesley College Mothers’ Club for sharing it. It is very simple to make, using very few ingredients, and is perfect for occasions when you’re asked to ‘bring a plate’. The hardest part is not eating it all in one sitting (which is why I often make a double batch).

NP53UiU1TMeOxO8TwgJ6wQ_thumb_1bba

Ingredients
Base:
185g plain flour
125g butter, softened
60g sugar

Caramel layer:
125g butter, chopped
125g sugar
2 tablespoons golden syrup
½ tin condensed milk

Topping:
150g dark cooking chocolate

PZ00IqsIQYumKjleUTOAJw_thumb_1bb3

Method
To make the base, grease and line a swiss roll tin (or lamington tin – whatever you have, it will just alter the thickness of each layer) and preheat the oven to 180°C (or 160°C fan-forced). Rub butter into flour, add sugar and press evenly into the prepared tin. Bake for 20mins or until golden brown.

To make the caramel, put the butter, sugar, golden syrup and condensed milk into a heavy-based saucepan and boil for 5 minutes, stirring all the time (pay particular attention and scrape the bottom of the pan, otherwise it will burn).

Pour over the base. Leave to cool for about an hour.

Finally, to make the topping, melt the chocolate in the microwave or on the stovetop. Pour over the caramel.

Once set, cut into even squares using a knife dipped in hot water between each slice (so it cuts easily and leaves the layers intact).

Enjoy!

Vr1S1ybCQoGa7tYGZOjc6A_thumb_1bb7

Adapted from ‘Caramel Slice’ in the Annesley College Mothers’ Club Cookbook

Caramel & Pear Upside-down Cake

First off, I would like to apologise profusely for my extended hiatus! No, I didn’t hibernate through winter (quite), instead I was on holidays in the Greek Islands and then my time was filled with Birthdays, work & uni assessment.

photo

However, today I have an absolutely delicious recipe for you; one so good that only moments ago I finished gobbling up a piece and felt I had to share it right away!

IMG_9091

Ingredients (serves 8)
180g  butter
⅝ cup brown sugar (really annoying I know but just do one ½ cup & then half of a ¼ cup)
2 large pears, peeled & quartered (I actually used 4 small pears)
¾ cup sugar
3 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ cup almond meal
1 cup self-raising flour
⅜ cups milk (again, super weird but it works!!)

Method
Preheat the oven to 180°C (160°C fan-forced) and grease and line a round 23cm springform cake tin.

Melt 60g of the butter in a small saucepan and then stir in brown sugar over a low heat until combined.

Pour the caramel mixture into the base of your prepared tin.

Arrange your pears on the caramel any way you like with the curved side down. I didn’t really make mine look pretty but if I wanted to impress, I would cut my pears more thinly and arrange them in a fan-like pattern.

Using electric beaters, cream the butter and sugar. Once combined, add eggs, almond meal and spices and beat until combined. Finally, add flour and milk and beat until just combined.

Pour the batter over your pears and bake in the oven for between 50-60 minutes (until a skewer inserted in the centre comes out clean).

Allow the cake to sit in the tin for around 15 minutes before turning out.

Serve with cream or ice-cream and a dusting of icing sugar if desired.IMG_9086

IMG_9092

Recipe adapted from ‘Caramel pear cake’ on BestRecipes.com.au

Sticky Date Pudding with Butterscotch Sauce

When my sister and I were younger we loved nothing more than “sticky tape pudding” on a cold winter’s night. Not much has changed, but (to our great relief) we now know that the secret ingredient to our favourite pudding is not sticky tape. This dessert is perfect served warm out of the oven, swimming in a pool of butterscotch sauce, with a good helping of vanilla ice-cream.

P.S. This butterscotch sauce is liquid gold. I sometimes make it just to go on ice-cream for the ultimate sundae & it never lasts long in our household!

thumb_IMG_1576_1024

Ingredients (serves 6-8)
Pudding
1 ½ cups chopped dates
1 cup water
1 teaspoon bicarbonate soda
60g butter
¾ cup caster sugar
2 eggs
1 cup self raising flour, sifted

Butterscotch Sauce
125g butter
1 cup brown sugar, firmly packed
¼ cup golden syrup
300ml thickened cream

thumb_IMG_1567_1024

Method
Grease and line a 20cm round cake pan with baking paper. Preheat oven to 180°C (160 fan-forced).

Combine dates and water in a small saucepan, bring to boil, remove from heat & then add bicarb soda and stand for 5 mins.

Cream butter and sugar until light and fluffy. Add eggs, one at a time; combine well. Fold in flour alternately with date mixture into the egg mix and gently stir until combined.

Pour into prepared pan and bake for 50-60 minutes. Cool in pan.

Make sauce by heating butter in small saucepan, adding the sugar and syrup (handy hint: spray your ¼ cup with a bit of cooking oil before adding the golden syrup and it will come out much more easily!) and stirring over the heat (without boiling) until the sugar is dissolved. Simmer, uncovered, for 2 minutes without stirring. Remove from heat & stir in cream.

Pour ¼ cup of sauce over the pudding and return to the oven for a further 5 mins (with foil over the top so it doesn’t darken too much).

Cut into desired size pieces and serve with lots of sauce and vanilla ice-cream.

thumb_IMG_1559_1024

Recipe from Mum (originally adapted from The Australian Women’s Weekly)

Quick & Easy Belgian Waffles

I recently purchased a Cuisinart 4 slice belgian waffle maker (not easy to come by as they’ve been discontinued, but they continue to get the best reviews world-wide) and have been making waffles almost non-stop in a quest to find the perfect recipe. The waffles themselves have to be golden brown, crunchy on the outside and soft and fluffy on the inside, preferably with a mild vanilla flavour. Ideally, they would also be quick to whip up (waffles are often made on a whim in my experience) and freeze well.

My first attempt was halfway there – crispy on the outside and soft on the inside (in fact texturally perfect) but they had a horrible flavour due to an incredible amount of baking powder. My second attempt tasted good but were flat and soft – not at all right. Finally, after much research, I found a recipe on Allrecipes.com that I have adapted so they produce, in my opinion, the ultimate belgian waffles. While not strictly traditional (no yeast) these are super fast to make, use only one bowl, and are better for you than traditional belgian waffles as they are made with vegetable oil rather than butter. They also taste AMAZING! I dare you to stop at one 🙂

thumb_IMG_1527_1024

Ingredients (makes 6-8 waffles depending on thickness)
2 eggs
2 cups plain flour
1 ¾ cups milk
½ cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
3 teaspoons vanilla extract

thumb_IMG_1533_1024

Method
Heat waffle iron (I tend to use level 3½). Beat eggs in a large bowl with handheld beaters until light and bubbly. Beat in flour, milk, oil, sugar, baking powder & vanilla until smooth and incorporated.

Spray preheated waffle iron with non-stick cooking oil. Pour mix onto the waffle iron (I use a ladle and the spread with a silicone spatula). Cook until golden brown (I like to check every 3 minutes or so and tend to leave it in a little longer than my machine thinks – it beeps when it’s “ready”). Dust with icing sugar, cut in half if desired and serve warm with toppings of your choice. Enjoy!

thumb_IMG_1529_1024Adapted from ‘Waffles I’ – allrecipes.com

Torta Caprese (Flourless Chocolate Almond Cake)

This cake is my new dinner party go-to. The cake itself has it all; it’s intensely chocolate-y, rich and moist, the perfect dessert cake and between you and me, it is INCREDIBLY easy (yes, I am shouting at you). It takes very little time, dirties very few dishes and keeps well (although it never lasts long around here!) To serve, simply dust with icing sugar and top with berries and ice-cream.

Image

Ingredients (serves 6-8)
200g butter
200g dark chocolate
4 eggs, separated
170g caster sugar
1 teaspoon vanilla extract
250g almond meal
Icing sugar, to dust
Ice cream & berries, to serve

Image

Method
Preheat oven to 170 degrees C (or around 150 fan-forced). Grease & line a 24cm cake pan with baking paper.

Melt the butter and set aside.

Process (or finely chop) the chocolate until it is in tiny bits, but still retains a little texture.

Place egg yolks, sugar & vanilla in a medium bowl and beat until pale and thick. Fold in chocolate, butter and almond meal (mixture will be very thick)

In a separate bowl, whisk the eggwhites until soft peaks form. Gently fold in chocolate mixture, ensuring you don’t knock the air out.

Spoon into the prepared pan, level the top and bake for 50-60 minutes or until just firm to the touch.

Image

Set aside to cool in the pan, then turn out.

Serve while still warm with icing sugar, berries and ice cream. Bellissimo!

Image

Adapted from ‘Torta Caprese’ in delicious. ‘Wicked: Sinful desserts from your favourite chefs’.

Gingerbread House

Every Christmas I construct a gingerbread house for the holiday season. They look so cute, taste delicious, can be decorated however you like and everyone is always so impressed when they find out you made it from scratch. The baking itself is very simple with this recipe, but the construction work is a little more difficult so I would definitely advise that you have an extra pair of hands to help stabilise it during the early stages.

I hope you all have a wonderful Christmas and a happy, healthy and prosperous new year!

Image

Ingredients
Gingerbread :
90g butter
1 cup firmly packed brown sugar
1 cup honey
2 tspns finely grated lemon rind
2 eggs, lightly beaten
5 cups flour
1 cup self raising flour
1 tspn bicarb soda
2 tspns ground ginger
1 ½ tspns ground cinnamon
1 tspn ground  cloves
½ tspn ground nutmeg
1 tspn mixed spice
Assorted lollies (to decorate)

Royal Icing
2 egg whites
4 cups icing sugar (powdered sugar)
½ tspn lemon juice

Image

Method
Combine butter, sugar & honey in a medium pan; stir over low heat until sugar dissolves. Cool for 10mins. Transfer mixture to large bowl; stir in rind, eggs & sifted dry ingredients. Turn dough onto floured surface, knead gently until no longer sticky & refrigerate, covered for 1 hour.

Cut paper patterns for gingerbread house: one rectangle 20cm by 15cm for the roof panels, a rectangle 15cm by 10cm for the 2 sides & one rectangle 16cm wide by 19cm high for the front/back. Then from this final rectangle, mark 10cm high & draw a line across. Then rule from the middle of the top of the rectangle, down to edges of the 10cm rectangle part (these diagonal lines should be approximately 12cm long). Cut out shapes.

Preheat oven to 160°C fan-forced. Roll out dough on lightly floured surface until 1cm thick. Cut out shapes carefully around the patterns, using a serrated knife. Place shapes on lined baking trays and bake for 15mins or until firm & golden brown. Stand gingerbread on trays for 5mins and then transfer onto wire racks to cool completely.

To make the royal icing, beat egg whites in a small bowl with electric mixer until just frothy; gradually beat in enough sifted icing sugar for mixture to form very stiff peaks then stir in lemon juice. Keep the surface of the icing covered with a damp tea-towel to prevent it from drying out.

Using a cake board as the base and a helper to hold the pieces in place, pipe a thick line of icing on the bottom of the two side pieces and the front/back pieces. Hold in place until icing has hardened and it stands without assistance. Pipe icing between sides and front/back pieces both inside and out to strengthen. Leave for 10-15mins.

Pipe icing onto the tops of the sides and front/back pieces. Hold on roof pieces and pipe between them (hold them in place for at least 10mins). Add more icing around the edges of the roof panels to look like snow/icicles and decorate as desired.

Enjoy!

ImageBased on the ‘Gingerbread House’ recipe in Australian Women’s Weekly ‘The Christmas Book’